2 tablespoons cooking oil
2 to 3 thumbs ginger, cut into strips
I head garlic, minced
½ cup chopped onion
1 tomato, chopped
2 pounds chopped salmon head
2 to 3 tablespoons patis (fish sauce)
4 cups rice-wash water
½ pouch Tamarind soup mix, 20 grams
2 pounds mustard vegetable, chopped, separate hard stem from leaves
5 green pepper
Heat deep pan. Add oil and fry ginger until light brown. Add and sauté garlic, onion and tomato until soft. Drop salmon head. Turn the salmon a few times. Put patis. Mix. Lower the heat. Cover and cook for 1 to 2 minutes. Pour 2 cups rice-wash water. Add tamarind mix. Stir well. Boil for a minute. Add the hard part of the mustard vegetable. Stir, cover and simmer for 2 to 3 minutes. Then pour 2 cups rice-wash. Boil for another minute. Add green pepper and mustard leaves. Immerse the mustard. Cover and simmer for 2 to 3 minutes. Turn off the heat. Transfer into serving bowl. Eat it with rice.