Salam,
Duhhh...bz dan terus bz. Makin terasa sangat masa cepat berlalu. Semalam lg la..Wase cam tak cukup napas..terkejar sana sinunzzzz demi Majlis berbuka puasa kat opis. Tapi Alhamdulillah...segala dugaan dan rintangan berjaya aku atasi. Sesungguhnya dugaan yg datang benar2 ingin menguji kesabaran ku. Hari ni rasa cam agak serasi dengan masa. Bila Rambo rekues nak kari kepala ikan untuk cicah rotcai segera paratha dgn senang hati aku memasaknya. Kebetulan semua bahan2 ada kat umah maka tak payah la aku susah payah nak singgah kedai. Kacang bendi plak aku kutip tepi umah je..hasil tanaman dah memberi hasil beb.Memang dah bape kali makan hasil bendi ni. Padahal pokok ada 4 pokok je..tapi berbaloi..bole la sebagai tempat rujukan bila masa terdesak. Ok kita tak yah citer panjang2..kita tengok apa resepi kari kepala ikan ni. Ni versen guwe la ekk. Tapi asal2 usul dulu acik CHAH yg bagi resepi. Cuma aku dah adjust skit2 ikut selera rambo aaa...
KARI KEPALA IKAN MERAH
Resepi@CheAnn
- kepala ikan
- 2-3 ulas bawang putih
- 1 1/2 inci halia
- 2 sudu besar cili blend
- 1 paket kecil rempah kari babas
- 3-4 cawan santan @ secukupnya ikut saiz kepala ikan.
- 1 keping asam keping
- tomato, kacang brendi utk campuran - pilihan xmau letak pun xpe.tak salah..x masuk lokap thawww
- sedikit minyak utk menumis
- Garam gula dan perasa secukupnya
Cara2
- Kepala ikan tu potong dua or 4 or ikut suka kowang la nak beso mana. Basuh bersih bilas dgn air limau mau kasi ilang hanyir.Kalo xde limau nipis guna sedikit cuka pun ok.Ilang hanyir tu
- Bawang putih & halia tumbuk dan tomis.
- Bila dah naik bau atau dah kuning-kekuningan masukkan cili blend. Kacau seketika hingga pecah minyak
- Bila dah pecah minyak masukkan rempah kari, kacau seketika dan masukkan santan
- Bila santan dah mula mendidih masukkan kepala ikan, asam kepin, garam gula dan perasa ikut citarasa u all la.
- Bila kepala ikan dah masak dan kuah hampir pekat masukkan kacang bendi, kacau seketika.
- Kacang bendi dah lembut masukkan tomata dan tutup la api dapur.
Emm...memang tak terkata rambo makan masa buka posa tadi.Yesss! Ini bermakna rasa kari kepala ikan ni mencapai rasa yg rambo inginkan hehe..sedap la kot.Dia takde komen negatif maka aku andaikan sedap.Aci gitu? Aku tak berape gemo kari..just makan gitu2 jela. So tadi aku berbuka soto je. Arek keprie yo..angger wess jowo..jowo jugak la...arek sopppp jugak. ammpunzzzz.
Salam..
p/s..Kalo Unclee Lee singgah blog aku sure leleh nengok kari kepala ikan ni..hehehe
9 comments:
makan dgn nasi panas2 ni. tak payah dah lauk alin... sodap wehhh
Hehe..Liza,
Tu selera anak lelaki aku yg no 2, memang suka mcm tu.Lauk lain dia tak pandang kalo ada kari...tapi kari ikan dia akan kuah je..x bewape makan ikan.
Hi CA, you have cooked my all time favourite dish. And yours looks really delicious.
Ni da tentu tiga pinggan nasi lichin, ha ha ha.
I can practically get the beautiful scent of the spices and ingredients you use. And the colour of the gravy really nice. Chantek betul, looks soooo appetizing!
And ikan merah best for this.
Where were you when I was handing out my resume? Ha ha ha....
Oh ya, you mind I copy the first gambar?
I will display it bila saya naik angin and blog about beautiful women with black belt in cooking.
I will credit you.
Boleh, kan? Okay, outang you teh tarek lambong tinggi.
Have a nice day, and simpan satu lagu dalam hati.
Lee.
CA, I lupa to mention....
there is nothing more spectacular, more appealing on this earth than that of a beautiful woman, or wife in the act of cooking for her loved ones.
CA, I am giving you a world famous scones eaten by Hollywood actors, presidents, Prime ministers, famous authors, writers...and Uncle Lee too....
Everyone loves this....
Singapore Raffles hotel Tropical Scones. 65 g : Sugar
65 g : Butter
1 - : Eggs
450 g : Flour
30 g : Baking powder
250 ml : Milk
65 g : Raisins
1 - : Eggs
salt, pepper to taste.
Pre heat the oven to 200c.
Combine the butter and sugar in a cake mixer.
Mix until fluffy and creamy, then add the egg.
Add the flour and baking powder and mix until a crumble forms.
Pour in the milk and mix to a smooth texture. Do not overwork as the mixture will toughen. Add the raisins. Lightly flour a smooth surface and roll out the dough to about 3cm thick.
Use the cookie cutter to cut out individual pieces. Glaze with the egg mixture.
Place the scones on a baking sheet and bake in the oven for 10 minutes or until golden brown.
Remove from the oven, allow to cool and serve, ideally, with kaya, jam, clotted cream, farm-fresh butter and a hot pot.
If you make this, send me telegram.
Have fun.
Lee.
terima kasih.. memang berbaloi..
thanks i love it.. muaaahhh..
Hi Unclee Lee,
Hoyee hoyee..I sukses make u teruja with my curry.But sorry u only can e-makan this kari kepala ikan lor..
My hubby love kari kepala ikan that' y i always try my best to cook his feberet.It's achievement for me if someone enjoy and like my cooking.The satisfaction that i get from this achievement for me is priceless.
Unclee Lee, I also wonder ya..where were i'm when u distribute yr resume..haha..i think on that time i'm still gadis hingusan..hehe
My pleasure if you one copy my 1st pic.Look so delicious ekk... And I already note in my buku 555 that u utang teh terik lambung tinggi with 2 dozen roses..hehe
Wow uncle lee, so suprise u give me singkeret resepi semekut.auchhh xtahannzzz teruja i nak buat. If i suksess cook that Singapore Raffles hotel Tropical Scones, i will post in my blog and credit to you.
Terima kasih seribu coz drop by to my gobok.have a nice wikend.take care and alway simpan lagu dlm hati..if dalam hati ada taman.. u habiss..
Hi MIM, Hi dear..
Thanks and very hepi u like it and u enjoy it.muahhhh!
Hi CA, just dropped by to wish you and family the very best of hari raya.....have fun, enjoy the ketupat, lemang, rendang......
and jangan lupa tu chilie merah lipstick, ha ha ha.
Selamat hari raya, CA.
Lee.
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