SAMBAL LENGKONG

Makes about 500 g (1 lb 1½ oz)

This spicy Nyonya fish floss was traditionally prepared using a gerengseng (copper wok) as it was believed that the wok would impart a rich golden brown colour to the floss. Whenever my nanny made this, she would make me help by sitting on the floor and frying the flaked fish over an ang loh (charcoal stove). She would then pack it in several jars and have me bring them to school for my principal and form teachers. When they learnt that I helped my nanny make the sambal lengkong, my teachers and friends would always ask me to bring some for school events such as Teachers’ Day celebrations.

Grated coconut from 2 whole coconuts

Wolf herring (ikan parang) 1.5 kg
(3 lb 4½ oz), gutted and cleaned

Salt 3 tsp
Sugar 7 Tbsp

Rempah

Candlenuts 12
Galangal 8 slices

Lemon grass 3 stalks, ends trimmed,
cut into short lengths

Shallots 500 g (1 lb 1½ oz), peeled
Kaffir lime leaves 1–2
Red chillies 6–8

Roasted prawn (shrimp) paste (belacan)
(page 26) 1 tsp

1.   Prepare thick and thin coconut milk. Using a clean muslin cloth, squeeze grated coconut
to extract thick coconut milk. Doing this in small batches makes it easier. Once you have
extracted all the milk, mix grated coconut with 250 ml (8 fl oz / 1 cup) water and use
the muslin cloth to extract a thinner coconut milk. Set thick and thin coconut milk aside.

2.   Using a mortar and pestle or blender, grind ingredients for rempah into a paste.

3.   Place fish with half the rempah and thin coconut milk in a deep dish. Place in a steamer
and steam until fish is cooked.

4.   Remove fish and peel off skin. Use a fork to flake flesh finely. Discard bones.

5.   Heat a wok and add flaked fish, thick coconut milk and balance of rempah. Stir-fry
constantly over very low heat until fish is very dry and crisp. Leave to cool completely
before storing in screw-top glass jars.

6.   Sambal lengkong can be enjoyed sprinkled on buttered bread or used as a topping for
salads or fried rice.

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PERANAKAN HERITAGE

Cooking