Hello to all my readers. Hope everyone is doing good. It's been awhile since I have used charcoal for cooking. Normally I use charcoal when I have to cook a dish that requires simmering for a long time like the rendang or boiling ketupat for Eid or special occasions. In this outing I am going to use charcoal for grilling my fish stuffed with chillies. Somehow charcoal makes the food taste better, similarly cooking with firewood.
I'm sharing with you Masak Asam Keladi or yam stew. It is a Malay dish, quite popular in the northern states of Malaysia. Normally this dish is eaten with Nasi Ulam or Herbal Rice. I shall share with you Herbal Rice when I could find the herbs to make this rice. For those of you who are familiar with Tom Yam, Masak Asam Keladi has some similarity in term of the sour and hot taste.
The herbal leaf that I am using for this stew is called Daun Kesom.In Malaysia and Singapore this herbal leaf is usually used in the making of Laksa; a popular spicy fish soup eaten with rice noodles. It is known as chi krasang tomhom in Cambodia,as rau răm in Vietnam and pak pai in Thailand.I don't know what they are called in English.
I am also using a sour fruit slices which is native to Malaysia; called asam gelugor or asam keping translated as sour slices. The scientific name is Garcinia.In South India and Sri Lanka it is known as goraka and in Thailand it is known as Som Khaek. It is a souring agent so if you couldn't locate this ingredient you can substitute it with your own souring agent.
So enjoy the video that I have prepared for you.
Masak Asam Keladi
6 stalks of yam (wash and cut the skin off the bulb and take the inner stalk of the yam plant. Cut into small length and boil till soft)
Blend into a paste the followings:
1) 15 dried red chillies (boiled)
2) 2 big onions (medium size)
3) 1 inch belacan or shrimp paste
2 stalk Daun Kesum
5 pieces asam gelugor
1/2 liter water
salt to taste
1 tsp black pepper coarsely pounded
200 gm shrimps (shelled and wash)
1) Put in the boiled yam, shrimps, chilli paste and water in a pot.
2) Add in the daun kesom and asam gelugor and pepper.
3) Boil over slow fire.
4) Salt to taste.
5) Serve when the stew has boiled.
Ikan Bakar Belah Belakang (Grill Fish with Chilli Stuffing)
2 fish ( Cut the back of the fish lengthwise both sides and clean the insides)
Blend or pound into a paste the followings:
1) 12 red chillies
2) 1 in. belacan or shrimp paste
3) 3 stalk of lemon grass
4) 1 big onion
5) 1 in. ginger
1 tsp grounded aniseed
1/2 cup tamarind juice
salt to taste
1) Rub in salt and tuneric powder all over the fish. Set aside.
2) Mix the chilli paste with salt, aniseed powder and tamarind juice.
3) Mix well.
4) Put in the chilli mixture into the fish; both sides and inside the head.
5) Grill till it is done.
So there you have the 2 recipes. I hope you would try them. Until we meet again, thank you for being here with me, take care of yourself ya. Bye.