Fillet Ikan Dori Goreng Rangup | Crispy Fried Dory Fish Fillet

Fillet Ikan Dori Goreng Rangup | Crispy Fried Dory Fish Fillet

   March 24, 2021       Lyn Alina

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My Hubby and I love to enjoy dishes cooked with dory fish fillet.

We've tried making dory fish fillet katsu before, to be eaten with my homemade Japanese curry, which I've posted the recipe previously.

Check out the recipe of my homemade version of Japanese curry here :

https://thelynalina.blogspot.com/2019/09/japanese-curry-with-homemade-curry-roux.html

When I was on diet, our favorite way of cooking the fish fillet was to grilled those lightly seasoned fillets and then eaten with caramelized Holland onion, fried with olive oil and boiled potatoes, carrot and broccoli.

It was a simple yet so yummy dish we inspired from watching a TV programmed (I forgot the name) a few years back.

The dish is actually made with cod fish, but we used dory fish fillet instead.

Cod fish has stronger flavor compared to the dory fish fillet, so you'll need to season the fish with some spices to make it more flavorful.

These fried dory fish fillet, made without egg and milk were a total hit in my home!

I seasoned the fish fillet with chopped curry leaves, pepper, garlic and salt. 

The fillets were cut into smaller pieces and then marinated for at least 30 minutes with the marinade batter.

Since I was not using milk in the batter, I used a mixture of corn flour and all purpose flour to make the batter.

The batter shouldn't be too thick or runny, so you might want to adjust it's consistency when adding the cold water.

I'm used to use cold water to make the batter each time I'm making fried fish fillet.

Cold water is said to make the fried fish fillet more crispy.

So, don't think too much and just follow the advice from the culinary experts!

Click to watch the video on how to make these crispy fried dory fish fillet below :

We loved the hint of curry flavor in our fried dory fish fillet.

Adding curry powder gives the dish a new twist and make it more delightful with refreshing aroma.

If you like intense curry flavor into your fried dory fish fillet, you can add curry powder into the marinade mixture as well.  

1 tablespoon added into the marinade batter is sufficient for this recipe.

We enjoyed our fried fillet with mayonnaise sprinkled with some chopped curry leaves.

If you like spicy, enjoy your fried fish fillet with chili sauce of Thai sauce.

The fried fish fillets are the crispiest when they're still hot, like crispy fried chicken and French fries.

Place the fried fish fillet in a well ventilated container and line the container with kitchen or baking papers to absorb excess oil when they're still warm.

This is important to maintain the crispiness of the fried fillet for a few hours before they turn soft.

So, if you're ready, let's get the nitty-gritty of the recipe.

Happy cooking!

Fillet Ikan Dori Goreng Rangup
(Crispy Fried Dory Fish Fillet)

Category :  Snack, Western

Preparation Time :  20 minutes

Marinade Time : 1 hour

Cooking Time : 15 minutes

Serving Size : 4

INGREDIENTS

Dory Fish Marinade :

2 pieces of dory fish fillet

2 cloves of garlic (finely chopped)

2 stalks of curry leaves (finely chopped)

1/3 cup of corn flour

2 tablespoons of all purpose flour

1/2 teaspoon of salt

1 teaspoon of coarse black pepper powder

Approximately 1 & 1/4 cup of cold water

Coating Mixture :

1/2 cup of corn flour

3 tablespoons of all purpose flour

3 tablespoons of rice flour

1 teaspoon of baking powder

Salt to taste

1 tablespoon of meat curry powder

Breadcrumbs as needed for coating

Other Ingredient :

Cooking oil for deep frying

METHODS

Dory Fish Marinade :

Cleanly washed dory fish fillet and pat dried.  Cut into your desired size.

In a large bowl, combine chopped garlic, chopped curry leaves, corn flour, all purpose flour, salt and coarse black pepper powder.  Mix well.

Add in cold water into dry mixture gradually while stirring.  Adjust water amount so that the batter is not too thick or thin.

Add in dory fish fillet pieces and mix to ensure the fillet pieces are completely soaked in the marinade mixture.

Cover the bowl with cling wrap and marinade for 30 minutes to 1 hour in the fridge.

Coating Mixture :

While waiting for the marinade to be ready, prepare the coating mixture.

In a shallow bowl or a large plate, combine all the ingredients and whisk well.  Set aside for later use.

COATING & FRYING THE DORY FISH FILLET PIECES

After 30 minutes or 1 hour (I marinated my fillet pieces for 30 minutes), remove from the fridge and give it a quick mix.

Take one piece of the fillet with a tong or chopstick and coat with coating mixture.  Place coated fillet on a plate or tray.  The fillet pieces can be stacked.  Repeat for the rest of the fillet pieces.

After that, heat a large amount of cooking oil in a frying pan.

While waiting for the oil to be hot enough, take one coated fillet pieces and dip into marinade mixture.  and coat with breadcrumbs.  Repeat until finish.  (To make coating process easier, place breadcrumbs in a shallow bowl or a plate).  Repeat for the rest of the fillet pieces.

Fry braided fillet pieces once the oil is hot enough over medium heat until golden.  Do not overcrowd the pan so that flipping process will be easier.  Flip to cook on the other side after 1 to 2 minutes to ensure even cooking.

Once the pieces are golden brown on all sides, place fried fillet pieces in a colander or kitchen papers to remove excess oil.

Serve immediately with your favorite dipping sauce!  Enjoy!

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Chicken Meatball Olio Aglio Spaghetti With Malaysian Flavors

Chicken Meatball Olio Aglio Spaghetti With Malaysian Flavors

   March 12, 2021       Lyn Alina

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Olio Aglio spaghetti, a type of fried spaghetti with a hint of spiciness from the chili flakes and black pepper with fragrant herbs aroma from fresh parsley and chopped garlic.

The spaghetti is usually cooked with seafoods and shellfish such as prawn and Malaysian clam, or called lala locally.

This spaghetti is light in flavors and no gravy like the other two types of spaghetti - Carbonara and Bolognese.

In this post, I'm going to share with you my version of Olio Aglio spaghetti, with Malaysian flavors.

Instead of adding chopped fresh parsley into the spaghetti, I used fresh curry leaves.

We seldom stock seafoods at our home, since we prefer chicken more.

So, in this recipe I used chicken meatballs with sausages.

You can make your homemade chicken meatballs if you have a food processor at home.

Chicken meatballs are easy to be made, and the best part is, you can season your meatballs with the seasonings of your choice!

I've shared my homemade chicken meatballs previously, to be cooked in thick curry.

Check out the recipe here:

https://thelynalina.blogspot.com/2020/08/homemade-chicken-meatballs-curry.html

I used readymade chicken meatballs for this recipe as I had ran out of chicken breasts at home.

To enrich the flavor of the spaghetti, I used chicken stock powder.

You can also use anchovies or beef stock powder if you like.

I love to add some colors to my Olio Aglio spaghetti, so, I added green and yellow capsicums.

Other than capsicums or bell peppers, you can use broccoli, cauliflower, corn, carrot, peas and mushrooms.

You can use almost any kind of mushroom into your spaghetti, but not Shitake mushroom!

It's stinky flavor will ruin the authentic flavor of the spaghetti.

Watch my video to get step-by-step tutorial on how to make the olio aglio spaghetti here:

Olio Aglio spaghetti is usually cooked with olive oil.

If you're unfamiliar with olive oil, it basically has two types -  extra virgin and regular (light or pure) olive oil.

The extra virgin olive oil is the unrefined oil that retained the true flavors of olive and has more minerals and vitamins.

It also has darker color compared to the regular olive oil.

This is the healthiest olive oil that you can find in the market, however, it is said to have lower smoke point, which means, you can't cook under high temperature if you're using extra virgin olive oil as it will burn quickly.

The second type of olive oil, which is the cheaper version - the regular olive oil is the refined version of olive oil.

Is has neutral flavor with lighter color.

It has less antioxidant and anti inflammatory agents due to less vitamins and minerals it contained compared to the extra virgin olive oil.

However, this type of olive oil has higher smoke point, making it possible to be use for any kind of cooking, like the other types of vegetable oil.

So, when the recipe calls for using olive oil, which type of olive oil do you normally use?

For me, you don't have to bother so much since it can be substituted for each other, just keep in mind of their differing smoke points and the flavors might be little different since the extra virgin one has natural sweetness and bitterness of the olive.

I love the flavor of the extra virgin olive oil, however, in this recipe, I used regular olive oil to make the flavor of my spaghetti more natural.

So, if you're ready, let's have a look on my easy version of chicken meatball Olio Aglio spaghetti.

Happy cooking!

Chicken Meatball Olio Aglio Spaghetti With Malaysian Flavors

Category : Western, Resepi Mee

Preparation Time : 5 minutes

Cooking Time : 25 minutes

Serving Size : 7 to 8 people

INGEDIENTS

1 packet of spaghetti

5 sausages - cut into bite size pieces

15 pieces of chicken meatballs

8 cloves of garlic - chopped

8 pieces of dried red chilies - cut into 2 cm pieces

2 stalks of curry leaves

1/2 green capsicum -  thinly sliced

1/2 yellow bell pepper - thinly sliced

1 tablespoon of chicken stock powder / 1 cube of chicken stock  * can use anchovies/beef stock powder/cube

1 tablespoon of chili flakes  *or more if you like spicy

Coarse black pepper powder as needed

Salt to taste

4 tablespoons of olive oil

Water as needed to boil spaghetti

1 tablespoon of olive oil to boil spaghetti

1 teaspoon of salt to boil spaghetti

INSTRUCTIONS

Bring water to boil in a large wok/pot.  Once boiled, add 1 teaspoon of salt and a tablespoon of olive oil.  Add in a packet of spaghetti.

Stir and simmer for about 8 to 10 minutes, until spaghetti is tender and chewy.  Then, drain the water.

Heat 4 tablespoons of olive oil in a wok.  Once hot, fry sausage pieces and chicken meatballs until light brown.  Remove and set aside.

Using the same oil, add in chopped garlic and stir fry for about 1 minutes, until fragrant.

Add in dried red chili pieces and curry leaves and stir fry until garlic are brownish over medium heat.

Add in sliced bell pepper and capsicum and give it a quick stir.

Then, add in chicken/anchovies/beef stock powder/cube and stir until well combined.

Add in the spaghetti, followed by chili flakes, coarse black pepper powder and fried sausages and chicken meatballs.  Stir and fry for a few minutes.

Lastly, season with salt. Give it a quick stir just to distribute salt evenly then turn off the heat.

Serve immediately.

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KFC's Style Potato Wedges

KFC's Style Potato Wedges

   November 08, 2019       Lyn Alina

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Who would not love potato wedges?
Even small children would beg their parents to buy one for them!

KFC has their signature cheesy potato wedges, with creamy cheese sauce and mayonnaise drizzle on top of the wedges.
Absolutely yummy.
Usually whenever I buy KFC cheesy wedges, I will request for extra cheese sauce.
The cheese sauce is tangy and flavorful.

But now we seldom bought fast foods, so I prepared almost everything from scratch, including these potato wedges.
I didn't make earlier plan to make potato wedges, and I did not have cheese at my home when I made it, so I made my homemade mayonnaise for the dipping sauce.
Next time, I will ensure I have cheddar cheese available when I make potato wedges.

Potato wedges is a versatile and blissful side dish and snack especially for the potato lovers.
You will never get bored with this one dish since you can prepare them into different versions and flavors with different dipping sauces.

I think I've tried making potato wedges before.
Since I did not know the proper technique of making my fries and potato wedges crispy with soft, creamier texture inside, I didn't parboil or soak my cut potatoes in ice water first.
So, my potato wedges and fries were not crispy and soggy.
After that, I've never made potato wedges.

It's been quite some time since I did my disastrous potato wedges.
I have no intent of making it again and it was not until I watched Grandpa in his famous channel of Grandpa Kitchen making potato wedges for the orphans.
His potato wedges looked so yummy that I can't resist the temptation.
I was eager to make my potato wedges experiment again after watching the channel.
Luckily a few days before I bought five medium sized Russet potatoes for making mashed potato.

Potato wedges comes in two versions - fried and baked.
Because I want to make it similar like the original KFC's potato wedges, I chose to fry my potato wedges.
Next time I'll try the baked version.

The basic marinade for potato wedges are black pepper, salt and flour.
However, we can add a little more spices and seasonings like chicken powder, coriander, onion and garlic powder, sesame, chili powder, paprika and a lot more to make our potato wedges more flavorful.
I like my potato wedges with the skin on for additional fiber it contained.

KFC's Style Potato Wedges

Course : Side

Serve : 3 to 4

3 Russet potatoes 

Salt for parboil and potato marinade

1 teaspoon of chicken powder

1 teaspoon of finely ground black pepper

1 teaspoon of onion powder

1 teaspoon of garlic powder

1/3 cup of all purpose flour

1/4 cup of corn flour

Oil for frying

Instructions:

1. Put a large pan or wok with water, chicken powder and salt on to boil.
2. Thoroughly clean the potatoes.  Cut the potatoes into chunky wedges.  Add to the pan of boiling water and parboil for 8 minutes.  Drain the potato in a colander and pat dry the potato wedges by using kitchen paper or clean cloth.
3. In a large bowl, mix in four, salt, black pepper, onion and garlic powder.
4. Pour in parboiled potato wedges into the flour mixture and mix well to coat the wedges with seasoned flour.  Marinade for 30 minutes.
5. Heat oil in a heavy bottom pan.  Make sure to put enough oil to totally cover the potato wedges when frying.
6. When the oil is hot, you may test  by dropping a little flour into it or dip a wooden spoon or chopstick into the preheated oil.  When the oil starts steadily bubbling, then it is hot enough for frying.
7. Fry at medium-high heat until golden.  Remember to not overcrowd the pan and try frying the wedges in several batches to ensure even frying.
8. Place the fried potato wedges onto kitchen papers to remove excess oil.
9. Serve with your favorite dipping.

MALAY VERSION

Bahan-bahan:

3 biji kentang Russet

Garam secukupnya untuk merebus dan memerap kentang

1 sudu teh serbuk pati ayam

1 sudu teh lada hitam tumbuk halus

1 sudu teh serbuk bawang

1 sudu teh serbuk bawang putih

1/3 cawan tepung gandum

1/4 cawan tepung jagung

Minyak secukupnya untuk menggoreng

Cara-cara:

1. Rebus air di dalam sebuah periuk.  Tambah garam dan serbuk pati ayam.
2. Basuh bersih kentang dan potong bentuk wedges.  Rebus kentang selama 8 minit.
3. Tapis kentang yang telah direubs sebentar menggunakan penapis dan keringkan kentang menggunakan tisu dapur atau tuala bersih.
4. Dalam mangkuk bersaiz besar, campurkan tepung, garam, lada hitam tumbuk, serbuk bawang dan serbuk bawang putih.  Gaul rata.
5. Masukkan kentang yang telah direbus ke dalam mangkuk berisi adunan tepung dan gaul rata supaya kentang bersalut tepung dengan sempurna.  Perap selama 30 minutes.
6. Panaskan minyak di dalam kuali.  Untuk menguji kalau minyak betul-betul panas, tabur sedikit tepung atau celup chopstick atau lidi kayu ke dalam minyak.  Kalau minyak berbuaih dengan sekata bermakna ianya telah cukup panas.  Pastikan minyak banyak supaya kentang terendam dalam minyak dengan sempurna sewaktu menggoreng.  
7. Goreng kentang sehingga garing dan keemasan.  Jangan goreng dalam kuantiti yang banyak sekaligus supaya kentang masak dengan sekata.
8. Hidang panas dengan pencicah kegemaran anda.

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Honey Butter Biscuits (Copycat Texas Chicken's)

Honey Butter Biscuits (Copycat Texas Chicken's)

   November 08, 2019       Lyn Alina

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We had Western dishes for our dinner today.
I made chicken chops with coleslaw, potato wedges and honey butter biscuits.
Actually, while preparing the sides for my chicken chops, I was initially plan to make plain pull apart buns to be eaten with the coleslaw.
But, having coleslaw with honey butter biscuits, like the one that available at Texas Chicken is also a good idea.
So, I went back and forth between making pull apart buns or honey butter biscuits - a fluffy, slightly sticky, sweet and buttery.
Both are delicious, but after much consideration, thinking that today I was in a bit rush so I was not in the mood to work with fermented dough which consider a time consuming work.
So, tonight I decided to make honey butter biscuits instead.
Preparing biscuits is much simpler and doesn't requires a lot of time to prepare and bake.

The best part is, this honey butter biscuits can be ready in just 30 minutes!

Since this is my first time making honey butter biscuits, I have to Google to get the recipe.
To make honey butter biscuits, you need to have buttermilk, or make the buttermilk on your own by mixing vinegar with milk.
Luckily I have vinegar in my fridge, for my red velvet cake project which is still pending to be accomplished.

Actually this biscuit is almost similar with scone, it is crunchy on the outside and fluffy with soft crumbles inside.
The shape is irregular, with shining honey butter glaze brushed on top of the biscuits.
You wouldn't need to roll or cut the dough, all you need to do is to roughly divide the dough into six or eight balls, if you prefer smaller size.
Then, shape the balls using your hand until they become round in shape, like a shape of rock.
For me, it's not enough to only having one of these yummy biscuits because it is so addictive!
These biscuits will definitely be regular at my home from now onward.

The biscuits were a total hit, they were scrumptiously delicious especially when eaten freshly baked from oven.
I would recommend to use a pure butter, but good quality margarine like Planta or Adela would work best for this recipe.

HONEY BUTTER BISCUITS (COPYCAT TEXAS CHICKEN'S)

Adapted from :asheescookbook

Course : Side

Cuisine : American

Yield : 6 to 8

2 cups of wheat/ all purpose flour

1/2 teaspoon of salt

2 tablespoons of sugar

4 teaspoons of baking powder

1/2 cup of butter 

Approximately 2/3 cup of milk

2 teaspoons of vinegar

For glaze:

1/4 cup of butter - melted

1/4 cup of honey

Instructions:

1. Preheat oven to 200℃.
2. In a bowl, mix flour, baking powder, salt and sugar with a wooden spatula.
3. Add in butter and work with your hand until it forms crumbles.
4. To make the buttermilk, mix vinegar and milk in a separate bowl and pour in the buttermilk into the flour mixture.  Mix well.
5. Knead until it forms a dough and divide into 6 to 8 portions to form medium size dough balls.
6. Place the balls on a baking pan layered with a baking sheet.
7. Brush dough balls with melted butter and bake for 10 to 15 minutes until golden.
8. Meanwhile, combine the remaining melted butter with honey and cook at a low heat until small bubbles start to form.
9. When the biscuits are ready, remove from oven and immediately brush each biscuit with honey butter mixture.

MALAY VERSION

Bahan-bahan:

2 cawan tepung gandum

1/2 sudu teh garam

2 sudu besar gula pasir

4 sudu teh baking powder

1/2 cawan mentega

Anggaran 2/3 cawan susu segar

2 sudu teh cuka

Topping:

1/4 cawan mentega - dicairkan

1/4 cawan madu

Cara-cara:

1. Panaskan oven pada suhu 200℃.
2. Dalam mangkuk saiz sederhana, campurkan tepung gandum, garam, gula dan baking powder.  Gaul sebati menggunakan senduk kayu.
3. Masukkan mentega dan ramas menggunakan tangan.
4. Sediakan buttermilk dengan mencampurkan susu segar dan cuka.
5. Tuang buttermilk ke dalam adunan tepung dan uli sehingga menjadi doh.
6. Bahagikan doh kepada 6 atau 8 bahagian dan bulat-bulatkan doh. (tak perlu bulatkan sehingga permukaan bebola menjadi licin, cukup sekadar berbentuk bulat kasar).
7. Susun doh bebola di atas dulang pembakar yang telah dilapik dengan kertas minyak dan bakar selama 10 ke 15 minit, atau sehingga biskut masak.
8. Sementara itu, sediakan toppingnya.  Panaskan mentega cair dan madu dan masak dengan api perlahan sehingga adunan berbuih.
9. Sebaik saja biskut masak, terus sapu topping di seluruh permukaan biskut.  Sedia dihidang.

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Easy Sweet Potato Crust Quiche

Easy Sweet Potato Crust Quiche

   September 19, 2019       Lyn Alina

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It's been quite some time since I've updated entry on egg-based breakfast idea.
Lately, our breakfast has been much simpler, since I've always make ahead of time most of our breakfast menu like waffles, steamed buns, buns, burger and so on.

I made quiche for our breakfast yesterday, with sweet potato as the crust.
I have three large sweet potato to finish, one of them is finished for making the crust of my quiche.
While making crust out of sweet potato usually required us to  boil and mash them first, before it is incorporated with flour to form a dough, then flatten and press onto the pie pan, this version of sweet potato crust is much simpler.
All you have to do is to thinly slice your peeled sweet potato, season with pepper, salt and olive oil and arrange at the base and the side of the pan.
Bake them until they are soft and begin to crisp.
So, on top of it's fuss-free preparation, this version of sweet potato crust is amazingly delicious, without additional flour.
So, it is gluten free version of quiche.

Quiche is a versatile English style breakfast and snack - it can be topped with savory or sweet filling.
The filling is usually made of egg custard - a mixture of egg, milk and salt.
If you're making quiche with sweet filling, additional sugar may need to be added in the egg custard.

I added three types of vegetables in my quiche - kernel corns, button mushrooms and pak choi, or Chinese cabbage.
You can use spinach, capsicum and meat in your filling, up to your creativity.
For additional cheesy and milky flavors, you can add shredded cheese in the egg custard and sprinkle some on top of the filling to intensified the cheesy flavor before the final baking process.

This quiche is perfect for breakfast, as it is loaded with protein, fibers and vitamins and it helps you to feel full longer.
It can be make ahead of time, refrigerated for up to few days.

The preparation consists of three processes - first is to prepare the sweet potato crust.
Roasting the sliced sweet potato in a pie pan takes at least 20 minutes to set.
So, in the meantime, you can start preparing the sauteed vegetables and egg custard.
It took approximately one hour to prepare this sweet potato crust quiche.
So, if you plan to freshly make your quiche for breakfast, be sure to prepare it at least one hour earlier before your breakfast time.

All I can say is, this quiche is absolutely comforting!
With the sweetness of the sweet potato, combine with milky, cheesy and savory taste of the filling is totally heaven.
Even when we eat the refrigerated leftover on the next day (and of course is reheated first), the taste is still delicious and fresh.

Let's get down to the nitty-gritty of making the quiche.

SWEET POTATO CRUST QUICHE

Course : Breakfast, Snack

Serve : 6

Making The Sweet Potato Crust

1 large sweet potato - peeled and thinly sliced

1/2 tablespoon of black pepper powder

1 teaspoon of salt

3 tablespoons of olive oil

Instructions:

Preheat oven to 210℃.

In a bowl, season sliced sweet potato with salt, black pepper powder and olive oil.

Grease pie pan with oil and arrange sliced sweet potato, overlapping heavily at the base.

Cut sliced sweet potato into two and arrange at the pan's side.

Bake for 20 minutes, until they are soft and begin to crisp.

Preparing The Filling

Sauteed Vegetables:

1/2 large onion - chopped

3 stalks of pak choi - chopped

5 button mushrooms - sliced

1/2 cup of kernel corns

salt to taste

1 tablespoon of olive oil

Heat oil in a pan.

Saute chopped onion until translucent, then add in pak choi's stalks, corns and mushrooms.

Cook for 2 minutes.

Lastly add in the leaves and season with salt.  Cook until the leaves wilt.

Let cool completely.

Egg Custard:

4 medium sized eggs

1/4 cup of milk

1/2 teaspoon of salt

1/2 teaspoon of black pepper powder

1/2 cup of shredded mozzarella/ cheddar cheese

In a bowl, whisk all the ingredients to combine.

Assembling The Quiche

When the sliced sweet potato is soft, remove from oven and spread the sauteed vegetables on top.

Pour in the egg custard and sprinkle more shredded cheese if desired.

Return back to oven and bake for another 25 to 30 minutes until eggs are set.

Cool for 2 to 3 minutes and serve immediately! 

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