Fish - Assam Pedas Fish

Not quite sure if its curry but judging from the turmeric i put in, I think i'd leave the curry out.
I used tilapia in this dish.


Ingredients:

1 fish (approx. 700g)
10 okras
1/2 eggplant
2 tomatoes
1-2 tbsp turmeric powder
3 tbsp tarmarind paste
3 tbsp chopped coriander
1 tbsp sugar
2 tbsp fish sauce
1 tbsp soy sauce
3 slices ginger
3 tbsp oil
1 cup water

Blend:
20 dried chilies
2 stalks lemon grass (bottom part)
10 shallots
1 tbsp belachan
1 tbsp coriander
4 clove garlic
1/2 cup water

Preparation Methods:

Boil fish with ginger slices for 10 minutes each side to cook fish. Take fish out and throw water away.

Heat the oil and fry blended ingredients. Add water, bring to boil and add the other ingredients. Once vegetables are semi cooked, add fish cook for further 3 to 5 minutes each side. Add water if necessary.

Crab - Kam Heong Crab

Crabs crabs crabs. What can i say? This is one of my favorite ways to cook crabs.


Ingredients:

1 kg Crab
1 tbsp dark soy sauce
1 tbsp tomato sauce

1 tbsp turmeric powder

2 tbsp oyster sauce

2 tbsp light soy sauce

2 tbsp sugar

4 tbsp dried prawns (soaked and diced)

4 tbsp curry leaves

10 chillies (diced)
15 shallots (diced)
1/2 cup of water

Preparation Methods:

Heat oil to deep fry crab. Remove crab and heat about 5 tbsp of oil to fry shallots and dried prawns. Once the prawns are brown, add chili and fry for further 3 minutes. Mix all the rest of the ingredients (except water) together and let sauce simmer. Add water and bring to boil.

Add crab into the sauce and stir the crab till its coated with the sauce. Cover the wok and let it braise for another 10 to 15 min stirring every 3 to 5 minutes.

Eggplant - Yu Xiang Qie Zi

This is one of my favorite eggplant dishes.


Ingredients:

400-500g Eggplant (cut into long cubes)
100g minced pork/diced chicken
2 tbsp diced ginger
2 tbsp diced garlic
3 chilies (cut)
1 tbsp szechuan pepper (hua jiao 花椒)
1-2 tbsp hot bean paste
1.25 cup of water (approx)
1 tbsp black soy sauce
1 tbsp fish sauce
1 tbsp shao xing wine
1 tbsp sugar
1 tbsp corn starch
1 spring onion(cut in 2 inch lengths)
pepper and salt.

Preparation Methods:

Heat up a fair amount of oil and fry the eggplants (deep fry or pan fry). Heat about 2 to 3 tbsp of oil, and fry ginger, garlic, szechuan pepper till a bit brown, add chili and minced meat then add hot bean paste. When minced meat is nearly cooked. Add water and soy sauce, fish sauce, wine and sugar. Bring to boil. Taste and if underseasoned, add salt/pepper. Add corn starch (premixed with about 2 tbsp of water) and add the prefried eggplant. Cook for another 2 to 3 minutes.

Prawn - Prawn Sambal

I started wanting to make a nasi lemak. But then decided to change plans due to the fact that I did not have cucumber, ikan bilis and peanuts. I enjoyed this quite a fair bit. Reminds me of Madam Kwan's nasi bojari.....


Ingredients:

20 prawns
2 large onion (sliced in rings)
1 tbsp sugar
2 tbsp tamarind paste
1 tsp black soy sauce
1 tsp salt
1 tsp fish oil

blend:
20 dried chilies
3 fresh chilies
1 small piece of belachan
2 lemongrass
1 tbsp coriander (not necessary)
8 cloves of garlic
8 shallots
2 tablespoon of oil
1/2 cup of water (or more depending on you own liking)

Preparation methods:

Heat a pan with oil and fry onions till soft. Add in blended ingredients and simmer in medium heat. Add the rest of the ingredients for seasoning and cook for 5 minutes or longer till the sambal gets the consistency you like.

Reheat the pan and fry prawns till cooked. Usually 3 to 5 minutes a side. Add in sambal that was made before and heat for another 5 minutes.

p/s I did not have raw papaya here. Would have cut them in slices and replace 1 sliced onion. I'm sure it would taste much better.