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Malaysian Food Blog, Travel, Diving & More

Monthly Archives / April 2020

When I was young, mom always made sure that there’ll be one soup dish in every meal. Usually it’s something like.. 1 meat, 1 vege, 1 soup, balanced diet, like it should be.

One of the easiest and fastest soup to cook would be bayam, a vegetable that can be obtained rather cheaply here in Malaysia. So here goes my simple recipe of the day – bayam soup with ikan bilis.

bayam soup homecooked

Ingredients:

  • a handful of ikan bilis  (dried anchovies)
  • a few bulb of garlic
  • some wolf-berry
  • bayam vegetable
  • 1.5 liter of water

Instructions:

  • Boil ikan bilis + garlic + wolf berry for 30 minutes
  • Add bayam for 1 minute
  • Add salt to taste, maybe some pepper
  • Ready to serve,  additionally you can also stir and egg or two prior to serving for extra protein

There are some recipes calling for discarding the anchovies, but I believe in not wasting perfectly fine food, especially since I bought these from Kota Kinabalu’s Filipino market, which is of pretty decent quality.

Check out more simple recipe here.

After almost a month of staying at home, the craving for curry finally prompted me to made one for myself. Initially I thought about using one of those pre-mix curry paste, but what’s the fun in that, right?

So here’s how you make curry chicken from scratch, a process that’s not exactly difficult, though it can be slightly more tedious than the usual simple recipes you see on this blog.

curry chicken homecooked

Ingredients:

  • 1/2 chicken, small, chopped to chunks
  • 3 stalks lemongrass
  • 4 red onions
  • 1 clove garlic
  • 1 inch ginger
  • curry leaf
  • 1 box coconut milk
  • chili paste (or you can blend fresh chili + dried chili too)
  • 3-4 potato, parboiled (boil for around 10 mins, then remove skin)

Cooking Instructions:

  • lemongrass, ginger, onion, garlic, chopped n blend
  • fry with oil till fragrant, add cili paste
  • add chicken to fry for a few mins
  • add santan and simmer for half hour
  • add parboiled potato for 5 mins
  • decorate with mint.. Optional of course

To be perfectly honest, I was quite pleased with the result. The curry was thick, flavorful, and went really well with steamed rice. Try it yourself!

Came across some frozen halibut while shopping at the supermarket and thought I’d give it a try. This recipe should work for any white fish filet, or if you’re slightly adventurous, salmon may be fine too.

Here’s how I prepare this grilled halibut with soya sauce and honey.

grilled halibut homecooked

Ingredients:

  • 1 piece halibut
  • 2 tablespoon butter
  • 2 table spoon honey
  • 1/2 lemon juice
  • 2 table spoon soya sauce
  • 1 glove garlic, chopped finely
  • some pepper to taste
  • asparagus & mushroom as sides (or any other vege)

Cooking instructions:

  • Mix everything in a small bowl (except the fish obviously)
  • Apply some seasoning to the fish on both sides
  • Heat up pan till sizzling hot, put filet for 1-2 minutes on each side
  • Turn down heat to medium and cook for another 2-3 minutes each side, apply the sauce liberally while you’re at it
  • Asparagus & mushroom can be cooked at the same time
  • Once done, serve and dine while hot!

See, having fancy looking dishes served right at home doesn’t mean it must be complicated to prepare.

Check out more simple recipe here.

I’ve always enjoyed some good old fashion herbal soup, and since we’re in this corona virus lock down period (yes, many years later we’ll all still remember this wonderful Q2 of 2020..), going to Keong Kee at Pudu is out of the question, so home cooked it is then!

I got the inspiration of making this herbal coconut chicken soup off an insta story post of  someone I followed (sadly can’t remember who). Recipe turns out to be rather simple and straight forward, here goes.

herbal cooconut chicken soup homecooked

Ingredients:

  • one coconut (you can get this from grocery store)
  • a few small pieces of chicken
  • a small chunk of ginger
  • goji berries
  • solomon’s seal (or other herbs)
  • salt and pepper to taste

Instructions:

  • empty out the coconut and put all ingredients within
  • add back coconut juice (or water if you’ve already drank the juice like I did)
  • double boil (steaming essentially) for 2-2.5 hours on low heat
  • alternatively, pressure cooked for 20-25 minutes
  • salt to taste and ready to serve!\

It was a surprisingly easy to prepare meal, and definitely something that I will do again. Now maybe I need a coconut tree…

Check out more simple recipe here.

Another day, another fried rice recipe, and this time it is one of my favorites – bacon fried rice.

I usually do this a day after making myself “continental breakfast” which used up 1/2 a pack of a small pack of bacon, the leftover is just perfect for a single portion of fried rice.

bacon fried rice homecooked

Ingredients (1 portion):

  • 3-4 stripes of bacon
  • 1 egg
  • garlic, 1 clove, chopped
  • leek, 1 stalk, cut finely (you can also use spring onion)
  • cilipadi, chopped (optional)
  • some mushroom, sliced
  • cooking oil, 1 tablespoon dark soya sauce
  • salt, pepper, soya sauce to taste

Cooking Instructions:

  • heat up wok, fry bacon till they start to get crispy, oil not needed
  • use remaining oil from bacon, scramble eggs to 70% cooked, set aside
  • heat up some cooking oil if none left, fry garlic, then leek, mushroom, cilipadi
  • add rice, add dark soya sauce, add some salt & pepper (less salt since bacon is already salty)
  • add bacon & egg, stir till you’re satisfied
  • ready to serve!

A simple meal for one, you can also replace bacon with luncheon meat or any other meat to be honest, but bacon is of course, most superior. Enjoy!

Check out more simple recipe here.