Pepper Lunch – Willetton

Pepper Lunch – Willetton is another branch from Pepper Lunch franchise in Western Australia. It’s quite new compare to other branch. This restaurant is my family favorite one. My family is a hot food lover that’s why they are crazy about this place. And the cooking experiences here is worth to try. It’s similar with Korean bbq but in mini version. So the food come in a hot plate. Raw meat like chicken, beef slices/beef steak and salmon come in a hot plate then you cook them very fast. Eat very careful as the they becoming very hot at the first.

Find their menu on Zomato if you want to see before you go for a visit. They had a lot of hot plate menu variation.

Address:

Southlands Boulevarde, Shop GD 18-19, 45 Burrendah Boulevard, Willetton, Canning, Perth, WA

 

Opening hours:

9 am – 5.30 pm

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

 

 

Tekwan (Fish Ball Soup)

 

tekwan

 

This week i made tekwan. I combine all the recipe that i got from my friends. Try to make it simple and easy. I modified the recipe as I wish, lol. Tekwan is one of traditional fish soup originally from Palembang, South Sumatera – Indonesia. The most important thing from tekwan is fish ball and prawn soup. The fish ball is different from fish ball that sold in most asian store. Actually the recipe for tekwan is easy and you don’t have to make the shape as round as a ball. So don’t you worry about the shape, lol. All the soup never failed to satisfied my family so is tekwan. Even I am allergic to prawn but for tekwan I dare to take a risk for my allergic effect. Its soooooooo delish……soooo drooling……

TEKWAN

Ingredients:

For Tekwan (Fish ball):
300 gr fish
4 eggs white
1 tsp salt
100 gr prawn
100 gr sago/tapioca flour
1 garlic
1/4 tsp pepper

For Soup:
200 gr prawn
5 garlic
10 Cloud Ear Fungus / black fungus (Jamur Kuping), soak in water
30 dried lily flower, soak in water
2 tbs salt
1/2 tsp pepper
1 block fish powder

Methods :

  1. Tekwan, Blend garlic, fish and prawn using blender. Add egg white, sago/tapioca flour, salt and pepper. Make a ball shape using spoon. Put in boiling water and cooked until fish ball float. Set aside.
  2. For soup: Boil prawn in 2000ml water. Add garlic, salt, pepper and fish powder. Let it boiled.
  3. Put in tekwan, black fungus, tuberose, salt, pepper and fish powder. Let it boiled.
  4. Ready to serve

For more information about tekwan, you can visit here.

Siomay

 

Ingredients:

  • 375 gr fish (I used fish paste)
  • 300 gr prawn
  • 350 gr chicken breast
  • 3 cloves shallot (Here I used 1 shallot, because the size is bigger than shallot in indonesia)
  • 4-5 cloves garlic
  • 1 egg
  • 300-400 gr tapioca/sago flour
  • 2 tbs dried prawn
  • 1 tbs garlic powder
  • salt, sugar and pepper to taste
  • 1 pack wonton skin
  • 2-3 spring onion, thin slices
  • 2 potatoes, steamed
  • 1/4 cabbage, steamed
  • 4 eggs, boiled

Methods:

  1. Mince chicken and prawn.
  2. Ground shallot and garlic.
  3. Mixed fish paste, chicken and prawn mince with grounded ingredients. Add egg, salt, sugar, pepper, dried prawn and garlic powder.
  4. Then add tapioca/sago flour gradually. After the flour mixed well, you can add spring onion.
  5. Take one wonton skin, spread oil on it and put the mixture on the other side and make a bowl shape with your hand. The oil make siomay not stick each other when you put it in the steamer.
  6. Repeat it until all the wonton skin finished. While you do that, you can heat up the steamer.  Don’t forget to spread oil on the steamer.
  7. Put all the ready mixture into steamer and cook for about 10-15 minutes.
  8. Ready to serve with peanut sauce.
  9. How to serve : Put boiled potato and egg, cabbage and siomay on a plate. Pour the peanut sauce on the top of it.
Note: if you don’t like peanut sauce, you can just use sweet soy sauce or no sauce at all.