Sup Uluh Luang Pelian

Submitted by Rubin Jala

English

Here's one from Midang's Kitchen. An everyday fare when I was on holiday at Long Seridan (1970). I've been experimenting with it, since replacing pelian with sanian, dudar, telapia, and all sorts of oz fishes (herring, skippy, salmon, snapper, bream etc).

Classic version

• 5 uluh luang pelian (pindala'/lenuit kinih tuuh nah) can add the wings/belly, bladder, roe, liver etc.
• 1 buyo kerawang
• 6 chili Padi
• garnish with busak luduh.

Fusion version

• Replace uluh pelian with fresh trevally, bream or any fresh fish (can add seafood like scallop, crabs, prawns etc if u want to be fancy)
• replace buyo with lemon/lime
• 2 stalks lemon grass
• 1 gelangal
• replace busak luduh with coriander and spring onion
• Chili to taste
• (can use tum yum paste but this is cheating)

Method

1. Boil water as you would any 'sup terajun'
2. add uluh luang until just cook,
3. add finely slice gelangal and lemon grass
4. remove froth from sup
5. squeeze buyo
6. garnish sup with chili padi, coriander, spring onion
7. serve steaming hot or in a steam boat
8. And pretend you are having it on the renara ngi Pa Seridan just jump in the awar if chili too hot.