auntyjija

BUJA CAPPI

2009-12-01T03:36:00.000-08:00

BUJA CAPPI
(SALTISH CHILLIES)
Recipe since 1920’s

INGREDIENTS:
-3 Fresh Red chillies (Optional 3 Fresh Red Chillies & 3pcs Red Chilli Padi)
-3 Fresh Green chilles
-1/2 tsp or 1/2 of green calamansi juice
-1/2 tsp sliced green calamansi zest
-1 tbsp of coarse salt

Prepare: *Ingredients MUST be pounded together: (NOT advisable to blend)
-Pound both Fresh Red & Green chillies coarsely
(Optional: Those who prefer with cooked chillies, can fry chilles with little oil until skin turn slighty
brown before pounding)
-Add coarse salt & pound coarsely together
-Add calamansi juice, zest & mix well

Serving:
-Serve Fesh Buja Cappi as a sauce condiment with Plain White Rice, Fried or Grilled Fish, Salad & Kella Celok (Tuna Tamarind in Clear Broth) or any of the Pindang menu.

Wish you the best of good luck for trying DIY cooking………….

SAMBAL BELACAN

2009-11-01T01:46:00.000-07:00

SAMBAL BELACAN (HOT SPICY SHRIMP PASTE)
Recipe since 1920's

FYI: Sambal Belacan-Spicy shrimp paste can be eaten in many ways of varieties as a sauce condiment eating with Plain White Rice, Crackers, Vegetable or Fresh Fruit Salads & also can be used as a base of Fried Rice or Grilled Seafood.

INGREDIENTS:
*Ingredients to be pounded together:
-5 Fresh Red chillies (Optional 3 Fresh Red Chillies & 3pcs Red Chilli Padi)
-1 tbsp belacan (dried shrimp paste to be toasted or fry with ½ tsp oil until fragrant)
-1 tbsp or 4pcs of green calamansi juice
-1 tbsp sliced green calamansi zest

Prepare Sambal:
-Pound Fresh Red chillies
-Add toasted or fried belacan & thoroughly combined (optional 1 piece of sliced
tomatoes to be pounded coarsely together)
-Add calamansi juice, zest & mix well

Serving:
-Serve Sambal Belacan as a sauce condiment with Plain White Rice, Fried or Grilled Fish, Crackers, Salad & Kella Celok (Tuna Tamarind in Clear Broth) or any of the Pindang menus.

Wish you the best of good luck for trying DIY cooking………….

SAMBAL

2009-10-01T01:00:00.000-07:00

SAMBAL
(SWEET CHILLI PASTE)
Recipe since 1920’s

FYI: Sambal can be used in the same many ways as Sambal Belacan as sauce condiment preferably eating with Nasi Lemak, Ikan Panggang (Barbequed Fishes), Crackers or as a base ingredients to Nasi Goreng (Fried Rice) or Mee Goreng (Fried noodle), Prata, Roti or Murtabak Boyan, Pasta Sambal, French Loaf & finally add to your favourite fried vegetables.

INGREDIENTS:
-1/2 large onion-slice
- ½ cup tamarind juice (from ½ tbsp tamarind paste with ½ cup water)
-2 tbsps sugar or palm sugar
-Salt to taste

*Ingredients to be pounded or blended together:
-5 shallots
-1 large onion
-1 clove of garlic
-1 candle nut
-1 tsp belacan (dried shrimp paste-for vegetarian may choose to omit)
-10 dried chillies-soaked with hot water

Prepare Sambal (Sweet chilli paste):
-Heat 2 tbsps of oil in a wok, fry sliced onions until translucent
-Add & fry paste until aromatic
-Add tamarind juice, salt & sugar
(Optional: Add soaked dried anchor fish or soaked dried prawns)
-Cook till paste thickens and oil simmer to the top.
-Remove from heat

Serving:
-Serve Sambal as sauce condiment or base to your favorite fried dishes.

Wish you the best of good luck for trying DIY cooking………….

SEMUR CUKOK MERAH

2009-06-01T00:13:00.000-07:00

SEMUR CUKOK MERAH ATAU TONGKOL
(RED SNAPPER OR TUNA SOYA SWEET SAUCE)
Recipe since 1940’s

INGREDIENTS:
-500 or 600gms Red Snapper or Tuna fish - cut into 4steak pieces, cleaned & drained.
(Rub fish steaks with some salt & 2tbsps of grounded tumeric to marinate)
-2 cm cinnamon stick
-3 pcs of cloves
-1 large onion - sliced
-1/2 tsp of black pepper seed-crushed
-1/2 tsp of white pepper seed-crushed
-5 tbsps sweet soya sauce
-25 gms vermicelli (soo hoon) -soaked
-1 cup of tamarind juice (from ½ tbsp of tamarind paste with 1cup of water)
-2 cups of water
-4 tbsps of oil
-Salt to taste
-1 pc of each fresh red & green chillies (garnish)
-1 tomato – cut into wedges (garnish)

WET PASTE*Fry all Ingredients without oil (sangar) before pounding or blending together:
-10 shallots
-4 cloves of garlic
-1 cm ginger
-3 cm fresh tumeric
-2 pcs candle nuts
¼ tsp dried shrimp paste (belacan)
(Optional 1: Those prefer hotter dish can add 10pcs of soaked dried chillies to the paste)
(Optional 2: Those prefer tomato saucy dish can add 3tbsps tomato ketchup during the preparation before adding the fried fish)

DRY PASTE*Fry below Ingredients without oil (sangar) & grind together:
-1 tsp coriander seed
-1 tsp fennel seed

Prepare Dish:
-Deep fry marinated fish stakes & set aside
-Heat 4 tbsps of oil in a wok, fry cinnamon & cloves for few seconds.
-Add sliced onions until slightly brown & set aside
-Heat remaining oil in wok to fry both wet & dry paste untill aromatic
-Add water, tamarind juice, sweet soya sauce, crushed white & black pepper & salt.
-Let it boil for 10mins
-Add fried fish, vermicelli & let it cook fr another 3mins by mixing well.
-Lastly pour over the fried ingredients
-Remove from heat

Serving:-
Serve Hot Semur Cukok Merah or Tongkol with plain white rice & garnish with tomato wedges & strips of fresh red & green chillies.

Wish you the best of good luck for trying DIY cooking………….

SAMBAL TOMES SATAY NOS

2009-05-01T00:58:00.000-07:00

SAMBAL TOMES SATAY NOS
(SWEET CHILLI SATAY CUTTLEFISH)

Recipe since 1970's

INGREDIENTS:
-1 can preserved Cuttlefish (Nos-Sotong) – cut in round bite sizes
(Canned Cuttlefish with soyabean sauce-recommended REX brand)
-1 cup of roasted & grinded peanuts
-1 large onion-slice
-1/2 cup tamarind juice (1/2 tbsp of tamarind paste with ½ cup of water)
-1 cups of water
-1/2 cup of Marie biscuits-grounded
-2 tbsps sugar
-Salt to taste

PASTE*Ingredients to be pounded or blended together for satay sauce:
OR 300ml ready made satay sauce
-8 shallots
-2 cloves garlic
-3 candle nuts
-2 stalks serai (lemongrass)- sliced
-2 cm lengkuas (galangal)
-1 cm belacan (dried shrimp paste)
-10 dried chillies-soaked
-2 fresh chillies
-1 tsp ketumbar (coriander)-grounded
-1 tsp jintan manis (cumin)-grounded
-1 tsp jintan putih (fennel)-grounded

Prepare Dish:
-Heat 3tbsp of oil in a wok, fry sliced onions until slightly brown
-Add & fry paste until fragrant & oil separates
-Add tamarind juice & water & allow to cook for 5mins
-Add roasted & grinded peanuts, biscuits & mix evenly
-Add Cuttlefish, salt, sugar & cook for another 5-10mins
-Remove from heat

Serving:
-Serve Hot Sambal Tomes Satay Nos with Plain White Rice, Scalded Tapioca Leaves and Fried Fish (or introduce scalded beansprout, kangkong & fried beancurd)

Wish you the best of good luck for trying DIY cooking………….

DEGING GURING MANIS

2009-03-01T04:30:00.000-08:00

DEGING GURING MANIS (SWEET FRIED BEEF)
Recipe since 1940's

INGREDIENTS:
-1 kg boiled beef (mixed beef knuckles & tenderloin parts)
A low temperature is recommended for semi tender or tough cuts.
Boiled with a pinch of salt fr 20mins.
Separate beef from stock & slice beef into ½ or 1cm thickness.

-1 cup of beef stock (from the stock of 1kg boiled beef)
-2 pieces fresh kaffir leaves
-1 cup tamarind juice (from ½ tbsp of tamarind paste with 1cup of water)
-200 ml of coconut milk
-4 potatoes (skinned & quarter)
-1 red onion (slice)
-4 tbsps oil
-3 tbsps sugar
-Salt to taste

PASTE*Ingredients to be pounded or blended together:
-15 shallots
-4 cloves of garlic
-1 tsp belacan (dried shrimp paste)
-20 dried chillies (soaked & seeded)
-2 tbsps of coriander seeds
-1 tbsp cumin
-2 tbsps white pepper
-5 cm fresh tumeric
-2 cm ginger
-2 cm galangal (lengkuas)
-2 cm kaemferia galanga (cekur)
-2 stalks of lemongrass
-5 pcs of candle nuts
-1 tsp of kaffir rinds

Prepare Dish:
-Heat 4 tbsps of oil in a wok, fry sliced onions until slightly brown
-Add & fry paste till fragrant
-Add tamarind juice, beef stock, potatoes & cover wok or pot with lid to cook for 10mins or let it boil.
-Add & mix well with sliced beef, coconut milk, kaffir leaves, sugar & salt.
-Simmer until potatoes softened & beef are tender.
-If too dry & those who wish to have more gravy, just add 1 or 2cups of remaining beef stock.
-Remove from heat

Serving:
-Serve Hot Deging Guring Manis as a main dish or eaten with Plain White Rice, Savoury Rice, Beryani Rice, French Loaf or Roti Jala.

Wish you the best of good luck for trying DIY cooking………….

SAMBAL TOMES IKANBILIS TAHU TELOR

2009-02-01T00:44:00.000-08:00

SAMBAL TOMES IKANBILIS TAHU TELOR
(SWEET CHILLI ANCHOVIES/BEANCURD/HARDBOILED EGGS)

Recipe since 1950's

INGREDIENTS:
-1 cup medium size splitted Dried Ikan Bilis (anchovies)-wash & drained
-1 piece yellow bean curd (cut in quarters before frying)
-2 pcs hard-boiled eggs-make 4 slits onto white egg (optional: 6pcs of quails)
-1 large onion-slice
-½ cup tamarind juice (from ½ tbsp of tamarind paste with ½ cup water)
-2 tbsps sugar
-Salt to taste

PASTE*Ingredients to be pounded or blended together:
-4 shallots
-1 clove of garlic
-½ tsp belacan (dried shrimp paste)
-10 dried chillies-soaked

Prepare Dish:
-Heat 2 tbsps of oil in a wok, fry sliced onions until slightly brown
-Add & fry paste till fragrant
-Add Dried Ikan Bilis and mix through for 3mins
-Add tamarind juice, salt & sugar
-Allow to cook for 5-10 minutes.
-Add fried bean curd, hard-boiled eggs (or quails) & mix well for another 3mins
-Remove from heat

Serving:
-Serve Hot Sambal Tomes Ikan Bilis/Bean Curd/Hardboiled Eggs as a main dish or eaten with Nasi Lemak, Plain White Rice or French Loaf.

Wish you the best of good luck for trying DIY cooking………….

SAMBAL TOMES BIRJUNGAN

2009-01-01T04:15:00.000-08:00

SAMBAL TOMES BIRJUNGAN (SWEET CHILLI FLOWER CRABS)
Recipe since 1980's

INGREDIENTS:
-500-600gms or 3pcs of flower crabs with shell intact - cleaned, cut bodies into halves, retain shells & drained)
-1 tbsp of dried fried silver ikan bilis (optional fried shallots)
-1 large onion-slice
-1 beaten egg
-1 stalk of spring onion –cut 1cm length
-2 tbsps chopped coriander leaves
-2 tbsps sugar
-Salt to taste

PASTE*Ingredients to be pounded or blended together:
-8 shallots
-4 clove of garlic
-2½ cm ginger
-½ tsp belacan (dried shrimp paste)
-1 cup tamarind juice (from ½ tbsp of tamarind paste with 1 cup of water)
-20 dried chillies-soaked
-2 fresh chillies
-1 fresh tomato

Prepare Dish:
-Heat 2 tbsps of oil in a wok, fry sliced onions until slightly brown
-Add & fry paste till fragrant
-Add in 1 tbsp coriander & fry for a few seconds
-Add Crabs & cooked for 5mins
-When crab start to change red color, add tamarind juice, salt & sugar
-Allow to cook for another 5-7mins by covering wok & let it simmer over high heat until shells turn red
-Add spring onion & stir in beaten egg
-Remove from heat

Serving:
-Serve Hot Sambal Tomes Birjungan and garnish with fried silver ikan bilis or fried shallots & sprinkle with remaining coriander leaves.

Wish you the best of good luck for trying DIY cooking………….

KARI BIRJUNGAN NANAS

2008-12-01T00:34:00.000-08:00

KARI BIRJUBGAN NANAS(PINEAPPLE CRAB CURRY)
Recipe since 1970's

INGREDIENTS:
-3 pieces (or 600gms) Flower Crabs (Birjungan) – cleaned, cut bodies into halves & drained, removed & discard body’s shell
-1 cup of sliced Ripe Morris Pineapple-cut length wise
-3 tbsps meat curry powder-add a little water to form paste
-1 tbsp Tomato puree (paste)
-1 cup thick coconut milk
-1 stalk curry leaves
-1 cup of tamarind juice from ½ tbsp of tamarind paste with 1 cup of water
- (or 1 lime juice)
-1 large onion-slice
-1 tsp of bengali five spice (albar campur)
-1 pot water (500ml or 3 cups of water)
-1 piece tomatoes-cut in wedges
-1 green chilli-cut in long strips
-1 tbsp sugar
-Salt to taste

PASTE*Ingredients to be pounded or blended together:
-5 shallots
-3 clove of garlic
-2½ cm ginger

Prepare Dish:
-Heat 3 tbsps of oil in a wok, fry sliced onions until slightly brown
-Add curry leaves & five spice
-Add paste & fry till fragrant
-Add tomato puree & fry until oil splits
-Add crab pieces & coconut milk mix with water
-Cover pot & let it boil
-When crab started to change color to red add tamarind juice, pineapples, salt & sugar & lets curry thickens
-Remove from heat

Serving:
-Serve Hot Pineapple Crab Curry with White Rice or French loaf and garnish with green chillies.

Wish you the best of good luck for trying DIY cooking………….

OPOR NANGKA

2008-11-01T00:49:00.000-07:00

OPOR NANGKA (JACKFRUIT CURRY)

Recipe since 1960’s

INGREDIENTS:
-500gm young jackfruit – skinned, cut into cubes 6-8 pieces & cook partially by boiling
-200 or 250gms minced mutton - boiled with 2cups of water
-3 tbsps meat curry powder
-2 pcs of preboiled Indian Mackerel fish (ikan kembong rebus)–shredded,
remove bones, fins & head
-1/2 cup thick coconut milk
-1 cup water
-1/2 cup of tamarind juice (from ½ tbsp tamarind paste with 1/2 cup water)
-1 tbsp grated coconut (fried without oil till brown & pounded or blended
until traces of oil being extracted(kerisik)
-1 tbsp sugar
-Salt to taste
-2 pcs of kaffir leaves-sliced into 2pcs
-Stalks of mint leaves

*PASTE:Ingredients to be fried without oil & pounded or blended together:
-5 shallots
-2 cloves of garlic
-2 cm piece ginger
-1 candle nut (buah keras)
-1 tsp coriander (ketumbar)
-1 tsp cumin (jintan halus)
-3 pcs dried chilli -soaked
-1 tbsp kaffir rinds

Prepare Dish:
-Mix meat curry with water to form a paste
-Heat 2tbsps of oil in a wok, fry paste until fragrant & add meat curry paste & fry again.
-Add shredded preboiled fish, boiled minced mutton & stock & let it boil
-Add thick coconut milk with water, scalded jackfruit & let it boil for
another 15mins
-Add grated coconut, tamarind juice, salt & sugar
-Cover pot & let gravy thickens
-Add kaffir leaves & mix through
-Remove from heat

Serving:
-Serve Hot Opor Nangka with Savoury Rice (Nasi Minyak), White Rice, French loaf or Roti Jala and garnish with fresh mint leaves.

Wish you the best of good luck for trying DIY cooking………….

NASI MINYAK-UWAH

2008-10-01T01:28:00.000-07:00

NASI MINYAK-UWAH (GRANDMA's SAVOURY RICE)
Recipe since 1950's

FYI: Nasi Minyak is similar to Beryani Rice where the Malays have an option to serve this main dish in Malay’s wedding and occasion. The difference is that it has no saffron color but instead if used with the correct method & sufficient ingredients, it will appear more appertizing, milky, creamy in color due to using yoghurt & ghee. Deliciously to be eaten with poultry curry or rendang, vegetables & fruit pickles.

INGREDIENTS:
-2 cups of basmati rice (rinse & soak in water for 10mims & drained thoroughly
before cooking).
-10 pcs cashew nuts
-1 tbsp sultanas
-2 cardamon
-4 cloves
-1 star anise
-2½ cm piece stick cinnamon
-1 cup of plain yoghurt
-1 cup of full cream evaporated milk
-3 cups of water
-4 tbsps of Ghee
-Salt to taste

*PASTE:Ingredients to be pounded or blended together:
-7 shallots
-2 cloves of garlic
-2 cm of ginger

*Ingredients for garnishes:
-1 tbsp fried shallots

Prepare Rice:
-Heat pot with Ghee & fry paste until fragrant
-Add cardamon, clove, star anise, cinnamon
-(Optional, if use rice cooker: add & fry rice for 3mins & remove from heat.
Transfer rice into rice cooker & add yoghurt with water & cook)
-Add beaten yoghurt with water & bring to boil.
-Add in drained rice, salt & cover lid to cook on a low flame
-Cover pot & let it simmer for about 10-15mins until water has been absorbed
-Add cashew nuts, sultanas & loosen rice grains with wooden ladle
-Cover pot & leave rice to cook for another 10-15mins
-When rice is cooked, loosen rice grains again (if using rice cooker, once it tripped to warm, loosen rice grains again)

Serving:
-Serve Hot Nasi Minyak with chicken curry or beef rendang, pineapples & cucumber pickles and garnish with fried shallots & extra sultanas.

Wish you the best of good luck for trying DIY cooking………….

NASI LEMAK KACANG HIJAU

2008-09-01T01:08:00.000-07:00

NASI LEMAK KACANG HIJAU(GREEN BEAN NASI LEMAK)
Recipe since 1950s

INGREDIENTS:
-A piece of banana leaf enough to be as a wrapper or a small piece to be placed on top of a serving platter
-½ cup of green beans (soaked for 4hours & drained)
-2 cups of rice (best option long grain rice)
-2 pandan leaves tied in knot (scewpine leaves)
-1 cup thick coconut milk (recommended fresh coconut milk)
-1 slice ginger
-Salt to taste

*Ingredients for garnishes:
-½ cup fried crisped ikan bilis (anchovies)
-2 tbsps fried or roasted peanuts
-4 slices of cucumber
-4 slices of tomatoes

*Optional garnishes:
Fried fish, fried chicken thigh or wing, otak-otak (spicy fish paste) & cherries.

Prepare Rice:
-Wash, clean & drain rice
-Add soaked green beans
-Add 2cups of water with coconut milk & salt
-Add ginger, pandan leaves
-Bring to boil, lower heat, simmer for about 10-15mins until water has been absorbed (optional use rice cooker)
-Loosen rice grains with wooden ladle
-Cover pot & leave rice to cook for another 10-15mins
-After rice cooked, loosen rice grains again (if using rice cooker, once it tripped to warm, loosen rice grains again)

Serving:
-Serve Hot Green Bean Nasi Lemak on top of banana leaf with chilli sambal, fried ikan bilis, fried or roasted peanuts, slices of cucumber & tomatoes (Add optional garnish with fried fish, fried chicken wing, otak-otak & cherries).

Wish you the best of good luck for trying DIY cooking ………….

ASSAM PEDAS CUKOK TONGKOL ATAU SALMON

2008-08-01T01:40:00.000-07:00

ASSAM PEDAS CUKOK TONGKOL ATAU SALMON

(TUNA FISH OR SALMON FISH HEAD IN HOT & SOUR CHILLI GRAVY)
Recipe since 1950's

INGREDIENTS:
-500gms Tuna fish - cut in steak pieces, cleaned & drained.
(optional 2pcs Salmon fish head - cut into halves)
-2 stalks of lemon grass (serai)- crush
-5 pieces of lady’s finger-cut into halves-lengthwise
-1 brinjal cut length wise 5cm & halves
-1 tomato-cut in wedges
-2½ cups of tamarind juice (from 1 tbsp tamarind paste with 2½ cups water)
-1 tsp black pepper - crush
-Salt to taste

*PASTE:Ingredients to be pounded or blended together:
-2 red onions
-3 cloves of garlic
-2½ cm ginger
-2½ cm fresh tumeric
-½ tsp belacan (dried shrimp paste)
-20 dried chillies-soak

Prepare Dish:
-Heat 2 tbsps of oil in a wok, fry paste till aromatic
-Add crushed lemon grass & fry for few second
-Add fish, tamarind juice & let it boil
-Add salt, black pepper, brinjal, lady’s finger & cover wok for another 3 minutes
-(Optional add laksa leaves (daun kesom)
-Remove from heat

Serving:
-Serve Hot Assam Pedas with plain white rice, garnish with tomato wedges & dribble with traces of sweet dark soyabean sauce.

Wish you the best of good luck for trying DIY cooking………….

SAPIT CUKOK TONGKOL

2008-07-01T00:59:00.000-07:00

SAPIT CUKOK TONGKOL (GRILLED TUNA WITH GRAVY)

Recipe since 1950's

INGREDIENTS:
-1 pc whole (medium size or 800 grams) Tuna Fish – washed, cleaned, drained
& cut into 2pcs lengthwise. Leaving the centre bone intact with head
-200ml thick coconut milk
-1 cup of water
-1/4 cup of tamarind juice
-1/2 cup or cube of anchor fish (ikan bilis) stock
-1 tbsp sugar
-1 tsp tumeric (kunyit)-grounded
-2 pcs of sliced kaffir leaves (daun limau purut)
-Salt to taste

*PASTE: Ingredients to be fried without oil (sangar) & pounded or blended together:
-4 red onions
-4 cloves of garlic
-5 cm pc ginger
-2 cm pc galangal (lengkuas)
-2 stalks lemongrass (serai)
-7 candle nuts (buah keras)
-1 tbsp coriander (ketumbar)
-1 tbsp cumin (jintan halus)
-15 or 20 pcs of dried chillies -soak
-Few pieces of kaffir rinds (kulit buah limau purut)

Prepare Dish:
-Rub some salt & a tsp of grounded tumeric to Tuna fish & marinate for 2hours.
-Wrap up marinated Tuna fish with alluminium foil & grilled under barbeque charcoal or gas stove until well done.
-(Optional the body part can be cut into small chunk pieces after grilling)
-Heat 2tbsps of oil in a wok, fry paste until the oil spilts.
-Add thick coconut milk with water & boiled for 10mins
-Add tamarind juice, salt, sugar & anchor fish stock
-Cover pot & let gravy thickens
-Add whole piece or chunks of grilled Tuna fish
-Add kaffir leaves & mix through
-Remove from heat

Serving:
-Serve Hot Sapit Cukok Tongkol with serving banana leaf. Eaten with plain white rice or french loaf and garnish with fresh red chilli, slices of Tomatoes & cucumber.

Wish you the best of good luck for trying DIY cooking………….

KELLA CELOK CUKOK TONGKOL

2008-06-03T02:04:00.000-07:00

KELLA CELOK CUKOK TONGKOL(TUNA TAMARIND in CLEAR BROTH)
Recipe since 1940s

INGREDIENTS:
-250-450 grams tuna fish (optional red snapper, mackerel or anggoli fish)– washed,
cleaned & cut into steak pieces.
-1 litre pot of water
-1 cup of tamarind juice (from 1 tbsp tamarind paste with 1 cup of water)
-1 stalk serai (lemon grass) – crushed
-1 pc red fresh chilli-sliced (optional green & red chili padi)
-1 pc green fresh chilli-sliced
-1 calamansi
-Salt to taste
PASTE*Ingredients to be pounded or blended together:
-2 red onions
-2 cm ginger
-2½ cm kunyit (fresh turmeric)
-1 tsp coriander seeds (fry without oil & grinded)
-1 fresh red chilli
-1/2 tsp belacan (dried shrimp paste)
Prepare Dish:
-Mix pastes into a pot of water & let it boil
-Add tamarind juice in a low flame for 10 minutes
-Add fish, salt & crushed lemon grass
-Cover pot & let it boil until fish is cook for about 10 minutes
-Add sliced green & red chili
-(Optional add lady’s finger-cut into 2 lengthwise or longbeans-cut into 4cm lengthwise or few stalks of laksa leaves )
-Remove from heat
-Squeeze calamansi juice before serving
Serving:
-Serve Hot Kella Celok with Plain White Rice compliment with Sambal Belacan Tomato.
Wish you the best of good luck for trying DIY cooking………….

ROTI BOYAN

2008-05-07T02:00:00.000-07:00

ROTI BOYAN (POTATO PUFF)

Recipe since 1960s

INGREDIENTS: For Pastry
- 250gm Wheat Flour- (forming into 4 pieces round doughs)
- ¼ tsp of baking powder
- ½ cup warm water
- Pinch of salt
- ½ tsp of oil (any vegetable oil or gelatin/ghee)

Prepare Pastry:
1) Add and dissolve salt into warm water.
2) Pour mixture into flour with baking powder & knead
3) Add oil or ghee & knead again until become a consistent dough
4) Form into 4 round doughs & flattened into circle of 1cm thickness

INGREDIENTS: For Fillings
- 3pcs of Potato-boiled with skin - after boiled, skinned & coarsely mashed
- 1 bulb of onion-diced
- 2 beaten eggs
- 1 beaten egg yolk
- 1 tsp grounded black pepper
- 1tbsp of chopped chinese celery
- Salt
- Oil for deep frying

Prepare Fillings:-
1) Heat 1tbsp of oil in a pan and fry diced onion until fragrant
2) Add beaten eggs. While the top is still damp & bottom of the egg slightly cooked, immediately add on boiled mashed potatoes & fry
3) Add salt & grounded black pepper
4) Remove from heat & transfer into a bowl, drain oil, add chopped celery & let it cool

Method:
-Place 1tbsp potatoes filling onto pastry
-Fold in the edges together forming into rectangular in shape of 10cm x 5cm & glue with
beaten egg yolk
-Dust with extra flour before deep fry.

Wish you the best of luck for trying DIY cooking………….

Everyday Life

2008-04-17T22:34:00.000-07:00

10.00am to 6.00pm a normal working time, 7.00pm to 10.00pm continue working time again, having late dinner at home, 11.00pm house chores & personal matters and finally sleep at the latest 2.00am.

That's everyday life in S'pore in order to keep abreast with my normal life.