Taukua Rendang

Last Friday when my hubby went to Penang for work matters, my kids and I didn't follow because we already went the week earlier for my nephew's nikah and we are going again this weekend for the wedding reception.

My hubby went toPenang Road on his own and one of his fav stop is the jeruk stall in Chowrasta Market where they sell all kinds of varieties in bulk. His next stop is surely the Taukua Rendang stall next to the market. What cheap good food to pair along with the bestest Ais Nyok Campur. This Ais Nyok Campur is so fragrant. Oh yes, the drain does smells too but what the heck..lol If you are a Penangite you'll know what I mean. Penangites' residing in other states will always come back to this stall. Parking would be very hard to get especially during the school holidays. Actually I don't know how the name comes up to just being Taukua Rendang when actually you also have Cucur Udang with it as a set.

So when my hubby called up telling he was there, I'm so restless at home. Check my fridge and I have kucai, taugeh and prawns. So I had my Taukua Rendang too at home away from home.

It's just a normal cucur udang paired up with fried tahu with cucumber by the side. Dip in a sweet potato sauce garnished with peanuts and sesame seed.

I don't have cucumber so it was just the cucur udang with tahu. Of course la I'm more generous with the kucai and taugeh compared to the mamak's..hehehe

Batter for the cucur is so easy peasy to make. You just need wheat flour mix with water and add kucai and bean sprouts. A pinch of salt and that's about it. Scoop with a spoon into hot oil and put a prawn on top. Press a bit. You don't really want it to be round in shape. Not like the cucur udang in pasar malam where it puffed up like Humpty Dumpty. It's just about 1.5cm think. As for the sauce, I just boil half of 1 sweet potato and add 1/2 tsp of tamarind paste and salt/sugar. Add cornflour mix with a bit of water for extra thickness. You can anytime beat that stall I'm telling you.

Sup Bebola Ikan Simple

I ni kadang kalau buat nasi ayam suka pakai shortcut..hari kerja biasa la kalau boleh nak cepat kan kalau tak meratap peminat2 tunggu nak dinner..utk ayam I pakai ayam segera yang dalam pack tu..kadang beli yg BBQ, yg goreng pun beli..ikut la mana nak pakai..so sup dia terpaksa la buat sup fishball sebab dah tak rebus ayam kan..

Sup fishball ni senang jer nak buat. Hiris bawang merah, bawang putih, halia dan cili merah. Tumis sekali. Masuk air dan kobis skit, pastu masuk air dan fishball. Letak kiub ayam. Voila! Siap! Makan saja2 ngan ikan goreng dan sambal belacan pun sedap. Bleh bertambah2 nasi woooo...

Ikan Kikik Mak Iloi Iloi

Tapi ni bukan ikan kikik..ikan kikik tu ikan aper yek? Memang ada ker ikan ni atau org dulu2 saja2 jer reka..

I dulu sebelum kawin teruk. Tak kenal ikan langsung. Yang I tau, ikan cencaru sebab I suka makan cencaru sumbat dan ikan bilis my all time favourite. Nak buat camner kan, anak bongsu ni manja dia lain skit. Sampai kakak2 I pun hangin jer..

Sekarang dah ok ler..boleh eksyen dah ler tapi kalau beli bahan basah selalu hubby jer pilih. I macam Ma'am besar jer tunjuk2 nk yang mana..lol..Kadang bila kat supermarket, most perempuan berebut2 memilih ikan itu ini, I park trolly kat belakang bersama kumpulan hubby2 dan my hubby yg mencelah2 pilih..lawak betul. Bukan I tak nak atau bukan buli pun..hihihi..tapi hubby sampai jer dia yg nk pilih. Nak buat camner, dia suka makan ikan so dia nk pilih la ikut selera dia kan. I tak kisah pun sebab I plak tak minat sangat ikan.

Untuk hubby ikan tak yah masak fancy2 atau glemer. Buat gulai dan goreng jer dia bleh makan bertambah2. Kadang saja ler masak lain skit untuk kelainan kan.

Ni resipi yang saja2 cuba hari tu. Alkisah namanya Hot and Spicy Seabass. Disebabkan hubby ni mempunyai tahap chilli intolerance yg amat2 rendah, 1 cili padi jer la berenang2 dlm sos tu. Relevant lagi ker nama Hot and Spicy tu???!!!

Ikan Siakap

2cmb tepung jagung

Garam

Lada sulah

2cmb jus perahan lemon

Untuk Sos

15 ulas bwg putih - cincang

10 Cili padi

2 btg serai

2cmb tepung jagung

2cmb sos tomato

2cmb sos cili

1cmb sos tiram

1cmt minyak bijan

1cmt garam

Perap ikan bersama jus lemon, garam dan lada sulah. Gaulkan tepung jagung dan goreng ikan. Ketepikan.

Tumis bwg putih dan cili padi. Masukkan serai, dan kesemua sos. Seterusnya masukkan gula dan minyak bijan. Akhir sekali masukkan tepung jagung yg dibancuh bersama sedikit air. Tuang sos ke atas ikan.

Singgang Sotong

Pernah sekali beberapa tahun dulu, ada seorang member Kelantan ni pernah sebut tentang singgang. Dia kata berdekatan office dia ada gerai jual nasi dan lauknyer singgang jer. Sangatlah laku. I tertanya gak apa tu singgang tapi cara dia explain macam tak faham jer.

Seriously, I tak pernah tau apa tu singgang sebelum tu. Tak pernah dengar dan tak pernah makan. Tapi masa tu tak terdetik plak nak cari resipinyer ker aper. Sampai lah satu ketika I mula terjumpa blog2 resipi dan resipi singgang yang pertama I jumpa dpd blog Kak Hanieliza kita yg fofular tu. Rupanya mudah ja resipi nyer. Tapi I musykil gak bila tengok bahan2 nyer yg tak berapa kerat tu, aik..boleh ker jadi sedap macam ni..hmmm

I pun try la masak satu hari tu..uish! Yer la..sungguh..memang sedap. Kena plak I memang suka makan ikan tongkol.

So sekali tu bila terserempak resipi Singgang Sotong dalam MyResipi (resipi Mat Gebu)..apa lagi..cepat2 print bawak balik...dan inilah hasilnyer. I tak letak leek sbb tak der kat umah dan I lagipun memang tak suka leek..tekak ni tak leh terima.

Copy terus dr MyResipi:

500g sotong sederhana besar, cabut kepala dan bersihkan, jgn potong.

4 biji bawang merah kecil, dihiris halus

3 ulas bawang putih, diketuk

1 inci halia, diketuk

1/2 camca teh serbuk kunyit

Asam jawa sebesar ibu jari, bancuh dgn 1/2 cawan air, ramas dan tapis jusnya

1 kiub pati ikan bilis "Maggi"

2 batang leek, dikerat2 satu inci panjang

2 biji cili merah, dibelah dua tak putus

Garam dan serbuk perasa (jika suka)

Cara-cara

Panaskan kurang lebih 2 camca makan minyak masak dalam periuk. Tumis bawang merah hiris, bwg putih dan halia hingga wangi. Masukkan serbuk kunyit dan juga air (kurang lebih 500ml, atau ikut suka). Masukkan kiub ikan bilis dan potongan leek. Biar mendidih baru masukkan sotong, cili belah dan jus asam jawa. Perasakan dgn garam dan serbuk perasa (jika suka). Biar mendidih sekejap dan matikan api. Boleh dihidangkan bersama nasi hangat dan sambal belacan serta ulam2man.

*Saja ja nak berkarya dalam BM pulak..

Dark Gravy Crab

Many many years ago, I had a mat motor (taraf Zack dalam “Azura” ler..hehe) boyfriend. We would be going all around the island on his bike and savoured all the best food.

The best dating place is of course the beach and there’s 1 particular mamak used to sell nasi kandar in cart in front of a coffee shop at Batu Feringghi; next to the Park Royal Hotel. He had these wide varieties of lauk pauk and 1 particular dish that I tried was crab cooked in a very dark gravy. It was so sedap..out of this world punya sedap.

I went back a few times but the mamak had vanished. I don’t know what happened or he had relocated to a different place. The owner doesn’t look quite happy though with his presence.

So, I had to asked mum to recreate the dish based on my description. The result was almost close but not quite there. Even then, over the years, I have been cooking my crabs based on this particular style only.

6 crabs

1 onion - diced

1 tomato - diced

1 tsp ginger paste

1 tbs garlic paste

2 tbs meat curry powder

75ml water

35ml dark soy sauce

1 tbs chilli sauce

1 tbs oyster sauce

1 tbs tomato sauce

Fry the crab in oil. Once cook, dish out. Fry onion in the same oil. Once brown, add tomato. Keep frying till the tomato turns soft. Add all the rest of the ingredients except crab. Keep frying and stirring until the gravy thickens and oil splatters, then only put in the crabs. Give a quick stir to blend the gravy well with the crab. Off flame.

Things that make me go..mmmmm

Last Friday on my way back, bumped into a friend in the rest room (yes of all places in the office). She was carrying a box full of murunggai..I just go "Murunggai!!!" The excitement is due to the fact that it's not easy to get this in KL and the ones in the hypermarkets and pasar malam near my home look almost inedible already.

So, when she offered me some, I just grabbed and went home happily (nearly skipping) knowing how good it is to cook with ikan kering. Ok, ok, I know I'm on diet, but a bit won't do me any harm would it?? It's not like I'm going to splurge the whole pot :P

In case some are wondering how does murunggai looks like…

Is there any other name to it?

The curry in all it's glory..

Gulai Ikan Kering

Salted Kurau fish bones

1 tomato

1 green chilli

1 tsp ground black pepper

1 tsp cumin powder

2 tsp criander powder

1 tbs garlic paste

1 tbs ginger paste

1/2 cup coconut milk - thick

1 cup coconut milk - light

1 lemon grass - smash

1 tbs tumeric powder

1 tbs fish curry powder

1 onion - sliced

3 cloves garlic - cut each into 2

curry leaves

halba campur

murungai

potato

carrot

and any other vegetables of choice ie long beans, brinjal etc

Boil all vegetables till cook in about 1 litre of water. Add salted fish. Once vegetables are cook, pour thick coconut milk. Add more water based on the thickness of curry that you would like. Gulai ikan kering tend to be more watery then fresh fish curry. Set aside.

Heat oil and fry curry leaves, halba campur, onion, lemon grass and garlic. Once brown, add all the powder's spices. Pour the light coconut milk. Once oil splatters, transfer this into the pot of boiled vegetables. Let boil and off flame.

I also made Sweet Sour Prawns Kak Liza's

style but she did hers with Crab and I’ve also added 1 tbs of meat curry powder to it. This is a must try.