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

BAHAN-BAHAN:
4 ekor ikan kembung besar

BAHAN TUMBUK HALUS:
1/4 sudu kecil lada hitam
4 biji buah keras
1 cm kunyit
3/4 cawan santan pekat
Garam dan gula secukup rasa

BAHAN UNTUK KICAP MANIS:
labu bawang besar (potong dadu)
2 tangkai cili merah (potong serong)
2 tangkai cili hijau (potong serong)
2 biji jus limau nipis
125 ml kicap manis

CARA MENYEDIAKAN:
- Campurkan bahan-bahan tumbuk bersama santan, garam dan gula secukup rasa.
- Ikan dibersihkan. Masukkan ke dalam kuah santan, kacau rata.
- Bakar ikan menggunakan api arang hingga masak. Gunakan lebihan kuah santan untuk merenjis-renjis ikan semasa dibakar. Enak dimakan bersama sambal kicap manis.
- Gaulkan semua bahan dan rasalah masam manisnya

- Simba -

Come on over and taste my Kueh Teow Soto !

Ingredients:
1 kg beef (cut small)
1 packet of char kueh teow/mee/bihun
1 cup of bean sprout (remove the roots)
Spring Onion (daun bawang)
Celery leaves (daun sup)

Item A:
4 cm cinnamon
4 cardamon (buah pelaga)
3 Aniseed (bunga lawang)
3 Cloves (bunga cengkih)

Item B: blend
6 red onion
4 garlic
5 cm ginger
3 cm lengkuas
3 lemon grass
3 tbs rempah kurma/soto
1 tbs black pepper
5 candle nuts (buah keras)

Method:
- Heat up your pot with some oil. Stir in all the blended item and A until you can smell it
- Stir in your beef , salt and water accordingly and let it simmer on slow fire until the meat tender.

Sambal Kicap Cili Padi:
Ingredients:
20 Cili Padi
1/2 cups of Kicap Manis/Pekat
2 garlic
5 of Limau Kasturi juice
Some salt

Method:
Blend all items and pour 1-2 tbs to your soto, it completes the spicy soto taste

Howto Serve:
- In a bowl, put kueh teow/mee/bihun, bean sprout, pour the ‘kuah soto’
- Sprinkle with daun bawang, daun sup and also ’sambal kicap cili padi’

Asam Pedas always under my daily dishes routine, because it’s easy, spicy and tasty, whether eat it with rice or just dip it with your bread, it taste just good even on the next day !

Ingredients:
6 pieces of ikan tongkol
3 cups of air asam gelugor
15 of laksa leaves (daun kesum)
4 ladies finger
1 tomato (cut into 4 or 6)

Blend Items:
3 big onions
3 small/red onions
4 garlic
3 cm turmeric
3 cm ginger
12 dried chillies (boiled)
50 cents size of belacan (shrimp paste)

Method:
- Put some oil inside a pot, and pour the blended items, stir until the smells comes up and continue stirring until 5 mins to let the dry chillies well cooked.
- Pour air asam into the pot, mix and let it boil
- Once boiled 2-3 times, put the daun kesum, ikan tongkol , let it boil again few times
- Put tomatoes and ladies finger and let it simmer in a slow fire around 3 mins and put some salts based on your preferences.

Serve with hot rice and fried ikan tongkol would be nice too

The secret of this cake is the mayonnaise, that’s what makes it moist and the ‘just nice’ taste which is not too sweet and not too buttery. You can decorate the toppings based on your preferences, based on the pic i just shake an icing sugar on top of the choc frosting to make the contrast snow effect.

Ingredients:
2 cups of flour (sifted)
2/3 cup cocoa powder (10 tbs + 2 tsp)
1 1/4 tsp baking soda
1/4 tsp baking powder

3 eggs
1 2/3 cups castor sugar
1 tsp vanilla essence
1 cup mayonnaise
1 1/3 cups water / 325 ml
2 tbs butter

Method:
- Preheat oven to 175 C
- Grease & Flour 9″ round bake pans
- Combine flour , cocoa, baking soda & baking powder, mix well and set aside.
- Use electric mixer, beat together eggs, sugar, vanilla for 4 mins and high speed. Mixture should be smooth and creamy.
- Reduce speed to low and beat in mayonnaise until blended.
- Add flour mixture i batches, alternating with water, 4 equals additions (eg. 1/4 flour, 1/4 water)
- Pour batter into prepared cake pans.
- Bake for 45 mins until you touch the center of cake it will springs back or use cake tester.
- Allow cake to cool completely before do frosting.

Frosting
Ingredients:
150 gm cooking chocolate
1 tbs condensed milk
1/4 cups hot water
1 tbs butter

Method:
- Chopped the cooking choc into small pieces
- Stir in the choc , condensed milk, hot water into the double boiler
- Stir until all of it melted and mix well, switch off and then put butter and mix it again.
- Depends on the density, once ready , pour it onto your cake.

TIPS: You can flip back the cake for the top since it is more even and pretty, if the top of your cake cracked, you can cut it even using a knife so that you can get a nice level cake.

Even though the ingredients are not so complicated, but me and hubs really like the taste of it, plus i really like the combination of the colors, should try it out !

Ingredients:
250 gm all purpose flour
125 gm castor sugar
125 gm ghee butter (minyak sapi)
Colorings (purple, yellow, green)

Method:
- Mix all the ingredients inside a bowl until become a dough
- Divide the dough into 3 separate bowl
- Put different colors on each of it
- Use 1 tsp to form a ball on each dough, line it in a tray
- Take 3 balls of different color, put on your palm and make a circular movement, you will see that it looks like a crystal ball with 3 colors.
- PUt inside paper cups and baked in 180 C for 20-25 mins.
- Once cool off, sprinkle with castor sugar on top of it.
- Keep in an air tight container.