MENU OF THE DAY

We had something special today consisting of tomato rice, chicken masala and tomato paceri. Recipes for tomato rice and chicken masala have been posted earlier. Enjoy the pictures.....

Menu of the day @ treatntrick.blogspot.com

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AYAM MASAK MERAH BEREMPAH

This chicken dish was a popular  choice to pair with  biryani , ghee rice, pulao or even bread.

Made with blended dry chili, tomato puree and spices,  hence it got its name from the color of this dish Merah (Red).

For this recipe, the chicken pieces are coated with turmeric and salt then deep fried until half cooked prior to cooking of this dish. It was quite spicy but you can always reduce the chili used according to your tolerance.  If you want to try out, here is the recipe:

FRIED RICE W/TUNA

Fried Rice w/Tuna  is very versatile dish, you can add whatever  ingredients available in your pantry either meat or seafood together with vegetables making them a complete meal.

 Now I'm using canned tuna together with carrot for a quick meal. Despite of easy method,  Fried Rice w/Tuna turns great and becomes my family favorite dish. Squeeze the limes to get rid of fish smell. Cabbage or long bean could be added when preparing this dish.

CAULIFLOWER AND CARROT PORIYAL

This is South Indian style of stir fry vegetable. It's so easy to prepare and perfect side dish for capati/roti or rice. Other vegetables such as potato, peas, leafy vegetable, beetroot, cabbage, bitter gourd and okra can be used for stir fry method.

Cauliflower & Carrot Poriyal  is an easy and quick to prepare.

IKAN BELADO

The dish is originally from Padang, Indonesia. It is widely served in most nasi padang restaurant in this region. Very simple yet tasty way to cook with fish. Fried fish is coated with a sauce made of fresh chili which is coarsely pounded using pestle and mortar if not food processor could be used.

INGREDIENTS

500g spanish mackerel or any fish
3 lime leaves
1 tomato chopped
1/2 teaspoon turmeric powder
salt and sugar to taste
lime juice
oil

POUND COARSELY
15 fresh red chili
10 shallots
4 cloves garlic

METHOD

1. Wash fish then coat with salt, turmeric and lime juice. Keep for 15 minutes.

2. Heat oil, fry the fish until golden brown, drain on absorbent paper.

3. Using the same pan, remove the excess oil but leaving about 3 tablespoons, add in the pounded ingredients, tomato, sugar, lime leaves and salt. Cook until fragrant.

4. Add the fried fish, lime juice and salt if needed. Stir for few minutes until well coated.

5. Serve hot.

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