COCONUT MILK RICE / NASI LEMAK

 

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

 ~PATIENCE IS VITAL~

I know most of you out there have visited Malaysian, Singaporean or even Indonesian Restaurants serving Nasi Lemak. And I bet most of you loved the taste of the fragrant rice. Here's the recipe for you to try at home. It's worth the effort. Enjoy it with your loves ones.

NASI LEMAK RECIPE

Ingredients:

Rice                                    500g
Coconut Milk                      100ml
Pandan leaves                      2 nos.

Water                                  1200ml
Salt                                      to taste

For sambal

Tamarind paste                     30g
Red onion                             1-2 nos. (depending on size)
Dried anchovies                    200g
Garlic                                   20g
Shallot                                  50g
Dried Chilli                           50g
Belacan (prawn paste)          10g
Salt                                        5g (or to taste)
Sugar                                    15g (or to taste)

Method:-

1. Using a rice cooker: Wash and drain rice. Add to rice cooker bowl. Add coconut milk, water, pandan leaves tied into a knot and season with salt to taste. Cover and press the 'cook' button.
2. Using a saucepan: add all the aforementioned ingredients into the saucepan. Cover and steam on medium heat until water evaporates/rice cooks. Fluff with a fork and dish out.
3. To cook the sambal, rinse dried anchovies and drain water. Fry in sufficient amount of out until lightly browned and set aside on a paper towel to rain excess oil.
4. Soak dried chilli in lukewarm water for 20 mins (or blanch in a pot on medium heat until soften). *Cut dried chilli into half with a scissors to remove seeds prior to soaking/blanching to reduce spiciness, if desired).
5. Toast belacan on open fire (use your stovetop) evenly on all sides (or fry in a small pan/wok without oil).
6. Blend or pound soften dried chilli, belacan, shallot, garlic into a paste.
7. Soak tamarind paste in about 1 cup of water and squeeze to extract juice. Remove and discard pulp.
8.  Slice red onion into rings.
9. Heat oil in a wok or pan and saute spice paste until fragrant and chilli is cooked (about 7-10 mins)
10. Add onion rings and fry. Then, add the fried anchovies and fry.
11. Add tamarind juice and season with salt and sugar. Simmer until sauce thickens a little.Dish out.
12. Serve rice with sambal on the side together with condiments: sliced cucumber, halved hard boiled egg, toasted peanuts and additional dishes such as fried chicken (if desired).

*For the sambal, fried anchovies may be replaced with shrimp or omitted entirely.
 

SAUTE MUSHROOMS

Because this is one of my favourite foods, I would like you to try making them at home and taste it for yourself. Something healthy for consumption.

Here's the recipe:

1 red onion, sliced
2 cloves garlic, chopped
300-400g button/shitake mushrooms (either one or mixed both)
dried oregano
salt and black pepper to taste.

Method:-

1. Depending on how fresh the mushrooms are, remove the stems and peel the top. Slice mushrooms.
2. Make a little stock by placing the stems in a small saute pan filled with a little water. Boil on medium heat for about 5 minutes. Strain out.
3. In a larger saute pan, heat 2-3 tbsp olive oil and saute onion and garlic until fragrant.
4. Add mushrooms to pan and saute. Add a little stock or water. (some mushrooms release water, so adding extra liquid is unnecessary. I only add stock or water if pan is too dry)
5. Saute until liquid evaporates/mushrooms soften. Season to taste.
6. Add dried oregano, stir well and promptly remove from heat.

FISH BALL SOUP

 

 :::In the name of ALLAH, The Most Gracious, Most Merciful:::

~PATIENCE IS VITAL~

It's cold outside.
HELLO WINTER!

In the winter, over coffee and macaroons; I love to create new  healthy recipes. You can get all the ingredients at COLES or your nearby grocery shops. It's pretty simple to prepare, too. And I feel that this will be a good one to have during the cold days. Have it while it's hot. ENJOY!

SPICED FISH BALL SOUP RECIPE 

Whole spices:
Cinnamon stick 2 inches
Star anise 1 no.
Cloves 5 nos.
Cardamom 3 nos.

Ground ingredients:
Shallots 10 nos. (or more according to preference)
Garlic 5 cloves
Ginger 1/2 inch

Ground spices:
1 tbsp each of:-
Cumin powder
Fennel powder
Coriander powder 

Coriander leaves 50g (stalk and roots finely chopped, leaves coarsely chopped)

Carrot 1 no. (depending on size), cubed or cut according to own preference
Potato 3 nos. (depending on size), cubed/quartered or cut according to own preference
Fishball 12 nos.

Condiments:
Spring onions 2 nos., finely sliced
Fried Shallots 

Method:-

1. Heat vegetable oil in a large saucepan and saute whole spices for 1 minute on low to medium heat.
2. Add ground ingredients and saute until fragrant.
3. Add about 7 cups of water to the saucepan. Add ground spices and mix well.
4. Add chopped coriander stalk and roots to the pan. Increase heat and bring to a boil.
5. Add potatoes, carrots and fishball. Reduce heat and simmer until potatoes/carrots are tender
6. Add coriander leaves and simmer for 1-2 minutes. 
7. Dish out and serve, garnished with spring onions and fried shallots (optional).

GREEN BEANS PORRIDGE

 

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

 ~PATIENCE IS VITAL~

GREEN BEANS PORRIDGE RECIPE

This is a favourite dish around tea time.

Among the ingredients you need to make GREEN BEANS PORRIDGE are:

Green beans

Brown Sugar 

(although somehow it doesn't look too brown in the pic)

Screwpine leaves (a.k.a. pandanus leaves)

Ingredients:-

1/2 cup green beans

1500 ml (approx) water

1 large or 2 small screwpine leaves (knotted like the pic)

3/4 cup coconut milk

Brown sugar to taste

Salt to taste

Method:-

1. In a medium saucepan, add green beans, about 1000 ml water and the knotted screwpine leaves. Bring to boil on high heat.

 

2. Boil until the green beans break/split.(If too much water evaporates during or at the end of  the process, add more water from the reserved 500 ml. Ensure there is at least an inch or so of water above the level of the green beans before going to step 3)

3. Reduce heat to medium and add the coconut milk. If using coconut cream, use about half the recipe. Stir to mix well. Bring to a simmer.

4. Stir in brown sugar to desired sweetness. (try 2-3 tbsp for starters)
5. Add about 1/2 to 3/4 tsp salt or to taste.

6. Ready to eat. Final consistency should not be too watery nor too thick. Remove screwpine leaves before serving in bowl. Serve hot with a side of a couple of pieces of cream cracker biscuits, to be coarsely broken into the bowl just prior to eating (optional).

Happy Trying!

PAELLA

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

~PATIENCE IS VITAL~




The first time I saw PAELLA and tasted PAELLA was when I was in SPAIN in 2010. And here's PAELLA made by Razi. It tastes as nice as it looks. You should try, too. Do you know that when you know how to cook, you can always season it according to your preferences?

For virtually everything you want to do, there are books and courses on how to do it. For example when I wanted to learn how to cook, I bought many recipe books and try at least one new recipe a week. Every weekend, I'll spend my time in the kitchen cooking. So, whatever you want to do, there are always mentors, advisors, coaches and consultants out there to help guide you. DON'T EVER SAY YOU CAN'T because YOU KNOW VERY WELL THAT IF YOU CAN DREAM, YOU CAN DO IT. YOU CAN MAKE IT ALL HAPPEN! Trust yourself.

And for today, Let's try making PAELLA. YOU SURELY CAN! Share them with your friends and loved ones, okay? ENJOY!

RISOTTO

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

~PATIENCE IS VITAL~

Before we say that WE CAN BE MILLIONAIRES, let's say that WE CAN ALL COOK RISOTTO :)


I first saw risotto when I was in Spain. It taste alright.

NASI LEMAK

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

~PATIENCE IS VITAL~




Nasi Lemak is a very famous dish in both Singapore and Malaysia. It is actually rice cooked with coconut milk and some salt with screwpine leaves to add on the aroma. As the side dishes, you can cook your own sambal, fried white baits, boiled eggs and fried peanut. Omit the peanuts if you have allergies. Even in Australia one can find Nasi Lemak and enjoy them. But it's very expensive here. As a student, I must keep to my budgets. So, I prefer to prepare my own Nasi Lemak. Would you like to cook your own Nasi Lemak, too?

All you have to do is just follow the recipe and you'll get to enjoy your homemade Nasi Lemak. ENJOY MATES! HAPPY COOKING :) Always remember to cook with your heart. Pour in some loves in your dishes. they'll taste better :)

Ingredients:
Rice 500 gr
Coconut milk 100 gr
Pandan leaves 30gr
Water 1.2 litres

For Sambal Anchovies:-
Tamarind Paste 30gr
Red onion 75gr
Dried anchovies 200gr


Method Of Preparation:

1. Wash rice and drain rice. Add coconut milk, water, pinch of salt and
pandan leaves. Cook rice.
2. Rinse the dried anchovies and drain the water.
3. Fry the anchovies until they turn light brown and put aside.
4. Pound the prawn paste together with shallots, garlic, and deseeded
dried chilies with a mortar and pestle.
5. Slice the red onion into rings
6. Soak the tamarind pulp in water for 15 minutes.Squeeze the tamarind
to extract the flavor. Drain the pulp and save the tamarind juice.
7. Heat some oil in a pan and fry the spice paste until fragrant.
8. Add in the onion rings, fry, then add in the anchovies and stir well.
9. Add tamarind juice, salt, and sugar
10. Simmer on low heat until the gravy thickens. Set aside
11. Dish up the steamed coconut milk rice and pour some sambal ikan
bilis on top.
13. Serve with cucumber slices, halved hard-boiled eggs and Spiced Fried
Chicken (separate recipe)

Sambal Belacan:
Garlic 20gr
Shallots 50gr
Dried chilies 50gr
Belacan (prawn paste) 10gr
Salt 5gr
Sugar 15gr


Condiments:-
Eggs 2 nos
Cucumber 100gr


*HUGS TO ALL*

MAGGI MEE

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

~PATIENCE IS VITAL~




When I was at The Footscray Market, I saw many Oriental Shops selling food from Singapore, Malaysia and Indonesia. Among others they sell MAGGI MEE. Almost everyone in Singapore and Malaysia knows MAGGI MEE. And here's what I cooked for myself. MAGGI MEE KARI (Curry Maggi Mee). For those of you who doesn't like the curry taste, you can try the chicken flavour. It's nice, too. How to cook it? Simple~ Saute some onions and garlic with a little bit of vegetable oil, then, pour in the curry and add some water. Mix well. Then, add in the noodle. Let it boil. And if you prefer to add in an egg, you may add one now. Lastly, add in some vegetables of your choice. Give it about 5 minutes while you keep on stirring to mix them well. And it is ready to serve. ENJOY!

GRILLED FISH WITH SPINACH SAUCE

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

~PATIENCE IS VITAL~


GRILLED FISH WITH SPINACH SAUCE.




Looks nice, huh? That is one of Razi's first attempt in grilling :) It looks good but it didn't taste as good as it look. So, I'm not going to share the recipe here. Let me test it once again and make it right before putting the recipe up here, okay?

IT IS THURSDAY :)

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

~PATIENCE IS VITAL~

It is Thursday and I am still unwell. I miss cooking but I am still not strong enough to stand too long in the kitchen.

Okay, today I would like to share with you a simple dish that you can prepare after a tiring day at work or school. You can eat it with white rice or just enjoy it with some garlic bread like TAPAS ;) I know..I JUST MISS SPAIN SO MUCH *naughty winks*

BLACK PEPPER BRINJALS

Ingredients:

Brinjals 4 pieces, halved
Sweet Soy Sauce, 2 Tablespoons
Salty Soy Sauce, 2 Tablespoons
Black pepper, 1 Tablespoons, pound coursely. [If you prefer it hot and spicy, you may add more black pepper]
Vegetable Cooking Oil [about 1 Tablespoon]
Chinese CHive Bulbs, 3 stalks

Methods:

* Rub some salt on the brinjals that have been halved.
* Add both salty & sweet soy sauce and black pepper. Mix them well over the brinjals.
* Heat the vegetable cooking oil in a pan, fry the brinjals for about 3-5 minutes depending on the size of your brinjals. If it's too dry, add in some water. Mix evenly with a wooden spoon. Then, add in the chinese chive bulbs.
* When it's done, turn off the fire.
Ready to serve *TADA*

TAHU UDANG PETAI

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

~PATIENCE IS VITAL~




I love this dish. I have this twice in a month in October. Can you believe that? I am not really feeling well right now after the operation and I have been wanting to eat PETAI [stink beans ] so much. And I don't know how else to cook stink beans except by frying it this way.

I found stink beans sold in tins at an oriental shop in Glenn Waverly.
Take a train to Glenn Waverley and walk towards Gloria Jeans (GJ). The oriental shop is a few blocks a way from GJ.

Okay, here's the recipe. Have a try if you love spicy food. And don't worry, the stink beans are literally stinky but they are great for your health. They have loads of medicinal values.

~TAHU UDANG PETAI~

Ingredients:
2pcs tofu
20pcs petai [stink beans]
250g fresh praws [medium size]
1 Tablespoon grounded chillies
1 pcs onion
7 pcs shallots
3 pcs garlic
100ml coconut milk
1 pcs lemongrass
2 pcs daun salam [bay leaf]
salt to taste

Method:

* Blend the grounded chillies together with onion, shallots, garlic and lemongrass.
*Cut the tofu into cubes
* Heat up some oil in a wok, saute the blended ingredients until fragrant.
*Then, add in daun salam [bay leaf], petai [stink beans], prawn and tofu.
Mix well.
*Add in coconut milk and some water so that it's not too dry. Let it boil.
* season with salt.

~TADA! Ready to be served with white rice. ENJOY!~

~MEE HOON GORENG TAUCU~

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

~PATIENCE IS VITAL~


Hi Mates! As promised :)Please take some time to cook this simple yet oh-so-yummy Fried Mee Hoon. Share the joy and happiness with your loved ones. ENJOY!




Recipe (for 2 portions)~

60ml oil
2 pips garlic, chopped
1 nos onion, chopped
120g vermicilli (dried version avalable from most Asian stores)
2 tbsp chilli paste (or to taste depending on level of heat desired)
2 tbsp bean paste (aka 'tauchu' - avalable in jars at most Asian stores)
50g prawns, de-shelled and de-veined
30g fish cake, sliced
30g mustard greens
20g carrots, sliced into slightly thick matchsticks
20g beansprouts
2 nos eggs
2 tbsp light soy sauce
1 tbsp oyster sauce (if desired)
1 dash sesame oil (if desired)

Method:-

1. Soak vermicilli in cold water for about 30 mins.
2. Cut mustard greens into sections. Separate the leaves from the stems.
2. In a wok or frypan, heat oil and scramble eggs. Then, add onion and garlic and fry until fragrant.
3. Add carrots and mustard green stems and continue frying for about 30 seconds.
4. Add fish cake slices and prawns and fry until prawns change colour.
5. Add chilli paste and been paste and mix well.
6. Add vermicilli and toss well.
7. Add soy sauce, oyster sauce and sesame oil (if using) and toss again.
8. Add mustard green leaves and beansprouts and mix well.

For the garnish, beat one egg and make a thin omelette. Cut into strips.

Tips:-

1. In stir frying, frying the eggs at the beginning acts as a non-stick agent for the wok or frypan and prevents noodles from sticking to the wok/pan.
2. Even high heat should be maintained throughout when frying. Lower heat when adding ingredients to prevent burning.
3. Stir frying should be done fast/without pause, so it is best to prepare all ingredients and have them at hand for adding to the pan.

RENDANG DAGING

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

~PATIENCE IS VITAL~

Assalamualaikum and hello to all my silent readers. May God bless all of you with great health and happiness. Ameen.

I have to apologize for being quiet lately. I am sure you would love to try more of my recipes :) This recipe originally belongs to Razi [one of my soulmates]. I don't eat beef, so I will replace it with chicken. You can do the same.

Okay, here is one. It's named RENDANG DAGING [BEEF RENDANG] It is a very famous dish during Aidil Fitri in Malaysia. But you can still find it overseas. Only the price will be quite exorbitant. So, why don't you try cooking this dish yourself? It is quite spicy but nice. Trust me.



(Recipe for approximately 2kg beef-cut in cubes)

(A)Ingredients to blend:
*Shallots (15pcs)
*Onions (1 pcs)
*Ginger (the size of a thumb)
*Garlic (3pcs)
*Galangal (the size of thumb)
*Chilli paste (1 cup) - add more if you want it spicier


(B) Ingredients to be sliced finely
*Tumeric Leaves (3 leaves)
*Lemongrass (3 stalks)

(C)
*Ghee (clarified butter) / any vegetable oil
*coconut milk 250ml
*Kerisik (Dessicated Coconut fried without oil until brown and pounded in mortar and pestle until oil separates)


Method Of Preparation:


1) In a pot or brazier, heat ghee and saute onions, shallots, ginger, garlic and galangal until fragrant.

2) Add chilli paste and continue sauteing until chilli is cooked.

3) Add beef cubes and fry, coating mixture all over.

4) Add sliced lemongrass, fold all over.

5) Depending on what type of cut you use, continue to cook beef until tender, stirring from time to time to prevent mixture sticking to bottom of the pot.

6) If sticking occurs, add a bit of water.

7) When beef is almost tender, add kerisik.

8) After 15 minutes, add coconut milk and mix well.

9) Season with salt and pepper to taste.

10) You may add a bit of soy sauce for extra taste.

11) When beef is cooked through/ tender, dish out and serve with white rice.

KERUTUK DAGING TERENGGANU

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

~PATIENCE IS VITAL~


It is indeed a day to remember. I learnt how to cook a very special dish which originates from a state in the East Coast area of Peninsular Malaysia. It is called KERUTUK DAGING TERENGGANU [Terengganu Kerutuk Beef].

For those of you who are interested in trying out this recipe, please do.



KERUTUK DAGING TERENGGANU
Ingredients:

1kg beef cut across the grain into thin slices
8 Tbsp of oil
1 onion~ sliced finely
1/2 inch cinnamon stick
2 cardamom pods
3 cloves
3 star anise

Grounded Ingredients:

12 shallots
4 cloves garlic
1 inch tumeric root
1/2 inch ginger
9 Tbsp Kerutuk Spice Mix~ dilute with some water to form paste

[The Kerutuk Spice Mix used in this recipe was in pre-packed form under the brand name 'Adabi' (a Malaysian product). It may be possible to find it in the Asian Markets. However, I shall find out more on how to prepare your own Kerutuk Spice, in case it is not that easy to find them overseas. In the meantime, if you cannot find any Adabi Kerutuk Spice Mix at the place where you reside, you may replace it with 2 Tbsp of meat curry powder and 2 Tbsp 'kurma' powder. It'll taste just as great.]

3 cups coconut milk
2 pieces dried tamarind skin
Gula Melaka (palm sugar) [replace this with brown sugar if you cannot find it in your home country]
Salt to taste
4 Tbsp Kerisik [fry dessicated coconut in a pan WITHOUT OIL until it turns brownish. Then, pound it with mortar and pestle until it became oily and smooth (the traditional way) or blend it in a food processor. That is your kerisik]

Method:

1) Heat oil in a wok and fry onions and spices until fragrant.
2) Add in the ground ingredients and fry over moderate heat until fragrant and the oil separates.
3)Then, add in the Kerutuk paste. Fry till it is mixed well with the rest of the grounded ingredients.
4)Add in the beef. Stir well with a wooden spoon, browning all over.
5)Put in the dried tamarind skin.
6)Then, add in the coconut milk.
7)Add in a bit of water (approximately 1 cup) to dilute the above mixtures.
8)Add in a bit of salt to taste. Stir and cover the pot and let it simmer in a medium heat.
9) After approximately 10 minutes of simmering, add in the gula melaka (palm sugar), and stir in the kerisik. Cover the pot again and let it simmer until the meat is tender. (remember to stir ocassionaly after putting the kerisik to prevent it from burning/sticking to the bottom of the pan)
10) Then, you are ready to serve, with white rice or even bread :) ENJOY!

Recipe was duly checked by Razi :)

FRENCH FRIES :)

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

~PATIENCE IS VITAL~


I don't really know why it's called french fries when you can have it anywhere and everywhere. Does it originate from France? Please let me know. I'm a bit blur on that part.



That is a must-know-how-to do-dish. FRESH FRIES. It is so easy. I have been doing it all by myself since I was in school. I usually buy the ones sold in the supermarket, deep fry them and sprinkle some salt on it. Grab a bottle of chilli sauce or tomato sauce. And tada...stomach filled. That's the easiest thing any student could do.

FRIED WHITE BAIT :)

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

~PATIENCE IS VITAL~


Guess what I had for lunch today? FRIED WHITE BAIT. It is oh-so-yummy!

It's also easy to prepare. Just buy the white baits from the market, clean them up. Then, mix them with some salt, pepper and a bit of tumeric powder. Deep fry them. Serve them with some fries. It's a perfect lunch. Trust me.

KARI SEMALAM

Okay...I am actually updating my humble blog whilst watching THE ROYAL WEDDING Prince William & Princess Kate Middleton on E Channel :) I know, its awesome, huh?

Guess what I cooked today at 4 p.m.just before the Royal Wedding started? I cooked fish curry. I named it KARI SEMALAM [Yesterday's Curry] because it will taste better the folowing day. Usually, I'll use Spanish Mackerel but today, I tried using Salmon. I couldn't find Spanish Mackerel at the market today. But I strongly suggest you to try your level best to find Spanish Mackerel when you want to try cooking this recipe. Here's the recipe for all of you to try.


KARI SEMALAM RECIPE

2 cuts of Spanish Mackerel
[cleaned and rubbed with 1/2 teaspoon of salt. Rinse and put aside]

50g [about 8 tablespoons] of fish curry powder (mixed with a little water to form a paste)

2 slender Asian Eggplants, halved lengthwise, cut into three pieces

6 ladies fingers

2 fresh tomatoes, cut into wedges

3 green chillies

1 cup of tamarind juice (taken from 2 tbsp of tamarind paste)

1 cup of coconut milk

4 cups of water

3 sprigs of curry leaves

vegetable oil for frying

salt to taste


Pounded ingredients:-


7 shallots

3 cloves garlics

1 inch ginger

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 teaspoon fenugreek seeds

1 teaspoon mustard seeds


Methods of Cooking:-

1)Heat vegetable oil in a pot over medium heat and cook all the pounded ingredients until fragrant.

2) Then, add in the fish curry paste

3) Add coconut milk, tamarind juice and water, mix well.

4) Add the eggplants, ladies fingers, tomatoes, green chillies and curry leaves. Reduce the heat and simmer for about 20 minutes.

5) Add the fish and season with salt. Bring to a boil and simmer (reduce heat a little)until the fish is cooked. Remove from heat and serve with white rice or simply enjoy it with white bread.

It is so easy to cook this dish that you can have it with your family and friends within an hour. So, it fits very well for a busy woman and also for overseas students who must be very busy with their studies.



That's how the curry looks like in the pot. YUMMY!



I used this brand of curry powder. BABA's Fish Curry Powder. For those of you living overseas, you may try to find the curry powder at the Asian Markets. I managed to find BABA's Curry powder in Australia. There is a chinese shop selling foodstuffs from Singapore and Malaysia.



Curry Leaves. The fragrant will make loads of difference.



Green Chillies, Tomatoes, Asian Eggplants (hidden behind the tomatoes)



Ladies Finger



Tamarind Juice



Salmon. Like I said, please..please..please use ONLY Spanish Mackerel. Your curry will taste nicer with that fish.


Remember to keep the unfinished curry in the fridge for next day's consumption. Just in case you wish to add more ladies fingers & eggplants the next day, you may do so. After bringing the curry to boil, add the vegetables and simmer for about 10 minutes. Then, enjoy Yesterday's Curry!

CURRY LEAVES :)

:::In the name of ALLAH, The Most Gracious, Most Merciful:::

~PATIENCE IS VITAL~


If you are currently living in a country where it isn't easy to obtain CURRY LEAVES, please make sure you grab hold of a packet if you see one.



That's how CURRY LEAVES looks like.

And, with coconut milk; you can do up a great dish, too.



Think of this, too *naughty winks*

Yes, PRAWNS.


Please guess what is the dish that I am going to share with you today?


EASY-PEASY PRAWN CURRY

Prawn 500 gram

salt for cleaning prawns

cooking oil 6 tbsp

coconut milk 200ml

water 200ml

meat curry powder 2tbsp

3 stalks of curry leaves

salt to taste



Finely Ground

Shallots 8, peeled

Garlic 3 cloves, peeled

Ginger 2.5cm knob, peeled


Method:-


1) Remove prawn feelers and legs. Rub prawns with salt and rinse with water.

2) Heat oil in a pan over medium heat and fry ground ingredients until fragrant.

3) Add in meat curry powder.

4) Then, pour in coconut milk and water. Stir well.

5) Bring to boil. Add in the prawns.

6) Season with salt to taste and stir.

7) Add in curry leaves.

8) Simmer until gravy thickens.

9) Turn off the heat and ready to serve with white rice or white bread.


ENJOY!

KUAH BAYAM MERAH :)

One of the many dishes that I cooked this week is KUAH BAYAM MERAH [Red Spinach In Coconut Milk].




It is an easy dish. So, for those of you who are students and do not have much time to spend in the kitchen, you can try cooking this.

Here's the recipe:-

Red Spinach

Chinese Hard Tofu

Dried prawns {shrimps} 1 tablespoon, soaked to soften and ground

Shallots 5, peeled and pound

Garlic 2 cloves, peeled and pound

Bird's eye chillies 6 [add more if you want it hot]

Fresh tumeric 1.25cm knob, peeled and pound

water 2 cups

coconut milk 200ml, extracted from a coconut and 200ml of water

salt to taste

Tumeric Leaves 1, sliced thinly

Method:


1) Heat cooking all in pan and fry shallots, garlic,tumeric for about 5 minutes.

2) Add dried prawns and bird's eye chillies. Stir well.

3) Then, add in coconut milk + water, tofu and salt to taste.

4) Slowly add in the Red Spinach and tumeric leaves.

5) Stir over low heat until gravy boils. Continue to stir for about 10 minutes.

6) Turn off the heat. Ready to serve.


That's easy, huh? ENJOY!