Nasi Lemak Korner – Como

Nasi Lemak Corner - Como

This time we visit Nasi Lemak Korner – Como. It has Malaysian taste. I came here with my husband and my two boys, they are really fans of Asian food. The place is nice and quite cozy. We order nasi goreng and nasi lemak. Those foods that we ordered are really nice. And for the drinks we ordered raspberry mocktail and three layer tea. Love them both. They sometimes have special menu and also special dessert. Lately i’d like to try their durian strudel, but you have to call them first to make sure they have it on the day.

Nasi Goreng Ayam @Nasi Lemak Corner

Address : 18 Preston Street, Como, South Perth, Perth, WA

Find more information here

Nasi Lemak Sambal Ayam @Nasi Lemak Corner

The menu are quite variatif. See the menu on Zomato before you go there. Or you can also see their food menu here.

Raspberry Mocktail

Raspberry Mocktail

 

Three Layer Tea

Three Layer Tea

 

 

 

Hustle Cafe @Freo

 

Last Saturday me, my husband and Lola walking around Fremantle cafe strips. It was rainy day but we love rain so we just enjoy the walk. Lola a bit scared when she heard loud sound but it’s good to make her get used to with some loud sound and rain. We park near esplanade hotel then walk down the street toward Fremantle Market. Then turn right near hungry jacks. Fremantle was really nice place to walk along with your dog.

 

 

 

I ordered one mocha for me and one cappucino for my husband. We also had brunch there. We ordered smoked salmon and cream cheese bagel and also mashed avocado bagel. They are really nice especially the mashed avocado one. The cafe is lovely, really nice to hangout with your friends. It’s really suitable for breakfast and brunch. They have some variant of bagels, cakes and muffins in their menu. The price is reasonable. And the more important for us is we can bring Lola there, lol.

 

I really love the ambience in that place. I think i fall in love with hustle, lol. Think about having those little wood tables for my bedside. They really awesome. And they could be my food photo props as well, really handy to bring everywhere and use it as my background. They really are photogenic. I absolutely want to go back there again.

 

 

Sambal Teri Kacang

 

 

This sambal teri kacang can be used for lots of indonesian food like nasi uduk (coconut milk steam rice), lontong medan, and nasi kuning (yellow rice). And also it could last for 1 month in a jar or tight container. Nice to have it as a stock at home. Easy for me to mix it with others for my hubby lunchbox.

 

Sambal Teri Kacang

 

 

Ingredients:

  • 100 gr dried anchovy
  • 100 gr peanut
  • 2 bay leaves
  • 2 cm galangal
  • 1/4 tsp salt
  • 1 tbs palm sugar
  • 2 tbs sugar
  • 1 1/2 tbs canola oil
  • lemon/lime juice from 1 lemon/lime

Grounded Ingredients:
1/2 red onion
2 cloves garlic
3 red chilli
1/4 tsp balacan/terasi/shrimp paste

Methods :

  1. Fried dried anchovy and peanut.
  2. Stir fry grounded ingredients, bay leaves, galangal and palm sugar. Add sugar and salt.
  3. Add dried anchovy and peanut. Stir it. Turn off the stove.
  4. Pour lemon/lime juice and mixed it well.

 

Tuna Asam Padeh

https://www.flickr.com/photos/lunaexploration/23601813333/sizes/l/

 

 

Tuna asam padeh is one of indonesian traditional food, it come from West Sumatera area. As the name implies, this food has spicy and sour taste. Asam padeh recipe has no coconut milk which make it a bit light and low in cholesterol compare with others food in West Sumatera that usually cook with coconut milk like rendang, kalio and gulai.

 

Tuna Asam Padeh

Ingredients:
  • 500 gr Tuna Steak
  • 1 tbs tamarind juice
  • 3 red chili
  • 5 candlenut
  • 1/2 red onion
  • 3 cloves garlic
  • 1 tsp turmeric powder
  • 2 cm galangal
  • 1 cm ginger
  • 1 lemongrass
  • 2 tomatoes
  • 250ml water
  • salt and sugar to taste

Methods:

  1. Ground all ingredients except tomatoes, lemongrass and tuna steak.
  2. Stir fry grounded ingredients , tomatoes and lemongrass.
  3. Add water and tuna steak then add salt and sugar to taste.
  4. Cook until tuna change colour and the water dried.
  5. Ready to serve.

Salmon Pasta Bake

 

Salmon Pasta Bake

Ingredients:

  • 1 onion
  • 1 can pink salmon
  • 1 cup shredded cheddar cheese
  • 100 ml milk

 

Methods:

  1. Preheat oven to 200°C/180°C fan-forced. Lightly grease an ovenproof dish. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.

  2. Heat oil in a frying pan over medium-high heat. Add garlic, onion and pink salmon. Cook, stirring, for 3 to 4 minutes. Add salmon mixture to pasta. Add eggs, 1/2 cup cheddar cheese and milk. Mixed well. Transfer to prepared dish. Sprinkle with remaining cheddar cheese and parmesan. Cover with foil. Bake for 10 minutes. Remove foil. Bake for 10 minutes or until golden.

 

 

 

Nasi Bakar Tuna

 

 

Nasi Bakar is steam rice filled with meat/chicken/fish/vegetables stir fry wrapped in banana leaf and then grilled on the bbq/stove or in the oven. You can easily find it at Sundanese restaurant. Sundanese restaurant is restaurant which sell West Java food. Usually the side is raw veggies called lalapan like tomato, lettuce and cucumber. You can make it spicy or not, depend on what your liking. This time i make Nasi Bakar with tuna filling.

 

 

NASI BAKAR TUNA

 

Ingredients
For the rice

  • 2 cups rice *Measure the rice with a cup that include when you buy the rice cooker.
  • 2 lemongrass
  • 1 pandan leaf
  • 1 tsp salt
  • waterFor the tuna
  • 1 shallots
  • 1 red chili
  • 1 lemon grass
  • 2 can tuna
  • Salt to taste
  • oil

 

  • banana leaves
  • Tooth picks

 

Method

 

  1. Place the rice in the rice cooker pot and simply wash clean and the rice.
  2. Add lemon grass, pandan leaf and season with salt, top up with water * measure the water according to the most rice cooker instructions recommend.
  3. Place the pot into the rice cooker, cover it and let it cook until its done or the rice cooker automatically turns off.
  4. Heat oil in the pan, add the ingredients and stir fry until the fragrant come out.
  5. Add tuna and mixed well.

Finishing

 

  1. Lay the banana leaves on your flat working place.
  2. Spread evenly the rice and place the filling on top of steam rice.
  3. Roll up to a long resemble a tube, secure one end with tooth pick. Hold the rice wrapped and tilt one side.
  4. Push down the rice through the other hole of the wrap using the back of spoon to make it solid and packed and then secure the other end using tooth pick.
  5. Meanwhile heat up your grilling, once its hot, grilled the wraps on each side until the wraps just nicely charred or you get the aromatic smell from banana leaf about 5-6 minutes.
  6. Serve immediately.

 

Ikan Mullet Masak Rica-Rica

 

The mullets or grey mullets are a family (Mugilidae) and order of ray-finned fish found worldwide in coastal temperate and tropical waters, and in some species in fresh water.[1] Mullets have served as an important source of food in Mediterranean Europe since Roman times. The family includes about 80 (at least 73) species in 17 genera, although half of the species are in just two genera (Liza and Mugil).

Mullets are distinguished by the presence of two separate dorsal fins, small triangular mouths, and the absence of a lateral line organ. They feed on detritus, and most species have unusually muscular stomachs and a complex pharynx to help in digestion.[1]

(Wikipedia)

 

Rica means cook using chilli and tomato. Originally from Manado. For people who like spicy food, they will love this ikan rica-rica and for the one that not spicy lover then you can skip the hot chilli. This time i used mullet fish and surprisingly it;s come along really good because some fish are not suitable to be cooked using this recipe. Let’s just try it out!

 

 

IKAN MULLET MASAK RICA – RICA

 

Ingredients:

  • 3 whole mullet
  • 1 red onion, thinly slices
  • 6 hot chilli, thinly slices
  • 4 red chillies, thinly slices
  • 1 tomato, chopped
  • 3 kaffir lime leafes
  • 1 lemongrass
  • Oil
  • Salt to taste

 

Methods:

  1. Deep fried the fish, keep aside.
  2. Heat the oil in the wok, fry the onions until wilted.
  3. Add the chilli and stir it.
  4. Add chopped tomato, seasons with salt.
  5. Add fish, mix well until the fish coated with the chilli.
  6. Ready to serve.

Note: Usually serve with warm rice.

 

Ikan Bakar Sambal Dabu Dabu / Grilled Snapper with Sambal Dabu – Dabu

https://www.flickr.com/photos/lunaexploration/22411727502/in/dateposted/

The northern red snapper, Lutjanus campechanus, is a species of snapper native to the western Atlantic Ocean including the Gulf of Mexico, where it inhabits environments associated with reefs. Wikipedia

Indonesia has lots of different culinary because it has lots of cities with their own uniqueness. Now we’re going to Northern part of Indonesia. To the Island called Sulawesi. Sambal Dabu-Dabu is culinary from Manado, which located in North Sulawesi. It also the capital city of North Sulawesi. The sambal made from fresh ingredients. It taste hot, sour and there’s a bit sweetness in there which made it so delicious. The texture should be a bit crunchy because of the fresh shallot/red onion and chillies.

Ikan Bakar Sambal Dabu-Dabu

Ingredients:

  • 2 Red Snappers
  • garlic
  • salt
  • sweet soy sauce
  • oil

Methods:

  1. Clean the fish. Rub with crushed garlic, salt and sweet soy sauce.
  2. Basting fish with oil. Grilled in the oven or on the bbq.
  3. Basting with remaining ingredients a few time until cooked well.
  4. Set aside while we make sambal dabu-dabu.

Sambal Dabu-Dabu

Sambal dabu-dabu is Sambal made of chillies, tomatoes, shallot/red onion and lime juice. 

Ingredients:
4 chillies
5 hot chillies
1/2 red onion
1 tomato
1 tsp salt
3/4 tsp sugar
1 tbs lime juice
5 tbs oil

Methods:

  1. Mix well all ingredients except oil.
  2. Hot oil in a pan, then pour it to the mixture. Mixed well.

https://www.flickr.com/photos/lunaexploration/22344881270/in/dateposted/

Finishing:

Ikan Herring Goreng / Fried Herrings

https://www.flickr.com/photos/lunaexploration/22236968910/in/dateposted/

Herring are forage fish, mostly belonging to the family Clupeidae. They often move in large schools around fishing banks and near the coast.Wikipedia

Herring is also an oily fish rich in protein and vitamins (the best vitamin D source) and omega-3 fatty acids, which are beneficial to health. It loaded with EPA and DHA. These fatty acids help prevent heart disease and keep the brain functioning properly. They also seem to be effective in reducing inflammatory conditions, such as Crohn’s disease and arthritis. They can grow up to 40cm in length. Whole herrings can be poached, fried or grilled, or pickled, soused, marinated, salted and smoked.

You can also read more about herrings here, here and here.

https://www.flickr.com/photos/lunaexploration/22411708082/in/dateposted/

Ikan Herring Goreng / Fried Herrings

Ingredients:

  • Herrings
  • Garlic
  • Salt
  • Vegetable Oil

Methods:

  1. Crush garlic and salt. Rub on herrings then marinate for about 1 hr or overnight would be good.
  2. Heat oil in a pan.
  3. Deep fried herrings until crunchy.

Note:

  • Eat while it still warm.
  • Indonesian love eating fried fish with sambal, lalapan (raw veggies) and steam rice.

https://www.flickr.com/photos/lunaexploration/22532379105/in/dateposted/

https://www.flickr.com/photos/lunaexploration/21911368023/in/dateposted/

 

Ikan Masak Kuning

Ikan Masak Kuning

Ingredients:

  • 1/2 kg frozen basa fish pieces
  • 2 lemongrass
  • 2 kaffir lime leaves
  • 2 bay leaves
  • 3 cm galangal
  • 2 red chilli
  • 5 hot chilli
  • 200 ml water
  • 1 tsp sugar
  • 1/2 tsp pepper
  • oil
Grounded ingredients :
  • 1 big shallots
  • 4 cloves garlic
  • 5 candlenuts
  • 3 cm ginger
  • 1 tsp turmeric powder
  • salt

Methods:

  1. Heat oil in a pan. Stir fry grounded ingredients, lemongrass, kaffir lime leaves, bay leaves, galangal and red chili.
  2. Add fish, let it change colour then add water and hot chili. Cook until fish tender.
  3. Add salt, sugar and pepper to taste.
  4. Ready to serve