Udang Bakar Butter

Hubby got a new hobby..and he just launched his long lost passion for fishing, but since last week he has been scouting at Equin Park shoplot looking for fresh prawn..it was not a wet market but a place for kaki pancing to lepak and mengail udang..the rate for one hour is RM15, they surely know how to make money yeah..?


Sufiya admiring his father's catch of the day


One brave girl with udang hidup yang still terkodek-kodek


1..2..3..4..and 10 fresh prawn ready for a hot pan


10 black prawn posing vertically


Our simple menu ..not to spoilt the freshness of these prawn, we opted to just cut off the tail and part of its head and hot the pan, put some butter and let the prawn turn red..and served hot..and all of them gone during lunch ;-)


Ikan Selar Kuning Masak Asam this is the most simple recipe when i'm in hurry.

Ingredients:
Ikan Selar Kuning - from his fishing trip in PD- cut and clean the fish
Garlic, Ginger, Onion - sliced
Green / red chillies- sliced
Tomato - cut into half
Tamarind juice
Salt to taste
Cooking oil

Methodology:
Fry the fish until yellowish / cook and toss
Put some cooking oil, about two tbs on a hot pan.
Pour the sliced garlic,onion and ginger into the pan and fry until half yellow
Pour in some tamarind juice and tomato
When it boils, placed the fish and sprinkle some green chillie and salt.
Ready to be served


Our set lunch : Ikan Selar goreng, sayur sawi, and masak asam plus udang yang tak sempat nak ambil gambar sebab dah kena ngap dulu..heheh

Korma Ayam

Korma Ayam..

This is one of my favourite recipe..it is so easy and we don't have to follow the original recipe thoroughly but could still taste the korma like it should be..thats the beauty of it..

This is my MIL's style..Korma Ayam;

Ingredients;

Chicken - cut and clean
Korma paste
Curry powder
Almond and cashewut - blend
Susu Ideal / coconut milk
Pandan leaves for the aroma
4 Onion(for one whole chicken) - sliced
Garlic - crushed /sliced
Half inch of ginger -crush/sliced
Cloves, anise seed and corriander
Corriander leaves
Cooking oil
Ghee/minyak sapi
Water
Salt to taste

Method:

-Heat the oil in a pot and fry the onion,ginger,garlic and pandan leaves,plus corriander,anise seed,cloves and ghee.
-When they turn yellow, pour the korma paste and stir..mix some curry powder but not overpower the korma paste.
-Pour some water and let it cook for about 10 minutes.
-Mix some almond and cashewnut paste and stir well and pour in some water if the gravy is too thick and mix some coconut milk in.
-Placed the chicken into the pot and cover the pot with lid.
-Total hour of cooking this is less than one hour..when the chicken are tender adn well cook, mix some sliced corriander leaves and served