My Homemade Fish Balls

Recipe form Wanita magazine 1994!!!

It was quite a long time ago that Cik Ngah want to make fish balls, as they are hard to find a Muslim made fish balls in the market. Use to buy the IBU brand, but they are difficult to find these days.

Cik Ngah remember that Cik Ngah do keep the recipe from magazine cut out. So Cik Ngah open my previous compiled recipes -  using file with dividers! Under divider seafood, Cik Ngah found the recipe.

From old fashion compiling Cik Ngah had transferred the recipe to soft copy using Words. Then Cik Ngah was introduced to this new way of keeping the recipe on line - blogging! Then this blog came to life!!! So this blog is actually the 3rd generation compiled recipes from Cik Ngah!

Cik Ngah did Google for the recipe on the Internet and mixing with the recipe in the file, Cik Ngah came up with this recipe and did my very first homemade fish balls..And they turn out good! So here is the recipe;

Ingredients;

500gm Spanish Mackerel (Tenggiri) fillet
1/2 teaspoon ground white pepper
1/4 teaspoon ground black pepper

The balls in the ice , the fish dough....

1 1/4 teaspoons rock salt/sea salt
1/2 teaspoons caster sugar
3 tablespoons corn flour
3 teaspoons tapioca flour
1/4 teaspoon bicarbonate soda
(All measurements are to be leveled)
60 ml cold water
Ice cubes

Methods;

1. Dry blend the mackerel fillet and transfer to a mixing bowl.
2. For the fillet, you can buy frozen mackerel cuts, remove the bone as well as the skin.
3. In a blender put all the rest of the ingredients except ice cubes and blend well. Or mixed them in a bowl whisk until well combined and salt and sugar is dissolved.
4. Pour the mixture to the fillet and mixed well until it form a dough.



The balls floating in the boiling water...

5. In a bowl pour 1 cup of water and a little salt, mixed well and add ice cubes.
6. Form the dough into a ball and make sure your hands are wet for smoother surface fish balls.
7. Put the balls in the bowl of ice. Repeat making fish balls with the rest of the dough. You might has to wash your hands a few times when forming the balls get a little difficult due to its stickiness.
8. Let the balls remain in the ice for 1 - 2 hours for the balls to be a bit more harden.(Optional)
9. Boiled the fish balls and they are ready when they float.
10. You can also then fry the balls to make them last longer.

TIPS;

1. With this basic fish balls recipe, you can try flavouring them with spring onion, celery, curry etc..
2. For easier mincing or blending the fillet, remove the skin.

My Favourite Dadih Susu

My Dadih - Blueberry, Strawberry, Orange & Capuchino....

After experimenting with a few Dadih recipes on the net, Cik Ngah concludes that this recipe is the easiest and the most delicious one. Cik Ngah did about 4 batches of Dadih to come to the conclusion!

My Dadih - 
Strawberry, Capuchino & Blueberry...

Hubby likes Dadih, that is why Cik Ngah was so eager and very much interested to find the right recipe. Let see the recipe;

Ingredients;


1 packet of Nestle Coffemate (450g)
1 packet of agar2 powder (Cik Ngah used Nona Brand)

1 tin of Evaporated Milk + 1 tin of plain water (Ideal or F&N)

1 litre of Fresh Milk  (Plain or Flavoured)

2 litres plain water

2 cups of sugar (1 1/4 cups if using Flavoured milk)

1/4 teaspoon salt

1 tablespoon lime juice *optional

The ingredients.....

Emulco (flavour + colouring) of your choice (if using plain milk) 

Methods:

1. Mix all ingredients in a pot except emulco and whisk until well combined
2. Heat the mixture until boiling, stirring all the way to prevent craddle.
3. Turn of the heat at the first sign of boiling and continue stirring for a little while.
4. Add your favourite emulco and stir until well combined 
5. Pour the milk mixture in your preferred container, leave to cool before refrigerating.

Whisk well until well combined....

TIPS :

1. Put spoons or saddle  in the milk mixture while heating it to avoid the mixture from spilling over.
2. Use the milk carton to measure the water.
3. For those who does not flavour milk, replace the milk with plain water of the same amount

My Lemak Asam Pedas Ayam Kampung

Cik Ngah nak masak simple lunch, satu dish with protein and veggies in it. So masa dok shopping barang rumah, teringat ada ayam kampung dlm fridge kat rumah tu...Ternampak pes tumis asam pedas Maggi, dtg idea nak try buat asam pedas ayam kampung.

Hasilnya? sedap! Cuma next time Cik Ngah akan tambah pes cili utk tambah pedas!

Bahan-bahannya;
1/2 ekor Ayam kampung buang kulit dan potong kecil-kecil
5-7 biji kacang bendi
7-8 biji tomato ceri dibelah dua
1 batang serai
Sedikit daun kesum

1 sudu teh bawang putih cincang

3 sudu teh bawang merah cincang
1 sudu besar pes cili kering (optional)
1/2 sudu teh serbuk lada hitam
1 pek rempah tumis Asam Pedas Maggi
2 keping asam keping (atau air asam jawa)
400 ml santan cair.
(Cik Ngah guna 1/2 kotak santan kara + 400ml air)
1 kiub stok ayam Maggi tanpa MSG
Garam & Gula secukup rasa
Minyak utk menumis

Cara-caranya;

1. Tumis bawang putih, bawang merah, lada hitam dan pes cili kering sehingga naik bau.Tambah pes asam pedas, serai yg dah diketuk,  tumis dan kacau rata.
2. Masukkan santan, ayam kampung, daun kesum dan asam keping. Masak sehingga mendidih dan sehingga ayam masak.
3. Seterusnya masukkan kacang bendi dan buah tomato ceri, kiub stok ayam dan sedikit gula.
4. Rasa dan jika perlu tambah garam secukup rasa. Tutup api, sedia utk dihidang.