Red Thai Fish Curry

red thai fish curry

Its like i found out my spirit to update my blog again. it’s been ages since the last time i wrote something in my lovely blog, lol. Had lots of pictures waiting in the queue to be posted here. This menu was so rich in flavour. Coconut milk made it so tasteful, and a lil bit of lime and coriander leaves made this curry so fresh. The combination of savory and sour made this curry so delicious.

RED THAI FISH CURRY

SOURCE: Taste.com.au

Ingredients :

  • 4 eggs
  • 60ml (1/4 cup) vegetable oil
  • 2 red onions, finely chopped
  • 2 cloves garlic, crushed
  • 1 stalk lemongrass, white part only, finely chopped
  • 75g (1/4 cup) Thai red curry paste (I used Ayam Thai red curry as in the recipe said)
  • 2 tbs brown sugar
  • 2x 400ml cans coconut cream
  • 2 bunches broccolini, trimmed, cut into 3cm pieces
  • 800g barramundi fillet, skinned, pin-boned, cut into 3cm pieces ( I used basa fillet)
  • 2 limes, juiced
  • 2 tbs chopped coriander
  • Steamed white rice (optional), to serve

 

Methods:

  1. Cook eggs in a saucepan of boiling salted water for 7 minutes. Drain and rinse under cold running water until cool enough to handle, then peel and set aside.
  2. Meanwhile, heat vegetable oil in a large, heavy-based saucepan over medium–high heat. Add onions, garlic, lemongrass and curry paste, then cook, stirring frequently, for 5 minutes or until onion and lemongrass are soft.
  3. Stir in brown sugar, coconut cream and 160ml (2/3 cup) water. Bring to a simmer, then add broccolini and barramundi, and cook, stirring occasionally, for 6 minutes or until barramundi is just cooked. Stir in lime juice and coriander, then season with salt and pepper.
  4. Halve boiled eggs and place on curry. Serve with steamed white rice.

Eid Mubarak Cookies Parade

Cookies Parade

 

All the recipe will coming soon……..

 

 

Tekwan (Fish Ball Soup)

 

tekwan

 

This week i made tekwan. I combine all the recipe that i got from my friends. Try to make it simple and easy. I modified the recipe as I wish, lol. Tekwan is one of traditional fish soup originally from Palembang, South Sumatera – Indonesia. The most important thing from tekwan is fish ball and prawn soup. The fish ball is different from fish ball that sold in most asian store. Actually the recipe for tekwan is easy and you don’t have to make the shape as round as a ball. So don’t you worry about the shape, lol. All the soup never failed to satisfied my family so is tekwan. Even I am allergic to prawn but for tekwan I dare to take a risk for my allergic effect. Its soooooooo delish……soooo drooling……

TEKWAN

Ingredients:

For Tekwan (Fish ball):
300 gr fish
4 eggs white
1 tsp salt
100 gr prawn
100 gr sago/tapioca flour
1 garlic
1/4 tsp pepper

For Soup:
200 gr prawn
5 garlic
10 Cloud Ear Fungus / black fungus (Jamur Kuping), soak in water
30 dried lily flower, soak in water
2 tbs salt
1/2 tsp pepper
1 block fish powder

Methods :

  1. Tekwan, Blend garlic, fish and prawn using blender. Add egg white, sago/tapioca flour, salt and pepper. Make a ball shape using spoon. Put in boiling water and cooked until fish ball float. Set aside.
  2. For soup: Boil prawn in 2000ml water. Add garlic, salt, pepper and fish powder. Let it boiled.
  3. Put in tekwan, black fungus, tuberose, salt, pepper and fish powder. Let it boiled.
  4. Ready to serve

For more information about tekwan, you can visit here.

Fried Crackers with Ragout Filling

crackers ragout

One of lunch box idea……

crackers ragout

Ingredients:

10 crackers

2 eggs, whisk

for Ragout Filling:
1 onion, cincang halus
2 tbs butter
200 gr plain flour
1 lt milk

2 carrot,  boiled, drain and cut into small shape
250gr chicken fillet , boiled, cut into square shape or you can shredded
1 tbs celery, chopped
salt, sugar and pepper to taste

crackers ragout

Methods:

  1. Heat the pan. Stir fry onion and butter until the fragrant come out.
  2. Then add carrot and chicken filled. Cooked until chicken colour change.
  3. Add flour, mixed well quickly.
  4. Then add milk. Let it boiled. Add salt, sugar and pepper to taste.
  5. Pour the celery into the pan and cooked until dried.
  6. Set aside.

Finishing:

  1. Heat the oil in the pan.
  2. Add the ragout filling on the top of crackers then put another cracker on top of it.
  3. Dye into the eggs then fried it until the colour into golden brown.
  4. Ready to serve

 

crackers ragout

crackers ragout

Glossary 1

Glossary1

Donat Kentang ala NCC (Potato doughnut)

 

doonat kentang

Ingredients:
500 gr   bread/pizza flour
50 gr     milk powder
11 gr     dry yeast
200 gr   potato, steam, haluskan dan dinginkan
100 gr   sugar
75 gr     butter
½ tsp    salt
4 egg yolks
100 ml   cold water (if you not using milk powder, cold water can be subtitute with fresh milk)

Methods:

I used breadmaker so I just put all ingredients in order (liquid first then solid ingredients). Choose dough menu and start.

After the dough ready, make a ring shape. First make a round shape then pin in the middle.

Heat the oil in the pan.

Fry it in the hot oil until golden brown.

Basting on the top of doughnut with butter or margarin then sprinkle some meises (chocolate sprinkler)

Ready to serve.