Ikan Tempera

Ingredients:

1 piece ikan parang (wolf herring)

4 fresh red chillies, sliced

4 cloves garlic, sliced

4 shallots, sliced

4 tbsp cooking oil 

Seasoning:

1 tsp belachan powder

1 tbsp dark soya sauce

1 tbsp light soya sauce

2 tbsp lime juice

1 tbsp sugar

1/2 cup water

Method:

1.  Slice ikan parang into two, rinse and rub with some salt.

2.  Heat 4 tbsp oil in wok and fry the fish slices until cooked.  Remove fish and oil.

3.  Heat wok with 2 tbsp oil.  Add the sliced garlics and shallots and fry till fragrant.   Add the belachan powder and other ingredients. 

4.  When it boils, lower heat and add in the fried fish slices.  Steep for a further 2 minutes. 

Abalone With Fish Maw

Ingredients:

1 piece of fish maw

1 can abalone

1 clove garlic, chopped

2 tbsp oil

Seasoning:

1 tsp ginger juice

1 tsp sesame oil

1 tsp chinese wine

1 tbsp oyster sauce

1 tbsp light soya sauce

5 tbsp chicken stock

1 tsp vetsin

a pinch of salt

a dash of pepper 

Method:

1.  Soak fish maw in water.  Wash and squeeze dry.  Cut fish maw into rings and blanch in hot water for a few minutes.  Drain.

2.   Slice abalone into large slices, blanch in hot water and drain.

3.  Heat 2 tbsp oil in a pan and fry the garlic till fragrant.  Add chicken stock and seasoning.   When the mixture boils, add in fish maw and sliced abalone.  Simmer for a few minutes and dish up.

Spicy Fried Prawns

Ingredients:

15 big prawns

6 tomatoes

2 green peppers

1 big onion

1 clove garlic, chopped

1 tbsp cooking oil

Gravy Ingredients:

2 tbsp chilli sauce

1 tbsp tomato sauce

1/2 tbsp lime juice

1 tsp mustard

1 tsp belachan

1 tsp plain flour

1/2 cup water or more

salt and sugar to taste

Method:

1.  Shell prawns and keep the tails.  Slit the back and devein prawns.  Wash and drain.

2.  Cut green peppers cross-wise and remove seeds.  Cut onions into big rings and tomatoes into wedges. 

3.  Heat oil and fry garlic and belachan till fragrant.  Add flour and fry again.  Add mustard paste, lime juice, tomato ketchup and chilli sauce.

4.  Add prawns and season with salt and sugar to taste.  If mixture thickens, add water a little at a time and fry till prawns are cooked. 

5.  Lastly, add in the onion and green pepper rings and tomato wedges and fry for another 5 minutes.

Hot Prawn Curry

Ingredients:

16-20 large prawns, shelled

1 clove garlic, crushed

1 onion, chopped fine

1 tsp ground cloves

1 tsp ground cinnamon

1 tsp tumeric powder

2 tsp chilli powder

2 tbsp plain flour

60ml thick coconut milk

300ml chicken stock

1 tsp lemon juice

salt and sugar to taste

2-3 tbsp oil

Method:

1.  Heat oil in a pan.  Add in the chopped onion and crushed garlic and fry till fragrant.

2.  Add in the ground cloves, tumeric powder, cinnamon powder, chilli powder and flour and stir-fry for few minutes.

4.  Gradually add in the chicken stock and thick coconut milk.  Bring to boil, stirring occassionally.

5.  Reduce heat and simmer gravy for 10 minutes.  Add the prawns and lemon juice and season with salt and sugar to taste.

Fish Head Curry

Ingredients:

1 fish head (about 1 kg)

2 round purple brinjals, quartered

4 pieces tender lady’s fingers

3 tomatoes, quartered

2 sprigs curry leaves

4 green chillies, slit half way lengthwise

5 red chillies, slit half way lengthwise

2 big onions, sliced thinly

2 cloves garlic, sliced thinly

1/2 thumb-size ginger, shredded

1 tbsp mixed curry seeds for fish curry

4 tbsp curry powder for fish + 10 tbsp water

300ml coconut milk

50g tamarind mixed with 300ml water

6 tbsp cooking oil

Seasoning:

1-2 tsp salt

2-3 tsp sugar

1 tsp vetsin

Method:

1.  Wash fish head and drain.  Season with salt and vetsin and steam till cooked.

2.  Heat oil in wok and fry the curry seeds and shredded ginger till light brown.

3.   Add garlic slices and stir-fry for 1/2 minute.  Add the sliced onions and fry till soft and transparent.

4.  Add the curry paste and 300ml coconut milk.  Stir-fry till the oil comes through.

5.  Add tomatoes, lady’s fingers, brinjals, curry leaves and chillies.

6.  Add the tamarind juice, vetsin, salt and sugar and continue to cook over a low heat.  If gravy is too thick, add a little more water and let simmer for 5 minutes.

7.  Add the steamed fish head, cover wok and let simmer till cooked.

Tandoori Prawns

Ingredients:

1/2 kg large prawns

juice of 2 big limes

2 tsp salt

Seasoning:

1 cup yoghurt

1 tbsp butter

2 tbsp honey

2 tbsp tomato sauce

1/2 tsp red food colouring

Ingredients to blend:

8 dried chillies, soaked

5 cloves garlic, finely sliced

30g ginger

2 tsp kunyit powder

Method:

1.  Clean prawns, leaving shells on.  Slit the backs of prawns and remove veins.  Rinse and drain.

2.  Mix prawns with salt and lime juice.

3.  Mix blended ingredients with 2 tsp kunyit powder and add the seasoning ingredients.  Add prawns to marinate and mix well.  Leave to marinate for 2 hours or overnight.

4.  Arrange prawns in a baking tray lined with foil and grill or bake till cooked.  Turn prawns and baste with oil while baking or grilling.

Ikan Pepes

Ingredients:

500g fish fillet, cut into 2

1/4 tsp tumeric powder

4 tomatoes

8 stalks spring onions

2 pieces limau perut (lime leaves)

1 daun kunyit (tumeric leaf)

2 tbsp cooking oil

juice of 1 lime

salt and sugar to taste

2 pieces banana leaf

Ingredients to blend:

10 fresh red chillies

1 big onion

6 buah keras (candlenut)

Method:

1.  Slice tomatoes and cut spring onions into 2 cm lengths.

2.  Place blended ingredients into a bowl.  Add in oil, lime juice, spring onions and salt and sugar to taste.

3.  Rub the pieces of fish with salt and 1/4 tsp tumeric powder.

4.  Take a piece of banana leaf, place a piece of fish on it.  Cover fish with half of mixture from (2) and top with a piece of limau perut and 1/2 a kunyit leaf.

5.  Wrap up the fish and secure the ends of the banana leaf with toothpicks.  Do the same as for the other piece of fish.  (Can use aluminium foil if no banana leaf).

6.  Bake in preheated oven at 190 deg C for 25 minutes or until fish is cooked.

Black Pepper Prawns

Ingredients:

10 big prawns

2 tbsp chopped garlic

1 red chilli, chopped

1 stalk spring onions, chopped

Marinate:

2 tbsp ginger wine

2 tbsp cornstarch

1 tsp salt

Seasoning:

1 tbsp crushed black pepper

1 tbsp ginger wine

1/4 tsp vetsin

1 tsp salt

Method:

1.  Rinse the prawns and pat dry with kitchen towels.  Add marinate and leave to marinate for 20 minutes.

2.  Heat up oil and deep fry prawns until cooked through.  Remove and drain.

3.  Heat up 2 tbsp oil in wok and saute chopped garlic and chillies until fragrant.  Add in prefried prawns and stir-fry for a second.  Dish up and garnish with chopped spring onions.

4.  Sprinkle with gigner wine, stir well.  Lastly add in the seasoning.  Stir well till combined.

Assam Prawns

Ingredients:

600g prawns

1 tbsp tamarind paste

600ml water

3 tbsp cooking oil

Marinate:

2 tbsp sugar

1/4 tsp salt

dash of pepper

Ingredients to Blend:

10 shallots

10 buah keras

3 cloves garlic

1/2 tbsp chilli paste

1 cm piece tumeric

1 knob belachan

Method:

1.  Shell and devein prawns.  Wash clean and pat dry.  Marinate with salt, pepper and sugar for 20 minutes.

2.  Mix tamarind paste with water and strain out tamarind juice.

3.  Heat cooking oil and fry blended ingredients till fragrant and well cooked.

4. Add the tamarind water and bring to a boil.  Add prawns and simmer for another 5 minutes but do not overcook prawns.

Fish Keleo

Ingredients:

600g mackeral fish, cut into pieces

8 belimbings, cut into halves

2 red or green chillies

2 daun limau perut (lime leaves)

1 kunyit leaf (tumeric leaf)

300ml thick coconut milk

600ml thin coconut milk

Seasoning:

1 tsp salt

1 tsp sugar

Ingredients to blend:

10 dried chillies or 1 tbsp chilli paste

10 shallots

1 clove garlic

5 buah keras (candlenut)

4 fresh red chillies

2.5 cm piece lengkuas

2 cm piece kunyit (tumeric)

1 stalk serai

1 piece belachan (2.5×2.5x.5cm)

Method:

1.  Heat 2 tbsp oil in pan and fry blended ingredients until fragrant and well cooked. 

2.  Add in thin coconut milk, kunyit leaf,daun limau perut and let it boil.

3.  When the gravy is thick, add in the thick coconut milk, fish, belimbings and chillies.  Season with salt and sugar to taste.