Salted Fish Pickle (Acar Ikan Talang)

Salted Fish Pickle (Acar Ikan Talang)

Salted Fish Pickle is one of the most popular food condiment that can be found in the pantries of Malaysian homes. Young or old, look for it when the food is bland or need that extra spicy punch to awaken your taste buds.

Lets Make Asian Style Salted Fish Pickle Pasta

Ingredients:

• ½ pack of spaghetti (Follow the instruction on the packet and cook it Al Dante. Drain the water after cooking and let it cool down. Remember to save some of the water that the pasta was cooked in.)
• 1 firm tofu, washed and cubed
• 3 to 4 teaspoons of Salted Fish Pickle (Adjust to your preference)
• 1 to 2 bird’s eye chilli (Roughly chop them up. Use discreetly as it can get real spicy)
• 1 small onion thinly sliced
• 1 small tomato, seeded and diced
• 1 tablespoon butter
• Oil
• Cilantro for garnish

Method:

1. Pour some oil in a pan or wok and heat it up. Drop in the cubed tofu and pan-fry on both sides until cooked. Remove the cooked tofu and leave on a paper towel.
2. In the same pan or wok where the tofu were pan-fried, add the onions and bird’s eye chilli and saute for a minute.
3. Add in Salted Fish Pickle and give a good mix. Add some of the pasta water to thin the sauce.
4. Add in the tofu and mix. Ensure that the tofu cubes are thoroughly coated with the yummy sauce. Do a taste test and adjust accordingly.
5. Throw in the pasta and diced tomato and give a final mix.
6. If the pasta dish is still thick, add the remaining pasta water you had saved earlier to thin it out.
7. Final touch, add the butter to get the rich velvety look and the dish is now ready to be served.
8. Plate it up and garnish with cilantro. Serve immediately while it is still hot. Enjoy.

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