SWEET POTATO LEAF CURRY (HUAN CHU HEOK MASAK LEMAK)

This is my another recipe from my Nonya Cookbook. This recipe is so yummy and easy to make...so enjoy my friends :)


INGREDIENTS :

2 tbsp cooking oil

300 g shrimps, shelled and deveined
2 cups shrimp stock** / seafood broth / chicken broth
2-3 pcs dried tamarind peel
400 g sweet potatoes, peeled and cubed
250 ml thick coconut milk
400 g young sweet potato leaves

Spice paste (ground)
50 g (4) fresh red chilies
10 g (4) dried dried red chilies
80 g (6) shallots
5 g (1 tsp) belachan, toasted



METHODS :

1. Heat the oil in a wok to saute the spice paste until fragrant. Add the shrimps stock and tamarind peel. Bring stock to a boil and add sweet potato cubes. Simmer until sweet potatoes are cooked.

2. Add the coconut milk, stirring lightly. When gravy starts to boil, add the shrimps and cooked until it's turn pink. Then add in the sweet potato leaves. Remove from heat immediately and served.


**Note : Shrimp stock can be prepared from the discarded shrimp shells. Fry the shell in a little oil until aromatic, about 5 minutes, then add in 250 ml water. Allow to boil for 20-30 minutes. Strain before use. Or use instant fish stock made by dissolving ikan bilis (anchovies) granules in water.

MACKEREL FISH CURRY

I was in the Asian grocery store and I spot that they sell some of the Malaysian ready sauces on the shelves. Sometimes these sauces really make our life more easier to prepare the dinner on the table for those who are so busy at work and with the kids.

I really like this Fish Curry Powder from Hup Loong the Penang Nyonya Recipe and it's really taste yummy, sour and spicy.

All you need to cook this Curry Fish are as below stated :

INGREDIENTS :

1 whole medium size fresh mackerel fish, cut into pieces
400 ml coconut milk
500 ml water
350 g ground onions
200 g lady fingers
3 plum tomatoes, cut in quartered
3 stalks lemon grass, cut into 2-inch lenght
1 pack of Hup Loong the Penang Nyonya Fish Curry
salt to taste


METHODS :

1. In a heavy skillet with some vegetable oil, deep fried the fish in high heat until it just browned. Dish up and set aside.

2. Fry the ground onions with 2 tbsp of vegetable oil until fragrant, for about 5 minutes. Add in 1 packet of Fish Curry Powder and lemon grass, sautee it until fragrant in medium heat.

3. Add in the cut tomatoes, lady fingers, water and coconut milk to a boil.

4. Add in the fish and bring it to a boil and let it simmer in medium heat until the fish is cooked.

5. Served it hot with steamed white rice. Enjoy!!!