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).

IKAN YU MASAK MASAM KUNYIT

sumber: google

Bahan-bahan diperlukan:
2 ekor ikan yu yang sederhana besar
2 sudu makan chili giling
3 ulas Bawang Merah ( ditumbuk halus)
2 ulas Bawang Putih ( ditumbuk halus )
1 inci Halia & Lengkuas ( ditumbuk halus )
2 sudu besar tepung kunyit
1 batang serai (dititik)
1 sudu kecil serbuk kari
1 keping asam gelugur
garanm & serbuk perisa



Cara menyediakan dan memasak:
Rebuskan ikan Yu selama 10 minit bagi membuangkan kulit ikan Yu yang ada berpasir sedikit.
Lepas itu basuhkan ikan tersebut dan potong ikut sesuka hati anda
Tumiskan bahan- bahan diatas bersama asam gelugur sampai naik bau.
Lepas itu masukkan serbuk kunyit & kari ..biarkan sekejap
Kemudian masukkan ikan dan sedikit air, pastikan air tidak terlampau banyak.
Lepas itu masukkan garam dan serbuk perisa.
Biarkan selama 10 minit dan biarkan kuahnya nampak pekat sedikit.
Selepas itu bolehlah di angkat dan dihidangkan bersama nasi putih yang panas...

MASALA BUTTER GARLIC SAUCE WITH SWEET SPICY SALAD

BAHAN PERAP 1:

7 keping ikan tenggiri
5 ulas bawang putih
2 sudu  besar sos tiram
sedikit garam

Perap ikan selama 3 jam atau lebih. Tanggalkan bahan perap dari ikan dan goreng separuh masak. Simpan lebihan bahan perap dengan bahan perap 2.


BAHAN PERAP 2:
10 ulas bawang merah
3 ulas bawang putih
2 sudu besar rempah masal ikan
garam secukup rasa
gula secukup rasa

Campurkan bahan perap 1 dengan bahan perap 2. Sapukan kedua2 belah kepingan ikan itu dan goreng dengan menggunakan sedikit sahaja minyak. Goreng hingga rempah masala dan bawang itu garing.

BUTTER GARLIC SAUCE:
Butter 3 sudu
Minyak 1 sudu
10 ulas bawang putih cincang
lemon secukup masam
sedikit gula
sedikit garam

SWEET SPICY SALAD
daun bawang diracik kasar
daun sup diracik kasar
4 cili besar merah
7 cili api merah
10 limau kasturi
1 sudu besar minyak zaitun
sos ikan secukup rasa
gula secukup rasa

BRAZILIAN STYLE FISH STEW

Ingredients:

1tsp paprika

1tsp cumin

2 cloves garlic, crushed

1 onion, chopped

1 red and 1 green pepper, deseeded and chopped

1tsp rapeseed oil

Juice 1 lime

2 x 300g packs Asda frozen Fish Pie Mix

400ml can reduced-fat coconut milk

400g can chopped tomatoes in juice

Watercress salad and crusty bread, to serve (optional)

Method:

Fry the paprika, cumin, garlic, onion and peppers, in the oil over a medium heat, for 2-3 mins.

Stir in the lime juice and frozen fish pie mix, then the coconut milk and tomatoes. Simmer for 20 mins or until the fish is cooked througbh.

Serve with the salad and bread on the side (optional).

IKAN PARI MASAK LEMAK DAUN CEKUR

sumber: google

Bahan-bahan diperlukan:
sepotong ikan pari ( klu beli kat kedai yang dah siap dipotong ) kalau nak guna ikan keli pun boleh....
4 biji bawang merah kecil
2 biji bawang putih
segenggam cili padi ( klu tak nak pedas kurangkan )
segenggam isi cekur ( dibersihkan )
1 inci belacan
garam & perasa secukupnya.
santan ( guna 1 biji kelapa )

Cara menyediakan dan memasak:
goreng bawang merah, bawang putih, cili padi dan belacan dengan menggunakan sedikit minyak ( bawang tidak perlu di hiris sebab nak ditumbuk. Cili padi perlu dihiris sedikit supaya tidak meletup-letup semasa digoreng.)
tumbuk bahan yang digoreng tadi.
gorengkan ikan pari dan ketepikan.
campurkan bahan ditumbuk tadi kedalam santan bersama ikan pari yang telah digoreng tadi. kemudian masakkan diatas api. kacau jangan sampai pecah minyak.
tambahkan garam dan perasa secukupnya. masukkan juga daun cekur yang dimayang tadi.
bila dah masak hidangkan....