Seafood at Home

To get cooking down to a fine art is something that I would love to achieve, but not just yet.

Last Sunday morning, my Darl Feisal and I went to the market and thereupon, fresh, fatty crabs caught our eyes. Bought them we did, together with some sting rays.

So yesterday evening, after a splendid chat with Miera, I cooked the seafood whilst Feisal went to "sepak bola" at the poolside. It's called "sepak bola" and not "bola sepak" as He kicks the football all by Himself. Towards a wall or something. See, His love for football is incontestable.

Enough digression, back to cooking. Here are the end results :

Pari Bakar with Air Asam.

Place the pari (season with salt and turmeric) on a grilling pan, pre-heated with butter.

Air asam

*Finely crush 1 cm belacan, red chili and sugar in a pestle. Pour in tamarind juice (1 tbsp asam jawa with 1/2 cup water) into the pestle. Add in finely chopped shallot and tomato. Lastly, add in lime juice.

*I love using the pestle (lesung batu) as it intensifies the taste. Original kampung style.

Sweet and sour crabs.

*Saute sliced garlic, ginger, onion and red chili in hot oil.

*Add the crabs, let them fry for 5 mins.

*Next, add in chili sauce, tomato sauce and water, to your taste. Also, add in sugar and salt.

*Lastly, you may add tomato, pineapple, carrot and coriander into the simmering dish.

Cooking is indeed therapeutic!