Resepi Recipe Recette

Singgang is a type of Malay soup made with galangal, tamarind peel and garlic. The soup is clear and it should be cooked by using fresh fish to obtain an optimum fish flavor. Usually mackerel and tuna are used to make this soup. There are many versions of Fish Singgang recipe, some uses onion in it and some add turmeric. In this entry I will share the basic clear Fish Singgang recipe.  Singgang dish is best served on the next day when the taste from all ingredients are well mixed and released into the soup. This soup is recommended for those who are pursuing a healthy life style. The omega-3 fatty acid in the fish is good for health, plus garlic and galangal are well known for its health benefits. Plus, chili contains vitamins and tamarind peel is said to be good for treating high blood pressure. This dish use fresh ingredients and bring out the fresh taste of it. If you have not eaten Fish Singgang yet, you may wonder how does it taste. It is a clear fish soup with the combination

Onde-onde is a kind of Malaysian kueh which are usually served as dessert or eaten during teatime. Indonesia and other Southeast Asia country may consume it too. It is a simple food made from glutinous rice flour and palm sugar covered in fresh grated coconut. It is round in shape, like small balls. The size of onde-onde may vary, between 2 cm to 3 cm in diameter . It is usually made based on the palm sugar filling size and shape. The palm sugar filling gives surprise effect in the mouth while the  sweetness of palm sugar and saltiness of the grated coconut contradicts each other giving a satisfaction for the one who eat it.  Onde-onde is a traditional food originated from Nusantara. However the size and ingredients used in making onde-onde may differ from place to place. In some area the size of the dessert is bigger, while in another area they may be made smaller. Different types of palm sugar or brown sugar may be used in making onde-onde, depending on the availability of the

Singgang Daging is a type of Malay beef soup which is cooked by using certain herbs and spices. It is packed with spices, sweet and sour flavor. The taste of herbs and spices used combined with a bit of sourness and beef flavor are some of the elements which made this Singgang delicious. Singgang is a type of soup cooked by using galangal, garlic and tamarind peel, while Daging is the Malay word for beef.  Classically, Singgang Daging is cooked by simmering the galangal, garlic, coriander seeds and tamarind peel in plain water together with meat. Additional ingredients are also added into the soup, such as chili. For Beef Singgang, coriander is added to the soup to enhance its flavor. This is a clear soup packed with flavor of aromatic ingredients. There are two versions of it which are Red Singgang and White Singgang. The difference is made by adding the dried chili. Below is the recipe of Red Beef Singgang which comprises more ingredients in it.  Singgang Daging or Beef Singgang

Pumpkin is one of my favorite vegetable. It is so versatile, nutritious and delicious. One of the recipe of pumpkin which is easy to make is Pumpkin in Syrup. It is usually eaten for dessert, and it is delicious. In Malay people call it Sira Labu. Sira means something cooked with sugar syrup and Labu means Pumpkin. Okay, lets go and see how to make it. Sira Labu Prep time :  15 minutes Cooking time :  around 15 to 20 minutes Ingredients 1/2 of medium size pumpkin ( sliced in 1 inch thick - thickness of the thickest cross section ) 3 pandan leaves  7 cloves 3 palm sugar  5 tbsp white sugar, or to taste Water 1/2 tsp salt, or to taste Methods Mix palm sugar, salt and white sugar with 2 cups of water. Boil the mixture in medium heat. Add pandan leaves and cloves. Bring to boil. Add in the pumpkin.  Add water if necessary. Cook until the pumpkin is tender, and the taste of syrup penetrates the pumpkin. Serve.  You can also put the pumpkin in syrup in

Today my nieces and nephew come to my house. I have not cooked anything because I just plan to eat instant noodle in prawn stock. Since they came, I need to prepare lunch and decided to make this Prawn Coconut Soup or Masak Lemak Udang in Malay Language. There are many variation of Masak Lemak Udang here in Malaysia, however I chose the most simple recipe for my niece to eat, simple and less spicy.  In my parents' hometown which located in the East Coast of Malaysia Peninsular, Masak Lemak Udang is cooked with dried chili. While mostly in Southern area, Masak Lemak is cooked with bird eye chili.  Today's recipe is cooked with bird eye chili, but I reduced it a lot in number so that my niece can eat it. It is originally my mom's recipe, but I just added a few optional ingredients to compliment the use of lime juice. Okay lets go to the recipe. Prawn in Coconut Soup Tamarind Peel Preparing the shallot and chili paste Ready in about 30 minutes I