tag:blogger.com,1999:blog-8092092153094298213.post7810842321984348110..comments2014-08-28T12:52:20.038+08:00Smoky Wok (formerly Tastes of Home)http://www.blogger.com/profile/04966792588380354927[email protected]Blogger13125tag:blogger.com,1999:blog-8092092153094298213.post-86632783664065691282011-10-30T23:39:22.377+08:002011-10-30T23:39:22.377+08:00Sandra, I'm glad you liked it and thanks for letting me know!Smoky Wok (Tastes of Home)http://www.tastesofhome.blogspot.com[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-184252624280561902011-10-30T23:37:29.158+08:002011-10-30T23:37:29.158+08:00Tried your recipe. Its amazing!Sandra Sim[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-35261704776455616422011-08-17T22:14:42.841+08:002011-08-17T22:14:42.841+08:00I love the spicy and sour taste of this dish, very appetizing!Jeannie[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-22820288849506680802011-08-17T13:18:51.983+08:002011-08-17T13:18:51.983+08:00It took for me to reach my adult years to really appreciate strong-flavored fish like mackerel. And with a zesty, assertive sauce like this one, it's even better. Yum!Carolyn Junghttp://www.foodgal.com[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-6661373155337325772011-08-17T10:37:22.812+08:002011-08-17T10:37:22.812+08:00Oh, thanks for pointing that out! Yup, this is easy as fish frying does require a bit of effort...Tastes of Home (Jen)http://www.tastesofhome.blogspot.com[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-36134081722958441782011-08-17T08:56:44.668+08:002011-08-17T08:56:44.668+08:00It took for me to reach my adult years to really appreciate strong-flavored fish like mackerel. And with a zesty, assertive sauce like this one, it's even better. Yum!Carolyn Junghttp://www.foodgal.com[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-3078407737204469432011-08-17T07:28:41.831+08:002011-08-17T07:28:41.831+08:00I like this recipe because I don't have to fry fish. By the way, your ingredient list included 1 tablespoon of turmeric paste which I think should be tamarind paste.Tammymakan[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-66072324317519305232011-08-17T00:40:38.838+08:002011-08-17T00:40:38.838+08:00I've tried pan-frying before and it tastes a little different in my opinion, it's definitely crunchier but I think it takes away from the flavours a little, maybe because the assam flavours don't seep in as much since the fish is already cooked :) But authentic or not, as long as it suits your taste buds right heheTastes of Home (Jen)http://www.tastesofhome.blogspot.com[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-51716985671050540772011-08-16T19:11:58.849+08:002011-08-16T19:11:58.849+08:00Using either fish or shrimp is fine with me. If tamarind paste is more convenient in my place, I believe I'll cook this more often.  My habit is to pan-fried the fish a bit first, of course, mine is not authentic Nyonya at all : ).TasteHongKong[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-16887731769424045542011-08-16T16:27:19.311+08:002011-08-16T16:27:19.311+08:00Thanks Nami! Since this is a classic Malaysian dish, I used some batik fabric and the basket you see is actually a traditional steaming wicker mat that Malay people like to use :)Tastes of Home (Jen)http://www.tastesofhome.blogspot.com[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-17040657002412505432011-08-16T16:26:27.369+08:002011-08-16T16:26:27.369+08:00You're right, it does take a bit of time, maybe cook it only on weekends or when you're really in the mood :)Tastes of Home (Jen)http://www.tastesofhome.blogspot.com[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-70153171773376521762011-08-16T15:25:03.702+08:002011-08-16T15:25:03.702+08:00Absolutely beautiful photo and recipe, Jen!  I'd love to have a bowl of rice and dig in.  The fish must be so flavorful and I won't need anything else!  I like the fabric and basket you use.  Very cool styling!Nami | Just One Cookbookhttp://justonecookbook.com/blog/[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-42132906472596459942011-08-16T12:57:11.421+08:002011-08-16T12:57:11.421+08:00Making the paste is time consuming. That's why i use prepacked paste. But the taste not as goodSmall Kucinghttp://www.blogger.com/profile/06420461345191241920[email protected]