Meen Puttu

Meen Puttu, aka Fish Puttu. What is Meen Puttu? Meen Puttu is basically fish simmered alongside turmeric powder and salt, thereafter shredded/flaked and stir fry with the customary or must have Indian ingredients. Of course when we refer to Indian cooking (Indian Spiced Salmon & Indian Fish Curry), chillies, spices and curry leaves are part and parcel of our cooking, and for meen puttu, we add fresh grated coconut. Pretty much that is the food cooking lingo for Meen Puttu and if you are asking me, I must admit there are other varieties to this fish dish which, do I have repeat myself is a popularity amongst us Indians? Furthermore, sura or shark (Sura Meen Kuzhambu/Shark Curry) is usually the choice, but nothing should stop you from using any other firm fish and even for the Kerala (Tuna Thoran, Malabar Fish Curry & Kerala Fish Fry) or Sri Lankan style (Sri Lankan Coconut Gravy) Meen Puttu, the ingredients are more or less similar. For my version, I opted for tenggiri/Indian mackerel which by far you shouldn't discount against for the outcome of a crumbled and a role play of the favourite Indian tastes Meen Puttu (Tandoori Salmon, Fish Head Curry, Bengali Fish Curry & Meen Kulambu).  

Classic Genoise

Me and baking again? Honestly, I really don't know what got into me. But seemingly, I was still gamed for baking (Mandarin Orange Cake & Oatmeal Raisin Cookies). I guess sometimes we don't have answers to what we do or badly want to do? Supposely! Nevertheless, the dilemma or deciding fact couldn't be none more except which kinda cake and out of somewhere, in fact after referring to my own recipes and one shared by my friend, my baking enthusiasm spiralled towards Classic Genoise. Which requires further whisking of eggs and sugar once they have been whisked till slightly warm and foamy over double boiler (water boiling in the bottom pan, eggs and sugar in a bowl atop). A prerequisite crucial technic before gently folding cake flour and corn flour, and alternating between warm melted better for the outcome of such a really soft, crumbly and heaven taking you Classic Genoise (Traditional Butter Cake, Milo Cake & Sujee Cake).

Singaporean Mee Siam

Ingredients

For the soup/gravy

3-4 dried red chillies

1/2 tbsp taucheo/salted bean paste

5 garlic

5 shallots

1/2 inch roasted belacan/shrimp paste

1 tbsp fish curry powder

** Blend/process to a thick paste with some water.

Other ingredients

10 medium size prawns

Rice noodles - as needed (blanch to soften)

Tofu pok/puffs 

1 handful of kucai/chives

Eggs - boiled

Lime leaves - tear into pieces.

Lime wedges

1 cup thick coconut milk

3 tbsp oil

Salt for taste 

Method

Simmer prawns with one cup of water till cooked.

Remove from heat.

Peel prawns; keep aside.

Also keep aside the stock (Please discard the heads and shells).

Heat oil and fry chili paste till aromatic and oil splits.

Pour in prawn stock and pour 2 cups of water.

Season with salt (use sparingly as taucheo is also salty) and let it simmer.

Once heated through, add lime leaves, tofu pok and pour coconut milk in.

Continue to simmer over low heat for another 3-4 mins.

Assemble noodles in a bowl with chives, prawns and boiled egg(s).

Pour soup over and serve with lime.