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Rubine /
Posted 2 years ago

Deep frying emits a lot of smoke and grease. You do heavy cooking often and always desire a powerful cooker hood? Check out our latest ๐‘๐ฎ๐›๐ข๐ง๐ž ๐€๐ฌ๐ฉ๐ข๐ซ๐š, with dual-suction zone technology to provide a strong and more efficient extraction of smoke to keep your kitchen fresh all the time while you cook your favourite dishes! So come discover your perfect cooking companion today - the Rubine Aspira and try out our delicious "Sambal Fried Fish" recipe. Share this post to stand a chance to win a Rubine Enso (5 units to be given away!). Remember to like & and follow our Rubine Facebook & Instagram and keep your profile public. Winner will be notified via messenger. Contest period ๐Ÿ๐Ÿ/๐ŸŽ๐Ÿ–/๐Ÿ๐Ÿ โ€“ ๐Ÿ๐Ÿ“/๐Ÿ–/๐Ÿ๐Ÿ. Ingredients 2 hardtail mackerel (ikan cincaru) Sambal Paste: 3 fresh red chilies 5 dried chilies 10 shallots 2 cloves garlic 1 tablespoon belacan 1 teaspoon salt 1 teaspoon sugar 1/2 tablespoon tamarind pulp, soak in 1/4 cup water, extract juice and discard pulps 1/4 cup oil Steps: 1. Clean the fish with water. Cut a deep slit from the back of the fish along the bone. 2. Blend the spice paste with a mixer or use pestle & mortar to pound the flavouring paste. 3. Heat up wok with 3 tbsp oil, add in spice paste and stir-fry with low heat until aromatic. Add tamarind juice and continue to stir-fry until the spice paste is smooth and moist. Add salt and sugar to taste. Dish out and let cool. 4. Stuff the spice paste into the slit and also inside the fish stomach. Heat up 1/4 cup oil in a wok, deep fry the fish until cooked. 5. Serve immediately. #rubine #rubinemalaysia #rubineaspira #participateandwin #recipe

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