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INGREDIENTS
- 1 salmon fillet (500 – 600 gr)
- 1 liters water
- 2 white potatoes
- 1 onions
- 250 cream
- 1 – 2 tsp salt
- 1/2 tsp of ground black paper
- 3 tbs shredded dill
- 50 gr butter
METHOD
- Peel and cube the potatoes.
- Cut each onion into 4 pieces.
- Pour water into a saucepan and add the salt, peppers, onions and cubed potatoes.
- Bring to a boil and allow to simmer at a low heat for approximately 15 minutes.
- Cube the salmon fillet
- Add the cream and shredded dill to the saucepan. Place the salmon cube in the soup and boil for approximately 5 more minutes.
- Add the butter and decorate the soup with some shredded dill.
- enjoy with garlic bread or white bread
INGREDIENTS
- 1/2 kg of king prawn -marinated with some garlic and pepper
- 1 cup of tempura flour
- some minced onion spring
- enough water
- 3 cloves of garlics – minced
- 2 thumb size of young ginger – chopped
- 1 small bowl of tomato sauce
- 2 tbps of chili sauce
- 5 dash of nampla sauce
- 1 tsp of oyster sauce
- 2 tsp of sugar
- 1 eggs
- 1/2 bowl of water
- 2 tbps of cooking oil
METHOD
- Mix tempura flour with water and onion spring
- Coat the prawn with tempura flour
- heat the oil and deep fry the prawn
- for sauce,fry the garllic,chili paste and ginger
- fry them till fragrance
- add tomato sauce, chili sauce, nampla sauce and oyster sauce
- stir it then add water water and sugar
- stir it until it boiled and thick
- then pour the sauce over the prawn.
- ready to serve
INGREDIENTS
- i pcs of tilapia/ikan talapia
- 1/2 cup of stinky bean aka petai
- ladies finger
- 1 cup of chili paste
- 1/2 of onion
- 1 clove of garlic
- 2 inch belacan
- 2 stalk of lemon gras
- 2 pcs of daun limau purut
- 1 tbps of sugar
- salt to taste
- 5 tbps of lime juice
- oil for frying
- 2 tbps of soy sauce
METHOD
- blend chili with onion, garlic, belacan, garlic,lime juice, sugar and lemon grass
- heat the oil, fry the paste till fragrance then add the salt and daun limau purut
- once the il floating then off fire
- prepare the banana leave and aliminium foil
- place the banana leave on the aluminium foil
- put 1/3 of the paste on the banana leave
- then place the fish
- then put the paste on the top of fish
- add in the petai and ladies finger
- then add in the soy sauce
- wrap the fish nicely
- then place it on the grill pan
- grill the fish for 20mins or untill its cooked
- once ready, serve with 1/3 of the chili paste
