The last…

My cousin in KK sent me three packets of this line of instant pastes…

Chef Ricky instant pastes
*Archive photo*

…to try and my missus cooked the meat curry…

Chicken curry
*Archive photo*

…and then, I tried the asam (tamarind) paste…

Asam fish

…and I would say that I liked both of them.

That left me with the last one – the nyonya seafood curry paste…

Ingredients 1

…so I used it that day to cook some of the bay ka/tenggiri (mackerel) that was among all the different types of fish that I bought a week or so ago.

I got all the ingredients ready, optional but we usually would add when using these pastes to enhance the taste – one Bombay onion, finely chopped, a few sprigs of curry leaves, two stalks of serai (lemon grass), bruised at the ends…

Ingredients 2

…a packet of santan (coconut milk) and some brinjal. There were no ladies’ fingers in the fridge so I had to do without…and for fish curry, it would be good to add pineapples too (and tomatoes too perhaps) but there was none.

It turned out pretty good…

Curry fish 1

…don’t you think?

The fish seller also gave me the head, split into halves…and I still had another one from a week or so earlier so I threw those in as well and served separately…

Fish head curry

For one thing, there isn’t all that much in the head of an ikan tenggiri but at least, there is a bit of meat and the cartilages that I could enjoy.

I would say it was very nice and in my younger days, I had heard it said that when eating curry, it would be great to have some salted fish to enjoy with it and of course, the rice. I had some in the freezer so I fried the two slices…

Long kiam hu

…and even though they started to spread out as soon as they hit the oil (maybe it was too hot), they tasted absolutely heavenly and I don’t know if it was psychological or what but I did feel that the curry tasted nicer!

Thank you once again to my cousin in KK, it was so nice of you to grab these for me and to go through all that trouble to send them over. I enjoyed all three very much but of course, if they ever become available at the shops, the main consideration would be the prices. The others are very nice too, give or take a little…but if you ask the missus, she would swear by these…

A1 Mountain Globe

–Β the A1 Mountain Globe pastes, only three types available – curry for meat and fish and rendang. They used to cost a little over RM3.00 each but now, they are going for RM4.00 or more , depending on where you go to…and do not be mistaken by all the A1’s that you will find at the shops and supermarkets – they have that on all the packets, any brand. Look out for the one and only Mountain Globe brand! The rest may not be as nice.

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Author: suituapui

Ancient relic but very young at heart. Enjoys food and cooking...and travelling and being with friends.

19 thoughts on “The last…”

  1. I love to eat not too spicy curry and mackerel fish so your dish looks absolutely delicious to me. So nice of your cousin to send the 3 packs to you knowing that you would make good use of them.

    Not spicy – see my reply to Linda’s comment below. Yes, so nice of him…especially considering that the courier service around here is not cheap at all. 😦

  2. I like curry but it has to be very mild. The presentations are very nice!

    Not spicy, all. I guess these pastes cater to the general public – we would have to add our own chili if we want it extra spicy.

  3. These dishes look delicious. I had no idea there were so many different types of instant noodles.

    Instant pastes, you mean? Lots of them…as many as there are instant noodles. Sure reflects the lifestyle today – fast and easy. Nothing like cooking from scratch, of course, plus some may have lots of preservatives and what not but it sure makes life a lot simpler.

  4. Lol. Salted fish goes well with curry huh? That new to me. If me, I would ready dark soy sauce dipping to go with any curries. Taste good.

    I love those assam curry mackerel fishes. Used to like order that a lot from one Malay stall where I used to work but you know, fish could be expensive.

    Soy sauce? I think my dad did that, dipped the chicken in soy sauce to eat. Probably the same principle – the added saltiness and taste.

    I do not see mackerel at the Malay stalls anymore. Even if they have, it would be the over-frozen ones and in small slices. Not sweet but ok with curry, the sauce will make up for the lack of taste. The fresh and nice ones are simply too expensive these days.

  5. Drooling.. Looks delicious.. Fish curry is always nice to eat with rice, and with hands ! Without the pineapples and tomatoes, still very yummylicious.. Give me 3 plates of rice πŸ˜›

    Yes, but have to control…so at the most, I would stop at 2… πŸ˜‰

  6. Yes, I would swear by A1 Mountain Globe too. I have try the curry for meat & fish but have yet to try the rendang. Just bought a packet of curry paste few weeks ago & the price sky rocket to RM4.60. I like to fried fish till crispy and I always go for the head & the sides.

    RM4.60!!! That’s expensive. Here, RM4.00 and some places, maybe less RM3 something…but still a little more than what they cost before. 😦

    My girl loved fish fried till crispy, could even eat some of the bones but not me. I think the meat would not taste as nice – ok if it is not so fresh. Thankfully, she does not insist on it anymore these days.

  7. The gravy goes well with rice, i can eat extra plate of rice…

    Like your republic’s child birth policy, I’d stop at 2. They’ve changed that now, right? Can have more…if you are university graduates and can afford it. πŸ˜‰

  8. You should really run your own restaurant :/

    Serious? I take that as a compliment…especially coming from a celebrity food blogger. Blush! Blush! Hehehehehe!!!!!

  9. So many types of ready made rempah. Make cooking at home so much easier.

    Indeed. Cooking curry has never been this easy. I remember how my mum would get me to help her to pound all the ingredients – it was such a chore.

  10. I love salted fish! You should try making salted fish curry….it’s really good. My mother-in-law makes one to die for but the salted fish not quite like the ones you fried, they have more bones so it was great sucking on them. I think I remember her cooking them with pineapples….drooling just thinking of it. The instant pastes look really good…too bad we can’t get them here.

    This is a different type of salted fish, we call it “long kian hu”, more moist and not as hard as the regulars. I’ve tried acar ikan masin before, using the dry salted fish – those from places like Langkawi or Pangkor. They tell me the ikan kurau is the best, and also with pineapples like pajeri nenas. Can’t remember if I had that in curry before or not. This type of salted fish is not suitable for that – will disintegrate – you would probably get the taste in the gravy, no trace of the fish, just the bones.

    Can’t get these pastes there? If I am not mistaken, he’s West Malaysian, very famous – has written 7 cookbooks to his name! The pastes are not sold here. I think he had an event in KK, Sabah…and he brought some over, dunno for sale or to give away and my cousin managed to get hold of the three to send to me. Dunno if he is selling them anywhere or not.

    1. Yeah, I think my mother-in-law used the dry salted fish for the curry. These ones you fried are those soft ones…great with porridge. Yes, the best is mui heong, those made from ikan kurau….very fragrant!

      They have? This long kiam hu, ikan kurau? Here, tenggiri is the most coveted, VERY expensive! 😦 I think they put these in those claypot (pork or chicken) rice too. Love it! None here, nobody selling – those claypot rice with lap cheong and salted fish inside and the stewed pork or chicken. Yum yummm!!!

  11. Salted fish is so appetizing. Just smelling the aroma while it is frying will really whet the appetite!

    …and the giant flies will appear out of nowhere like magic! Never see those these days but try frying salted fish, they will make their presence felt instantly. Tsk! Tsk!

  12. Ya la…like what ken said. Open own restaurant. Don’t have to be open daily. Just 2-3 days a week. Now very popular dine at home type of restaurants. Each weekend a few people come your home ..pay for your cooking.

    I blogged about it b4. “Withlocal” . Register with them n they will intro customers to your plc. Very lucrative biz. Cincai local food can charge USD25 to USD50 per person

    There’s one place here – an Austrian, retired sailor. They say the food is good, but I have never gone to try because they say he has a lot of dogs…and he keeps touching them while cooking and serving the food. 😦

    Never mind. I just cook for my own family…and for friends who would like to sample my cooking like you all last time – wanna come again, I can cook another round, this time, all my own cooking for all to enjoy. Free one…no need to pay. πŸ˜‰

  13. such a nice cousin.. i haven’t been a nice friend . *hangs head in shame

    No, you haven’t…but no, it’s not too late to redeem yourself… Hint! Hint! πŸ˜€ πŸ˜€ πŸ˜€

  14. Now those instant paste come so convenient, when on lazy day or a quick meal, this come handy.
    I like that salted fish, not sure is it the same that i had when i am young, my grandma used to fried a lot and keep in jar. I like to eat it with warm water in my rice and one bite salted fish one spoon rice, yum!!

    Must remember to get you some when you come back or when I go over. You never tell me when your mum is going – not big, salted fish, little packet only. 😦

  15. I’ve been trying to find a plain straight-up tamarind paste (vegan of course) – it’s not available in my area so I will have to find it online!

    It’s vegan, isn’t it? A plant or fruit, easily available here. We have the dried pieces or cake-like – the paste (with seeds inside). Maybe they have them at the Asian shops.

    1. It *should* be vegan but some of the others I have seen in shops here have other ingredients – one had FISH – I just want a straight-up paste πŸ™‚

      Oh? Will check the ingredients the next time I buy a packet – did not know there is fish, just some sticky mushy paste, probably the mashed tamarind with the seeds inside.

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