When I started packing stuff to bring back to Malaysia, Hubby *often* grumbled about the many packs of curry, chilli and turmeric powder I had.
Hey, some of the curry, chilli or turmeric spices were given to me! (by well-meaning friends in Malaysia who either sent, passed via friends or pushed them to us… :P)
Maybe it’s his way of hinting to me how curry-deprived he is 🙂
Last Friday, the fishmonger urged me to buy some fresh squid, which costs about RMB12 (RM4.80?). I declined many times because I don’t know how to cook them.
In the end, I relented after he agreed to clean the squid first LOL
I thought I’d try something new since both Hubby and the boy are seafood freaks.
The big boy likes ALL seafood while the little boy likes fresh prawns and fish, esp steamed white pomfret.
Back in my kitchen, I rummaged through my stash and found Baba’s Meat Curry Powder, (8 Ounce pack).
Ingredients: Coriander, Chili, Fennel, Turmeric, White Pepper, Cinnamon, Black Pepper, Cardamom, Star Anise, Nutmeg, Bay Leaf, Clove.
Here’s the squid I cooked with Baba’s Meat Curry Powder:
Fortunately for him, he DID come back for dinner and had about 1/3 of it. I couldn’t resist polishing off 2/3 of it…
And what do you know???
Hubby claims THIS his favourite dish!!!
After almost a year of SLAVING and SWEATING over various Chinese soups, stir-fried leafy, green vegetables and other Chinese-style dishes.
Grrrrr…don’t you think I should stop cooking for this man???
Anyway, I’m keeping this recipe for my record for his birthday menu:
- Birthday noodles
- Seafood surprise 🙂
- A store-bought cake, unfortunately
- Ice-cream for dessert?
I’ll cook sweet-and-sour fish for the little one’s dinner.
Here’s the recipe of only 3 ingredients:
Fresh squid – cut into strips or squares
Baba’s Meat Curry Powder, 8 Ounce
Parsley – cut into small strips
1 tbs oil for stir-frying
1. Marinade the squid with the curry powder and salt for about 1-2 hours. If you don’t have time, 20 minutes is probably enough?
2. Heat up some oil. Toss the squid into the wok and stir fry it. As I was afraid of the squid turning rubbery from overcooking, I kept an EXTREMELY CLOSE WATCH of it. When the squid curled up and after a bit of stirring, I was satisfied that it was cooked.
3. However, as it looked a bit too orangey, I threw in the parsley for some colour. Mmm…it smelled really nice! And of course, it tasted delicious 🙂
I offered a piece to the boy but the little brat wrinkled up his nose, shook his head and said,
“Ee-yer! This one not nice! …no like! Smell-yee!”
Lucky for the brat, he’s gonna see his Grandma and favorite aunts and uncles soon…