The Giant Iron Wok

(This one is a bit complicated, but worth it)


1.5kg fish (ikan sardine)
10 cups water
12 dried chillis, scalded and left to stand
3 fresh red chillis
Thumb-sized piece of tumeric
3 stalks lemon grass
300 gms shallots
20 gms piece of dried fish-shirmp paste
2 cups tamarind juice (obtained by soaking 100 gms seeded tamarind)
8 stalks aromatic leaves or mint leaves
1 tablespoon sugar
2 teaspoons salt to taste

1 cucumber, shredded
1/2 pineapple, shredded
1 onion sliced
1 pink ginger bud (bunga kantan), sliced horizontally
3 red chillis, sliced finely
1 bunch mint leaves
1 stalk lettuce, shredded
20 pieces pickled shallots (optional), sliced finely

1 small bowl of black prawn paste, thinned to flowing consistency

1 packet thick bee hoon soaked then scalded or blanched in boiling water

Put oil into wok when it is already hot. Pour in the pounded ingredients and stir over steady fire for about ten minutes. Then put in fish and allow to simmer gently until cooked.
To serve:
Put bee hoon (scalded in hot water) into a bowl and garnish on top the different types of prepared vegetables. Pour hot gravy over it and serve with a spoonful of prawn paste if desired.