Tip: Choosing Root Vegetables and Potatoes

Grown underground, these vegetables are including Turnips, Carrots (Lobak Merah), Beetroot (Ubi Bit), Parsnips and many varieties of Potato (Ubi Kentang). They are good for roasting, boiling, steaming and also deep-frying.

When choosing root vegetables and potatoes, pick the firm vegetables with unblemished skins. Avoid withered specimens and green-tinged potatoes or ones with shoots. Store them in a cool, dark place for up to 2 weeks. If you are going to cook them unpeeled, make sure to scrub them well.

Fried Fish in Salted Soya Bean Gravy

Fried Fish in Salted Soya Bean Gravy (Ikan Goreng Taucu)

This is one of my hubby's favourite dishes. Personally hubby & I prefer a kind of sea-fish (Scomber spp.)/Ikan Kembung. Besides that you can use Spanish Mackerel (Scomberomorus spp.)/Ikan Tenggiri. Crisp deep fried fish will make the taste very appetizing!

Serving: 2-3 person
Duration: 30 minutes

Ingredients:

4-5 Scomber spp./Ikan Kembung (to mix with Turmeric powder)
2 Onions (Sliced in round shape)
2-3 cloves of Garlic (Sliced)
1cm Ginger (Sliced)
1 tbsp of Soya Bean Gravy/Taucu
1 tbsb Tamarind Paste (use the juice only)
1 red Tomato (cut into 6 pieces)
1 red Chili (Sliced)
1 green Chili (Sliced)
1 cup of water (depends on your favour)

1. Deep fried the fishes until crisp and put aside.
2. Heat up a little cooking oil.
3. Add in Garlic, Ginger, red Chili, green Chili and Onions until fragrant.
4. Add in Taucu, Tamarind juice, Tomato, water and sugar if you like until boiled.
5. Pour over the fishes and serve!

TIP: Too much of Taucu can be very salty!

Fried Lady's Finger

Fried Lady's Finger

Serving: 2-3 person
Duration: 15 minutes

Ingredients:

300g Lady's Fingers, (sliced)
1 clove of Garlic (chopped)
1/2 tbsp toasted Belacan (paste of shrimps)
1 tbsp Soy Sauce
1 large Red Chili (sliced thinly with seeds removed)
3 Tbsp Water
Sugar and Salt to taste

1. Heat up oil in wok.
2. Add in Garlic, Belacan, Soy Sauce until fragrant.
3. Add in red Chili, Lady's Fingers and water, use high heat to stir fry until cooked.
4. Add Sugar and Salt to taste.
5. Dish up and serve.
   
   TIP: Don't cook the Lady's Fingers too long to avoid too much sticky juicy coming out!
   

Sambal Udang Petai (Chili Prawn with Stink Beans)

Sambal Udang Petai

This delicious Sambal Udang Petai is my family signature dish. I get the recipe from mak (my mom) and also mama (my mother in-law). According to hubby with my touch the taste is greater!!! ;) hehe..

Serving: 7-8
Duration: 30 minutes

Ingredients:

250g Petai/Stink Beans (Cut in half, rinse well and drain)
500g Prawns
7-8 tbsb of Chili Boh (Chili Paste)
250ml Coconut Milk
6 Shallots
3 cloves of Garlic (grind together with shallots)
1 tbsb Tamarind Paste (use the juice only)
Salt
Sugar

1. Heat up a pan, add oil, fry the ground shallots & garlic till fragrant.
2. Add in Chili Boh and cook it until quite toasted and oil starts to ooze, about 8-10 minutes.
3. Add in Tamarind Paste, salt & sugar.
4. Add in Coconut Milk and stir about 5 minutes.
5. Put in Petai for about 2-3 minutes.
6. Lastly put in prawns for few seconds only or until the tail become crooked.
   
   TIP: Don't overcook prawn as it will become hard!