Daging Masak Kicap

This is another recipe from my late mother. Delicious and easy to cook too. You can also replace beef with chicken.

Ingredients
1/2 kg beef - cut into small pieces
2 onion )
1 garlic ) sliced
Ginger  )
2 pcs potatoes - each cut into 4
1 cinnamon stick
2 pcs star anise
2 tblsp cooking oil
3 tblsp dark soy sos
2 tblsp light soy sos
1 tsp sugar
1/2 tsp tamarind paste
Salt to taste
1 big onion - cut
2 red chilli - cut into 2 (long)

Ingredient B - to make it paste
1tblsp Cumin seeds           )
1 tblsp Fennel seeds          )
1 tblsp corriander seeds    ) Pound the spices first and then add onion, garlic & ginger
1/2 tblsp black pepper      ) Continue pound again til fine
3 cloves                            ) 
3 cardamom                     )
2 onion
1 garlic
1/2" ginger

Preparations:
1) Marinate beef with both soy sauce and sugar for about 15mins
2) Heat up oil in a pot, saute onion, garlic, ginger, cinnamon and start anise until fragrant
3) Add in ingredient B with 3 tblsp of water - stir fry for 5 mins
4) Put in the marinated beef let it simmer until beef almost tender then add potatoes.
5) Once the beef and potatoes cooked, add red chilli and big onion
6) You can add salt if needed and served

Black Pepper Noodles

Ingredient
1 packet yellow mee
Few slices beef or chicken - sliced thinly
3 pcs garlic - chopped
3 tblsp blackpepper - pound
1 bundle pak choy (sawi) - cut
1 carrot - cut
1/4 water
1 tblsp light soya sos
1 tbls tomato sos
1 tsp chicken stock
salt to taste

Preparation
1) Blanch noodles in hot water for 1 min. and then washed it cold water. Repeat the same process one more time the leave it aside.
2) Heat wok with 2 tblsp cooking oil. Add chopped garlic and blackpepper & pepper
3) Add beef or chicken and water and let it simmer
4) Once beef is tender, add light soy sos, tomato sos, chicken stock and salt if needed
5) Combine noodles into wok and stir well.
6) Add pak choy and carrot
7) Served while it's hot

Pattaya Fried Rice

Ingredients:
1 bowl of rice
2 tblsp frozen mixed vegetable or green peas
2 - 3 pcs prawn - cut into small pieces
Small piece of boneless chicken meat - cubed into small pieces
1 tblsp tomato sos
1 tsp light soy sos
1 tsp fish sos
1 tsp chicken stock (powder)
2 garlic               )
1 small onion     )  chopped
1-2 chilli padi    )
2 eggs
Pepper and salt to taste
Oil

Methods
1. Heat frying pan with oil, saute chopped onion, garlic and cilli padi till fragrant
2. Add prawn and chicken, stir fry until cooked
3. Add mixed vege (or peas) tomato, soy sos, fish sos, chicken stock and salt if necessary
4. Combine rice into wok and stir fry for few minutes
5. Put fried rice into a small bowl. Pressed slowly and keep aside
6. Clean the frying pan and then add 1tblsp cooking oil
7. At the meantime, beat eggs with a dash of pepper and salt.
8. Once it's hot, put in the eggs and spread it thinly. Just like an ommelet and let be for few seconds
9. Put in a bowl of the fried rice at the center of the omellet and wrap up the 4 edges
10. Take a plate and put it inside the pan & flip it over ,
11. Garnish and served

Cempedak Goreng

Ingredients
Chempedak fruit.

Batter
1 cup  plain flour
1 cup rice flour
1tblsp sugar
1/2 cup of water
1/2 tsp baking powder (optional)
1 tsp salt

Methods
1. Combine all into a bowl. Add water, make sure it's not too watery neither too thick
2. Deep cempedak into batter and deep fry until brown and crispy
3. Served it with 'teh tarik' or coffee...

Note: You can replace Chempedak with either banana or sweet potatoe (cut about 1/2" thick).

Daging Masak Jintan

Ingredient
1/2 kg beef - cut and boiled. with 3 cups of water (keep the beef stock about 1/2 cup)
1" ginger - sliced; thin and long
3 green chilli - cut; long & vertical
1 tblsp cumin seeds  ) pound coarsely
1 tblsp Fennel seeds )
1 tsp chicken stock (granular/ powder)
A pinch of sugar
Salt to taste
2 tblsp cooking oil

Ingredient B - To be blended
2 onion
7-8 dried chilli (reduced if you want less spicy)
3 tblsp tomato sos

Preparations
1. Heat oil in wok, stir fry ingredient B until fragrant and thick
2. Add in cumin and fennel and beef stock, let it simmer
3) Add other ingredients

Curry Laksa

 This is also another famous local dish in Malaysia. Not really simple to cook, requires a lot of ingredient. But it is delicious.

INGREDIENTS:

1 pckt Mee (yellow noodles)

¼ pckt Meehoon – Soak with hot water
2 bowl of beansprout (taugeh)
1 bowl fresh prawns (medium size)
Fishball/ chicken meat/ eggs/ squid (which ever that you like)
Mint leaves for garnishing

INGREDIENT FOR - LAKSA GRAVY

Ingredient A
3 red chillies
4 dried chillies
3 shallots, peeled
2 garlic, peeled
1 tsp coriander seeds powder
1/2 tsp turmeric powder
1 tsp roasted shrimp paste (belacan)
¼ cup coconut milk

2 tblsp oil

Ingredient B
1 cup coconut milk
1cup of water
1 ginger flower (bunga kantan) - cut into 4
5 sprigs kesum leavess
1tsp chicken stock
1tsp tamarind paste
Salt to taste

Few pcs fried tofu

INGREDIENT FOR SAMBAL
2 red chilies
4 dried chilies - deseeded
3 onions
2 garlic
1tsp turmeric powder
1tsp roasted belacan (shrimp paste)
1/4 cup of water
3 tblsp coconut water

PREPARATIONS - Step by Step

Step 1: Cooking Laksa Graving

1. Blend all the items until fine
2. Saute the ingredients A (blended paste) for about 10 mins. until fragrant
3. Add coconut milk and water, put in kesum leaves, ginger flower and kafir leaves
4. Add salt, tamarind paste and chicken stock. Let it simmer at low heat for another 10-15 mins
5. Finally, add the fried tofu.
6. And you gravy is ready

Step 2: Cooking Sambal Chili

1. Combine ingredient in a blender. Blend it to paste
2. Put the sambal ingredients into a wok and stir-fry heat until fragrant. Dish into a bowl

Step 3: Serving Preparation

1. Blanch mee, meehoon and bean sprout separately. Dish and drain
2. Boil chicken meat, fishball and prawns separately until cooked. Dish and drain
3. Put a bit of everything in a serving bowl, add graving
4. Garnish with mint leaves and serve it with sambal

Daging Masak Hitam

Ingredients
1/2 kg beef - sliced & boiled (keep at least 1/2 cup it's stock)
2 stalks curry leaves
1 tblsp ghee
1 tblsp oil
1 cinnamon stick
1 big onion ( sliced)
2 Green chilli (optional)

Ingredient B - Mixed in a bowl
1tbslp tomato sos
1 tblsp chilli sos
3 tblsp dark soy sos
1 tsp sugar (add more if you prefer it sweet)
Salt to taste

Ingredient C - To blend
1" ginger
5 small onion
3 tblsp curry powder
5 -6 dried chilli

Methods
1. Melt ghee with oil in a wok. Add ingredient C and curry leaves, stir fry until you can see the oil
3. Add beef with it's stock, let it simmer
4. Add ingredient B and mixed it well.
5. Add green chilli & sliced onion & it's ready!

Pieappple Chilli Padi (Lemak Nenas Chili Padi)

Another easy recipe... for those who likes pineapple. This is excellent especially when you eat it with sambal belacan and fried mckerel fish..

Ingredients
1 pineapple (I prefer use 'Jose Pineapple' - small & sweet)
2 cups coconut milk
1/2 cup water
2 pcs red chilli
2 onions
1tsp tumeric powder
1 lemon grass
1 tblsp dried prawn - pound
3-4 pcs fresh prawn
A  pinch of sugar
Salt to tatse

Method
1. Pound chilli with onion untill fine
2. Combine all the ingredient in a pot, cooked on slow heat for about 10 minutes
3. Served with white rice.

White Choc Mousse

This dessert prepared by my son-in-law. It is so delicious but for diabetec people; please stay far... far... away!

Ingredients
7 ozs white chocolate      (chopped - small pieces)
2 egg yolks
1 tblsp sugar
1/4 cup heavy cream, plus 1 cup

For garnish
1 can of peaches
Preparations
1) In a large glass bowl, place the chopped white chocolate and set aside.
2) Add the egg yolks and sugar to a small bowl and whisk until pale in color.
3) In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer,
4) Slowly add the cream into the yolk and sugar mixture
5) Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
6) Pour hot mix into a fine mesh sieve placed directly over bowl with the  chopped chocolate. Stir
     until completely smooth.
7) In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped
     cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
8) Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 
     hour.
9. Garnish each serving with 3 peaches.

Ginger Fried Chicken (Ayam Goreng Halia)

Ingredients
1/2 kg Chicken - wings/ drumstick or breast
Oil for deep fry

Ingredient B
4-5 pcs onion
3-4 garlic
1" ginger
1 tblsp chili powder (reduced if you dont want it spicy)
1tblsp corriander powder
A pinch of sugar
1tsp tumeric powder
Salt to your taste

Method
1. Pound or Blend dry the ingredient B to make it paste. Add a bit of water if its too dry
2. Marinate chicken for about 30 mins
3. Heat oil in a wok and deep fry the chicken

Stuffed Tofu

This is another favourite dish of my family. Never had any left over every time served. It's simple yet delicious.

Ingredients A
4 pcs Tofu - each cut into 2 (triangle)
Carrot  - grated
cucumber - sliced (as seen in the picture)
Bean sproud - Blanched in hot water

Ingredient B
1 cup groundnuts - fried and coarsely pound
1 small onion
3-4 pcs dried chilies - remove the seed and fried with a bit of oil
2 tblsp brown sugar
1tbsp dark soy sauce
1 tsp tamarind paste
1/2 cup hot water
Salt to taste

Preparation
Stuffed Tofu
1) Deep friedTofu and set aside
2) Make a hole at the middle of tofu and stuffed with vegetables
3) Arrange Tofu in plate and serve with sauce

Sauce
1) Blend dried chilies with onion, garlic, sugar, soya sauce, tamarind paste till fine
2)Tranfer it to a bowl and add peanuts & water. Stir well
3) You may add sugar and salt to your taste

Banoffee Pie

My daughter hates cooking, but loves baking. According to her, the name "banoffee" actually came from the combination of banana & toffee & it's an English dessert. Just be warned though. It is very sweet, so to those who is very health conscious, I am not responsible for any weight gain! Good luck at trying!

Pastry
150g plain flour
1.5 tbsp icing sugar
80g ground hazelnuts
80g unsalted butter (cubed)
3 tbsp iced water

Filling
300g tin condensed milk
30g unsalted butter (cubed)
1 tbsp golden syrup (or 2 tbsp honey or 1.5 tbsp pancake syrup)
1 tsbp brown sugar
4 bananas (slided)
375 ml cream (to be whipped)

Methods
Pastry

1) Mix flour & icing sugar, and sift into a large bowl. Add hazelnuts. Rub in the butter until the
     mixture resembles fine bread crumbs. Keep rubbing it in until there are no large clumps.
2) Add in the cold water, mixing with your fingers until the dough mixes together. Turn out onto a
     lightly floured surface (best if you have marble countertop) and pressed together into a ball. Wrap
     in plastic wrap and refrigerate for 15 - 20 minutes.
3) After 20 minutes, roll out the dough until it is large enough to fill/line a tart tin, trimming away
     the excess. Refrigerate for another 20 minutes.
4)  In the mean time, you can pre-heat the oven to 180°C.
5) You will need to blind bake the pastry (this means that when you put the pastry into the oven, it
     won't 'puff' up). To do this, cover the pastry with baking paper and spread with a layer of rice.
     Bake for 15 minutes, then remove the paper and rice. Bake the pastry for another 20 minutes, or
     until dry and lightly golden. Leave to cool completely (this is important as you don't want a soggy
     pie!).

Filling

1)  Heat condensed milk, butter, brown sugar and golden syrup in a small saucepan for 5 minutes,
     keep stirring until it becomes light brown colour (toffee/caramel colour). Cool slightly.
2) Arrange banana over the pastry and pour the toffee over the top. Refrigerate for 45 minutes.
3) Whip the cream* and spoon over the toffee. Top with more banana before serving.

*Note: One disadvantage of living in Malaysia is it's heat and humidity. My trick to ensure your whip cream doesn't curdle is to put your bowl into the freezer overnight (so it is super cold). Then, quickly whip the cream until it's light and fluffy.

Palm Sugar Jelly

Someone coming to your house and you don't have much time to prepare everything so why not try this. Simple dessert yet delicous. Make you feel like a pro..

Ingredients A
25g Jelly
3 cups of water
Pandan leaf - tie into not
1 cup palm sugar
1/4 cups sugar

Ingredient B
1/2 cup coconut milk
1 cup fresh milk
1 tsp vanila essence
1 egg
A pinch of salt

Methods
1. Boil jelly with water and pandan leaves until dissolved
2. Add palm sugar and white sugar, reduced the heat, let it simmer
3. Combine ingredient B in a bowl and beat until it mixed thoroughly
4. Slowly pour into the jelly and stir for until boiled

5. Transfer into a moulds and refrigerate before served

Mixed Tom Yum Soup

Ingredients
1 pc chicken breast - cut into small pieces
3 squid - cut
3 -4 prawn
2 bowl water
Tomato/ Carrot/ Long Beans & Cauliflower (cut)
Corriander leaves

1/2" ginger    )
3 onion          ) Chopped
2 garlic          )
1 tblsp chili paste
2 tbls Tom Yum paste

3-4 chili padi
2-3 pcs kafir leaves
1 lemon grass   )
1/2" galangal    ) Lightly pound - just to break it a bit


Other Ingredients
1tblsp fish sause
1tbsl light soy sauce
2 pcs tamarind peel
salt & lime juice - to your taste

Preparations:
1. Heat 2 tblsp oil in a pot, saute onion, garlic and ginger until brown.
2. Add Chilli and tom yum paste with galanggal, lemon grass - stir for about 2 mins
3. Add chicken, squid, prawn and kafir leaves - stir fry for another 3 mins
3. Add water and all other ingfredient to your taste. Let it simmer
5. Add vegetables and cook for another 1 min
6. Garnish it with corriander leaves and served

Crispy Squid with curry powder

Ingredients:

1/2 kg squid (clean and dry properly) - See note below
3 tbsl flour
1tsp tumeric powder
1tsp black pepper
1 red chili   - sliced
1 green chili - sliced
3 onion        )
3 garlic        ) chopped
1/2" ginger  )
Curry leaves
1 tblsp curry powder
1 tsp lime juice
1 tblsp light soy sos
1 lemon grass - sliced thinly
salt to taste

Preparation
1. Combine squid with flour, tumeric, black pepper and a pinch of salt
2. Deep friy the squid and set aside
3. Leave about 1 tblsp oil in the wok, stir fry onion, garlic, ginger, curry leaves and lemon grass until brown
4. Add red and green chilli with curry powder. Add about 2 tblsp water and lime juice
5. Add in other ingredients to taste and followed by fried squid. Stir properly
6. Remove from wok and served

Important Note:
Deep fry squid may be a bit dangerous if it is not dry properly. Use clean kitchen towel or kitchen roll to wipe it dry and then only coat it with flour

Pineapple & Cucumber Salad / (Kerabu Jelatah)

This salad is normally served with Nasi minyak as a side dish.

Ingredients
1 pineapple (make sure is ripe)
1 cucumber (peeled & sliced)
2 red chili - pound
1 big onion - sliced thinly
1/2 cup roasted peanut (ground nut) -  coarsely pound
1 tblsp sugar
1 tsp salt

Preparation

1) Peel pineapple and cut into small pieces

2) In a bowl, combine chilli, onion, peanut, sugar and salt - stir with spoon thoroughly
3) Add pineapple and cucumber, mixed well
4) Served

Pumpkin with coconut milk ( Masak Lemak Labu)

It is the simplest Malay dish but dont be surprise that it is so delicious. Especially when it served with rice, fried fish and sambal belacan... Yummy!!

Ingredients

1/2 yellow pumpkin - cubed (big)
4 pcs prawn - peeled
1 red chilli - sliced

1 big onion - sliced
1 cup coconut milk
1 cup water
1 tsp chicken stock (powder or cube)
Salt to taste

Preparation

1) Add all ingredient into a pot and cook until pumpkin is soft.

Fried Rice - Chinese Style

Ingredient
1 bowl cooked rice
1 tblsp butter
1 tsp cooking oil
3 tblsp fozen mixed vegetables
2 onion - chopped
1 garlic - chopped
1 red chili (optional)
1 egg
1 tsp chicken stock (powder)
1 tsp light soy sauce
A dashed of pepper
Salt to taste

Preparation
1. Melt butter and combine with oil in a wok. Add onion and garlic till fragrant
2. Break the egg into the wok and stir. Add mixed vegetable & chilli, cook for about 2 mins.
3. Add soy sauce, salt (if needed), pepper and finally add rice and stir well.
4. Served while it still hot

Note: If you like more ingredient, you can add minced chicken or prawn. My family prefer its simple

Fish Ball Soup

Ingredient
1 packet fish ball (about 10 pieces)
1 tblsp frozen mixed vege
2 cloves garlic - chopped
2 slices of ginger
1 tsp pepper
1 tsp olive oil
1 ttsp fish oil
1 tsp light soya sos   
1 tsp oil
1 bowl water
a pinch of sugar
1 tsp chicken stock
Salt if required

Garnishing
spring onion
fried shalot (optional)


Preparation
1) Heat up olive oil & cooking oil in a pot
2) Saute garlic and gunger till brown and then add water
3) Add fish ball and pepper, soya sos and salt to taste
5) Let it simmer for 5 mins. Transfer into a bowl
6) Garnish with spring onion and fried shallot

Char Keoy Teow (Kuay Teow Goreng)

This is chinese style and very well known as Penang Char Keoy Teow. This is my father's favourite food beside his normal Malay dishes. This is really tasty but to get the actual Penang style you need to cook in on high flame and very quick stir of course.. with a lot of noice too. (Especially knocking the wok with the spatula) ... LOL !!! So try it.... ok

Ingredients A
1 pckt Keoy Teow noodles - make sure it loosen not clump
8 pcs fresh prawn
1 bowl fresh bean sprouts Chinese chives (kuchai) - cut
4-5 garlics - chopped
1 egg
1/4 cup of peel cockles (optional - I did'nt use it)

Ingredient B - sauce
2 tblsp dark soya sos. )
1 tblsp oyster sos.       )
5 tblsp light soya sos. )  combine all
1 tblsp fish sauce.      )
1 tblsp sugar.             )
salt & pepper.            )

Chili Paste
4-6 pcs dried chiles. )
2 red chilies.             ) Blend & cook for few minues
3 small onion.           )


Preparations
1) Heat up wok, add cooking oil and stir- fry chopped garlic until fragrance
2) Add prawn, keep stirs until prawn change color
3) Add the noodles and the sauce mixture - stir quickly
4) Add chili paste (depending on your taste) and cockle into the wok.
5) Add the bean sprouts into the wok.
6) Push the Keoy Teow to 1 side, and break and egg for few second and mixed it with the noodle 
7) Add chives mixed well.
8) Served immediately

Nasi Goreng Kampung

Ingredients A
1 bowl cooked rice
1 onion - sliced 
1 garlic - sliced
3 pcs long beans - cut into small pieces
4-5 pcs fresh prawn (chicken) 
1 tsp chicken stock
1 tsp anchovies - fried till crispy
1 pc of salted fish(kurau). - fried and cut into small pieces
1 tblsp fish sauce 1 tblsp light soya sauce Fried anchovies (optional)
1 egg - fried 

Ingredient B - (pound to make chili paste)

4 chili padi ( birds eye chili).                
1 small onion 1 garlic.       
1 tsp roasted Belacan (shrimp paste)
1 tsp lime juice

Preparation

1) Heat up wok and add 1 tblsp cooking oil. Add sliced onion and garlic
2) Add prawn, sauté for few second and then add chili paste, stir fry for another 1 minutes
3) Add long beans, prawn (chicken) and anchovies stock, soya sauce and fish sauce.
4) Add cooked rice, mixed well with fried anchovies and salted fish
5) Garnished with cut red chilli and spring onions

Garlic Bread

Ingredient

1 stick French loaf bread
Fresh Parsley - chopped
3 cloves garlic - chopped
1 tsp olive oil
4 tblsp salted butter - soften
pepper

Methods
1) Put butter in a bowl, add parsley, garlic plus other ingridient - mixed well
2) Heat up non stick frying pan.
3) Spread garlic butter on the bread and put it on frying pan.
4) Turn it over until it brown and crispy
5) Served during tea break

Note: To make more crispy you can bake it using the oven after pan fried

French Toast

Ingredients
4 pcs Wholemeal bread
3 eggs
3 tblsp fresh milk
1 tsp cinnamon powder
1 tsp vanila essence
1 tsp honey or maple syrup
Butter

Preparations
1) Preheat oven at 180 degree
2) Beat egg lightly, and add milk, cinnamon powder, vanila and honey
3) Use frying pan; smear with butter
4) Soak bread into the eggs and pan fry it for few second
5) Transfer to baking tray and put it in the oven until its brown and crispy
6) Served while hot.

Fish Sambal

Ingredient
3 Tenggiri block or Mackerel
1tsp tumeric powder
1 big onion - sliced
1 garlic - sliced
1 tsp tamarind paste
1 tsp shrimp paste (belacan)
1 tsp sugar
salt to taste
cooking oil

Ingredient - to blend
5 - 6 dried chillies - remove the seeds
2 red chillies
3 small onions
2 garlic
3 candle nuts


Preparations
1) Mixed tumeric powder & salt. Add to fish and deep fried - keep aside
2) Heat 2tblsp of oil in the wok, saute onion and garlic until brown
3) Add chili paste, let it simmer until you can see the oil
4) Add sugar, tamarind paste and salt
5) Put in fried fish and stir slowly

Nasi Lemak

Every Malaysian loves this meal..but after that.. exercise guys , you need to burn the calories!!

Nasi Lemak
Ingredient
2 cups rice
1 cup light coconut milk
1 cup water
2 pandan leaves - tie into knot
1/2" ginger - crushed
Salt to taste

Preparation
1) Wash rice and put it in a rice cooker
2) Combine all the ingredient and cook it as a normal rice

Sambal Tumis Ikan Bilis

Ingredients
100 gm Ikan bilis - soak and wash nicely
 1 big onion - sliced
1 tblsp belacan ( shrimp paste)
3 pcs candlenut - pound
1 tsp tamaring paste
1 1/2 tblsp sugar
1 tblsp coconut milk
 salt

Chili Paste
6- 8 dried chili   )
2 red chillies      ) blend together
1 small onion    )
1 garlic             )

Preparations:
1) Fried anchovies till half cooked , set aside
2) Remove the oil and just leave about 2 tblsp in the wok
3) Saute onion and garlic till brown
4) Add blended chili, reduce the fire and let it cook for about 10 minutes
5) Add water if its too dry, add in shrimp paste, candlenut, tamarind paster, salt and sugar. Stir well
6) Add anchovies, big onion and coconut milk for another 3 minutes

Oyster Sauce Chicken with Cashew Nuts

Ingredient A
3pcs chicken breast - cut into small pieces
2 tblsp plain flour
8pcs dried chili - cut into 2 remove the seeds
1 tblsp chili paste
2 big onions - cut into 4
3pcs garlic - chopped
1/2" ginger - chopped
1 carrot - sliced
1/2 cup roasted cashew nut
Spring onions - Sliced


Ingredient B (Combine All)
1 tblsp light soya sauce.
1 tblsp dark soya sauce. 
1 tblsp tamarind juice.
3 tblsp oyster sauce.     
1 tsp sesame oil.                  
1 tsp pepper.                           
1 tblsp corn flour
3 tblsp water.        

Preparations:
1) Coat chicken with flour, pepper and a pinch of salt. Deep fry then keep aside
2) Remove oil and leave about 2 tblsp oil. Add dried chili, garlic and ginger until brown

3) Add chili paste, carrot and big onion - stir well

4) Put in ingredient B, and fried chicken. let in cook for 2 mins and add corn flour mixture.

5) Finally add cashew nut, quick stir and remove from the stove

6) Garnish with spring onions

Beef Cutlet (Begedil)

Ingredients

1 kg potato - peel the skin

1 bowl minced beef    - boiled

1 big onion                  )

1 stalk celery leaves    )

1 stalk spring onion     ) sliced thinly

2 red chili - sliced.      )
1/2 bowl fried shallot

1 tsp fennel powder

1 tsp cumin powder
1 tsp pepper

Salt to taste

For coating

2 eggs - beat lightly

A pinch of salt
Oil for frying

Preparation  
1) Boiled potato until soft, drain the water and mashed

2) Mixed all ingredient with mashed potato

3) Make into round spear shape

4) Heat up oil in a wok 

5) Deep begedil in the egg and then coat it with flour 
6)  Deep fry until it turn brown
7) Served with rice

Sizzling Tofu

Ingredients A
2 pckt Japanese tofu, cut into pieces
4 tblsp flour for coating
1/2 cup chopped chicken meat - (pan fry and set aside)
2-3 pcs Black mushrooms - (soaked & sliced)
3 cloves garlic )
1/2 inch ginger ) chopped
4-5 pcs fresh prawns
1 Carrot - (sliced)
3 tblsp frozen green peas
1 tsp sesame oil
1 tbsp oil
1 egg Spring onion - cut to small pieces



Ingredient B (combine all in a bowl)
1/2 cup water
1 tbsp oyster sauce
1 tsp light soy sauce            
1/4 tsp pepper
1 tsp chicken stock
1 tsp sugar
1 tbsp corn flour
3 tblsp water

Method
1) Coat tofu with flour & deep fry until brown. Set aside
2) Heat up wok with cooking oil & sesame oil, saute ginger & garlic until fragrant
3) Add prawn & mushrooms - Stir-fry well
4) Add ingredient B, green peas, carrot and chicken. Stir until it thick
5) Heat sizzling plate over fire - remove and place it on a wooden platter
6) Beat egg and slowly pour on the sizzling plate
7) Placed tofu pieces and pour sauce over
8) garnish with spring onion and serve immediately.

Sambal Terung (Brinjal )

Ingredients

3 pcs Brinjal - cut into 4               

1 tsp light soya sos

1 tsp chicken stock

1 tsp sugar

1/2 cup water

Salt & pepper to tatse

Ingredients B

3 pcs red chilies           )

3 - pcs dried chilies     )

2 tblsp dried shrimp    ) Pound/ Blend

2 onions                      )

2 garlic                       )

1 tsp belacan (shrimp paste)

Preparations

1) Heat up frying pan with a bit of oil. Fried brinjal to half cook - set aside

2) Add 1 tblsp oil and put in ingredient B. Cook about 2 -3 mins (add water if its too dry)

3) Add in all other ingredient to taste and then put in brinjal, stir until its soft

4) Garnish it with fried shallot and served

Tenggiri masak lemak Chili Padi

Ingredients

2 pcs tenggiri (any fish)
4-5 chili padi
3 onions
1 tspn tumeric powder
1 tamarind peel (asam keping)                        
2 cups coconut
1/2 cup of water
3 tomato - cut
1 lemon grass
1 tsp chicken stock
Salt to taste

Preparation

1) Pound (blend) chili padi and onion till fine
2) Transfer it to a pot, and then add coconut milk and water
3) Put in all ingredient except fish
4) Let it simmer on slow fire until boil
5) Add the fish in and let cook for another 5-8 mins
6) Served with white rice

Vegetable Fritters (Cucur Sayur)

This recipe is perfect for tea time. Of course for me is black coffee... yumm! Lets cook this.

Ingredients
1 large shallot - sliced
1 pc red chilli - sliced
1 handful of dried shrimp - fried without oil & pound it
1/4 cabbage - sliced very thin
1 carrot - Shredded
Cellery - sliced thin
1/2 cup plain flour
1/2 cup rice flour
salt & chicken stock

Preparations
1) Add all ingredient in a bowl, add a bit of water not too watery
2) Heat up oil in wok. Deep fried the fritters until brown
3) Served with chili sos