1. Clean fish well. Cut through from the head to tail and open up the fish. Dip fish into beaten egg mixture. Leave aside for 10 - 15 minutes
2. Coat the whole fish with cornflour then deep fry in hot oil until golden brown and crispy.
3. Drain well and place fish on a platter
4. Heat oil in a wok.
5. Stir fry chopped garlic and ginger until fragrant. Add cilipadi and the rest of the chopped ingredients. Stir fry well.
6. Mix in the seasoning ingredients and simmer until gravy thickens. Pour sauce over the fish and garnish before serving
Note : The above is a original recipe from http://kuali.com/recipes by Amy Beh. I used seabass and I only cut the fish into 2 pieces instead of cut through the fish from head to tail and open it up. I did not used the egg mixture instead I just coat the fish with salt and plain flour. I also omit the bunga kantan because I don't have any.
Edamame is a green vegetable more commonly known as a soybean. The word Edamame means " beans on branches ". It is our favourite snack and healthy definitely. We had our first Edamame at Sushi King but mind you, it is damn too expensive for a very small bowl. We found the frozen Edamame at Isetan Supermarket, KLCC and at a very reasonable price, since then we just bought at the supermarket and cook it ourselves.
Few months ago, we were told that there was a new Asian Shop selling all dry foods from Asian Country. It was called Malay Mama and owned by a Chinese couple from Malaysia. It was there that I found Edamame at a very cheap price. Since then, it is a must for us to go to this shop to buy my favorite snack.
Uncooked parsnip This is what it looks like after it has been cooking
I am not sure what it is call in Bahasa Malaysia. I have never cook parsnip before and at first we thought it is lobak putih or sengkuang and I wonder if it would be nice if I cook it as a filling for my spring rolls so we bought the parsnip and try to fry it like chips. It taste something like sweet potato. I don't really likes the tastes but hubby loves it. Anyhow, I am quite choosy when it comes to vegetables because since small I don't really like to eat vegetable only after I got married, then only I learn how to eat it and I only eat certain vegetables.
Method : Slice the parsnip into thin slices. Soak the parsnip in hot water for 30 minutes. Add 1tbs of salt into the hot water. After 30 minutes, drain it and fry it in hot oil until brown.
1. Preheat the oven to 180 degrees. Butter the sides and base of the cake tin
2. Place the biscuits in a food processor and whiz until quite fine
3. Mix the crushed biscuits with the melted butter and press down into the base of the tin.
4. Spread the blueberries over the base and allow to chill in the fridge while we make the topping
5. Beat cream cheese, sugar, vanilla extract and eggs together in a large bowl until smooth and creamy. Pour over the top of the blueberries and then bake in the oven for 40 minutes or until it is pale golden and should only wobble very slightly when we gently shake the tin
6. Allow to cool in the tin for 10 minutes before serving.
Note: It took me almost 2.5 hours to bake this cake. Not sure what the problems are but I guess it must be the oven because the oven is quite old, however it still turns very tasty and rich in flavour. I would suggest to use unsalted butter because my cheese cake is a bit salty.
1. Goreng kacang panjang dalam minyak panas hingga agak layu dan kekuningan.Angkat dan toskan minyak
2. Goreng carrot dalam minyak panas hingga agak layu dan kekuningan. Angkat dan toskan minyak
3. Goreng kentang dalam minyak panas hingga kekuningan. Angkat dan toskan minya
4. Tumiskan bawang besar dan bawang putih yang telah dihiris.
5. Setelah naik bau, masukkan kacang panjang, carrot dan kentang yang telah digoreng tadi.
6. Letak garam. Gaul rata.Sedia dihidang
Note: I have got this recipe from my dear friend Kak Mis. She taught me how to cook this and it is very nice and it taste different compared to the one that I used to make whereby I just dump everything together don't fry the long beans and carrot first.
Firstly, I would like to apologize for the quality of my picture in this blog. I would appreciate if any of my visitors who have knowledge on photography techniques could tell me on how to improve the quality of this picture and how to make this blog more interesting. Most of the recipe in this blog is not originally from me but it is a recipe that I've got from other people blogs, books, magazines and family members that I have tried to cook. I've quoted the sources of the recipe at the bottom of each recipe.
1. Goreng aubergine yang telah dihiris nipis ( taklah nipis sangat dalam 0.5 cm ) sehingga kekuningan
2. Angkat dan toskan minyak
3. Goreng potato yang dihiris sehingga masak. Angkat dan toskan minyak
4. Tumis bawang putih dan bawang merah yang dipotong halus tadi. Setelah naik bau, masukkan minced beef.
5. Masukkan tomato dan tomato paste.Gaul hingga rata.
6. Masukkan garam,kalau ada bay leaves boleh masukkan juga, cinnamon stick, pepper, oregano sedikit dan putih telur. Galu semua hingga rata dan biarkan atas api. Setelah agak kering, boleh angkat.
7. Untuk Bechamel Sauce pula, campurkan tepung gandum, butter dan kuning telur dalam susu. Panaskan atas api dan sentiasa kacau sehingga pekat adunan tadi. Angkat.
8. Ambil baking tray dan susun kan aubergines yang telah digoreng tadi. Lapisan kedua pula susunkan kentang yang digoreng. Kemudian letakkan meat sauce. Selepas meat sauce, letakkan pula white sauce dan akhir sekali taburkan mozarella cheese atas white sauce tersebut.
9. Bakar dalam oven pada suhu 180 darjah selama 50 minit.
Note : It taste like lasagne except that it have aubergines instead of lasagne sheet. There are a lot of version for this recipe and because I do not have some of the ingredients required such as all spice, ground cinnamon and nutmeg and I just used mozarella and cheddar cheese instead of gruyere , so I guess that is another reason why my moussake taste like lasagne.