Recipe : Famous Haruan Betanak
One of Banjarmasin signture dish which also known as haruan masak lemak, in reference to the use of coconut milk (lemak). If cooked with extra birds eye chilies, the dish will be called haruan masak lemak cili api. Althought it is not as popular as masak habang, this humble dish is still delicious and became a favourite family dishes. The most important aspect of the dish is the balance between shallots and chilies. Rellying on torch ginger flower and bilimbi for acidity and aroma will further add to that beautiful interplay. To made this signature dish quite simple and easy, so lets make your own one!
Main Ingredients :
- 200 gr salted snakehead fish
- 300 ml thick coconut milk
Spices :
- 1 little finger sized piece turmeric (grated)
- 8 shallots
- 2 red chillies
- 2 green chillies
- Salt to taste
How To Make :
- Prepare the salted snakehead fish by soaking it in salted water to remove the excess salt. Drain off the salty water.
- Fill a pot with water and bring to a boil over high heat. Place the fish inside the pot. Cook until tender.
- Slice the shallots. Slices the red and green chilies diagonally. Squeeze the water out of the turmeric paste.
- In another pot, cook coconut milk along with turmeric juice. Add the sliced shallots and chilli. Add the fish. Add salt to taste.
- To create a combination of both an exotic aroma and a curious tart flavor, use torch ginger flower and bilimbi.
- Ready to serve. (The samed recipe can be used for fresh snakehead fish).
