Asam Pedas Fish or Spicy and Sour Fish

Prepare Time: 20min
Cook Time: 10min
Serving: 4-5 people

Estimate Cost: RM15

Ingredients:
Home made chili paste two big spoons
Fish medium size two pieces (depend)
Asam Jawa Paste one big spoon (soap in 1 cup water and remove the seeds)
Cooking oil two big spoons

Ingredients:
1. Heat up cooking oil.
2. Stir fry the home made chili paste until fragrant.
3. Add in the asam jawa water paste.
4. Turn to medium heat.
5. Add in the fishes when the gravy turns hot.
6. Cover the pot lid and cook for another 5 minutes or the fish head turn red.
7. Serve warm.

Curry Fish Head

Prepare Time: 20min
Cook Time: 10min
Serving: 4-5 people

Estimate Cost: RM15

Ingredients:
Home made chili paste two big spoons
Curry powder one big spoon
Fish head 600gram
Brinjal two pieces
Okra or ladies fingers 10 pieces
Tomato two pieces
Fresh cow milk or coconut milk 400ml
Curry leaves two stalks
Cooking oil two big spoons

Ingredients:
1. Heat up cooking oil.
2. Stir fry the home made chili paste, curry powder and curry leaves until fragrant.
3. Add in the brinjals, ladies fingers, tomatos slides and stir evenly.
4. Pour in the milk and cover the pot lid. Turn to medium heat.
5. When the brinjals and ladies fingers turn soft, add in the curry fish head.
6. Cover the pot lid and cook for another 5 minutes or the fish head turn red.
7. Add water if to prefer more waterly gravy.
8.Serve warm.

Anchovies Chili or Sambal Ikan Bilis

After introducing my home made chili paste, i will start to introduce some chili food using this chili paste. First of all, the simplest but very yummy dish will be anchovies chili or sambal ikan bilis. This is a simple dish however when i was first try out i failed! I did not cook long enough as the result it was still taste "wet". Oil must be sufficient! My second and third attempt were turn out failing too due to i did not put enough cooking oil and the end result turned up very dry and it was like almost "burn out". So, the secret is cook longer until it turns brown red and cooking oil must be sufficient. Too little or too much will also jeopardize the taste. I observed 1 tablespoon of chili should follow with 1 tablespoon of chili paste. Try it out!

Prepare Time: 5min
Cook Time: 10min
Serving: 3-4 persons

Estimate Cost: RM2

Ingredients:
Home made chili paste 6 spoons
Cooking oil 6 tablespoons
Anchovies 100gram or depend
Sugar 1 tablespoon

Instructions:
1. Remove the head and the internal organs of anchovies.
2. Wash and drain the anchovies and set aside.
3. Heat up the fry pan and add in the cooking oil.
4. Deep fry anchovies until it turns crunchy or brown and set aside.
5. Reduce heat to low.
6. Pour in the home made chili paste and stir continuously to avoid the paste from burn.
7. Keep stirring until the chili turns to brownish red.
8. Add in the sugar and stir a short while.
9. Turn off the heat.
10. Add in fried anchovies and stir evenly then serve.

Fish Omelette Rolls

I came across this recipe in a recipe book called Novum's Kitchen by Madam Pancy Seng. A very simple dish yet delicious. Very suitable to serve as a toddler food. So, i tried to work out and the result was good. Unfortunately i was failed to create the outlook for the second and third piece egg mixture. A good lesson learn was to create a good looking egg omelette one must cover the whole bottom of fry pan and slightly high up at the edge, low heat and wait enough for it to cook before adding the fish meat.

Prepare Time: 10min
Cook Time: 30min
Serving: 2-3 persons

Estimate Cost: RM4

Ingredients for egg mixture:
Eggs 3pcs
Corn flour 1 teaspoon
Water 2 teaspoons

Ingredients for fish filling:
Fish meat 250gram or less or more (You can use flesh fish meat scrap from fish or the ready make fish meat)
Corn flour 1 tablespoon
Salt 1 tablespoon or less depend to your taste
Sugar 1/2 teaspoon
Onion (finely chopped) - optional
Pepper - optional

Instructions:
1. Add water with corn flour and stir well.
2. Beat eggs and add in to the corn flour water and beat evenly.
3. Add some oil to the flat bottom non-stick fry pan. Pour in egg mixture which able to cover the whole bottom of the fry pan and cook for slightly turn brown at the bottom of the omelette in low heat. The upper upper part of omelette should start to turn hard and not in liquid form. Set aside.
4. For fish filling, mix corn flour with salt and sugar also the onion and pepper if wanted. Mince well fish meat.
5. Spread the omelete and smear the fish filling on the omelette. Roll up the form the fish omelette roll.
6. Add a tablespoon of oil to the fry pan and fry the roll until the fish cooked. It is just another 2min for thin layer of fish spread. If thicker spread, cook longer. Optionally, steam the fish rolls for about 10min for thin later of fish spread.
7. Cut or slide into pieces.