Thursday, 13 June 2013

Penang Nyonya Sweet and Sour Fish

I was goggling for a simple Penang fish recipe and I found this from Rasa Malaysia, Penang Nyonya Cooking.  Eh... to my surprise, this is a Penang dish and  this steamed sweet sour fish is not new to me and others too.  I used to prepare this steamed fish and sometimes I would just deep fry the fish but use the same sauce.  It is simple and very appetizing. Give this a try if you haven't and you would not regret.  
For deep fried, sometimes I added apples to the sauce and it's yummy.  Will post this fried sweet sour fish soon.

Ingredients :
- 1 whole fish (washed, marinated with salt and pepper)

Sauce (to taste) :
- 1 onion (chopped)
- 1 tomato (chopped)

- 2 red chili (finely chopped/blended)
- 1 tsp preserved soy bean paste (tau cheong)
- 1/2 cup tomato sauce
- 4 tbsp chili sauce
- a dash of apple cider vinegar (or lemon juice)
- a dash of ligh soy sauce
- salt
- a dash of sugar
- water
- 1/2 tsp cornstarch mix with 2 tbsp of water (to thicken the sauce)

Method :
1) Steam the fish until cooked, about 10 to 15 minutes. Remove, discard the water and set aside.
2) To prepare the gravy, heat up 2 tablespoons of oil in a wok. Add onion and chili.  Stir-fry for 1-2 minutes or until soft.
3) Add preserved soy bean paste and stir-fry until fragrant over low heat.
4) Add tomato,chili sauce, tomato sauce, light soy sauce, apple cider vinegar, salt, sugar and water. Bring to a slow boil.
5) Add cornstarch solution and stir quickly for a few more minutes.
6) Pour the gravy over the steamed fish.  Serve with steamed rice.
Guess what?  I had in fact prepared extra gravy as I know my children would love it.  True enough, we finished up all the gravy!
The gravy itself is so appetizing and yummy... :)

I am submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travelling Foodies


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Thursday, 6 June 2013

Easy Kapitan Chicken Curry

This is a very easy curry dish using instant paste.  To me, the curry paste is not too spicy and suitable for kids who are learning to take spicy food.  As I like my curry to be spicier, so this time I added some homemade chili paste to it and the spiciness is just right for my children too.  If you don't have time to pound all the spices yourself,  then try using instant curry paste.  This time, I used Seri Murni.  You can use any of your preferred brand.

Ingredients :
- 1/2 free range chicken (washed and cut into bite sized)
- 1 packet of instant Kapitan Curry Paste (any brand)
- 2 stalks lemongrass (washed and cut into your preferred length)
- 1 cup coconut milk (I used Ayam brand coconut milk)
- 3 tbsp Homemade Chili Paste (optional)

Seasonings : (to taste)
- salt

Method :
 1)  Heat up some cooking oil in a wok or pan.  Add kapitan curry paste, lemongrass and chili paste.  Stir fry over medium heat until aromatic.
2)  Then add chicken and continue stirring for about 10 minutes.
3)  Add water.  Stir and mix well.
4)  Simmer for about 30 minutes or until the chicken is cooked over low heat.
5)  Lastly, add coconut milk, stir and mix well.
5)  Add salt to taste.  Serve hot with steamed rice or bread.

I am submitting this dish to the Little Thumbs Up event hosted by Miss B of Everybody Eats Well in Flanders,(http://everybodyeatswell.blogspot.be/2013/06/little-thumbs-up-its-curry-time.html) organized by Zoe of Bake for Happy Kids and Doreen of my little favourite D.I.Y

I am also submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travelling Foodies


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Healthy Bitter Gourd Rice Vermicelli (Bee Hoon) Soup

Bitter gourd has many health benefits.  It can be stir fried, stewed or used it for soup.  Please click  here for more info about bitter gourd's health benefits and different recipe.

Most people don't like bitter gourd as it is bitter.  As for me, I like bitter gourd.  In fact, I find it tastier if it's bitter.  Bitter gourd rice vermicelli (bee hoon) soup is very yummy especially if you eat it with bird's eye chili (cili padi).  I had my first experience with this yummy soup when we were eating out about 2 years ago.  It costs RM5.00 to RM5.50 per bowl in Kuala Lumpur.  Since then, I used to cook this dish quite often and you can just add any ingredients you like.  It has been quite sometimes I didn't cook this dish and lately due to the hot weather, I cooked this dish as it is cooling for our body.

Ingredients for Soup :
- 1 bitter gourd (washed and thinly sliced)
- 2 tomatoes (washed and cut into wedges)
- 1 bowl of minced meat (marinated with salt, pepper, soy sauce and 1 1/2 tsp tapioca flour)
- 1/2 bowl of wood ear mushrooms (washed and soaked until soft. Thinly sliced)
- 1/2 bowl of dried anchovies/ikan bilis (washed)

- 1 packet of rice vermicelli (washed, soaked,  blanched and set aside)

Ingredients for Bird's Eye Chili Sauce : (Mixed all together) to taste
- 3 bird's eye chilies (washed and finely chopped)
- 2 red chilies (washed and finely sliced)
- 1 sprig of Chinese parsley (washed and chopped)
- some soy sauce

Method :
1)  Prepare stock by boiling the dried anchovies and discard the anchovies when done.
2)  Add wood ear mushrooms. Also add minced meat bit by bit into the stock.  Lastly add tomatoes and let it boil for about 15 minutes.
3)  Lastly add bitter gourd and seasoned with salt.  Let it boil for about 5 minutes.
4)  Prepare blanched rice vermicelli in a serving bowl.  Add soup and serve it with bird's eye chilies sauce.
Note :
You can add any ingredients you like such as fish balls or even fish fillets.  Sometimes instead of bee hoon , I have it with instant noodles or just the bitter gourd soup with rice.

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