Kelmarin jalan-jalan ke pasar, singgah sebentar di rumah abang ipar. Macam-macamlah jenis ulam dibawa pulang. Ada pucuk selasih, dill, ulam raja, pucuk petai belalang, dan daun kemangi. Melihat daun selasih, teringat Miang Pla Pao. Sedap sungguh ni kalau dapat makan Miang Pla Pao dengan salad coral hijau. Cari salad coral green tidak ada, jadi Amie gantikan dengan mini lettuce sahaja. Hari ini Amie terbuat Miang Pla Pao tanpa sengaja.... ahaks!
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| Miang Pla Pao (Ikan Bakar Garam) |
Ini merupakan percubaan kali pertama Amie buat Miang Pla Pao di dapur sendiri. Nanti kalau sudah mahir Amie akan kongsikan resipinya. Anak-anak dan Encik Suami rasa pelik melihat Amie lumur banyak garam di bahagian luar ikan talapia. Fuad kata : Tak boleh dimakanlah ikan tu nanti. Mesti masin sangat ni!
Siaplah Miang Pla Pao seadanya. Ada tiga jenis sos Amie sediakan iaitu sos hitam, sos hijau dan sos merah. Semuanya hasil inspirasi setelah menikmati Miang Pla Pao di Bangkok suatu masa dahulu. Selain Encik Suami, Abang Farid dan Firdaus pun ikut makan. Fuad pula pergi ke kampung, dan kami tinggalkan bahagian untuknya sebagai bukti rasa ikan talapia bakar garam tidaklah masin seperti yang disangkakannya.
Encik Suami pula, macam tak mahu berhenti menyuap! Nampaknya Miang Pla Pao boleh diterima baik. Encik Suami memang suka makan ulam-ulaman.
Amie bakar garam ikan talapia, tetapi di Bangkok kami makan ikan kaloi bakar garam. Sebelum menikmatinya, buangkan kulit ikan yang melekat bersama sisik dan garam. Memanglah nampak macam masin, tapi sebenarnya tidak masin sebab garam tidak dapat menembusi kulit ikan!
Flashback kenangan makan Miang Pla Pao di Bangkok. 3 jenis sos , hitam, merah dan hijau itu cukup membangkitkan selera! Leka makan Miang Pla Pao, sehingga kami lupa untuk menyentuh ayam panggang, nasi, tom yam dan lauk-pauk yang lain.
Ikan Kaloi Bakar Garam dalam kenangan.... ahaks!
Banyak orang takut nak makan sebab sudah bayangkan rasa masin yang amat sangat, dan risau terkena darah tinggi pula. Ikan Bakar Garam tidak masin, sama halnya dengan ikan tinggal di laut masin tapi bila kita masak kena bubuh garam pula. Sebelum cuba ikan bakar garam di Thailand, Amie pun fikir begitu juga. Bila sudah rasa sendiri, memang tak masin pun.
sedap x kak ,tak masin ?..menarik jugak tu boleh cuba nanti
BalasPadam@zila norazila IKan tu tak buang sisik. Buang kulitnya sewaktu nak makan. Tak masin. Sedap!
BalasPadamOh ngeri pulak nampak garam setepek atasnya. Takut darah tinggi naik. hehehe Tak pernah makan masa pi bangkok.
BalasPadamuuiish ni festime saya tengok menu cenggini.. rasa macam tak penah tahu before.. kalau saya jumpa ni mesti ingat ikan masin dah ni..
BalasPadamNi kali kedua tengok ikan bakar garam. Baru tengok Chef Shearson hari tu kat tv, bakor ikan yang dilumur garam kasar. Tak masin sangat, ye, Amie.
BalasPadam@notie Garam tu tak meresap masuk sebab ikan tu tak buang sisik. Memang tak rasa masin. Mula-mula nak makan dulu, saya fikirpun begitu.
BalasPadam@Siti Yang Menaip Ikan bakar garam ni menu popular di Thailand.
BalasPadam@iamaSlowRunner Bukan tak masin sangat, memang tak rasa masin pun sebab ikan ni tertutup oleh sisik, dan bila kita makan, buang kulit ikan dengan sisik dan garamnya tu.
BalasPadamnampak presentation dia sngt menyelerakan.. so masim dia hanya dekat sisik dia la eh
BalasPadamPertama kali tahu tentang ikan bakar garam ni kak amie. Kalau tak diterangkan, mesti dah ingat rasa masin ya amat. Nampak sedap tu dengan pelbagai jenis sos dan ulam ulaman.
BalasPadamTak sabar nak tunggu akak share resepi
BalasPadamHari tu nampak orang share seakan resepi ini, tapi orang tu guna ikan goreng pulak. Nanti boleh cuba lah, Garam tu nak bagi lekat elok buat macamana kak?
BalasPadam@Nasa Mulia Setelah tos ikan, dalam keadaan sisik masih basah-basah sikit, lumurkan dengan 2 sudu besar tepung gandum (atau secukupnya). Kemudian lumurkan garam. Kalau tak lekat, bubuh air sikit lagi. Bukan bancuh garam atau tepung gandum dengan air ye. Air tu sekadar untuk bagi garam dan tepung melekat pada ikan.
BalasPadamIkan goreng atau ikan kukus pun boleh kalau tak mahu makan ikan bakar garam.
@Atie Zieya Ya, betul. Sisik dan kulit ikan sekat rasa masin masuk badan ikan.
BalasPadam@Azhafizah MN Sos tu yang penting. Masih teringat sedap betul rasa sos di Bangkok tu.
BalasPadam@SalbiahM In shaa Allah kalau masak lagi, kakak akan share resepi. Ini kali pertama, masih banyak kekurangannya.
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