Asam Pedas Ikan Pari

Makes 4 servings

Ingredients to blend:

2 onions
3 cloves of garlic
1 tsp roasted shrimp paste/belacan

Other ingredients:

4 slices of ikan pari/stingray
4 tbsp of oil
½ a cup of chilli paste
1 tbsp of tamarind paste/asam jawa diluted in 1 cup of water, remove stones
2 lemongrass/serai, bruised
1 tsp of turmeric powder
1 handful of daun kesum
6 bamboo starfruit
4 ladies fingers
2 wild ginger buds (optional)
10 round baby aubergines (optional)
1 tsp of salt
1 handful of daun kesum

Method:

1. Heat oil in a medium sized pot. Sautee the blended ingredients & cook till fragrant.
2. Add the chilli paste & turmeric powder and cook till the oil separates.
3. Pour in 4 cups of water. When the liquid starts to boil, put in the sliced stingray fish.
4. Pour in the tamarind juice & season with salt.
5. Put in the bamboo starfruit, ladies fingers, aubergines and wild ginger buds (if using).
6. When the fish is cooked, put in the kesum leaves and serve.

seafood

3

Otak-Otak

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Otak-Otak

(using the Philips Air Fryer)

·      6 pieces of fish fillet, 2 inch in size

·      1 medium sized onion

·      3 cloves of garlic

·      1 inch of turmeric root

·      1 inch of ginger

·      2 stalks of lemongrass

·      6 red chillies, deseeded

·      3 pieces of kaffir lime leaves

·      1 tsp of roasted shrimp paste (belachan)

·      1 tsp of ground coriander

·      1 tsp of ground cumin

·      3 eggs

·      1 tbsp corn flour

·      ½ cup of coconut cream

·      ½ tbsp. sugar

·      1 tsp salt

·      8 pieces of wild betel leaves (daun kadok)

·      banana leaves, wilted & cut into 8”x5”

1.     Place the onion, garlic, turmeric root, ginger, lemongrass, chillies, kaffir lime leaves and shrimp paste into a Philips blender and blend till fine.

2.     Put in the coconut milk, eggs, ground cumin & ground coriander. Season with salt and sugar. Blend further.

3.     Place one piece of the wild betel leaf on top of one piece of the banana leaf. Scoop 2 tbsp of the mixture onto it and top with a slice if fish fillet.

4.     Fold the long side of the banana leaf towards the centre, and fold the other side over the top. Secure both ends with a toothpick. Steam over boiling water for 12 minutes.

5.     Alternately, place banana leave over small ramekin bowls, top with the wild betel leaves. Place the fish over and scoop 2 ladels of mixture over the fish. Steam or bake in the PHILIPS Air Fryer for 15 minutes. Serve in individual ramekin bowls.

seafood

0

New England Clam Chowder

The moment my sister Mariam placed the hot Clam Chowder she just made on the dining table, all attention was on the most delicious New England Clam Chowder I've had in a long time. Considering she was studying near the San Francisco region before, it could be the San Francisco Clam Chowder?? Well, whatever it is.....it was GOOD!!



Ingredients:~

• 1 1/2 tbsp of butter
  
• 1 cup of finely chopped onions
• 3 tbsp flour
  
• 1 cup of water
• 2 medium-sized potatoes, cubed
• 1 1/2 tsp salt
• 1 tsp coarsely ground black pepper
• 1 cup milk
• 1 cup cream
• 1 cup clams, cleaned & diced (Steam for 10 mins if using fresh clams)
  

~Method~

1. Melt butter in a pan.
2. Sautee' the onions till limp and transparent.
3. Put in the flour & stir till combined.
   
4. Pour in the water gradually, then put in the cubed potatoes.
5. Season with salt & pepper.
6. Cook covered on medium fire for 15 minutes or till potatoes are done.
7. Reduce the heat and pour in the milk & cream.
8. Lastly, put in the clams and cook for a further 5 minutes.
9. Do not allow the Clam Chowder to boil. Just allow it to heat through.
10. Serve with bread, or better still, crackers!

soups

1

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

1

Buttermilk Prawns

My teenage daughter vowed that after her exams were over, she'll be baking everyday. Because she always preferred baking over cooking dishes, her declaration did not surprise us. We were very surprised though, to be greeted by a really really delicious Buttermilk Prawns for dinner which Izarra made. I am so grateful my daughter likes cooking :-)

Ingredients:~

• 250gms prawns, peeled & cleaned
• 1/2 tsp salt
• 1/2 tsp pepper
  
• 3 heaped tbsp cornflour
• 1 cup of oil, for frying

Buttermilk Sauce:~

• 4 tbsp butter
• 3 birds' eye chillies, sliced
• 2 stalks of curry leaves
• 1 flat tbsp sugar
  
• 3/4 cup of evaporated milk
  

~Method~

1. Heat oil in a pan
2. Marinade prawns with salt & pepper.
3. Coat the prawns evenly with the cornflour & remove excess flour.
4. Fry the prawns in the hot oil & cook for 1 minute on each side.
5. Place the prawns in the Buttermilk Sauce & serve.

~Method for Buttermilk Sauce~

1. Melt butter in a pan.
2. Sautee the bird's eye chillies & curry leaves till fragrant.
3. Pour in the milk & simmer gently.
4. Flavour with sugar.
5. Cook for a further 3 minutes on very low fire until gravy thickens a little.
6. Place fried prawns into the gravy.
7. Serve with hot rice!
   

seafood

7

Shaped Gultinous Rice topped with Prawn Sambal Serunding

I really love re-living memories of food, especially for mum. Pulut Tekan sprinkled with Sambal Serunding Udang was a breakfast typically enjoyed by my gentle & loving arwah Tok Bak... Very very nice indeed and so easy to make :-)

Ingredients for glutinous rice:~

• 1 cup glutinous rice, soaked for 20 minutes & drain
• 1 tsp salt
  
• 1/2 cup of thick coconut milk

Ingredients for Prawn Sambal Serunding:~

• 3 tbsp oil
• 8 shallots, sliced finely
• 3 cloves of garlic, chopped
• 1 inch turmeric root, skinned & pounded till fine
• 4 red chillies, seeded & pounded finely
• 1/2 cup dried prawns, soaked in hot water till it swells & pound
• 2 cups grated coconut
• 2 tsp salt
  
• 1 tsp sugar

~Method for glutinous rice~

1. Steam glutinous rice for about 15 minutes in a steamer.
2. Remove from steamer and place in a large clean bowl.
3. Sprinkle with salt.
4. Pour the warm coconut milk over the steamed rice & mix evenly.
5. Shape it into compact circular discs or any desired shape while it is still hot.
6. Put it aside to cool & set.
   

~Method for Prawn Sambal Serunding~

1. In a medium-sized pan, heat oil. Sautee' the onions, garlic & turmeric root.
2. When limp, put in the pounded prawns. Cook till fragrant.
3. Add in the grated coconut & stir till well combined.
4. Flavor with salt & sugar.
5. Continue cooking until desired dryness is achieved.
6. Sprinkle over or coat the shaped glutinous rice with Prawn Sambal Serunding.

tea-time treats

1

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

0

Sambal Tumis Kerang Teluk Chempedak

I remember eating the most delicious Sambal Tumis Kerang on the beach of Teluk Chempedak, Kuantan. A humongous hundred year old tree hung above tables packed with people enjoying divine Nasi Lemak for breakfast with white sands of the beach as flooring. The whole environment plus the morning sea breeze added on to the flavour of the Nasi Lemak that we had. This is my recreation of the Sambal Tumis Kerang Teluk Chempedak...

Ingredients:~
2 tbsp cooking oil
a pinch of shrimp paste/belachan, roasted
1 large bulb of onion, blended
4 garlic, blended
3 heaped tbsp chilli paste
1 tbsp tamarind, diluted in 1 cup of water & drained for juice
1 tbsp coarse sugar
2 tbsp palm sugar
1 tsp salt
1 cup of boiled & cleaned cockels

~Method~
1. Heat oil in a pan.
2. Sautee the onions, garlic, chilli paste & shrimp paste till fragrant.
3. Pour in the tamarind juice. Let it simmer.
4. Put in the cockles. Mix the flavours in.
5. Stir all both the sugars & salt. Taste..
6. Totally divine with Nasi Lemak!

seafood

0

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

0

Squid in Tamarind & Squid Ink

This lovely dish tastes perfect when cooked with medium to small sized-squid as you are supposed to pop little portions of sliced squid into your mouth when eating it. The onion, garlic, ginger & lemongrass slices seems to add character to this dish but the squid ink that oozes out as this dish is being cooked, is still quite a thrill for me :-)


Ingredients:

• 1 kg small to medium-sized squid,cleaned & sliced, making sure the squid ink is left intact (Wash squid before slicing)
• 2 tbsp oil
• 1 large red onion, sliced thinly
• 4 garlic, sliced thinly
• 1 thumb size ginger, julienne finely
• 1 thumb sized fresh turmeric root, julienne finely
• 1 tsp turmeric powder
• 4 fresh red chillies, sliced slanted thinly
• 4 lemongrass, sliced slanted thinly, from root to 2" upwards (discard the leaves)
• 1/2 cup tamarind juice
• 2 tsp salt

Method:

1. Heat oil in a pan. Sautee' the onions,garlic,ginger,turmeric root, lemongrass & chillies till it becomes limp.
2. Add in the turmeric powder.
3. Put the squid next. Cook for about 5 minutes.
4. Pour in the tamarind juice.
5. Flavour with salt.
6. Cook for a further 5 minutes or until the squid ink seeps into the gravy & the sauce turns black.....Never overcook squid or it will be rubbery to eat.
7. We are done & set to begin eating with plain white rice!

seafood

0

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

0

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

0

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

0

Malay Prawn Noodle

I love prawns.......so naturally, I'd love Mee Udang. Personally though, I prefer Mee Bandung Muar over Prawn Mee as I feel it has more distinct flavours with beef being the main ingredient and the poached egg is a real highlight. However, for those who love simpler, gentler flavours.....this Prawn Mee is the answer........Enjoy!

Ingredients to blend:

• 2 large onion/bawang besar
• 4 cloves garlic/bawang putih
• 1/2 tsp shrimp paste/belacan, roasted

Ingredients for gravy:

• 1/2 kg medium sized prawns/udang saiz sedang
• 2 heaped tbsp chili paste/cili pes
• 3 tbsp tomato sauce
• 1/2 tsp sugar/gula pasir
• 2 stalks of chinese celery/daun sadri, dihiris halus
• 1 tomatoes/tomato, quartered(dipotong empat)

Ingredients for assembling:

• 1 packet yellow noodles/mee kuning, blanched(dicelur)
• 5 pieces of tofu/tauhu, deep fried & cut into small thin rectangles (goreng & potong empat segi sederhana nipis)
• 2 stalks chinese spinach/sawi, blanched with hot water(dicelur)
• 1 handful beansprouts/taugih, blanched(dicelur)
• 2 tbsp deep fried shallots
• 4 lime/limau kasturi, halved

Method:

1. Boil the prawns. Remove from water, strain & put aside.
2. Pick the prawn heads and blend it with some liquid it was boiled in.
3. Combine the prawn stock with the blended prawn heads.Heat oil in a pan. Sautee' the blended ingredients till fragrant.
4. Pour in the prawn head stock.
5. Put in the tomato sauce, sugar, salt and fresh tomatoes.
6. Simmer gently till ready to serve.
7. To serve, in a bowl, place some noodle. The pour a couple ladleful of gravy.
8. Top with , tofu, beansprouts, crispy deep fried shallots & chinese celery. .

seafood

0

Prawn Omelette

As we come closer to the end of Ramadhan, I just feel the need for simple, tasty food that will fill me up and sustain me throughout the day........Prawn Omelette fits the bill perfectly! Lovely!

Ingredients:

• 3 large eggs, beaten
• 2 tbsp milk
• 2 tbsp oil
• 1 tbsp butter
• 1 tsp salt
• 1 tsp pepper
• 1/2 cup prawns, cleaned & skinned
• 1 large onion, sliced
• 1 red chilli, sliced
• 2 birds-eye chilli, sliced
• 1 bunch of coriander shoots

Method:

1. Beat the eggs with salt, pepper and milk till it froths.
2. Melt butter in a 6" omelette pan. Put in the oil.
3. Sautee' the onions till it softens. The add the prawns and cook briefly.
4. Put in both the chillies.
5. Pour the egg mixture into the sauteed onions & chillies.
6. Keep stirring on high heat for a few seconds.
7. When the eggs begin to set, reduce the heat & stop stirring.
8. Flip the omelette if desired.
9. Enjoy while hot & steaming!

seafood

0

Crispy Fried Squid

My mum used to always make us this Crispy Deep Fried Squid and it was always so fantastic. I love that the squid, as it is not chewy and extremely crispy & flavorful. Perfect as an entree' on it's own....also ideal eaten with white rice as a side dish.

Crispy Fried Squid Recipe

snacks

1