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Wednesday, January 03, 2007

Fish Curry With Mango


* 800g fish (tenggiri, bawal hitam or fishhead)
* 1½ tsps fenugreek or halba
* 2 tsps mustard seeds
* 1 tsp cumin (jintan putih)
* 1 tsp fennel (jintan manis)
* 4 Tbsps oil
* 1 big onion, sliced
* 5 cloves garlic, sliced
* 75g fish curry powder (Baba’s)
* Curry leaves from 4 stalks
* 2 medium-sized unripe mangoes, peeled and cut into chunks
* 10 ladies fingers, with the tops and tips removed
* 3 tomatoes, quartered
* 1 round eggplant cut into chunks
* 600ml water
* 2 tsps sea salt or to taste


1. Heat up the wok. Fry without oil the fenugreek, mustard seeds, cumin and fennel over a low fire till they pop. Dish out.
2. Turn up the heat, add oil, then onions and garlic. Fry till fragrant, then add in the spices again, curry powder and curry leaves. Lower the heat a little and fry till aromatic.
3. Add water and mangoes. Bring to boil and add in all the vegetables. Simmer, covered for a minute.
4. Add salt, then the fish. Stir and cover. Bring to a boil. Simmer for two minutes. Remove from heat.
5. Note: Fish curry always tastes better the longer it remains in the pot or wok, and even overnight.

Monday, December 04, 2006

Pepper Chicken Curry Recipe

Pepper Chicken Curry Recipe

Prep & Cooking Time: 35-40 mts

Serves 5-6 persons

Cuisine: South Indian

1 kg chicken, washed and cut into medium sized pieces

2 large onions finely chopped

1 tbsp ginger-garlic paste

3-4 green chillis slit length wise

1 large tomato finely chopped

1/2 tsp turmeric powder

1 tbsp coriander powder

1 tsp freshly ground fennel seeds pwd (saunf)

3/4 tsp to 1 tsp freshly ground pepper pwd (add according to your spice level)

1 tsp garam masala (1″ dalchini, 1 green cardamom, 4 cloves finely ground)

fresh coriander leaves for garnish


1 1/2 tbsp-2 tbsp oil

1 Heat oil in a cooking vessel, add the onions and saute till pink. Add the green chillis, ginger-garlic paste and saute further for another 4-5 mts on medium heat.
2 Add the cleaned chicken pieces and cook on high heat for 4-5 mts, combining once in a while.
3 Add the turmeric pwd, coriander pwd, fennel seed pwd, pepper pwd and salt, combine well.
4 Reduce heat to medium, cook covered for another 4-5 mts.
5 Add the chopped tomatoes and let it cook for 3-4 minutes without cover. Combine well and cook till oil separates.
6 Let the chicken cook in its own water, covered for 4-5 mts. Add half a cup of water and cook covered for another 4-5 mts or till you get the desired gravy consistency.
7 Finally add the garam masala pwd, combine well and garnish with fresh coriander leaves.
8 Serve hot with white steamed rice or chapatis.


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Aloo Tamatar Subzi - Curried Potatoes In Tomato Sauce

Aloo Tamatar Subzi (Potato-Tomato Curry)


4 medium potatoes (boiled and slightly mash with hand roughly to form small chunks)
1 large onion chopped finely
3 cloves garlic finely minced
1" ginger finely minced
1/2 tsp mustard seeds
2 dry red chillis
10-12 curry leaves
2 green chilli slit length wise
1 tsp red chilli pwd (adjust according to your choice)
1 tbsp coriander pwd
1/2 tsp cumin pwd
1/4 tsp turmeric pwd
salt to taste
3 medium sized tomatoes finely chopped
1 1/2 tbsp oil
chopped coriander leaves for garnish
1 tsp jaggery or sugar (optional)

Heat oil in a cooking vessel and add the mustard seeds and let them pop.Now add the red chillis and curry leaves and stir fry for a few seconds till the flavors are released in the oil.Now add onions,ginger and garlic and saute till the onions turn light brown.Add the green chillis and all the pwds.Combine.
Add the tomatoes and stir fry till the oil seperates and it gets mushy.
Add the potatoes and combine and keep covered with a lid on low heat for 3-4 minutes.
Remove lid and cook further for another 3-4 mts stirring once in a while.
Add salt and enough water to cover the potatoes.
Bring to a boil and let it simmer on low heat till you get the desired curry consistency.Finally add the jaggery/sugar and combine.Turn off heat.Garnish with chopped coriander leaves.
Serve hot with rotis/chapatis/steamed white rice.


Indian Fried rice

Fried Rice

A must have dish in our daily diet. It is so simple to cook and and such a bland dish, is what most say. If you are tired of having the plain rice everyday, try something different.



1. Basmati rice: 2 small bowls (300-350 gms)
2. Garam Masala (Whole):
3. Kali Miri (Pepper): 16
4. Lavang (Clove): 12
5. Elaichi ( Cardamom): 15
6. Dalchini (Cinamon): 5-6 small sticks
7. TamalPatra( Bay Leaf): 3-4 leaves
8. Onion (medium-sized): 2
9. Salt: As per taste
10. Boiled Water: 4 small bowls ( Exactly double the amount of rice)
11. Kesar(Saffron): For taste

1. Soak rice in water for 1/2 hour. Then rinse the water from the rice.
2. Seasoning:
i) Take 3-4 tablespoons of pure ghee and heat.
ii) Add Kali Miri (Pepper), wait till it sizzles.
iii) Add Clove, wait till it sizzles
iv) Add entire Elaichi(pound it slightly, add along with leaves) wait till it sizzles
v) Add Dalchini, wait till it sizzles,
vi) Lastly add Tamal Patra, wait till it sizzles.
vii) Once you get the smell of the masala, the seasoning is done and add finely chopped onions
in it.
viii) Add a pinch of salt to the onions, keep frying till onion turns brown. Add ghee if you think a
little more will be needed.
3. Add rice to this mixture. Mix properly till the rice gets dry i.e. the wetness goes.
4. Add 4 (small bowls) of boiled water. Stir properly.
5. Add salt. Around 2 teaspoons should suffice.
6. Add a bit of kesar.
7. Make the gas high and let the rice boil. Once all water evaporates and rice settles, turn the
gas mild and put a lid on top. Let it cook for 15 minutes. If vessel is not non-stick keep a
plate below the vessel as well.

Method 1:

Once the rice is done garnish it with finely chopped coriander. Serve along with dal fry/ chicken gravy and vegetable raita.

Method 2:
Chop 1 onion in long slender fashion. Deep fry it in oil, till it becomes brown and crispy.
Spread the crispy, brown, fried onion on the cooked rice.


Sunday, November 19, 2006

Asean Recipe: Spicy Barbecued Chicken


# 5 Whole Chicken Legs
# 4 Tablespoons Cooking Oil
# 2 Teaspoons Tamarind Pulp
# 4 Lemon Grass,(bruised)
# 1 Cup Water
# 1 Cup Thick Coconut Milk
# 1 1/2 Tablespoons Sugar
# Salt to Taste

# 1/2 Teaspoon Salt
# 1 Tablespoon Sugar
# 1 Teaspoon Chili Powder
# 1 Teaspoon Turmeric Powder

Spice Paste

# 4 Candlenuts
# 6 Cloves Garlic
# 9 Dried Chillies, soaked in Hot Water
# 3 Red Chillies
# 2 cm (3/4 inch) Ginger
# 5 Shallots

1) Mix the marinade, combine with the chicken and set aside for 1 hour.
2) Chop the spice paste ingredients and blend finely.
3) Heat Oil in a frying-pan and fry the spice paste, tamarind and lemon grass for 5 minutes.
4) Add water and cook for another 3 minutes.
5) Put in Coconut Milk, sugar and salt and simmer over a medium fire for 5 minutes.

6) Barbecue the chicken over a low charcoal fire or under a grill, basting frequently with the gravy, until the chicken is cooked.


Thursday, November 16, 2006

Somtam (Thai Cuisine) : Give me some

A must have if you are tired with the same old side dishes. Worth a try.


1 medium dark green papaya
4 garlic cloves (kratiem)
6 green Thai chilies (prik khee noo)
2 tomatoes, cut into wedges
1/2 cup chopped green beans, in 1-in (2.5-cm) pieces
2 tablespoons anchovy sauce
1/2 teaspoon sauce
1/4 cup (2 fl oz/60 ml) lime juice or tamarind juice (ma-kaam piag)

How to make:

1. Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater. Set aside.
2. Place the garlic cloves and the chilies in a mortar and mash with a pestle until crushed into chunks. Place the papaya and the remaining ingredients in the mortar and gently combine all ingredients by mixing with the pestle and a spoon. Serve cold.

Source: "Thailand the Beautiful Cookbook" by Panurat Poladitmontr


Wednesday, November 15, 2006

Recipe: Chewy Fish Cracker (Keropok Lekor)

This is famous foods from Terengganu, Malaysia.
It is made from fish paste and sago that is deep fried. When you drive along the coastal roads of Terengganu, you will past by small villages who cook their own keropok lekor and sell them.

Below is the recipe that you can try.

# 1/2 kg fish (ikan parang or ikan kembong)
# 200g sago flour
# Salt to taste
# 50ml water
# Some ice-cubes


Clean the fish and remove its intestines.

Chop off its head and tail, leaving the body intact.

Carefully, scrape off the fish meat; discard the bones.

Pound, chop or mince the meat finely, adding salt to taste.

Add some ice cubes and continue mincing the fish meat.

Add sago flour and water. Stir the mixture until it becomes a soft dough.

Roll the dough into a cylindrical shape. Make it like a sausage size.

Boil a potful of water. Drop the keropok lekor into the boiling water.

Wait for it to float and remove with a slotted spoon. Set aside to cool.

Then deep-fry in hot oil.

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Traditional Recipe: Sata (Grilled Fish and Coconut Parcels)

Sata (Grilled Fish and Coconut Parcels)

500 grams mackarel (kembung, tenggiri or selayang)
200 grams grated coconut (white part only)
2 cm ginger
6 shallots
1 clove garlic
1 tumeric leaf, finely sliced
1 teaspoon chili powder
salt and sugar to taste
2 red chillies, sliced
banana leaf for wrapping
bamboo skewers, cut 20 cm long

Clean and debone fish. Combine the fish meat, grated coconut, ginger, shallots, garlic and turmeric leaf in an electric blender and process to a paste. Season to taste with chili powder, sugar and salt. Cut the banana leaf into 23 x 15 cm rectangles. Pass the leaf briefly over a flame or dip into hot water to soften it. Fold a piece of banana leaf into a cone and fill it with the fish paste. Top with two or three slices of chili. Fold top to close the package and stand it on its base.

Thread several parcels from the base through a bamboo skewer. Grill over a medium fire, turning over once or twice, for 5-10 minutes , or until cooked. Serve as a savoury snack.

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Tuesday, November 14, 2006

Fresh Salad With Peanut Sauce


* 1 fresh red or green semihot chili, cut into thin slices
* 1 clove garlic, sliced
* 1 teaspoon salt
* 2 small slices kencur, soaked in water for thirty minutes (optional)
* 3 tablespoons crunchy peanut butter
* 1 teaspoon tamarind, dissolved in 1 tablespoon water
* 2 teaspoons sugar
* 1 cup thin-sliced cucumbers
* 1 cup fresh bean sprouts
* 1 cup lettuce, broken into bite-size pieces

Crush the chili, garlic, salt, kencur and peanut butter in a mortar so it’ll become the sauce of the dish.

Add the tamarind liquid and sugar. Mix well.

Toss the sauce with the vegetables until well mixed. Serve chilled or at room temperature.

Makes 4 servings, with other dishes.

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Hot Pisang Goreng : Banana Fritters

As usual, enjoy it while it still hot, otherwise it'll become your greatest-nightmare snack you'll ever taste.. :)

- 1/2 cup self-raising flour
- 1/4 cup corn flour
- 1 tbsp rice flour
- Pinch of salt
- 1/2 tsp baking powder
- 180ml water or just enough
- 1½ tbsp oil
- 5-6 bananas, halved
- Enough oil for deep-frying

Combine the various flours, salt and baking powder in a mixing bowl. Pour in water and combine into a batter. Add in oil to mix.

Coat banana halves in batter and deep-fry in hot oil for three to four minutes
or until crispy and golden brown. Remove and drain on crumbled kitchen paper.


tag : Pisang Goreng , banana Fritters

Monday, November 13, 2006

Malaysian Oxtail Soup (Sup Buntut/Sup Ekor)

Whoaaa.. this one does really kick your a$$ up in the air dude. Seriously said. Its proven!! (Some old man says this thing can make you orgy-er) Try one.

1 1/3 lbs (600 grams) oxtail
4 potatoes
1 teaspoon cumin seeds
1/2 teaspoon anise seed
1 teaspoon coriander seeds
1 piece cinammon stick
1 large onion, quartered
Salt to taste

How to "eat"-
Clean the ox tail well and cut into small pieces. It is advisable to get the ready cut ox tail as it is quite difficult to cut.
Pound the aniseed and coriander finely and wrap in cheese cloth.
Peel the potatoes and quarter them.
Boil the ox-tail in enough water until almost done with the quartered onion, wrapped spices and cinnamon stick.
Add in the potatoes and continue cooking until tender.
Serve garnished with chopped spring onions and fried onion slices.
Served with either bread or rice.


This is how people here enjoy this Oxtail Soup!! Great yeah?

Recipe: Diet Soup

1 medium head cabbage, chopped
1 onion, chopped
3 large carrots, chopped
3 stalks celery, chopped
3 tomatoes, chopped
16 ounces frozen green beans
2 (1 ounce) packages dry onion soup mix
6 cups water

Combine water, soup mix, and vegetables in a large stock pot. Bring to a boil. Reduce heat, and simmer until the vegetables are tender.