Sambal Tumis Sotong

Sambal Tumis Sotong.jpg


1 kg Sotong – cut into rings ( blanch in boiling water for 5 second and transfer to icy water), drained and set aside
1 big yellow onion – sliced
2 tbsp oil
Salt, sugar to taste
2 tbsp tamarind paste mixed with 3 tbsp water
Sauce Ingredients
1 tbsp tomato sauce
1 tbsp Chilli Sauce
1/2 tbsp oyster sauce
Blended Ingredients
6 small onions
3 garlics
5 fresh red chillies or 10 dried Chilli soaked in hot water
1/2 inch roasted Belacan
50 ml water
Heat oil in a wok, add in the blended ingredients and saute till pecah minyak and fragrance. Add in sliced onions and cook till onion is soft.
Add in tamarind water, sauce ingredients, salt and sugar to taste, stir to mix well, taste according and adjust to your preference. Add in the Sotong, toss briefly to well combine with the sauce for 5 second.
Serve hot with rice.

Spicy Tamarind Chicken (Assam Tumis Ayam)

Tamarind Chicken 1.jpg

Tamarind Chicken.jpg

4 chicken leg – washed and cut into bite size
(season with a bit of tumeric powder, salt and corn flour for 20 minutes)
– deep fry till 1/2 cooked and set aside)

Blended Ingredients
15 dried chillies (add more if you more spicy) soaked in hot water for 10 minutes.
5 stalks lemongrass
5 slices galangal
1 inch fresh tumeric
1 bud bunga kantan
5 pieces candlenut
8 shallots
1/2 big onion
1 inch ginger
1 inch toasted belacan
1 tbsp oil
50 ml water

Sauce Ingredients
1 tbsp kicap manis
1 tbsp oyster sauce
1 tbsp light soy sauce
1 cube chicken stock
1 tbsp gula melaka
1/2 tbsp sugar
Salt to taste

2 tbsp tamarind paste (mix with 4 tbsp water)
Kaffir leaves – shredded finely

1) Heat oil in a wok and saute blended ingredients till well cooked and oil separates.
2) Add in tamarind water,  sauce ingredients , chicken and stir to mix well with the rempah. Add 50 ml water and simmer over low heat till  gravy thickens and chicken is cooked through.
3) Season with salt and adjust taste to your preference. Topped with shredded kaffir leaves.
4) Serve hot.

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Green Chilli With Minced Meat and Ikan Billis

Green Chilli with Minced Meat.jpg
Nasi Lemak Goreng.jpg


150 g ikan billis, washed and pat dry
100 g chicken breast meat – sliced thinly and marinated with a bit of salt, corn flour and oyster sauce
100 g minced meat

*You can used crispy pork lard  instead of chicken meat

4 green chillies, sliced and seeds removed
2 red chillies – sliced and seeds remmoved
1 medium red onion – sliced coarsely
2 cloves garlics – bruised

Sauce Ingredients
2 tbsp tamarind paste – mixed with 4 tbsp water
1/2 tbsp oyster sauce
1 tbsp Kicap Manis
1 tbsp tomato sauce
Salt to taste

11/2 tbsp sugar

1) Heat oil in wok, shallow fry the ikan billis till golden and crisp, remove from wok and set aside.
2) Heat oil again, add in garlic, minced meat and sliced meat. Flip and stir fry till opaque over medium heat.
3) Add in green, red chillies, ikan billis  and sauce ingredients. Mix well . Add in sugar and stir to mix till sugar slightly caramelized.
4) Lastly add in sliced onion and toss to mix well. Transfer to serving plate and serve hot with rice. porridge or Nasi Lemak Goreng.

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.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


Chicken With Lemon & Basil Leaf

Chicken Lemon & Basil Leaf.jpg

1/2 chicken – cut into bite size
1 tbsp corn flour
1 egg
1 tsp white pepper

1/2 lemon – sliced
1 cm cinnamon stick
50 ml water
100 ml fresh orange juice
1 piece pandan leaf

1 tbsp custard powder (mix with 2 tbsp water)

1 tbsp sesame oil
2 sprigs basil leaf
Salt & sugar to taste

Lemon strips and basil leaves for garnishing

1) Marinade chicken parts with pepper, some salt & corn flour. Set aside for 30 minutes. Deep fry till crisp and golden brown. Drain and set aside.
2) Bring water to a boil in a small pot. Add in orange juice, lemon, pandan leaf & cinnamon stick. Simmer over low heat for 20 minutes. Add in sesame oil, salt & sugar to taste. Stir to mix well and thicken with custard powder. Stir to mix well. Finally add in basil leaves and stir well.
3) Drizzle over fried chicken and garnish with lemon strips and basil leaves

Crispy Seabass In Tangy n Spicy Sauce

Seabass In Tangy & Spicy Sauce.jpg

1 sea bass (cleaned, scaled and butterfly)
4 shallots – sliced thinly
1/2 cup of pudina leaves
Oil for deep frying
Crispy tempura flour (for coating the fish)

Marinade Ingredients
1 tsp salt
1/2 tsp white pepper
1 tbsp corn flour

Sauce Ingredients
3 tbsp lemon juice
1 tbsp sugar
1 tbsp honey
1 tbsp fish sauce
2 tbsp plum sauce
4 cloves garlic – mince finely
5 green & red chilli padi – minced
3 pieces kaffir leave – sliced finely

1) Rinse fish and pat dry, season with marinade ingredients and set aside for 30-40 minutes.
2) Coat fish with tempura flour and deep fry till crisp and golden. Drained and transfer to serving plate.
3) Combine all sauce ingredients well and drizzle over fried fish. Sprinkle slice onions and scatter with pudina leaves.

Sweet & Sour Chilli Crabs

Sweet & Sour Chilli Crab.jpg

4-5 flower crabs/mud crabs
1 fresh red chilli – sliced
6 slices ginger – cut into thin strips
3 cloves garlic – minced
3 shallots – sliced thinly
2 tomatoes – quartered
3 eggs – beaten lightly
3 stalks spring onion – cut into 2 inch in lengthwise
2 sprigs coriander leaves – cut into 2 inch in lengthwise

Sauce Ingredients
41/2 tbps tomato sauce
2 tbsp Lingham Chilli sauce
1 tbsp oyster sauce
1 tbsp white vinegar
2 tbsp light soy sauce
1 tbsp sugar
1/2 tsp salt
1 tsp chicken powder
4 chilli padi blended with 125 ml water (use fresh red chilli if it is too spicy to your taste)

1) Clean crabs and cut into four. Coat with some corn flour and deep fry till colour changes. Drained and set aside.
2) Heat oil in a wok and saute ginger, garlic and shallots until fragrant. Put in the sauce ingredients, mix well and simmer for 2 minutes. Add in the crabs, stir to mix and combined well with the sauce. Cover wok for about 3 minutes. Uncover and stir briskly once again. Pour in beaten eggs, add spring onions, chilli, stirring to mix with sauce.
3) Dish out to serving plate and garnish with coriander leaves and serve hot with rice or mantau/toasted bread.

Steamed Fish With Spicy Garlic & Soy Beans Paste

Steamed Fish in Bean Sauce.jpg
Steamed Fish Head In Spicy Garlic Bean Paste.jpg                     Steamed Fish Head (without black bean paste)

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 yellow soy bean paste
2 tbsp minced garlic
1 tbsp minced chilli (red chilli and chilli padi)
1 tbsp Hoisin sauce
1 1/2 tbsp plum sauce
1 tbsp white vineger
1 tbsp sugar
Dash of Hua Tiao Jiu

1) Make a few diagonal slits on each side of the fish. Place the fish on a metal plate/steaming plate. Spread the sauce ingredients all over the entire top of the fish.
Steamed over rapidly boiling water for 10-15 minutes (depending on the size).
2) Remove from steamer and garnish with chopped coriander leaves, spring onion and slice chilli. Heat up sesame oil in a small pan and drizzle over the fish.
3) Serve hot with rice or porridge.

Sweet & Tangy Dry Fried Prawns (Har Lok)

Har Lok 1.jpg
Har Lok 2.jpg

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 & Perrins Worcestershire Sauce
21/2 tsp brown sugar
1 tsp sesame oil
1 tbsp oyster sauce

1) Cleaned prawns and trimmed off the peelers. Marinade with seasoning sauce for 20-30 minutes.
2) Heat oil in a wok until hot and deep fry prawns for about 1-2 minutes. (This is to seal the  juices). Remove the seared prawns from wok and place on a plate lined with paper towels.
3) Using the same wok, add the sauce ingredients. Heat until sauce until slightly thickened. Taste and adjust seasoning.
4) Add in prawns and toss till prawns are well coated and fully cooked. Transfer to a serving plate and garnish with spring onion and red chilli.

Fried Fish In Spicy Sweet Soy Sauce

Fried Fish In Spicy Sweet Soy Sauce.jpg

5-6  ikan kembong/selar any type of fish
(1/2 tsp salt, 1 tsp turmeric powder, 1 tbsp corn flour)

1 stalk coriander leaves – chopped
1 red chilli  – sliced
1/2 red onion – cut into rings

3 cloves garlic – minced
1/2 red onion- sliced
1 red chilli – sliced
6 slices – cut into thin strips
2 stalks lemongrass – white part – sliced

Sauce Ingredients (combined together)
1 tbsp Lingham Spicy chilli sauce
3 tbsp light soy sauce
1 tbsp Spicy Kicap Manis
1 tbsp Kicap Manis
1 tsp sugar
11/2 tbsp white vinegar (adjust to your taste)
50 ml water
1 tsp corn flour

1) Cleaned fish and remove innards. Marinade with  salt, turmeric powder and corn flour for about 20-30 minutes. Deep fry till crispy, drained and set aside.
2) Heat oil in a wok and saute minced garlic, onion, ginger,  lemongrass and chilli till fragrant. Add in the sauce ingredients and bring to a boil. Lower heat and simmer for about 1 – 2 minutes till sauce thickened.
3) Add in fried fish and continue to simmer for a further 2-3 minutes. Add more water if you wants more gravy and adjust seasoning to your preference.
4) Transfer to a serving plate and top with coriander leaves, chilli and onion.