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
coconut milk from 1 fruit
1 small asam keping
kunyit to turn the color yellow
salt to taste
a lil water
|These babies are fat and fresh aint it?|
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?