Welcome from THOON. Can eat breakfast, lunch and dinner every day. Live fresh seafood in water tanks for the picking with price/kg displayed. Very good quality cooking and reasonable prices. Beware suggestions to buy the very expensive fish variety (eg hump head wrasse at RM 380/kg) … check prices before ordering.
The idea is to cook until all moisture is driven out and the beef appears coated in oil and caramelised onion. It is a dryish curry and eaten with rice flavoured with the oil and onion essence from the curry. Depending on the quality of the meat, no liquid needs to be added and the moisture from the beef itself should cook it until it is tender, hence the gentle simmering. If the beef is still tough when the oil has separated, add a little water and simmer on.
Heat up oil in a medium saucepan or a frying pan, stir in the chopped onions and cook until the mixture is golden brown. Add chilli powder, paprika and tinned tomatoes. Stir thoroughly, this will be the only time you can stir as the fish will soon start to break up. Continue cooking for 10 minutes or so, but turn the heat down so that it does not stick to the bottom of the pan. Do not overcook as the fish will turn hard and dry.
CW Bean
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fish, egg
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Praw, vegi & egg
fish, vegi
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Meat
CEO
Chef
Chef
