Recipe of the week: Balé Pamarassan
They say love goes through the stomach. So how can you love Toraja without loving its wonderful cuisine? Every Friday we will present you a traditional Torajan dish. Today: balé pamarassan, or fish cooked in black pamarassan sauce.
1 or 2 fresh water fish (golden fish)
2 table spoons of pamarassan powder
2 cloves of garlic
1 lemongrass stick
2 long red chilli peppers
5 1 cm of ginger
2 spring onions
water, salt & pepper
1/ Pound the garlic, shallots and chilli peppers with a mortar and pestle until a paste is formed.
2/ Pound the pamarassan powder until fine.
3/ Crush ginger & lemongrass under a knife.
4/ De-seed the long chilli peppers and slice them into large chunks. Do the same with the spring onions.
5/ Fry the ingredients from step 1 until there’s an aroma.
6/ Add the crushed ginger & lemongrass, the pamarassan powder and three tablespoons of water and bring to a slow boil. Cook for at least 20 minutes until its natural oil appears.
7/ Add enough water to submerge the fish.
8/ Add the fish and chilli peppers to the stock and cook until the fish is tender.
9/ Add the spring onion, sliced tomatoes and salt & pepper to your taste and your dish is ready.
10/ Serve over steamed rice!