Chinese Food Recipes and Cooking
Asian food need never be a once-a-week-restaurant treat again!
Free mouth watering Asian recipes, easy to follow & cook, Asian cooking is simply rewarding!

Chinese Recipes
Chinese Salad
Tasty Soup
Noodles Delight
Fluffy Rice

Savory Chicken
Succulent Pork
Beef & Lamb
Fresh Fish
Delicious Eggs
Nutritious Tofu
Seafood Platter
Crunchy Vegetables
Assorted Dim Sum
Soothing Chinese Tea
Sauces & Seasoning
Desserts & Appetizers

Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Cooking Methods

Chinese Restaurants
Learn to Speak Chinese
Asian Cooking Recipes
Chinese Cookbooks
Chinese Kitchen
Chinese Cooking Videos
Malaysian Recipes
Indonesian Recipes
Thai Recipes
Indian Recipes
Japanese Recipes
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette

Malaysian Recipe : Fish Head Curry


  • 1 fish head (red snapper), halved, cleaned
  • 100g ladies’ fingers (okra)
  • 100g brinjal, cut into wedges
  • 2 tomatoes, cut into wedges
  • 1 tsp fenugreek
  • 2 pips garlic, minced
  • 2 tbsp oil

Spice paste ingredients:

  • 2 tbsp coriander seeds
  • 1 ½ tbsp cumin (jintan putih)
  • 8 dried chillies, soaked
  • 4 pips garlic
  • 1 tbsp tamarind paste
  • 1 litre water
  • 100ml thick coconut milk from ½ grated coconut
  • 1 tsp sugar
  • 1 tsp salt


  1. Roast the spice ingredients in a dry wok over medium fire until aromatic. Pound to a fine paste in a mortar and pestle.
  2. Heat the oil in a  wok and sauté together the fenugreek and minced garlic until fragrant.
  3. Add the spice paste and fry until fragrant, and continue frying until you no longer smell the spices.
  4. Mix tamarind paste with the water and strain this into the wok. Bring to a boil before adding the ladies’ fingers and brinjal. Boil until the vegetables are cooked through, 1-2 minutes.
  5. Add the fish head and tomato and bring curry to a boil again. Add the coconut milk and season to taste with sugar and salt without bringing the curry to a boil again.

Asian Recipes
Indian Recipes
Japanese Recipes
Thai Recipes
Indonesian Recipes
Vietnamese Recipes
Malaysian Recipes
Singaporean Recipes
Cambodian Recipes
Burmese Recipes
Brunei Recipes
Laos Recipes
Phillipines Recipes
Sri Lankan Recipes



Custom Search
Bookmark and Share

Key in value & click anywhere outside the box to convert!

Temperature Converter

Weight Converter
*1 KG = 1000 grams.

Liquid Converter
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
cheap China products on
Cheap China products on  

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2018 Chinese Food All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/27/11.