• 16Jul

    Malaysia Food : FISH CURRY

     

     Yesterday, I had to cook for starving 9 people. My family have a small dinner. It was my father birthday.

     I had decided to come out with most delicious fish curry dish. Actually, I decided to cook fish curry head. As this is my father favourite dish. However, I was unable to find any fresh fish head. Therefore, I bought one medium size red snapper. The red snapper cost me about RM22.50. It’s very meaty and the most important it is fresh.

     After gather all my ingredients, with the help of my sister, I had cook few dishes for the night. But,  Fish Head Curry is among the proudest dish. My family members gave me compliment over the fish curry and my husband so happy as well.

     Before, cooking this dish , I had surf for the recipe but  unable to get the fish head curry that I wanted. Therefore, I’m very lucky able to execute this dish on my first time try out.

    Today, my sister request for the recipes as her colleagues would love to try it. Since, I am very kind person and willing to share, this is my recipe.  Hope you will enjoy it!

     

    INGREDIENTS :
     
    1 x red snapper (ikan merah)
    1 stalk curry leaves
    2 stalk lemon grass
    2 half ripe tomatoes (cut quartered)
    200g lady fingers
    5 x  red chillies
    1 cup x tamarind juice (air asam jawa)
    4 cup x coconut milk ( santan jgn pekat atau cair sgt)
    4 tbsp x curry powder ( Babas)
    2 tbsp x chili powder
    7 x garlic
    5 x shallot
    1/2 tbsp shrimp paste ( Belacan)
    water
    salt
    sugar
     
    METHOD:

    Step 1 ( Item A)
    1) Red snapper seasoned with salt and fried half cook.
    Step 2 ( Item B)
    1) Mixed curry powder, chilli powder and tamarind Juice  
     
    Step 3 ( Item C)
    1)Grind shallot, garlic and shrimp paste
     
    Step 4
    1) Heat oil in pan.
    2) Add ingredients C ,curry leaves and lemon grass.
    3) Fried until fragrant.
    4) Add item B, fried until fragrant and oil rises to the top.
    5)Add 1 cup water.
    6) Add coconut milk.
    7) Add tomatoes,lady finger and red chillies.
    8 ) Simmer until gravy comes to a low boil.
    9) Add in salt and sugar to taste. ( boleh letak 2 kiub ikan bilis)
    10) Add item A.
    11) Simmer comes to boil.
    12) Ready to serve

    Filed under: DINNER, LUNCH
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  • 04Jul

    SPECIAL GRILL STIGRAY FISH

    In Malaysia, grill fish is one of the favourite food. We love to eat grill fish. All the races have their own recipes for grill fish. I think famous Portuguese grill fish is one of the must have dish. You can visit Melaka state to eat their famous Portuguese grill fish. Whenever, I have the chance I will visit Melaka for their authentic food.

    After missing this grill fish so much, I decided to made this special grill stingray. Hope you enjoy the meal.

    Enjoy your meal with 10 minutes cooking.

    INGREDIENTS :

    400 gram         stingray fish (Ikan Pari)

    1/2                   Lime juice

    1/2 tbsp           thick soya sauce

    2 tbsp              brown sugar

    1 handful         Petai or Acra (Lady finger)

    ½ cup              cooking oil

    1 handful         Dried shrimp (grind)

    Banana leave

    Aluminum foil

    Salt

    Ingredients to grind: (dikisar)

    4                      Red chillies ( alternatively use dried chilli, more spicy)

    4                      Candlenut ( buah keras)

    8                      shallots

    1                      lemongrass

    ½ tbsp             Shrimp Paste

    1-2 tbsp           Chili powder

    2                      Kaffir lime leaves       

    METHOD : 

    1. Heat pan and add cooking oil.
    2. Add grinded dry shrimp.
    3. Add Grinded ingredients. Stir until aromatic.
    4. Add lime juice, soya sauce, salt and brown sugar.
    5. Cooked  for 5 minutes.
    6. Place the chili paste in an aluminium foil and banana leaves.
    7. Put the fish in the aluminium foil and wrap it.
    8. Cook in microwave for 180C/350F for  20 minutes.
    9. Serve with steam rice.

     

     

    Filed under: DINNER, LUNCH
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  • 03Jul

    CHICKEN KURMA

    Today is Saturday. I just come back from my short holiday from Pulau Redang . Amazing place, fabulous beaches.  Definitely, worth world class rank. I must said, with very budgeted holiday trip and fantanstic gate away, you can’t ask for more.

    Check out my travel at Malaysiatravelreview.com , I will post all the fabulous places to visit in Malaysia and Asia.

    Come back to my recipes Chicken Kurma. This is another dish that very simple and delicious. When, I get bored cooking chicken curry. I will cook chicken kurma. Another Indian recipe and this is not spicy (my version). But, if you like spicy you can add some chilies.

    After many days away from my kitchen, today I  miss my home cook meal. So, this is how to cook Chicken Kurma. Check out the recipe.

    Enjoy your delicious meal with 10 minutes cooking.

    INGREDIENTS :

    4pcs                chicken drumstick ( cut in small pieces)

    1pc                  Cinnamon ( Kayu manis)

    1pc                  Star anice ( Bunga Lawang)

    2 tbsp              Kurma powder (Serbuk kurma)

    3 cloves          Garlic

    2 pcs               Onion

    1 cup               Liquid Coconut milk  (cair)

    3-4 pcs            Potatoes (peel off the skin and cut into 2)

    Salt

    METHOD:

    1. Heat up a pan with oil.
    2. Add in garlic , onion , cinnamon and star anice. Quick stir until aromatic.
    3. Add in Kurma powder. Stir until oil coming out.
    4. Add in Chicken & Potatoes. Stir evenly with the paste for 1 minute.
    5. Add in Liquid coconut milk.  Lower the heat to medium.
    6. Cook for about 10-15 minutes or until the sauce become thick.
    7.  Add in seasoning.
    8. Serve with hot steam rice.

     

    SPECIAL NOTES:

    This is Kurma powder photos.

     

    Filed under: DINNER, LUNCH
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  • 26Jun

    CHICKEN JAIHID

    Chicken Jaihid was introduce by my sister. My sister and her friends like to eat at a restaurant name Jaihid. When visited the restaurant, they will try the famous dry curry chicken Jaihid. Since, the dish is so tasty, my sister and I decided to cook the dish today. Actually, this is one of the famous Indian dish.

    I must warn you, this dish is hot and spicy.  Reduce the chilies if you can’t take the heat.

     After involved in a lot of washing and cutting and sweating. The dish is ready to serve. My whole family manage to finish the whole dish.

    God bless them :)

     Another recipes by 10minutescooking.com

    INGREDIENTS:

    1              Cinnamons

    3              Cardamon

    3              Star anise

    6              Garlic

    4              Shallot

    5cm        Ginger

    1              Tomato (chopped in small cubes)

    8              chicken drumstick (or any chicken part)- cut in small pieces

    2tbsp     Chili powder

    2tbsp     Curry powder

    1tbsp     thick soya sauce

    10 – 20  Dry chilies ( cut into 2)

    Dash of black pepper

    Handful of curry leaves

    Sugar & salt to taste

     1/3 cup Water

    METHOD:

    1)      Blend garlic, shallot and ginger. Become Mixed A.

    2)      Heat a cooking pan. Add cooking oil.

    3)      Add Cinnamons, Cardamon, star anise and half of curry leaves. Cook until aromatic.

    4)      Add Mixed A.

    5)      Add Dry chilies.

    6)      Add chicken. Mixed well.

    7)      Add tomato by squeeze the juice out and add the after squeeze tomato as well.

    8)      Add curry power and chili powder.

    9)      Add water if too dry. Cook for 2 minutes. Make sure the chicken is cook.

    10)   Add black peeper and soya sauce.

    11)   Add sugar and salt for seasoning.

    12)   Cooked until the sauce become thick but not dry.

    Filed under: DINNER, LUNCH
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  • 26Jun

    SPECIAL FRIED RICE

    My sister is a fried rice fan . She can cook a good fried rice. I think I was influence by her to love fried rice. Those day, we cook fried rice from previous night left over rice and believe it or not this is the secret of good fried rice. Because, the rice become hard and not watering.

    INGREDIENTS :

    3 -4 cup                                Rice

    4-5 pcs                  Sausages ( cut in small cubes)

    4-5                          Sawi/Chye Sim ( cut in small length)

    2                              Eggs ( mixed in a bowl)

    1 tbsp                    Crispy Prawn Chilli

    4                              Garlic

                                    Pepper                                                

                                    Sea salt / salt

     

    METHOD:

    1)      Heat the cooking pan. Add oil.

    2)      Add eggs. Shred it in small pieces. Once cook. Put aside.

    3)      Use the same cooking pan. Add oil.

    4)      Add garlic. Cook for 1 minute.

    5)      Add sausages. Cook for 1 minute.

    6)      Add Crispy Prawn Chilli.

    7)      Add Chye Sim & some sea salt.

    8)      Add rice . Mixed it well with all the ingredients.

    9)      Add shredded eggs .Mixed well.

    10)   Add salt and pepper to taste.

    11)   Ready to serve.

     Another, secret for my special fried rice is this, CHRISPY PRAWN CHILLI  . You can eat this with any mild flavor chicken. This will bring some “kick” on it.

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  • 26Jun

    RICH AND TASTY MALAYSIA CUISINE

    I can feel the heat from the football fever now… For Malaysian food there always heat and hot everywhere. We love spicy and hot stuff, it’s just blend inside us.

    Today, I’m going to share some of the spices commonly use in Malaysian cooking. So, just sit back and I will briefly describe the spices name .

    Asam Skin (a.k.a Kulit Asam/Asam Keping)

    Asam skin taste sour, Malaysians usually add water to it and then use the liquid as seasoning. Commonly use in sweet and sour dishes.

    Cardamon (a.k.a Buah Pelaga)

    Cardamon comes in many varieties. White, green and black ones are commonly available. White cardamom has a light flavor and I usually used in desserts while green and black ones are used as seasoning in cooking.  

    Chi Cha Lok or cencaluk (a.k.a Tapai Udang)

    Chi Cha Lok is the second most important ingredient in Nyonya cuisine just after belacan. It is made by tinny shrimps, salt and cooked rice. It is widely used in deep fried fish or fried omelette.  Chi Cha Lok also can be eating with fresh vegetable and eat with rice. The taste is good.

    Ginger (a.k.a Halia)

    Ginger always used in stir fried vegetables or sweet soups while old ginger is used as tonic supplement among the woman after giving birth. Ginger is one of must have ingredients. Old ginger can make sweet potato dessert and when you put more in the dessert, the taste become stronger and it’s really have  magnificent smell and taste.

    Lemongrass (a.k.a Serai)

    Lemongrass has strong lemon flavor. Slicing or crushing it helps bring out and blend that lemon aroma into dish. I will put lemongrass in curry and dry curry (rendang) and the aroma will blend with other ingredients. And the taste is unbelievable tasty.

    Lime (a.k.a Limau Nipis)

    Lime taste sour and it whets the appetite. Both its pulp and juice are commonly used in all south-east Asian eating cultures. It makes great salad dressing and cold drinks.

    In Malaysia, when we eat grill fish (Malays style),  sometimes we will squeeze the lime juice on top of the fish. This can avoid any fishy smell from the fish.  Or if we go to the market to buy fish, sometimes after touching the fish , your hand will smell. By only using water to wash  is not enough, some people will squeeze the lime juice on their hand.

    Belacan

    Belacan is a key ingredient for most of Malaysian food. It is made with salted dried shrimps that have been chopped up and fermented.

    Belacan is  widely use in cooking, when you grill the belacan for 1 minute, the belacan aromatic smell will come out . It’s really one of its kind and who discover this such a genius!

    All in 10minutescooking.com.

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  • 21Jun

    SPICY CHICKEN WINGS

     My one and only spicy chicken wings had arrive, this chicken wing so spicy and the taste is unbeatable. If you love to eat spicy food, this is your chance. This chicken wings so juicy and the meat so smooth. I need to have 2 for this chicken wings. It’s great to eat stand alone of with steam rice.

     Simply spicy from 10 minutes cooking.

     

    INGREDIENTS :

    4 chicken wings

    Marinate :

    3 garlic

    1tbsp Crispy prawn chili  (or use 1 tbsp chili powder & chili flakes )

    2tbsp ground paprika

    5cm Ginger slice ( or use can ginger oil, taste like hainanese chicken rice’s ginger sauce )

    2 tbsp soya sauce

    2 tbsp lemon juice

    Salt & pepper to taste

    METHOD:

    1)      Marinate for 5 hours.

    2)      Grill in over for 25 minutes for 370 degree.

    Filed under: DINNER, LUNCH, SNACKS
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  • 21Jun

    FISH FILLET WITH CHEESE SAUCE

     

    Fish fillet with cheese sauce amazingly cheezzy . If you like fish and cheese, this is your thing! This is must try recipe, the fish is crispy when you eat with the cheese sauce, this dish become unbeatable. I ‘m a fan of cheese, so I call all the cheezzy friend, try this :)

    Simply delicious by 10 minutes cooking!

    INGREDIENTS :

    2 fish fillet

    1 cup of  tapioca starch (tepung ubi kayu)

    1 cup rice flour

    1 egg

    1 tbsp ground rosemary

    Salt and pepper to taste

    Sauce :

    150ml Cream

    30g parmesan cheese

    METHOD:

     1)      Marinate fillet with rosemary, pepper and salt. Rest for 15 minutes.

    2)      Cut fillet in small sizes.

    3)      Egg in 1 bowl

    4)      1 plate will be tapioca starch and rice flour.

    5)      Add fillet in egg bowl.

    6)      Dredge fillet with Tapioca starch and rice flour.

    7)      Heat pan and add oil.

    8)      Deep fried fillet until golden brown.

    Sauce:

    1)      Heat pan. Add Cream and parmesan cheese.

    2)      Cook until cheese dissolve and sauce thickening.

    3)      Serve with Fillet.

    Filed under: DINNER, LUNCH
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  • 21Jun

    EXPRESS MUSHROOM SOUP

    Another fast and express way to take your mushroom soup. Serve this mushroom soup with garlic bread.

    Enjoy your meal in 10 minutes cooking!

    INGREDIENTS :

     1 can of mushroom sauce

    20g Parmesan cheese ( if you are cheese lover , you can add more)

    1 can water.

    METHOD:

     1)      Add 1 can of mushroom sauce.

    2)      Add water.

    3)      Add cheese.

    4)      Cook until the cheese is dissolve.

    Filed under: BREAKFAST
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  • 21Jun

    EXPRESS GARLIC BREAD

    When I’m tired or lazy to cook, I will make this express garlic bread and serve with mushroom soup. This will complete within less than 10 minutes.  Just a fast way to fill my stomach in the morning.

     Hope you enjoy this in 10 minutes cooking!

    INGREDIENTS:

     

    1 baguette

    10 garlic (slice in small pieces)

    Soft butter

    METHOD :

    1)      Cut baguette in small pieces.

    2)      Add butter.

    3)      Add garlic on top.

    4)      Toast  in oven for 15 minutes.

    Filed under: BREAKFAST
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