Thursday, March 13, 2014

Indonesian Grilled Fish

Indonesian Grilled Fish or Ikan Bakar Indonesia. Sounds mouthwatering right? I know. Especially if you are spicy food lover like me and if you love all those traditional Indonesian tastes, including sourness from lime juice and saltiness from tauchu/fermented soy beans and terasi/belacan. Remember, can you still recall (Sambal Goreng TeriSambal Terasi & Ikan Belado? Plus, how can forget the rest of our Malaysian dishes? Cooked alongside almost similar ingredients and akin a spicy pop in our mouth (Malaysian Fish Sambal, Ikan Masak Kicap & Stingray Spicy Sauce). Also, maybe I should mention other fish recipes from our Asian continent which showcases spiciness, sourness and saltiness (Thai Crispy Fish, Hong Kong Steamed Fish, Cambodian Fish Soup & Vietnamese Fish Soup) too. Generally, as far as I know and as far as I have seen on cooking programs, quite a fair bit of ingredients are marinated or mixed alongside Indonesian Grilled Fish prior to grilling. But for my version, I kept it simple for grilling (Grilled Salmon), yet, when grilled fish is dipped into the accompanied Indonesian style sambal I made, trust me, nothing is compromised because its still a major revelation of the much loved boldness (Spicy Grilled Fish, Grilled Fish In Banana Leaf & Grilled Fish Sambal Stuffed).

Vegetarian Delight: Indulge in Coconut Creamed Spinach

There's a common saying that inner beauty outweighs outer beauty. Yet, when faced with hole-ridden spinach, doubts arise ( Spinach Lenti...