Masak lemak labu & udang (Creamy pumpkin and prawn curry)

If you ask me what do I cook most, my answer will probably be Chinese and Malay food. I love the rich and aromatic Malay/Nyonya curries, salad, cakes and cookies. I can get most of the spices, herbs and other Malay ingredients over here to make almost anything I want, though many ingredients can be quite expensive over here than back home.

Today recipe is a Malay style pumpkin and prawn curry

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Rendang Daging (Beef rendang)

Beef rendang is probably one of the most popular Malay curry. I haven't met anyone who does not like this fragrant spicy dried beef curry. Nearly every Malay festive celebrations, there is always rendang of some sort, beef, chicken, lamb, dried or wet rendang.

Preparing the rempah or spice paste is important to give maximum flavour. Usiing a mini blender it only takes less than a minute to

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Opor Ayam

Opor ayam is one of the popular chicken curry in Indonesia/Malaysia/Brunei areas. Two common curry spices like chilli and turmeric are not required. This curry is fragrant with spices but not spicy hot and quite creamy with coconut milk. Quite easy to make once you have got the spice paste and whole spices ready. Very tasty with just plain rice or Malay pressed rice called lontong. I like this

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Pajeri nanas (pineapple curry)

It's been a while since I last posted a Malay recipe. This is what I made last week with opor ayam (creamy chicken). The pineapple was spicy, sharp and sweet, the chicken was mild and creamy, perfect match. This pineapple curry is one of my favourite curry, very tasty. If you like curry and sweet & sour this is for you.Recipe is quite simple. All you need is a fresh pineapple** and some

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Sayur lodeh (vegetable curry stew)

Sayur lodeh is a Malaysian/Indonesian spicy vegetable stew. This is not strictly vegetarian because of the fishy ingredients like dried shrimps and shrimp paste to give the curry stew its unique savoury taste.I love to cook it the Nyonya style with some fried tofu. I always cook a big pot and save some for freezing. This stew is actually better left in the fridge the next day.This is my recipe.

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Wetha See Byan - Burmese pork curry

Had this recipe for sometime from a foreign newspaper cut out. Thought I give it a try with my own tiny adjustments. I don’t normally use pork for curry due to being brought up in a muslim country pork just doesn't associate with curries in my brain (think I am still brain washed :)).As you can see from this picture below, this pork curry is quite dry and rich, the texture is similar to Malaysian

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Kari Ayam (curry chicken)

This is my version of malay chicken curry. I like the curry quite saucy.Ingredient:For the rempah (spice paste)150 - 160 g shallots3 - 4 cloves of garlic6 - 7 candlenuts12 - 20 dried chillies, about 15 - 20g1 small piece of fresh turmeric about 20g (or 1 heap tsp of turmeric powder)1 thumb size piece of ginger about 25g1 tbsp belacan or shrimp pasteOther ingredients5 - 6 tbsp cooking oil3 stalks

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Lamb Kormah

KURMAH CURRY POWDER 50g (about 14 tbsp) Coriander seeds 2 tbsp fennel seeds 2 tbsp cumin seeds 1 tbsp black peppercorns 1 tbsp white peppercorns (if not available use black) 1 level tsp of whole cloves 10 – 12 green cardamoms 3 whole star anise 2 small sticks of cinnamon ½ nutmeg (grated) 1 tbsp turmeric powder Roast all ingredients except nutmeg and turmeric powder in a dry

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