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. Meanwhi...

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 t...

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 at...

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, ...

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 shallots and garlic. ...

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 ...

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 ...