Lopes Sumpil

Foodnote

I went to Batam recently and finally get to see/eat lopes sumpil. The difference with my usual lopes is that it use stick or toothpick instead of tying to fasten the lopes. Today I tried to make it myself. It is easier to make compared to tying. The seller at the shop told me that they did not use any additives... just glutinous rice and boil it for 10hrs. That's a bit too long for me as I cook on the stove top. 

I use the same steps as my lopes recipe and increase the boiling time to 4 hours. Very soft lopes and I am very happy with it. This is a good alternative since I am against the idea of tying it with rafia string or rubber band.

Otak-otak Ikan Tenggiri

Ingredients

tenggiri fish

eggs

coconut milk

banana leaves (cleaned and soften over fire)

toothpick

spices

dried chillis

fresh chillis

garlic

onion

ginger

lemongrass

fresh ginger

fish curry powder

sugar and salt to taste

Directions

• blend fiah, egg and coconut milk and put aisde
• blend ingredients for spices together and stir fry without oil till fragrant
• once spice paste have cooled, mixed with fish paste
• wrap in banana leaves, fasten open edges with toothpick and grill till cooked

Foodnote

This recipe is courtesy from my friend Suria. I prefer the fish a little chunky so next time I am going to just chop the fish instead of using the blender. I will probably add a bit of oil to stir fry the spices. I actually steam the otak2 slightly before grilling. Overall... very nice and just a bit spicy. Awesome food for bbq or just as dish to eat with rice.

Serunding Kelapa

Ingredients

1 grated coconut (white only)

3 large red onions

3 pc garlic

0.5 tbsp jintan (cumin seed)

1 tbsp ketumbar (coriander seed)

2cm ginger
2cm tumeric or 1 tsp tumeric powder
2 pc lemongrass

2 tbsp cili boh (ground dried chilli)
2 tbsp dried prawns (optional)

7 pc lime leaves (just cut in half)

1 pc small gula melaka
1/2 knorr ikan bilis cube

salt and sugar to taste

a little oil for stir frying

Directions

• roast coriander and cumin seeds on a pan for a 5-10mins
• blend onion, garlic, cumin, coriander, ginger, lemongrass, dried prawns and 2 pc of kaffir lime leaves
• fry the blended ingredients with blended dried chilli till fragrant the add in the rest of the ingredients
• taste that there is enough salt/sugar while cooking
• cook in low fire for about 30 minutes or so
• it is cooked when the coconut is light and airy
• can keep refrigerated for months

Foodnote

Must have for Hari Raya to eat with lontong or ketupat. Nice to eat with glutinous rice or use it to make pulut panggang yumm yummm... Thanks mak for the recipe. Love and miss you so much.

Sambal Goreng

Ingredients

4 pc large tofu

5 pc tempeh

500g tetelan meat

250g boiled paru (lung)

1kg prawns

spices

6 large red onions

6pc garlic

500g fresh chilli

2cm ginger

2-3pc lemongrass

2 tbsp sugar

1 cup tamarind juice

5 tbsp cili boh (ground chilli)
1 pc knorr ikan bilis cube
salt to taste

oil for frying

Directions

prep

• tofu, tempeh, tetel and paru to be diced and fry separately till half cooked
• remove shell from prawns and fry lightly
• slice onions, garlic and fresh chillis
• chopped into thin slices and pound the ginger and lemongrass

cooking

• fry onions, garlic, fresh chillis, blended ginger and lemongrass till fragrant
• add in cili boh, air asam and sugar
• once the mixture thickens add the rest of the ingredients
• stir fry for about 30min and it will be ready to serve

Foodnote
My mum's recipe. Simple, nice and bring back sweet memories. Nice to eat with lontong with serunding eemmm yummm.