I am swamped! Literally...with too much work. :P I guess I have myself to blame. It usually happens when I can't blurt out the word "No" ( in the most polite way of course). If you know what I am talking about, it's taking up bake orders from friends and neighbours. The funny thing is I made myself promise not to take any more big orders this year, and there I go again breaking it like nobody's business. :P Although I did find it fun taking up these bake challenges, but again the time involved can be so demanding on me. Anyway, I have just delivered off today's order and hoping to catch a breather. I am not even gonna start on the back logs I have for these few weeks. *haiz* :P
Back to today's post, I have again took up the challenge in cooking yet another traditional noyna dish, Ikan Gerang Asam. For an all Chinese girl like me that has never (except this time) attempted cooking a nonyna savory dish, the very name of this dish itself can be a little intmidating, hahaha! Since I had some belimbing left after cooking Sambal Belimbing Prawns, so why waste it, make something delicious of course!
I read through Wendy's and Alan's ikan gerang asam recipe and incoroprated them together to make my dish. :)) So thanks very much guys!
Ingredients for Ikan Gerang Asam: (Serves 4 ppl)
3-4 tbsp dried chilli paste (refer here)
8 shallots, peeled and cut half
3 cloves of garlic, peeled
1 lemongrass, the inner white portion, 4" from the base
1/2 thumb size of tumeric, peeled & sliced
1/2 thumb size of galangal, peeled and sliced
1/2 tsp belacan
- To prepare the spice paste, place all the above ingredients in a spice blender and grind till become a smooth paste. Set aside for use later.
2 tbsp tamarind paste, mixed into 400ml water, seeds removed
10-15 okra (lady's fingers), head removed and cut half
1 tomatoes, sliced to 6 wedges
1 small egg plant, cut into wedges
6-8 belimbing, cut half
2-3 kaffir leaves
4 tbsp cooking oil
Salt and sugar to taste
- In a large wok, add cooking oil and heat up at medium fire. Add in the spice paste and saute till fragrant, about 5 minutes.
- Then add in the tamarind water mixture and bring to a boil. Then lower the fire to low and gently slide in the mackerel and simmer for a minute.
- Then add in the sliced vegetables and cook for another 4-5 minutes. Off the fire, then cover and let rest for 5 more minutes. Dish up and serve while still hot.
This is actually not a diificult dish to cook. All you need is gather the right ingredients and ta-lah, a homey noyna dish right in your kitchen! I am pretty happy with this dish. The taste is awesome, spicy, sweet and slight sourness which hits the right spot! Delish! Had it with loads of steamy rice and it was goooood! :))
Thanks again for the inspiration Alan! I can proudly say I am no alien to noyna dishes from now on, haha!
I am happy to submit this post to Malaysian Food Fest, Melaka (August) hosted by Yummylittlecooks and organized by Wendy of Table For 2.....Or More. Thanks for hosting ladies!
Signing off now to get a well deserve rest. Have a "early" great weekend all!