My First Cookbook - Malaysia Local Flavour

I am pleased to announce that my first cookbook will be available soon. Should you interested of the latest update, please drop email to me at lhheah@gmail.com. I will keep you posted once it is available.

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[Malaysian Cuisine] Curry Fish Head

It is always nice to have the mint leaves when serve the curry fish head. With the instant seafood curry paste, it is easy to prepare the curry in an hour time.

Ingredients:

1 Instant Seafood Curry Paste

1 Grouper Head (The Weight is About 1kg )

200g Lady's Finger, Cut Into Pieced

2 Tomato, Cut Into Pieced

2 Onion, Peeled & Sliced

40g Tamarind Paste

120ml Water

120ml Coconut Milk

400ml Boiled Water

Seasonings:

1/2 Teaspoon Salt

1/2 Teaspoon Sugar

20g Mint Leaves

1 Teaspoon Chopped Torch Ginger Bud

Method:

Rinse the grouper head and drain, keep aside.	Add the tamarind paste in the water and mix well, removed seed and keep aside.	Heat up the frying pan, add the curry paste and onion.
Stir-fry the onion till semi-tranparent.	Pour in boiled water and bring to a boil.	Add the fish head and lady's finger.
Add the tomato and simmer for 15 minutes.	Pour in tamarind water and simmer for 5 minutes.	Add the seasoning to taste. Dish up and garnish with torch ginger bud and mint leaves. Serve hot with rice.

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[Home Cooked Meal] Watercress and Pork Spare Rib Soup

The watercress and pork spare rib soup is one of the best option in case you just wish to prepare a single meal in a day.

Ingredients:

300g Pork Spare Rib, Cut in pieces, rinsed & drained

300g Watercress, Cut into pieced, rinsed and drained

5 Garlic Cloves, Peeled

2 Liter Boiled Water

Seasonings:

1/2 TspSalt

1/8 Tsp White Ground Pepper

Method:

Bring a pot of water to a boiled, boil the spare rib for 3 minutes. Remove and rinse under running water. Drain and keep aside.	Pour in the boiled water into a soup pot, add the spare rib and garlic and bring a boiled, simmer for 60 minutes over low heat.	Add the Watercress and simmer for 15 minutes.	Add the seasoning to taste. Dish up and serve it hot with white rice.

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[Malaysia Dessert Snack] Jackfruit Fritter (Cempedak Goreng)

The cempedak always come after the durian season. It can be served either directly and deep fried. Once you taste it, you will never stop.

Ingredients:

Cook's Frying Powder Mixture

Jackfruit (Cempedak)

Method:

Open the cempedak fruit, remove the flesh with seed.	Dip the cempedak flesh into the frying powder mixture and coat it, shake of excess.	Heat up the deep frying oil in a pot and bring it to 160 degree Celcuis. Add the cempedak and deep fried for 3 minutes or until golden.	Drain on kithchen oil to remove excess oil.

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[How To Made Soup Stock] Dried Anchovies (Ikan Bilis) Stock

To prepare a delicious and healthy soup stock has never simple by using the dried anchovies. For the best result, use the only the dried anchovies with head off.

Ingredients:

200g Dried Anchovies(Ikan Bilis)

10 Garlic Clove (Skinned)

2 Liter Water

Method:

Rinse the dried anchovies and drain the water.	Bringing water to the boil, add dried anchovies and garlic clove, simmer for 45 minutes. Turn off heat and remove the dried anchovies. Ready to be used.

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[Dessert] Milo Agar-agar

Milo is a popular chocolate drink in Malaysia. There are many local famous food use it as an ingredients to create its favor. The milo agar-agar is absolute my favorite and I would like recommend to you.

Ingredients:

20g Agar-agar Strip

3 Liter Water

150g Rock Sugar

5 Pandan leave, Knotted

5 Tablespoon Milo (Chocolate Powder)

Method:

1. Pour in water and pandan leaves in a pot and bring to boil.
2. Add the agar-agar Strip and keep stirring until dissolved completely in water.
3. Remove the pandan leave from pot.
4. Add the rock sugar and milo powder till it dissolved completely and turn off heat.
5. Pour the mixture into container. Let them cool before placing into refrigerator.Hence keep them into refrigerator to set about 2 hour and ready to serve.

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[Chinese New Year Cookies] Flower Custard Cookies

Flower Custard Cookies is one of my favorite Chinese New Year Cookies. By compare to the typical cookies, it is a bit soft and easy to digest.

Ingredients:

3 Egg Yolk

250g Butter

150g Icing Sugar

1/2 Tsp Vanilla Essence

220g Corn Flour

120g Medium Gluten Flour

130g Custard Powder

6 Red Jelly

Method:

Mix well the Medium Gluten Flour, Corn Flour and Custard Flour in advance.	Chopped fine red jelly, serve aside.	Add icing sugar into butter, beat until light and fluffy
Beat in one egg yolk at one time, beating well after each addition.	Add vanilla essence and mix well.	Sieve the mix flour and add it into mixture slowly to made dough.
Line a baking tray with baking paper, use the piping bag to made flower shaped cookies.	Add the chopped red jelly on top of cookies as decoration. Preheat the oven in advance. Bake at 170 degree Celcius for 35 minutes.

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[Nyonya] Tamarind (Assam) Prawn

It is always can't resist the sour and sweet of Tamarind Prawn with white rice.

Ingredients:

10 Medium Prawn

Marinated Sauce:

1/4 Teaspoon Salt

1/2 Teaspoon Black Bean Sauce

1/2 Teaspoon Sugar

50g Tamarind Paste

50ml Water

Method:

Rub the prawn with marinated sauce and set aside for about 30 minutes.	Heat 1 teaspoon of cooking oil into the frying pan .	Add the prawn together with marinated sauce and stir-fried for 3 minutes with high heat. Serve it white rice.

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[Nyonya] Assam Curry Fish (Asam Kari Ikan)

Assam Curry Fish is one of my favorite dish. With the ready curry paste, it is easier to prepare in less than 1 hour.

Ingredients:

250g Grouper Fillet

1 Red Onion, Cut into Sliced

1 Pack of Tean's Gourmet Assam Fish Paste

2 Round Eggplant, Cut into Pieced

2 Tomato, Cut into Pieced

300ml Boiled Water

Method:

Rub the fish with lemon juice and set aside for 5 minutes.	Cut the tomato and round eggplant into pieced.	Heat 1 teaspoon of cooking oil into the frying pan, stirring the onion and fish paste until tender.
Add the boiled water and bring to boil.	Add the fish and simmer for 5 minutes	Add the tomato and round eggplant and simmer for 10 minutes. Serve it with white rice.

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