Sambal Ikan

BAHAN-BAHAN:

6 ekor ikan kembung

8 tangkai cili kering (kisar)

Sedikit belacan

3 ulas bawang putih (tumbuk)

4 ulas bawang merah (tumbuk)

2 keping asam gelugur

Garam dan gula

CARA MENYEDIAKAN:

1.Tumis semua bahan tumbuk dan belacan hingga naik bau.

2.Kemudian masukkan cili dan asam gelu­gur. Bubuhkan garam dan gula.

Tumis hingga pecah minyak.

3.Masukkan ikan yang telah digoreng terlebih dahulu dan gaul rata.

Stir-fried chicken in kicap manis

Ingredients

300g fresh boneless chicken meat
3 tsp cooking oil
5 tsp kicap manis (sweet soy sauce)
1/2 tsp soy sauce or to taste
1 big onion, sliced in quarters
1 small piece garlic, slightly pounded
3 sliced red chillies

Method

1. Heat oil in pan. Saute garlic for a minute. Add onions and chillies, and fry till aromatic.

2. Add chicken, and stir-fry on medium heat. Add kicap manis, and continue frying till cooked.

3. Add soy sauce to preferred taste. Serve hot.

Steamed fish

Ingredients

One siakap (or other types of fish)
Gingers, thinly sliced
3 teaspoons cooking oil
3 teaspoons soy souce
3 tomatoes, cut into pieces
3 mushrooms, sliced
Celery, cut into small pieces
Chillies, thinly sliced

Method

1. Place the cleaned siakap onto a large pan for steaming.

2. Place pieces of mushrooms, tomatoes, ginger and chillies on top of the fish.

3. Add the cooking oil and soy sauce on the sides of the fish.

4. Place the covered pan inside a wok, which has some water in it, and steam the fish until it cooks.

Masak lemak cekur ikan keli

Ingredients

1/2kg catfish (ikan keli), barbecued

To be ground:

10 cili padi
3 shallots
2 garlic

500ml fresh coconut milk
5 pieces daun cekor, cleaned and sliced thinly
1 piece asam jawa
Salt to taste

Method

1. Put coconut milk into a medium-sized pot, add the ground ingredients, and mix well. Cook over medium fire.

2. Add the barbecued catfish, cook till the gravy begins to boil. Stir constantly.

3. Add salt, asam keping and daun cekur into the gravy, and cook over slow fire for another 10 minutes. Stir constantly.

4. When the gravy thickens, it is ready to be served.

Source : Goodbites

Belimbing with prawns

Ingredients:

500g medium prawns

20 belimbing

8 shallots

1/2 coconut

2 stalks serai

2cm fresh turmeric

2cm ginger

1 kunyit leaf

salt and sugar to taste

Method:

1. Shell and clean prawns.

2. Grind or pound chillies, shallots, ginger and turmeric.

3. Make two cups of thick santan with the grated coconut.

4. Remove stalk ends from belimbing and cut belimbing into two.

5. Place all ingredients in pot and bring to boil.

Note: The sourness of the belimbing complements the gravy.

Source : Goodbites

Fish Sambal (serves 5)

Ingredients

500 g (5 medium size pcs) tenggiri/karau/kembung/selar fish
80 g (1) onion, sliced into rings
50 ml (1/4 cup) low fat milk
15 g (1 1/2 tbsps) vegetable oil
1 tomato, sliced finely
3 g (1 tsp) salt
5 g (1 tsp) sugar

blended

10 g (1 tsp) turmeric powder
30 g (30) dried chillies

mixed

30 g (1 tbsp) tamarind
50 ml (1/4 cup) water

blended

30 g (6 pips) garlic
80 g (8) shallots

Garnishing

Cucumber, sliced finely
Tomato, sliced into rings


Method to bake fish

1. Clean fish and mix with turmeric powder and salt. Bake in an oven for 30 minutes.

Method to prepare sambal

1. Heat oil and saute blended garlic and shallots.
2. Add dried chillies and fry until fragrant.
3. Add tamarind juice, tomato and salt.
4. Finally, add onion and low fat milk.

** To serve, pour sambal over grilled fish.
** Garnish with sliced cucumber and tomato.

Source : Nutriweb

Ikan Patin Masak Tempoyak

Ingredients

1 slice of patin
5 shallots2 garlic
2 stalks lemongrass, pound
1 brown cucumber
Bunch of daun kesum
Small piece of fresh turmeric
Small piece of ginger
Some cili padi
4 tablespoons tempoyak
Salt to taste

Method

1. Pound or blend shallots, garlic, fresh turmeric, cili padi and ginger. Mix the ingredients with tempoyak.
2. Slice the cucumber (after taking out the insides).
3. In a pot, combine the mixed ingredients with water - depending on how thick you want the gravy to be
4. Add in lemongrass and cucumber slices, followed by the fish.
5. Stir slowly over medium fire. Add salt to taste, and stir until cooked.

Dalca

Ingredients

600g beef/mutton with bones
1 cup dhall
4 potatoes
3 brinjals
1 carrot
a small bunch cauliflower
2 tomatoes
1 unripe mango
3 murunggakai
2 red chillies
2 green chillies
4 tbsp curry powder
6 shallots
4 pips garlic
2cm ginger
4-5 cups santan
4 tbsp oil
tamarind juice
a sprig curry leaves
salt to taste

Method

1. Clean dhall and boil in water until cooked. Wash bones and drain.

2. Mix curry powder with a little water into a paste.

3. Wash and prepare the vegetables by cutting them as you wish.

4. Heat oil and fry sliced shallots, garlic and shredded ginger. Add in curry leaves followed by curry paste.

5. Add bones, santan, tamarind juice, dhall, salt, then the vegetables. Add the chillies and tomatoes last.

6. Bring to boil until curry becomes slightly thick.

Sauteed prawns

Ingredients

500gm prawns
30gm ginger, diced
30gm garlic, diced

Seasoning:

1 tbsp oyster sauce
1 tbsp tomato ketchup
1 tbsp chilli sauce
1/2 tbsp sugar
1/2 tbsp sesame oil
1/2 tbsp light soya sauce
1 tsp thick soya sauce
8 tbsp water

Method

1. Trim away the head and tail of the prawns with a pair of scissors. Cut open the back to remove the black vein. Clean and set aside.

2. Heat about 3 tbsp of oil. Fry diced ginger and garlic until fragrant.

3. Pour in the prawns and stir fry. When they are almost done, add seasoning to flavour and stir until done. Add in diced spring onions.

4. Remove and serve.

Fried tempe and beancurd in soya sauce

Ingredients

200g tempe, sliced
200g beancurd
50g onions, sliced
10g garlic, sliced
50g red and green chillies, sliced
2 cups cooking oil
½ cup thick soya sauce
½ tsp salt or to taste
½ tsp sugar or to taste
6 tbsp cooking oil
A handful of ikan bilis or fresh shrimp (optional)

Method

1. Deep-fry tempe and beancurd in the two cups of oil until golden brown – about three minutes – and put aside.

2. Use two tbsp of the oil from the wok to fry onions, garlic and chillies till soft in about three minutes over high heat.

3. Add fried tempe and beancurd and stir it up.

4. Add soya sauce, sugar, salt and stir again.

5. Throw in ikan bilis or peeled shrimps and serve.

Kerabu perut (Oxtripe salad)

Ingredients

1kg perut (oxtripe)
200gm shallots
200gm dried prawns
4 tbsp kerisik (fried dessicated coconut)
2 pcs bunga kantan
2 sliced red chillies
2 sliced green chillies
Lime juice
Salt

Method

1. Boil and slice oxtripe.

2. Slice shallots, bunga kantan and pound dried prawns. Mix well together with oxtripe and kerisik. Season with salt and lime juice.

3. Just before serving, add sliced red and green chillies.

Boiled Tongkol Fish (Singgang Ikan)

Ingredients:

500g (1 medium size) tongkol fish
10g (2 pips) garlic - sliced
20g (1/2) onion - sliced
10g (1 cm) fresh turmeric - sliced
10g (1 cm) ginger - sliced
10g (1 cm) galangal - sliced
10g (10) bird's eye chillies, pounded finely
3g (3 pcs) dried tamarind
5g (1) turmeric leaf
750ml (3 cups) water
100g (10) ladies finger
1 tomato, halved
5g (1 tsp) salt

Method:

1. Clean fish and cut into 5 portions.
2. Place fish portion, sliced ingredients, bird's eye chillies, dried tamarind, turmeric leaf and water into a pot.
3. Cook until it boils.
4. Add ladies finger, tomato and salt. Leave for a while.
5. Remove and serve.

Additional:

Kembong and tenggiri fish can also be used here. Serves 5.

Spicy Tomato Prawns

Ingredients

500g large prawns 1 onion, cut into wedges 1 tbsp frozen green peas 1 potato, parboiled until cooked and cubed 2 tbsp tomato paste 3–4 tbsp oil 250ml water (A) 3cm cinnamon stick 3 cloves 1 stalk lemon grass, smashed 1 stalk curry leaves Ground spices (B) 5 fresh red chillies 3 dried red chillies, soaked 6 shallots 3 cloves garlic 2cm knob ginger 1 tbsp coriander powder 1 tsp cumin powder Seasoning 1 tsp salt 1 tbsp sugar 1/2 tsp chicken stock granules

Method

Sprinkle a little salt over the prawns and deep-fry till half-cooked. Set aside.

Heat oil in a wok, add in (A) and ground ingredients (B). Sauté until fragrant. Add onion and tomato paste. Fry for 1–2 minutes. Pour in water and bring to a boil. Reduce the heat and simmer for 2–3 minutes.

Add potatoes, green peas, prawns and seasoning and cook for an extra minute until gravy is thick. Dish out and serve immediately.

Spicy Fried Dried Prawns (Sambal Udang Kering)

Ingredients

250g dried prawns, soaked and pounded finely 2 tbsp tamarind pulp combined with 100ml water (squeeze, then strain the tamarind juice) 4 stalks lemongrass, smashed Oil for frying Spice ingredients – blended 4 candlenuts (buah keras) 2cm piece fresh turmeric 2cm square piece shrimp paste (belacan) 8 fresh red chillies 5-6 dried chillies, soaked and seeded 80g garlic 150g shallots Seasoning 4-4½ tbsp sugar or to taste ¾-1 tsp salt or to taste Method Heat a little oil in a wok and fry lemongrass until fragrant. Reduce the heat to low and add blended spice ingredients. Fry until fragrant. Add dried prawns and continue to fry for a while. Mix in tamarind juice and fry over a low heat until mixture is almost dry. (Keep stirring while frying to prevent it from sticking to the base of the wok). Adjust seasoning to taste. Dish out and leave to cool completely.

Asam Fish Curry

Ingredients

1kg mackerel (ikan kembong) 250g ladies fingers 1 tomato, quartered 3 sprigs polygonum leaves (daun kesum) 4 tbsp tamarind paste (asam jawa) mixed with 500ml water 1 wild ginger bud, halve and smash stem 2 pieces dried tamarind skin 5 tbsp oil Ground ingredients 12 shallots 8 fresh red chillies 4 slices galangal 1cm piece fresh turmeric 2cm square belacan, toasted 2 stalks lemon grass Seasoning ¾-1 tsp salt or to taste ½-1 tsp sugar or to taste Method Heat oil in a deep saucepan and sauté ground ingredients and wild ginger bud halves and polygonum leaves until aromatic and the oil rises. Add asam jawa juice and bring to the boil. Add ladies fingers, dried tamarind skin and simmer for 8-10 minutes. Put in mackerel and cook for 10 minutes. Add tomato and adjust seasoning to taste. Dish out and serve with hot plain rice immediately.

Air Asam Sambal

Ingredients:

100g (10) red chillies
50g (5) shallots
10g (2cm) ginger
30g dried prawns
20g shrimp paste
20g tamarind paste, mix with 1 cup of water
3g (1/2 tsp) salt

Method:

1. Mix pounded ingredients with tamarind juice and salt.
2. Serve with grilled beef or seafood.

Grilled Beef Kelantanese Style

Ingredients:

1 kg lean beef
30g (6cm) ginger
80g (8) shallots
20g (thumb size) fresh turmeric
70g (3 stalks) lemon grass
20g (4 tsps) pepper
10g (2 tsps) salt

(A) pounded all the ingredients finely

For garnishing:

5 lettuce
1/2 cucumber
1 tomato

Method:

1. Clean the beef anf cut into 5 pieces.
2. Marinate the beef with ingredients (A), salt and pepper for 1 hour.
3. Grill the beef until cooked.
4. Slice the grilled beef thinly and serve with garnishing and air asam sambal.

Content per serving:
Calorie 305 kcal
Fat 4.9g
Cholesterol 149mg

Mango Kerabu

Ingredients

1 small green mango, skinned and shredded 5 shallots, sliced finely 10 cilipadi, sliced finely 1/2 cucumber with soft centre removed, shredded 1/2 carrot, shredded Seasoning: 3 tbsp lime juice 2 tbsp sugar 1 tbsp fish sauce 1 tbsp sesame oil Dash of pepper Garnishing: Coriander leaves Mint leaves Method Combine seasoning ingredients in a mixing bowl. Stir in all shredded ingredients. Serve with grilled fish.

FRIED DRIED FISH WITH POTATO

Ingredients :

Dried fish ~ fried
Potato ~ peeled, sliced and fried
Fresh chillie or bird eye chillie (cili padi)
Shallots
Salt to taste

Method :

1. Pound fresh chillie, shallots and salt.
2. In a wok, heat a bit of oil. Add in the pounded ingredients.
3. Fry till fragrant then add in the fried fish and potato.
4. Mix well and dish to serve.

SWEET SOUR PRAWNS

Ingredients :

Prawns ~ marinate with tumeric powder, paprika, salt and vineger
Garlic ~ crushed
Chillie paste ~ according to how hot you want it to be
Ginger ~ sliced
Tomato sauce
Salt
Sugar
Tomato ~ diced
Green pepper/capsicum ~ diced
Young corns ~ sliced
Onion ~ cut into rings
Water
Oil for cooking

Method :

1. Heat a bit of oil. When the oil is hot, add in the prawns. Fry till the prawns changes color. Remove and set aside.
2. Using the same wok, add a bit of oil if it's not enough. Add in garlic and ginger. Fry till fragrant and add in the chillie paste.
3. Pour in tomato sauce and stir well. Add in sugar and salt to taste.
4. Add in the young corns, followed by green pepper, tomato and onion.
5. Add in water if it's too dry.
6. Ready to serve.