Ingredients:
- 1 lb. ikan tenggiri fillet, diced
- 1 tbsp. corn starch
- 1 tbsp. sugar
- 1 tsp. salt
- 1 tsp. ground white pepper
- 1 tsp. ground coriander
- 1 tsp. paprika
- 1 tsp. turmeric
- 2 cloves garlic, minced
- 1 shallot, minced
- 3 kaffir lime leaves, finely chopped
- 1/2 cup coconut milk
- Banana leaves or parchment paper, for wrapping
Instructions:
- In a large bowl, combine ikan tenggiri, corn starch, sugar, salt, pepper, coriander, paprika, turmeric, garlic, shallot, kaffir lime leaves, and coconut milk. Mix well.
- Divide the mixture into portions and wrap each portion in banana leaves or parchment paper, forming a rectangular shape.
- Grill the packets over medium heat, turning occasionally, until cooked through and fragrant, about 5-7 minutes per side.
- Serve hot with peanut sauce.
Ingredients:
- 1 lb. ikan tenggiri fillet, diced
- 1 tbsp. tapioca starch
- 1/2 cup coconut milk
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 tsp. salt
- 1 tsp. ground coriander
- 1 tsp. paprika
- 1 tsp. turmeric
- Oil, for frying
Instructions:
- In a large bowl, combine ikan tenggiri, tapioca starch, coconut milk, egg, garlic, shallot, salt, coriander, paprika, and turmeric. Mix well.
- Heat oil in a deep fryer or heavy-bottomed pot until hot.
- Dip the fish mixture into the hot oil using a spoon to form small, round cakes.
- Fry until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
- Serve hot with chili sauce.
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If you're in the mood for something flavorful and exotic, look no further than these delicious Masak Merah dishes. Whether you prefer the traditional Malaysian style or a Thai twist on this classic dish, these recipes are sure to satisfy your cravings.
Daging Masak Merah Ala Thai
First up, we have a mouthwatering recipe for Daging Masak Merah Ala Thai from Kitchen Mak Tok (Sajian Dapur Bonda). This dish features tender chunks of beef cooked in a flavorful blend of spices and herbs, including lemongrass, ginger, and tamarind. The addition of coconut milk adds a rich and creamy texture to the dish, while the spicy chili paste gives it a tangy kick.
Ingredients:
- 1 lb beef, cut into chunks
- 1 lemongrass stalk, bruised
- 1-inch piece of ginger, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp chili paste
- 1 tsp tamarind paste
- 1 cup coconut milk
- Salt and pepper, to taste
Instructions:
- Heat some oil in a wok or large frying pan over medium-high heat. Add the beef and stir-fry until browned on all sides. Remove the beef from the pan and set aside.
- In the same pan, sauté the onion and garlic until fragrant. Add the chili paste, ginger, and lemongrass and stir-fry for another minute or until fragrant.
- Add the tamarind paste and coconut milk, and bring to a boil. Reduce the heat and let the sauce simmer for 5 minutes.
- Return the beef to the pan and let it simmer in the sauce for another 10-15 minutes or until the beef is tender and cooked through. Season with salt and pepper to taste.
Ayam Masak Merah Ala Kenduri Special
If you're looking for a more traditional Malaysian version of Masak Merah, try out this recipe for Ayam Masak Merah Ala Kenduri Special. This dish is typically served at weddings and other special occasions, and features tender chicken cooked in a rich, spicy tomato sauce.
Ingredients:
- 1 whole chicken, cut into pieces
- 1 onion, chopped
- 4 cloves garlic, minced
- 1-inch piece of ginger, sliced
- 1 tbsp chili powder
- 1 tsp turmeric powder
- 1 cup tomato puree
- 1 cup water
- 2 tbsp oil
- Salt and sugar, to taste
Instructions:
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and ginger and sauté until fragrant.
- Add the chicken pieces and cook until they are browned on all sides.
- In a separate bowl, mix together the chili powder and turmeric powder with a little water to form a paste. Add the paste to the pot and continue to cook, stirring frequently, for a few minutes until the chicken is coated in the spices.
- Add the tomato puree and water to the pot and stir to combine. Bring the sauce to a boil, then lower the heat and let it simmer for 20-25 minutes or until the chicken is cooked through.
- Season the dish with salt and a pinch of sugar, and let it simmer for another few minutes to allow the flavors to meld together.
No matter which version of Masak Merah you choose, these dishes are sure to impress your guests with their bold flavors and exotic spices.
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