IKAN GORENG CABE IJO

Bahan-bahan
1 kg ikan alu2 segar di potong, lalu goreng kering
Bumbu kasar ;
5 buah tomat hijau iris kasar
4 batang daun bawang uk kecil
2 ruas sereh geprek
4 lbr daun salam potong kasar
Bumbu halus ;
4 butir bawang putih
5 butir bawang merah uk besar
30 cabe keriting hijau

Langkah:
Tumis bumbu halus dgn api besar masukan bumbu kasar,aduk aduk tambahkan sedikit air
Tambahkan gula,garam dan penyedap rasa tnggu sbentar sampai air dlm bumbu 

CHATTINED FRY FISH

Ingredients of Chettinad Fish Fry
500 gm fish
salt as required
2 teaspoon gram flour (besan)
1 cloves garlic
1 teaspoon cumin seeds
1 1/2 teaspoon coriander powder
4 tablespoon vegetable oil
1 1/2 tablespoon rice flour
4 onion shallot
1 1/2 teaspoon fennel seeds
1 1/2 teaspoon red chilli powder

For Garnishing
2 tomato

How to make Chettinad Fish Fry
Step 1
Cut fish in pieces and wash them properly under running water in a sieve and keep aside.

Step 2
Grind together chopped onion, garlic, ginger, fennel seeds, cumin seeds, red chili powder and coriander powder well to form a thick paste. Transfer this to a small bowl and mix well with salt. Now take the fish pieces and one by one, spread this paste on it's surface evenly. Keep aside for marination.

Step 3
Now, heat oil in a pan over medium flame. Once hot enough, add these fish pieces in it and fry till they turn crisp and golden brown from all the sides. Keep flipping the sides in between.

Step 4
Once the fish pieces are well fried, keep them on the paper towel layers in a large plate to soak up the extra oil. Serve hot with tomato and onion slices on the sides. 

SWEET AND SPICY BRAISED POTATOS (Maeun-gamjajorim)

I

INGREDIENTS
4 yellow potatoes (medium size)
4 tbsp soy sauce
3 tbsp brown sugar
1/2 tspn red pepper flakes
1.5 tbsp rice wine
1 tbsp oil (for sautéing)
3 garlic cloves (minced)
3 green onions stalks
1 to 1.5 cups of water
honey (to taste)
black pepper (to taste)
2 tspn sesame oil
1 tspn sesame seeds (optional)


INSTRUCTIONS
Peel and cube the potatoes into roughly 2 cm pieces. Slice the green onion stalks into 1 cm pieces. Stir together 1/2 cup of water, soy sauce, rice wine, sugar and chilli flakes.
Heat the oil in a pan over medium-high heat. Add the minced garlic and half of the green onions, sautéing until fragrant, roughly 30 seconds. Add the potatoes and sauté for 1 minute. Stir in the soy sauce mixture and bring to a boil, followed by turning the heat down to a low simmer. Cover partially and cook for 10 minutes stirring occasionally. If all the water has been absorbed, add 1/2 a cup more, to avoid drying out the potatoes during this stage.
Remove the cover, add another 1/2 cup of water and increase the heat to medium-high, cooking for another 10 minutes or until the water is absorbed. Test if the potato is done cooking by inserting a fork—if it splits the potato easily, it is ready, if you meet a lot of resistance in the center, cook for a tad longer and test again. Season to your liking and add honey if you feel the potatoes need to be sweeter and water if they are too dry.
Drizzle on sesame oil and the remaining green onions, followed by removing from heat and serving with sesame seeds sprinkled on top.
NOTES
1/2 tspn of chilli pepper flakes will only add a little heat (in the opinion of a person who doesn’t regularly eat spicy foods), but nothing too overwhelming, adjust to your liking.
Chill in fridge until cold if you are planning to serve as banchans (mini-appetizers).

SWEET AND SPICY BRAISED POTATOS (Maeun-gamja-jorim)

I

INGREDIENTS
4 yellow potatoes (medium size)
4 tbsp soy sauce
3 tbsp brown sugar
1/2 tspn red pepper flakes
1.5 tbsp rice wine
1 tbsp oil (for sautéing)
3 garlic cloves (minced)
3 green onions stalks
1 to 1.5 cups of water
honey (to taste)
black pepper (to taste)
2 tspn sesame oil
1 tspn sesame seeds (optional)


INSTRUCTIONS
Peel and cube the potatoes into roughly 2 cm pieces. Slice the green onion stalks into 1 cm pieces. Stir together 1/2 cup of water, soy sauce, rice wine, sugar and chilli flakes.
Heat the oil in a pan over medium-high heat. Add the minced garlic and half of the green onions, sautéing until fragrant, roughly 30 seconds. Add the potatoes and sauté for 1 minute. Stir in the soy sauce mixture and bring to a boil, followed by turning the heat down to a low simmer. Cover partially and cook for 10 minutes stirring occasionally. If all the water has been absorbed, add 1/2 a cup more, to avoid drying out the potatoes during this stage.
Remove the cover, add another 1/2 cup of water and increase the heat to medium-high, cooking for another 10 minutes or until the water is absorbed. Test if the potato is done cooking by inserting a fork—if it splits the potato easily, it is ready, if you meet a lot of resistance in the center, cook for a tad longer and test again. Season to your liking and add honey if you feel the potatoes need to be sweeter and water if they are too dry.
Drizzle on sesame oil and the remaining green onions, followed by removing from heat and serving with sesame seeds sprinkled on top.
NOTES
1/2 tspn of chilli pepper flakes will only add a little heat (in the opinion of a person who doesn’t regularly eat spicy foods), but nothing too overwhelming, adjust to your liking.
Chill in fridge until cold if you are planning to serve as banchans (mini-appetizers).