Nasi Kerabu Using Pandan Leaves

My version of making Nasi Kerabu using pandan juice.  I make six types of garnishing accompanied pandan rice.  There are salads, kelapa goreng ( stir-fry grated coconut), sambal belacan, solok lada (steam fish stuffed in green chilli), keropok ikan (fish crackers) and telur masin (salted egg).  Nasi Kerabu’s original state is from Kelantan, a state located on the east coast of Peninsular Malaysia.  The original colour … Continue reading Nasi Kerabu Using Pandan Leaves

Three Malay’s delicacies from overripe banana

If you have an overripe banana do not throw it away.   It is good to make Malay traditional delicacies: Jemput-jemput pisang, Kek pisang or Lepat pisang.  Three different methods of Malay cooking to transform an overripe banana into a yummy snack!   Jemput-Jemput Pisang (Banana Balls by deep-frying). Kek Pisang (Banana Cakes by baking). Lepat Pisang (Steam Banana Packets by steaming).  Two conditions to choose overripe … Continue reading Three Malay’s delicacies from overripe banana

Recipe Jemput-jemput Pisang (Banana Ball)

Banana balls are made using overripe bananas, wheat flour, brown sugar, salt and soda bicarbonate to produce a batter with the taste of naturally sweet banana. Banana batter, deep-fried in cooking oil turns to a nice colour of the dark brown banana ball. Traditionally we use fingers to make the round shape of the banana ball. Alternatively, you may use a spoon.  Two ways to … Continue reading Recipe Jemput-jemput Pisang (Banana Ball)

Cucur Udang (Prawn Fritters) A Classic Snack

The prawn is dipped in the liquid thick batter consisting of wheat flour, egg, chives, chilli, turmeric powder, water and salt. Deep fry the batter to give it a flavourful taste. Cucur Udang can be eaten for breakfast or as a snack for afternoon tea. Dip the prawn fritters in satay sauce for a marvellous taste to be enjoyed with family. My experience cooking Cucur … Continue reading Cucur Udang (Prawn Fritters) A Classic Snack

Malaysian Beef Soup Soto

Soto Daging is Nasi Impit (compressed rice) in a spiced beef broth. In Malaysia, Soto Daging uses shredded beef, begedil (potato dumplings), spring onion and soup leaves as garnishing. The richness of the spice in the broth makes the bland Nasi Impit taste delectable. Usually, I like to eat the soup with garnishings as it gives a marvellous taste. However, I do not feel full. … Continue reading Malaysian Beef Soup Soto

Banana Fritter Coated With Sesame Seed

Pisang Goreng or Banana Fritter is a sweet ripe banana coated in batter and deep-fried in cooking oil.   The ripe banana is soft and could not be fried as it is. It must be coated with batter.   As the hot oil absorb the batter, cook the batter and not directly the banana.  Thus, producing the Pisang Goreng with a crispy texture outside while retaining its … Continue reading Banana Fritter Coated With Sesame Seed

Bihun Sup (Rice Vermicelli in Spicy Beef Soup)

The beef soup is laden with spices. The beef broth contains pounded fennel seed, cumin seed, black pepper, and coriander seeds. To complete the taste, eat with bird’s eye chilli and soy sauce. Known as Sambal Kicap or spicy-sweet soy sauce.  This Bihun Sup is popular in the northern state of Peninsular Malaysia and is fondly known as Bihun Sup Utara. The special feature about … Continue reading Bihun Sup (Rice Vermicelli in Spicy Beef Soup)

Laksa Lemak Curry Noodles

Homemade Laksa Lemak gives a satisfying taste to enjoy with family. The gravy’s main ingredient is coconut milk and curry powder.  The sweet creamy taste of coconut milk makes the gravy satisfying to eat while the curry powder offers a spicy taste.  The Laksa Lemak is another version of Curry Noodles.  The difference is in the gravy.     Laksa Lemak uses more coconut milk, giving a … Continue reading Laksa Lemak Curry Noodles

Recipe Ketam Masak Lemak

Crab cook with coconut milk tastes delicious and authentic when we eat with freshly cooked rice especially during lunch. The gravy for this dish is using coconut milk as the main ingredient. In Malay cooking, Ketam Masak Lemak has two versions: sweet and hot.  Naturally, the crabs turn the dish into a refreshing sweet taste with creamy gravy.  However, if you want to go for … Continue reading Recipe Ketam Masak Lemak

Recipe Bubur Som Som

A delicate sweet porridge with a soft texture that is easily cut through. It uses three main ingredients: rice flour, coconut milk and water.  The syrup that accompanies the dessert gives it a light flavour and it has two types: palm sugar syrup as well as clear syrup.  The original version of syrup is prepared using coarse sugar as the main ingredient. It produces clear water … Continue reading Recipe Bubur Som Som