Wednesday, October 30, 2019



1 simple mackerel fish
2 large onion seeds
5 small onion seeds
5 cover garlic
25 rice pepper seeds
a bit of gimmicky
6 hard fruit seeds
turmeric, ginger, and as large as a thumb
1 lemongrass stick (point)
galangal as big as thumb (point)
1 tablespoon of coriander
1/3 tablespoon of ground cumin
coconut milk to taste from 3/4 coconut seeds
salt and taste to taste

· Lunch and clean the fish. Simple cut.
· Range all ingredients except lemongrass and galangal.
· Heat a cauldron. After the oil is hot, add lemon grass and galangal.
· Saute the ingredients so it is crispy.
· Add coconut milk, salt and flavorings.
· After boiling, enter the fish.

Tuesday, October 22, 2019



1 pack of yellow noodles - dip

Vegetable Ingredients:
50 cents Taugeh - a piece
A few leaves of soup - thinly sliced
Some leeks - thinly sliced
fried onions
4 pieces of fried tofu and thinly sliced.
5 green chile seeds - thinly sliced
Pepper thin / musky - on both sides
Double boiled eggs

Ingredients Ingredients:
A little oil to fry
4 tablespoons dried chilli powder
3 red onions - grated
3 tablespoons crushed ginger
4 lemongrass shreds smooth
2 garlic seeds - grated
RM 3 dried shrimp - grind - more delicious.
300gm live shrimp - boiled and finely ground
1 kg red sweet potato - boiled and finely blender
3 tablespoons sugar or to taste
salt to taste
A little bit of engine
4 tablespoons tomato sauce
Water - just a little bit

Cooking method:
• Saute onions, garlic, ginger, lemongrass, chilli and dried shrimp until oil-rich and fragrant.
• Add shredded shrimp and boiled water once.
• Insert a preheated grinder and add enough water. salt, sugar, gravy, tomato sauce.
• Let it boil and be ready to serve and eat .....

Monday, October 21, 2019

Malacca Asam Pedas


crabs / shrimp / blooms / stingrays /
7/8 clove onion
2 cloves of garlic
as big as a belacan's toes
live turmeric as big as a thumb (can also use turmeric powder)
branched water
shredded chilli (can be grilled evenly)
2 tablespoons garlic (fried coconut)
a little bit
a little ginger (about half a thumb) - a little gravy and fish.
salt to taste

Cooking method:
• The turmeric is alive and white is pounded.
• Then add red bhg .. half-moss paste ... add crushed bell peppers too.
• Heat a pan and oil to fry.
• Once hot oil is added to the halba (about 4/5 grains) it can not be too bitter.
• Put in the red onion, white, bell pepper, turmeric, whipped cream.
• Add chopped chillies (7/8 tablespoon concentrate to the chillies of the machine) stirring well until well mixed.
• Bake over medium heat until crisp (like a sambal) or chilli changes to a little red.
• Once dried, add the sour water. Add regular water to see if the gravy is plentiful / suitable for fish.
• Stir in let the sauté ingredients be just the sauce.
• Add fish. Then add ginger that has been pounded (do not crush it) or finely sliced.
• Boil the broth ... add salt and seasonings.

• Acidic cooking is actually an acidic taste (the sauce is spicy) with a spicy flavor. It should be fresh.
• Use a machete next time use another fish ... taste the difference you will know .... The peppers and onions should be dry (do not get too warm) if not tasty ...

Tuesday, October 15, 2019

Seri Pahang Rolling Chicken

1 chicken (cleaned)
300 gm low red (refined)
5 cm ginger (typed)
2 tablespoons chicken curry spice 2 pieces of sourdough
2 grated coconut seeds (squeezed 3 cups of coconut milk)
Salt and sugar to taste

Cooking method:
• Combine the shallots, lemongrass, curry powder, salt, sugar, sour cream and coconut milk in a large saucepan, then simmer gently on low heat for 20 minutes.
• When the sauce is almost thick, add the chicken and stir from time to time until the chicken is half cooked.
• Lift chicken and bake on boil for 10 minutes. While roasting, turn over the chicken while drizzling the remaining broth.
• When cooked, it can be decorated according to your taste. serve with drinks,

Monday, October 14, 2019

Chicken Biryani

1 chicken cut into four
1 can of liquid milk
2 tbsp of garlic
1 tbsp of honey
some mint leaves, tomatoes for garnish
beef oil to fry

5 cloves of onion
5 cloves of garlic
A little ginger

By the way
• Clean chicken and fry half-cooked.
• Saute ingredients that have been crushed to the point of odor.
• Add onion, chilli, fried onions, boiled eggs, honey and melted milk.
• Add some water. Then enter the chicken.
• Add salt to ease the taste. When oil is broken, put out the fire.

Thursday, October 10, 2019

Muar Mee bandung

1 kg is yellow
10 dried chilli stems (remove seeds and boil, stir)
1 garlic clove (knocked out)
5 onions
½ cup dried shrimp, boiled with a cup of water (alternatively usable squid, boil well, this is the Tanjung Agas Mee Mee style, Muar)
½ cup shrimp alive
1 cup boiled meat (thinly sliced)
Sawi (preferred syrup, budget cut 1 inch)
Cabbage (symmetry, rough cut)
¾ - 1 cup sugar
3 - 4 cups boiled water
1 tablespoon oyster sauce
Chicken eggs (by number of servings)
Salt to taste
Oil to sauté
Other enhancements e.g. chicken meat, fishballs, squid, cabbage flowers, boiled hearts can be included according to individual preference.
Celery leaves & green onions, if desired (sliced)

The original noodle noodles do not contain any sour taste, so do not include tomato puree / tomato sauce / chili sauce / jasmine. This will ruin the authenticity of the taste. Many people are good at modifying Muar band by adding sour ingredients. That's the spoil.

Cooking method:
• Blend dried chilli, dried shrimp & boiled water, sugar, garlic & garlic.
• Spread some oil in a pan
• Saute the grated ingredients. Don't let it dry
• Add oyster sauce
• Add shrimp, boiled meat (and ingredient # 15 if available).
• Add mustard and boiled water to meat and salt. Let it thicken

For serving (These noodles do not cook well in bulk, so do "mix" the plates.)
• Take some gravy (and make it for one person to eat)
• Heat the gravy and put in one egg, half hard.
• Add the vegetables and when they are tender, add the yellow noodles for one meal
• Put in a greased bowl, lay eggs on top, sprinkle with soup & onion, if desired.
• Serve.

Thursday, October 3, 2019

Grilled chicken is delicious

2 chickens - 1.5kg per egg (cleaned and split)
3/4 cup margarine
2 large onions (dissolved)
1.2 liters of water
2 pieces of lead acid
4 cloves of garlic
2 inches of ginger
2 coriander leaves (chopped)
salt & pepper to taste
water from 2 thin lemon juice
1 teaspoon grated nutmeg
2 teaspoons of soy sauce
2 tbsp of concentrated soy sauce
salt to taste
some sugar

How To Cook
• Apply seasoning to chicken. Keep chicken for 2-3 hours.
• Bake chicken until browned throughout. Dismiss.
• Spread margarine over medium heat. Add onion and fry until wilted. Insert remaining ingredients except coriander leaves.
• Insert chicken. Let it boil slowly until the chicken is tender and only a few grains remain. Add seasonings to taste. Remove the pan from the fire.
• Put out and serve hot. Garnish with coriander leaves.