Resepi Recipe Recette

Noodle soup can be our comfort food especially in cold weather. Steaming soup combined with smooth and chewy noodles along with meat and vegetables can be comforting and fulfilling in the same time.  There are many versions of noodle soup. Some requires making broth and some not. Some are thick in texture and some are clear. One thing they share in common is their deliciousness.  We sometimes make noodle soup for dinner. We make the one without broth, the express version. It is less rich but refreshing. It also does not require long time to cook. Lets see the recipe. Make 4 bowls.  Ingredients Fresh noodles  200gm to 250gm beef or chicken or prawn or fried tofu. Cut into small pieces. 7 cloves of garlic  5 shallots  3 chilies  White pepper powder  Sweet soy sauce  Chili sauce  Pak choy or mustard green  Vinegar  2 tomatoes 4 eggs Methods   Heat some oil in the pan.  Slice shallots and crush the garlic. Slice the chili...

Noodles have been my favorite food for dinner and in rainy days. It is a comfort food for me. If I cannot find fresh noodles to be cooked in the fridge, I will cook the instant noodles. Although it is not a healthy option.  Noodles are versatile food. It can be fried, add in the soup, add in curry, deep fried for snack, and many more. In this entry I will share a very simple and healthy recipe which is soup noodle. There are many recipes of soup noodles. From rich soup noodles, spicy, seasoned soup noodles and many more. But this recipe of soup noodles is far from the glamorous world of flavorful soup noodles.  This soup noodles is an ordinary recipe which we can make at home almost anytime. It is because the method is simple and not many ingredients are used. In fact, we can use whatever we have at home. I call this as my everyday soup noodles. Even though it is simple, for me, the flavor of the soup is satisfying for my everyday need. Not too rich, not too plain. That is why...

Canned sardine is a versatile food which we can use to cook many dishes. There are several types of canned sardines, such as sardine in oil and sardine or tuna in tomato sauce. The way it is processed made sardines bones to be soft and edible. This makes the canned sardine more convenient to be consumed and also simplified the fish sandwich making process.  Today I cooked a simple dish out of a canned sardine. This is initially my father's recipe and we eat this with rice. I call it Canned Sardine Soup. It is a thin soup made with some spices and canned sardine with its tomato sauce. Even though it is thin in consistency this soup is flavorful. It is suitable to be made for lunch, dinner and during weekend. Lets check the recipe.   Ingredients 1 canned sardines in tomato sauce (400 to 500g) 7 cloves garlic 3 dried chilies cut in 1 inch long and soaked 5 minutes in hot water or 1 teaspoon paprika 1/2 tablespoon black pepper powder or 1 tablespoon ...

Pumpkin is a very versatile garden produce. It can be cooked in many ways. Baked, made into soup, add into cake and other dishes and many more. The sweet flavor and soft but solid texture really makes it loved by many people. There are some Malay desserts and kuehs which use pumpkin in it such as Pumpkin Sira, Pumpkin Lepat and Pumpkin Pengat. Sira is a dessert where fruits or other foods are cooked in the sugar syrup, with added Pandan leaves and sometimes cloves in it. Lepat is a dish made from the mixture of wheat flour and fruit paste and wrapped in banana leaf. And Pengat is a dish which the fruit is cooked in sweet coconut soup. In this entry I will share the recipe of Pumpkin Pengat, or Pumpkin in Coconut Soup. This dish is suitable to be served as dessert, during tea break and even dinner. This recipe is prepared with added glutinous rice, but the addition is optional. Ready in 1 hour For 6 servings Ingredients Half of a medium sized pumpkin. 500 ml c...

Gulai is one of signature Malay dish in Malaysia. There are varieties of gulai, same as curry. There are fish gulai, chicken gulai, beef gulai, and all of these uses some different ingredients to cater with the meat used. There is also gulai named before the ingredients used in it such as Gulai Lengkuas Kunyit (Galangal and Turmeric Gulai), Gulai Tempoyak (Fermented Durian Gulai) and there is one dish similar to gulai which is called Masak Lemak Cili Api ( Bird Eye Chili Gulai). There are also Gulai Darat which famous in Eastcoast Peninsula and Gulai Kawah, which always being cooked during wedding events.  Sometimes gulai is mistaken as curry. This may be because the consistency and its spicy taste is near to curry. But gulai is made from  different ingredients and spices, usually lesser than curry. The taste is also milder and creamier. In this posting I want to share a recipe of a dish called Gulai Udang or Prawn Gulai. There are several ways of cooking ths dis...

Clams are always a delicious food to be cooked for lunch, dinner or as and addition into soups. It has a unique umami flavor and tastes a bit fatty. It is also versatile, it can be grilled, saute, boiled, cooked into a sup, curry, deep fry and many more. Adding clams into tom yum soup will add flavor to it.  In this recipe I cooked a type of clam which people here call la-la or retak seribu (thousand cracks). Maybe it got its name from the pattern of its shell which looks like it has many cracks on it. I cooked it into an almost clear soup, consisting of some herbs. It is then eaten with rice. Fried salted fish is a good partner to this dish.  Ready in 30 minutes Ingredients 500 gram clams 1 onion (cut into 6 wedges) 7 cloves of garlic (crushed) 5 stalks of lemongrass (bruised) 5 dried chilies (pounded until become paste or cut in 1 inch length) Water Salt  5 tablespoon cooking oil 1 teaspoon fish sauce Methods Heat the cooking oil in ...

I don't know what other people call this vegetable. I call it tene (tay-nay). Other call it petola. Others may call it loofah. This vegetable is really delicious. It can be steamed or made into soup. I like both. And this is the recipe of loofah soup with cellophane noodles which we call suhun and anchovies.  There are many types or species of loofah. This recipe uses a species which usually eaten as vegetable. There are one more variety which usually used as bath sponge. That species contains lots of fibrous meat which when ripe and dried can be used as bath sponge.  This loofah soup is usually served as side dish along with white rice. Young loofah tastes sweet, tender and juicy. Cellophane noodles are smooth and soft. Anchovies add flavor to the soup. This tasty and healthy soup also can be eaten by its own.  Ready in 15 minutes Ingredients 30 cm of loofah (young) sliced into 1 cm thick slices 3 shallots sliced 1 garlic 2 tablespoons anchovies 1/2 ...

This is a plain noodle soup recipe which I always cook. It is not so delicious compared to other noodle soup. However it may be refreshing and fulfilling. I like to eat this kind of noodles after eating flavor rich or fatty dish like beef curry, biryani rice or cakes. It is also simple to make, by using whatever ingredients I have at home.  Ready in 15 to 20 minutes Ingredients 1 cup noodles 1 egg 1 shallot 1 clove garlic 1/2 inch ginger 1 bird eye chili (optional) 1 1/2 cup water White pepper powder Vegetables (I use broccoli and red capsicum here) 1/2 of small tomato 1 tablespoon soy sauce 1 tablespoon oyster sauce Salt and sugar to taste 2 tablespoons cooking oil Some of the ingredients. Methods Mince shallot, garlic, bird eye chili and ginger. Or pound it in a mortar and pestle. You can also slice them. The texture will differ. Clean and rinse the noodles and set aside.  Cut tomato to smaller and preferred size.  Prepare the vegetables.  ...

Sometimes I yearn to eat spinach. I like the taste and soft texture. Here in Malaysia we usually did not consume spinach but amaranth leaves. There are many varieties of  amaranth leaves but the most commonly consumed are green amaranth, green and red amaranth and red amaranth. We usually call this amaranth as spinach. This is a recipe for cooking green amaranth leaves but maybe it can be substituted with green spinach.  This soup is usually served as side dish to rice. It can be eaten with rice and fried fish, fried chicken or meat, curry and many more. This soup can also be eaten on its own.  I used anchovies as the base flavor of the soup. But you can also use dried shrimp, fresh shrimp or beef instead of anchovies. The taste will be different though.  Ready in 30 minutes Ingredients 4 cups of green spinach 2 medium sized potatoes 3 shallots 3 cloves garlic 1 medium sized tomato 2 tablespoon anchovies 1 bird eye chili (optional) 2 cups of water 3...

Last few days my mother said she wanted to make 'nasi impit' (pressed rice) for our tomorrow morning breakfast. She asked me and my aunt to make the 'kuah kacang' (peanut sauce) for the meal. Nasi impit is a pressed rice dish usually eaten with kuah kacang or rendang.  'Kuah kacang' or peanut sauce is a sauce made from a combination of some herbs and ground peanut. This peanut sauce is usually served as satay dipping sauce, as prawn fritter dipping sauce, in lontong and as pressed rice sauce. It has a nutty and sweet taste, but also a bit spicy. The spiciness level of this peanut sauce can always be altered by reducing or adding the amount of chili used.  As far as I know, there are two versions of peanut sauce recipe here, which are peanut sauce without using coconut milk and peanut sauce with coconut milk in it. The peanut sauce which is cooked without adding coconut milk will have more spicy and herb taste, and the creamy taste will come only...

My mom is cooking beef soup today. Beef soup is one of my favorite food. I love soup and I like eating it with rice and bread. And I like it more when I am having fever. The perfect beef soup to me is the one that contains enough spices and herbs, and tender meat.   We usually eat beef soup with fried egg, fried salted fish and spicy shrimp paste sambal as condiment. And also steamy rice and cucumber.  The shrimp paste sambal and fried salted fish give a contrasting taste to the soup. Sometimes, we also fry egg by adding salty pickled fish in it.  Fried Salted Fish There are many types of beef soup such as rib soup, bone soup, oxtail soup, and leg soup.  The oxtail soup is delicious, because of its unique meat texture. But not many people like oxtail soup because they don't like eating the tail. Rib or bone soup is also delicious, but it must be cooked for a few hours to make sure the meat is tender and easy to eat.  I like...

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 g...

Vegetable or edible fern is a famously consumed classic vegetable in my area. It gives a unique and exotic flavor, like of a mushroom. The stem is tender and the leaves is small and smooth. Only young shoots are used for cooking. This fern is usually cooked by stir frying it  with shrimp, beef, mushroom or cooked with coconut milk to form a creamy fern soup called Masak Lemak Pucuk Paku . The easiest way to cook it is to steam it and eat it with rice and other condiments like fish sauce, soy sauce or sambal. I cooked this long ago, and now I decided to share this recipe. The taste is unique, and this soup is usually eaten with rice. Ready in around 15 minutes Ingredients 200 gram vegetable fern (take only soft stem and young shoots with soft leaves) 3 cups coconut milk 2 tablespoon dried shrimp (can be substituted with fresh shrimp or anchovies) 3 to 5 shallots 1/2 inch fresh turmeric or 1/2 teaspoon turmeric powder 3 bird eye chili (optional) Sugar and s...

Sweet potato is a well loved food by many of us. However, during my childhood time, I don't really like sweet potato. I don't even care about it. But, as the time passed, I feel like my taste buds have changed. I slowly accepted the taste of sweet potato and can add it into my tea time menu. A few weeks ago, I made this sweet potato coconut soup which my mother and aunt really like. It requires a few ingredients only. This dish is suitable for coconut lovers. In Malay language this kind of soup made from coconut milk and palm sugar is called Pengat .  This Sweet Potato Pengat dish is a sweet and creamy sweet potato soup consist of coconut milk and palm sugar. The addition of sago thicken the soup. It also makes the soup smoother in texture. Pandan leaves add sweet aroma to the soup.  Sweet potato coconut soup is a perfect dish for tea time break, dessert and even dinner. Cooled version of the soup is tasty when consumed in the hot afternoon.  Best eaten cool. You c...