Malaysian Style - Spaghetti

Ingredients : 

1. Salt

2. A pinch of ajinamoto

3. 480 gram of shitake mushroom

4. coriander seeds

5. 2 cinnamon

6. 2 star anise
7. 5 cardamom
8. Cumin
9. 4 cloves

10. 13 gram of boneless chicken

11. Black pepper

12. 1 or 2 onion
13. 5 or 6 garlic

14. 3 tomatoes

15. 250 gram white cheese

16. 430 gram tomato puree

17. 425 gram peas

First step : 
1. Put water in the pot, 2 spoon of cooking oil and 1 spoon of salt.
2. Then put it on the stove and leave it until it boil. Later, put the spaghetti in the pot until cook then filter it and put it aside.

Second step : 
1. Diced the chicken.
2. Diced the tomatoes.
3. Slice the shitake mushroom - thick
4. Blend the onion, garlic, coriander seed and cumin until become paste.

Third step : 
1. Put the pot on the stove, pour some cooking oil and leave it until the heat comes out.
2. Then put the blended paste in the pot, stir it until a little bit dry.
3. After that, put the cardamom, cloves, star anise, cinnamon, black pepper and tomato puree in the pot. Stir together the ingredients.
4. Next, put the chicken, peas and shitake mushroom in the pot. Add some water in the pot and leave it until it boil.
5. Lastly, put the white cheese and tomatoes in the pot. Stir until the gravy becomes thicken. Turn off the stove when the gravy boil.

Serve :
Put the spaghetti in the plate, then pour the gravy on the top. Best to be eaten when still hot.

Potato Beef Patties (Begedil Daging)

Ingredients : 

1. 1/2 spoon of salt

2. A pinch of ajinamoto

3. Black pepper

4. 17 gram of minced beef

5. 1 onion

6. 20 gram of parsley

7. 5 potatoes

First step : 

1. Peel the potatoes and boil until cook. 

2. Once cook, filter the potatoes from the water. Later, mash all the potatoes. 

3. Diced the onion

4. Minced the parsley

Second step : 

1. Mashed the potatoes, then mix with onion, parsley, black pepper, minced beef, salt and ajinamoto. 

2. Then shaped it in the form of small flatten ball. 

Third step : 

1. Put the pan in the stove, pour some cooking oil and leave it until the heat comes out. 

2. Take eggs and stir in the bowl. 

3. Dip the patties in the egg and cook both side until turns brown. 

4. Once cook, place the patties in the plate and serve. 

Fish with Coconut Gravy (Ikan Masak Lemak Cili Api)

Ingredient : 

1. 1 1/2 spoon of salt
2. A pinch of ajinamoto
3. 3 lemongrass

4. 3 tomatoes

5. Chilies


6. Coconut milk

7. 1 or 2 onions
8. 5 or 6 garlic
9. 3 inch of turmeric

10. Fish

First step : 
1. Blend the onion, garlic, turmeric and chilies until become paste.

Second step : 
1. Put pot on the stove, pour some cooking oil and leave it until the heat come out.
2. Later put the blended paste in the pot, salt, ajinamoto and lemongrass. Stir for few minutes until the paste turns little bit dry.
3. Then put the coconut oil and stir for few minutes then add some water to the pot.
4. Once the gravy boil a little bit then put the fish in the pot and leave it until the fish cook.
5. Lastly, add the tomatoes to the pot stir for few minutes and turn off the stove.
6. Best to be serve while still hot.

Pindang Fish

Ingredients : 

1. 1 spoon of salt

2. A pinch of ajinamoto

3. 6 fish

4. 2 chilies - cored

 5. 1 onion

6. 5 garlic

7. 3 inch of ginger

8. 2 inch of turmeric

9. 3 lemongrass

10. 2 inch of galangal

11. 3 dried tamarind

First step : 

1. Blend all the ingredients, onion, garlic, ginger and turmeric until become paste. 

Second step : 

1. Put the pot on the stove, pour water until half of the pot and put the blended paste in the pot.  
2. Leave it for few minutes until it boil, later put the pounded lemongrass, dried tamarind, sliced galangal and chilies.
3. Once it boil, put the fish in the pot and leave it until it cook.


***Best to be eaten with budu.

Ingredients :

1. 6 small chilies

2. 4 small lime

3. 1 bottle of budu

First step :

1. Cut the small lime into two and cut the small chilies into three. 

Second step :

1. Squeeze the small lime in the bowl and put the chilies in the bowl.

2. Pour the budu in the bowl, later mashed the chilies and small lime in the bowl. Serve after it done. 

Thai Style - Cuttlefish Paprick

Ingredient : 

1. Half spoon of salt

2. A pinch of ajinamoto

3. 9 cuttlefish 

4. Onion

5. 3 inch of ginger

6. 5 garlic

7. 10 small chilies

8. 2 tomatoes

9. Cauliflower

10. Lime leaves

11. Long beans

12. 1 carrot

13. 3 Lemongrass

14. Chili sauce
15. Fish sauce

16. Oyster sauce

17. Soy sauce

18. Corn flour

First step : 
1. Put pan on the stove and pour some cooking oil, leave it until the heat comes out.
2. Later put the chopped onion, garlic, ginger and pound lemon grass in the pan while adding salt and ajinamoto. Stir until turns a little bit brown.
3. Next put the cuttlefish in the pan and mix together with the ingredients. After that, add the fish sauce, soy sauce, chili sauce and oyster sauce.
4. After that, put the diced tomatoes, chopped cauliflower, tear lime leaves, chopped carrot and long beans in the pan.
5. Lastly mix together until cooked and add 1 spoon of corn flour.
6. Stir all the ingredients until the gravy thickens and serve while still hot. Best to be eaten with white rice, brown rice and fried rice.

Custard Pudding

Ingredients : 

1. Sugar

2. Salt

3. Custard flour

4. Fruit cocktail

5. Corn

6. 2 tins milk creamer 

First step (The pudding) :

1. Put pot on the stove, pour water, 2 scoop of custard flour, a pinch of salt and 5 spoon of sugar. 

2. Later put the kernel corn in the mixing ingredients, then stir until turn crystal clear. Then turn off the stove and leave it to cool. 

3. Once cool for few minutes, put the mixing ingredients in the food container and put it in the fridge for it to cool until became a pudding. 

Second step (Pudding sauce) : 

1. Put pot on the stove, put water, two tins of milk creamer, 2 scoop of sugar, a pinch of salt and some 5 spoon of custard flour. 

2. Mix together until it boil then turn off the stove and leave it for cool. 

Last step : 

1. Put the pudding on the bowl and pour the pudding sauce on top of the pudding. 

2. Later put the fruit cocktail on top of the pudding and serve.  

Mamak Style - Crab Soup

Ingredients : 

1. 1 spoon of salt

2. A pinch of ajinamoto

3. Half spoon of sugar

4. 3 slice of galangal

5. 5 crabs

6. 2 tomatoes

7. Cumin

8. Black pepper

9. Coriander 

10. Cinnamon

11. Star anise

12. Cloves

13. Cardamom

14. Coriander leaves

15. Chilies

16. Red onion

17. Garlic

18. Ginger

First Step : 
1. Blend chilies, red onion, garlic, ginger, black pepper and coriander together until become a paste.

Second Step : 
1. Put the pot on the stove, pour some cooking oil and leave it until the heat comes out. Then put the paste in the pot, later the salt, ajinamoto and sugar. Once the ingredients already mix together, stir until a little bit dry.
2. Later put the cinnamon, star anise, cloves and cardamom, then mix with the ingredients. After that put the crab and galangal in the pot, next stir together with the paste then pour some water and leave it until the heat comes out.
3. Lastly, put the tomatoes that been cut into cubes and sliced coriander leaves in the pot and leave it.
4. Once the soup done and boil, you may turn off the stove and serve while hot.