Alagappa Fish Curry

The way to a man's heart is through his stomach. Oh yes, I concur. :)

I cooked fish curry for lunch. It was spicy, sour, tangy, just the way I like it.  The curry fish was so good that we took second serving of rice. And for the boyfriend to say my fish curry is on par with his mom's fish curry, I knew I scored. :D Thank you Alagappa for making me MasterChef of the day!

Ingredients 

• 1 big onion 
• 10 shallots 
• 10 cloves of garlic 
• 2 tomatoes 
• 6 okras 
• 2 fillets of red snapper 
• Alagappa fish curry powder, mixed with water  
• Tamarind juice
• Coconut milk, fresh milk or yogurt  
• Sugar  
• Salt  

Preparation

1. Chop the big onion, shallots, garlic and pound it with pestle and mortar.
2. Heat up the pan, add frying oil and stir fry the garlic, shallots and garlic.
3. Add in curry mix, tamarind juice followed by the fish, okras and tomatoes.
4. Add milk, sugar, and salt to taste.

Nyonya Kerabu Beehoon

I grew up enjoying kerabu beehoon. The toasted coconut and fragrant ginger flower, oh so yummy! Over the years, my kerabu beehoon recipe evolved. Here's my personal favourite recipe. Oh by the way, if there are leftovers, you can keep it in the fridge and eat it the next morning. Though chilled, it tastes as good. :)

Ingredients 

• Beehoon (rice vermicelli)
• Bean sprouts
• Prawns, boiled, peeled and deveined
• Kerisik (coconut, grated & toasted) 
• Dried shrimps
• Sambal belacan (chilli paste & toasted shrimp paste)
• Bunga kantan (torch ginger flower)
• 15-20 shallots, thinly sliced
• Mint leaves, thinly sliced
• Coriander leaves, thinly sliced
• Kafir lime leaves, thinly sliced
• Calamansi
• Bean curd
• Sugar to taste
• Salt to taste

Preparation

1. Soak dried shrimps for 10 minutes and pound it until coarsely ground. 
2. Finely slice bunga kantan, shallots, mint leaves, coriander leaves and lemon leaves. 
3. Mix everything in a big bowl together with sambal belacan, dried shrimp and kerisik. 
4. Blanch the beehoon for 1-2 minutes.
5. Boil bean sprouts and put it aside. 
6. Boil the prawns, shell it, devein it and slice it into 2.
7. Add beehoon, bean sprouts and prawns into the ingredient bowl and toss it well.  
8. Fry bean curd and cut it in long strips. 
9. Squeeze calamansi juice into the mixing bowl. 
10. Garnish with fried bean curd, lime and mint leaves and serve immediately.