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Malaysian Food Blog, Travel, Diving & More

Tag / fried fish

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
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.

Ingredients:

  • fish fillet (any type of fish)
  • curry powder
  • salt
  • cooking oil for frying
  • 1 bulb of garlic
  • petai (optional)

some garlic and petai for garnish
some garlic and petai for garnish

Cooking instructions:

  • 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
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.

The eating culture in Malaysia is so rich that even after some 9 years of writing about it, there are still many famous and well established eateries within Klang Valley I’ve yet to explore.

Kedai Kopi dan Makan Sin Ban Fatt, also known as Ngau Kei
Kedai Kopi dan Makan Sin Ban Fatt, also known as Ngau Kei

A few days ago after another routine invisalign appointment with the good people at My Dentist, I was invited to join them for lunch at a nearby restaurant by the name of Kedai Kopi dan Makan Sin Ban Fatt, or more commonly known as Ngau Kei on Jalan Ipoh.

The proprietor of My Dentist, a massive foodie in his own right, explained that Ngau Kei have been in business for almost 6 decades at the exact same location, and is still a favorite among locals.

salted steamed kampung chicken
salted steamed kampung chicken

Parking situation around this old shop isn’t the most ideal, hence getting there before the peak of lunch time is recommended. Waiting time too can be rather long as it is almost always packed, this is not a place to visit if you’re in a hurry.

For the four of us we ordered only three dishes for sharing.

Our first dish was their signature salted steamed kampung chicken. I’m usually not a fan of kampung chicken due to it’s much tougher texture, but this version at Ngau Kei was absolutely delightful. It was tender while not fatty, and carries that flavor of kampung chicken which I really enjoy.

vegetable, deep fried garupa with sweet and sour sauce
vegetable, deep fried garupa with sweet and sour sauce

For fish, they usually serve it either steamed or deep fried. We tried the deep fried garupa with sweet and sour sauce. The seafood was fresh, and deep fried to perfection with the outer layer and fins crispy but the meat still steamy hot and tender. The sweet and sour sauce pairs well with the fish and was a great with steamed rice.

The simple fried vegetable with garlic dish dish was our last dish, and while not exciting, it certainly did not disappoint.

a plate of fruits is served at the end of meal
a plate of fruits is served at the end of meal

There’s also a plate of fresh fruits at the conclusion of the meal. I’ll certainly be back to try their other famous dishes such as fried fish fillet with salted vegetable, steamed eggs, prawns with dark soya sauce, and fried binjal.

map to Ngau Kei jalan ipoh

Address:
Kedai Kopi Dan Makanan Sin Ban Fatt
647, 4th Miles,
Jalan Ipoh
Kuala Lumpur
GPS: 3.195444, 101.679899
Tel: 03-6258 2839

It just occured to me that half of June has passed and there isn’t a cooking post for the month yet. So lets get back to the plan of writing at least 2-3 recipes every month on this blog. After all not everyone can visit those restaurants, but cooking can be done at every home!

ikan kembung with petai
ikan kembung with petai

Today’s recipe will be tumeric marinated ikan kembung with stir fried petai. This isn’t exactly a recipe from anywhere but rather a combination that I made up when ingredients at hand.

As it turned out, the dish wasn’t too shabby at all, anyone who loves petai and some good old fashion fried kampung fish should find this palatable.

marinate ikan kembung with tumeric powder and salt
marinate ikan kembung with tumeric powder and salt

Alright, here are the ingredients, they’re easy enough to be obtained from any wet market.

  • 6 small to medium ikan kembung (mackerel)
  • 2 table spoon tumeric powder
  • 1 teaspoon salt
  • 20-30 petai (according to liking)
  • 6-8 chili padi (slice in halves)
  • garlic & ginger (slices)

remove center stem from petai to prevent that bitter taste
remove center stem from petai to prevent that bitter taste

Instructions for the fish:

  • clean and make sure fish is dry (to prevent splashing oil)
  • rub the fish with generous amount of tumeric powder, and some salt
  • heat up oil in frying pan to medium heat
  • fry fish for about 5-8 minutes per side
  • remove fish and place on plate

pan fry fish in oil, then stir fry petai with chili padi, garlic, ginger
pan fry fish in oil, then stir fry petai with chili padi, garlic, ginger

And here’s the preperation method for the petai:

  • before even frying fish, prepare petai by removing the center stem to ensure no bitter taste
  • after fish is done, remove all but 2 tablespoon of oil in frying pan
  • stir fry garlic, ginger, petai, and chili padi all at the same time in medium heat until fragrant (3-4 minutes)
  • serve on top of kembung, and you are done!

The result is a dish that should stand up to scruitiny by any kampung aunties and perhaps pontential mother in laws. Good luck!

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