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

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.

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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.

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.

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.

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.

 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.

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.

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.

 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.