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Perut Ikan (Nyonya Stewed Fish Stomach with Vegetables)
May 11th, 2010Main Dish, Recipes, Soup or Stew14 CommentsPerut Ikan Recipe
Recipe by: Madam Kwong’s Kitchen
Ingredients:
Curry Paste Stock
2 tbsp chilli powder
10 shallots (minced)
2 tbsp minced lemongrass
1 tsp turmeric powder
1 tsp blue ginger powder
2 tsp belacan powder
100 grams tamarind juice
1.5 litres water
60g pickled fish stomach
600 grams peeled fresh prawns
1 can diced pineapple (400g)
2 eggplant/aubergine (cut 2.5cm)
10 snake beans or 500 grams french beans (cut 2.5 cm length ways)
1 ginger flower/bunga kantan
Finely Shredded Vegetables
20 Vietnamese mint (polygonum leaves/daun kesom/daun laksa)
30 beatle leaves (daun kadok)
2 turmeric leaves
5 kaffir lime leave
Salt and sugar to taste
Method:
1. Boil curry paste stock for 15 minutes.
2. Add the shredded vegetables, pickled fish stomach and prawn.
3. Add seasonings and cook for another 15 minutes.
4. Dish out and serve immediately.
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yummmm everything with ginger flower!
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Yummmm………slurp…….
I LOVE Perut Ikan!! Can’t make it in Perth though. Haven’t found daun kadok anywhere :(
Delicious looking photo. Love how Madam Kwong managed to make this dish looks so tasty :)
@kl_changs – there’s none in Perth? There’s plentiful in Melbourne.
Groan… my perut is rumbling at those photos! What I wouldn’t give to have a bowl of that right now. How are we ever going to find those ingredients here in the US? :) Need to start an import business here for all that stuff!
Dear Bee and Madam Kwong – I first tasted this dish in Singapore back in 2002 at a Nyonya restaurant. It was so wonderful we went back the next night for more. I am really excited to find this recipe and want to try it myself as I can source all the ingredients, except one, in Sydney. Some great Indonesian shops here carry extended lines of Malaysian products and the staff are usually very helpful. Can you please explain what blue ginger powder is? I have never heard of this before and if I can’t find it, is there a substitute? Thanks so much. Peter
Hi Peter – blue ginger is lengkuas. Good luck and let us know how you went :)
Thanks so much for the tip – sounds like this might be Laos powder -
i.e. ground galangal. Am heading out to the market now!
The Perut Ikan tasted wonderful but mine wasn’t as photogenic as yours! Thanks to you all for your kindness and generosity and willingness to share and teach. I am very glad to be a student on this great forum. Am off to Singapore and provincial Thailand tomorrow so am looking forward to tasting and learning more.
i miss this, i have had it before but its quite hard to find it as many places simply don’t cook it, maybe becos of the tedious process…
Dear Madam Kwong,
Where can I find daun kadok and pickled fish stomach in Melbourne please?
Thanks,
May
Hi May, answered your same question on my blog too~
We substitute the purut with canned sardines and it tastes just as good. We always make a big pot of it and eat it the whole day. We get our daun kadok from relatives from Penang when they come down to Singapore.
Hope you can find some in Melbourne ! Happy cooking :)
Dear Madam Kwong, please teach me how to ferment the fish stomach. I don’t know how to do it so I used fresh fish stomach instead. It’s a bit fishy though. I will be grateful if you teach me how to pickle the fish stomach and also, can I use the stomach of the red snapper? Thanks and regards, Monica Lim