Thai Steam Fish with Ginger

This is another favourite steam fish recipe I have. I have been keeping this recipe for the past two years after visited local Thai-Kelantanese restaurant near my house. In Malaysia we use preserved plum in our cooking, mostly sause related dish. Everytime I cook meat, I will add 1 piece preserved plum in my sauce. It will give sweet sour taste in the sauce, in this case I do not have to use lemon or sugar in my cooking. it will also reduce pungent taste in the sauce.

Recipe type : Main meal, lunch or dinner
Cuisine :Thai
Yield / Serves : 2
Prep time : 25 mins

Ingredients:
Item A
Sea bass or any white fish - 500 gms, scaled for spices to penetrate

Item B - Sauce
Soy sauce - 1 tbsp
Fish sauce - 1 tsp
Oyster - 1 tbsp
Sugar - 1 tsp
Sesame oil - 1/2 tsp
White paper - a dash
Preserved plum - 1 nos

Item C - Saute
Oil - 1 tbsp
Ginger - chopped, 6 tbsp
Garlic - chopped, 2 nos
Dried shitake mushroom - 4 nos, soak for an hour

Item D - Garnish
Chopped green and red chilies - 1 nos each
Scallion - chopped into 1-inch pieces


Method:
1. Steam Item A for 8 minutes in a high heat.
2. Heat oil on a pan. Add ginger and garlic, fry until brownish. Pour sauce on top of the steamed fish.  Add shopped shitake mushroom and leave for1 minutes.
3. Add Item C, stir until all ingredients blend and marry. Leave for about 5 minutes.
4. When its ready pour sauce on the steam fish. Garnish with chopped chillies and scallion.
5. Serve with hot rice.

Nasi lemak and squid sambal (Sambal sotong)

Last night I cooked nasi lemak and squid sambal and it was delicious.. been trying to look for a perfect sambal recipe but failed. After one experiment after another, I think I just nailed it this time. If you like it hot add more chili paste, it won't spoil the taste. Absolutely simple recipe and easy to make..you wont spend so much time in the kitchen.

SERVING SUGGESTION : Serve nasi lemak together with small chunks of cucumber, peanuts, fried dried anchovies and fried chicken or rendang chicken. Its better to serve your nasi lemak and sambal in a banana leave! The aroma of banana leaves will give extra fragrance and taste to the rice! And for your information sambal tastes much better the next day! 


Nasi lemak :

Ingredients : Put below ingredients together in a rice cooker
2 cups rice (washed)
2 inches ginger
6 kaffir lime leaves
2 pandan leaves
1 cup water

When rice almost cook or dry, add in below items and stir well. Leave to cook.
1 or 1/2 cup coconut milk
A pinch of salt

Squid sambal :

Ingredients :
Item A
500 gms squids

Item B
Cooking oil
1 red onion (cut into small chunks)

Item C : Blend
1 big onion
1 inch fresh tumeric
1 cup water
1 cup dried chili paste
1/4 cup of dried anchovies
4 red onions
2 garlics

Item D
1/2 cup tamarind juice
1 tsp shrimp paste (Belacan)
A pinch of sugar and salt

Method :
1.  Heat up cooking oil  into a pan and fry onion  If you wants to keep sambal for few days, its better to put extra cooking oil, it will helps fermented the sambal.
2. Add in blended items and stir well until you can see the oil floats to the top (when oil separates)
3. And its time to add in squids, stir well until fragrant. At this time you will have to wait until the oil floats up again and add in Item B. Stir for 1 minute and you are done!

Vegetarian bukhari rice

You must have heard about Chicken or Mutton Bukhari. This recipe is without any meat what so ever. I designed the recipe for vegetarians. Second time cooking the recipe and we never get enough of it. It goes well with Chicken Rendang. You can serve this during special celebrations or any festive seasons.

Vegetarian bukhari rice
Item A: Fried
1 sinnamon stick
2 star anise
6 cloves
1 tbsp cumins
4 cardamom

Item B: Blend
2 big onions
3 peeps of garlic
2 cm ginger

Item C:
2.5 cups of rice/basmati

Item D
Evaporated milk - 1/2 cup
Fresh milk- 1/2 cup
Water- Half cup (as u wish)

Item 4: (Amount according to ur wish)
Raisins
Fried onions

Method :
1. Heat up ghee on frying pan and add in Item A then item B until until golden brown.
2. Add in item C and fry for 3 minutes.
3. Move mixture onto rice cooker and stir until ingredients well combined.
4. Add in item D. Stir well and leave to cook.
5. For garnishing add in raisins and fried onions.

Pulut Udang/Grilled sticky rice with prawn and coconut filling

Back in my hometown, I used to ask my Aunt to make this for me, but she ended up selling it for profit instead.. hehehe.  Pulut udang is one of my favourite for tea time.  Seating down in front of the TV and eating it with tea or coffee.. NICE! Three days ago I had some spare time so I decided to do my own.  Lots of blogger were blogging this recipe.. so I "edited" the recipe to my own liking. It's damn delicious!

Ingredients:
1) Rice : 300 gm glutinous rice
200ml cocounut milk
A little bit of water

2) Sambal : Blend
Half cup of dried prawns
3 peeps of garlics
6 red onions
2 cm ginger
9 dried chilies
2 lemongrass
Half tsp fenel

3) 2 tbsp cooking oil
200 gm grated coconut
Banana leaves
Lidi ( middle stick of coconut leaves) or skewer

Method :
1.  Soak rice for 10 hours.  
2.  Steam rice until half cook then add in coconut milk leave until cook
3.  Heat up cooking oil and add in blended ingredients until fragrant and add in grated coconut.  Fry until its turn reddish and dry up.
4. Place rice in the middle of banana leave (9' X 11').  Add in sambal on top of the rice and roll/wrap them together.  
5. Put stick into the banana leaves wrapper. This step will stop rice from coming out from the banana leaves wrapper.
6. Bake/grill in the oven at 170C for 10 minutes.