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…..   😀 )


(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.

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Recipe Sate Lilit Bali

* 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…….


Grilled Fish ala Jimbaran Bali

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One of our favorite dish that we always have whenever we visit Bali. It’s probably the combination of beautiful ambience overlooking a beautiful beach stretched far into the horizon, toes burried in the white sand, fresh coconut juice off the shells and everything else that makes the grilled fish in this Jimbaran Beach  taste beautifully sweet and succulent.

The recipe is modified from Business Bali online. A pretty good recipe, although we can tell there’s a subtle flavour that’s missing. Probably those coconut shell charcoal grill taste. Very possible. I subs red snapper with grouper fish, which is more common here.  *in case you forget, we live in a middle of a grassland  😛 *


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(Grilled Fish ala Jimbaran Bali)

*  3 tbs toasted coriander seeds
*  1 tsp tamarind paste
*  5 cloves of garlic
*  5 pcs shallots
*  3 pcs red chillies peper
*  5 pcs candlenuts
*  3 cm fresh galangal
*  salt, pepper, bit of sugar
~ mix all this ingredients into a smooth paste

For gilling sauce:
*  4 tbs sweet soy sauce
*  2 tbs cooking oil
*  2 tbs melted butter

Cooking Directions:
1.) Stir fry the smooth paste until fragrant and cooked enough.
     Add 75 ml of water. Marinate the fish in this sauce.
     Leave for a couple of hours or overnight
2.) Prepare hot grill, cook the fish while brushing it
     with the grilling sauce.
3.) Serve with warm steamed rice.


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Prawn Sukiyaki

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I have some leftover ingredients in the fridge. I was actually thinking of making taiwanese beef noodle soup, but missing a few key ingredients, so I ended up making prawn sukiyaki instead.

* 60 ml veggie oil
* 8 pcs tiger prawns
* 100 gr bean sprouts, soaked in hot water
* 1 pcs large onions, sliced
* 4 pcs spring onions, chopped
* 200 ml chicken broth
* 4 pcs shiitake mushroom, sliced
* 1 bunch of enoki mushroom
* 250 gr chinese cabbage, sliced
* 75 gr rice noodles – soaked in hot water
* 3 pcs eggs

Soup Ingredients:
* 100 ml Kikkoman soy sauce
* 200 ml broth
* 2 tbs sake
* 75 ml mirin
* salt, sugar, pepper to taste

Cooking directions:
1.) Stir fry onions until fragrant then add prawns, tofu,
     spring onions
2.) Add some broth. Let it boils, then add other vegetables until half cooked
3.) Stir in pre-cooked rice noodles.
4.) Add soup ingredients. Let it boil. Break eggs and cook on high for 2 mnts
5.) Ready to serve

**Recipe from Femina

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Prawns in Mayonnaise


A terrible hobby of mine is looking up at other foodie’s recipes collection & food shots then drool over them, end up cooking the dish and carrying a few extra kilos around my belly. *awwgg, please spare the details ya*   But how can you stay cool and say “nope, I’m not interested” to these yummie bites. I’m sorry for loving my food and having immense curiousity to try every kind of recipes. And I’m sorry honey for making you my official taste-tester and a rat lab….  *wow, that thing must’ve tasted good, michelin man just finished his second plate*

Here’s the recipe


* 20 pcs large Tiger Prawns, deshelled & deveined
* 3 tbs mayonnaise
* 1 pcs garlic, grated/minced
* 1 tbs “Dijonnaise” Mustard – I used Masterfoods
* 1 pcs of lemon, squeezed
* 1 tbs condensed milk (optional)
* 100 gr all purpose flour
   you may add 2 tbs of bread crumbs if you wish
* 2 egg whites, whisk
* salt, pepper, sugar, maggi block

Cooking Directions:
1.) Marinate prawns in lemon squeeze, minced garlic, salt & pepper. Leave for 15-30 mnts
2.) Whisk one egg white, mix in with the marinated prawns
3.) Heat oil for frying. Roll prawns in flour, dip into white egg again,
then deep dry till golden brown
4.) Set aside on paper towel to drain excess oil.
5.) Mix mayonnaise, dijonnaise, sugar, lemon squeeze, salt/pepper & maggi block.
6.) Place mayo mixture in cone plastic bag. Squeeze them on prawns
7.) Sprinkle with chopped spring onions & sesame seeds.


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Black Pepper Prawn – Singaporean Street Food Style


Ever since our holiday in Singapore, we both are hooked on the chili crab and black pepper prawns. Varieties of street food there are endless, but the those are still the top two. Everytime we fly through Singapore for a day or two, we MUST stop for a plateful of steaming chili crab or black pepper prawns. Oh yummm! One day I found a recipe from SPICY STEVE  and after a test in the kitchen the result is the best black pepper prawns ever, just like the Singapore street food type that we had.

* 1 ¼ lb – Large Tiger Prawns (shell on)
* Oil for deep frying
* 2 Tbsps butter
* 1 Onion, sliced round
* 6 cloves garlic, minced
* 1 Tbsp salted or preserved soya beans, mashed
* 2 Tbsps dried prawns, roasted and ground
* 1 Tbsp black pepper, freshly ground
* ½ cup fresh curry or cilantro leaves
* 5 red bird’s eye chillies, chopped and deseeded
* 2 Tbsps sweet soy sauce
* 2 ½ Tbsps brown sugar
* 2 Tbsps oyster sauce

1.) Deep fry prawns until they are half cooked, then set aside on paper towel to drain off excess oil. This process is important as it softens yet crisps the prawn shells.
2.) Add butter to hot wok, followed by garlic, mashed soy beans, dried prawns, black pepper, curry/cilantro leaves and chillies.
3.)  Stir fry until fragrant then add prawns, sugar, oyster sauce, and sweet soy sauce.
4.)  Mix well and stir fry until prawns are fully cooked and serve. Sprinkle with cilantro leaves


 Quick and simple! To joint the event, please click HERE  deadline on June 30th, 2008

Quick Update – MBP Street Food Round Up is HERE now. Thanks Sia! Great event!

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