Ikan Balado

Ingredients

For fish
1 medium size (about 400g) black pompret - de-gut and make incisions on both sides

1/2 tbsp corn flour

1/2 tbsp rice flour

Salt for taste

Oil as needed

For the sauce

5 garlic - chopped

5 shallots - chopped

2 tomatoes - chopped 

1 tbsp blended/grounded dried chilli paste

2-3 red/birds eye chillies - sliced (optional)
1 tsp belacan powder/roasted and pounded belacan/shrimp paste
Lime juice - as needed 

2-3 sprigs coriander leaves - sliced

Salt for taste

Method

Rub/lather fish with rice flour, corn flour and salt. 

Deep fry, remove and place on a serving plate.

In the same pan, leave about 2 tbsp of oil.

Saute shallots and garlic.
Add tomatoes, chilli paste and belacan powder. 

Cook till oil splits. 
Pour 3 to 4 tbsp of water.
Season with salt and lime juice.
Stir. 

Off the heat and stir in birds eye chillies and coriander leaves.
Tip sambal balado over fish.  

Singapore Laksa

 

Before you say anything and before you compared my this Singapore Laksa to the rest, let me have my say please. I as usual, you know the usual me who love to tweet and modify recipes for heightening it to another, my own higher level? I think I told you before? Can't remember precisely in which recipe or recipes (Nyonya Lam Mee, Prawn Curry Laksa, Hakka Noodles & Nyonya Curry Laksa), but I am crystal clear that I have conveyed my message loud and clear. There's no best formula for cooking, in fact, our own formula I must say is the best? However, whichever or whatever, as long as you have picked up the basic cooking skills and also you know it on which ingredients can be amalgamated with another, you are on the right track (Prawn Noodle Soup, Sour Spicy Fish Noodle Soup, Spicy Thai Noodles, Vegetarian Noodle Soup & Mee Rojak). Hence, pretty much I think I have directly or indirectly told you why my Singapore Laksa is unique and utterly different? Of course. Regardless, nothing has been compromised in terms of tastes (Laksam Kelantan & Mee Rebus). I can definitely assure you that this my version of Singapore Laksa will put a broad food smile on your face (Mee Siam, Fried Mee, Hokkien Mee & Char Kway Teow). What did I do anyway? Well, I took my own ideas from my own recipes (Penang Curry Mee, Penang Mee Yoke & Penang Assam Laksa) and? The birth of this thick, creamy, aromatic, coconut milk and fish Singapore Laksa. Dang!

Sujee Cake

Can you believe it? I actually baked. Baking and yours truly? I think you know it. Not my forte. Neither do I have a burning desire, nor, like I have told you before, there are no takers for cakes or even desserts (Saffron Poached Pears, Honeydew Sago, Rava Kesari & Bubur Cha Cha) in my home. Not even me. Maybe every now and then, I craze, but that too is countable. Of course, the mood for baking (Marble Cake & Lemon Buttermilk Cake) does linger on my mind whenever I feel I want to break free from cooking the usual daily meals. On this day, I was so into baking (Baked Rice Pudding & Chocolate Tart) and specifically a Sujee Cake. Where did the recipe come from? Actually, to tell you the truth, I did refer to some recipes from my old recipe books (Cream Puffs) and of course, what is the virtual world for? Millions of recipes popping up the moment you search and seek online (Eggless Orange Cheesecake)? Still, somehow I am quite apprehensive when it comes to especially cake recipes from books and tell me about what can go wrong for online recipes. Thus, I actually was more convinced by this recipe handed over by my friend who does baking as her part time income. What I learned from her is that you need to soak sujee in milk for softening. Otherwise, sujee will remain grainy once cake is already baked. Made sense and I must admit its a crucial technic because, wouldn't you agree this Sujee Cake is really-really a baking show stealer? Cake sampled by colleagues and they couldn't agree more. So, guys, I will strongly suggest you grab this recipe of mine and I am really certain you will love this soft and melting in the mouth sweet non-sinful pleasure.

Cantonese Yee Mee

Cantonese Yee Mee. Chinese style noodle dish. Another variety to Chinese style cooking (Teochew Steamed Fish, Sichuan Chilli Prawns & Cantonese Fried Rice) noodles. Trust me, Chinese and their noodle dishes. Oh-my! They sure have it and know it and there's abundance of varieties and also each to its own meaning. I certainly can't nail why and what are the significance of the noodles dishes, but I sure am aware that Chinese and they eat for prosperity, longevity, happiness and what not (Chinese Chicken Noodle Soup, Lam Mee & Chinese Vegetarian Noodle Soup). What about Cantonese Yee Mee, are you asking me? Well, I cant say much. Must be some sort of significance as well or its just the Chinese noodle dish pleasure (Penang Curry Mee, Penang Assam Laksa & Penang Mee Yoke).

Creamy Avocado Yogurt Dip

Me and avocado, me and dip? Like a strange thing right? Me, the typical Malaysian who is mostly showcasing our local sambal dip (Sambal Belacan) or Indian style chutney (Indian Mango Chutney), and all of a sudden, you actually see a dip made from Avocado in this precious space of mine? Honestly, to tell you the truth, maybe you already know it as well, me settling for our local produce and for a change, I decided I will pay for Avocado. To say Avocado is pricey, I am not really sure. RM5.00 for a single avocado? What do you think? I suppose once a while paying a bit more for ingredients, especially for an imported ingredient should be a fair deal right? Right. Back home with the single avocado, and already by then I had visualized a dip, this Creamy Avocado Yogurt Dip (Creamy Mushroom Soup & Creamy Coconut Lentil Curry) came into our food picture. Yogurt of course as you know is one of my favourite ingredients (Cucumber Yogurt Salad) and yogurt pulsed alongside avocado, mint leaves, olive oil, salt and pepper for this Creamy Avocado Yogurt Dip, served with fresh salad (Asian Watermelon Salad) and crackers. Platter food (Gado Gado).

Kerabu Mangga (Mango Salad)

Growing up in Malaysia, one dish that always bring a burst of freshness to our dining table is Kerabu Mangga, or Mango Salad in English. It's a quintessential Malaysian, Malay-style raw salad that requires minimal cooking but delivers maximum flavor. The beauty of Kerabu Mangga lies in its simplicity - just toss and mix the ingredients together, and you're ready to indulge in a symphony of flavors and textures.

 

To me, Kerabu Mangga is more than just a salad - it's a nostalgic Malay dish. The combination of sweet and sour mango, the kick of spiciness from the chilies, the tanginess of shallots, the refreshing burst of mint leaves, and the satisfying crunch of roasted cashew nuts - it's a culinary experience that never fails to transport me to my Malaysian roots.

Sayur Lodeh

Sayur Lodeh. Another Malaysian food pride (Ayam Masak Merah, Sambal Udang, Ayam Pedas Ikan, Belacan Fish Sambal & Sambal Udang Petai). Sayur Lodeh basically is our Malay coconut milk stew. Coconut milk? Of course, we can't really dispute we quite fancy coconut milk for our cooking. But this matter to coconut milk has been twisted so badly by some so called highly intellectual people who swear coconut milk is bad for health (Laksam Kelantan, Nasi Lemak & Creamy Coconut Lentil Curry). Oh really? You know what I think? I think these people just don't have nothing much to do or they have some sort of agenda up their sleeves due to their supposedly smartness in research. Beats me. Look, I have been using coconut milk for as long as I can remember for my cooking and I am still staying alive. Maybe, unless and until you go overboard. Trust me, everything in moderation does not hurt. Unless you beg to differ? Anyway, I am not in the mood to advise anyone which ingredient they should use or not, for me personally or maybe I should say that for our Malaysian cooking, coconut milk (Shrimp Coconut) does a whole lot of interesting creamy and tadbit of sweetness deliciousness (Masak Lemak Ikan Masin Nenas). Henceforth, lemme move on now to Sayur Lodeh. As usual, I must say there's various types of recipes, mine on the other hand is a vegetarian version. Yes. Only vegetables. Wouldn't you agree its still mouthwatering and indisputable? Sure. Ingredients listed below and what else should I say? Sayur Lodeh is definitely our Malaysian food pride. Coconut milk, sweet potatoes, long beans and chillies in lemongrass scented coconut milk gravy or stew.