Saturday, 7 July 2007

Acar Hu

  • 200ml vinegar
  • 400g sugar
  • 600g ikan tenggiri slices
  • 1 cup oil

Ground spices:

  • 45g coriander seed
  • 3 tbsp jintan manis
  • 250g shallots
  • 150g garlic
  • 90g dried chillies
  • 11/2 tsp turmeric powder
  • 15cm ginger

Ingredients for garnishing:

  • 5 green chillies}
  • 5 red chillies} seeded and sliced half
  • 4cm ginger, sliced finely
  • 20g garlic. sliced lenghtwise


Heat oil and deep fry fish until crispy. Put aside to drain.

Heat oil and saute the ground ingredients until fragrant. Add in vinegar, sugar, ingredients for garnishing and salt to taste.

Add in fried fish. Keep overnight and serve with rice.

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