Steamed Fish with Crispy Garlic & Ginger

STEAMED FISH WITH CRISPY GARLIC & GINGER
INGREDIENTS

1 big fish

dry shitaki mushroom ( soak )

2 x thumb size ginger ( julienne )
5 cloves garlic

chopped spring onion
cilantro

SAUCE

2tbsp light soya sauce

2tbsp plum sauce
1 tbsp sesame oil

1 tbsp chicken stock

dash of salt and sugar to balance 

1/2cup water

METHOD

* Clean fish put aside on plate.
* Soak mushroom, slice thinly and set aside.
* Heat pan with oil, fried julienne ginger & garlic until aromatic dish up and set aside.

* In a boil, add in sauce mix well with balloon whisk, set aside.

* Julienne ginger separate into half, half to insert into fish and little bit of outside and another half for deepfried garnishing.

* In a plate, add in slices mushroom, place fish on top of mushroom, pour sauce on top of fish, sprinkle fresh julienned ginger and chopped garlic.
* Let it steam for 10-15 minutes
* When fish is cooked, removed from steamer, sprinkle deepfried ginger & garlic on top of fish, sprinkle with chopped spring onion and coriander leaves.

Happy Cooking!! ^_^

Yummy

Ikan Goreng Sambal Jengkol Belado

This is some yummy stuff for lunch or dinner!!

Jengkol/Jering is similar to Petai ( stinky beans ),  I personally love Jengkol, it taste and texture is unique and when you fall in love with this stinky but yummy stuff, you'll know what im talking about. *lol   i think i prefers to eat Jengkol Rendang then Beef Rendang, seriously Jengkol taste better than beef!

Its quite hard to find Jengkol out of Indonesia.  If you see them, they might be a little costly.  So at this point of time, i think i'm lucky while staying in Indonesia which i could find Jengkol all year round.

IKAN GORENG SAMBAL JENGKOL BELADO

INGREDIENTS:-

1kg or 1/2kg Ikan Kembung / Small Mackerel 

1kg Jengkol 

Cooking Oil 

Bunch of Kemangi as side dish/garnish

SAMBAL BELADO

INGREDIENTS

( BLEND WITH FOOD PROCESSOR )

Handful cabe keriting / chili keriting

8 Bawang Merah / Shallots

5 Bawang Putih / Garlic Cloves

2-3 Daun Salam

1 Tomat / Tomato ( blend separately ) 

SEASONING

Garam, Gula, Penyedap / Salt, Sugar and Chicken Granules to taste 

METHOD

* Clean Fish and marinate with salt set aside.

* Boiled Jengkol in hot water over pot for 30 minutes or until a layer of skin removed from Jengkol seeds. Dish up. Discard Jengkol skins, if there are any still attached to the seeds, slowly remove with knife.  Cut Jengkol into smaller pieces. set aside.

* To cook Crispy Fish - Heat wok, add 2-3 cups of cooking oil to deepfried fish until crispy set aside.

* To cook Sambal Jengkol Belado - Heat wok, deepfried jengkol for around 10 minutes.  Dish up.

* In a separate wok, add 5tbsp cooking oil.  Add in blended sambal ingredients except for tomato. Into hot oil and sauteed until aromatic, add in daun salam and season to taste.  Let it simmer cook until oil surface, taste and add in blended tomato mix well, cook for few minutes and continue add in Jengkol stir and mix well to combine.  

* Add 1/2 cup - 1cup water to Jengkol, closed lid.  Let it simmer further until Jengkol is well cook and sauce become almost dry, taste and season mix well and dish up.

* Pour Sambal Jengkol Belado on crispy fish.

* Served hot with warm rice.

So deliciousss......AAaaa....

Golden Crispy Prawn Fritters

Yummy 

BATTER INGREDIENTS
1/2 cup Plain Flour
1/2 cup Corn Starch/Flour
1/4tsp baking soda
Water
Cooking oil for deepfrying.

MARINATE PRAWNS
Dash of pepper and salt
2tbsp corn starch ( optional )
* marinate for 30minutes

METHOD
*Clean fresh prawns, remove prawn heads, shells and leave the tail attach.
*To marinate, dash with salt and white pepper, corn starch let it marinate for 30 minutes.
*To make the batter, in a clean bowl, mix flours together, slowly add in water stir with a balloon whisk until a thick batter.  If the batter become too watery, add corn flour and plain flour to thicken.
*Heat wok, add in 5 cups of cooking oil, medium fire.  Dip in marinated prawns, deep-fried in hot oil till golden brown, dish up.
*Served hot with thai chili sauce.

Kam Heong Prawns

15.04.2014 - Nongsa Batam.  A simple lunch Kam Heong Prawns.  Kam Heong cooking style is one of my ultimate favourite style of cooking with seafood.  I never get bore with this!!

Ingredients :
10 pcs medium size fresh prawns, clean and discard half head & sharp tail
1/2 egg white
salt & pepper to taste
tapioca / corn starch for coating


Kam Heong ingredients :

1 tbsp chopped garlic
one bunch curry leaves
3 birds eye chilies, roughly chopped ( to your taste )
1 tbsp curry powder
2 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
1/2 tspn dark soy sauce
1 tbsp sugar
salt & chicken powder to taste.


Method :
(1) marinade prawns with salt & pepper and egg white and corn starch, set aside for 1/2 hour.
(2) Optional - stir in tapioca / corn starch to prawns is well coated immediately deepfried untill golden and set aside.
(3) preheat wok/frying pan with just enough cooking oil.
(4) stir in chopped garlic, curry leaves and curry powder, chili, saute untill fragrant. add in the remaining seasoning and 2 tbsp water simmer for a few seconds and stir in fried prawns, mix to well combined.
(5) and serve warm with steamed rice.

Curry Mackerel with Banana Flower

Ingredients:-
4 pcs Cut Mackerel
200g Banana Flower, has been boiled over
3 tbsp curry powder, add water into paste
4 shallots
3 garlic
4-5 fresh chilis, optional
4 slices of fresh old ginger
2 slices of galanga / Lengkuas
1/4 tbsp Tumeric powder
1 tbsp coriander powder
1/4 tbsp cinnamon powder, optional
pinch of clove powder, optional
2 cardamom, optional
500ml Water, as needed
100ml Concentrate Coconut Milk
Coriander Leaf for garnish
Salt, Sugar & Chicken granules to taste


Method of Cooking Banana Flower :
- Prepare and cook banana flower first.  Heat a soup pan with half water and sprinkle with generous salt, boil away.  Add in the banana flowers cook until it is soft for about 20 to 30 minutes.  Drain water and keep banana flower aside.  Cooking Banana Flower can be done few days ahead of cooking the curry. After cook, can be refrigerate up to few month with a air tight container keep in the freezer.

Method of Cooking Curry Fish & Banana Flower:
- Heat wok/soup pan.  Add cooking oil and sautee garlic, shallots and all spices into one and gently stirring it till aromatic, add in Curry paste, mix well till aromatic.

- Add in coconut milk and 200ml water let it simmer and fish and banana flowers and another half of the water.  Let it cook with lid cover low fire until banana flower and fish are cooked through.  Add salt, sugar and chicken granules to taste.

- Dish up and served with hot rice. and garnish with coriander leaf.

Grilled Sting Ray with Sambal II

12.12.2013 - Batam.  Sharing with you some yummy photos of my Grilled Sting Ray Sambal for Dinner cooked with my humble litttle cheap oven.

I have posted this Grilled Sting Ray Recipe before.  Please feel free to get the recipe here http://amirahwaznahku.blogspot.com/search?q=grilled+sting+ray

Pecel Lele

Marinate Fish:
3 Catfish/ Ikan Lele
2 big shallots, finely pound
dash of salt
1tbsp ketumbar/coriander powder
1/3 cup assam java juice

* Mix everything together with Fish and let it marinate for at least 1 hour.

Method :-
* Heat wok, half wok of cooking oil.  Medium fire.  Fried fish until golden brown. Dish up and served hot with white rice, sambal, slices of cucumber, slice of round cabbage and daun kemangi.

Thai Mango Fish

Ingredients:-
1 whole Fish, recommended fish Gourami, Red Snapper or big Talapia

Marinate Fish:-
Dash with salt, let it marinate for hour

Mango Sauce:-
1 whole half ripe semi sweet mango, julienne
bunch of coriander leaves, cut about 1" short
Parsley, optional to replace coriander leaves if you run of either one
4 thai chili
3 shallots, finely slice
1 lemongrass ( white part ), finely slice
2 lime juice, to desire sourness
3 tbsp Fish Sauce
Palm Sugar to taste

Garnishing:-
Cashewnut or Peanuts, gently ground a little.
Coriander leaves.

Methods

1.  Prepare Mango Sauce. Mixed everything togather, gently squeeze mango with other ingredients while mixing so as the mango juice and seasoning mix evenly.

2. Heat wok, add cooking oil to half a wok. medium fire, deepfried fish till golden brown and dish up.

3. Just before served pour in Mango sauce on the fried whole fish and sprinkle with ground cashewnuts or peanuts and a few coriander leaves, served hot with white rice.

Note: if the mango sauce produce too much juice/sauce, you can discard it. 

Deep-fried Mackerel

Simple homecook of deep-frying mackerel with the simplest way of marinating and deep-frying taste the best  and the fastest ever dish you could serve on your dinner table.

Ingredients:-

4 pcs of Mackerel or any type 

4 cups of cooking oil for deepfrying

1 cup of Cornstarch for deepfrying

Marinate:-

1 tbsp light soya sauce

Salt 

Method:-

* Marinate fish and deep in cornstarch, set aside.

* Heat wok, Add cooking oil about half wok, medium fire deepfried fish till golden brown and dish up served with hot white rice and any sambal or chili sauce. 

Simply easy and delicious! Happy Cooking!

Deep-fried Fish Eggs

Ingredients:-

Half large fish eggs, cut into thumb size and be careful not to break it. 

4 cups of cooking oil for deepfrying

Marinate:-

1 tbsp light soya sauce

1/2tsp ginger powder 

1tbsp garlic powder

1tbsp curry powder

1tsp paprika powder

1/2 tsp corriander powder

Salt & pepper 

Batter:-

3tbsp all pupose flour

3tbsp corn starch

water 

( mixed everything into batter )

or 

Roll on cornstarch and deepfried.

Method:-

* Marinate fish eggs and put aside.

* Prepare batter or just cornstarch for deepfrying.  I used the method of rolling in cornstarch only for deepfrying.

* Heat wok, Add cooking oil about half wok, medium fire deepfried fish egg till golden brown and dish up served with hot white rice. 

Simple and Easy, Happy Cooking!

Prawn Sambal Petai Recipe ( 2nd Re-posting )

04.08.2012 - Batam.  I repost this recipe as i cook at the different day of the year.  I guess this time i cooks better! :) 

INGREDIENTS

1/2kg medium prawns

petai

asam jawa/tamarind juice

BLEND INGREDIENTS

1 big onion

3 shallots

3 onion

3-4 dry chilies ( soak in hot water and cut )

1 pc fresh tomato cut

SEASONING

salt

sugar

METHOD

* wash prawns, discard heads and shells but left only the tails.

* clean petai put aside.

* heat wok, add in 1 cup of oil to deep-fried prawns till brown/cooked, put aside.

* heat wok, put in blended ingredients stir till aromatic. Add in tamarind juice mix well and seasoning to taste.

* finally add in petai stir for a minute and add in prawns. stir to mix well and served hot.

Happy Cooking !! ^_^

Curry Fish

02.08.2012- Batam. Curry Fish is just as easy as cooking curry chicken.  Here is my simple recipe. You can add any kind of vegetable as you desire.  I love my curry fish with eggplants and lady fingers.  

INGREDIENTS:-
Mackerel ( cleaned and cut into pcs )
1tbsp Mustard seeds
4tbsp Curry Powder ( Mixed 3 or 4 tbsp water to curry powder into paste )
2pkt Coconut Milk Powder ( Fresh coconut milk is recommended )
1pcs Fresh Red Chili ( seeded and halved )
5pcs Shallot
3pcs Garlic
4 slices Ginger
Water ( optional )
7pcs or more Lady Fingers ( whole )
2 Eggplants (cut )
Bunch of Curry Leafs

Salted, Sugar and chicken granules to taste

Method:-

*Used morter/ Hand blender shallots, garlic into paste or fine.  Heat Oil in wok and sauteed paste and ginger, mustard seeds, curry leafs until fragrant.
*Add in Curry Paste sauteed till fragrant.
*Add in coconut milk let it combine, simmer gently and add in Mackerel and Red chili mixed well.  Add in more water if you want or the sauce getting little too dry.  Add in Lady Fingers and eggplants let it simmer for 20mins until eggplants are soft.  Season with salt, sugar and chicken granules to taste.
*When all cooked, dish up and served with warm rice.

Grilled Sting-Ray & Sambal

04.09.2013 - This is a FANTASTIC Dish!! you surely don't need a open air grill to cook this.  I used my convention oven to grill and the result was fantastic! Love this dish. for the first time i cook and was so successful. This recipe is good to keep!

INGREDIENTS:-
Sambal (makes about 1 bowl)
150 g shallots ( i used 6-7 pcs )
75 g garlic ( 5pcs )
15 g ginger ( thumb size )
40 g lemongrass, tender, non-bitter part only ( 1 lemongrass )
50 g red chillies ( fresh curls chili, handfull )
15 g dried chillies  ( a small rice bowl amount soak in hot water ) 
trim stems, cut 2 cm long, soak in warm water till soft, about 30 minutes; squeeze dry and discard water
( BLEND ALL THIS INGREDIENTS with a hand blender ) 

15 g belacan (fermented shrimp paste) ( i just mixed in while cooking sambal )
20 g tamarind paste, mash with 2 tbsp hot water, drain and discard seeds and pulp

½ cup vegetable oil
30 g palm sugar, roughly chopped
¼ tsp salt

1 whole stingray wing, ( i prefer to cut into smaller pcs. )
rinse and drain; cut a 2-3 slits in thicker end along the grain
1/3 tsp salt
1 piece frozen banana leaf , thaw and rinse; trim to fit baking tray ( i don't have banana leaf so i used aluminium foil )
Garnish, calamansi limes, halved


METHOD :-
Wash stingray and sprinkle with salt and tamarind juice to marinate both side.

Peel and roughly chop shallots, garlic, ginger, lemongrass and fresh & dry red chillies blend with hand mixer/ blender.

Stir-fry sambal paste with vegetable oil over medium heat till fragrant and colour darkens, about 15 minutes. Add palm sugar. Stir-fry till dissolved. Add tamarind juice, 3tbsp calamansi juice, sugar & salt. Stir-fry till oil separates. Taste and adjust seasoning if necessary. Remove from heat. Leave till cool. You should have about 1 soup bowl of sambal.  After sambal was cooked, i blend everything again one more time, so that the sambal will be more fine.

Use about 1/2 cup for 400-500 g stingray. Remaining 1/2 cup may be stored for a few weeks refrigerated.

Preheat grill to 250c.

Line baking tray with aluminium foil. Lightly brush with vegetable oil.  ( no banana leaf ) Place stingray on baking tray , white side up. Season lightly with salt, including slits. Grill till 70-80% cooked, about 10 minutes depending on thickness of fish. Turn over the black side and grill further 10 mins.  By this time both side should be 100% cooked.  Spread with sambal, thinly. Grill till top of stingray feels firm when pressed chopsticks, about 5 minutes.  and turn the other side grill for 5 minutes.

If you used Banana leaf -. ( After 10mins each side )Lift stingray from baking tray with a spatula. Place banana leaf in tray. Flip stingray onto banana leaf. Spread with sambal, thickly. Grill till fully cooked and sambal is sizzling and slightly charred, 5 minutes or so.

Slide foil, leaf and fish onto serving plate. Pull foil from underneath banana leaf and discard.

Garnish and serve immediately.  Squeeze kasturi/ calamansi lime before served.

Steamed Garoupa In Plum Sauce & Poached Chicken & Soup

03.05.2011 @ Home Tuaran, Sabah, Msia. Only back home for 3 days, this afternoon decided to cook some good food for lunch with mom. Mom bought a big, fresh & beautiful Garoupa. I decided to steamed the beauty in Plum Sauce and soft Poached Chicken with a flavourful yummy healthy chicken soup. Our family love to cook this during the chinese new year or any big event on the chinese calender. Here are the recipes.

STEAMED GAROUPA IN PLUM SAUCE RECIPE

INGREDIENTS

1 whole fresh garoupa

1 stalk of spring onion cut

little coriander leaves

fresh ginger julienne

SEASONING

3 tbsp Plum Sauce

dash of light soya sauce

1 tbsp chicken granule mixed with water stir well.

salt

METHOD

* clean fish put aside on plate.

* Prepare wok to steamed, put in hot water to wok cover lid and let it boil.

* little salt over fish, and dash of light soya sauce. Spoon plum sauce over fish all over, add chopped ginger inside fish and outside. Mixed in chicken granule.

* When wok is ready for steam, open lid and place the fish into wok, let it steamed for 10 minutes, check if fish is cooked through ( depending on size of the fish ) sprinkle spring onion and off fire, closed lid for future 5 minutes.

* Just before served, pour a spoonful of hot shallot oil on top and sprinkle coriander leaves/parsley & crispy fried shallots. ( you can however sprinkle some fried garlic too ).

* served hot with rice.

POACHED CHICKEN WITH SOUP RECIPE

INGREDIENTS

1 whole chicken ( free range chicken )

CHICKEN BROTH/SOUP

6-7 pcs fresh shitaki mushroom

1/2 carrot finely sliced

6-10 pcs dried scallops

5-8 pcs red dates

1 pcs dried tai dao choi ( mainly for cooking soup for flavour )

1 canned green peas

salt

corriander leaves/ parsley finely chopped

METHOD

* Rinse chicken drain well and pat dry.

* Rub some salt all over the chicken skin.

* Marinate about 10 to 15 minutes.

* Prepare a pot just enough to fit the whole chicken, pour in water to pot add in red dates, tai dao choi, mushroom, carrot & scallops and bring to boil.

* Put chicken into a pot of boiling water, cover and bring to boil once more for 2-3 minutes. Off fire and soak the chicken into hot water for another 45 minutes till cooked.

* Dish up chicken and keep the broth to turn into chicken clear soup.

* Soack chicken into cool water/ice water immediately for 20 minutes until cool. Remove and drain.

* Cut chicken into desire pieces.

* On fire, let the clear chicken broth to boil, add in canned green peas and add salt to taste. served hot with chicken & sprinkle with chopped corriander leaf / parsley before served.

Happy Cooking !!

Clear Fish Head Soup with Sweet Basil

This soup is one of our family favourite's dish. When i see fish head at home, sure this will my mom cooks. Never that i will get bore with it. The soup is so refreshing, with alot of ginger and sweet basil. It is the simplest soup to prepare.


INGREDIENTS
Half Red snapper fish head/ any big fish head
alot of fresh gingers
a handful sweet basil
5 garlic clove finely chopped
boiling water

SEASONING
salt & pepper
chicken stock granules


METHOD
* Clean fish head and cut into pieces, put aside.
* Clean ginger, skin off and flatten with a cleaver, chopped garlic finely and set aside. clean sweet basil.
* Heat up oil in wok, saute chopped garlic and ginger until fragrant. add in fish head to mix well. Add in hot water, close lid for 5 minutes and add in salt, pepper, & chicken granules to taste and add in sweet basil and close lid for another 5 minutes or until its done when sweet basil turns a little dark green and clear soup become white in color.

Note : if you prefer not to over cooked the sweet basil, add it in 3 minutes before serve.

Happy Cooking!!

Pan-fried Mackerel with Sambal

INGREDIENTS:
3 pcs cut Mackerel / Ikan Tenggiri
some fresh baby lettuce or any veg of your own desire.

MARINADE:
1 tbsp tamarind juice
sprinkle a little salt

SAMBAL INGREDIENTS:
3 whole shallot
2 whole garlic
2 bird eye chili, cut into pcs.
4 chili padi
1 tbsp belachan
salt & sugar to taste

METHOD
* clean mackerel and marinade for 1 hour. put aside.
* Heat wok, add 2 tbsp cooking oil, let the oil heat and add in all sambal ingredients except for salt & sugar, stir till slightly cooked and dish up, transfer to a blender / chopper or you can do the traditional pounding even taste better!.
* Blend all cooked sambal ingredients into a high speed until finely mixed and become thick a texture, add in salt & sugar to taste. put aside and it is ready to served.
* Heat a non-stick pan, pour 2 tbsp of cooking oil into the pan. when oil is hot, put in mackerel to brown on one side till 80% cooked and turn the other side to cook through. when its all cooked, dish up and served with baby lettuce at the side. served hot with sambal & rice.

Happy Cooking!

Butter Prawns

INGREDIENTS
1 portion of Medium size Prawns trimmed, slit back remain shells
handful Curry leaves
4 big eggs yolks
5tbsp salted butter

CHOPPED INGREDIENTS
4 garlic finely chopped
chili padi chopped

SEASONING
Salt & sugar to taste
Dash of chicken stock powder


METHOD
* Heat up oil for deep-frying prawns until cooked & fragrance. Dish & drain.
* Combine egg yolks, slightly bitten & put aside.
* Heat up wok, melt butter with low heat but hot, slowly pour in bitten egg yolk from a meter high, while other hand keep stirring until the mixture form into very fine shreds. Add in curry leaves, chili padi, seasoning and mixed well.
* Put in Prawns and mixed well, Dish up and drain off the excess oil.

Happy Cooking!!

Crispy Prawn Fritters

BATTER INGREDIENTS
1/2 cup Plain Flour
1/2 cup Corn Starch/Flour
1/4tsp baking soda
Water
Cooking oil for deepfrying.

MARINATE PRAWNS
Dash of pepper and salt
2tbsp corn starch ( optional )
* marinate for 30minutes

METHOD
*Clean fresh prawns, remove prawn heads, shells and leave the tails attach.
*To marinate, dash with salt and white pepper, corn starch let it marinate for 30 minutes.
*To make the batter, in a clean bowl, mix flours together, slowly add in water stir with a balloon whisk until a thick batter.  If the batter become too watery, add corn flour and plain flour to thicken.
*Heat wok, add in 5 cups of cooking oil, medium fire.  Dip in marinated prawns, deep-fried in hot oil till golden brown, dish up.
*Served hot with thai chili sauce.

Assam Pedas Fish Fillet

It has been ages when i had my last assam pedas at home, last night my Assam Pedas cooking was MA-MA-MIA..... a good one and very satisfying!! My food judge Husband, he really enjoy eating them, can see from his extra portion of rice!! but it really was a successful cooking. How would l know it was good? i compare to the best assam pedas in town. Its easy to become your own judge, once you use eat out, eat any kind of food everywhere, anywhere from the lowest to the finest restaurants, not affraid to try different cooking, trying same cooking from different quality of cooks, you will know how good is your own cooking and way you go judge yourself.

anyway, Assam Pedas fish can use whole fish or fish fillet ( up to you basically). Last night, I was using fish fillet, it was easy to eat and no worries of the little bones.. i think i will prefer to use fish fillet for my next assam pedas too. My ingredients are very simple, easy and fast to cook, so here is my recipe and enjoy cooking like i do!! :)

INGREDIENTS

600g fish fillets

5pcs lady fingers cut into pcs ( you can add bringal too )

quarter bunch of daun kesum/laksa leaves ( if you prefer this much ....) or else u can add lesser or more if you like too.

1pc bunga kantan

air assam jawa/tamarind juice

water

BLENDED INGREDIENTS

1 small onion

4 shallot

5 garlic

5-6 dried chili

SEASONING

salt & sugar to taste

dash of chicken powder

1tbs coriander seed/powder

METHOD

* clean fish and cut in small pcs and put aside.

* head wok, put in blended ingredients into hot oil, stir well till aromatic. add in bunga kantan, laksa leaves and lady fingers, stir and mixed well and add in air assam jawa/tamarind juice stir well and put in seasoning and mix well, taste and stir and add some water, slow fire and close lid let it boil for 2-5 mins till aromatic. open lid and taste.

* once all mixed well and seasoning well, put in fish fillet stir and mix, close lid let the fish cook for 1-3 mins or so. Open lid stir mixing, taste and dish up, served hot.

NOTE : if the taste is too sour/sweet/salty/sauce dry up/too thick, or you simply prefer to have more sauce please do add some more water. if too much water into sauce then put seasoning to taste.

Happy cooking!! :)