I have to write this down before it slips from my mind.I tend to change my recipe every now and then and when I get the right taste, ( right taste means it gets nice reviews from hubby dearest)I have already forgotten what I actually put in there, that is why this time I am writing it down so that the next time I want to cook the same dish, I would know what to put in. Reason being, our dinner was a success last night, my hubby didn't just have a second helping but a third and a fourth. I was so happy to see him eat last night. He is not easily pleased when it comes to cooking. Actually he is, when you know what he likes and dislikes. If he likes it he will say it straight to your face and if he doesn't like it, he would do the same. Ouch! sometimes the word hurt a bit but at least I know what I did wrong , with my cooking that is, so that I can improve the next time.
I was a bit famished yesterday for I did not have my lunch. So, upon reaching home after fetching my youngest daughter from her kindie cum daycare, I rushed to the kitchen, still in my working attire, i started pounding the onions and garlics, while de-frosting the squid, chicken, and fish.
I have already asked my eldest daughter to cook the rice before I left the office, so that is already been taken care of. Now, what shall I cook? Something quick yet delicious. My stomach is already grumbling , so I decided to make sambal sotong , the easiest and fastest.
Turned the cooker on, put some oil in the pan and sauted the onions and garlic, add some chilli paste, when it is cooked, add asam jawa paste with some water, followed by salt and sugar. I also added some oyster sauce and soy sauce, Habhal Kipas Udang Lemak manis, a favourite among us in the house. After all the ingredients were blended in, add the squids and leave it for a few minutes. you can't cook seafood too long.
That's one dish done. What next? I boiled three eggs because I thought of adding them into the prawn gravy, but changed my mind. Instead, I used the "ikan kembung" instead. so I had my ikan kembung gulai in a jiffy, a ready made gravy from yesterday's prawn gravy. Why waste it when it is till tasty and edible.
That's not all. I had my ( just me ) dinner early at around 6.30 pm. At 8.30 pm I went down to my kitchen again to prepare the dinner for my kids and since my husband is not going out tonight, he specifically asked for "ikan bakar' which I am more than happy to oblige because I like to cook this one. My son likes ikan bakar too, especially siakap. My eldest daughter, she likes everything, so I am not worried about her. Furthermore I had prepared the paste earlier so all I need to do is just de-frost the ikan siakap, clean it, put it on an aluminium foil , rub some salt and squeezed some lemon juice on it and turn the oven to grill mode. The final ingredient, spread the paste which I had prepared earlier on the siakap and grill it away . About 20 minutes later, it is done.
For the paste, I pound together some onion, lemon grass, belacan,salt and sugar, chilli paste and some tomato sauce.
So, there you go, our dinner:
1. ikan siakap bakar with sambal
2. sambal sotong with oyster sauce
3. ikan kembung in prawn gravy curry
4. boiled eggs
5. mixed veggie
6. ikan gelama masin
7. sambal belacan and cucumber
Bon appetit!
Unfortunately I don't have the photos to show all these dishes., they are in......err... our tummies........
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