Happy Saturday!
I cannot wait to return to work on Monday. I have been home since Wednesday and I have to say, I am bored staying home 😅 Sounds good that you can stay at home, right? Not really when you have school kids. You still have to wake up early, prepare their school meals and whatnot. You still have to do housechores. Not so much relaxing. In the end, I got bored 🤣
The only good thing, I guess. We have various meals whenever am home. When I am working, we would end up with steaks almost daily, because my house husband who loves cooking, would always just prepare what is easy for him to do, which is steaks 😬 Once awhile is okay, I guess, but seriously, I am weird, I’d get bored of beef too often 🫣
So whenever I can, the boys at home can eat as much beef as they want, while I’d indulge myself in seafood! I can always have seafood. Love me seafood better than beef 😁
1 bag of Tilapia fish
Lime juice
Salt
Compressed shrimp cake (terasi/belachan)
6 bird eye chilies
10 baby tomatoes
3 large shallots
3 tbsp sweet soy sauce (kecap manis)
Warm rice for serving
Thai lemon basil for serving, optional
Cucumber for serving, optional
Skin and gutted the fish, wash clean
Make incision on the flesh, sprinkle with salt in and out, and rub with like juice as well (lime first then salt)
Grill the fish until well done
Take about 2-3 tsp of shrimp cake, wrap in aluminum foil, grill as well, just until hot
Meanwhile make the Colo-Colo sauce
Slice thin shallots, place in a bowl
Slice the chilies and tomatoes as well, also place them into the same bowl
Season with lime and sweet soy sauce, mix well
Add in grilled shrimp cake, mix til combined
Once fish is done, pour sauce on fish, serve immediately with warm rice and basil plus cucumber if using
Bon appetit!
Ikan Bakar Colo-Colo
Ingredients
- 1 bag of Tilapia fish
- Lime juice
- Salt
- Compressed shrimp cake terasi/belachan
- 6 bird eye chilies
- 10 baby tomatoes
- 3 large shallots
- 3 tbsp sweet soy sauce kecap manis
- Warm rice for serving
- Thai lemon basil for serving optional
- Cucumber for serving optional
Instructions
- Skin and gutted the fish, wash clean
- Make incision on the flesh, sprinkle with salt in and out, and rub with like juice as well (lime first then salt)
- Grill the fish until well done
- Take about 2-3 tsp of shrimp cake, wrap in aluminum foil, grill as well, just until hot
- Slice thin shallots, place in a bowl
- Slice the chilies and tomatoes as well, also place them into the same bowl
- Season with lime and sweet soy sauce, mix well
- Add in grilled shrimp cake, mix til combined
- Once fish is done, pour sauce on fish, serve immediately with warm rice and basil plus cucumber if using
