Fish Curry

In a pan, heat oil and add the following spices one by one: kadugu (mustard seeds), vendhayam (fenugreek) and peruncheeragam (fennel seeds). 

Keep the flame low as you don't want to burn the spices. The add the following in this order: Sliced onions, halved garlic pods, chopped ginger & curry leaves. 

Once onion is nicely cooked, add fish masala powder, chilly powder & turmeric powder. Fry for a while under very low flame. Add water to make it a paste and let it boil. 

Add the following vegetables next: ladies finger, brinjals, tomato, green chilly. For better flavour you can deep fry the brinjals first. Add some tamarind water and salt to taste. 

Wait for vegetables to cook. Finally add fish and allow fish to cook. Fish cooks very fast. Don't stir much or the fish will break. Once fish is cooked, switch off fire and leave it in the pan to cool down.

Allow at least a couple of hours for curry to settle. Bring the fish curry to boil again, once you are ready to eat - over very small flame.

Mum's Bread Uppumaa

No one eats bread ends in my house so I save them and store in the freezer. Sometimes I make bread pudding with them.Sometimes it's this bread uppumaa.... 

1. Cut bread into small pieces (if frozen, defrost using microwave or simply steam them)

2. Cut one potato to small pieces, season with salt and deep fry till golden. Set aside.

3. Heat a little oil and add some butter.

4. Add a little mustard seeds and cook on low flame until they splatter.

5. Add sliced onion and continue cooking till soft.

6. Add sliced chilly

7. Move aside above ingredients to the side of the pan. Break a couple of eggs (depending on the quantity of bread) onto the hot oil, season will salt, give a quick stir.

8. Almost immediately add cut bread pieces and fried potato and stir constantly.

9. Serve warm.

Yogurt Carrot Rice

First soak basmati rice for an hour. Strain and roast in a pan with a few drops of ghee. Set aside.

Next make a paste of 3 spoons of thick yogurt, 3 green chillies, a little pepper powder and a little cumin seeds (seeragam). Add a little Babas Kurma powder and set aside.

Heat some ghee and fry cinnamon (karuvaapattai) till it turns black. Add star anise (laungapoo) to the ghee and once its roasted add cloves and cardamom.
Immediately add sliced onions and continue frying. At this stage, add pandan leaves.
Add the ground paste next. Bring to boil an then add 1 chopped tomato and 1 large shredded carrot.
Once tomato is mushy, switch off the stove.

Now add this to the soaked/roasted Basmati rice and salt. Add water 1.5 to 1 rice.
Cook in rice cooker. Whilst it's cooking do not stir more than once.

Serve with chicken/mutton curry and cucumber raita.

Mutton Varuval

Pressure cook mutton with some turmeric and ginger-garlic paste. 

Grind a handful of coconut, garlic, ginger, cumin & fennel seeds (seeragam & perunjeeragam) and black pepper (milagu) - amount will depend on mutton - a tablespoon each for 1 kg of mutton should be sufficient)

Fry sliced onion in some oil. Add chilly halves and curry leaves.
Add cooked mutton, together with the water to this.

Next add chilly and turmeric powder and salt to taste.
Add the ground mixture above.
Bring to boil, reduce flame, cover and let it cook.

Halfway through add onion rounds and mint leaves. 

Mutton varuval is ready once the liquid is all absorbed.

Nandu (Crab) Perattal

Cook crab first in boiling water - add salt and turmeric powder.
About 10 mins would be sufficient. Set aside.

In a pan, heat oil and fry lots of sliced onion till limp.
Add finely chopped ginger and garlic.
Once fragrant, add slices of tomato and cook till mushy - add some water from the crab in between.
Add green chilly and sliced curry leaves.

Next add chilly powder, coriander powder and salt. Fry till fragrant. Add more water from the crab, if necessary. 

Finally add crabs and stir nicely, till the masala is well coated. 
Serve with rice and rasam.

Easy Bread Pudding


I keep the ends of bread loaves in the freezer - they make very good puddings!
But if you want to make with fresh bread, that's possible too.

Simply soak about 10 slices of bread in milk (UHT or Fresh) for about 30 mins.
Add 2 beaten eggs, salt & sugar to taste and mix well.
Add raisins and a few drops of vanilla essence.

Grease a baking container lightly and bake for about 15 mins. Use a fork to pierce, to see whether it's cooked. The fork should come clean.

Serve warm, either on its own or with your preferred sauce.
Leftover pudding can be kept in the fridge and served cold - delicious too!

Malaysian-style Fried Macaroni

Boil macaroni with water and stir constantly.

Drain completely before it is full cooked.

Grind/blend soaked dried chilly, tomato, garlic and small onions.

In a wok, heat some oil and pour the above sauce.

Add meat/seafood as you like. (I use chicken and prawns)

Add vegetables - frozen mixed vege (corn, carrot, peas) works the best.

Add seasoning (salt and soy sauce)

Once fragrant and the ingredients are cooked, add the macaroni and stir until the sauce is completely coated. Add scrambled egg last.

The macaroni should be served dry.

Delicious and perfect for parties.

A Quick Reference on what not to miss while in Penang - Food of course!

Note: The following recommendations are based on my opinion. Thanks.
Nasi Kandar

• Tajudin Hussain – Queen Street
• Kassim Mustafa – Chulia Street (Speciality Nasi Dalca)
• Kapitan, Campbell Street (Speciality Briyani, Garlic naan & Tandoori)
• Hameediyah at Campbell street
• Hameeda, Macalister Road (Sweet porridge after 4pm)
• Kg Melayu Flats, Block 2A – 6am–11am
• Jelutong Nasi Kandar @ Kedai Kopi Tai Min, near Jelutong Police Station up to 1pm

Banana Leaf

• Anandha Bhawan (2 at Little India and 1 at Tg. Bungah)
• Karaikudi, Komala Vilas, Sushi and many others in Little India
• Paal sangam in Dato' Keramat Road
• Jaya Caterers all over Penang

Mee Goreng & Rebus

• Jln Chan Siew Teong-JlnTg. Bungah Intersection (2pm to 6pm only)
• Dhoby Ghaut near General Hospital
• Stall near Rifle Range flats
• Dawood Restaurant
• Seng Lee Cafe, Bangkok Lane (eat-in only)
• Sultan Mee at New World Foodcourt
• Air Itam Market

Roti Canai

• Anandha Bhavan, Little India
• Restoran Roti Canai Argyll Road
• MGR Roti, Macalister Road (near Jaya Restaurant - only evenings)
• Yasmeen Restaurant Penang Road
• Kayu Restaurant, Sg. Nibong

Paal Appam

• Bayan Baru Sunshine Square - mornings only
• Stall in Swee Kong Coffee Shop, Pulau Tikus
• Stall in Chulia Street (after 8pm)
• Sidelane of Jalan Datuk Keramat

Not to be missed

• Ais Tingkap, Cucur udang at Tamil Street
• Karipap bawang Transfer Road
• Roti Bengali with half-boiled egg at Ismalia Bakery, Transfer Road

• Nyonya kuih at Anson Road market, Batu Lancang market, Rest. Hot Bowl (229, Burmah Road), Inside Komtar
• Cendol at Penang Road
• Durian icecream - Kek Seng (opp Komtar)
• ABC at Swatow Lane 

• Char Kueh Teow – Siam Road. Upper Anson cart after 8pm
• Nasi lemak bungkus at Penang Road, Sri Bahari Rd junction stall - evenings only
• Chee Cheong Fan - Lorong Macalister (behind Hong Kong Bank)

• Ayu Mee Udang, Teluk Kumbar
• Hokkien Mee (Prawn mee) Magazine Road
• Laksa at Air Itam, Farlim, Penang Road

Food Courts

• Swatow Lane New World Park
• Red Garden, Upper Penang Rd - evenings only
• Anson Road - night only
• Cecil Market Food Court 8 am to 5 pm
• Sri Weld Food Court
• Padang Kota Lama

Godhumai (Maidha) Thosai

Godhumai (Maidha) Thosai

This is a quick meal, when unexpected visitors arrive or when you really have no idea on what to cook. :)

It's very easy to make - make a smooth batter with white flour and water with salt to taste. The batter should be as thick as thosai batter. Leave it to rest for at least 30 mins.
Add chopped onions, sliced chilly, sliced curry leaves and chopped ginger, just before you make the thosai.

Cook as you would cook a thosai, except that this should be cooked on both sides. 

Serve with day-old fish curry or sardine sambal
Or if vegetarian, with any chutney.

Dried Fruit Achar

Gather as many kinds of preserved dried fruits as you can: prunes, olives, peaches, plums, raisins, etc.

In some oil, add a pinch of cumin and fennel seeds (seeragam & perunjeeragam). 
Add finely chopped onions and fry over low flame.
Add a spoon of ginger-garlic paste next.
Add pepper powder next, followed by a few spoons of sugar. Add a little water and cook over slow fire till sugar melts.
Add all the dried fruits and continue cooking.

Final product should be like below:
Serve at room temperature and keep remainder in fridge.
Goes very well with Briyani, as in main pic.

Yin Yang of Indian Food

Chilly Potato

Cut potato into small cubes. Season with salt and chilly powder and let rest.
Deep fry and set aside.
In a little oil, fry sliced onion, curry leaves, chopped ginger, sliced chilly and chopped tomato.
Once cooked, add a little water and chilly powder and let the chilly powder cook. Add salt if necessary.
Finally add fried potatoes and give a nice stir.

Serve HOT.

Pudalangai Pachadi

Half pudalangai (snake gourd/labu ular) and cut into small slices.
Deep fry until light brown. Leave it to chill in fridge.

In a little oil, fry sliced onion, curry leaves, and sliced chilly. Do not overcook.

Add this thaalippu into the fried pudalngai and season with salt. Return to fridge.
Before serving, add generous amount of thick thayiru (curd).

Serve COLD

Home made Chilly Sauce

Grind fresh chilly with garlic - 1 pip garlic for 1 chilly. 

Add salt and a little vinegar - serve after resting for an hour.

Great with nasi lemak. Once tasted, you will want it again and again. 

Of course it's mum's recipe. :)

Will keep for a long time because of the vinegar content.

Keep refrigerated - do not heat - just let it return to room temperature.

Murungakaai (drumsticks) with potato

Cook cut potatoes and murungai in coconut milk (the secret ingredient). Add salt straightaway. Once cooked, set aside.

In a little oil, fry the following in this sequence: kadugu (mustard seeds), sliced onion, curry leaves, ginger strips, chilly strips, tomato pieces. 

Once they are cooked, add some chilly powder, stir and add the potatoes and murungai.
Stir nicely and then its ready to serve.

Goes well with white rice and chapathi.

Mutton Meal for RM5 in KL?

Mutton Meal for RM5 in KL?

Where in KL would you get a mutton meal, with three vegetables for just mere RM5?!!!

Here is the trick - Go to Mathai's in Money Corner, Brickfields before 12.00pm.
Ask them to pack your food separately - ie rice seperate, vegetables separate and curry separate.
A mutton/fish meal is RM10 and is enough to feed two!
What you see in the photo above is just half of the portion given!!!!
Both my daughter and I ate and we couldn't even finish the whole meal!
Bon Apetit!

Perfect Chapathi

Perfect Chapathi

Do you want to make super soft chapathi?
You need a secret ingredient to make it tissue soft!

The secret ingredient is Olive Oil based spread - 

Simply mix pure aatta flour with some of the spread above and make a soft dough with hot water.

Remember, no more than two times of flipping, when cooking.

So soft, even when kept in the fridge!

Chicken Kurma

Chicken Kurma

Heat some oil and fry cinnamon (karuvaapattai) till it turns black. Add star anise (laungapoo) to the oil and once its roasted add cloves and cardamom. 

Immediately add sliced onions and curry leaves and continue frying. 

Add ginger-garlic paste next and give it a quick stir. 

Add chicken pieces and stir till coated nicely. Cover and let it cook in its own juices, in a slow flame. 

In 5-10 mins, add 2nd coconut milk.

Let chicken cook nicely.

Then add the following one after another - tomato, potato, red chilly, coriander leaves and more sliced onions. 

Bring to boil and then cover to continue cooking. 

When chicken and potatoes are half cooked, add some kurmapowder (Babas, if you can get). Add hot water at this stage if you want more curry. Stir nicely and continue cooking. Add salt to taste.

Add first coconut milk and bring to boil. Add ground almond (secret ingredient) at last, stir and switch off flame. The almond will make your kurma thick,creamy and tasty - just about 8-10 pcs for one chicken)

Chicken Briyani Set

Chicken Briyani 

First buy the best Basmati rice you can buy. 

Wash and soak at least an hour. Drain completely and fry dry in a pan with some ghee. Put aside. 

Put a large amount of ghee in pan, fry chopped onions, chopped tomato, sliced red chilly until tender. Add Briyani masala and fry till fragrant. 

Add chicken or mutton pieces, stir nicely and let it cook in slow heat under cover. 

Add some water if its too dry. Once meat is nearly cooked, add the rice and coriander & mint leaves and coat liberally. 

Transfer to rice cooker, add required water and let it cook. 

Stir only once while its halfway cooking.

Japanese Tofu 

Cut Tofu into smaller circles and deep fry. Set aside. 

Fry onion, garlic & chilly, one by one in some oil. 

Add cleaned prawns & mixed vege with some water and let them cook.

 Remove from pan (put in same container as tofu) 

In the same pan, add some oil and add beaten, egg. Scramble it and once nearly cooked, add all the above. 

Add a dash of soya sauce and pepper powder, before removing from stove. 

Sweet/sour Tauhu with Potato 

Cube potato and boil till half cooked.

Then deep fry. Also fry the tauhu but not till fully fried.

In a little oil, fry onion slices, add garlic slices and finally chilly slices. 

Bring down the heat and add chilly sauce and quite a bit of plum sauce. Add a little water and bring to boil. Add soy sauce and the fried potato and tauhu. 

Stir nicely so that all us coated with the sauce. 

Serve hot.

Dhalcha Rice Set

Dalcha rice, Chicken Curry, Broccoli

Dalcha Rice

Heat some ghee and fry cinnamon (karuvaapattai) till it turns black. Add star anise (laungapoo) to the ghee and once its roasted add cloves and cardamom.

Immediately add sliced onions and continue frying. At this stage, add pandan leaves. 

Add ginger-garlic paste next. Add chopped tomatoes and sliced red chilly (cut lengthwise). Once tomato is mushy, switch off the stove. 

Now add this to the Basmati rice and add coconut milk (ratio: 1.5 liquid to 1 rice) and salt. Cook in rice cooker. Whilst it's cooking do not stir more than once.

Chicken Curry, Malaysian Indian style 

Heat some oil and fry cinnamon (karuvaapattai) till it turns black. Add star anise (laungapoo) to the ghee and once its roasted add cloves and cardamom. 

Immediately add sliced onions and curry leaves and continue frying. 

Add ginger-garlic paste next and give it a quick stir. 

Add chicken pieces and stir till coated nicely. Cover and let it cook in its own juices, in a slow flame. 

In 5-10 mins, add water. 

Then add the following one after another - tomato, potato, red chilly, coriander leaves and more sliced onions. 

Bring to boil and then cover to continue cooking. 

When chicken and potatoes are half cooked, add some turmeric powder, chilly powder and chicken masala powder (Babas, if you can get). Add hot water at this stage if you want more curry. Stir nicely and continue cooking.

Finally add salt to taste. 

Broccoli Fry

I use the same method as for mixed vege earlier, with just garlic, onion, red chilly slices and salt. 

We prefer vegetables to be under-cooked so that they retain their crunchiness and obviously, healthier too. 

Tip 1 - use plenty of garlic slices. Do not burn the garlic or it will taste bitter.

Tip 2 - add a little sugar if you want the vegetables to retain their color. 

Tip 3- Use only little water. Use a cover and let the vegetable cook in their own steam.