Kiam Hu Kut Curry (Salted Fish Bone Curry)

Check out....another Nyonya creation !

Surprisingly...we don't seem to be able to find this dish in KL

It's a very tasty dish...salty,...the sourness & the sweetness all in 1.

Cut the eggplant, pineapple, long bean & cabbage into cubes or smaller pieces.

This is how the salted fish bone (Kurau Fish) looks like..the so called famous salted fish bone normally comes from Pangkor, Penang...the West Coast area.

Soaked it in water for 5-10 minutes to wash away the additional salt.

Heat oil over medium flame. Deep fry the salted fish bone until golden brown & put aside

With the same oil, saute the spice paste until aromatic.

The art of nyonya cooking, especially curry,....the flame has to be low and..slowly saute the spice until a bit dried up. 10-15 minutes.

Once it's done, add in the salted fish bone & stir fry for 2-5 minutes.

Add in tamarind water,...the pineapple, eggplant, long bean & cabbage.

Simmer till all the vegy are soft.

Add in the prawn and coconut milk. Season to taste with sugar and bring the curry to a boil.

Serve hot,...with hot steam rice. Guarantee you will fall in love with it !

It taste even better the next day

Serving 4-6 person


Ingredient:

Spice Paste
30g Dried chillies
150g Shallots
20g (3 Cloves) Garlic
10g Coriander Seeds
20g Turmeric
40g Lemongrass
50g Belachan (Toasted)

50g Tamarind Pulp, Mixed with water
500ml Water
50ml Oil
500g Salted Fish Bone (Kurau Fish)
500g Prawn, shelled
400g Pineapple
300g Eggplant
200g Long Beans
200g Cabbage
100ml (1/2 Grated Coconut) Coconut Milk
2tsp Sugar, To taste

Kerabu Vermicelli (Kerabu Beehoon)

Check this out !

This will be good for all food lovers who luv Spicy, Sour,...& Smelly...erh...I meant the pungent smell from the dried shrimp paste (Belachan)

Soak the vermicelli until soft. Bring a pot of water to boil & put in the vermicelli.

Allow to boil approximately 2 minutes. Transfer to colander & rinse in running cold water to prevent from breaking. Set aside.

Shell & devein the prawn and boil to cook, set aside. Keep the water which contain the prawn stock.

Toast grated coconut until turn brown & then pound. (Kerisik)

Prepare the Sambal Belachan

Wash the fresh red chillies and pound together with the toasted belachan. Running out of time ?... blend them !

Add calamansi lime juice to taste

Slice the coriander leave, kafir lime leaves, shallot, mint leave & ginger flower (Bunga kantan)

Once all the ingredients are ready !

In a large mixing bowl, combine the vermicelli together with all the ingredients. Use chopstick to toss well and add seasoning to taste.

Add the prawn juice if it's too dry to mix.

Final touch....Garnish with mint leaves.

Serving for 4-6 person

Ingredients:
200g Rice vermicelli
300g Prawn
100g Coriander leaves (Finely sliced)
10g Kafir lime leaves (Finely sliced)
50g Mint leaves (Finely sliced)
100g (10) Shallots (Sliced)
50g (2) Ginger flower (Finely sliced)
50g 1/2 Coconut (Grated & Toasted)
20g (10) Calamansi lime

Sambal Belachan
30g Shrimp paste (Sightly toasted)
300g Fresh red chillies
1/2 tbsp salt, to taste
1/2 tbsp sugar, to taste