Mackerel and Potatoes Sambal

Surprisingly, it is a very appetizing dish!

I was wondering what to cook for dinner and a friend mentioned she was going to get some potatoes from the shop. I asked if curry chicken was for dinner but she said nope and showed me a picture of her dish. I was so intrigued with it and did a similar dish with different ingredients. It turned out to be really a delish! Thanks Julia Lim! :)

Ingredients
4 medium-sized potatoes (cut into quarters or smaller pieces, if you wish)
a handful of ikan bilis (dried anchovies-rinsed well and dried)
2 cans of mackerel with tomato sauce
2 stalks of curry leaves (only the leaves are to be used)
3 cloves of minced garlic
1 onion (cut into quarters)
1-2 tbsps of chilli powder
1-2 tbsps of curry powder
2 fresh bird's eye chilies (cut into small pieces or 3 parts if you fancy to see them in your dish and do not want to bite into them)
Oil for frying

Method

1. Heat up enough oil in a frying pan and fry potatoes till golden brown, dish out and set aside.
2. Fry dried anchovies till golden brown, dish out and set aside.
3. Next, fry onions till almost cooked and add in minced garlic, curry leaves and chillies.
4. Fry them till fragrant and add in potatoes and dried anchovies. Continue to fry for about 3-5 minutes. 
5. Add in mackerel (without the tomato sauce first) and fry all for about 5 mins. 
6. Add in chilli powder and curry powder, mix well and fry for another 2 mins. 
7. Add in the tomato sauce from mackerel and switch off your heat. 
8. Continue frying the ingredients, mix well and till the sauce is quite dried up.
9. Dish up and serve warm with rice or fried noodles.  
10. Enjoy another spicy dish. ;)

Curry with Potatoes and Pork Cutlets

Tean's Gourmet Chicken Curry

Fried potatoes+ a piece of brown sugar

Fried Pork Cutlets

SPICY!

I'm no expert in cooking curries. Usually, I use store-bought sauces or powder. I have tried doing from scratch but it's too much work and doesn't have the ommph that I fancy. I like Tean's Gourmet's ready-made sauces. Easy and yummy! Today, I have decided to do a dry curry type with salted pork cutlets and fried potatoes. Add  2 medium-sized tomatoes, 1 piece of brown sugar and a few stones of rock sugar. These complete the whole dish. If you want it burning in your tongue, forget about the sugar and tomatoes. 

Ingredients

1 packet of Tean's Gourmet Curry Chicken Sauce

6-8 medium-sized potatoes-in cubes and browned

200 g pork cutlets-in desired size and browned (I have some salted pork cutlets left, therefore I used them. You can use any other meat. )

1 small piece of brown sugar

2 medium-sized tomatoes

a few stones of rock sugar

oil  for frying

Method

1. Fry potatoes and pork cutlets till browned and set aside.
2. Heat up curry chicken sauce in a pot and add in potatoes and tomatoes.
3. Let them boil for about 5 mins and add in the 2 types of sugar.
4. Lastly add in pork cutlets, mix well and let the curry simmer for about 10 mins.
5. You can add coconut milk for the creamy taste. 
6. Serve warm with rice or bread. 

Murtabak Parcels

Squares

Triangles

Ugly

Better

Yummy!

Besides roti canai telur, murtabak is my next favourite order whenever I eat in mamak stalls/restaurants in Malaysia. I have some beef in the fridge and murtabak came to my mind. Not very nice-looking but tasted quite good. Hubby ate as many pieces as he could. I'm a happy wife today! :)

Ingredients
300g minced beef
1 large onion-cubed
2 cloves of garlic-minced
3 medium potatoes-cubed
4 tbsp curry powder
1 tsp chilli powder
1 tsp sugar
3 tbsps Baba's meat curry powder
salt and pepper to taste
100-150ml water
2 eggs - beaten well

Method

1. Mix curry powder, Baba's meat curry powder, chilli powder, sugar, salt and pepper with a few tbsps of water to form a paste.
2. Heat up some oil in a frying pan and fry garlic and onions till soft and cooked.
3. Add in minced beef and curry paste mixture.
4. Fry the minced beef till cooked and try the separate them well.
5. Add potatoes and water and simmer till cooked and water is reduced. (about 20 mins) Leave to cool completely. Add beaten eggs into the mixture and mix well.
6. Lay a piece of spring roll pastry and ladle 1 tbsp of curry beef mixture in it and seal with another piece of spring roll pastry. I seal with some dollops of water.
7. Heat up some oil in a non-stick frying pan and fry the parcels till golden brown.
8. Serve warm and enjoy!

Recipe is adapted from mykitchensnippets.com

Curry Puffs

Hmmmmmm... these are so good for tea, party, breakfast or supper! :) Made these for a party some time ago and thought I could share the recipe. My brother-in-law requested for 50 pieces (for the party) and he ate 8 or 10, maybe. However, I do miss those juicy big curry puffs from IKEA MALAYSIA.

Ingredients
400g plain flour, sifted
1/2 tsp salt
175g butter
180ml cold water

Filling
200g chicken fillet (diced)
1 medium-sized yellow onion (diced)
4-5 medium sized potatoes (diced)
2 tbsp meat curry powder, mixed with enough water to form a paste
1 stalk curry leaves (use leaves only)
2cm cinnamon stick
1 star anise
120ml water
Salt and sugar to taste

Note: Chicken fillet is optional. I omitted and replaced with another 4 medium-sized potatoes. You can add more curry powder and some chilli powder if you like spicy curry puffs.

Egg Wash
2 egg yolks + 2 tsp egg whites

Method

Filling

1. Heat oil and fry onions till soft. 
2. Add curry leaves, cinnamon stick, star anise and curry powder and fry for 1-2 mins.
3. Add potatoes and fry for 2-3 mins.
4. Add chicken and fry for another 1-2 mins. Pour in water and season with salt and sugar, to taste.
5. Cover and cook until potatoes turn soft and filling becomes dry. 
6. Dish out and cool the filling thoroughly.

Dough

1. Put sifted flour and salt into a mixing bowl. 
2. Using your fingertips, rub butter into flour until it resembles fine breadcrumbs. 
3. Make a well in the centre and add in cold water to bind. 
4. Turn the dough onto a floured tabletop and roll out to 1/4 cm thickness. 
5. Cut into rounds with a 5cm round pastry cutter. 
6. Put a teaspoon of filling in the centre of each pastry. 
7. Fold pastry into half to enclose the filling.
8. Seal by pinching and fluting the edges. 
9. Splash a thin layer of egg wash on each puff.
10. Preheat oven to 200 degs and bake the curry puffs for about 20 mins or till golden brown. Alternatively, you can fry them in oil till golden brown and drain on kitchen paper.
11. Serve warm or at room temperature.