Devilled Prawns

The Devilled Prawns of the Portuguese Eurasian community. How do I know? Where did I pick up making Devilled Prawns Portuguese Eurasian style? From my Eurasian friends. They and me. We have been friends for the longest time and one of them handing over her recipe for devilled prawns. Quite a long list of ingredients and me, tweeting the originally of the recipe and I must stress that the master key for devilled prawns is the spice paste. Of course, the rest of the ingredients as well. Devilled Prawns. Exciting. Vibrant. Appealing. Tantalizing. Succulent prawns in various role play of tastes, thick spicy and full of aroma gravy. 

Malaysian Indian Fish Curry

My Malaysian Indian Fish Curry. Any different compared to the rest of the Indian fish curries from other parts of the world? I don't know. In fact better not for me to comment. But if you asking about this My Malaysian (Sambal Tumis Ikan Pari, Fried Kembung Assam Sauce & Chilli Soy Fish) Fish Curry, I can tell you pretty much. My own mix of curry paste (Assam Fish Curry) out of store bought spice powders and I added radish. Radish? Indeed. Have you tried? Fish curry with radish? You should. Wouldn't you agree that sometimes we want to vary the type of fish curry we make and and this, Malaysian Indian Fish Curry? Oh what a fish curry joy. Simply one of the best and simply for striking your fish curry food cord.

Sambal Tumis Ikan Pari

My style to Sambal Tumis Ikan Pari? Different. Not the standard sambal kinda and stingray in one. Why? Haha! Basically I blended the ingredients for sambal (Assam Fish Curry, Chilli Soy Fish & Sambal Bilis Petai) and this raw sambal (Fried Kembung Assam Sauce) tipped over stringray placed on banana leaf and cooked by placing the wok/kuali lid atop. That's its foodies and the outcome? Our Malaysian Malay style to cooking ikan pari/stingray. Our Malaysian herbs scented, spicy and tangy Sambal Tumis Ikan Pari.

Yam Basket (Vegetarian)

The vegetarian version to a Yam Basket. Not like a rare food item. Yam Basket Vegetarian for a fact is available in most Chinese eateries (Chick Kut Teh) and we can make at home as well. However, the shaping of boiled/simmered and mashed yam into a basket? Quite a thing. I struggled actually. Maybe because you need to master the art and I personally think, after a few rounds of making, you will be there. So, the start is moulding yam into basket and then giving it a fry for a coating of crispiness on the outside. Next, we saute and season the vegetables which then will be tipped atop the fried yam basket. I did it to this my version of home made yam basket and I am sure you can as well.

Chick Kut Teh (Chinese Herbal Soup)

Chick Kut Teh. The chicken version to a bak kut teh. What is bak kut teh by the way? Bak kut teh is a Chinese herbs soup, always and forever, if I am not mistaken, made with pork. For bak kut teh by itself, you need the herbs and what to the herbs? Two options. One is picking the individual herbs for a composite of herbs, the other is, the ready made in sachet/packet herbs. Mine is the store bought one which you buy literally anywhere these days. So easy actually for an uncomplicated bak kut teh making. To make, add herbs in sachet, garlic and chicken in a pot for slowest simmering or follow the instructions on the packet. Thereafter season, and you can add your choice of veggies and tofu will be good for a pot of satisfying and nourishing chick kut teh.

Lemon Buttermilk Cake

When you are beginner to baking? You somehow either have to learn by yourself or the other option is learning from your friends Creme Caramel. So, recipe wise, I wasn't deprived, but the technic to baking? I suppose practice makes perfect and my first time to baking this Lemon Buttermilk Cake didn't prove me wrong. I did quite fine. Lemon Buttermilk Cake. Lemony, buttery, soft, moist dessert happiness. 

Creme Caramel (Custard Caramel)

Creme Caramel (Custard Caramel) into our dessert food picture. Where did the recipe come from? My chef friend. He being quite a dessert food hero and me without doubting his recipe making creme caramel. Creme Caramel, aka Custard Caramel by the way is one of my favourites. Not for pigging out, but like a small piece or a portion into this velvety, wobbly and such a melting moment custard in amber sugar. Yum.