This is just an emergency type of nasi goreng, i have leftover ‘ikan kembung goreng’ and also rice. So i decided to cook nasi goreng with whatever i have.

Ingredients:

5-6 cloves of Small/Rose Onions

Some Anchovies/Ikan bilis ( soaked with water, then pound it)

5 tbs Light Soy Sauce . Kicap cair

Some salts

Method:

- Just pound all the ingredients above using ‘batu lesung’

- Heat up your wok, pour some oil

- Put the onions first, after 1 mins then put anchovies

- Put the light soy sauce

- Put some salts

- Mix well around 3 mins

- Put all the leftover rice into.

- Stir everything evenly for 5 minutes

- Ready to serve.

I seldom put a post about vegetables, maybe because i’m not really good in vege-based dishes. Although i hope this recipe will become handy.

Ingredients:

Some oils

1 Medium sized Onions

Some anchovies (ikan bilis)

Baby Sawi Vegetables ( cut in two)

Some prawns

2 tbsp of Oyster Sauce (sos tiram – i use kimball’s brand)

3 tbsp of  Kicap Cair ( i use popo’s brand)

Some water

 Method:

- Heat up your wok , put in the onions and ikan bilis, mix it for 2 minutes til you can smell

- Then put in some kicap cair and oyster sauce

- Mix it up, add on some water ( depends on how much gravy you want)

- Put in prawns , mix it til it’s cooked.

- Then lastly put in “Baby Sawi”, close with wok lid just for 30-40 seconds

- Turn off the fire, please make sure you don’t overcooked the vegetables.

My favourite.. all time favourite since i was small .. til now of course.  Got it from my beloved mom.

Ingredients:

Blended items:

3-4 cms of Turmeric (kunyit hidup)

3-4 of Big Onions (bawang besar)

1 cm of Ginger (halia)

3 cloves of Garlic (bawang putih)

Blended Chili Paste ( Cili kering – make sure you choose those that new, dark red and grizzly/cinkled)

 –> for this, just in case, yes you need to cut the chili in small pieces, toss the tangkai, and put in a small pot, in slow fire, let it boil up 2-3 times, then blend the chili with some water and few drops of cooking oil, then only you can get a smooth creamy chili paste)

Non-blended items:

4-6 Ikan Cencaru ( cut a hole at the back of the fish )

1 cup of air asam jawa

2 tbsp of sugar

3 tsp of salts

Some turmeric powder and some salts

Method:

Sambal:

- Heat up your wok, put some oils

- Then pour the whole mixture of the sambal + blended items in the wok

- With slow /medium fire, stir it once in a while til the sambal is cooked and you can see it starts drying

- Then pour the asam jawa, put sugar and salts and let it simmer til it is thicker.

For the FISH:

- Mix the ikan cencaru with some salts and turmeric powder

- Put 1 tbsp of Sambal inside the hole that have been cut earlier at the back of the fish

- Then fry the fish that stuffed with some sambal, the reason why we do this so that the taste of the sambal

blended even til the insde of the fish.

- Once all the fish cooked, pour the remaining sambals on top of the fish.

- Just be prepare that the oil might get cloudy and your kitchen would be in a mess abit because of the sambal.

** sorry no picture yet for this, but i insist ! putting this recipe up in here , enjoy it..

Ingredients:

4-6 of Ikan Kembung /Mabong (mix it with some powder turmeric & salts)

1 Big Onion (sliced)

3 Green Chillies (sliced in long shapes)

1 -2 table spoon of Taucu (Bloack Soy Beans)

1-2 cups of  air asam jawa

Method:

- Fried the fish til cooked ( don’t over cooked ), put aside.

- Heat up your wok, and put some oil

- Stir in onions and green chillies, let it be til 1-2 mins

- Then put in tauchu, stir for 1 mins

- Pour the asam jawa water, mix it all up, put in the fried fish, let it simmer for 2-3 minutes.

- It is ready when you can see and smell the gravy mixed well with the fish.

It will taste better if you cook this dish right after you bought your prawn. The bigger the prawn, the better !

If you want it to be more spicy, just add more chili paste.

Ingredients:

1/2 kg of Fresh Prawn

Some oils

Some turmeric powder

Some salts

1 Big Onions (sliced)

3 tbsp of Chili Paste (blended cili kering)

3 tbsp of Tomato Sauce

3 tbsp of Chili Sauce

1 tbsp of Oyster Sauce

Method:

- If you use bigger prawns, it will be nicer if you just leave the head on. But in the picture, i already tossed the head.

- Heat up some oil in your wok, medium fire.

- Put the sliced onions, let it cook for 2-3 minutes.

- Toss in some salts and turmeric powder

- Put in all the prawns

- Stir it all up for few minutes til you can see the prawn’s color change to red orangish.

- Put in the chili paste, tomato sauce, oyster sause and chilli sauce too.

- Mix all well, put the wok’s lid ontop, let the taste blend in together for few minutes.

- Then you can eat it with hot rice or just on it’s own

Simple and yet not too sweet desert !

Ingredients:

3 Eggs

200 g of Sugar

120 g of Custard powder

1 can of evaporated creamer ( susu cair – i use marigold )

1 cup of thick coconut milk (santan)

1 can of Creamy Corn ( i use ayam’s brand)

2 tsp of Vanilla essence

Method:

- Beat eggs with sugar until fluffy

- In a pot, combine custard powder with evaporated creamer until smooth

- Then add in coconut milk, creamy corn, vanilla essence and beaten egg mixture

- Cook all the mixture over medium fire, stirring until mixture thickens.

- Spoon mixture onto a square baking tin or tiny cups just as in the picture.

- Leave to cool and chill in the fridge.

- If you use baking tin, then cut into square pieces.

I’ve made this cake twice in my entire exposure of marble cakes. So far it is the same consistency. Although this attempt of ‘marble cake’ hehe, i use “tatura butter” from australia. The output … more moist marble cake with nice buttery smells.

Ingredients:

225 g  of Butter

225 g of Castor Sugar

225 of Self Raising Flour

4 eggs

2 tbsp of Cocoa powder

7 tbsp of Milk

3/4 tsp of Baking Powder

1 tsp of Vanilla essence

A pinch of salt

Method:

- Use around 7×7 inche of cake pan.

- Preheat your oven to 170 Celcius

- Mix cocoa powder with half of the milk and put aside.

- In separate bowl, beat butter and sugar until soft and creamy.

- Add eggs one at a time.

- In another bowl, sift flour, baking powder and salt.

- Fold in the sifted mix into the creamed mixture alternately with remaining mix. (Start and end with flour)

- Add vanilla and combine well.

- Transfer 1/3 of the batter into separate bowl and add coco mixture to it. Mix it again.

- Scoop the plain batter and chocolate batter alternately into the greased & floured cake tin.

- Run jam knife to get the marble effect.

- Bake for 50-60 mins.

- Once baked, let it cool down first before turning upside down.

This only happens whenever we have so much of cempedak from our dusun. Frankly i just use my instinct for below ingredients, any home mode cucur, i just make sure that when i mix it all, it won’t be too watery and too hard. Please amend if you think you need to add more water to the mixture.

Ingredients:

3 cups of Ripe cempedak (blend it – usually i fill up half of the blender with water)

1 tbs of brown sugar ( you can adjust based on the sweetness of the cempedak)

3 tbsp of rice flour (tepung beras)

2 cup of wheat flour (tepung gandum)

1-2 cups of plain water

1 tsp of bicarbonate soda

Method:

- Put the ripe cempedak and some sugar in the blender and water. Blend it well.

- Put wheat flour and rice flour in 1 big bowl. Mix it and make a hole in the middle.

- Pour the blended cempedak mixture in the middle of the bowl. Pour the water too.

- Mix well, this can be whether add more water or not at all.

- Heat up your frying pan or wok. Make sure always in medium fire.

- Use your finger to make a droplet / cucur of the mixture into the frying pan.

- Fried it up til golden brown and a lil bit crispy at the outside.

- Then you can serve it with hot tea of coffee.

 

This is one of the daily dishes that i used to cook whenever we’re running out of santan or other key ingredients.

Ingredients:

6 pieces of Chicken (mix with turmeric powder and salts)

2 potatoes ( cut in long shapes )

1 Big Onion (sliced)

1 clove of Bunga Lawang

1 stick of Cinnamon

4 pieces of Ketumbar seed

3 Limau Kasturi (sliced into 2)

3 Red Chillies (sliced in long shape)

1/2 cup of Soy Sauce ( i use cap kipas udang)

Method:

- Heat up your fying pan , put some oil

- Once heated up, put in all your potatoes, medium fire, let it fried til golden , but don’t let it be too crispy.

- Put aside the potatoes

- Do above method for chicken too, fried the chicken til cooked.

- Using the same oil and pan, stir in all sliced big onions, bunga lawang, ketumbar,red chillies and the cinnamon stick.

- Stir it around 2-3 minutes

- Pour the soy sauce, squeeze all the Limau Kasturi juice,  then put the fried chicken and potatoes that you have cooked just now.

- Mix it up, you can lessen the thickness of the gravy by adding up some water

- Cover the pan for few minutes to let the flavour blend in the chicken and potatoes.

- Serve with Hot rice.

Ingredients:
5 crab cut into half
3-4 cm of Turmeric / Kunyit (pounded)
8-9 pieces of Cili Padi (pounded)
3 stalks of Lemon Grass / Serai (pounded a bit/dititik)
1 piece of Turmeric Leaves / Daun Kunyit
2 cups of Concentrated Coconut Milk / Santan Pekat
2-3 cups of Water
Some Salts
Some Sugar

Method:
- Heat up a big pot
- Pound the cili padi, kunyit with some salt with ‘Batu Lesung’, pound it until all shredded into small pieces.
- Just pound the lemon grass 2-3 times
- Pour the Santan Pekat and water into a big pot
- Put the mixture of all the pounded indredients above
- Put in Daun Kunyit and also Serai
- Some salts and Sugar
- Lastly just put in the fresh crab
- Let it boil 3-4 times in slow fire