A Winter delicacy in Japan, the Nabe Ryori is a Japanese bouillabaisse of ingredients served in a bubbling hot pot. Simplistic as it is, undeniably a meal that calls for participatory experience for all at the table. Great way to reunite family and friends for a hearty repast! Continue Reading

INGREDIENTS:

• 2 bottles Pulut Ikan
• Chillies Ingredients: Rumpa Mix (all pounded or mixed in a blender)

• 600 grams (medium sized) Shrimps / Prawns • 300 grams Red Chillies • 300 grams Shallots (diced finely) • 100 grams Garlic (finely diced) • 100 grams Lemon Grass (finely diced) • 50 grams Bua Keras / Candlenut (finely diced) • 50 grams Leng Kuas • Coconut Milk from 2 Coconuts / 2 bowls • 2 Square pieces of Belachan (1 inch squared, ½ inch thich) • 1 Small Bowl of Asam Water (squeeze 1 handful of Asam with water)

Assorted Leaves & Herbs:

• Duan Kaduk Leaves • Duan Chukor Leaves • Duan Kalsom • Mint Leaves • Lime Leaves • Lemon Grass • Chen Nom Leaves • Bunga Kerantan (Flower)- “Wild Ginger Flower Buds” • Kreseh Leaves • Tumeric (Kunyit) Leaves

PREPARATION:

1. Mix all the chillies ingredients and put aside (Rumpa Mix)
2. Pulut Ikan- remove from bottle and wash thoroughly, to remove the salt.
3. Cut all the leaves into small pieces 4) Peel the skin of the shrimps / prawns

COOKING:

1. Heat oil in a pot, and add in the rumpa / chillies ingredients and fry for 1 min. Add in the shrimps and pulut ikan and gradually add the leaves.
2. Add the coconut milk (2 bowls) and asam water (half cup). Add water, sugar and MSG to taste.