From my kitchen - Lunch today

Ikan Cencaru Masak Terutup (Johor)
Ingredients:
I-
Ikan Cencaru (Jacket Fish or Torpedo Scud)


II-
Shallots
Garlic
Turmeric
Galangal
Lemon Grass
Dried Chillies 
Tamarind


1. Cleaned fish preferably cut from behind to extract out the guts keep aside the liver and eggs if any.
2. Ingredient no II pound finely or put into blender.
3.  Squeeze tamarind in water
4. Heat 2-3 spoon of oil. Fry Ingredient II until fragrant. Add tamarind juice. Simmer.
3.Put cooked ingredient no II inside the fish together with fish roe and liver.
4.Heat oil in wok.Fry fish.
5. Put fried fish with the balance sauce.
6. Serve with white rice.

Timun Tauco - Cucumber in taucho sauce( Perak)
Ingredients:
Cucumber
Onion quartered
Green chillies  cut into half ( halfway)
Garlic - chopped
Ginger - julienne
Taucho (fermented soya bean)
Tamarind juice 
Water
ikan bilis or udang kering. (anchovies or dried shrimps)

1. Heat 1 tbsp oil. Fry chopped garlic and add ginger
2. Add taucho.
3. Add cucumber, let it fry for awhile.
4. Add water and let cucumber cooked a bit.
5. Add onion and green chillies
6. Lastly add tamarind juice and salt to taste.