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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Ulam Pegaga


Ulam Pegaga

Ulam Pegaga

Daun Pegaga are known by many other names. Also known as Indonesian Pegagan, Indian Gotu Kola and its scientific name, Centella Asiatica, it is a herb I used to make Ulam or just eat with sambal belachan. It is normally eaten as a salad with a main dish and warm rice.

Daun Pegaga is known for its health benefits, eaten during confinement, it is said to help tighten and promote smooth skin. I have seen Centella Asiatica as one of the highlighted ingredients in many skincare products. However, the highly visible benefit is the fibre it provide which promotes bowel movement.

Besides just for its health benefit, it taste better than some vegetables eaten raw. You can grow this herb on your own but you won’t be able to yield much. I recalled my dad picking the herbs at his backyard whenever we visit him. When I first tasted it, I requested to bring the live plant home to re-pot and hope to grow it.

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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

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

Kari Kepala Ikan (Fish Head Curry)


Fish Head Curry

Fish Head Curry

Like most of the curry dishes, fish head curry is one of the many curry dishes loved by many. It is more well known notably among Singaporeans. Just head down to Samy’s or Muthu’s or any of the Indian restaurants on Race Course Road for a taste. It’s just sublime and you just can’t help but to associate this dish with ‘you died and go to heaven’ feeling.

The husband just can’t get enough of this dish and often asked us out to eat at any of these restaurants to get his dose of fish head curry.

Since it is such a favorite dish in my family, I headed down to the wet market in the morning to look for red snapper fish head and some ladies fingers. I look forward to go to the wet market near my place. Continue reading

Sambal Kacang Ikan Bilis (Anchovies and Groundnuts in Chilli)


Sambal Kacang Ikan Bilis

Sambal Kacang Ikan Bilis

We are mid-way into the holy month of Ramadhan. Today’s the 15th day. For the past 14 days Muslims all over the world fasted from dawn to dusk. I’m glad I have not missed a single day of fast.

We have been avoiding the Ramadhan bazaar like the plague and cook our meals every day instead of eating out or buy takeaways. We break our fast with home cooked food thus no food had been wasted. Alhamdulillah.

Fasting is very good for the soul not to mention the physical health benefits. Fasting is not just about abstaining from eating and drinking. We also cleanse ourselves spiritually in thoughts and actions.

My guilty desires as you may have guessed is food, glorious food. I curb my sinful desire for food by cooking for my family because unexplainably when you cook for others especially for Iftar you don’t feel hungry afterwards. I always end up being the person who eat the least amount of food at the dinner table. Continue reading