ikan bilis Archives - Just Julie

Curry Mee Hoon Kueh Soup 面粉粿汤

Julie Olive — Sun, 28 Apr 2024 18:11:16 +0000

Last night while watching MasterChef UK I suddenly decided we are having Mee Hoon Kueh today. So I quickly make the dough and let it sleep in the fridge. I normally make Mee Hoon Kueh soup and a friend always make me curry ones. However recently she decided to go on a diet and eat less carbo so I have to make my own! Sacrilege! If you want the recipe – Mee Hoon Kueh Ch’ng To’ng

I normally like to use bread flour but I don’t have any on hand so I used 250g plain flour, 1 egg and 2 egg yolks, pinch of salt, a scant half cup of water and a tbsp garlic oil. I also prefer to roll out my dough then pull them thinner before boiling them. I do not like thick dough. It is entirely up to you. You can adjust using 2 whole eggs and less water etc. Just need to be a soft dough and not stick to your hand. p/s you can use plain oil or any flavoured oil. There is not hard and fast rule. I have tried using lard too! Really nice.

250g plain flour, 1 egg and 2 egg yolks, pinch of salt, scant half cup of water and a tbsp garlic oil

When it come together in a dough just cover with cling film and put in the fridge.

When you have old sore thumb, it is much easier to roll out ready then pull a bit before hitting the hot water

Using the oil I used to fry ikan bilis for cooking my mince.

Using the basic sambal my daughter made for frying the spicy mince.

Also using the basic sambal, adding chilli, turmeric powder, lemon grass, star anise and minced garlic, onions to make curry sauce.

Adding coconut cream from 2 tins , fry till pecah minyak before adding the juice.

I have also washed the mani chai and kept in the fridge so in the morning it is easier as you need to wash them a few times.

Note – If you have read till here you deserve a big TIP! I just realised this too after making this for so many years!

Do not use rolling boil hot water! Don’t use rolling boil because you don’t have a big tank like a hawker stall! This is because when your dough hit the very hot water, it will shrink very fast and hence the dough will be thicker. Use a gentler boil and you will have nice thin dough. It’s a little learning curve but practise makes perfect! Actually if you stand and look at the hawker, you will notice they often add cold water to stop the rolling boil.

The post Curry Mee Hoon Kueh Soup 面粉粿汤 appeared first on Just Julie.

Sauropus androgynus, Cangkuk Manis, Katuk, Amame shiba (アマメシバ), 马尼菜, sayur manis, Lakian chai masak lemak

Julie Olive — Tue, 17 Oct 2023 19:31:52 +0000

My days of growing up in Kuching, Sarawak I only ever known cangkuk manis or mani chai cooked 3 ways. In Pan Mee soup, fry with eggs and masak lemak like this. I have seen people adding to BiHoon goreng (fry vermicelli) etc but that’s individual prerogative I believe, not traditional but I can stand to be corrected of course.

I was lucky that a friend shared half her pumpkin with me but boy was it tough to slice. I was so worried that I would cut my fingers. Very stressful. Next time I will ask her to please slice for me too. – kekekekeke I sliced and freeze them waiting and waiting for fresh mani chai. Luckily I found them yesterday at my local Asian shop! I was so happy. Finally I can cook Mani Chai masak lemak.

My mother often refers to this vegetable as Lakian Chai. We eat it quite often including Midin. When we eat outside, if mother believes we are heaty then she would order mani chai and if not we would have Midin goreng belacan. Ah…..those were the days. This is a super easy dish to cook.

Firstly, fry the shallots, remove and keep aside. Do the same with the dried anchovies (ikan bilis). Then using the flavoured oil add in mince onions, lemon grass, garlic and fry.

Secondly, add in the turmeric, pumpkin, chicken stock cube, coconut milk, sliced red chillies or bird eyes chilies and simmer.

Lastly, bring to boil and simmer till your pumpkin has soften. Taste, season, heat off and add in your mani chai. After a good stir topped with the crispy shallots and anchovies. Serve hot.

Sauropus androgynus, Cangkuk Manis, Katuk, Amame shiba (アマメシバ), 马尼菜, sayur manis, Lakian chai masak lemak

Ingredients

400 – 500 g Pumpkin
Shallots some for crisps and half cup minced
1 handful Dried anchovies
3 – 4 stalks lemon grass
5 -6 cloves Garlic minced
1 tbsp Turmeric powder
1 cup Chicken stock or use stock cube
1 tin 400ml Coconut milk
Salt & Pepper
Pinch of sugar
2 -3 stalk Red chilli sliced
1 pkt Cangkok Manis (Mani chai)

Pluck and wash with cold water and vinegar.

Oil fry mince onions, garlic, lemon grass, turneric powder, chicken stock and coconut milk.

Add in chopped pumpkin bring to simmer.

Taste, season and lastly add in the mani chai

To serve add in the crispy ikan bilis, crispy shallots and sliced red chillies

The post Sauropus androgynus, Cangkuk Manis, Katuk, Amame shiba (アマメシバ), 马尼菜, sayur manis, Lakian chai masak lemak appeared first on Just Julie.

Nasi Lemak sambal

Julie Olive — Sat, 29 Aug 2020 19:54:16 +0000

Nasi lemak is special, special to the hearts of all Malaysian. Although in my household one would think my husband was an Asian in his last life, or so all my elders (family & friends) members seems to think so.

The most important expect of nasi lemak is the nasi lemak sambal. Each person seems to have his/hers own special recipe as well as each household.

One can have nasi lemak with fried fish, chicken, sardines sambal, prawns sambal, sotong sambal and for me the dreaded petai sambal. (I just cannot get on with the smell of petai!)

There are limitless types of food you can serve nasi lemak with but the old school MUST have is the sambal sauce, the cucumber, peanuts, boiled eggs, and fried crispy ikan bilis (anchovies) served with fragrant coconut and pandan leaves flavoured rice.

This is my nasi lemak sambal recipe. I have a little chat with a good friend and finally found out what I have been missing in my nasi lemak sambal kuah (sauce). I was never quite satisfied with mine till now. I have since cooked this twice to make sure. Now I am extremely satisfied and felt I can share this. I do not document food I do not like.

Put this sambal in air tight containers and vacuum sealed. I have even posted to friends who are extremely happy with it. You can absolutely freeze them for a lazy day.

In this pic you will see my nasi lemak share platter which I served with tri-coloured rice. I cooked the nasi lemak sambal the night before and on the day itself I boiled plain coconut and pandan rice with a couple slices of ginger, then I did the same with pandan juice and saffron. I like a nice presentation, yes I do. Food taste much nicer if they are pleasing to the eyes.

TIP – After I fried my ikan bilis and removed from hot oil with a sieve I like to sprinkle them with a dusting of icing sugar while still hot. This makes your ikan bilis stay crispy longer and a lot more tastier. It’s the combination of salt and sugar that is irresistible. However you do not have to do so.

p/s I am sure you do not need me to tell you how to boil nasi lemak However do not forget your liberal pinch of salt.

Update (06/09/2020) – today I added galangal as part of my ginger portion and I really love the taste

Please note that I fried a bunch of anchovies (ikan billis) first then used the oil to cook the kuah. In the kuah itself I add in extras minced ikan bilis (not the fried ones) and minced undang kering. These really add extra ‘ooooomph’ to my kuah in my opinion. After the kuah is done then I added in a portion of the fried ikan billis and saved some for garnishing.

Nasi lemak Sambal

Ingredients

Paste Ingredients (to grind) & fry with the oil you used to fry ikan bilis

Oil (from frying the ikan bilis)
3 bowls Minced onions (shallot or red onions)
Half bowl Garlic and ginger paste
1 bowl Dried chilli paste
1 bowl Fresh chilli paste
2 tbsp Chilli Powder
2 tbsp Belacan
100 g Minced Ikan bilis (anchovies)
100 g Minced Udang kering (dried shrimps)
2/3 large Red onions sliced (I add more cause I love onions)

Ingredients to add to your Paste

3 tbsp Gula Malacca (to taste)
2 cup Tamarind juice
1 tbsp Salt (to taste)
2/3 Fresh red chillies sliced thinly

Instructions

Firstly

Fry your ikan bilis (anchovies) in hot oil till crispy. Do not move away or they will burn. I fried 200g ikan bilis but this is entirely up to you. Save the oil for the next part. Divide your ikan bilis into 2 portions. One to add in when you finished cooking and one save to garnish your nasi lemak when plating.

Secondly

With the oil from the fried ikan bilis, add in your mince onions, ginger and garlic. Fry till fragrance of the ingredients can be smelt and add in the minced chillies. I used my Magimix and grind my ingredient then pour into my hot oil in stages.
Add in the chilli powder and belacan (toasted is best)
Next I grind and added in the ikan bilis (this is NOT the friend ones) followed by the udang kering and continue to fry till the unmistakable aroma of spiciness and the 'minyak pecah' red oil can be seen on top and add in the sliced onions to simmer a bit before the last bit.
Lastly add in the gula Malacca & tamarind juice. TASTE Season with salt. Adjust seasoning to your liking and sprinkled some freshly sliced red chillies before heat off.
The last thing you do is add in a portion of your fried ikan bils and give everything a quick stir. Done.
NOTE – remember to TASTE it cold as food taste during hot and cold taste different and nasi lemak kuah (sauce) is often served lukewarm or even cold.
NOTE – remember to adjust taste AFTER you added in your fried ikan bilis as they are salty!
NOTE – Yes I used extras minced anchovies and udang kering in my nasi lemak kuah when cooking. Then I add in more, the fried ikan billis.

Nasi Lemak Platter to share – From 12 o’clock – fried chicken strips, cucumber, nasi lamak kuah, crispy fish. salted duck eggs & sambal belacan. Sprinkled with fried ikan bilis and cashew nuts.

Updated 7/10/2020 Challenged myself to plate nicer

Frying the ikan bilis (portion up to youself)

Ready and set aside. Some to add to the finished kuah and some for garnishing.

Blending the harder stuff first

Added some onions to the chillies so they blend better

Fry the onions first then add the chillies, slow frying till oil emerges

Meanwhile blend the dried shrimps and ikan bilis to add in into the kuah.

and add in the toasted belacan, ikan bilis and udang kering

Before finishing I like to add extras red onions as my family loves the ‘crunch’ so off heat at this point. The residue heat from my wok will ‘cook’ the red onions nicely.

Then add in as much or as little of the crunchy ikan bilis – Don’t forget to save some for garnishing.

Give it a good stir.

Add more ikan billis if you are feeling generous

cooking the rice

Ultimate TV dinner ;P

Nasi bungkus for 8 persons picnic lunch today 06/09/2020

Updated 7/10/2020 Challenged myself to plate nicer

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