The word ‘stroganoff’ has been teasing my mind for the longest time now, arousing great curiosity in me as to where it originated from and what the word means. It only came to my attention recently that ‘stroganoff’ has its origins from Russia and that the dish was typically named after the household that the cook was cooking for – this being a common practice in the olden days of the communistic country.
Why not? Covering my rice noodles with a thick layer of gravy and beef slices makes me really happy. In fact, I love eating the gravy more than I love eating the noodles.
Had some spices and chilli paste left from the Fish Head Curry that I cooked the previous week and decided to make a dish of Malay asam (sour) pedas (spicy) ikan (fish) for myself this week.
Now that I know how to choose my avocados well, I am of course going to make lots of avocado treats for myself. And for the guy. And maybe for the little one as well.
Fish head curry is a great dish to have at family or friend gatherings, especially since it is usually of a decent serving size and is served with loads of goodness – ladies’ fingers, brinjals, tomatoes, coconut and curry gravy etc, the last of which is great to have with plain rice. There are many different flavours of fish head curry, including the sweeter version of Chinese fish head curry with coconut cream and the sour asam version of Indian fish head curry which contains pineapple slices and lime juice.
