I still remember the day when I bought ikan kembung (short-body mackerel) at Dong Thai. At that time, I wasn’t sure if those fish are kembung, since they were labeled as hasa-hasa. It is a name in Bikol. According to wikipedia, Bikol or Bicolano is an Austronesian language used in the Philippines particularly on the Bicol Peninsula on the island of Luzon. Bikol Central, or commonly known as Bicol Naga, is the standard language of this kind and is understood by most Bikol speakers. Anyway, I encouraged my self to buy, by seeing the fish shape, I was pretty sure they were Kembung.
After I was at home, I looked up on the internet what hasa-hasa is. I was right hasa-hasa is what the Indonesians call for kembung, also known as short mackerel or Indian mackerel in English. Kembung (Rastrelliger brachysoma) is a family of Scombridae (mackerels, tunas, bonitos), subfamily of Scombrinae. They live in the Pacific ocean, Andaman sea to Thailand, Indonesia, Papua New Guinea, Philippines, Solomon Islands and Fiji.
(bahasa Indonesia: daun salam koja, daun kari; English: curry leaves)
Ingredients:
500 gram short mackerel/Indian mackerel (Indonesian: kembung), cut a half
1 tbsp tamarind juice (combine 1/2 tsp tamarind pulp and 1 1/2 tbsp very warm water)
1 cloves garlic, grind (it can be substituted for garlic powder)
1/2 tsp salt1 lime, squeeze to get the juice
1 lemon grass, bruised
2 kaffir lime leaves
10 daun temurui (curry leaves)
2 cm fresh galangal, crushed
salt and sugar to season as desired
oil for deep frying and sauteing
water as desired
12 whole bird’s eye chilies
1 long red pepper, angle sliced
1 long green pepper, angle sliced
12 shallots, halvedGround Spices
4 candlenuts
5 cloves garlic
6 shallots
1/2 tsp whole corriander seed
3 cm fresh turmeric ( it can be substituted for ground turmeric)
3 cm fresh ginger
Directions:
1. Rub fish with tamarind juice, garlic and salt. Marinate for 15 minutes. Deep fry until golden brown. Set aside.
2. Stir fry ground spices, daun temurui, lemon grass, and galangal in a small amount of oil until fragrant.
3. Add water, lime juice, salt and sugar, bring to a boil. Add whole bird’s eye chilies, slices of long red pepper and long green pepper, and shallots.
4. Cook until all chilies and shallots wilted, add fish, stir evenly. Serve with warmed rice.
This looks so spicy and delicious. I already have my bowl of rice ready to dig in. LOL!
Interesting dish, that's quite the laundry list of ingredients.
waaaaaaaaaaaa ngiler, pake daun curry abang pasti doyan!
This looks so spicy and delicious. I already have my bowl of rice ready to dig in. LOL!
Interesting dish, that’s quite the laundry list of ingredients.
waaaaaaaaaaaa ngiler, pake daun curry abang pasti doyan!
Alo…thanks sudah berkunjung ke dapurku. Daun temuru itu aku kurang yakin itu bahasa Indonesia atau bahasa Aceh. Emang paling srg dipake di masakan Aceh. Bentuknya kecil2, bukan spt daun kari, dan bukan jg daun koja. Stock daun ini aku jg bawa dr Aceh. Tp ga ada daun jg ga papa lho, msh bs dicoba jg. Sedgkan sunti adalah buah belimbing yg sdh dikeringkan. Nice to meet you…nice blog!!!
Hi elvi, makasih udah sharing ceritaKalo menurut temen yg org aceh dia blg daun temurui itu daun kari. Jadi mana yg bener? punya foto daun temurui gak? kalo ada tolong dishare, krn bs jadi disini bs ditemuin cuman beda bhs. Soal asam sunti aku tau itu belimbing yg dikeringkan aku punya tulisannya di blog ini. aku juga ada stok asam sunti.
Coba aja Lia
Little C of Mine: Suree.. feel free to dig in ^_^
Alo…thanks sudah berkunjung ke dapurku. Daun temuru itu aku kurang yakin itu bahasa Indonesia atau bahasa Aceh. Emang paling srg dipake di masakan Aceh. Bentuknya kecil2, bukan spt daun kari, dan bukan jg daun koja. Stock daun ini aku jg bawa dr Aceh. Tp ga ada daun jg ga papa lho, msh bs dicoba jg. Sedgkan sunti adalah buah belimbing yg sdh dikeringkan. Nice to meet you…nice blog!!!
Hi elvi, makasih udah sharing cerita
Kalo menurut temen yg org aceh dia blg daun temurui itu daun kari. Jadi mana yg bener? punya foto daun temurui gak? kalo ada tolong dishare, krn bs jadi disini bs ditemuin cuman beda bhs. Soal asam sunti aku tau itu belimbing yg dikeringkan aku punya tulisannya di blog ini. aku juga ada stok asam sunti.
Coba aja Lia
Little C of Mine: Suree.. feel free to dig in ^_^
Enak..enak, ikan acar kuning pokok e syedaaapp, pengin bikin juga belum keturutan aja nih 🙂
Enak..enak, ikan acar kuning pokok e syedaaapp, pengin bikin juga belum keturutan aja nih 🙂
Wow, look at those spices….bet it's super yummy! Appetizing!
Yummmmmy! Got to go find me some mackerel! 🙂
huaa mbak Retno sampe nambah2 nasi mulu nehh
To tigerfish: indeed, made me keep adding my rice 😀
To east meets west: hmmm if you going to make it, can you share with me ^_^
Wow, look at those spices….bet it’s super yummy! Appetizing!
Yummmmmy! Got to go find me some mackerel! 🙂
huaa mbak Retno sampe nambah2 nasi mulu nehh
To tigerfish: indeed, made me keep adding my rice 😀
To east meets west: hmmm if you going to make it, can you share with me ^_^
Ah I didn't know that Indonesian cuisine uses curry leaves too…I thought only Indian cuisines. So ignorant.
Ah I didn’t know that Indonesian cuisine uses curry leaves too…I thought only Indian cuisines. So ignorant.
You know what? I can't find curry leaves here! So sad, uh? Can I use substitute?
rasa malaysia: I'm still waiting for Elvi to answer regarding my question. I'm not really sure that daun temurui is curry leaves, coa one of my Acehnese friend told me that temurui is curry leaves, but Elvi said it's different. Based on my knowledge, Acehnese culinary uses curry leaves just like Indian culinary.
East meets west kitchen: you can add lemon basil (or also known as daun kemangi in Indonesia) for substitution. I know it will be tasted different, but kemangi also gives a good flavour in food
You know what? I can’t find curry leaves here! So sad, uh? Can I use substitute?
rasa malaysia: I’m still waiting for Elvi to answer regarding my question. I’m not really sure that daun temurui is curry leaves, coa one of my Acehnese friend told me that temurui is curry leaves, but Elvi said it’s different. Based on my knowledge, Acehnese culinary uses curry leaves just like Indian culinary.
East meets west kitchen: you can add lemon basil (or also known as daun kemangi in Indonesia) for substitution. I know it will be tasted different, but kemangi also gives a good flavour in food
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beli daun kari dimana yah? 😀
Kedudukan dimana? Kalo di Jakarta, coba cari di pasar senen atau mayestik. Kalo saya karena di Canada di semua toko Asia ada. 🙂
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