Masak Lemak Ikan Masin Nenas

Ikan Masin. Salted Fish. Oh my goodness! My all time, anytime favourite. In fact, I won't mind every day and for every meal. Then again, too much of saltiness (Dried Shrimp Sambal, Sambal Tumis Ikan Bilis Petai & Ikan Bilis Fried Rice) has been said as not good for our health (Kangkung Belacan)? I know. Yet, I can't resist salted fish and if you really give it a good soak and rinse, I think salted fish should be okay right? I think so. Masak Lemak on the other hand is the typical Malay style dish (Ikan Assam Pedas, Ayam Goreng Berempah & Petai Prawn Sambal), or can be said as the non-vegetarian version of our Indian sodhi. Both basically showcasing coconut milk as the core or one of the primary ingredients (Nasi Lemak Prawn Sambal & Coconut Grapefruit Jelly). Alright, let's now get down to the business of cooking Masak Lemak Ikan Masin Nenas (Salted Fish Pickle, Pada Salt Fish Pickle & Salted Fish Mango Sambal). Salted fish/ikan masin, coconut milk, pineapple/nenas and a grounded/blended paste made from chilies, fresh turmeric, onion, garlic, belacan and lemongrass/serai, and garnished with turmeric leaves (Sambal Kentang Ikan Asin, Pumpkin Salt fish Curry, Pineapple Salted Fish Curry & Bean Sprouts Salted Fish).  

Belanga - Empire Shopping Gallery (Subang Jaya)

Belanga? How familiar!! Day in day out noisily I roll the belanga/pots in my kitchen, and this Belanga in Empire Shopping Gallery I have been told rolls our wonderful selection of Kelantanese cuisine. I didn't stumble upon Belanga only on this day, in fact, I have passed by a number of times while shopping in this quite a popular mall. On this day, I made it a point to step foot into Belanga for an early lunch, just when they were just getting ready after opening the front door. The staff didn't look happy when I walked in, they didn't greet me either, nope, not even a faint smile. I actually felt uncomfortable, yet I sat at the far end corner elegant corner near the glass window. Service came crawling in tortoise speed, I ordered Mee Bandung Prawns and "Java Fantacy”, and when I started clicking pictures, sigh!, I am not sure why I was stared at.   

Hakka Noodles

Hakka Noodles my version. Basically nava-k's version. So, say nothing more please. To each our own right and like I always say (Lamb Pho, Ikan Bilis Fried Mee Hoon & Vegetarian Chow Mein), there is no right and wrong formula to cooking. Basically, it's our style to our cooking right? Unless, you have a different opinion (Char Kway Teow, Chinese Vegetarian Noodle Soup & Spicy Thai Noodles)? For me personally, I like to cook as I like. Whatever ingredients and however and not necessarily we must follow recipes step by step, line by line or ingredients by ingredients (Thai Mee Hoon Kerabu & Lamb Spaghetti). Not for home cooking though. As long as we are satisfied and its a fulfilling tasty dish, we should be proud right? I know. So, whats the story to this my style Hakka Noodles. Actually, to tell you the truth, there is no story. Hakka Noodles or thick yellow egg noodles stir fried alongside seafood, kai lan, dark soy sauce and light soy sauce, of course we need the customary ingredients like garlic, ginger and pepper, and paired alongside my all time favorite Sambal Belacan. My Hakka Noodles my Malaysian Chinese style (Malaysian Fried Mee, Penang Mee Yoke, Malaysian Spicy Sour Fish Soup Noodles & Nyonya Curry Laksa).

Dried Shrimp Sambal

Ladies and gentlemen,

What's the recipe for the day? I think you already know it? Obviously, Dried Shrimp Sambal or you can even call it Dried Prawns Sambal (Prawn Mango Curry, Sambal Udang Petai & Prawn Cocktail). Both also can. Dried shrimp (Shrimp Pho & Shrimp Pad Thai Salad) or dried prawns for me personally does not matter. Maybe dried shrimp (Shrimp Paste Fish Sambal) is smaller in size or maybe a different kinda of prawns? I really don't know. Maybe yes or maybe no, but the point is that they are basically about saltiness and they are basically dried in the sun (Sambal Bilis Petai & Nasi Lemak Sambal Udang). Of course, one of my favourite ingredients. A tiny bit goes a long way for our Malaysian dishes, whether for veggie stir frying or other dishes (Mee Rebus & Mee Siam). And instead of just sharing with you on how to make this Dried Shrimp Sambal, a chilli based dish (Asam Pedas Ikan), I thought I might as well assemble it as sandwich (Egg Benedict, Lamb Burgers, Grilled Fish Sandwich & Vegetarian Sandwich). As for the basil leaves, not necessarily. You can replace basil leaves with other herbs, maybe curry leaves? Dried Shrimp Sambal? Tucked and filled into bread, or a scoop over steamed veggies or perhaps flavour enhancement for whichever dish you think you can or should add into. 

Ingredients

For the paste

1 cup dried shrimps - soaked in water for 15 mins, drain off water and pound/ground prawns coarsely.

2-3 tbsp fresh red chilli paste (or as needed)

1 tbsp shallot paste (or chopped shallots)

1/2 tbsp ginger paste (or chopped ginger)

2 tbsp tamarind/asam juice

A small handful of basil leaves (or any other suitable herbs)

3 tbsp oil
Powdered palm sugar - as needed (or white sugar will do too)

Salt for taste

Method

When oil is heated, fry chilli paste, shallot paste and ginger paste.

Stir and cook till oil splits.

Add shrimp and cook while stirring for another 2 to 3 minutes. 

Pour in tamarind juice.
Season with sugar and salt.
Simmer for a thick paste. 

Off the heat, combine in basil leaves and cool down the paste. .

To make the sandwiches, spread the paste on toasted bread. 

Top with cucumber slices and tomatoes.
Optional: another slice of bread can go atop as well.  

Dalcha (Dhal Mutton Curry)

You know what? I made another version of Dalcha. Remember the previous? Dalca - Mutton Dhal Curry? That's right. But before you jump the gun, lemme assure you that its not the same. Not similar basically. Another, the other side of mutton and dhal being celebrated as the two core ingredients. Mutton of course, as you know or don't, I won't deny is one of those we long for every now and then until, the various types of mutton dishes I have already shared with all of you (Mutton Parathal, Indian Mutton Meatball Soup, Mutton Soup, Mutton Kurma, Masala Mutton Curry, Mutton Keema & Devil's Curry) speaks for themselves. In fact, if you are asking me, you can go ahead and use lamb as well (Lamb Kofta Curry & Lamb Spaghetti) for dalcha or maybe beef or you think chicken it can be? Of course, like I have already told you, lentils or dhal for our Indian cooking undeniably? You tell me (Mysore Sambar, Dhal Rice, Drumstick Sambar, Fish Sambar & Bitter Gourd Sambar). So, how do we make Dalcha? Listed below are the ingredients. Dhal, mutton, spices, veggies and for the creamy touch, instead of coconut milk, I added yogurt (Vegetarian Mulligatawny Soup).

Nasi Goreng Tom Yam Ayam (Tom Yam Chicken Fried Rice)

This thing to cooking sometimes can wreck my life. Yes. It can. What to cook is the main dilemma and then, what about the ingredients? When I can't really decide or I really don't have the time to think so hard, I will decide. I decide on Fried Rice (Kampung Fried Rice, Lamb Fried Rice & Belacan Fried Rice). Remember, I told you before? Anything goes? Anything literally. Any ingredient and as long as you have cooked rice on standby (Anchovies Long Beans Fried Rice)? In my house, I should say there is no short of cooked rice (Malaysian Fried Rice & Anchovies Fried Rice). Well, what can you expect when both of us just so and must have rice daily?  Of course, a Thai style fried rice is appreciated too (Tom Yum Prawn Fried Rice). Who wouldn't especially us typical Malaysians? We so love those, pretty much, about the same, more or less tastes like our Malaysian dishes? Especially spiciness and aroma (Thai Green Fish Curry, Spicy Thai Noodles, Thai Fish Noodle Soup, Thai Chicken Green Curry, Thai Carrot Soup, Thai Vegetable Curry & Shrimp Pad Thai Salad). Nasi Goreng Tom Yam Ayam/Tom Yam Chicken Fried Rice? Have I not said enough before (Seafood Tom Yum Soup, Tom Yam Chicken & Tom Yam Fried Mee Hoon)? Tom Yam. The wonder to Thai cuisine. The ever loved tom yam paste for chicken and leftover cooked rice frying. Oh, of course, chillies, shallots, kaffir lime leaves, fish sauce and French beans for this Tom Yam Chicken Fried Rice. 

Tari Wale Aloo

I wish. I sincerely wish I don't have to make curries as regularly as I do. Then again, when you are married to a typical Indian man who will most probably flip and flop if curies are not part of his meal almost daily, I guess then (Pavakkai Puli Kuzhambu, Drumstick Sambar & Cauliflower Curry)? Do I have to say anything more? I don't have to right? When marriage and food love are a concern, I think most of us women will go with the flow? We generally and usually give in to what pleases our husbands? Potentially. Thank god on the other hand my other half-half does not mind a vegetarian curry which by far I am don't mind because such a curry logically pretty much can be paired alongside many other sides for a full house meal (Vegetable Biryani, Chloe Masala, Carrot Poriyal & Eggplant Tikka Masala). And potatoes which you can cook in millions of ways are always a favourite (Indian Potato Balls, Bonda, Aloo Gobi, Chilli Aloo & Dum Aloo)? Today, ladies and gentlemen, it is this Tari Wale Aloo, or Vegan Potato Curry (Egg Potato Curry). Some like automatically walking inside the curry, plus, obviously, potato is the central ingredient and the rest of the ingredients, trust me, nothing out of this world. Coconut milk of course as you know or don't, does bountiful of creaminess and deliciousness and ghee is the other for a North Indian, Tari Wale Aloo.