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Ingredients:
1 kg tapioca
1 tbsp sugar
oil for deep frying

Ingredients for the batter:
1 tsp salt
1 cup flour
1 tbsp rice flour
1 tbsp corn flour
1 tsp baking powder
1 cup water

Method:
1. Clean tapioca and boil in a pot until soft. Drain the water and put aside.

2. Put the boiled tapioca in a mixing bowl. Take out the inner roots found in the tapioca. This can be done by separating the cooked tapioca into two.

3. Mash the tapioca with a fork until fine. Mix in sugar.


4. Make small balls from the mashed tapioca. Put aside.





5. Prepare batter for deep frying. Mix all the ingredients for the batter.

6. Heat up a wok for deep frying. When the oil is hot, dip each tapioca ball into the batter and fry until golden brown.

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Ingredients:
1 piece fish cake
1 egg
1 tbsp ikan bilis (anchovy)
1 bowl cooked rice
1 tsp cube carrot
1  chili padi (bird's eye chili)
1 salad leaf
1 tsp anchovy seasoning
1 tsp light sauce
2 tbsp oil

Method:
1. Slice bird's eye chili and salad leaf thinly. Cut fish cake into cubes. Put aside.

2. Heat up a wok with some oil.

3. When it is hot fry anchovy until crispy. Add an egg and stir-fry until cooked.

4. Put in  fish cake and fry for awhile.

5. Add in cooked rice, carrot, bird's eye chili, light sauce and anchovy seasoning.

6. Fry the rice for a few more minutes. When done, serve on a plate and garnish with sliced salad leaf.

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Ingredients:
200g chicken breast  meat
1 cup rice
4 cups water
1 chicken stock cube
1 spring onions
1 cm young ginger
some peanuts

Method:
1. Clean ginger and cut into fine strips. Wash rice and cook in a rice cooker. Add sliced ginger and chicken stock cube together.

2. Boil chicken meat and slice thinly. Put aside.

3. Wash and slice spring onions. Put aside.

4. Fry peanuts until crispy. Leave to cool on a plate.

5. Fry some vermicelli. Put in a bowl.

6. Once the porridge is cooked, serve in a bowl with sliced chicken, spring onions, peanuts and fried vermicelli.


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Ingredients:
6 green chillies
6 shallot
3 cloves garlic
2 cm ginger
1 tbsp coriander powder
1 tsp cumin powder
1 stalk lemon grass
1 cup coconut milk
400 g chicken
1 tsp chicken stock
2 tbsp oil
1/2 tsp salt

Method:

1. Clean and chop chicken into bite-sized pieces.

2. Slice lemon grass and pound together with green chillies, shallots, garlic, and ginger. Mix in coriander and cumin powder together.

3. Heat up a pot with some oil. When it is hot, fry the pounded ingredients until fragrant.

4. Add in the chicken pieces, chicken stock, coconut milk and salt together.

5. Simmer for 20 minutes. Serve with rice or bread.


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Ingredients:
1 cup geragau
1 cup flour
1 cup water
1 egg
1 stalk spring onions
1 tsp salt
1 tsp pepper

Method:
1. Wash geragau and drain in a seiver.

2. Wash and slice spring onions thinly.

3. Put geragau in a bowl. Mix with all the other ingredients.

4. Mix well.

5. Heat up a wok for deep frying. When the oil is hot, put a spoonful of the mixture into the hot oil. until the wok is full.

6. Fry until the geragau turns golden colour. Serve with chili sauce.
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This is the cross-breed long beans which was given to me by my friend. It is purplish in colour and the ends are green in colour. It is exactly the same like the normal green long beans. The difference is only in the colour. I tried to fry it the normal way I fry long beans and the result is as good as the green ones.

Ingredients:

8 long beans
2 fresh red chillies
1clove garlic
1tsp dried shrimps
4 tbsp water
1 tbsp oil

Method:
1.Wash and cut long beans into 3 cm long,

2. Pound red chillies, garlic and dried shrimps together until fine.

3. Heat up a wok with some oil.

4. Fry the pounded ingredients until fragrant. Add in the beans with some water. Let it simmer for a few minutes.

5. When it is cooked, dish out and serve on a plate.
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Ladies finger is a type of vegetables which is slimy when cut. It can be cooked in many ways. You can boil, steam or fry them. The young ones are nice to eat as it is not fibrous. To know whether is young or old ones, just try to bend and break the end of it. It should break easily when it is young.

Ingredients:
6 ladies finger
2 fresh red chillies
1 clove garlic
1tsp dried shrimps
1 tbsp water
1 tbsp oil

Method:
1. Wash and cut the ladies finger. Slice diagonally into thin slices.

2. Pound red chillies, garlic and dried shrimps together,

3. Heat up one tablespoon oil and fry the pounded ingredients. Stir-fry for a minute until fragrant.

4. Add in the sliced ladies finger with some water. Stir-fry for another 2 minutes and it is done.

5. Serve on a plate.
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Ingredients:
2 pcs soft tofu
1 tbsp lemon juice
1 chopped chili
1 tsp sugar
2 tbsp water
1 leaf spring onions
oil for frying

Method:
1. Cut the tofu into rectangular pieces.

2. Heat up a wok and fry the tofu until golden brown. Drain out and put aside.

3. Mix chopped chili, sugar, lemon juice and water together.

4. Pour over the fried tofu. Spread some sliced strips of spring onions.

5. Serve with rice.
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Ingredients:
6 stalks green vegetables
6 pieces salted fish
1 clove chopped garlic
1 tsp light soy sauce
2 tbsp oil

Method:
1. Heat oil in a wok and fry salted fish until golden brown. Put aside on a plate.

2. Add chopped garlic and stir-fry for a few seconds.

3. Add cut vegetables and fry for 2 minutes. Season with some light soy sauce.

4. Serve on a plate with  the salted fish on top of the vegetables.





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Ingredients:

 

Thai Rice Flour - 16 oz
 
 


Thai Tapioca Starch/Flour - 14 oz
 

 
 


 
 
 
Domino Light Brown Sugar 16oz
 
 








 

 
pandan leaves
 
 
 
 
Morton Iodized Table Salt - 4lb. box









 

 
150 g rice flour

30 g tapioca flour

150 g gula melaka

50 g brown sugar

500 ml water

1 tbsp alkaline water

3 pandan leaves

1/2 grated coconut (skinned)

a pinch of salt

Method:

1. Mix rice flour and tapioca flour with 300 ml water. Add in the alkaline water, stir well and strain mixture.

2. Boil sugar, gula melaka and pandan leaves with 200 ml water. When sugar has dissolved, remove pandan leaves and strain syrup.

3. Pour the boiling syrup into the flour mixture and stir thoroughly with a wooden spoon until mixture is smooth.

4. Heat small porcelain cups  in a steamer.

5. Pour the mixture into the heated cups and steam over a strong flame for 10 minutes.

6. Cool  the kueh before removing them carefully from the cups.

7. Steam coconut with a pinch of salt. Roll kueh in the steamed grated coconut

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Ingredients:
1 bitter gourd
1 egg
seasoning
2 tbsp oil for frying
1 tsp salt

Method:
1.Wash and cut bitter gourd into half. Scrape off the seeds. Slice it thinly.

2. Mix 1 teaspoon of salt to the sliced bitter gourd and leave aside for 10 minutes. Squeeze out the juice.

3. Heat up a wok. Put in some oil and stir-fry an egg until golden brown.

4. Put in the bitter gourd with 1/2cup water and fry till cooked. Season well with any seasoning.

5. Dish out on a plate.
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Ingredients:




Ingredients for the soup:
1 pumpkin
1/2 tsp salt
1 tsp pepper
1 cube chicken stock
1 onion
5 black peppercorns
4 cups water
 
Other Ingredients:
maize, carrot, mushrooms, tauke, vegetables
 
Method:
1. Boil all the ingredients together until pumpkin is soft. Let it cool down first. When cool , put the soup in a blender and blend until fine. 
 
2.Bring the blended ingredients again to a boil. Once the soup is boiling, put in the other ingredients and let it cook.
   

 





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Petai is a kind of bean which is good for everyone. It gives us energy. Research have proved that just two servings of petai provide enough energy for a strenuous one hour workout. It not only help us keep fit but also helps prevent us from illnesses.

Ingredients:
1  slice fish
6 fresh red chillies
2 onions
some petai
1/2 tsp salt
1 tsp cornflour
oil for frying

Method:
1. Rub fish with some salt to get rid of the fishy smell. Rub also cornflour to the fish so that it will not stick to the wok while frying.

2. Heat up a wok and fry the fish until golden brown. Dish out and put aside.

3. Pound the chillies with onions until fine.Add some salt to taste. Fry the chili paste until fragrant. Add the petai and mix well. Pour the fried mixture on top of the fish.






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Ingredients

1 pc fish fillet
3 pcs lemon grass
1 sm piece ginger
1 red bird's eye chili
1 green bird's eye chili
2 onions
1 lemon
1 tsp sugar
2 leaves salad

Method:

1. Cut fish fillet into bite-size pieces . Rub some salt and flour. Fry until golden brown.

2. Slice lemon grass, onions, and chillies  finely. Cut ginger into small cubes.

3. Squeeze lemon  and mix with sugar. Add to the sliced ingredients and ginger.

4. Pour on top of the fried fish. Serve on a plate with some salad leaves.


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Ingredients:

200 g young asparagus
50 g dried shrimps
1 big onions
1/2 bowl oil
1 tsp corn flour
1 tbsp water
1 tsp oyster sauce

Method:

1. Wash and cut  asparagus into 3 cm length

2. Chop onions until fine.

3. Fry shrimps until golden brown. Dish out and put aside.

4. Heat a tablespoon of oil and fry the onions for a while. Put in the asparagus with 1/4 cup water. Let it boil for a few minutes. Mix 1 tablespoon of water with the cornstarch.  Thicken the gravy with the corn starch solution. Season with oyster sauce. When the gravy thickens, put off the fire and serve the dish on a plate.

5. Put fried shrimps on top of the asparagus.


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This is another popular snack from Malaysia and Singapore. ‘Talam’ is a Malay word meaning ‘tray’, because the kuih is steamed in a tray-like steaming pan and it is made into two layers, one layer is sweet and the other is on the salty side. One can easily find these kuih (cake) sold in the morning or night market. Instead the usual green and white one, I tried it with palm sugar. The top coconut milk layer is slightly salty and it compliments well with the sweet fragrant taste of the palm sugar from the bottom layer.

 
Ingredients for the bottom layer:
1/2palm sugar
1cup rice flour
2 tbsp  tapioca flour
1 cup water
1 cup coconut milk
1 tsp alkaline water
1/2 tsp salt

Ingredients for the top layer:
1/2 cup rice flour
1 cup water
1/2 cup coconut milk
1tsp salt

Method:
1.Prepare steamer for the kuih. Prepare the bottom layer first
.
2. Boil 1 cup water with palm sugar until dissolve. Keep it warm.

3.Mix 1 cup  flour with 1 cup coconut milk. Mix well.

4. Pour  the warm sugar solution  into the flour mixture. Strain the mixture.

5. Pour the mixture into an 8" round or square cake tin and keep stirring until the mixture thickens slightly
.
6. Steam the mixture for 10 -15 minutes.

7. In the meantime, prepare the top layer.

8. Mix all the ingredients and cook over low fire until it thickens slightly.

9. Pour the mixture over the first layer. Steam for 1/2 an hour.

10. Cool down the kuih thoroughly before serving.
 




 

 
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Ingredients:
1 tenggeri fish (mackerel)
1 tbsp cornflour
1 tsp salt
1 pkt mihun (vermicelli)
2 cubes fish stock
3 fresh tomatoes
1 small piece ginger
1 stalk spring onions
3 leaves salted vegetables


Method:
1. Wash and cut open the fish on both sides.

2. Scrape out the flesh with a spoon.

3. Pound the fish flesh with corn starch, salt and water mixture.

4. Keep pounding the fish until it is not sticky but shiny.

5. Divide the fish paste into small oblong size. Put aside for later use.

6. Prepare the soup.  Boil 1 pot of water. Add 2 cubes fish stock

7..Slice tomatoes, ginger and salted vegetables.  Add to the soup with the fish paste and boil for 20 minutes.

8.Blanch some mihun.  Once the soup is done, put some mihun in a bowl with the soup. Sprinkle some sliced spring onions. Serve it hot.
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Ingredients:
300 g squid
1 salted egg
1 tbsp oyster sauce
1/4 red capsicum
1/4 green capsicum
some parsley
1 clove garlic
1/4 tsp turmeric powder
2 candle nuts
1/4 cup water
2 tbsp oil


Method:
1.Wash, clean and cut squid into small sizes

2. Cut capsicums and parsley into small pieces.
Boil salted egg until cook. Cut or chop the egg into small pieces.

3. Pound garlic and candle nuts until fine. Mix in turmeric.

4. Heat up a wok with some oil. Fry the pounded ingredients.

5. Add in squid and the cut ingredients. Fry for a few minutes. Add in water and oyster sauce.

6.Stir-fry until the gravy is quite thick. Serve on a plate.
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Ingredients:
1 fish head
1 tbsp tau cheo
1/2 tsp sugar
1 clove garlic
1/4 cup water

Method:
1. Clean fish head and cut into half. Rub with some salt and cornflour.

2. Heat up a wok and deep fry fish head. When it is cooked put on a plate.

3. Fry chopped garlic and tau cheo for a few minutes. Add in some water and sugar. Let it simmer for a few minutes. Pour the gravy on top of the fish head.

4. Serve with rice.
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Ingredients:
4 pieces medium squid
1/4 cauliflower
1/4  capsicum
1/4 carrot
1 stalk leek
1 pkt enoki mushroom
1 clove garlic
seasoning

Method:
1.Wash and clean squid. Cut into rings.

2. Wash and cut the vegetables and mushrooms. Chop garlic.



3. Heat up a wok with 2 tablespoons oil. When it is hot, fry the garlic until golden brown.

4. Add in the squid and fry for a few minutes. Add in the cut vegetables. Stir-fry for a few minutes. Season them well.

5. Dish out and serve on a plate.

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Not many people like to eat small fish if they can afford bigger fish. They go for bigger fish for its quality. Sometimes it is nice to change ones appetite.

Small fish is cheap and nice to eat. If it is done the correct method the fish will be crispy and delicious. Use moderate heat and fry until golden brown.


Ingredients:
1/2kg small fish
1 tbsp cornflour
1 tsp salt
1/2 tsp pepper
oil for deep frying.

Method:
1 Clean fish thoroughly.

2. Season with salt, pepper and cornflour.

3. Heat up a wok with some oil.When it is hot, put in the fish one by one.

4. Fry until golden brown.

5. Serve on a plate.