Monday, July 6, 2015

Ikan Goreng Kunyit

Ikan Goreng Kunyit. Or Turmeric Fried Fish. Pretty much a simplicity in regards to fish fried after lathering/dusting alongside cornflour, rice flour, turmeric powder and salt. Done with frying, we then move on to making the dip. The dip which does not require cooking. Instead its a raw dip made with, as usual, must be our local affordable ingredients for me right? Of course (Terong Balado Pedas Manis). Without a doubt. Furthermore, chillies forever will be our love (Malaysian Fish SambalGrilled Fish Sambal Stuffed, Spicy Grilled Fish & Chilli Soy Fish) and like I have told you before, why bother paying for imported ingredients when our local produce, in fact, you can grow our local herbs in your garden effortlessly (Fried Fish Soy Sauce, Fish Head Curry & Asam Pedas Ikan Bawal), are so spectacular for the bold and and waking up our tastebuds anytime tastiness. You bet. Sincerely. Ask me more and I can proudly speak about our Malaysian cuisine none stop. In fact, I can quote a whole list of dishes we can effortlessly make or we may have to throw in more time and more ingredients (Nyonya Acar Fish, Crispy Chilli Fish & Ikan Masak Kicap). Right. Ikan Goreng Kunyit? Absolutely yummy-tummy satisfaction! Crispiness, spiciness, sourness, saltiness and must I mention the aroma of kaffir lime leaves. 

Toyo Bowl Delights: Supporting Local Taste

In every collaboration at Nava's Zen, I maintain the tradition of treating my collaborator to a meal - a small token of gratitude for th...