ikan bakar ( Grilled fish )

Ikan Bakar is an Indonesian, Malaysian and most of the South East Asian countries dish of fish or other forms of seafood grilled using charcoal.

Ikan Bakar Recipe Seasoning Rub:

Ikan Bakar

1. 4 tablespoons soy sauce 
2. 3 tablespoons cooking oil 
3. 2 tablespoons water 
4. 1 tbsp coriander powder 
5. 1 teaspoon garlic powder 

Seasoning Soy Sauce Recipes Fish Grill:

1. 6 tablespoons soy sauce 
2. tablespoons cooking oil 
3. 10 pieces of red chili pepper, thinly sliced 
4. 2 tomatoes, diced 
5. 5 pieces of red onion, finely chopped 

How to Make Fish Grill Parahiangan:

1. (Sambal Sauce) : Mix cayenne pepper, red onion, tomatoes, soy sauce and oil. Stir ingredients until blended. Set aside.  
2. Clean the fish from the gills and the entrails and wash clean. . Slice-slice both sides of the fish and coat with lemon juice and salt. Let stand 20 minutes 
3. Peeled ginger, and take the water. puree the garlic and salt, give ginger water, stir.
4. Than coat fish with subtle seasoning. Let stand 15 minutes. Heat oil until browned fish. Remove and set aside.
5. Seasoning Rub: Mix soy sauce, oil, water, coriander and garlic powder. Stir until ingredients average 
6. Preheat the grill, grilled fish smeared with a topical seasoning. Back and forth evenly cooked fish for both sides. Remove and serve immediately with hot rice and (sambal cooked : no.1). add the tomatoes, cucumbers or vegetables as fresh vegetables

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curry Laksa

Curry Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore.
Carry Laksa is a coconut-based curry soup. Curry Laksa is commonly served with a spoonful of sambal chilli paste and garnished with Vietnamese coriander, or laksa leaf, which is known in Malay as daun kesum.

Ingrediens for Curry Laksa :

1. 1 Pkg Rice Noodles or Vermicelli
2. 1 Stk Lemon Grass
3. 3 Stks Green onion
4. 5 cloves of garlic
5. 3 cm of diced or grated fresh ginger
6. 1 1/2 tsp red curry paste
7. 1 tbsp chili paste or sambal
8. a pinch of salt (preferably sea salt) and pepper
9. 1/2 tsp curry powder
10. 1/4 tsp cumin
11. 1/4 tsp turmeric
12. 1/4 tsp coriander powder
13. 1/4 tsp coriander seed
14. 1 kaffir lime leaf
15. 1 veggie broth cube or 2 cups veggie broth
16. 1 1/2 Cup coconut milk

For garnish :

1. 1 Tomato
2. 6 shiitake mushrooms
3. 1/2 Green bell Pepper
4. 1/2 small zucchini
5. Fresh cilantro
6. sesame seeds
7. 1 lime
8. (crystallized Ginger)

Put two stalks green onion, lemon grass (slice only until you hit the green of the stalk), ginger, garlic, red curry paste, sambal, salt and pepper, tumeric, coriander (both), curry powder and cumin in a food processor and chop until you get a consistent paste.

In a soup pot, add paste and approx 4 tablespoons of oil. Sauté until fragrant and golden brown.

Add 1 Veggie bouillon cube and 1/2 cups of water. Bring to a boil, stirring constantly. Add coconut milk and kaffir lime leaf. Let simmer for 20 minutes.

While the laksa is simmering there are things you need to do to prepare your garnish :

1. Soak 1 pkg of rice or vermicelli noodle in hot water for about 6 minutes or until soft enough to eat.
2. Slice your shittake mushrooms and pan-fry in a skillet with some braggs or soy sauce.
3. Cut your zucchini into spears and your bell pepper into strips, roast in the oven at 450 degrees for 5 minutes.
4. Make 2 lime wedges
5. Wedge or dice your tomato
6. Chop your cilantro

Finalize:

Place finished, drained rice noodles in 2 separate bowls. Ladle laksa on top almost covering the noodles. Neatly arrange all of your garnish on top of your noodles.
You can add shrimp, sliced ​​egg, or can replace it with chicken meat

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