Gulai Kiam Hu Kut

Gulai Kiam Hu Kut (14 May 2009)


Gulai Kiam Hu Kut, or Salted Fish Bone Curry, is a popular Penang local dish. It tastes great with hot rice. The ingredients include salted fish bones, long beans, brinjal, prawns, soybean puffs (or "tau33pork1") and cabbage. As with most of the dishes we prepare, we don't actually measure the exact quantity, so I would advise you to try this through trial and error.

Ingredients
Gulai Kiam Hu Kut (14 May 2009)

Steps

To prepare this dish, we buy about RM2-RM3 worth of chilli paste and RM8 of salted fish bone. Tell the seller you are preparing gulai kiam hu kut. The exact amount of chilli paste you use depends on whether you want the dish to be very spicy or less spicy.

Soak the salted fish bone in water. This is to dilute the salt, so leave it in the water longer if you want the dish to be less salty. While doing that, cut up the various vegetables (long beans, brinjal, cabbage) and the soybean puffs into bite size and peel the prawns. Divide the coconut milk into two parts, diluting one part with water. Drain the salted fish bones and wipe them dry with kitchen towel so that they don't splatter when you fry them.

Fry the salted fish bones in a wok till they are slightly brown, then take them out of the oil and put them aside. Using the same oil, fry your chilli paste until it breaks oil. Then return the salted fish bones and add inprawns to the chilli paste, followed by the vegetables and soybean puffs. Stir for one or two minutes. Add in the diluted coconut milk. Stir to mix it in. Bring it to a boil, and simmer until the vegetables soften. Taste it for saltiness. The salted fish bones should have provided the dish its saltiness; if still not salty enough, add some salt (or perhaps a little sugar as well) to taste.

Once all the vegetables have softened and you are satisfied with the taste, add in the remaining creamy coconut milk to the pot, stir it, bring to a boil for half a minute, and then the dish is ready to be served

Gulai Kiam Hu Kut in an Indian cooking pot (7 July 2013)


Gulai Kiam Hu Kut in a big wok (4 September 2017)


Gulai Kiam Hu Kut in a ceramic pot₃keng₃ (4 September 2017)

材料

咖哩香料- 可去巴刹的香料档买

做法

注：蔬菜，椰浆份量可依喜好增减。

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