3C means Calamansi, Candlenuts, and Coriander. 1S means Shallot. These pictures might help some people who don’t know the Indonesian or English name for these ingredients.
I have been there before, where I had no idea about several ingredients in English. Sometimes, in my city, some Asian stores put other foreigns’ name, such as in Chinese, Tagalog, Thai, and Vietnamese. What to do if you got stuck by those foreigns’ names? My suggestion, look up their science names, then through google you can find other foreigns’ name by their science names.
Let’s take a look calamansi! It might not be popular for Indonesians who live in the Western islands of Indonesia. This citrus is very popular in Manadonese culinary. It makes sense if this citrus also popular in Filipino’s culinary. As you can see on the map that geographically Manadonese is an ethnic group who live in North Sulawesi, that is very close to the Philippines. You might have a better view of calamansi if you take a look to my previous calamansi post on this link.
I have posted candlenuts before, you might be interesting to read the explanation on this link. Candlenut is very popular ingredient in Indonesian culinary, usually it is added to give the flavor as well as a thickener, such as Indonesian curries and sambals. Candlenuts is an Indonesian waxy nut that looks similar to a large hazelnut.
This post is my entry for Weekend Herb Blogging (WHB) #130, hosted by Margot of Coffee and Vanilla. I have used calamansi as my entry on WHB #112 too.
Grouper is known as Kerapu in Indonesian. This recipe uses four my favourite ingredients; candlenuts, kecap manis (Indonesian sweet soy sauce), coriander and calamansi.
In this recipe, I did cheat on my sambals. I used sambal terasi from Kokita and for my sambal kecap, I just added calamansi squeezed and more shallot slices into sambal kecap Kokita.
I often have a hard time to capture fish dish. So, I’m not quite satisfied with the fish pictures.
Candlenuts Coriander Grilled Grouper
Recipe by me
Ingredients:
500 g cleaned and scaled whole grouper
5 calamansis (or more for your sambal kecap)
3 candlenuts
2-3 shallots
2 tbsp coriander seed
2 tbsp kecap manis (if you like sweeter you can add more)
salt as desired
Directions:
1. Process candlenuts, shallot and coriander in a spice grinder/food processor until smooth. Mix with kecap manis, now your spice mixture is ready.
2. Rinse off grouper under running water.
3. Using a sharp knife, cut 4 diagonal 1-inch deep slits on each side of the fish. Cut slightly deeper toward the back fin of the fish. The slits will allows the seasoning to penetrate better and help fish to cook more evenly throughout.
4. Season outside with calamansi juice and salt. Fill the inside of the fish with spice mixture. If possible, leave the fish to marinate for several hours to improve the flavour.
5. Brush with a small amount of oil, place on charcoal grill and cook over medium heat. In this case, I used a cast iron grill.
I like that 3C 1S concoction :)Well, you have a fish dish where the fish is whole, with eye balls staring at me. I just did a post on this issue….hahahhaa….there is even a video link that directs to a TIME mag interview.
hahahaha I prefer like a whole fish than fillet. I love eating fish eyeballs.
I like that 3C 1S concoction 🙂
Well, you have a fish dish where the fish is whole, with eye balls staring at me. I just did a post on this issue….hahahhaa….there is even a video link that directs to a TIME mag interview.
hahahaha I prefer like a whole fish than fillet. I love eating fish eyeballs.
That fish looks good! Nice photos!
Thanks Kevin
That fish looks lovely. Calamansi is delicious! Cheers,js[eatingclub] vancouverhttp://eatingclubvancouver.blogspot.com
That fish looks good! Nice photos!
Thanks Kevin
pep, bikin ngilerrr ikannya..;D…pengen bikin juga ahh, apalagi ada sambal kecapp.. ..toppp dehhhh…
That fish looks lovely.
Calamansi is delicious!
Cheers,
js
[eatingclub] vancouver
http://eatingclubvancouver.blogspot.com
pep, bikin ngilerrr ikannya..;D…pengen bikin juga ahh, apalagi ada sambal kecapp.. ..toppp dehhhh…
Thank you for your entry Pepy, beautiful pictures and interesting dish :)Margot
Thank you for your entry Pepy, beautiful pictures and interesting dish 🙂
Margot
Where did you get your calamansi limes…I want I want.
Do you buy the fish frozen? And how do you get calamansi? We have to be content with frozen calamansi puree but I really, really want calamansi in its original fruit form.
Where did you get your calamansi limes…I want I want.
Do you buy the fish frozen?
And how do you get calamansi? We have to be content with frozen calamansi puree but I really, really want calamansi in its original fruit form.
pep, kapan itu ikan mampir ke meja gw? ihikk doyan.
pep, kapan itu ikan mampir ke meja gw? ihikk doyan.
Elsye: pastinyaaMargot: Thank youRasa Malaysia: Bee, there is one Asian store in Winnipeg that sells fresh calamansi.Js: the fish was frozen. I got calamansi form one of Asian stores here. It sells the fresh onceDwiana: ini ikan frozen impor dr Indonesia. kikikik mau? kesini yahh
Elsye: pastinyaa
Margot: Thank you
Rasa Malaysia: Bee, there is one Asian store in Winnipeg that sells fresh calamansi.
Js: the fish was frozen. I got calamansi form one of Asian stores here. It sells the fresh once
Dwiana: ini ikan frozen impor dr Indonesia. kikikik mau? kesini yahh
this look really really good! It takes a lot of skill to cook a whole fish and u did it well! 😀
Hahaha I guess it's just because I grew up with fresh whole fish 🙂
Pepy, mau dook ikannya… aku jarang masak ikan, hiks..
Very interesting post, and two new ingredients for me. I think the fish pictures are great, especially the first one. (But I often feel that way about my own photos, so I know how you feel.)
Hahaha I guess it’s just because I grew up with fresh whole fish 🙂
Pepy, mau dook ikannya… aku jarang masak ikan, hiks..
Very interesting post, and two new ingredients for me. I think the fish pictures are great, especially the first one. (But I often feel that way about my own photos, so I know how you feel.)
Titi: boleh… aku lbh sering masak ikan daripada daging soalnya :)Kalyn: thank you
Titi: boleh… aku lbh sering masak ikan daripada daging soalnya 🙂
Kalyn: thank you
aduh aduh pepppp…ini jam 5:19 sore and perutku dah kruyuk2 banget keliatan ikan ini hehehe bener2 jadi inget indo deh..btw, ikutan maen yukkkYou're invited to my chinese take-out party, check out the details in my blogpost:http://mochachocolatarita.blogspot.com/2008/05/celebrating-my-88th-post-chinese-take.html Hope you'll play along :)Looking forward to your take on chinese take-out ^_^
aduh aduh pepppp…ini jam 5:19 sore and perutku dah kruyuk2 banget keliatan ikan ini hehehe
bener2 jadi inget indo deh..
btw, ikutan maen yukkk
You’re invited to my chinese take-out party, check out the details in my blogpost:
http://mochachocolatarita.blogspot.com/2008/05/celebrating-my-88th-post-chinese-take.html
Hope you’ll play along 🙂
Looking forward to your take on chinese take-out ^_^
this looks beautiful. and i even have candlenuts i brought from bali in the cupboard!
this looks beautiful. and i even have candlenuts i brought from bali in the cupboard!
Oh those eyes staring out of the screen! LOL Seriously though, great pictures.
Oh those eyes staring out of the screen! LOL Seriously though, great pictures.
Rita: Thank you undangannyaAnna: I like using candlenuts, hopefully this recipe gives you some ideasJj: hahahah that right the eyes are staring at you LOL
Rita: Thank you undangannya
Anna: I like using candlenuts, hopefully this recipe gives you some ideas
Jj: hahahah that right the eyes are staring at you LOL
Pep iku jeruk limo cui yo.. duh nek kene gak ono 🙁
Yin, nang kene wae gak semua toko asia punya
Pep iku jeruk limo cui yo.. duh nek kene gak ono 🙁
Yin, nang kene wae gak semua toko asia punya
hi, namaku Jenny.salam kenal. Baruu aja pindah di Vancouver,aku lagi craving indonesian foods dan kebetulan lagi hunting candlenuts makanya ngga sengaja buka blog ini. Ada yang tau ngga ya dimana belinya. Tolong e-mail dong kalo tau. Thanks. antosh.jenny@gmail.com
hi, namaku Jenny.salam kenal. Baruu aja pindah di Vancouver,aku lagi craving indonesian foods dan kebetulan lagi hunting candlenuts makanya ngga sengaja buka blog ini. Ada yang tau ngga ya dimana belinya. Tolong e-mail dong kalo tau. Thanks.
antosh.jenny@gmail.com