Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts
Friday, August 4, 2017
Melaka - Portuguese Settlement (Restaurant De Costa's 8)
Monday, August 10, 2015
Ikan Goreng Asam
The other side to the previous Ikan Goreng Kunyit/Turmeric Fried Fish. The other side which is my favourite as well. Speak about sourness, me, myself and I? Honestly, I so love sourness to every bit. Any kinda sourness in our Malaysian dishes (Nyonya Acar Fish, Asam Curry Fish & Fried Kembung With Assam Sauce). Sourness from our local fruits (Sambal Belimbing Bilis & Masak Lemak Nenas) and of course, lime or asam jawa/tamarind are the other two for streaming into curries or our sambal dishes (Tamarind Prawn Curry, Ayam Masak Tiga Rasa, Sambal Udang Petai & Asam Pedas Ikan), or maybe I should include vinegar as well. For this Ikan Goreng Asam, its tamarind. Tamarind juice and salt as the marination for fish, followed by fish being fried and of course, we need a dip right? Dip which must be spicy, salty and along a touch of sweetness? Potentially (Fried Fish with Soy Sauce, Ikan Masak Kicap & Crispy Chilli Fish). Ikan Goreng Asam? Sourness is definitely our Malaysian food appreciation.
Saturday, March 28, 2015
Sardine Varuval (Dry Style)
Tuna or Sardine? Sardine mostly. Fresh sardine or canned sardines? Both goes strongly and tremendously (Mathi Achar & Nadan Sardine Curry). But stocking up canned sardines has become a habit I can't let go. Basically like if I don't stock up, seemingly my grocery doing is not complete. How about you? You are like me? You must have sardines in cans in your pantry? Actually, its a good thing because canned sardines will never ever let us down (Sardin Masak Lemak & Sardine Rolls). Unlike our husbands who sometimes can drive us up the wall? Even canned tuna as well (Tuna Thoran, Tuna Burgers & Tuna Cutlets). I mean, canned tuna being our cooking saviour. What's the story to me making this Sardine Varuval (Sardine Sambal & Sardine Potato)? The same food story in fact. Always a favourite (Jeera Aloo/Potato & Meen Puttu) and imagine sardine varuval alongside rice soaking or fully flooded by rasam or sambar. Heaven called easily fab meal right? I know (Udupi Sambar & Pepper Garlic Rasam). We Indians and our fingers to eating for happy tummy sardine varuval meal? What more should I possibly say? Nothing. Dive into Sardine Varuval at your pleasure (Chicken Varuval & Mutton Varuval).
Thursday, December 11, 2014
Fried Fish with Soy Sauce
How easy sometimes it can be. Not always though and unless and until you decide you want easiness. Easiness by far can take place in your and my kitchen as well (Mapo Tofu & Fried Prawn Wanton)? Of course. Without a doubt when we don't feel like rolling aplenty pots and pans and we actually yearn for simplicity. Take this Fried Fish with Soy Sauce (Ikan Masak Kicap) as an example. I actually got the fish monger to clean the fish (Yong Tau Foo) and when I returned home, I gave fish a good rinse in lime water, prior to moving on to cooking (Fish Ball Noodle Soup). Cooking basically meaning dusting fish with corn flour, rice flour and seasoned by pepper and salt, thereafter deep fried and removed from wok. Up next? Frying ginger till crispy (Thai Crispy Fish & Chilli Lime Fish) and kept aside, before making the easy sauce and this sauce, as well as fried ginger going over fried dish and spring onion garnished. Over, over. Our Fried Fish with Soy Sauce is ready (Nyonya Acar Fish & Teochew Steamed Fish).
Monday, September 8, 2014
Mathi Achar
Mathi Achar. Kerala Sardine Fish Achar or Kerala Sardine Fish Pickle. Says it all. Me and my love for fish achar (Nyonya Acar Fish) or even salted fish pickle (Pada Salt Fish Pickle & Salted Fish Pickle). And so, you think I would have had major kitchen struggle in making Mathi Achar? I don't think so because I have to some extent, mastered my cooking skills towards Kerala cuisine (Nadan Meen Curry, Fish Puttu, Tuna Thoran & Malabar Fish Curry & Kerala Fish Fry). Of course, I must admit I did refer to a couple of recipes, but at the end of it all, I decided I will stay true to my own Mathi Achar cooking invention and fish by themselves, do I have to repeat myself again and again (Fish Ball Noodle Soup, Malu Kirata/Sri Lankan Fish Coconut Stew, Indonesian Fish Balado, Mauritian Fish Curry & Ikan Masak Kicap)? Moreover, sardines are not only a popularity in Kerala, but here in Malaysia too. So, sardines they were. Masala enhanced fried sardines tipped into a spicy and full of utmost power packed vinaigrette. Oh-My! What a fish pleasure. Made ahead and having Mathi Achar as you wish whenever you yearn for, for your rice meals (Sardine Masak Lemak).
Labels:
Chillies,
Fish,
flavouring,
Food,
Food and Cooking,
Fried,
Garlic,
Ginger,
Herbs,
seafood,
Shallots,
Spices,
Spicy,
Sugar,
Vinegar
Location:
Malaysia
Monday, September 1, 2014
FIsh Ball Noodle Soup
Saturday, July 12, 2014
Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry)
Look at this earthen pot and in it thick, salty, spicy and vibrantly exciting to our palates and eyes Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry). Like immediately can trigger our hunger throne right? I know. I am definitely a big fan of this Indian style salted fish curry and salted fish on the whole by itself (Spicy Ikan Bilis Potato, Sambal Tumis Ikan Bilis & Sambal Kentang Ikan Asin), can drive me crazy because I so love saltiness. In fact, every day can be a salted fish meal day for me (Salted Fish Pickle, Bean Sprouts Salted Fish & Steamed Pork Salted Fish). But, I think we all know it? Too much of saltiness and salt can ruin our health? Of course. Then again, there is such a thing as every now and then saltiness as our best friend? How do make this salted fish curry? Nothing much, no major confusing cooking matter (Salted Fish Bone Curry). My recipes as always will never cause you to struggle in the kitchen. Ingredients listed below and of course coming with it cooking technic for the outcome of this mouth punching and jubilant (Salted Fish Bone Soup & Pineapple Salted Fish Curry) Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry).
Ingredients
For the beans
1 cup mochakottai/field beans
1 tsp turmeric powder
A pinch of salt
Water - as needed
Other ingredients
400g threadfin/kurau salted fish with bones - soaked for 10 mins and rinsed.
2 potatoes - cut into medium size pieces (yes please with the skin on)
1/2 tbsp chilli powder
1 tbsp fish curry powder
** mix both with water for a thick curry paste
1 tsp fenugreek/halba seeds
1/2 tsp ginger paste
1 tsp garlic paste
1 tbsp red onion paste
2 tbsp thick tamarind juice
Sprigs of curry leaves
5 tbsp oil
Salt for taste
Method
For the beans
Simmer beans with turmeric and water till soft.
Drain off water and keep aside.
For the curry
Heat oil and fry ginger, garlic and onion paste for 1-2 mins.
Add curry paste.
Stir and cook till aromatic and oil splits.
Add potatoes, pour about 1 liter of water and simmer till potatoes are 3/4 tender.
Put in salted fish, pour tamarind juice and season with salt (if needed).
Simmer to cook salted fish (about 3-4 mins)
Add boiled beans and curry leaves.
Stir, simmer for another 2-3 mins and remove from heat.
Labels:
Curry,
Fish,
Food and Cooking,
Garlic,
Ginger,
gravy,
Herbs,
Potatoes,
seafood,
simmered,
Spices
Location:
Malaysia
Monday, June 9, 2014
Red Garden Food Paradise - Leith Street, George Town (Penang)
Returning back to Eastern & Oriental Hotel, I, trust me, I was still fuming. How can I possibly not be? Remember, I told you about my spa disaster in Deluxcious spa? My anger thermometer almost raptured, I just couldn't keep my big fat mouth shut. I had spill all of it to my other half-half, who was still dazed after his sleeping beauty sleep. He in return just smiled, what else can he do anyway, later, we got down to deciding where dinner should be (Coffee Lane Cafe). Restaurants, classy expensive eateries? Neh. What for? We thought we might as well walk the streets, and if we find something, we will decide there and then. And, so we walk, a long walk actually. All the way from the hotel, while looking out for eateries, eventually, once we noticed Red Garden's signboard, we had to decide. How about dinner in this hawker paradise? Sure. I was in for it. Grabbing a table beforehand, once we took a good turnaround, we realise that Red Garden Food Paradise is akin an international food court. Row by row hawker stalls, featuring all sorts of food, all sorts mind you. Not only local cuisines, you name it, Japanese,Thai, Korean, Western and what not. Quite a huge choice, indeed, thrown in with
free entertainment from the three piece band.
Saturday, May 31, 2014
Nyonya Acar Fish
Location:
Malaysia
Monday, March 31, 2014
Nadan Meen Curry
Back and forth, to and fro, bouncing here and there, finally, after like thinking again and again, I decided it will be a fish curry from the land of Kerala and known as Nadan Meen/Fish Curry (Meen Puttu, Malabar Fish Curry, Tuna Thoran & Kerala Fish Fry). Thank god I decided. Otherwise, I would have most probably taken the easy way out by making a similar fish curry like before. Which by far would have been still be accepted in my house (Fish Head Curry, Salted Fish Bone Curry, Meen Muringgaka Kulambu & Assam Fish Curry). Then again, don't we long for a change, even when its our food tucking in? Of course, if you are asking me. Moreover, I too like the cooking challenge in inventing new dishes for like automatically upgrading my food knowledge (Burmese Fish Biryani, Mauritian Fish Curry & Bengali Fish Curry) and pretty much Kerala cuisine is quite a familiarly to me (Tapioca Stir Fry, Cabbage Thoran & Beans Thoran). Nadan Meen Curry. Canned sardine, brinjal, coconut milk, tamarind juice and the power house of made from a scratch masala paste.
Labels:
Curry,
Fish,
Food,
Food and Cooking,
Garlic,
Ginger,
gravy,
Herbs,
seafood,
simmered,
Spices
Location:
Malaysia
Monday, March 17, 2014
Burmese Biryani
Confession before I speak furthermore. Curiosity kicked in and began my quest in searching for biryani recipes, though I think you know it as well? I am not left far behind when biryani is a concern or even the much more easy to put together or maybe requiring extra ingredients and time rice dishes (Hyderabadi Biryani & Vegetable Biryani)? Pretty much says it all (Rice Pilaf). Nevertheless, checking through a couple of the Burmese Biryani recipes and mostly popping up Burmese Chicken Biryani, oh-boy glad I was. Burmese Biryani Biryani and more or less due to my Indian heritage (Fish Puttu, Indian Spiced Salmon & Ghee Rice) and possibly Chinese (Teochew Steamed Fish) and Thai influences (Thai Crispy Fish) too? Yet I had to opt for fish because, like I have already told you before, my other half-half and his taboo towards chicken (Indonesian Grilled Fish & Mauritian Fish Curry). Having said that, I must confidently say this my version must trended so close behind any authentic and traditional Burmese Biryani. Attractive bright yellow hue (Turmeric Rice & Lemon Cashew Rice) from saffron strands, spices and all things nice from the aroma and richness of ghee, and coriander leaves (Coriander Rice) scented, cooked in the rice cooker (Curry Leaves Rice & Dhal Rice) biryani. Teamed alongside masala pan fried salmon, raw vegetable yogurt salad (Vegetable Raita) and boiled egg(s). Wholesome, filling and fab Burmese Biryani.
Location:
Malaysia
Thursday, March 13, 2014
Indonesian Grilled Fish
Indonesian Grilled Fish or Ikan Bakar Indonesia. Sounds mouthwatering right? I know. Especially if you are spicy food lover like me and if you love all those traditional Indonesian tastes, including sourness from lime juice and saltiness from tauchu/fermented soy beans and terasi/belacan. Remember, can you still recall (Sambal Goreng Teri, Sambal Terasi & Ikan Belado? Plus, how can forget the rest of our Malaysian dishes? Cooked alongside almost similar ingredients and akin a spicy pop in our mouth (Malaysian Fish Sambal, Ikan Masak Kicap & Stingray Spicy Sauce). Also, maybe I should mention other fish recipes from our Asian continent which showcases spiciness, sourness and saltiness (Thai Crispy Fish, Hong Kong Steamed Fish, Cambodian Fish Soup & Vietnamese Fish Soup) too. Generally, as far as I know and as far as I have seen on cooking programs, quite a fair bit of ingredients are marinated or mixed alongside Indonesian Grilled Fish prior to grilling. But for my version, I kept it simple for grilling (Grilled Salmon), yet, when grilled fish is dipped into the accompanied Indonesian style sambal I made, trust me, nothing is compromised because its still a major revelation of the much loved boldness (Spicy Grilled Fish, Grilled Fish In Banana Leaf & Grilled Fish Sambal Stuffed).
Monday, February 24, 2014
Siamese Laksa Lemak
Not bad. My thinking capacity to cooking I believe is getting up and about, and higher, but seemingly Thai cuisine is a favorite. Why not? Why shouldn't I anywhere? What should potentially stop me when I have already mastered quite a whole list of dishes and Laksa by far has already been cooking conquered as well (Shrimp Pad Thai, Thai Crispy Fish, Tom Yum Goong, Thai Carrot Soup & Thai Green Fish Curry). Laksa Lemak by the way is the marrying of Curry Laksa (Penang Curry Mee) and Assam Laksa (Nyonya Hot And Sour Fish Broth Noodle) regardless of the fact that there are various types of Laksa Lemak which can be made from chicken, pork, beef and seafood (Sarawak Laksa, Singapore Laksa, Nyonya Curry Laksa & Prawn Curry Laksa). But for this Siamese Laksa Lemak, the two central ingredients are fish and coconut milk (Thai Fish Noodle Soup & Laksam Kelantan). Also, you need to make the laksa paste which showcases the crucial Thai herbs and ingredients (Spicy Thai Noodle) for this joyous, sensational and mouth popping Siamese Laksa Lemak.
Wednesday, February 19, 2014
Meen Puttu
Tuesday, January 7, 2014
Malaysian Fish Head Curry
Saturday, December 14, 2013
Malaysian Fish Sambal
Malaysia My again? Of course. Remember, can you recall my Malaysian story (Malaysian Fried Mee Hoon)? Henceforth, tell me then. Can a Malaysian like me possibly ditch sambal aside? No way man! Impossible. My love for sambal clinging through thick and thin even when I travel until after a few days being away, I can't like wait to rush back for diving into a spicy chilli based dish (Nyonya Steamed Fish, Asam Pedas, Sambal Udang Petai & Stingray Spicy Sauce) which also must scream atop of its voice on some saltiness from belacan, some tanginess from lime juice/tamarind juice and a tiny tinge of sweetness from Gula Melaka/palm sugar (Salted Fish Bone Soup, Masak Lemak Ikan Masin Nenas, Dried Shrimp Sambal & Sambal Sotong). All you typical Malaysians out there, I bet you must be nodding your head now? You know the feeling? The feeling on missing our Malaysian sambal no matter wherever we travel to? Of course. I know. Ask this do or die Malaysian and like she has already said, no sambal, Nava K most probably cannot function (Chilli Lime Fish, Sambal Kentang, Sambal Ikan Pari & Ikan Masak Kicap). This Malaysian Fish Sambal? A power rocker and roller. Absolutely exciting, trilling and boldly sensation on our palates. Bang! Major revelation of tastes (Malaysian Crab Curry). How do we go about making Malaysian Fish Sambal? Lather/mix fish alongside turmeric powder, rice flour and salt, followed by frying and once you have made the rocker sambal, tip fish inside, stir and dish out (Sambal Bilis Petai & Chilli Soy Fish).
Labels:
Chillies,
Fish,
Food,
Food and Cooking,
Fried,
Garlic,
Ginger,
gravy,
Herbs,
Lime/Lemon,
Sauce,
seafood,
Sugar
Location:
Malaysia
Wednesday, December 4, 2013
Cambodian Sour Fish Soup
Just in case you are wondering how do I know to make Cambodian Sour Fish Soup, there's nothing for me to say right (Angkor Wat & Siem Reap)? No point repeating over and over like a parrot right (Phnom Penh Noodle Soup)? Furthermore, I shouldn't also mention their neighboring country Vietnam (Vietnamese Steamed Fish & Vietnamese Fish Soup)? Pretty much logically, I don't need a long intro for substantiating this Cambodian Sour Fish Soup. Thank god! Nevertheless, it will be good if I relate some of the fish recipes I have already shared with all you beautiful people (Indian Fish Curry, Asam Pedas, Thai Crispy Fish, Steamed White Pompret & Ikan Masak Kicap) and what is the cooking story to Cambodian Sour Fish Soup? Oh, so easy, so uncomplicated, so straightforward, so food slurping and you add local veggies. Notably, mine had to okra/bendi/ladies fingers and I added some turmeric powder for bright hue and extra flavor (Nyonya Fish Soup, Thai Fish Soup & Mutton Soup).
Labels:
Chillies,
Fish,
Food,
Food and Cooking,
Garlic,
Ginger,
Herbs,
seafood,
simmered,
Soup,
Veges
Location:
Malaysia
Monday, November 18, 2013
Tuna Thoran
Tuna and Thoran? Synonymous in Kerala (Parippu Pradhaman, Malabar Fish Curry & Kerala Fish Fry), whether you use fresh catch tuna or canned tuna. For me personally, Tuna Thoran (Cabbage Thoran & Beans Thoran) basically is a stir fry (Chicken Varuval) and can be stir fried with or without grated coconut (Kiri Hodi) or we might as well take the convenience of coconut oil in case we can't run or rush to buy coconut for thoran. My style to Tuna Thoran (Tuna Burgers & Tuna Cutlets)? Aha! I think I told you before, this habit of adding potatoes and looked like I automatically added without even thinking twice its a Kerala Thoran. Then again, there is no right and wrong to ingredients we prefer, especially when you are rushing for time in making Tuna Thoran? Of course. Tuna Thoran is actually a simplified dish though some people love to blow it up as though its a mind blogging dish to make. Basically, all you got to do is get the ingredients listed below ready, mostly our pantry user friendly ingredients right and stir fry to a dry style, worthy tastiness.
Tuesday, November 5, 2013
Tom Yam Steamed Fish
Wednesday, October 16, 2013
Tandoori Salmon
Location:
Malaysia
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