cooking - claypot Curry Fish Head Penang Style

Spices: cook 7-8 dry chilies to soft then remove excess seeds. ready to blend with 2-3 fresh chilies with some water, then blend to "chilies giring". Can do more then standby in fridge for cooking. Blend chillies giring, shallot, garlic, ginger, onion, lemongrass n tumeric to spice paste. Tumis this spices with oil & salt till "pecah  minyak". Added fresh green chillies, fresh tomato wedges & lemongrass stick. While stirring, added tamarind water (juice tamarind paste with water). I can see supermarket has tamarind paste in bottle nowadays, can try. Added the rest of vegetable eg. Cucumber remove seed, onion wedges shape, lady fingers, egg plant to the gravy then simmer at low heat. After soften, remove them to a temporary plate so you will have space for fish. Added salt and brown sugar. Time to cook fish head in a separate pot using water, salt and ginger slice. Not more then 2 minutes. Purpose remove the fishy smell in case. Transfer fish head to curry cook for 2 minutes each side. Added coconut milk to the consistency you prefer. (Medium heat). Add soya sauce after tasting. Added back the Vegetable from temporary plate. Then garnished tomatoes, onion sliced in ring shape, limau Kasturi juice, ginger flower n mints leave. Before serve, bring it to boiling point once.  Overall fish head cannot cook more than 12 minutes depends on the thickness. Try out.

cooking - Braised Pork Knuckle with mushroom

Sautéed cinnamon stick, star anise, pepper, garlic & ginger in hot vegetable oil and sesame oil then added rock sugar. Keep stirring till rock sugar melted. Purpose to color the knuckle with caramel of rock sugar. Add in the knuckle (boil with water before that to remove blood) and mushroom. Then add soya sauce, a bit of salt, Chinese cooking wine and water to cover the knuckle. Bring them to boil for 5-10 minutes. Then lower the flame to lowest heat and cover the pot lid. Simmer for two and a half hour.  Check time to time. Time to taste. Add soya sauce or salt if needed. 10 mins before serve added maltose to add the shine of the knuckle skin. After cook remove the knuckle and filter the gravy. Garnish the knuckle surrounded by Pak Choy (boiled in water that added salt, sugar n vegetable oil). Now, reheat the filtered gravy then pour onto the knuckle. Done.

cooking - Sun & Green Pie

cooking - sweet & sour fish

cooking - ginseng chicken soup

cooking - nasi ulam

Steamed Rice, Vietnamese Mints, Mints, Gaduk Leaves, Thai Basil, Tumeric Roots, Galangal, Banana Flower, Banana Stems, Ginger Flower, Shallots, Calamansi Lime, Fried Fish Flesh, Fried Salted Fish & Fried Grated Coconut. 

cooking - curry fish

I bought chilies paste sole by a Thai lady n cook this curry fish. I use "belimbing" as substitute of asam jawa...see the tiny little fruit in this pic, it has a sourly juice. I use coconut milk for this recipe as well.