Sour spicy fish (ikan asin pedas)

Ingedients :

• 250 grams of salted fish jambal / cork, cut the size of 2 cm x 2 cm
• 3 red chilies, sliced thin menyerong
• 4 pieces of red onion, thinly sliced
• 1 orange juice, take the water
• 3 tablespoons oil

Directions :
1. Flush salted fish jambal / cork with boiling water, leave until cold, then wash, Drain.
2. Heat the oil in many of the fires are, and enter the salted fish was fried until cooked, lift, Drain.
3. Heat oil in recipes, and enter the onion, stir-fry until fragrant.

Read More »

Gulai Kepala Ikan (Fish Head Curry)

Ingredients:

• 1 (850g) Fish Head, cut into 2-4 pieces
• 2 tbsp Desiccated coconut, roasted, pounded
• 3 tbsp Oil
• 1 stalk Lemon grass, bruised
• 1 Pandan leaf, torn, knotted
• 750 cc Coconut milk from 1 coconut
• 5 Carambolas, halves
• 10 Salam leaves or bay leaves as substitute
• Lime juice and salt

Spices (ground):

• 10 Dried red chilies
• 1/2 tbsp Chopped turmeric
• 1/2 tbsp Chopped ginger
• 7 Shallots
• 3 cloves Garlic
• 1 tbsp Coriander, roasted
• 1/2 tsp Cumin, roasted
• 1/4 Aniseed, roasted
• 1 tsp Peppercorns, roasted
• 1 tbsp Dried Carambola
• Salt

Method :

1. Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
2. Drain, then rub the fish head with pounded coconut.
3. Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
4. Allow to simmer.
5. Add fish head and carambolas, and bring to the boil.
6. Stir from time to time, then add salam leaves.
7. Simmer until the fish is cooked and the gravy is a little oily.
8. Serve hot.

Note : If there are no dried carambolas available, use 1/2 teaspoon tamarind juice.

Read More »

Rissole/Risoles, Indonesian Savoury Eggrolls

Risoles is one of popular appetizers in Indonesia. It looks similar with spring rolls but the how to make it is a little bit different. Also the taste. The name Risoles is borrowed over from the traditional Portuguese rissole. A rissole is a small croquette, enclosed in pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with sweet or savoury ingredients, most often minced meat or fish, and is served as an entrée, dessert or side dish.

Ingredients:

For Risoles skin

• 150 g all purpose flour
• 1 egg
• 200 ml milk, or a little bit more depend how thick the mixture
• Salt to taste

For filling

150 g minced beef/chicken 2 medium or 3 small potatoes, cut into small cubes 2 carrots, cut into small cubes 1 onion, peeled and sliced 2 cloves of garlic, peeled and sliced 1 stalk of celery, chopped 1 stalk of spring onion, chopped - (optional) 1 tablespoon of flour, mixed with a little of water 1/2 teaspoon of pepper salt to taste or 1/2 block beef seasoning mixture/beef bouillon (Maggi or Knorr block) sugar to adjust the taste 1 cup of water

For dipping

1 egg

Bread crumbs

Instructions:

1. Make the skin: take a bowl then combine the flour, salt and egg. Gradually add the milk whisk them to make a smooth texture. When it's done, heat up non-stick pan. Take about 2 tablespoons of the mixture, pour to the pan and make it thin (just like how you make crepes). Cook it with low heat. When the edge of the skin is dry and you can peel off easily, it means it is cooked. Set aside.

2. Filling: heat up the wok, then sauté the onion and garlic until fragrant. Add the meat and mix them well for few minutes. Then add carrots, pepper, salt, celery and 1 cup of water. Cover. When the carrots are half-cook, add the potatoes. Continue cooking until they are tender and add 1 tablespoon of flour mixed with water to make the filling thicker. You can add a little of sugar to adjust the taste.

3. Make the rissole: take one rissole’s skin then add the filling in the bottom. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Repeat until all the skins are finished.

4. Prepare the dipping: dip the rissoles into beaten egg then coat them with bread crumbs. Deep fry them with low heat, set aside and use the tissue paper to absorb the oil.

5. Serve with fresh green bird's eyes chillies or chilli sauce.

Read More »