Archive for Seafood
Sate Lilit Bali
I am so delighted to be invited by Bee from Rasa Malaysia to be a guest blogger on her website featuring Indonesian cuisine. After a few short discussions, back and forth emails with a foodie blogfriend, Pepy from Indonesia-Eats, we agree to come up with a different concept featuring varieties of a particular dish that’s popular in Indonesia & Asia. So, this would be quite fun to do.
More posting in English, please click here
Indonesia is believed to be the Home of Sate. Ini katanya Wiki loh, saya taunya kalo di Indonesia sate itu variasinya banyak banget, sampai-sampai beberapa jenis malah saya belum pernah denger sama sekali apalagi nyobain.
Kalo di mainland dan Inner Mongolia sini, jenis satenya simpel tapi macemnya buanyaaaakkk….. apa juga dibikin sate loh. Dari jenis yang umum spt daging sapi, ayam, babi, kambing, bebek, cumi, ikan, sampai yang khusus jeroan aja, sate lidah bebek, sate jantung bebek, sate usus….. bumbu dippingnya simple, cuma chili oil, sedikit jinten & szechuan pepper yang bunder-bunder kecil spt merica tapi bisa bikin lidah senut-senut.
More about chinese street food bisa dilihat DISINI dan DISINI
Sate is actually claimed as Indonesian’s national dish,
which reputation can only be matched by “Soto”- Indonesian fragrant soup
( ini sih kata saya….. 😀 )
SATE LILIT BALI
(Balinese Minced Seafood Sate)
Bali is known as the island of a thousand temple, I think it should be credited for the island of fragrant spices.
Recipe Sate Lilit Bali
Ingredients:
* 250 gr shrimp – clean, deveined
* 250 gr mackerel – or any firm white flesh fillet
* 50 gr dessicated coconut
* 6 pcs kaffir lime leaves – thinly sliced
* 2 tbs sugar – can use any sugar, but coconut sugar is better
* red capsicum – tiny cubes for sprinkles
* bamboo skewers or fresh lemon grass may be used
Processed Ingredients:
* 8 pcs shallots
* 2 pcs garlic
* 2 cm galangal or blue ginger
* 2 cm kencur or lesser galangal
* 1 tsp coriander seeds
* 1 cm fresh turmeric
Mince all ingredients until they turn into a smooth paste. DO NOT FRY
Cooking Directions:
1.) Mix both fish & shrimp in food processor until smooth.
Mix in dessicated coconut. Add 3 tbs of thick coconut milk
2.) Add processed ingredients, mix well. Add salt & sugar to taste
3.) If the mixture is still too dry, you may add 1 egg white and a bit of olive oil
4.) Shape the mixture on sate sticks/lemongrass stalk, flatten slightly
5.) Charcoal grill sate until light brown and cooked through
* This article is a collaboration between Cooking Etcetera, Indonesia-Eats and Rasa Malaysia
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Kumquat Salsa Asian Style
Beautiful bright orange with soft even tone, smooth firm skin that looks so promisingly juicy and sweet inside. These fruit has always intrigued me since the first time I found it. But how do I eat it? I tried peeling that firm oval skin once, only to find a slippery pulp inside. Maybe I should squeeze it, I wondered. Hey, nothing comes out. Only later after a thorough search on the internet, I understand that one should eat kumquat whole – skin, pulp and seeds.
Having been familiarized with unique flavours of kumquat, I toyed with many ideas how to make this an interesting dish. It has interesting flavours after all. One day I put them in my hot ginger tea with honey. The flavours is just beautiful. I love it. This would go great with pan fried fish steak. Hmmmm…. Mike’s gonna love it for his lunch today.
Lucky me, the kitchen had some fresh fillet of weaver fish. Perfect! Can hardly wait to experiment with new menu. I went straight to work on the kumquat salsa. Then marinate the fish. By 1pm lunch is served. Just beautiful as I had in mind. The kumquat salsa complements the pan-fried fish fillet perfectly……
Pan Fried Weaver Fish
just marinate in salt, pepper & lemon. Leave about 1 hour.
Quickly pan fried in olive oil or butter until it turns nice brownish color. Ready to serve with the salsa
Then I saw some recipes of candied kumquat (will make that next week), kumquat cheesecake – sounds interesting, must try soon – lamb tagine with kumquat (instead of that bitter taste dried lemon) – a definite YES!
I am submitting this recipe for BloggerAid Cookbook Cuisine
supporting their vision of alleviating world famine.
If you’re interested to find out more about this event, click here
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Coconut Prawn Fritters
As featured in Tastespotting
Just a little afternoon snack (and light dinner) I felt like having yesterday. Although I was actually craving for Singaporean Chili Crab. Yups, just not the right season (and country) for that. The prawns I got from the hotel’s kitchen, are from Dalian, I think. Nice to have a little of seafood again after a while…..
I shouldn’t be posting recipe in details because it’s soooo easy to cook. Just make sure the prawns are cleaned & deveined, split in the back, marinate shortly in salt, pepper, lemon & garlic, rolled in flour, dipped in lightly whisked white egg, rolled in dessicated coconut.
Deep fried in oil until it turns color to beautiful yellowish. Place on paper towels to soak the remaining oil.
Ready to be devoured with sweet chili sauce dipping…….
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