MASAK LEMAK CILI API IKAN KELI SALAI (SMOKED CATFISH IN SANTAN MILK HOT CHILLI TUMERIC GRAVY)
This Masak Lemak Cili Api dish is famous in Negeri Sembilan. This smoked ingredient is often in high demand from outside visitors as well as local people. This is because the smoked ingredient has a different taste than the original material and has its own aroma. Usually, smoked ingredients such as catfish are very tasty and cooked with santan milk and hot chili. Because of this, there is the existence of cooking smoked catfish in santan milk and hot chilies, and this dish often gets a great response in food stalls. The process of drying or smoking fish is done over a long period of time so that the smoked material is completely dry and completely smoked. In addition, this burning or smoke process is done over coals that are only moderately hot. This is because if it is smoked over a large ember then the smoked material will overburn or totally burn. The ingredients used to cook this menu are the same as the usual preparation for cooking other santan milk gravy and the only difference is the main ingredient that is smoked. The use of turmeric and lemongrass leaves in the preparation of this cooking is to increase the aroma of the dish apart from the aroma of the smoked ingredients. Although the process of preparing this dish is quite complicated, it is worth it because of the unique aroma produced and the delicious taste of the smoked ingredients. Therefore, don't be surprised if the visitors are able to add rice many times because of enjoying cooking this smoked catfish.