Kitchen Volunteer Group  

Vegeterian Perut Ikan Curry
by Mr. & Mrs. Danny Lim


Originally this is a famous "Peranakan" or "Nyona and Baba" recipe, the original version is a non-vegetarian curry. However the recipe presented here is a specially modified version of the "Penang Style Vegetarian Perut Ikan Curry". More over the ingredients used for this recipe is healthy, without any MSG, sugar, or other additives. The flavors of the cooking is obtained through a careful balance and blending of local herbs, spices, vegetables and dried sea weeds.

In our cooking we prefer for health reasons to encourage and use as much organic products as possible, for example Organic Mushroom Seasoning Powder and Organic Liquid Aminos. Even for all the vegetables we try to use organic and we even have a small organic garden plot at home to plant our own herbs and spices.

How to Enjoy:

"Vegeterian Perut Ikan Curry"

RECIPE       go to top

Part A
Kunyit (tumeric rhizome)       2 pieces, 50 mm length
Serai (lemon grass bulb)       8 - 10 stalks
Lengkus (blue ginger rhizomes, 南姜, galangal)       8 - 10 stalks
Helia (ginger rhizomes, 姜)       2 pieces 50 mm
Cili kering (Dried Chilli)       10 pieces
Cili merah besar (large red chilli)       6 pieces
Buah Keras (candle nuts) used as a subsitute for onions.       10 pieces
Lada puteh (white pepper corns)       1 - 2 teaspoons

Part B
Daun Gaduk or Kaduk (Piper sarmentosum leaves)       60 - 80 pieces, young leaves
Daun Cekur (Sand ginger, Kaempferia galanga leaves)       60 pieces, young leaves
Daun Linau Perut (Kaffir Lime , Citrus hystrix leaves)       10 - 15 pieces, young leaves
Daun Kesum (Polygonum odoratum leaves, Cenonhom )       1 bunch, young leaves

Part C
Daun Kunyit (Turmeric , Citrus hystrix leaves)       10 - 15 pieces, young leaves
Bunga Kantan, (Torch Ginger Flower, Phaeomeria speciosa)       1 - 1.5 buds

Part D
Mint Leaves       30 - 50 young leaves
Basil Leaves, (Ocimum basilicum)       100 - 150 young leaves
Roasted sea-weeds       18 pieces used as a subsitute for "perut ikan"

Part E
Pineapple       1 fruit, young
Brinjal       2 fruits, about 150 mm long
Long Beans       6 -10 pods
Red Carrot       1 top
Liquid Aminos       2 table spoons or to taste, used as a subsitute for "soy sauce"
Sea salt       a bit or to taste, used as a subsitute for "soy sauce"
Seasoning       2 tea spoons or to taste
Cooking Oil       3 table spoons
Water       1.8 liters

Part F: subsitute
Apple Cider Vinegar (used as a subsitute for Lime Juice in Part C)       2 table spoons

Serves: Fifteen to Twenty


1.       Blend Part A together till fine..
2.       Slice Part B and Part C very finely, keep them seperately
3.       For Part D, mint and basil leaves use whole leaves, for sea weeds, crumple them up.
4.       For Part E, cut pineapple, brinjal, long beans and carrot into strips about 3 cm by half cm.
5.       Heat pot with cooking oil, lower flame, fry (tumis) blended ingredients of Part A until there is a nice aroma.
6.       Add water, pineapple and bring to boil .
7.       Put in all the vegetables, from Part B and E, continue to cook till it boils.
8.       Switch off the fire, add sea weeds, mint leaves, basel leaves, bunga kantan and limau perut leaves. from Part C and D

Learn more about Perut Ikan Curry:

click to print this article click to print this article
kitchen group archive
  back to kitchen group page
news archive
  back to articles archive
  back to main index page


Thank you for reading the Than Hsiang (KL & SDE) Homepages.