SIAKAP ASAM BOI / STEAM SEABASS WITH SOUR PLUM

Sejujurnya saya tidak tahu menu hari ini menu Chinese atau menu Thai...kalau kita berkunjung ke kedua-dua restoran ini pada ada menu ini dalam senarai. Mungkin Chinese version tak ada cili padi atau perahan air limau..ha..ha..so kalau ada dua bahan ini maka kita declare ianya dari Thai dan jika tidak maka iaya dari Chinese. Apa pun menu ringkas ini cukup mudah menyediakan dan takala ikan siakap ini tengah bermusim dan murah eloklah dicuba resipi ini.

Sedap makan bersama nasi panas dan lauk sampingan lain seperti sayur dan telur dadar

SELAMAT MENJAMU SELERA DAN SELAMAT BERHUJUNG MINGGU...!!!

Siakap Asam Boi

• 1 ekor ikan siakap dibersihkan
• 3 ulas bawang putih dihiris
• 2 " halia dihiris
• 2 batang serai dihiris
• 1 biji bawang besar dihiris
• 7 cili padi diketuk
• 2 biji perah air limau
• 3 biji asam boi
• 3 tangkai daun bawang
• 2 cawan air 
• 1 sdb air stok ikan (nam pla)
• garam, lada sulah dan gula secukup rasa

Cara Menyediakannya

1. Bersihkan ikan dan lumur dengan lada sulah dan garam.
2. Kukus hingga masak dan letak diatas pinggan
3. Dalam periuk lain renehkan air, masukkan hirisan serai, bawang putih, halia, asam boi, garam, gula sos nam pla, cili padi dan perahan air limau.
4. Reneh sehingga mendidih angkat dan curah pada ikan yang dikukus tadi
5. Tabur daun bawang dan siap dihidang

Recipe Source :- PATYSKITCHEN

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BOSTON BROWN BREAD

These dense, moist, delicious low fat breads feature whole grains and natural sweetness. 

This particular brown bread is made with rye, corn, and whole wheat. It tastes great warm, I love while it is warm and serve with cut butter..hemmm...

Boston Brown Bread - Boston Brown Bread is traditionally served with baked beans because the combination of grains and legumes (beans or peas) produces a protein that is as complete as that in any meat but held together with fiber rather than fat.

Brown bread is usually steamed, not baked, in a hot water bath. I used the normal steamer. This bread will take some time to cook. The slow steaming helps soften the corn meal.

INGREDIENTS

200 g self raising flour

25 g bran

150 g rye flour

75 g wholemeal flour

225  g ground corn meal (must be finely ground)

2 tsp baking soda

1/2 teaspoon salt

200 g raisins

150 ml black treacles

600 ml buttermilk

50 ml fresh milk

METHOD

1 You can either make this in the oven or the stovetop, and you can either make this with a loaf pan or a metal coffee can. If you are using the oven method, preheat the oven to 325° and bring a large pot of water to a boil. If you are using the stovetop method, set the steamer rack inside a tall stockpot and fill the pot with enough water to come 1/3 of the way up the sides of your coffee can. Turn the burner on to medium as you work.

2 Grease a  loaf pan with butter. In a large bowl, mix the all-purpose flour, rye flour, corn meal, baking powder and soda, salt. Add the raisins if using.

3 In another bowl, mix together the buttermilk and vanilla extract if using. Whisk in the molasses. Pour the wet ingredients into the dry and stir well with a spoon.

4 Pour the batter into the  loaf pan taking care that the batter not reach higher than 2/3 up the sides of the container.

  

5 Cover the loaf pan tightly with foil.  Steam for 2 1/2 hours.  

Tidak ramai yang mengetahui rati dan tidak ramai yang menyukainya kerana rasanya yang agak masam..kismis, begitu juga tidak ramai yang suka membuatnya kerana roti ini perlu dikukus selama 2 1/2 jam. Walau bagaimanapun roti adalah sihat kerana mengandungi bijirin seperti cornmeal, rye, bran dan whole meal. Kalau di Barat ini amat digemari..biasanya direbus dan dimakan bersama bake bean. Saya lebih suka menyajikan roti ini panas-panas dan makan dengan ketulan yang sejuk...hemmmm sedap.

Next Post - Pandan Chocolate Swirl Cake.

STEAM FISH WITH SOUR PLUM

My original plan was to make fish curry, but run out of curry powder, so I made steam fish. This is the first time I used fish fillet for steam fish. I normally used whole fish such as seabass, snapper or pomfret. Anyway it turned perfectly nice.

I used a Chinese cookbooks recipes that is highly recommended by Asian cookbook - Steam fish Teo Chew Style using sour plum. It's sour and sweet, very tasty and delicious!!!

 

Ingredient:

1-3 fillets of white fish

5 sour plum

2 tomatoes, quartered

½ inch of ginger

few slices of salted vegetables

4 cloves of garlic, finely chopped

½ cup of chicken stock

Preparation:

1. Rub some salt thoroughly over fish.
2. Cut ginger and garlic to thin strips
3. Soaked salted vegetable in water for 5 minutes, drain and rub with ½ teaspoon of sugar
4. Add sour plum
5. Add salted vegetables.
6. Add chicken stock
7. Cover and cook at low heat for 10 minutes. 
8. Dish out.

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Saya beli ikan jenahak untuk buat kari tapi di rumah kehabisan stok rempah kari, nak masak asam pedas kehabisan kunyit hidup dan masak lemak tiada cili padi, tiada pilihan lain terpaksalah saya kukus ikan ini. Sebenarnya saya tidak pernah kukus ikan jenahak, biasa kalau buat ikan kukus saya lebih senang guna ikan siakap atau bawal tetapi kali ini tiada pilihan sebab malas hendak ke kedai cari bahan, saya guna apa aje stok yang ada di rumah.

Resipi ikan kukus kali ini saya gunakan cara Teo Chew, pakai buah asam dan sayur jeruk. Resipi ini memang cukup terkenal di kalangan masyarakat Cina, Sedap juga rasa masam,manis ikan dan masin sayur jeruk. Sedap makan dengan nasi panas. Semasa menghidang taburkan sedikit daun ketumbar, cukup menyelerakan.

Next Post - Shrimp With Oyster Sauce / Udang Goreng Sos Tiram

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APAM PANDAN/ SCREWPINE STEAM CAKE

Adapted recipe from 'Steamed Cake & Kuih Muih' by Happy Flour, this one of my favorite collection of Apam or Steam Cake Recipe. I love the texture of the kuih, soft and spongy. Best serve with grated coconut. The screwpine leave enhance the aroma of this kuih.

INGREDIENTS
1tsp instant yeast/ 1 sdt yis segera
1tsp sugar/ 1 sdt gula
50g warm water / 50 g air suam

115g cake flour/ plain flour/ 115 g tepung kek
1tsp double-action baking powder / 1 sdt double action baking powder
140g rice flour / 140 g tepung beras
200g thick coconut milk / 200 g santan pekat
140g sugar/140 g gula
70g water/70 g air
20g pandan juice/20 g jus pandan

PREPARATION

1. Mix yeast, sugar and water together and set aside to prove for 10mins./Satukan yis, gula dan air suam, biarkan selama 10 minit dan letak sebelah.
2. Boil sugar, water and pandan juice together until sugar is dissolved and leave to cool./Masak gula air dan jus pandan sehingga gula hancur dan sejukkan.
3. Sift flour and baking powder together and set aside./ Ayak tepung dan baking powder dan letak sebelah.
4. Mix syrup and coconut milk together./ Campurkan air gula dan santan
5. Stir in the rice flour and sifted flour into the liquid until smooth batter./ Masukkan air gula ke dalam adunan tepung dan kacau supaya tidak bergentel.
6. Lastly add in the yeast mixture and stir until well combined./Akhir sekali masukkan adunan yis dan kacau rata.
7. Leave to prove for 1 1/2hrs until double in size./Perapkan selama 1  1/2 jam atau naik dua kali ganda.
8. Spoon the batter into a greased mould about 90% full./ Sudukan adunan kedalam acuan. 90% penuh.
9. Steam in the preheated steamer at high heat for 25mins./ Kukus selama 25 minit.
10. Remove kueh from mould and leave to cool on a wire rack./ Keluarkan dari acuan dan sejukkan.

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Satu lagi koleksi resipi apam yang saya ambil dari HappyFlour. Memang sedap apam ni, gebu dan harum bau daun pandan.. Sesuai dimakan dengan kelapa parut

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Next Post - Kid's Special Burger Slider

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