Ikan Ampap or known as Pinasakan is a food or cuisine that is famous in Sabah. This cuisine is very synonymous with the people of Sabah, especially the Kadazan Dusun.
In this dish, the fish used is basung because this fish is very popular among the people in Sabah. However, other fish can also be used such as puffer fish and others. Usually, pinasakan soup is eaten with “ambuyat” or commonly called “nantung”. According to the people in Sabah, different places have different ways of serving food.
This food preparation are quite simple. Let’s check the recipe.
Ingredients
- Ikan basung (sardines) 1kg
- Turmeric is the size of a thumb
- Ginger (half a thumb)
- 3 Shallots
- 5 Cloves of garlic
- Lemongrass 3 stalks
- Pepper 2 stalks
- Tamarind water (100ml)
- Salt and ajinamoto.
Ajinomoto & Asam jawa: (Shopee)
How To Cook
- First clean the fish that has been prepared.
- Mash turmeric, ginger, red onion, garlic, lemongrass and pepper until smooth.
- Put the fish in the pan and put water over the fish.
- Then put the ingredients that have been pounded on top of the fish.
- Then add tamarind water and ajinomoto to taste and salt.
- Finally, cook the ampap fish until the boiling water is reduced (Optional)
According to Puan Narty, who is one of the fans of Ikan Ampap, this side dish is so interesting, this is because the longer it is stored, the tastier the fish. According to him, this dish can be stored for two to three days and maybe more.
Good luck!!!
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Article by Syuriana Ibrahim
