Thursday, July 21, 2011


A simple and very satisfying dish. Anything with tauco - fermented bean curb will definitely tells that it has the Chinese origin.'s true, but this dish had been Malaysianised, I added dried chilies and bird's eyes chilies to suit my taste bud. 

Sometime I do love something HOT and SPICY. Other ingredients remain as the original recipe except the additional of chilies. Best fish for this dish are any white fish. I used mackerel for this. fantastic!!!!


3 slices of fish fillet - any fish
7 bird's eyes chilies - cut into two, cut diagonal
1 onion cut into ring
1 fresh tomato - quatered
3 tbsp of tauco
1 tsp sugar
2 tbsp thick soya sauce
1/2 tbsp turmeric powder
3 tbsp cooking oil

For the Tauco Chili Paste
15 dried chilies soaked
5 cloves garlic
7 shallots
2" ginger

Blend all ingredients into wet paste. Set aside

  1. Marinade fish with 1/2 tbsp of turmeric powder and salts. Deep fry till cook. Set aside
  2. Heat 3 tbsp of cooking oil, saute the tauco paste till fragrant.
  3. Add the bird's eyes chilies and tauco
  4. Add water, soy sauce and sugar
  5. Adjust Taste.
  6. Finally add in the fried fish, onion and fresh tomato
  7. Ready to serve.

Masak tauco pedas-pedas ini saya belajar dari pembantu rumah saya orang Indonesia. Biasanya dia buat sambal tauco pakai tempeh, banyak menggunakan cili padi niris nipis. Sesuai makan dengan lontong. Saya gunakan konsep yang sama tapi saya pakai masak dengan ikan tenggiri. Tidak menggunakan terlalu banyak cili padi seperti pembantu saya, cukup buat rasa pedas-pedas supaya masakan tidak terlalu muak.  Syok makan dengan nasi panas.

Next Post - Lompang Ceria



ady said...
This comment has been removed by the author.
ady said...

as-salam kak Paty
ngancam betul lauk kak paty ni..ady suka lauk yg pedas2 macam ni, blh bertambah-tambah nasi kalau mkn lauk ni...

You Might Also Like These

Related Posts Plugin for WordPress, Blogger...