Ikan Haruan or 'snakehead fish' contains medicinal value and is good for those patient after an operation. It helps to heal the wound faster. It is good for both the men and women who have gone for surgery. It aids in healing the internal wounds.

1 cup rice grains
4 - 6 cups water
1 snake head fish (ikan haruan)
2 cm ginger
2 shallots
1 spring onions
1 tsp salt
1 cube anchovy stock
sesame oil for frying

1.Clean ginger and cut into fine strips. Wash rice grains until the water is clear. Pour the rice grains in a slow cooker on high heat and boil with water until the rice is cooked and soft. This will take about 4 hours. Add in salt and anchovy stock.

2. Wash fish with some salt. De bone the fish and cut into small pieces.

3. Wash and clean spring onions, ginger and shallots. Slice them finely. Fry shallots and ginger until golden brown. Put them aside.

4. When the porridge is cooked, mix in the sliced fish. Cook for a few more minutes. Serve the porridge  hot. Garnish the porridge with spring onions, fried shredded ginger and shallots.


There are many variations of cooking vindaloo chicken. Some use their own combinations of spices found in curry powder.

Vindaloo is often served with rice, chappatis, naan bread, or a combination of these. It can also be served with assorted pickles, such as lime pickle.


2 pieces chicken thigh
1 tsp garam masala
1 cup water
1 tbsp tomato puree
1 tbsp vinegar
3 tbsp oil

3 tbsp curry powder
4 cloves garlic
4 onions
1 inch ginger
1 tsp turmeric powder
2 tbsp chili powder

1. Cut chicken thigh into a few pieces.
2. Blend A together until fine.
3.Heat up a pan with 3 tbsp of cooking oil. Add the blended ingredients and fry until fragrant.
4. Add in chicken pieces, tomato puree, vinegar, water and garam masala.
5, Cook for 15-20 minutes until it thickens.

1 piece vermicelli
1 tbsp pounded chili
1 chopped garlic
1 stalk spring onion
1 tsp salted soy bean
1 tbsp light soy sauce
2 tbsp water
oil for frying

1. Soak vermicelli until soft.

2. Beat an egg and fry fry in a frying pan. Slice thinly.

3. Slice spring onion  finely.

4. Heat up a wok and fry pounded chili, chopped garlic and salted soy bean until fragrant.

5. Add in the soaked vermicelli and stir fry for a few minutes.Add in some water. Season with light soy sauce.

6. Dish out and serve on a plate with spring onions and shredded eggs.

Note: The dish can be eaten with some fried chillies and chicken.

1 piece fish
5 red chillies
5 small onions
1/2 tsp salt
some corn flour
oil for frying

1. Rub fish with some salt and corn flour.

2. Heat up a wok. When it is hot, pour half a cup of oil.

3. Put in the fish when the oil is hot. This is to prevent the fish from sticking on the wok.

4. Fry till both sides of the fish turn golden brown.. Put on a plate,

5. Pound red chillies with small onions until fine.

6, Heat up a wok with some oil. When it is hot, fry the pounded chillies until fragrant.

7. Put on top of the fish.Serve with hot rice.