1 cup oil
300 salted fish(hu la ma)
2 onions, removed skin and shredded
2 red chillies, shredded
2 tbsp sugar
2 tbsp tomato sause
1 tbsp plum sauce
100g tamarind pulp, mixed with 250ml water and squeezed out juice
1. Heat up oil, pan-fry salted fish until golden brown and crispy.Dish and drain.
2. Leave about 1 tbsp oil in wok, saute onion and chillies until fragrant. Pour in seasoning and bring to boil.
3. Add the fried salted fish, bring to a quick boil and dish up.
4. Serve with rice
(with recipes by Chef Plilip Yoong)