GULAI IKAN TENGGIRI (MACKEREL) DAN UDANG (PRAWNS)

6 pcs. Spanish Mackerel (Ikan Tenggiri) season with salt, pepper and 2 tsp. tumeric powder.
2 round  brinjals - cut into wedges
15 pcs lady's fingers
2 heap tbsp of tamarind pulps mix with 1 liter water
TO BLEND:
2 red chillies
10pcs shallots
4 pips garlic
a few slices of ginger
1 pc. torch ginger (bunga kantan)-here, I add in some slices of the flower to blend, remainder cut into half to add into the gulai during cooking. 

Brinjals and lady's fingers are fry with oil or you can blanch in hot water for a few minutes.

saute the blended ingredients with oil until the oil separated from the spices and aromatic.

Add in the sieved tamarind water to boil, add in the fish, prawns, torch ginger and cooked vegetables. Taste and season with salt and a bit of sugar.

serve with cooked rice

                          

Stew Sea Cucumber with Chicken, Mushroom

1 whole chicken cut into quaters, season with salt and pepper. Pan seared the chicken for browning.

Sea cucumber washed clean and dried

1 no. whole chicken - quarters, season with salt and pepper and pan seared the chicken for a while.
1 kg or more sea cucumber cut into bite size
15 pcs dried mushrooms - soaked, marinated with sugar, soya sauce, oil and some cornflour-steam for 1 hour.
3 cloves garlic - tear into pieces
2 inches ginger -sliced
1/2 tsp of five spice powder
1/4 cup of shaoxing wine (can subtitute with other liquor
oil and sesame oil
soya sauce, oyster sauce, pepper for seasoning.

Method.
1. When the above ingredients is ready, add in some oil and sesame oil into a pot.
2. Sauteen the ginger and garlic for a while then add in the sea cucumber to stir fried for 10min.
3. Add in the mushrooms stir for a while.
4. Add enough water to cover the sea cucumber and mushrooms,
5.Add soya sauce, oyster sauce to simmer until the sea cucumber is 80 percent cooked.
6. Now, add the seared chicken and simmer to cooked.
7. Season to taste.

Asparagus and Chives

Aunty Pauline gave me this asparagus and yellow chives. I just stir fried it with garlic and sliced cuttlefish. Is a simple dish but the combination of both sprouts and leaves blended well. Viola!

RENDANG PUMPKIN DHALL FISH & BRINJAL OMELET




Ingredient:

4 nos. Ikan Cencaru ( torpedo scad)- clean, cut into halves, season with salt and pepper

150 gm Dhall (yellow or orange in colour types)

6 pcs. dried chili- fry in hot oil until crispy and a bit burning looked.

500gm Pumpkin -skinned and cut into 1" cubes.

2 tbsp. Ghee

A few sprig of daun sup (chinese celery)

Salt and seasoning

Blended Spices :

2 tbsp. grinded dried chili paste

2 tbsp. Fresh ginger-

1 cm Lengkuas (galangal)- finely sliced

5 clove of Garlic

1 tbsp. Jintan Manis powder(cummin)

1 tbsp. Jintan Putih (fennel)

1 tbsp. Ketunbar (coriander

NOTE: Mix all the ingredient with some water and blend into a paste.

Method:

1. Heat a sauce pan, add in oil and ghee, sauteed the blended spices

2. When the blended spices is cooked through and aromatic

3. Add in water, dhall and fried chilli to simmer until tender

4. Meanwhile, in another pan, fry the fish on both side but not cooked, put a side.

5. Add in the pumpkin, fried fish and chinese celery, simmer until tender

6. Add salt and seasoning to taste, serve.

 




BRINJALS/EGGPLANT  OMELET

Recipe:

4 eggs-break eggs into a bowl, lightly whipped

1 large brinjal- skinned, finely sliced, season with pepper and salt

Method:

1. In a pan with oil, sauteed the brinjal until tender ( if stick to the sprinkle some water in between frying)

2. Drizzle some oil then add in the eggs, fry like omelet style, browing both sides

3. Finally, sprinkle some salt and soya sauce.



 

KIAM CHYE FISH HEAD (SALTED VEGETABLES FISH HEAD)

Last minutes preparation for dinner as we cannot decide what to have for dinner that evening, to eat out or not. Is already getting dark and my elder son's Keat suggested just cook something simple.Immediately looking into my freezer,found a few medium size threadfin fish heads( originally wanted to cook curry fish head), taupok (beancurd) and ever ready cooked mushrooms.With all the available ingredients that I have is just hit me to cook this simple and yummy one pot kiam chye fish head that go very well with cooked rice.

In half an hour the fish head is ready to serve, my husband and the boys love it so much that I have to remind them to keep some for the maid. I too enjoy this dish as its sweetness,salty, sour taste really blended well.

Here the recipe hope you will give it a try.

Ingredients:

6 pcs Threadfin fish heads- cleaned,cut into pieces,marinated with salt, pepper and sprinkle 3tbsp.cornflour

1 packed salted vegetable -cut into thick sliced

1 carrot - sliced

5 pcs mushrooms - sliced

10 pcs taupok (beancurd)- cut into thick sliced

2 stalks spring onion - cut into long stripped

3 pcs assam keping - washed and shredded

3 nos bird eyes chili- smashed

1.5 liter water

salt, pepper and seasoning.

Method:

1. Heat the pot with the water and add in all the ingredients except the fish head.

2. Meanwhile, in another stove heat up a sauce pan with enough oil for deep fry.

3. Fry the fish heads in batches just to brown not cooked and also after frying the fish flesh will stay intact when simmer

4. Season the vegetables soup to taste, add in the fried fish heads

5. Simmer 3-5minutes to cook through.

6. Serve with cooked rice.

Note: Thicken the sauce with corn starch if you like but I prefer mine as it is.

Threadfin - Senangin in Malay, Ma Yau in Cantonese