Resepi Ikan Kembung Goreng Berlada Che Nom

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Resepi Ikan Kembung Goreng Berlada Che Nom: A Delicious Malaysian Delight
Ikan Kembung Goreng Berlada, or spicy fried mackerel, is a beloved Malaysian dish. This recipe, inspired by the popular Che Nom's version, is a guaranteed crowd-pleaser, bringing a delightful blend of crispy fish and spicy, flavorful sauce. Get ready to tantalize your taste buds!
Ingredients You'll Need:
This recipe uses readily available ingredients, making it perfect for a weeknight meal. Ensure you have these on hand before you begin:
- Ikan Kembung (Mackerel): About 500 grams, cleaned and scaled. Fresh mackerel is best for optimal flavor.
- Bawang Merah (Shallots): 8-10, finely sliced.
- Bawang Putih (Garlic): 4-5 cloves, minced.
- Cili Padi (Bird's Eye Chillies): Adjust to your spice preference; 8-10 for medium spice, more for extra heat. Finely chopped.
- Cili Merah Besar (Large Red Chillies): 2-3, roughly chopped (optional, for added color and a slightly less intense heat).
- Halia (Ginger): 1 inch piece, minced.
- Lengkuas (Galangal): 1 inch piece, thinly sliced (optional, for a more aromatic and complex flavor).
- Serai (Lemongrass): 2 stalks, bruised and roughly chopped.
- Biji Ketumbar (Coriander Seeds): 1 teaspoon, lightly toasted and roughly ground.
- Jintan Manis (Fennel Seeds): Β½ teaspoon, lightly toasted and roughly ground.
- Garam (Salt): To taste.
- Gula (Sugar): Β½ teaspoon (optional, to balance the spice).
- Air (Water): A little, to adjust the consistency of the sauce.
- Minyak (Oil): For deep frying.
Preparing the Deliciousness:
Follow these steps to create the perfect Ikan Kembung Goreng Berlada Che Nom:
Step 1: Preparing the Mackerel
- Clean and scale the mackerel thoroughly. Remove the gills and innards. Pat dry with paper towels. This step is crucial for achieving crispy skin.
- Score the mackerel lightly on both sides. This helps the fish cook evenly and allows the flavors to penetrate better.
Step 2: Making the Spicy Sauce
- Heat some oil in a wok or large pan over medium heat. Add the shallots, garlic, ginger, galangal (if using), and lemongrass. SautΓ© until fragrant.
- Add the chillies (both padi and merah besar) and sautΓ© until slightly softened, but still retain some bite.
- Stir in the ground coriander and fennel seeds. Cook for another minute, allowing the spices to release their aroma.
Step 3: Frying the Mackerel
- Deep fry the mackerel in hot oil until golden brown and crispy. Remove and drain on paper towels. Avoid overcrowding the pan; fry in batches if necessary.
Step 4: Combining the Fish and Sauce
- Add a little water to the pan if the sauce is too thick. Simmer briefly to allow the flavors to meld. Add salt and sugar to taste.
- Gently toss the fried mackerel into the spicy sauce, ensuring each piece is well coated.
Step 5: Serving and Enjoying
- Serve the Ikan Kembung Goreng Berlada Che Nom immediately while it's hot and crispy. This dish pairs perfectly with steamed rice and a side of fresh vegetables.
Tips for Success:
- Don't overcrowd the pan when frying the mackerel. This ensures even cooking and crispy results.
- Adjust the spice level to your preference. Add more or fewer chillies according to your taste.
- Use fresh ingredients for the best flavor.
- Serve immediately to enjoy the crispy texture of the fish and the flavorful sauce.
This Resepi Ikan Kembung Goreng Berlada Che Nom is a testament to Malaysian culinary creativity. Its simple yet flavorful profile makes it a must-try for anyone seeking an authentic taste of Malaysia. Enjoy!

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