Friday, May 22, 2009


Daun Kesum ( Kesum Leaves )/ Sweet Basil Leaves

Ray wings - cut into small pieces
1 onion
2 cloves garlic
1 tsp turmeric powder
1 lemon grass - crushed
1 tsp black pepper
6 tbsp chili paste
1 cup of tamarind juice
1 cup water
handful of  daun kesum or sweet basil leaves

1. Blend onion, garlic and blackpepper until fined.
2. Heat oil in pot.
3. Saute blended ingredients until fragrant.
4. Add chili paste, lemon grass and turmeric powder.
5. Stir fry until oil rises to the top.
6. Add daun kesum.
7. Add tamarind juice and water.
8. Add fish.
9. Add salt to taste.
10. Simmer for few minutes or until fish is cook.

Note: I learn how to cook asam pedas from my late mother and this is one of my favourite dishes. My mother always add ground black pepper and daun kesum only when she cook ray wing assam pedas or cat fish assam pedas but not with other fish. Daun kesum also known as Vietnamese coriander, Laksa leaf or vietnamese mint.  It is a fragrant leaf that is usually used for cooking especially in assam pedas or laksa asam.


2 tube of silken tofu
1 onion - wedged
2 cloves garlic - minced
6 fresh button mushroom - sliced
1 red capsicum - cut into stripe
2 stalks spring onion
1 carrot sliced

For Sauce:
4 tbsp oyster sauce
1 tbsp light soya sauce
1 tbsp sesame oil
1 tbsp blackpepper sauce ( I don't put this )
1 tsp pepper
1 tsp sugar
1/2 cup water
cornstarch solution

1. Heat oil in pan and fry tofu until brown.
2. Drain well and set aside
3. Heat 3 tbsp oil in wok
4. Saute onion and garlic until fragrant.
5. Add mushroom, capsicum and carrot.
6. Stir fry for few minutes or until carrot is tender.
7. Add sauce and cornstarch solution ( depends on how thick you would like your sauce to be )
8. Stir fry well.
9. Arrange tofu on plate and pour gravy.
10. Garnish with spring onion.

Source: Yummylicious


1 whole chicken - cut into small pieces
1 onion
2 cloves garlic - crushed
1 inch ginger
1 cinnamon stick
4 cloves
2 star anise
3 cardamom
2 potato
1 carrot
1 bowl of hot boiling water

1. Soak all the spices in the hot boiling water for 30 minutes. Drain and set aside. Keep the water aside as well. Do not throw the water. 
2. Blend garlic and onion until fined
3. Heat oil in large pot.
4. Saute blended ingredients until fragrant.
5. Add ginger and spices and stir fry for few minutes.
6. Add chicken.
7. Add the water that is used to soak all the spices. 
8. Add another bowl of water.
9. Add carrot and potato.
10. Simmer until vegetable are tender
11. Add salt and simmer until thoroughly heated.
12. Serve hot

Source: My Resipi


1 aubergines
handful of green bean
white rice flour
4 tbsp sweet chili sauce
1 tsp chili paste
1 tbsp oyster sauce
1 tbsp light soya sayce
1 onion - sliced
1 cloves garlic - sliced

1. Cut green bean to 5cm length
2. Cut aubergines into rectangle shape ( 5 cm length ) or whatever shape that you desired. 
3. Coat green bean and aubergines with white rice flour.
4. Deep fry  green bean and aubergines in hot oil until golden brown and crispy.
5. Drain well and set aside.
6. Heat 2 tbsp oil in frying pan.
7. Add onion and garlic and fry until fragrant.
8. Add chili paste and cook for 2 -3 minutes.
9. Add sweet chili sauce, oyster sauce and light soya sauce. Stir fry well.
10. Pour sauce over the aubergines and green bean.
11. Serve hot. 

Wednesday, May 13, 2009


monk fish
1 tsp turmeric powder
3 tbsp chili paste
1 onion - blend until fined
3 cloves garlic - blend until fined
1 onion - sliced thinly

1. Rub salt and turmeric all over fish
2. Deep fried fish in hot oil until brown.
3. Drain well in a colander
4. Heat oil in a frying pan.
5. Add blended onion and garlic. Fry until fragrant.
6. Add chili paste and cook until oil rises to the top.
7. Add fried fish and onion and fry for 5 minutes.
8. Ready to serve


Monk Fish that has been cut into small pieces and clean.

Monk Fish

Monk Fish
a handful of bird's eye chili
200 ml coconut milk
1 onion
1 tsp turmeric powder
1 cup water

1. Blend onion and bird's eye chili until fined.
2. Put blended ingredients in a pot.
3. Add turmeric powder.
4. Add water and let it simmer under low heat for 10-15 minutes.
5. Add coconut milk and monk fish.
5. Add salt to taste and let it boil for another 15-20 minutes.


3 psc kaffir lime leaves - sliced finely
3 tbsp garlic oil
3 tbsp chili paste
1 tsp sugar
1 tsp salt
2 candlenuts
1 onion/ 6 shallots
2 cloves garlic
1 stalks lemon grass
1 sliced galangal
1 pcs ray wings

1. Whisk candlenuts, onion, garlic, lemon grass and galangal in a blender until fine.
2. Rub salt, sugar , chili paste, garlic oil  and blended ingredients all over the fish.
3. Sprinkle kaffir lime leaves on top of fish before grilled.
4. Grilled fish until cook.

Note: To make garlic oil, chopped 6 cloves of garlic. Heat 1/2 cup of oil in a pan. Add garlic and cook until garlic turns brown.


1 whole chicken
2 lemons ( I just use 1 lemon )
3 tbsp dried rosemary
3 cloves garlic
3 tbsp olive oil

1. Boil lemon until soft
2. Blend dried rosemary, garlic and olive oil until garlic smooth.
3. Using a fork, prick the soft lemon all over. 
4. Season chicken with salt.
5. Rub chicken with the marinade mixture and put the lemon inside the chicken cavity. 
6. Place the chicken in the roasting tray and baked for 1 hour or until chicken turn brown.

Source: My Resipi

Note: I have also glazed the chicken with honey  after 30 minutes the chicken in the oven.