Kung Pao Fish Fillet Recipe

Kung Pao Fish Fillet  is one of Chinese well known fish recipes that you can  find in restaurants’ menu list.

Kung pao Fish Fillet by peachpurple

Kung pao Fish Fillet by peachpurple


The original Kung Pao Fish Fillet sauce uses lots of ingredients but I would  rather take a short cut by using Lee Kum Kee Kung Pao sauce to  cut down the chase.

The secret to making real Kung Pao sauce is the Sichuan peppercorns,  one ingredients that I could not find in the supermarket.

Lee Kum Kee has a wide variation of sauces available in the market

but not  all of them are my favorite.


I would rather stick to this Kung Pao sauce.

Anyway, it was super easy to cook, just marinade the cut chicken into  Kung Pao sauce for 10-15 minutes and stir fry like a professional  within 20 minutes.

My own kung pao sauce by peachpurple

My own kung pao sauce by peachpurple


Fish Fillet with Kung Pao Sauce


# 3 pieces fish fillets

# 2 cloves garlic-chopped

# ½ red bell pepper, cut into strips

# ½ green bell pepper , cut into strips

# corn starch

# 2 tbps Kung Pao sauce ( Spicy Chilli Sauce )

#Marinade Ingredients:

# ½ tbsp oyster sauce

# 1 tsp sesame oil

# ½ tsp corn starch

# 1 tbsp Kung pao sauce

Method to cook:

  • Marinate fish fillets with marinade ingredients for 15 min
  • Coat fish fillet with corn starch, both sides and deep fry until both

sides burn brown and crispy.

  • Remove from heat, set aside.
  • Heat up 1 tbps oil, sauté green and red bell pepper with chopped


  • Add in remainder Kung Pao sauce and some water.
  • Allow to simmer.
  • Pour in the fried fish fillet, making sure all fillets are well coated. Dish up.
  • Garnish with chopped spring onions.

If you don’t like fish, you could add in chicken fillets, baby squids or

fried tofu.

This fish recipe goes well with white rice!!



Do you spicy fish recipes?

Have you tried Kung Pao recipes?

Do share with me your recipes. I would love to learn from yours.

copyright allrights reserved by peachpurple

photos by peachpurple

Malaysian Cuisine: Cincalok Omelette


Cincalok Omelette by peachpurple

Cincalok Omelette by peachpurple

Have you ever tried “Cincalok”?

Cincalok is one of the popular ingredients found in Malaysian cuisine especially the Malacca state.

Cincalok is one of the well known prawn paste in the menu of Baba Nyonya restaurants

It is also a  popular ingredient in Malacca recipes, also known as

“Bagoong Alamang” in the Philippines.

Actually, “Cincalok” is made of pinkish shrimps, fermented with salt

and awfully sting to your nostrils.

However, if you mix “Cincalok” into eggs, chicken or serve as a

dipping sauce for Ikan Bakar “Grilled Fish”, you gonna fall in love

with this “CIncalok” for sure.

Most local people prefer to add in “Cincalok” with beaten eggs as they are salty enough to make a crunchy and crispy eggs that goes well

with plain porridge or white rice.

Otherwise, BBQ goers would not missed “Cincalok” as a dipping sauce, mix with chopped chillies, lime juice and chopped shallots.

An awesome dipping sauce to spice up grilled meats or fish.

It is FAR, FAR better than chilli sauce.

Try this Cincalok Omelette for a change if you are bored with your

usual scrambled eggs.

You can buy “Cincalok” that comes in a bottle, sold at supermarket,

the sauce section.


# 4 eggs ( beaten )

# 1 tbsp oil

# 2 shallots, shredded

# 2 tbsp Cincalok



# pepper

# 1 tsp light soy sauce


Method of making:

  1. Beat eggs in a bowl until frothy.
  2. Add in 1 tsp oil, shallots, Cincalok and seasonings. Mix well.
  3. Heat up frying pan or wok with sufficient oil.
  4. Pour in eggs mixture evenly, spread out if possible.
  5. Once the side edges of the eggs turn crispy and brownish, flip over the  

other side.

  1. Fry until both sides are well cooked.
  2. Serve hot with rice or porridge.
  3. Yield: 3-4 persons
  4. Reduce quantity of ingredients if you are serving less persons.




Have you ever tried Nyonya dishes?

What is your favorite ingredients to mix with scrambled eggs?

Do share with me your thoughts. I would love to learn from yours.

copyright allrights reservedby peachpurple

photos by peachpurple

Dine Out-Chicken Rice

chicken rice

Roasted Chicken Rice with cucumbers by peachpurple

Today, we had ordered a take-away at the Chicken Rice stall and had our dinner at Jusco Food Court instead.

There are 2 types of Chicken Rice sold in the market;

Hainanese Chicken Rice – White Skin

Roast Chicken Rice – Roasted Brown Skin

Honestly, it is harder to buy Hainanese Chicken Rice which I don’t understand why.

Among both Chicken Rice, Hainanese tasted better, smooth and tender, fewer calories and cholesterol than Roasted Chicken Rice.

Both price are the same Rm 4.50 = USD$ 1.10 per packet.

Now, Chicken rice is high in cholesterol and calories which is the reason why one shouldn’t consume it daily, maybe twice a week should be alright.

However, not all stalls that sell Chicken Rice could produce tasty recipe.

Once, I had eaten a tough chicken rice with semi-cooked fragrant rice which wasn’t a pleasant meal at all.

In order to produce a tasty and delicious Chicken rice, you need to have these:

  • Roasted chicken skin has to be crispy, the flesh tender and easily chew or tear.
  • Hainanese chicken skin has to be soft, delicate, smooth and tender texture.
  • The chicken rice has to be fragrant, made from original chicken stock , chicken fats and garlic plus ginger.
  • The rice shouldn’t be oily or greasy. It should be aromatic when you open up the packed Chicken rice that you had bought.
  • When you order a take-away the chicken meat are placed on top of the fragrant rice. Then, dark soy sauce, sesame oil and light soy sauce are splashed over them.
  • The chilli sauce is made from pounded red chilli with garlic and vinegar. Best to pour the chilli sauce over the chicken meat before consume. Some people prefers to dip the chicken meat into the sauce. It is up to your preference.
  • It has the strong odor of garlic when you consume it but spicy enough that you could ask for more.
  • Ask for some slices of cucumbers and chinese parsley as side dish, a simple salad with the chicken dish.
  • Don’t forget the chicken soup! It is tasty with white pepper and chopped parsley. Furthermore it is FREE!

When you order a take-away, you can request for Chicken drumstick for an extra 50 cents

Chicken breast or Chicken wings are given at the same price, no extra cost.

You will noticed how the vendor remove the chicken bones swiftly and cut the Hainanese or Roasted chicken parts with a chopper , thinly and quick several cuts that you hardly blink your eyes.

I was surprised that most of these Chicken Rice vendors do not make the chicken rice themselves. They had pre-ordered the number of chickens a day before hand from the original supplier.

Here are the photos of the chicken rice, chilli-garlic paste and chicken soup that we had for dinner today.




Chilli garlic sauce by peachpurple



Chicken soup with chopped spring onion by peachpurple


Was going to eat this but decided to take a snapshot before it is gone by peachpurple

Was going to eat this but decided to take a snapshot before it is gone by peachpurple


copyright allrights reserved and photos by peaachpurple

Quick Dinner in less than 30 Minutes


My daughter often ask me “What’s for dinner?”, everytime she comes back from school late in the evening.

If I am at home the whole day, I could prepare a wholesome, delicious home cooked meal for my family  as I have ample time to prepare and plan ahead meals for the day.

However, there are times when I had to be out the whole day paying various bills, grocery shopping or  visit my mom which may take up almost half of the day.

Hence, with insufficient time to defrost the frozen meats or fish and

soaking  vegetables, I had to opt for a take out or dine at roadside stall  for a quick dinner.

In fact, I would rather my family eat homecooked meals at home even though  time is tight.

What do you suggest?

Here are 5 easy and cheap dinner to cook at home in 30 minutes or less that I had cooked often in a jiffy.

Remember that your hungry kids would be savaging the biscuits containers and the fridge for junk food while waiting for their dinner.

Hence, whip up a simple meal, less ingredients and choose those recipes with non defrosting meats. This is the time when canned tuna, hotdogs and left over food become very useful.


  1. Pineapple Fried Rice

    Pineapple fried rice with hotdog slices by peachpurple

    Pineapple fried rice with hotdog slices by peachpurple

What you need: overnight cooked rice, a few slices of pineapple from can without the juice, cut into cubes, chopped garlic and onion, slices of cooked ham / hotdog or chicken, chopped spring onion, turmeric powder, salt and pepper

  1. Tom Yum Bihun

    tom yum bihun by peachpurple

    tom yum bihun by peachpurple

What you need: A packet of bi hun ( rice vermicelli)-soaked and boiled-drained, chopped vegetables of your choice, chopped garlic and onion, scrambled eggs, slices of cooked ham/ hotdog or chicken, Tom Yum paste 

  1. Tuna Fried Rice- 

    Tuna Fried Rice by peachpurple

    Tuna Fried Rice by peachpurple

What you need- Overnight cooked rice, a canned of tune- flaked, chopped green beans, chopped garlic and onion, salt and pepper, light soy sauce (optional)

4.   Tom Yum Soup with White Rice

Tom Yum SOup by peachpurple

Tom Yum SOup by peachpurple

What you need: A packet of Tom Yum paste, a stalk of lemon grass-crushed, fresh chicken meat-cubes, a few cabbage- tear into bite pieces, cubes of potato, 1 small tomato-cube- dump in all ingredients into a pot of boiling water and simmer until cooked. Have dinner with white rice.




Do you have any quick meals you had prepared in less than

30 minutes?

Do share with me your opinion. I would love to hear from you.


copyright allrights reserved and photos by peachpurple

Indonesia Style Steamed Spicy Fish

fish spicy

Indonesia Style Steamed Spicy Fish by peachpurple

Fish are usually cooked in deep fried method among the Chinese and Malay families.

I was quite bored with the same old recipes that I had decided to hunt for a different cooking method to spice up my main course menu

for today’s dinner.

What about Indonesia Steamed Fish?

Why not, I thought to myself.

This recipe calls for “Ikan Kurau” which is also known as “Sek Pan” in Chinese or “Treadfin” in English.

The best thing about Treadfin is you don’t have to worry about  choking yourself with the fish bones because this fish has less bones  compare to other big fishes.

Now the main secret to a delicious spicy steam fish is the Indonesia


You can either buy the bottled Indonesia chillie sauce or blend your

homemade Indonesia sauce with the following ingredients:

Indonesia Steamed Fish


  • 1 ikan kurau or any large fish

    Coconut milk by peachpurple

    Coconut milk by peachpurple

  • 2 stalks curry leaf
  • 8tbs thick coconut milk
  • ½ tbsp curry powder
  • 1 tbsp fish sauce

To make Indonesia sauce:

  • 150g red chillies
  • 50g garlic
  • 40g shallots
  • 5g fresh turmeric
  • 5f fresh galangal
  • 3 tbsp sugar
  • a little salt
  • 1 stem lemon grass
  • 80ml water

Method of cooking :

  1. Blend or pound the Indonesia sauce together in a food mixer  blender until fine paste.
  2. Heat up 3 tbsp of oil in wok, sauté the pounded paste over low heat  until fragrant
  3. Do not allow the paste to burn. Hence, stir frequently.
  4. Add in curry leaves only into the coconut milk, curry powder and fish sauce.
  5. Stir fry until aromatic.
  6. Remove and set aside.
  7. Cut and wash ikan Kurau thoroughly.
  8. Coat a little salt on both sides of the fish and in reheat steamer or wok for 15-20 minutes.
  9. Pour in the cooked Indonesia sauce over the cooked Ikan Kurau and

further steam for another 5 min.

Turn off heat, serve hot with garnished chopped spring onions.

Extremely delicious if you eat with white rice.

You will have a good excuse for not whipping up another side dish.


chopped garlic and onion by peachpurple


coconut milk diluted with water by peachpurple


fresh curry leaves by peachpurple

Sambal paste by peachpurple

Sambal paste by peachpurple


What is your favorite fish?

Do you prefer fried fish, steam fish or grilled fish?


Do share with me your thoughts. I would love to learn from yours.

copyright allrights reserved and photo by peachpurple


Stir Fry Cabbage with Carrots

cabbage from purple

cabbage from purple

Some people say that consuming too much cabbage may cause flatulence,  producing bloating stomach accompanied with lots of burps and embarrassing  smelly farts.

Do you have these problems after consuming cabbage?

This happens when I eat cabbage with fatty meats such as chicken and pork meat with fats. Guess that the acid reflux is acting up again.

If you stir fry cabbage with carrots or any vegetable ingredients, flatulence do not occur that often because acid doesn’t develop.

A combination of red meat , eggs with cabbage would induce sulfur which produced smelly farts that smells like rotten eggs.

Hence, I do not mix cabbage with meats or eggs.

Cabbage is high in vitamin C,  powerpacked antioxidant and anti cancer vegetable.

Carrot is high in beta-carotene ( eye vision), vitamin K and vitamin C.

With these two vegetables combined, your body will absorb sufficient vitamins and fibre required in a day.

Stir Fry Cabbage with Carrot by peachpurple

Stir Fry Cabbage with Carrot by peachpurple


Here is a simple Stir Fry Cabbage Recipe I would like to share with you:



#  ¼ cabbage

# 1 tbsp dry prawns, soak and drained

# 2 cloves garlic, chopped

# salt and pepper

# water

# 5cm carrot, cut into match sticks


Method of cooking:


  1. Cut cabbage into long strips, soak in a basin of water for 30min before cooking time.
  2. Mince dry prawns.
  3. Heat up wok with a little oil.
  4. Saute garlic and dry prawn until aromatic under low fire.
  5. Do not burnt the dry prawns.
  6. Add in carrots and cabbages.
  7. Stir fry for 5 minutes and cover up with lid.
  8. Add in salt, pepper and 1/2small bowl of water.
  9. Allow to simmer until gravy reduced.
  10. Dish up, serve hot with white rice or porridge.
  11. Yield: 3-4 persons


dry prawns by peachpurple

dry prawns by peachpurple


How often do you eat cabbage?

How do you cook your cabbage?

Do you prefer soup, stir fry or stew cabbage dish?

Do share with me your opinion. I would love to hear from you.


copyright all rights reserved and photos by peachpurple


Mommy Curry Crabs


curry crab by peachpurple


My mom is really good at cooking Curry Crabs.

Most people cook Chilly Crabs but my mom did the opposite, she is clever at  mixing up curries and crabs that made a wonderful main course dish for  our family.

I would go crazy slurping up the crab shells and dip in white bread into the  curries for snacks. Never waste those curries!

My aunts and uncles love my mom’s Curry Crabs and had been invited for  gathering quite often back in those days.

We had a great time having dinner and chatting , catching up the latest gossips.

Mom always reminded me to buy fresh crabs, alive ones from the wet market.

She said the dead ones are stale or not fresh which might induce to diarrhea  cases.

crab by pixabay

crab by pixabay

Hence, I always fetch for live crabs in wet market and requested the crab monger to slaughter them for me as I am afraid to get bitten by the creepy crawlers.

Felt sorry for the crabbies.

Curry Crabs main ingredients are the curry paste and the coconut milk.

Of course, fresh crabs do absorb the curry flavor wonderfully too.

With all 3 of them mixed together, you could whip up a tasty Curry Crab that  I bet you will try it again the next week.

Here is my mom’s Curry Crab recipe:


# 3-4 crabs, chopped into convenient pieces

garlic and onions by peachpurple

garlic and onions by peachpurple

# 1 big onion, sliced

# 5 clove garlic, chopped

# 2 tbsp curry powder or paste

# 2 stalks curry leaves

# 1 fresh coconut, grated and squeezed 200ml coconut milk

curry powder by peachpurple

curry powder by peachpurple

# salt and sugar








  1. Blend the curry powder with 3 tbps of water.
  2. Heat up wok with oil, sauté garlic and onion until fragrant.
  3. Add in curry paste and curry leaves, stir fry until aromatic.
  4. Pour in coconut milk and 100 ml water , allow to boil for 5 minutes.
  5. Add in crabs, salt and sugar, boil for 15 minutes under low fire.
  6. Simmer until gravy thickens.
  7. Crabs should turn slightly reddish when cooked.
  8. Serve hot with white rice.

Yield: 4 persons


Do you eat crabs?

Do you like Curry Crabs or Chilly Crabs?

Do share with me your recipes. I would love to learn from yours.

copyright all rights reserved and photos by peachpurple

crab photo by pixabay


Malaysian Salad: Peanut Salad Recipe

peanut salad

Peanut salad by peachpurple

Peanut Salad is our local Malaysia salad which is fondly known as Rojak.
Rojak is a delicious and healthy snack which power packed nutrients that you may enjoy after a spoonful bite of this crunchy and crisp mixture salad.

Peanut Salad is a combination of assorted vegetables, roasted peanuts, tempeh and chillie paste mixture.


  • Tempeh was originated from Indonesia.


    tempeh by wikipedia

  • It is a traditional fermented process that combines soy beans with vinegar to produce whitish fungi which is edible.
  • It is high in protein, fiber and vitamins.
  • Deep fried tempeh are sweet and crunchy that goes well with any type of salad dressings.
  • You can find Peanut Salad very popular in Malaysia and Singapore especially in Malay and Mamak (Indian) restaurants that serve this delicious spicy dish during teatime snack or lunch time where customers order Peanut Salad as a side dish.

bean sprouts by peachpurple

A Long List Of Ingredients for Peanut Salad


fried tofu by peachpurple

1 tbps corn oil, or olive oil
1 tbps chillie paste, optional
3 tbps Sambal Tumis paste, I chose MAGGI brand
2 cups water
3 tbps chilly sauce
2 tbps thick tamarind juice
1 1/2 tbps brown sugar
200gm roasted peanuts, coarsely pounded
1 small yambean, peeled and shredded ( mang-kuang)
1 small cucumber, coarsely shredded
3 pieces beancurd, deep fried and sliced
1 piece tempeh, deep fried and sliced
200gm water convolvulus (kangkong), blanched
100gm tapioca shoots, blanched
100gm cabbage, blanched
100gm long beans, cut into 3cm length, blanched

roasted coarsely chopped peanuts by peachpurple

roasted coarsely chopped peanuts by peachpurple

150gm beansprouts, tailed, blanched

Step-By-Step Instructions:

  1. Heat oil and stir fry chilly paste until aromatic.
  2. Stir in Sambal Tumis Paste and fry for 2 minutes.
  3. Add in water, chilly sauce, tamarind juice, brown sugar, belacan (prawn paste)powder and cook over low heat for 5 minutes
  4. Stir in peanuts and remove from heat.
  5. Arrange vegetables on serving plate and serve with prepared sauce.
  6. Alternatively, toss vegetable well with peanut sauce and serve immediately.,

Sambal Tumis paste by peachpurple

Ingredient Substitute:
Replace tempeh with firm tofu blocks.

Cut into large cubes, wipe off water and deep fried.

copyright allrights reserved by peachpurple

photos by peachpurple


Indonesian Chicken Otak-Otak


otak otak chicken recipe by peachpurple


I am a huge fan of Indonesian food.

They are spicy, uses lots of traditional spices that gives the natural fragrance of Indonesian style.
Otak-Otak is one of my favorite but locally, we can’t get any Indonesian Otak-Otak.

Majority of the Otak-Otak sold in supermarket are from Muar ( part of Johor ).
Otak-otak is usually made from fish fillets/ flesh or prawns, rarely chicken.
Hence, I decided to try my hands on this Indonesian Chicken Otak-Otak for a change.
You must try it! It is simply awesome and aromatic!

cut chicken parts by peachpurple

cut chicken parts by peachpurple


Indonesian Chicken Otak-Otak Recipe:
# 250g minced chicken
# ½ tsp salt and sugar
# pepper


garlic and onions by peachpurple

garlic and onions by peachpurple

egg 1

egg by peachpurple





Pound together:

# 7 shallots
# 3 cloves garlic
# 1 tsp chilli powder
# 1 tsp

coconut 1 (2)

coconut milk by peachpurple

# coriander powder
# 1 tsp cumin powder
# ½ tsp black pepper powder
# 1/3 tsp nutmeg powder
# salt
# 1 tsp chopped palm sugar ( gula Melaka )
# 2 medium eggs
# 250ml coconut milk
# 10 pieces banana leaves cut into 19cm squares



Method of making:
1. Season chicken with salt, sugar and pepper.
2. Mix together all the ground ingredients into a large bowl and stir in the chicken.
3. Mix the beaten eggs with coconut milk and add into the chicken mixture.
4. Scald the banana leaves to soften them.
5. Fold each square into a cone and fill with 2-3 tbps of chicken mixture.
6. Fold the base to enclose mixture.
7. Repeat procedure for the rest of the leaves.
8. Arrange in a steamer and steam over boiling water for 20min.
Once you get the Otak-Otak right, your family members and friends would be asking for more of this yummy chicken dish instead of store bought Otak-Otak.

What flavor of Otak-Otak do you prefer?
Do you buy Otak-Otak from supermarket or roadside stalls?
Do share with me your opinion. I would love to hear from you.

copyright allrights resrved by peachpurple

photos by peachpurple

Today’s Dinner: Fried Tofu with Chives


Firm tofu blocks by peachpurple

Today’s dinner is TOFU!

It had been a month since we had tofu dishes.

Do you know that tofu , also known as beancurd is low in fat, high in protein and no cholesterol?

So, now you know the fact, you had better start consuming tofu for a healthy and nutritious body.

I love to eat tofu especially the stir fry recipes but my son prefers soft tofu which are added into vegetable soups.

Hence, everytime I had to but 2 types of tofu to meet my kid and the

rest of the  family members request.

Tofu is an excellent ingredient that is versatile to cook in any way that you prefer.

There are many tofu recipes you can  find online or cookbooks.

It is very adaptable, absorb any flavors quickly and the sauces make

very  delicious meals that everyone loves.

Tofu goes well in stews, stir fry vegetables and curries too.

This is today dinner which I had copied from the Malay food court at Tesco.

I had the opportunity to sit down and taste this wonderful tofu dish and  managed to whip up my own with the following recipe:


Tofu with Chives by peachpurple

Fried Tofu with Chives


  • 1 medium red onion


    Mix the sauce together by peachpurple

  • 2 cloves garlic
  • 3 slices of g=young ginger
  • 1 bunch of chives
  • 3 firm tofu blocks
  • plain flour or corn flour for coating


Prepare sauce: (mix together)

  • 1 tbs of oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • dash of pepper
  • 1/2 small cup water



fried tofu, yummy! by peachpurple


  1. Cut tofu blocks into large cubes. Coat with flour on all sides to refrain from oil popping.
  2. Chop garlic, onion and ginger into mince.
  3. Heat up wok with sufficient oil. Deep fry coated tofu cubes until brownish. Set aside.
  4. Remove excess oil. Saute garlic, ginger and onion until fragrant.
  5. Pour in sauce mixture and let it simmer 1 minute. Thicken with corn flour -1/2tsp.
  6. Turn off heat. Pour hot sauce over deep fried tofu.
  7. Garnish with chopped chives. Serve hot with rice.




Do share with me your recipes. I would love to learn from yours.


Copyright allrights reserved by peachpurple

Original recipe written by peachpurple

Al photos belonged to peachpurple