Asam Pedas Ikan Pari Johor

I think so long what I want to cook for this month MFF.I planning to bake Ogura Cake but failed.So I change my mind.Then I search on Facebook then I saw Alan Goh post.It look good.I think it will taste good.It really taste good.
One word about this dish......YUMMY....I ate 2 bowl of rice with this dish only.Hot and sour.

Here is the recipe :

Ingredients
Recipe source : Travellingfoodies

500g ikan pari
1 bunga kantan-halved
2-3 branches of daun kesum (some call it laksa leaf)
3 stalks of lemongrass (serai)-slightly crushed
some lady's finger
2 tomatoes - quartered
4 slices of asam keping
some cooking oil
sugar and salt for taste


Rempah ( Blend it together )
10 dried chillies,remove the seed and soaked to soften
1 medium red onion
2 cloves garlic
1 inch of ginger and turmeric
some belacan powder

Method

1. Heat up some cooking oil.Saute the rempah paste over medium heat until oil begins to separate (pecah minyak)
2. Add in the lemongrass,bunga kantan,asam keping and water.Bring to a boil.
3. Then add in daun kesum (laksa leaf) and ikan pari.
4. Let it simmer at medium low heat for about 2-3 min.
5. Then season it with salt and sugar.Taste it and adjust taste with more salt and sugar if necessary. 
6. Add in lady's finger and tomatoes.Cook for a while.
7. Turn off the heat and serve hot with white rice.

I am submitting this post to Malaysia Food Fest, Johor month

 hosted by Annie of Annielicious Food

Ikan Keli Masak Lemak Cili Api

This is my 1st dish for MFF Negeri Sembilan month.This is one of the way cook Masak Lemak Cili Api.I used smoked Catfish (Ikan Keli Salai).You can smoke the fish at home.It very easy.It just like BBQ.

 

This how I smoke my fish.Wash and drain the fish.Catfish a bit hard to wash because the skin very smooth and got thing like gum.You can use salt to wash out the gum.After grill the gum will gone.Don't worry about it.Then grill it on charcoal.That easy.If you don't want use fish,you also can use chicken,duck or bird to cook this Masak Lemak Cili Api.Same method to grill the meat.If you are vegetarian you can use oyster mushroom or cassava shoots.It taste good also.

Here is the recipe :

Ingredients
Recipe source : Book of Citra Rasa Malaysia-Negeri Sembilan by Chef Masnah

( A )
5 smoked catfish (ikan keli salai)
3 cups coconut milk ( santan )
1 stalk lemongrass ( serai )
16 averrhoa bilimbi ( belimbing buluh
salt and sugar for taste

( B )
Blended
15-20 chili api
2 shallots
1 inch turmeric

Method

1. Add in blended ingredients and coconut milk into heated wok.Then stir until it boil.
2. Then add in lemongrass and averrhoa bilimbi ( belimbing buluh ).Stir until boil.
3. After boil add in the fish.Then add in salt and sugar.Taste it.
4. Let it boil awhile or until the fish is cooked.
5. Turn off the hear and serve it hot with a bowl of hot rice.

averrhoa bilimbi ( belimbing buluh)

source : Dess Dahasry

 

 

I am submitting this post to Malaysia Food Fest,Negeri Sembilan month,

Hosted by Hody Loh of Cook 4 you & me



Ikan Keli Bakar dengan Air Asam Mangga-Grilled Catfish with Mango Sour Gravy

Many Chinese people won't use this fish to cook.Normally they will use it to boil soup.Black bean and Catfish soup.For me i love this fish very much.It very sweet and less bone.Deep-fry it also yummy.
This is my 1st time grill this fish.

Air Asam Mangga(Mango Sour Gravy)

Here is the recipe :

Ingredients

Recipe source : Book entitled Cita Rasa Malaysia-Kedah by Chef Habibi

( A )

6 catfishs

3tbsp turmeric powder

salt for taste

some tamarind (asam jawa)-mix with some water

( B )-Mango Sour Gravy

5pcs red chilli

10pcs chilli api

1 cup tamarind water (air asam jawa)

1 large onion

some belacan

salt and sugar for taste

mango (chopped)

I using charcoal to grill the fish.You also can use oven to grill it.

Method

1. Clean the fish and soak it into tamarind water.Then wash it again and add in salt and turmeric powder.
2. Grill it over charcoal until cooked.
3. Set aside.

Mango Sour Gravy

1. Blend belacan,red chilli and half of chilli api with tamarind water.
2. Then add in salt and sugar for taste.
3. Finely chopped chilli api and onion.Mix it with blended chilli and add in chopped mango.
4. Pour into a bowl and serve with grilled fish.
5. Garnish with calamansi.

Easy and yummy grilled fish.Must try.

I am submitting this post to Malaysian Food Fest,Kedah and Perlis month 

hosted by Wendyinkk of Table for 2....or more

Laksa Kedah

This is my 1st dish for Perlis and Kedah month.Super yummy laksa.This laksa is very different from other laksa.It like Penang Asam Laksa.Sour and spicy.

Here is the recipe :

Ingredients :
Recipe source : Reizanie's Recipe Collections

1kg mackerel
6 pcs tamarind
1 packet dry mee laksa ( you can buy it at supermarket)-soak it and boil it until soft
1 bunch of laksa leaves
3 stem ginger flower-sliced ​​4
sugar and salt for taste

Blend it together

4 large onion
4 Red Onions
15 dried chillies (soaked for a while)
6 red chilli
4cm Shrimp paste

Raw ingredients ( bahan ulam)

3 cucumber (thinly sliced ​​lengthwise)
3 large onions (Sliced ​​Thin)
1 bunch of leaves Selom or Ulam Raja (Sliced ​​Thin)-if both also can not find,replace it with lettuce.i omit it.
5 large eggs (boiled)
3 calamansi
5 chilli Padi or Red Chillies (cut into small pieces)

Method

1. Clean and wash the fish.Boil the fish with 3 pcs of tamarind until the fish is cook.Drain up the fish and set aside. Filters the fish broth.
2. Separate the fish meat from bone.
3. Then put back the fish meat and blended ingredients into the broth.
4. Boil for awhile.If too thick add in some water.
5. Add in ginger flowers,tamarind and laksa leaves.Boil until fragrant.
6. Then add in sugar and salt.Taste it.
7. Turn off the hear and set aside.

Serve

1. Put in cooked mee laksa into a large bowl.Add in the raw ingredients (bahan ulam).
2. Pour in the fish broth.
3. Serve it hot.

I am submitting this post to Malaysian Food Fest,Kedah and Perlis month 

hosted by WendyinKK of Table for 2....or more

Thai Style Chicken Wings

 

It look like deep-fry,right?No...i grill it.I using up and bottom heat.Actually the recipe is bake in oven. If bake, the skin not so crispy.So i try grill.It came out like deep-fry.The skin so crispy.The sesame so fragrant.

Go with the dipping sauce....Yummy .... Yummy......

 

Ingredients

6 pieces chicken wings ( mid-joint with wing tip )

50g fish paste

50g minced pork

1tsp chili (chopped)

2pieces water chestnut (chopped)

1/2tbsp corn flour

1/2tsp fish sauce

some pepper

1/2cup corn flour for coating

1 egg white (beaten)

some sesame seeds

Dipping sauce (Mixed)

1tbsp water

1clove garlic (chopped)

1tsp fish sauce

1tsp lime juice

1tsp sugar

2 chilli padi

Method

1. Debone mid-joint of chicken wings. ( No body help me to take the camera,so i can not post how to debone the chicken wing.)
2. Mix fish paste,minced pork,chilli,water chestnut,fish sauce,corn flour and pepper.Stir well until mixture is firmed.
3. Stuff chicken wings with the above mixture.
4. Coat chicken wings with corn flour,then dip into egg white and coat with sesame seeds.
5. Bake the chicken wings in preheated oven at 220'c for 25 or golden colour.Or grill using up and bottom heat.
6. Serve with the dipping sauce.