Rose’s Kitchenette

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. 

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March 30th, 2007 Posted by rose | Seafood | 2 comments

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.

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February 15th, 2007 Posted by rose | Seafood | 2 comments

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.

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February 15th, 2007 Posted by rose | Seafood | no comments

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.

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February 15th, 2007 Posted by rose | Seafood | no comments

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.

(2 votes, average: 5 out of 5)

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February 14th, 2007 Posted by rose | Seafood | 9 comments