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Showing posts from May 17, 2009

Spice Up Your Taste Buds with Curry

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Growing up in Kampung Pulo, the only exotic spices I ever knew were the savory cumin and paprika we used in traditional goulash and the sweet cinnamon and ginger that almost always appeared in baked goods. The concept of curry was completely foreign to me.
During my first culinary apprenticeship, however, I learned to cook what I thought was an authentic Indian curry. We sautéed apples and onions together in a large pan. Then we sprinkled in some curry powder from a can that sat on the pantry shelf. Finally, we added chicken broth and let it simmer. Voila - curry sauce! We spooned it over cooked chicken and rice, and our guests ate it up.

At the time, I thought curry powder came from a single plant. Little did I know that what we in the West call curry powder refers to a wide range of different complex spice blends, which Indians seldom refer to as curry. (The term, though, probably comes from the Tamil kari, a word for side dishes in southern India, which19th-century British colonists …

Fried Fish in Fragrant Ginger Sauce

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Mari memasak. sejak duak menjak pindah umah baru n so many choices. tapi bukan choice mall. semakin rajin lah memasak.... bestnya... sedappp...
Ingredients
1 thick slice (about 250g) red snapper, cleaned
Dash of salt
A little cornflour
30g ginger, finely shredded
1 tbsp chopped garlic
Some spring onion curls
1 tsp chopped red chilli Sauce ingredients (combined)
2 tbsp light soy sauce
1/8 tsp pepper
1 tbsp sugar
½ tsp sesame oil
1 tbsp Shao Hsing wine (optional)
2 tbsp water

Method
Rub fish slice with salt and cornflour. Leave aside. Heat oil in a wok until hot; fry ginger and garlic till golden and crispy. Remove and put aside. Reheat oil and deep-fry fish until cooked and golden. Drain and place on a serving dish. Put combined sauce ingredients in a small saucepan and bring to a quick boil. Pour sauce over fish and garnish with crispy ginger and garlic. Add a sprinkling of spring onion curls and chilli.