Deep Fried Ikan Bilis Anchovies

Introduction:

Anchovies commonly used locally as Ikan Bilis.

A well known side dish in Asia can be found in Nasi Lemak (riced cooked with coconut milk together screwpines leaves) or savoured on its own or together with sambal chilli.

Most interestingly, I prepared this deep fried Ikan Bilis be adding a different type of chilli sauce something similar to the Korean side dish  “Spicy Myeolchi-bokkeum”.

Ingredients:

1 rice bowl Ikan Bilis (Dried Anchovies)

1 rice bowl Peanuts

3 to 4 tablespoons Thai Sauce

2 tablespoons raw sugar

1 tablespoon cooking honey (optional)

Sesame Oil

Method:

Heat up wok with cooking oil to high temperature.

Add the Ikan Bilis (Anchovies) into the wok and deep fried until golden brown.

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Drain the deep fried Ikan Bilis (Anchovies) on paper hand towel to remove excess oil.

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Do the same for the peanuts as well.

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Heat some cooking oil in a clean sauce pot, add some minced garlic and add your desired Thai chilli sauce, raw sugar and honey and bring to a boil.

Once the sauce starts to bubbled, add the deep fried Ikan Bilis (Anchovies) together with the deep fried peanuts and mixed thoroughly.

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Remove from heat, add one teaspoon of Sesame Oil before serving.

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Note:

Nasi Lemak is normally served as a breakfast locally.

Nasi Lemak .jpg

Recommendations:

For breakfast ideas, check out this link.

https://flofoodventure.wordpress.com/category/breakfast-delights/

 

Apple Chutney

Introduction:

What is Apple Chutney?

Diced US Jazz apples simmered with onions and spices in a mixture of sugar and vinegar.

Its sweet, tart and yet peppery, a chutney never fails to delight.

Goes well with Roasted Pork Ribs Rack

Ingredients:

2 to 3 medium sized US Jazz Red Apples

3 slices of unsalted butter

1 large yellow onion (chopped)

2  teaspoons minced garlic

2 – 3 tablespoons of brown sugar

2 teaspoons chopped ginger roots

1 tablespoon grounded cinnamon

1.1/2 tablespoons grounded coriander

1 tablespoon Apple Vinegar

Some chicken broth

Method:

Halved and core the red apples, then diced.

In a medium saucepan, add two slices of unsalted butter over medium heat.

Add the chopped onion, chopped ginger and minced garlic and sauté, stirring until the onions are softened for about 4 to 5 minutes.

Add another sliced of unsalted butter to the saucepan and stir in the diced apples.

Saute and stirring until the diced apples are translucent and lightly browned.

Now add the brown sugar, coriander and cinnamon and stir until the sugar dissolved.

Add the apple vinegar and bring the mixture to a simmer.

If you find the gravy too thick, add some home prepared chicken broth.

Cook and stir frequently until the mixture thickens and the liquids are syrupy.

Turn off the heat and leave the chutney to cool at room temperature.

This apple chutney can be refrigerated.

Recommendation:

Here’s the recipe on how to prepare rack of ribs to go along with this Apple Chutney.

https://flofoodventure.wordpress.com/2014/12/16/rack-of-pork-served-with-apple-chutney/

 

Simple Side Dish – Long Beans with Sweet Radish

Ingredients:

8 to 10 stalks Chinese Long Beans

4 – 5 tablespoons minced Sweet Radish

1 tablespoon minced garlic

1 tablespoon coarse sugar (optional)

Method:

Wash and trim long beans into small pieces.

Simply take a handful and tap the ends on cutting board to even out.

Cut ends of whole handful of long beans at once.

Heat wok with some cooking oil and add the minced garlic.

Fry till fragrant.

Add the chopped long beans and mix thoroughly.

Add the minced sweet radish and stir altogether for 3 to 4 minutes.

Sprinkle some water over the mixture to prevent drying.

Keep frying until the long beans are soft but not overcooked.

Taste if you require to add some sugar.

You want to maintain the crunchiness of the long beans.

Simple and yet tasty.

Goes  well with a bowl of hot porridge or plain rice.

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Side Dish -Pickled Cucumber

Side Dish -Pickled Cucumber

INGREDIENTS:

3 large Japanese Kyuri
1 teaspoon sea salt
2 tablespoons of Apple Vinegar
4 tablespoons of coarse sugar
1 tablespoon of Honey Syrup
Bunch of Mint Leaves

Method
Cut the cucumber into thin slices and put them into a large salad bowl.
Sprinkle salt and mix well.
Leave the cucumber for 10 minutes to absorb the salt then rise with cold water.
Drain off the exceess liquid in colander.
Return the cucumber to the large bowl.
Combine sugar, vinegar and honey syrup together.
Sprinkle generous amount of chopped mint leaves.
Add to the cucumber slices and mix well.
Decant into a bottle and refrigerate overnight or at least four to five hours before serving.

Tips:

You can serve these pickled cucumbers as a side dish.
Goes well with burgers or even roasted beef sandwiches.