FISH CURRY

I love indian curry fish,particularly with the flavors of tamarind and curry leaves.I add long bean ,
brinjal and tomatoes.Recipes from internet, I forgot the blog names.

FISH CURRY

Ingredients; A
6 tbsp cooking oil
1/4 tsp cumin seed
1/4 tsp fenugreek
1/4 tsp fennel seed
1 big onion sliced
5 cloves garlic
2 sprig curry leaves

Ingredients; B
1 packet babas fish curry powder (25g)
1 tbsp chilli powder
2 string of long bean
2 medium size brinjal,wash and cut into 4 inches
1 1/2 cup water
Some tamarind paste soaked with 1 cup water (adjust the tamarind paste,how sour you like)
1 tsp salt
4 slices of ikan tongkol (or any firm meat fish)

Method;
the curry powder and chilli powder mix with a few tbsp water into paste.kept aside.
Heat a wok,with cooking oil, add in ingredient A and sauted till aromatic,add in the curry paste and stir fry till oil separates.Add in the water,tamarind juices,salt and bring to a boil,reduce the heat,add in fish and simmer to let the fish absorball the flavors and cook.

SPARE RIB, CORN AND CARROT SOUP

Last nite reached home past midnite from a five day , three nite tour in hatyai, thailand by bus.Last visit to hatyai was in 1984. Lot of changes ,more hotel and the new floating market,not worth going,This tour goes with mostly elderly in their 60 going to 70. very noisy and loud and lot of laughter and jokes and fun as well. visting a few temple, the last nite in hatyai, we went to the new pasar malam, more than 100 stall and places more spacious and airy,the cloth there are most trend than on the street and second floor sold all street food.Worth going for shopping cloth,bag and etc. The whole trip is shopping,eating by evening back to hotel,dead tired,take a shower and out for body or foot massage,quite cheap per person only rm 20.00.The next morning to shop for stainless steel pot
seeming every trip to shopping,out empty hand,back 3 to 5 bag in their hand,imaging going back how heavy their luggage is.I bring one luggage and back in one luggage.I bought three leather belt for husband and son,one leather purse,two baggy patchwork pant for my daughter and a few patch of snack. We check out at 6.00am ,head for breakfast and proceed our journey early to avoid the long queue at malaysia custom check point,at 8.30am,it was empty ,very fast the whole bus went through the passport and lugguages scan. (Trip start on  22 to 26 july 2015.Five day.)This simple spare rib soup was cook before my trip to hatyai.

SPARE RIB,CORN AND CARROT SOUP

Ingredients;
2 spare rib,cut into section,blanch in hot water,drain
1 medium size carrot, cut to big chunk
1 fresh corn,peel off the outer layer,cut into pieces
some wolfberries
salt for taste
1 litre of water

Method;
Put all ingredients in a big pot of water,bring to a boil,lower heat to boil until the spare rib is tender and all the ingredients is cook.add salt to taste.off heat and serve.

FLOWER CRAB PORRIDGE

This lovely rice porridge is delicious and comfort food love by all walks of life.The porridge is topped with green onion,white pepper powder,finely sliced ginger and corriander leaves.

FLOWER CRAB PORRIDGE

Ingredients;
150g jasmine rice
11 bowls of water
3 dried scallop soaked in warm water till soften,shredded finely
100g cooked meat,shredded finely
1 tsp ginger finely shredded
3 flower crab.wash ,clean and cut into pieces

seasoning;
2 tsp salt according to your taste
1 tbsp fish sauce
dash of sesame oil

garnishing;
1 stalk spring oinion,chop
1 stalk corriander leaves,chop

Method;
1.wash rice and drain.In a big pot,add 12 bowls water and rice together  and bring to a boil,add in the shredded dried scallop,ginger  and shredded meat to boil  wtihout lid.
2.when the rice is softened,stir porridge to make the rice more soft and smooth,add in the cut flower crab,reduce to low and cook for 10 minutes,add in the seasoning and stir well.serve with spring onion,corriander.serve hot.(cook the rice slightly thick consistency)

FRIED RICE WITH GINGER AND SESAME OIL

Fried rice is easy to prepare,you can throw any ingredients and seasoning of your like.I cook this fried rice for myself. I don't have any meat or seafood left in my fridge.simple ingredients for this recipes,ginger,egg,pepper powder,chicken stock granules ,sesame oil and light soy sauce.

FRIED RICE WITH GINGER AND SESAME OIL

Ingredients;
1 bowl cooked rice (250g)
120 g shredded ginger (shredded thinly)
2 tbsp sesame oil
2 egg

seasoning;
1 tsp pepperpowder
1 tbsp light soy sauce
1/4 tsp chicken stock granule

Method;
Heat up sesame oil,saute shredded ginger until golden brown.add in egg,stir fry until fragrant. add cooked rice and seasoning,stirring constantly over high heat and well combined and slighly dry and aromatic.dish up.serve hot.

PICKLED SALTED SOTONG

These salted pickled sotong are not see anymore in the market.In the old day these salted sotong are packed and sold in bottles ,it a dissappearance pickled dish.I have since my father making these salted sotong once only since can't get it in the market.It an oldies dishes.


PICKLED SALTED SOTONG

Ingredients;
2 kg fresh sotong or squid
200g salt

Method;
Pull out the sotong tentacles,removing and discarding the translucent cartilarge and small sandbag and ink.Rinse with water, wash it clean,drain on the colander and left its surface to air dry. Use a clean dry jar or glass container with an air tight cover.Put a layer of the sotong on the bottom,sprinkle
some salt evenly and keep laying,  every layer of sotong,remember to sprinkle the salt in between until all used up.On the last layer,top with more salt and sealed the jar tightly.Put in a dark corner at room temperature for a month,By the end result,the sotong have turn to pink colour.ready to consume

Making the sotong side dishes
Use a dry chopsticke to take out a few whole salted sotong,peel off the outer skin layer,rinse with clean water and squeeze out the water.Just slice into a thin strip,thinly slice young ginger,chop chilli padi,lime juice or rice vinegar,toss well to mixed .serve with a bowl of porridge or rice.

CRISPY DEEP FRIED OYSTER MUSHROOM

These fried oyster mushroom is crispy on the outside ,while retaining the juices,tender inside.It makes a perfect snack with dipping into the chilli sauce to eat. It so well loved by everybody.

CRISPY  DEEP FRIED OYSTER MUSHROOM

Ingredients;
1 packet oyster mushroom
1 cup all purpose flour
1/2 cup rice flour
1 tbsp knorr chicken granules
3/4 -1 cup cup ice cold water
1 tbsp cooking oil
dashes of white pepper powder
dashes of salt

Method;
1.oyster mushroom must not be washed with water.If is rinse with water,pat dry,the mushroom it limp
2.Sift the the two flour into a big bowl,add all the dry ingredients and mix well.
3.add in the water slowly and whisk lightly to mix well,keep stirring gently to a smooth batter,not too
runny or thicken.If the batter is too thick,add bit of water.
3.heat wok with cooking oil on medium high,make sure the oil is hot before frying.turn down to medium,dip the oyster mushroom into the batter  and swirl lightly to coat evenly,drif off excess batter
 and put in to fry in the hot oil.Flip over to fried when one side is brown.
4.fry until it brown evenly on both side . dish out the fried mushrrom to drain on a dry siever  to drip
 off the oil,and drain well on a paper towel.
Note; before dishing  out the fried mushroom,turn to high heat for a min to push out the oil.

STIR FRY NOODLE

Rice noodles have little flavour on its own.But they have a wonderful ability to take on the flavor of
other ingredients. I have  1/2 kg packet of this fresh rice noodle and is more than enough for two person.Use any seafood and meat of your like.Don't wash the fresh rice noodle.

STIR FRY RICE NOODLE

Ingredients;
1/2 kg fresh rice noodle /kway teow
200g meat fillet sliced into thin strip
1 pcs fish cake,sliced into thin strip
2 stalk sawi /green mustard,wash cut into 2 section
6 shallot,peel and minced
6 clove garlic,peel and minced
2 tbsp dark soy sauce / add more for darker colour
2 red chilli,sliced thinly (optional)
2 tbsp fish sauce
1/2 tsp salt
a pinch of msg or sugar

Method;
.Heat wok with 4 tbsp of oil,when the oil,is slighty hot,add in the garlic,shallot,fry till fragrant and slighty brown,add in the meat,fish cake and stir fry till light brown,add in the rice noodle,dark soy sauce and stir fry till the rice noodle are slightly brown and season with fish sauce,salt and msg and stir fry for a minutes lastly add in the vegetables and slice chilli toss over the heat, 3-4 minutes until completely heat through.
 Note; remember the wok surface greased with the hot oil ,so when you fry it won't stick to the wok.keep stirring and scrape the bottom of the wok time from time.Using medium heat to cook.

MEAT PORK BALL

These meat pork ball take a little time to prepare,but make a delicious food and look good on the tables.It serve with chilli sauce or good to eat on its own. Every family have their own way of adding the ingredients to the meat and deep fry it. Everybody loves it.It a simple home cooked dish.

MEAT PORK BALL

Ingredients;
300g minced pork belly
2 dried shitake mushroom ,soaked in water till soft,finely diced
2 inches carrot,peel,finely diced
2 stalk spring onion,chop finely
100g prawn ,peeled the shell,grind into a paste or waterchestnut,peeled and finely diced
1 tsp white pepper powder
1 red chilli,deseed and finely diced
1 tbsp fish salt
4 tbsp flour
1 tsp salt
1/4 tsp msg or sugar

Method;
In a big bowl add  all the ingredients together,use a spoon to mix well and taste for the salt according to your like.Heat a wok with oil enough for deep frying,when the oil is hot,spoon a tbsp into the oil,fry till golden brown or till cook using medium high heat. Drain on  a paper towel kitchen.serve with chilli powder.

POTATOES AND MEAT CURRY

Simple home cooked potatoes and meat curry,this is what my mom used to cook for us,we children love this dish every much.Now i cooked this dish for my family,is also their favourites.

POTATOES AND MEAT CURRY

Ingredients;
6 potatoes
200g lean pork meat ,wash ,drain and cut into thin wide strip
6 small shallot ,peeled,sliced
3 cloves garlic,peeled,sliced
4 tbsp curry powder
1 tbsp chilli powder
1 tbsp fish sauce
1/4 cup water
3 cup of oil for deep fry
1 tsp salt
1/2 tsp msg or sugar

Method;
1.peel the potatoes and cut into thin smaller pieces.Heat a wok with some oil,when the oil is hot,add
in the potatoes into three batches and deep till golden brown or cooked.dish out and drain,.put aside.
2.Blender the shallot and garlic to a fine paste put into a bowl,add in curry powder,chilli powder and mix well combined.If the paste too dry add a tbsp of water,stir to mix well.
3.heat a wok with a few tbsp oil,when the oil is slightly hot,add in the mixed curry paste,stir fry till
fragrant using low heat,add in the lean,quick stir fry until well coated,add in the fry potatoes,stir fry for a minute,add in 1/4 cup of water stir well combined using medium high heat,add in the fish sauce,
salt and msg,stir till the gravy is thickened.dish out and serve.

BURMESE CHICKEN STEW

This spicy tasting root ,ginger used fresh is an indispensable ingredients in every asian cuisine.the brown skin is usually peeled off before use.The recipes called for lot of ginger and garlic.Out of curiosity I tried this recipes from the blog she simmer .It has strong taste of ginger.

BURMESE CHICKEN STEW

Ingredients;
8 medium bone in,skin on chicken thigh
1 whole head of garlic,pell,clice thinly
2 cup fresh young ginger,julienned
1 medium size yello onion,peeled and cut into slices
1/4 cup light soy sauce
3 tbsp fish sauce or 2 tsp salt
1/4 cup light brown sugar
1/4 cup chinese cooking wine
2 tbsp ground turmeric
1 tsp ground coriander
1 tbsp cornstarch
1/2 tsp black pepper corn ground
1 cup water (if not enough,add bit more)

Method;
1.Set a pan over medium high heat.when the pan is hot,add the chicken thigh,skin side down.leave chicken alone until you get a good sear on the skin sides.
2.In meantime quickly whisk together the remaining ingredients except the ginger and garlic and onion.
3.Once the chicken is browned on the skin side,flip them so that the skin side is now on top.drain off excess fat.
4.scatter the julienned ginger and sliced garlic on top of the chicken and pour the seasoning mixture over the chicken.Reduce the heat to medium and close the lid for 20 minutes.
5.add sliced onion,closed the lid nd let the stew cooked for 20 minutes.serve warm

STIR FRY SQUID IN KICAP MANIS

These fresh squid are cooked in sweet black soy sauce ,tasty sauce and .Mop up the delicious sauce with a bowl of rice.


STIR FRY SQUID IN KICAP MANIS
source;diah di kitchen

Ingredients;
300g fresh squid
5 red chilli deseed.slice thinly
200ml water
4 tbsp kicap manis ( sweet black soy sauce )
1/4 tsp chicken granules
1 tsp salt
1/4 tbsp sugar

Ingredients  paste ;
7 small shallot
3 clove garlic
4 candlenut
6 red chilli

method;
1.clean the squid,remove the inkbag, membrane .wash and cut into 1 cm strip,drain.set aside.
2.pound the ingredients in mortar and pestle or put into blender to blend into paste.
3.heat a wok, add 3 tbsp of oil,when the oil is slightly hot,add in the paste  and stir fry till fragrant ,add in the water, chicken granules and mix well let is simmer till the gravy a bit thicken,add in the squid ,stir to mix well and cook till the gravy thicken for a few minutes.Don't cook too long or else your squid will turn rubbery.Take a pcs of squid and take a bite ,once is cook and soft.off the heat.

RED VELVET CUPCAKE

These cupcake are delicious you can eat them on its own without the frosting .Turned out fluffy,moist and buttery red velvet cupcake.I use the red grain rice,grind to a powder form for the colouring.I use 2 tbsp of this red rice grain powder and 1/4 tsp red colouring powder mix together.These red rice grain ,the chinese use it for making the homemade rice wine .can get it at the chinese herb shop.

RED VELVET CUPCAKE
source;bisous a toi

Ingredients;
 1 1/4 cup  flour
1/2 tsp baking power
1/2 tsp salt
1 tbsp cocoa powder
1 tbsp red colouring
1/4 cup unsalted butter
3/4 sugar castor sugar
1 egg
1/2 tsp vanilla
1/2 cup buttermilk or/1/2 cup whole milk plus 1/2 tbsp vinegar (I used low fat yogurt)
1/2 tsp vinegar /lemon juice
1/2 tsp b.soda

Method.
1.preheat oven to 175 c.
2.In a big bowl,add in flour,baking powder,salt,cocoa powder and red colouring sieve together and kept aside.
3.using a stand mixer,beat butter with sugar Until light and fluffy.add the egg,beat until well blended.
add the vanilla extractbeat till well blended.add in the sifted flour alternately,begining and ending with flour
4.In a small bowl combine vinegar,baking soda and add it to your batter.stir well with a spatula and
pour into the paper cup and bake it for 20-30minutes or until cooked.

FRIED PORK BELLY

These pork belly are marinated with the simple ingredients the must have the red preserved beancurd.
which can be made in an hour,but will be enjoyed by all.

FRIED PORK BELLY

Ingredients;
500g pork belly, (skinned off the skin)
2 -3 pcs red preserved beancurd
1 tsp chop garlic
1 tsp five spice powder
1 tsp sesame oil
1 tsp pepper
1 tbsp chinese rice wine
1 nos egg
3 tbsp cornflour (add in when you want to deep fried the meat)
2 cup of oil for deep frying

Method;
Pork belly skinned off the outer layer skin,wash and drain,pat dry with kitchen towel.Cut into2 cm chunks. Mashed the red preserved beancurd  and with all the ingredients except the cornflour add into the cut porkbelly .Use a pair of chopsticks to mix the porkbelly and the ingredients till evenly combined. Marinade it for at least an hour or more and chill it in the fridge. Heat a wok with oil,while waiting for oil to get hot,take out the marinated porkbelly from fridge .Add in the cornflour,use a pair of chopsticks to coat with the marinade pork belly evenly.when the oil is hot,add in the marinade pork belly to deep fried till slight brown and cook through. Deep fried in three batches. drain on the kitchen paper towel.serve hot or cold with a bowl of rice.

FRY CAULIFLOWER

I do not know this simple step to cook this cauliflower bring out the nutty flavor. is just simple nice and tasty.normally, I  just stir fry with meat or shrimp,add water to simmer till the vegetable is soft and cook.

FRY CAULIFLOWER

Ingredients;
some cauliflower cut into florets
some fine salt
1 tbsp curry powder
2 tbsp oil

Method;
Cut the cauliflower into florets ,wash,drain dry.Add in some salt,curry powder and mix well combine.
In a heat wok,add in the oil,add in  the cauliflower florets,stir fry till the cauliflower is soft and cook.
Use medium heat to stir fry it.

MEAT OMELETTE

An omelette is a simple dish ,quick to cook for lunch or dinner. Usually I cook this omelette when I am lazy to think of what to cook for lunch or dinner.Just an omelette and a plate of vegetable will do.

MEAT OMELETTE
Ingredients; A
200g minced meat
1/2 tsp salt
4 cloves garlic,mince
1 onion,sliced thinly or chop
2 tomatoes,chop

Ingredients B
5 eggs
1 tbsp light soya sauce
1/2 tsp pepper
1 1/2 tbsp self raising flour (or use cornflour)
oil for frying

Method;
1.Season meat with salt for 10 minutes.set aside.chop individually garlic,tomatoes,onion.kept aside.
2.Break the eggs into a bowl,beat lightly together with soya sauce,pepper,self raising flour.set aside.
3.Heat saucepan with 3 tbsp oil,fry the garlic,onion,tomatoes until the oil rises to the top.add in the minced meat.keep stirring until meat is cooked.remove and leave to cool.
4.Mix the egg batter with the cooked mixture together blend well.Heat oil in a nonstick pan, pour the meat and egg batter into the pan and cook ,flip over till both sides are light brown .serve.

DEEP FRIED YU TIAO

I  learn this dish when I volunteer to help in a friend 's kitchen. Buy the yu tiao,remember to ask the man to fried just when the yu tiao started to turn yellownish slight brown,dish out.You have to deep  fried once more time.  It taste sweet,slight sour and crispy yu tiao.

DEEP FRIED YU TIAO

Ingredients;
8 pieces yu tiao (cut thinly)
1/2 -1 cup tomato sauce ( I use maggi brand)
1/2 cup toasted sesame seed
1/2 cup toasted ground groundnut
a few tbps sugar
3 cup of cooking oil for frying

Method;
use a scissor to cut the yu tiao thinly.set aside.Heat a wok,when the wok is warm,add in the cooking oil heat till the oil is hot(medium heat) .add in the cut yu tiao in a few batches to deep fry till crispy,keep stirring,don't let it burnt .Dish out into a big plate,let it cool first.In another dry wok ,use low heat,pour in the tomatoes sauce ,some sugar to taste,stir till well mix,taste for the sweetness (must balance with the tomatoes sauce,not too sour or too sweet)add in the cool fried yu tiao,stir well all well mixed,add in the toasted sesame seed,ground groundnut and stir till all well combined,dish out on a plate and serve.
Note; the you tiao must fry till inside is crispy .adjust the tomatoes,sugar according to your taste.