Last week I have shown you how to make an authentic Nyonya vegetable curry. If you have missed last week video, you can still catch up with the link below. In that video, I have also shown you how to prepare and toast Malaysian shrimp paste called "belachan", which is used in this week recipe. This week I continue with my Nyonya theme with another authentic, classic Nyonya curry, which you can make easily at home, a simple fish curry. This Nyonya fish curry, which is a type of Malaysian fish curry is called "Gulai Tumis Hu" in Hokkien, which is a local Chinese dialect spoken widely in Penang, Malaysia. "Gulai tumis" is actually a Malay word, but pronounced slightly different in local Penang Hokkien. "Gulai" means "curry", "Tumis" means "frying" and "Hu" is a Hokkien word means "fish". So this is a fish curry using a technique of frying the curry paste. This simple fish curry is not a rich, creamy curry sauce but a sour, sweet and spicy curry sauce using tamarind juice or water to make the curry sauce for the fish.
Timecodes:
0:00 Intro
1:30 Ingredients to make this fish curry called "gulai tumis hu" an authentic traditional Malaysian Nyonya-style fish curry
4:35 Prepare ingredients
6:24 Make the curry spice paste called "rempah"
9:51 Cook the curry spice paste and make the fish curry
13:30 Plate and serve the Nyonya fish curry "gulai tumis hu"
Website: www.foodtripwithvictor.com/re...
Last week video on Nyonya vegetable curry "sayur lemak" - • How to make curry sauc...
There are 3 ingredients in this week recipe that you may or may not have used in your cooking unless you grew up in Southeast Asia:
1. Tamarind pulp. In Malaysian, it is known as "asam jawa". The tamarind pulp comes in a pasty block made from the pods of tamarind fruit. You can find this product packed in plastic available at Asian supermarkets depending on where you live. Here is a link to Wikipedia if you like to know more about tamarind, en.wikipedia.org/wiki/Tamarind
2. Malaysian shrimp paste affectionately known as "belachan" in Malaysia. It is made from fermented shrimps and condensed into a block. To get the best flavour out of the shrimp paste, you will need to toast it first before using on your dish. Typically used in a Malay and Nyonya cooking in Malaysia. You can find this product at Asian supermarkets depending on where you live. Here is link to Wikipedia if you like to know more about shrimp paste, en.wikipedia.org/wiki/Shrimp_...
3. Torch ginger flower also known as "bunga kantan" in Malaysia. This is rarely available in western countries. If you are fortunate enough to find it where you live, it usually comes frozen packed at Asian supermarkets. I have not seen a fresh one in Melbourne, Australia yet! Only frozen packed. It is used in Malay and Nyonya cooking. It has an aromatic scent with a sharp, distinctive interesting flavour and slightly sweet. Here is a link to Wikipedia, en.wikipedia.org/wiki/Etlinge...
Detailed recipe instructions: www.foodtripwithvictor.com/re...
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| fish curry with tamarind | tamarind
9 июл 2024
