Sunday, September 3, 2017

古来鱼 Gulai Ikan


There are so many versions of Gulai Ikan recipes out there and today I am trying out this simple version which is more towards my husband's preference.
市场上有许多版本的古来鱼食谱而我今天所制做的这项版本是倾向丈夫的口味而改篇的。

For this dish, it is best cooked with fish with meaty flesh such as spanish mackerel, sea bass or red snapper. If you like, you may also include prawns to enhance the flavor.
这道古来鱼的菜肴最适合采用任何多肉的白鱼,如马鲛鱼,金目鲈,红哥里或者马幼鱼即可。同时您也可以加入虾来添加鲜味。


古来鱼
Gulai Ikan

Ingredients 材料

(A)
500g Fresh Grated Coconut 新鲜老椰丝
900ml Water 清水

(B)
500g Fish 鱼
150g Prawns 虾
4 Tomatoes 番茄 (cut into chunks 切块)
150g Petai 臭豆 (optional 自选)

(C)
1.5 cm Galangal 蓝姜
1 cm Tumeric 黄将
1 cm Ginger 姜
10 pcs Shallots 小葱头
1 clove Garlic 蒜头
10 pcs Red Chilis 红辣椒
5 pcs Dried Red Chilis 红辣椒干 (optional 自选)
2 Tomatoes 番茄
2 Tbsp Belacan 马来栈/虾膏
1 Tsp Cumin Powder 小茴香粉
2 Tsp Coriander Powder 芫菜粉

(D)
6-7 Tbsp Cooking Oil 食油
1 Stalk Lemongrass 香茅 (crushed 压碎)
1-2 Tbsp Fish Curry Powder 鱼咖喱粉
4-5 Tsp Assam Juice 新鲜阿桑汁
1 Cup Grated Coconut Pulp 椰丝
900ml Coconut Milk 椰浆
1 Tbsp Sugar 砂糖
Salt to taste 盐


Directions


Combine (A) into a mixing bowl and set aside for several minutes. Squeeze and strain out the milk and refrigerate for later use. Retain a cup of the used coconut pulp for cooking later.
将A一起混入一个大碗里搁置泡浸数分钟后才榨出椰汁,过沥置入冰箱待用。取出1大杯的榨干椰丝肉搁置备用。

Combine (C) into a food processor and blend into paste form. If you have ready made chili sambal paste, you may omit the red chilies with 2-3 Tbsp of sambal paste together with the other ingredients (C) while blending. Set aside.
把所有材料C一起倒入食物加工器搅碎成糊状。您若有现成的叁巴辣椒酱来取代红辣椒的话,那么就加入2-3汤匙的叁巴辣椒酱一起搅拌混匀即可。搁置。


Heat up cooking pot until it starts to smoke, then add oil, lemongrass, curry powder (D), blended sambal paste (C) and saute for 1 minute. Stir in 6-7 Tbsp of coconut milk and lower the heat. Allow the mixture to simmer for several minutes.
准备个炒锅,以大火烧热至冒烟后才倒入D的食油,香茅,咖喱粉料和C搅碎混合的叁巴辣椒酱拌炒一分钟。然后加入6至7汤匙椰浆,转中小火焖煮几分钟。

Add tomatoes (B), grated coconut pulp, balance coconut milk and assam juice (D) and bring to boil.
倒入B番茄,D的椰丝,剩余的椰浆及阿桑汁煮滚。

Add fish (B) and continue to simmer under medium heat for another 10 minutes. Add prawns and petai (B) and cook for a further 5 minutes.
加入B鱼继续以中小火焖煮10分钟后便可加虾和臭豆焖煮5分钟。

Lastly add sugar and salt to taste.
最后才加糖和盐调味。



Do link back to Coco Sweet Tooth if you have used any information as published in this blog.








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