Wednesday, December 15, 2010

Ikan Kerisi Masak Lemak Cili Padi

This entry is for PuanLyn who i know for sure knows how to make Ikan Kerisi Masak Lemak Cili Padi (kerana berasal dari nogoghi) and also to anyone out there who can correct my recipe. Last weekend, some people came over at my house and i decided to cook them lunch. Since i am a sucker for Malay food, i concocted several few dishes namely Sambal Goreng Ala Jawa with tempe, Ikan Kerisi Masak Lemak Cili Padi, Peria goreng and omelette.


I found my Ikan Kerisi Masak Lemak Cili Padi to be exceptionally tawar and a lil bit lack of taste. I've done this dish before and it went well the last time i remember but not last Sunday. 


I cooked this dish with a different recipe than the last time where i used the so-called authentic Nogoghi recipe (as far as i know) which was not to include onion or garlic. Just use cili padi as the base. But then i think i prefer the other recipe that i've tried last time that included cili padi as well as garlic but no onion.


So here was what i used:
4 fat ikan kerisi
20 cili padi
1 serai
coconut milk from 1 fruit
1 small asam keping
1 tomato
kunyit to turn the color yellow
salt to taste
a lil water
These babies are fat and fresh aint it?
What i did was: blend the cili padi with a bit of salt. Add it into a pot with serai, fish, coconut milk, asam keping and cook without oil. Add some kunyit, tomato and salt. Add water a bit sbb i rasa nak tambah kuah. I believe i lack at the tasting part. I seriously dont know how to make it taste good which is a crucial attribute of a cook. Air tangan tu penting.
Blahhh
*sigh*


So help me PuanLyn or any one who knows how to cook this.


The other day, i stumbled across an article in the paper, telling how weary he was looking for a shop that sells Masak Lemak Cili Padi in Nogoghi and he couldnt find one! It is ironic isnt it? To look for that state's specialty dish and failed miserably.

Imagine Penang without shops selling Nasi Kandar.

Imagine Kelantan without shops selling Nasi Dagang.
Imagine Terengganu without shops selling keropok lekor.
...the list goes on.
Just imagine - tak gelap ke dunia tanpa makanan sedap sebegini?

6 comments:

cikzam said...

fina,
saya tak tau masak lemak cili padi n9 cemana..tp kalo saya masak cili padi(pakai ikan kembung sbb saya tak suke ikan merah;p)..sy buat gini

(a) blended cili padi+ blended bawang+kunyit..golek2 dgn ikan

santan plak..saya biasa pakai kelapa perah tuh..so saya akan masukkan yg bkn pati dlm (a)

letak atas dapur..bile die cam dah ngelegak2 sket..baru saya masukkan pati santan dlm tuh..pastu letak asam keping sekeping..

apa saya belaja dr zulia..kalo pakai asam keping..jgn letak asam keping tu lama..sbb makin lama makin asam keping tu kembang..makin kembang makin masam gulai awak..kalo nak selamat pakai asam jawa tu..tp tak thrill pakai asam jawa ni..hahaha

serai plak saya masukkan ikut kecepatan adik saya gi petik serai dr luar umah...hahahah

pastu masukkan garam secukup rasa.

saya kurang suke pakai santan paket or santan box..sbb kene jaga..kalo pakai santan box..kite kene masuk je santan tu takde bkn pati n pati..so kene jaga..sbb kalo overboiled die akan jadi minyak..or cara lain pakai santan box ni..letak sket santan plus air byk...bile die dah ngelegak..baru tambah santan pekat box tuh

tp saya still prefer santan perah..tp in kl kene redha santan box;p

sy penah dgr org masak tanpa bwg..tp saya cam tak leh digest cemana..huhuhu

Mursapap said...

Zamie: Terima kasih atas penerangan yang panjang lebar tersebut. Zulia sure pandai kan buat ni.

sy buat jugak perkara (a) tp tak tulis pulak. Sy pakai santan perah sbb beli from pasar yang dlm plastic tu kan. Baru perahnye. Tp memang takdek pati or non-pati sbb semua pati. So sumbat semua lah. Pastu petua jgn masuk asam keping tu sy rasa betol sbb rasa dia mcm off skit. Nak kata masam, tak masam. Nak kata tak sedap, memang tak sedap.

Pasal amik serai kat belakang umah adalah genius!! Memang gitu la gamaknya kan. Selagi tak amik, selagi tu dok jerit mintak tolong. Padahal dah tau nak masak guna serai, amik siap2 kan elok.

Bawang adalah terBAEK. Tapi mas sure tak minat!!

cikzam said...

ha betul..bawang adalah terbaikk..mak saya ckp die manis2kan sket the gulai

Nak kata tak sedap, memang tak sedap.-> lawak..tp mmg slalunye tukang masak rasa tak sedap..sila jgn degrade masakan sendiri..heheheh

thesweetlittlecat said...

beb, good try...

anyway, aku tak guna santan perah,, i used santan kotak.. :)

satu kotak kecil cukup pekat utk makan ber2.. cili padi kena kasik byk sikit.. asam keping lg byk lagi shedap dear... asam keping mmg kena ada dlm msk lemak cili padi, a must! utk rasa yg lebih umpph... bab bawang sorry, resepi org2 tua mak I ckp tak perlu bawang.. :)

just my way of cooking lah.. cuba lg next time k..

suhana azlin said...

cikpuan, i ni kawen je dgn org nogori tp masak lomak pokat likat tak pass2 lagik huhu...

memang a bit tricky nak masak lomak ni, tengk MIL tu buat sonang yo...campak2 je...and memang dia just pakai cili padi + kunyit hidup blended..agaknya kunyit hidup tu yang buat sodap kut...

asam keping tu memang wajib..but kalau x silap ada peraturan dia, like kalau masak ikan letak asam keping, tp kalau masak daging or ayam letak serai je...lebih kurang gitu la...nnt la i stadi balik ek hehe...

balik tahun depan memang berazam nak master masak lomak, u cam tau2 je kan ;)

miss hana said...

i adalah x suka bawang..yexxx, btol...tp, i sentiasa guna bawang utk menumis/merencah. sbb kalo xde bawang mcm tasteless.. kalo org Trg ckp "lecah"..
santan yg peket yg u beli tu sama gak eh konsep ngan santan kotak. xde part pati ngan x pati. so u la buat jd pati ngan x pati. mcm santan kotak. 1 part u dh campor ngan air siap2. bila dh didih n ikn dh masak elok, u masuk la yg belen jgn campor air. heehheeh...
psl asam keping tu mmg btol. makin lama, makin masam.

rasenye ape yg u buat dh ok sume pon. xde ape yg kurang. u je kot rase mcm x best. org lain mst mkn rase best je.