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Cook’s Nook: Amy Beh’s family-friendly dishes

Cook’s Nook: Amy Beh’s family-friendly dishes


For marinating prawns
10 large prawns
1 egg white
1/2 tsp salt
1 tbsp ginger juice
dash of sesame oil
2 tbsp corn flour
2 tbsp plain flour
For sauteing
1 stalk spring onion
4 slices ginger
1 tsp chopped garlic

For pepper-salt mix (to mix together)
1 tsp five-spice powder
1/2 tsp fine salt
1/4 tsp castor sugar
1/2 tsp pepper

For garnishing
deep-fried crispy basil leaves

Make a cut on the back of the prawns and remove the black veins. Rinse and drain dry.

Season prawns with marinade for 10 to 15 minutes.

Saute spring onion, ginger and garlic until fragrant. Add prawns and stir, and toss well to combine.

Add in pepper-salt mix and stir well to combine. Once done, dish out and serve.


1 medium-sized black pomfret, cut into big slices (discard the head)
1 tsp salt
4 to 5 cloves garlic, sliced
2 sprigs curry leaves
1 tsp halba
1 stalk lemon grass, smashed
250ml thin coconut milk
2 tbsp tamarind pulp mixed with 100ml water and squeeze for juice then strained
200g bitter gourd, de-seeded and cut into 3cm slices
100ml thick coconut milk
1 onion, sliced

For the spice mix
1 tbsp turmeric powder
3 tbsp fish curry powder
1 tbsp chilli powder
1 tbsp ground ginger
6 shallots
3 cloves garlic

For the seasoning
1 tsp salt or to taste
1 tsp sugar or to taste
1 tsp ikan bilis stock powder

Season fish with salt and put aside.

Heat 4 tablespoons oil in a saucepan. Sauté garlic, curry leaves, halba and lemongrass till fragrant. Add in spice mix and fry till oil rises.

Pour in thin coconut milk and add tamarind juice. Cook till it reaches a boil. Add bitter gourd pieces and simmer for 4 to 5 minutes. Add in fish slices and simmer until fish is cooked and bitter gourd is just tender.

Pour in thick coconut milk and add onion. Adjust with seasoning to taste, stir to combine and serve hot.


For marinating chicken
2 tbsp meat curry powder
2 tbsp turmeric powder
2 tbsp fish sauce
2 tbsp sugar
1 tbsp chicken stock powder
1/2 tsp pepper
2 tbsp water or just enough
2 whole chicken legs, chopped

For cooking
2 cups oil
2 sprigs curry leaves
2 stalks lemongrass, smashed till finely split

Combine marinade in a mixing bowl. Add in chopped chicken pieces and stir to mix well. Marinate for a couple of hours.

Heat oil in a wok. Fry curry leaves and lemongrass till fragrant and crispy. Dish out.

Add in marinated chicken and deep-fry over medium heat until meat is cooked through. Dish out and set aside for awhile.

Put the chicken pieces into the hot oil again and re-fry for the second time till golden brown. Dish out and serve hot with curry leaves and lemongrass.

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