Kepala Ikan Merah Asam Pedas Melaka (Malaccan Spicy Fish Head)

Boil dried chilli, then blend with a little bit of water, and keep the chilli paste aside.

Blend shallot, garlic, ginger and galangal into fine paste.

Saute the fine paste until fragrant then, add in chilli paste followed by shrimp paste.

Add in water, tamarind juice and fish head.

Add eggplant, ladies fingers, lemongrass, torch ginger flower (bunga kantan) and polygonum leaves (daun kesum) and bring to boil over low heat.

Season with salt and sugar.

Ready to be served.