Thursday, December 11, 2008

Sup Ikan Dengan Terung Kuning

Fish Soup with Yellow (Sour) Eggplant
Bidayuh: Sup Ikien duoh Tiyung Dayak




Food Prepared By : Aunt Mary G.
Photo Taken By : Sumuk



Ingredient:
500 gm fresh fish
2 pcs of garlic - pound
2 stalks of lemongrass - pound
1-2 nos of yellow (sour) eggplant - cut and de-seed
1 tsp sugar
2 tbs cooking oil
bird's eye chillies (cili padi) - qty to personal taste
500ml water

Optional:
1 tbs fermented durian (tempoyak) or MSG
2 pcs dried assam (asam keping)

Method :
1. Saute garlic in oil on a cooking pot until fragrant.
2. Add water to pot.
3. Add the yellow eggplant and cover the pot loosely. Boil until the eggplant soften and the skin almost detached by itself.
4. Add in dried assam if preferred.
5. Add in the fish, lemongrass and chillies. Salt to taste.
6. Add fermented durian or MSG for additional flavor.

And it's done!

6 comments:

Cynthia J. said...

aduh...sedapnya....best makan with sagu.... :-)

Sumuk said...

sup ponas keh cyn? :D. am going to get some sagu once i balik kuching this time ;)

Cynthia J. said...

ponas is vegetable soup thickened with grated cassava (ubi kayu)....your sup ikien with tiyung dayak, sedap makan with sagu.....do u mind if i ask, which kampung are you from?

Sumuk said...

cyn:
oku so krokong. let me guess, muu so singhai? :D

actually i myself never tried sup ponas, i only heard of it's description from other people..

sup ikien tiyung dayak man duoh sagu.. wet or the dry round one? (urgh.. i forgot the name)

Cynthia J. said...

yeh, memang betul tekaan anda....sepuluh markah! hehe

not sure if ponas is a bi-singhai thing.....i eat sup ikien tiyung dayak with transparent sagu....the dry tiny balls of sagu are melanau's specialty....

Sumuk said...

cyn:
"waduh, mosie tu sambal tiung inuh....adin oku jadi natong sambal tiung daya de madang de opui inuh....slurp"

haha!! your very first comment gave u away! i recognise ur bisinghai slang there ;)

if somebody mail it to you, will the customs there confiscate it?

for the sagu linut (transparent wet sagu) I like to eat it with sup tempoyak and serai.. :)~ aduh thinking abt it can make me go crazy sometimes haha!

btw, we have a Bidayuh/Sarawak specialty restaurant here in KL. Owned by a Bidayuh datin. It's called Restoren Pucuk Ubi. i have yet to try most of their food, but sometimes they host some of Sarawak event here in KL, and that's the time we 'lepas geram' .. hehe...