KY cooks – Ikan Kembung with Petai

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

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

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

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

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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