Easy Long Beans Sardine Curry (suitable for kids learning to take spicy food)

After my very first try of  Canned Sardine Curry, my children like it very much and have been urging me to cook canned sardine curry.  So, for this time, I used instant curry paste and guess what?  It's indeed very yummy; even better than the Canned Sardine Curry I cooked previously.  It is also suitable to train children to adapt to any spicy food or curry as it's not that spicy (you can adjust the curry paste according to your taste) and I am sure they will love the gravy.  My children love the gravy very much!  Besides, it is SO EASY to prepare and for those who are busy, this is just perfect as it's quick and easy!

You can add any of your preferred vegetables such as brinjals, long beans, lady's fingers, tofu puff, etc

Ingredients :

- 1 canned sardine

- 1 packet of Instant Fish Curry Paste

- 4 lemongrass (washed and crushed)

- some long beans (cut according to your preferred length)

- 2 tomatoes (cut)

- 2 onions (peeled and cut)

- salt (to taste)

- 1/2 cup water

Method :

1)  Saute curry paste, onions and lemongrass in a wok or pot. (However, that day I was in a hurry and wanted everything to be quick, what I did was put everything into a pot and let it cooked!)

2)  Then add canned sardine, tomatoes and water.

3) Cover and let it boil over medium high heat for about 3 minutes.

4)  Lastly add long beans and salt to taste.  Let it simmer for another 5 minutes over low heat.

5)  Serve with steamed rice or  bread

Isn't it easy peasy?

Also train your kids to get used to spicy food with this simple dish :)

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 and Carole's Chatter - Food on Friday: Anchovies and Sardines.I'm also linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage.

Follow this blog with bloglovin Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)

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

Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)

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

Follow this blog with bloglovin Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)