IKAN TENGGIRI MASAK CUKA

Hari ini nak share sikit resipi Ikan Tenggiri Masak Cuka yang sangat simple tetapi sangatlah sedap ini. Memang pembuka selera especially kalau dinikmati dengan nasi putih yang panas-panas baru dimasak.  Memang terbaek.  Also kalau kita rasa tak sedap badan atau tekak rasa nak makan benda-benda yang masam. eloklah dibuat masakan ini.  Gerenti celik biji mata punyer!

Saya sudah try resipi ini semalam dan memang berpuas hati dengan hasilnya, sampaikan suami pun tak habis-habis puji sedap katenya.  So apa lagi, jom kita tengok bahan & cara penyediaannya yang sangat mudah ni.  Bahan-bahannya pun cukup simple dan senang didapati - mesti ada didapur kita punyer le....Jom kita masak ni untuk lunch hari ni....Jom!

Resipi Ikan Tenggiri Masak Cuka

Resipi oleh AtieJumaat

Bahan

• Ikan tenggiri 3 keping
• Cuka 1/2 cawan
• Air 1 cawan
• Biji sawi 1 sudu besar
• Gula Perang & Garam secukup rasa

Bahan Tumis

• Lada merah 2 tangkai (dibelah dua)
• Lada hijau 2 tangkai (dibelah dua)
• Cili padi 8 tangkai
• Bawang besar 1 biji dihiris nipis
• Bawang kecil 4 biji dibelah 2
• Bawang putih 3 biji dihiris nipis

Cara Penyediaannya

1. Lumur ikan dengan serbuk kunyit dan garam.  Goreng garing dan angkat.  Ketepikan.
2. Panaskan minyak.  Tumis bahan tumis hingga layu.
3. Masukkan air 1 cawan, cuka dan ikan dan biji sawi tadi dan biar masak reneh.
4. Tambah gula dan garam mengikut citarasa sendiri
5. Sekian dan selamat mencuba.
6. In Syaa Allah sedap.

ASAM PEDAS IKAN MERAH

Asam pedas is a sour-and-spicy stew popular in Malaysia and Indonesia.  Though its origins are not clear, this dish is closely associated with the Malays and Minangkabau communities in Peninsular Malaysia and Sumatra.

The main ingredients in this dish are usually fish and seafood such as ikan tenggiri(mackerel), ikan merah (red snapper) and ikan pari (stingray). Various vegetables are also added such as brinjals or eggplants, okra (sayur bendi) and tomatoes.

Unlike the Thai tom yam that gets its sourness from lime juice, the sour taste of asam pedas comes from tamarind juice extracted from tamarind pulp (asam jawa).  This is then cooked with chillies and other spices to create a hot, sour and spicy stew.

The cooking method for this dish also differs from the northern and southern states of Peninsular Malaysia.  In the south, the ingredients are first sauteed to release the aromatic flavours of the herbs and spices.  The most popular asam pedas dish in the south is from Melaka, which I would like to share here with you.  This asam pedas Melaka recipe I am sharing is from Chef  Mohd Shokri from the cook book "Lost Recipes of Malaysia" as I see some similarities with how I cook this awesome spicy Asam Pedas dish. 

Ingredients

• 500g stingray, cleaned and cut (I used ikan merah)
• 3 tbsp cooking oil
• 6 onions, smashed/pound
• 3 cloves garlic, smashed/pound
• 30g ginger, smashed/pound
• 20g shrimp paste (add this to the dried chillie paste)
• 100g dried chillies
• 700ml water
• 1 stalk lemongrass (serai), smashed
• 2 tbsp tamarind juice
• 7 okra - (bendi)
• 2 ripe tomatoes (I add this) - cut into halves
• 1 bunch polygonum leaves (daun kesum)
• 1 torch ginger bud (bunga kantan)
• Salt to taste

Method

To prepare the chillie paste:

Boil the dried chillies (which has been cut into small pieces) for about 20 minutes until soft.  Drain, then grind in a blender with a little water until fine.  Put aside.

To cook the dish

1. Heat the oil in a pan on medium heat.
2. Saute the pounded onions, garlic and ginger until aromatic
3. Add the chillie paste (with shrimp paste added to it) and fry until the oil separates.
4. Next, add the lemongrass, water, tamarind juice and stingray.  Season with salt. 
5. Finally add the okra (bendi) and tomatoes, polygonum leaves and the torch ginger bud.
6. Cook until sauce thickens.
7. Serve hot.  

AWESOME FISH CUTLETS

This is a truly fantastic fish cutlets recipe by Sapna Anand found in her innovative book, New Indian Kitchen. I only need to look at the cover first and I knew it surely is a good cook book and  I am so pleased that I have bought this book at one of the MPH outlets.  Having tried this recipe twice and each time we have been very happy with them and has become our favourite.  I would now like to share with you this wonderful recipe which Sapna Anand says, belongs to her mum.  These fish cutlets makes a great filling in sandwiches or pita pockets, or be accompanied by vegetables and salads....Happy trying & happy cooking!

Ingredients

• 2 fresh mackerels (or ikan tenggiri)

• A pinch of turmeric powder

• Salt 

• 1/2 cup water 

• I large or 2 medium-sized potatoes

• 1 stalk curry leaves

• 1 tbsp coriander leaves, finely chopped

• 2 inches ginger, peeled and minced

• 1 tsp freshly ground black pepper

• Salt

• 1 cup breadcrumbs

• 2 eggs

• 3 tbsp water

• Vegetable oil for shallow frying

Directions

1. Boil potatoes, then peel, mash and set aside.  Scale and remove the innards and head of the fish.  In a shallow pan, cook the fish with half a cup of water, salt and turmeric powder for about 5 minutes with the lid on.  Discard liquids.
2. Flake the cooked fish into a large bowl, picking out any bones.  Add then  mashed potatoes, curry leaves, coriander leaves, minced ginger, black pepper and salt.  Mix to combine well and taste for seasoning.  Using your hands, shape them into golf ball-sized balls and flatter into circular discs.
3. Beat 2 eggs along with 3 tablespoons of water and a pinch of salt.  Dip cutlets into this egg mixture and then into the breadcrumbs to coat well.  Chill the cutlets for about 30-60 minutes and roll them again in breadcrumbs.  This gives an even and crispy crust when fried.  Heat oil and shall-fry them until golden brown.  Serve with lemon wedges.

FISH & CHIPS

Fish & Chips is a hot dish of English origin, consisting of a high-quality flaky white fish deep-fried in a thin, crispy batter served with deep fried chips.  It is a common take-away food.

As I was down with fever and sore throat, I just felt like having Fish & Chips last night for dinner and managed to make this good tasting, simple recipe of fish and chips dish for my husband and I.  We had this with some garden salad, served with lemon & sour cream.

If you feel like having one, try out this not only simple but very tasty recipe.

Ingredients

• 4 large potatoes, peeled and cut into strips

• 1 cup all purpose flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 cup milk

• 1 egg

• Enough oil for fying

• A few pieces fish fillets (of your choice) - I use Dory fish

Directions

1. Place potatoes in a medium-size bowl of cold water.  In a separate medium-sized mixing bowl, mix together flour, baking powder, salt, and pepper.  Stir in the milk and egg, stir until the mixture is smooth.  Let mixture stand for 20 minutes.
2. Preheat the oil in a large pot or electric skillet to 350 deg F (175 degrees C).
3. Fry the potatoes in the hot oil until they are tender.  Drain them on paper towels.
4. Dredge the fish in the batter, one piece at a time, and place them in the hot oil.  Fry until the fish is golden brown.  If necessary the heat to maintain the 350 deg F (175 deg C) temperature.  Drain well on paper towels.
5. Fry the potatoes again for 1 to 2 minutes for added crispness.