What do I remember when I think of my grandmother’s cooking? It is this very simple dish that we called “tumbok tumbok ikan bilis” in Malay language at home.
I like to use flower crabs to make Black Pepper Masala Crabs. Cooked flower crab meat is tender, moist and sweet and when you eat it with the semi thick peppery gravy
This beautifully hot and tangy curry bursting with flavor is just amazing with rice, bread, string hoppers and thosai. If you eat it the next day, it is even better especially if you are cooking the curry in a clay pot.
I used to like baby squids when I was young. These days I only eat crispy fried squid rings and that too only if I prepare them. Here is an awesome recipe for a spicy treat of squids. Do not overcook the squids as it may result in an overly rubbery texture!
I took out the fish stored in my freezer. I deep fried some fish smeared with turmeric powder, salt, black pepper powder, and pounded coriander seeds. After I deep fried the fish, I made a simple Thai-style dip that is so packed with flavour.
When I was young, I used to watch a mee goreng hawker tossing the noodles in a big iron wok fired by charcoal stove! The smell of the mee goreng that wafted from that wok and his frying spatula clanking on the sides of the work is so unforgettable!
I learnt how to prepare fish using semolina in 1989 when I made my first trip to Goa. Since, then it is one of my favourite ways to prepare fish or prawns. I also came across fish prepared with semolina in some parts of Karnataka.
You can make the fish cutlets well in advance and freeze them. Thaw them when needed and pan fry. The use of ghee or butter for pan frying this fish cutlet adds to the flavour of the burger.
We will be chatting on the Evolution of Regional Indian cuisine Singapore-Style and cooking Kicap Meen, a Malay influenced fish in soy sauce dish.