Pecel Ikan Cencaru (Hardtail Coconut Milk)




This is a typical South East Asian Javanese dish. Pecel Ikan Cencaru.

Photo and Recipe By: Karangkraf.com

Printable RecipePecel Ikan Cencaru


Ingredients:
  • 3 Hardtail Scad (Ikan Cencaru) – with the head attach, cleaned.
  • 15 of cili padi (bird’s eye chillies)
  • 5 Red onions
  • 5 Cloves of garlic
  • 1 tsp Belachan
  • 5 Cekur root (washed and scrubbed clean)
  • 200 ml Kara coconut cream (Dilute with some water)
  • Salt to taste

Instructions:
  1. Clean the fish properly (discard scales, guts, gills, etc.) then patting it dry with a cloth or paper towel.
  2. Heat up 1 tbsp cooking oil in a pan or griller and grill up the cleaned Cencaru till charred. Set aside on a serving plate. 
  3. Clean the pan and heat up 1 tbsp cooking oil and sautee the chilli padi, shrimp paste, garlic, onion and cekur roots for 3 minutes. Remove from heat and set aside to let it cool. 
  4. Then grind the sauteed fried ingredients with little bit of distilled water. Mix the blended ingredients with coconut milk and simmer over low heat until the sauce has thickened, for about 3 minutes. Add salt to taste. Add little water as needed. 
  5. Pour the sauce while hot to the top of grilled Cencaru. You may garnish with sliced Cekur leaves and sliced chillies (optional).
  6. Serve immediately with rice.


Have you tried this? Rate it.

{[['']]}
Pecel Ikan Cencaru (Hardtail Coconut Milk) Pecel Ikan Cencaru (Hardtail Coconut Milk) Reviewed by Singapore Food Recipes on January 07, 2018 Rating: 5
Powered by Blogger.