Malaysia Curry Fish

curry fish 2.jpg
curry fish.jpg

1 red snapper head (washed and rub with salt and cornflour) – steamed in rapidly boiling water till 1/2 cooked
10 lady’s fingers (washed and steamed for 5 mins)
1/2 pineapple – sliced (optional)
8 long beans – cut into 3 inch in length (optional)
1 brinjal – cut into 21/2  inch in length
2 pcs batang fish/tenggiri (optional)
4 shallots – minced finely
4 garlic – minced finely
2 tbsp tamarind paste (mixed with 3 tbsp water)
2 tomatoes – quartered
4 tbsp fresh fish curry paste (can be purchased from the local Indian sundry store)
1/2 tsp mustard seeds
20 curry leaves
2 green chillies – halves
1 litre thin coconut milk
150 ml thick coconut milk
Salt and sugar to taste
1 Maggi ikan billis cube

Blended Ingredients
15 dried chillies – soaked in hot water till soft, drained and cut
1 big onion
3 cloves garlic
2 stalks lemongrass
1 inch galangal
3 buah keras
1 inch ginger

1) Mix the curry fish powder  with some water to make a thick paste.
2) Heat oil in a wok and add mustard seeds. Once they crack, add the onions and garlic. Stir fry till fragrant, add curry leaves and green chillies.
3) Add blended ingredients and the curry paste. Stir to mix evenly and fry till aromatic and oil separates.  Add asam juice, brinjal, long beans, pineapple  and thin coconut milk. If the paste is too thick, add more water to adjust the consistency to your own liking. Bring to a boil. Reduce heat and simmer till brinjal and long beans are cooked. Season with ikan billis cube, salt, sugar and add tomatoes. Cover and simmer for 15 mins.
4) Add in the fish head, batang fish and thick coconut milk.  Simmer for 5 – 8 mins and add in the ladyfingers. Stir and mix.
5) Serve hot with tomato rice or roti prata.

Sambal Pedas Belitung/Cuit-Cuit

cuit-cuit (1)

1 kg belintung/cuit-cuit (washed and clip off the tails/ends)
salt, sugar to taste
1 sprig curry leaves

Blended Ingredients
8 red chillies
6 chilli padi
2 garlics
4 shallots
1/2 tsp turmeric powder
1 tbsp fish curry powder
2 tbsp dried shrimps

1) Heat oil in wok and saute the blended ingredients, curry leaves till fragrant and oil separates. Add in the belitung, salt sugar. Mix evenly and briskly stir fry for a further 8 – 10 mins. Add some water if it is a bit dry. Taste accordingly.

Lemak Chilli Padi Rebung with Prawns and Daun Kaduk


Udang masak lemak chili padi.jpg
Udang masak lemak chilli padi 1

1/2 kg bamboo shoots – sliced
3 lemongrass – bruised
1 turmeric leaf – shredded
2 pcs asam keping
1 litre thin coconut milk
200 ml thick coconut milk
salt, sugar to taste
300 gm medium prawns (shelled)
a handful of daun kaduk

Blended ingredients
3 red chillies
2 tbsp chilli paste
8 – 10 chilli padi
1 big red onion
5 shallots
3 garlics
1 inch fresh turmeric
1 tbsp dried shrimp (soaked for 15 mins)
1 inch belacan
4 buah keras
1 inch galangal
1 tbsp oil
100 ml water

1) Heat oil in a wok and saute the blended ingredients and lemongrass till fragrant and oil separates. Add sliced bamboo shoots, asam keping and prawns. Stir and mix evenly and cook till prawns turns pinkish, add thin coconut milk, stir and bring to a simmer. Add thick coconut milk and season with salt and sugar. Simmer over low heat for 5 mins and add the daun kaduk. Continue to simmer for a further 5-8 mins. Taste accordingly.

Sambal Pedas Sotong Kering (Cuttlefish)

cuttlefish (1)
sambal cuttlefish.jpg

4-5 cuttle fish (criss-cross and cut into big piece or your preferred size)
(Blanched in boiling hot water for 2 minutes, drain well and set aside)
salt, sugar to taste
1 tbsp gula melaka
150 g peanuts – roasted and pound coarsely
11/2 tbsp asam paste (mixed with 3 tbsp water)
1 Maggi ikan bilis cube

Blended ingredients
3 tbsp chilli paste (15 dried chillies soaked in hot water)
3 big red onions
3 garlics
2 inch ginger
1 inch belacan

1) Heat oil in a wok and saute the blended ingredients till fragrant and oil separates.Add gula melaka, sugar, ikan billis cube, tamarind juice, salt and stir to mix evenly, taste accordingly and adjust to your preference.
2) Add cuttlefish and peanuts, briskly stir to combine well with the rempah and add a bit of water if the mixture is too dry.
3) Serve hot with rice or lontong.

Steamed Sea-Bass topped with Minced Golden Garlic Sauce

seabass (1)

1.0 kg Sea Bass/Garouper (remove gut and rinse)
100 g minced garlic
50 g fried minced garlic
some chopped spring onions, coriander leaves and chilli

300 g water
20 g sugar
1 tsp sesame oil
20 g fish sauce
2 tbsp light soy sauce
1 tbsp minced red chillies
1 tsp of hua tiao chew

1) Heat 1 tsp oil in a wok, Saute minced garlic till fragrant. Add in fried garlic and toss well.
2) Steam fish over high heat for 15 – 20 mins. Drain and set aside.
3) Mix all seasoning and heat it up. Pour seasoning and garlic over fish and serve hot. Garnish with some chopped coriander leaves, spring onion and chilli.

Prawn Mee Soup (Hae Mee Soup)

Prawn Mee Soup 2

Prawn Mee Soup 1

Prawn Mee Soup

Penang Hae (1)



500 g angka prawns – peeled and deveined, tails intact (reserve shells and heads)
300 g shredded chicken meat/pork
2 flat fish cake – sliced
5 cloves garlics – chopped coarsely
400 g yellow noodles – blanced for 2 mins
200 g bee hoon – blanced for 2 mins
300 g taugeh – blanced for 2 mins
300 g kangkong – blanced
4 hard boiled eggs – shelled and quartered
fried crispy shallots
3 litres water

Stock Ingredients
100 g red sugar cane – (cut into halves along the length)
prawn shells and heads – fried with garlics till pinkish
1 kg chicken/ pork bones
50 g rock sugar
100 ml light soy sauce
1 tsp dark soy sauce
11/2 tbsp peppercorns – crushed
1 packet of Hai’s Prawn Noodle paste (optional)
A handful of dried shrimp (soak in water till soft and pounded)

Chilli Paste (blended finely)
15 dried chillies (soaked and drained)
2 fresh chillies and 6 chilli padi
11/2 tsp belacan – toasted
6 shallots
1 tbsp dried shrimp – soaked in water for 5 mins

3 tbsp oil
1/4 tsp salt and 1 tsp sugar

Blanch pork/chicken bones in hot water and rinse well. Clean the sugar cane. Bring water to a boil. Put in chicken/pork bones and boil for 15 mins. Add sugar cane,  Hai’s prawn paste. dried shrimps, fried prawn shells and heads. Bring to a boil and reduce heat to low and simmer for 2 hours. Strain the stock. Blend the prawn shells and head with some stock. Strained and pour into the boiling stock. Heat oil in a wok and saute garlics, rock sugar and cook till sugar disssolves. add light soy sauce and dark soy sauce. Stir well . Pour the mixture and peppercorns into the stock. Simmer for 1/2 hour. Season with salt (depends on personal taste)
1) To serve, place a portion of beehoon, yellow noodles, vegetables, prawns, shredded chicken, fish cakes, eggs and kangkong in a deep soup bowl. Ladle on the hot broth, sprinkle a spoonful of crispy shallots and serve immediately. Serve the Chilli paste separately in a small sauce dish.

2) Heat oil in a wok and fry the blended chilli paste over low heat until mixture is thick and oil separates. Add salt and sugar and remove from pan. Transfer to a small serving bowl.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


Stringray with Salted Mustard Green and Red Rice Wine Residue

stringray in rice residue

400 g stringray – washed and chopped to bite size
30 g salted mustard green – cut into strips and soaked in hot water for 10 mins
1 red chilli – sliced
5 slices of ginger
2 cloves garlics – minced
2 tbsp red rice wine residue
1 tbsp red rice wine
salt, sugar to taste
150 ml chicken stock
Coriander leaves – chopped

1) Heat oil in a wok, saute garlics and ginger till fragrant, add salted mustard green and stir fry over high heat for 3 mins. Add rice wine residue, wine, chicken stock and simmer over low heat for 8 mins.
2) Add chilli, stringray, stir and mix evenly and continue to simmer till stringray is cooked. Season with sugar and salt.
Dish out on serving plate and sprinkle coriander leaves on top.

Assam Pedas Tumeric Fish Soup

Assam Pedas fish
Asam fish.jpg
Asam fish 1
Assam Pedas Rice.jpg
assam pedas fish
Assam Pedas

5 ikan kembong/selar (washed and set a side)
Fish head – cut into pieces
1 handful of daun kesom
4 asam keping – soaked in water
2 stalk lemongrass – bruised
1 inch galangal
1 cucumber – sliced into 2 inch thick
kangkong (optional)
pineapple – sliced into small pcs
1.5 lit water
salt, sugar to taste

Blended ingredients
8 red chillies
10 dried chillies – soaked in hot water till soft
5 chilli padi
3 cloves garlics
4 shallots
2 lemongrass
2 inch fresh turmeric
1 inch toasted belacan

1) Pour water in a pot and bring to a boil. Add blended ingredients, lemongrass, galangal, asam keping, daun kesom, cucumber, pineapple and simmer over low heat for 20 mins. 2) Add in kangkong and simmer for 2 mins and season with salt and sugar. Taste accordingly.
3) Add ikan kembong and cook till fish is just cooked. Serve hot.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


Stir Fried Fish Fillet with Capsicum and Black Vinegar


400g Tioman Fish Fillet – sliced into 11/2 ” x 1″  pcs
Red & green capsicum – washed n cut into strips
Oil for deep frying
2 garlic – minced
1 inch ginger  – sliced thinly
100 ml chicken stock
2 tsp cornflour
1 stalk spring onion, cut into 2 in lengths

Seasoning ingredients
1 tbsp each – sugar, salt, pepper n sesame oil
2 tsp cornflour
1 tbsp cooking oil, to be added just before cooking

Sauce ingredients
(Combined Sauce)
1 tbsp each – oyster sauce n Black Vinegar
1/2 tsp each – sesame oil n thick dark soy sauce
a pinch of salt n sugar

Marinate fish with seasoning ingredients for at least 40 mins. Stir in 1 tbsp oil just before cooking. Blanch the capsicum for 30 secs., drain n set aside.
1) Heat oil for deep frying. Deep fry fish for 2 mins or until golden Drain n set aside.
2) Heat a clean wok with 2 tbsp oil n lightly brown garlic n ginger. Return fish n capsicum to wok n stir fry over high heat for 30 secs. Stir in combined sauce ingredients.
3) Mkx cornflour with a little of the stock. Pour remaining stock into wok n bring to a boil. Stir in  cornflour mixture , mix n fry briskly for 1 min. Transfer to serving plate n sprinkle spring onions on top.

Crispy Halibut with Italian Herbs


1 pc Halibut – (defrost and slice into big pc)
1 tsp each – salt and black pepper
1 1/2 tsp Italian Herbs
Crispy flour – (for coating)
Oil for deep frying

1) Marinate fish with salt, pepper and Italian Herbs and leave in the fridge for 2 hours.
2) Heat oil in a wok, coat the fish with crispy flour and deep fry with skin down until golden brown. Drain on kitchen towels. Serve hot.