Nyonya Grilled Sambal Fish (Grilled Fish in Peranakan/Nyonya Spices)
Posted: June 1, 2013 Filed under: Grill, Seafood | Tags: Banana leaf, Barramundi, Cooking, Fish, food, Malacca, Melaka, peranakan, recipes, Shrimp paste 2 Comments
Nyonya Sambal Grilled Fish
During our recent trip to Melaka another dish we enjoyed very much was the Nyonya Grilled Sambal Fish (that’s Grilled Fish in Peranakan/Nyonya spices). I have been thinking about what sort of spices could have gone into the dish that made it so delicious.
For one, it has to be grilled on a banana leaf, but if it is not available then tin foil will also do the trick, but the banana leaf adds a very nice flavor to the fish.
Woke up early this morning and made my way to the wet market. This is the best time to get the freshest catch. Picked up a medium sized Barramundi and had the fish monger fillet it, discarding the skin. Next I picked up the rest of the ingredients.
Got back home and headed straight for the kitchen, rolled up my sleeves and made this wonderful grilled fish. It took a little time to prepare but, believe me, it was worth all the effort I had put into it.
INGREDIENTS
1 barramundi fillet (or sea bass)
Ingredients for the paste
3 fresh red chilies (sliced, seeds removed)
1 thumb sized turmeric
1 tablespoon roasted belacan (shrimp paste)
6 shallots (peeled and sliced)
1 tablespoon fish sauce
2 teaspoons sugar
1 tablespoon lime juice
1 stalk lemon grass (sliced, the white part only)
2 tablespoons oil
METHOD
- Blend the sliced chilies, shallots, sliced lemon grass and roasted belachan with a little water till it forms a smooth paste
- Heat the oil in a wok and stir fry the blended ingredients, adding the fish sauce, lime juice, salt and sugar to taste
- Stir occasionally and dish out when the oil separates from the paste and set it aside
Stir fry the paste for the grilled fish
- To grill the fish, lay aside a large sheet of banana leaf and grease it with a little oil
- Spread some of the blended paste on the banana leaf and place the fish on the top of it
Spread the paste over the fish
- Spread the rest of the paste onto the fish and wrap it up, securing firmly with some toothpicks
Wrap the fish in the banana leaf and secure with toothpicks
- Heat a pan and add a little oil and place the fish parcel, cover the pan and let it cook for about 6 minutes or so
Grill the fish in a pan
- Turn the fish parcel over and continue to cook for another 6 minute
- When you see that the banana leaf is burnt and you get the aroma of the cooked spices, it is time to transfer to a dish and serve immediately while it is still hot
Nyonya Mee Goreng (Nyonya Fried Noodles)
Posted: May 26, 2013 Filed under: Noodles, Nyonya | Tags: food, Fried Noodles, Malacca, Mee Goreng, Melaka, nyonya, peranakan, recipes 6 Comments
Nyonya Mee Goreng (Nonya Fried Noodles)
Hello, I am back again after a nice short holiday to Melaka, West Malaysia.
We had an amazing time sightseeing and of course sampling all the wonderful local dishes. We have been there several times, but there is always something new to discover.
The hotel we stayed at was beautiful. It was an old Peranakan mansion, which was built way back in the 1920’s and later converted to a hotel with a new building to house some 54 spacious rooms and suites. We have visited Melaka several times before and this is by far the best hotel we have stayed at.
Jonker Street is one place never to be missed. We took the Melaka River Cruise to Jonker Street in the evening. It is in fact the best time to go on the cruise as the buildings and bridges across the river are beautifully lit up and it looks magical at night.
As I have mentioned the food in Melaka is amazing. From Peranakan (Nyonya) to authentic Portuguese food, you are really spoilt for choice. One dish that we truly enjoyed very much was the Nyona Mee Goreng or Nyonya Fried Noodles.
The first thing I did when we got back home was to cook this scrumptious dish.
Chef’s Choice
INGREDIENTS
1/2 packet yellow noodles (washed and drained)
10 small shrimps (peeled)
2 cups bean sprouts
1/2 cup Chinese chives
3 eggs (beaten)
1 tablespoon light soya sauce
1 teaspoon dark soya sauce
1/2 teaspoon sugar
Salt and pepper to taste
2 tablespoon cooking oil
2 limes
Grind to a paste
2 shallots
1 clove garlic
1 stalk lemon grass
1 tablespoon dried shrimps
1 teaspoon fermented bean paste
2 tablespoons chili paste
METHOD
- Grind the above ingredients to a paste and set aside
- Heat oil in a wok and stir fry the ground paste till fragrant
- Add the prawns and cook until they turn pink
- Add the noodles and the seasoning and stir fry until they are well coated with the rest of the ingredients
- Break the eggs into a bowl, beat with a fork and pour over the noodles, let it cook for a few minutes and mix well
- Finally add the bean sprouts and the chives, mix well and check the seasoning
- Serve with sliced limes
Whip A Dish 