Resepi Asam Pedas Ikan Kakap

Salam. Sementara nak tunggu solat meh kita up resepi asam pedas.

Resepi kali ni dalam bahasa omputeh sebab cheda dh lama tinggal bahasa penjajah ni semenjak duk kat umah jadi saja2 praktice balik.

Moh jum terjah resepi. Asyik duk buat kek pastri biskut kali ni kita masak lauk baru zaujah mithali gitewwww. Puiiii

Orang melaka maaf laa kalau tak sama sebijik resepi sebab ni cheda alter utk tekak kelate family kami. Kuikuikui

Asam Pedas Ikan Kakap
Hot & Tangy Seabream Stew

Ingredients:

For Saute;
Garlic Qty-5 (sliced)
Onion Qty-1 (sliced)
Fenugreek (halba) Qty- 1 ts

For Blend;
Garlic Qty- 4
Onion Qty- 2
Shallot Qty-2
Turmeric Root  Qty- 3cm

Other;
Seabream/Seabass/ Grouper/Stingray(Any white flesh fish)- Ikan kakap/Siakap/ Kerapu/Pari
Dried Red Chillies Qty-10 (depend on spiciness)
Tamarind juice ( 15ml)
Wild Ginger Bud ( can google it. In malay known as bunga kantan) Qty-2
Tomato Qty- 2
Lady's Finger Qty- 3 (optional)
Water Qty- 2 cups
Cooking Oil for saute Qty-2 tbs
Sugar & Salt for seasoning

How:
1. Heat cooking oil in a pot, fry saute ingredient until fragrant.
2. Put in blend ingredient and fry until dry and thick.
3. Add water and let it for 3 mins before add in fish and wild ginger bud.
4. Let it slightly boil then add tamarind juice, tomato, lady's finger & sugar.
5. Simmer until fish is cooked and add salt. Season well to your taste.
6. Ready for served.

Note: Sebab ayah dgn ma dua2 pemakan ubat tegar jadi takleh letak daun kesum. Belacan pon kami tak letak sebab alergic. Tapi walau tak letak pon overall rasa dia sedap sebab bunga kantan tu bau & rasa dia sangat membantu.

Selamat mencuba dan nikmati hidangan anda.

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#dinner