Print This Post

Durian gulai Patin fish

patin1

My friend Jenny blessed me with a huge patin fish from her father-in-law’s home farm. Usually I would steam the patin whole but because it was too huge, I steamed the tail portion and the other half was cooked as gulai. I tried this fish cooked in fermented durian curry paste at one of the ‘cookbook photography sessions’. Since I don’t have fermented durian at home, I decided to replace the fermented durian with fresh durian flesh. This recipe is different from the recipe found in the cookbook which will be hitting the shelves of MPH bookstores next year. Watch out for it, it’s going to be a great book.

Ingredients (serves 4)

coconut oil

1 patin fish (1 kg)

Gulai paste (grind into paste using a mortar and pestle)

8 shallots
1 thumb size old ginger
10 dried red chilis

1 small stalk of lemongrass (finely sliced)

flesh from 4 seeds of durian

sea salt

sugar

6 kaffir lime leaves (slice very thinly for garnishing)

  1. Cut the patin fish into cutlets and cut the fish head into half.
  2. Drizzle a generous amount of coconut oil in a saucepan. Add gulai paste and stir till fragrant.
  3. Add durian flesh and mash it up together with the paste. Add a little water if the paste is too thick.
  4. Simmer for 5 minutes before adding the fish. Leave it to simmer for another 8 – 10 minutes.
  5. Season with sea salt and sugar.
  6. Dish out onto a serving bowl and garnish with kaffir lime leaves.
Posted in Ahoy there! | Leave a comment
Print This Post

Malaysia’s favourite egg breakfast

IMG_1914

It has been a while since I had time to play with my blog. I have been working on some cookbooks that will be out in MPH bookstores this November 2013. Keep your eyes open for the Masterclass Kitchen series on the shelves of our local bookstores. I am having an amazing time working with different authors, chefs, cooking schools, dietitians, restaurant owners and not to forget my ever realiable photographer partners, Sam Tan of http://www.thedigitalshoebox.net and Michelle Yoon. Most of all my editor, Oon Yeoh for all his sound advise and accurate foresight. Thank you all for making this journey so memorable and interesting. Looking at food through the camera lens has brought a whole new perspective into my life and I thank God for this wonderful opportunity He has placed on my path.

Recipe (serves 2)

4 free-range chicken eggs (from the fridge, not room temperature)
light soy sauce
white pepper
some crusty bread

  1. Soak the eggs in a bowl of normal temperature water for 5 minutes.
  2. Bring a saucepan of water to boil. Slowly lower the eggs into the boiling water and turn off the heat. Do not cover the saucepan.
  3. Leave the eggs submerge in the hot water for 6 minutes.
  4. Take them out and rinse the eggs with some tap water and crack them open into serving bowls. Drizzle some light soy and crushed pepper. Served with warm crusty bread or breakfast rolls. Don’t forget your coffee!
Posted in Good morning! | Leave a comment