Resepi Recipe Recette

Glutinous rice is a widely used ingredients in making Asian dessert dish. It is usually cooked in a sweet dish to compliment its texture and taste. Pulut pagi is one of these sweet dishes. Pulut means cooked glutinous rice and pagi means morning. If translated in English it becomes 'Morning Glutinous Rice'. It is named that way because it is usually eaten as breakfast in the Eastern Coast states. The recipe only requires a few ingredients and the process is easy. Ready in 1 hour Ingredients 2 cups glutinous rice soaked in water for 1 hour 3 palm sugar 1 tablespoon sugar Fresh grated coconut Water Salt Pandan leaves (optional) Methods Put pandan leaves on steamer. Then pour in the glutinous rice.  Steam glutinous rice for about 20 minutes. Meanwhile cook palm sugar, sugar and a cup of water until become palm sugar syrup. After 20 minutes mix the palm sugar syrup with glutinous rice and steam for another 10 minutes until the rice is cooked. Meanwhil

Grilled Chicken With Coconut Sauce ' Ayam Percik ' or Grilled Chicken with Coconut Sauce is always our family favorite.  It is a grilled chicken dish, where the chicken is grilled while being brushed with coconut sauce. There are two types of percik , which are white percik and red percik . Percik means splash. I think the dish is named percik because the coconut sauce is applied to the meat by applying it with lemongrass brush frequently while grilling it. The action made the coconut sauce to look like being splashed onto the meat. Chicken and fish are usually used to make ' percik '. This dish is usually eaten with rice and fresh vegetable.  The chicken is marinated with ginger-garlic paste before grilled on a low heat. The coconut sauce which is prepared earlier will be applied onto the chicken while grilling it. An easier method of applying the sauce is to pour the sauce onto the grilled chicken after it is cooked.  The coconut sauce is thick in text

Malay/ English Kari daging adalah hidangan versatil. Ia boleh dimakan dengan nasi, roti, dan lempeng. Ia juga boleh dimakan dengan mi dan dibuat inti pizza. Penggunaan rempah yang cukup digabungkan dengan rasa daging dapat menghasilkan kari daging yang sedap. Dan kentang dapat menambah keenakan kari daging semasa dimakan dengan nasi putih.  Kari daging. Yang ni memang sedap bagi saya tapi mungkin perlu kurangkan sikit minyaknya.  Ada pelbagai versi dan resepi kari daging. Yang ini adalah versi kuah yang cair dan kurang santannya. Apa yang membuatkan saya gemarkan kari daging versi ini ialah rasa dagingnya yang menyebar ke dalam kuah, membuatkan kuahnya walaupun cair tetapi penuh dengan rasa yang pelbagai dari bahan-bahan yang digunakan.  Bahan-bahan 500 gram daging rebus sehingga lembut 5 cawan air rebusan daging atau stok daging 9 bawang merah 5 ulas bawang putih Halia 1 inci 1 bawang besar(didadu) 5 cili padi 2 sudu besar serbuk cili atau pes cili 2

Malay /English Beef curry is a versatile dish to me. I can eat it with rice, bread, roti, noodles and make pizza topping from it. The taste of spices combined with the taste of beef broth makes a good combination in our mouth. The tender and juicy beef always made me go for another serving of rice. And I really like eating potatoes in curry.  Beef curry. This has too much oil in it. You can always reduce the cooking oil when cooking it. Just make sure you use enough oil while sauteing the ingredients.  There are many types of curries here. But we do not really call them curry. This is the only dish we call curry. The other types of the so called beef curries are kurma, gulai and kerutuk. Gulai kawah is the other beef curry that is said to be almost similar to massaman curry in Thailand. However there are slight difference in ingredients used in them so the taste are a bit different.  So here is my recipe of beef curry, which I learned from my mom, my cousin, and

Malay/English I was cooking fish curry when my mom asked me to cook this green vegetable. It was just recently my family eat this vegetable. It looks like lettuce to me. I even imagine to eat it raw in my sandwich. The packaging wrote Yau Mark Tam. Yau mark tam? A vegetable from China I guess. Then I thought I would just sauté it with anchovies. And today I searched about yau mark tam in the internet and... it is actually romaine lettuce... hahaha... But sauteed romaine lettuce is also delicious. So let's look at the recipe. Ready in 15 minutes Ingredients 1 head of romaine lettuce or yau mak tam 2 shallots (sliced) 2 cloves garlic (sliced) 1 tablespoon anchovies 1 tablespoon oyster sauce 3 tablespoon cooking oil Some drops of white vinegar Salt to taste Methods Heat cooking oil in a pan. Add in anchovies and fry until they become crispy. Take it out from the pan and crush it a little. Set aside.  With the same oil and heat turned on add in shallot

This is one of the fried beef variety.  I call this recipe fried beef in ginger sauce. It is because there are extra amount of ginger used in it. Ginger is one of the good ingredient to be cooked with beef. Along with garlic and tamarind juice, it creates a flavorful taste in the mouth.  Before cooking this dish, I boiled the beef for about 1 hour and keep about 2 cups of the broth. This is because the beef is imported frozen beef so it is not tender. If you are using fresh local beef you may skip the boiling process and use beef stock or broth. If you don't want to add the broth or stock it is also okay. Just replace it with water.  Ready in 20 to 30 minutes (time for beef boiling process is not included) Ingredients 300 gram beef boiled with 1 teaspoon salt until tender and keep the broth 5 cloves of garlic (crushed) 7 dried chili (soaked in hot water for 5 minutes and cut into 1 cm length or blended) Tamarind juice from 1 1/2 tablespoon tamarind

Ikan percik or grilled fish with coconut sauce, is a very delicious dish which is always eaten with rice. The sauce has a creamy texture with the taste of lemongrass and black pepper. This percik can be made using various types of fish like Indian mackerel and catfish. I think that soft and fatty fish will results in a better percik.  Ready in 45 minutes Ingredients 200 gram fish of choice 1 inch ginger for marinating 2 cloves garlic for marinating 1 teaspoon salt for marinating 1 inch ginger 3 cloves garlic 5 shallots 5 stalks lemongrass 1 tablespoon black pepper 250 ml coconut milk 2 tablespoon sugar 1 teaspoon salt Methods Marinate fish with marinade ingredients for at least 30 minutes Meanwhile prepare the sauce. Grind shallot, garlic, ginger, lemongrass and black pepper.  Heat pan and add in coconut milk. Add in the ground ingredients. Stir occasionally. Cook until the sauce reach a cream like consistency and add in salt and sugar. After sugar m

Fried noodles is a staple food usually eaten for breakfast here. There are many types of fried noodles but here I am going to share this easy fried noodles recipe which I always cook for breakfast or dinner.  Ready in 20 minutes 6 servings Ingredients 1 packet of fresh noodles (400 gram) 7 shallots 5 cloves garlic 2 tablespoon oyster sauce 2 tablespoon chili sauce 2 table spoon tomato ketchup 3 tablespoon sweet soy sauce 1 cube chicken stock or beef stock 2 cups of cabbage or pak choy or other green leaves vegetable of choice 1 tomato diced 1/2 teaspoon vinegar 10 sprigs Chinese celery Some onion spring 3 tablespoon cooking oil Methods Grind shallots and garlic in food processor.  Heat cooking oil in a pan. Add in shallot garlic paste. Stir until golden and aromatic.  Add in oyster sauce, chili sauce, tomato ketchup and soy sauce. Stir well for few minutes. Add in cabbages and stock. Stir until tender.  Add in noodles. Stir and mix well. 

Malay/ English Singgang daging merah. Yang ni banyak lemak.  Singgang daging sememangnya satu hidangan yang sentiasa membuka selera kita, terutamanya bagi orang pantai timur. Singgang daging bercampur urat dan lemak lagilah menambat selera. Singgang kaki lembu pun memanglah best. Dulu arwah makcik saya selalu masak singgang daging bila kami makan di rumahnya. Singgangnya memang sedap. Semoga arwah makcik saya ditempatkan di kalangan orang-orang yang beriman.  Beberapa tahun sebelum ni sahaja baru saya tahu bahawa singgang pun macam tom yam, ada dua jenis. Singgang putih dan merah. Ada seorang jiran kami yang pandai masak ni yang ajar mak saya resepi singgang merah ni. Sejak hari tu kami selalu masak singgang daging merah aje.  Saya suka singgang dengan daging yang cukup empuk dan kuah yang cukup rasa air rebusan dagingnya. Biasanya kalau daging import saya akan rebus selama 4 jam. Resepinya seperti di bawah.  Bahan-bahan 500 gram daging 3 ulas

Turmeric fried beef is a dish which my mom always cook when we have beef in the freezer. It is tasty and also a good partner with rice. It always reminds me of my childhood memories when i went to the village and play with my cousins. My aunties usually cook turmeric fried beef for lunch.  This simple and easy recipe is originally made by using fresh ingredients. However due to time constraints and technology people started using instant processed ingredients such as dried turmeric powder. The taste differ a bit and of course this fried beef is tastier when cooked using fresh ingredients.  Ready in 45 minutes Ingredients 300 gm beef thinly sliced 2 inches turmeric or 1 tablespoon turmeric powder 7 cloves garlic 1 inch ginger 3 shallots 1 onion 3 green chili 1 and 1/2 teaspoon salt 1 teaspoon sugar 3 tablespoon tamarind juice Methods Grind turmeric, ginger, 3 cloves garlic, and shallot and make a coarse paste. For better result you can use mortar and pe

This is one of the simple fried rice that I always make for breakfast. It is an easy recipe and super saver for your wallet. This nasi goreng dish is always accompanied with fried egg or fried salted fish. The carrot and baby corn add sweetness to the fried rice while oyster sauce bring umami flavor in it. You can also add chicken in it if you like.  Ready in 30 minutes Ingredients 4 cups cooked rice 7 shallots 5 garlic 3 dried chilies 1 carrot (diced) 5 baby corns (sliced) 2 teaspoon salt 2 tablespoon oyster sauce 1 tablespoon soy sauce 1 tablespoon chili sauce 1 tablespoon tomato ketchup 3 tablespoon cooking oil Methods Grind shallots, garlic,dried chilies and salt and make a coarse paste. Heat the cooking oil in a pan and add in the ground paste. Stir until golden and add in carrots. Cook until carrot is a bit tender and add in baby corns, oyster sauce, tomato ketchup,chili sauce and soy sauce. Stir and mix well and add in rice. Stir the rice and m

Stir Fried Vegetable Fern One of my favorite vegetable is edible fern. Here we call it pucuk paku . I read that Philippines call it pako . This vegetable plant thrives in low and damp shaded area with high nutrient soil. It looks like fern, but with softer stem. The part that we use to cook is the shoots. And also some other soft stem with leaves. We must be careful to not to take the hard stem while preparing this vegetable or it might ruin the taste and texture of the dish.  Raw vegetable fern Raw vegetable fern. Raw vegetable fern prepared for cooking. The vegetable itself has a very unique taste, the type of taste when you eat some kind of mushroom. Hence, cooking it by itself alone already produce a distinct taste. Usually I cook it with dried shrimp to add more flavor. There are many ways to eat this fern, you can steam it, fry it or make a soup with it. Yesterday my father bought some pucuk paku and today I stir fried it for lunch. My family love it very muc

Sambal Goreng is a classic condiment which is still being consumed today. It is a type of sambal like the anchovies sambal in nasi lemak but it has no meat or anchovies in it. It is the most basic red sambal. Sambal Goreng is usually eaten as a condiment. I think it does look a bit similar with nam prik pao. And the ingredients are also alike. But maybe the method of preparing it is different, resulting in a slightly different taste. This is one of our favorite condiment to be eaten with rice. Sambal goreng is basically a cooked chili paste.  The taste of sambal goreng is sweet and spicy, with hints of sour and salty flavor. It is easy to make and requires less time. My aunt and I usually make sambal goreng in a large batch and keep it in the fridge.  Beside being eaten as a condiment, sambal goreng also can be used as the base ingredient for making nasi goreng, fried noodles and some gulai. It can also be used as the base ingredients for seafood and vegetables stir fry.

Bitter gourd is bitter. But it is also crunchy. And it is good for health, good for diabetic patients and can boost our immune system. Even though it is bitter, it is one of my favorite vegetable. To reduce the bitterness, clean and slice bitter gourd like in the picture. Soak them in salted water for around five minutes. Then strain and clean it. Or marinate it with salt for about five to ten minutes. Then clean it.  Bitter gourd and garlic stir fry is a humble dish to me. It does not have variations of flavor in it. But that makes it as a suitable side dish for your lunch with rice and other dish. Dried shrimps may add flavor to this dish. You can imagine the salty dried shrimp flavor combined with the taste of sauteed garlic and a hint of bitterness from the bitter gourd combined in your mouth.  Ready in 15 minutes Ingredients 1 small bitter gourd 3 cloves garlic 1 tablespoon dried shrimp. Or some fresh shrimp. (optional) 1/2 teaspoon salt  1 tablespoon cookin

Canned sardine is one of the food which I will search when I feel lazy to cook or having appetite loss. It is easy to cook, and can be used to cook many different food. I like to fry or saute canned sardine or make canned sardine sambal. These cooking contain spicy, sweet and sour taste which will make a delicious partner to your white rice.  This is an easy recipe which I always make and eat with rice. It is a simple recipe, and can be eaten with bread. It is also can be used as pizza topping and puff filling, and also bun filling.  Ready in 15 minutes Ingredients 1 small canned sardine in tomato sauce 1 onion (diced) 3 green chili (sliced) 3 cloves garlic (crushed) 1/2 cup tamarind juice from 1/2 tablespoon tamarind 2 tablespoon cooking oil 1 teaspoon soy sauce Salt to taste Methods Heat cooking oil in a pan.  Add in crushed garlic. Stir until become half golden and aromatic.  Add in tamarind juice.  After 1 minutes add in canned tuna. Use only the fish and 3

I like to eat noodles. Fried noodles, soup noodles are some of my favorite food. Noodles are easy to cook and are also fulfilling. This is a simple and easy recipe which I always make if I am feeling lazy to cook or there is not much ingredients at home.  Ready in 10 minutes Ingredients   1 packet of instant noodle (60-80 gram) 1 tablespoon cooking oil 1 teaspoon sweet soy sauce 1/2 teaspoon salt 1 teaspoon chicken stock 1/2 teaspoon sesame oil (optional) White pepper powder 1 egg Crunchy fried onions (optional) Methods Soak instant noodles in hot water for 5 minutes Heat cooking oil in pan. Set medium heat.  Add in soy sauce, salt and chicken stock. In less than 1 minute add in noodles and stir. Add in sesame oil and stir. Add white pepper to taste. Remove the noodles from heat.  Fry an egg with half cooked egg yolk. Sprinkle some crunchy fried onions onto the noodles. Eat happily. Can be eaten with crunchy salad. 

Fried rice vermicelli eaten with fish cracker and sambal kicap.  Fried rice vermicelli or bihun goreng or meehoon goreng is one of the Malaysian food which is usually eaten during breakfast. It can be homemade, or bought from small stores and restaurants. There are many types of fried rice vermicelli but this recipe which I am going to share is a simple one using ingredients that are already available at home. The recipe uses shrimp paste, but if you don't have it you can substitute with stock of choice or egg.  We always eat fried vermicelli with fish cracker or fried egg. Ready in about 30 minutes. Serves for 6 peoples Ingredients 200 gram rice vermicelli 7 shallots 5 dried chili (cut into 1 inches long and soak in warm water for 5 minutes) 5 cloves garlic 1 tablespoon shrimp paste 1 cup cabbages sliced thinly (optional, you can use other vegetable such as bean sprout or carrot) 1/3 cup chive cut into 1 inches long 1 green chili (chopped thinly) 5