CENCARU SAMBAL KICAP

Lauk favourite masa zaman sekolah...., suka sekali makan bersama nasi panas. Cukup simple ikan digoreng dan dimakan bersama sambal kicap tetapi really..really satisfying. 

Paling best kalau dapat ikan fresh. Ikan ini tidak perlu digoreng lama-lama bagi mengekalkan kemanisan ikanya.

5.0 from 1 reviews

Cencaru Goreng Sambal Kicap

5 - 6 ekor cencaru dibersihkan

garam secukup rasa

Minyak secukupnya untuk menggoreng

Panaskan minyak dan goreng ikan. (jangan sampai gareng cukup masak angkat)

Untuk Sambal Kicap

2 biji bawang besar dihiris halus

11 biji cili padi dihiris halus

1 cawan kicap manis

2 biji limau nipis diperah airnya

Gaulkan semua bahan dan adjust rasanya

Recipe Source :- PATYSKITCHEN

@PATYSKITCHEN, all images & content are copyright protected. please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in yotur own words, or simply link back to this post for the recipe. Thank You

ASAM PEDAS IKAN PARI

Ikan Pari paling sesuai dimasak asam pedas atau asam rebus. Memang dah lama berhajat asam pedas ikan pari tapi biasa la bila kita berkehendak..ikan pula tak ada. Puas mencari akhirnya terpaksa ke pasar selayang. Untuk resipi kali ini saya buat asam pedas tumis, Memang sedap kerana ikannya fresh.

Asam Pedas Ikan Pari

• 1/2 kilo ikan pari
• 7 bendi 
• 1 ikat daun kesom
•  1/2 senduk minyak masak
•  1 cawan air asam jawa garam
•  gula secukup rasa sedikit pati kube ayam jika suka

 Bahan Tumis

• 1 biji bawang besar
• 5 ulas bawang putih
• 1 sdt1 halba

Bahan Blend

• 25 tangkai cili kering - rendam
• 2 biji bawang besar
• 5 ulas bawang putih
• 2" belacan 
• 2" kunyit hidup

Blend semua sehingga halus

Cara Membuatnya

Panaskan minyak dan tumis bahan tumis sehingga wangi

Masukkan bahan blend dan tumis sehingga garing.

Masukkan 2 cawan air ..renehkan seketika

Masukkan ikan dan daun kesom.

Masukkan air asam jawa, garam, gula dan pati kube

Masukkan bendi ,biar sehingga naik minyak dan angkat. 

Recipe Source :- PATYSKITCHEN

@PATYSKITCHEN, all images & content are copyright protected. please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in yotur own words, or simply link back to this post for the recipe. Thank You

PAN SEARED HONEY GLAZED SALMON WITH BROWN BUTTER LEMON SAUCE

If you have tasted IKEA Salmon With Butter Sauce you sure will love this. I found the recipe in cookingclassy.blogspot.com.com and immediately tried for our "buka puasa" menu yesterday. I made a slight tweak by adding some cooking cream. This is a grilled version which is great. I madesome sides such as "potato salad and blanched broccoli.  My....my....it's scrumptious when you pair this with mushroom soup and some bread. Try me this marvelous and you give a try. Your dish would be more presentable if you use salmon block instead of what I had..I used salmon steak....anyway its a great one dish meal that you should try.

Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce - cookingclassy.blogspot.com

Ingredients:

4 (6 oz) salmon fillets, rested at room temperature 20 minutes

8 tsp flour, divided

2 Tbsp honey, divided

zest of 1 - 2 limes (I like it with a generous amount so in my opinion 2)

2 Tbsp extra virgin olive oil

1 recipe Browned Butter Lime Sauce, recipe follows

Working in batches of two salmon fillets at a time (or using two skillets, because you don't want to overcrowd the salmon when cooking it on the stove-top so it cooks more evenly), place salmon fillets on a cutting board or plate and sprinkle 1 tsp flour over each side of the salmon fillets and spread flour to evenly coat. Evenly drizzle 3/4 tsp honey over each side of the flour coated salmon fillets. Drizzle 1 Tbsp olive oil into a 10 inch non-stick skillet, swirl pan to evenly coat bottom and heat over medium heat. Once oil it hot, carefully place salmon in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned. Plate salmon immediately, drizzle each fillet with 1 1/2 - 2 Tbsp Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm.

Browned Butter Lime Sauce

6 Tbsp salted butter, diced

3 Tbsp fresh lime juice

1 clove garlic, minced

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 cup cooking cream

Place butter in a small (light colored) saucepan. Cook over medium heat, swirling pan occasionally, until butter is fragrant and has turned a tan shade (for a step by step tutorial on how to brown butter see link here, although I would recommend not to stir constantly rather swirl pan occasionally). Remove from heat and add browned butter along with lime juice, garlic, salt , pepper and cream to a blender. Blend on low speed for 30 seconds to 1 minute until well blended. Pour sauce into a small glass dish (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed).

Kalau anda pernah makan salmon butter  sauce di  IKEA anda pasti akan gemar dengan sajian ini cuma bezanya resipi ini salmonya dipanggang manakala di IKEA salmonnya direbus. Sedap resipi ini dan sesuai dihidang bersama mushroom soup dan roti. Saya sediakan sedikit sides seperti potato salad dan brokoli celur. Memang sedap.


Next Post - Chicken Cashew / Ayam Gajus

GRILLED SEABASS PORTUGUESE STYLE / IKAN BAKAR ALA PORTUGIS

I haven't tasted the authentic Grilled Fish Portuguese Style, thought I have a few trips to Malacca but haven't got the opportunity to try one, most of time that I had this grilled fish was outside Malacca. Anyhow this grilled fish is really hot and spicy, aromatic and flavourful. Some love to have it with sambal but I prefer it the way it is, it's already full of sambal. The best is to grill the fish on hot charcoal, anyhow it's tedious to do so, I used a flat pan, it's still great. Perfect with Hot Rice.

GRILLED SEABASS PORTUGUESE STYLE / IKAN BAKAR ALA PORTUGIS

1 Seabass  cleaned and removed / 1 ekor ikan siakap dibesiang dan bersihkan

A few sheets banana leaf (rinsed with water thoroughly and pat dry with paper towels) / daun pisang

Grilled Fish Sambal:

20 dried chilies soaked / 20 tangkai cili kering direndam

3 lemongrass / 3 batang serai

1”  galangal / 1” lengkuas

7 candlenut / 7 biji buah keras

1 tablespoon toasted belacan / 1 sdb belacan

9 shallots / 9 biji bawang merah

Salt to taste / garam secukup rasa

2 teaspoons fish sauce / 2 sdb sos ikan

Sugar to taste / gula secukup rasa

1 tbsp lime juice / 1 sdb jus limau

5 tablespoons oil / 5 sdb minyak masak

Method:

1. Prepare the sambal by grinding chilies, shallots, belacan and lemongrass in a food processor. Make sure the sambal paste is well blended and smooth. / Blend semua bahan sehingga halus.
2. Heat up a wok and “tumis” (stir-fry) the sambal paste until aromatic or when the oil separates from the sambal paste. Add the seasonings: salt, sugar, and fish sauce and do a quick stir, dish out and set aside./ Panaskan minyak dan tumis bahan blend sehingga garing dan naik minyak. Masukkan semua bahan perasa
3. Grease a flat pan or heat up charcoal / Panaskan kuali leper atau hidupkan api arang
4. Lay a few sheets of banana leaves in the pan.  Add 1 tablespoon of cooking oil on top of the banana leaves and spread the oil evenly. Lay the fish on top of the banana leaves and add 3 tablespoons of sambal on top of the fish./ Lebarkan daun pisang dan sapukan sedikit minyak, letak ikan dan curahkan sambal diatasnya, salur keseluruh ikan dan tutup dan kepil daun pisang dengan lidi'
5. Heat up the pan on your stove top over medium heat and cover it with a lid.  (Use a towel to cover the corners of the pan in case the lid is too small to completely cover the pan. This will ensure the heat traps inside the pan during the grilling process./ Bakar ikan dan jika ada penutup tutup ikan bakar 
6. Wait for 10-15 minutes or so and flip the fish over to the other side. Add 3 more tablespoons of sambal on the other side. Cook for another 8 minutes or so. Dish out and serve immediately with sambal belacan and sliced shallots condiment./ Bakar selama 10-15 minit dan balikan ikan, tunggu sehingga masak dan hidang 

Selalu juga ke Melaka tetapi masih tidak berkesempatan untuk mencuba ikan bakar Portugis ini. Biasanya makan ikan bakar ini di luar kota Melaka. Apa pun rasanya tetap sama. Ikan ini lebih mantap kalau dibakar dengan dapur arang, tetapi zaman sekarang ini manalah berkesempatan hendak membakar cara itu. Saya cuma guna kuali leper...ikut cara yang dibuat di food court. Boleh la. Ada yang suka makan ikan bakar ini dengan sambal tetapi saya lebih suka memakanya begitu aje...sebab ikan ini sudah macam pais ikan sudah bersambal. Memang sedap..boleh digunakan apa-apa ikan untuk resipi ini.


Next Post - Masak Lomak Siput Sedut

SAIKAP 3 RASA / 3 TASTE SEABASS

One of the great Chinese and Thai restaurant dishes is a whole fish crispy-fried and then served with sweet-and-sour sauce. It is a dramatic presentation and the combination of sweet-sour-hot-savory can't be beat. I developed this easy-to-make home recipe and it is as good as any restaurant version. I get the sweet and sour taste from the pineapple..it's marvellous..and for you who love something hot then add some bird's eyes chili..it creat wonders. This dish is best serve as main dish with rice and other dishes.

Siakap 3 Rasa/3 Taste Seabass

1 seabass - clean and ried

3 chopped green onions

A 1-inch piece of finely chopped, peeled ginger

5 clove garlic - chopped

1 cup finely chopped pineapple

5 T. water

5 T. tomato sauce or catsup

3 T. sugar

1 T. vinegar

3 tbsp chili paste

1 T. soy sauce

1 1/2 t. corn starch

1 T finely chopped cilantro

1 T. finely chopped green onions or chives

4 cups peanut or vegetable oil

2 cups flour for dredging

Preparation:

Prepare the fish. Cut off the fins of each fish with kitchen shears or scissors. Remove the gills of the fish if they are still attached by cutting them out with the kitchen shears. Make three vertical slices along each side of the fish evenly spaced along its length. If you have a long fish, make four slices. Rinse the fish under cold water and pat dry.

Dredge the fish in flour. Shake off excess, and when the oil is at hot, slip the fish one at a time into the oil. You are probably going to have to cook one fish at time. If so, turn the oven on to "warm."

Prepare the vegetables. Julienne the 3-inch piece of ginger. Keep in mind 3 inches is a guideline, so the ginger can be a bit larger or smaller. Cut the ginger into a rectangle, then slice it into thin rectangles about 1/8 inch thick. Then slice these thin rectangles into very thin strips -- as thin as you can make them.

Slice the 1/2 onion into very thin half-moons.

Slice the garlic cloves as thinly as you can along the long side of the clove to make long pieces.

Heat up oil saute ginger and garlic, add in the chili paste and saute until fragrant

Make the sauce. Mix the tomato sauce -- I use pureed tomatoes -- sugar, soy sauce, vinegar, water chopped pineapple and corn starch and stir vigorously to combine. Set it aside.

To serve, pour some sauce on a plate, place the fish on top of it and garnish with the finely chopped chives and cilantro. This dish goes best with simple steamed white rice.

Cook's Note - If you love fiery hot sauce then you can add slice bird's eyes chili during sauting

Musim-musim begini anak-anak selalu suka lauk yang panas-panas dan segera....punya..so saya buat ini ikan 3 rasa yang cukup popular dimana-mana restuarant Cina atau Thai. Ikan Siakap sekarang ni murah dan saya memang suka ikan siakap sebab isinya yang lembut. Untuk menambahkan keenakan pada rasa masam dan manisnya saya masukkan nenas cincang...memang sedap. Menu ini sesuailah dijadikan menu utama makan bersama nasi.

Next Post - Chocolate Bundt Cake

SWEET SOUR FISH FILLET WITH RICE

Sweet Sour Fish Fillet is one of a popular dish in most Chinese Restuarant. A simple and healthy dish serve with white rice. You can either marinade the fish or coat the fish fillet with batter. All depending on your preference and also you can use pineapple to get the sweet and sour taste. In this recipe I added some chili paste and bird's eye's chili to make it a bit spicy.

Sweet Sour Fish Fillet

2 packet  fish fillets, such as cod, haddock, or sea bass, or dory – I used Dory\

Marinade:

1 teaspoon salt

1 tablespoon cornstarch

1 egg white

Sauce:

1 cup chicken broth

7 bird’s eyes chilie thinly slice

2 tbsp chilie paste

1 tablespoon light soy sauce

2 tablespoons tomato paste

3 tablespoons rice vinegar, or red or white wine

3 tablespoons granulated sugar

1 tablespoon cornstarch mixed with 2 tablespoons water

Other:

1 cup bell pepper cubed – Mix red yellow and green

1 onion cut into ring

1 tablespoon ginger, finely chopped

3 garlic, chopped 

2 - 4 cups oil for deep-frying

Preparation:

Rinse the fish fillets and pat dry. Cut into 2-inch squares. Add the fish to the marinade ingredients, using your fingers to mix in the ingredients and adding the cornstarch last. Marinate the fish for 15 minutes.

While the fish is marinating, prepare the sauce and vegetables. In a small bowl, mix together the chicken broth, soy sauce, rice vinegar, tomato paste and sugar. In a separate small bowl, dissolve the cornstarch in the water.

Heat the oil to between 360 and 370 degrees Fahrenheit. Add the marinated fish cubes. Deep-fry until they are golden brown. Remove and drain on paper towels.

Remove all but 2 tablespoons oil from the wok. Add the ginger, garlic and garlic and stir-fry until aromatic (about 30 seconds).  Add in chili paste and bird's eyes chili. Stir fry for a minute and add the red bell peppers and onion

Push the vegetables up to the sides of the wok and add the sauce in the middle. Bring to a boil. Add the cornstarch and water mixture, stirring to thicken. Serve the fish on a platter, covered with the sweet and sour sauce and vegetables.

Menu mudah..fillet ikan masak masam-manis. Menu ini memang popular lah di restuarant-restuarant Cina. Anak-anak memang menggemari masakan jenis ini. Tetapi kalau untuk memasak untuk anak-anak tak payahlah masukkan pes cili dan cili padi. Memadai dengan sos yang ada. Mengikut cita rasa masing-masing sayuranya pula boleh juga dimasukkan kacang peas. Saya menggunakan cili benggala  tiga war na. Untuk ikanya juga anda mempunyai pilihan sama ada hendak memerapkan dahulu atau digoreng tepung. Semuanya bergantung kepada pilihan dan citarasa masing-masing. Resipi mudah, ringkas dan sedap.

Next Post - Kek Kukus Prune / Steamed Prune Cake

RED SNAPPER FISH HEAD SOUP

This soup always remind me of my childhood days. Mom used to cook this for us. Very rare people make fish head for soup but to those who had tried this before would agreed with me that it is very tasty and satisfying for either lunch or dinner. There are a few variations of this soup but I preferred it with pounded black peppercorn. A bit spicy but it is wonderfully delicious and healthy.

Fish Head Soup

1 red snapper fish head cut into pieces / 1 ekor ikan merah/jenahak bahagian kepala

-di potong 3bhgian

7 shallots - pounded / 7ulas bawang merah ditumbuk

5 garlic pounded / 5ulas bawang putih ditumbuh

1 " ginger pounded /1inci halia ditumbuk

1 tbsp black pepper corn pounded / lada hitam ditumbuk halus

3 potato quatered /3 biji kentang dibelah 4

1 carrot cut into small size / 1 batang lobak merah dipotong kecil

3 strand green onion / 3btg daun sup

2 strand chinese celery / 2btg daun bawang

salts to taste / garam secukup rasa

500 ml water / 500 ml air

Cara-caranya

1. Clean fish and set aside. /  Cuci ikan dengan bersih dan bilas air lalu

2.Saute all pounded ingredients  till fragrant  /  Tumis semua bahan yang ditumbuk hingga naik bau wanginya

3.Add water, potato and carrot till slightly tender. Then add fish salts and chicken cube / Masukkan air,kentang,karot tunggu hingga sedikit empuk. mendidih, kemudian masukkan ikan garam dan sedikit pati cube ayam. Apabila kentang telah lembut,masukkan hirisan daun sup dan hirisan daun bawang.

4. Tambah garam secukupnya jika kurang masin.

Sup ikan selalu mengingatkan saya zaman kanak-kanak saya. Arwah umi selalu memasaknya dan selalu menjadi kegemaran kami adik beradik ditambahkan lagi dengan hirisan kentang dan karot. Biasanya arwah umi akan masukkan sedikit lada hitam yang ditumbuk jadi sup tidak akan menjadi terlalu muak. Ikan yang sedap diguna untuk memasak sup ini adalah ikan merah atau ikan jenahak...memang manis dan sedap.

 Next Post - Sweet Sour Dory Fillet With Rice/ Ikan Dori Masak Masam Manis

STEAM SEABASS WITH GINGER TORCH FLOWER / SIAKAP KUKUS BUNGA KANTAN

When come to steam fish I always prefer something sourish and Thai Style has always been my favourite. In this recipe I added some ginger torch flower to enhance the aroma of the dish. You can also add some "asam boi" if you want more impact on the sourish part.This dish is great with steam rice, omelete and some vegetables.

Steam Seabass With Ginger Torch Flower

1 fresh seabass or any whole fish kerapu or trout

1 freshginger torch flower thinly slice

7 bird's eye chili thinly slice

2 stalks of lemon grass thinly slice

1 inch of galangal (Malay: lengkuas)

6 cloves garlic thinly slice

2" ginger thinly slice

3 kaffir leaves

Juice of 2 lime

 tbsp fish stock

About 1 cup water

1 tbsp of raw sugar 

Green onions, chopped

extra lime for garnishing

salt to taste 

1. Clean the fish and then pat dry with paper towels. Make diagonal slashes (almost to the bone) inches apart on both sides of fish.
2. Rub salt onto the fish and the insides of the fish. (This is my preferred method so that the fish is seasoned evenly)
3. Set fish on a heat-proof plate. Please make sure the plate can fit into your wok. Mix the water, lime juice, fish sauce and sugar in a bowl.
4. Stuff slice ingredients into the fish and scatter them all over the surface of the fish.
5. Pour the sauce mixture.
6. Finally, add the other half of the chopped green onions and garnish with slices of lime on top.
7. Fill wok with about 2 inches of water. When it comes to a full boil, set the plate on rack set in the wok. Cover tightly.

Kalau bab ikan kukus ini saya memang suka yang masam-masam sedikit. Biasanya ala Thai. Resipi ini boleh didapati dikebanyakan restuarant Thai tapi untuk kali ini saya masukkan sedikit hirisan bunga kantan. Dan bagi yang sukakan yang lebih masam bolehlah masukkan asam boi. Cukup mantap dengan nasi panas, telur dadar dan sayur goreng.

Next Post - Steam Moist Chocolate Cake/Kek Chocolate Kukus Basah

PAIS CILI IKAN PARI / GRILLED STINGRAY IN BANANA LEAF

Stingray is good with Assam Pedas or Grilled. There are a few variations of grilled stingray. This is one of my favourite. It's simple and you don't have to prepare additional condiment to compliment the dish. Simple ingredients and simple process. I just grilled it on the pan...of course if you have extra time...extra energy this grilled stingray is perfect if you grill it on hot charcoal. The aroma will be fantastic. Serve with hot steamed rice and you will definitely ask for more.

Grilled Fish With Banana Leaf

Source : - Patyskitchen

Ingredients:

2 slices of stingray – or any fish

25 dried chilies – soak and blend to form wet paste

1/4 teaspoon salt (or to taste)

1 teaspoons chicken cube

1 ping-pong size tamarind

2 1/2 teaspoons sugar (or to taste)

1 turmeric leaf – thinly sliced

2 tablespoons oil

Directions:

1. Prepare the sambal by grinding chilies . The paste  should be well blended and smooth.
2. Mix the chili paste with the tamarind (use a spoon). Remove the tamarind seed.
3. Add in chicken cube, salts, sugar and sliced turmeric leaf. Mix well.
4. Grease a flat pan and then lay a few sheets of banana leaves in the pan.  Add 1 tablespoon of cooking oil on top of the banana leaves and spread the oil evenly. Lay the fish on top of the banana leaves and add 3 tablespoons of sambal on top of the fish.
5. Heat up the pan on your stove top over medium heat and cover it with a lid.
6. Wait for 8 minutes or so and flip the fish over to the other side. Add 3 more tablespoons of sambal on the other side. Cook for another 8 minutes or so. By then, you can smell the sweet aroma of burnt banana leaves and grilled fish. Dish out and serve immediately with lime 

Ikan pari ini kalau tidak dimasak asam pedas atau asam rebus, satu lagi resipi yang pasti  akan terlintas dikepala ialah bakar. bakar cara biasa atau bakar cara membuat pais. Memang hebat. Resipi pias ikan ini adalah resipi arwah umi...kalau untuk pais ikan pari atau ikan kembong saya lebih suka cara ini, mudah dan ringkas, cili diblend sehingga halus, kemudian digaulkan dengan asam jawa sebesar bola ping-pong, masukkan gula, serbuk perasa garam dan hirisan daun kunyit. Asam Jawa tu biasanya saya biarkan begitu aje...tetapi kalau hendak buang bijinya pun boleh. Lepas tu bakar. Saya memang suka cara ini..ringkasnya sebab dengan resipi ini kita tak perlulah hendak siapkan air asam. Sambalnya aje sudah mencukupi.  Hirisan daun kuniyt itu menambahkan lagi aroma pais ini.

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