Tuesday, May 29, 2012

Pak Choi Stir Fry

A very simple vegetable stir fry that i always cook at home (or maybe it's super fast stir fry)
6 medium size pak choi  (cut it into 2 or 3 piece)
little salt
1 tsp oyster sauce
4 clove garlic

1. With little oil, fry the garlic then put in pak choi, salt and oyster sauce.
2. Stir for a while and it's ready. Goes well with rice.

Monday, May 21, 2012

Bunga Kantan @ Torch Flower

Torch Flower is a local flower that we use in cooking especially in traditional Malay food. The flower have a very a bit strong scent (not like normal flower) and no need to cook it (either pound it or cut it thin). We can get this flower in a reasonable price. I've saw a blog that have  a little bit info regarding benefit of this flower (beside cooking). Please click HERE for further information.

Anyone else familiar with this flower?

Friday, May 18, 2012

Water Apple (Jambu Air)

One of my favourite fruit and it's a seasonal fruit. My father normally bring this fruit from his workplace as they have a few trees of water apple, mango and rambutans. I've been once there during water apple's season and it was very tempting as most of the fruits grow low and we can just reach it easily. One thing we need to be careful is Kerengga (red ants but in a bigger version).

Wednesday, May 16, 2012

Bamboo Sprout

This is actually rebung masak lemak in Malay, but since i donno how to name it in English so i just leave it like that. This is a traditional Malay food but i might forget some ingredient while cooking this because for me this taste already ok. If anyone notice, please let me know.

Ingredient :
250-350 gram bamboo sprout
10 chilies
1 red onion
1 tsp turmeric powder
some salt
150 gm chicken (with bones) (some people use fish also)
1/2  cup thick coconut milk and 2 cup of light coconut milk

1. Wash the bomboo sprout.
2. Pound together chilies, onion, salt and turmeric powder.
3. With little oil, cook the pounded paste until it have a nice smell.
4. Put in the chicken and bamboo sprout and let the chicken cook.
5.  Pour the light coconut milk and let it cook.
6. Finally pour the thick coconut milk and let it cook (but not to long as we don't want the coconut milk overcooked).

Thursday, May 10, 2012

Spicy Fish Sambal

This spicy sambal is very easy to cook. I always do this sambal because it's very easy and fast to cook.

Ingredient :
10 chilies (cili api), 4 garlic and little salt  pounded together
1 tomato
1 red onion
2 fish (any fish)
1/2 cup water

Method :
1. Pound together chilies, garlic and little salt.
2. Marinate fish with some salt and tumeric and fry it nicely.
2. With little oil, fry the red onion for a while and put the pounded chilies and let it cook until it have a nice smell.
3. After that, pour the water and tomato and let it cook .
4. Finally, put the fish and mix it together a a few minutes and after that it ready to serve.

Tuesday, May 8, 2012

Cuttlefish Sambal

Continues from my previous entry regarding Petai, i enclose a very simple dish using petai.
(for 2 person)
5-7 medium size cuttlefish
6-12 dry chilies (wash & blended and make a watery paste)

1 red onion
2 stalk of petai (cut it into two pieces)
little salt
1/2 cube of chicken stock (optional)

Instruction :
1. With little oil, fry the onion for a while.
2. Pour the dry chilies paste and let it cook for a while.
3. Put the petai, cuttlefish, salt and chicken cube.
4. Put some water so that it won't be too thick.
5. If the cuttlefish cooked, then your can serve it ready. Goes well with rice.

Enjoy it!!!

Monday, May 7, 2012

Petai @ Parkia Speciosa

Petai is one of exotic fruit used in cooking and also people eat it raw. Petai's scientific name is parkia speciosa. It produce a very sharp smell after eating it (smelly mouth or urine). Eventhough people scare of the smell, it have a lot of benefit. One of webpage telling about benefit of petai is or you can just google it. There are some of the picture of petai.

Thursday, May 3, 2012

Vegetable Spring Roll

This spring roll is the usual spring roll we do for breakfast or tea break. The main ingredient is carrot, bean sprouts and turnip (round white root vegetable)(sengkuang in malay) (it's crunchy). Stir fry the 3 vegetable using little oil and some small red onion. Just add in salt for taste. Some people have different ways to roll up the sheet but i done it the typical way. Here are some of the pictures.

 Add some flour and water to make nice thick mixture. It used to seal the edge of the spring roll

 We can put the sping roll in fridge overnight and defrost it before fry it.

You can add up other vegetable as well to make variety of spring rolls. Enjoy!!!!