A Time To Share

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Sunday, 28 October 2012


Acar Hu

Nonya dishes are known for the tedious preparation
of cutting, pounding & slow frying.
It is indeed time consuming
but the end result is satisfying in both, presentation and taste!
I love Nonya dishes.
This is the one that I tasted once, and asked for more.
It is not easy to come by so I decided to learn to cook it,
and now happily sharing the recipe with you. 

Hope you like it as much as I do. 


A) 500g ki-ya fish-cleaned,
                            marinate with 1 Tbsp tumeric powder
                                                  1 tsp salt & left for 60min
     3 cup oil

B) 4 Tbsp oil
    100g fresh tumeric-shredded
    50g ginger-shredded

C) 300ml vinegar
    100ml water
     6 Tbsp sugar

D) 10 pips garlic-finely sliced 
     3 red chillies-finely sliced
     3 green chillies-finely sliced
E) 2 Tbsp sesame seed-roasted


1) heat oil in A & deep fry fish until crispy, drain
2) leave 4 Tbsp oil in wok and saute shredded tumeric & ginger
3) when fragrant, remove & leave to cool
4) Cook ingredients in C in a saucepan until boiling, let cool
5) blanch garlic & chillies in D, in boiling water for 1/2min & drain
6) mix A, B, C, D & leave overnight
7) to serve, sprinkle with toasted sesame seeds

Tips: prepare B & C one day ahead so that they are totally cooled
        before adding in fish & D (The dish will keep longer this way!)

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