Recipe for Ikan Bakar (Grilled Fish) & Fried Sambal Belacan Okra (Ladies Fingers) recipe

Posted by Never Ending Story | Labels: Recipes, What to eat for dinner

Can't see the dishes well but I know they sure tasted good.

Ikan Bakar and Fried Ladies Finger

Here are two recipes source taken from: http://kuali.com/ & http://www.deliciousasianfood.com/
1. Recipe 1 - Ikan Bakar/Grilled Fish
2. Fried Sambal Belacan Okra (Ladies Finger)

Recipe for Ikan Bakar (Grilled Fish)

Ingredients

400-450g black pomfret

2 tbsp oil

2 tbsp thick coconut milk

Ground:

2 cloves garlic

1cm ginger

Spices:

1/2 tbsp chilli powder

1/2 tbsp coriander powder

1/2 tsp turmeric powder

1/2 tsp cumin powder

1/2 tsp garam masala

1/4 tsp pepper

1/4 tsp salt or to taste

1/4 tsp sugar

1 tsp ikan bilis stock granules

Method
Clean pomfret well and cut two deep cuts on both sides of fish.

Combine ground ingredients with spice ingredients, oil and coconut milk, and marinate the fish in it. Set aside in the refrigerator for a minimum of two hours.

Place fish on a piece of greased banana leaf. Grill fish on a baking tray in a preheated oven at 175-180 ºC for 20-25 minutes. (baste fish with the marinade every now and then until golden brown.)

Serve fish immediately.

Credits to and source taken from: http://kuali.com/

Fried Sambal Belacan Ladies Finger

Ingredients

Approximately 15 pieces of ladies finger
A pinch of sugar
50 ml warm water
2 tablespoons cooking oil

Sambal belacan mix (pound / blended together)

50 grammes dried prawns / shrimps
20 grammes of belacan
5 to 8 cloves garlic
5 to 8 cloves shallots
3 to 5 red chillis

Method

Heat oil on wok at medium heat. Stir-fry the sambal belacan mix for about 2 minutes.

Increase heat to high and add ladies finger and sugar. Stir well for about 2 minutes or till the ladies finger is to your desired softness. Add a little water at a time if sambal belacan mix beginning to burn. As the sambal belacan mix contains dried prawns and belacan which are salty in itself, it may not be necessary to add salt.

Credits to and source taken from: http://www.deliciousasianfood.com/