Sambal Sumbat Ikan

Blended Ingredienrs 15-20 dried chillies or 4 tbsp chilli paste 4 cloves garlic 5 shallots and 1 big onion 3 fresh red chilli 1 inch toasted belacan 2 tbsp curry fish powder 1 inch ginger 3 stalks lemongrass 1/2 inch galangal 4 pieces candlenuts 11/2 tbsp tamarind paste (mixe with water – 80 ml) Salt…

Ikan Cencaru Bakar Sumbat Sambal

Ingredients 4-5 ikan cencaru/ikan selar/kembung or stingray Salt and turmeric powder for marinading 1 tsp tamarind paste (mixed with 2 tbsp water) Some pandan leaves/banana leaf Blended Ingredients (for stuffing) 15 dried chillies – soak till soft 3 red fresh chillies 3 cloves garlic 8 shallots 1 inch toasted belacan 11/2 tbsp curry fish powder…

Air Assam Ikan Bakar

Ingredients 2 tbsp tamarind paste (mixed with 4 tbsp water – not too watery) 2 fresh red chilli – Sliced thinly 10 small green chilli padi – sliced thinly 11/2 big red onion – sliced thinly 1 inch toasted belacan Salt and sugar to taste 1/2 tomato – cut into small cube Method In a…

Kerabu Bee Hoon (Bee Hoon Salad)

Ingredients 250 g bee hoon -soaked in water till soft 100 g bean sprouts 2 pieces tau kua – sliced in cubes and deep fry till golden – drained and set aside 12 medium prawns – shelled and deveined (leaving tail intact) 11/2 cup grated white coconut – dry fry till brown  (kerisik) 11/2 tbsp dried…

Chicken Cubes With Kung Po Sauce

Ingredients 400 g chicken breast meat – cut into big cubes 1 tbsp minced garlic 1/2 onion – cut into cube 1 potato – cut into cube 1/4 carrot – cut into cube 1/4 cucumber – cut into cube 1/2 stalks spring onion – cut in 2 inch in lengthwise Sauce Ingredients (combined together) 1/2…

Braised Bean curd With Broccoli and Enoki Mushroom

Ingredients 300 g broccoli – cut into florets 2 pieces small bean curd – cut into strips and pan fried 1 packet enoki mushroom 1/2 carrot – sliced 1 tbsp minced garlic 100 g chicken meat – sliced thinly (Marinate with salt and corn flour) Salt to taste 1/2 tbsp corn flour (mixed with 2…

Satay Bee hoon

Ingredients 300 g bee hoon 50 g cuttlefish – criss cross and cut into pieces 5-6 pieces tau pok (fried and cut into strips) 50 g kangkong (washed and pluck the leaves and stems, about 3 cm) 20 g bean sprouts 20 g chicken meat/pork slices 50 g pig liver – sliced thinly 20 g medium prawns 20…

Cuttlefish With Dried Chilli In Spicy Kung Po Sauce

Ingredients 2 small cuttlefish/1 big cuttlefish 1/2 cucumber – de-seeded and cut into strips 1/2 carrot – cut into strips 12-14 dried chillies (cut into halves) 1 onion – cut into cubes 2 stalks spring onion – cut into 4 cm in lengthwise 5 slices ginger 1 tbsp minced garlic 2 tbsp oil Sauce Ingredients…

Steamed Fish With Spicy Garlic & Soy Beans Paste

                     Steamed Fish Head (without black bean paste) Ingredients 1 fresh sea bass – butterfly A handful of  of chopped spring onions and coriander leaves 1 red chilli – sliced thinly 1 tbsp sesame oil Sauce Ingredients (combined together) 1 tbsp black bean paste 1 tbsp…

Sweet & Tangy Dry Fried Prawns (Har Lok)

Ingredients 1/2 kg big prawns or 1 kg medium prawns 1 stalk spring onion – shredded 1 red chilli – sliced into strips Seasoning sauce 2 tbsp dark soy sauce 1 tsp salt 1 tbsp corn flour Sauce Ingredients (mixed together) 5 tbsp light tomato ketchup (add chilli sauce if you want spicy) 4 tbsp Lea…