Salted Fish With Assorted Herb Leaves Curry aka Perut Ikan

Perut Ikan.jpg
Perut Ikan 1.jpg
Perut Ikan 2.jpg

Ingredients
3-4 pcs salted fish – soaked in hot water for 10 minutes, drained and set aside or perserved fish stomach
1/2 kg small prawns
1/2 kg fresh cockles – deshelled
1 tbsp Tamarind paste (3 tbsp water)
250 ml thick coconut milk
Salt, sugar to taste
3 tbsp oil
500-800 ml water

Herbs – shredded thinly
1 turmeric leaf
30-40 pcs daun kaduk
6 kaffir leaves
1 ginger flower
20 mint leaves
A cup of daun kesom

Blended Ingredients
2 stalks lemongrass
1 inch turmeric
1 inch galangal
10 shallots
4 cloves garlics
1 inch ginger
15-20 dried chillies – soaked in hot water
1 inch toasted belacan
1 tsp coriander powder
1 tbsp oil
50 ml water

Vegetables
2 small egg plant – cut into small strips
6 long beans – cut into 2 inch in lengthwise
1/2 pineapple – cut into strips
3 fresh red chillies – slit and cut into 2 inch

Method
1) Heat oil in a wok and saute blended ingredients till aromatic and oil separates. Add in salted fish/fish stomach and stir well with the paste.
2) Add in water, tamarind water and bring to a boil. Add in all the vegetables, simmer for 15 minutes. Add in coconut milk, prawns, chillies and herbs and simmer for another 15 minutes. Lastly add in cockles, stir to fix well and off heat.
3) Season with salt and sugar, taste accordingly and adjust to your preference.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

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Salted Fish With Pineapple, Prawns and Cockles Curry

Salted Fish.jpg

Salted Fish 1.jpg

Pienapple Prawns Curry

Pineapple Prawns Curry 1.jpg

Ingredients
1 kg medium prawns – shelled and left the tail intact
1 pineapple – sliced
8 long beans – cut into 3 inch in lengthwise
4 small  brinjal – cut into 3 inch in lengthwise and halves
1 big tomato – quartered
6 pieces salted fish bones (threadfin) soaked in hot water for 20 minutes
1 kg cockles (scalded in boiling water for 8-10 minuted, drained water and soaked in icy cold water – shelled and set aside) –  optional
2 sprigs curry leaves
3 pieces kaffir leaves
1 piece bay leave
5 small green chilli padi
1 tbsp tamarind paste (mixed with 250 ml water)
Salt and sugar to taste
250 ml coconut milk
1 tbsp tomato sauce

Blended Ingredients
10 shallots
4 cloves garlic
3 red chillies
4 red chilli padi
15-20 pieces dried chillies (soaked in hot water and cut)
1 inch galangal
1 inch ginger
1/2 inch turmeric
4 pieces candlenuts
11/2  tbsp fish curry powder
2 stalks lemongrass – white part
1/2 tbsp tsp oil
100 ml water

Method
1) Heat 3 tbsp oil in a wok and saute blended ingredients and tomato sauce till aromatic and oil separates. Add salted fish, brinjal, long beans, pineapple. Stir to combine with the rempah evenly and add tamarind water and bring to a boil, lower heat to medium low, covered and simmer for 5-8 minutes.
2) Add kaffir leaves, curry leaves, bay leave,  half of the coconut milk and continue to simmer till vegetables is soft.
3) Add prawns, tomato, green chilli padi and remaining coconut milk (add more water if gravy is too thick). Season with salt and sugar and continue to simmer till prawns is just cook. Add in cockles meat and stir to mix well.
4) Serve hot.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

 

 

Fried Sambal Rice With Ikan Kembong and Salted Fish

Fried Sambal Rice.jpg

Ingredients
2 cups cold rice
Crispy salted fish
2 garlics – sliced finely
3 shallots – sliced finely
2 tbsp sambal dried shrimp
2 fried ikan kembong – deboned and shredded
1 fried ikan kembong – deboned and set aside for garnishing
2 eggs – lightly beaten
Salt and pepper to taste
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp fish sauce
1 tsp chicken powder

Mixed Vegetables
2 long beans – sliced coarsely
1/2 sweet corns – remove kernels
1 bowl of kangkong

Method
1) Combined rice with shredded ikan kembong, light and dark soy sauce, fish sauce, salt and pepper. Mix well and set aside.
2) Heat oil in a non-stick wok, saute garlic and onions till fragrant. Add the eggs and stir fry till bubbles formed. Add sambal dried shrimp and fry till slightly dried or caramelized, add in the mixed vegetables and  the rice mixture and toss briefly for 2-3 minutes. Season with salt, chicken powder  and pepper. Toss well to combine rice with vegetables for 1-2 minutes.
3) Transfer to serving plate, top with crispy salted fish and ikan kembong.

Gulai Cockles, Prawns, Salted Fish with Long beans, Brinjals and Pineapples

gulai

Ingredients
4 pieces salted fish (bone/meat)
100 g medium prawns (shelled)
1 kg cockles (blanched in boiling water for 3 minutes and shelled)
1 small pineapple – sliced
100 g long beans – cut into 3 inch long
4-5 brinjals – cut into 3 inch long and halves
2 sprigs curry leaves
1 turmeric leaf – shredded coarsely
3 kaffir leaves
1 tomato – quartered
300 ml coconut milk
400 ml water
Salt, sugar to taste
2 pieces assam keping (optional)

Blended Ingredients
6 shallots
4 cloves garlics
5 red chillies
5 chilli padi
2 tbsp chilli paste
50 g  fresh fish curry paste (can get from Indian stall at the market)
3 candlenuts
2 stalks lemongrass
2 inch galangal
2 inch turmeric
1 tbsp oil
100 ml water

Method
1) Soak salted fish in hot water for 10 minutes, drained and set aside.
2) Heat 3 tbsp oil in a wok and saute blended ingredients and curry leaves till aromatic and oil separate. Add brinjal, long beans, pineapple and salted fish and assam keping.  Stir and mix evenly.
3) Add water, coconut milk and bring to a boil. Simmer over low medium heat for 15 minutes, stirring occasionally till brinjal is soft. Add prawns, tomatoes, kaffir leave and turmeric leaf.  Season with salt and sugar, taste accordingly and continue to simmer for 8 minutes.
4) Lastly add the cockles and stir to mix and combine evenly. Serve hot with white rice.

Steamed Claypot Rice With Salted Fish

claypot rice

Ingredients
21/2 cups white rice
1/2 cup glutinous rice
1/2 Kampong Chicken – washed and chop into bite size
1 bunch Hong Kong Choy Sim (washed and blanched in hot water with some salt and oil)
5 slices ginger
8 thin slices of salted thread-fin fish (Ikan Kurau) – deep fry till crispy
5 dried mushrooms(soaked in water till soft- squeeze dry and sliced)
enough water to cook rice
1 stalk spring onion – chopped
1 red chilli – sliced
Fried Crispy onions (retain the oil – to drizzle over the rice later)

Marinade sauce
1 tbsp sesame oil
3 tbsp light soy sauce
1 tbsp Hua Tiao Jiu
1 tbsp oyster sauce
2 tbsp dark soy sauce
1 tsp pepper
1 egg
2 tbsp ginger juice
1 tbsp corn flour

Drizzling Sauce
1 tbsp each – oyster and abalone
1 tbsp thick dark soy sauce
2 tbsp light soy sauce
2 tsp sesame oil

Method
1) Season chicken with marinade sauce and ginger for about 1 hour. Heat oil in a saucepan and fried chickens till opaque. Set aside.
2) Wash white rice and glutinous rice together. Put rice in a steamer and enough water to cover the rice. Steamed over rapidly boiling water for 15 minutes or more. Once water has evaporated, add the half cooked chicken and mushrooms on the rice. Covered and steamed for for 15 minutes till rice is cooked and chickens is tender.
3) Pour in the drizzling sauce, mix the rice with a chopstick to incorporated all the ingredients and sauce thoroughly. Transfer to a heated claypot, drizzle onion oil and top with crispy salted fish. Covered and cooked over low heat for 5 – 8 minutes. Serve hot with blanched choy sim at the side and top with spring onions, chillies and crispy shallots.