Steamed Fish in Nyonya Sambal Paste 娘惹蒸鱼

Nyonya Sambal Paste 娘惹酱

娘惹将也是大牌档镇档名酱，有些大牌档干脆就以娘惹酱调水加鱼煮成阿三鱼，有时候娘惹酱和阿三酱是相当难分辨的。娘惹酱的特色是够辣、够酸及够甜，而且还充满香茅和姜花香气。

材料A:

－ 8粒葱头仔

－ 5瓣蒜头

－ 3枝香茅，取下半部

－ 2枝金凤叶，

－ 100ml 油

材料B:

－ 5大匙亚三膏，加入6大匙水，搅均挤出汁

－ 1大匙糖

－ 1小匙烘香马来栈粉

－ 1小匙盐

－ 3大匙酸酐汁

做法：

1. 将材料A分别打烂。

2. 烧热油爆香葱头仔和蒜茸，再加入其余的材料A炒均。

3. 将材料B加入煮滚便可。

Ingredients A:
- 8 shallots, chopped
- 5 pip garlic, chopped
- 3 stalks lemongrass, white part only, chopped
- 2 stalks ginger flower, sliced
- 12 chilli padi, chopped
- 20 pieces daun kesum
- 100ml oil

Ingredients B:
- 5 tbsp asam paste, mixed with 6 tbsp water and squeezed out juice
- 1 tbsp sugar
- 1 tsp toasted belacan powder
- 1 tsp salt
- 3 tbsp lime juice

Method:
1. Blend ingredients A separately until fine.
2. Heat up 5 tbsp oil and saute chopped shallots and garlic until fragrant. Add in the remaining ingredients A and stir well.
3. Add in ingredients B and bring to boil. Remove from heat.

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Steamed Fish in Nyonya Sambal Paste 娘惹蒸鱼

Ingredients:
- 1 fish, about 800g
- 1 onion, diced
- 5 lady fingers, sliced thickly
- 1 tomato, cut into wedges
- 5 tbsp Nyonya Sambal Paste

Method:
1. Placed fish into a steaming tray, add in the remaining ingredients and steam at high heat for about 10 minutes or until cooked.

(serve: 4-5)

** Recipes by Alan Kok“Hawkers' Fair Sauces”，P.44（郭子仁著《大牌档酱》，页44）