In & out…

We stopped by here for brunch that day and my girl and the mum had the peri-peri chicken rice (RM9.00)…

Peri-peri chicken rice

…while I had the Moroccan chicken rice (RM9.00)…

Moroccan chicken rice

…and yes, they were both very nice as always. I’ve blogged about these and this place a few times before and no, only the chicken is the same. The two kinds of rice are different both in taste and appearance – the peri-peri is of a very much lighter shade though they do look kind of similar in the photographs.

Many have dropped by and they all loved what they had and they kept telling me that I should give the guy’s banana smoothie (RM3.50)…

Banana smoothie

…a try. Indeed, I have been here so many times but I never thought of giving that a shot. For one thing, I seem to feel rather sleepy whenever I drink anything with milk in it, probably psychological more than anything else. Well, I did order it that day and yes, it was very good – very thick and rich. I think the guy had a lot of bananas in it.

It is the dabai (and durian) season now – the whole town is flooded with these fruits and others. I saw that they had that at the nasi campur (mixed rice) stall that day so I ordered some to go with the rice. They did not come cheap, 4 for RM1.00 and it turned out that the ones they had were not very nice. Thankfully, I only asked for RM2.00.

I bought some very nice ones a while ago but we had been eating out a lot so we did not have the chance to enjoy them and they were starting to wrinkle. That was why I soaked them in salt water to preserve them. These preserved ones are great with porridge but I usually use them for my dabai fried rice…and that was what I cooked the other morning for breakfast…

Dabai fried rice

I sure enjoyed that and it went absolutely well with the cincaluk (fermented shrimps) dip by the side.

In the meantime, we did stay in sometimes and other than the stuff that I may whip up time and again for breakfast, I did manage to do a little bit of cooking at home – like my ikan masak kunyit (fish cooked with turmeric)…

ikan masak kunyit

…for instance. It would be great with ikan buris or ikan keli (catfish) or prawns but the other day, I had some very fresh ikan tenggiri (mackerel) so I just used that instead.

You have the pound the sliced chilies and turmeric (kunyit)…

Chili and turmeric

…till really very fine…

Pounded really fine

…or later, you will find all the bits floating in your soup. That is why you just cannot use a blender as you will find the chili seeds and everything swimming around when you dilute it with water…

Soup base

Add these ingredients…

Other ingredients

– a bit of belacan (dried prawn paste), a few stalks of serai (lemon grass) and a few pieces of asam keping (tamarind slices) and bring it to boil and you will get a very nice sour and spicy soup base.

Put in the fish and some brinjal…


…and bring it back to boil. Simmer till the brinjal is cooked and the sweetness and taste have come out of the fish. You may add salt and seasoning, if you wish but I find it nice enough as it is. As you can see, it is really very healthy – no salt, no msg (other than the little that may be in the belacan)…and no oil.

Serve it hot…

Ikan masak kunyit

…with rice and that obviously makes a delightful balanced meal with protein (the fish), vegetables (the brinjal) and carbohydrates (the rice) so there is no need to cook anything else. Anybody keen on giving this a try?

Author: suituapui

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

13 thoughts on “In & out…”

  1. looks like you’ve got all your protein and carbs sorted out for this post … chicken & fish, & lots of rice … & enough fibre from the brinjals … very balanced! πŸ˜€

    Yes, I would always make sure of that, never mind if we’re eating in or out – must have the perfect balance.

  2. I like your Christmas theme! I always admire seasonings made with the pestle and mortar.

    Those in the know will tell you that anything from the blender comes nowhere near.

  3. I would try. I am a fish lover, I do anything to try a fish dish.

    It’s very nice…but you may want to add a bit of seasoning. We are used to doing without salt and msg now, have not been adding those to my cooking lately so without those, it may be a bit bland for you.

  4. I raised up both my hands, I am keen to venture into this fish dish. Almost like your kampung style masak kunyit with fish/prawn which you have blogged before and whereby I have cooked uncountable times. Love it heaps…

    Yes, exactly the same except perhaps, this time, I added brinjal. That’s optional. Glad you think it is very nice – I love it this way, not as difficult and complicated to cook as the nyonya or Malay versions of the asam fish and more pleasantly and refreshingly milder.

  5. Wah! Eating out frequently but good la, more content for you to blog πŸ˜›

    My girl’s home…so on a special mission to fatten her up a bit before school reopens in January! πŸ˜€ Must take her to enjoy all the nice stuff we have in town – poor thing, so deprived there deep in the jungle. πŸ˜₯

  6. My mom always like to fried this fish, I like it goes with porridge, it’s a perfect match for me.

    I fried 3 slices that day – one each, very nice. Still many slices left as it was a big fish and I bought a bit more than half of it, around RM60 but I ended up with many slices of around this same size so it is quite ok, not too expensive and I don’t mind paying for really nice and fresh fish.

  7. I love the fish you cook, if you ask me to cook it, my sure turn out horrible…

    Bet you’re only saying this, sure you can cook a lot better. Mine, so so only…more to this kind of simple and easy-to-cook dishes.

  8. Nice fish dish – I must try to cook it one day, as we eat quite a lot of fish.

    Yes, do give it a try. Very easy to cook, so much easier than the nyonya asam fish recipe, also very nice. You may want to add seasoning – salt and msg if you are ok with those.

  9. Your ikan masak kunyit is very similar to my late grandma’s version except that hers does not contain chilli, turmeric and brinjals. If I can get nice fish, I’ll try your version. I am sure it is good since it has kunyit and the kick from chilies. Besides, I love brinjals.

    It is! VERY nice. See Irene’s comment – she tried and there has been no turning back since. At one time, she was saying that her hubby wanted her to cook fish this way every week. You may want to add salt and msg if you are fine with the stuff – otherwise, it may come across as a little bland to you. Just sourish and very spicy with the sweetness and taste of the fish.

  10. Wah, your ikan masak kunyit looks so good.

    Give it a try. See Irene’s comment above, she tried and there has been no turning back since! πŸ˜‰

  11. Perfect!! Yes, your soup is very smooth, no seeds floating, I don’t like to see the seeds mixed with the sambal, normally I dig them out first, not good for digestion, I heard… Yes, I would try like to try your recipe one day!!

    Old wives’ tale – the seeds cause kidney stones. Don’t think there is any truth in that. Go ahead and try, add salt and msg if you are ok with those – will bring the taste to a whole new level.

  12. Both the chicken peri-peri and Moroccan chicken looks great but a bit same leh. Taste the same ?? Anyway, I love these type of rice set, anytime for me! Aiyo.. I thought you are having ice coffee till I read it and it was a smoothie.
    You are getting better and better in cooking! The fish with turmeric looks so appetizing !!

    Better? Not very good already all this while meh? Yes, a banana smoothie. All the same to me, coffee with milk will also make me sleepy. The rice is different, all other things the same – I did mention that in the post.

All opinions expressed in my blog are solely my own, that is my prerogative - you may or may not agree, that is yours. To each his/her own. For food and other reviews, you may email me at

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