Lempeng Kelapa Kari Ikan Kembung
Hari ni Che Nom nak ajak korang semua throwback sikit kenangan lama dengan satu resipi sarapan yang sangat istimewa, iaitu Lempeng Kelapa style orang dulu-dulu, yang kita akan padankan dengan Kari Ikan Kembung pekat versi orang Utara.Kalau kat belah utara, ada yang panggil Lempeng ni ‘peknga’ atau ‘tempek’. Yang buatkan dia special sangat, kita guna isi kelapa muda yang lembut tu. Hasilnya, lempeng kita akan jadi super lembut, wangi dan penuh rasa lemak manis kelapa. Cicah pula dengan kari ikan yang kita masak style kampung, bahan simple je tapi teknik masak tu yang bagi dia kick. Kari ni pulak, makin lama simpan, makin sedap tau.
Menu macam ni kalau korang cari kat kafe-kafe hipster sekarang, harganya boleh tahan jugak. Tapi kalau buat sendiri kat rumah, puas hati satu keluarga boleh makan!
//Melayu
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Bahan lempeng kelapa:
2 cawan kelapa parut
1 cawan tepung gandum
1.5 - 2 cawan santan cair
1 sb gula
1 sk garam
Bahan kari ikan:
6-8 ekor ikan kembung
1/2 sb halba campur
2 tangkai daun kari
1 biji bawang besar
3 biji bawang merah kecil
4 ulas bawang putih
1 inci halia
1 biji tomato (dadu)
3 sb serbuk kari ikan
1 sb serbuk cili
1 sk serbuk kunyit
1/2 cawan santan
Anggaran 2-3 cawan air
2-3 sb air asam jawa
Garam secukup rasa
Serbuk perasa, jika suka
2 biji tomato (belah 2)
2-3 tangkai cili besar
//English
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Ingredients for Coconut Pancake (Lempeng Kelapa):
- 2 cups grated coconut
- 1 cup all-purpose flour
- 1.5 – 2 cups thin coconut milk
- 1 tablespoon sugar
- 1 teaspoon salt
Ingredients for Fish Curry (Kari Ikan):
- 6–8 mackerel (ikan kembung)
- 1/2 tablespoon mixed fenugreek seeds
- 2 sprigs curry leaves
- 1 large onion
- 3 small shallots
- 4 cloves garlic
- 1 inch ginger
- 1 tomato (diced)
- 3 tablespoons fish curry powder
- 1 tablespoon chili powder
- 1 teaspoon turmeric powder
- 1/2 cup coconut milk
- Approximately 2–3 cups water
- 2–3 tablespoons tamarind juice
- Salt to taste
- Seasoning powder, if desired
- 2 tomatoes (halved)
- 2–3 large chilies
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