Fish Head Curry by Amy Beh

Ingredients


1 Fish head (Garoupa, Red Snapper etc, clean and cut into halves  and seasoned with salt)
1 Litre water
3 tbsp oil
1/2 tsp mustard seeds(biji sawi)
1 onion, sliced thinly
1 stalk curry leaves, use leaves only
1-2 stalk lemon grass(serai), bruise slightly
2 half ripe tomatoes, cut into quarters
200g lady's fingers
1 red chilli, with seeds removed and cut into halves
1 green chilli, with seeds removed and cut into halves
1/2  a fistful of tamarind(mixed with 1 1/2 cups of water, squeeze for juice)
1/2 grated coconut(squeeze with 1 cup of water for santan/coconut milk)


Method  :


Step A :


With a little of water, mix
2 tbsp fish curry powder
1/ tbsp chilli paste
1/2 tsp belacan granules




Seasoning:


1 tsp salt or to taste
1 tsp chicken stock granules
1/2 tsp sugar




Garnishing:


1 stalk spring onion
2 stalks coriander leaves, cut into 3 cm to 4 cm lengths




Steps In Cooking  :


1)  Bring water to boil.  Put in the fish head.  Half cook them.  Dish them out and drain.
Reserve the stock to be used later.


2)  Heat oil in wok.  Saute mustard seeds until they pop.  Add ingredients from
step A.  Fry until fragrant and until the oil rises up.


3)  Add onions, curry leaves and lemon grass.  Continue to stir fry.


4)  Pour in the tamarind juice and some of the stock. Bring it to boil.  Stir in the santan, tomatoes, lady's fingers,and red and green chillies .  Simmer until gravy comes to a low boil.


5)  Add in the fish head and seasoning.  Bring to a quick rolling boil over a medium high heat.


6)  Dish out and serve with garnishing.

Prawns, Vietnamese style

600g medium-size prawns


3 stalks lemon grass(serai) , sliced and chopped finely
3-5 chilli padi, chopped finely
2 dried chillies, chopped finely
1-2 Bombay onions


Seasoning  :


4 tbsp tom yam paste
2  tbsp tamarind paste(asam java)
2 tbsp sugar
Combine the above 3 items with some water , about 12 tbsp


1/2  tsp sesame oil






Method:


1)  Season prawns with a pinch of salt and sugar.


2)  Toss in 1 cup of corn flour


3)  Deep fry marinated prawns in hot oil until crispy. Drain away the oil.


4)  Heat kuali with oil and fry chopped ingredients until fragrant.


5)  Add seasoning and fry well.


6)Toss in the prawns and stir fry well.


Lastly, add sesame oil.

No-bake Cheese Cake

400g digestive biscuits
120g butter-melted
1  1/2 tbsp gelatine
100ml hot water
1 tbsp lemon juice
250g Philadelphia cream cheese
4 tbsp condensed milk
1 tin evaporated milk-chilled overnight


Topping:


1/2  can halved peaches - sliced
2 tbsp gelatine dissolved with little hot water


Method  :


1.  Crush biscuits into fine crumbs.  In a mixing bowl combine crumbs and melted butter. 
Stir well.  Press crumb mixture onto bottom and sides of a 9" baking tin to form a firm, even
crust.  Chill for 2 hours while making filling.


Filling:


2.  Dissolve gelatine with hot water, stir in lemon juice.  Keep aside.


3.  Mix the cream cheese and condensed milk.  Stir well.


4.  Whip the chilled  evaporated milk until thick and combine with the gelatine mixture and cream cheese.


5.  Beat until the mixture is smooth.


6.  Pour filling into crust and decorate with sliced peaches.  Dissolve 2 tbsp of gelatine in hot water.
Allow to cool and pour over peaches.  Chill over night to set.

MENU OF THE MONTH

Luncheon Meat and Cheese Slices


For 4 portions


1 can of luncheon meat
 2 pieces of cheese slices
2 tomatoes
Parsley


1.  Cut luncheon meat into 4 thick slices and half them.


2.  Cut the square cheese slices into two.


3.  Prepare a non-stick pan over a low fire,


4.  Sandwich each piece of the cheese slices between 2 pieces of the luncheon meat.  Place them on the hot pan.


5.  Cook it slowly until the cheese starts to melt.
  Turn over carefully and cook the other side through. 


6.  Place on a large plate and garnish with tomato wedges and a sprig of parsley.




Crispy Potato Cakes


Makes 12


1/2 kg potatoes
1 medium- sized onion
1 level teaspoon salt
1/4 level teaspoon mixed dried herbs
2 rounded tablespoon self-raising flour
Oil for shallow frying




1.  Peel potatoes and onion;coarsely grate into a bowl.  Squeeze out any excess water.


2.  Add salt and mixed herbs; mix well.  Stir in flour.


3.  Take a rounded tablespoon of mixture and press between hands to make a thin flat cake.
Repeat to make another 11 more.  Heat some oil in a large frying pan.  Place half of the cakes 
in pan; press surfaces to level.


4.  Fry slowly for 5 minutes on each side, until cakes are golden brown.


Drain on grease paper; serve hot with the Luncheon meat and Cheese Slices.




Winter Salad




For 6 to 8 portions


1 tablespoon lemon juice
1 large apple
250g white cabbage
2 sticks of celery
1 large carrot
100g seedless raisins
50g to 100g walnut pieces or other nuts preferred
2 rounded tablespoons thick, mild mayonnaise




1.  Place lemon juice in a large bowl.
Peel apple and coarsely grate into bowl;stir, to coat in lemon juice.


2.  Wash cabbage and celery; shred finely on a grater or with a knife.  Peel carrot
and grate finely.  Chop raisins, break walnut pieces, if large.


3.  Place prepared ingredients in the bowl and stir in mayonnaise and some salt, to taste. 
Mix well and pile into a salad bowl , to serve.


Serve with Luncheon Meat and Cheese slices , and Crispy Potato Cakes.

Lui Cha Fan (Hakka Vegetable-based Rice Dish)

Ingredients  :

250g young tapioca leaves (if preferred, sweet potato) shred finely
250g 'sayur manis' (shu zhi ye - in Mandarin; she chai choy in Cantonese)  squashed after washing so that some of the 'wax' from the leaves are removed
250g long beans, dice
250g leeks, shred
150g dried radish(choy poh), soak thoroughly and then chop finely
100g dried prawns, soak and chop
4 to 5 pieces pressed soybean cake(tow kua) cut into thin slices and fried
250g choy sam, shred finely


(any other vegetables can be used instead...it is a matter of preference...as long as you like the taste of the vegetable.  Some even used 'bitter' vegetables.)


100g basil leaves
1 tbsp tea leaves
120g roasted peanuts, skin removed
50g roasted white seame seeds
salt to taste
Cooked rice

Method:

Stir fry all the vegetables and dried prawns separately with a little oil.

Dish up into separate bowls and set aside.

Combine basil, roasted peanuts, roasted sesame seeds and  tea leaves.  Grind into a paste.

Add boiling hot water and mix together into a soup.

Keep soup hot for serving.

To serve  :

Dish up rice into individual bowls and top up with a little of each vegetable. 

Pour in the required amount of lui cha soup.  Serve immediately with a sprinkling of remaining roasted peanuts.

Biskut Lemak (Cinnamon Flavoured Butter Cookies with Chocolate Topping)

500g plain Flour
450g Melted Butter
1/4 to 1/2 tsp vanilla
1/2 tsp cinnamon powder
1/2 pkt chocolate- melted


Method ;


1)  Mixed melted butter with vanilla and cinnamon powder till white and fluffy.


2)  Add sifted flour and knead dough until soft.


3)  Shape dough into a long or round shape.  Bake for 15 to 20 mins.


4)  When cool, decorate with piped melted chocolate.


5)  If a sweeter taste is preferred, sprinkle some icing sugar.


Though these cookies are difficult to keep in a container because the chocolate will come off,  they are very delicious especially to those who like the combination of cinnamon and chocolate flavour.

Honey Comb Cookies

155 g rice Flour
55g plain Flour
150g granulated sugar
2 cups coconut milk
3 egg
2 egg yolks


Steps :


1)  Stir rice and plain flour into a mixing bowl.


2)  Add sugar and gradually mix in the coconut milk.


3)  Stir until smooth and then whisk in eggs and egg yolks
until well blended.  While doing this, heat up cooking oil (500 ml or more) in a wok.
Use medium heat.


4)  .Get ready the 'mould' for the honey comb cookies.


5) Dip the 'mould' in the batter.  Do not dip the whole 'mould' in.  It should be dipped until about half of it is in the batter.  This is very important because if the batter gets above the 'mould', the cookie will not come off when it is cooked in the hot oil.


6) Once the 'mould' is wet with batter, dip it in the hot oil.  The batter gets cooked and peels off nicely from the 'mould'.


7)  Once the cookie turns golden brown, remove it and drain off the oil.




If you enjoy sesame seeds on your cookie, before dipping in the 'mould' put in about 100 to 200g.
Sesame seeds should washed and fried first.


Enjoy this delicious and easy to make cookie!  Will save you a lot of money because one canister can sell about RM18!