Masak Tempoyak Ikan Patin Versi Asli Temerloh
Oleh: Azie Kitchen
Bahan bahan:
1 ekor patin saiz sederhana
2 senduk tempoyak
4 cawan air - agak agak pekat kuah disukai
1 biji cili merah - opsyenal untuk bagi kuah merah jer
Segenggam cili padi merah - ikut pedas disukai
1 inci kunyit hidup
Secekak daun kesum
Sedikit garam
Cara cara:
Tumbuk cili merah, cili padi dan kunyit hidup. Jangan sampai terlalu hancur pulak. Kemudian masukkan tempoyak dan ditumbuk supaya bergaul rata.
Masukkan ikan dan kesemua bahan ke dalam periuk. Masaklah dengan api perlahan sehingga ianya merenih dan menggelegak.Setelah menggelegak, masukkan daun kesum. Masak dalam 2-3 minit sahaja dan bolehlah tutup api. Nota:
Kalau tempoyak kurang masam, bolehlah tambah sedikit asam keping.
Basuh ikan dengan tepung gandum untuk menghilangkan bau hanyir ikan sungai.http://www.aziekitchen.com/2014/01/masak-tempoyak-ikan-patin-resepi-asli.html
Ikan Patin Masak Tempoyak Versi Perak
Bahan-bahan:
1 ekor ikan patin @ mana2 ikan sungai yang kome suke
4 biji cili merah
2 senduk tempoyak (saiz sedang)
Sedikit serbuk kunyit
2 batang serai - ketuk
1 helai daun kunyit - kakG tambah
1 batang timun - jika suka (kakG suka guna taugeh kasar)
3-4 gelas air atau mengikut yang disukai
Garam
Secubit gula
Cara-cara:
Blender kasar cili merah atau ditumbuk kasar. Kemudian satukan semua sekali bahan termasuk ikan dan timun/taugeh kasar dengan air secukupnya. Petua dolu-dolu bahan bahan mesti digaul sebati dengan menggunakan tangan.
Masak dengan api perlahan sehingga ianya mendidih dan merenih dengan agak lama.
Masukkan sedikit garam dan secubit gula. Sesuaikan rasa dan bolehlah diangkat dan dihidangkan dengan nasi putih panas panas.http://ramuanbonda.blogspot.my/2015/10/ikan-patin-masak-tempoyak-versi-perak.html
Resepi : Itik Panggang
Olahan : Amie's Little Kitchen
Bahan-bahan:
1 ekor itik - bersihkan & toskan sehingga kering
5 cm halia - diketuk
7 biji bawang putih - ketuk
2 sudu makan mentega
Bahan pemerap:
1 sudu makan lada putih - tumbuk
3 ulas bawang putih - tumbuk
3 cm halia - tumbuk
1 sudu teh five spices
2 sudu makan sos tiram
1 sudu makan madu
2 sudu makan kicap manis Cap Kipas Udang
1 sudu makan serbuk pati ayam MAGGI Cukup Rasa
Cara:
1. Rebus itik bersama halia dan bawang putih ketuk sehingga empuk.
2. Keluarkan itik dan toskan seketika.
3. Lumurkan seluruh daging itik dengan bahan pemerap dan biarkan seketika.
4. Panggang itik di dalam oven menggunakan api sederhana selama 30 minit. Lumurkan dengan mentega sekiranya kulit itik kelihatan mengering. Jika suka kulit itik yang garing, boleh panggang lebih lama.http://salamisimon1.blogspot.my/2013/02/itik-panggang.html
Chez Amy takes Dakar’s multi-cultural influence to an inspiring level.
The French colonization of Vietnam, Lebanon and Senegal left a
definitive stamp on Senegalese cuisine. At Chez Amy, you can experience a
confluence of the country’s colonial influences in one amazing bite.
The hole-in-the-wall food stand near Dakar’s Castor Market sells a few
of Senegal’s favorite street foods, fataya and nem. Fataya
are a Lebanese empanada-like snack, popularized when France gained
control of Lebanon after World War I, spurring immigration to Senegal. Nem are crispy fried spring rolls that arrived with refugees from Vietnam in the 1970s. The fataya
we tried at Chez Amy, stuffed with a spring roll filling of beef and
noodles, were like exploring Senegal’s food history in one bite. When
eating your way through Dakar, put this stand at the top of your list
for a mid-afternoon snack and a taste of this city’s ubiquitous
multi-cultural influences.http://andrewzimmern.com/2016/06/28/taste-senegal-one-bite/
Moroccan cuisine is influenced by Morocco's interactions and exchanges with other cultures and nations over the centuries.[1] Moroccan cuisine is typically a mix of Arabic, Andalusian, Berber and Mediterranean cuisines with a slight European and Subsaharan influence.
Ingredients
Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, goat, mutton and lamb, chicken and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, argan oil, cold-pressed, unrefined olive oil and dried fruits.[2] As in Mediterranean cuisine
in general, the staple ingredients include wheat, used for bread and
couscous, and olive oil; the third Mediterranean staple, the grape, is
eaten as a dessert, though a certain amount of wine is made in the
country.[3][4]
Spices are used extensively in Moroccan food. Although some spices have been imported to Morocco through the Arabs for thousands of years, many ingredients — like saffron from Talaouine, mint and olives from Meknes, and oranges and lemons from Fes — are home-grown, and are being exported internationally. Common spices include qarfa (cinnamon), kamoun (cumin), kharqoum (turmeric), skinjbir (ginger), libzar (pepper), tahmira/felfla hemra (paprika), zenjelan (sesame seeds), qesbour (coriander), zaafran beldi (saffron), massia (mace), qronfel (cloves), basbas (fennel), Nnafaâ (anise), elgouza (nutmeg), zaâter (oregano), felfla soudania (cayenne pepper), and Ourka sidna moussa (bay laurel). "helba" fenugreek, 27 spices are combined to form the "celebrated" Moroccan spice mixture ras el hanout.[5]
Common herbs in Moroccan cuisine include naanaa (mint), maadnous (parsley), quesbour (coriander), fliyo (peppermint), merdedouch (marjoram), kerouiya (caraway), ellouiza (verbena) and "salmia" (sage).
Structure of meals
A typical lunch meal begins with a series of hot and cold salads, followed by a tagine
or Dwaz. Often, for a formal meal, a lamb or chicken dish is next, or
couscous topped with meat and vegetables. Moroccans either eat with
fork, knife and spoon or with their hands using bread as a utensil
depending on the dish served. The consumption of pork and alcohol is not
common due to religious restrictions.[6]
The main Moroccan dish most people are familiar with is couscous,[7] the old national delicacy. Beef is the most commonly eaten red meat in Morocco, usually eaten in a tagine with a wide selection of vegetables. Chicken is also very commonly used in tagines, or roasted. Lamb
is also heavily consumed, and since Moroccan sheep breeds store most of
their fat in their tails, Moroccan lamb does not have the pungent
flavour that Western lamb and mutton have.[citation needed]
Since Morocco lies on two coasts, the Atlantic and the Mediterranean, Moroccan cuisine has ample seafood dishes. European pilchard is caught in large but declining quantities.[8] Other fish species include mackerel, anchovy, sardinella, and horse mackerel.[9]
Other famous Moroccan dishes are Pastilla (also spelled Basteeya or Bestilla), Tanjia and Harira, a typical heavy soup, eaten during winter to warm up and is usually served for dinner, it is typical eaten with plain bread or with dates during the month of Ramadan. Bissara is a broad bean-based soup that is also consumed during the colder months of the year.[10]
A big part of the daily meal is bread. Bread in Morocco is principally made from durum wheat semolina known as khobz.
Bakeries are very common throughout Morocco and fresh bread is a staple
in every city, town and village. The most common is whole grain coarse
ground or white flour bread or baguettes. There are also a number of
flat breads and pulled unleavened pan-fried breads.
In addition, there are dried salted meats and salted preserved meats such as kliia/khlia[11] and g'did, which are used to flavor tagines or used in "el ghraif", a folded savory Moroccan pancake.
Salads
Salad asorti, served in Beni Mellal
Salads include both raw and cooked vegetables, served either hot or cold.[12] Cold salads include zaalouk, an aubergine and tomato
mixture, and taktouka (a mixture of tomatoes, smoked green peppers,
garlic and spices) characteristic of the cities of Taza and Fes, in the
Atlas.[12]
Desserts
Usually, seasonal fruits rather than cooked desserts are served at the close of a meal. A common dessert is kaab el ghzal ("gazelle's horns"), a pastry stuffed with almond paste and topped with sugar. Another is "Halwa chebakia", pretzel-shaped dough deep-fried, soaked in honey and sprinkled with sesame seeds; it is eaten during the month of Ramadan. Coconut fudge cakes, 'Zucre Coco', are popular also.
Seafood
Morocco
is fortunate to have over 3000 km of coast line. There is an abundance
of fish in these coastal waters with the sardine being commercially
significant as Morocco is the world's largest exporter.[13]
At Moroccan fish markets one can find, sole, swordfish, tuna, tarbot,
mackerel, shrimp, congre eel, skate, red snapper, spider crab, lobster
and a variety of mollusks.
Assorted seafood in Morocco at the Marché Central in Casablanca
The most popular drink is green tea with mint.
Traditionally, making good mint tea in Morocco is considered an art
form and the drinking of it with friends and family is often a daily
tradition. The pouring technique is as crucial as the quality of the tea
itself. Moroccan tea pots have long, curved pouring spouts and this
allows the tea to be poured evenly into tiny glasses from a height. For
the best taste, glasses are filled in two stages. The Moroccans
traditionally like tea with bubbles, so while pouring they hold the
teapot high above the glasses. Finally, the tea is accompanied with hard
sugar cones or lumps.[14] Morocco has an abundance of oranges and tangerines, so fresh orange juice is easily found freshly squeezed and is cheap.
Selling fast food in the street has long been a tradition, and the best example is Djemaa el Fna square in Marrakech. Starting in the 1980s, new snack restaurants started serving "Bocadillo" (a Spanish word for a sandwich). Though the composition of a bocadillo varies by region, it is usually a baguette filled with salad and a choice of meats, Mozarella, fish (usually tuna), or omelette.[15] Dairy product shops locally called Mhlaba, are very prevalent all around the country. Those dairy stores generally offer all types of dairy products, juices, and local delicacies such as (Bocadillos, Msemen and Harcha).[16]
In the late 1990s, several multinational fast-food franchises opened restaurants in major cities.[17]
Moroccan food abroad
Moroccan cuisine has influenced the cuisine of Algeria, specially that of the towns near the Moroccan border in the west[18]. Couscous is one of the most popular North African dishes globally. Markets, stores and restaurants in Europe, especially in France and lately the United Kingdom, feature lamb tajine, bastilla, and couscous. Paula Wolfert,
prolific American author of nine cookbooks (two on Moroccan cuisine),
helped enable Moroccan-Americans to enjoy their native cuisine with
ease. Couscous and Other Good Food from Morocco was published in 1973 and is still in print; it was added to the James Beard Hall of Fame in 2008. Her Food of Morocco came out in 2011 and won the 2012 James Beard Award for Best International Cookbook.[19] Wolfert appeared on the Martha Stewart Show to demonstrate cooking in clay.
Raised between Fez and San Sebastian, chef Najat Kaanache
has served as an unofficial culinary ambassador of Morocco, sharing
Moroccan flavors and cooking techniques with many of the world's top
chefs during her pilgrimage through the best restaurant kitchens of
Spain, Denmark, the Netherlands and the US.[20]https://en.wikipedia.org/wiki/Moroccan_cuisine
Meat or chicken stews are popular in Uganda served with rice, chapatti, ugali (a stiff maize porridge) or matoke (a cooked plantain/banana mash). For a sweet dish, locals enjoy a type of doughnut called mandazi.
With Uganda’s many lakes and rivers, fish are an important food. Local fish include the Nile perch, tiger fish and the ngege tilapia. A favourite recipe serves tilapia with a peanut sauce.
Soft fizzy pops are widely drunk in Uganda for cold drinks, with
lager beer the most popular alcoholic beverage. Though many Ugandans
grow coffee beans for a living, chai or tea is the favoured hot drink, brewed very sweet and milky.
http://www.our-africa.org/uganda/food-daily-life
Uganda’s Sharp-Toothed, Walking, & Air-Breathing Fish: The Lungfish
Celebrated for its abundant biodiversity, Uganda’s
Lake Victoria once boasted the most diverse fish environment on the
planet. And among the many species of fish living here today is the
lungfish. This unique fish is a living evolutionary example of how fish
can transition from breathing in the water to breathing air.
They get their name from their ability to breath air, using their air
bladder as a lung (as opposed to breathing through their gills), which
most fish use for buoyancy in swimming. In fact, if held underwater and
prevented from getting air, this fish can actually drown.
In terms of its appearance, the lungfish has an elongated body that
is similar to an eel, with pectoral and pelvic fins that are
thread-like, with soft scales. Using their pectoral and pelvic fins,
they have the ability to crawl along the bottom of the ocean or on land,
or swim like an eel. The larger of the species can grow to about 6 feet
long.
And one of the most fascinating facts about the lungfish is that it
can live out of water for months at a time in burrows of hardened mud
under a dried-up streambed, sealing themselves in a mucous-lined burrow.
During this time, they have the ability to greatly reduce their
metabolic rate. There are only three genera of lungfish alive today,
each found on a single continent. Aside from Africa, the lungfish can be found in Australia and South America.
Local villagers depend on this fish as a sustainable food source. In
many areas of Africa, knowing where to find food is the key to
survival. In addition to Lake Victoria, these fish typically inhabit
other large lakes in the area as well as shallow waters, such as swamps
and marshes, and can be found in rice paddies, as well. In fact,
fishermen will actually dig holes in these low swampy areas to cultivate
lungfish.
Native African villagers dig up the lungfishes by looking for signs
of a burrow and then wade into the boggy water and reach blindly down
into the muddy bottom, feeling for the fish. This is very tricky
business because the lungfish have very sharp teeth that can actually
take a finger off if you are not careful!
Lungfish are said to be rather strong in taste, so you either love them or hate them. In Uganda,
the lungfish is associated with men and manhood, and, therefore, only
men
eat lungfish. It is considered by females to be a “sister
fish.”http://www.hillsofafrica.com/blog/ugandas-sharp-toothed-walking-air-breathing-fish-the-lungfish
BERPUASA secara asasnya meletihkan sekiranya melibatkan pergerakan fizikal yang banyak namun tidak mustahil seseorang mampu tampil cergas dan bertenaga melalui amalan pemakanan yang betul ketika bersahur.
Antara pemakanan yang boleh diamalkan ketika bersahur adalah makanan karbohidrat seperti roti, nasi, bubur dan kurma selain mendapatkan bekalan air yang cukup.
Selain itu pengambilan madu juga dapat membantu seseorang untuk kekal bertenaga sepanjang hari selain meningkatkan metabolisma tubuh.
Antara madu yang terbaik untuk diamalkan adalah madu kelulut kerana kajian Institut Penyelidikan dan Kemajuan Pertanian Malaysia (MARDI) juga menunjukkan madu lebah kelulut mengandungi pelbagai jenis asid fenolik yang berguna untuk manusia.
Menurut Penasihat Produk Bayu Kelulut, Prof. Madya Dr. Md. Azman Seeni Mohamed, pengambilan madu kelulut setiap hari menjadikan seseorang tidak mudah letih serta kandungan antioksidan dalam madu kelulut lebih tinggi berbanding madu lebah biasa. Ini dikatakan lebih baik untuk membantu mencegah sesuatu penyakit.
Tambahnya, komposisi komponen flavonoid dan finolik juga tinggi berbanding dalam madu kelulut tersebut selain berupaya membantu penghidap gastrik untuk berpuasa.
“Pengambilan madu kelulut terutama pada bulan Ramadan membantu seseorang kekal bertenaga serta mampu melaksanakan ibadah itu tanpa rasa letih sepanjang hari.
“Selain itu, pelbagai khasiat lain madu kelulut ini dalam aspek kesihatan termasuk membantu mengurangkan risiko pelbagai jenis penyakit menjadikannya pilihan ketika berbuka puasa atau bersahur,” katanya.
Beliau yang juga pensyarah di Kluster Integriti Perubatan, Institut Perubatan dan Pergigian Termaju, Universiti Sains Malaysia (USM) menjelaskan, madu kelulut juga berpotensi sebagai bahan yang membantu dalam rawatan kanser.
Jelasnya, kandungan dalam madu kelulut seperti asid p-coumaric sebagai contoh mengandungi bahan antioksidan yang tertinggi dan dipercayai mampu membantu mengurangkan risiko kanser perut dengan mengurangkan pembentukan bahan nitrosamin (karsinogen) diikuti asid protokatechuik dan asid vanilik manakala asid fenilpropionik, sejenis bahan utama madu kelulut juga dikatakan mampu membantu mengurangkan enzim cyclooxygenase-2 (COX-2) yang menyebabkan pembentukan radang semasa perkembangan kanser usus besar.
Bahan tersebut juga berkesan membantu menurunkan tahap kolestrol dalam plasma darah, hati juga mengurangkan trigliserida dalam darah.
“Madu kelulut berupaya membantu mengurangkan sel yang membentuk sel kanser serta membantu menghapuskannya
“Kajian mengenai keberkesanannya telah dilakukan di Indonesia dan India yang membuktikan pengambilan madu kelulut berupaya membanteras pembentukan sel kanser,” ujarnya.
Beliau sendiri turut menjalankan kajian mengenai khasiat madu untuk kanser sejak empat bulan lalu dengan memberi fokus kepada kanser prostat.
Bayu Kelulut ujarnya, menawarkan madu kelulut asli yang dihasilkan dari ladang seluas empat ekar (1.6 hektar) di ladang yang dikenali Bayu Kelulut Smart Digital Farm di Guar Batu Hitam Kodiang, Kedah.
Produk yang diusahakan Hisyam Yusoff itu turut mendapat pensijilan Amalan Pengilangan Baik (GMP), Sijil Makanan Selamat Tanggungjawab Industri (MeSTI) dan memperoleh perakuan jenama 1Malaysia Best.
Beliau menambah, produk keluaran Bayu Kelulut turut diserta dengan kod respon pantas (Kod QR) bagi memberi keyakinan kepada pengguna.
“Mereka hanya perlu mengimbas kod QR pada setiap produk madu kelulut keluaran kami dan daripada situ akan keluar maklumat kepada pengguna untuk membuktikan kualiti produk,” katanya.
Madu sebagai makanan tambahan menghadapi penyakit kanser
SEBAIK dikesan menghidap kanser nodus limfa (lymph nodes) tahap tiga pada 2013, Muhammad Zulhilmi Abdul Rahman mula menjadi ‘penghuni tetap’ di Hospital Kuala Lumpur (HKL) untuk mendapatkan rawatan.
Menurut Zulhilmi,26, sel kanser itu mula dikesan di bahagian perutnya sebelum merebak ke bahagian prostat sehingga terpaksa menjalani pembedahan bagi membuang sel kanser itu.
Selepas sebulan menjalani pembedahan pada Julai 2013, dia meneruskan rawatan kemoterapi sebanyak 12 pusingan selama hampir setahun sebelum sekali lagi menjalani pembedahan besar pada Jun tahun lalu.
“Sepanjang menjalani rawatan kemoterapi, keadaan saya menjadi semakin teruk apabila kanser itu dikesan berada pada tahap empat dan merebak ke bahagian buah pinggang manakala di bahagian perut saya menjadi lebih serius.
“Ketika pembedahan kali kedua, doktor yang merawat saya maklumkan peluang saya hanya 50-50 dan saya mungkin akan terlantar di atas katil sekurang-kurangnya enam bulan,” kata pekerja swasta tersebut .
Enggan mengalah, dia mendapatkan nasihat doktor mengenai langkah terbaik untuk segera sembuh dan dimaklumkan agar tidak mengambil suplemen berbentuk pil atau cecair kerana akan memburukkan lagi keadaannya.
Namun jelasnya, doktor menyarankan agar dia mengamalkan suplemen tradisional iaitu daun belalai gajah, biji aprikot dan madu.
“Tapi pada masa itu saya hilang selera makan dan daun belalai gajah serta biji aprikot bukanlah pilihan terbaik untuk saya jadi saya mula mengamalkan madu.
“Pada mulanya saya mengamalkan sejenis madu yang berharga RM400 untuk sekilogram namun kerana harganya yang mahal, saya memikirkan alternatif untuk madu yang lebih murah.
“Ketika itulah saya diperkenalkan dengan madu kelulut keluaran syarikat Bayu Kelulut ini oleh stokis produk itu dan Alhamdulillah ia serasi dengan saya,” ujarnya.
Tambah Zulhilmi, madu kelulut itu sebenarnya dibeli oleh ibu saudaranya yang menghidap diabetes kronik sehingga matanya rabun.
Namun pengambilan madu sebagai makanan tambahan banyak membantu penglihatan yang kembali terang.
Perkara itu mendorong dia semakin bersemangat untuk mencuba madu kelulut dan terbukti ada kesan positif hanya selepas sebulan mengamalkan madu itu.
“Saya mampu kembali bertugas selepas sebulan menjalani pembedahan dan tidak lagi perlu menjalani kemoterapi.
“Syukur kepada Allah saya diperkenalkan dengan produk ini, ia membantu dalam menghadapi masalah penyakit ini saya tidak lagi mengembang,” katanya.
Menyedari khasiat yang ada pada madu kelulut, Zulhilmi kini turut menjadi pengedar produk Bayu Kelulut di sekitar
Lembah Klang dan mereka yang berminat mendapatkan produk itu, boleh menghubunginya di talian 019-5258268.
1 ekor ikan tuna dipotong dan dibersihkan
1 biji bwg besar dihiris*
5 ulas bwg putih diketuk dan dihiris*
1/2 sdu teh halba*
1/2 sdu teh bji sawi*
5 tangkai daun kari*
sedikit kunyit serbuk *
1 peket kecil rempah kari ikan babas
1 peket kecil rempah kari daging babas
sedikit air asam jawa
21/2 cwn santan
sedikit garam dan perasa @ gula (optional)
7 tangkai kacang bendi
sedikit myk utk menumis
Cara:
1. Panaskan periuk. Addkan bhn yang bertanda*.Masak sehingga naik bau.
2. Bila bahan tumis dah naik bau addkan rempah kari daging dan rmpah kari ikan.Kacau rata.
3. Biarkan semua bahan tumisan naik myk.Addkan air asam jawa.Kacau rata lagi.
4. Bila rempah tumisan dah terbit myk addkan ikan.Gaul rata dan perlahan.Biar rempah
meresap bersama ikan.
5. Bila bahan rempah dan serata bersama ikan addkan santan dan kacau perlahan-lahan.
6. Biar santan mendidih dan kuah kari memekat.
7. Bila kuah dah memekat addkan garam dan perasa(optional).
8. Addkan kacang bendi.Kacau rata dan angkat.
9. Sedia utk dihidangkan.http://secuitrasaumiejazz.blogspot.my/2013/10/kari-ikan-tuna.html
– 1 ekor ikan kerapu, 800gram
– 8 biji cili merah – kisar
– 6 biji bawang merah, cincang
– 3 biji bawang putih, cincang
– 2 biji tomato, potong dadu
– 1 cawan air asam jawa
– 2 sudu besar cili boh
– 3 sudu sos tiram
– 2 sudu sos ikan
– Serbuk kunyit
– Daun ketumbar
– Garam, serbuk perasa secukup rasa
– Minyak
CARA-CARA
1. Lumur ikan dengan garam, serbuk kunyit, cili boh dan tepung jagung. Goreng dan setelah garing, ketepikan.
2. Panaskan minyak dan masukkan bawang putih, goreng sehingga separuh kekuningan. Masukkan bawang merah dan kacau sehingga naik bau.
3. Masukkan cili merah yang telah dikisar dan kacau seketika. Kemudian masukkan sos tiram, sos ikan, gula, garam, bahan perasa, air asam jawa dan tepung jagung yang telah dibancuh dengan air dan tomato.
4. Apabila sudah masak, tuang ramuan tadi ke atas ikan dan hiaskan dengan daun ketumbar.
Kalau ada siakap, bolehlah cuba siakap tiga rasa. Tukar je ikannya!!http://www.eresipi.com/kerapu-tiga-rasa/
Ikan Kerapu Stim Ala Thai
Ikan Siakap Masak Stim Ala Thai
Oleh: Azie Kitchen
Bahan-bahan:
1 ekor ikan siakap - belah depan
2 batang serai - ketuk
1 biji bawang besar - hiris
4 ulas bawang putih - hiris
8 biji cili padi - ketuk
2 inci halia muda - hiris panjang
1 kiub pati ikan bilis
3 biji limau kasturi/nipis - hiris dan juga perah jus
5 helai daun limau purut - buang urat & hiris kasar
2-3 biji bawang putih jeruk - buang kulit
1/2 batang saderi - hiris nipis
Bahan Sos:
2 sudu besar sos ikan
1 sudu besar kicap cair
3-4 sudu besar sos tiram
Sedikit air
Bahan Lain:
1 sudu besar tepung jagung - bancuh dengan sedikit air
Garam
Gula/serbuk perasa
Bahan Tabur
Daun ketumbar, daun bawang - hiris
1 biji cili merah - hiris
Cara cara:
Panaskan air dalam pengukus sehingga mendidih. Masukkan semua bahan hiris dan bahan sos ke dalam pinggan pengukus. Letakkan bahan hiris sebahagian di bawah ikan.
Kukus dalam 5-10 minit atau sehingga ikan masak. Masukkan air bancuhan tepung dan garam serta gula. Rasakan dulu masinnya, sebelum ditambah garam.
Kukus lagi dalam 1 minit. Tutup api dan tabur cili merah dan daun ketumbar. Bolehlah dihidangkan. http://www.aziekitchen.com/2014/06/ikan-kerapu-stim-ala-thai.html
● 1 ekor ikan kelah
● 2 batang serai, ditumbuk hujungnya
● 2 helai daun kunyit, disiat-siat
● 600 ml santan cair
● 200 ml santan pekat
● 8 - 10 biji limau kasturi, ambil jusnya
● Garam secukup rasa
● 15-20 biji cili padi kampung, boleh ditambah jika suka
● 1 inci kunyit hidup
● Sehelai daun kunyit, disiat-siatkan dan disimpulkan
● Secekak pucuk ubi, ambil pucuk dan rebus dengan garam & toskan
Cara-caranya:
1. Ikan kelah disiang tanpa buang sisik cuma dibersihkan dan diperap bersama garam dan cuci sedikit dengan jus limau kasturi selama 10 - 15 minit. Cuci kembali dan toskan. Kemudian ketepikan.
2. Tumbuk cili api bersama kunyit hidup dan garam. Masukkan ke dalam periuk.
3. Masukkan serai yang telah dititik dan santan cair, kacau dan tunggu hingga mendidih.
4. Masukkan ikan kelah dan tambah santan pekat. Bila sudah mendidih masukkan pula daun kunyit, pucuk ubi yang telah direbus dan masukkan garam secukupnya.
5. Biar mendidih perlahan dalam 10 minit dan tuang jus limau kasturi dan biarkan mendidih lagi sambil dikacau perlahan.
6. Apabila sudah rasa garam ok baru dipadamkan api. Hidangkan ketika panas.http://koleksi-info.blogspot.my/2016/01/resipi-masak-ikan-kelah-lemak-cili-padi.html
IKAN KALOI GORENG BERLADA
Bahan-bahannya:
● Ikan kaloi
● 4 biji bawang merah - dikisar
● 3 ulas bawang putih - dikisar
● 3 sudu besar cili kering kisar
● 1 tomato dicincang
● Sedikit belacan
● 1 serai dititik
● Garam dan gula secukup rasa
● 1 biji limau kasturi - ambik jus
.
Cara-caranya :
1. Ikan lumurkan sedikit serbuk kunyit dan garam, digoreng hingga masak agak garing.
2. Tumis bahan-bahan kisar hingga wangi.
3. Masukkan tomato cincang dan kacau hingga hancur, masukkan serai, belacan garam dan gula secukup rasa.
4. Masukkan ikan goreng tadi dan gaul sebati.
5. Masukkan jus limau dan sedia utk dihidangkan.http://karyaku-paridahishak.blogspot.my/2015/10/ikan-kaloi-goreng-berlada.html
Ikan Baung atau nama saintifiknya Mystus spp. adalah tergolong dalam ikanair tawar yang terdapat di negara-negara ASEAN termasuk di Malaysia.
Ikan baung terdapat dalam sungai termasuk sungai Kalimantan Tengah
dan ukurannya mampu mencapai 20 kg. Umpan yang digunakan untuk memancing
ikan ini biasanya adalah induk semut (rangrang)
yang berwarna hijau terang, satu kail biasanya dikaitkan 5 hingga 10
ekor induk semut tersebut, atau mengunakan cacing tanah yang besar atau
usus ayam. Menurut penduduk setempat ikan baung sekitar 60-an ke bawah
memancing ikan ini dengan sabun.
Ikan baung biasanya dielakkan sekiranya berlaku kecelakaan di sungai
karena pernah dijumpai jari manusia di dalam perut ikan baung. Tapi
rasa ikan baung ini tidak ada bandingnya apalagi selepas dibakar atau
dipesmol (acar kuning).https://ms.wikipedia.org/wiki/Ikan_Baung
Masak Tempoyak Ikan Patin Resepi Asli Temerloh
Bahan bahan:
1 ekor patin saiz sederhana
2 senduk tempoyak
4 cawan air - agak agak pekat kuah disukai
1 biji cili merah - opsyenal untuk bagi kuah merah jer
Segenggam cili padi merah - ikut pedas disukai
1 inci kunyit hidup
Secekak daun kesum
Sedikit garam
Cara cara:
Tumbuk
cili merah, cili padi dan kunyit hidup. Jangan sampai terlalu hancur
pulak. Kemudian masukkan tempoyak dan ditumbuk supaya bergaul rata.
Masukkan ikan dan kesemua bahan ke dalam periuk. Masaklah dengan api perlahan sehingga ianya merenih dan menggelegak
Setelah menggelegak, masukkan daun kesum. Masak dalam 2-3 minit sahaja dan bolehlah tutup api.http://www.aziekitchen.com/2014/01/masak-tempoyak-ikan-patin-resepi-asli.html
