Wednesday, February 25, 2009

MAKANAN BEST KAT MALACCA









Ikan Bakar is a Malaysian dish of fish or other forms of seafood grilled using charcoal. The word literally means "burnt fish" in Malay. Usually, the meat is marinated (with spices and sometimes sambal belacan) and then grilled; sometimes with a banana leaf between the seafood and hotplate. Some of the popular forms of seafood besides fish include squid (locally known as sotong) and stingray.
Malacca's Ikan Bakar Umbai is well known for its Ikan Bakar. A wide range of fresh fish is available for grilling.






Cencalok ...another version of baby shrimp paste ... this is real paste like...
watery and pinkish in color ... that's the color of the fermentated salted water
these ... the smell are much different .. not as strong as belachan
these are popular widely used as a sauce for grilled stingray over banana leaves ....
the trick is ... pour like 3 spoonfull of Cencalok, waste the pinky juice,
because it's abit too salty, replace it with 1 or 2 lime or lemon juice
or typical malaysian lime (limau kasturi), finely slice 1/2 shallots,
and some cili padi .... mixed it with a lil bit of sugar ...
walaa ... u got urself a bloody malaysian sauce for your fried fish
or anything laa...

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