Showing posts with label Curry & Spicy. Show all posts
Showing posts with label Curry & Spicy. Show all posts

Wednesday, 27 February 2013

Canned Sardine Curry

Yesterday, I was thinking of curry fish but too bad I didn't have any suitable fish in the freezer that could be used for curry.  Then, I remembered a friend gave me sardine curry sandwiches sometimes back and it struck on me to cook fish curry with canned sardines.  So, if you don't mind something weird, do give this a try.  It is yummy...

Ingredients :
- 1 canned sardine
- 1 small packet of fish curry powder (25gm)
- 1 sprig of curry leaves
- 2 tomatoes (washed and cut)
- 1 big bombay onion (washed and sliced)
- 1 big red onion (washed and sliced)
- 1 whole garlic (washed and finely chopped)
- 1 tbsp apple cider vinegar (or tamarind juice - asam jawa)

Seasonings : ( no exact measurement as I only added a little of each spices)
- jintan putih (fennel seed)
- jintan manis (cumin seeds)
- halba (fenugreek) 
- soy sauce
-salt

- water
- cooking oil

Method :
1)  Heat oil in a wok or pot and fry jintan putih, jintan manis, halba, onions, garlic and curry leaves until aromatic.
2)  Then, add  canned sardines, tomatoes and enough water and stir.
3)  Add fish curry powder, soy sauce and salt.  Stir.
4)  Cover and lower the heat.  Allow to simmer for 5 minutes.
5)  Add vinegar or tamarind juice and mix well.
6)  Serve with rice or bread.
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Thursday, 24 January 2013

Pan Fried Siakap (Barramundi/Asian Seabass) with Sambal (Chilli Paste)



I usually prefer to steam fish as it is healthier than deep fried fish. However, sometimes when we do crave for fried spicy fish, then I would use my HappyCall Pan to grill or pan fry the fish instead of deep frying. This way, it is not oily and healthier too.

Pan Fried Siakap with Sambal is very easy to prepare. You can use any fish you like such as mackerel, sardine, etc.

Ingredients :


- 1 fresh Siakap (cleaned, slit across and marinated with salt and chilli paste)
- 1 tbsp of shredded ginger
- 3 tbsp of homemade chilli paste
- 1/2 tsb of salt (for marinate)
- 2 tbsp of cooking oil (if you use wok/skillet, then you need enough oil for deep frying)

Method :



1) Heat oil in a pan. Place marinated fish and shredded ginger on the pan.

2) Close the lid and pan fry both sides until aromatic and cooked.

3) Dish out and serve with calamansi juice.



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Thursday, 13 September 2012

A1 Chicken Curry

Yesterday, I had a sudden craving for curry and yet I didn't want to fuss around with all the poundings of curry paste .  Fortunately, I still had a packet of A1 Instant Chicken Curry Sauce in my pantry but no coconut milk.  So, I whipped up my no-fuss style curry (without the coconut milk) in less than 30 minutes! 

Ingredients :
  
- 1 packet of A1 Instant Chicken Curry Sauce
- 1 kampung chicken - cut into small pieces
- 4 potatoes - peeled and quartered
- 5 stalks of lemongrass (serai) - cut into 4cm to 5cm lengths, slit and crushed
- 4 sprigs of curry leaves
- 8 shallots - peeled and minced
- 1 cinnamon stick
- 800ml water
- Salt - to taste
- 2 tbsp of Cooking oil


Methods :

1) Heat oil in a medium-sized wok and fry the shallot until slightly browned.  Add curry sauce and cinnamon stick.  Stir fry until fragrant.

2) Add chicken, potatoes, lemongrass and curry leaves. Stir and mix well.  

3) Add water and mix well.  Simmer with lid covered until chicken is cooked.

4)  Reduce heat.  Add salt to taste.

5)  Serve with warm rice or with bread.

I prefer thicker curry gravy and if coconut milk is added, wow...... you will get a richer curry gravy too....  Unfortunately, I was quite lazy to go out and buy the coconut milk.  Hence, the end result is chicken curry minus the coconut milk but the taste is still yummy yummy....

Should you want to add the coconut milk, you can add it at step no. 4.  In fact, you can also substitute the coconut milk with either yogurt or milk powder.



Thursday, 6 September 2012

Stir Fried Eggplant with Chili Paste

Eggplant, brinjal,  aubergine, terong or whatever it is called, is one of my favourite veggies.  Be it a simple stir-fry with taucu or miso or just with soy sauce, I just love it.  However, today I decided to cook it with homemade chili paste which my sister-in-law gave me.  It is a simple dish and yet our favourite too.


Ingredients :
 
- 3 medium-sized eggplants (sliced)

- 2 tablespoons of dried shrimps (minced)
- 2 tablespoons of Homemade chili paste
- 1  garlic clove (crushed)
- 1 piece of ginger (crushed)
Seasonings
- salt, soy sauce and sugar to taste

cooking oil



Method :

1)  Heat cooking oil in a wok.  Fry garlic and ginger until fragrant and add in dried shrimps.

2)   Add in eggplant and chili paste.  Add in water if too dry. Stir fry until soft. 

3)  Add in seasonings and stir well.
4)  Serve with steamed rice.

A simple dish but satisfying!

Monday, 3 September 2012

Sambal Petai Udang


Last week, we went back to Taiping and my 3rd sister-in-law (my hubby's sister) cooked this Sambal Petai Udang for us.  She knows that we love her Sambal Petai Udang.  San Jie, thank you!!!!  Love you <3
This is her special recipe :

Ingredients :
                            
       Petai                 Medium sized shrimps - washed and cleaned
                           
Ikan Bilis (anchovy) - washed     Homemade sambal paste

Seasonings :

  • 1tbsp tamarind paste + 3tbsp water, remove seeds = tamarind water
  • Soy sauce to taste
  • A pinch of salt
  •       Cooking Oil

    Method :

    1) Deep fried ikan bilis till golden brown.  Then, set aside.

    2) Heat some oil in a wok. Add in homemade sambal paste. Stir fry till fragrant.
    3) Add in prawns, petai and tamarind water. Mix well. Then, add in the remaining seasonings

    4)  Add in fried ikan bilis and mix well.
    5)  Dish out and serve with nasi lemak or rice.