Asam pedas ikan kembong

bahan bahannya: 5 ekor ikan kembong 1 labu bawang besar 3 ulas bawang putih 7 tangkai cili kering 1 inci halia 1 inci kunyit hidup 2 kuntum bunga kantan 1 batang serai(diketuk) 2 tangkai cili hidup 1/2 biji timun(potong memanjang 3 inci). 2 keping asam gelugor Daun kesom Garam,gula melaka. Minyak untuk menumis Cara-caranya. Ikan dicuci bersih dan dipotong dua. Blend bawang besar,bawang putih,cili kering,halia,kunyit, sekuntum bunga kantan dan belacan sampai hancur. Panaskan minyak dalam periuk. Tumiskan bahan-bahan yang dimesin tadi sampai naik baunya. Biarkan pekat baru ditambah dengan 2 cawan air. Bila kuah mendidih,masukkan ikan. Masukkan serai,timun,asam keping dan daun kesom. Masukkan sekuntum bunga kantan(belah dua) Akhir sekali masukkan garam dan gula melaka serta cili hidup. Biarkan mendidih seketika. Sedia untuk dihidangkan. ------------------------------------------------------------------------------------------------- Ingredients: 5 mackerals 1 big onion 3 cloves of garlic 7 red chillies 2 cm piece ginger 2 cm knob fresh turmeric root 2 stalks of ginger flower(bunga kantan) 1 stalk lemon grass(lightly smashed) 2 fresh chillies 1/2 cucumber(sliced) 2 pieces of dried tamarind skin or 2 tbsp tamarind juice 3 springs polygonum leaves(daun kesum) salt and brown sugar cooking oil Method: Blend onion,garlic,1 stalk of ginger flower,turmeric,ginger, dried chillies and shrimp paste in a food processor Heat oil in a wok and fry blended mixture until fragrant. Add in a cup of water and mix well.Let the mixture boil. Put in fish,slice cucumber,lemon grass,dried tamarind skin and polygonum leaves Let the mixture boil and you can add another cup of water or as much as you prefer the consistency of the gravy. Lastly add fresh chillies.salt and sugar to taste Lower the heat and simmer for 5 minutes Serve hot with plain rice.