'Malaysian dishes' archive
Ikan Moolie (fish in coconut gravy)
March 5, 2008
Rich and spicy, this dish might look like fish curry but it isn’t. It has no curry powder although turmeric, one of the spices that make up curry powder, is an ingredient and responsible for the bright yellow hue. Any white fleshy fish can be used. I suggest tilapia, dory, river cobbler, snapper (maya-maya) or grouper (lapu-lapu). The fillets may be cooked whole or cut into smaller portions.
Cooking time is less than 30 minutes.
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Nasi goreng (fried rice)
February 21, 2008
Back in college, there was a restaurant in the Diliman area called Rasa Singapura. That was where I had my first taste of nasi goreng. It is tempting to categorize this entry under “Singaporean recipes” but nasi goreng more properly belongs to Malaysian and Indonesian cuisines. It is fried rice cooked in much the same way as any Chinese-style fried rice except that the most popular versions of this dish include a little bit of shrimp paste — belacan (sometimes, belachan) to Malaysians; bagoong to us Filipinos.
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House On A Hill
Fish & seafood
- Steamed pompano with ginger sauce
- Baked tahong (mussels)
- Braised tilapia
- Fish fillet with corn sauce
- Fish fillets in white wine
- Baked fish and spinach
- Mackerel frittata
- Baked mussels (tahong), the simple way
- Bangus (milkfish) fritters, v. 2
- Lemon-butter-garlic prawns
Healthy veggies
- Pork and baguio beans with oyster sauce
- Chicken, mushrooms and potato salad
- Fruitier vegetable salad
- Chicken & Broccoli Pasta
- 5-minute tomatoes and pesto salad
- 10-minute stir fried chicken, quail eggs and vegetables
- Roast pork loin and spicy kangkong
- Tortang sardinas at togue (canned sardines and mongo sprout frittata)
- Salted eggs and vegetables salad
- Fish fillets and togue (mung bean sprouts) stir fry
