My First Cookbook - Malaysia Local Flavour

I am pleased to announce that my first cookbook will be available soon. Should you interested of the latest update, please drop email to me at lhheah@gmail.com. I will keep you posted once it is available.

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[Home Cooked Meal] Teochew (Salt Vegetable) Steamed Pomfret

In order to cook a delicious steamed pomfret, it is important to get the fish as fresh as possible.

Ingredients:

Pomfret, Cleaned and Gutted

1 Tomato, Cut into wedges

Salted Vegetable, Cut into strip

1 Teaspoon Garlic

1 Ginger, Cut into fine strip

1/2 Teaspoon Salt

Method:

Defrost the fish from refrigerator and clean it.	Cut 3 to 4 slice on the fish body.	Add salt on the body.
Add the rest of ingredient on the fish.	Add the boiled water in to wok to save time on heat up water.。	Steam it for 10 minutes over low heat. Dish up and serve with rice.

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[Malaysian Cuisine] Curry Fish Head

It is always nice to have the mint leaves when serve the curry fish head. With the instant seafood curry paste, it is easy to prepare the curry in an hour time.

Ingredients:

1 Instant Seafood Curry Paste

1 Grouper Head (The Weight is About 1kg )

200g Lady's Finger, Cut Into Pieced

2 Tomato, Cut Into Pieced

2 Onion, Peeled & Sliced

40g Tamarind Paste

120ml Water

120ml Coconut Milk

400ml Boiled Water

Seasonings:

1/2 Teaspoon Salt

1/2 Teaspoon Sugar

20g Mint Leaves

1 Teaspoon Chopped Torch Ginger Bud

Method:

Rinse the grouper head and drain, keep aside.	Add the tamarind paste in the water and mix well, removed seed and keep aside.	Heat up the frying pan, add the curry paste and onion.
Stir-fry the onion till semi-tranparent.	Pour in boiled water and bring to a boil.	Add the fish head and lady's finger.
Add the tomato and simmer for 15 minutes.	Pour in tamarind water and simmer for 5 minutes.	Add the seasoning to taste. Dish up and garnish with torch ginger bud and mint leaves. Serve hot with rice.

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