SMOKED CATFISH IN HOT COCONUT BROTH / MASAK LOMAK CILI API IKAN KELI SALAI

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

&

Good Day

Smoked CatFish In Hot Coconut Broth

What to cook for lunch??

Normal doubt.. simple answer...

Today, let us opt for an interesting recipe of this ancient dish.

This recipe may go with any type of fish actually.. 

BUT, 

as we are going to smoke/grill the fish, preferably the not too soft type fish with some fat content is preferred.

I believe that there are many type of edible catfish worldwide, that could be prepared as food in different ways.

This is one of way Malaysian serving catfish in a dish..

SMOKED  CATFISH IN HOT COCONUT BROTH

Ingredients:
4 medium size catfish - grilled/smoked the fish. Let them get burnt a bit, but remain soft on the inside. Coal fire would be great

10 birds eyes chillies - roughly ground

1 inch fresh turmeric - roughly ground

2 pc dried garcinia (asam gelugor)

1-2 ladles of concentrated coconut milk (fresh / boxed) - depends on how rich or thick you want d gravy to be

OPTION : You may add ;
10 pcs Averrhoa Bilimbi / Belimbing Besi - cut halves
(if you couldn't get d Bilimbi, sour mango will be perfect also)
OR
I couldn't get the Bilimbi, so I add in Tapioca shoots.

Method :
1. Boil tapioca shoots to soft & let drained. Set aside

2. Roughly ground the chillies & fresh turmeric
3. Heat 1tsp of cooking oil in a pot.
4. Add the grounded mixture & lightly saute’ them.
5. Add in concentrated coconut milk and cook it for another 5-7 minutes with a slow fire with constant stirring.
6. Cook for at least another 10 minutes. Add in dried garcinia.
7. Place the smoked catfish & tapioca shoots into the pot.
8. Season to taste.
9.Ready to be served.

MASAK LOMAK CILI API IKAN KELI SALAI
Bahan2 :
4 ekor ikan keli - disalai/dipanggang. Seeloknya biar garing di luar tetapi masih lembut di dalam. Enak disalai dengan bara arang.
10 biji cii api - ditumbuk kasar
1 inci kunyit hidup - ditumbuk kasar
1-2 santan pekat (santan segar/ kotak) - bergantung kpd kepekatan kuah yang diingini.
2 keping asam keping - kadang2 ogyep hiris halus asam keping, lebih banyak lebih sedap

PILIHAN: boleh ditambahkan ;
10 biji belimbing besi - dibelah 2
ATAU
ogyep letak pucuk ubi kerana tak ada belimbing besi.

Cara :
1. Rebus pucuk ubi sehingg lembut & ditoskan airnya. Ketepikan.
2. Tumbuk kasar cili api & kunyit hidup.
3. Panaskan 1 sk minyak masak di dalam periuk.
4. Tumis seketika bahan yang ditumbuk tadi.
5. Masukkan santan pekat. Kacau selalu dengan api perlahan untuk mengelakkan santan berkepala.
6. Masak seketika lebih kurang 8-10 minit. Masukkan asam keping.
7. Masukkan ikan salai & pucuk ubi. Biar menggelegak.
8. Sesuaikan rasa dengan garam & gula.
9. Sedia untuk dihidangkan.

Walllaaaa.... 

sangat sedap dimakan dengan nasi panas2..

Apalagi kalau ada sambal belacan..

Aduhhh... Ngencesss sudah...

LET US CHA-CHA- CHA AGAIN

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

&

Good Day

Dessert for d day is BUBUR CHA-CHA

Recently, I received questions from our friends out there about this Bubur Cha-Cha. They have no ideas about the main ingredients of this Bubur Cha-Cha, d dried cha-cha..

So, this is actually the dried Cha-Cha

You can buy this dried cha-cha from any supermarket in Malaysia.. Should anyone out there found very difficult to locate this main ingredients but still wants to try d recipe, u guys may email me & will try to buy & post to u guys..

Lets take a look at the recipe again. You may opt to go to my previous entry's HERE & HERE

However, I'll just copy & paste it right here..

Bubur Cha-Cha Recipe
Ingredients :
100g cha-cha dried cake /cha-cha kering
50g Purple Sweet Potato /Keledek ungu ( I couldn't get purple sweet potato, substituted with purple glutinous flour jelly)
50g Orange Sweet Potato / Keledek oren
50g Yellow Sweet Potato / Keledek kuning
80g  Yam
1 tbs   Sago (Tapioca pearls)
Purple glutinous flour jelly
100g   glutinous Flour
yam emulco
pintch of salt
2½ cup Boiling Water
 How to :  - Mix flour + yam emulco + salt to form a soft dough.
               - shape into your desired shape. I made small balls.
               - boil water. Drop in d balls. The balls are cooked, once floated.
               - sieved from heat & remove into bowl with cold water.
Coconut Milk Base
100ml water
500 ml thick coconut milk
1 cup sugar
3 bananas (peeled and diced)
2 pandanus leaves - knotted
Salt to taste
Method:
1. Boil d cha-cha dried cakes, until softened. Sieved from heat & remove into bowl with cold water. Set aside.
2. Boil sago separately, until translucent and cooked. Sieved from heat & remove into bowl with cold water. Set aside
3. Peel and cut all potatoes and yam into cubes or desired shapes. Steam, separately. Once softened, remove into bowl with cold water. Set aside.
4. Bring to boil d 1000ml of water to boil.
5.  Add in thick coconut milk, sugar, salt, pandan leaves and cook over low heat about 10–20 minutes.
6. Drain d yam, sweet potatoes, sago, purple jelly, & d cha-cha cake.7. Pour them into d coconut milk base and mix well. Salt to taste. 

8. Serve hot or cold, as you like.

Bubur cha-cha is my family's favorite. 

I just love the mixture of colors.

Actually, this time around, I wanted to mix in jack-fruits flesh in d recipe.. Unfortunately, i couldn't find it anywhere in d market.

I believe that the jack-fruit flesh will create a very attractive aroma to the Bubur cha-cha..

Bila nak guna, tak ada lah pulak.. Bila tak nak tu, banyak aje terjual di tepi jalan... frust betul..

ENJOY..

Do not forget to try out d recipe..

JALAN - JALAN CARI MAKAN KE MELAKA / FOOD TOUR TO MELAKA

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

&

Good Day

Other than Penang, Melaka is one of our favourite getaways. As Melaka is quite near to Klang Valley, it is always one of our weekend getaways options - be there for one night stay or even a day trip, depends on hubby's mood.. Agak2 rasa malas nak drive back, we will lodge in.. 

Melaka is another heaven of foods.. 

Determined to try o something new in Melaka, I did a bout of googling on 'makanan sedap di melaka / good food in malacca'. Macam-macam ada, of course.. asam pedas, ikan bakar & satay celup are top hits..

However, we are getting little tired of d same places & foods. 

Wanted to have something different.. google & google again...Finally, I shortlisted few places..

Let me introduce you to a very nice fluffy & crisp home-made roti canai place for breakfast..

The restaurant is called AWANG ROTI CANAI. 

A very old school restaurant.. We had difficulties to locate the place even with d help of our digital map.. 

Dok pi mai.. pi mai.. sepanjang Jalan Bukit Beruang..

Tapi masih tak nampak kedai makan Abang Awang ni..

Mana taknya, kedainya tak bernama.. hehehe..

Kami redah aje, bila tengok banyak kereta dok parking kat tepi jalan..

This is d so called Restaurant Awang Roti Canai.. No signboard nor indication of roti canai or anything..

Once we r in d restaurant, then only we saw d name on d price/menu board... so, confirmed... we were at d right place..

Tak sure yang mana satu Abang Awang... Look at d very traditional stove use..

Perut dah lapar..

I ordered Roti Telor Bawang...     Kids & hubby ordered Roti Canai

BIG WOW.. 

aren't they looked so crispy??

You can opt to have d roti canai with plain curry

BUT..

they have more.. 

Fish head OR Fish Flesh OR Fish Tail Curry.. all with different prices of course..

They even have Sambal Sotong (just like my Soaked Squid)

The combination of roti canai, curry & d sambal was so perfect.. we definitely will repeat our trip to this Awang Roti Canai..

Dah habis pun makan roti canainya...

So, lepas ni.. sape2 nak gi cari Awang Roti Canai ni.. senang aje..

D landmark is Sek Keb Bukit Beruang..

Located @ km7 of Jalan Bukit Beruang.. Adjacent to d Sek Keb Bukit Beruang..

No designated parking area.. just park your car by d roadside.. 

Restoran Abang Awang ni buka 6 days/week.. cuti hari Isnin sahaja ya.. Jangan pulak tersalah redah nanti..

NEXT...

Nak lunch kat mana??

Where about to lunch??

Lets try your luck @ Restoran Asam Pedas Selera Kampung

from google.. 

Located @ business centre next to Mahkota Parade.. opposite d Dataran Pahlawan

Look for Jalan PM3..

Full address is G2, Jalan PM3, Plaza Mahkota Square, 75000 Bandar Hilir Melaka, Malacca..

What do they have.. Varities of menu.. amongst are..

Udang Galah Masak Lomak Cili Api / Fresh Water Prawn 

Grilled Fish

so on.. & so forth..

                       Not to forget, d Asam Pedas..                      & Ketam Masak Lomak Cili Api

Antara lauk-pauk yang kami makan secara berhidang..

My personal opinion, I shud say that their Masak Lomak Cili Api is d best compared to their Asam Pedas..

Big thumbs up to their Masak Lemak Cili Api.. the Asam Pedas is not bad also..

Wonder where do they source those big udang galah..

NEXT...

Can u imagine having a refreshing drink during a hot-day after a long drive.. 

An ice-cold-coconut-shake-

Those who have been to Klebang, Malacca.. definitely need no introduction to Klebang Original Coconut Shake..

from google.. nak tunjuk ice-cream kat atas shake tu.. (i miss this shot la)

WHERE..??

Jalan Klebang Besar (next to Caltex),
Operation hours : Sat-Thurs 12:30pm - 6:30pm

          Fri 2pm - 6:30pm

You definitely can't miss d place..

The landmark is.. Traffic jam... & Long que....

Just look @ d long que for ta-pao / take away..

there u r... almost done..

The combination of Coconut water + flesh + ice-cream + ice = milkiness of d Klebang Original Coconut Shake..

SAMBAL TUMIS SOTONG KEMBANG

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

&

Good Day

Are U guys out there in dilemma of what to cook for lunch??

Same here.. I m definitely blanked early this morning..

BUT

Worried no more... Let me give you an idea.. Check this out..

Apa ni..?? What is this..?

This is Sotong Kembang / Sotong Rendam... OR Soaked Squid..

SAMBAL TUMIS SOTONG KEMBANG

Those who r familiar with Asian cuisine, definitely need no introduction to SAMBAL..

Those who r not, SAMBAL is actually a chilly based paste.. It is a mixture of mainly dried chillies, garlic & shallots.

So now, let us check it out this signature Malay recipe. This dish is simply savory.

SAMBAL TUMIS SOTONG KEMBANG / 
SOAKED SQUID IN SAUTEED CHILLI PASTE

Bahan2 / Ingredients:

2 sotong kembang - dibersih & dipotong /

- 2 soaked squids ~ wash and cut into desired size

15-20 cili kering - direndam dlm air panas /

- 15-20 dried chillies - soaked in hot water

1 sb belacan / 

- 1 tbs shrimp paste

6 bawang kecil / 

- 6 shallots

2 bawang putih / 

- 2 garlics

1/2 sk asam jawa /

- 1/2 tsp  tamarind paste

1 cwn air /

- 1 cup water

1 bawang kuning- dihiris bulat / 

- 1 yellow onion - cut into rings

garam & gula secukup rasa / 

- salt & sugar to taste

Cara2 / Method :

1. Kisar halus cili kering, bawang kecil & bawang putih.
In a food processor, mix & blend dried chillies, shallots & garlics to a paste.

2. Panaskan minyak di dalam kuali. Tumiskan bahan2 kisar tadi.
Heat oil in a deep wok. Add in the blended paste.

3. Tumis sehingga pecah minyak. Masukkan bawang kuning yang dihiris tadi. Gaul sebati
 Sauté until oil floats on top. Add in the yellow onion and mix well.

4. Sementara itu, sebatikan air & asam jawa. Tapiskan air asam jawa ke dalam  tumisan cili. 
Meanwhile, mix water and tamarind paste. Sieve the tamarind water into the saute paste. Bring it to boil.

5. Masukkan sotong kembang. Masak sehingga sedikit pekat. 
Add in the soaked squid.Cook until the gravy thickens. 

6 Sesuaikan rasa dengan garam & gula. 
Season with salt and sugar.

 

It is best to serve this sambal with plain white rice..

It will be a great combo for Nasi Lemak as well.

I m definitely going to have it with my wheat germ bread..sob..sob..sob..

Semoga resepi di atas dapat memberi sedikit idea kepada teman2 di luar sana tentang apa yang nak dimasak untuk hari ini.. esok.. lusa..

Bare in mind ya... squid is high in cholesterol..

So, have it moderately..

ROSES CUPPIES

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

&

Good Day

N3 yang telah sekian lama tertunggak..

These Roses Cuppies were made somewhere b4 d Hari Raya Aidilfitri. That time I was so bz with cookies, cakes & etc.. & was totally forgot about these roses cuppies

Jom layan...

They were pink velvet cupcakes.

Surely sorry that I didn't manage to snap the inner looks of the cupcake.

The cuppies were part of Birthday's favor in party packs.