South Indian Fish Curry

Ingredients

1. 2 slices of fish steaks (I have used tenggiri - cut into cubes)
2. 2 Tbsp tamarind paste
3. 400 ml water
4. 3 Tbsp oil
5. 1 tsp black mustard seeds
6. 1 stalk lemon grass, bruised
7. ½ tsp salt (to taste)
8. 1 tsp sugar
9. 1 tomato (quartered)
10. 1 spring curry leaf

Spice Paste (grind together)

1. 2 Tbsp ground coriander
2. 1 Tbsp ground cumin
3. ½ tsp ground fennel
4. 1½ tsp chilli powder
5. 1 Tbsp chopped ginger
6. 1 small onion
7. 2 clove garlic

Method

1. Knead tamarind with water. Strain and set aside.
2. Heat oil in wok and fry paste and mustard seeds over medium heat for 5-6 minutes or until paste is fragrant and volume has reduced by about one-third.
3. Add tamarind liquid, lemon grass, salt, sugar and tomato and simmer for 8 minutes.
4. Add fish and curry leaves and simmer for 6-7 minutes or until fish is cooked through. Season to taste.

5. Serve with rice.

(Non Halal) Fried Sambal Pork

Ingredients :

1/2 kati of pork belly - cut into small pieces

A :

1. Salt and Pepper
2. 2 inches of garlic - smashed
3. 3 cloves of garlic - smashed
4. Corriander leaves
5. Chilli powder

Blend together :

1. 20 dried chilies
2. 1/2 onions
3. 3 pieces of dried assam
4. Some belancan
   

Method

1. Marinate slices of pork with A for at least 4-6 hours.
2. Heat up work and fry slices of pork.
3. Put aside
4. Fry the blended ingredients until fragrant.
5. Put in the fried slices of pork and mixed well
6. Stil for about 10 minutes then serve while it is hot.

Hot and Sour Chicken (Breast)

Marinade:

1. 40g Nam Yue (red fermented beancurd)
2. 40g oyster sauce
3. Some pepper

Ingredients:

1. Chicken Breast - sliced into bite size pieces
2. Cooking oil
3. 100g rice flour
4. 3 Tbsp chopped garlic
5. Salt - to taste

Sauce (mix well) :

1. 50g oyster sauce
2. salt and sugar to taste
3. 20g sesame oil
4. 50g plum sauce
5. Some Tobasco
6. 100g tomato sauce
7. 50g chilli sauce

Method:

1. Marinade slices of chicken breast and mix well to combine in a bowl. Set aside, covered, for overnight.
2. Heat oil in wok over medium-high fire. When hot, quickly coat ribs in combined flour and deep fry meat till cook
3. Remove meat and set aside.
4. Use new oil and stir fry garlic until fragrant.
5. Add sauce and season with salt and sugar. Bring mixture to boil and add meat,
6. Mix well and cook for another 5 mins.

Acar Fish

Ingredients

1. 500g tenggiri
2. 1 teaspoon salt
3. 1 tablespoon turmeric powder
4. Oil for frying
5. 80g turmeric - cut into shreds
6. 40g ginger - cut into shreds
7. 200ml vinegar
8. 100ml water
9. 10 garlic - sliced
10. 2 red chilies - sliced
11. 2 green chilies - sliced

Method :

1. Marinate fish with turmeric powder and salt for at least 1 hour. Heat up oil in a wok, fry the slices of fish till crispy. Leave cool.
2. Leave some oil in the wok, sautee shredded turmeric/gingers and garlic till fragrant. Set aside.
3. Cook vinegar with water and sugar in a saucepan till boiled. Add slices of red and green chilies and let it boil for another 1 minute.
4. Place fried fish in a serving dish - combine items (2) and (3), then pour onto the fish. Leave aside for at least 5 hours then serve with hot white rice :)
   
   

(Non Halal) Braised Pork Belly with Coca Cola

Ingredients

1. 1 kati of pork belly (skin removed)
2. 1 radish -remove skin and chop into big pieces
3. 1 carrot - remove skin and chop into big pieces
4. 2 stalks of string onions - cut into long strips
5. 8 slices of ginger
6. 5 garlic - smashed
7. 350ml of coca cola
8. 500ml of water
9. Pepper to taste
10. Salt to taste
11. 3 tablespoon of chinese rice wine
12. 100ml dark soy sauce
13. 50 ml light soy sauce

Method

1. Rince pork belly and cut into slices of about 2cm thick
2. Boil radish for about 10 mins. Put aside.
3. Heat up wok. Add oil, wait till heated then add ginger, garlic and spring onions. Saute until aromatic.
4. Add pork slices, sautee for a while then add seasonings
5. Add coca cola and water. Cover and bring it to boil.
6. Let it simmer for 30 minutes. Add radish and carrot - simmer for another 30 minutes.
7. Turn off the fire. Let the braised pork rest for 20 minutes
8. Dish up and serve. Can be garnish with spring onions.

Dried Scallops and Chicken Soup

Ingredients :

1. 1/2 chicken (w/o skin)
2. 3-4 dried scallops

Herbs

1. 10g kei chee
2. 25g tong sum
3. 5 red dates
4. 1.5 liter hot water
5. Salt to taste

Method

1. Scald chicken in hot water for 3 to 4 minutes. Drain
2. Put chicken, dried scallops and herbs into a slow cooker. Pour in hot water.
3. Cover the slow cooker and let it boil for 1 hour HIGH then medium for 3-4 hours.
4. Add seasoning and serve while it is hot.