Malaysian #masalacrab
Lets cook.
5 crab - clean and cut into 2, then mix with 1/2 tbsp cornflour, 1/2 tbsp rice flour, 1 tsp turmeric powder and a little salt. Sprinkle some water if needed to
bind in the ingredients.
Fry in batches and keep aside.
Leave about 4 tbsp of oil in the same wok.
Sauté 5 sliced shallots and 2 sliced red chillies.
Add 1 tbsp fish curry powder, 1/2 tbsp
coriander powder, 1 tsp cumin powder, 2 bay leaves and 1 sliced tomato.
Stir all the ingredients together. Pour 3/4 cup of water, season with some palm sugar, and salt. Some lime juice if needed as well. Stir.
Add fried crab and some curry leaves. Stir well and dish out. #CookWithNavaK

Indian Style Vegetarian Mee Hoon - Curry leaves, dried chillies, mustard seeds, shredded cabbage, blanched meehoon, salt and oil. Fry. Awesomely delicious.
#plantbasedrecipe #vegetarianism #CookWithNavaK

Fish ball noodle soup. First make the stock. Soak and rinse 2 tbsp ikan bilis/anchovies. Add in a pot with 5 smashed shallots and enough water. Simmer over low heat to extract stock. Drain and pour back in the pot. Season with anchovy cube, salt and pepper.

Assemble blanched mee hoon with fish balls and yau mak/salad leaves in a bowl. Pour broth. Top with fried shallots and spring onion. Serve with sambal belacan.

Note: plus minus ingredients as per taste.
Anchovy cube is optional for stock. But does infuse extra taste.
Fry extra shallots and keep. Use as topping for raw salads.
#CookWithNavaK