Headhunter's Recipe Corner - Stir-Fried Spicy Baby Shark with Salted Fish

Since I started blogging about my favorite food places, I have been busy trying out new recipes as well. And everyone has been asking me for the recipes after trying out my cooking :) Well, I'm just a Wannabe-Chef and let me share the recipes of the dishes I have tried out, starting with the Stir-Fried Spicy Baby Shark with Salted Fish. Now, the most important thing is to find fresh baby shark meat, and I really mean, FRESH! I was lucky to get 1kg last weekend from the market and tried out the recipe last night. And I must say, well, not me, the comments from those who tried - VERY TASTY & NICE. To me, I liked the taste of it. It was simply delicious. 

Now, it's your turn to try it out and indulge yourself and release the chef in you. 

Tips for this recipe: Try not to over fry the baby shark meat. It only takes less than 2 minutes to cook it. 

Stir-Fried Spicy Baby Shark with Salted Fish

Ingredients:
300g Baby Shark's Meat (Sliced Thickly)
2 tbsp Cornflour
1 tbsp Oil
1 tbsp Sesame Oil
50g Salted Fish (Diced)
15g Ginger (Sliced)
10 Dried Chilies(Cut into sections)
6 Bird's Eye Chilies(Smashed)
2 Stalks Curry Leaves
1 Big Onion (Cut into wedges)


Marinade:
1 tsp Light Soy Sauce
1/8 tsp Thick Soy Sauce
1/8 tsp Pepper
1 tbsp Meat Curry Powder


Seasoning:
1 tbsp Oyster Sauce
1 tbsp Light Soy Sauce
1 tbsp Sugar or to taste
1 tbsp Worcestershire Sauce
1 tbsp Shao Hsing Hua Tiau Wine
3 tbsp Water


Method:
Season baby shark meat with marinade and leave it aside for 10 minutes or longer. Just before deep frying, toss in cornflour. Deep fry in hot oil until golden brown. Dish out and set aside.


Heat oil and sesame oil and fry salted fish until fragrant. Remove salted fish and set aside. 


To remaining oil in the wok, add ginger and dried chilies and fry until fragrant. Add bird's eye chilies ad curry leaves. Saute' well. Add Seasoning. 


Cook for a while. Add onion, baby sharks meat and pre-fried salted fish. Fry briefly then dish out to serve. 

Chicken Curry Laksa - My Favorite Food Places in Auckland, New Zealand

My Favorite Food: Curry Chicken Laksa (Served with Mihun + Yellow Mee)

Where: KL Kitchen

Address: Chinatown, Ti Rakau Drive, Botany, Auckland.

How much: $9.80

Taste Rating: 9 out of 10

Category: Non - Halal

Verdict: If you're conscious with your cholestrol level, then I'd say, stay away from this page, however, if you would like to have the best Chicken Curry Laksa in Auckland, I'd say, read on and enjoy :) I must say, I am not a really a Curry Laksa fan however, i believe, due to the weather in Auckland, I needed to consume / try something soupy or spicy to keep myself warm in this cold weather. That's when I found this Chicken Curry Laksa in Chinatown - Botany. I have tried curry laksa in other places around Auckland, but this is simply the best I have tried. The curry is thick, creamy and simply delicious. Served with half sliced egg, chicken, fried and normal tofu, scallions, yellow noodle and mihun, spices and the curry itself. I have been to KL Kitchen and had the Chicken Curry Laksa several times and the taste has always been the same. Not to forget, the Chicken Curry Laksa taste even better with the Sambal served with it. To all Curry Laksa fan's in New Zealand, KL Kitchen's Chicken Curry Laksa is a must try for sure!

What else: They also serve Seafood Curry Laksa, Wonton & BBQ Pork Laksa, Char Kueh Tiaw, Singapore Mee Hun, Hokkien Mee, Curry Chicken Rice, Hainan Chicken Rice, Wantan Mee, Prawn Mee, Claypot Crispy Noodles, Lam Mee, Loh Mee, Pork Noodle Soup and many more authentic Malaysian Dishes. The owners of KL Kitchen are very friendly and always has a smile. The prices are very reasonable too. 

History of Curry Laksa: The origin of Curry Laksa is unknown, however, it is a common dish served in Malaysia and Singapore. Each state in Malaysia has it's own way of preparing it. The taste does differ from state to state in Malaysia, but the ingredients are usually similar to each other. It is a coconut-based curry soup. The main ingredients for most versions of curry laksa include tofu puffs, fish sticks, shrimp and cockles. There are two basic types of laksa: curry laksa and asam laksa. Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles. Thick rice noodles also known as laksa noodles are most commonly used, though Mi Hun and Kueh Tiaw are also common.

Coming Up Next: Mee Goreng Mamak (Kambing)