Crispy Ikan Billis With Sweet and Sour Sauce

Crispy Ikan Billis With Sweet and Sour Sauce.jpg
Ingredients
80-100 g ikan billis – washed , pat dry with kitchen paper towel

Sliced thinly Ingredients
3 fresh green chilli
3 fresh red chilli
1 big red onion
2 clove garlic

Sauce Ingredients
1 packet Dancing Chef Sweet and Sour Sauce
2 tsp light soy sauce
1 tsp kicap manis
Salt to taste
1 tsp sugar
1/2 tsp black pepper
Water (optional)

Method
1) Heat enough oil in a wok and deep fry ikan billis till crispy, drain well and set aside.
2) Heat 1 tbsp  butter in a wok till hot, add in slice ingredients and saute till soft and fragrant. Add sauce ingredients and stir to mix well and bring to a low simmer.
3) Add in Ikan Billis and toss briefly to well combined with the sauce.  Transfer to serving plate and serve hot.

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Nasi Lemak Cookies With Coconut Cream

Nasi Lemak Cookies.jpg

Nasi Lemak Cookies 1.jpg

Nasi Lemak Cookies 2.jpg

Ingredients
120 g unsalted butter
40 g icing sugar
60 ml Coconut cream

1 tbsp Ikan Billis powder (pan fry ikan billis till crisp and grind to powder, sieve it) or you can use Knorr Ikan Billis powder
3 1/2 tbsp Sambal Hae Bee Hiam/Sambal Nasi Lemak
1 large egg white

Dry Ingredients
130 g Rice flour
130 g Plain flour
1/4 tsp baking powder
1/2 tsp salt
(Sieve flours, salt and baking powder together – set aside)

3 tbsp fried peanuts

Fried Ikan Billis for garnishing

1 large egg yolk (mix with a bit of water) for glazing

Method
1) In a mixing bowl, add in flour mixture, ikan billis powder and peanuts, mix evenly and set aside.
2) Cream butter with icing sugar till light and fluffy, add in Sambal and beat it in. Add in egg white and incorporate till smooth mixture.
3) Add in the flour and coconut cream alternately ie flour >coconut cream>flour>coconut cream>flour. Mix till it becomes a dough. Do not overmix.
4) Shape them to your prefer sizes or 1/2 tbsp balls. Brush with egg yolk and place an Ikan Billis on top. Leave it to dry  and egg wash the second time.
5) Bake in pre heated oven 180 C for 15-18 minutes on medium shelf. Bake longer if want more crispier.
6) Cool on wire rack completely before storing in airtight container.

 

Ikan Billis Pumpkin Curry

Ikan Billis Pumpkin Curry.jpg

Ingredients
600-800 g pumpkin – remove seeds
100 g ikan billis – washed and drained
3 pieces kaffir leaves
1 tbsp tomato ketchup
Salt and sugar to taste
1 tsp Knorr Ikan Billis powder
100 ml water

Blended Ingredients
1 inch galangal
20 pieces dried chillies (soaked in hot water till soft)
1/2 inch turmeric
4 pieces candlenuts
1 medium red onion
8 shallots
4 cloves garlic
1/2 inch ginger
2 pieces kaffir leaves
50 ml water
1 tsp oil
3 stalks lemongrass

Method
1) Washed pumpkin and cut to your preferred sizes. Set aside.
2) Saute blended ingredients till almost dried, add in tomato ketchup and continue to saute till well mixed and colour changes to brown.
3) Add in ikan billis and stir to well mixed. Add in pumpkin and stir to well coated with the fried rempah. Add in water, ikan billis powder, kaffir leaves and bring to a boil. Lower heat and simmer till pumpkin is 1/2 cooked. Season with salt and sugar (optional), taste accordingly and adjust to your preference. Add more water if it is too dry.
4) Continue to simmer till pumpkin is just cooked.

Pumpkin Chicken Curry With Ikan Billis

Pumpkin Chicken Curry With Ikan Billis.jpg

Ingredients
3 Kampong Chicken legs – cut into bite size
300 g pumpkin – cut into big chunks with skin
50 g ikan billis – washed, drained and set aside
4 pieces – kaffir leave
1 tbsp tomato ketchup
Salt and sugar to taste
1/2 Chicken cube
Water

Blended Ingredients
15-20 dried chillies – soaked till soft
3 fresh red chillies
6 shallots
3 cloves garlic
3 stalks lemongrass
1 inch galangal
1 inch ginger
11/2 inch turmeric
4 candlenuts
50 ml water

Method
1) Season chicken with some salt and corn flour and set aside for 20-30 minutes.
2) Stir fry blended ingredients and tomato ketchup in a wok over low heat till fragrant and dried (no oil is needed). Its takes about 20-30 minutes, stirring occasionally.
3) Add kaffir leaves, ikan billis and chicken meat, stir to mix evenly, add chicken cube and enough water to cover the chicken. Simmer over low medium heat till chicken is 1/2 cooked. Add pumpkin and continue to cook till chicken is cooked through and pumpkin is soft.
4) Season with salt, sugar and taste accordingly. Adjust to your preference. Add more water if you want more gravy but must Not be too watery or runny.
5) Serve hot with rice or white bread.

Sambal Dried Shrimp Mee Goreng Topped With Crispy Ikan Billis

Sambal Mee Goreng.jpg

Ingredients
500 g yellow noodles
50 g small prawns – shelled
100 g meat (chicken/pork) sliced and season with salt and corn flour
5 fish ball – sliced
1 cup of cabbage – cut
1 cup bean sprouts
1 piece tau kua -deep fried and cut into cube
2 eggs – lightly beaten
1 Japanese cucumber – sliced
1 red chilli – sliced into strips
Crispy Ikan Billis
1 big onion – sliced into thick pieces
2 cloves garlic – minced
1 big tomato – quartered

Sauce Ingredients
11/2 tbsp Sambal Dried Shrimp
1 tsp Kicap Manis
1 tsp dark soy sauce
Salt to taste (optional)
100 ml chicken stock

Method
1) Heat oil in a wok and saute onion and garlic till onions turns transparent. Add eggs and scramble it for 1 minute. Add meat and stir fry till it changes colour. Then add prawns, fish ball and toss well for 30 seconds. Add cabbage, bean sprouts, tomato and stir fry for few seconds. Put in noodles and sauce ingredients, stir well with a pair of chopsticks until noodles are well combined with sauce. Cook for 3 minutes and add in tau kua, toss quickly to well mixed.
2) Dish out to serving plate and garnish with chilli strips and topped with crispy ikan Billis.

Sambal Ikan Billis and Peanuts

Sambal Ikan Billis.jpg                                                               Sambal Ikan Billis
Sambal Ikan Billis 3                                       1. Stir fry the paste till oil separates
Sambal Ikan Billis 2                                       2. Add seasoning, tamarind water, water and onion.
saute till onions become limp.
Sambal Ikan Billis 1                                        3. Add crispy Ikan Billis and toss briefly to well
incorporated

Sambal Peanuts and Ikan Billis.jpg

Ingredients
1 big onion – sliced
80 g split ikan billis – washed and fried till crispy, drained and set aside
150 g peanuts – fry with a bit of oil till crispy and set aside
50 ml water
Oil (used the oil for frying the ikan billis)

Seasoning
Salt to taste (ikan billis is salty, be careful )
100 sugar
1 tbsp tamarind paste (add with 2 tbsp water)
1 stalk lemon grass – bruised

Sambal Paste ingredients (Blended together)
30 g dried chilli – soaked in hot water till soft, remove seed
50 g garlics
1 big onion
150 g shallots (red/purple)
15 g belacan ( about 1 inch – toasted)
1 tbsp oil
50 ml water

Method
1) Heat oil in a wok and saute the blended ingredients and bruised lemongrass till aromatic  and oil separates (the paste turns darker).
2) Season with salt, sugar, tamarind water. Stir fry over low heat for 3-4 minutes. The colour of the sambal should turn a shade darker when seasoning is well incorporated. Add 3 tbsp water tp the sambal to thin up the paste, if it is too thick add more water. Stir to mix evenly.
3) Add sliced onions and cook until the onion limps. Lastly add the crispy ikan billis (I like the ikan billis crunchy) and peanuts, toss briefly to well coated for 1 minute. Remove from heat and serve with nasi lemak, rice etc.

***Please note that the Sambal Paste can be used to cook other dishes ie. prawns, chicken, sotong and petai. When the paste has cool completely,store in an air-tight container and keep frozen until needed.

Sambal Petai With Prawns/Sotong

Sambal Prawns with Petai Beans

 

Sambal Petai With Sotong & Prawns.jpg                               Sambal Petai With Sotong & Prawns

prawn-sambal-with-petai
Sambal Prawns and Petai.jpg

Ingredients
300 g petai (halves and blanched with boiling water for 2 minutes)
300 g prawns/3 sotong (washed and shelled. season with a salt & corn flour)
100 g ikan billis (deep fry till crispy)
1 tbsp tamarind paste (mixed with 100 ml water)
1 big onion – cut into rings (optional)
5 long beans – cut into 2 inch in lengthwise

Salt and sugar to taste

(Blanched petai in a pot of boiling water with salt & oil for 1 minute, drained and set aside).

Blended ingredients
15 dried chillies (soaked with hot water for 10 mintues)
4 chilli padi
5 shallots
3 cloves garlics
1/2 inch galangal
1/2 inch turmeric
1/2 inch ginger
1 tbsp belacan
3 buah keras

Method
1) Heat oil in a wok and saute blended ingredients till aromatic and oil until oil separates. Add in tamarind water, salt & sugar to taste, bring to a simmer over low heat for 2 minutes.
2) Add prawn,. stir-fry evenly for 2 minutes and add in blanched petai. Toss and stir-fry to well coated with the gravy for 1 minute. Transfer to serving plate and top with ring onions and crispy ikan billis.