Comments on: Acar Ikan http://www.petertan.com/blog/2004/04/07/acar-ikan/ Living One Day At A Time Thu, 20 Nov 2008 21:54:26 +0000 http://wordpress.org/?v=2.6.3 By: james http://www.petertan.com/blog/2004/04/07/acar-ikan/#comment-429 james Tue, 30 Nov 1999 00:00:00 +0000 http://www.petertan.com/blog/archives/2004/04/07/acar-ikan/#comment-429 Oh, that looks sooooo good. Erm, you think you could post up a detailed recipe? :) Oh, that looks sooooo good. Erm, you think you could post up a detailed recipe? :)

]]> By: pauline http://www.petertan.com/blog/2004/04/07/acar-ikan/#comment-430 pauline Tue, 30 Nov 1999 00:00:00 +0000 http://www.petertan.com/blog/archives/2004/04/07/acar-ikan/#comment-430 Hmmm..... that sure brings back memories 4 me. But it feels like 10 lifetimes ago that I'd cooked this 4 my family. :o(( Hmmm….. that sure brings back memories 4 me. But it feels like 10 lifetimes ago that I’d cooked this 4 my family. :o((

]]> By: petertan http://www.petertan.com/blog/2004/04/07/acar-ikan/#comment-431 petertan Tue, 30 Nov 1999 00:00:00 +0000 http://www.petertan.com/blog/archives/2004/04/07/acar-ikan/#comment-431 James, Here is the recipe. This is a variation of the one found in The Star's Nyonya Flavours Recipe Book which was blogged here. We do not need to be a rocket scientist to cook. So you may add a bit more of some ingredients while reducing some according to your own taste. Acar Ikan 300g fish, sliced fish or ikan belanak 2 tsp fine salt oil, for frying 2 inch portion of fresh turmeric, sliced thinly 4 tbsp oil 1 bulb garlic, sliced thinly 100g young ginger, shredded 2 red chillies, seeded and quartered 2 green chillies, seeded and quartered 150ml rice vinegar 4 tbsp granulated sugar, or to taste salt, to taste Clean sliced fish and season with salt. If using ikan belanak, scale, gut, clean and then season with salt. Deep fry until golden. Drain on paper towel. Fry turmeric in oil until the turmeric colour is absorbed into the oil. Discard the turmeric. Fry garlic and ginger in the oil until golden brown. Leave aside and let oil cool. Then add vinegar, red and green chillies, sugar and salt. Add fish and pickle for two or three days in a glass bowl. Turn fish to ensure that all sides are soaked in the vinegar. James,
Here is the recipe. This is a variation of the one found in The Star’s Nyonya Flavours Recipe Book which was blogged here.

We do not need to be a rocket scientist to cook. So you may add a bit more of some ingredients while reducing some according to your own taste.

Acar Ikan

300g fish, sliced fish or ikan belanak
2 tsp fine salt
oil, for frying

2 inch portion of fresh turmeric, sliced thinly
4 tbsp oil

1 bulb garlic, sliced thinly
100g young ginger, shredded
2 red chillies, seeded and quartered
2 green chillies, seeded and quartered

150ml rice vinegar
4 tbsp granulated sugar, or to taste
salt, to taste

Clean sliced fish and season with salt. If using ikan belanak, scale, gut, clean and then season with salt. Deep fry until golden. Drain on paper towel.

Fry turmeric in oil until the turmeric colour is absorbed into the oil. Discard the turmeric. Fry garlic and ginger in the oil until golden brown.

Leave aside and let oil cool. Then add vinegar, red and green chillies, sugar and salt.

Add fish and pickle for two or three days in a glass bowl. Turn fish to ensure that all sides are soaked in the vinegar.

]]> By: petertan http://www.petertan.com/blog/2004/04/07/acar-ikan/#comment-432 petertan Tue, 30 Nov 1999 00:00:00 +0000 http://www.petertan.com/blog/archives/2004/04/07/acar-ikan/#comment-432 Pauline, You can start cooking again. I would love to have a taste of your cooking. Pauline,
You can start cooking again. I would love to have a taste of your cooking.

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