NAIM GULAI SEMBILANG

Naim Gulai Sembilang is a semi-documentary put together by a team of
Malaysian print and television journalists.

Saltwater catfish is known as Ikan Sembilang in Malaysia, Brunei and
Indonesia. It is deemed superior in texture and fame than the freshwater
variety known as Ikan Keli.

The semi-documentary tracks fishermen in a northern Malaysian enclave,
returning with hefty catches when Sembilang tends to be elusive.

They swiftly get down to business as wholesalers whisper their bids.

Next stop is a nearby wet market as the owner of a famous restaurant
specialising in Sembilang dishes haggle prices with retailers.

Her outlet in Tanjung Dawai, 15 minutes away, draws customers from
various parts of Malaysia. Boiling-hot Sembilang curry serves in
claypots is the biggest attraction.

The Sembilang business has lately generated an end-product in the form
of paste, enabling Malaysians longing for Gulai Sembilang to prepare the
dish at home in a flash.
 Resepi Gulai Ikan Sembilang

 Bahan
- 1 ekor ikan sembilang-cuci bersih dan di kerat empat.
- 5 ulas bawang putih*
- 3 ulas bawang putih*
- 1 hiris halia*
- 1 peket kecil rempah kari ikan
- 1 mangkuk kecil air asam jawa (asam jawa sebesar ibu jari bancuh dgn air)
- 1 sudu teh serbuk cili
- 1 1/2 cawan santan pekat
- 3 tangkai daun kesum(mak saya kata kalau ada..bubuh je)
- 2 tangkai daun kari
- 5 batang bendi
- 2 biji cili hijau belah dus
- 2 biji tomato belah empat
- 1 biji terung belah empat
- garam secukup rasa

Bahan tumis
- 3 ulas bawang merah dihiris
- 2 ulas bawang putih dihiris
- 2 tangkai daun kari
- 1 sudu teh halba campur
- minyak untuk menumis

Cara

1. Tumbuk lumat bahan bertanda *.
2. Satukan bahan tumbuk,rempah kari, serbuk cili dan air asam jawa. Gaul rata dan ketepikan.
3. Panaskan minyak. Tumis bahan tumis hingga wangi.
4. Tambahkan pes kari (dari step 2). Goreng hingga pecah minyak. Kena selalu dikacau supaya tak hangit kat bahagian dasar periuk.
5. Kemudian,masukkan ikan. Masak sekejap(lebih kurang 1 minit) sebelum dimasukkan santan.
6. Apabila kuah sudah mendidih dan pecah minyak, masukkan daun kesum, bendi,cili hijau, terung dan tomato.Perisakan dgn garam. Jika kuah terlalu pekat,tambah sedikit air.
7. Tutup api apabila bendi dan terung menjadi lembut.
8. Sedia untuk dihidangkan.
9.  http://aimzfi.blogspot.my/2015/03/gulai-ikan-sembilang.html