Ikan Sumbat or stuffed fish with chili paste is one very commonly found dish at local Malay stalls. Ikan cencaru is more commonly used as it has harder thicker skin, allowing the chili to be stuffed inside the fish while keeping the shape intact. However, Ah Pa has also seen people using ikan keembong for this.
Ingredients:
2 Cencaru fish (season with some fine salt)
3-4 big fresh chilies
2-3 cloves of garlic
2-3 cloves of shallots
1 tablespoon of roasted belacan powder
½ teaspoon of Cooking Ah Pa chicken powder
For those who is interested to buy the burned art wood ladle or platform, here is the link:
Shopee’s link:
**Purchase links for sauce and kitchenware:
Ah Pa’s Homemade Chicken Powder:
Shopee’s link:
Belacan (Cheong Kim Chuan Brand)
Lazada’s link:
Or Shopee’s link:
Himalayan Rock Salt
Lazada’s link:
Or Shopee’s link:
KitchenAid Mini Food Chopper (3.5 Cups) 5KFC3516
Lazada’s link:
Shopee’s link:
Saracook Wok 24cm (Mai Fan stone, non-stick)
Lazada link’s:
Or Shopee’s link:
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