Kelantan-Style Fish-Stuffed Chili and Luffa
Ingredients
- 5 raw mackerel fish (yields 10-12 stuffings depending on chili size)
- 5-6 shallots
- 3 garlic cloves
- A thin slice of ginger
- Black pepper
- Young coconut
- Chili peppers (lada)
- Sponge gourd or luffa (petola)
- Sugar (to taste)
- Salt (to taste)
- Monosodium glutamate (ajinomoto, to taste)
Preparation
Remove bones from the mackerel, slice the shallots, garlic, and ginger, mix them with young coconut, and pound until smooth.
Add sugar, salt, and monosodium glutamate to taste.
Stuff the mixture into chili peppers and luffa.
Boil or steam the stuffed vegetables.
Tips
If you prefer not to use raw fish, boiled fish can be used instead.
