One very general idea: always try to think of a story behind the photo (e.g. table setting, sunny mood, comfort food, stylish food), which impression do you want.

- Thorsten Kraska -


Dita of Yummy, the founder of Home Food Photography event, has invited me to participate since the very beginning of this episode. Eventually, I ended up running out of time and idea. Yeah, I wish I could take a part from the first event, but I won't miss the 4th series.

About three weeks ago, I sent a message via flickr to Thorsten Kraska (TK), one of my favourite photographers. The purpose of that message was to give myself enlighten about my food-photography. It is a perfect match to share his opinion about concept while the 4th series� theme of the event is �konsep� or concept in English. Here are the messages that really got into my brain.


�For a warm feeling you could use warmer background colors. You could use contrasting colors, if you want the colors of the dish to stand out.

The idea of "what the message is" is important. Browse through photos in journals of flickr. Stop at every photo you like on first sight and you will see these photos tell you a very short story, they get your imagination working. That is the main idea. Make the viewer stop by telling a story.�

This time, �Teri�s Party� is my contribution to the 4th Home Food Photography. Teri is not a person�s name; it is a call for silver anchovy in Indonesian which I barely see the fresh one in Winnipeg. Happiness and homey are the feelings that I long to illustrate with my childhood dish, Dadar Teri Medan (fried tiny silver anchovies in egg batters) as I can find Teri Medan for purchased at one of Asian markets here. Colourful polka-dots background and pink tissue sheet remind me of a little girl party. Reveling in my homey kiddo party is the shots' message.

Last but not least, thanks to TK for the permission to publish his words on this blog.

Dadar Teri Medan // Fried Tiny Silver Anchovies in Egg Batter

recipe by my beloved mom and iyuk, modified by me

Ingredients:
1 cup fresh or frozen* tiny silver anchovies
2 fresh calamansis (can be substituted for lime/lemon), squeezed
1 egg, beaten
1 cloves garlic, grated
2 candlenuts, grated
� package no-MSG added shrimp bouillon cube or 1/4 tsp terasi (English: dried shrimp paste)
Oil for deep-fry or pan-sear

*Thaw frozen anchovies, then measure 1 cup.

Directions:

1. Squeeze calamansis over anchovies, mix and let stand for 15 minutes. Rinse off.
2. Combine garlic, bouillon or terasi, candlenuts to beaten egg.
3. Add anchovies into egg mixture.
4. Place a frying pan/skillet over high heat and add oil. By using, a soup spoon, spoon anchovies mixtures onto the pan. Fry them until golden brown and enjoy with hot sauce.

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Born and raised close to the sea, I used to consume saltwater fish every day. For the first time, it was hard for me not to eat saltwater fish daily while I had to move to another city in Java island that has more freshwater fish. However, after a year, I was getting used to.

Moved to Winnipeg, which has limitation in fish supply, I sometimes have to stock in the freezer. Plenty of typical tropical saltwater fish can be purchased in Asian stores or fish markets in frozen. Indian mackerels are ones of them, that also known as short body mackerels or the Indonesians call for ikan kembung.

Mangut is a Javanese style fish cooked in coconut milk. Back home, smoked stingray (Indonesian:ikan pari; Javanese: iwak pe) is commonly used for making mangut. To alter, stingray is also grilled and served with terasi sambal.

I had no idea that Indian macakrel can be cooked for mangut until I saw this recipe. As usual, I modified the recipe by using coconut cream powder, and adding terasi (dried shrimp paste). In addition, I did not deep fry the fish, but I pan-seared them. Thanks, Mommy Dian for the recipe.

Mackerel in Coconut Milk/Mangut Ikan Kembung
recipe by Yardian, modified by me

Ingredients:
3 cleaned and scaled whole Indian (short body) mackerel

Spices to grind for marinating fish:
2 cm long (with1 cm diamter) fresh turmeric, toasted or roased, and peeled
3 cloves garlic
salt as desired

Mangut spices to grind
1-2 tbsps ground red chillies (I usually grind fresh red chilies once a while, put in a jar, and store in the freezer)
3 candlenuts
2 cm long fresh turmeric, peeled
1.5 cm long (2 cm diamter) fresh kencur, peeled
4 shallots (in Indonesia, you might need 6 shallots)
3 cloves garlic
1 tsp terasi (dried shrimp paste)

Others:
3 Indonesian bay leaves
500 ml waterl
1 package coconut cream powder (santan powder)
salt and sugar as desired to season
4 bilimbis (Indonesian: belimbing sayur), angle cut
green bird's eye chilies as desired

Directions:
1. 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.

2. Marinate fish for 20 minutes with the spices. Pan sear on both sides until done. Remove from the heat.

3. In a skillet, add 75 ml water, and ground mangut spices. Stir and bring them to a boil.

4. Add bilimbis, bird's eye chilies, Indonesian bay leaves, the rest of the water, salt, sugar, and coconut cream powder. Add fish and cook until thickened. Remove from the heat. Serve with warmed rice.

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