Ikan Bilis masak Asam

Mum loves to share stories about her childhood with us. Today, she was describing this Ikan Bilis Masak Asam which her father loved to eat. After recreating my grandfather's favourite dish, it looks like it's already my kids latest favourite dish! Three rounds and still going! Luckily I hid some for my husband!

Ingredients:~

• 2 cups of anchovies, deep fried till crispy
• 2 tbsp cooking oil
  
• 2 large onion, sliced
• 2 garlic, sliced thinly
  
• 4 green chillies, sliced
• 8 bird's eye chillies, sliced
• 2 tsp tamarind paste mixed with 1/2 cup of water
• 1/2 tsp salt
• 1 tsp sugar

~Method~

1. Heat oil in a pan.
2. Sautee' the onions, garlic & both chillies for about a minute over medium heat.
3. Pour in the tamarind juice.
4. Flavour with salt & sugar.
5. Put in the deep-fried anchovies and toss quickly.
6. Serve & consume immediately with hot white rice.
   

seafood

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Crispy-fried Anchovies topped with Sauteed Green Chillies

The adults in my home...... especially mum, simply loves Crispy-fried Ikan Bilis topped with Sauteed Green Chillies! So, quoting Din, having this with Asam Pedas for breaking fast, made this the best meal ever!

Ingredients:~

• 2 cups of anchovies, deep-fried till crispy
  
• 1 tsp salt
• 3 tbsp cooking oil
  

Ingredients to be pounded coarsely:~

• 1 large onion
• 10 shallots
• 6 large green chillies
• 10 green bird's eye chillies

~Method~

1. Deep-fry the anchovies, drain & place on a serving dish.
2. Heat the oil in a wok.
3. Sautee' all the pounded ingredients with the hot oil for about 2 minutes or until the onions become transparent & chillies slightly limp.
4. Sprinke with the salt.
5. Toss everything around evenly.
6. Place the cooled sauteed ingredients over the crispy anchovies.
7. Perfect eaten with hot rice!
8. Once the anchovies is topped with the onions & chillies, it won't keep crispy for long, so consume quickly!

snacks

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Min's MoHinGa (Min Sway Tin's Burmese Catfish Broth)

Din's college friend whom he has not met for 30 years, came from the United States and stayed with us over the weekend. I was thrilled to bits when he took over my kitchen and taught me how to make the perfect MoHinGha. You are amazing Min! Your MoHinGa is also amazing! Thank you!

Ingredients for broth:~
5 slices of Catfish
3 lemongrass, bruised

Ingredients to pound:~
6 cloves of garlic
1 inch of ginger
2 red chillies
2 bird's eye chillies



Condiments Ingredients :~
5 boiled eggs, halved
8 shallots, sliced thinly & washed
6 garlic, chopped, fried in 2 tbsp of hot oil and 1 tsp turmeric powder till golden brown & crunchy
1 bowl of crushed crunchy rice flour crispies (penderam/tempeyek)
1 lemon, cut into 6 wedges
2 stalks of coriander roots, sliced thinly
8 sliced bird's eye chillies, sliced & soaked in 4 tbsp fish sauce

Other ingredients:~
1 pack of Japanese rice flat noodles (boiled according to package instructions or for about 8 minutes with 1 tsp oil & 2 tsp salt)
1/4 cup oil
2 large onions, chopped
1 1/2 tsp turmeric
1 tsp paprika
5 tbsp fish sauce
1 tsp of fish paste
1 tsp black pepper
2 tsp rice flour diluted in 2 tbsp water

~Method for the broth~
1. Boil about 6 cups of water in a pot.
2. Put the catfish slices into the boiling water.
3. Put in the lemongrass.
4. Boil the catfish & lemongrass for about 15 - 20 minutes
5. Remove the fish from the broth. Allow it to cool.
6. Debone the fish. Put the fish aside to be cooked later.
7. Put the bones back into the broth.
8. Allow the broth to continue roll boiling on low heat until ready for use.
9. When ready for use, drain and retain the broth.
10.Throw the bones & lemongrass away.

~Method for MoHinGa gravy~
1. Heat oil in a heavy based pot. Sautee' the pounded ingredients.
2.Throw in the chopped onions. Sautee' further.
3. Put in the turmeric.
4. Add the deboned fish. Chop the fish up while it is cooking in the pot.
5. Add the paprika.
6. Pour in the reserved strained fish broth.
7. Add the fish broth.
8. Put in the shrimp paste.
9. Add the black pepper.
10 Thicken the fish broth with the rice flour mixture.

To assemble:~
1. Put the noodle in a bowl.
2. Pour the thick catfish broth over the noodle.
3. Sprinkle with the shallots, fried chopped garlic, crunchy rice flour crispies and coriander roots.
4. Put in boiled egg in the bowl.
5. Squeeze with some lemon juice.
6. Extra amazing when eaten with bird eye's chillies in fish sauce.

noodles

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Kacang & Ikan Bilis Sira

I always like to cook a side dish that can be eaten together with white rice and a main. Ikan Bilis & Kacang Sira keeps well, tastes amazing....absolutely easy to cook if your technique is correct, and goes beautifully with any main dish. So, after cooking it, I bottled it up so we can eat it anytime, anywhere, with anything!

Ingredients:~
2 cups of crispy fried ikan bilis
2 cups of deep fried peanuts
1/2 cup oil
1/2 cup chilli paste
1/2 cup sugar
1/4 cup vinegar
2 tsp salt

Method:~
1. Heat oil in a heavy pan.
2. Put in the chilli paste. Cook for about 3 minutes on low fire.
3. Put in the sugar, vinegar & salt. Keep stirring & cook for another 6 minutes or until it bubbles & slightly caramelized.
4. Turn off the flame. Stir in the fried peanuts & anchovies. Coat it evenly.

snacks

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Crispy Ikan Bilis Kicap

This is such a simple dish but the taste is just exquisite. The crispiness of the ikan bilis, the soy sauce coating the ikan bilis lightly and the big dynamite heat of these bird's eyes chillies.....all combined together makes for perfection!! I could have this 4 times a week and still not be bored of it....I'm telling you, it's addicitve!!!

Ingredients:~
1 handful/1 cup of anchovies/ikan bilis, cleaned & deep fried till crispy
2 tbsp oil
2 large onions, sliced
5 cloves of garlic, sliced
3 red chillies, sliced
15 birds's eye chillies/ cili api, sliced
2 tbsp sweet thick soy sauce
1 tsp salty soy sauce
1/2 tsp salt

~Method~
1. Heat oil in a pan.
2. Sautee the onions & garlic for 1 minute.
3. Add both the chillies.
4. Pour in both the soy sauces & salt.
5. As soon as the sauce bubbles, toss in the anchovies.
6. Quickly switch off the flame but continue tossing the anchovies around making sure it's evenly coated.
7. Remove from heat & serve.

seafood

1

Sardine Cooked in Tamarind Sauce

Sardine Masak Asam

Sardines from the can has always been my saviour! Whenever I'm lazy....Sardines cooked in every way possible is the answer. I'll share a little secret with you, when I was a student in Australia cooking for me & me alone.....I made Laksa Johore using sardines from a tin and it tasted perfect!
Yesterday, I allowed myself to be lazy again and asked my teenage daughter to take notes on how to cook Sardine Masak Asam. This is the first time she has cooked this dish entirely on her own, without my guidance. The whole family enjoyed it so much, I almost didn't get anything!! I'm soooo happy she's got it in her...to get the right taste!! Woohoo!!

Ingredients:-
1 can of Sardines
2 tbsp cooking oil
2 bulbs of medium sized onions, sliced
5 garlic, sliced
1 tbsp chili paste
2 tbsp tomato sauce
1 tbsp tamarind paste mixed with 1/2 cup water, strain
1 tsp salt
2 tsp sugar
1 tomato, quartered
1 large onion, cut into rings
8 birds-eye chilies
6 belimbing buluh

~Method~
1. Heat oil in a pan.
2. Sautee' the onions & garlic briefly.
3. Put in the chili paste & tomato sauce.
4. Pour in the sardines & tomato gravy as well.
5. Pour in the tamarind juice.
6. Flavour with salt & sugar.
7. Add the tomatoes, birds-eye chillies, onion rings & belimbing buluh.
8 Eat straight away with rice, roti chanai, bread or cream crackers! Cream Crackers would be my choice! Yummy!

seafood

0

Panfried Dory on Angelhair Aglio Olio

This is the most modest, simplest & tastiest way to serve pasta. As the name suggests, it is basically just garlic (aglio) & oil (olio). Use of Bell Peppers are purely optional. Topping it up with panfried Dory makes its more filling & definitely more elaborate, adding the good dose of protein to this dish :-)

Ingredients for Aglio Olio:

• 1 packet Angelhair
• 1/2 cup ectra virgin olive oil
• 6 cloves garlic, chopped or cushed
• 8 dried chillies, snipped finely
• 3 birds-eye chillies, chopped ( chili padi or diavolicchi, meaning little devils!) I love it!!
• 1/2 red bell pepper, sliced thinly (optional)
• 1/2 yellow bell pepper, sliced thinly (optional)
• 1/2 green bell pepper, sliced thinly (optional)
• 2 tsp salt
• a handful Parsley, chopped for garnish

Method for Aglio Olio:

1.Bring a large pot of salted water to boil & cook the angelhair pasta till al dente. Drain.
2.Meanwhile, heat the oil & sautee the garlic, peppers & snipped chillies.
3. As soon as the garlic colours, tip the spaghetti into the oil & garlic.
4. Cook over moderate heat. Toss very briefly.
5. Season with salt & serve immediately by twirling it on a plate.
6. Sprinkle with chopped parsley. Top with Panfried Dory.

Ingredients for Panfried Dory:

• 6 palm-sized fillet of Dory
• 1/2 cup plain flour
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp butter
• 3 tbsp oil
• 2 lemon, squeezed for juice

Method for Panfried Dory:

In order for the dory to be ready at the same time as the Aglio Olio, start cooking as soon you begin boiling the water for the pasta. While the fish is being cooked, you can begin with the Aglio Olio sauce. Then everything will come together beautifully at the same time for serving.

1. Mix the flour together with the salt & pepper.
2. Heat a flat heavy pan. Pour in the oil & put in the butter over medium heat.
3. Pat dry the fish & coat it with the flour mixture. Place it on the pan over the oil & butter.
4. When one side had browned & feels crisp, flip over the other side.
5. As soon as the other side is ready, place it on the Angelhair.
6. Squeeze a lemon wedge over the fish for the juice.
7. Serve & eat immediately for total enjoyment!

seafood

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Gulai Ikan Tongkol ( Tuna Curry) for Nasi Dagang

You couldn't possibly eat Nasi Dagang with anything BUT Gulai Ikan Tongkol. Due to it's firm meat, cooking this fish requires stronger flavored roots & spices to enable it to penetrate the meat. The result is a strong but flavourful gravy that coats this fish which is the only acceptable dish to enjoy with Nasi Dagang........

Ingredients to blend :

• 2 tbsp chili paste
• 8 shallots
• 3 garlic
• 1 inch fresh turmeric root
• 1 inch galangal, sliced & blended

Ingredients to fry-dry & grind :

• 3 tsp coriander
• 1 tsp fennel
• 1/2 tsp cumin

Other Ingredients:

• 6 tuna slices, boiled with 1 slice of dried tamarind till cooked
• 3 tbsp oil for sauteeing
• 1 1/2 cups coconut milk
• 2 stalks lemongrass, bruised
• 1/2 cup tamarind juice
• 1 tbsp kerisik (pounded fried grated-coconut)
• 2 red chillies, cut into half but do not split
• 2 green chillies, cut into half but do not split
• 1 tsp salt
• 1 tsp sugar

Method:

1. Heat oil in a pot. Sautee' the blended ingredients & ground ingredients till it's fragrant.
2. Put in the lemongrass and tamarind.
3. Put in the tuna slices. Let it boil.
4. Pour the coconut milk. Put in the kerisik.
5. Flavour with salt & sugar.
6. Finally, put in the kerisik. Allow the flavours to combine by simmering it gently till the gravy thickens..
7. Serve with Nasi Dagang........

seafood

1

Panfried Salmon

My mum, my son......my whole family absolutely loves Salmon. Somehow, the simpler it is, the better it tastes. Perhaps, because it is not overpowered with seasonings, then you get to appreciate the real taste of the fish & it's freshness.... Absolutely divine!

Ingredients:

• 2 salmon fillet
• 1 tsp salt
• 1 tsp pepper
• 1 tsp fresh dill, chopped
• 2 tbsp olive oil
• 1 tbsp butter

Method:

1. Smother the salmon fillet with salt, pepper & fresh chopped dill.
2. Let it rest for 10 minutes.
3. Heat a pan on medium flame.
4. Pour the oil & butter in the pan. Immediately place the salmon on the heated pan....skin down.
5. After 3 minutes, flip the salmon over to cook the other side.
6. Serve on a plate & squeeze some lemon over the salmon. Lovely when eaten with lemon sauce.....

Lemon Sauce


Ingredients for Lemon Sauce:
1 cup fish stock
1 tsp lemon zest
4 tsp corn starch
1 pinch turmeric powder(optional)
2 tbsp butter
2 1/2 tbsp lemon juice
1/4 tsp dill, chopped

Method for Lemon Sauce:
1.Combine stock, turmeric powder, zest & starch in a small pot.
2.Boil while stirring constantly.
3. Remove from heat. Stir in butter & lemon juice.
4. Put in the chopped dill.
5. Put aside till ready to use.

seafood

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Pekasam with Bird's Eye Chillies on Turmeric Leaf

I love Pickled Fish, smothered with birds-eye chillies sitting beautifully on fresh turmeric leaves & beautifully steamed...........and a final squeeze of fresh lime. So light, so addictive and soooo satisfying!

Ingredients:

• 1 Pekasam Fish
• 12 bird's eye chillies/cili padi, pounded coarsely (ditumbuk kasar)
• 1 piece turmeric leaf/ daun kunyit
• 2 calamansi lime/limau kasturi, squeezed for juice ( diperah jus)

Method:

1. Line a pyrex dish with the turmeric leaf.
2. Lay the Pekasam Fish on the leaf.
3. Smother with bird's eye chilli using a spoon.
4. Steam for 10 minutes.
5. When serving, squeeze with lime juice.

Caranya:

1. Letak daun kunyit diatas pyrex.
2. Letakkan Ikan Pekasam di atas daun kunyit.
3. Rata-ratakan cili padi diatas ikan pekasam dengan menggunakan sudu.
4. Kukus selama 10 minit.
5. Bila menghidang, perahkan limau kasturi.

seafood

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Terutup Ikan Cencaru

My late father used to love having Terutup......The perfect balance of sourness, sweetness & spiciness is what makes this dish so wonderful to eat. The tinge of lemongrass & galangal makes this simple dish even more exotic! I love simple pleasures like this! Yummmmm......

Ingredients:

• 2 Cencaru Fish, cleaned, rubbed with 1 tsp salt & 1 tsp turmeric powder and deep fried
• 1 cup chilli paste
• 1 large onion, sliced
• 1 tbsp tamarind paste mixed with 1/2 cup water
• 1 tbsp shrimp paste, roasted
• ¼ cup vegetable oil
• 3 tbsp palm sugar
• 2 lemongrass, bruised
• 2 inches galangal, bruised
• 2 tsp salt

Ingredients to blend:

• 8 shallots
• 4 cloves of garlic

Method:

1. Heat oil in a pot. Sautee' the blended ingredients till fragrant.
2. Put in the shrimp paste & cili paste. Sautee' further till the oil separates.
3. Pour in the tamarind juice, sugar & salt. Stir till it boils.
4. Put in the slice onions & cook till limp.
5. Pour the gravy over the fish & serve.

seafood

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