Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts
Saturday, January 17, 2009
Saujana Seafood Set
Was inspired to cook this set after a visit to Saujana in Johore after my Melaka trip. Unfortunately, for some reason, I can't find any seabass today and so decided to skip Ikan Tiga Rasa...had Sweet Sour Fish instead..anyway,..the kids loved it and so do I...only setback was, I can only eat a little coz I have this condition - I can't eat much when I'm tired!....*smile*
The fried rice is quite similar to the Nasi Goreng Ananas in my previous entry.....just omit the pineapples and use a combi of veg oil plus a little sesame oil for sauteing..
For this kailan, I added sliced fishcakes.
A handful of baby kailan
2 cloves of garlic - crushed
1 red chilli - sliced
1 small shallot (small onion)- sliced thinly
1/2 cup oyster sauce
1 tsp sugar
1/2 tsp salt or to taste, as the oyster sauce is already salty
Boil some water in a pot.Add some salt and 1 tsp of oil. Blanch veggie for a couple of minutes. Prepare a bowl of ice cold water in the meantime.Take out veggie and dunk into the bowl to stop the cooking process. U'll get a nice green colour without overcooking yr veg. Drain well.
Next,in a wok,heat 1 tbsp of oil,mixed with a few good dashes of sesame oil. The combi of oil will produce a glaze effect on the veg later. Saute onion,garlic,chilli and add the oyster sauce.Pour a little bit of water to mix.Add some sugar and salt.Simmer till boiling,then then turn off heat. If sauce is too dilute,u may add some cornflour solution (1 dsp cornflour + 1/4 cup of water )to thicken it.Arrange veg on a plate and pour sauce over...eat it hot!
Similar to the soup in my Tom Yam Noodle...just add in any 'protein' seafood u want..
Ingredients
1kg battered fish slices - fried, and put aside
The sauce :
1 cup chilli sauce
1/4 cup tomato sauce
1/4 cup sweet sour sauce
2 tbsp plum sauce
3 tbsp vinegar
3 tbsp sugar
salt to taste
2 onions - wedges
a few slices of ginger
2 cloves of garlic - finely minced
1/2 green capsicum - cubed
1/2 red capsicum - cubed
1/2 yellow capsicum - cubeb
1/4 cup of finely cubed pineapple
1 tbsp veg oil
1 tbsp sesame oil
Heat the oil combi and saute the onions,garlic,ginger and add all the capsicums and pineapple. Don't burn the aromatics. Add the sauce ingredients. If it's too thick, add some water till u get the consistency u want. Avoid making it too dilute. Taste and adjust accordingly. It shud taste spicy , sweet and sour all in one. Add whatever that is lacking. Pour over fried fish slices when u are abt to serve to prevent sogginess.
Sunday, August 10, 2008
Asam Pedas Peranakan
I saw this on tv once and they said it was a Peranakan Style. Ok,...so I decided to give it a try...verdict?..whatever version u may call it..if it's Asam Pedas , it's still finger lickin gooood..
Ingredients
Spanich Mackerel or Red Snapper or any fish of yr choice
Blend the following:
30 dried red chillies - soaked to soften
6 cloves of garlic
2 inches of ginger
1 lemongrass
6 candlenuts (buah keras)
1 tbsp belacan
1 inch of fresh tumeric
3 big onions
a few sprigs of thai basil
1 torch ginger bud (halved) - bunga kantan in Malay (as seen in the picture)
1 brinjal, wedged
4-5 ladies' finger
1 tomato, wedged
a fistful of tamarind, mixed with water to obtain abt 4 cups of juice
salt and sugar to taste
Heat abt 1/2 cup of oil in pot. Saute the ground ingredients till chilli is cooked and fragrant. Take yr time. Add the tamarind juice, add more water for more gravy. When boiling, add ginger bud, thai basil, brinjal, ladies finger, fish and some salt and sugar. When cooked, turn off heat and dump in the tomato wedges. Serve.
Sunday, July 13, 2008
Sardine Ambin
AMBIN = in MALAY, it's associated with a little low workbench that u sit on and it's usually placed outside yr verandah or porch, to relax and enjoy the breeze.
Do not underestimate the power of canned fish!...hehe..In the good old times, or rather, the good old 'poor' times, when there was scarcely enough money to buy first class groceries from the market,and budget was brutally tight, we usually settled for the trusted 'Ayam Brand' canned sardines from the Mamak Shop for the day's meals, hoping that we won't die of starvation(*tsk*tsk*)...but cooked with love and gratitude, it may be the best meal of your life!...and I would eat this on the ambin on a lazy afternoon,with cold rice and kicap (soy sauce),licking my fingers away...
Ingredients
Canned 'Ayam Brand' Sardines - I used 1 big and 1 small can
2 red chilles - cut in half, lengthways
2 green chillies, cut as above
1 tomato, wedged
2 tbsp of tamarind - mix with a little water to obtain the 1/2 cup of juice
2 tbsp chilli sauce
2 tbsp tomato sauce
1/2 cup of water
Aromatics
6 onions - sliced (the more the better)
5 cloves of garlic - sliced
a few slices of ginger
7 red chillies - sliced diagonally
3 green chillies - sliced diagonally
salt to taste
1 tsp sugar
Heat 1 cup of oil in wok. Saute the aromatics till fragrant and onions are caramelizing. Add in chilli and tomato sauce. Stir. Add in the sardines, tamarind juice, and water. Add salt and sugar. Cook till gravy is a little thick. Add in the red + green chillies (which have been cut lengthways) and wedged tomato. Remove from heat and serve.
Thursday, July 10, 2008
Ikan Omega
Omega Fish?..I thought it sounds flashy as fish are thought to be rich in Omega. I just wanted to finish up the seafood stocking up in my freezer. It's simply fried fish in hot spicy sambal. U may use this sambal to pour over the fish.
Tuesday, July 8, 2008
Cencaru Sumbat
Torpedo Fish stuffed with spicy chilli
If u can't do yourself, try to ask yr fishmonger to make 2 slits on the back of the fish, not all the way through, so that u are left with 'pockets' on both side of the fish. This is where u put the stuffing later.
Stuffing
2 fistfuls of dried red chillies, cut diagonally to remove some seeds and soaked to soften
1/4 cup of dried shrimps - soaked to soften
4 onions
5 cloves of garlic
a few slices of ginger
1 lemongrass
1 tbsp of tumeric powder
1 tbsp of belacan (shrimp paste)
Blend all the above ingredients in a food processor. Try not to add a lot of water. It has to be thick. Then, mix abt a fistful of tamarind into the paste and mix well.
Season with salt and sugar.
Stuff the chilli paste into all the slits and opening of the fish. Rub some onto the body as well. Cover with plastic wrap and chill in fridge for abt 1 hour. Fry in a wok of oil, on both sides till crispy. Coat the fish with the hot oil as u fry. Serve..
Monday, June 23, 2008
Ikan Alsagoff
Fried Fish with Spicy Soya Sauce
Alsagoff. Named this after my birthplace. Can still remember my late grandma whipping out this dish on a lazy afternoon. We would sit on the ambin (verandah) and eat lunch, dipping the crispy fish into the spicy soya sauce ,while fellow villagers pass by n say hello. In the cool breeze, the swaying of the coconut trees..I mean the leaves...ahh..those were the days,...the good afternoon of yesteryears...
Ingredients
Your favourite fish - I chose Selar Hijau or Island Mackerel or any thick-bodied fish.
Clean, make slashes on body and marinate in water,salt and tumeric powder solution.
Fry to a golden brown.
The Sauce
1 cup soya sauce (kicap manis)
6 red chillies
1 lime - remove seeds only
1 tbsp sugar
Put the above in a blender and blitz. Transfer to a small bowl and squeeze the juice of another lime in. Include the skin into the mixture as well. Pour over the fried fish or you may also serve the dip separately. Make sure to eat with your hands so that u can lick your fingers...mmmm..
Wednesday, June 18, 2008
Ikan Masak Kicap
Fried Fish in Spicy Soya Sauce Gravy
Another family favourite. You can also use chicken or meat instead of fish. Sometimes I will also add suun. (vermicelli)
Ingredients
Spanish Mackerel (Tenggiri) - cut into thick slices. Marinade in a solution of tumeric and salt and deep fry. Set aside.
The Aromatics
2 onions - sliced
5 cloves of garlic - sliced
an inch of garlic - thinly sliced
3 red chillies - sliced diagonally
2 green chillies - sliced diagonally
1 tbsp of meat curry powder
The Gravy
2 tsp of white pepper
2 tbsp of white vinegar / apple cider
1 tbsp sugar
2 tsp salt
2 tbsp oyster sauce
1 tbsp light soya sauce
1 cup soya sauce (kicap manis)
2 cups water
Garnish
1 red chilli - cut lengthways
1 green chilli - cut as above
1 tomato - wedged
1 onion - sliced into thick rings
3 potatoes - cut into chunks and deep fried (optional)
a sprinkle of fried shallots (optional)
Heat abt 1/2 cup of oil in the wok. Saute the aromatics till fragrant. Add in the ingredients for the gravy and bring it to a rapid boil. Slide in the fried fish and mix well. Turn the heat down and let it simmer to allow gravy to be absorbed into the fish. Adjust to your taste. When gravy has reduced,(adjust the consistency of your gravy by adding more water or by letting the gravy reduce) turn off heat and add garnishings. Serve hot.
Tuesday, June 10, 2008
Acar Tenggiri
Fish in Pickled Gravy. I always have to cook extra serving of rice everytime, to go with this dish. The pickled gravy here is a simpler version.
Ingredients
A good size Spanish mackerel(tenggiri) or black pomfret (bawal hitam),well cleaned and cut into thick slices.
(if using pomfret,just clean out gills and guts and make slashes on body)
*marinate in a tumeric and salt solution and deep fry to a golden brown*
The Gravy
A
*to be grounded*
3 onions
6 cloves of garlic
2 inches of ginger
2 stalks of lemongrass
7 fresh red chillies
a little belacan
1 tbsp tumeric powder
2 tbsp curry powder
B
8 - 10 onions, sliced
2 fresh green chillies, halved lengthways
4 fresh red chillies,cut as above
10 small shallots,peeled and bruised
C
1/2 cup white vinegar/apple cider
1 cup sugar
salt to taste
3 cups water
1 cucumber,cut into 3 inches thick.Cut along the 4 corners on the outer side of the cucumber,discarding the centre, leaving u with only the crunchiest part of the cucumber.Cut into strips
3 carrots, cut into strips
Method
Heat abt 1 cup of oil in wok. Saute A and B until fragrant and onions begin to wilt nicely. Add C. Stir and add the fried fish. Taste. It shud be sweet and sour - a pickled taste. When gravy has thickened, add the cucumber and carrots. They shud not be overcooked or it'll lose its crunch. Remove from heat. Serve. It'll taste even better over a few hours as the fish would have absorbed the acidity of the vinegar and the sweetness of the onions.
Sunday, June 8, 2008
Kampung set
Saturday, June 7, 2008
Asam Pedas
Fish in Spicy Chilli Gravy..A must in every malay household..A classic..Good fresh fish recommended especially Red Snapper or other types with a thick body.. Add brinjals and lady's finger for the veggie crunch.. Slurp!
Ingredients
Fish of yr choice (big): Red Snapper, Sting Ray, YellowTail or Mackerel.
washed,cleaned and marinate with salt,tumeric and tamarind to rid of the fishy smell.
*to be grounded*
20-25 dried chillies,soaked to soften
3 onions
7 cloves garlic
3 inches of ginger
2 inches of fresh tumeric
2 tbsp of belacan
abt 5 pcs of Thai basil leaves (daun kesom)
2 fistfuls of tamarind, mixed with 4 cups of water to extract the juice
sprigs of Thai basil leaves (daun kesom)
2 tomatoes, wedged
5 lady's finger
1 brinjal, wedged
salt to taste
Method
Heat enuff oil in wok to saute the ground ingredients till fragrant and cooked. Add tamarind juice make sure it's not too runny nor thick. When boiling, add salt to taste and add in the fish slowly, followed by the veggies and the Thai basil leaves.
The fish won't take long to cook, so should the veggies. Remove from heat and serve.
Fish n Chips
One of my all time favourite - FISH & CHIPS - done in MY way.
Unlike those sold in the halal-western food joints/kopitiams, I prefer to add fresh scalded broccoli and carrots as my side veg to the usual so-called coleslaw. The Dory fish is fried tempura-style (not breaded) and topped with the classic tartar sauce,with an extra dash of crushed capers. Not forgetting, - lemons - a must to complement the entire taste.
Normally I'll cut the potatoes into very big chunks of wedges. And I mean REALLY big chunks. With your favourite hot chili sauce in hand, enjoy!... and don't forget to use a fork and knife,..it gives you that feeling of being at Swensens'!
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