Thursday, March 12, 2009

Acar Kunyit Ikan

I swear I have never in my life 
done so much slicing and shredding at one go!
And to add to the misery, 
the recipe says FINELY slice & shred!!!!
*SLAP FOREHEAD*

The smart ass in me wanted to do things the lazy way!
Got my handy food processor out...
Snickering to myself, thinking how much precious time 
I would be saving using "technology"!!!!
I was so wrong about that!

This is my so call SHREDDED GINGER from the food processor!
I nearly died looking at it!
Photobucket

Needless to say, I had to get my lazy ass out and get more ginger!!
And start all over from square one!!
ARRGH!!

Finally, the nicely shredded ginger!
Photobucket

I know you would hardly believe 
the next statement I am going to make.....
I spend at least 3 hours slicing and shredding the ginger & garlic!

My precious 3 hours effort!
Photobucket

Thank GOD I still have my 10 fingers after all the battling knife work!!

The final product before adding in the acar sauce....
Photobucket
Hopefully, it will taste as good as it looks!

Note: My hands & fingers are now tinted 
with a bright funky shade of yellow from the turmeric!!
*shakes head*

3 comments:

iloveshoes said...

so i guess lesson learnt is tumeric stains :P dish looks good

micky@cowry said...

hei liang looi !

mmmm dim leh - jus by t look at it !!

1st:- best 2 remove t fish head

2nd:- e fish mus b immersed in t kunyit oil cook tog wif abit of t slightly thick assam juice , vinegar , sugar n salt

3rd:- no neeed 2 fry t sun- dried ginger strips n garlic slices

4th:- thk u missed out t sesame - 2 b sprinkled on top , rite ?

no hard feelings i hope !??!

B@bYh|r0Sh| said...

sweets: yeah! It stains everything in sight!

Linda: thanks for all the tips. Unfortunely, i did not use the FAMILTY RECIPE for this dish. I just took one off the internet and followed it to the T.