Perut Ikan Curry (Preserved Fish Stomach Curry)

I usually would have some frozen Preserved Fish Stomach in my freezer (preserved by generously

covering the stomachs with salt, something like 2-3 pieces of finger length fish stomachs with 2-3 tsp. of salt).I usually request for some fish stomachs from my fish monger, enough to at least fill a small jam jar, as it is not very pleasant to clean these stomachs, so I do prefer to do more of it and less often, rather than doing less of it and more frequent.

Besides, I prefer the homemade to the commercial ones, that is one of the reason, I endure some unpleasantness to savor a wonderful curry, picked up from the culinary skills imparted by my late mother-in-law.

To describe it simply, I would say it is a potpourri of aromatic herbs, vegetables and seafood cooked in a medley of spices, tamarind juice and coconut milk.

This recipe would give you a about 3- 4 litres of Perut Ikan curry. You could half the recipe or freeze the balance.

Ingredients :

2 -3 pieces of approximately finger length preserved fish stomachs (leave the salt, or saltish gravy behind, only to be added if your curry needs more salt to taste.)

300 to 400 gm large or medium sized prawns 

Spices to be grounded :	Herbs to be thinly shredded
10 - 12 dried chillies seeded	Some limau purut/kaffir lime leaves (thinly shredded)
12 shallots/onions	15 sprigs Daun kesum/ Vietnamese coriander(or Vietnamese mint)
6 pips garlic	1-2 bunga kantan(torch ginger flower)
2 lemon grass
1 tsp shrimp paste/belachan

  

Other spices : 5 tabsp of fish curry powder, or 4 tabsp of wet curry fish paste(this can be bought from the market)

Vegetables :

One 454 gm tin canned pineapple cubes, cut the larger pieces into 2

2 bunches or 200 gms 'daun kadok' or wild betel leaves(a type of aromatic ground creepers)

200-300 gms long beans

2 round medium-sized brinjals or 1 large long brinjal

Half grated coconut, to get about 150-200 ml of thick coconut milk

Half cup tamarind /(assam jawa) from about 1/2 tabsp of the paste (I usually bought those seedless tamarind paste                                                                                               

Preparation :

1. Grind the chillies, shallots, garlic, lemon grass and belachan together.
2. Clean the prawns, by trimming off the heads, sharp tails and trim open the back to remove intestines with a pair of scissors. I prefer not to remove the shells.
3. Cut long beans into 2 cm. lengths. Cut the brinjals into similar sizes as the long beans. (Remove the skin).
4. Fry/sauté ground spices in oil till fragrant and oil surfaces. Then add in the fish curry paste. Fry till fragrant.
5. Add in the fish stomach(s).
6. Add in the long beans, followed by the brinjals and lightly fry.
7. Next add in a cup of water, bring to boil.
8. Add in the prawns, cubed pineapples, shredded herbs (daun kesum, limau purut leaves and bunga kantan) and assam jawa juice.
9. Add in more water if necessary.
10. Bring to boil till vegetables are almost done.
11. Then add in the thick coconut milk and shredded daun kado leaves.
12. Simmer till the coconut milk comes a boil to finish cooking and test for taste. Add in more salt if necessary.

 You could serve the curry with rice or bread. It is equally delicious with either one.

NOTES :

1. I have always use canned pineapples, (please drain them, you may use some of the syrup if necessary)

as they are less sour and they save me the hassle of cutting them. It is not easy to buy ready-cut fresh pineapples 

over here.

2. If you do not have preserved fish stomachs, you may substitute them with salted fish. The taste would not

deviate too much, you would still have a great dish because of all the other great ingredients.

An Unintentional Victim?

Recently, it happened again. I am sure some of you had experienced it before. Paying more for an item than the price displayed for the item on a supermarket shelf.

How many of us have been so subjected to such pricing unawares? How many of us had brushed it off? I had previously done so, but not for the latest incident. The amount overcharged is small and going back to put in your claim would mean driving to the supermarket and putting away some time for it. The thing that irked me then was how often it could have happened and was it an honest mistake or a deliberate inefficiency. If it was the later, not putting in a complaint could mean that the aggressor could get bolder, and more victims.   

This time round, the amount overcharged is a mere two ringgit, on top of that the offer price was printed in

large fonts on the packaging. I had to check out the outlet's contact number and get routed to the person-in-charge. I had to wait to be contacted again while they verify my claim. Next, I had to go back to the supermarket tugging along my good(s) and receipt, with a pathetic, upset expression, wait for further verification, fill up a form and..... No I did not get my money back, I was informed that I have to go down the aisles, and get a replacement good of similar value or more. So there you have me, looking around for something cheap as at that moment, I most certainly do not feel like increasing their bottom line, however minute it may be.

So, would I go through the same process again if I so happened to be such a victim again? 

Do you think I should?

My Blog ... Sad progress

Is my blog experiencing a sad and slow demise? 

I started my blog about 2 years ago, with just the objective of putting down, some of the things that came to me as I go through my daily routines. I had hoped that it will keep me active and alert.

I know very well that I would not be writing much about my personal experiences, knowing full well that there would, not be much to tell. On top of that being a Malaysian of Chinese ethnic, some sentiments are usually kept private. Besides not being well exposed, and not well experienced and  knowledgeable enough of all worldly things is a drawback too. That is why my blog is not specific on its genre, more of a potpourri of all things.

So is that an excuse for its lethargy and early hibernation? I guess not. I hope not. I just have to strive to do better, otherwise it will inevitably be on the path to its slow and uneventful retirement.

Simple, Easy ‘Ice Kacang’

Our local ‘Ice Kacang’ or literally translated as ‘Peanut Ice’, is undoubtedly a favorite dessert for many, including yours truly.

Aahh, it was so hot and you were so thirsty, and images of your favorite dessert keep floating across your rapacious mind.

You headed for some leftovers of your red bean soup, in the fridge. Voila, your expedition to concoct your own ‘Ice Kacang’ that hot afternoon was just about to begin.

That's my concoction

You eagerly filled your bowl, with four spoonfuls of the thick, leftover red bean soup. Then you reached for your freezer and your favorite Nestle Vanilla Ice Cream, 2 scoops should be adequate, (you thought to yourself). Somehow I have a weakness for Nestle Vanilla Ice Cream, I find it creamier and being not so sweet, the light vanilla taste is so very good. It is simply scrumptious for me. I find other brands not so delectable. Then you stretched out your hand for that cookie jar filled with great tasting roasted peanuts. You sprinkle some on top of your red bean soup, and there, you have it, undeniably a marvelous companion. With your cool, sweet companion, you headed toward your comfortable chair in front of the television. Isn’t that a great way to spend a nice, lazy, relaxing afternoon.

Is this the original?

I assure you that you will enjoy it very much, although it might not look and taste exactly like the original and traditional ice-kacang.

Traditional or original, all are just so good

All you need is some of the ubiquitous red bean soup, which we all had, at one time or another made some. Make use of the leftover/ balance of the red bean soup. (Especially if what is left is thick and gluey, your family and friends may have taken most of the liquid.) Try adding some ice cubes, or ice shavings, or any confections, jellies or delicacies that you fancy. How about adding some ‘chendol’, blueberries or cranberries? Yummy! There goes my dieting plan through the window, but who cares!

How Shall I Cast My Vote

All the excitement for the upcoming GE13 is nearing its peak. For each and every one of us, how do we want the General Election to play out? I believe that it really does not matter who forms the government as long as most of it, if not all of our needs and wants are fulfilled.

What is it that we hope for, and will whosoever forms the government implement them for us?

I do not profess to know much about politics. I fact, in am pretty ignorant when it comes to politics, but like any citizen I am aware of the minimum essentials and needs that a government should be doing and helping its people and the country.

For the man in the street, for the citizens on the ground, these are fundamentally our wishes:

•  Affordable, quality, untainted food
•  Affordable housing
• Security and Safety
• Good Education System
• Good infrastructure and facilities
• Employment opportunities
• Easy, reliable traveling be it by cars, trains, buses or planes and not only in the big cities
• Facilities to support Work, Life balance
• Accessible and affordable quality health care
• Protecting our environment and natural resources

Is that all? Basically, we all aspire to have and live in an environment where we are able to live a good, happy life with our loved ones, and where there are opportunities for us to excel, as citizens and as a nation. Has it been too long a wait?

So who will get my vote? Who is capable enough to give us a better life? Who can help fulfill the role of guardianship for checks and balances? And are we not forgetting the scourge-corruption?

Dry Ray Fish Curry

As I upload my posting for my Assam Pedas Ikan (Tamarind Spicy Fish Curry),

I could not help thinking about my Dry Ray Fish Curry which I had recently prepared.

It should be the sequel to my Assam Pedas Ikan, both dishes are almost identical to me.

The ingredients used are almost the same, except the amount of each ingredient is increased so that the flavors of all the ingredients will penetrate well into the meat of the ray fish. The dish is somewhat similar to the 'Ikan Bakar' that is sold at some hawker centres.

You could opt to keep the piece of Ray Fish (approximately the size of an 8 inch round plate, or +/- 400 gms) which you bought from the market or cut the ray fish into small pieces. If the Ray Fish is too big, not only will it be fishy, the meat will be much thicker and that would take a much longer time to cook. There are different species of Ray Fish. There is a specie which will not grow much larger than a plate, with not much flesh. I cut my Ray Fish into small pieces for serving purposes, as dinner time can vary for some of us and the dish will look neater for late diners.

If you are using a whole, or an intact piece of Ray Fsh, you could shallow pan fry the fish over low heat in the oily, fried spicy ingredients till cooked and dry.

Ingredients :

+/- 400 gm fish Ray Fish/Ikan Pari

8 dried chilies (seeded for a mild flavour), less chilies as it is a dry curry.

15 shallots

6 pips garlic

1 inch piece of fresh turmeric (about the size of your distal phalange of middle finger

1 thick lemon grass

1 ½ inch piece of belachan(shrimp paste), more belachan for this dish too

Some limau purut/kaffir lime leaves (finely shredded or torn up)

Daun kesum/ Vietnamese coriander(or Vietnamese mint), optional for this dish

Assam jawa/tamarind paste (about ½ teaspoon) mixed with a quarter cup of water.

Salt and pepper to taste

Try to get it drier than this, if you like those 'Ikan Bakar', at the hawker centres.

Banana leaves or pandan leaves to line your pan, i.e. if you are not cutting your Ray Fish into pieces, i.e just one big piece. It will help you flip your Ray Fish and they do give a very nice aroma too. The skin of the Ray Fish is gelatinous and sticky. Another alternative is to use a non-stick pan.

Method :

1. Grind the chilies, shallots, garlic, turmeric, lemon grass and belachan together.
2. Fry the ingredients in oil till fragrant. You will need a little more oil for this dish.
3. Add assam jawa/tamarind water, about a quarter cup, or just enough for the fish to cook.
4. Add in the kaffir lime leaves.
5. Bring to a boil and add in the pieces of Ray Fish.
6. Add in salt and sugar to taste.
7. As Ray Fish is a bit bland, you will have to add in more sugar for this dish.
8. Simmer till the sauce thick and dry.
9. It would taste better, if you end the cooking process by some slow frying in the oily spices.