KELLA CELOK CUKOK TONGKOL(TUNA TAMARIND in CLEAR BROTH)
Recipe since 1940s
INGREDIENTS:
-250-450 grams tuna fish (optional red snapper, mackerel or anggoli fish)– washed,
cleaned & cut into steak pieces.
-1 litre pot of water
-1 cup of tamarind juice (from 1 tbsp tamarind paste with 1 cup of water)
-1 stalk serai (lemon grass) – crushed
-1 pc red fresh chilli-sliced (optional green & red chili padi)
-1 pc green fresh chilli-sliced
-1 calamansi
-Salt to taste
PASTE*Ingredients to be pounded or blended together:
-2 red onions
-2 cm ginger
-2½ cm kunyit (fresh turmeric)
-1 tsp coriander seeds (fry without oil & grinded)
-1 fresh red chilli
-1/2 tsp belacan (dried shrimp paste)
Prepare Dish:
-Mix pastes into a pot of water & let it boil
-Add tamarind juice in a low flame for 10 minutes
-Add fish, salt & crushed lemon grass
-Cover pot & let it boil until fish is cook for about 10 minutes
-Add sliced green & red chili
-(Optional add lady’s finger-cut into 2 lengthwise or longbeans-cut into 4cm lengthwise or few stalks of laksa leaves )
-Remove from heat
-Squeeze calamansi juice before serving
Serving:
-Serve Hot Kella Celok with Plain White Rice compliment with Sambal Belacan Tomato.
Wish you the best of good luck for trying DIY cooking………….
