Category / Cooks
A couple weekends ago I had an epiphany. I had garupa fish fillet in the fridge, and a pack of curry powder, so why not put them together and see what happens, right?
Ladies and gentlemen, I present to you – fried fish fillet with curry powder.
cover the fish with a layer of curry powder before frying
This dish is so easy to make you could do it in kemahiran hidup and not mess it up.
- fish fillet (any type of fish)
- curry powder
- cooking oil for frying
- 1 bulb of garlic
- petai (optional)
some garlic and petai for garnish
- apply salt and curry powder to fish fillet (must be dry)
- fry fish in medium heat for 7-10 mins each side depending on thickness
- separately, fry chopped garlic to golden brown
- fry petai for 2 mintues
- serve while hot!
fried curry fish fillet with petai and garlic
So there you go, a simple recipe anyone can try. Fried curry fish fillet with petai. For more simple home-cook recipes, check the KY cooks section.
A couple weekends ago Haze and I spent a better part of our afternoon reorganising the kitchen, throwing out expired stuff, rearranging condiments, sauces, and figuring out where is the optimum places to put pots and pans.
After all the hard work, I had to test run the new and improved cooking environment, so I thought I’d try my hands on a homemade roast chicken.
This recipe is inspired by the version of roast chicken at Graze KL Hilton I tried last year.
the ingredients – chicken, root vegetables, thyme & rosemary
The three basic ingredients are chicken, root vegetables, and herbs. You also need an oven, and I strongly recommend having a thermometer to check if the chicken’s cooked too.
Ingredients (for 2 pax):
- half chicken, leave the skin on
- potato, carrot, leek, mushroom (you can mix and match, chop to bite size)
- garlic (cut off the top or bottom)
- fresh thyme and rosemary
- salt and pepper for seasoning
- half a cup of olive oil
- 2 cups of stock or broth (water is a viable option too, I used leftover soup)
cut vege, arrange chicken, simple
- pre-heat oven to 175 Celcius
- apply generous amount of salt and pepper on both sides of chicken
- pour some olive oil baking pan (or in my case, an oven safe pan)
- put herbs on both sides of chicken
- arrange vegetable and garlic bulb around the chicken
- pour the remaining olive oil on chicken and vegetable
- pour 1 cup of stock/broth in the mix
internal temperature must be over 75 Celsius
- place the chicken in oven for a total of 50 minutes (70-80 minutes for whole chicken)
- after 20 minutes, baste the chicken and vegetable with remaining broth at every 10 minute interval
- chicken is done after 50 minutes, internal temperature of meat should exceed 75 Celsius
- Carve the chicken and serve!
the result is a success, might try crispy skin style next time
The result is a pretty delicious roast chicken that’s rather tender, there are also enough side dishes to make a complete meal as well. If you include leek in the mix, consider putting it under the chicken to prevent them being burnt.
Oh, the garlic turned out great, if you love garlic, consider putting more than one bulb.
Try it yourself at home, bon appétit! Click for more simple recipes from yours truly.
As a Chinese, we love our soup. Herbal soup, vegetable soup, pork, chicken, anything. While growing up, we always have some sort of soup, a vegetable dish, and a fish/meat dish for every meal. Now that I’m kinda all grown up and sometimes cook for myself, I try to replicate the same as well.
Here’s a super simple recipe for radish soup with pork ribs (feel free to substitute with chicken) that you can make at home fairly fast, and with ingredients that are fairly cheap, this dish was about RM 12 in ingredients.
ingredients – radish, pork ribs, dried cuttle fish, wolf berries
Ingredients (serves 4 bowls):
- 1 radish, skinned and cut in bite size chunks
- 400 – 600 gram pork ribs (or chicken carcasses/chicken wings/legs)
- wolf berries (optional)
- 1 piece dried cuttle fish (or dried scallops, optional)
- 5 bowls of water
- salt and pepper to taste
remove the impurities from the pork with a sieve or ladle
- heat up water and add pork ribs, bring to boil for a bout a minute or two
- remove impurities with a sieve or ladle, if you want a clearer soup, remove pork and start over with another pot of water
- allow pork to cook in low heat for 30-45 mins
- add cuttle fish, wolf berries, and radish
- boil for another 30-45 mins
- ready to serve, add salt and pepper to taste
simple homemade radish soup with pork ribs
The addition of dried cuttle fish really enhances the taste of the soup, and boiling the pork long ensures that you get it well soft and tender without also overcooking the radish.
Since there are only two of us and this recipe serves about four bowl, I tend to cook this for dinner and then have them again the next morning, be sure to boil it again before going to sleep (or keep it in the fridge) to prevent the soup from going bad overnight.
For more simple recipes from yours truly, click here.
It’s going to be the year of Horse in a few more days, and like so many Chinese families, reunion dinner is on the menu. So are you going to just watch your mom prepare everything? or are you going to be contributing at the kitchen and come up with at least a dish like a good filial son or daughter should?
Well, if you’re the latter and lacks in the finer skills in front of the stove, here’s a simple lala recipe you can follow that just might make your mom proud.
ingredients are lala, garlic, ginger, chili padi
This is a lala (or any clams) dish with garlic, ginger, and chili padi. Takes less than 20 minutes from start to finish, and is also one of the cheapest seafood dishes you can come up with especially during CNY season.
Here are the ingredients:
- 1 big bowl of lala/clams
- 1 clove garlic, chopped
- 1 inch ginger, stripes
- 6-10 chili padi, chopped
- 5 tablespoon cooking oil
fry till the shells are opened, wise to steam it a bit too
- soak lala/clam in salt water for 30 minutes, rinse
- heat up cooking oil and fry ginger & garlic till fragrant
- add in lala/clam
- add chili padi
- fry till all shellfish are opened, you can use a lid to cover the pot for steaming effect
- ready to serve
lala with chili padi and garlic
This is a rather simple and fail proof dish, you can also spice it up by adding some Chinese cooking wine or soup stock to give it a more fragrant flavor.
Click for simple recipes from yours truly, and Happy CNY.
My latest adventure into instant noodle brought me to the new offerings from Mamee Chef, with three flavors of instant noodle that promises higher quality noodle that’s dried and compressed from higher quality ingredients.
There are three different flavors to choose from – Thai Tom Yam, Spicy Chicken Shiitake, and Curry Laksa.
For brunch over the weekends, I tried the Thai Tom Yam flavor.
Mamee Chef comes in 3 different flavors
Instant noodle is often synonymous with quick eating with very little flair, but that doesn’t mean it must necessarily be the case. When having a few extra minutes, I like to spice it up and upgrade my instant noodle.
First, lets look at the Mamee Chef Thai Tom Yam instant noodle, it comes with three small packets of seasonings – tomyam paste, the seasoning powder, and dehydrated shrimps + vegetable. The noodle itself is packed in a round shape, which is super convenient when it comes to fitting inside the pot (who started making them in squares anyway?)
now lets upgrade this Mamee Chef perisa Thai tomyam
I like the fact that there’s already seafood that comes in the packet, but since I had some time on hand, I decided to upgrade my Mamee Chef Tom Yam to give it an even bigger kick.
- Mamee Chef Thai Tom Yam
- laksa leave
- kantan flower
the result looks pretty good kan?
- boil 400 ml water
- add noodle
- add seafood (peel prawns but leave the head and tail)
- add seasoning
- let boil for 3 minutes
- add laksa leave
- sprinkle the chopped kantan flower
- optionally, squeeze half a lime
super upgraded instant noodle, om nom nom
The result is a brunch fitting for the weekends. I find that the noodle really does rather good, with a good “springy” feel to it. Seasoning wise it isn’t overly strong, but has the essential tomyam flavor to it. Will try the other two Mamee Chef flavors soon!