Bird Flu Curry Powder
This is an adaption of a Malay Chinese spice recipe which is “guaranteed” to keep the Bird Flu away from those who use it. I doubt it works but it is sure mighty tasty. Good for poultry and fish dishes.
Wok’s Happening! Jimmy’s Kitchen Hong Kong Style Curried Fish
I LOVE Jimmy’s Kitchen in Hong Kong – not the modern restaurant that is operating now, but the old one from the 1960’s that was situated in Hong Kong Central. (The original Jimmy’s Kitchen first opened in 1928 in Hong Kong.) This is my take on a favourite dish I used to have there many moons ago – curried fish; a whole fish cooked in the pan and lightly curried. You can make this as hot as you want – I always had it HOT when I ate it there! Use any firm white fish fillets, I use panga in France, but snapper, tilapia, sea bream or even plaice would be good. You can cut the fish into smaller pieces for ease of pan frying if you wish – I just like the “whole” fish effect on my plate when I serve this! No need to serve this with anything else other than piles of steamed or boiled white rice and maybe some radish pickle, sweet chilli sauce and soy sauce on the side. Adjust the heat to suit your guests or yourselves – and don’t forget the ice cold San Miguel beer!
Deep-fried Bananas with Caramel Sauce
Make and share this Deep-fried Bananas with Caramel Sauce recipe from Food.com.
Malaysian Laksa
Laksa is a Malaysian soup made from laksa flavour spicy curry, coconut cream, noodles, prawns/shrimp, chicken and lots of fresh toppings. This recipe is considered to be a cheat version because it uses laksa paste, however the results are still very yummy. You can vary the ingredients in the soup to your own taste. I had trouble finding fish balls and fried tofu puffs in my region so I replace the balls with extra green prawns/shrimp and fried my own tofu (I cut them into 1 cm by 1 cm cubes). This recipe is from SBS’s Food Safari and is made by Aryan Mansor
Bo-Kaap Cape Malay Curry Powder – South African Spice Mixture
My take on Cape Malay curry powder; I devised this when I finally finished my precious box of this type of curry powder, that had been sent to me in a Herbs and Spices swap by Zurie! I checked the ingredients list and finally after a little trial and error, I came up with this, and it is a pretty close match! Influenced by Malay cuisine, Cape/Malay curry powder/masala is a blend of sweet and pungent spices to include cloves, cardamon, fennel, mustard, coriander, turmeric, fenugreek, a little chilli and black pepper. A curry powder/masala of a mild heat yet full of the flavours you expect in Indian curry. This curry spice mix is wonderful in all types of curries, but especially authentic Cape Malay style cuisine, and of course curries.
