Welp, it’s been almost three years since I last have an entry on cooking, I guess it’s not better time than now to put in one of my favorite dishes mom used to cook when I was a boy – Nyonya seafood curry with salted fish bone. This really came about because I managed to get some really big whole salted fish from the Filipino market in Kota Kinabalu.
ingredients for seafood curry pot
As the name of the dish suggests, this is a classic Penang style Nyonya dish. Unlike normal curry dish, the presence of salted fish bone gives it a better taste character that’s much better than salt ever would. It is also a dish that has pretty much everything in it – vegetable, seafood, santan, and with steamed rice, makes a whole meal.
blending onion, ginger, garlic
Anyway, here’s the ingredient list of the version mom makes:
- 1 KG prawns and/or other seafood (mussels for example)
- 2-3 pieces of salted fish bone (kurau fish preferred)
- 1 clove garlic
- 1-2 onion
- 1 inch ginger
- 1/2 dozen cili padi
- spring onion
- curry paste (best if you can get them from morning market)
- 1 tomato, 1/2 dozen lady’s fingers, 1 brinjal
- 2 packets of coconut milk
- 3-4 spoon cooking oil
“tumis” chili paste with oil, and then add seafood
- clean and soak salted fish bone for 10-15 mins
- grind up onion, ginger, garlic, and cili padi to a paste
- heat up oil and fry the paste for a minute
- add curry paste to the mix, stir for another minute
- add salted fish, seafood and stir until slightly fragrant, perhaps a minute or so
- add vegetables, stir for another minute
- add santan, bring to boil for a couple minutes
- cut up spring onion and add to the mix (for looks only lah)
add vege and santan next
Remember to serve this with a nice plate of steamed rice, low carb diet be damned.
viola, it’s all done, seafood curry with salted fish bone
I promise to not let another 3 years passed before putting up another recipe on this blog, and this is in fact, the 100th. You can find more of my simple recipes here.
A few weeks ago we had the craving for roast duck, and there is no better place for roast duck than Loong Foong at Taman Paramount, so we headed there… just to discover that while the restaurant was open, the roast duck shop wasn’t.
Time for plan B – the classy looking Japanese Curry restaurant a few shops down the same row – Shokudo Japanese Curry Rice.
Shokudo at Taman Paramount
The restaurant is a blend of class and practicality. There are long wooden tables and benches for sharing, which exudes a bit of high school dining hall feel.
Ordering is done by heading to the counter, but they’re kind enough to serve the food to your table. Green tea and water refill is a DIY affair, which we didn’t mind.
tidbits to munch on before main meal
The menu consists of some two dozen dishes, including curry rice and appetizers. We tried aigamo rousuni (marinated duck breast, RM 8), hiyayako (cold beancurd, RM 4), koebi karaage (deep fried shrimps, RM 5), and kani salad (crab stick salad, RM 10).
The appetizers were generally pretty good and priced rather competitively, I can totally imagining chilling out with some Asahi & deep fried shimps.
prawns, pork, or beef curry rice
There are almost a dozen different curry rice to choose from. From chicken, pork fillet, prawn, vegetable, egg, and even cream croquette, all of which are priced between RM 13-15. For an additional RM 3, you also get a small salad, soup, and green tea, which is a pretty decent deal especially since the price is net.
After trying a few dishes, my favorite has to be their prawn curry rice. The seafood tasted fresh, juicy, and goes very well with creamy flavorful Japanese curry. The pork fillet is pretty decent, though I’d recommend Tonkatsu by Mai Mason over this version any day.
That being said, Shokudo is a pretty fine place for Japanese curry rice for any fan of this dish.
9, Jalan 20/13,
Petaling Jaya Selangor
GPS: 3.106145, 101.625387
Hours: lunch & dinner, closed on Monday