I used ikan cencaru (torpedo scad) for this grilled fish. Other types of fish suitable for grilling are ikan pari(stingray), tilapia (St. Peter's fish), jenahak (threadfin) and many others.


Sicilia Lime Juice - 7 oz  Bhut Jolokia Chile Pepper 10 SeedsMORTON TABLE SALTJCS Scotch Bonnet Pepper Powder 1.35 ozKey Lime Tree Semi Dwarf Five Gallon1951 Craft Salad Oil Color Print Ad: For Cooking and Frying

1 fresh cencaru
2 small limes
1/2 tsp salt
1/2 tsp pepper powder
oil for frying

Sambal ingredients:
Chipotle Dried Whole chile Peppers - 2 oz.Hot Anaheim Chili Pepper -60 Seeds - GARDEN FRESH PACK!Pantainorasingh brand Thai Shrimp Paste - 13 ozOrganic Ed's Red Shallot 150 Seeds

Garlic Peeled Fresh 10 Oz

5 fresh chillies
3 dried chillies
3 shallots
3 garlic
1 teasp shrimp paste (belacan)

1. Clean the fish and rub with salt and pepper powder.
2. Grill over a fire till both sides are cooked.
3. Prepare the sambal by grinding all the ingredients.
4. Heat up a wok with 2 tbsp of oil.
5. Fry the sambal till fragrant.
6. Dish out and put the sambal on top of the fish.
7. Serve with cut limes or can use lime juice.

Note: You can grill over a charcoal, electric grille or over a gas stove. Make sure the fire is small or the fish will get burn.

Chinese sausage is also known as"Lap Cheong". It is made from pork and pork fats. It is somewhat like the western sausage but the Chinese sausage is darker.


2 fresh eggs

2 pieces Chinese sausages

a dash of pepper

a pinch of salt

2 tbsp oil


1. Slice the Chinese sausages thinly.

2. Beat eggs with salt and pepper.

3. Put in the sausages.

4. Heat up a wok and fry the mixture.

5. Serve on a plate.

Note: Make sure to soak the sausage in water for a few seconds to remove the plastic from the sausage.

Each sausage is wrapped with a plastic. If you don't remove it, the sausage will be tough and difficult to chew.

Pucuk paku is a type of tender fern that can be found in most markets. Only the shoots are taken because they are crunchy.

Progresso Solid Light Tuna in Olive Oil, 5-Ounce Tins (Pack of 6)Zoe Extra Virgin Olive Oil, 1-Liter Tins (Pack of 2)Celtic Sea Salt, Vitamin Mineral Blend (Fine Ground Celtic) 1/2 lb.
200 g pucuk paku
50 g canned Tuna 
1 red chilly (sliced)
5 cloves garlic (peeled of the skin)
2 tbsps oil for frying

Ingredients to be pounded:
2 fresh chillies
1 cm cube shrimps paste
2 cloves garlic
a pinch of salt


1. Pluck the shoots of pucuk paku, wash and drain them.

2. Heat oil in a wok. Fry the pounded ingredients till fragrant.

3. Add in the peeled garlic, sliced red chillies, tuna and pucuk paku.

4. Stir fry for a few minutes.

5. When cooked serve on a plate.


Do not cook the pucuk paku for too long or it will be slimy.


Choose fresh clams only. It has its natural sweetness of shellfish. By adding rice wine in the dish it oozes out the rich aroma and fragrance when cooked.

1 kg lala (clams)
30 g ginger(sliced thinly)
3 cloves garlic (sliced thinly)
1 tbsp rice wine
2 tbsp oil

1. Wash lala and put aside.

2. Heat up a wok. Pour 2 tbsp oil. When hot, fry ginger and garlic till fragrant.

3. Add in the lala together with the rice wine. Stir till well mixed and cover the wok till all the lala open up.

4. Serve hot on a plate.

Note: You don't have to add salt to the lala as it is already salty by itself. Once the lala opens up, it means it is cooked.

A very simple dish which can be done in 15 minutes. Get ready all the ingredients first before you cook. Use a blender to grind the chili paste to save time. You can also use a pounder but it will be very messy if you are not experience enough. Anyway this is a delicious dish which can be served with rice.

Tamicon Paste Tamarind Concerntrate 8 OzSuper Fine Cane Sugar by ChefShop-#1MISHPACHA Corn Oil, 96-Ounce BottlesSquid Rings, 2 lbs.
5 squids
1 tbsp tamarind paste
1 tsp sugar
3 tbsp oil

Chili paste:
Hot Anaheim Chili Pepper -60 Seeds - GARDEN FRESH PACK!14 Oz. Premium ShallotsGarlic Peeled Fresh 10 Oz
4 shallots
2 pip garlic
6 red chillies
1 tsp shrimp paste

1. Clean squids and cut into rounds.
2. Pound the chili paste.
3. Heat up 3 tbsp oil. Fry the chili paste till fragrant.
4. Mix tamarind paste with 4 tablespoons water. Add in squids and sugar.
5. Stir for a few minutes.
6. Dish out and serve on a plate.

Note: There are also ready-made chili paste in the market.

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