Tuesday, September 2, 2008
Gulai Kepala Ikan (Fish Head Curry)
Ingredients:
1 (850g) Fish Head, cut into 2-4 pieces
2 tbsp Desiccated coconut, roasted, pounded
3 tbsp Oil
1 stalk Lemon grass, bruised
1 Pandan leaf, torn, knotted
750 cc Coconut milk from 1 coconut
5 Carambolas, halves
10 Salam leaves or bay leaves as substitute
Lime juice and salt
Spices (ground)
* 10 Dried red chilies
* 1/2 tbsp Chopped turmeric
* 1/2 tbsp Chopped ginger
* 7 Shallots
* 3 cloves Garlic
* 1 tbsp Coriander, roasted
* 1/2 tsp Cumin, roasted
* 1/4 Aniseed, roasted
* 1 tsp Peppercorns, roasted
* 1 tbsp Dried Carambola
* Salt
Method :
1. Rub the fish head with lime juice and salt, and let it stand for 1/2 hour.
2. Drain, then rub the fish head with pounded coconut.
3. Heat oil and sauté ground spices, lemon grass and pandanus leaf until fragrant, then add coconut milk.
4. Allow to simmer.
5. Add fish head and carambolas, and bring to the boil.
6. Stir from time to time, then add salam leaves.
7. Simmer until the fish is cooked and the gravy is a little oily.
8. Serve hot.
Note : If there are no dried carambolas available, use 1/2 teaspoon tamarind juice.
Content source:
http://www.asianonlinerecipes.com
Sunday, August 31, 2008
Sop Buntut (Java Traditional Oxtail Soup)
2 lbs. oxtail
3 inches of ginger, unpeeled but smashed
3 nutmeg seeds, roughly broken
20 cloves
1 teaspoon ground black pepper
salt to taste
3 carrots, halved and chopped into 1 inch chunks
2 leeks, chopped into 1 inch chunks
1 scallion, chopped into 1 inch chunks
2 medium all-purpose potatoes, chopped into 8 chunks each
2 tomatoes, cut into wedges
1 cup chopped celery, with leaves.
fried shallots
1 Tbsp butter or vegetable oil
Fill a large pot with enough water to cover the oxtail generously and add the ginger. Bring the water to a boil, add the oxtail, and boil for three minutes. Pour out the water and discard the ginger. Refill the pot (still with the oxtail) with cold water and bring to a boil. Add the cloves and nutmeg, and simmer, covered, for 1 1/2 hours until the meat is tender. Remove from heat, cool completely, and refridgerate overnight. Skim the congealed fat from the surface.
Bring the soup back to a simmer. Heat butter/oil in a pan over medium heat, add carrot, leek, and scallion and saute for 3 minutes, then add to the soup along with the potatoes, pepper, and salt to taste. Cover and simmer for twenty minutes, or until the potatoes are tender. Ladle into bowls and garnish with celery, tomato slices, and fried shallots.
The recipe would probably be even tastier if, before you started, you rubbed the meat lightly with vegetable oil and roasted it for an hour or so at 425 degrees, then deglazed the pan with water, used that for the soup base, and skipped the initial boil-and-dump phase.
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