Nasi Lemak

It has been years since we last cook NASI LEMAK at home. Many thanks to my mummy who helped me to get all the ingredients, cleaned up the kunning fishes, washed and dryed the peanuts and ikan bilis(anchovies) and tied the pandan leaves for the rice. Mostly fried food, easy to prepare and simple to cook, except the sambal chili. I can't share much about the sambal recipe as the some of the ingredients eg. chili powder was given our Indian neighbour whose mummy brought back from Sri Lanka. It is really very tasty !

Ta dah!! We have sunny-side-up egg, fish ball, sambal sotong, kunning fish, fried chicken, otah, peanut and ikan bilis !!

Beef Rendang..I sukaaaa....

Beef cubes! Saw them at AMK hub today while shoppin' with parents. We are hunting for new fridge...

Big side track right? But still need to eat what..

Simple recipe, lazy bum can go supermarket to buy ready made rendang sauce.

Beef in cubes & curry leaves

Stir fried our homemade chilli with rendang sauce

Add curry leaves and stir fried till you can smell the fragrance

Then add in the beef

Stir fried...stir fried...

Add in fresh milk/evaporated milk

Add in little water and let it boils

Transfer into a pot and continue to cook

Using the invertor cooker, I started it with No.6, once boiled, decrease to No.3, 2nd boiled, decrease to No.2.

Can scoop up once it is soften

Served..

no photos? Still cooking now, will show the final result after my dinner ok?

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Hmm...Nice...

:: YUM YUM ::

Petai

So malay huh.. fried some petai tonight

pouring the 'asam water'

Our 臭豆 for dinner!

And mum's 南乳焖菜

Kuih Talam

The reason for cooking the kuih Talam is because Ben loves them. I forgot to buy the alkaline water so the texture is not very nice but Ben still likes them, I will try to make it again with ALL ingredients, but not any time soon. hehe..Recipe extract from Kuali

For bottom green layer:

(A):
70g rice flour
30g green bean flour
280ml water

(B):
6 pandan leaves cut into 3cm pieces
250ml water
A few drops of green colouring
250g sugar
1/2 tsp alkaline water

For top white layer:

(C):
50g rice flour
1 1/2 tbsp green bean flour
1/2 tsp salt
75ml water
225ml pati santan from 1 coconut

Method:

• Mix (A) and leave aside to soak for about 10 to 15 minutes.
• Blend (B) in a liquidiser then strain to get the pandan juice.
• Mix the pandan juice with (A). Add sugar and colouring.
• Cook over low heat and stir continuously with a wooden spoon until batter becomes fairly thick and translucent.
• Pour the hot sticky batter into a greased 20cm cake tin.
• Smoothen and level the surface with a plastic spatula.
• Steam over rapidly boiling water for 20 to 30 minutes.
• To prepare the white layer, mix ingredients (C) together and soak for 10 minutes.
• Pour the topping layer over the cooked green layer.
• Steam for about 10 minutes.
• Cool the kuih well.
• Slice into small diamond-shaped pieces.