CHILLI TUNA

There are many ways to prepare this ikan tongkol or mackerel tuna.the meat is firm and when cook does not come apart.I  think this is the season of ikan tongkol, Easily can be found at the fish stall at the market.I just bought one, inside my fridge,plan to cook curry later on.This is a nice and appetising dishes.My family love it,taste a bit sour.Recipes from indonesia medan food.Tear your kaffir leaves ,the fragrant comes out.This is a must have ingredients.

CHILLI TUNA

Ingredients;
1 kg ikan tongkol ( mackerel tuna)
250g shallot
100-150g red chillies ( I used chilli padi)
2 stalk lemongrass, bruised
4 daun salam( bay leaves)
10 kaffir leaves
1 tbsp tamarind paste  mix with half cup of water
2 tbs palm sugar /sugar
500ml water
salt to taste
oil for frying and sauteing
some lemon juice or lime juice

Method;
1.clean the fish,I cut off the the middle dark strip ,cut into the size of your choice.Add salt and lemon juice to the meat and mix well,fry the fish meat till golden brown,set aside.
2.cut chillies into 2 pieces coarsely groung,shallot roughly ground.heat wok,add some oil,saute the shallot and the ground chillies until fragrant,add in the rest of the ingredients,put in the fried tuna,add in water.bring to a boil and lower heat.
3.Simmer for 30 minutes,add water if necessary .add in salt to taste.

STIR FRY SIPUT SEDUT

 

Siput sedut is commonly found in muddy coastal areas and is a species of sea snail.Nowaday it serve in eatery .it commonly use to stir fry or cook in coconut gravy.

STIR FRY SIPUT SEDUT

Ingredients;

1/2 kg siput sedut

6 clove garlic minced

2cm ginger,peel and juliened

some chilli padi ,chopped

1 tbsp oyster sauce

1/2 tbsp black soy sauce

1 tbsp soy bean (salted )

2 stalk lemongrass,bruised

2 stalk of basil leaves.

1/2 tsp sugar

Method;

1.Trimmed the end of the shell and washed in water a few time until free of mud and clean.

2.Heat a wok with 3 tbsp oil,when the oil is hot,add in the ginger,garlic,chilli ,lemongrass and stir fry until fragrant.Put in the siput sedut,soy bean ,stir fry for a 1 minutes,lastly add in thai basil leaves,oyster sauce,black soy sauce and sugar to taste,stir fry for for 2-3 minutes.Dish out and serve.

ANCHOVIES FRITTERS (CUCUR IKAN BILLIS)

Everybody know how to make this anchovies fritters.This is a very simple and easy snack to prepare for breakfast and afternoon tea time.It delicious and dip into chilli sauce.

ANCHOVIES FRITTERS (CUCUR IKAN BILLIS)

Ingredients;
50g anchovies/ikan billis (washed,peel into two,tear into pcs)
40g big onion,sliced thinly
2 green/red chillies (chopped)
240g  self raising flour (can use just plain flour)
1/2 tsp baking powder
salt to taste
1/2 tsp "ikan billis" seasoning powder
220ml water

Method;
1.combine,self raising,salt and baking powder and sieve into a bowl.
2.stir in the remaining ingredients and water,then blend well to form a sloppy batter.
3.Heat up in wok over medium heat.using a spoon and drop a spoonfuls of batter into the hot oi.Deep fry until the fritters are cooked and turn  golden brown colour.
4.Dish out and drain on paper towel.serve.

STIR FRY LOTUS ROOTS CAKE

 

The lotus root,the chinese use for soup,stuffing,stir fries ,etc. To prepared the root,peel it with a vegetables peeler first.It can be cut into cubes,thinly sliced,chop to your desired.

STIR FRY LOTUS ROOTS CAKE

Ingredients; A

400g lotus root (sliced)

Ingredients;B

100g water chestsnut,(minced)

250g minced pork

80g salted fish (mince) or can use fish paste,prawns paste

150g cornflour

1 stalk spring onion,chop

1 egg

seasoning

40g chicken stock granules

1/2 tbsp oyster sauce

1 bit of soy sauce,dash of pepper powder

Method;

1.combine ingredients B and seasoning together in a bowl,stir in a direction to mix well,divide all into equally small portion,pat a bit of cornflour on well mixed ingredients and stuff it into the middle of two slices lotus roots,repeat this step until finish using up all ingredients B.

2.Heat oil in a wok,put in stuffed lotus roots and fry until cooked thoroughly for 4 to 5 minutes ,switch off heat and dish out to serve.

Notes; I use flour batter,dipped the stuffed lotus and put into the hot oil to fry till cooked.

           

GULAI IKAN TONGKOL (TUNA FISH)

Another tongkol fish dishes,normaly I will cut off  the middle dark part and use 2tbsp of lemon or lime juice to get rid of the raws fishy smell.

GULAI IKAN TONGKOL (TUNA FISH)
source; original indonesia

Ingredients;
1 tuna fish, cut into chunks
2 stalk lemongrass,crushed
2 cm ginger,crushed
some lemon juice
1/2 tsp salt
1/4 tsp pepper
500ml coconut milk
20 basil leaves
6 tbsp for frying

for grinding;
8 pcs shallot
4 cloves garlic
3 cm fresh turmeric
6 red chilli (i used more than 10 chilli padi)

Method;
1.smear the tuna fish with some emon juice,salt,pepper,wait for 15 min until spices are
   absorbed into the fish.
2.grill the fish until well cooked.
3.heat oil,stir fry the grinded paste,add in lemongrass,,ginger until cooked and fragrant.
   add in tuna fish,stir.
4.lastly add in coconut milk,salt,pepper bring to a boil,then add in the basil,continue to cook
   for a few minutes,off heat.Discard the leaves.serve.

STEAMED BREAD FLUFFY

When I saw the recipe from cookpad,it was so easy as mentioned and I try it,won't take much time.
Quite  fluffy and make 4 cupcake liner,i use the smaller cupcake liner.

STEAMED BREAD FLUFFY

Ingredients;
cake flour 100g
castor sugar 30g
water 60 ml (use freshmilk)
1 egg
1tsp baking powder
1 tbsp oil or more

Method;
1.combine cake flour,baking powder sift together.
2.Add castor sugar into the sifted. flour and mix well.
3.Add the egg,water,beat till well combine and add into the dry ingrdients.mix thoroughly,add in the vegetable oil and if  the batter a bit thick,add another tbsp of oil  or more.
4.pour dough into the cupcake liner and steam for 15 minutes,test with a skewer,if it comes out clean.
then it's done.let it cool.

PUMPKIN KUIH

 

 

 Utar convocation was held for three day 15, 16  & 17 August 2014.My daughter convocation was on the second day,16th august. Earlier last month ,all the hotel room was fully booked in kampar, we are late for the booking, we decided to put at my son rented room.On 15th morning,we drove to K.L to fetched my daughter and proceed our journey to kampar. We reached at kampar around 12.00.before

to my eldest son place,we passed by the hotel,asking hubby to stop near by road side,my daughter went in check if there any vacant room ,yes luck was on my side.There is three bedded room,for one nite,the next day  was taken by someone.The receptionist told her there is another room,two bedded vacant the next day,we book it as well.On the way to utar unversiti,there are more than 20 stall on the , roadside selling ready wrapped bouquet of flower ,very beautiful.My daughter told us not to buy bouquet of flower for her,she said it a waste of money.Ours present at her convocation is most than enough.A bouquet of flower does not come cheap,$40 to a hundred dollars.

PUMPKIN KUIH

Ingredients;

250g rice flour

500g pumpkin

100gm wheat starch

1000 ml water

3 clove garlic,minced

50g dried shrimp (soak till soft,minced)

seasoning;

1 1/2 tbsp salt

1 tsp pepper powder 

1/2 tsp msg

1 1/2tsp sugar

method;

1.Mix rice flour,wheat starch and water,strain and stir well,set aside.

2.cut off the pumpkin skin,divide into 2 portion,cut one portion into cubes.

3.steam one portion of pumpkin until soft.then smash the cook softened pumpkin and mix well with the flour batter.

4.fry garlic with oil,add in the pumpkin,minced dried shrimp and seasoning.pour in flour and pumpkin batter,stir continously under low medium heat until batter thicken.off heat .

5.pour thickened batter into a well greased 10' square tin and flatten the surfae.

6.steam for 30 minutes or until cooked.

Note;Place a plastic sheet on to the square tin and pour the thickened batter and steam .