Kari Ikan Malabari

Bahan Yang Perlu :
500 gm ikan tenggeri, nyuk-nyuk,
merah, salmon pun sedap
1 biji bawang besar cincang
4 ulas bawang putih, hiris
1 inci halia, hiris
4 biji cili hijau
2 tangkai daun kari
1/2 sudu teh biji sawi
1 sudu teh serbuk jintan putih
1 sudu teh garam masala
2 sudu makan cili giling
1/2 sudu teh kunyit
1/2 sudu teh serbuk ketumbar
garam & lada hitam secukup rasa
santan
4 sudu makan minyak
1 cawan air, lebih jika perlu
daun ketumbar cincang

Cara memasaknya:

masak macam biasa Cuma yang ni ikan diperap dulu..... kemudian tumis darat dengan bahan yang dinyatakan mudah dan yummmyummm.

In a large mixing bowl, combine the ground cumin, garam masala, red chili powder, tumeric, ground coriander, salt and pepper. Cut the fish into 2 inch pieces and marinate with the dry spice mixture. Cover and refrigerate for at least a few hours.In a large skillet, heat 3 tbsp of the oil on medium heat and add the onions. Cook for 5 minutes until they soften and slightly brown, add the ginger and garlic. Stir fry for an additional few minutes and then add the marinated fish pieces. Let the fish lightly brown on all sides and add the water. Add any remaining spices from the dry marinade and the coconut milk, cover and gently simmer on low heat for 5-6 minutes. Stir gently so as to not break the fish into smaller pieces.In a separate sauce pan on medium high heat, add the oil. When it is just barely smoking, very carefully add the black mustard seeds. These tend to splatter, so be careful. Reduce the heat to low and add the green chilies and curry powder. After 30 seconds, remove from the heat and pour over your fish curry.

Udang Goreng

Ingredients
For the sauce (mix together in a bowl)
2 sudu teh gula
1/2 cawan vegetable broth
3 sudu makan sos tomato
1 sudu teh white vinegar
1/2 sudu teh minyak bijan

For the shrimp
500 raw shrimp, deveined
2 sudu teh tepung jagung
2 sudu makan minyak masak
1 sudu teh halia cincang
2 ulas bawang putih

daun bawang hiris serong
Handful of shredded iceberg lettuce

Method:
Pat the shrimp very dry and place them in a bowl. Toss with the cornstarch.

Heat a wok or large frying pan on high heat until a bead of water instantly sizzles and evaporates upon contact. Add the cooking oil and swirl to coat. Add the cornstarch coated shrimp to the wok and spread out in one layer. Let fry untouched for 1 minute. Flip and fry other side for another minute. Remove the shrimp from the frying pan, keeping as much oil in the pan as possible.

Return the pan to the stove. Add an additional teaspoon of cooking oil to the pan if needed. When the pan is hot, turn the heat to medium and add the garlic and the ginger and fry for 15-30 seconds until fragrant.

Pour in the sauce mixture and bring to boil. Add the cooked shrimp back into the wok and let simmer for an additional minute until the shrimp are cooked through. Serve on bed of shredded lettuce and top with garnish of sliced green onions.

Serves 4.

Kek Cokolat Sampoi

No milk in this recipe, the taste will be too rich with milk
Ingredients:
3 cawan tepung gandum
1 ½ sudu teh garam
¾ sudu teh baking powder
1 ½ sudu teh baking soda
2 2/3 cawan gula
1 cawan + 2 sudu makan cocoa

1 cawan + 2 sudu makan air
1 cawan + 2 sudu makan minyak canola /sawit

5 biji telur saiz A
¾ cawan air
1 ½ sudu teh vanilla



Frosting:

454 grams gula icing
3/4 cawan cocoa (use Van Houten or other dark, high quality alkalized unsweetened cocoa.)
a flavoring liquid (vanilla, orange,lemon, grape)
1 1/2 cawan butter - firm, not cold, not too soft

Method:
Preheat oven to 350°F.

1 In a large bowl, sift or whisk together flour, salt, baking powder, baking soda, sugar, and cocoa.
2 Add 1 cup and 2 tablespoons of water and 1 cup and 2 tablespoons of canola oil. Mix for 1 minute.
3 Add eggs, 3/4 cup of water, vanilla. Mix 5-6 minutes with a whisk, 3-4 minutes with a hand mixer, or 2 minutes with a KitchenAid mixer.
4 Pour into three 10" cake pans, bake at 350°F for 25-35 minutes (adjust for convection); test by placing and removing a toothpick through the center at 25 minutes. When toothpick comes out clean, loosen from pans and then put back in the pans. Let cakes cool for 15 minutes. Keep in the pans, wrap in foil, and put in the freezer for at least 2 hours.

Frosting:
This part is a little harder as it is really done to taste.
Put powdered sugar and 3/4 cup cocoa into a food processor. Pulse until blended.
Drizzle in, until about the consistency of firm butter, several tablespoons of flavoring liquid (water if you aren't looking for flavor beyond the cocoa and butter). Do not put in too much liquid, but if you do, add cocoa or sugar. Taste. When the flavor and consistency is right, add 1 1/2 cup of butter (firm, not cold and not too soft). A good rule of thumb is that both the butter and the sugar mixture should be slightly firmer than you would want it to be to spread it, since the mixing action of the food processor will warm it slightly. Pulse until blended.

Assembling the cake:
Remove the cakes from the freezer and from their pans. Stack, frosting each layer as you go. Let sit for an hour before serving.

Chocolate Mousse

Ini resipi yang mudah perasa ikut citarasa, nak senang guna vanilla aja.



Bahan yang perlu

250 gm dark chocolate
300 ml double cream

3 biji telur

50 gm gula

1-2 sudu makan perasa or coffee.

Cara membuatnya:

Melt the chocolate in a waterbath . Let it cool a little bit. Beat the eggs with the sugar until a very pale yellow fluff. Beat the cream until it holds soft peaks. Add the chocolate and the flavoring to the eggs, stir well to combine. Gently fold in the cream. Spoon into glasses or ramekins and place in the fridge for at least four hours.

Chocolate Mousse 2

1 3/4 cups whipping cream

12 ounces good quality semisweet chocolate chips
3 ounces espresso or strong coffee
I tablespoon molasses thinned with pineapple juice
or white grape juice.
4 tablespoons butter1 teaspoon flavorless, granulated gelatin

Cara membautnya:
Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in the freezer. In the top of a double boiler — I used a heavy glass pyrex bowl over a pot of simmering water — combine chocolate chips, coffeejuice and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature. I just let it cool about 15-20 minutes.

Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to “bloom” for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
This took a while to melt. I stood there holding the 1-cup metal measuring cup for quite a while. Swirl. Swirl. Stir with a fork. Swirl. Finally it looked all melted and dissolved. As I poured it into the chocolate, I noticed the bottom had a few remaining gelatin lumps.

In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two batches. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
Spoon into bowls or glasses, cover with plastic wrap and chill for at least 1 hour. Garnish with fruit and serve.

Hasselbacks Potatoes

This recipe is from Anne who live in Stockholm, Sweden. A great cook with many wonderful recipes that she keep sharing.

Ingredients:

2-3 medium-small potatoes per person

melted butter

salt white pepper

breadcrumbs

Method:

Preheat the oven to 225 degrees (about 450 F). Wash and peel the potatoes.

You then need to slice them thinly, but not all the way down. The easiest way to do this is to place the potato in a wooden spoon, and cut until you hit the edge of the spoon. Do this as thinly as you can. Brush the potatoes with some melted butter, and put them in a baking dish.

Bake for about 45 minutes total. (Maybe a little less)

After 20 minutes, brush with some more butter, and add salt and pepper.

When it's just ten minutes remaining, sprinkle over some breadcrumbs.

The potato should be soft and done, with crispy edges.

The slices should have moved slightly apart.

Baked Potatoes

Ni masakam barat tapi enak utnuk ubah selera...cuba pasti yummmy


Bahan -bahannya

4 biji kentang besar -russet
8 hiris daging panggang
1 cawan sour cream
1/2 cawan susu

4 sudu makan butter
1/2 sudu teh salt
lada hitam
1 cawan shredded Cheddar cheese,
1 cawan daun bawang cincang

Cara membuatnya:

Preheat oven to 350 degrees. Bake potatoes in preheated oven for 1 hour.

Cook meat over medium high heat until evenly brown. Drain, crumble and put in a bowl.

Set aside.

Once the potatoes have cooked, leave on cutting board to cool for approximately 10 minutes. Slice each potato in half lengthwise and scoop the filling into a large bowl. Leave about a 1/2 inch on the outsides and save skins.

Add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions to the potato filling in the bowl. Mix with a hand mixer until well blended and creamy. Scoop the mixture into the potato skins.

Top each with remaining cheese, green onions and meat

Bake for another 15 minutes or until cheese is bubbly!

As an extra, leave a container of sour cream in the center of a platter with the potatoes lining the platter.

Roti Lemon Kelapa

2 1/2 cawan tepung gandum
2 sudu teh baking powder
1/2 sudu teh garam
2 biji telur beasr
3/4 cawan susu
1/2 cawan fresh lemon juice
1 sudu makan lemon zest1 sudu teh vanilla extract
1 cawan gula
2 cawan kelapa parut putih
1/3 cawan butter, cairkan

Method:…

Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan.In a large mixing bowl, whisk together flour, baking powder and salt. Stir in sugar and coconut.In a medium bowl or a large measuring cup, whisk together eggs, milk, lemon juice, lemon zest and vanilla. Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined and only a few streaks of flour remain.Add in melted butter and stir until just smooth, being careful not to overmix.Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.Turn loaf out onto a wire rack to cool completely before slicing.

Kentang Berempah

Spicy potatoes are a great dish to serve for appetizer, snack or side dish.

Bahan Yang Perlu:

3 biji kentang merah sederhana besar
2 sudu makan minyak masak
1/2 sudu teh jintan putih
1 sudu teh ketumbar ditumbuk
1 sudu teh jintah manis ditumbuk
½ sudu halba
1st halia dihiris
1 sudu teh serbuk lada hitam
4 cili hijau potong serong
1 sudu teh garam
2 sudu teh fresh lemon juice
2 sudu makan daun ketumbar

Method:
Peel off some skin in stripes from the potatoes; leave some of the skin to provide color.
Cut the potatoes into bite size cubes.
In a pot, boil about four cups of water; add one teaspoon of salt and the cubed potatoes. make sure there is enough water in pot so potatoes are soaked. Boil the potatoes till they are tender but not mushy.
After potatoes are cooked, drain the water and set aside.
Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
Add cumin seed, and as cumin seeds crack add coriander, fennel seed, fenugreek seed and shredded ginger, stir fry for half a minute.
Add potatoes and Stir-fry on medium high heat till they are light golden brown.
Add salt, black pepper and green chili and roast another two to three minutes. Turn off the heat and add lemon juice and cilantro and mix. Serve hot.
Adjust salt, lemon, and pepper to your taste.

Secrets to Baking the Perfect Baked Potato

Secrets to Baking the Perfect Baked Potato got this article while browsing the internet
The perfect baked potato has crisp golden skin on the outside and is pure white and fluffy on the inside.




Choosing Potatoes:
Any potato can be baked, but for the perfect baked potato with the desired flaky texture, it is recommended that mature, baking-type potatoes such as the Russet potatoes be used.
Make sure that the skin has a nice even brown tone without a greenish cast. Inspect the potatoes thoroughly to make sure that there aren't any significant bruises, discolored spots, or sprouts.
When baking a large amount of potatoes at one time, choose potatoes with uniform shapes and sizes; they'll cook more evenly and get done at the same time.

Prepare Potatoes for Baking:
Adjust the rack in your oven to the middle position and preheat oven to desired temperature (see chart below).
Rinse and scrub (I use a stiff-bristled brush) each potato under cold running water, as you will be eating the skins of these perfect potatoes. Dry each potato thoroughly.
Look the cleaned potatoes over and remove any bruises or discolored spots with the tip of your knife.Pierce each deeply with a fork or sharp knife four times on each side at approximately 1" intervals. This will allow steam to escape during the baking. If you don't pick the potatoes, they may explode during baking in your oven. You don't want this to happen as it makes a terrible mess in your oven!NOTE: Wrapping the potato in aluminum foil will produce a soft skin (not crispy), but technically this is steaming rather than baking (as the moisture in the potato remains trapped) and the light, flaky texture will be missing. The texture of a steamed potato is entirely different from that of a perfect baked potato. Save yourself the trouble and expense of wrapping in aluminum foil and serve perfect baked potatoes. My suggestion is to never use aluminum foil when baking potatoes!
For a soft skin, rub the potato with > olive oil, vegetable oil, or butter over the skins. NOTE: I like to roll the potatoes in coarse or kosher salt after rolling in the oil and before baking. Place coarse salt onto a small plate. Roll potatoes lightly in the salt. The skin is so yummy to eat!

Baking Potatoes:
Conventional or Regular Oven:Medium-size potatoes (about 5 ounces or 150 grams each)45 minutes at 400 degrees F. 60 minutes at 350 degrees F. 90 minutes at 325 degrees F.
Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F. Use a meat thermometer to test for doneness.
You can also test for doneness by gently squeezing the middle of the potato (using a pot holder). If it gives in easily to your touch, it is done.
You can also use a meat thermometer to test for doneness. Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F.

Convection Oven:Medium-size potatoes (about 5 ounces or 150 grams each)45 minutes at 375 degrees F.60 minutes at 325 degrees F.90 minutes at 300 degrees F.
Convection ovens cook up to 20% faster than regular ovens. Also, the food in a convection oven is cooked at a lower temperature than in a regular oven to achieve the same results. The general rule is to decrease your oven temperature at least 25 degrees lower than a regular oven.
You can also use a meat thermometer to test for doneness. Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F.
Bake on racks of oven until tender.
The higher the oven temperature, the shorter the cooking time will be and the crustier the skin. Larger potatoes will take longer to bake. Bake potatoes along with whatever else you are baking and gauge the cooking time according to oven temperature.
Turn the potatoes over halfway through the baking time to prevent browning of the undersides where they touch the oven rack.
Potatoes are done if tender when pierced with a fork and the internal temperature reaches 210 degrees F. Use a meat thermometer to test for doneness. You can also test for doneness by gently squeezing the middle of the potato (using a pot holder). If it gives in easily to your touch, it is done.
When baked to perfection, remove potatoes from the oven. Slit across the top with a sharp knife. Gently pinch (squeeze) in each end of the potato towards the middle (using your thumb and index finger). The potato will pop oven loosen the fluffy white interior from the skin.

Tandoori Kentang

Gilled Spicy Potatoes
I got this recipe from Tougue Tickle and adjust
the ingredients to my taste

Ingredients
200g - small baby potatoes (preferably new ones) kalau ada
carotino oil –lebih sedap

adjust the seasoning
1 lime juiceamchoor (about 1/4tsp. mango powder or chaat masala)

1/2 tsp. white pepper powder or black pepper coarsely crushed

1 tsp. of carotino oil

1 tsp. of red chilli powder and a pinch of turmeric
1 tbsp toasted pine nuts

Thin onion rings - A few for garnishing

ground red chilli flakes - to taste

A sprinkling of dry oregano

A tsp. of roasted sesame seeds

Method:

Peel the baby potatoes, prick all over with a fork and boil in salted water till half done. Now mix the potatoes with the marinade well. There should be enough marinade to coat the potatoes generously. Taste and adjust seasoning to suit your liking. Add a tsp. of oil. Cover and refrigerate for at least an hour or let it refrigerate for 24hrs, as this really allows the marinade to impregnate the potatoes.Pre-heat the oven for ten minutes. Cover a baking tray with aluminium foil and grease with a tsp. of oil. Place the potatoes separately (they won't spread but if they are bunched the coating will not grill properly) and grill till the marinade is absorbed and the potatoes are dry. Do not let them shrivel and burn! This should not take more than five minutes but keep checking as different ovens react differently. Grilled at the highest oven temperature.

Optional: I had skewered the potatoes in toothpicks (three in one).Removed the skewers and tossed with a tsp. of oil (looks too dry otherwise), toasted pine nuts, roasted sesame seeds, a light sprinkling of dried oregano and onion rings. These make great starters, and also a good evening snack. They are high on health as there is hardly any fat (unless you have added more), and are grilled.Another thing: HAVE IT HOT!! I took this to office and it was not at all good when it turned cold:( - the flavors seemed to have gone!!) That was the advice.

Spicy Potatoes

Bahan Yang Perlu:
6 biji kentang merah potong dadu
2 teaspoon chili powder
½ sudu teh lada hitam umbuk kasar
1 sudu teh garam
1 sudu teh serbuk bawang putih
1 sudu teh serbuk jintan putih
2 tablespoons olive oil

Preparation:
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and spread on a baking sheet.
In a small bowl, or cup, combine chili powder, salt, garlic powder and cumin.
Drizzle potatoes with oil and sprinkle with spice mixture.
Bake in preheated oven for 40 minutes, or until crisp, turning every 10 minutes.

Pound Cake

Super Easy Pound Cake

Bahan Yang Perlu:.....
2 cawan tepung serba guna
2 cawan gula halus
6 biji telur
1 cawan butter1 sudu teh vanilla
1 sudu teh lemon or vanilla extract

Method:…
Cream sugar and butter. Add eggs and vanilla. Add in flour and beat for about 5 minutes. Pour into tube pan. Start in cold oven.
Bake for 70 minutes at 350 F.

This is another pound cake because it used a pound of butter and a pound of sugar.

This was what made it so rich.

Fusion Pound Cake
Bahan Yang Perlu:
3 cawan tepung cake
6 biji telur besar
1 pound butter
1 pound gula halus
2 sudu teh pure vanilla extract
1/2 sudu teh salt
1/2 cawan buttermilk
1/2 sudu teh baking soda
1 sudu teh baking powder

Directions:
Sift the flour, baking soda,and baking powder into a large mixing bowl. Stir in salt and the sugar.

I use a large spoon for this. Next I add the butter.

Emak would melt the butter in a pan over slow heat to make it blend easier.

You can do this or just let the butter soften at room temperature.

Add the eggs, whole. At this begin mixing on slow.

I slowly add my buttermilk,and then the vanilla extract.

After it is thoroughly stirred, I turn the mixer up to medium for a few minutes

and then finally on high.

If the mixture is a little thick add just a touch more buttermilk.

If you don't mix things thoroughly you will have lumps that will form air bubbles in your mixture and leave holes in your finished cake.

It was always a matter of pride not to have these air pocket holes in our cakes

so we always made sure we got all of the lumps. In the pre-electric-mixer day that involved a lot of whipping the cake by hand.

Usually didn't have a hand cranked mixer that worked well, so this involved a large mixing spoon to whip it. Some old timers even counted the number of times they whipped the mixture - sort of made it fun and you didn't notice your arm tiring.

Preheat the oven to 325 degrees.

Take your standard tube cake pan and oil it with butter. Then lightly flour the oiled pan.

Shake the excess flour from the pan.

Pour the mix in, bake the cake for about 1 hour and twenty minutes.

Keep looking at how your cake is doing through the oven door but avoid opening the door too much while it is cooking as I have seen this, or jarring a cake, cause it to collapse.

When you think it is done, do the toothpick test.
Stick a wooden toothpick into one of the thickest parts of the cake.

If it's dry when you pull it our, the cake is done.

Allow the cake to cool 15 or 20 minutes in the pan.

Then gently remove it, and stick it on your favorite decorative cake plate.

Begedil Kentang

BERGEDIL DAGING

Bahan-bahannya

1 kilo kentang, dikupas kulitnya , dipotong bulat goreng

300 gram daging cincang

2 biji telur, asingkan kuning dan putih

3/4 cawan bawang goreng

secekak daun bawang & daun sanderi, dicincang

2 sudu teh serbuk lada hitam
2 ulas bawang putih
garam secukup rasa

Cara-caranya

1. Kentang goreng ditumbuk lumat.

2. Tumbuk bawang putih bersama garam dan serbuk lada . Kemudian tumis dengan sedikit minyak sehingga naik bau dan masukkan daging cincang. Masak sehingga daging bertukar warna dan airnya kering.

3. Campurkan daging tadi dengan kentang yang telah ditumbuk lumat. Masukkan juga 2 biji kuning telur, bawang goreng, daun cincang. Gaul rata adunan. Kemudian bentukkan seperti bergedil.

4. Panaskan minyak, biar minyak betul-betul panas kalau tidak bergedil senang pecah bila digoreng. Celup bergedil dalam 2 biji putih telur yan dipukul kembang dan goreng. Untuk pastikan bergedil elok bulat , jangan dibalikkan bergedil sehingga ia betul-betul garing. Insyallah bergedil tidak pecah.

Potatoes au gratin

Ingredients:
3 cawan diced cooked potatoes
6 sudu makan butter atau margarine
3 sudu makan tepung
1 1/2 cawan susus
1 cawan shredded Cheddar cheese
garam & lada hitam
1 cawan soft bread crumbs


Preparation:
Place potatoes in a shallow, broiler proof baking dish. In a saucepan over medium-low heat, melt 6 tablespoons butter. Remove 3 tablespoons of butter to a cup or bowl; set aside. To the remaining 3 tablespoons of butter in the saucepan, add flour. Stir to blend well; gradually stir in milk. Continue cooking, stirring constantly, until sauce is thick and smooth. Add cheese and continue stirring until cheese is melted. Pour sauce over potatoes in baking dish; mix gently. Place bread crumbs in a bowl; drizzle with remaining 3 tablespoons melted butter; toss to coat. Sprinkle buttered bread crumbs evenly over potatoes. Bake potatoes au gratin at 400° for about 15 minutes to heat through, then broil until golden brown.

Gift for U

All of our decorated cookies and cake are available for shipment throughout Malaysia and neighbouring countries and are perfect for birthday parties, engagement parties, naik buaian, rehearsal dinners, weddings and much more.

Ordering from Amboii guarantees that your cookies will be freshly baked and hand decorated to your exact specifications. Our cookies and cake are made only from the highest quality, freshest ingredients. They contain no artificial ingredients and no preservatives.

Once baked and decorated, your customized wedding cookie favors are packaged in a cellophane bag and tied with coordinating edged ribbon.

Pricing averages RM2.00- RM4.00 per cookie, minimum orders 30 pieces

RM5.00-RM8.00 per cookie, minimum orders 15 pieces

For RM1.50 minimum order is 50 pieces. cookies are small in size.

Prices mentioned do not include box for distant delivery and courier postage.

Orders more than 300 pieces discount 15%. Terms & Conditions Apply.

Packing charges from RM10 - RM50 for distant courier,

Postage as charged by courier services. Term and Condition Apply.

Our decorated cookies are a wonderful way to say thank you to friends, family, guests and more for participating in all of the special days in our lives.

If you have any questions, please don't hesitate to email us at amboii@yahoo.com or call us at 019-3304772.

Ikan Goreng Tomato

This recipe is a fiery inspiration from the coastal cuisine of India.

Bahan Yang Perlu:....

1 kg isi ikan (sedap guna salmon)

potong 2" cubes jika suka
3 biji bawang besar
6 ulas bawang putih
1 biji red bell pepper - 1" cubes
1 biji green bell pepper - 1" cubes
3 sudu makan tomato paste
Cili kering
2 biji tomato - 2 medium potong lapan
2 sudu makan tepung jagung
1 sudu makan jus lemon
Garam, lada hitam dan gula

Daun ketumbar
Daun Bawang
2 sudu teh bijan hitam - panggang
2 sudu teh bijan putih - panggang

Method:…
Sprinkle salt and pepper over fish and then coat with the cornstarch. Shallow fry till just done, about 2 minutes. Remove from pan and set aside. Drain oil from pan.

Keeping the heat at medium high, add the onion, stir for a minute and then add garlic. When softened, add the tomato paste and chilli . Continue stirring for another couple of minutes. Add lemon juice, salt to taste and 1 teaspoon of sugar. Stir and add both peppers and tomatoes. Gently, stir in the cooked salmon and adjust seasoning. Turn off heat, stir in coriander leaves and spring onions and sprinkle the top with the black and white sesame seeds.