娘惹亚叁鱼 Nyonya Asam Fish
ฝัง
- เผยแพร่เมื่อ 24 มี.ค. 2022
- 黄梨和亚叁水是做这娘惹亚叁鱼的灵魂食材,切莫舍弃或以其它食材替代这两个重要食材。至于烹煮技巧以及如何把鱼肉煮得又滑又嫩,Chef Paul通通都会分享给各位。来来来,大家快来看视频同师傅学做这很好吃惹味又下饭的娘惹亚叁鱼!白饭任装🍚小编这就去煲饭先🤣
👍 名厨ChefPaul
👍 摩登娘惹料理餐馆The KamCheng
询问或预订:
The KamCheng
地址:1, Jln KSB 1, Taman Kota Syahbandar 75200 Malacca City, Malacca, Malaysia
电话:010-312 5278
分量:5-6人份
准备时间:15分钟
煮时:30分钟
材料A:
600克 红枣鱼(切块)
100克 番茄(切块)
50克 羊角豆
50克 黄梨(切片)
1支 姜花(切丝)
3支 香茅(拍扁)
2克 越南香菜
45克 亚参水(30克亚叁膏+30克水拌匀)
2克 盐
5克 糖
2汤匙 油
1公升 水(鱼汤)
材料B:
8克 峇拉煎
6克 石古仔(泡软)
3克 黄姜(去皮切片)
20克 南姜 (去皮切片)
60克 红葱头(去衣切片)
4克 红指天椒(切段)
40克 红辣椒(切段)
50克 食油
准备功夫:
1. 把材料B,放入搅拌机搅幼
2. 煮滚一锅水,熄火,把鱼块加入,焯水10分钟,鱼块沥水出锅和1公升的鱼汤待用
煮法:
1. 烧热锅,加入材料B, 慢火炒匀爆香
2. 加入2汤匙油,炒匀至出红油
3. 加入香茅,炒匀爆香至辣椒糊变棕红色
4. 加入1公升的鱼汤,黄梨,番茄和越南香菜,炒匀煮滚
5. 加入盐,糖,羊角豆, 姜花和亚参水,炒匀煮3分钟
6. 加入鱼块,煮3分钟
7. 亚叁鱼出锅,趁热享用
Pineapple and tamarind juice are the soul of this dish, Chef Paul will share the tips and tricks on how you can make nyonya asam fish a.k.a. jenahak masak garam asam at home.
Portion: 5-6 pax
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients (Set A):
600 g red snapper (steak)
100 g tomato (diced)
50 g ladies finger
50 g pineapple (sliced)
1 stalk ginger flower (shredded)
3 stalk lemongrass (flattened)
2 g daun kesum
45 g tamarind juice (30g asam paste + 30g water mix well)
2 g salt
5 g fine sugar
2 tbsp cooking oil
1 liter fish stock
Ingredients (Set B):
8 g belacan
6 g buah keras (soaked)
3 g turmeric (peeled and sliced)
20 g galangal (peeled and sliced)
60 g shallot (peeled and sliced)
4 g red cili padi (cut)
40 g red chili (cut)
50 g cooking oil
Preparations:
1. Blend all Ingredients B
2. Bring a pot of water to boil, turn off the gas, insert the fish, blanch for 10 minutes, retrieve and drain the fish, set 1 liter of fish stock for later use
Steps:
1. Heat the wok, add Ingredients B, saute with low heat
2. Add 2 tbsp of cooking oil, fry evenly until it turns reddish
3. Add lemongrass, saute until the chili paste turn brownish
4. Add 1 liter of fish stock, pineapple, tomato, daun kesum, fry evenly
5. Add salt, sugar, ladies finger, ginger flower, tamarind juice, fry evenly for 3 minutes
6. Add fish, cook for 3 minutes
7. Plate it!
#南洋风味家常菜单 #友煮意 #nanyangkitchen
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Watch Chef Paul's Siu Mai here: th-cam.com/video/a7HQq8grc7k/w-d-xo.html
非常欣赏你的讲解。👍😃🙏给你点个赞。👍👍👍
Thanks for sharing your video ❤😂
I like your cooking.
Chef Paul 谢谢你的教导,步骤都讲得很仔细!
祝福您~生意兴隆,财源广进,步步高升!
我会把你的祝福传达给Chef Paul, 谢谢你🥰
Delicious Nyonya Asam Fish. Well prepared! Thanks.👍❤❤❤❤
謝謝教導怎做一個地道菜!👍
早上好🌞😃!谢谢分享。感恩🙏
👍👏😋💖💖💖💖💖💖💖💖💖
謝謝你的分享❤👍👍😆
thanks for sharing authentic assumptions fish cooking and the mandatory ingredients
excellent info
From CO Chef, Taipei Taiwan, sekarang balik ke negara asal, Penang Malaysia.. Thank u!
Setiap kisar cabai dan rempah kena tumis hingga pecah minyak, bukan tumis dengan air ,dan rajam video minyak sudah kurang, dan tidak boleh pecah minyak.. Step pertama yg paling penting di Asam Pedas masakan Nyoya.. Ingat yah!!!
谢谢你的分享
谢谢分享❤❤❤
謝謝你的分享 Chef Paul!
我非常想念馬來西亞的美食! 😋
跟着师傅做,随时就做得出家乡美食解解馋了🤤
一个字形容~赞👍
This is a real Asam fish recipe, when I was young one of my school mate mum is Nyonya, she cooked Asam fish with pineapple 🍍 too.
Cool, hope you like it!
Looks delicious. Yum ! 🤤
Yum yum!
❤谢谢您详细的教導👍👍👍@@NanyangKitchen
Chef Paul.. Buah keras untuk rendang ayam sahaja, di resipe ikan asam pedas tak paya yah? patut cabai yg kisar dan rempah kamu kena tumis dengan minyaj bukan goreng baru turun air tumis dengan rempah, jika ikan u rebus baru turun masak, maka isi ikan kamu sudah tawah, dan kuah kamu sedah kurang wangi dan harum, bawang besar sekurang nak bubuh 4 biji ya.. Jika kuah kamu nak pekat ,beli rm 4 ikan billis kisar dan campur pada kyah kamu, atau nenas hujung yg madam 5 inci kisar dan ambil juice nenas taruh dalam kuah asam pedas, maka kamu boleh lawan dengan Asia Chef.. Gd job.. Paul.. U are the BEST.. Kam Shia.
Thank You 🤗
Wow will try tmrw. Thanks Chief Paul for sharing this wonderful tasty dish with us.
Happy cooking!
谢谢您详细说明,喜欢你的做法。
Would be great if you can demonstrate cooking kuah lada. It's also asam based with tumis rempah. It uses stingray and eggplant.
beautiful dish and full of healthy delicious herbs!
Yeap, delicious with all the spices!
謝謝老師分享
照著你的食譜做 びっくりね美味しいかった‼️ありがとう先生
good and nyam nyam 😘😘
Hallo Top Chef.. Recipi bagus dan istimewah, tetapi step pertama, Belachen goreng dan garam, cabai kidar tumis sekali yg paling mustahak di recipi tersebut.. ( buah keras, lenkuas, not Compalsory di recipi ini, kerana recioi ini bukan Rendang Ayam) ,serai 1.btg untuk kisar dengam bawang besar 2 biji dan serai sebatang untuk tumis, masa tumis, minyak kamu tak cukup, pasti 3 sudu atau lebih sedikit, masa kuah melidek, ikan baru turun, bujan ambil isi ikan pergi rebus air, ini adalah step yg silap, isi ikan haya masak 7 minutes, bukan 13 minutes, ,Asam keping 3 keping sudah miss out, Air asam 1 mankuk ,150 gm campur asam keping, jikan isi ikan madak lebih 13 minutes, malam hari ia akan hancur isi ikan dan kyah asam pedas kurang wanggi dan harum.. Ok.. Welldone, gd job. !
Good. NOTED. THANKS
Yummy 😋 👍👍👍👍👍👍👍👍👍👍
很认真的教学。👍👍
一定要试做,这鱼很好吃🤤
会的。娘惹菜是我的弱项,只是大厨没有把量详细说明。。并且可以把成品的味道加以形容。🤭🤭
我最不会掌握的部分就是炒香料的时候。😭😭
Very good receipe..looking forward to cooking this. Thank you for sharing
Happy cooking!
@@NanyangKitchen 🤗
Jika asam pedas hendak taraf yg lebih tinggi.. Nenas hujung yg masam, ambil 5 inci kisar dengan bawang besar 2 biji, campur cabai kisar tumis sekali.. Apa Rasa.. Penang Champion Asam Pedas Style Nyonya!
Everthing looking good..
Looks good and taste good 😜
KL很远,你的assam fish looks very very appetising indeed!
师傅在马六甲的店也有卖这道菜,Google 找Kam Cheng 就有地址了。
👍👍👍👍👍
👍👍👍😄😄
Hi, Chef Paul. May I know the brand of the blender and where to buy it. Thank you.
Chef is using a commercial blender perhaps can just use any blender you have at home 😄
Tq good guidelines
TQ for watching!
在海外很難找到薑花。
是的,姜花海外应该买不到。那就用现成的酱料包吧,也是不错的选择的。
🉐🉐🉐👏🏻👏🏻👏🏻👍🏻👍🏻👍🏻
谢谢厨师👨🍳详细介绍,如果想找借口说不会煮都很难。赞👍
师傅的食谱很准的,跟着煮,必成!
赞,除了教烹煮,还推广了马来西亚。
谢谢收看😍
Asam keping dua jkeping u tak taruh.. Ingat nya Chef Nyonya pasti nak menang orang.. Ok.
請問畺花的英文名字?謝謝🙏
Torch ginger, ginger flower, or bunga kantan in Malay.
煮亚参魚用鬼魚最适合咯!
红枣鱼也不错的,很滑嫩
煮亞参鱼不须要用贵鱼,只要鱼新鲜便宜的鱼也能煮出很好的美食.
Can add English or Bahasa as subtitle thanks
Sure, but need some time to do it ya
Hi, just added the English subtitle :)
Eh? Baba Paul, it's DAUN Kesum..... Not Daum!!!! ......frm:- Bibik
Melaka
鱼可以煎吗?
煎的话,鱼肉就不滑嫩了
I think snapper fish flesh don't flake too easily.
That's why its more suitable for curry.
English translate please
Hi, just added the English subtitle :)
Boss, tak biasa tengok orang bubuh buah keras dan tomato dan lengkuas di Asam pedas ini, Ini bukan Rendang Ayam taruh lengkuas, ayam kepingvdua kepng u tak bubuh, Ikan apabila kua sudah nak medideh baru taruh isi ikan dalam dua mints di sini bekachen u tak gireng dulu, maka belachen u tak harum, nenas kepala yg masam kena kisar asing dan taruh di kua Asam pedas ini.. Maka kua u pasti menang setiap Chef Nyonya.. Ok. thank u!
Saya berasal dari seberang prai, sejak saya kecil diajar orang baba nyonya dan orang melayu, ingredients yang Chef ajar memang betul... Mengenai belacan tiada bakar atau goreng dahulu sebab Sudah di goreng bersama sambah secukup garing, memang cukup wangi...baca command anda Sudah tahu anda memang tak mahil dalam seni masakan... 😊🙏
Buah keras dan lengkuas tidak sesuai di recipi ini ( ini bukan Rendang Atam) .Ikan Pari lagi lebih sedap!
No pecah minyak, not authentic
Ada pecah minyak, may be you missed it because minyak tak banyak 😅
All sour without sugar cannot balance the dish taste.
⁰
masak asam hanya dimakan di tempat2 pabas jee. Di cina sejuk tak bagus makan masak asam. Masak ni ia potong darah. Begitulah.
有点罗嗦
不会啦
Btw, ur rempah is too pale n "kasar" (coarse)
Secret tip:- use a proper
wet rempah electric grinder n grab-shake it hard to agitate a thorough GRIND e contents(wear rubber gloves to avoid electric minor shock, in case of leakage frm e vigorous
wet rempah
shake to effect a good refine ) Shake (hard) x 5 secs. only........e chilly-lengkuas-buah keras-kunyit-serai(sliced thinly) -belachan REMPAH.... will become a smooth delectable bright paste...... Add dry chilly powder for enhanced colour n flavour whn medium- heat 'tumis'd' (saute'd)
till brownish -crunchy texture burstng with rich spicy aroma of fried-roast'd REMPAH
(better to use sliced incorporated Serai than just smashing e stalk)
SOAK e fish slices in Assam H2O while waitng to blanch thm n later use e same H2O, to make a gravy WTH e fried Rempah b4 adding e vegs (tomatoes, ladies'fingers n/or terong (brinjàls) or just plain pineapple with e blanchd fish.
Daun Kesum n bungah Kantan r optional to non -Malays......e strong ovrpowring scent may not be acceptable to some pple......too spicy smell!!