STINGRAY IN TAMARIND SAUCE / IKAN PARI REBUS AIR ASAM

This is my favourite dish. Easy to prepare and definitely very satisfying with a plate of steam rice and other side dishes. Fresh stingray just boarded the jetty made wonders with this sambal.

INGREDIENTS

7-8 pieces stingray - cooked in 1 litre water till done. Remove and strain water /Rebus 7-8 kerat ikan pari sehingga masak. Angkat dan toskan airnya.

For The Sambal

1 heaped tbsp tamarind pulp mixed with 150 ml water / 1 sdb atau sebesar bola golf asam jawa dibancuh bersama 150 ml/ (lebih kurang 1-2 cawan air)

1 onion sliced thinly / 1 biji bawang besar dihiris halus

2 fresh tomatoes cubes / 2 biji tmoato segar dipotong dadu

2 tbsp freshly squeezed lime juice

15 birds's eye chillies, chopped / 15 biji cili padi ditumbuk atau dicincang halus

2" shrimp paste - toasted and pound into small  particles/ 2" belacan dibakar dan dihancurkan

2 tbsp kerisik / 2 sdb besar kerisik

salts  to taste / garam secukup rasa

Place chiliies, onion and  tomatoes in a bowl. Add in toasted belacan, kerisik and salts./ Satukan cili padi, bawang besar dan hirisan tomato dalam satu mangkok.

Combine tamarind pulp with water. Mix and squeeze to obtain tamarind juice, then strain. Put tamarind juice, add lime juice and mix well / Gaulkan air asam jawa dan limau nipis, masukkan kedalam mangkok hirisan bawang tadi. Gaul rata masukan belacan, kerisik dan garam secukup rasa.

Pour the sauce over the cooked stingray / Curahkan sambal asam tadi keatas ikan yang direbus.

You can add boiled stingray water if you want more gravy /Masukkan sedikit air rebusan ikan tadi jika inginkan yang berkuah.

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Ini memang favourite saya...saya kalau ikan pari tak masak asam pedas, asam rebus inilah satu lagi yang confirm tak akan makan sepinggan nasi aje...pasti tambah...mudah dan ringkas dan penambat selera. Bagi mendapat kenikmatan maksimum pastikan ikan yang dibeli itu segar...kalau boleh yang betul-betul baru balik dari laut...tunggu aje kat mana-mana jetty...pasti lagi enak.

Next Post - Peppermint Mocha Cupcake

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SATURDAY BREAKFAST MENU - PULUT URAP AND SWEETCORN PANCAKE

I remembered growing up with this dish. It's my mom's favorite breakfast menu. Glutinous Rice Steamed and mixed with grated coconut. Serve with sambal or salted fish.  We have this Glutinous Rice aka Pulut Urap for breakfast today. Really yummy and satisfying breakfast !!!

INGREDIENTS

2 cups glutinous rice - soaked overnight / 2 cawan beras pulut rendam semalaman

1 cup white grated coconut/ 1 cawan kelapa parut

pinch of salts / secubit garam

PREPARATIONS

1. Cover sticky rice with room temperature water at least 3 inches above the rice. Let rice sit for 2 hours or overnight, then drain off any excess water.
2. Steam sticky rice in a steamer with a lid over high heat for about 30 minutes, or until the rice is soft. Flip the rice over so that the sticky rice on the top will go on the bottom and steam with the lid on for 5 more minutes. You can keep the rice warm for a few more minutes with the steamer on simmer, or remove it and keep it in a thermal-controlled container.
3. Leave to cool for a while and mix the glutinous rice with grated coconut and a pinch of salts. Ready to serve with sambal or salted fish.

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Pulut Urup makan bersama sambal ikan bilis dan ikan masin, wah sampai juga hajat saya ni, dah lama inginkan pulut ini. Kebetulan semalam saya buat Serimuka Jagung, saya agihkan sedikit pulut untuk dikukus pagi ini buat sarapan pagi. Ini memang favorite saya. Arwah umi selalu membuatnya, memang sedap makan dengan ikan masin.

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Next Post - Sweetcorn Pancake

 

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ASAM TUMIS BATANG KELADI IKAN PARI/ TARO STEM WITH STING RAY HOT SOUR SOUP

 

Taro stem can be prepared in various ways and the recipe here is one of the favorite reflecting "Selera Kampung" top menu. In this recipe the main ingredients are taro stem, taro, salted or fresh fish. cooked in hot sour soup It is also heavily spiced with red hot chilies.

INGREDIENTS

• 2 stalk taro stem
• 1/2 taro cut into cubes
• 300 gm cut sting ray fish
• 8 cups water
• 1 ginger flower halved
• 3 strig daun kesum
• 3 pcs tamarind pulp
• 1 teaspoon sea salt

Pounded Ingredients

• 15 dried chilies soaked
• 4 fresh chilies
• 7 bird's eyes chilies
• 1" shrimp paste
• 2" turmeric root

Pound all ingredients into wet paste and set aside.
Saute Ingredients

• 10 shallots sliced thinly
• 5 clove garlic sliced thinly
• 5 dried chilies halved
• 2 tbsp cumin seeds

1. Remove the taro stems and any tough veins and cut into pieces of 2". Boil the water and salt, then add the  taro and stem and cook for 10 minutes.. Make sure to cook the taro stems all the way through as they contain natural crystals, which can cause scratchy irritations in the mouth and throat if they are not completely  cooked.  Once finished, drain the taro and lightly press with a paper towel to remove excess water.
2. Boil 8 cups water, add in the pounded ingredients. Leave to boil, add in fish, tamarind pulps, ginger flower, daun kesum and salts to taste. Cook until fish is done.
3. Add in boiled taro, and taro stem and continue to simmer the soup.
4. In another pan heat up oil and sautee the "saute ingredients" till brown. Immediately pour these into the soup. Simmer for another 10 minutes and remove from heat. Ready to serve.

This dish serve best with Ulam, Sambal and Salted Fish.

Ulam and Sambal Belacan

Salte Fish

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Selera Kampung yang digemari ramai. Terdapat berbagai cara untuk memasak sayur keladi ini, tetapi saya lebih gemar memasak Tumis Asam cara tumis darat. Selalunya Tumis Darat ini akan dimasak bersama dengan ikan masin tetapi untuk resipi ini saya masak bersama dengan ikan pari. Enak dimakan bersama nasi panas, ulam-ulaman sambal belacan dan ikan masin

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Next Post - Chicken Oyster Sauce / Ayam Goreng Sos Tiram

 

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