Ikan kering goreng with chilli

 I am not sure if there is a proper name for this dish. Its basically just fermented fish, cooked with dried chillies and onions.

Very simple dish, and uses everyday ingredients.

What you need:

A handful ikan kering (sliced thin)

A handful dried chillies (cut about an inch)

Two onions (sliced)

2 cloves garlic

An inch of ginger (sliced thin)

Cooking oil (for frying)

1. To cook, first fry the ikan kering. Put aside. Should look something like this once fried.

2. Sautee the remaining ingredients except ginger. Sautee until the onions became brownish

3. Finally, add the ginger and the fried ikan kering. Mix well and serve.

Shrimp Scampi

The recipe wasnt really original, I took it from my pasta recipe book. Its really easy to make, and take very little time.

1/2 pack spaghetti or linguini
3 spoons of olive oil
1/4 cup of unsalted butter
5 pieces garlic cloves, finely chopped
4 bird chilies, crushed coursely
1 teaspoon of crushed red pepper flakes
20 medium sized shrimps, shelled and deveined
2 tablespoon lemon juice
2 tablespoon parsley
salt to taste

Heat the olive oil and the butter over moderate heat.
Add garlic, bird chilies and pepper flakes, saute for about 30 seconds
Add the shrimps; saute for 2 to 3 minute;
Add evenly lemon juice, parsley and salt;
Pour / mix over spaghetti

Buttered Prawn

For the longest time Ive been wondering how do those seafood outlets make their Buttered prawn looking sabutlike.

Finally I found out it was actually called egg floss - while all the while I thought it was butter. No wonder la my buttered prawn never turned that way.

Anyway, I found this youtube showing how to make it. So copy and paste je la ye.

Muhibbah Seafood

Last night we were in Damansara neighborhood and thought we'd go to Muhibbah Seafood in Taman Tun for dinner.

I was already hungry - my stomach was already grumbling and I havent had Muhibbah for quite a while. So I was quite happy and SURPRISE SURPRISE... when we reached there it is gone!! not just closed for the day, but gone!

So apparently they have moved.

huhuhuhu. Sedih... sedih.

Anyway, I googled it up today to find out where they have moved to and thanks to http://foodcraver.net/ and http://masak-masak.blogspot.com

here is the new Addy
____________________________
Muhibbah Seafood
No. 2851, Jalan Seri Penchala
Kg Sg Penchala
Kuala Lumpur
Tel: 03-7727 3153
____________________________

Map taken from http://foodcraver.net:

Directions from http://masak-masak.blogspot.com/2011/01/muhibbah-seafood-restaurant-laman.html :

From the LDP highway, turn the turning towards Kg Sg Penchala, go through the small tunnel, keep left and go across, go straight and take a left turn near the car showrooms. Go straight, there'll be banners leading you to the restaurant. From Taman Tun Dr Ismail, take Jalan Datuk Sulaiman, go straight towards the Penchala Link. At traffic lights, go straight into Kg Sg Penchala, take a left turn at traffic light where the mosque is visible, go straight and at the end of the village, take a right turn up the hill. The restaurant is on the left hand side.

Ikan Belah Belakang

This is an updated post.

I have made some changes here and there, and this is the latest one that I used and quite like

The measurements are good for about 5 pieces of cencaru fish.

Cili merah x 6
cili boh - 1 tablespoon
Bawang kecil x 5
bawang putih x 3
Belacan - 1.5 inch (using the belacan in rectangle shape abt 10 cm slice)
lemongrass x 2
tumeric powder - 1 tablespoon
garam 2 sudu garam
air asam - 5 tablespoon
halia - 0.5 inch
gula - just a bit (i put about less than half of the scoop)

No added water just blend all above except cili boh. I added it after and mix well
-------------

For some reason, I am in cooking mood lately.

So Today I tried to make Ikan Belah Belakang, all by myself. After observing mama making it the other day, i am more confident to try it.

Here is what I prepared for the stuffing (Recipe below sufficient for 2 medium sized Cencaru.

1. 3 pcs of red chillies
2. 4 pcs of dried chillies
3. 2 pcs onions
4. 1/2 in belacan
5. 1 pc lemongrass (sliced thinly)
6. 1 teaspoon tumeric powder
7. salt to taste (i put in 3/4 pinkspoon)
8. Air asam about 2 tablespoons

Blend the above (WITHOUT WATER), or better still, pound them. I was lazy so I just throw it all in the blender. U should expect it to be a bit course, as there is (very)little liquid. But that is what we are trying to achieve, too much water will make frying more difficult.

Once blended, stuff in the fish.

Fry with low fire to start with, just to ensure that the fish is cooked inside out(The cencaru fish has thick skin). Once you think it is cooked inside, turn up the fire. I personally prefer it garing-garing and burnt a bit.

No pix taken, cos I wasnt sure if the recipe works or not.

Rizal's rate: 8 out of 10. His comments maybe need to add in a bit more bawang tumbuk kasar2.

My observation: taste ok, the lemongrass gave it a crunchiness and nice flavor, mixed with the belacan. Next time i think i would cut the lemongrass even more thinner, and I think I should fry it with more oil. Apart from that I think I almost perfected it.

:)

Asam Pedas Tenggiri

Today I attempted Asam Pedas again.

And this time around it is much much better. At least it looked like Asam pedas, and tastes like one. I am getting there , but frankly there is still something missing, macam tak cukup kick. But me dunno what.

Anyhoot, here goes the ingredients:

420gm ikan tenggiri (equivalent to 2 pc big + 2 pc small + 1 tail)

1/2 cup asam jawa juice

5 tangkai daun kesum

4 table spoon Oil (I'd add in a bit more cos it was a bit dry)

3 cups water

1 teaspoon sugar

garam

Blend:

15 tangkai cili kering

1 labu bawang besar

3 ulas bawang merah

3 ulas bawang putih

1/2 in tumeric (or 1 teaspoon tumeric powder)

1/2 in halia

1/2 in belacan

Cooking method:

1. Heat up the oil (I put 3 tablespoons - but i think need a bit more. next time will try 5tablespoon)

2. Put in Blended stuff, until it is sufficiently cooked (usually till the oil surfaces )

3. Add in water, then the Asam juice

4. Once it is boil over, add in the fish, lady fingers, daun kesum, sugar and of course the salt

I have observed that Asam pedas is one of those dish that tastes better when cooked/kept longer. So if you have time, add in water and let it to simmer.

Bon appetite!!

Ketam masak kuning

Rasa macam dah lama tak blog about food and new recipes.

This one is not a new try, I have made it before and today when I wanted to make it again I kinda forgot how-to. Had to call uwan again to ask her for the right way to make it.

Ketam is one of favorite food, and I could sit for hours eating it! You know the best kind of crab to me is the ones that you savour at home, in front of the telly with a good show. Superb!!

Anyway as to not forget how to make one of my all-time favorite I am going to note it down here.

What you need:
Cilipadi (pounded) x 1 tablespoon - if prefer spicy can add more
lemongrass (pounded) x 3
kunyit x 1 teaspoon
santan x 1 box
and the ketam of course x 2 (halves it)

How to make:

It is quite easy to make it, all you need to do is put in the cilipadi, lemongrass, kunyit and santan into the wok. Wait up until it boil two times (stir a bit in between)



add in the ketam and let it boil some more. If the ketam is those with thicker shell, let it cook longer, otherwise, once it is comes to boil, then it is ready



yum yum yum.... yeah yeah i know.. I know I should be looking out for my health and bla bla bla.. but with Ketam on the menu, who cares about cholesterol huh?

bon appétit!

Sotong Grill Portugese

Tonight we have nothing else in the freezer except Sotong, burgers and sausage. I dont really feel like eating heavy but at the same also tarak idea what to make.

Anyway as usual I turn to internet to find interesting recipe. And... suddenly teringat that delicious Ikan Pari Portugese I frequented at Pavillion. So I decided to make it.

Searched somemore for recipe, this time with specific one in mind. Jumpa la this one resipi:


1 ekor ikan siakap (jun guna ikan pari)
3 sudu besar cili kering kisar
2 buah keras-kisar
6 biji bawang merahkisar
2 ulas bawang putih-kisar
1 serai-kisar
sedikit lengkuas-kisar
3 daun limau purut-hiris
3 sudu makan minyak bawang putih(cara2 kat bawah)
1 sudu penuh garam
1 sudu penuh gula
foil (jun letak daun pisang sket)

untuk minyak bawang putih-ambil 6 ulas bawang putih, tumbuk ngan kulit2nya (jun, buang kulit dia..heheh). panaskan 1/2 cawan minyak, tumis bawang putih tadi hingga garing. sejukkan.
ikan dibersihkan, kelar2 sket. campurkan semua bahan kisar bersama garam n gula. letak ikan atas foil, gaul ngan campuran bahan kisar tadi. tuang minyak bawang putih n tabur daun limau. tutup foil n bakar hingga masak.

Original recipi taken from here

Anyway, so I try la... tapi with a lil modification. I dun have daun limau purut and sengkuas so I skipped those. I also added a bit of udang kering since the one at Pavi ada taruk.

So here's my ingredients:

The sotong

Ingredients

These you blend (I usually slice first so it'll blend well)

Dun forget the Udg Kering. Kalau yg macam Pavi tu, they just put in just like that, but I decide to blend it together.

I dont have a Griller, so pakai Grill Pan je la

STEP ONE: Slice the Sotong

STEP TWO: Add in the blended stuff, oil (3 sudu), pinch of salt and sugar

STEP THREE: Gaul2 together

STEP FOUR: Wrap it with Foil

STEP FIVE: After a while, bukak sikit to let it cook

And my final verdict..?

1. Sangat pedas. So I must reduce the chilli
2. Tak cukup masam. So I must add a bit more asam (but maybe sebab Lime dah abis pakai yellow lemon)
3. Maybe should add a bit of belacan, cos its quite bland
4. Udang kering tu I think next time takyah blend but just put in kot.

So overall... can eat la.. but definitely a lot to improve.