the making of sambal peria + ikan masin....

One of my favorite lauks is sambal goreng... be it sambal goreng ikan (fish), kentang (potatoes - but of course!), ikan bilis (dried anchovies), terung (brinjal).. you name it, I love them all.

This time my 'the making of...' will be about peria (bitter gourd) and ikan masin (salted fish). It's really a match made in lauk haven... hehe..

Here are the ingredients  :

The main star is of course 

the bitter gourd or peria katak in Malay

Cut the peria any way you like. 

I like to cut it lengthwise and the seeds removed.

Another main ingredient would be the ikan masin (salted fish).

For this round, I use ikan gelama.

Any types of salted fish can be used.. ikut suka hati la...

And the ingredients for the sambal.

A little bit of tomato, fresh red chillies and red onions.

Blend them all with a pinch of salt.

Cut up the salted fish. 

Kalau tak potong pun tak pe.

Soak them up in water to remove the access salt.

If you want them to be real salty, tak yah lah soak.

Fry the salted fish and bitter gourd.

All nicely fried now.

The smell of fried salted fish would be so wonderful.

The chillies, onions are then fried with some oil.

As you can see, all are blended roughly.

When the blended stuff is properly cooked, 

add in the bitter gourd and salted fish.

...and it's all done!!

Best eaten with white rice.. sedap!!!