The Curvy Kitchen Goddess

What you will need? Ingredients:   3 cups ground beef 1 1/2 large capsicum / bell pepper chopped into small pieces 2 large tomato - cubed 1 bulb of medium onion - diced 2 cups of atta flour   1 stalk of  coriander or parsley - chopped 1 teaspoon salt  to taste 2 tablespoons of black or white pepper  ( you may adjust this accordingly to your liking 3 cloves garlic, minced 1 teaspoon beryani spices (optional) corn oil (or any other vegetable oil - but not olive oil) curry powder (optional)   How To: Mix the beef, capsicum, tomato, onion, garlic and atta flour together in a large bowl. Add the black pepper, salt, parsley and other spices to the mix.   Mix the whole thing then you make it as a small patty If it’s too wet, add some more flour. If it’s too dry, add some water.   Heat some cooking oil in the pan While waiting for the oil to heat up, form the mixture into oval kabab patties that is half an inch thick. You can then f...

Ingredients 4 cloves of garlic (thinly sliced) 1 bulb of onion - medium size (thinly sliced) 3cm of ginger (thinly sliced) 1 stalk of lemongrass - cleaned and crashed - thats it. some bird's eye chili or any kind that you can get  (amount: depending on your tolerance level) 3 cups of water 1 teaspoon of turmeric powder salt to taste 1 piece of Asam Keping 3 pieces of medium sized fish Options: mackerel or yellow tail scad or even tuna - cleaned and cut into half. Let the adventure begin. In a medium size pot add water, garlic, onion, ginger, lemongrass , asam keeping and turmeric powder Leave it for about 6 minutes on medium heat. After that, throw in the fish leave it until it's cooked and add on some salt to taste Done! You can now enjoy Ikan Masak Pindang. :) Happy Cooking! Amy Note : This dish is to be paired with plain rice. :)

What you'll need 2 teaspoon of cooking oil 3 cloves of garlic - (crushed & chopped) 2 cm ginger (slice it) 5 bird's eye chili - slice 4 cherry tomatoes - cut into half. salt to taste some corriander / chinese parsley / cilantro - to garnish the soup 1 cup of chicken breast (thinly sliced) 4 cups of water How to make it In medium sized pot, heat the cooking oil until it's hot On medium heat sauté the garlic until it turns slightly yellow Add ginger and chili Keep on stirring Throw in the chicken Then the tomatoes followed by the water. Leave it to boil then add salt to taste. You can now sprinkle the coriander into your soup. Option : you can also add in some chicken stock powder if you want. Happy Cooking! Amy Note: I always enjoy eating this dish with plain rice and sunny side up fried egg.

What you'll need. For the sauce. 10 piece of bird's eye chili (if you don't have them, you can opt for any other chili that you can get hold of) 3 shallots 3 cloves of garlic 1 cm of ginger (blend them all) 1 table spoon of turmeric powder 1 turmeric leaf - cut it finely (this is optional, but if you have it, that's even better.) 1 lemon grass - just crush it a bit. 1 piece of asam keping ( note: you might want to google gardenia cambogia, however if you don't have this you can change it to  tamarind paste - small amount will do, just so that it'll balance up the hotness of our bird's eye chili) 2 cups of coconut milk. 1 cup of water. salt to taste. Here's the best part of all. You may decide what you want to put in the sauce. Chicken? Meat? Fish? Seafood? Veggie. The option is yours. How do you cook it? Boil the water. Add the blended ingredients Then put in the turmeric powder, lemon grass, After that you can add in the Chic...

Do you know that one of the famous Malay dish in Malaysia is the Masak Lemak Cili Padi? This dish is originally from the Negeri Sembilan State. It is super hot as the main ingredient is birds eye chili. I kid you not. *grin* The best part about our Malay dish is that that you can change the ingredient from chicken, meat or seafood and even you can make it a vegetarian dish where you can just throw in whatever veggie that you like. And yes, that hot yellow sauce going to add in some kick to your food. Just be mindful of the amount of birds eye chili that you use. :) Now that you know, you might want to browse the recipe and start your cooking adventure. <3 Amy

1 cup of okra 1 cup of cubed tomatoes Half cup of salsa 2 cups of cubed lamb 3 tablespoon of cooking oil 2 big onions (cubed) 5 cloves of garlic (crushed & chopped) 1 teaspoon of cumin powder 1 teaspoon of coriander powder 2 teaspoon of masala powder 3 teaspoon of chill powder salt (to taste) lemon juice (to taste) How to Saute onion until golden Throw in the garlic and then the spices, stir well for few seconds. Add the cubed tomatoes then the salsa. Let it sit for a minute or two on medium heat. Then add the lamb. Cook until the meat is almost done. Right after that you can let the okra join the crowd. You might want to let them simmer on medium low heat, for about 10 minutes or so. Last but not least, throw in the salt, lemon juice to your desired taste. Happy Cooking! <3 Amy

It has been a while i know. So today i finally uploaded my foods picture on the.curykitchengoddess instagram account. Been contemplating about it way too long that i figured, WHY NOT? However a lot of work need to be done, I have tons of food picture in my personal Instagram account that i need to start posting / import / regram it in the.curykitchengoddess account. And, yes. i need to start updating the recipe in here too. Most of the time, I either cook the food by heart (means i grew up with it that i don't need to refer to any recipe book) or it's just my cooking adventure that turn up well ( edible and it's delish - to my liking ), or a new recipe that I got from friends or the internet. I need to do this. Hope you'll enjoy your stay browsing around. Love, Amy

Ingredient: 1 cup of flour 1 1/3 cup of water Pinch of salt Oregano Rosemary  How I Make Them: Mix all of the ingredient together until there’s no lump. Brush the frying pan / skillet with cooking oil. and heat over medium-low heat.  Add 1 cupfuls of batter and cook until bubbly on top slightly golden on the bottom, about 3 minutes.  Flip and cook until golden on the bottom, about 2 more minutes. This’ll make 2 to 3 Lempeng. Happy Cooking~! Notes: 🍽 The two herbs are optional, I just happen to have some of them and don’t want to waste it  🍽 The Rosemary have a very strong taste and smell you might want to add in just a little bit or none at all. ❤️ Amy