Monday, November 7, 2011

Sweet N Sour Fish

Do you know that Sweet and sour was actually originated from China, Hunan? The original ingredients were a mixture of weak vinegar and sugar. Back in the olden days, Sweet and sour sauce is used as a dipping sauce for fried pork and fish.

However, in the current trend, this Sweet and sour sauce is a favorite among the Malay families because it is easy to cook and the Malays are used to spicy with a little mixture of sweetness sauce in their dishes. Sweet and sour is actually a mixture of red chilly sauce and tomato sauce which can be found easily in your kitchen. This authentic sauce can be used in poultry, pork, fish and mix vegetables too.

It is a little troublesome to cook due to the fact that you had to deep fried the meat stuff and drain the oil before stir fry them with the Sweet and sour sauce. Anyway, it is worth the effort when you see everyone start snatching all the food on the table , right? Today, I had whipped up a nice Sweet and sour Fish. You can use any type of fish that you like. It taste delicious with Mackerel ( ikan keembong) or Bigeye Scad ( ikan selar ).


1 or 2 piece of Mackerel fish ( I used ikan kuning-8 pieces)
2 clove garlic-chopped
5 clove shallots-chopped
3 pieces red chilly or green chilly ( chilli padi)
2 tomatoes ( quartered)
2 slice pineapple - diced ( optional)
2 tbs chilli boh or chilli sauce
3 tbs oyster sauce
2 tbs tomato sauce
1 tbsp cornflour mix with 3 tbsp water

turmeric powder / flour

oyster sauce, chilli sauce, tomato sauce

mixed sauces

diced tomatoes

ikan kuning

chopped ingredients


  • Mix fish with turmeric powder and salt.
  • Deep fry the fish until cook. Remove and drain the oil.
  • Decorate fish on a flat dish / plate.
  • With 2 tbsp oil, saute garlic, shallots, red / green chilli until fragrant.
  • Add in tomatoes, pineapple (optional) for 1 min.
  • Pour in all the sauces and thicken it with the cornflour mixture.
  • Turn off the heat.
  • Quickly, pour the Sweet and sour sauce on to of the fried fish.
  • Serve with coriander leaves or chopped spring onions.

TOP: Fried fish
BELOW: Sauce thicken

Friday, November 4, 2011

Thick Coconut Curry Chicken

This is the first time I am trying to cook Coconut Curry Chicken which is not spicy at all even though I had included 2 tablespoon of chilly paste. I think the curry powder had over-powered the spicy flavor. Furthermore, the coconut is not thick enough. Next time, I will substitute the water with thin coconut milk instead.

a moment is the answer to all of lifes mysteries!


2 long beans- sectioned

1 small egglant- peel skin and sliced

2 lady fingers-sliced

1 small tomato- quartered

150ml thick coconut milk

1/2 big onion-sliced

2 slice ginger

4 curry leaves

200g chicken-chop bit piece

200ml water


1 tbs curry powder

1 tbs chilli paste

a dash of pepper


1/2 tsp salt

1 tbsp sugar

2 tbs chilli paste

3 tbs curry powder


3 potatoes-quartered

beancurd puffs- cut cubes

1 stalk lemon grass-smashed


Marinate chicken pieces with 1 tbs curry powder, a dash of pepper and 1 tbs chilli paste. Leave aside for 1/2 hour.

Prepare all the ingredients

Fry ginger, onion and curry leaves until fragrant.

Add in curry powder, chillie paste and sugar.

Add in chicken, long beans, eggplant, lady fingers. Mix well.

Pour in 200ml water, tomatoes and salt. Simmer for 10min.

Pour in thick coconut milk. Simmer for another 5min.

Serve warm.


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