Ketan Serundeng Ikan

{Ramadan Special} – Ketan Serundeng Ikan from Fitri of Rumah Manis

Salam and warm welcome to today’s guest Fitri of Rumah Manis….Fitri is a women with bundle of talents, she is a mom to beautiful 7 year old girl, a passionate food blogger, she loves cooking, baking, sewing and quilting. Though she discovered her passion for quilting a little late, she enjoys doing it to full. You can see some of her works here. Being married to a Iranian she has got a chance to try on different cuisines at her home…Though this year Firtri was little held up with family…she was such a sweetheart that when I asked her to do a guest post…she sent this fabulous Ketan Serundeng Ikan…I love the life in her food photography…she uses fresh flowers in food photography which has always charmed me….Do check out what she has in store for us today….

Ramadan is always become a special days for me – I’ve been practice doing fasting since I was 6 years with 2 other sisters in our household, we always exciting to see what our mom put on the table for iftaar ; yes – iftaar was a happy moment while everybody in our family can sit together enjoy the meal after a long fasting day. Some time I miss that moment, being away from family is not always easy, I miss my mom and home-cooked food a lot. Now I have my own family – here – a thousand miles from my hometown ; with my little family I try to bring our (me+my husband) traditions into our life. Indonesian from my side and Persian from my husband’s side . Introducing almost every side of our culture to my little one.

The dish I bring here is Indonesian’s dish – a very simple,a humble dish that people in Indonesian eat for breakfast, lunch or just for snacking. I cooked this dish for iftaar but since there is a left over, I don’t mind eat this dish for sahoor too .

• 500gr glutinous rice , rinsed well, soaked into the warm water for 1 hours, drained
• 250ml lite coconut milk
• 2 tsp turmeric powder
• 1 tsp salt

• 300 gm red snapper fillet or tuna or tilapia ; steam for about 10 minutes ; shreded when is cold enough to handle
• 2 Bay Leaves
• 3 tbsp vegetable oil
• 1 1/4 tsp salt
• 1 1/4 tsp sugar
• 2 Lime Leaves

THE SPICES, grind very well all the ingredients bellow with mortar or food processor :

• 3 medium garlic
• 2 red bird pepper / 2 tbsp sambel oelek
• 1/2 tsp coriander powder
• 5 shallot

• Steam the glutinous rice for about 10 minutes
• Meanwhile In medium pot, boiled coconut oil, turmeric powder, salt – stir very well. Than, add into the rice, mix together, add lime juice. Steam it again until cooked through about 15 more minutes.
• Fish Topping : in medium wok, saute the spices , bay leaves, lime leaves with vegetable oil until translucent, than add shreded fish , stir ; add sugar and salt. Cooked until the mixture become dry.
• Serve the cake rice with fish topping. Enjoy.