chicken rendang

I have always loved this dish & look forward to it during Raya. But I learnt that this recipe is not that difficult at all and requires no oil as the oil comes from the coconut milk.

You would need

- chicken pieces
- galangal
- ginger
- shallots & garlic
- lemongrass (chopped)
- coconut milk
- salt
- daun kunyit (turmeric leaves)
- fresh turmeric or turmeric powder
- kerisik

1. Marinade chicken with turmeric powder. If you're using fresh turmeric then pound/blend it together with the ginger, galangal, shallots, lemongrass & garlic.
2. In a pot, heat pot then add coconut milk, chicken & pounded ingredients
3. Let it cook slowly under low heat. When it simmers, add seasoning & kerisik.
4. Let it boil further before adding the turmeric leaves.
5. Ready to serve.

nasi lemak

Today after thinking about what to cook for lunch, I finally decided to cook nasi lemak. My version is simpler because I'm eating alone and hence I didnt prepare fried ikan bilis & peanuts.

For rice
- rice
- coconut milk
- a bit of water
- salt
- ginger slices
- pandan leaves

1. Wash rice then cook right the usual way.

For sambal
- onion (pounded)
- dried chillies ( blanched in hot water then pounded with onion)
- anchovies
- tamarind juice
- salt & sugar

1. Heat wok, add pounded ingredients
2. Add water, salt, sugar & tamarind juice. Let it simmer.
3. Add anchovies. Let the gravy thicken by letting it simmering under low heat.
4. Ready to serve

Dont forget to prepare sliced hard boil egg & cucumber slices. For a complete set, deep fry anchovies & peanuts. You can also serve it with salted fish...

begedel daging a.k.a potato patties

I actually wanted to make during the weekend, but then I thought since its a simple dish and I have most ingredients at home except potato then I can make it on the spot at home..
So I stopped by Servay, bought potatoes then went home and made begedel.. my first attempt and it worked.. so easy to make!

-potatoes
- minced beef/chicken/pork (any type will do)
- salt & pepper to taste
- egg
- fried shallots
- coriander (chopped)

1. Boil potatoes, when cooked, leave it aside until potatoes are dry. This is to get rid of the excess water on the potatoes.
2. Mash the potatoes, add minced meat, coriander, fried shallots, salt & pepper
3. Shape into patties (like burger patties)
4. Beat egg then coat patties in egg.
5. Heat wok, when oil is hot, turn to low fire, fry patties until brown
6. Ready to serve

siew mai

I decided to make siew mai today since I had nothing to do & I needed to update my blog as well.. haha.. anyway, my mum taught me how to make this and I think the most challenging part is the wrapping part.. so knowing I cant wrap the siew mai properly, I used a small "container" or like a "cap" to put the dimsum wrapper on it and put the fillings inside so it would have a shape of a siew mai..

You need..

-prawn (minced)

-minced chicken or pork

-salt & pepper to taste

- chopped mushroom

-chopped carrots (for decor)

- Wantan wrappers

1. Mix prawn, minced meat, mushroom, salt & pepper

2. Place wrapper on the cap

3. Wrap mixture and take 1 tsp of filling into the wrapper. Add a bit of carrot on top of siew mai for decoration..

4. Take the siew mai out, arrange and prepare for steaming

5. Steam for 10-12 mins or until cooked. Ready to serve

Simple Wantan

Mince pork
Prawn paste
Light soy sauce & pepper
Sesame oil
Spring onions

1. add minced pork, prawn & seasonings
2. wrap them in wantan skin. fill it on the skin, then fold so it becomes a triangle. Then bring one end and the other end using water.
3. boil water then add wantan. Remove aside
4. boil water separately, add sesame oil, salt, pepper, throw the wantan back in. ready to serve with spring onions.

Simple chicken curry

This is a very simple chicken curry. I tried it once and it tastes not too bad..


chicken
curry paste
rempah spices (in a pack)
potatoes
coconut milk
pounded garlic, onion, ginger
1. heat wok, fry the spices then pounded ingredient,
2. add chicken & potatoes
3. add curry paste (curry powder + water)
4. let it simmer under low heat.
5. add salt to taste. Then add coconut milk
6. continue simmering until cooked.

Simple dendeng

I learnt this recipe many years ago from my uncle's maid.. it has been ages since I cooked this, I hope this recipe's right..


Beef (thick pieces)
Pounded Garlic, onion, ginger
Green chillies

1. heat pot, fry pounded ingredients
2. when fragrant, add water & beef
3. simmer slowly for at least an hour..
4. add salt to taste
5. once cooked, remove aside, slice beef (slices should be thin as it will be pounded later)
6. pound meat until becomes flat
7. heat wok, add green chillis, add beef & stir
8. add salt accordingly. Ready to serve

Fried rice Adabi style

Everybody likes fried rice, I learnt this when I was in uni, I stayed with 2 Malay friends, and this is what they would make for lunch/dinner.. I remember frying this at our house at Riam during the weekends.. and the grocery shop is a few steps away from home.. those were the days...


Chopped long beans
Overnight rice
Adabi nasi goreng packet
Egg
Prawn, chicken slices

1. heat wok, fry egg (scrambled style)
2. add adabi nasi goreng packet, add chopped beans
3. add prawn & chicken
4. add rice. Keep stirring as rice can stick to the wok.
5. ready to serve. Need not salt in this dish as adabi packet is tasty enough.

Seafood fried glass vermicelli (tang hun)

I love tang hun (glass vermicelli), I have like 4 times a week..Its light and I like to cook it in a soupy style, sometimes I like to fry it during the weekends..Here's what u need..


Seafood of your choice (fish, prawn, squid)
Tang hun
Carrots shredded
Cabbage shredded
Pork slices
Egg
Light soy sauce
1. Soak tang hun in water
2. heat wok, fry egg (scrambled style). Add seafood, pork & vege
3. add tang hun
4. add light soy sauce. Stir until cook. If wok is too dry, tanghun may stick on the wok. Add a little bit of water and keep stirring. Eventually the water will vaporize. So, less oil added to the tang hun. Ready to serve.

Kueh makmur

This is also known as kueh momo (thats what the chinese call it..hehe).. I would make these every year before cny and its always a hit among the visitors..

Wheatflour (sifted)
Icing sugar
Ghee
Salt to taste

1. preheat oven, 180 deg C.
2. mix wheatflour & ghee. Shape until dough is formed. If the mixture is too “wet”, add flour as there may be too much ghee. If the dough is too dry and hard to shape, add more flour.
3. at the same time, add salt to taste. Not too much, a little pinch will do just to get that salty taste.
4. shape into balls. Bake for 20mins, or until base is brownish.
5. while hot, coat with icing sugar. Ready to serve.

Steamed tofu with minced pork

This is a very simple dish to make, cheap & fast..

soft tofu
diced carrot
chopped spring onions
 minced pork
chopped chinese mushrooms
oyster sauce
dark soya sauce
cornflour + water

1. Steam soft tofu for 3 mins, or microwave it
2. Heat wok, add pork followed by all the other ingredients except items 6-8
3. When cooked, add soy sauce & oyster sauce to taste
4. Lastly, add cornflour+water mixture & stir.
5. Ready to serve.

condiments...

Two of my favourite condiments are sambal belacan & kicap pedas.. sambal is eaten with raw vegetables blanched in water (waters spinach, tapioca leaves, okra, cabbages). And I like it spicy so I always add extra cili padi.. Kicap pedas is eaten with fried fish, fried tofu or chicken soup malay style..

Sambal belacan


Cili padi
Belacan
Ikan bilis
Lime
Sugar

1. Pound all ingredients except lime & sugar.
2. add sugar, grind it on the mortar & pestle together with the pounded mixture so the sugar dissolves
3. Add lime. Ready to serve with blanced vegetables (okra, water spinach, four angled bean, tapioca leaves)

Kicap pedas

Cili
Garlic
Sugar
Dark soy sauce

1. Pound cili & garlic
2. add soy sauce then sugar, grind until sugar dissolves
3. ready to serve especially with deep fried tofu, fried fish, chicken soup malay style.

ginger & sesame chicken

I like this recipe since I was a girl, mum used to make this with either chicken or pork and my fav bit was the ginger.. especially when its crispy after removed from the hot wok..

Chicken pieces

Ginger (shredded)
Sesame oil
Dark soya sauce

1. Heat wok, when sesame oil is smokin’ hot, add ginger. Fry until ginger is crispy. Remove aside
2. Add chicken in the same wok, stir, add water & soy sauce
3. Let it simmer until cooked and garnish with ginger.

cantonese kueh tiao

I learnt this from the internet.. somehow the recipe was wrong, then bf gave me another recipe and i tried and it works, so here goes..

Ingredients A
Kueh tiao
Garlic
Dark soya sauce

Ingredients B
Chicken & pork slices
Vegetable (choy sum or sawi kerinting)
Seafood of your choice (prawns, squid)

Ingredients C
Water
Corn flour

Ingredient D
Egg

1. Heat wok. Stir in ingredients A until kueh tiao absorbs the dark soy sauce color. Remove aside.
2. Heat wok. Stir in ingredients B
3. Add a bit of water, add in C.
4. When it simmers, add kueh tiao.
5. add salt to taste
6. Add ingredients C and stir until gravy gets viscous.
7. Break an egg into the mixture and stir. ready to serve.

onde onde

This pic was taken a few months back and at that time I didnt have internet access. I learnt this by reading many onde onde recipes online and from the cookbooks as well..I learnt that for this there isnt a specific measurement just like making biskut makmur.. as long as the dough looks alright then you stop adding the flour / water. 

- Glutinuos rice flour

- Pandan flavor or pandan juice ( for pandan juice, u blend pandan & water , start with little water then you observe the vicosity of the juice)

- Salt

- Grated coconut

- Gula melaka or palm sugar

1. Mix flour & water.. Add water bit by bit until it becomes a smooth dough.

2. Add a dash of pandan flavoring. Depending on the color intensity you desire.

3. At the same time, mix coconut with salt. Keep aside.

4. Take a small portion of dough & shape into a ball. Boil water in pot, add the ball into the pot. When it floats to the surface, remove the ball from the pot and return it back to the dough.

4. Chop gula melaka. Shape dough into small balls

5. Make a small hole, add the gula melaka. Seal and shape till become ball shaped.

6. Wait for water to boil, add the balls. When it floats on the surface, onde onde is cooked.

7. While still hot, add it on the coconut-salt mixture. Coat evenly and ready to serve.

stir fry bean sprouts with egg

I like cooking this bean sprouts because this is one of my fav vege; the sprouts are bigger than the normal and crunchy.

This vege can be normally just stir fried with garlic but today I'm cooking something different.

I fried this with pounded garlic+chilli+onion+belacan & egg..

- bean sprouts (the big sprout type)

- pounded dried prawn+chilli+belacan+onion+garlic+belacan

- eggs

- salt to taste

1. Heat wok, stir fry pounded ingredients

2. Add eggs

3. Add bean sprouts, add a little water

5. Allow to simmer & add salt to taste. Ready to serve.

fried rice with char siew pork

i made fried rice last night with char siew pork. Its simple to make & tasty.

ingredients

- char siew pork

- prawn

- chopped long beans & carrots

- eggs

- salt to taste

- overnight rice

1. Fry eggs. Sramble lightly

2. Add prawns, char siew pork, carrots & long beans

3. Add rice, stir

4. Add salt to taste

5. Fry till rice is slightly dry. Ready to serve

chicken kurma

-chicken pieces
- packed spices u can get at the store (the ones with bunga cengkih, kayu manis, etc)
- kurma powder (add a little water until becomes paste)
-coconut milk or ideal milk
- salt to taste
- potatoes
- pounded garlic, onion, ginger

1. Heat wok, add oil & fry pounded ingredients
2. Add chicken
3. Add potatoes
4. Add kurma paste
5. Salt & aji to taste
6. Add coconut milk. Simmer until chicken is cooked. Ready to serve.

nasi goreng kampung

- rice (already cooked, kept refridgerated overnight)
- onion, garlic, chillies, belacan
- ikan bilis
- kangkung

1. Pound onion, chillies, belacan & garlic
2. Heat wok, add oil,fry pounded ingredients
3. Add ikan bilis & kangkung
4. Add rice
5. Stir fry and add seasoning to taste. Ready to serve

chicken soup (malay style)

i learnt this from watching my ex housemates in uni cook this.. its chicken soup malay style with lots of spices &  is great when eaten on a rainy day..slurppp..

-chicken pieces
- the spices ( u can buy a ready prepared pack or u can buy them individually, otherwise you can always buy the adabi sup bunjut)
-onion, garlic & ginger
- salt to taste
- carrots & potatoes

1. Pound garlic, ginger, onion
2. Heat pot, add the spices & the pounded ingredients
3. Once fragrant, add water
4. When soup boils, add chicken, carrots & potatoes. Turn stove on low fire.
4. Add seasoning to taste.
5. Boil for at least an hour. Ready to serve

Fried chicken wings

I learnt this recipe from cousin Lyn. Its very tasty because of the marinating ingredients used.
Tried only once but taste really good.

-Chicken wings

Ingredients A

- Dark soya sauce, light soya sauce
- Lemongrass (sliced thinly)
- Onion & garlic (pounded)

1. Marinade chicken wings in A. Keep overnight in fridge.
2. Heat wok with sufficient oil. Deep fry wings. Serve

Chicken thigh fillets with honey & dry chillies

I got this from watching Kylie Kwong and I would like to try this this weekend..It looks yummy...

- chicken thigh fillets
- dry chillies & bird eye chillies
- chopped ginger

1. Marinade chicken in oyster sauce, dark & light soya sauce, chinese rice wine, sesame oil, chopped ginger, honey & 5 spices powder.
2. Marinade overnight
3. Heat wok, stir fry pieces of fillets. Heat another wok and stir fry the chillies.
4. Add the chicken with the chillies. Serve.

pucuk ubi tutok..

Pucuk ubi is a kampung food. the Ibans, Bidayuhs and Org Ulu cook this dish.
It is simple to make but time consuming..

-Buy pucuk ubi RM2 from tamu. Pound.
- 2 stalks of lemongrass (bruised)
- Ikan bilis (anchovies)
- Onion & garlic (just a little bit)

1. Place onion & garlic on mortar & pester. Pound.
2. Pound ikan bilis
3. Heat wok, add ikan bilis, lemongrass, onion & garlic.
4. Once fragrant, add pucuk ubi
5. Add salt to taste, sugar to taste.
6. Do not add water. Once soften, serve.

pork roll (ngoh hiang w/o the 5 spices)

pork roll is simple to make.. this probably can make 10-15 mini rolls

you would need:

- some carrots & onion chopped
- 1 egg
- some cornstarch
- beancurd skin
- prawn paste (around 100g)
- mince pork (around 200g)
- seasoning to taste

1. Add all ingredients. Need not add salt as beancurd skin as it is salty.
2. Store it for a few hours so the mixture blends.. or you can also transfer it straight to the beancurd skin.
3. Add a spoonful of the ingredients onto the skin. Roll into spring roll shape.
4. Deep fry till golden brown.

Ready to serve..

greetings..

I decided that since i love blogging so much, why not start a simple blog with all simple recipes that i have tried and always cook at home.. its simple, no measurement requirement..and it also acts as a mini library for me so I can refer to recipes when I need them..

So here goes.. :-)