Asam Pedas Rebus Nenas

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This is another version of Asam Pedas - the healthier version, I would say as no oil is being used to prepare it. Other than pineapples, you can also use other vegetables like brinjals or ladies fingers. But to me, pineapples are the best.

The sweetness of the pineapples created an amazing balance with the spiciness of the chillies. You'll have a complete hot, sweet & sourish taste in this one special dish. This time around, I've used the Tilapia fish, but any other white meat fish ( like tenggiri, kerisi, siakap, merah etc ) can do the job as well.

Asam Pedas Rebus Nenas
Source : My Mom




Ingredients

1 Tilapia fish
1 tbsp chilli paste
1 cm fresh tumeric
4 shallots
1 garlic
1 cm3 belacan
1 in galanghal, bruised
1/2 pineapple, cut into pieces
8 - 10 pcs kesum leaves
1 pc asam keping
Enough water


How To

1. Pound the shallots, garlic, tumeric & belacan together & mix with the chilli paste.

2. In a pot, combine the chilli paste with water & other ingredients, including the pineapple cuts.

3. Add salt & sugar to taste.

4. Serve with white rice.

Steamed Sea Bass With Taucu

I am dedicating this week as the Food Week coz it's all about food that I'm gonna blog about. I have a few recipes & restaurant's reviews stored in my database which will finally make their entry in Red Scoot On The Block.......yeeee haaaaaa !

Since I'll be tremendously busy this week with 400++ valves to quote, I guess it's the best time to finally published all those old entries deposits. At least I wont be feeling that bad for abandoning this blog for one whole week.

My first recipe for the week would be a old family recipe of mine. It is such a simple recipe yet so tasty that you yourself wont understand how a simple recipe can turned out to be very outstanding. I'll name this dish as Steamed Sea Bass With Taucu.

Ingredients

500 gm of Sea Bass (siakap)
4 shallots, thinly sliced
2 red chillies, sliced
( can swap with cili padi for a more powerful impact)
1 in ginger, cut to small pieces
3 tbsp taucu
1 sprig spring onion, cut into 2 cm length
1 tsp sugar


How To

- Make 2-3 diagonal slice along both sides of the fish.
- Combine all ingredients (except spring onions) in a bowl.
- Put 1/4 of the mixed ingredients on a shallow baking dish.
- Then, place the fish on top of those ingredients.
- Put the remaining ingredients evenly on the fish.
- Steam under high heat for a good 20 minutes.
- Sprinkle the spring onions & steam for another 1 min.
- Ready to serve.



Notes

1. Other than Sea Bass, other white meat fish like Tenggiri & Kerisi are a good substitute/
2. The key for a perfect steamed fish lies on the fish itself - it's important that the fish is fresh.

So, am I right? It is super duper easy !

Thai Style Steamed Siakap

Cooked this for dinner last nite. While on my bike, I suddenly had the craving for a steamed fish. So, I made a detour to Tesco right away in a quest for a steamed fish. This is a very simple recipe which requires less than half an hour of both preparation & cooking time. And yet the result is just marvelous.

This time, I'm gonna present my recipe in a "Step by Step" manner. Was a bit rajin last nite to snap the pics while cooking. So, here we go......

The fish, that is siakap (sea bass)

The basic ingredients

The must-have sauces ( these particular ones, akak import dari Bangkok lagi nih !)

Fry the lemon grass, cili padi, garlics, galangal & lime leaves for a while

Add in the onions & fry till fragrant

Add 1 - 2 cups of plain water, 1 tbsp fish sauce, 1 1/2 tbsp lime sauce & 1 tbsp sugar

Put in the fish & cover the pan. Cook for 5 minutes under medium fire. Turn over the fish & cook for another 5 minutes.

Add in the vegetables, if desired. In my case, I've used mushrooms & celeries. Cook till the vegetables are soft.

Voila ! Bon Apetit !

Fish + Mango Salad

Prepared this over last weekend but was too busy to upload the recipe here. It's a very simple yet delicious dish. A dish which has all the taste in it - sweet, sour & hot.

Well, here's the recipe to those who would like to try it out :


Ingredients
1 fish, grilled
1 green mango (about a size of fist), shred
1 onion, sliced finely
4 - 5 cili padi, sliced
1 tsp fish sauce
1 kasturi lime
Sugar to taste


How To
- De-boned the fish & shred into small pieces
- Mix all ingredients together
- Squeeze the juice from the kasturi lime
- Add sugar if it's too sour
- Do not add salt as the fish sauce is already salty

Ikan Keli Goreng Tempoyak

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This time I’m gonna share with you readers the dish that I’ve tried today. The original recipe (which I got from MyRecipe website) is using the kembung fish but since there are some catfish in my freezer ( and didnt fancy kembung that much), I’ve decided to divert a lil bit from the recipe. Anyway, catfish and tempoyak is quite a good combination, I would say.

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Ok then, here’s the recipe :

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4 cat fish

2 pcs bunga kantan, cut into 4

2 stalks lemon grass, smashed

1 bombay onion – sliced

1 pc tumeric leaf

1/2 cup of peeled petai seeds
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Spices (ground)

2 garlics

20 bird’s eye chilies

1 cm tumeric

2 tbsp tempoyak
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How To

- Mix the fish with tumeric powder & salt – deep fry (but not too dry).

- Heat oil & fry the spices & lemon grass till fragrant.

- Put in the petai seeds & bunga kantan.

- Then, put in 1 cup of plain water & wait till it simmers.

- Add the fish, salt & sugar to taste.

- Finally put in the tumeric leaf & onion.

- If you dont like it to be too dry, add more water to your likings.
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