Ingredients

• 4 genggam ikan bilis mata biru
• 2 genggam cili api merah
• 2 biji cili merah besar*
• 3 ulas bawang merah*
• 1/2 inci kunyit hidup*
• 4 helai daun kunyit dihiris halus
• garam dan gula secukupnya
• 4 batang serai dititik
• 10 sudu tempoyak
• petai secukupnya

Directions

1. Tumbuk bahan2 bertanda (*)
2. Panaskan 1 cawan minyak.. goreng ikan bilis hingga agak layu sahaja..
3. Masukkan bahan yang telah ditumbuk.. tumiskan hingga kekuningan..
4. Masukkan pula serai dan tempoyak,petai dan sedikit air..
5. Perasakan dengan garam dan gula. Kacau rata.
6. Akhir sekali masukkan daun kunyit..

Ingredients

MAIN

• 1 1/2 cups sweet corn kernels , (from a 420 g / 0.9 pounds tin), water drained
• 40 g colored bell peppers (1.4 ounces), diced
• 15 g butter (0.5 ounces – I used salted butter)
• 1 cup shredded mozzarella cheese
• A few sprinkles parsley flakes

SEASONING

• 2 1/2 Tbsp mayonnaise
• 1/2 Tbsp sugar
• A few sprinkles fine sea salt
• A few sprinkles ground black pepper

Instructions

1. Combine the sweet corn, bell peppers and the seasoning sauce in a bowl and mix them well.
2. Preheat a skillet over medium high heat. Add the butter and melt it. Reduce the heat to low, add the seasoned sweet corn and bell pepper mixture (from step 1) and gently spread it around the skillet.
3. Sprinkle around the cheese and parsley flakes on top of the corn mixture and cover. Cook it further on the stove until the cheese is melted (4 to 5 mins). Alternatively, you can cook it in the oven (220 C / 428 F) until the cheese is melted (about 5 mins). Use the broiler / grill if you want to brown the cheese.

Recipe Notes

*1 Tbsp = 15 ml, 1 Cup = 250 ml

Ingredients

• 1/2 kg daging lembu hiris nipis
• 1 paket kerisik – anggaran 40g
• 1 paket kecil kari daging
• 1 labu bawang merah – dikisar
• 3 ulas bawang merah – dikisar
• 3 ulas bawang putih – dikisar
• 2 cm halia – dikisar
• 1 cm lengkuas – dikisar
• 2 batang serai – diketuk
• 4 sudu besar cili giling/cili boh
• 1 cawan santan pekat
• 3 sudu besar gula merah
• 2 keping asam keping
• minyak untuk menumis
• bahan perasa
• air secukupnya

REMPAH RATUS

• 2 kuntum bunga cengkih
• 1 kuntum bunga lawang
• 3 biji buah pelaga
• 5 cm kulit kayu manis

Directions

1. Panaskan minyak, tumiskan rempah ratus, bahan kisar, serai sehingga wangi dan garing
2. Satukan cili giling dan rempah kari, jadikan pes, dan tumiskan hingga pecah minyak.
3. Masukkan daging dan kacau rata. Masukkan sikit air dan kacau rata lagi.
4. Masukkan santan, kerisik, garam, gula merah, daun limau purut dan asam keping.
5. Biarkan mereneh dan daging menjadi empuk. Kacau sekali sekala.
6. Apabila daging empuk, perasakan dengan bahan perasa.
7. Siap untuk dihidang.

Ingredients

• 500 g sweet potato (1.1 pounds), you can use any sweet potatoes that are suitable for deep-frying or roasting (e.g. beauregard‘ variety). FYI, I used Korean sweet potatoes.
• Some cooking oil for deep-frying, enough to cover the sweet potatoes in a pot
• Some crushed nuts or roasted sesame seeds, to garnish

Caramel sauce

• 3 Tbsp raw sugar
• 1 Tbsp cooking oil , I used rice bran oil

Instructions

1. Wash the sweet potato, peel the skin and cut it into small chunks (not too thick as it will take longer to cook through). Soak them in cold water for 30 minutes to reduce the starch.
2. Drain away the water and thoroughly wipe off the water from the sweet potatoes with kitchen paper.
3. Boil the deep-frying oil in a large pot until it reaches 180 degree C (356F) and add the sweet potatoes and cook until cooked through (about 5 to 8 minutes).
4. Take out the fried sweet potatoes and place them onto some kitchen paper to soak away the excess oil.
5. Add the cooking oil in a well heated pan and scatter the sugar around. Melt it over medium high heat until the sugar dissolves then quickly reduce the heat to low. Add the sweet potatoes into the pan and mix well with the sauce (for 1 to 2 minutes).
6. Move the sweet potatoes onto non stick baking paper to cool down for 3 to 5 minutes. Serve. (You can garnish with some crushed nuts or sesame seeds for extra savory taste.)

Ingredients

• 5 biji telur itik
• 2 helai daun kunyit ( dimayang)
• 15 biji belimbing buluh ( belah dua)
• 3 inci kunyit hidup ( ditumbuk)
• 10 biji cili api ( ditumbuk)
• 1 sudu serbuk perencah maggi cukup rasa/
• Kiub ayam pun boleh.
• 2 gelas air
• 1 mangkuk santan pekat

Directions

1. Masukan 2 gelas air dalam kuali sederhana panas
2. Masukan bahan2 cili api dan kunyit yg telah ditumbuk tadi. Biarkan sehingga menggelegak kemudian masukan perencah maggi cukup rasa/ kiub ayam.
3. Pecahkan telur satu persatu tanpa mengacau ( risau telur pecah)
4. Tutup kuali sehingga telur betul2 masak.
5. Masukan daun kunyit dan belimbing buluh dan kacau sehingga sebati dengan perlahan- lahan.
6. Masukan santan dan garam secukup rasa tunggu sehingga kuah mendidih. Padam api dan sedia untuk dihidang.

Ingredients

MAIN

• 400 to 500 g cabbage (0.9 to 1.1 pounds), cored
• 60 g carrots (2 ounces), julienned
• 1 stalk green onion , thinly sliced
• 6 perilla leaves (optional), thinly sliced
• fine sea salt

SAUCE (MIX THESE IN A BOWL)

• 2 Tbsp gochugaru (Korean chili flakes)
• 2 Tbsp rice vinegar
• 1 to 1.5 Tbsp Korean fish sauce or 2 Tbsp regular soy sauce
• 1 Tbsp (raw) castor sugar
• 1 Tbsp lemon juice
• 1 Tbsp sesame oil
• 1 Tbsp toasted sesame seeds
• 1 tsp minced garlic

Instructions

1. Thinly slice the cabbage. Place it into a large mixing bowl. Sprinkle some salt and gently mix the cabbage to wilt it lightly.
2. Add the carrots and the sauce. Mix them well. Garnish with green onion and perilla leaves.
3. Serve. (It works very well with Korean BBQ.) Best to consume within 24 hours of making it.

Ingredients

• 1 bungkus kueh tiaw
• 3 biji telur – dipukul
• 10 ekor udang basah
• 150 gm ayam
• 2 ekor sotong
• 1 batang fish cake – potong nipis
• 3 ulas bawang putih – dicincang
• 100 gm brokoli – dipotong]
• 100 gm bunga kobis – dipotong
• 100 gm lobak merah – potong kecil dan panjang
• 5 tangkai baby corn
• 2 sudu besar minyak masak
• 2 sudu besar tepung jagung
• 1 cawan air – bancuhkan bersama tepung jagung
• 1 cawan air rebusan ayam
• 2 sudu besar sos tiram
• 1 sudu besar lada sulah
• 3 sudu besar minyak masak
• garam dan gula secukup rasa
• daun sup dan daun bawang

Directions

1. Panaskan minyak dan masukkan kueh tiaw bersama telur dengan kuantiti hidangan untuk seorang makan.
2. Balikkan telur yang dah masak dan angkat serta ketepikan.Ulang langkah ini sehingga habis.Ikut citarasa masing2 la nak berapa orang makan..
3. Tumis sedikit bawang putih hingga agak garing dan masukkan ayam, udang,sotong dan fish cake.
4. Masukkan air rebusan ayam bersama lada sulah, sos tiram, baby corn dan carrot.
5. Masukkan tepung jagung yang telah dicampur air dan kacau-kacau supaya tepung tidak bergentel.
6. Campurkan brokoli,lobak merah,cili merah dan bunga kobis. Tutup api dan kacau.
7. Tuang kuah ke atas kueh tiaw serta taburkan daun sup derta daun bawang.
8. Siap untuk dihidang.

Ingredients

MAIN

• 750 g daikon radish / white radish, peeled
• 2 Tbsp green onion (optional), finely chopped

SAUCE (MIX THESE IN A BOWL)

• 1 Tbsp korean chili flakes (gochugaru) or more to taste
• 1 Tbsp korean fish sauce
• 1 Tbsp sugar
• 1/2 Tbsp minced garlic
• 1 tsp fine sea salt

Instructions

1. Julienne the radish with your knife or using a mandolin slicer. Ideal size would be 6 cm to 7 cm (about 2.5 inch) long match stick style.
2. Put the radish into a mixing bowl then add the sauce. Mix them well with your hands. Garnish with the green onion.
3. Transfer the seasoned radish into a glass container and rest it for 30 mins in the fridge then serve. Or you can eat it straight away. Any unused portion can be refrigerated for 5 to 7 days.

Recipe Notes

*1 Tbsp = 15 ml

Ingredients

• 1 bungkus mee kuning
• 6 ekor udang basah
• 2 ekor sotong
• 50 gm udang kering – ditumbuk
• 1/4 cawan kacang tanah goreng – ditumbuk
• Sedikit sayur sawi – dihiris
• Sedikit kobis – dihiris halus
• Sedikit hirisan daging – direbus
• Air rebusan daging @ 1 kiub pati ayam
• 4 biji telur
• Gula dan garam secukup rasa
• Mee kuning – dicelur
• 1 sudu besar tepung jagung

BAHAN KISAR :

• 1/2 biji bawang besar
• 3 ulas bawang putih
• 5 tangkai cili kering

BAHAN HIASAN :

• Bawang goreng
• Hirisan cili merah
• Limau kasturi/limau nipis

Directions

1. .Panaskan minyak dan tumis bahan kisar sehingga cili masak.
2. Masukkan udang kering yang telah ditumbuk dan tumiskan hingga naik bau.Kemudian masukkan air rebusan daging, kacang tanah, udang basah, hirisan daging dan juga sotong.
3. Didihkan seketika, masukkan gula dan garam secukup rasa.
4. Kecilkan api. Pecahkan telur sebiji sebiji. Jangan kacau supaya telur tidak pecah. Biarkan telur masak/separuh masak, ikut suka.
5. Akhir sekali masukkan sawi,kobis serta tepung jagung. Kacau rata.
6. Tuangkan kuah di atas mee. Hiaskan dengan bawang goreng, tauhu goreng, hirisan cili dan limau nipis/limau kasturi.
7. Sedia untuk dihidang.

Ingredients

• Sweet rice flour (glutinous rice flour),
• salt,
• sugar,
• roasted soybean powder
• mugwort powder for ssuk injeolmi)

Directions

1. Place 1 cup of sweet rice flour, ¼ ts salt, 1 tbs sugar, and ¾ cup of water in a microwavable bowl. Mix it well to make rice cake dough.
2. Cover it with Saran wrap, and cook it in a microwave oven for 3 minutes.
3. Mix the hot dough with a wooden spoon for about 20 seconds. Put the Saran wrap back on and cook 1 more minute in the microwave.
4. Transfer the rice cake dough into a mortar and pound it for about 1 minute (pound 50 times). You’ll make bubbles and then hear the bubbles popping out while you pound, which mean the consistency of the rice cake is just right: chewy and elastic.
   *tip: Put a little cold water on your hands when you want to touch the dough so that it won’t stick to your fingers and will keep you from burning yourself.
   
5. Spread ½ cup roasted soybean powder on a cutting board and place your pounded rice cake in the powder. Roll it around a bit to cover it with a light dusting of powder.
6. Cut into bite size pieces.
7. Coat each piece of the rice cake with the roasted soy bean powder and transfer to a serving plate.

Sprinkle with  sugar when you serve.

Ssuk injeolmi

Same directions as above, and add 1 tbs ssukgaru (mugwort powder) and 1 tbs water to the dough water you mix it.