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Saturday, August 6, 2011

416. Tumis Asam Pedas Ikan Pari

Tumis Asam Pedas Ikan Pari

A week had passed since we Muslims 'berpuasa' :D Hope everybody are all settling down there! Especially Mak isah, I have settled back to my usual routine of housework etc., besides thinking about the coming Hari Raya Festival :)

Wow, time runs fast doesn't it? Now it is 'Puasa' then comes 'Hari Raya' & then 'Deepavali' & then 'Christmas' & then comes 'New Year'. But amidst of all these, Good Health & Happiness plus a happy family counts most. And so Mak isah wish all these great things for you all my dearest blogger friends.

God Bless.

Btw, this past week, Mak isah been cooking my everyday normal simple recipes for 'berbuka puasa' or 'Sahur'. Too much food on the table is also a waste isn't it?

Yesterday Mak isah cooked 'Tumis Asam Pedas Ikan Pari' . Tetiba teringin nak makan asam pedas yang bertumis yang agak pekat. There is also another way of cooking Asam Pedas, just by boiling water in a pot first.

This time Mak isah nak tumiskan (cooked with some cooking oil) the blended onions and chillies.

Yes blended :p

To prepare :-

1. Cut 'Stingray' fish into moderate pieces. Wash clean. Sprinkle & spread some salt over them & let stay for 5 minutes before washing them clean again. Drip dry in a sieve. Put aside.

2. 7 small red onions (bawang merah) , 5 garlic, 1 1/2 inch ginger, a teaspoon of belacan (shrimp paste), 1/2 teaspoon of powdered turmeric or fresh turmeric (all blended with a little water).

To cook :-

1. Add 3 to 4 tablespoons of cooking oil in a pot.

2. When heated, add in the blended ingredients.

3. Add in a stalk of lemon grass (slightly cut) & 3 pieces of 'Asam Gelugor' (tamarind peel).

4. Add in 1 to 2 tablespoons of blended dried chillies (according to taste).

5. Let 2,3, & 4 be well cooked under moderate fire, while stirring now and then. Add a little water if ingredients gets too dry.

6. Add the washed fish.

7. When ingredients starts to boil with the fish, add some water according to how much soup you need. As a guide, Mak isah put in some water barely touching top of my fish cubes as I wanted the soup a bit thick.

8. Add salt to taste.

We 'sungkai' (break fast) with this and hot rice, some 'Sambal Asam' (mangoes from my tree) & 'Fried Salted Mustard with Eggs' yesterday.

Happy Sungkai!