REVOLUSI PEMANCINGAN

Teknik pancingan dasar sudah sekian lama digunakan dan merupakan teknik yang paling popular sejak dahulu lagi. Manakala teknik pancingan menggunakan gewang masih baru di kalangan pemancing masa kini. Persoalan yang sering timbul...mana satu kah teknik pancingan yang paling berkesan & extreme? Jawapannya.."TEPUK DADA TANYA SELERA".



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Wednesday, October 14, 2009

IKAN PATIN MASAK TEMPOYAK

INGREDIENTS
Patin fish (cleaned and cut into three or four pieces )
4 or 5 tablespoon of tempoyak (durian paste)
5 -10 pieces (depending on how hot you want it to be) of "chili padi" (small chillies with simmering hot taste)
3 pieces of "bunga kantan"
2-3 stalks of lemon-grass
5 pieces of "daun kesum"
3-4 cm of ginger
2 – 2 ½ cups of plain water
Salt, cooking oil and fine sugar

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!



NOTA : Masakan kegemaran saya semasa di KL dulu...kalau nak rasa, semua kaki-kaki kail kena pergi ke Pahang terutamanya daerah Temerloh. Negeri lain ada tapi tak lawan sedapnya patin Pahang..segar dan manis.



Maklumat dari : Pahang-Delights

1 comment:

Nadra said...

Masakannya sama dengan yang di palembang, saya juga suka bgt nih dengan masakan ini :D
salam kenal :)