Koleksi Resepi

Looks delicious??? Yes, it's very crispy if eaten immediately after frying. How to make it?? Very simple. A potato was carefully cut into spiral. Make sure you did not break it. Soak it in a salty water. Before frying, dip the potato into a batter of flour mix with water and some chilli flakes. Deep fry it till golden brown. Take it out and leave on the kitchen towel to dry. Ready for consumption. How to make sure that the potato does not cut off totally??? I don't have an answer for that because .... I did not make this. I bought it from a stall in Port Dickson. It looks so tempting, I just could not resist it. According to the girl who is selling it, they use a special machine to cut the potato into spiral. If I did not make it, how do I know so much about the process of making it? I asked the seller. After asking so many questions, I can see the sellers gossiping about me (there are three of them) ... Perasan kot ??? No, I am sure they were talking about me because they were

Assalamualaikum and good day all, I love this pancake aka. lempeng. In the northern part of the Peninsular (Malaysia), some call it PekNga . Sounds so weird isn't it? Well, it is actually a combination of 'tem PEK di bela NGA '. See, how creative our ancestors are. Not to mention about all the creative dishes they have invented. Wow!!! Tak boleh celen (challenge) nih!!!! Now, close your eyes, imagine yourself on a rainy morning. With hazy eyes, suddenly there's a smell of black coffee, triggering your nostril, followed by an appetizing scent of the fresh grated coconut. Hmmmmm ...... I am hungry again (baru sudah lunch nih!!!). The Ingredients: Approximately 6-7 table spoon of fresh grated coconut (preferably not an over riped coconut) 1 egg beaten 1 teaspoon Salt 1 1/2 cup Plain Water Butter for baking on the pan How To: Place the coconut in a bowl. Add egg, water and salt. Mix well. Heat the pan. Once heated, put a table spoon of butter. Scoop the mixture using mediu

This noodle is not branded as Maggi, Ho Liau, Ibumie or any other. It is my self made instant noodle. Why instant??? Because all the ingredients are ready, just waiting for the chef (can I call myself a chef??? hahaha ... perasan sekejap) to cook. At least I am the chef in my own kitchen ---- betul kan??? The Ingredients 1 packet of wet noodle 3 cloves of garlic 3 cloves of shallot. 1 onion chicken or beef stock chilli paste (cooked) 1 piece of chicken (sliced) 1 fried tofu (cut into cubes) 5-7 prawns (depends on your likes & dislikes) 1 stalk of green leafy vege 1 tomato (cut into wedges) 3-5 table spoon tomato ketchup 1 teaspoon sugar 2 tablespoon cooking oil salt to taste red chilli, spring onion, coriander leaves & fried shallot for garnishing How To: Pour the cooking oil onto the wok (I like using the wok for this cooking). Fry the sliced shallot and crushed onion until brownish. Add in the sliced chicken and prawns. Fry for a little while. Not too long as it will spoil

Hmm... this is an overdue entry. I even forgotten when I cooked this dish. I browse through my photo collection and come across this photo and feel like posting an entry about it. My kids love this simple dish. Fast and easy to cook. Busy moms! Here you go ... get some ideas: The ingredients: 6 or 7 pieces of squid, cut into three parts (for a large squid or two for a smaller squid), then slice lightly (do not separate it) on each of the cut pieces to form a design on the squid. Next, marinate the squid with some salt and tumeric powder. Let it rest for a while. 1 or tomato cut into wedges and fried. 1 Onion cut into ring 2 cloves of Garlic - crushed some spring onion and red chilli for garnishing 2 table spoon of cooking oil How to: Fry the garlic till yellowish. Then add the squid. Once the squid is cooked, put in the onion, potato, and red chilli. Mix well in the wok for only few seconds or 1 minute. Turn off the stove, add the spring onion and whalla!! .. ready for consumption.