Cambodian Chilli Fish - packs a punch for spiciness, tanginess and creaminess. Double yum.

Ingredients
2 Kembong/or any other - de-gut, slice into and score on both sides.
Add 1 tsp turmeric powder and a little salt.
Mix and keep aside.

For the chilli gravy
Some dried red chillies.
1/4 inch roasted belacan/shrimp paste
6 garlic
Blend/pulse together with some water.

Other ingredients
2 medium size tomato - chopped
1/4 cup thick coconut milk
6 shallots - thinly slice
A little lime juice
Some coriander leaves
1/4 cup oil
Salt to taste

Method
Heat oil.
Fry shallots till crispy.
Remove and keep aside.
In the same oil, tip in chilli paste and tomatoes.
Stir in.
Pour 1/4 cup of water and add fish.
Simmer to thicken the gravy.
Now, pour in coconut milk.
Season with salt and lime juice.
Simmer to totally cook the fish.
Off the heat.
Combine in coriander leaves.
Plate up the dish and garnish with fried shallots.
#cambodianchillifish #cambodiancuisine #CookWithNavaK

#coffeeshopfood #streetfood
To #tropicanaaman Teluk Panglima Garang, from #kemuninggreenville within 20 minutes for Sunday lunch in K2 Kopitiam (across Tenby School)

Corner lot, two lots in one, gosh, aplenty choices, until it took us almost 10 minutes on what to order between the varieties of noodles, rice dishes, Thai food, so on and so forth.

Finally, we settled for -
Cantonese Yee Mee (RM8.00)
Generosity - gooey thick gravy/sauce in yee mee noodles, seafood & leafy veggie.
Yummy - loved it. If you are a small eater like, please share. Otherwise, you end up like me, wasting.

Seafood Porridge
Claypot serving, enough amount of seafood and rice cooked to right texture (RM14.00)
Another big portion for small eaters.

Egg tart (1x) Portuguese tart(1x) & pork siew pau(2x) - packed back (RM10.00)
Freshly backed there and then, ah, yum factor as well.

Chinese tea (0.80)
Satisfying #foodhunting with the intention of returning again.
#DineWithNavaK

Sambal Tempeh Bilis/Fermented Soy Anchovies
Recipe:
fry tempeh pieces (1 packet) in oil, remove and keep aside.
Do the same to 1/2 cup soaked and rinsed anchovies (fry till crispy).

Leave abt 2 tbsp of oil in the same pan.
Fry 1/2 sliced red onion, 2 sliced tomatoes and 1/2 tsp belacan powder.
Pour chilli sauce (as needed), 1/4 cup water and season with salt. Simmer for a thick sauce.
Add fried tempeh, anchovies and another 1/2 sliced red onion.
Stir together and dish out.
#CookWithNavaK