Remember the Malaysian Food Fest that i was telling about earlier? It has already started and Malacca is the first state to kick off. I've only been to Malacca once and i'm not really familiar what are their traditional or authentic cuisine found in malacca other than their famous chicken rice balls. I must say that through this event, i've come to learn more of the state dishes, not only Malacca but also Trengganu. Why Trengganu? Because i'll be hosting the state of Trengganu this coming October. Well, will talk about that when October comes. If you want to know more about malacca, you can visit Cindy's ( yummylittlecooks) blog , the host for the Malaysian Food Fest this month. Just in case if you have missed my little information on the Malaysian Food Fest earlier, its main objective is to introduce culinary specialties in each state of Malaysia, modern or traditional and with these, we hope to encourage everyone to replicate and cook it at home and we are not claiming nationality or origin of dish and with this month on malacca, as what the organiser of the event, Wendy says, let's have some " Melaka" in your kitchen and here's mine.
|Chicken Tempra, Acar Fish and Cincalok Pork|
Recipe ( from Truly Nyonya Malacca) with some changes
1 piece of fish fillet (mine is 160gm, red snapper) rubbed with some salt and turmeric powder
1/2 cup of water
Nyonya acar or pickled vegeatable ( i used about 3 tbsp )
Spices ( Pound)
1 stalk lemongrass
1/2 tbsp dried shrimps
4 cloves garlic
1tbsp white vinegar
1. Pan fry the fish fillet which has been rubbed with salt and turmeric powder until cooked. Remove and set aside.
2. Heat up some oil in a wok, fry pounded spices until fragrant and add in 1/2 cup of water, nyonya acar and seasonings. Turn to low heat and cook until the fish absorbs the gravy. Serve.
I am submitting this post to Malaysian Food Fest ( Malacca Month ) hosted by Cindy of yummylittlecooks