Curry Seafood in Claypot

I made seafood curry based on fish head curry simply because I just want chunks of seafood swimming around in my curry broth and not wanting to fight with the fish heads using my spoon or even bare hands. This is my interpretation on seafood curry — In a smooth milky orange liquid which is…

My Dark Secret – KL Hokkien Noodle

A deep dark noodle that accompanies me since childhood. This is usually an eat out dish simply because a big wok with high heat is needed to make this noodle. However, here in Sydney, although I can find restaurants with big wok but I can’t really find a place that offers the taste that I…

Malaysian Village Style Fried Rice “Nasi Goreng Kampung”

This fried rice might punch your face if you dislike the army of the sea – anchovy and fermented dried shrimp paste because these 2 ingredients are the main flavoring agent for this village style fried rice. I am not sure of the origin of this fried rice but I guess this was cooked up…

Spicy Tomato Sauce Chicken “Ayam Masak Merah”

Finally, I found my way of cooking ayam masak merah (Spicy Tomato Sauce Chicken). I am very very particular with this dish because I had a really, I mean really good one before. I used to buy nasi lemak for breakfast from a stall operated by a Malay couple. Their ayam masak merah is something…

Stuffed Tofu Toast

Today I am making something really simple. It just toasting, assembling and then dip and eat. The main ingredient is tofu puff. When you press on it, it is soft and slightly oily because of the frying process. The inside part of tofu puff is almost hollow. Tofu puff is something that I enjoyed if…

Spicy Coconut Glutinous Rice Roll “Pulut Panggang”

Glutinous rice – once cooked, it is sticky with a very nice fragrant, different from the normal rice. It is widely use in South East Asia. There are so many food made using glutinous rice. For example the Chinese rice dumpling “bak chang”, breakfast menu – steamed chicken and glutinous rice “loh mai kai”, Thai…