Rendang Kerang

Prawn with potato string

Using food processor, slice/string the potato (make it like noodles). Then wrap the prawns (marinated with turmeric and salt). Deep fry. Serve with chilli sauce.

Thai Fish Cake

Ingredients:

• 500gm firm white fish fillet ( I used mackarel)
• 4 kaffir lime leaves, finely shredded
• 1 tablespoon chopped fresh asian basil (I used vietnamese mint (kesum))
• 2 tablespoon red curry paste
• 100gm green beans, finely sliced
• 2 spring onions, finely chopped
• oil for shallow-frying

Method:

• Place the fish fillet in food processor and process for 20 seconds, or until smooth.
• Add lime leaves, basil and curry paste, and process again for another 10 seconds.
• Transfer the fish mixture to a large bowl, add green beans and spring onion, and mix well.
• With wet hands, form flattish patties of 2 tablespoon of the mixture.
• Heat oil and fry the fish cake until they are golden brown.
• Serve with cucumber dipping sauce.

To make cucumber dipping sauce:

• Combine 1 lebanese cucumber finely chopped, 3 tablespoons sweet chilli sauce, 2 tablespoons vinegar, 1 tablespoon chopped unsalted roasted peanuts and 1 tablespoon choped fresh coriender.

Udang Goreng Tepung

Udang Lemak Kuning Dengan Kucai

coconut milk, tumeric, chilli, onion, prawn, and chive.

Udang Sambal Tomato

• 700 gm medium/ large size or prawn, cleaned. Marinate with salt and tumeric before frying.
• Sufficient oil
• 1 large onion, finely diced
• 1 large tomato, diced
• Sufficient amount chilli powder/ blended dried chilli
• salt & sugar to taste

1. Deep fry the prawn til halfcooked.
2. Saute the diced onion til brown and soft. Add chilli, cook til the oil surfaced.
3. Add the diced tomato, stir and mash. Add salt and sugar to taste. Little bit water if needed. Add prawn.

Sotong Masak Hitam

Fish and Chips

Kerabu Sotong

Squid, cucumber, snake bean, onion, capsicum, lemongrass, salt & sugar, fish sauce, lemon juice, kaffir lime leaves,

Sotong Kangkung

• Sotong Kembang - celur
• Kangkung - celur
• Kuah rojak
• Cili - kalau nak pedas
• Kacang tumbuk

Kari Ikan Kembung

Sambal Sotong Kering Berkacang

Sotong Kering = Dried squid. In Sydney, it's available from any oriental shop, come in sizes.

Sambal Berkacang = Cooked with chilli with touch of toasted and grounded peanuts

• Dried squid - soak overnite. Drain when it ready/set.
• Onion ( i love to use lot of onion for this dish), garlic - sautee in little bit oil til fragrant. Add chilli paste. With slow heat, simmer till it thoroughly cooked.
• Add little bit coconut milk (approximately 2-3 tsb) and toasted and ground peanuts (approximately 2-3 tsb). Again let it thoroughly cooked.
• Salt and sugar to taste. Palm sugar will do better, as it will produce a really dark red in color.
• Add-in those squid when the sauce ready. Cook till squid become soft and cooked (not to cook to long, the squid will turn rubbery).
• Tips - Can add tamarind slice (optional), but not to put it to early before add-in the squid. It will cause the squid become rubbery.

Lempeng & Kari Sardin

Gulai Ikan

Udang Masak Lemak Cili Api

Eye bird chili, coconut milk, prawn & greaan bean

Ikan Masak Rendang

Sessi menghabiskan daun kunyit, sebelum dia gone. Sayang nanti kalau dia layu camtu jer musim2 macam ni.

This dish, mum always cook with ikan tongkol, but we hardly get it here (or maybe none at all, tak penah jumpa pun ikan tongkol)..i had it with tuna. Same taste right..? Or..mackarel will do too!

• Fish - boil a little while with tamarind slice and salt. Then deep fry in heated oil. Set aside.
• In little oil, fry little bit pounded garlic, pounded onion (lot of onion will be nicer..) till fragrant. Add chilli powder. Add water if to dry.
• Cook a little while.
• Add tamarind juice (not to much) and salt.
• Throw-in finely slice tumeric leaves.
• Throw-in fried fish. Stir. Done.

Prawn Tempura With Breadcrumb

I remember i've posted tempura recipe before, but this time, i coated them with some breadcrumb.

Siakap Tiga Rasa

'Tiga rasa' means the balance taste of hot (but not to hot :D), sweet and sour. I like having this dish with dori fish or mackarel. But this time around, we tried barramandi since someone in the house is craving those 'tiga rasa' like the one back home in Malaysia. Layanzzz...

Prepare Fish:

1. Coat cleaned fish with salt & tumeric powder.
2. Fully coated with corn flour.
3. Deep fry in heated oil till set.
4. Set aside while preparing the gravy.

Prepare Gravy:

1. In heated oil, fry garlic & ginger till fragrant. Throw in chilli powder and little bit water if to dry. Let it cook for a while.
2. Add in tomato sauce, fish oil, oyster sauce, sugar & salt. You have to balance the taste between mild hot, sweet & sour. Add little bit water (for gravy) and bring to the boil.
3. Add in chopped tomatoes, cucumbers and onion. Let it cook for a while. Sprinkle with chopped coriender.
4. Pour gravy on top of fried fish and serve.

Sambal Sotong Kering

Simple translation, sambal = chilli, sotong = squid, kering = dried. It's basically is dried squid cooked in chilli sauce. Best to serve with plain rice or coconut rice.

What i did basically was, i cooked the chilli sauce first, then only i added in those soaked and cleaned squid. While soaking the squid, i added little bit lye water, just to make sure it is fully enlarge and soft. I know someone will ask me, where to get this lye water? :) As for us in sydney, it is available in all oriental shop.

So here is the recipe:

• Soak 150gm dried squid with water, add 1 spoon of lye water. Leave it overnight. Then clean it.
• Prepare the chilli sauce - blend 2 big onion with garlic and little bit shrimp paste. Fry it in heated oil till fragrant. Add 3 tablespoon chilli powder, add little bit of water if to dry. Let those chilli cooked thoroughly. Add half cup water, let it simmer in low heat. (It will take quite sometime to let the sauce become thick).
• When it ready, add in prepared squid. Stir. Salt & sugar to taste. I am using gula melaka in stead of sugarcane. Taste will be better and the color will be darker. Add in 1 or 2 tamarind slices.
• Tips -Do not overcooked those squid and always add tamarind slice at last, otherwise squid will become rubbery.

Tempura

Look here for the recipe. I add some eno to get more crispy outcome! Happy trying!