Seafood : KiosKana

Mpek Mpek Palembang

Menyambung ketidakpuasan atas mpek mpek yang aku beli di acara Agustusan di Kedutaan maka diputuskan untuk membuat empek2 sendiri…alah apaan seh bahasanya?? Browsing sana sini decided to use recipe from Ine Sena. There were two recipes of mpek mpek in her blog and she said the other one lebih nendang but because I didn’t have tepung tang mien so I just made the normal mpek mpek.

Here is the recipe in English with a little modofication from me

– 200 gr cold tenggiri fish straight from the fridge (I used king mackerel)
– 100 ml ice water
– 1 garlic mashed
– 100 gr tapioca flour
– 1 tbs flour
– 1 tsp salt
– 1 tsp sugar

for the mpek mpek filling; mix 1 egg with a little bit of salt

– Mix fish, half of the ice water, sugar, salt and garlic in a food processor until smooth.
– Add the rest of the water, mix well.
– Add flour, mix well but don’t mix it too long, just until everything is smooth and even.
– The result is a soft (a little bit watery) dough.
– Pour little bit of tapioca in a flat clean surface ie; cutting board and also some onto your hands to prevent them from sticking to the dough.
– Pour the dough on the clean surface and form the mpek mpek.
– Spoon 1 tsp egg inside the mpek mpek and form the kapal selam (pada tau kan itu gimana bentuknya.
– Boil the mpek mpek in boiling water with a little bit of oil to make it shiny.
– When it rises it means it’s done.
– Deep fried when you want to serve it.

Kuah Mpek Mpek (Cuko)
– 200 gr palm sugar
– 600 ml water
– 6 garlic mashed
– 4 tbs vinegar (usually tamarind is being used here but I didn’t have it)
– 5 bird’s eye chili
– 1/2 tsp salt

– Boil water with palm sugar until all palm sugar has dissolved.
– Drain the mixture in a fine colander (sometimes the sugar is not so clean)
– Boil again the mixture with the rest of the ingredients.
– Taste before using it as it depends on your taste buds.

Serve mpek mpek with cuko and shredded cucumber and powdered ebi

Ikan Goreng Balado

I bought 2 mackerel this weekend. One is reserved for making mpek mpek and the other one don’t know for what. I filleted both of the fish so it’s easier for a bule to eat 😉 Decided to make balado because it’s easy peasy since I was also making mpek mpek which I never made before so had to make a fast dish for dinner.

– 1 fish marinade for some minutes with lemon/lime juice and salt. Then fried

– 4 shallots
– 3 garlic
– 3 red chili
– 1 big tomato
– 2 bird’s eye chili (more if you like, this is for a bule so not too hot 😉 )
– 1/2 tsp sugar
– 1/2 tsp salt

– Crush all the sambal ingredients with pestle and mortar or food proccessor for lazy people like me. 😛
– Fry in little bit oil until done.
– Spread over fish

Tuna Salad

It’s summer and what’s more nicer than a light summer salad to accompany the warm day. I got this recipe from Aller Hande, it’s a free magazine from Albert Heijn, a big chain of supermarket in Holland. And of course with my own modification with what I have in the kitchen 🙂

For 2 persons
Ingredients:
– 2 eggs boiled and sliced
– 2 potatoes boiled and sliced
– 1 red onion in ring (I used white onion) – a handful of green beans boiled
– 1 tomatoes sliced
– 1 tuna steak baked (didn’t have it so I used tuna in a can instead)
– Black olive without pit (didn’t have it)
– Capers (didn’t have it either)

Salad dressing:
– Juice from 1 lemon
– 3 tbs olive oil
– Salt – Pepper

– Mix all the ingredients for dressing nicely.
– Arrange salad in a plate.
– Pour dressing over.

Fish in Soy Sauce

Got a nice recipe from this book.

Original recipe title is Steamed Sea Bass but since I didn’t steam nor using the Sea Bass so I changed my own title 😛

– 2 Chinese dried mushroom (I used fresh shitake which is my fave. mushroom)
– 1 Medium sized Sea Bass (I used fish fillet, any kind of white fish will do nicely)
– 2 slices Ginger root
– 2 Spring onions
– 50 gr Cooked ham (Didn’t use this)
– 3 tbs Dry Sherry
– 2 tbs Soy Sauce
– 1 tsp Sugar
– 1 tsp Salt

ps : I also added 1 big chili for my own personal spicy tastebud

– Slice mushroom, ginger, spring onions, chili.
– Place the fish in a oven safe dish.
– Arrange mushroom, ginger and chili on top of the fish.
– Mix together dry sherry, soy sauce, sugar and salt.
– pour over the fish.
– Oven for 15-20 minutes on 190C.
– Serve immediately with white rice.

Ikan Bakar ala Jimbaran

Hesti, my friend who lives in Belgium visited this weekend and we have decided to cook something that we never make before. And since I just bought a new electric grill so we decided to make something with that. After some thought we or rather her came up with an idea, Ikan Bakar or Grilled Fish, and since she really likes Ikan Bakar ala Jimbaran so that‘s what we will make or at least try 😉

Why Ikan Bakar ala Jimbaran is so popular that’s not what I’m gonna discuss any further. Anyone who has been to Bali must know what I mean and never miss the chance to go there while they are in Bali. Funny thing is eventhough I had been living in Bali for more than 20 years I have been there only once in my life…hahaha…and that was because my friend Halimah and her husband from Germany visited Bali and invited me to have dinner there. Reason why I never been there? Thing is I feel that Jimbaran place is a bit expensive for me hahaha. Other reason is because raw fishes are abundant in Bali and relatively cheap also, plus my parents love grilling fish. I remember they like to do it at least once every other week. So I don’t find the reason to go to Jimbaran at all.

First of all has to go to the Saturday market because there where the fishes are fresh and relatively cheaper than the supermarket. Besides if you want to find a whole fish, meaning a fish with its head, fin etc then the market is the right place to go since supermarket most of the time only has fillet fish. After looking at many kind of fishes at the fish stall and a bit overwhelmed since the kind of fishes are so different from the kind of fishes in Bali we decided to get Schartong since it’s not so pricey at 5.5 euro per kilo while other fishes was up to 14.50 euro per kilo (ouch that’s expensive). Got two fishes which was 1.2 kilo, also got 3 pieces of Tiger Prawn, now they are pricey at 1.75 euro per 100gr. Told the fish men to clean the fish. But since I didn’t know that cleaning fish here means get rid of the head also so my fishes were headless when I opened it at home. Hiks that’s a big loss for Indonesian since we like to eat fish head. It’s not that there are many meat there but it’s the same like when you eat chicken with bone or beef oxtail, the way of eating it is so challenging.

Back Home, after recovering from the shock that my fishes were headless (now that is a bit hyperbolic) we started to make marinade for the fish, prawn and tofu that I bought yesterday. I got this recipe from my mother back home;
– shallots
– garlic
– big chili
– turmeric
– ginger
– lime leaves
– salt
– lime juice
– oil
grind them nicely until smooth either with a pestle and mortar or with a electric food processor.
the amount of the ingredients just follow your heart 🙂
Spread them nicely over the fish, tofu, prawn or whatever you fancy (but don’t try to spread them over your shoes 😛 ) then put them in the fridge for at least 1 hour. The longer the better.

Then while you are waiting for the fish to marinade, make other stuff. We decided to make Rice, Plecing Kangkung, Sambal Matah and Sambal Kecap to accompany the grilled fish, prawn and tofu. Those condiments are also typical for Ikan Bakar Jimbaran.

Plecing Kangkung
got this recipe after trying to remember very hard about my best friend recipe in Bali 😉
– A bunch of kangkung
– Shallots
– Garlic
– Tomato
– Big chili
– Eye bird chili
– Dried Shrimp Paste
– Salt
– Sugar
–
Kaffir lime

How to make:
– Boil kangkung until tender.
– Boil other spices for 3mins except dried shrimp paste, salt, sugar and kaffir lime.
– Smooth the spices either with a pestle and mortar or with a kitchen processor.
– Add the rest of spices.
– Mixed the spices with kangkung.

Sambal Matah
This sambal is a real Balinese sambal so all Balinese should know how to make it. I got this recipe also from my best friend.
– Shallots
– Garlic
– Lemon Grass
– Kaffir lime leaves
– Bird eye chili
– Dried shrimp paste
– Kaffir lime
– Salt
– Black pepper
– Coconut oil traditionally made (but since it is not available here, I just used normal sunflower oil and surprisely the taste was just fine)

How to make:
– Chopped shallots, garlic, lemon grass, bird eye chili.
– Mixed all the ingredients together.

Sambal Kecap
– Shallots
– Bird eye chili
– Tomato
– Lime juice
– Kecap manis
– Kecap asin

How to make:
– Chopped shallots, bird eye chili, tomato.
– Mixed all the ingredients together.

All the result was just like we had hoped for, tasty Balinese meal….just some stuff were missing…the beach, coconut trees and the sunset 😀

Thai Red Fish Curry

Oven Fish

Ingredients:
400gr Kabeljauw fillet (or other white fish fillet)
1 small onion sliced
4 slices of lemon
1 red chili chopped
2 spring onion sliced
100gr of green bean
salt
pepper
garlic powder

How to make:
1. Put the fish inside a shallow bowl.
2. Preheat the oven to 180C.
2. Sprinkle salt, pepper and garlic powder over the fish.
3. Spread green bean, onion, spring onion, lemon and chili.
4. Bake for 15-20 minutes until done.
5. Serve with warm rice.

Mashed Potato with Omelette and Green Peas

Fish ala Sardine

Sushi

Two days be

fore I went here, I had dinner with a friend in

a new Japanese restaurant in Renon, Denpasar. The restaurant called Izakawa Ueno. Overall it was a good value restaurant seeing from the quality of the food and price. 🙂 Would definitely go back there again. But now I’m not going to discuss further about that restaurant but about the effect that restaurant (Japanese food) has on me.

After visiting that restaurant I have been longing again for sushi. And since I‘ve been wanting to try to make it so there I put my best effort to make it. Of course I didn’t make the raw fish sushi, I left that to the expert since it’s not easy to make food from raw stuff or to find the source of the raw stuff. I also think the sushi that I made weren’t the usual sushi, I just use whatever I had in the kitchen such as; tofu, shrimp, ham, caviar, beef floss (abon) and even salami. 🙂 I read somewhere that there’s no limit for sushi filling and you can use whatever you fancy. I’m quite happy with the result, just as delicious as those I had at the restaurant with the fraction of the price. Plus it wasn’t as difficult as I thought it would be.