Asam Pedas Sea Bass, Ayam Kunyit, Roasted Eggplant, Salted Egg
Sid Murshid
4
15 minutes
20 minutes
Malaysian
Ninja Double Stack XL 9.5L Air Fryer – SL451
Ingredients
Asam Pedas Sea Bass
- Sea Bass
- 4 Shallots
- 3 Bird’s eye chilli
- 1 inch Fresh turmeric
- 1 inch Galangal
- 2 Lemongrass
- 3 Dried chillies
- 1 inch Belacan
- 1 Lime
- Cilantro
- Torch ginger flower
Ayam Kunyit
- Chicken
- Cooking oil
- Salt
- Turmeric
Roasted Eggplant
- Eggplant
- Cooking oil
- Salt
Salted Egg
- Salted egg
- Ninja Double Stack XL 9.5L Air Fryer – SL451
Directions
Asam Pedas Sea Bass (Top Rack, Basket 2)
- Blend shallots, chillies, fresh turmeric, galangal, torch ginger flower, dried chillies, and belacan.
- Cook the blended paste on medium heat in a pan until it becomes aromatic, 3-5 minutes.
- Lather the cooked blended paste on the sea bass.
- air fry 165°C 20 minutes.
- Squeeze 1 lime onto the fish.
- Sprinkle some cilantro and thinly sliced torch ginger flower.
Ayam Kunyit (Bottom Rack, Basket 2)
- In a bowl, marinade the chicken with cooking oil, salt, and turmeric powder for 30 minutes.
- air fry 165°C 20 minutes.
Roasted Eggplant (Top rack, Basket 1)
- Slice eggplant halfway in the middle for a long thin slice.
- Pour some cooking oil and salt on the eggplant.
- air fry 180°C 7 minutes.
Salted Egg (Bottom rack, Basket 1)
air fry 180°C 7 minutes.
