Our recipe of the week is from East Timor. Try your hand at cooking this traditional fish dish made from Red Snapper or Mahi Mahi. #IkanPepes #EastTimor #Recipe For more info: http://www.weblogtheworld.com/countries/eastern-asia/indonesia/ikan-pepes-%E2%80%93-east-timor-national-dish/
Ikan Panggang/Ikan Bakar Recipe (Grilled Fish with Banana Leaves)
Ikan Panggang/Ikan Bakar (Grilled Fish with Banana Leaves) recipe - The smell of burnt banana leaves imparts the fish with a smoky flavor and the sambal infuses the fish fillet with layers upon layers of spicy taste. #malaysian #fish
Gado-Gado recipe - Gado-gado literally means “mix mix” and in Indonesia, gado-gado is not a salad dish group, it is a one dish meal. By leaving out the shrimp crackers, gado-gado is totally safe for people on gluten-free diets. #indonesian #onedishmeals #glutenfree
Balinese Chicken (Ayam Pelalah): It’s basically shredded chicken. The chicken is first grilled and then tossed with many aromatic Balinese spices. It’s one of the most scrumptious Balinese recipes and it’s iconic to Bali. Ayam pelalah is commonly served as a side dish or as a compliment for nasi campur Bali or Balinese mixed rice. #chicken #grilled
IKAN BAKAR LEMAK PANDAN (Translating to "burned fish," ikan bakar is the catch-all term for small grilled swimmers. You'll often see it wrapped in a banana leaf before it goes on the grill, so that the leaf gets direct heat contact, rather than the fish itself; it's generally marinated in a blend of turmeric, chilis, belacan, galangal, and those other now-familiar ingredients, and served with sambal.)
BUTTER CRAB ~~~ creamy butter crab is a fairly new popular malaysian creation. the basic ingredients consist of butter, evaporated milk, bird’s eye chile, and curry leaves. recipe gateway: this post's link AND http://www.smokywok.com/2011/08/malaysian-butter-crabs-recipe.html [Malaysia] [rasamalaysia] [smokywok]
Coconut Pandan Crepes:The aroma of pandan (pandanus amaryllifolius belonging to the screwpine genus) is unmistakably Asian and grips me to familiarity. Happy thoughts came about from my childhood as I remember the smell of pandan permeating the kitchen when rice was cooking in my parents' house. In Asian cooking, a knot of pandan leaf is used to give fragrance & flavor to the rice.