Sambal Chili Kicap

Here is a dip which is normally serve with seafood. It's tangy flavour just give the extra kick.

Ingredients:

1 small onion (sliced thinly)

2-3 calamansi limes (juice)

2-3 green or red bird's eye chili (you can mix both)

2 tablespoon dark sweet soya sauce

1 teaspoon white sugar

Directions:

Mix all ingredients well and serve.

Tomato salsa

Tomato salsa...

3 tomatoes (chopped)

1 onion (chopped or sliced thinly)

1 green chili (seeded and chopped)

3 stalks coriander (chopped)

Olive oil

Salt

Direction:

Add and mix al ingredients together and season well.

Guacamole....

Guacamole....

Super duper yummilicious.....

Ingredients:

3 ripe avocados (cut in half, remove skin and seed)

4 large tomatoes (cut in halves)

1/2 lemon

Bunch of coriander leaves (roughly chopped)

2 stalk spring onions (roughly chopped)

4-5 tablespoons olive oil

Black pepper

Salt

Directions:

1. Throw all ingredients into a food processor.

2. Pour in olive oil and lemon juice.

3. Season well.

4. Blend till smooth. You can also have it choppy..

Don't worry if u don't have a food processor.

Just simply chop all ingredients into small pieces and mix in a bowl.

Enjoy it with salsa, tortilla chips or in wraps..

Ikan Bakar (Grilled Snapper)

Ikan Bakar (Grilled snapper)

(Serves 2)

Ingredients:
1 whole red snapper (descaled and gutted)

1 tablespoon chili paste (chilli Boh)

1 tablespoon turmeric

1/2 teaspoon salt

1/4 cup water

2 calamansi limes

Coriander (garnish)

Oil

Dip:
3 tablespoons dark sweet soya sauce
2 red bird eye chilies (chopped) U can change the number of chilies according to ur taste..
2 green bird eye chilies (chopped)
1 small red onion (diced)
2 calamansi limes
1/2 teaspoon sugar

Directions:

(Dip)
1. Mix together the dark soya sauce, chilies and sugar in a small bowl.
2. Half the limes and squeeze out the juices into the mixture.
3. Mix well and leave aside.


(Fish)
1. Mix chili paste, turmeric, salt and water onto a plate.
2. Rub mixture generously and evenly all

over the fish including the insides.
3. Heat grill pan on high heat and drizzle oil evenly.
4. Place fish on grill and cover for 10 to 15 Min's.
5. Turn over slowly and cover for another 10 to 15 Min's.
6. Cut the limes and drizzle juice over the fish and garnish.
7. Serve hot with dip on the sides.

Best served with hot steamed rice kampung style....