It always taste better making your own curry spice paste “rempah”. Tonight I made a Nyonya style fish curry called “gulai tumis hu”. “Gulai” means curry. “Tumis” is frying and “hu” in Penang colloquial Chinese dialect Hokkien refers to fish. This is cooked with tamarind water to get a sourness in the curry. The sourness is balanced by adding sugar and it is fragrantly aromatic with the different spices and torch ginger bud, “bunga kantan”.
I also made a second dish from a homemade leftover roast pork belly, which I thawed overnight. Stir fried with a bit of chopped garlic. Added dark soy to get a bit of colour and green beans for a balanced diet.