TODAY'S LUNCH MENU - SWEET SOUR FISH FILLET,COCKLE SOUP AND STRING BEANS WITH RICE NOODLES

Today is Tyca's biology paper. Exam ends at 3.30 pm. I have to prepare lunch and send it over to her school. To ensure that she is in a good shape for the exam, I made a simple lunch,- mild. My menu for today are Sweet & Sour Fish Fillet, Cockle Soup and Fried String Beans With Grass Noodles.

I packed for her rice Sweet & Sour Fish Fillet and Fried String Beans With Glass Noodles. The cockle is an extra that I have from my cockle rendang. Not to waste I made a soup dip with pineapple sauce.

Sweet Sour Fish Fillet

Cockle Soup

String Beans With Grass Noodle

SWEET SOUR FISH FILLET

INGREDIENTS

For The Fillet

Fillet - I used Red Snapper, slice half and cut into 2' cube/ 1/2 ekor ikan merah diambil isinya, potong 2" panjang

Tempura Mix/Tepung Tempura

2 eggs / 2 biji telor

Mix Tempura Flour and Eggs and whisks. Sprinkle salts and pepper on the fillet and dip in the batter, deep fry in hot oil until golden brown. Set aside./ Campur semua bahan dan kacau rata. Celupkan isim mikan ke dalam bancuhan tepung dan goreng secara deep fry sehingga ikan kelihatan kekuningan. Angkat dan letak sebelah.

For The Sauce

5 tbsp chili paste/ 5 sudu besar cili giling

5 tbsp tomato sauce/ 5 sdb sos tomato

5 tbsp Hoisin Sauce/ 5 sdb sos hoisin

3 tbsp light soya sauce/ 3 sdb kicap cair

3 tbsp sugar/ 3 sdb gula

Mix well/ Campur rata.

For The Stir Fry

2 inch ginger julienned/ 2 inch halia dihiris memanjang

5 clove garlic - pounded/ 5 ulas bawang putih ditumbuk halus

1/2 cup green pepper bell - cut into 1" cube/ 1/2 cawan cili Benggala hijau potong dadu selebar 1"

1/2 cup red pepper bell - cut into 1" cube/ 1/2 cawan cili Benggala merah potong dadu selebar 1"

1/2 cup yellow pepper bell - cut into 1" cube/ 1/2 cawan cili Benggala kuning potong dadu selebar 1"

2 fresh tomato cut into 4/ 2 biji tomato potong 4

1 onion cut into ring/ 1 bawang besar potong bulat.

1/2 cup chicken stock/ 1/2 cawan stok ayam

1/2 cup cooking oil/ 1/2 cawan minyak masak

1 tbsp cornstarch/ 1 sdb tepung jagung

salts and pepper to taste/ lada sulah dan garam secukup rasa.

• Heat the oil in a large wok over high heat. Add the garlic and cook, stirring, until golden brown, about 1 minute. Add the ginger and cook, stirring, until fragrant, about 30 seconds. Add the chili paste and cook, stirring, until fragrant about 2 minutes. Add the sauce and chicken stock and cook, stirring about 3 minutes more.  Return the sauce to a boil./ Panaskan minyak, tumis bawang putih, kemudian masukkan halia, tumis sehingga naik baunya. Masukkan cili giling kacau sehingga agak garing dan naik baunya. Masukkan bancuhan sos tadi dan stok ayam kacau hingga rata. Biarkan mendidih..
• Meanwhile, whisk together the cornstarch and water in a small bowl./ Sementara itu buat bancuhan tepung jagung.
• Whisk the cornstarch mixture into the sauce and return to a boil while whisking. Boil until thickened. Season the sauce with salt and pepper, to taste. Remove from the heat and stir in the onions, bell pepper and fresh tomato. Pour the sauce over fish and serve immediately./ Masukkan bancuhan tepung jagung dan kacau hingga agak pekat. Garam, dan lada sulah secukup rasa. Akhir sekali masukan tomato yang dipotong empat tadi, awang beasr dan cili benggala. Padamkan api. Tuangkan kuah ke atas ikan dan hidang.

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Masakan mudah dan ringkas, sedap dimakan panas-panas. Bagi Menyesuaikan selera kita saya masukan cili giling sedikit, taklah terasa muak nanti.

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Next Post - Cockle Soup

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