Indonesian Prawn Curry Recipe 印尼咖喱明虾食谱

Indonesian Prawn Curry 印尼咖喱虾 does not refer to the origin of the seafood but rather the taste. This is a very popular dish in Malaysia which I am eager to recreate in my kitchen. Ingredients: 600g Prawns, with shells on and legs trimmed. 1 small or ½ a big Red Onion, cut into wedges. 5 … Continue reading

Pandan-flavoured Nasi Lemak Kukus Recipe

Checking the freezer upon my return from our family overseas trip, I found I still had a few packets of frozen sambal tumis from previous cooking, fish steaks, glass prawns and squid. Sam P. had also given me a tray of eggs before we left for Phuket. What can I cook to clear these “backlog” … Continue reading

Biryani Recipe (Part 2) – Spiced Rice Is Nice!

The difference between Biryani and Pulao (Pilaf in English) is that in pulao, the Basmati rice is usually cooked in the meat/vegetable seasoned broth. Depending on the local cuisine, pulao may also contain dried fruits, fish, meat and vegetables. Overall, pulao uses lesser amount of spice mix as compared to a biryani dish and the … Continue reading

Biryani Recipe (Part 1) – Chicken Masala

Ever since the visit to our local fishery port, I have lots of fish in my freezer. Hee had requested Indian-styled fried fish this night, and it would be my first attempt at cooking it. Vanessa, “I want the biryani you cooked for us in Melbourne.” It’s been 4 years since I’ve cooked biryani but … Continue reading

Ayam Kalio Recipe

Did you know that Ayam Kalio is actually compromised rendang?!!! A proper rendang has no gravy, just very thick moist glob of cooked spices. Therefore, Kalio is only cooked half way through the rendang process with some sauce. So what is half-way? The minute the chicken is tender and oil separates from the coconut gravy, … Continue reading