Ikan Masak Asam Utara

Ramuan

 3orang

1. 3-4 keping Ikan jenahak (apa2 jenis ikan pon boleh..goreng terlebih dahulu bersama garam dan kunyit-cara saya)
2. I biji Bawang besar (potong bulat/nipis ikut cara masing2)
3. 2 ulas Bawang putih (ketuk/potong nipis)
4. 1 inci Halia (potong nipis/ikut cara masing2)
5. 2 biji cili merah (belah dua/potong halus/potong serong)
6. 4 biji Cili padi (Ketuk-ikut kepedasan masing2)
7. 1-2 sudu Perahan air asam jawa (boleh rasa ikut selera masing2..Nak kuah lebih tambah air)
8. Biji selasih (jika ada lg ok...saya takde jadi tak letak)
9. Garam dan gula untuk perasa

Langkah

• Goreng ikan sampai garing...Angkat dan toskan...
• Tumis bawang besar, bawang putih dan halia,cili merah dan cili padi dgn sedikit minyak ikan tadi...biarkan sebentar sehingga layu/naik bau...kemudian masukkan air asam jawa...
• Setelah itu, masukkan ikan..biarkan sedikit mendidih..perasakan dgn garam dan gula...hati2 dgn garam sebab ikan dah masin....siap utk dihidangkan...

Mee Kari

 Bahan:

4 biji bawang merah kisar

1 labu bawang putih kisar

2 pek serbuk kari daging( yg kecil)

1 senduk cili giling

1 pek 3 sekawan

2 kiub pati ayam maggi

fishcake

fish ball

tauhu kering

isi ayam dan tulang ayam

1 kotak santan 200ml

gula dan garam secukupnya

air

Ikan bilis segenggam dan blend dengan sedikit air sehingga hancur

Bahan hiasan:

telur rebus

cili merah

sawi

taugeh

limau kasturi

Cara membuat:

1. Tumiskan bahan kisar, 3 sekawan, cili kisar dan serbuk kari. Tumis sampai pecah minyakdan naik bau dan masukkan ikan bilis yang dah dikisar
2. Masukkan batang sawi yang dah di potong. Masukkan ayam, fishball dan fishcake
3. masukkan air dan santan secukupnya
4. Masukkan kiub pati ayam, garam dan gula secukupnya. Masukkan tauhu kering
5. Tunggu hingga mendidih dan siap di hidang

Fish Pie

Ingredients

• 400g skinless white fish fillet
• 400g skinless smoked haddock fillet
• 600ml full-fat milk
• 1 small onion, quartered
• 4 cloves
• 2 bay leaves
• 4 eggs
• small bunch parsley, leaves only, chopped
• 100g butter
• 50g plain flour
• pinch freshly grated nutmeg
• 1kg floury potato, peeled and cut into even-sized chunks
• 50g cheddar, grated

Method

• STEP 1

  Poach 400g skinless white fish fillets and 400g skinless smoked haddock fillets. Put the fish in the frying pan and pour over 500ml of the full-fat milk. Quarter 1 small onion and stud each quarter with a clove, then add to the milk, with 2 bay leaves. Bring the milk just to the boil – you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.

• STEP 2

  Hard-boil 4 eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped leaves of a small bunch of parsley.

• STEP 3

  Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and a pinch of freshly grated nutmeg, then pour over the fish.

• STEP 4

  Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil 1kg floury potatoes, cut into even-sized chunks, for 20 mins. Drain, season and mash with the remaining 50g butter and 100ml full-fat milk. Use to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Fluff the top with a fork, sprinkle over 50g grated cheddar, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.