Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenAsian - Seafood - Ikan Asam Pedas
Famous Authors (View All Authors)
Asian - Seafood -  Ikan Asam Pedas Post by :hereger Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1073

Click below to download : Asian - Seafood - Ikan Asam Pedas (Format : PDF)

Asian - Seafood - Ikan Asam Pedas

2 large white fish
1 just ripe pineapple
Juice of 1 lime
1 teaspoon brown sugar (Or palm sugar if you can find it)
2 teaspoons white sugar
5 shallots or 2 white onions
Salt and pepper
1 Pint of coconut milk (Recipe follows)
1 stalk of lemon grass, the bottom part only!
Chili to taste
3 cloves garlic
1 teaspoon turmeric
1 inch slice of ginger
1 inch of galangal (you might want to buy it powdered)
oil for frying

For the coconut milk, take 1 part of shredded coconut and mix in a pan with an equal amount of mink. Heat to nearly boiling, stirring the whole time. Allow it to simmer for at least 10 more minutes, preferably longer. When cool, strain out the coconut with a cheese cloth, squeezing as much milk out as possible.

Marinate fish in lime juice, salt, and pepper over night.

Peel shallots or onions and put in a blender with lemon grass, chili, garlic, turmeric, ginger, galangal and blend until everything is finely chopped (Or pound in a mortar if you want to be really traditional.) Put this in a pan with some oil and heat until the fragrances are released. Place fish in the same pan and add half the coconut milk. Bring to a boil then immediately turn down the heat to a simmer. Add the rest of the coconut milk and the diced pineapple. Let simmer, covered, until sauce is thick and fish is cooked through. Serve over rice.
If you like this book please share to your friends :

Asian - Seafood -  Oriental Snapper Asian - Seafood - Oriental Snapper

Asian - Seafood -  Oriental Snapper
1 red snapper, 2 lb (cleaned, scaled, etc) Marinade: (1/2 hour or so) 1/4 t salt 1 T minced fresh ginger 2 t dry sherry 2 T flour Seasonings: 2 scallions, chopped (white and green parts) 2 t minced fresh ginger 1 T minced garlic 1 T minced, soaked dried tangerine peel (see notes) Sauce: 2 T light soy sauce (see notes) 1 T dark soy sauce (see notes) 2 1/2 T dry sherry 1/2 t sugar 2 T chicken stock or water 4 T vegetable oil Dredge marinated fish in flour. Pan fry golden brown in oil, about 12 min

Asian - Seafood -  Grilled Fish Gurney Drive Asian - Seafood - Grilled Fish Gurney Drive

Asian - Seafood -  Grilled Fish Gurney Drive
Spice Paste: 2 large shallots, coarsely chopped 6 cloves garlic, coarsely chopped 2 large or 6 small stalks lemongrass, trimmed and coarsely chopped 1 1/2 tablespoons chopped fresh ginger 2 serrano chilies, coarsely chopped (for milder dish, seed the chiles) 2 tablespoons peanut oil 2 tablespoons soy sauce 2 tablespoons fresh lime juice salt, to taste Fish and Basting Mixture: 4 small whole fish, such as mackeral, porgies, or grunts (each about 1 lb.)*, cleaned and trimmed of fins, heads, and tails left on 2 tablespoons canned coconut milk 2 tablespoons unsalted butter, melted Prepare spice paste. Process all spice past