One more time…

I don’t know what this fruit is called in English or in any other languages…

Bua' alung
*Gundot’s photo from Facebook*

…but in Melanau, we call it bua‘ (with a soft “k” sound) alung.

Inside, the flesh is orange in colour, sour and not really tasty. Most of the time, we did not bother to eat it but my mum would cut it open and throw away the flesh and dry the skin in the sun. She would use it when cooking the kampung-style masak kunyit (cooked with tumeric) prawns or fish to get the sour taste in the soup. This is a very much simpler version of the nyonya-style assam fish or prawns and as a matter of fact, I had a post on it some time ago whereby I cooked some prawns following this recipe. These days, since the skin of the bua’ alung is not available for us to use, we would have to depend on using asam keping (tamarind slices) as a substitute instead.

I cooked this dish again the other day and this time around, instead of prawns, I had some fish instead…

Fish

I shared this photo on Facebook and it certainly drew a lot of attention and a whole lot of oooo‘s and ahhh‘s……

STP's ikan masak kunyit 1

Well, if you missed it the previous time around, don’t worry for I shall share with you the recipe for this very simple ethnic dish one  more time. You will need these ingredients…

Ingredients

…some kunyit (tumeric), chilies, belacan (dried prawn paste), a few pieces of asam keping and some serai (lemon grass).

I pounded the kunyit and chilies together and since I was in the mood, I also pounded the belacan though it wasn’t really necessary. You will have to pound and bruise the ends of the serai as well so as to get the flavour out…

Ingredients - pounded

Then, I threw everything into some water and stirred it well…

Add water & boil

Once that was done, I put the pot on the fire and brought it to boil. You would have to simmer it for a while to let the sweetness and taste come out of the ingredients. You may want to add a pinch of msg or a bit of ikan bilis (dried anchovies) granules, if you so desire, to enhance the taste further.

Finally, I put in the fish and brought it back to boil. Once the fish was cooked, it was ready to be served…

STP's ikan masak kunyit 2

As you can see, it is very simple and yet, very tasty. You will be able to enjoy the fish and have the soup to drink and also to pour all over your rice. They go so very well together.

My regular commentor, Irene Tan, in Kuching tried cooking it and her hubby loved it so much that he asked her to cook it again the following weekend…and since then, there has been no turning back – she has been cooking it, it seems, again and again and they all enjoyed eating it very much. Perhaps you would like to give it a try as well?