SPICY BUTTER SALMON

Salmon...... Do you like it raw or cooked?  Well for  me I just don't have the courage to put that piece of raw fish in my mouth! I will  definitely cook it.  Salmon can be cooked in a number of ways. You can pan fry, pan-sear, bake, broil, grill and steam it. Today sharing with you is a quick and delicious spicy  butter salmon .

SPICY BUTTER SALMON

Ingredients

 

1 salmon steak( season with salt)

2tbsp butter

10 to 20 curry leaves

2 tbsp chillies paste ( homemade, blended chillies with shallots)

2 tbsp curry powder

Sugar and salt to taste

Methods.

1. Heat up  butter in a frying pan

2. Put in curry leaves. Fry until fragrant. Love the aroma from the combination of fried curry 

    leaves and butter. The aroma is very enticing.

3. Put in chillies paste and curry powder.

4. Sauté for few seconds. Put in two tsp sugar and bit of salt. Give it a few stirs.

5. Add in a cup of water and the salmon steak. Cook for 5 minutes or until salmon is cook.

    ( it depends on the thickness of your salmon steak).

6. Dish up and serve.

   Enjoy......delish home cooked food!

    If you like spicy food and if you like salmon, this recipe suit you.

    Cheers and happy cooking and enjoy whatever you are eating.

ACAR (PICKLED VEGETABLES)

This recipe has been pending in my draft for quite sometime. I told myself that no matter what I need to finish it today.( yeah yeah... I can do it!)  Well this dish is a duplicate of my late mom ' s recipe. Her recipe was special a bit because she used bamboo shoot in her acar. ( And we called this dish as achat in the northern part of Malaysia)I really miss her acar. She used to cook a big kuali of this and we ate this for days. Actually acar tastes better the next day when all the flavored have developed. Its sweet , sour and spicy taste goes well with rice. It is not difficult at all to prepare acar as all the ingredients are easily available and basic ingredients are used.

Acar (pickled vegetables)

Ingredients

3 cucumber

4 carrots

300 g long beans

300 g bamboo shoot( omit this if you can't get this)

200 ml vinegar & 400 ml water 

Blended ingredients

10 fresh chillies

15 dried chillies (soak in water to soften)

20 shallots

5 pips of garlic

1 tumb size turmeric ( can substitute with turmeric powder)

200 ml vinegar( reduce if you prefer less sour)

1 cup toasted peanuts, pounded or blended coarsely

5 tbsp oil

5 tbsp sugar

2 tsp salt

1. Wash all the vegetables. Pat dry.

2. Cut the cucumber lengthwise and remove the seeds. Then cut it into 3 cm strips.

    Sprinkle two tsp of salt onto the cucumber strips and leaves it for an hour. The purpose is to draw 

    Out water from the cucumber  to make it crunchy.

3. Cut long beans , carrots and bamboo shoot  3 cm trips too.

4. Boil 200 ml vinegar and water in a pot. Blanch carrot, long beans and bamboo shoot in the boiling

    solution for about a minute. Drain. Throw away the solution.

5. Blend chillies ,shallots, garlic  and turmeric until very fine. Set aside.

6. Lots of liquid should be  drawn out from the cucumber by now. Further squeeze out the water.

7. Heat up 3 tbsp of oil in a wok. Fry blended ingredients till oil surface. Put in sugar and salt and the 

    Vinegar and about 100 ml water.  If you don't want it to be too sour reduce the vinegar always cook 

    to suit  you and your family taste buds. Let it boil. Put in all the vegetables. Give it a few stirs. 

    Off the fire.

 8. Lastly put in the the ground peanut. It is done.

     Note: Apart from the vegetables mention above, you may use cabbage, brinjals or pineapples to     

                make this pickle.( I have tried with brinjals ,it did not taste nice. It was soggy) The choice is 

                yours. 

    

    Sprinkle two tsp of salt onto the cucumber strips and leaves it for an hour. The purpose is to draw 

    Out water from the cucumber  to make it crunchy.  

    The cucumber is ready.

    Bamboo shoot

   Long beans

  

   Carrot

   Toasted peanut....Do not blend too fine so that you can feel the crunchy bite of peanuts.

 The ready acar. 

   Sprinkle some toasted sesame seeds if you like.

    When it is fully cooled down  transfer pickle into glass jars and keep refrigerated.

     I love it cold from the fridge. 

  

   This sweet, sour and spicy pickles definitely goes well with rice. I love the bamboo shoot.

   

          I hope you like my post today. Cheers and have a nice day.

           Happy cooking!

   

 

   

SEAFOOD IN SPICY COCONUT BROTH

Coconut is not actually a type of nut but instead it is the fruit of the coconut palm tree. It is grown mainly across tropical regions, the versatile coconut fruit lends itself to a variety of uses for its different parts. In fact, in many countries around the world, coconuts are part of the daily diet.
Coconut water from a young coconut is a refreshing drink. It is sweet and is a popular thirst quencher in this hot tropical country of mine. The tender meat or flesh of a young coconut can be eaten just as it is as snack or made into jellies. The coconut milk which is obtained from the grated coconut meat from matured coconut are widely used in cooking curries ,desserts and local kuih.

Today I am using a whole young coconut to made this dish.

Seafood in Spicy Coconut Broth

Ingredients

One whole young coconut.

5 fresh red chilies

10 shallots

3 slices of ginger.

3 tomatoes, cut into wedges.

10 medium size prawns 

4 squids

20 scallops ( I used frozen one)

3 tbsp curry powder

A packet of coconut paste(50g)

Salt to taste.

1. When you buy coconut from the coconut stall, ask the coconut seller to open up the coconut 

      Like this.

  Keep the coconut water.

 

 A packet of water from a whole coconut 

2. Scrape out the coconut flesh or meat... Whatever you called it.

Keep the coconut shell. Will use it to serve the dish.

3. Trim the prawns , wash and keep aside.

4. Gut the squids. Remove the black ink. Wash clean and drain dry. For this dish I didn't remove the  

     membrane from the squids so as to get a pattern on the squids when you score it.

5. Defrost frozen scallops.

 

The uncooked seafood.

6. Blend chilies, shallots and ginger until very fine.

     Add 3 tbsp of curry powder to the blended spices.

7. Heat up 2 tbsp of oil in a wok. Put in the mixture of blended spices and curry powder.

    Sauté until fragrance and oil surface. 

8. Add in coconut paste.( use coconut powder if you can't get coconut paste)

9. Add in coconut water, coconut flesh and tomatoes.

    Let it boil.

10. Next add in the seafood. Prawns, squids and scallops.

11. Give it a few stirs, add in salt to taste, cook for about 5 minutes. 

       It is cooked when the squids turn opaque.

      Must not cook for too long or else the squids will become tough and rubbery.

Tadaaaa is done ..  The dish Is ready  to be served.

You may use the coconut shell to serve the dish for a different presentation.

If you like seafood , you will definitely like this dish. 

The sweetness of coconut water has enhanced the taste of this curry. 

It goes very well with a bowl of hot rice.

     This is my share.

 My the other half ate from here... He said awesome! To him anything spicy  is nice. 

    I hope you like my post today. Cheers and have a nice day.