Kokya

 

Kokya is my late mother-in-law's recipe. She often cook it during ramadhan. Again mi lidi (of RM1.00 per package) is used as the main ingredient for the dish. It is eaten with gravy that is called kuah lemak. My husband likes it a lot, yet, he does not favour the gravy. Belacan (shrimp paste) will do for him. I'm not sure where the dish gets its name from but I'm sure it tastes good. By the way, the preparation time was roughly 20 to 30 minutes.  It is suitable for breakfast especially on holidays. Also, it can be served for your guest. Do try this recipe. Below are some of the ingredients (basic huh?) you need to prepare the dish.

Primary Ingredient:

1. a package of mi lidi (noodle)

Boil the noodle and use a filter to toast water from the noodles

Ingredients for garnishing: 

1. mash chillies*

2. cucumber slices

3. belacan (a Malay sauce made with dried shrimp paste and chilies)

4. lemon or limau kasturi 

*I use mash chillies that I make on my own. Cut dried chillies. Boil them. In a blender, put chillies and pour in some water. Blend them well and its ready!

Ingredients for gravy: 

1. a kilo of fish (I prefer tamban)

2. 2 onions and 1 garlic

3. 3 cups coconut milk

4. 1/2 tbsp of pepper

5. 2 cups of water 

6. a pinch of salt

* To make the gravy thick, adjust water and coconut milk.

Procedure to prepare gravy:

1. Poach fish and separate bone of the fish 

2. Use residual of the water that you use to poach the fish to blend the fish. In other words,  the water that you use to poach the fish, will also be used when you want to blend it.

3. Mash onions, garlic and pepper

4. In a pot, pour coconut milk 

5. Add in onions, garlic and pepper

6. Let all the mixture boil for 10 minutes or so. Just enough to cook the coconut milk. 

For serving, put the noodle in the middle of a bowl. Add in shrimp paste, small slices of cucumber, and a slice of lemon/ limau nipis. Then, pour in the gravy at the area around the noodle.