My Assam Pedas Ikan Tenggiri

Sebenarnya dah lama Cik Ngah nak letak resepi asam pedas Cik Ngah cuba ni. Bulan puasa hari tu (hemm dah nak raya haji pun!!), Cik Ngah ajak adik beradik berbuka puasa. Salah satu menu Hubby mintak, asam pedas! Selalu Cik Ngah guna rempah frozen Maharani Asam Pedas. Kali ni tak der dalam stock. Cik Ngah google jer dan ikut resepi yang bahannya ada kat rumah!!

Alhamdulillah jadilah mengikut selera kami semua...

Bahan2nya :

2 kepala ikan tenggiri, belah 2 so jadi 4 keping

Bahan kisar;
5 biji bawang merah (atau 1 biji bwg besar)

2 biji bawang putih

2 cm halia

2 cm kunyit hidup

1 cwn cili kering kisar

1-2 camca teh serbuk belacan Maggi

1 sudu besar lada hitam

1 tangkai daun kesum - daun sahaja

2 - 3 tangkai daun kesum

5-7 btg Kacang Bendi - yg kecik 2 tu

5-7 biji tomato ceri - belah 2

Air asam jawa (1 sudu makan asam jawa + 1 cwn air)

2 cwn air

1 kiub ikan bilis tanpa MSG

Garam + Gula melaka secukup rasa
Minyak utk menumis

Caranya :

1. Panaskan minyak dan tumis bahan kisar hingga garing dan masak. Penting utk bahan tumis menjadi garing supaya asam pedas lagi sedap!
2. Bila dah garing masukkan air asam jawa, daun kesum, kiub ikan bilis dan gula melaka. Air boleh tambah ikut kepekatan yg diingini!
3. Masak kuah hingga mendidih dan masukkan ikan dan masak sehingga ikan masak
4. Masukkan bendi, tomato dan garam secukup rasa.

My Corn & Prawn Fritters

My Corn & Prawn Fritters

This recipe Cik Ngah adapted from Best Wan AFC show, the chef is Chef Wan! Delicious fritters especially when having them while they are still hot and on rainy day, with a cup of black coffee! Heavans!

The original recipe is here: Chef Wan's. My recipe as follows.....

Ingredients;

with Thai Chilli Sauce.......

1/2 cup yellow Lentils (Toor Dal), rinsed clean
1 package (200g) of Cucur Bawang Adabi
1 cup Creamed Corn
1 cup fresh Prawns, shelled and de-veined
2 Eggs, beaten
1/2 cup peeled and sliced/cubed yellow onion
1/2 cup seeded and diced tomato
1 cup Bean Sprouts (Tauge), tailed if desired
1/2 cup sliced red chillies
1/2 sliced Garlic Chives (Ku Chai)
Vegetable oil for deep fying


Method;

1. Boil the yellow lentils in water for 10 minutes or until tender, then drain and place under running water to cool. Set aside to drain well.
2. Mix yellow Lentils, sliced Onion, Red Chili, Creamed Corn, Garlic Chives, Tomatoes, Egg, Bean Sprouts, Prawns into the Cucur Bawang Adabi flour. Mix batter well. Water can be added if the batter is hard. Batter should be easy to spoon and will not drip so easily from the spoon!
3. Rest the Mixture for 15 minutes.
4. Heat sufficient oil for deep-frying. Drop spoonfuls of batter into hot oil and deep fry until golden.
5. Drain on paper towels and serve warm with Peanut Sauce, or dipping sauce of your choice.