ENGLISH GRAMMER FROM CLASS, LETCURE MISS FREDA

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sour and spicy ikan bilis

Sour and Spicy Ikan Bilis

Ingredients

• 1 rice bowl measure of ikan bilis (rinsed)
• 1 red chilli (sliced thinly)
• 3 shallots (sliced thinly)
• 3 cloves garlic (sliced thinly)
• 2 pieces lime (juiced)
• 1 ½ teaspoon dark soya sauce
• Sugar to taste
• 5 tablespoons cooking oil (palm oil preferred)

Method

Bring oil to high heat in wok and fry ikan bilis till golden brown. Remove and set aside ikan bilis. Discard used oil.

Heat 2 teaspoons of oil in wok and fry shallots till beginning to brown. Remove and set aside fried shallots. Add garlic and fry till golden brown. Remove and set aside fried garlic. Add chillis and fried ikan bilis and stir well. Return fried shallots and garlic to mixture, stir evenly and add dark soya sauce, lime juice and sugar.

Dish out and serve.

Fish Ball Vegetable Soup

I confess. I love fishballs. When they come fresh and springy, I can take about a dozen in one go. So, what’s this obsession with fishballs then? One thing is – it is cheap. I can get them for 10 cents each from the wet market. It is quite healthy though it may be processed fish meat. And it is easy to cook. You can fry them or use them in soups. When using fishballs in soups, it can either be as an accompaniment or as the highlight of the soup itself.

This recipe highlights the fishballs. I use chinese mustard greens (choy sum) to make this dish one step healthier – what with the fibres and nutrients from the vegetables. For the soup base, I use ikan bilis stock prepared fresh and not the instant granules. Ikan bilis stock is easy to prepare and you can even cool it and store them in the freezer for future use. Handy especially when you want to whip up a quick soup.

This is my simple but delicious recipe for Fish Ball Vegetable Soup

Ingredients

• 20 fishballs
• 100 grammes of chinese mustard greens (rinsed throughly and cut into smaller (halved) pieces)
• a pinch of chinese salted vegetable (tung chye)
• 600 ml ikan bilis stock (boil 700 ml water with a handful of ikan bilis for 30 minutes. strain and remove ikan bilis)

Seasoning

• 1 teaspoon of light soya sauce
• a couple of dashes of white pepper powder
• salt to taste
• a pinch of msg (optional)

Method

Bring ikan bilis stock to boil. When boiling rapidly, add fish balls and allow it to cook till the fishballs float to surface.

As soon as the first fishball floats to surface, add the vegetables. Add seasoning.

Dish up when all fishballs have floated to surface. Sprinkle chinese salted vegetable before serving. If you prefer, you can drizzle a teaspoon of shallot oil.

Asam Ikan kembung

My sister loves asam (also spelt as assam) -based dishes, be it Asam Ikan Kembung (Tamarind Indian Mackerel) or Asam Laksa. In fact, mum said that my sister would most likely be drooling if she were to see this dish up on this site. My sister is currently residing in Singapore and on her trips back to Kuala Lumpur, she would usually cook this or ask mum to cook this.

There are two parts to cooking this dish. One is to prepare the chilli-based paste and the other, to cook the fish. For the chilli-based paste, you can actually prepare in advance and keep them in the fridge for future uses (which is what we usually do at home). Asam Ikan Kembung is sour, sweet and spicy in taste and is an excellent dish to whet the appetite. It goes well with plain steamed white rice. You can actually use other types of fish but Ikan Kembung tastes good here. A word of caution though. Take care when eating the fish as the bones might get to you.

This is mum’s recipe for Asam Ikan Kembung

Ingredients

• 4 pieces ikan kembung (cleaned and gutted)
• 1 large onion (sliced)
• 4 to 8 pieces ladies finger (whole or halved)
• 2 large tomatoes (quartered)
• 1 cup warm water
• 1 cup asam juice (soak 1 tablespoon of asam / tamarind paste in 1 1/2 cup water for 15 minutes, squeeze and then strain juice)
• Corn starch (mix 1 teaspoon corn flour with 100 ml water)
• Cooking oil (palm oil)

Chilli paste (pound / blend)

• 2 slices of tumeric (kunyit)
• 5 pieces of dried chilli (pre-soaked in hot water and remove seeds)
• 4 garlic
• 8 shallots

Seasoning

• Salt and sugar to taste

Method

Pat dry the ikan kembung and shallow fry it till semi brown. Set aside.

Heat 2 tablespoons palm oil in wok and saute chilli paste on medium heat till aromatic and beginning to brown. Add onions and continue frying for 30 seconds. Pour asam juice and warm water and bring to boil.

Once asam juice starts to boil, add ladies finger and tomatoes and allow to boil for 2 minutes. Add pre-fried fish and seasoning to taste. Allow fish to cook under boiling asam juice for at least 1 minute.

Before dishing out, stir in preferred amount of corn starch to thicken and smoothen the gravy to your liking. This dish is excellent if you garnish or top it with chopped chinese parsley.