Ikan kacang-kacang / kekacang

Bismillah Phrase Arabic Islamic Calligraphy 05

Ikan kekacang, sejenis ikan laut.Nama lain ikan ini ialah alu-alu atau tenak. Isinya lembut dan boleh diolah dalam pelbagai masakan. The Sphyraena spp. or commonly known as the barracuda is a marine fish.

Kekacang mempunyai muncung yg panjang dengan gigi-gigi yang tajam.

 سبحان ٱلله

  The bigeye barracuda has a long snout with very sharp teeth.

 

 Seperti badan kekacang yg panjang, telur-telurnya pun terdapat dalam sepasang pundi telur yang memanjang. Like its long body, the roes of the barracuda exist in a pair of elongated egg sacs.

 

–Ω–

 

Sambal tumis kekacang 

  • Persiang ikan bersih2. Katam 5. Lumur garam kunyit (oleh sebab nk makan telur ikan ni, jadi telur diselit dalam bahagian kepala….takut meletup masa goreng). Clean and cut the fish into 5 pieces. Coat with salt and turmeric powder (the roes were stuffed inside the head portion…….scared it might burst during frying).
  • Goreng jangan terlalu garing. Ketepikan. Fry but not too crispy. Put aside.

  • 2 genggam cili kering dibuang biji dan dipotong pendek. Rebus hingga lembut. 2 handfuls of dried chillies. Cut up. Remove the seeds and boil until soft.
  • Mesin dengan 5 ulas bawang putih hingga lumat. Blend the chillies with 5 pips of garlic until fine.

Hirisan dari 1 biji nenas(saiz ikut suka). Slices from 1 whole pineapple (any size will do).

 

 

  • Panaskan 1 cwn.minyak masak dalam kuali. Heat 1 cup of cooking oil in a wok.
  • Tuangkan pes cili dan goreng hingga wangi dan cili betul2 masak. Pour in the chilly paste and fry until aromatic and the paste is thoroughly cooked.
  • Masukkan hirisan nenas dan hirisan dari 2 biji bawang besar. Add in the slices of 1 whole pineapple and slices of 2 onions.
  • Tambahkan air dan masak hingga nenas lembut. Add in water and cook further until the pineapple softens.

  • Masukkan sedikit air asam jawa. Add in a little amount of tamarind juice.
  • Masukkan gula dan garam secukup rasa. Add in sugar and salt to taste.
  • Masukkan ikan dan kacau sebati. Throw in the fish and mix well.

          الحمد لله

 

 

 

 

Asam Pedas Tumis Kerapu

Bismillah Phrase Arabic Islamic Calligraphy 05

 

Dah beli ikan di market, dok pikiaq nak masak apa ni……..Bought 2 groupers from the wet market. 

Teringat masakan arwah emak, asam pedas tumis kerapu. Baguih jugak….. Remembered a dish that late mom used to cook with groupers. Fine….

Bunga kantan.cenenghom/kesum(ada sikit, boleh la) dan serai pun ada.  الحمد لله

 Torch gingers, Vietnam mints and lemongrass are available in the backyard(shld. we say the kitchen garden). الحمد لله

Siang dan cuci bersih ikan dan katam ikut suka. Clean and cut the fish into desired pieces.

Sebiji nenas dibelah dua dan dihiris nipis. One whole pineapple halved and sliced thinly.

1 genggam cili kering, dibuang biji,dipotong pendek dan direbus hingga lembut. Blend cili kering dengan 1 biji bawang besar dan 5 ulas bawang putih. Remove seeds from 1 handful of dried chillies, cut them up and boil until soft. Blend the chillies with 1 onion and 5 pips of garlic to a fine paste.

  • 2 kuntum bunga kantan, 3 btg.serai , daun cenenghom dan segenggam asam keping (ikut masam).  2 stalks of torch gingers, 3 stalks of lemongrass, some vietnam mints and a handful of malabar tamarind (depends on how sour we need our dish to be).
  • Titikkan serai dan batang bunga kantan. Crush the lemongrass and the stalks of the torch gingers.

  • Panaskan 1 cwn minyak masak. Heat 1 cup of cooking oil.
  • Masukkan cili yg telah dimesin. Tumis hingga cili garing dan wangi.  Pour in the blended chillies. Fry the paste until thoroughly cooked and aromatic.
  • Masukkan serai dan btg. bunga kantan. Add in the crushed lemongrass and torch ginger stalks.
  • Masukkan hirisan nenas dan asam keping. Add in slices of the pineapple and malabar tamarind.
  • Tambah air dan masak hingga nenas lembut. Add in more water and cook until the pineapple slices are softened.

  • Bila nenas dah lembut, masukkan belahan bunga kantan dan daun kesum.Biar bunga kantan lembut sikit. Once the pineapple softens, add in the halved torch ginger and the vietnam mints. Let the torch gingers soften a little.
  • Akhir sekali masukkan ikan dan biar sampai masak. Masukkan garam secukup rasa. Tutup api dan boleh dihidang. Finally add in the fish and let it cook through. Add in salt to taste.Turn off the stove.Ready to serve.

الحمد لله