Sunday, December 21, 2008

Chicken Curry

500gm chicken - cut into small chunks
3 medium-sized potatoes - peeled & quartered
4 tbsp of meat curry powder - mix with some water to form a paste
1 tomato - cut into medium-sized cubes
½ yellow onion - sliced
2 stalks lemongrass - bruised
1 cinnamon
3 cloves
1 star anise
3 cardamoms
Oil for fying
75ml water

Pounded Ingredients (or blended in food processor):
1 fresh red chili
6 shallots
6 cloves garlic

1. Heat up enough oil in wok and fry potatoes until golden - drain to remove excess oil and set aside.
2. Pour off all but approximately 2 tablespoons of oil from wok and fry the pounded ingredients until fragrant.
3. Add in the lemongrass, onions and spices (cinnamon, cloves, star anise, and cardamoms) and fry until onions turn transparent.
4. Add in the tomatoes and fry until they soften.
5. Add in chicken and fry for about 5 minutes.
6. Add the curry paste and fry for another 5 - 7 minutes.
7. Add water and potatoes and let it simmer for 15 minutes. Season with salt according to taste.
Curry is now ready to be served. Best eaten with steamed rice/basmati rice/bread.

Thursday, December 11, 2008

Ikan Masak Tauchu (Fish with Fermented Soy Beans)

1 whole fish (500g/1lb) - rubbed with some salt
3 cloves garlic - coarsely chopped
2 bulbs shallot - thinly sliced
2x4cm fresh ginger - thinly sliced
2 tbsp fermented soy beans
some cherry tomatoes - halved
few stalks of scallions - slice into inch-long slices
fresh red & green chilies - slice diagonally
100ml water
1tbsp corn flour
oil for frying


1. Heat enough oil in a wok and fry fish until cooked and brown on both sides. Drain on paper towel and set aside.
2. Pour off all but approximately 2 tablespoons of oil from wok and fry ginger, garlic and shallots until golden.
3. Add fermented soy beans and fry for about 2 minutes.
4. Then add the tomatoes and chilies and fry for another 2 minutes or so.
5. Disolve the corn flour in water and pour into the wok and let it simmer until gravy thickens.
6. Season with salt according to taste.
7. Add in scallions and stir for 2 minutes and turn off the heat.
8. Pour gravy over fish and serve.

Step 2

Step 7

Step 4 - 5

Step 8

Sunday, December 7, 2008

Udang Asam Pedas (Hot and Sour Prawns)

2 fresh red chilies *
6 bulbs shallots *
3 cloves garlic *
500g (1lb) shell-on prawns
2 stalks lemongrass (bruised)
50ml tamarind concentrate
100ml water
½ tsp sugar
salt to taste
Cooking oil for frying

* Spice paste ingredients

1. Pound/grind the spice paste ingredients.
2. Heat some oil in a wok and fry the spice paste for about 5 - 7 minutes or until fragrant.
3. Add in the lemongrass and fry for another 2 minutes.
4. Add in the tamarind concentrate and stir for another 2 minutes.
5. Pour water and let it simmer for 5 - 7 minutes. Add sugar and salt to taste.
6. Finally add in the prawns and stir until they turn red and curled up.

Step 2

Step 5

Cooked and ready to be served

Saturday, November 8, 2008


While in Dubai on our recent trip to the Middle East, my good friend from college, Oya, asked me to make Umai. Here is the picture of Umai that I made.

Here you go Oya. Next time when I see you, I will expect you to make this dish for me :-)

Deboned fresh fish - red snapper or flounder (any white fish will do)
Fresh red chili peppers
Vidalia Onion (or any yellow onion)
Fresh ginger
Lemon/Lime juice
Cucumber slices or lettuce leaves for garnishing

1. Slice fish into strips and season with salt. Add in lemon juice, mix with fish until they turn opaque.
2. Pound chilies in mortar & pestle (or blend in a food processor) and add into the fish.
3. Slice the onion and ginger into thin strips and add into the fish
4. Add more salt if needed.
5. Chill in the fridge before serving

Serve with cucumber slices or lettuce leaves

Sunday, October 5, 2008

Fish Curry

500g fish (i used red snapper)
1 stick cinnamon
3 cloves
3 cardamom pods
1 star anise
2 stalks lemongrass
50ml tamarind concentrate
25g pack Baba's fish curry powder (mix with a little bit of water to form a paste)
some tomatoes
some okras
cooking oil for frying
250ml water
salt to taste

Spice paste ingredients (pounded/blended - I pounded mine using a mortar & pestle because I personally think it makes the curry taste better):

3 fresh red chilies
6 bulbs shallots
4 cloves garlic

1. Season fish with some salt and set aside.

2. Heat up some cooking oil and fry the spice paste until fragrant and oil starts to separate. Add in the lemongrass, cinnamon stick, cloves, cardamoms, and star anise. Fry for a couple of minutes.
3. Add in the curry paste and tamarind concentrate and stir for another 2 minutes.
4. Pour in the water and let it boil. Add salt according to taste.
5. Add fish, tomatoes, okras and simmer for about 10 - 15 minutes until fish is cooked.

Best served with warm rice.

Saturday, October 4, 2008

Steamed Rice Cake

Rice Cake batter ingredients:
200g rice flour
40g corn flour
800ml water
½ tsp salt
1 tbsp cooking oil

1. Mix the two flours into a bowl and pour about 300 ml water. Mix well until they form into a smooth batter.
2. Bring the remaining 500ml water, salt and oil to boil. Reduce heat to low and pour in the batter. Stir until it thickens. It will become a bit lumpy but it is ok.
3. Pour the batter into a greased heat proof tray. Place on a steamer and steam for about 30 minutes.
4. Cut into desired shape and serve with radish topping and fried shallots.

I serve mine with a sprinkle of sweet soy sauce.

Radish Toping ingredients:
5 cloves garlic (chopped)
50g preserved radish/chai poh (chopped)
50g dried shrimps (pounded)
2 red chilies (chopped)
5 bulbs shallots (thinly sliced)
2 tbsp cooking oil
1 tbsp oyster sauce
1 tsp sugar
½ tsp salt

1. Fry shallots until slightly brown and set aside.
2. Fry garlic until fragrant. Add in the radish and fry for about 5 minutes.
3. Add in the dried shrimps and chilies. Fry for another 5 - 7 minutes..
4. Finally add in the oyster sauce, sugar, salt.

Sunday, September 21, 2008

Sayur Daun Timun

This is one of the veges that I have on my "to-eat" list when I go home. A few weeks ago, my kind cousin in California sent me some daun timun along with the buah timun to me. I stir-fried it with sambal. Simple and yet delicious!

Sambal Ingredients (pounded):
Fresh red chilis
Dried shrimps