Masak Lemak Chinese Style Ala Mom-in-Law

The last round I went back to my husband's hometown, my mom-in-law cooked her masak lemak which I truly loved! I asked for her recipe, modified it a little bit based on what I have in my fridge, and tada! Here's my masterpiece.

Ingredients: Fish balls, fish cakes, tomatoes, firm tofu, fu chuk sticks, mushroom seasoning, coconut milk, and turmeric powder. Not seen in photo are 2 cili kering (dried chili) and some black peppercorns.

How to: First, I heat up some cooking oil and add in dried chili and black peppercorns. Once they are fragrant, I add in fish balls and fish cakes and cook until fragrant. Then I add in tomatoes, firm tofu, and just enough water to cover the ingredients. Once the water is boiling, I add in mushroom seasoning and fu chuk sticks. I let it simmer for about 15-20 minutes over medium heat.

Then, I turn down the heat to low, add in coconut milk and turmeric powder and let it simmer for about 5-8 minutes over low heat. Finally, I season with some salt before I turn off the heat.