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

This is just a simple dish suitable for breakfast or maybe small gathering.
I guess the shrimp will make the taste sweeter and the egg is just complement the mamak style taste. I prefer to use the small red onions rather than using a big onions, plus i use ‘batu lesung’ instead of blender to all of the ingredients, so you can get the slightly chunky small onions which gonna make the ingredients tastier.

Ingredients:
1 packet of Yellow Mee
2-3 tbs of oil
7-8 cloves of Rose Onions / Small Onions (pounded)
3-4 cloves of Garlic (pounded)
2-3 tbs of chili paste
3 tbs of dark soy sauce
3 tbs of light soy sauce
2 tbs of tomato sauce
1-2 tbs of lea and perrins sauce
12- fresh shrimps
1 eggs

Method:
- Heated up your wok, then pour the oil
- Stir in pounded onions & garlic & chili paste, just stir for 2-3 mins
- Put the dark soy sauce, lite soy sauce, tomato sauce and lea and perrins sauce, stir for 1 mins
- Put the shrimps, cover with wok and just flip the shrimps so that it will cook evenly
- Stir in the eggs, cover with wok cover for a while , then stir so that the eggs mashed up
- Lastly put the mee and mix well with all of the ingredients
- You can alter the taste as can add more soy sauce

Ingredients:
500 gm premix chocolate chip muffin flour
135 gm eggs
175 gm unsalted butter/oil
100 ml water

Method:
- Put the wired tray in the middle of the oven and nicely line up the muffin cups on the tray.
- Preheat oven for 180 C (use upper and lower heat) for 10 minutes.
- Make a hole in the middle of the mixture bowl.
- Melt your butter with the double boiler and then mix in eggs too.
- Pour the mixture into the middle of the hole and pour water.
- Mix all up slowly.
- Fill up the muffin cups with the final mixture until 3/4 of the cup.
- Bake in the oven for 15-20 mins until it’s golden brown.
- Remove from wired rack and let it cool before serving.

Ingredients:
1 cup of sliced onions
3 cloves of minced garlic
1 cup of diced pineapple (nenas sarawak)
1 tbsp of oil
1 tbsp of oyster sauce
3 tbsp of chilli paste (blended cili kering / cili hidup)
1/2 kg of cleaned squid, cut into 1″ pieces
1 tbsp of tomato sauce
Salts and Sugar

Method:
- Heat up pan/wok with some oil
- Stir in onions and garlic
- Stir in chilli paste, let it be for a while
- Put some oyster sauce and tomato sauce
- Put in squid and pineapple
- Sprinkle some salt and sugar
- Cover the wok and let it be for 2 mins
- Do not overcook because the squid will become hard, just mix well altogether
and ready to serve.

This is the first time for me to cook this dish , since i have this Ikan Kurau Masin, bought in Lumut,Perak.Basically this dish is more or less like Lemak Cili Padi, but it is nicer because the nenas is sweet, so it would be the mixture of sweet, sour, and spicy taste. Serve with hot rice and ikan bawal goreng.

Ingredients:
8 pcs of Cili Padi
4 cm of Kunyit
1 pcs of Daun Kunyit
1 cup of Santan Pekat
1 pcs of Asam Keping
3 pcs of Ikan Kurau Masin
5-6 pcs of Nenas Sarawak
Pinch of Salt

Method:
- Pound Cili Padi , Kunyit and some salts with batu lesung
- Pour the Santan Pekat inside a pot and pour 2 cups of water
- Mix in the pounded cili padi, kunyit hidup just now
- Stir in Asam Keping, Daun Kunyit , Ikan Kurau Masin, Nenas
- Let it simmer and boil under slow fire, stir gradually
- Usually it would be salty enough, but you can still taste and add in salt if you want.

Ingredients:
12 ripe banana (Pisang Nipah)
1.5 cups of Concentrated Coconut Milk (Santan Pekat) + 3 cups of water
1 cup of water
200g Palm Sugar / Brown Sugar (Gula Melaka)
3 pcs of Daun Pandan
Pinch of Salt
2 tbs of Sago (soaked in water)

Method:
- Cut the palm sugar into small pieces or cubes.
- Put the gula melaka into a pot and pour 1 cup of water
- Stir it slowly until all of the gula melaka melt with the water
- Put all the bananas and stir slowly and evenly so that all the bananas simmer with the gula melaka mixture.
- Pour the mixture of santan & water inside, and stir slowly , let it simmer with medium fire
- Stir in a pinch of salt and soaked sago
- Let it simmer for 10-15 mins so that the taste will be even.
- Ready to serve