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INGREDIENTS
- 2 pcs of Ikan Cencaru – marinated with salt and tumeric
- 2 tbps of chili paste
- 2 big onion – i to be blend and 1 to be sliced
- 2 pip of garlic
- 1 stalk of lemongrass – knocked
- 1 tbps of kerisk
- 2 tbs of tomato sauce
- 1 tbps of soy sauce
- sugar and salt
METHOD
- Fry the fish in hot oil
- blend chili,onion, garlic and kerisik
- heat oil and fry the paste untill fragrance
- add lemongrass and sliced onion
- then add tomato sauce, soy sauce, sugar and salt
- once the sauce boiled ,add fish
- simmer for 5 minutes then off fire.
INGREDIENTS
- 3 pcs of crab – I used flower crab
- 2 tbps of chili paste
- 7 cloves of garlics – minced
- 2 thumb size of young ginger – chopped
- 1 small bowl of tomato sauce
- 2 tbps of chili sauce
- 5 dash of nampla sauce
- 1 tsp of oyster sauce
- 2 tsp of sugar
- 2 eggs
- 1/2 bowl of water
- 2 tbps of cooking oil
METHOD
- heat the oil
- fry the garllic,chili paste and ginger
- fry them till fragrance
- add tomato sauce, chili sauce, nampla sauce and oyster sauce
- stir it then add water water and sugar
- stir it until it boiled then knocked egg and quickly stir untill sauce became thick
- finally add crabs
- cover with lid for 15 minutes
- Once the crab turn red then off fire
- the crab ready to serve. Enjoy with rice or french loaf
INGREDIENTS
- 3 slices of tenggiri fish
- some curry leaves
- 1 big Onion – sliced
- 2 cloves garlic – scliced
- 1 tsp mustard seeds
- 2 packet curry powder – I used Babas and add some water to make a paste
- A pinch turmeric powder
- 2 tbps of tamarind paste + 1.5 cups of water
- Salt To Taste
- oil as required.
- some vegie e.g egg plant or ladiesfinger – I don’t have one so nevermind
METHOD
- Heat oil, fry mustard seed with curry leave
- then add onion and garlic , stirred untill brownish
- add curry paste and fry till the oil begins to float on top.
- Add about tamarind juice. Bring the gravy to a boil
- Add the fish slices and cook for 15 minutes.
- then add vegies.
- Let it simmer for 5 minutes
- Off fire, ready to serve
