Ingredients :
700 cc coconut oil from 1 small coconut
3 purut lime leaves
½ kg nugget of gold fish/milkfish, cut into serving pieces and fried
1 turmeric leaves
1 stalk lemon grass, bruised
10 gr turmeric, bruised
50 gloves garlic, cut finely
20 gr ginger, bruised
30 gr galangal, bruised
3 salam leaves
10 gr grill trassi/shrimp paste
4 red chillies, cut coarse
10 petai beans, cleft two (or to taste)
Salt (or to taste)
Cooking oil for frying
50 gr pack tauco (soybean paste)

Method :

1. Stir fry gloves garlic until aromatic. Add purut lime leaves, turmeric leaves, stalk lemon grass, turmeric bruised, ginger, galangal, salam leaves, red chillies, grill trassi until aromatic.
2. Add petai beans until withered.
3. Pour coconut oil, tauco (soybean paste), fish and salt. Cooking coconut oil until sauce thickens.

Tips :

1. Stir coconut oil until boiling. If you do not do it, coconut oil be sure broken.
2. You can changing fish to Snake Bean/Long Bean. Stir fry Snake Bean/Long Bean half done. And then Pour coconut oil, tauco (soybean paste) and salt. Cooking coconut oil until sauce thickens
3. Be careful, soybean paste is salty.