ikan siakap masak lemak cili api Masak tempoyak kembung siakap resepi bawal cili lemak nasi aziejaya masakan khas azie

I recently stumbled upon a couple of mouth-watering recipes that I just had to share with you all. Both of these dishes feature an ingredient that is commonly used in Southeast Asian cuisine - ikan, or fish. Specifically, we will be looking at two different variations of fish cooked in lemak cili api, or spicy coconut gravy. The first recipe is for ikan tenggiri (Spanish mackerel) masak lemak cili api. To start, you will need the following ingredients: - 500g ikan tenggiri fillets, cut into small pieces - 2 tbsp oil - 1 stalk lemongrass, bruised - 2 kaffir lime leaves - 200ml coconut milk - Salt to taste For the rempah (spice paste): - 5 shallots - 1 garlic clove - 2 red chillies - 5 dried chillies, soaked in hot water until soft - 1 inch piece of galangal - 1 tsp belacan (shrimp paste) To prepare the rempah, blend all of the ingredients together until you get a smooth paste. In a pan, heat up the oil and sauté the rempah until fragrant. Add in the lemongrass and kaffir lime leaves, followed by the coconut milk. Season with salt, and add in the ikan tenggiri pieces. Let it simmer until the fish is cooked through and the gravy has thickened slightly. Serve hot with steamed rice. The second recipe is for ikan kayu (Indian mackerel) masak lemak cili api with selasih (basil seeds). Here's what you'll need: - 500g ikan kayu, cleaned and cut into pieces - 2 tbsp oil - 1 stalk lemongrass, bruised - 2 kaffir lime leaves - 200ml coconut milk - Salt to taste For the rempah: - 5 shallots - 3 garlic cloves - 5 red chillies - 1 tsp cumin powder - 1 tsp coriander powder - 1 inch piece of ginger To prepare the rempah, blend all of the ingredients together until you get a smooth paste. In a pan, heat up the oil and sauté the rempah until fragrant. Add in the lemongrass and kaffir lime leaves, followed by the coconut milk. Season with salt, and add in the ikan kayu pieces. Let it simmer until the fish is cooked through and the gravy has thickened slightly. Turn off the heat and sprinkle in some selasih seeds. Serve hot with steamed rice. These two dishes are perfect for those who love spicy and creamy flavours. The lemak cili api gravy pairs well with both types of fish, adding a rich and fragrant depth to the dish. Give them a try and let me know what you think! Don't they just look amazing? Here are the recipes with images, step by step.

Ikan Tenggiri Masak Lemak Cili Api

Ingredients

500g ikan tenggiri fillets, cut into small pieces
2 tbsp oil
1 stalk lemongrass, bruised
2 kaffir lime leaves
200ml coconut milk
Salt to taste

Instructions

Blend all rempah ingredients together until smooth.
In a pan, heat up the oil and sauté the rempah until fragrant.
Add in the lemongrass and kaffir lime leaves, followed by the coconut milk. Season with salt.
Add in the ikan tenggiri pieces. Let it simmer until the fish is cooked through and the gravy has thickened slightly.
Serve hot with steamed rice.

Ikan Kayu Masak Lemak Cili Api

Ingredients

500g ikan kayu, cleaned and cut into pieces
2 tbsp oil
1 stalk lemongrass, bruised
2 kaffir lime leaves
200ml coconut milk
Salt to taste

Instructions

Blend all rempah ingredients together until smooth.
In a pan, heat up the oil and sauté the rempah until fragrant.
Add in the lemongrass and kaffir lime leaves, followed by the coconut milk. Season with salt.
Add in the ikan kayu pieces. Let it simmer until the fish is cooked through and the gravy has thickened slightly.
Turn off the heat and sprinkle in some selasih seeds.
Serve hot with steamed rice.

These dishes are perfect for impressing your guests or just enjoying a delicious meal at home. Don't hesitate to give these recipes a try and let us know what you think of them!

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