Text 25410, 106 rader
Skriven 2009-06-27 21:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: trip 747
====================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Fear not, we shall feast upon fresh from the water fried whitefish,

 ML> On the whole I've preferred saltwater fish to freshwater

So do I but cost is a big factor and the colder the water the
firmer the flesh.

 JW> owner of Bullocks is even more forceful than (Aura)

 ML> One clearly doesn't want to get on the wrong side of this
 ML> person. Can one get grilled pike (lots of butter, of course)?

 ML> How about inconnu, which I've always wanted to try, if only
 ML> for its name?

It's available but only sporadically. It's related to whitefish but
has a coarser texture and often a muddy taste. I am not overly fond
of it. But if Buckley the fishing family or Renata the restaurateur
have it, we'll get at least a small portion of it.

BTW Buckley's prices have doubled since Nancy passed away. Old
Archie (he's over 70 now) used to run the boat with one helper but
now he has two employees and just pilots and supervises. And he had
to hire three women to replace Nancy: one to clean fish, another to
retail and a third to make wholesale deliveries.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Ikan Patin Masak Tempoyak
Categories: Malaysian, fish
  Servings: 4

           Patin fish (cleaned and cut
           into three or four pieces)
      4 TB tempoyak (durian paste)
      5 sm chillies
      3    pieces of "bunga kantan"
      3    stalks of lemon-grass
      5    pieces of "daun kesum"
      3    cm of ginger
      2 c  water
           Salt, cooking oil and fine
           sugar

(Silver Catfish in Durian Paste)

Ikan Patin Masak Tempoyak is a popular and very savory dish in the
state of Pahang.

It is in fact a traditional dish popular in the inland riverine
areas as the Patin fish is found in abundance in the rivers of
Pahang, especially in the Sungai Pahang ("Pahang River"). But, like
all Malay dishes, this dish is not taken on its own but is eaten
with rice. And the Malays normally eat rice with at least three
different dishes, comprising of fish, meat (like chicken, beef,
lamb, mutton) and vegetables.

If you come to Temerloh; the home of the Patin; then this Ikan Patin
Masak Tempoyak dish can be found in most of the restaurants and
food-courts in the town.

The ikan patin masak tempoyak dish is not that complicated to cook,
except that the durian paste or tempoyak must be available as it
gives the special flavour and hence the name of the dish.

The durian is a seasonal fruit in pahang, but the tempoyak (durian
paste) can last for many months. Many rural Malay households keep
the tempoyak in big bottles for use during cooking, and they are
normally sold and found at shops and Sunday markets in smaller
amounts. Well, to all the chefs and cooking buffs out there, here's
the typical recipe for the Ikan Patin Masak Tempoyak (for one fish
weighing about two kilograms)

COOKING METHOD

Warm oil in the pot. Saute the chili padi and ginger and stir them
for a while. Throw in the lemon-grass, bunga kantan and daun kesum
into the pot. Then add water into the pot. Add the tempoyak and mix
them all together. Stir until they all blend nicely. Then put in the
pieces of patin fish. When the pot is boiling, put in salt and sugar
according to taste. Boil until the fish is fully cooked. Smell the
delicious aroma and hear your hunger pangs clammering!

SERVING

Serve with boiled rice, and then see the greedy ones mouthing them
all before you can even start!

From: Kevin
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Fish do very well in the seas without eating chicken shit.

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