Seabass with Couscous

Ingredients: 2 fillets of seabass (or mackerel, sardine) 3 plum tomatoes – de-skinned and chopped ½ large red onion – chopped 1 clove of garlic – chopped 1 teaspoon fennel seed 1 teaspoon chilli powder A handful of frozen peas ¾ anchovies cube ½ lemon – juice Salt Freshly ground black pepper For the couscous: […]

Mussaman Lamb Curry

Preparation time: 15 mins Cooking time: 35 mins Ingredients: 500g diced lamb shoulder 300ml coconut milk 150ml water 1 medium tomato – diced into 2x2x2 cm 5cm cinnamon stick 5 cardamom pods 4 cloves 1 tablespoon fish sauce 50g tamarind – mixed with 30ml water Salt 1 teaspoon sugar For the curry paste: 4 tablespoons […]

Tasty Fish (Head) Curry/Kari Kepala Ikan

Ok, the clue is in the name… the main ingredient for this dish is fish head. The fish head is often large, say about 1-2 kg per head. In Malaysia, the most popular fish for this dish will be red snapper’s head. You can use other type of fish, it will still taste good. With […]

Prawn Sambal/Sambal Udang

Ingredients: 200g skinless king prawn 1 plum tomato – de-skinned and chopped 2 shallots 1 clove of garlic 1 tablespoon tomato puree 1/3 teaspoon chilli powder 1 teaspoon shrimp stock (optional) Water 1 teaspoon tamarind (optional) – mixed with water Serves 3 Method: Pound the onion and garlic using the mortar and pestle. If you […]

Malaysian Coconut Milk Rice/Nasi Lemak

Ingredients: 250g uncooked basmati rice – washed 300ml coconut milk 150ml water Thumb size ginger – cut in half and bruised 1 -2 lemongrass – hard skin removed and bruised 1/2 teaspoon of fenugreek seeds 3 cloves 3cm cinnamon stick 2 star anise Salt 1-2 pandanus leaves (optional) Serves 4 Method: Wash the basmati rice. […]

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