Thursday, June 25, 2009

Spicy Stuffed Fish

3 hard-tailed scad (cencaru) – (Clean and cut pockets at both sides of the fish.

Marinate the fish with salt and turmeric powder and put aside)

Cooking oil for deep-frying

Grind together:
1/2 grated coconut
10 dried chillies – softened and ground
10 shallots
4 cloves garlic
2 stalks lemongrass
2cm stub galangal
1 tablespoon dried prawns
Salt to taste

Heat the oil in a wok. Fill the pockets at the sides of the fish with the ground paste. Deep-fry the fish, carefully turning it to ensure the filling does not fall out. Fry until it is cooked and a crust forms over the stuffed area. Drain and serve with rice and curry.

Source: The Star

Fried Lady’s Fingers (vegetarian)

500g lady’s fingers – washed and cut into diagonal slices
6 shallots – sliced thinly
6 cloves garlic – chopped
3 dried chillies – broken into 2cm pieces
1 tablespoon cooking oil
1 tablespoon vegetarian oyster sauce
1 teaspoon soy sauce

In a wok, heat the oil and saute the shallots, garlic and dried chillies. When slightly crisp, add the lady’s fingers and the sauces. Add a tablespoon of water, cover and allow to simmer for about two minutes. When the vegetables turn a dark green, season with pepper and serve.

Source: The Star

Egg Curry

Eggs (any number)
1 onion – sliced
1 sprig curry leaves
2 teaspoons fenugreek seeds or halba
1 tablespoon cooking oil
Salt to taste
2 tablespoons fish curry powder
1 tablespoon kurma curry powder
1 cup milk or coconut cream
1 cup water
1 tomato- cut into wedges
2 green chillies – halved and seeded
Coriander leaves – washed and cut into 5cm lengths.

In a pot, heat up the cooking oil and add the fenugreek seeds, onions and curry leaves. Fry until aromatic, then add the curry powders and salt and a little water to form a paste. When the paste leaves the sides of the pot and oil surfaces, add the coconut cream or milk and water and let the curry simmer to a rolling boil. Carefully break the eggs into the curry, starting from the sides of the pot. Reduce the heat and let the eggs cook for about three to five minutes before attempting to stir the curry. Add the tomato, coriander leaves and green chillies, simmer for another minute or two, then serve.

Source: The Star

Tuesday, June 23, 2009

Steamboat Restaurant at Radius International Hotel

Radius International Hotel Kuala Lumpur,
51-A Changkat Bukit Bintang,
50200 Kuala Lumpur
(Tel: 03-2715 3888 ext 8022 or 8120).
Business hours: Tuesday to Saturday, 7am to 10am (breakfast), 6pm to 10.30pm (dinner).
Closed on Sunday and Monday.

Steamboat: Spoilt for choice: Some 80 items are available for diners to dunk in their steamboat, ranging from seafood like mussels and prawns to meat and a whole lot of vegetables - RM19.90nett.

Set-lunch: Complete set: The set lunch comprises a soup, mini-course, dessert and tea, costs only RM12 nett per person - RM12.00nett.

Top seller: The Chicken Pie whereby the creamy fillings of chicken and mushroom are ‘masked’ inside by the top fluffy pastry layer and is definitely a good bet.

Source: The Star

Sunday, June 14, 2009

Honey-seared Salmon with Sesame Noodles

If you like salmon, here is a simple, quick and easy-to-cook method of preparing a salmon dish of which the salmon is marinated with honey and sesame oil, lightly seared and goes on top of flavorful sesame noodles.

2 pieces fresh salmon fillet
1 Tbsp honey
1 Tbsp light soya sauce
1 Tbsp chilli flakes (more if u want it hotter)
2 Tbsp sesame seeds, toasted
sesame oil
450g egg noodles
200g baby spinach
200g bean sprouts
salt & sugar to taste

Source: The Star