Thursday, October 10, 2013

Bingka Ubi

1 kg ubi parut
250g brown sugar
550ml santan pekat
3 biji telor
40ml melted butter

bake at 180 - at least an hour
i bake for 1hr 15 mins for a crusty edges

Wednesday, October 9, 2013


10 - 12 fresh red chilies
6 chili padi
3 garlic
Asam water
Abt 3 cups of ground peanuts

No cooking required however, u can heat it up too if u wish.

Classic Salad sauce

Classic Salad
3tbsp cili paste (cili kering) - i added more, used my cili paste yg dah tumis
1/2 small bottle ketchup
3tbsp sugar
200 ml water
Kacang kisar kasar
2 tbsp Peanut butter
Chicken stock

Heat up the chili paste for few mins - kasi hilang bau mentah
Add in tomato ketchup, chicken stock (granules) or salt, sugar n water
Bring to a boil
Then add in ground peanuts ( not too fine) + peanut butter

Saturday, October 5, 2013

Pan Grilled Salmon with Shimeji, carrot n baby beans

Wash n pat dry salmon fillet.
Marinate with spices n olive as per pics shown.

Prep vegies, wash n pat dry.
Carrots, zucchini, sweetpea, brocolli, cauliflower, shitake, button mushrooms, capsicums, asparagus are some of the vegies that is suitable for grilling.

Grill salmon on hot skillet, skin side down, best use non stick pan
While grilling, add in some grated ginger n garlic to add fragrance to the oil.
This also helps to get rid of the salmony smell n flavour the vegies.
When the skin is brown n crispy turn it over and add in the vegies to save time.
Alternatively, u can completely grill the fish then grill the vegies.
U can season the vegies earlier but i prefer to season them in the pan while grilling,

Besides the seasoning shown i also sprinkle some chicken stock during cooking process.

Wednesday, July 3, 2013

Ketam Lemak Cili Padi

Grind these ingredients
2 medium sized onion
4 garlic
12 birds eye chili
2-3 cm fresh tumeric
4 -5 candlenuts

4 large crabs

Knob of ginger - bruised
2 lemongrass - bruised
2 asam keping
2 pcs tumeric leaves
200ml kara coconut milk
1  1/2 cups water or 1 cup water for thicker n richer gravy
Some chicken stock granules

Method: sautee the grounded ingredients together with lemongrass n ginger till fragrant
               Add in water, when water boils add in crabs n coconut milk n chicken stock or salt
                And tumeric leaves.
               Cook till crabs are done.

Tuesday, August 28, 2012

Home made Tom Yum Paste as per BKK cooking school

 Slice thin n fry the following ingredients n grind them immediately
5 dried chili - till colour changes
5 shallots - till light golden brown
5 garlic - till light golden brown

Fry the above paste together with
1/2 tbsp palm sugar
1/2 tbsp fish sauce
1 tbsp tamarind paste

Save them in jars. Can be kept for 3 months

To make soup - add enough of the above paste together with
                         some sliced lemongrass
                         some sliced galangal
                         few pieces of lime leaves
                         sliced onions
                         sliced garlic
                         lime juice to taste

Friday, February 17, 2012

Stirfry Vegies with braised potatoes

Potatoes - Cut N boil
French Beans
Chai Pao Yu
Abalone sauce