Resepi Recipe Recette

Yesterday we got fresh fish from market. I am not sure what the fish is called in English but I think it is called Ox eye Scad. The fish eye is bigger than ordinary fish eye. The fish taste more like Indian Mackerel to me but a little bit fattier. We decided to just fry these two fishes for lunch.  Hot deep fried fresh fish is just a very delicious meal for lunch. Plus the flavor from  fresh herbs from the marinade made you add more rice unconsciously. It is also a good pair for rice and curry, rice and gulai, and rice and fish soup.  The fish is best eaten just after it is being fried, while it is hot. If you keep the fried fish longer the fish may become soggy and cold. This recipe is easy to make. You can use both river and sea fish for this recipe, and fresh fish is the best option. There are many version of fried fish in Malay culture with more ingredients in it. But if you just have turmeric and garlic in the kitchen you may try this recipe.  Ready in 1 hour In...

Gulai is one of signature Malay dish in Malaysia. There are varieties of gulai, same as curry. There are fish gulai, chicken gulai, beef gulai, and all of these uses some different ingredients to cater with the meat used. There is also gulai named before the ingredients used in it such as Gulai Lengkuas Kunyit (Galangal and Turmeric Gulai), Gulai Tempoyak (Fermented Durian Gulai) and there is one dish similar to gulai which is called Masak Lemak Cili Api ( Bird Eye Chili Gulai). There are also Gulai Darat which famous in Eastcoast Peninsula and Gulai Kawah, which always being cooked during wedding events.  Sometimes gulai is mistaken as curry. This may be because the consistency and its spicy taste is near to curry. But gulai is made from  different ingredients and spices, usually lesser than curry. The taste is also milder and creamier. In this posting I want to share a recipe of a dish called Gulai Udang or Prawn Gulai. There are several ways of cooking ths dis...

Clams are always a delicious food to be cooked for lunch, dinner or as and addition into soups. It has a unique umami flavor and tastes a bit fatty. It is also versatile, it can be grilled, saute, boiled, cooked into a sup, curry, deep fry and many more. Adding clams into tom yum soup will add flavor to it.  In this recipe I cooked a type of clam which people here call la-la or retak seribu (thousand cracks). Maybe it got its name from the pattern of its shell which looks like it has many cracks on it. I cooked it into an almost clear soup, consisting of some herbs. It is then eaten with rice. Fried salted fish is a good partner to this dish.  Ready in 30 minutes Ingredients 500 gram clams 1 onion (cut into 6 wedges) 7 cloves of garlic (crushed) 5 stalks of lemongrass (bruised) 5 dried chilies (pounded until become paste or cut in 1 inch length) Water Salt  5 tablespoon cooking oil 1 teaspoon fish sauce Methods Heat the cooking oil in ...

Today my nieces and nephew come to my house. I have not cooked anything because I just plan to eat instant noodle in prawn stock. Since they came, I need to prepare lunch and decided to make this Prawn Coconut Soup or Masak Lemak Udang in Malay Language. There are many variation of Masak Lemak Udang here in Malaysia, however I chose the most simple recipe for my niece to eat, simple and less spicy.  In my parents' hometown which located in the East Coast of Malaysia Peninsular, Masak Lemak Udang is cooked with dried chili. While mostly in Southern area, Masak Lemak is cooked with bird eye chili.  Today's recipe is cooked with bird eye chili, but I reduced it a lot in number so that my niece can eat it. It is originally my mom's recipe, but I just added a few optional ingredients to compliment the use of lime juice. Okay lets go to the recipe. Prawn in Coconut Soup Tamarind Peel Preparing the shallot and chili paste Ready in about 30 minutes I...