Tamarind Curry Fish with Pineapples

One healthy kind of sourish curry that does not require cooking with oil.  This dish was categorised as Perak food in the book 'Rasa Malaysia' by Betty Saw.

The original recipe uses Spanish Mackerel slices but I'm using Threadfin fish/Ikan Senangin [from my hubby's fishing trip].   Of course the fish tasted good being freshly caught but the curry gravy is also good with the sweet flavour from the pineapple when cooked till tender becomes sweet and flavourful.

Ingredients 

450 gm Spanish mackerel slices - washed and seasoned 

with 1/2 tsp salt [I used Ikan Senangin/Threadfin]

2 pieces tamarind slices [assam keping]

625 ml water

1/2 pineapple - cut small pieces

2 tsp sugar
1 tsp salt

Blended Ingredients

4 red chillies - deseeded/cut

4 small red chillies

2 stalks lemongrass

1 tsp tumeric powder [or 1 cm piece fresh tumeric]

1. Season fish with salt.
2. Boil blended ingredients with water.  Add in the tamarind slices, lower heat to simmer for 10 minutes.
   
   
   
   
3. Add in the pineapple, continue to simmer until pineapples are tender [about 5 minutes] and curry is aromatic.
   
4. Add in the fish slices and seasoning to taste.  Cook for 5-10 minutes until fish is cooked.
   
   
   
   
5. Serve curry hot with rice.

I'm  submitting this to  Malaysian Food Fest [August 2013] Perak hosted by

  Wendyinkk of Table for 2...or more

I'm also linking this post to Cook Your Books #3 Event  hosted by Kitchen Flavours

 

Prawns in Plum Sauce

There was so much of  big prawns in my MIL's fridge which I need to clear.  I wouldn' t want to eat Assam Prawns or Sambal Udang  all the time, so why not give this a try.  Moreover, I can share this recipe with 3 food events hosted by fellow food bloggers this July.

Again this is another dish which I didn't know which is considered as Selangor/KL food until I saw it in this book 'Rasa Malaysia'.

Ingredients

500 gm big sea prawns - washed and dried

3 tbsp oil

5cm piece ginger - chopped

4-5 cloves garlic - chopped

some chopped coriander leaves and spring onions

Seasoning Sauce [combined]

1 tbsp each of dark soy sauce, light soy sauce and sugar

1 tsp salt

2-3 tbsp plum sauce

1. Heat oil in wok, fry prawns until they turned red.  Dish out and leave enough oil to fry ginger and garlic until aromatic and brown.
2. Return the fried prawns and toss well to mix with the seasoning sauce.  Stir well and add in the chopped coriander leaves and spring onions.
3. Serve immediately.
   
   
   
   

I'm linking this post to 

Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier

I'm also linking this post to Cook Your Books #2 Event  hosted by Kitchen Flavours

 

 I 'm also submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month 

hosted by Shannon of Just As Delish 

Steamed Chicken Wings

Never given any attention to identify which are the dishes that belongs to Selangor or Kuala Lumpur food.  So long as the food  at these places are good and yummy, nothing matters.  By chance, I saw this book Rasa Malaysia by Betty Saw which categorised the recipes according to various states of Malaysia.  

This is one of the dishes which was under Selangor food category that looks good,  yet easy to prepare.  Just marinate the chicken wings and steam to cook. 

This steamed chicken is very aromatic, fragrant and the gravy is yummylicious.  Nice with plain white rice.

Ingredients
6 chicken wings - end tip removed and cut at the joint
2 dried mushrooms - soaked and cut strips
1 red chilli
some chopped coriander leaves and spring onions
1 tbsp oil
Marinating Sauce
1 tbsp each of light soy sauce and oyster sauce
1 tsp dark soy sauce
1/2 tsp salt
1/4 tsp pepper
2 tsp cornflour
2.5 cm ginger - scrape skin and chopped finely [I juliened the ginger]

1. Wash chicken wings and drain dry.  Marinate with marinating sauce for at least an hour.
2. Place marinated chicken wings, red chilli and mushrooms in a steaming plate and steam over high heat for 12 minutes.
3. Remove and garnish with chopped coriander leaves and spring onions.
4. Serve immediately.

I'm linking this post to 

Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier

 I am also submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month 

hosted by Shannon of Just As Delish 

I'm also linking this post to Cook Your Books #2 Event  hosted by Kitchen Flavours

 

Nyonya Mixed Vegetable [Chap Chye]

Most Nyonya style stir fried vegetables have a variety of ingredients at least half a dozen which contributes the flavours and texture of the dishes.

Nyonya mixed vegetables, commonly know to Chinese as 'Chap Chye' is one of the popular vegetable dish in most Chinese families during festive times.  It can be a vegetarian or non-vegetarian by adding prawns or even meat.

This Chap Chye recipe which I cooked can be considered vegetarian as I have omitted the prawns and meat.

Ingredients

100 gm cabbage -washed and tear into bite size pieces

1 stalk mustard leaves [chye sim] - washed and cut in 1" lengths

1 small carrot - peeled and slice any patterns or flower shape

2-3 cloves garlic - chopped

200 gm prawns - shelled and rinsed [optional]

2-3 tbsp oil

2 tbsp fine preserved bean paste [taucheo]

1-2 florets dried wood fungus - soaked and break in smaller pieces

2 dried mushrooms - soaked and sliced

30 gm dried lily buds [kim chiam] - soaked and drained

2 sticks dried beancurd sticks [tau kee] - soaked and cut into 1" lengths

15 gm glass noodles - soaked for 5 minutes - drained

1/2 tsp each of salt and chicken stock granules to taste

1/2 cup water

1. Prepare the above ingredients.
2. Heat oil in wok, saute garlic until fragrant.  Add in bean paste and fry for a minute.
3. Add in mushrooms, black fungus, carrots and cabbage.  Fry for a minute and mix the ingredients well.
   
   
   
4. Add in the remaining ingredients, water and seasoning.  Stir fry a bring to a boil.
5. Add in mustard leaves.  
   
6. Stir fry to mix well, taste to adjust seasoning before dishing out to serve.

I'm linking this post to Cook your Books #1 Event hosted by Kitchen Flavours

I'm also submitting this to Malaysian Food Fest [June 2013] - Penang hosted by Alan of Travellingfoodie

Nyonya Green Beans Soup [Lek Tau T'ng]

This is a Peranakan version of green beans sweet soup with coconut milk without adding rice.  I only add in the coconut milk when serving.  If you are serving this dessert straight after cooking, then you can add in the coconut milk after adding the sugar.  Very common and easily found at Chinese desserts stalls in Penang.

A friend just shared on FB, take green beans soup to beat the haze.

Ingredients-[serves 4-5]
[recipe adapted from Nyonya Flavours with slight modifications ]
200 gm green beans - rinsed several times and soaked for 30 minutes
1.2 litre water
2 blades of screwpine [pandan] leaves - knotted
100 - 120 gm sugar to taste
50 gm pearl sago - rinsed and drained in colander
1/2 tsp salt
100 ml thick coconut milk

1. Bring water to boil in a pot, add green beans and pandan leaves.
2. Simmer for 30 - 45 minutes or until beans are soft.
3. Add in pearl sago, continue to boil until sago turns clear.  Stir to prevent  sago from sticking to the base of pot.
4. Add in sugar and salt to taste.
5. Add coconut milk.  Remove pot from heat once the broth comes to a boil.
6. Ladle into individual bowls to serve warm.

Note:

Usually, I won't add in all the coconut milk to the soup.  I add coconut milk into individual bowls when serving.  This way, I can store the broth and coconut milk separately in case of leftovers.

I'm  submitting this post to  Malaysian Food Fest [June 2013] - Penang hosted by 

Alan of Travellingfoodie

I'm linking this post to Cook your Books #1 Event hosted by Kitchen Flavours