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Friday, August 29, 2014

Kerabu Kecambah/Salad

My third and final cuisine of Terengganu Peranakan -- the Kerabu Kecambah . The salad was very refreshing , rich with flavours, a suitable accompaniment with white rice or even Nasi Lemak !



Fish and coconut mix
120gm freshly grated white coconut
12g dried prawns ,soaked and pounded
50gm grilled white fish meat, flakes
1 small salted fish,grilled and pounded ,do not deep fry(optional)
A Peranakan Terengganu Salad, very refreshing with some spiciness !! I served along nasi lemak and it was  an amazing accompaniment :-)
1 stalk lemongrass,chopped finely
30gm young ginger,chopped finely
4 shallots, chopped finely

Dressing
15gm toasted shrimp paste,belacan
5 red fresh chillies,seeded and sliced
3 shallots,sliced
1 tbsp sugar
1-2 tbsp lime juice,base on personal preference
Salad
300gm beansprouts,blanced partially, I like it a  bit  crunchy
50gm green papaya,shredded
Mint leaves,for garnishing

Fish crackers for serving




To prepare fish and coconut mix : Heat wok over low heat ,when hot stir fry the ingredients together ,stirring continuously until fragrant and dry without browning.Set aside to cool.
To prepare dressing: Pound or blend together shrimp paste ,chillies and shallots to a paste.season to taste with sugar and lime juice.
To assemble : In a large mixing bowl , combine the bean sprouts, shredded papaya, 3 to 4 tbsp fish and coconut mix, 2 tbsp dressing (or more) before serving. Toss well and serve with fish crackers or use the crackers as a dish and place a spoonful onto it as a mini appertizer !
I ate it with nasi lemak ,and it was really a very refresing salad .
Note: Only mix and toss the required amount for serving. 

Other Terengganu Peranakan Recipes :
Ayam Pachok
Gulai Ikan Asam Pedas/Spicy Sourish Fish

Monday, August 25, 2014

Spicy Sourish Fish/Gulai Ikan Asam Pedas

As promised , my second peranakan Terengganu recipe , Spicy Sourish Fish !!


















1 whole  fish, can use red fish ,red snapper,Spanish mackerel
3 tamarind slices/assam keping
1 tbsp tamarind paste mixed with 3 tbsp hot water and strained
3-4 wild pepper leaves/daun kadok
3 sprigs polygonum/daun kesom
1 tbsp sugar
Salt to taste
6-7 sprigs water convolvulus
½ pineapple,cored and sliced (or use tin pineapple in sugar syrup)
1 torch ginger bud ,halved lengthwise

Spice paste to be blended
150gm shallots,peeled
3 cloves garlic,peeled
4 fresh red chillies
80-100gm dried chillies,soak in hot water for 20mins and then drained
2 slices galangal/lengkuas
2 stalks lemongrass/serai


Heat  4 to 5 tbsp oil and stir fry the spice paste until oil separates from the oil and aromatic.Add the pineapple,tamarind slices, torch ginger bud,tamarind juice and boil for a few minutes.Add in wild pepper leaves,polygonum,and season with salt and sugar.Add fish,bring to boil and simmer until fish cooks. Lastly add in kangkung and turn off the heat. The kangkung cooks fast therefore it will soften in the heat. Dish out and serve with white rice. Yummy Yum.



Other Terengganu Peranakan recipes :
Ayam Pachok
Kerabu Kecambah/Salad  (will be sharing the recipe soon)


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