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Call me crazy, but on a very hot and humid day in Melbourne, I craved a hot Indonesian or Malaysian style curry. Maybe because the hot and humid weather represents my homeland? So, I googled some recipes, and decided to settle with this curry recipe. It looks easy, doesn’t have a long list of ingredients, and the chicken can be easily replaced withtofu or tempe. The only problem was to find the same or similar curry powder they strongly suggested. With my fingers crossed tightly, I went to minh phat victoria market the next morning, and found it for a real bargain $2.30 a bag..! yaaayyy..!

I obviuosly replaced the chicken with fried bean curd, add some carrots to make it sound healthier, and cut the amount of oil, onion and garlic (come on, 2 large onion and 8 cloves of garlic!! you must be kidding..!!). I’m going to rewrite the recipe here, because I made quite a bit of changes.

The result? The fried bean curd acts like a sponge and soak up the creamy hot sauce really well. I personally like the texture of spongy and chewy bean curds, I don’t think I will get the same result with regular hard tofu. The sauce was thick, creamy and hot, not for the faint hearted. It really satisfied my craving though. 🙂 Next time, I would probably serve it with some roti. I heat some of the leftover for lunch the next day, and it tasted so much better. So far, this is my favourite malaysian hot curry recipe.

Ingredients :

  • 4 cubes fried tofu / bean curds, sliced
  • 3 small potatoes, diced
  • 1 large carrot
  • 4 tbsp Malaysian curry powder + 2-3 tbsp water, mix into a paste
  • 2 tbsp vegetable oil
  • 1 handful chopped coriander
  • 250 ml coconut milk
  • 1.5 cups of water

in a food processor, blend :

  • 1 small onion
  • 3 cloves of garlic
  • 1 red chili (you can omit this if you don’t like spicy food)

boil the potato and the carrot to speed up the cooking process, because there is nothing more annoying than waiting for the potato to cook, while the other ingredients in the pot already done, even the rice.

heat oil, and stir fry onion mixture about 3 minutes, or until fragrant.

add curry powder, reduce the heat to low, stir fry until the oil started oozing out from it. (I didn’t bother, but it still turned out ok)

add the sliced tofu and vegies, stir to coat them with the curry paste.

add coconut milk, seasoned with salt and pepper, bring to a boil and reduce the heat, cover and simmer about 10 minutes.

stir occasionally, add some water until you satisfied with the consistency.

laddle to serving bowl, top with chopped coriander and serve with rice or roti.


hmmm.. it may not be the most photogenic dish on earth, but the photo doesn’t do justice..
This dish is my favourite indonesian dish, a comfort food – on fire.. However, the original recipe calls for deep frying the eggplant, which I’m not really keen on doing it, so I just bake it in the oven.
Lebanese eggplant is the best type for this dish, it doesnt have as much water as the large eggplant. But if you couldn’t find lebanese eggplant, salt the sliced eggplant first, and place it in colander, let it stand for 30 min – 1hr, until you can see water drips from it.

So, I did several version of this dish, and this recipe is my 4th or 5th take, and I believe I have perfected it each time… 🙂 (at least for me..)

ingredients :

4 lebanese eggplants, sliced (any long thin eggplants will do)
1 – 2 tsp olive oil
2 bay leaves (dried is okay if you couldnt find the fresh leaves)
chilli paste :
2 large tomato
2 large red chilli
2 tsp tomato paste
1/2 large onion
1 clove garlic
1 cm ginger / galangal root
salt and pepper to taste

sliced the eggplants in slightly angled-long slices (5 cm)
spray or brush with olive oil on each side, season with salt and pepper
baked in 180 c oven for 30 – 40 min
make a cross with sharp knife on the bottom of the tomato, put the tomatoes in a bowl and pour boilong water from the kettle over the tomatoes, let it stand for 30 sec, and then peel the skin of
process the chilli paste ingredients in the food processor
take the eggplant out of the oven, it shoud be cooked thoroughly
heat oil in the heavy bottom pan with lid, sautee the chilli paste for 10 min, or until it reduced and thicken
add the eggplants and bay leaves, stir until the eggplant chunks are well coated
put the lid on, and cook on low to medium (if you’re in a hurry) heat for 20 – min
take the lid off, mush some of the eggplants (optional)
serve with steamed jasmine rice
enjoy 🙂

oh yeah, in this picture, you can see chunks of onion, this is because it’s an old photo, as i said before, I did several trials on this recipe, and found that processing the onion together with the chilli worked better.