Resepi untuk hari kedua ramadhan ni simple sahaja, iaitu ayam masak black pepper versi berkuah yang cukup menyelerakan. Ayam masak black pepper ini antara menu kegemaran kami sekeluarga, cara masakannya juga ringkas, masak satu jenis lauk ini sahaja pun dah cukup sebab dalam lauk black pepper ni kita dah tambahkan sayur-sayuran. Menu yang sesuai bagi anda yang kesuntukan masa untuk menyediakan menu buka puasa ataupun sahur.
Ayam masak black pepper ini saya masak sebagai lauk sampingan untuk nasi goreng jagung. Selain nasi goreng, lauk ini sesuai juga dinikmati bersama nasi putih. Kalau nak lebih authentic Chinese style, boleh letak kicap cair sedikit. Saya dah lama tak simpan stok kicap cair, sejak kicap cair jenama Yeos dah tak nampak bayang lagi di pasaraya, jadi saya cuma gunakan kicap manis sahaja untuk membuat ayam black pepper ni. Walaupun begitu, rasanya tetap sedap. Lagi satu, kalau ada capsicum dan lada benggala merah dan kuning bolehlah ditambah ke dalam ayam black pepper ini. Lada benggala dan capsicum bukan hanya menambah warna pada lauk ini, tetapi rasanya akan membuatkan kuah ayam black pepper ini makin sedap ya. Saya lupa nak beli, jadi saya hanya gunakan sayuran yang ada di rumah sahaja.
Tonton Video di Sini :
Ayam black pepper ni warnanya gelap macam ayam masak kicap tapi rasanya berbeza. Sebaiknya gunakan biji lada hitam yang ditumbuk supaya rasa lada hitamnya lebih ketara. Kalau anda suka pedas, lebihkan sahaja lada hitamnya.
Selamat mencuba!
Ayam Masak Black Pepper Berkuah
Kategori : Lauk Pauk, Menu Sahur
Masa Penyediaan : 10 minit
Masa Memasak : 15 minit
Jumlah Hidangan : 4 orang
Bahan Perapan Ayam :
500 gm isi ayam potong kecil (saya guna bahagian ayam bertulang)
1 sudu teh garam
1 sudu teh lada hitam tumbuk kasar
1/2 sudu besar sos tiram
1/2 sudu besar kicap manis
1 sudu besar tepung jagung
Campuran Sos :
1 sudu besar sos tiram
5-7 sudu besar kicap manis
1 cawan air
1 sudu besar tepung jagung
Bahan Tumis :
3-4 sudu besar minyak masak
3-4 ulas bawang putih (tumbuk halus/cincang)
1/3 batang lobak merah
1/2 kiub pati ayam
1 cawan kobis bunga (potong kecil)
7-8 biji kacang peas manis
1 cawan brokoli (potong kecil)
1/2 biji bawang Holland (hiris)
1-1.5 sudu besar lada hitam tumbuk kasar
Cili padi merah dan hijau
1 biji tomato (belah 6)
Sedikit garam jika perlu
Cara Penyediaan :
Gaul ayam yang dipotong kecil bersama bahan perapan. Biarkan seketika sementara kita siapkan bahan lain.
Campur bersama bahan untuk sos. Kacau sebati dan ketepikan.
Panaskan minyak masak dalam kuali.
Setelah minyak panas, goreng sebentar ayam sehingga permukaan ayam berwarna keputihan, tidak perlu lama. Tolak ayam ketepi kuali.
Tumis bawang putih sehingga harum dan sedikit keperangan, gaul sekali bersama ayam.
Masukkan lobak merah dan kiub pati ayam, tumis sebentar sehingga lobak agak lembut.
Masukkan kobis bunga, kacang peas, brokoli dan bawang Holland, tumis sebentar dalam 1-2 minit.
Masukkan sos campuran dan serbuk lada hitam. Reneh sehingga mendidih.
Masukkan cili padi, tomato dan tambah sedikit garam jika perlu. Kacau sebentar.
Entah angin apa, tiba-tiba tekak ni teringin pula nak makan rendang ayam dengan pucuk ubi tu. Sedap makan dengan lemang, tapi raya kan lambat lagi jadi agak susah nak cari orang jual lemang di tepi jalan, jadi kita makan sahaja dengan nasi panas. Sedap juga.
Rendang ayam kali ini saya menggunakan cili kering kisar, sebelum ini saya pernah kongsikan resepi rendang ayam dengan pucuk ubi juga, tapi saya menggunakan cili padi dan cili merah besar. Resepi rendang ini hampir sama seperti resepi rendang biasa, cuma saya lebih suka jika ayamnya digoreng bersama sedikit garam dan serbuk kunyit terlebih dahulu, tidak perlu goreng sehingga garing, cukup setakat goreng 3/4 masak sahaja, seperti kita menggoreng ayam untuk ayam masak merah tu. Tujuannya ialah supaya isi ayam tidak mudah hancur bila kita reneh dalam kuah rendang itu nanti. Kalau agak-agak malas nak goreng dahulu ayamnya, boleh juga kalau nak masukkan terus ke dalam kuah rendang, terpulang pada citarasa masing-masing.
Tonton Video Tutorial di Sini :
Rendang ayam pucuk ubi ini lebih sedap jika rasanya sedikit pedas, dan sebaiknya sayur pucuk ubinya tidak terlebih masak supaya tidak terlalu layu. Disebabkan kita campurkan pucuk ubi di dalam rendang ayam ini, saya tidak galakkan untuk frozenkan rendang ayam kerana bimbang rasa pucuk ubinya tidak akan segar lagi jika dipanaskan semula nanti. Sebaiknya, jika anda nak "make ahead of time" rendang ayam ni kemudian frozenkan, pucuk ubinya ditambah sewaktu memanaskan rendang di atas dapur ya, bukan di dalam microwave kerana kita perlu pastikan pucuk ubi mesra rasanya dengan rendang ayam. Tambahkan sedikit santan cair atau air sewaktu kita panaskan rendang frozen, setelah ayamnya lembut dan kuah mereneh, baru tambahkan pucuk ubi dan masak sehingga pucuk ubinya lembut dan kuahnya pekat.
Rendang ayam dengan pucuk ubi ini memang tidak muak, anda boleh nikmati bersama nasi impit atau pulut kuning juga.
Selamat mencuba!
Rendang Ayam dengan Pucuk Ubi
Kategori : Lauk Pauk
Masa Penyediaan : 15 minit
Masa Memasak : 40 minit
Jumlah Hidangan : 5-6 orang
BAHAN-BAHAN
Ayam Goreng :
880 gm ketulan ayam (3/4 ekor saiz sedang)
3/4 sudu teh garam
3/4 sudu teh serbuk kunyit
Bahan Kisar :
3 ulas bawang merah (60 gm)
4 ulas bawang putih (18 gm)
1 biji bawang besar (135 gm)
3 batang serai saiz sedang (25 gm) - hiris nipis
2 inci lengkuas (30 gm) - hiris nipis
1.5 inci halia (17 gm)
2 ketul kunyit (13 gm)
Air secukupnya untuk mengisar
Bahan Lain :
Anggaran 1/2 cawan minyak masak
5 sudu besar cili kisar (75 gm) - atau lebih jika suka pedas
4-6 helai daun pandan (simpul)
1 helai daun kunyit (koyakkan)
Anggaran 1.5 ke 2 cawan air atau santan cair
1 sudu besar kerisik (20 gm)
1-2 keping asam gelugor
1/2 ketul kecil gula Melaka
Gula pasir jika perlu
3/4 kotak kecil krim santan
1/2 ke 1 helai daun kunyit (hiris nipis)
50 ke 100 gm daun pucuk ubi
Garam secukupnya
CARA MEMBUAT :
Gaul rata ketulan ayam bersama garam dan serbuk kunyit.
Panaskan minyak secukupnya untuk menggoreng ayam. Setelah minyak panas, goreng ayam dengan api sederhana sehingga 3/4 masak. Angkat dan ketepikan.
Kisar halus bahan kisar.
Tinggalkan dalam 1/2 cawan minyak menggoreng ayam di dalam kuali.
Masukkan bahan kisar, cili kering kisar dan daun pandan. Tumis dengan api sederhana sehingga terbit minyak.
Masukkan air atau santan cair, gula melaka, daun kunyit yang dikoyak, kerisik dan daun limau purut. Kacau sebati dan masukkan ayam goreng.
Kacau sebati dan tambah sedikit air atau santan cair jika kuah agak pekat. Tutup kuali dan reneh selama 10 ke 15 minit supaya ayam masak dengan sempurna. Kacau sekali-sekala supaya bahagian bawahnya tidak hangus.
Setelah ayam lembut, masukkan krim santan, asam gelugor dan perasakan dengan garam. Tambah sedikti gula pasir jika perlu. Gaul sebati.
Masukkan daun pucuk ubi, masak sehingga pucuk ubi lembut dan kuah rendang pekat.
Tabur hirisan daun kunyit, kacau sebati kemudian padamkan api.
Salah satu menu kegemaran setiap kali makan bersama keluarga di restoran sudah pastinya ikan siakap masak tiga rasa ini. Resepi ikan siakap masak tiga rasa ini agak berbeza dengan ikan siakap masak masam manis walaupun penggunaan bahannya tidak jauh beza. Ikan siakap masak tiga rasa ini menggunakan cili padi, selain dari penggunaan cili kering kisar untuk membuat kuah tiga rasanya.
Untuk menyediakan ikan siakap tiga rasa ini, ikan siakap yang telah dicuci bersih perlu dilap kering menggunakan tisu dapur. Kalau nak lebih garing, kelar sedikit bahagian isi ikan siakap supaya rasa kuahnya lebih meresap ke dalam isi ikan. Ikan siakap tadi boleh dilumur garam, serbuk kunyit dan tepung jagung sebelum digoreng di dalam minyak yang banyak sehingga permukaannya garing.
Sementara untuk kuah tiga rasanya pula, bahan tumis ditumis sehingga harum, kemudian tambahkan sos dan bahan perasa dan akhir sekali tambahkan bahan sayuran. Rasa kuah tiga rasa ini, seperti namanya, terdiri dari tiga rasa utama - masam, manis dan pedas. Untuk membuat versi yang ala-ala restoran Thai, boleh tambahkan sedikit sos ikan atau sos sotong, daun limau purut dan jus limau. Untuk hiasannya pula, boleh taburkan hirisan daun ketumbar untuk rasa yang lebih harum. Saya kurang suka bau daun ketumbar, jadi saya gantikan dengan hirisan daun sup.
Tonton Video di Sini untuk Tutorial Lengkap :
Ikan siakap tiga rasa ini memang sedap bukan sahaja sebagai lauk utama yang dimakan bersama nasi putih dan lauk sampingan yang lain, tetapi juga sedap kalau diratah begitu sahaja. Cukup mengenyangkan apatah lagi dengan pelbagai sayuran seperti nenas, timun dan lobak merah yang bukan sahaja menambah rasa, tetapi juga menambah tekstur dalam menu ini.
Peminat ikan siakap tiga rasa ini bolehlah cuba sediakan sendiri di rumah. Bukan sahaja rasanya enak, tetapi boleh menjimatkan kos. Lepas ni, bolehlah tambat hati Mr Hubby dan anak-anak dengan sediakan sendiri ikan siakap tiga rasa ini di rumah ya.
Selamat mencuba!
Ikan Siakap Tiga Rasa
Kategori : Lauk Pauk
Masa Penyediaan : 15 minit
Masa Memasak : 15 minit
Saiz Hidangan : 3-4 orang
BAHAN-BAHAN
Ikan Siakap :
1 ekor ikan siakap sederhana besar
1 & 1/4 sudu teh garam
1 sudu teh serbuk kunyit
2 ke 2 .5 sudu besar tepung jagung
Minyak masak untuk menggoreng
Kuah Tiga Rasa :
Anggaran 1/4 cawan minyak dari menggoreng ikan/minyak masak untuk menumis
2 batang serai (ketuk)
1 biji bawang besar (didadu)
2-3 ulas bawang putih (cincang halus)
1 inci halia (cincang halus)
4 sudu besar pes cili kering/ cili kering kisar
Anggaran 1.5 cawan air
7-8 sudu besar sos cili
4 sudu besar sos tomato
2 sudu besar sos tiram
1/4 batang lobak merah (didadu)
1/3 - 1/2 biji nenas (potong kecil)
1/2 batang timun (buang biji) (didadu)
2 biji tomato (buang biji) (potong kecil)
5 helai daun limau purut (buang urat tengah)
1/2 biji bawang Holland (didadu kasar)
2 sudu besar sos ikan
1 sudu besar jus limau nipis
2 sudu besar gula pasir
8-10 tangkai cili padi Siam (potong kecil)
Garam secukupnya
CARA MEMBUAT
Ikan Siakap :
Cuci bersih ikan siakap yang telah dikelar sedikit di kedua belah badannya dan lap kering dengan menggunakan tisu dapur.
Lumur ikan dengan garam, serbuk kunyit dan tepung jagung.
Panaskan minyak masak yang banyak untuk menggoreng dengan api sederhana besar.
Goreng ikan dengan api sederhana ke sederhana besar. Goreng sehingga kedua-dua belah berwarna keemasan dan agak garing.
Angkat dan letak di atas kertas tisu untuk toskan minyak yang berlebihan.
Kuah Tiga Rasa :
Tinggalkan dalam 1/4 cawan minyak dari menggoreng ikan tadi di dalam kuali. Panaskan minyak.
Tumis serai dengan api sederhana selama beberapa saat, kemudian masukkan bawang besar yang didadu, bawang putih cincang dan halia cincang. Tumis sehingga bawang layu dan naik bau.
Masukkan cili kering kisar dan tumis sehingga pecah minyak.
Masukkan air, diikuti dengan sos tiram, sos cili dan sos tomato. Kacau sebati dan biarkan kuah mendidih.
Masukkan lobak merah yang didadu dan masak 1 ke 2 minit, sehingga lobak agak lembut.
Masukkan nenas, timun, bawang Holland, tomato, daun limau purut dan cili padi. Kacau sebati. Jika kuah terlalu pekat boleh tambah sedikit air lagi.
Perasakan dengan gula, sos ikan, jus limau nipis dan garam. Masak sebentar sahaja supaya sayuran tidak lembik.
Menghidang Ikan Siakap Tiga Rasa :
Susun daun salad di dalam pinggan yang besar (agak-agak muat untuk ikan siakap).
Letakkan ikan siakap goreng tadi.
Tuangkan kuah tiga rasa di atas ikan.
Tabur hirisan daun sup dan daun bawang atau hirisan daun ketumbar.
Lately, a lot of youtubers have been making "kari Bangladesh" or Bengali's style curry. As someone who is not always on social media, honestly, I rarely keep myself updated on what's trending on social media, simply because engaging in social media exhaust me a lot. I'd rather spend my time reading or watching my favorite anime, One Piece. Lol..
As my youtube baking channel reaches more numbers of viewers, I've recently have been keeping in touch with one of my subscriber. She has tried a number of my recipes and they turned out well for her. She had sent me an email requesting Bengali's style curry if I have any to be eaten with lace pancakes.
After studying a few recipes, I've decided to make a video for lace pancakes with the curry. Since I've made lace pancakes with added egg before, this recipe is going to be the eggless version. The curry is simpler that I thought it would be since no stir frying of the spices is needed.
My hubby loves my Bengali's style curry recipe and asked me to make more in the future. It is perfect to be eaten not only with the lace pancakes, but also with plain or biryani rice.
Watch The Video Here 👇
Make these recipes to be served as breakfast or to impress your guests. Let's get to the nitty gritty of the recipes.
Happy cooking!
Eggless Lace Pancakes With Bengali's Style Chicken Curry
Category : Menu Sarapan Pagi, Lauk Pauk
Preparation Time : 25 minutes
Cooking Time : 45 minutes
Serving Size : 6 peoples
BENGALI'S STYLE CHICKEN CURRY
Ingredients :
Blended Ingredients :
3 to 4 shallots
3 to 4 cloves of garlic
1 inch of ginger
2 candlenuts
3 Siamese bird's eye chilies
250 ml water for blending (1 cup)
Chicken Marinade :
600 to 700 grams chicken (cut into smaller pieces) | 1/2 chicken
3 heaped tablespoons of meat curry powder
1 tablespoon of chili powder
1 teaspoon of turmeric powder
1 teaspoon of cumin powder
1 tablespoon of coriander powder
Blended ingredients
Other Ingredients :
1/2 onion - thinly sliced
1 tomato - cut into 8
2 potatoes - cut into 6 each
1 stalk of curry leaves
1/4 cup of cooking oil
1/3 cinnamon stick
1 star anise
3 cloves
3 cardamoms
250 ml to 500 ml water (1 to 2 cups)
Salt to taste
Sugar to taste
1/3 cup of evaporated milk
Red & green chilies - halved (you can also use okra)
Instructions :
Add all ingredients to blended and blend to a smooth paste.
In a bowl, add chicken pieces, pour in the blended ingredients and add in all the spices. Mix well and transfer into a wok or frying pan.
Add cooking oil, sliced onion, half of the tomato, curry leaves, cardamoms, cloves, star anise, cinnamon stick, potatoes and salt as required.
Mix very well and cook on medium flame for about 15 minutes, covered. Open the lid occasionally and stir well to avoid the bottom part from forming crust.
After 15 minutes, the chicken pieces and potatoes are tender. Lower the flame to medium low and add water and evaporated milk. Stir well and allow to simmer.
Once the gravy is lightly bubbling, season with more salt if required and some sugar. Add the remaining tomato pieces and halved chilies/ okra to garnish. Cook for about 1 minute, or until okra (if using) is tender crisp.
Bengali's style chicken curry is ready to be served!
EGGLESS LACE PANCAKES
Yield : About 30 pieces
Ingredients :
375 grams all purpose flour | 3 cups
7 grams salt | 1 & 1/2 teaspoon
250 ml thick coconut milk | 1 cup (I mixed 3/4 cup KARA's coconut cream with 1/4 cup water)
560 ml water | 2 & 1/4 cups
30 ml vegetable oil | 2 tablespoons
About 1 teaspoon egg yolk coloring
Instructions :
In a blender, add water, thick coconut cream, all purpose flour, salt and vegetable oil. Stir with a blender stirrer or spatula to avoid flour from getting stuck a the bottom of the blender.
Add egg yolk coloring and blend to a smooth batter.
Strain the batter into a jug or large measuring cup.
Heat a non-stick flat pan on medium flame and lightly grease the pan with cooking oil.
Pour some of the batter into lace pancake mold or bottle, about halfway full if using the mold.
Once the pan is hot enough, swirl the mold or bottle in a quick, circular motions, making net or lace-like patterns.
Let it cooks for about 1 or 2 minutes on medium flame.
Once the pancake's surface is dry, and you can easily slide a spatula beneath the pancake, it's done.
Remove the pancakes and transfer into a plate or board. Repeat the steps.
While cooking the pancakes, you can roll the cooked pancakes.
To roll the pancake, fold top and bottom sides inward, and roll it up from the side.
Keep the rolled pancakes in a container with lid to avoid the surface from drying. Pancakes can be stacked and they will not stick to each other.
Telur Bungkus is one of a crowd pleasing egg-based dish and has become a popular signature dish in most restaurants in Malaysia.
The dish consists of the filling which is made from chicken or other meat, cooked with oyster sauce, chili sauce, tomato ketchup and onion. You can add soy sauce, fish sauce and mixed veggies to add flavor and texture to the dish.
The filling is then wrapped in thin omelet and served immediately with warm rice and other side dishes such as stir fry veggies and tom yam. This is how the dish got it's name.
I made Telur Bungkus as our predawn meal (sahur) to be eaten with warm rice. The filling can be prepared earlier and refrigerated for up to few days. As for the filling, instead of chicken meat, you can also use shrimps and squids if you prefer seafood-based dish.
Dory fish fillet also makes a great chicken substitute. You can cut the fillet into small chunks and coat with corn flour. Deep fry for a few minutes until golden before added into the filling.
I made two versions of Telur Bungkus. The first one I cooked the omelet in a flat pan on an induction cooker and the second version is cooked on a stovetop in a wok.
I encountered some difficulties while I was preparing the omelet. Making normal omelet may be easy, but to make a thin omelet does requires some skill.
You cannot cook the omelet with high heat as the egg will cooked too fast and you don't have enough time to spread out the omelet.
However, cooking with low heat will result in difficulty in spreading out the omelet. To make a perfect thin omelet, you need to swirl the pan until the inner surface of the pan is covered with the egg mixture. To ensure the inner surface of the pan is fully covered, the pan must be hot enough to enable the egg mixture to stick to the pan.
The mistake that I made was, my pan is not hot enough as I poured in the egg mixture, especially for the first version of my Telur Bungkus which I cooked on induction cooker using a flat pan.
If the pan isn't hot enough, instead of the egg mixture immediately stick to the sides of the pan as you swirl it, making a thin layer over the sides the pan, the egg mixture will concentrated at the bottom of the pan, resulting a thick omelet.
That's why the omelet is thicker and it's difficult to wrap the filling properly.
So the conclusion is, please make sure your pan is hot enough before pouring in the egg mixture, alright?
Watch My Video Here 👇👇
In the video, you can see the outcomes of Telur Bungkus prepared in a flat pan and the wok.
Obviously, Telur Bungkus which is prepared in wok has better shape compared to the one prepared in flat pan which has flat appearance.
Telur Bungkus a great option for last minute dinner idea and it is a hearty dish that consists of proteins from the egg and the meat, with some veggies to balance out the nutrition.
I'm sure your kids will love it!
Telur Bungkus aka Malaysian Egg Wrap
Category : Lauk Pauk
Preparation Time : 10 minutes
Cooking time : 10 minutes
Yield : 2 sets of Telur Bungkus
INGREDIENTS
Chicken Filling :
2 to 3 tablespoons of cooking oil
1/2 Holland onion / large onion (diced)
2 cloves of garlic (finely chopped)
2 to 3 tablespoons of dried chili paste
300 grams of chicken meat (cut into small chunks)
1/3 cup of water
3 to 4 tablespoons of chili sauce
2 tablespoons of tomato ketchup
1 tablespoon of oyster sauce
1 tablespoon of sweet soy sauce
100 grams mixed veggies (1/3 cup)
1/4 capsicum (diced)
1 tomato (remove the seeds & cut into small pieces)
Salt to taste
Sugar to taste
Omelet :
4 large eggs
A little bit of salt
Chopped green onion if you like
Decoration :
Chili sauce
Sliced cucumber & tomatoes
Chopped Chinese celery & green onion
INSTRUCTIONS
Chicken Filling :
Heat oil in a pan. Once oil is hot, add in diced onion and chopped garlic and stir fry over medium heat for a few seconds until fragrant and onion is translucent.
Add in dried chili paste and stir fry until the paste color changed to dark red.
Add in chicken chunks and stir fry until chicken color is no longer pinkish.
Add water, chili sauce, tomato ketchup, oyster sauce and sweet soy sauce. Stir and cook until gravy is slightly thickened.
Add in the veggies and capsicum, stir and cook for 1 to 2 minutes, until veggies are tender crisp.
Lastly, season with sugar and salt, stir well and dish out.
Omelet :
Slosh some oil in a flat pan/wok and spread it over the pan. Heat the pan over medium heat.
Crack in two eggs in a bowl. Season with salt and add some chopped green onion if you like.
Lightly beat the egg mixture with a fork.
Once the pan is hot enough, lower the heat to medium low and pour in the beaten egg.
Quickly swirl the pan to spread out the egg mixture until the inner surface of the pan is covered.
Cook the egg for 1 to 2 minutes, or until it is almost cooked and the edges can easily be detached from the pan.
Turn off the heat and spoon some filling onto the middle of the thin omelet. Sprinkle some chopped Chinese celery and green onion over the filling if you like.
Fold the four edges of the omelet to wrap the filling.
Place a flat serving plate over the egg and carefully flip it over.
Drizzle chili sauce over the egg wrap and decorate with sliced cucumber and tomato.
Catfish in coconut milk, or known as Ikan Keli Masak Lemak Cili Api is a popular Malay dish that never fail to impress me. It is easy to make and you only need a few basic ingredients to cook the dish. The catfish is fried or smoked before added into the prepared coconut gravy. The gravy for this dish does not contains onion or garlic, and it needs only six basic ingredients - bird's eye chilies, lemongrass, turmeric, coconut milk, tamarind slice and salt.
The gravy is rich in flavor and simmered until thick before the fried catfish is added into it. The combination of the coconut gravy and the catfish bring out a-good-to-be-true aroma and subtle flavor.
The dish, as I mentioned before, is pretty simple and easy to make. But, here's come the challenge - frying the catfish. Isn't it the same as frying other fish? You might asked. Yes, practically frying catfish is the same as frying other fish. But why it becomes a challenge, then?
If you're familiar of cleaning catfish before, you'll notice that catfish has slimy substance that coating it's body, unlike the other types of fish. The slime is secreted by the fish that serves as healing properties against minor injuries. The slime need to be removed during cleaning the fish to avoid oil from splattering too much during the frying process.
But the thing is, the slime cannot simply be removed when you just wash the fish with tap water. Usually, people use lemon and salt, scrubbed all over the fish to remove the slime. The juice will bind with the slimy substance when it comes in contact with the catfish, thus, it can easily be removed.
For me, I used to use lime water (air kapur) to clean all my seafoods, catfish included, whenever I run out of food wash solution at home. I use CNI food wash, it is a versatile food wash solution that you can use for cleaning veggies, fruits as well as meats and seafoods. The food wash solution not only removes pesticides, it also keep the food fresh.
Another tips to avoid oil from splattering too much when you fry the catfish are first, pat dry the fish after cleaning with kitchen papers before seasoning the fish with turmeric and salt. You can also coat the fish with rice or corn flour, not only it helps to avoid oil from splattering during frying, coating the fish with flour will also makes your fried catfish crispier.
Watch My Video Here 👇👇
This recipe is almost similar to my previous ikan keli masak lemak's recipe, the only difference is that, I added turmeric leaf in my previous recipe. Since I did not make plan to make the masak lemak earlier, that's why I didn't buy turmeric leaves.
This masak lemak is absolutely delicious and mouthwatering even without the addition of turmeric leaf. It definitely enhance the aroma of the masak lemak, but the gravy is already rich and flavorful enough from the lemongrass, turmeric, bird's eye chilies and coconut milk. You should give this recipe a try if you love to enjoy fish cooked in coconut milk.
Happy cooking!
CATFISH IN COCONUT MILK
Category : Lauk Pauk
Preparation Time : 15 minutes
Cooking Time : 20 minutes
Serving Size : 2 people
INGREDIENTS
Fried Catfish :
2 catfish
1 teaspoon turmeric powder
1 teaspoon salt
2 tablespoons rice flour
Coconut Milk Gravy :
7 to 15 bird's eye chilies * adjust according to your liking
2 cm turmeric
170 ml water for blending
130 ml water
180 ml thick coconut milk | 3/4 cup
3 lemongrass (bruised)
1 tamarind slice
Sugar to taste
Salt to taste
INSTRUCTIONS
Fried Catfish :
Clean thoroughly cat fish and remove blood clot in the gut. Cut the fish in half if desired and make a few slices on both side of the fish. Remove the slimy substance with lime water, tamarind juice or lemon juice and rinse the fish. Pat dry the fish with kitchen papers.
Coat the fish with turmeric powder, salt and two tablespoons of rice flour.
Heat oil for frying in a frying pan.
When the oil is hot, fry the fish over medium heat until golden brown and crispy on both sides.
Remove and place fried fish on kitchen papers or in a colander to drain excess oil.
Coconut Milk Gravy :
Blend bird's eye chilies with turmeric and water until smooth.
Pour blended mixture into a wok, add bruised lemongrass and simmer mixture for a few minutes, until aromatic and bubbling.
Add in 130 ml of water, coconut milk, sugar and tamarind slice and simmer for a few minutes. Stir frequently to avoid coconut milk from curdling.
Season with salt and stir well.
Lastly, add in fried catfish and simmer for a few minutes, until the gravy is slightly thickened. If you like the fish to be crispy, do not cook for too long after adding in the fish into the gravy.
Dish out and ready to be served with warm rice. Enjoy!
7 ke 15 tangkai cili padi * sesuaikan mengikut kepedasan yang disukai
2 cm kunyit
170 ml air untuk mengisar
130 ml air
180 ml santan pekat | 3/4 cawan
3 batang serai (ketuk)
1 keping asam keping
Gula secukup rasa
Garam secukup rasa
Cara Penyediaan
Untuk Ikan Keli Goreng :
Bersihkan ikan keli dan buang darah beku dalam perut ikan. Boleh belah ikan keli menjadi 2 bahagian jika saiznya besar. Kemudian, kelar kedua belah ikan keli. Basuh ikan dengan air kapur, atau air asam jawa, atau jus lemon untuk hilangkan lendir pada ikan. Bilas dengan air bersih kemudian lap kering ikan menggunakan tisu dapur.
Panaskan minyak secukupnya di dalam kuali.
Setelah minyak cukup panas, masukkan ikan dan goreng sehingga kedua belah ikan keli berwarna keemasan dan teskturnya garing dan rangup.
Keluarkan dan letak dalam penapis atau atas tisu dapur untuk menyerap lebihan minyak pada ikan.
Untuk Kuah Masak Lemak :
Kisar halus cili padi, kunyit dan air.
Tuang bahan kisar ke dalam kuali/ periuk dan masukkan serai. Reneh dengan api sederhana sehingga harum dan mendidih.
Masukkan 130 ml air, santan pekat, asam keping dan gula, kemudian reneh beberapa minit. Kacau selalu supaya santan tidak pecah.
Masukkan garam secukupnya dan kacau sebati.
Masukkan ikan keli goreng dan reneh beberapa minit sehingga kuah agak pekat. Kalau suka ikan keli yang garing, reneh kuah sekejap saja selepas masukkan ikan.
Ikan keli masak lemak sedia untuk dihidang bersama nasi panas. Selamat mencuba!
Torpedo scad or it's more familiar name among Malaysian, cencaru is easily identified by it's "torpedo" shaped body and of course the row of hard scutes at both sides of the tail.
I have a traumatic experience while I was still learning on how to clean this fish. My index finger got injured while I was removing the hard scutes with a knife. If you're not an expert at removing the scutes, please don't use a knife.
Since that incident, I have never make any attempt to remove the hard scutes with a knife, instead, I use a sharp pointed scissors to make a small cut at the center of the both sides of the fish and now you can easily insert the scissors in between the hard scutes and the flesh. Then, you can remove the hard scutes by cutting it through all the way around the edges, so it is now loose from the fins and keel. Hold the loose hard scutes with a piece of paper/newpaper/kitchen paper, pull it towards the tail. After that, use a knife, with the blade pointing away from your hand, slice the hard scutes at the tail part.
Because there might be difficulty in removing the hard scutes and most often people don't dare to remove it by themselves (unless they're used to it), next time, whenever you buy the fish in the market, you can always ask the the worker who is in charged of cleaning the fish to remove the hard scutes for you.
Torpedo scad has stronger fishy smelling than other mackerel types, that's why the fish is not suitable for making fish soup or for steamed fish. Usually, people will grill the fish (with the hard scutes unremoved) to be eaten with spicy tamarind dip, or my favorite, which is sweet soy sauce dip with just ingredients - soy sauce, sliced onion and green chilies.
Sounds pretty boring, isn't it? Like you don't have any other option to cook the fish.
But, if you like spicy and savory torpedo scad dishes, in Malay culture, we do actually have pretty much varieties of ways of cooking the torpedo scad. We have
Cencaru goreng berlada - fried torpedo scad cooked in spicy spices made with coarsely ground onion, garlic, chilies, shrimp paste and anchovies.
Cencaru masak asam rebus - torpedo scad cooked in sweet, sour and spicy gravy made with blended onion, red chilies and shrimp paste with added laksa leaves, sugar and tamarind slices.
Cencaru masak kicap - fried torpedo scad cooked in thick soy sauce gravy made with onion, ginger, garlic, peppers, chilies, some herbs and soy sauce.
See, there are pretty much options to cook the fish, but that's not all. This time, I want to share another popular and crowd-pleasing dish made with torpedo scad, it's called CENCARU SUMBAT SAMBAL, or sambal stuffed torpedo scad.
We have two ways of making cencaru sumbat. The first is, the fish is stuffed with spicy sambal gravy and the other one of the fish is stuffed with coconut sambal, made with grated coconut. I have never tried the second way before, but if you're curious, you can google, there are plenty of delicious recipes of sambal kelapa stuffed torpedo scad available.
Alright, back to the main point, (sorry guys..I'm too excited to write this post since I hadn't blogging for quite some time 😅), this cencaru sumbat sambal if so delicious and easy to make, my hubby loves the dish very much!
Watch My Video For Visual Instructions Here 👇
I wrapped the fish with pandan leaves for additional fragrant aroma for my stuffed fish. My sambal is moderately spicy, since my hubby can't tolerate intensely spicy food. The dish is sooo good to be enjoyed with warm rice.
Enjoy!
SAMBAL STUFFED TORPEDO SCAD
Category : Lauk Pauk
Preparation Time : 15 minutes
Cooking Time : 20 minutes
Serving Size : 3
INGREDIENTS
Marinated fish :
3 torpedo scads
Salt to taste
1-1.5 teaspoons turmeric powder
Spicy Sambal :
4 shallots
1/2 onion
2 cloves garlic
1 inch galangal
2 cm ginger
2 cm shrimp paste (you can substitute with a small handful anchovies)
Water for blending
5 tablespoons dried chili paste (you can use 15 to 20 pieces red dried chilies - boiled, deseeded & blend)
1 pandan leaf (knotted)
Salt to taste
Sugar to taste
1/4 cup tamarind juice (mix 1/4 cup water with 1 teaspoon tamarind paste)
1/4 cup cooking oil
Other Ingredients :
Pandan leaves for wrapping
About 1/4 cup cooking oil for frying fish
INSTRUCTIONS
Marinated Fish :
Clean the fish thoroughly and remove the hard scutes (I have mentioned earlier how I remove it) Then, make a slit (like a pocket) on both sides of the back of the fish. Wash with lime water or tamarind juice to remove fishy smelling.
Pat dry the fish with kitchen papers.
Coat the fish evenly with turmeric powder and salt. Cover and set aside while you prepare the spicy sambal.
Spicy Sambal :
Blend onion, shallots, garlic, ginger, galangal and shrimp paste with some water to a smooth paste.
Heat up cooking oil in a frying pan/ a wok.
Once oil is hot, pour in blended spices and stir briefly over medium heat.
Add in dried red chili paste and knotted pandan leaf, stir and cook for 1 to 2 minutes.
Add in sugar and cook sambal until the oil is separating and the color changed to dark red.
Add in tamarind juice and season with salt to taste. Cook until sambal has thick consistency, about 5 to 8 minutes over medium heat while stirring occasionally.
Preparing Stuffed Fish :
When the sambal has cooled slightly (you don't want to burn your hand by touching the hot sambal), spoon some sambal into the slits. You may want to stuff more sambal but please do not overstuffing the fish, because some of it will leak out when you fry the fish later on.
Then, wrap each fish with pandan leaves to secure the filling. Use a toothpick or bamboo skewer cut into 3 to 4 inches long to secure the wrapping.
Frying Stuffed Fish :
Heat about 1/4 cup cooking oil in a non-stick flat frying pan.
Once oil is hot, put in stuffed fish and fry over medium heat until golden and crispy on both sides.
Dish out and serve immediately with warm rice and the rest of the spicy sambal. Enjoy!
2 cm belacan (boleh ganti dengan sejemput ikan bilis)
Air secukupnya untuk mengisar
5 sudu besar pes cili kering (atau 15-20 cili kering - rebus, buang biji & kisar halus)
1 helai daun pandan
Gula secukupnya
Garam secukupnya
1/4 cawan air asam jawa (campur 1/4 cawan air dengan 1 sudu teh pes asam jawa)
1/4 cawan minyak masak
Bahan Lain :
Daun pandan secukupnya
Anggaran 1/4 cawan minyak masak untuk menggoreng
CARA PENYEDIAAN
Perapan Ikan :
Siang bersih ikan dan buang kulit yang keras (saya dah jelaskan di atas caranya). Kemudian, hiris kedua sisi ikan bahagian atas menjadi seperti poket. Cuci bersih ikan dengan air kapur atau air asam jawa untuk menghilangkan bau hanyir.
Lap kering ikan tadi dengan kertas tisu dapur.
Lumur ikan dengan serbuk kunyit dan garam kemudian ketepikan dahulu sementara sediakan sambal.
Sambal :
Kisar halus bawang merah, halia, bawang putih, bawang besar, lengkuas dan belacan bersama air.
Panaskan minyak di dalam kuali, setelah panas, masukkan bahan kisar dan tumis sebentar.
Masukkan pes cili kering dan daun pandan dan tumis sebentar.
Masukkan gula secukupnya dan tumis lagi sehingga rempah garing dan pecah minyak.
Masukkan air asam jawa dan perasakan dengan garam secukupnya.
Tumis sehingga sambal pekat.
Menyumbat Ikan :
Setelah sambal agak sejuk, sumbat poket ikan dengan sambal secukupnya. Jangan sumbat terlalu banyak sebab takut lebihan sambal akan terkeluar sewaktu menggoreng ikan nanti.
Balut ikan dengan daun pandan secukupnya dan cucuk dengan pencungkil gigi atau lidi pencucuk yang telah dipotong sepanjang 3 ke 4 inci dan ditiriskan hujungnya supaya daun pandan tidak terbuka sewaktu menggoreng.
Menggoreng Ikan :
Panaskan anggaran 1/4 cawan minyak di dalam kuali leper anti lekat.
Setelah minyak panas, goreng ikan dengan api sederhana sehingga kedua-dua belah berwarna keemasan dan garing.
Angkat dan hidang sementara panas bersama nasi hangat dan baki sambal tadi. Selamat menjamu selera!
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