Name: Authentic Perut Ikan Recipe
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: Malaysia
Ingredients: 500g fish stomachs, cleaned and cut into bite-sized pieces; 1 liter water or fish stock; 3 tablespoons tamarind paste; 2 tablespoons cooking oil; 1 large onion, sliced; 3 cloves garlic, minced; 2 cm ginger, sliced into thin strips; 2 stalks lemongrass, bruised; 3-4 dried chilies, soaked and blended into a paste; 1 tablespoon chili paste (cili boh); 1 teaspoon turmeric powder; 1 teaspoon sugar; Salt to taste; 1 large tomato, cut into wedges; 100g okra (ladies' fingers), ends trimmed; 100g brinjal (eggplant), cut into chunks; 1 bunch of daun kesum (Vietnamese coriander); 5-6 pieces of daun limau purut (kaffir lime leaves); 2 sprigs of laksa leaf (Vietnamese mint)

Perut Ikan 🇲🇾 Malaysia

A sour and spicy Nyonya dish made with fish stomach and vegetables.

Nyonya Spicy

Made with

Fish stomach vegetables tamarind

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