Dear Diary :): Wok With Lin

Mom , I burn the kitchen down!!! Kidding! I am happy to tell you that after years and years of practise I have mastered the art not of cooking but not to burn the kitchen down by controlling the stove!

Mind you, I did almost burn the kitchen down. oooh it happen in the not far future (acutally last October) I forgot that I was boiling a few instant rice packets and the water had dried up! I really thought that I had enough time to turn off the stove to get a nice cube like rice pack . I was slugging down the stairs when I smelt something foul. I quickly galloped down and was greeted by black smoke coming from the kitchen. The fire on the stove was slowly burning a hole in my pan! Quickly I turn of the stove and in lightning speed put the pan into the sink and drench the small fire with full blast water from the pipe. By this time everybody in the house had been on red alert as the black smoke had floated upstairs and there was an unmistaken strong smell of something burning.

"What happen ? What's buring?" Mom, dad and my brothers plus sister-in-law and kids in tho rushed into the kitchen whereby I had this sorry face and showed the big hole in the pan the fire had burn into......

But that was last year. This is 2013....March..... and I was itching to cook again. So today's menu was fish curry, fried soybean with chili paste (sambal) and fried veggie.

First the ingredients:

Ok just if your wondering how come there's no fish.......there is a fish but I was too busy (busy crying from cutting the onions and garlic) to take the fish picture.

Ehhhhmmm...... so I will be your chef for today. For the fish curry , I used pomfret fish. I blended the red onions, garlic and ginger along with the chilie, until everything is beautifully mixed together. I heated the pan with oil and aniseed to give that nice smell (wow I do sound like a chef) . I didn't put the mixture yet , because you have to put the secret ingredients which is ..........curry of course, but for this I mix meat curry and fish curry together with the mixture (trust me it taste nice!).

hen I fried curry mixture in a pan, quite sometime as you want the chilli and curry to be really cook, normally I would stir untill it's slightly brown or the oil that the mixture absorb earlier emerge (follow me so far, no? so do I)

Anyway when you see any of these signs, you pour in tamarind water ( I don't use coconut milk in my curry , more healthy like that but make sure you don't put too much water) To avoid it from being too sour, add a little water but not too much. I mean curry is only garnishing on the rice , you don't drown your rice with curry do you? Boil the curry for a while before putting in the fish, if not your fish will be overcook and might break into pieces (hey take it from someone who has done this mistake sooooo many times) add salt (up to your taste but don't make it too salty!)

after you put in the fish let it simmer a low fire for ooooh five minutes (I think) then you add the yummy ladies finger. :)

Waaaaaaalaaah the end result, again the fish is hidden in the curry.