Pinasakan Basungan Om Bambangan....

Kopivosian topbinai songovian...

Went to Donggonggon last Moday. Whenever I see Tamu, it always remind me of our late Moing and Nina. They used to be a regular visitor for Donggonggon Tamu. Last time, moing will asked one day earlier if I wanna follow them to Tamu. Sometimes, I walked to their house early in the morning, or they will fetched us at home. Once we reached Tamu, moing will go his seperate way. Well, he can't stand of our 'way' of shopping. Nina will bring us walk around the tamu for two or three times. Once she got her favorite 'stuff' (butod, karuk, liniking...), we will meet moing at his favorite coffee shop..

Oh, but there's no Tamu open on Monday! For Penampang district, the Tamu is on Thursday-Friday (massive jam around D'gon during these two days). However, when I went they last Monday, I saw some of the stalls are open and selling goods. I went to the wet market first to checked on the fishes. Only one stall selling Basung and it's RM10 for 1kg, which is quite expensive, but since it's ain't easy to get basungan nowadays and I really want to cook pinasakan, I bought 1kg of it. Besides, I also managed to get bambangan in tamu and other stuff as an ingredients.


So, here it goes....

Kuali turun-temurun ni tau....

Bambangan + Air asam jawa.

In the pan.... another 5 minutes then it is ready...

Ready to eat....

So, I'm sharing the recipe here. Hope you like it.

Ingredients:
1) Garlic
2) Onion
3) dried chili
4) Bambangan (sour fruit found in Borneo)
5) tumeric 1cm
6) tamarind puree  ( adding extra sour to the soup)
7) Tumeric leave (optional)
8) Asam keping or takob bakob (optional)
9) water (depend on the quantity of the fish. just enough to make a little soup, after all it is called 'Pinasakan').
10) salt
11) Oil (1 teaspoon)


and....


12) Freshwater fish. ( Usually, we use basung or talapia)...


How to:
- Use just a little oil to fry the garlic, onion, tumeric, dried chili. (until golden). Then, asam keping.
-  Put in the fish + Tamarind puree + water.
- Add in sliced bambangan + tamarind leave (or you can put the tamarind leave on your pot before you start your cooking. Using this technique, you don't need to fry the ingredients).
- Some salt.
- Ready to serve.


Info: 
- Best to eat with steam rice or 'nantung'/'ambuyat' (sticky starch).
- Can be eaten until the next day and the taste get better....




P/S: 
Whenever I miss my late grandma's cooking, I will cook this pinasakan. :-) 




XOXO
Emelda Shabelle.