Discover the authentic in Asian cuisine food
To Prep
Blend chilli paste ingredients into paste.
To Cook
Heat oil in a wok or pot, add in blended chili paste, sauté till fragrant.
Add curry powder, curry leaves and lemongrass, stir to mix well.
Add tamarind juice and tomato, bring to boil.
Add the water and bring it all to boil again.
Add fish cutlets, season with salt and sugar, cook fish till done.
Add in okra and cook for 1 min.
Dish your Assam Fish Curry and serve with rice.
For prawn Soup Stock
Place 600g pork rib in a pot. Separately boil some hot water. Once boiled, scoop hot water over pork ribs, lightly blanch it and drain water out.
Add all stock ingredients including 600g blanched pork rib. Bring to full boil and then turn over to low heat and leave to slow boil for 1½ hrs. Season with rock sugar and salt.
Strain stock, retain soup. Add in the sambal chili paste – sambal recipe below (2½ tbsp or adjust to your preference).
For Sambal Chilli Paste
Blend (Part A) till it becomes a paste.
Heat oil in wok, add in blended (Part A), sauté for 10 mins.
Add in chopped dried shrimps from (Part B), continue to cook for 5 mins.
Add in seasonings in Part B and dish out set aside.
For Other Ingredients
200g fresh shrimps, stir fry in the same wok after dishing out the sambal paste, season with salt, set aside.
200g chicken breast, blanch in the prawn soup stock for 15 mins, remove and sliced or shredded then set aside.
Water spinach (kangkung), blanch in hot water. Drain and set aside.
Bean sprouts, blanch in hot water, drain and set aside.
Yellow noodles and rice vermicelli, blanch in hot water, drained and set aside.
To Serve
Place noodles into serving bowl, top up with prawn soup stock and garnish with bean sprouts, water spinach (kangkung), hard-boiled eggs, chili shrimps, pork slices, sliced fish cakes, fried pork lards and fried shallots.
To Cook
Puree everything in (Part A) except oil. If you can’t get it smooth, add the oil, stir and blend again. It’ll get finer.
Heat wok on medium heat. Add oil and if including anchovies, fry anchovies till golden and crispy, drain and dish up.
With remaining oil in wok, put in (Part A) and 1 tsp salt and carefully fry it until fragrant.
Put in rice and turn the heat on high. Toss until it looks even, push the rice aside.
Crack your eggs and put it in the center. Spread the eggs around. Immediately push the rice onto the eggs and toss the rice, making sure the eggs at the bottom are all brought up and broken up. Fry for a while.
Put water convolvulus or choy sum. Toss for 5-10 secs, not too long. Dish up and serve this delicious Nasi goreng kampung.
To Cook
Place washed rice, salt and knotted pandan leaves in an electric rice cooker.
Add coconut milk, water, ginger and salt over the rice and leave to soak for 30 mins.
Then press “Cook”. Once cooked and on “keep warm” button, fluff rice with a ladle or chopsticks. Leave it on to keep warm.
For sweet sambal, roast peanut on dry wok (no oil) on low heat, stirring to avoid burning peanut. When the peanuts are browned to liking, put the dish aside to cool.
Blend A (with little water) till fine paste.
Heat cooking oil in a wok, deep fry 1 cup of ikan bilis ( dried anchovies) till golden brown. Dish aside.
Add in blended A into remaining oil, sauté till fragrant and aromatic.
Add gula Melaka, tamarind peel, ½ cup water and salt, continue to sauté over low flame for 15-20 mins. When the paste becomes thick, taste and add more to your preference. Dish out.
Serve with coconut rice and garnish with fried anchovies, cucumber slices, hard-boiled eggs and toasted peanuts.”/
To Prep
Mix marinade in a bowl and marinate the prawns for 30 mins.
To Cook
Heat oil in pan and cook prawns until lightly charred.
Serve your tamarind prawn warm, and enjoy your Malaysian Meal!
To Prep
Cut prawns into small pieces and coat with ½ tsp fish sauce. Cut chicken fillet into small cubes and coat with ½ tsp fish sauce.
To Cook
Brown chicken meat over medium heat until cooked. Set aside. Stir fry prawns until cooked, set aside.
Stir fry onion in heated oil over medium heat until fragrant, combine cooked rice and stir through. Add fish sauce, sugar and pepper, mix well.
Combine pineapple, chicken meat, prawns and pineapple juice, mix through raise up the heat, add capsicums and stir fry until well cooked. Remove from heat.
Omelette strips: Heat 1 tsp oil in a pan over medium heat. Pour 1 well beaten egg in the middle and move the pan to spread out the egg thinly. Place the pan over the heat until the egg is set and slightly brown. Roll the egg and remove from heat, thinly sliced when it cools down.
Top this Thai pineapple fried rice with omelette strips when served.
To Cook
In a pot, heat oil and saute (Part A) until fragrant. Add in Spice Paste, stir to mix well.
Add in tamarind mixture and coconut milk, bring to boil.
Add in the fish cutlets, ladies fingers and wedged tomato, cook for 5-10 mins over medium heat.
Season with salt and sugar, taste and adjust accordingly.
Dish out and serve your Malaysian Indian Fish Curry in style!
To Cook
Carefully remove the scallops from the half shells. Set the scallops aside and boil the shells for 1 min. Dry and lay out onto 4 plates.
To make the sauce, bring to a boil the dashi, mirin, soy and chopped shrimp, turn down and simmer for 6 mins. Strain and cool.
Place a small amount of the somen noodles onto each scallop shell and top with a little of the finely cut daikon.
Place the butter into a pre-heated grill pan. When it starts to foam, add the scallops and cook each side for 1 min.
Place a scallop onto each shell, spoon some of the cold sauce over each and finish with a coriander sprig.
To Cook
Cut open squid tubes and score in a crossed pattern, cut into bite-sized pieces.
Heat the oil in the wok and cook the garlic until it starts to sizzle, but does not colour.
Add the squid pieces and stir-fry until they start to become firm and white.
Add the black bean sauce and chilli and cook until tender.
Sprinkle the squid with coriander leaves and serve with steamed Jasmine rice.
To Cook
Coat the fish with lemon juice and salt.
Coat the fish thinly with flour before frying in heated oil until cooked both sides, drained and set aside.
Stir fry coconut milk over medium heat until oil appears, add the curry paste and stir fry until fragrant.
Combine light coconut milk, stir well. Bring to the boils.
Place the fish one at a time, gently stir and then add fish sauce and sugar. Cook for 2 mins. Return to the boil for half a minute and remove from heat.
Serve in a soup plate, topped with kaffir lime and red chilli.
Serve with rice.
To Cook
In a wok, add cooking oil and stir-fry the garlic and onion over high heat for 2 minutes.
Add red and green chillies and stir for 2 minutes.
Add squid rings, and fry for a further 2 minutes or until nearly tender.
Add vegetable stock, lemon basil leaves and sweet soy sauce, simmer for 10 minutes.
Garnish with chillies and enjoy with hot rice.
To Cook
Mix coconut cream with flour and bring to the boil on low heat. Stir until thick, then set aside for topping.
In a food processor, thoroughly combine the seafood, curry paste, sugar, egg and fish sauce. Slowly add coconut milk until thick and smooth. Add half the basil and kaffir lime leaves and mix well.
Place basil leaves on the bottom of each ramekin, top with curry mixture and steam for 15-20 mins.
Remove from steamer and top with thickened coconut cream, kaffir lime leaves and chillies. Return to steamer for 1 min and serve with steamed Jasmine rice.
Alternatively, remove from mould and garnish with coconut cream, kaffir lime leaves, mint and chillies on individual plates.
