Wednesday, July 16, 2008

Ikan Tongkol Curry

Ingredients :
400g ikan Tongkol (also known as ikan Kayu )
2 eggplants, quartered
2 pieces dried tamarind skin ( asam gelugor )

Grounded and combine :
6 shallots
2 cloves garlic
1cm piece galangal
1 stalk lemon grass
1 1/2 tbsp chilli paste
1 tbsp coriander powder
1/4 tsp ground black pepper
1/2 tsp ground cumin ( jintan putih )
1/4 cup thick coconut milk
1 cup thin coconut milk

For seasoning:
1/4 tsp salt or to taste
1 tsp sugar
1/2 tsp ikan bilis stock granules

How to cook :
1. Cut fish into 2cm-thick round slices. Season fish with salt and sprinkle sparingly with tapioca flour. Leave aside.

2. Heat oil in a wok until hot and fry fish for 2 to 3 minutes on each side. Dish out and set aside.

3. Heat wok with 3 tbsp oil and saute combined ground ingredients until fragrant. Pour in thin coconut milk and add dried tamarind skin pieces and egg plants. Bring to a boil.

4. Add in fish slices and thick coconut milk. Mix in seasoning and boil for 3 to 4 minutes. Dish out and serve hot with nasi dagang.

Thursday, July 3, 2008

Black Glutinous Rice Porridge (Bubur Pulut Hitam)




Ingredients :
300g black glutinous rice
5 litres water
100g castor sugar
100g palm sugar
75g dried longans, soak and rinsed
2–3 pandan leaves, knotted combine:
2 tbsp corn flour
3 tbsp water
thick milk from 1 coconut
1/2 tsp salt

How to cook :
Wash glutinous rice thoroughly and soak in water for several hours.

Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy.

When rice has reached the desired consistency, add dried longans and pandan leaves.

Add both types of sugar and simmer for a further 10–15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you’ll have difficulty cooking it.)

Add thickening to the glutinous rice and bring to a boil, then remove from heat.

Note :
Put two to three tablespoons of thick coconut milk into each bowl of black glutinous rice porridge.