Nonya Steam Chilli Sauce Fish

Ingredient

2 Fish Dory fillet approx 500g

1 tsp Salt

1 tsp Potato Starch

1 Egg White

1 tsp Sugar

1 tsp Chicken Powder

1 tsp Sesame Oil

Nyonya Sauce

10 g Lemon Grass 

30 g Tamarind Juice

30 g Tangerine Juice

40 g Water

6 g Red chilli padi

1 tsp Sugar

1 tbsp Fish Sauce 

1 tsp Chicken Powder

1 tsp Salt 

Method

1. Marinade the fish with potato starch, salt, sugar, sesame oil, egg white, chicken powder. Mix well together

2. Cut the lemon grass, red chilli padi in small pieves with water blend until fine

3. Prepare the tamarind juice, tangerine juice, water and put in fish sauce, sugar, salt, chicken powder. Later put in all minced ingredient together and mix well. 

4. Steam fish and sauce seperately for 15 mins.

5. Arrange the fish dory in plate, pour sauce on top of the fish.

6. Enjoy!

Nonya Chicken Curry (Curry Kapitan )

On Sunday, 21st August 2011, is Cook and Share A Pot of Curry! day in Singapore. Its an unofficial event hosted by few singaporeans for the following objective

Objective of Event - to Cook Curry and Spread the love to all

This Curry Event was created to promote the "message" of Curry Cooking and let all natives and newly arrived immigrants understand the message of tolerance and appreciation of our beautiful multi-racial culture.

Thus, I hope that every Singapore Citizen / or true-blue natives and even Friends of Singapore can COOK a pot of curry all over the island on this date (21st Aug 2011 - Sunday) and let the aromas of curries permeate and waft through the whole nation :)

 

For more information, you can check here -- >Cook and Share A Pot of Curry

Ingredients

Nyonya Curry Powder

6 Tbsp Coriander Powder

4 Tbsp Cumin Seeds

2 Tbsp Fennel Seeds

4 Tsp Black Peppercorns

4 Cinnamon Sticks

3 Cardamom Pods

10 Cloves

Half a Nutmeg

5 Tbsp Chilli Powder

5 Tbsp Turmeric Powder

Main Curry Ingredients 

2 Stalks Lemongrass, bruised
2 Star Anise
1 Cinnamon Stick
50g of the nyonya curry powder you made just now
800g to 1kg Chicken (cut into small pieces)
2 Sprigs Curry Leaves
1½ cup Coconut Milk
3 Potatoes, peeled and cut into cubes
Salt to taste

Paste Base

10 Shallots, chopped finely
1 Clove Garlic, minced
2 Candlenuts
½ Tsp fennel Seeds
½ Tsp Cumin Seeds

Method

1. Roast the spices one by one on a pan with heat and Blend them finely.

2. Mix curry powder with some water. Leave aside. 

3. Heat oil, sauté star anise, and cinnamon stick. Add inPaste Base and curry powder paste and cook until fragrant.

4. Add in lemon grass, chicken and potatoes. Mix all the ingredients in the wok. 

5. Add in 1 cup water and leave to simmer.

6. Add in salt to taste.

7. Finally add in coconut milk and curry leaves.

8. Simmer until slightly thick. 

9.Enjoy!