Rose’s Kitchen

Ikan Tempera


1 piece ikan parang (wolf herring)

4 fresh red chillies, sliced

4 cloves garlic, sliced

4 shallots, sliced

4 tbsp cooking oil 


1 tsp belachan powder

1 tbsp dark soya sauce

1 tbsp light soya sauce

2 tbsp lime juice

1 tbsp sugar

1/2 cup water


1.  Slice ikan parang into two, rinse and rub with some salt.

2.  Heat 4 tbsp oil in wok and fry the fish slices until cooked.  Remove fish and oil.

3.  Heat wok with 2 tbsp oil.  Add the sliced garlics and shallots and fry till fragrant.   Add the belachan powder and other ingredients. 

4.  When it boils, lower heat and add in the fried fish slices.  Steep for a further 2 minutes. 

March 30, 2007 - Posted by | Seafood


  1. Another classic! The recipe is instantly recognizable but it’s been more than 15 years since I last had this!

    Comment by Daniel | April 8, 2007 | Reply

  2. My mum used to cook this tasty dish for us. Glad she managed to recollect and impart the recipe.

    Comment by roseskitchen | April 8, 2007 | Reply

  3. Hi Rose,
    I tried this recipe two days ago and my children commented that it’s very good. It’s been a long time since I received this kind of comment without my asking. Thanks a lot for sharing your recipes online and God bless.

    Comment by Doreen | March 26, 2009 | Reply

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