Pesang dalag (mudfish stew in ginger)

Ingredients

• 1 pc thumb size of ginger, peeled and julienned
• 1 medium leek, sliced ​​diagonally
• 1 small onion, peeled and quartered
• Fish sauce 2 tablespoons or Patis
• ½ tsp pepper set
• 1 medium potato, peeled and cut in 1 inch sizes
• Saba averages 2 or musa Cardaba banana, peeled and cut like potato
• Several heads? bok choi or petchay
• ½ medium head of cabbage, cut large sizes
• 2 tablespoons vegetable oil
• 1 teaspoon salt or to taste
• About 6 cups of rice washing

You may like

Pot-au-feu, the french stew

Preparation

• In a large skillet or wok, heat the vegetable oil and fry ginger followed by leek.
• While sizzle in fat, add fish sauce and stir to cook the fish sauce and eliminate its pungent odor.
• Add about 6 rice washing cups and simmer over low heat.
• Add to potatoes and bananas and continue to sauté until aromatic.
• Add salt and pepper and continue cooking until vegetables are tender.
• Gently add in fish and fish eggs and simmer.
• Adjust broth level by adding a little more rice washing. Adjust seasoning as well.
• Add the cabbage and finally Petchay.
• Cook a few more minutes until the vegetables are cooked but still crisp.
• Transfer to a bowl and serve with lots of cooked steamed rice and special sauce.