Cara Memasak

1. 1. Peranakan Grilled Marinate : First, roughly cut the bawang merah & cabe keriting into small size, then blend it with spice blender until a smooth paste. Second, heat the pan on low heat and add the margarine until melt and then add the paste. Cook it slowly, on low heat until cooked and keep stir it. Once it half cooked, add the lime juice, sugar, salt, oyster sauce & water until it’s cooked. After it’s cooked, take off from the heat & let it cool down. (The taste should be spicy with slight sweetness) . Last, once the marinate is chilled, place the fish fillet into a bowl, lightly drizzle with oil and season with salt. Then add 50 gr marinate for 1 fillet, and let it marinate for min 12 hrs before grill it. 2. Pickle Red Radish : First, place the vinegar, water, sugar and salt in the pot and quickly dissolve it on the stove, once it’s cooperated & directly chill it in the chiller. Second, add the chilled dissolve vinegar into a container with the red radish. This can be use up to 3 months in the chiller. 3. Gulai Base: Roughly cut all the shallot (skin off), garlic (skin off) , turmeric fresh (skin off), ginger (skin off), galangal (skin off) & cabe keriting into small size. Toast the cumin seeds and coriander seeds on the pan until fragrant. Then blend it with spice blender with the rest of the ingredients (cumin, coriander, water, oil & candle nut) until turn into smooth paste. 4. Sand Crab Gulai: First, sauté the gulai base in pan until it’s cooked on low heat (approximately 15-20mins), add cardamom, lemongrass, lime leaves, daun salam & cinnamon stick. Second, prepare boiling water to blanch the sand crab for 45seconds. Once the gulai base is cooked, add coconut milk (santan cair) into the gulai base until mix. Then add the blanch crab into the gulai, then add crushed bird eye chilli (20gr). Once the crab is ½ cooked add the remaining coconut cream (santan kental) & water. Last, when the crab is cooked let it cool down and start to pick the crab meat. 5. Potato Scale: First, turn oven into 200 degree celcius. Second. Slice the baby potato into 2mm thickness with mandoline slicer. Then prepare a baking paper and lightly spread the paper with oil. Lightly toss the potato with salt & peranakan grilled marinate. Third, arrange the potato slices on the baking paper in slightly overlapping layers. This dish to resemble fish scale. Last, baked the potato approximately 8 mins until cooked. Once it’s cooked keep it on warm place with the baking paper on. 6. Peranakan Grilled Snapper : prepare the grill, I used coconut husk on the testing, but gas griller is fine. Once the, the fire is on, place the fish on to the grill and keep it turning until the fish is cooked.

Cara Penyajian

1. To Assemble : Place the grilled fish on the side of the plate, Add the cooked potato scale on top of the fish and brush with the gulai then place the gulai crab meat (already picked) on the side of the fish, then garnish with pickle radish that cut into 8 wedges, cooked okra & pumpkin shoots (to cook the okra and pumpkin shoots just blanch it on salted water less than 30 seconds.