Sunday Dinner

The whole of Sunday was spent watching TV (by Aina) and editing pics and updating FB & blog (by me) since Hubby was at work all day.

After lunch, I'd started to prepare the ingredients for dinner ~ pounding the chillies and turmeric for the masak lemak, and prepping the chicken to be grilled in the oven. Yup, the Ayam 'Goreng' Rempah was grilled in the oven to make it a little healthier :-D

GULAI LEMAK IKAN MASIN & BELIMBING
you need:
2 pcs med-sized salted fish, soaked in hot water for about 15 - 20mins,
rinsed and cut into smaller pieces
10 - 15 cili padi, up to your own level of tolerance! :-p
1 thumb-sized (and my thumb's not so large) fresh turmeric root
1 piece turmeric leaf
6 belimbing buluh, cut into chunks
1 small piece asam gelugur
1 cup thin coconut milk
1/2 cup thick coconut cream
salt, sugar ~ to taste

how to:
pound the turmeric and cili padi to a fine paste. combine the paste with the coconut milk, asam, and belimbing in a pot and bring to a boil. lower heat to a simmer, add in the salted fish and turmeric leaf. simmer gently, stirring regularly, until fish and belimbing is tender. add in the coconut cream and bring up to a boil, again stirring regularly so that the coconut cream does not split. check seasoning and serve.

AYAM GORENG REMPAH
you need:
6 pcs. chicken wings
1 small piece turmeric root
1/2 tsp. coriander seeds
1/2 tsp. cumin seeds
1/2 tsp. fennel seeds
1/2 tsp. white peppercorns
1 Tbs. light soy sauce

how to:
rub the soy sauce into the chicken and let rest about 10mins.
pound all the spices coarsely, then rub into the chicken and leave to marinade for about 20 mins. heat oven to 160'C and drizzle vergetable oil over the chicken pieces and mix to combine. lay the chicken pieces on the grilling tray and cook for about 40mins, till done.

This is another dish that goes perfectly with the gulai lemak, and any other gulai that you may cook at your home! :-D

IKAN PEKASAM GORENG TELUR
you need:
3 - 4 small pcs ikan pekasam, rinsed well
sliced onions, quantity is up to you
sliced cili padi, quantity is up to you
1 egg, beaten lightly
lime wedgesm, to garnish and squeeze over the dish

how to:
heat a bit of oil and fry the fish pieces gently over low heat. as the fish browns, add in the onions and cili and fry till onions are soft. pour in the egg mixture and let set a bit, turn over and cook the other side. it is basically like an omelette, only you have the fish as the filling. when egg is cooked through, squeeze lime over and serve hot.

It's Monday morning, and it's busy, busy, busy..........till tomorrow, I HOPE!



Cheers!!