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Foodsters' Blog

15-Minute Fish Head Curry

by Honey, on Wed, November 03, 2010 - 9:30:36 PM, 0 comment
Kitchen Capers

We kid you not. The moment my friend switched on the stove I timed it. In reality, getting the ingredients all in the pot took a mere 10 minutes! Leaving it to simmer for 5 minutes.

Now admittedly, not everyone cooks at the speed of light like this talented chum of mine, but what I want to emphasize here is that fish head curry is actually pretty simple and cheap to make. We ended up with a nice fat jenahak head (since we are still in local fish mode) which costs about RM25, the same head eaten at a fish head restaurant can set you back about RM60 and that's not including your drinks, rice and other things.

Let's get cracking.

The ingredients don't look so intimidating right?

To Blend:
5 cloves garlic
1 big onion
A bit of water

1 fish head (merah, jenahak) easily 2 kg
2 round eggplants
10 lady's fingers (medium)
2 tomatoes
4 green chillies
1 stalk curry leavesContinue reading »

Foodsters' Blog

Asian Roast Chicken

by Alexa P., on Thu, November 26, 2009 - 1:10:09 AM, 0 comment
Kitchen Capers

It’s natural for me to think of butter, lemon, sage or rosemary the minute I think of roasting a chicken. These are just the typical ingredients to make a beautiful crisp roast. This is why I got to thinking…couldn’t a roast be just as if not more tasty with fragrant Asian ingredients?


For the marinade I used chopped garlic, ginger, and chillies with soy sauce. It’s very difficult to go wrong with these ingredients and even more so when pairing them together. The flavours infuse the chicken with a bold punch.

I served the chicken served with a sauce that is made by reserving the marinade and boiling it with a bit of sesame oil. It’s gorgeous together! The chicken is extremely tender and juicy and it’s great to have a variation on my usual roast chicken repertoire.


Ingredients:
1 whole…  Continue reading »




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