Resepi Ikan Kembung Goreng Berlada Che Nom

Protolize 𝕯𝖎𝖌𝖎𝖙𝖆𝖑 𝕸𝖊𝖉𝖎𝖆

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Post on Dec 21, 2024

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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): ½ teaspoon, lightly toasted and roughly ground.
• Garam (Salt): To taste.
• Gula (Sugar): ½ 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. Sauté until fragrant.
• Add the chillies (both padi and merah besar) and sauté 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!