Assam Pedas Ikan Keli aka Catfish

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1 Ikan Keli (about 1 kg) – cut into few sections
(marinade with lime juice and a bit of salt for 10 minutes – wash and set aside)
1 cucumber/brinjal – cut to your preferred size
1 tomato – quartered
1 stalk bunga kantan – halved
2 stalks lemongrass – bruised
A handful of of Daun Kesom
11/2 tbsp tamarind paste (mixed with 3 tbsp water)
Salt and sugar to taste
600 ml water

Blended Ingredients
20 dried chilli ( soaked with hot water till soft)
11/2 inch galangal
11/2 inch turmeric
1 inch ginger
1 stalk lemongrass
6 red chilli padi
3 candlenuts
1 inch toasted belacan
8 shallots
3 cloves garlic
1 sprig Daun Kesom
1 tbsp oil
50 ml water

1) Heat oil in a wok and saute blended ingredients with lemongrass till fragrant and oil separates. Add in tamarind water, water,  bunga kantan, daun kesom and cucumber/brinjal. Bring to a boil, lower heat and simmer for about 10 minutes.
2) Season with salt and sugar, adjust to your preference and add in Ikan Keli and tomato. Covered and continue to simmer over low heat till fish is cooked through. Add more water if the gravy is too thick.
3) Serve hot with white rice.

Laksa Siam (Laksa Lemak Utara)


Ingredients (A)
1-2 packet laksa bee hoon (scald in boiling water, drained and set aside)
1 kg  Ikan Kembung
2 stalks lemongrass – bruised
400 ml santan

Ingredients (B)
8 pieces dried tamarind (Asam Keping)
5 slices galangal
3 stalks bunga kantan
A handful of daun kesom
1 cube ikan billis
1 tbsp tamarind (mixed with 2 tbsp water) (optional)

Salt and sugar to taste
2 tbsp meat curry powder

Ingredients (C)
Blended Ingredients
20 dried chilli (soaked with hot water till soft)
6 chilli padi
8 shallots
4 cloves garlic
3 inch fresh turmeric
5 inch galangal
1 sprig daun kesom
2 stalks lemongrass
2 inch toasted belacan
4 pieces candlenuts
2 tbsp ikan billis
1 tbsp oil
50 ml water

Ingredients (D)
Cucumber – shredded
Salad leaves – shredded thinly
Hard boiled egg – halved
Bunga kantan – minced finely
Pudina leaves
Big Onion – sliced
Pineapple – sliced
Calamansi – halved

1) Steam and debone the kampong fish. Blend the fish bones with some soup from (Step 3). Strained and pour to the soup.
2) Heat 2 tbsp oil in a wok and saute blended ingredients, curry powder till fragrant and oil separates.
3) Boil about 6 litres water in a pot, add in Ingredients (B) bring to a boil and reduce to low heat. Simmer for 1 hour, strain the soup.
4) Add in fried blended ingredients, Stir to mix evenly, add in coconut milk, bunga kantan, daun kesom, asam keping and bring to a boil. Lower heat and bring to a slow boil.
5) Add  in the coconut milk, fish meat and season with salt and sugar.Adjust to your preference. Add more water if the gravy is too thick.
6) To serve :
Arrange the scalded noodles and toppings in a bowl. Ladle the laksa gravy over it and serve hot with calamansi at the side.

Carrot Pistachio Pound Cake

Carrot Pistachio Pound Cake.jpg
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Egg Yolk mixture
125 g butter
40 g castor sugar
90 g brown sugar
2 large egg yolk
120 ml fresh milk/whipping cream
1 tsp vanilla essence
180 g Self Raising Flour
1/2 tsp salt
1/2 tsp baking powder
(Sieve flour, salt and baking powder together 2 times)
1/2 cup shredded carrot
A handful of pistachio nuts – chopped roughly

2 large egg whites
50 g castor sugar

1) Pre heat oven to 180 C and grease loaf tin (9 x 4 inch) with butter, lined with baking paper.
2) Add 2 tbsp of self raising flour to pistachio nuts, mix well.
3) In a mixing bowl, cream butter with brown sugar and castor sugar till light and fluffy. Add in vanilla essence, mix well and add in egg yolk one at a time and mix to well combined. Add in flour mixture alternate milk : flour >milk>flour>milk . Mix well.
4) Add in carrot  and pistachio nuts, stir to mix well. Set aside.
5) In a clean mixing bowl, cream egg white till foamy, add in sugar gradually and beat till stiff peak forms. Add 1/2 of the meringue to egg yolk mixture, gently fold in with spatula. Then pour the yolk mixture to the remaining meringue and fold in gently.
6) Pour mixture to line loaf tin and bake for 60 minutes or till cake is cooked through. (skewer comes out clean).
7) Remove the cake from oven  and rest for 10 minutes before transferring to cooling rack to cool completely.

Nestum Walnut Chocolate Chip Cookie


150 g butter
90 g castor sugar
30 g brown sugar
1 big egg
3 tbsp Nestum cereals
220 g Self Raising Flour
1/2 ts baking powder
50 g corn flour
1 tsp Baking Soda
1/2 tsp salt
30 g coco powder
(sieve flour, corn flour, baking soda, salt, coco powder and baking powder together)
1 tsp vanilla essence

100 g walnut- chopped coarsely
80 g chocolate chips

1) Cream butter with castor sugar and brown sugar till creamy, add in egg and mix till well combined. Add in vanilla, fold in flour mixture till it forms a dough.
2) Mixed in nestumm cereals, chopped walnuts and chocolate chips. Spoon 1 tsp and drop the dough onto the lined baking tray.
3) Baked in pre heat oven at 180 C for about 20 minutes. Cool completely on a wire rack before storing in cookie jar.

Nasi Ulam

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Nasi Ulam 1.jpg

4 cups cold rice
2 Ikan Kembong
3 tbsp dried shrimp – fry till crisp
3 tbsp Serunding Kelapa/kerisek
Fish sauce to taste
3/4 tbsp black pepper

Shredded Leaves
8 daun kaduk
2 stalks lemongrass (white part)
3 daun cekur
A handful of basil leaves
A handful of daun kesom
A handful of pudina leaves
1 small pieces daun kunyit
1 stalk bunga kantan

6 shallots – sliced thinly

Additional Toppings
Sambal Belacan
Calamansi – halved
1 fresh red chilli – for garnishing
Fried Chicken wings

1) Fried Ikan Kembong, remove fresh and pounded coarsely. Pound crispy dried shrimp coarsely.
2) In a big mixing bow, add in rice, Kembong meat, dried shrimp, black pepper, sliced shallots, serunding kelapa and shredded leaves. Mix well, season with fish sauce or salt and mix to combine well. Taste accordingly and adjust to your preference.
3) Transfer to  a serving plate, topped with sliced red chilli and serve with Sambal Belacan, calamansi and chicken wings.

Kueh Salat/Seri Muka


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kueh salat 1.jpg

Bottom Layer
400 g glutinous rice (soaked for 3 – 4  hours). Drain
100 ml water (soaked with 30 blue pea flower – optional)
250 ml santan (thick coconut milk mixed with 50 ml water
1/2 tsp of salt

3 pieces pandan leaves – cut into halves

Top Layer
3 eggs
120 g sugar
80 ml pandan juice or 1-2 drops of pandan paste
2-1/2 tbsp plain flour
1 tbsp tapioca flour
1 tbsp full custard powder
400 ml santan (200 ml santan mixed with 200 ml water)
1 tsp salt

1) Mix glutinous rice with salt, steam with pandan leaves for 10 minutes.  Remove from heat and add in coconut milk. Mix well with a wooden chopstick. Add in blue pea flower water in patches, fluff the rice again.  Transfer back to heat and steam for a further 20 minutes or till cooked.
2) Lay a banana leaf at the bottom of a 7″ x 7″ square tray. Place steamed rice into the tray and press down firmly.
3) (Meanwhile mix top layer ingredients in a mixing bowl. Whisk till smooth, sieve for smooth consistency  and stir over low heat until thickens slightly. Once mixture stick to the back of a spoon, it is ready.
4) Heat up compressed rice in the steamer and slowly pour the pandan mixture over it.
5) Steam over low heat for25-30 minutes or until firm. Remove from steamer and let it cool totally before cutting.

Sambal Chilli Clams (La La)

Chilli Sambal Clams.jpg
1 kg fresh clams (La La)- washed and soaked in salt water for 20 minutes, drained and set aside
1 lime

Blended Ingredients
2 stalks lemongrass
5 shallots
3 cloves garlic
2 tbsp dried shrimp (soaked till soft)
15 dried chilli (soaked till soft)
1 inch galangal
1/2 inch ginger
1 tbsp oil
50 ml water

Seasoning Ingredients
1 tsp sugar
1/2 tsp chicken powder
Salt to taste
1 tsp light soy sauce
1 tsp oyster sauce

1 tsp corn flour (mixed with 1 tbsp water)

1) Heat oil in a wok and saute blended ingredients till aromatic and stir fry till oil separates. Add in seasoning ingredients and stir to combine well.
2) Add in the clams, stir to mix evenly, cover and simmer over low heat till all the clams have opened. Taste accordingly and adjust to your preference. Thickened with cornstarch and stir to combine well.
3) Squeeze a lime juice over it and give it a quick toss to combine the sauce and clams well. Dish out to serving plate and serve hot.

Drunken Cockles In Spicy Tangy Chilli Garlic Sauce

Cockles 1

500 -1 kg fresh cockles – washed in water a few times, drained and set aside
1 sprig coriander leaves – chopped roughly

Sauce Ingredients (pounded roughly)
12 chilli padi
8 cloves garlic

Juice of 1 lime
1 tsp sugar
1/2 tsp salt
1 tsp light soy sauce
White vinegar to taste

1)  Place drained cockles in big pot, pour hot boiling water over it and give a stir. Let it rest for 8 seconds, pour away the hot water and soaked in icy cold water for 21 minutes .
2) Crack open the shell and remove any sand inside, place the 1/2 shell cockles on a serving plate. Meanwhile mix the pounded ingredients with coriander leaves, lime juice, sugar, salt, light soy sauce and vinegar to taste. Taste accordingly and adjust to your preference.
3) Pour the mixed sauce over the cockles and put inside the fridge to chilli . Take out when ready to consume.

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Oatmeal Craisin Dried Cranberries Chocolate Chips

Oatmeal Cranberries Cookies.jpg
Oatmeal Cranberries 1.jpg

90 g unsalted butter -softened
90 g brown sugar
2 large eggs
200 g Instant Oatmeal
200 g self raising flour
1 tsp vanilla essence
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
125 g dried cranberries
85 g chocolate chips

1) Pre heat oven to 200 C.
2) In a mixing bowl, cream butter and sugar till light and fluffy, add eggs and vanilla essence, mix well.
3) In a separate mixing bowl, sieve flour, baking soda, baking powder and salt. Add in oats and combine well. Add to butter mixture in several additions and mixing well after each addition.
4) Stir in cranberries and chocolate chips, mix well and drop bu rounded teaspoonful onto ungreased cookies sheets. Bake for 10-15 minutes or until golden brown.
5) Cool on wire rack and stored in cookie jar.

Soy Sauce Chicken Wings

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14 mid joint chicken wings
(season with a bit of salt, pepper & corn flour)
2 stalks spring onion – cut into 3″ in lengthwise
1 fresh red chilli – slided
6-8 slices young ginger
3 cloves garlic – minced

Sauce Ingredients
2 tbsp light soy sauce
3 tbsp dark soy sauce
1 tbsp oyster sauce
3 small rock sugar
1/2 tsp white pepper powder
Salt to taste
1/2 tsp chicken powder
100 ml water (add more if you want more gravy)

1 tbsp Hua Tio Jiu
1 tsp corn flour (mixed with 1 tbsp water

1) Pan fry marinated wings till brown on both side. Dish out and set aside.
2) Heat 1 tbsp sesame oil and saute ginger till fragrant, add in garlic and chilli and continue to stir fry for a while. Add in chicken wings, then the Hua Tio Jiu and stir fry briskly.
3) Add in sauce ingredients, taste accordingly and adjust to your preference. Cover, and simmer over low heat till chicken wings is cooked through. Thicken with cornflour mixture.
4) Add in the spring onions and very briskly stir the mixture. Transfer to serving plate and serve hot.