Hi there
One thing that it is a must have whenever I return back to Macau is to have the curry fish balls, a must have when it comes to Hong Kong or Macau street food.
I have so much fond memories of having them when I was still in primary & secondary school in Macau, everyday after school, I will get either the curry fish balls or the deep fried wanton as tea time, the great assortment of goodies dunk into the fiery curry sauce and stew for hours, yum yum yum!!! 🙂
So to my wonderful delight, my friends from macau told me that our favourite curry shop in Macau has formulate a sure win strategy, they branch out to create their bottled curry!! YEAH YEAH YEAH! and it also crack me up so bad when I saw the packaging as well, hahahaa…
Curry flavours in Hong Kong & Macau differs from Singapore, because they do not use coconut milk, rather their curry is a little more bitter, because they use mainly made of curry powder base, salt, sugar & oil, so if you like gravy kind of curry, this might not be something you may fond of, however flavour wise, this seriously pack a punch!
As to what ingredients you can pair this with, the list can just go on & on & on & on, well you get the drill 🙂
My favourite is to pair with deep fried fish balls and the special sausages but as I could not get it in Singapore, I will pair it with various fish, pork, cuttlefish balls, regular hot dogs, radish. 🙂
Preparation can never be more simple.
- Boil 1/4 pot of hotwater
- Boil radish cubes first until soften (because radish must be cooked in plain water, before it is cooked, if it comes into contact with salt, the radish will have a bitter after taste)
- Throw in all the rest of the ingredients and scoop in a good 2 tablespoon of curry paste, throw in couple bay leaves which you have torn into pieces and let it comes to a boil.
- Once it is boiled, turn the fire to low and let it simmer.
I tried using tripe as well, just tripe & radish. Basically this dish sort of like a “all in” kind of dishes, as it is street food, if you use too luxurious ingredients, it kinda spoil the authentic down to earth flavour. 🙂
So if you are planning to go Macau next time, please remember to get this as one of your sourvenir, I am sure it will be one of the best piece of sourvenir to remind you of your trip when you are back in Singapore. 🙂
QUICK & SIMPLE RECIPESÂ : HONG KONG & MACAU STYLE CURRY FISH BALLS
Happy Cooking!
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Cheers,
Dawn