Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts
Friday, August 4, 2017
Melaka - Portuguese Settlement (Restaurant De Costa's 8)
Monday, August 10, 2015
Ikan Goreng Asam
The other side to the previous Ikan Goreng Kunyit/Turmeric Fried Fish. The other side which is my favourite as well. Speak about sourness, me, myself and I? Honestly, I so love sourness to every bit. Any kinda sourness in our Malaysian dishes (Nyonya Acar Fish, Asam Curry Fish & Fried Kembung With Assam Sauce). Sourness from our local fruits (Sambal Belimbing Bilis & Masak Lemak Nenas) and of course, lime or asam jawa/tamarind are the other two for streaming into curries or our sambal dishes (Tamarind Prawn Curry, Ayam Masak Tiga Rasa, Sambal Udang Petai & Asam Pedas Ikan), or maybe I should include vinegar as well. For this Ikan Goreng Asam, its tamarind. Tamarind juice and salt as the marination for fish, followed by fish being fried and of course, we need a dip right? Dip which must be spicy, salty and along a touch of sweetness? Potentially (Fried Fish with Soy Sauce, Ikan Masak Kicap & Crispy Chilli Fish). Ikan Goreng Asam? Sourness is definitely our Malaysian food appreciation.
Saturday, March 28, 2015
Sardine Varuval (Dry Style)
Ingredients
1 big can of sardines - drain off the sauce1 inch ginger - chopped/sliced
1 red onion - chopped/sliced
4 garlic - chopped/sliced
1/2 tsp turmeric powder
1 tbsp plain chilli powder
Lime juice - as needed
2 sprigs curry leaves
2 sprigs spring onion - sliced thinly
Salt for taste
2 tbsp of oil
Method
Saute ginger, onion, garlic and curry leaves in oil.
Add sardines with chilli powder, turmeric powder and salt.
Fry over high heat and break sardines into smaller pieces.
Add lime juice and spring onion.
Stir again and dish out.
Thursday, December 11, 2014
Fried Fish with Soy Sauce
How easy sometimes it can be. Not always though and unless and until you decide you want easiness. Easiness by far can take place in your and my kitchen as well (Mapo Tofu & Fried Prawn Wanton)? Of course. Without a doubt when we don't feel like rolling aplenty pots and pans and we actually yearn for simplicity. Take this Fried Fish with Soy Sauce (Ikan Masak Kicap) as an example. I actually got the fish monger to clean the fish (Yong Tau Foo) and when I returned home, I gave fish a good rinse in lime water, prior to moving on to cooking (Fish Ball Noodle Soup). Cooking basically meaning dusting fish with corn flour, rice flour and seasoned by pepper and salt, thereafter deep fried and removed from wok. Up next? Frying ginger till crispy (Thai Crispy Fish & Chilli Lime Fish) and kept aside, before making the easy sauce and this sauce, as well as fried ginger going over fried dish and spring onion garnished. Over, over. Our Fried Fish with Soy Sauce is ready (Nyonya Acar Fish & Teochew Steamed Fish).
Monday, September 8, 2014
Mathi Achar
Mathi Achar. Kerala Sardine Fish Achar or Kerala Sardine Fish Pickle. Says it all. Me and my love for fish achar (Nyonya Acar Fish) or even salted fish pickle (Pada Salt Fish Pickle & Salted Fish Pickle). And so, you think I would have had major kitchen struggle in making Mathi Achar? I don't think so because I have to some extent, mastered my cooking skills towards Kerala cuisine (Nadan Meen Curry, Fish Puttu, Tuna Thoran & Malabar Fish Curry & Kerala Fish Fry). Of course, I must admit I did refer to a couple of recipes, but at the end of it all, I decided I will stay true to my own Mathi Achar cooking invention and fish by themselves, do I have to repeat myself again and again (Fish Ball Noodle Soup, Malu Kirata/Sri Lankan Fish Coconut Stew, Indonesian Fish Balado, Mauritian Fish Curry & Ikan Masak Kicap)? Moreover, sardines are not only a popularity in Kerala, but here in Malaysia too. So, sardines they were. Masala enhanced fried sardines tipped into a spicy and full of utmost power packed vinaigrette. Oh-My! What a fish pleasure. Made ahead and having Mathi Achar as you wish whenever you yearn for, for your rice meals (Sardine Masak Lemak).
Labels:
Chillies,
Fish,
flavouring,
Food,
Food and Cooking,
Fried,
Garlic,
Ginger,
Herbs,
seafood,
Shallots,
Spices,
Spicy,
Sugar,
Vinegar
Location:
Malaysia
Monday, September 1, 2014
FIsh Ball Noodle Soup
Saturday, May 31, 2014
Nyonya Acar Fish
Location:
Malaysia
Monday, March 31, 2014
Nadan Meen Curry
Back and forth, to and fro, bouncing here and there, finally, after like thinking again and again, I decided it will be a fish curry from the land of Kerala and known as Nadan Meen/Fish Curry (Meen Puttu, Malabar Fish Curry, Tuna Thoran & Kerala Fish Fry). Thank god I decided. Otherwise, I would have most probably taken the easy way out by making a similar fish curry like before. Which by far would have been still be accepted in my house (Fish Head Curry, Salted Fish Bone Curry, Meen Muringgaka Kulambu & Assam Fish Curry). Then again, don't we long for a change, even when its our food tucking in? Of course, if you are asking me. Moreover, I too like the cooking challenge in inventing new dishes for like automatically upgrading my food knowledge (Burmese Fish Biryani, Mauritian Fish Curry & Bengali Fish Curry) and pretty much Kerala cuisine is quite a familiarly to me (Tapioca Stir Fry, Cabbage Thoran & Beans Thoran). Nadan Meen Curry. Canned sardine, brinjal, coconut milk, tamarind juice and the power house of made from a scratch masala paste.
Labels:
Curry,
Fish,
Food,
Food and Cooking,
Garlic,
Ginger,
gravy,
Herbs,
seafood,
simmered,
Spices
Location:
Malaysia
Wednesday, February 19, 2014
Meen Puttu
Tuesday, January 7, 2014
Malaysian Fish Head Curry
Wednesday, October 16, 2013
Tandoori Salmon
Location:
Malaysia
Saturday, September 28, 2013
Ikan Masak Kicap
I guess then? When we have exhausted our avenues for inventing new dishes, yet we still have to cook, I think the best will be flipping or looking back at our previous recipes (Masak Lemak Ikan Masin Nenas, Teochew Steamed Fish, Spicy Grilled Fish & Fish Curry), and making some changes here and there for a different kinda? Wouldn't you agree (Steamed White Pompret, Fish Sambar & Belacan Fish), I hope you are agreeing with me that its not everyday we feel like being a mover and shaker in our kitchen? There will be days we just drag ourselves for entering our kitchen and sometimes that means we can ditch the pots and pans for eating out. Anywhere for the matter, of course affordable according to our budget can be hawker stalls (Grilled Fish In Banana Leaf, Grilled Fish Sambal Stuffed & Ikan Pari/Stingray Sambal) or we still put up a dish at home and a dish which does not rely on many ingredients. Ikan Masak Kicap. Soy Sauce Fish. Is always possible and when you grow your own lemongrass/serai, plus you already have the needed ingredients? Right. In my house, like I have repeated myself, I don't know how many times, fish is the brain food for my other half-half and I? Okay for me and usually, I settle for our local catch. So, ikan kembung lathered/gently lathered alongside turmeric powder and salt, and fried (Crispy Chilli Fish), thereafter, tip into soy sauce, fish sauce and lemongrass scented sauce and finally spring onion garnished (Chilli Soy Fish & Chilli Lime Fish), known as Ikan Masak Kicap was the outcome. Our satisfying Malaysian fish dish which will never let us down and trust me, adding fish sauce and lemongrass does add another food loving dimension to Ikan Masak Kicap.
Tuesday, July 9, 2013
Singapore Laksa
Thursday, June 20, 2013
Cantonese Yee Mee
Location:
Malaysia
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