Ikan Cencaru Sumbat

By Chef Rossham Rusli

Prep

 Less than half hour | 

Cook

 Less than half hour | 

Makes

 10 servings

Ingredients

• 5 medium sized of cencaru fish
Wet rempah paste
• 3 tbsp chilli paste
• 3in old ginger
• 2 red onions
• 5 pips garlic
• 3 stalks lemongrass
• 1/2 cup water
• 1 thumb-sized turmeric leaf, thinly sliced
• 1 freshly grated coconut, just the white part
• 4 candlenut, pounded
• 1 slice (square) dried shrimp paste/belacan, baked, pounded
• 2 tbsp tamarind paste, mix with 1/2 cup of water)
• salt and sugar to taste

Method

Blend the wet rempah ingredients till fine. Then stir-fry until fragrant for 6 minutes.
Add the tamarind juice, candlenuts, dried shrimp paste, grated coconut, salt and sugar.
Keep stirring until the paste is very dry.
Lastly, add turmeric leaf.
Then stuff the paste into the fish and deep-fry until golden brown for 6-8 minutes. (If using an oven, set the temperature at 160 degrees Celcius and bake for 10 minutes.)

Kitchree

By Chef Priya Menon

Prep

 About 1 hour | 

Cook

 About 1 hour

Ingredients

• 1 cup rice of choice, cooked
• 1/2 cup mung dhall, soak for about 10 minutes
• 2 onions, diced
• 1 tbsp ginger paste
• 1/4 tsp garlic paste
• 1 potato,cubed
• 1 small carrot,cubed
• 1/2 cup long/french beans, cut into 1/4 in length
• 2 handfuls of cabbage, chopped coarsely
• 1 tomato, diced
• 1 sprig curry leaf, sliced or whole
• salt
• oil
• 3 - 4 cups water, less or more if required
Spice Mix
• 1/2 tsp whole cumin
• 1/2 tsp whole fennel
• 1/2 tsp whole peppercorns
• 1/4 tsp mustard seeds
• 1/4 tsp turmeric powder

Method

Boil dhall in 4 cups of water, and remove froth that comes to the surface.
When dhall is almost cooked, add 3/4 of the diced onions, garlic, ginger,vegetables and salt.
Once vegetables are cooked, remove from fire and add the cooked rice. Mix the dhall into rice thoroughly.
For tempering: Heat a tablespoon of oil, add mustard seeds,onions and curry leaves and fry the mixture over very low heat till onions turn golden grown.
Remove from heat and immediately add to the dhall and rice mixture and cover the pan, so that the tempered mixture releases its aroma.
Serve when hot.
Note: This a beginners recipe and fool proof.Add water as required to get the consistency you require.