SEAFOOD IN SPICY COCONUT BROTH

Coconut is not actually a type of nut but instead it is the fruit of the coconut palm tree. It is grown mainly across tropical regions, the versatile coconut fruit lends itself to a variety of uses for its different parts. In fact, in many countries around the world, coconuts are part of the daily diet.
Coconut water from a young coconut is a refreshing drink. It is sweet and is a popular thirst quencher in this hot tropical country of mine. The tender meat or flesh of a young coconut can be eaten just as it is as snack or made into jellies. The coconut milk which is obtained from the grated coconut meat from matured coconut are widely used in cooking curries ,desserts and local kuih.

Today I am using a whole young coconut to made this dish.

Seafood in Spicy Coconut Broth

Ingredients

One whole young coconut.

5 fresh red chilies

10 shallots

3 slices of ginger.

3 tomatoes, cut into wedges.

10 medium size prawns 

4 squids

20 scallops ( I used frozen one)

3 tbsp curry powder

A packet of coconut paste(50g)

Salt to taste.

1. When you buy coconut from the coconut stall, ask the coconut seller to open up the coconut 

      Like this.

  Keep the coconut water.

 

 A packet of water from a whole coconut 

2. Scrape out the coconut flesh or meat... Whatever you called it.

Keep the coconut shell. Will use it to serve the dish.

3. Trim the prawns , wash and keep aside.

4. Gut the squids. Remove the black ink. Wash clean and drain dry. For this dish I didn't remove the  

     membrane from the squids so as to get a pattern on the squids when you score it.

5. Defrost frozen scallops.

 

The uncooked seafood.

6. Blend chilies, shallots and ginger until very fine.

     Add 3 tbsp of curry powder to the blended spices.

7. Heat up 2 tbsp of oil in a wok. Put in the mixture of blended spices and curry powder.

    Sauté until fragrance and oil surface. 

8. Add in coconut paste.( use coconut powder if you can't get coconut paste)

9. Add in coconut water, coconut flesh and tomatoes.

    Let it boil.

10. Next add in the seafood. Prawns, squids and scallops.

11. Give it a few stirs, add in salt to taste, cook for about 5 minutes. 

       It is cooked when the squids turn opaque.

      Must not cook for too long or else the squids will become tough and rubbery.

Tadaaaa is done ..  The dish Is ready  to be served.

You may use the coconut shell to serve the dish for a different presentation.

If you like seafood , you will definitely like this dish. 

The sweetness of coconut water has enhanced the taste of this curry. 

It goes very well with a bowl of hot rice.

     This is my share.

 My the other half ate from here... He said awesome! To him anything spicy  is nice. 

    I hope you like my post today. Cheers and have a nice day.

      

SALTED FISH BONE CURRY(KIAM HU KUT GULAI)

Another Nyonya creation! This is a tasty dish. Its saltiness comes from the salted fish bone, it is sweet, sour all in one. This dish reminds me of my late mother. Her Kiam Hu Kut gulai was uniquely delicious. I used to help her in the kitchen, so i picked up the skill of cooking. from her.

SALTED FISH BONE CURRY

The main players in this dish are salted fish bone, pineapple,long beans, aubergine and cabbage.

and of course not forgetting chillies, lemon grass, galanggal, ginger, onions, garlic to be blended to make into curry paste.

Ingredients

300 g salted fish bone, washed, soaked and drained

oil for frying

A (pounded or blended)

10 dried chillies

5 fresh red chillies

10 shallots, remove skin

6 pips garlic, remove skin

3 stalks lemon grass

1 small ginger

1 small piece galangal/lengkuas

B (mixed )

2 tbsp  fish curry powder

1 tbsp coriander powder

1/2 tsp turmeric powder

1000 ml water

C

200 g long bean, cut into 4 cm length

2 aubergine/brinjal/eggplant, cut into chunk

1 pineapple, cut into bite-size pieces

SEASONINGS

 2 tbsp light soya sauce

1/2 tbsp sugar

100 ml thick coconut milk

METHOD:

1. Heat up 5 tbsp of oil and fry salted fish bone until fragrant. Dish up and drain.

2. In the remaining oil saute A until fragrant. Add in B and continue to fry until aromatic.

   

3. Add in 1000 ml of water and bring to a boil.

4. Add in C(all the vegetables) and salted fish bones, simmer until the vegetables are soft.

5. Add in seasonings and coconut milk.

6. Taste. Dish up and serve with hot rice.

    Try this. I guarantee it wont disappoint you!

KAPITAN CHICKEN

Hi, i am back.
Today i am going to share a nyonya curry recipe. In Nyonya cooking chilies ,lemon grass, galangal, shallots, belachan  are normally pounded or blended. Aromatic leaves such as kaffir lime leaves and tumeric leaves are added to give the dish a wonderful 'Nyonya zest' in it. Nyonya cooking involved  long hour of marinating the meat or seafood. This makes nyonya food flavourful.

KAPITAN CHICKEN

INGREDIENTS

A

1 Whole chicken, cut into pieces

B

500ml water

2 stalk lemon grass

8 piece kaffir lime leaves

5 tbsp oil

SPICES(blended)

20 shallots,peeled

1 bulb garlic, peeled

3 stalk lemon grass

10 dried chillies

6 red fresh chillies

SEASONING

1/2 tsp salt

1 tbsp sugar

4 tbsp tomato sauce

1 tbsp light siya sauce

1 tsp belacan

100ml thick coconut milk

METHOD

1.Marinate chicken with  lime juice(from 1 lime) and 2 tablespoons of light soya sauce overnight in the fridge.

2. Put ingredients B in a pot and bring to a boil. Cook for about 5 minutes. Remove from heat.

3. Heat up oil and saute spices until fragrant.Add in chicken pieces and stir-fry until aromatic.

4. Add in cooked B, seasoning and cook until sauce has thicken and chicken is cooked.

5. Lastly pour in coconut milk and cook till gravy is thick.

6. Dish up. Serve with steamed white rice.