Recent Posts

Wednesday, 16 April 2014


Hi how you doing?? Here's a simple yummy fish dish which I made couple of weeks ago. My hubby loves sweet & sour sauce and this was for him. I used siakap/seabass fish. You may also use any other fish as per your liking...i.e. ikan kurau merah, ikan kerapu etc. I didn't add in some of the ingredients as I made this in a rush so I just added in whatever ingredients which I already had in my fridge/pantry.



I whole fish ~ cleaned and cut open into butterfly shape 
(i used siakap/seabasss)
Pat dry the fish with kitchen towel. Season it with oyster sauce and rub on some corn + tapioca flour.

2 tbsp - ground chilly paste
chilly sauce - as needed
tomato sauce - as needed
thai chilly sauce - optional
zucchini - cubed ~ as needed
1- ripe tomato - cut into wedges
ripe pineapple cut - cubed ~ as needed ( i had no stock)
red onion - cut into wedges ( i didn't add in)
salt to taste
sugar to taste ~ optional

chopped cilantro (i had no stock)

Method :

  1. Heat oil in a deep wok to fry the fish. Ensure the oil can cover the whole fish so that the fish will cook evenly.
  2. Transfer the fish into the wok once the oil is hot. Ensure the oil is really hot before putting in the fish so that the fish don't stick onto the wok and break later.
  3. Gently turn the fish to cook the other side of it and later transfer it to a serving plate.
  4. Now using a deep pan heat a little oil and add in the ground chilly paste. 
  5. Cook till oil floats on the surface. Reduce the flame.
  6. Now add in the onion wedges along with the sauce (chilly, tomato and thai chilly).
  7. Add in about 1/2 cup of water for the sauce and bring it to a boil.
  8. Season with salt and sugar and throw in the cubed zucchini, tomato  & pineapple.
  9. Cook for less than a minute and pour over the sauce onto the fried fish.
  10. Garnish with the chopped cilantro and enjoy it while its still hot with white rice!! 

Thursday, 20 March 2014


Hi readers, I'm back with a simple recipe of a fast side dish for poori / chapati / dosa or idli. I made this last week to accompany my mini poori. Just this one side dish and it was so satisfying!!. Come on, let's check out the clicks and recipe.


Ingredients :-
3 large potatoes - peeled, cubed and boiled in salt added water till well cooked. 
1 bowl of chopped cabbage
1/3 bowl of cubed carrot
1/2 tsp - turmeric powder
3 - bird's eye chillies / fresh red chillies ~ i used bird's eye chilly :-) 
2 tbsp - chopped cilantro ~ optional
salt to taste
1 tbsp - corn flour mixed with a little water
ghee ~ optional

Tempering :-
1/2 tsp - fennel seeds
3 - dried chillies ~ break into two
curry leaves
1/2 tsp - mustard seeds
a pinch of asafetida
1 large onion - chopped
3 cloves garlic - pounded

Method :-

  1. First heat up a little canola/cooking oil in a deep wok.
  2. Throw in chopped onions, pounded garlic and fry till lightly browned.
  3. Then add in the balance tempering ingredients and reduce the flame.
  4. At this moment add in the bird's eye chilli, cabbage and carrot and give it a stir.
  5. dash it up with the turmeric powder and mix again. leave it for about a minute before you add in water for the gravy. I added water about 1 cup just enough to cook up the cabbage and carrot. Season with salt and leave it to cook covered with lid.
  6. Check if the cabbage and carrot are well cooked before adding in the boiled potato cubes.
  7. Stir gently ensuring that you don't break up the potato cubes. I mashed up a few potato cubes before adding into the wok to give it a creamier texture. Check the seasoning and adjust if need to.
  8. Lastly add in the chopped cilantro, corn flour mixture and stir once more to mix well. I too added a tbsp of ghee to give it a nice aroma and taste. 
  9. Now the POTATO MASALA is ready to be served!! :-)