Friday, July 22, 2011


Masak Lemak Cili Padi is a typical Malay dish originated from Negeri Sembilan, a state in Malaysia. This dish is very popular.  You can use fish, chicken, beed and even vegetables. Incredibly delicious and always on top of the list any restuarant serving Malay cuisine. In this recipe I used salted fresh water fish named Ikan Sepat or in English Gourami Fish. 

You can find this fish in padi field, a tiny fish good to make such "gulai lemak". I added some pineapple slice and pegaga - a type of herbs to compliment as a vegetables in my menu. This is only fresh water fish that I cooked at home.
6 pieces  salted gourami fish - soaked for a few minutes400ml of coconut mil
1 bunch of pegaga - cut
a few slice of pineapple
2 cups coconut milk
1 cup water
1 stalk of lemon grass
2" fresh turmeric root*
25 bird's eyes chilies*
7 shallots *Salt to taste.
In mortar & pestle or food processor, grind the asterisk (*) ingredients above into fine paste. Heat up 2 tablespoons of cooking oil in a bowl and fry ground paste earlier together with lemon grass until fragrant (1-2 minutes). Add  coconut milk. Stir to boil and add Pineapple,Pegaga and fish and reduce heat to simmer. Add salt to taste and wait until fish and pegaga are done

Ikan Sepat Masak Lemak Bersama Nenas dan Pegaga, merupakan favorite saya. Jarang dapat masak resipi ini kerana jarang bertemu ikan sepat kering ini. Sebenarnya saya ni tidak makan ikan air tawar tapi kenapa resipi ini masuk dalam list saya, saya sendiri pun tidak tahu. Suka sangat lebih-lebih lagi dimasukkan nenas dan pegaga. Complete diet yang diperlukan dalam satu sajian, 

Next Post - Sambal Ikan Bilis Petai


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