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Malaysian Food Blog, Travel, Diving & More

Tag / ikan kembung

When it comes to Indonesian food, none is more famous than Ayam Penyet, essentially a flattened deep fried chicken served with tempeh (made from fermented soya bean), tofu, and those oh-so-addictive sambal.

Ayam Penyet Mak Maya, Kampung Baru
Ayam Penyet Mak Maya, Kampung Baru

My first ayam penyet was at Waroeng Penyet just over a decade ago, and it was love at first taste. I’ve been on a look out for ayam penyet stalls in its most “pure” form ever since, for a lack of a better word.

A hunt that led me to Ayam Penyet Mak Maya at Kampung Baru, my current favorite.

Mak Maya is located at Kampung Baru, directly opposite to one of my favorite Nasi Padang restaurant. The restaurant itself is a bit of a time capsule from the 80s, with plastic chairs and laminated table.

I always order mine with extra sambal
I always order mine with extra sambal

What sets Ayam Penyet Mak Maya apart from other such stalls is their sambal. The sambal is prepared “fresh” on the spot by grinding fresh ingredients to the paste form we’re familiar with.

The result was expectedly excellent, spicy, aromatic, and pure. I love it.

ayam or ikan keli for you?
ayam or ikan for you?

Other than ayam penyet (chicken), they also have ikan kembung (Indian Mackerel), and ikan keli (catfish) deep fried in the same style.

These are served with deep fried tauhu, tempeh, and a slice of raw cucumber, cabbage to go with plain rice. The sambal of course ties everything together to make a plate of super satisfying lunch.

if you love it spicy, you'd love it here
if you love it spicy, you’d love it here

If you want a good meal of ayam penyet in the heart of KL city, this is one to check out.. before Kampung Baru is eventually being redeveloped.

ayam-penyet-mak-maya-kampung-baru-map

Address:
Ayam Penyet Mak Maya
58, Jalan Raja Muda Mus
Kampung Baru, 50300 Kuala Lumpur
GPS: 3.164533, 101.708807

It just occured to me that half of June has passed and there isn’t a cooking post for the month yet. So lets get back to the plan of writing at least 2-3 recipes every month on this blog. After all not everyone can visit those restaurants, but cooking can be done at every home!

ikan kembung with petai
ikan kembung with petai

Today’s recipe will be tumeric marinated ikan kembung with stir fried petai. This isn’t exactly a recipe from anywhere but rather a combination that I made up when ingredients at hand.

As it turned out, the dish wasn’t too shabby at all, anyone who loves petai and some good old fashion fried kampung fish should find this palatable.

marinate ikan kembung with tumeric powder and salt
marinate ikan kembung with tumeric powder and salt

Alright, here are the ingredients, they’re easy enough to be obtained from any wet market.

  • 6 small to medium ikan kembung (mackerel)
  • 2 table spoon tumeric powder
  • 1 teaspoon salt
  • 20-30 petai (according to liking)
  • 6-8 chili padi (slice in halves)
  • garlic & ginger (slices)

remove center stem from petai to prevent that bitter taste
remove center stem from petai to prevent that bitter taste

Instructions for the fish:

  • clean and make sure fish is dry (to prevent splashing oil)
  • rub the fish with generous amount of tumeric powder, and some salt
  • heat up oil in frying pan to medium heat
  • fry fish for about 5-8 minutes per side
  • remove fish and place on plate

pan fry fish in oil, then stir fry petai with chili padi, garlic, ginger
pan fry fish in oil, then stir fry petai with chili padi, garlic, ginger

And here’s the preperation method for the petai:

  • before even frying fish, prepare petai by removing the center stem to ensure no bitter taste
  • after fish is done, remove all but 2 tablespoon of oil in frying pan
  • stir fry garlic, ginger, petai, and chili padi all at the same time in medium heat until fragrant (3-4 minutes)
  • serve on top of kembung, and you are done!

The result is a dish that should stand up to scruitiny by any kampung aunties and perhaps pontential mother in laws. Good luck!

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