Pineapple Prawns Curry With Salted Fish

Pienapple Prawns Curry

Pineapple Prawns Curry 1.jpg

1 kg medium prawns – shelled and left the tail intact
1 pineapple – sliced
8 long beans – cut into 3 inch in lengthwise
1 brinjal – cut into 3 inch in lengthwise and halves
1 big tomato – quartered
5 pieces salted fish bones (threadfin) soaked in hot water for 20 minutes
2 sprigs curry leaves
3 pieces kaffir leaves
1 piece bay leave
5 small green chilli padi
1 tbsp tamarind paste (mixed with 250 ml water)
Salt and sugar to taste
250 ml Kara coconut milk
1 tbsp tomato sauce
3 tbsp Benefit Coco Premium Coconut Cooking Oil

Blended Ingredients
8 shallots
4 cloves garlic
3 red chillies
4 red chilli padi
15-20 pieces dried chillies (soaked in hot water and cut)
1 inch galangal
1 inch ginger
1/2 inch turmeric
3 pieces candlenuts
1 tbsp fish curry powder
2 stalks lemongrass
1 tsp oil
100 ml water

1) Heat oil in wok and saute blended ingredients and tomato sauce till aromatic and oil separates. Add salted fish, brinjal, long beans, pineapple. Stir tocombine with the rempah evenly and add tamarind water and bring to a boil, lower heat to medium low, covered and simmer for 5-8 minutes.
2) Add kaffir leaves, curry leaves, bay leave,  half of the coconut milk and continue to simmer till vegetables is soft.
3) Add prawns, tomato, green chilli padi and remaining coconut milk (add more water if gravy is too thick). Season with salt and sugar and continue to simmer till prawns is just cook.
4) Serve hot.




Fried Sambal Rice With Ikan Kembong and Salted Fish

Fried Sambal Rice.jpg

2 cups cold rice
Crispy salted fish
2 garlics – sliced finely
3 shallots – sliced finely
2 tbsp sambal dried shrimp
2 fried ikan kembong – deboned and shredded
1 fried ikan kembong – deboned and set aside for garnishing
2 eggs – lightly beaten
Salt and pepper to taste
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp fish sauce
1 tsp chicken powder

Mixed Vegetables
2 long beans – sliced coarsely
1/2 sweet corns – remove kernels
1 bowl of kangkong

1) Combined rice with shredded ikan kembong, light and dark soy sauce, fish sauce, salt and pepper. Mix well and set aside.
2) Heat oil in a non-stick wok, saute garlic and onions till fragrant. Add the eggs and stir fry till bubbles formed. Add sambal dried shrimp and fry till slightly dried or caramelized, add in the mixed vegetables and  the rice mixture and toss briefly for 2-3 minutes. Season with salt, chicken powder  and pepper. Toss well to combine rice with vegetables for 1-2 minutes.
3) Transfer to serving plate, top with crispy salted fish and ikan kembong.

Gulai Cockles, Prawns, Salted Fish with Long beans, Brinjals and Pineapples


4 pieces salted fish (bone/meat)
100 g medium prawns (shelled)
1 kg cockles (blanched in boiling water for 3 minutes and shelled)
1 small pineapple – sliced
100 g long beans – cut into 3 inch long
4-5 brinjals – cut into 3 inch long and halves
2 sprigs curry leaves
1 turmeric leaf – shredded coarsely
3 kaffir leaves
1 tomato – quartered
300 ml coconut milk
400 ml water
Salt, sugar to taste
2 pieces assam keping (optional)

Blended Ingredients
6 shallots
4 cloves garlics
5 red chillies
5 chilli padi
2 tbsp chilli paste
50 g  fresh fish curry paste (can get from Indian stall at the market)
3 candlenuts
2 stalks lemongrass
2 inch galangal
2 inch turmeric
1 tbsp oil
100 ml water

1) Soak salted fish in hot water for 10 minutes, drained and set aside.
2) Heat 3 tbsp oil in a wok and saute blended ingredients and curry leaves till aromatic and oil separate. Add brinjal, long beans, pineapple and salted fish and assam keping.  Stir and mix evenly.
3) Add water, coconut milk and bring to a boil. Simmer over low medium heat for 15 minutes, stirring occasionally till brinjal is soft. Add prawns, tomatoes, kaffir leave and turmeric leaf.  Season with salt and sugar, taste accordingly and continue to simmer for 8 minutes.
4) Lastly add the cockles and stir to mix and combine evenly. Serve hot with white rice.

Steamed Claypot Rice With Salted Fish

claypot rice

21/2 cups white rice
1/2 cup glutinous rice
1/2 Kampong Chicken – washed and chop into bite size
1 bunch Hong Kong Choy Sim (washed and blanched in hot water with some salt and oil)
5 slices ginger
8 thin slices of salted thread-fin fish (Ikan Kurau) – deep fry till crispy
5 dried mushrooms(soaked in water till soft- squeeze dry and sliced)
enough water to cook rice
1 stalk spring onion – chopped
1 red chilli – sliced
Fried Crispy onions (retain the oil – to drizzle over the rice later)

Marinade sauce
1 tbsp sesame oil
3 tbsp light soy sauce
1 tbsp Hua Tiao Jiu
1 tbsp oyster sauce
2 tbsp dark soy sauce
1 tsp pepper
1 egg
2 tbsp ginger juice
1 tbsp corn flour

Drizzling Sauce
1 tbsp each – oyster and abalone
1 tbsp thick dark soy sauce
2 tbsp light soy sauce
2 tsp sesame oil

1) Season chicken with marinade sauce and ginger for about 1 hour. Heat oil in a saucepan and fried chickens till opaque. Set aside.
2) Wash white rice and glutinous rice together. Put rice in a steamer and enough water to cover the rice. Steamed over rapidly boiling water for 15 minutes or more. Once water has evaporated, add the half cooked chicken and mushrooms on the rice. Covered and steamed for for 15 minutes till rice is cooked and chickens is tender.
3) Pour in the drizzling sauce, mix the rice with a chopstick to incorporated all the ingredients and sauce thoroughly. Transfer to a heated claypot, drizzle onion oil and top with crispy salted fish. Covered and cooked over low heat for 5 – 8 minutes. Serve hot with blanched choy sim at the side and top with spring onions, chillies and crispy shallots.