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INGREDIENTS
- Ikan Patin – a medium size of ikan patin cut to 3 pcs
- 3tbps of tempoyak
- 15 pcs bird eye chili and 2 big red chili
- enough water to make gravy
- fresh turmeric
- salt to taste
- ajinomoto to taste
- daun kesum or Vietnamese coriander
METHOD
- blend tempoyak,chili and turmeric with water to make gravy
- pour in you pot and cook till boil
- Once boiled, put in fish then wait till boil
- then add in daun kesum.
- add salt and ajinomoto to taste
- Simmer for 10 mins and it’s ready to be serve with rice, fried turmeric chicken and ulam-ulaman.
INGREDIENTS
- Beef slice – I used batang pinang
- 3 inch ginger – slice
- 2 cloves of garlic – slices
- 1 big onion – slice
- 1 red chili and 5 long bean
- soy sauce aka kicap
- enough oil
- salt to taste
METHOD
- put all the beef slices in your frying pan . Cook them untill it tender enough
- Once all water access dry out, add in oil
- fry ginger, garlic and onion
- then chili and and beans and kicap , keep stiring
- taste with salt
Servce with White rice.
INGREDIENTS
- 1 big fish – could be siakap, bawal emas or ikan sebelah
- Lot of ginger (young ginger)- sliced
- Light soy sauce
- splash of Nampla sauce
- sesame oil
Garnishing
- Spring onion
- coriander leave
- garlic
- tsp cooking oil
METHOD
- place your fish in a big plate
- put in ginger, light soy sauce,, nampla sauce and sesame oil
- steam for minutes
- Once cooked, heat oli and fry garlic till brown
- then pour garlic and hot oil on the fish
- steam for mins, then garnish with spring onion and coriander leave
- ready to serve
