Seafood!

Earlier this month, I prepared these palatable seafood for lunch. And my parents loved them, so did Feisal and Achu Dedek. We had asam pedas kepala ikan jenahak, ketam masak lemak and udang galah kicap.

1. Soak the fish head in tamarind juice.

2. Saute belacan, turmeric, garlic and shallots (finely pounded) until almost crispy.

3. Next, add in few tablespoons of chili paste. Fry until pecah minyak.

4. Add in the fish head, together with a cup of tamarind juice, not too pekat nor cair. Let simmer.

5. Lastly, add in tomatoes, bendi, daun kesum and bunga kantan. Season with salt.

1. In a pot of water, add in crushed cili padi (a handful), santan, turmeric and salt. Let simmer.

2. Add in the crabs and simmer until cooked. (15 minutes)
For this, I used the same recipe as any masak kicap. Only that, I added few tablespoons of chili paste for the extra kick.

Happy Feasting!