Anchovies in Honey Lemon Sauce

Ikan Bilis in Honey Lemon Sauce

Yesterday’s message from Daily Reminder : ” You think you are strong? Try lifting up your blanket at fajr time! “.  Indeed the hardest thing to do simply because it occurs at a time of rest and deep sleep. You need all the strength that you have to wake up and perform your fajr prayer. Here in Kuwait, our current Fajr prayer is about 3:51 am and by the time Ramadhan starts fajr will be at 3:12am…masyaallah! May Allah give us strength to perform our prayers  regularly, punctually & timely without any miss, insyaallah.

Talking about Ramadhan that is coming soon, I would like to share a simple recipe that is great for sahur. This achovies have a sweet, sour and spicy taste that will definitely  improves your appetite during sahur.

Ingredient :

  • 250g anchovies (ikan bilis)
  • 1 cup tapioca flour
  • 4 dried chilies – cut into 1″ pieces
  • 6 small Thai chilies – smashed
  • 1 yellow onion – thinly sliced
  • Juice from 2 lemons
  • 3 tbsp honey
  • 2 tbsp water – if required
  • 1 tbsp fish sauce
  • 1 tbsp sesame seed oil
  • peanuts
  • sesame seeds
  • curry leaves

Method :

  1. Wash the anchovies and pat dry with kitchen towel. Mix the anchovies with the tapioca flour. Shake the excess flour and fry the anchovies till golden. Set aside.
  2. Heat up the sesame seed oil in a heavy base pan. Fry the dried chilies, small Thai chilies, onion and curry leaves for few minutes. Add the lemon juice, fish sauce, water and honey. Cook till the sauce thicken. Add fried anchovies, peanuts and sesame seeds. Mix well. Ready to serve.
Advertisements

Masak Lemak Cili api Pucuk Paku

Masak lemak cili api pucuk paku

Assalamualaikum, just got back from Malaysia 2 days ago visiting my mum. Eventhough I was there for only 4 days, I am really happy and puas dapat tengok dia in person… really miss her! Insyaallah we’ll meet again this coming July.  Anyway, with regards to today’s recipe… you guess it right… I brought back some pucuk paku among other stuff from Malaysia because my other half really loves gulai pucuk paku ni he he he. Last night banyak betul my other half makan, so… berbaloi lah kena gelak kat semua org kat KL tu bila dia tengok I packed pucuk paku into my luggage! So, this is the recipe…

Bahan:

  • 2 ikat Pucuk Paku (ikatan kecil)
  • 1 cawan santan cair
  • 1 cawan santan pekat
  • 1 serai – ketuk
  • ikan bilis
  • 3 ulas bawang merah *
  • 5 cili api (boleh tambah kalau nak pedas) *
  • 1/2 inci kunyit *
  • garam/gula
  • asam keping

Cara:

  • Asing kan pucuk paku dari batang dan bersihkan. Tos.
  • Mesin bahan bertanda *.
  • Masukkan kesemua bahan kecuali santan pekat dalam periuk dan masak hingga mendidih.
  • Masukkan santan pekat dan masak hingga mendidih.

Rendang Hati

Rendang Hati

Hati (beef liver) from qurban baru2 ni still there in the freezer…I keep on thinking of how can I finish it off coz dah lama sangat kat dalam tu. So, since I was a bit “rajin” yesterday, I decided to make rendang out of it. This morning I made pulut kuning to couple with the rendang…but Sofea and Jessy still makan the pulut with serunding and sugar…hmmm typical Kelantanese!

Ingredient :-

  • I kg hati lembu
  • 4 lemongrass
  • 1/2 ” galangal (lengkuas)
  • 1″ ginger
  • 2 onions
  • 6 cloves garlic
  • 10 dried chilies
  • 10 small thai chilies
  • 1 tbsp fennel seeds
  • 1 tsp cummin
  • 1 tbsp coriander seeds
  • 250 ml coconut milk
  • 1 tumeric leaf (daun kunyit) – rough chopped
  • 6 kaffir leaves (daun limau purut) – rough chopped
  • 1 asam keping
  • 1 tbsp kerisik
  • sugar and salt to taste

Method :-

Grind the coriander, fennel and cummin. Soak dried chillies in hot water until soft. Place soaked dried chilies, small thai chillies, onion, garlic, galangal, ginger and lemongrass into a blender. Blend to a paste.
Heat a heavy based pan. Add oil and then fry the paste until fragrant. Add the ground coriander, fennel and cummin and cook for 3 to 4 minutes, stirring continuously. Add hati (beef liver); cook over a medium heat until the liver is 1/2 cooked. Stir in salt, sugar, coconut milk, kerisik, asam keping, tumeric leaf and kaffir leaves. Bring to a boil, lower the heat, and simmer until most of the liquid has gone and the liver is cooked (about 1 hour).

Laksa Kelate dan Laksam

Salam and selamat petang…, just got back from picking my daugthter from her club activity. So glad that it is Thursday evening which means….weekend is here. Hari ni dah ketandusan idea untuk masak, fikir punya fikir, at last decided to make Laksa Kelate and Laksam. Recipe for this homemade Laksa and Laksam I got it from my friend Zue, thanks a lot for sharing. Kuah Laksa ni pulak is recipe that I got from my sister in law.

Laksa Kelate & Laksam

Bahan2 utk:

Laksam:

  • 2 cawan tepung beras
  • 3 cawan air suam

Laksa:

  • 200 g tepung beras
  • 50 g tepung kanji
  • 1/2 tsp garam
  • 200 ml air mendidih (I used 225ml)

Kuah Laksa:

  • 1 kg ikan – rebus & ambil isi *
  • 10 ulas bawang merah*
  • 1 ulas bawang putih*
  • 1/2″ halia*
  • 30 biji lada hitam*
  • 1 kg santan
  • asam keping, gula dan garam

Cara:

Laksam : Bancuh tepung beras dan air suam hingga sebati. Sapu minyak pada tudung periuk dan letakkan dlm kukusan selama 2 min, kemudian tuang 1/4 cawan adunan keatas tudung periuk tadi dan kukus selama 4-5 min. Angkat and gulung. Ulang process hingga adunan habis.

Laksa : Satukan kedua2 tepung dan garam, kacau agar semuanya bercampur. Masukkan air dan kacau dengan senduk kayu hingga sebati. Bila adunan agak2 suam, kepal dan masukkan ke dalam acuan muruku dan pusing ke dalam air mendidih yang di campur sedikit minyak. Bila timbul, angkat dan tos.

Kuah Laksa : Blend kesemua bahan yg bertanda* hingga hancur, masukkan dalam periuk, masuk santan, gula dan garam secukup rasa. Kacau hingga mendidih. Angkat dan hidangkan dengan ulam.