Ikan Semah
Ikan Semah berasal daripada spesies Tor Labeobarbus, hanya boleh didapati di perairan sungai Borneo, kerana ia tidak boleh ditemui di kawasan lain selain daripada habitat asalnya. Ikan Semah adalah haiwan omnivor tetapi lebih cenderung memakan tumbuh-tumbuhan. Habitat asal ikan ini telah dicemari dengan aktiviti pertanian, pertanian, pembalakan & penangkapan ikan secara berleluasa. Oleh kerana teksturnya yg berbeza dgn ikan air tawar yg lain & juga kerana ia sgt ekslusif, harga sekilogram ikan semah boleh mencecah sehingga RM500.
Resep Gulai Ikan or Fish Curry Recipe:
Ingredients:
1 (about 700 gr) ikan batak or ikan semah, mahseer fish (you can replace with ikan mas/grass carp fish or ikan mujair/tilapia)
2 kaffir lime leaves (daun jeruk purut), deveined
2 lemongrass (sereh), bruised
2 cups coconut milk (santan)
2 piece of asam gelulur (you can replace with 2 tbsp lemon juice)
3 cups water (air)
1 tomato (tomat), diced
2 tbsp vegetable oil
1 torch ginger blosom (bunga kecombrang,rias, honje, asam cekala), halved
salt and pepper to taste
a pinch of sugar (gula)*optional
Resep Bumbu Gulai or Fish Curry Spice Paste Recipe:
12 shallots (bawang merah)
6 cloves garlic (bawang putih)
6 cayenne pepper (cabe merah)
6 or more bird eye chilli (cabe rawit)
1 tsp HOMEMADE GARAM MASALA SPICE MIXTURE (bubuk kari)
4 cm ginger (jahe)
3 cm galagal (lengkuas)
4 cm turmeric (kunyit)
4 candlenuts (kemiri)
Instruction:
Heat up the 2 tbsp oil in a heavy bottom sauce pan, saute the spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge when it throughly cooked.
Add lemongrass, kaffir lime leaves, torch ginger blosom, asam gelugur, tomato . Stir another minutes.
Pour the coconut oil and water, bring to boil.
Reduce the heat and cook until the coconut milk is throughly cook, keep stirring
Add the fish and simmer unti the fish is cooked, keep gently pouring the curry broth over and over again to the fish to make it properly cooked anf the spice is properly penetrated to the fish flesh.
Ingredients:
1 (about 700 gr) ikan batak or ikan semah, mahseer fish (you can replace with ikan mas/grass carp fish or ikan mujair/tilapia)
2 kaffir lime leaves (daun jeruk purut), deveined
2 lemongrass (sereh), bruised
2 cups coconut milk (santan)
2 piece of asam gelulur (you can replace with 2 tbsp lemon juice)
3 cups water (air)
1 tomato (tomat), diced
2 tbsp vegetable oil
1 torch ginger blosom (bunga kecombrang,rias, honje, asam cekala), halved
salt and pepper to taste
a pinch of sugar (gula)*optional
Resep Bumbu Gulai or Fish Curry Spice Paste Recipe:
12 shallots (bawang merah)
6 cloves garlic (bawang putih)
6 cayenne pepper (cabe merah)
6 or more bird eye chilli (cabe rawit)
1 tsp HOMEMADE GARAM MASALA SPICE MIXTURE (bubuk kari)
4 cm ginger (jahe)
3 cm galagal (lengkuas)
4 cm turmeric (kunyit)
4 candlenuts (kemiri)
Instruction:
Heat up the 2 tbsp oil in a heavy bottom sauce pan, saute the spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge when it throughly cooked.
Add lemongrass, kaffir lime leaves, torch ginger blosom, asam gelugur, tomato . Stir another minutes.
Pour the coconut oil and water, bring to boil.
Reduce the heat and cook until the coconut milk is throughly cook, keep stirring
Add the fish and simmer unti the fish is cooked, keep gently pouring the curry broth over and over again to the fish to make it properly cooked anf the spice is properly penetrated to the fish flesh.
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