web counter The Madness of MokcikNab: Lauk 101
The Madness of MokcikNab
Motives, movements and melodrama in the life of a thirty something mum.

Monday, October 25, 2004
Lauk 101

AnuarFariz, in his blog, asked for fool-proof recipes. So I give recipes, yes?

(This may also benefit others, like my sister in cold Washington State, if she bothers to wake up before noon)

These are not culinary marvels, just simple dishes to remind you of home, using ingredients that you can find abroad.

Okay, ready?
Before you do anything else : run a few handfuls of anchovies through the blender. Because you will need ground anchovies in all the recipes below.

and BTW, tsp = tea spoon; tbsp = table spoon

Ikan Kembung Masak Bercili. (Fish in Chilli and Ginger Sauce)

2 ikan kembung ( or any other fish - 2 medium slices of tuna or salmon can also do)
about 5-6 red chillies -- seeded
thumb-sized portion of ginger or one tsp ginger jelly
3 pips of garlic
2 tbsp white vinegar
2 tbsp sugar
1 tsp ground anchovies
cooking oil.
spring onion - finely chopped

Lightly salt the fish. Deep-fry and set aside.
Run the chillies, ginger and garlic through the blender or food processor -- result should be coarse, not fine. In a medium sized wok, heat some oil, and saute the chilli mixture for about 6 minutes or until chilli flakes become slightly darker. Mixture should be slightly oily. Add the anchovies, sugar and vinegar, and some salt only if necessary. Simmer for another 3-4 minutes, add sliced spring onions, then pour sauce over the fish. warning : de-activate smoke alarms first.

Masak Lemak Kobis (Cabbage and Coconut Cream Soup)

Ingredients :
Quarter head of cabbage, cut into bite sized pieces
1 Carrot, sliced
a handful of shrimp ( optional)
1 onion, or 5-6 shallots if available -- blended/processed or pounded
1 1/2 tsp ground anchovies
1 chilli -- seeded and sliced into 2, lengthwise
1 onion -- quartered
1 cup coconut cream, diluted with half cup water

In medium size pot, just bung in pounded shallots, ground anchovies, shrimp and half of coconut cream. Once mixture starts to boil, add carrots. Simmer until carrots begin to soften, then add cabbage, chilli and quartered onions. Pour in the rest of the coconut cream. Kacau. When the kuah boils again, let simmer for 1-2 minutes and immediately remove from heat.

Simple kan? These two recipes complement each other and should prove to be reasonable lauk for your rice. Selamat mencuba.


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