Name: Perut Ikan Recipe (Nyonya Preserved Fish Stomach with Herbs and Vegetables Curry)
Yield: 4 people
Ingredients: 1 stalk lemongrass; 6 shallots; 8 dried red chilies; 3 slices galangal; 1 inch turmeric; 1 tablespoon roasted belacan; 3 tablespoons coriander seeds; 6 pieces fermented fish stomach; 10 green beans, cut into 2 inches length; 1 egg plant, cut into small wedges; 1 small ripe pineapple, cut into 2 inches sticks; 1/2 lb small shrimp; 5 chilies, slit and cut into 2 inches length; 1 ginger flower, sliced finely; 10 kaffir lime leaves, sliced finely; 30 daun kadok leaves, sliced finely; 20 sprigs polygonum leaves, use only the leaves; 20 sprigs mint leaves, use only the leaves; 1 cup coconut milk; Mix tamarind pulp, about the size of a small ping pong ball with warm water, soak for 15 minutes and extract the juice.