Kari Ikan Merah (Red Snapper Coconut Curry)

Red Snapper Coconut Curry

Red Snapper Coconut Curry

The fish curry sold in most Indian stalls here in Singapore have thin gravy. It is not as thick as the meat curries. Come to think of it, this could be how it is cooked in South India because most Indian food in Singapore has a South Indian influence. I am not a fan of thin gravy curries thus I seldom buy fish curries sold at the food stalls.

I came across a picture of a fish curry with thick gravy and I was hooked. Moreover, it used my favorite fish, red snapper. I know a picture can be misleading but the recipe is by a Masterchef winner, Shelina Permalloo, a Mauritian at heart, born in the UK. So I gave it a shot since I need something to go with my Lemon & Raisin Rice I just made.

It turned out better than I expected, I made it so hot and spicy but the hubby loved it. He had a second helping of rice and the curry. You can reduce the spiciness by reducing the chillies or leave it out totally but why would you do that!

I have made some adjustments to the recipe due to the amount of fish I used. Please remember, the recipe is just a guideline. You have to keep tasting your food while cooking and adjust the seasoning to get the best taste and consistency. I cooked it a bit longer because I wanted to have a thicker gravy but you need not do so if you find it’s thick enough. Below is the recipe.

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Nasi Lemon dan Kismis (Lemon and Raisin Rice)

The Red Snapper Curry with Lemon & Raisin Rice

The Red Snapper Curry with Lemon & Raisin Rice

This recipe is a hand-me-down recipe. The rice is fragrant and there is a slight sweetness due to the raisins. Eaten with curry and some fresh greens it is refreshing.

Makes: 4 servings

Preparation Time: 30 minutes

Cooking Time: 10 – 15 minutes


  • 2 cups of Basmati rice, washed and drained
  • 4 cups of water*

(*the proportion to cooking Basmati rice is 2 cups of water for 1 cup of Basmati rice). You can also see my previous post on cooking Basmati rice here.

  • 40 grams of butter
  • 3 tablespoons of olive oil
  • 2 teaspoons of garlic paste
  • 1 teaspoon of ginger paste
  • 2 teaspoons of ground shallots
  • 1 leaf of daun pandan or pandanus screwpine leaf, washed and knotted
  • Zest of 1 lemon
  • 1 cinnamon stick
  • 1 clove of star anise
  • 2 cardamoms
  • 1 cube of Knorr’s chicken stock
  • 1 teaspoon of sugar
  • Salt and Seasoning powder to taste

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Mi Rebus

Mi Rebus

Mi Rebus

The thick gravy and yellow egg noodles will fill you up. The portion served at hawker centers are usually too much for my small appetite. Mi Rebus is very popular among many, how else could the dish survived till today and offered by many food stalls in Singapore? It is usually available as breakfast. But it can also be eaten at lunch or dinner.

Literally, Mi Rebus means blanched or boiled noodles. The yellow egg noodles are blanched in hot water before pouring the thick gravy over it and garnished with blanched bean sprouts, fried pieces of firm tofu or beancurd, sliced green chillies, sliced spring onion, halved calamansi lime, fried shallots, halved boiled egg (eggshell removed of course) and sometimes a dash of dark soy sauce or pieces of beef. The thick gravy is sweet and spicy. It is a meat, fermented soybean, mashed sweet potato and grounded peanut combination.

Mi Rebus is said to have originated from Indonesian but there are little similarities to have been so. Probably over time, the dish has evolved to suit the local tastebuds and become what it is today. Please see my recipe below.

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Mee Siam (Rice Vermicelli with Sweet and Sour Gravy)

Mee Siam

Mee Siam

Mee Siam is a Malay traditional snack. It’s main ingredients are vermicelli, salted soybean or taucu (pronounced as tau-cheo), chilli paste, tamarind juice and a little bit of sugar. It is usually garnished with fried beancurd, chives, spring onion, halved calamansi and boiled egg.

It is sour and spicy yet slightly sweet. Confused yet? You have to try it to know what I mean. This dish can be easily found in most Malay foodstalls sometimes even Chinese and normally sold only in the morning as a breakfast meal.

There are many variations of Mee Siam. The most common is the dry version of Mee Siam and Mee Siam with gravy. So as you can guess I will be posting Mee Siam recipe today. Continue reading

Rendang (Beef Curry)

Did you know Rendang was voted the number one choice of World’s 50 Best food by CNN? See the article here. Yes, it’s the Rendang that we and the past generations have been cooking for decades. The Malays cooked Rendang just like any other everyday dish. Well, I cooked this dish at least twice a month.

Rendang is an Indonesian dish. It is believed to have originated from West Sumatra. Traders from Sumatra spread this dish to other regions when they migrated. For more information on the history of Rendang please click here.

Rendang (Beef Curry)

Rendang (Beef Curry)

There are many variations of Rendang. The common ones are those that are quite wet with gravy. However, I have been to Indonesian restaurants that serves dry version of Rendang. The original Rendang is said to be the dry version and is very dark in appearance. It is cooked till quite dry so that it can last a long journey because traders travelled by boats or ships then. Being dry means it is more durable and well preserved. It is said to be able to last for a couple of weeks in room temperature. Continue reading

Nasi Arab (Makloubeh Rice)

We are into our second week of Hari Raya Idul Fitri and I am less busy now. Most of my close relatives have visited my home last weekend. Me and hubby hosted big crowds for three consecutive days. It may seem nothing for a veteran but for a young family, we are still learning the ropes of hosting.

Makloubeh Rice up close

Makloubeh Rice up-close. Turned upside down when serving. The chicken meat are on top folllowed by the potatoes, eggplant and rice.

I cooked quite a bit since last weekend. But I am happy to receive a lot of guests at my home because it gives me an excuse to cook a variety of dishes. So instead of serving the common dishes of Hari Raya and also partly because we ran out of food after a big crowd on the second day. I decided to whip up Nasi Arab or Makloubeh Rice which I had tried before.

So Makloubeh rice it was, with accompanying fried cubed potatoes, Sambal Goreng and Vegetable Curry I forgot to serve the Papadoms..tsk..tsk..tsk. The Makloubeh rice is already moist with gravy and actually do not require the extra curry but I made just in case. Continue reading

Asam Pedas Ikan Pari (Sting Ray in Spicy and Sour Gravy)

Who says starting a blog is simple? I agree, it is. But maintaining a blog is…hmm. I experienced a mental block yesterday and didn’t know what to write. It would have been easy for me to just post a recipe and that’s it. But I wouldn’t do that to my readers, however few I have. So in search of ideas, I got my gear and went out, hoping that I’ll find something interesting to write about.

stall 1I made my way to the temporary bazaar near my place. It is called Bazaar Ramadhan. Normally I avoid such places at all costs. Why? Because I am fasting and this place is a food paradise during the fasting month. A whiff of the briyani rice and the dendeng in your nostrils is enough to waver even the strong-willed.

So with absolute determination I made my way to the bazaar equipped with my dSLR Nikon camera which in the end I did not use because I was too embarrassed to take it out in case someone thinks that I am showing off. Or maybe it was just me being too self-conscious? So I used my 8.0 megapixel android mobile phone instead. Continue reading