Three Flavored Fish / Ikan Siakap Tiga Rasa

Three Flavored Fish / Ikan Siakap Tiga Rasa

https://youtu.be/IP6Riu6izKA

When I try out new dishes such as this Ikan Siakap Tiga Rasa, I usually look for the ones that have few ingredients but without compromising the taste. This recipe for Ikan Siakap Tiga Rasa (Three flavored fish) is one of them. The sweet and sour taste comes from the chili sauce and the hot, spicy taste comes from the bird’s eye chili.

This dish is best served when having company and the fish is eaten while it is still hot and crispy. This step-by-step recipe for Ikan Siakap Tiga Rasa is easy to do ... Try it!!!!

Three Flavored Fish / Ikan Siakap Tiga Rasa

Ingredients

1 Barramundi (Asian Sea Bass)

4 Bird’s eye chilies – sliced

2 cm ginger – chopped

2 garlic – sliced

2 tbsp chili sauce

2 tbsp oyster sauce

1 tbsp tomato sauce

Oil for deep frying

Sugar and salt to taste

Blend these ingredients until fine:

2 Bird’s eye chilies

6 red chilies

4 garlic

5 cm ginger

2 tomatoes

Directions

1. Prepare the fish as in the video, make that the fish is dry and cover the fish with corn starch. Heat the oil in a wok and fry the fish until brown and crispy. Remove and place it on a plate
2. Heat about ½ cup of oil. Sauté the garlic, when it’s slightly brown add in the blended ingredients and fry until fragrant and the oil appears on the surface
3. Add in the tomato, chili and oyster sauces. Cook until the gravy is thick. Add in salt and sugar to taste
4. Add in the sliced bird’s eye chilies and chopped ginger. Cook for another 5 minutes or so and pour the sauce on to the fish
5. Serve immediately

Pineapple, cucumber and carrot pickle / Acar Jelatah

https://youtu.be/huW3xJZNW7Q

Pineapple, cucumber and carrot pickle / Acar Jelatah is one of the popular side dishes and you can whip out this dish within minutes. Its sweet and sour taste is a perfect balance and great accompaniment for heavy, fattening dishes such as Lamb Briyani.

The vinegar is beneficial as research shows that vinegars contain antioxidants, which slow premature aging and reduce the risk of cancer, for example.

Pineapple, cucumber and carrot pickle

RECIPE - 4 servings

Ingredients

½ of the pineapple

1 cucumber

1 carrot

1 small-sized onion

2 red chilies

½ cup of vinegar

3 tablespoons sugar

Salt according to taste

Directions

Cut the pineapple in 6 or 8 wedges (depending on the size) and then slice

Cut the cucumber and carrot about 4/5 cm. Remove the core and julienne

Slice the onion and the chilies.

Place all the cut vegetables in a bowl and pour in the vinegar, sugar and salt to taste

Mix well and chill before serving

Fiddlehead Ferns Salad / Kerabu Pucuk Paku

Fiddlehead Ferns Salad / Kerabu Pucuk Paku

https://youtu.be/844C_mqUcZo

Fiddlehead Fern Salad or Kerabu Pucuk Paku is one of the popular side dishes. The ferns in the recipe is probably the most commonly consumed fern in Malaysia. The young fronds are stir-fried as a "vegetable" or used in salads.

Tips in choosing the ferns:

1. Choose small, firm Fiddleheads that have a bright jade color; avoid those with yellow or soft patches.
2. Use Fiddleheads as soon as possible; they can be refrigerated for up to two days, tightly wrapped in newspaper or plastic
3. Before using, wash them thoroughly

Fiddlehead Ferns Salad / Kerabu Pucuk Paku

RECIPE

Ingredients

100g Fiddlehead Ferns – pick only the shoots

100g bean sprouts – de-tailed

½ onion

4 bird’s eye chilies

1 red chili

1 tbsp toasted coconut paste (Kerisek)

2 limes – extract the juice

200g dried shrimps – soak

Sugar and salt according to taste

Directions

1. Pound the onion, red and the bird’s eye chilies, and the dried shrimps. Put the pounded ingredients in a plate and put aside
2. Blanch the bean sprouts, drain and put them in a plate
3. Blanch the ferns, drain and put them in a plate
4. In a bowl, place the ferns, bean sprouts, the pounded ingredients, the toasted coconut paste and the lime juice. Salt and sugar to taste
5. Mix well

Tomato Rice / Nasi Tomato

Malaysian Food -  Tomato Rice / Nasi Tomato

TOMATO RICE / NASI TOMATO

Tomato Rice (Nasi Tomato) is a popular and cheaper alternative to Biryani Rice during weddings and festivities. This dish is easy to make with less ingredients than the Biryani but the end result is rich and delicious. This Tomato Rice (Nasi Tomato) is usually accompanied with Spicy Tomato Chicken (Ayam masak merah) and Vegetable Dhall curry (Dalcar).

We usually make the Tomato Rice with Basmati or long grain rice. Having the right amount of water is crucial to make the rice nice and fluffy. My mom’s tip for the basmati rice is 1 rice: 1 ½ water so if you use 2 cups of rice then the liquid should be 3 cups. Remember to include the milk in the measurement or your rice will be soggy and clumpy.

The recipe in the video is for 3 servings

Malaysian Food - Spicy Tomato Chicken / Ayam Masak Merah

https://youtu.be/TZQd9jBvFBc

This Spicy Tomato Chicken / Ayam Masak Merah is a very versatile dish. It can be eaten with plain rice, or flavored rice such as biryani, buttered rice etc. but it is best accompanied with Tomato Rice.

There are many versions of Spicy Tomato Chicken / Ayam Masak Merah. This is one of the easy chicken recipes without the addition of spices like cloves, cardamoms and cinnamon and without using the coconut milk.

In this easy chicken recipe, I have added toasted garlic which gives it a nutty taste. Apart from its great taste, the garlic is also a healthy addition as it has a host of benefits  -  it can reduce blood pressure, improve cholesterol level, and may help prevent Alzheimer’s disease and dementia.

Spicy Tomato Chicken / Ayam Masak Merah

INGREDIENTS

½ chicken – cut into desired pieces and rubbed with salt and turmeric

1 lemon grass – bruised

2 bulbs of garlic

1 tablespoon of tomato puree

Salt and sugar to taste

¼ cup of oil

Blend until fine:

8 red chilies

½ tomato

2 shallots

1 garlic

6 cm ginger

DIRECTIONS

1. Fry the chicken pieces until they're browned. Drain and put aside
2. Toast the garlic in the skillet for about 5 minutes. When they're cooked,
3. peel off the skin
4. Heat 1/4 cup of oil and sauté the blended ingredients
5. Add in the lemon grass
6. Sauté until fragrant
7. Add in the fried chicken pieces. Mix well
8. Add in the tomato puree. Add in salt and sugar
9. Add in the toasted garlic. Add in about 1/4 cup of water. Simmer for another 10 minutes