Thai Red Curry Stir-fry Chicken with Vegetables

I like this all in one recipe, chicken and vegetables in one plate. It's very colourful, fragrant, crunchy and yummy too. Didn't find it hard to cook this healthy recipe.

Ingredients:
Item A:
Cooking oil, 2 tbsp

Item B
Fried chicken, 500 gms. Chicken cut into 2-inches cubes, marinated with 2 tbsp fish sauce and deep-fried

Item C
Red curry paste, 7 tbsp
Onion, 1/2 cup chopped

Item D
Chicken stock, 1/2 cup
Fish sauce, 1 tsp
Chili sauce, 2 tbsp

Item E
Any vegetables, 2 cups cut into bite-sized
I use cabbage, long beans, green capsicum, tomatoes and carrot

Item F
Garnish with corriender

Instructions:
1. In a medium-hot pan add cooking oil. Add onions and stir constantly. Add red curry paste when onions caramelised or onions become transparent. Stirring constantly. Close the lid and leave for 2 minutes.
2. Add Item D. Stir constantly and let it boiled until water reduced into half.
3. Add Item E and B, stir well for 5 minutes.
4. Garnish. You are done.

Chili Crab - Variety 1

In Malaysia we have food varieties in most of our national dishes. Chili crab is one of them. Singaporean chili crab is using a lot of ready made sauce and very simple, while in Malaysia we use a lot of fresh ingredients in it.

I have few chili crab recipes and I can't wait share it with you. This is by far the most advance chili crab version I ever cook. I used lobster and blue flower crab in this recipe. If you can not find mud crab at the store near you,  you can always use any type of crabs or use lobster just like what I did last night. Do not worry it would not change the taste.

I Invited few of my friends come to our house last night, we had chili crab, butter squid and some local dessertsand some red wines. They gave 5 stars for this. I do not know you but if you are trying to cook this recipe please always taste the sauce before serving it to you guest, friends, or family because it is important that you know we use different types of soy bean or tomato sauce for an example, we use different brand and you do not know ho much sugar and acidcontain in it. Happy cooking!


Recipe type : Main dish, dinner or lunch
Cuisine : Fusion
Yield / Serves : 2
Prep time : 40 mins

Ingredients :
Item A
Mud crab - 1 kg and clean

Item B
Cooking oil - 2 tbsp
Curry leaves - 15 nos

Item C - Blend in a blender in to  paste
Onion - 3 nos
Garlic - 3 nos
Bird eye chilies/dried chilies - 10 nos

Item D - Mix all in to a paste
Tomato - 2 nos, chopped into 1/2 inch cube
Tomato puree - 3 tbsp
Chili sauce - 3 tbsp
Chili powder - 2 tbsp
Sweet soy bean sauce/kecap manis - 1 tsp
Chicken curry powder - 1 tsp
Shrimp paste - 1 tsp
Oyster sauce - 1 tsp
Salted permented soy bean - 4 tbsp
Dried prownd - 2 tbsp
A pinch of tumeric

Item E
Chicken stock - 2 cups
Egg - 21 no
Sugar - 2 tsp
Lemon - 1 tbsp

Item F - For ganishing
Scallion or corriender

Method:
1. In medion heat add cooking oil, good enough to heat the oil
2. Add item C, saute and leave for 5 minutes in a slow flame until the onions caramelised or transparent.
3. Add item D. saute for 5 minutes.
4. Add water, salt and sugar and leave to boil in medium flame for 15 minutes.
5. Add crab and stir well. Leave for 5 minutes.
6. Add lemon, stir well, leave for 2 minutes and turn off the stove. Garnish.

Malaysian Stir-fried Noodles (Mee Goreng Mamak)

As easy as it is many people do not know that it is easy to make your own mamak fried noodle at home. I first learned from a recipe book then amended it because something is lacking.

If you are going to mamak restaurant they will come with verities, sometimes spicy, salty and sometimes taste just like instant fried me you buy from a supermarket. My recipe is a little bit sweet and spicy. I use left over roasted chicken and add fresh squid in the sambal, it make my noodle taste less 'vege' :-) add add texture in it. This my favourite noodle for now.

Tips: Rinse trough noodle in hot water to avoid salty noodle.

Ingredients:
Item A
Cooking oil

Item B
Egg noodle, aslo called Lo Mein or yellow noodle - 500 gms

Item C - Blend to make sambal
Onion - Big, 2 no
Shallot - 3 no
Garlic - 2 nos
Chicken curry powder - 1 tbsp
Chili powder - 1 tsp
Dried chillies - 10 nos
Chili sauce - 4 tbsp

Item D
Water - 1 cup
Squid - 50 gms
Chicken - Roasted or fried, 50 gms

Item E
Fried tofu - Cut in to 0.5 inch cubes, 2 nos
Bean sprout - 50 gms
Tomato - 2 nos
Green or red chilies - 3 nos

Item F
Egg - 2 nos

Item G
Salt - 1 tsp
Sugar - 1 tsp
Lime/lemon juice - 2 tbsp

Method:
1. Heat oil in a pan over medium heat. Add Item C, stirring constantly ,slowly until oil float on the surface of your pan.
2. Add water and leave for 5 minutes in medium heat. Add squid and chicken, stir slowly until all ingredient blend and marry. Add noodle.
3. Add Item E first, then F. Make sure egg fried well.
4. Add Item G, stirring until combined. You are done.

Kerapu masak tiga rasa recipe

Ingredients:
1) 1 medium size fish - I used grouper/kerapu

2) Fry with 2.5 tbsp of vegetable oil
1 big onion
2 peeps of garlic
1 cm ginger
1 cm turmeric
5 kaffer lime leaves
2 tomatoes

3) 3 cups of water

4) 1 tbsp curry powder
1big lemongrass

2 tbsp tomato sauce

1 tbsp oyster sauce
1tsp fish sauce
Half cup of tamarind juice
Half cup of pineapple
2 red chilies
1 tsp salt and brown sugar
Kaffer lime leaves/lemon/onions/tomato for garnishing

Method:
1.  Heat up the oil and add in Items No 2, stir until golden brown. 
2.  Add in water leave to boil for few minutes.
3.  Add in items No 4. Leave for few minutes until you can see the oil floats to the top. 
4.  Place fish into boiling sauce and leave for 10 to 15 minutes. 
5.  Then add salt and brown sugar.
6.  Your kerapu masak tiga rasa is ready, don't forget to put red chilies, tomato, lemon or kaffer lime for garnishing. Dig in!

Chilli mussels recipe

This is my most exotic favourite seafood. It smells so good and taste better. This is such a brilliant dish. Quick and easy to prepare. Have been making this for years and never dissappointed. Serve with bread or plain white rice. 

I've written the simpliest method for you to follow. 

Ingredients :
I kg mussels

Item A
5 peeps of garlics
1 large lemongrass
3 kaffir lime leaves, chopped

Item B
10 bird's eye chilies
6tbsp blended chilies
2 tbsp chili sauce
2 tbsp sweet soy sauce
2 tbsp oyster sauce
1/3 cup of tamarind juice
1/2 tbsp of tomyam paste
2 cups water

Item C
A pinch of salt
Spring onion/pasrsley, chopped
6 kaffir lime leaves

Method : 
1. Heat up the cooking oil and add Item A. Stir until all ingredients caramelized.
2. Add Item B one by one. Leave to boil for 8 minutes. Stir well until fragrant and the sauce has thicken.
3. Add the muscles. At this point you will have to wait until the oil floats up.

4. And lastly sprinkle Item C and stir well.

5. Serve immediately.

Nasi lemak and squid sambal (Sambal sotong)

Last night I cooked nasi lemak and squid sambal and it was delicious.. been trying to look for a perfect sambal recipe but failed. After one experiment after another, I think I just nailed it this time. If you like it hot add more chili paste, it won't spoil the taste. Absolutely simple recipe and easy to make..you wont spend so much time in the kitchen.

SERVING SUGGESTION : Serve nasi lemak together with small chunks of cucumber, peanuts, fried dried anchovies and fried chicken or rendang chicken. Its better to serve your nasi lemak and sambal in a banana leave! The aroma of banana leaves will give extra fragrance and taste to the rice! And for your information sambal tastes much better the next day! 


Nasi lemak :

Ingredients : Put below ingredients together in a rice cooker
2 cups rice (washed)
2 inches ginger
6 kaffir lime leaves
2 pandan leaves
1 cup water

When rice almost cook or dry, add in below items and stir well. Leave to cook.
1 or 1/2 cup coconut milk
A pinch of salt

Squid sambal :

Ingredients :
Item A
500 gms squids

Item B
Cooking oil
1 red onion (cut into small chunks)

Item C : Blend
1 big onion
1 inch fresh tumeric
1 cup water
1 cup dried chili paste
1/4 cup of dried anchovies
4 red onions
2 garlics

Item D
1/2 cup tamarind juice
1 tsp shrimp paste (Belacan)
A pinch of sugar and salt

Method :
1.  Heat up cooking oil  into a pan and fry onion  If you wants to keep sambal for few days, its better to put extra cooking oil, it will helps fermented the sambal.
2. Add in blended items and stir well until you can see the oil floats to the top (when oil separates)
3. And its time to add in squids, stir well until fragrant. At this time you will have to wait until the oil floats up again and add in Item B. Stir for 1 minute and you are done!

Pulut Udang/Grilled sticky rice with prawn and coconut filling

Back in my hometown, I used to ask my Aunt to make this for me, but she ended up selling it for profit instead.. hehehe.  Pulut udang is one of my favourite for tea time.  Seating down in front of the TV and eating it with tea or coffee.. NICE! Three days ago I had some spare time so I decided to do my own.  Lots of blogger were blogging this recipe.. so I "edited" the recipe to my own liking. It's damn delicious!

Ingredients:
1) Rice : 300 gm glutinous rice
200ml cocounut milk
A little bit of water

2) Sambal : Blend
Half cup of dried prawns
3 peeps of garlics
6 red onions
2 cm ginger
9 dried chilies
2 lemongrass
Half tsp fenel

3) 2 tbsp cooking oil
200 gm grated coconut
Banana leaves
Lidi ( middle stick of coconut leaves) or skewer

Method :
1.  Soak rice for 10 hours.  
2.  Steam rice until half cook then add in coconut milk leave until cook
3.  Heat up cooking oil and add in blended ingredients until fragrant and add in grated coconut.  Fry until its turn reddish and dry up.
4. Place rice in the middle of banana leave (9' X 11').  Add in sambal on top of the rice and roll/wrap them together.  
5. Put stick into the banana leaves wrapper. This step will stop rice from coming out from the banana leaves wrapper.
6. Bake/grill in the oven at 170C for 10 minutes.

Crab curry recipe

This the most expensive dish I have ever cooked in my life.  But trust me it's really satisfying when it tastes dammmn marvellous! A friend of mine helped me to cook and I've got this recipe from him! My mom and brother liked it so much. I couldn't stop licking my finger.. heheh. Follow the simple method below and your crab should taste the same...yummy!

Ingredients :

1 kg crabs or lobster
2 tbsp cooking oil
1 onion sliced
1 spring curry leaves
2 inch cinnamon stick
2 onions, blend

2 tsp chilli powder
1 tsp curry powder
1 tsp cumin powder

4 cups water
500 ml coconut milk
3 coriander leaves 
1 tsp vinegar
2  medium size eggs
10 pieces dried chillies
1 tsp salt

Method :
1. Clean crabs. 
2. Fry onions and curry leaves  and cinnamon on hot wok till fragrant. Add in blended onions and fry until brownish. Add in the chilli powder, curry powder and cumin powder, stir for 5 minutes. Add in water and let it boil for 5 minutes.
3. And add in crabs and stir until crabs covered with the spices. 
4. Add the coconut milk, coriander leaves and vinegar. Stir and leave for 10 minutes.
5. Add the eggs, dried chillies and salt. 
6. Off stove right after you see oil floats to the top.

Sweet sour fish recipe

Last month my brother came for a visit and he brought me some fresh fish from Sabah (Borneo). This is one of the last fish we had left in the  fridge. Actually I have never eaten sweet sour garupa here in KL/Selangor,  So I came up with the recipe below to suit my taste buds and as usual it turned out nicely... hehehe (smug face).  Loveee the natural colouring in it, the lemongrass smell and the sweet pineapple, nyum nyummy! Worth trying!

Ingredients:
1) 2 medium size white fish (Fry with flour)

2) Blend:
4 pieces asam gelugor
1 big onion
2 peeps of garlic
1 cm ginger
1 big lemongrass
2cm turmeric

3) 1 onion (cut into small pieces)
1 tbsp curry powder
2 tbsp tomata sauce
1 tbsp oyster sauce
1tsp fish sauce
Half cup of tamarind juice
Half cup of pineapple
Tomato
2 red chilies
Kaffer lime leaves/lemon/onions for garnishing

Method:
1.  Heat up the oil and add in onion, stir until golden brown.
2.  Add the blended items and stir until fragrant.
3.  Add in all the sauces, then tamarind juice, pineapple, and tomato. Leave for few minute until you can see the oil floats to the top.
4.  Your sauce is ready, pour sauce onto the fish, but don't forget to put red chilies and kaffer lime for garnishing.

Sekincan Ikan Bakar Recipe (Grilled fish my style)

Can't get my eyes off this fish.. hahaha. My brother brought this fish all the way from Sabah. It weighed almost 2 kgs! When I'm thinking of how to cook fish, the first thing that comes to mind is I will grill it. I like anything with lemongrass in my recipes, love the lemon mint taste, like very fragrant with light hint of a ginger taste . Without wasting anytime I decided to grill.

I went to Sekinchan Ikan Bakar Restaurant to have their popular (ikan bakar)/grilled cheap fish and had to pay an unbelievable price. I was a little bit upset  to pay my hard-earned money for that cheap fish, so I told myself not to go there anymore.  I'm not a stingy person, but I want something that is  worth for paying for, feel guilty though. Money does not come from the drain alright! Well I'm not going to complaint how good or nasty their grilled fish was, but I have designed a recipe which is slightly like the Sekinchan Ikan Bakar Restaurant has! Bye bye Sekinchan, I am going to cook at home for good!

Ingredients :
1 red/white fish (I used white fish)
3 tbsp cooking oil
2 lemongrass
Kaffir lime leaves
Half cup of tamarind juice
2 tbsp of tomyam paste
Banana leaves or aluminium foil

Blend :
8 dried chililes
5 red onions
5 garlics
2 lemongrass
1/2 tsp belacan/shrimp paste
1/2 tsp dried shrimp
Salt and brown sugar


Grill Temperature : 200 C
Grill Time : 45 minutes


Method :
1.  Heat up cooking oil and add the blended items. Stir well until fragrant or lightly brown.
2. And when you can see the cooking oil floats to the top add in lemongrass, kaffir lime leaves, tamarind juice and tomyam paste and leave for 5 minutes.
4. Put sauce over fish and wrap it in aluminium foil.
3. Leave fish in the oven for 45 minutes.

Crab with soy sauce

Most people love mud crabs but I loveee blue crabs which are sweeter and cleaner. You can easily get big fat blue crabs in Sabah off the South China Sea and they are a lot cheaper there too!

Back in my hometown in Sabah (Borneo) my brother used to bring giant crabs for me almost every morning! And am happy to say I kinda got addicted to it. I remember he used to advise me not to eat crab everyday because he said if I ate crab everyday, my body will feel weak... it's kinda weird to say something like that but I never asked him why he said so..  And I told him that he was wrong because crab always makes me excited, I feel energized and excited whenever I am eating crab! Hahaha.

He is my younger brother. I've got 2 more younger brothers after him and I am the only girl in the family. When he was in secondary school he loved to go fishing with friends.  Once he came back home in the middle of the night.  The next day a friend of mine told me that my brother fell asleep in class. Back then I often worried about him and his studies as he liked to spend time talking about fishing all the time with his friends at the jetty. My dad worried too that he would not be getting anywhere in life.

Today, everything has changed. He proved me and everyone at home wrong! He transformed his interest to a career and now he is supplying fresh seafood to restaurants, hotels and wet markets around Kota Kinabalu and also receiving some orders from suppliers in Peninsular Malaysia. I'm proud of him.

So when he came to visit last month, I cooked these especially for him and I am glad he loved it to the max! I think this is the most delicious crab dish I ever cooked. You may as well try this recipe. Served best during special occasions such as family gathering.


Ingredients:
10 boiled crabs

1) Heat up cooking oil and add in below:

2 holland onions (blend)
6 shallot (blend)
6 pips garlic (blend)
2 inches galangal (blend)
2 inches ginger (blend)
2 lemon grass (blend)

2) wait until above ingredients caramelized, and add in below until fragrant and the sauce has thicken

6 tbsp chili paste
2 tbsp thick soy sauce
2 tbsp oyster sauce
2 tbsp chili sauce

3) and lastly add in below wait for 3 mins, pour onto the crabs and you are done!
salt and brown sugar
2 tbsp tamarind paste

Chicken Rendang Recipe (Caramelized chicken curry)

Rendang chicken is more popular in Malaysia, and is actually popular all over the world. CNN International chose rendang as the number one dish of  their World's 50 Most Delicious Food list.

I know most people said rendang originated from Minagkabau ethnic group in Indonesia, but Minagkabau rendang's  rendang is described as West Sumatera caramelized beef curry. While we in Malaysia don't describe rendang as a curry at all! And in fact it's even more popular in Malaysia, fine-dining restaurants, mamak restaurants, street hawkers (cosy Malaysian cafes), you name it  you'll find them every where!

Rendang is often served with ketupat (compressed rice in coconut leaves) and lemang (glutinous rice barbecued in bamboo tubes) but I found that rendang suits vegetarian bukhari rice the most! HEAVEN! Click link for the recipe.

Ingredients :
Item A : Blend
6 red onions or 2 large onions
3 peeps garlic
3 pieces lemongrass
3 cm galangal
3 cm ginger
10-15 dried chilies

Item B :
1 whole medium size chicken, cut into small chunks

Item C :
1/2 cup of korma curry powder/korma paste
1 cup coconut milk
1/2 cup tamarind juice
1/2 cup evaporated milk
2 cup chicken stocks
1 piece turmeric leaf (If you cant find fresh one, use 3/4 tbsp turmeric powder)
7 pieces kaffir lime leaves (If you cant find fresh one, use 1 1/2 tbsp lemon juice)
 1/2 cup Kerisik/coconut paste (grated and fried coconut, then ground in a mortar and pestle until the oil comes out)
1 tbsp brown sugar
1 tsp salt

Method:
1. Pour oil into frying pan, adjust the heat as necessary. Add the Item A, stir well until fragrant.
2. Add korma curry powder, stir well for 5 minutes and add the chicken. Curry may stick and don't let it burn. Stirring about 10 minutes.
3. Pour coconut milk, tamarind juice, evaporated milk and chicken stocks. Leaves and cook for a further 5 minutes or until the curry has thickened.
4. Add in turmeric leaf, kaffir lime lives, kerisik, brown sugar, and salt. Continue stirring for 5 minutes and you are done!