JERUK LIMAU KASTURI @ PICKLED LIME

1.Limau kasturi -kuantiti ikut suka, saya pakai 1/2 jak .... cuci bersih
   Some Lime - I use half of these... wash the dirt if any..

 2. Potong buntut / bahagian palaknya & perah airnya.  Biji buang k.
   Cut the bottom part like this & press out the juice.  Remember to remove the seeds.

 3. Letak kulit tek di dlm pengukus & kukus selama 10-15min..bgantung dgn  jumlah limo..
    Put all the pulps into the steamer & steam for 10-15 minutes, depends on the quantity.

4.  Angkat & ngkah (letak ) di penapis & jemur selama 1 jam.. belek setelah 30 mins.. ikut cuaca la.. mun terit jak, cepat.. mun x lamak sikit..both lamak gilak k ngelak kecut.

     Take the pulps & put under the sun to dry for an hour in sunny day or more , depends on the weather..not too long to prevent the pulps to shrink..

5.  Sementara  nunggu kering militant, masak aik limo ya dgn 2 sudu gula.. manis ikut suka..
   Meanwhile, simmer the juice with 2 tablespoons of sugar..

 6. Ketepikan mun gula dah larut. Biar sejuk.
   Set aside & leave it to cool.

7. Sediakan balang & asamboi yang secukupnya .
  Get ready a jar & dried plums.

8.  Masukkan Ke dlm bukaan tek.
     Stuff d plum into the lime.

9.  Susun dlm balang. Arrange in the jar.

10. Masukkan  aik limo tek & blh dimakan  selepas 3 hari.  Letak dlm aisbox
     Pour in the juice & it's ready after 3 days.  Refrigerate in the fridge.

* it's ready.. nyum nyum

STEAM CABBAGE ROLL

INGREDIENTS :
350g minced pork / any meat
Some chopped coriander leaves (daun sup)
Some carrot - finely chopped
Salt
Fish sauce ( x too much as it's salty)-optional
Cabbage

METHODS :
1.Combine all ingredients except the cabbage.  Mix well.

 2.  Scoop the mixture & throw back into the bowl.  Repeat few times.

 3.  Scoop a spoonful & wrap in cabbage leaves.

 4.  Put in a steamer & steam for 15minutes.

 5.  The inside of the cabbage rolls

GINGER FLOSS @ SERUNDING HALIA

It's homemade & it doesn't look as crispy & dry like the one sold..hehehe.. but it doesn't matter as long as it's nice.

Ingredients :
some ginger, big one

Generous amount of anchovy :
1 1/2 handful - remember to throw away the head.
Clean & soak for 20-30 minutes

Methods :

1.  Get ready your mortar & pestle . Put in the ginger( devide into 2..x put all in together)& pound.

 2. After that, put in 1/2 of the anchovy. Pound together. It'll become like this.

 3. Transfer to plate & repeat 1 & 2 till finish.
4.  Pour in oil. Don't be stingy for this recipe as it requires quite a lot.

5.  Make sure it's hot enough before put in the pounded ginger.

6.  Keep stirring till it turns brown.

7.  Pour on a shifter . Let the oil dripped 

8.  Keep it in a jar .

9.  Eat with warm steam rice...marvellous!.

*I normally mix the floss directly into the warm rice.. <3

HOMEMADE SWEET & SOUR MEATBALL 自制咕噜肉丸

Ingredients for the meatball :

A:

500g minced pork (or beef /chicken)

4 cloves of garlic (chopped)

1 stalk of spring onion (chopped)

powder chicken stock 

salt

B: sauce 

250ml water

3 tbsp of tomato sauce( I used the chinese soup spoon as measurement)

2 tbsp of chili sauce 

Juice of half of the lime/lemon

1 1/2 tbsp of sugar

* u can just adjust the sweetness & sourness 

Methods :

1. Mix ingredients A in a bowl. Mixed well.

2. Punch a little & scoop up the mixture & throw back into the bowl.

3. Repeat for a while( around7-8 times) .

4. Take a small portion & shape /roll them.

5. Deep fry the meatball . Not too long or it won't be juicy.

Sauce:

1. Just pour in all the ingredients into the wok.

2.  Stir to mix it. Then put in all the fried meatball into the wok.

3.  remember to stir to prevent burning.

4. When the sauce thicken, it's done.

5. Serve with a plate of hot steam rice.

TEKUYONG/TEKOYONG KICAP PEDAS( SPICY SOY SAUCE MANGROVE SNAILS)

It's been a while I don't cook this dish.  It's one of our favourite local dish.  I saw it yesterday at the night market- mjc night market. This is only medium size.

Ingredient:
1kg of snails.
- washed & chop off the tail like this.

- washed thoroughly & drained .  Set aside.

Other ingredients :
Garlic(thinly sliced)
Lemon grass(I jz took some from my backyard)- knocked the bottom part
Bird eyes Chilies (about 10- can put more or less)
Ginger(thinly sliced)
Sweet soy sauce(kicap manis)- 3 tbspn
1/2 tbsp sugar(optional *I like it sweet & spicy)
150ml hot water
Salt & some powder chicken stock

Methods :
1. Heat oil in the wok.  Make sure it's hot.
2. Put in

3. Stir fry for a while or till u can smell the lemon grass.
4. Pour in the snails.  Stir for about3-4mins.
5. Pour in the water, soy sauce, sugar, chicken stock & salt.  Stir awhile.

6. Cook for 10 mins & service.

Yummy!

3 INGREDIENTS STEAM PORKY

INGREDIENTS
1 egg
300g minced meat
3 cloves garlic (minced)
Salt

Methods :
1. Mix all ingredients together.

2. Steam for 20 minutes.

3. Garnish with some spring onion.

CHINESE PORK LEG STEW

*1 whole pork leg (cut into big chunk)
*1 whole garlic
*2-3 thinly sliced ginger
*4 star anise
*1 cinnamon stick
*1 1/2 tbsp 5 spice powder
*1 tbsp corn flour
*3 tbsp sweet dark soy sauce
*3 tbsp sugar(put less if you x like it to be sweet.* i prefer a little sweetness in the stew)
6 hard boiled egg(skinned)
2 tbsp black vinegar
Salt
water

Method:
1.  Put all the * ingredients in the pressure cooker  . Mix well.
2.  Add the rest of the ingredients & stir.
3.  Pour in the water.x need to cover the pork, about 3/4 is enough.
4.  Cook for 45minutes -1 hr in medium fire.
* if x hv pressure cooker, jz cook in the pot till it turns soft or about 2-3 hrs to make sure the bones are easily come off.

UMAI IKAN @FISH UMAI

INGREDIENTS :

15-20 lime/limau kasturi (depends on how much is your fish-enough to cover the fish)

Take the juice ,seeded & thinly sliced 2-3 of the lime skin as in the picture 

Fresh fish meat(this one around 250-300g), thinly sliced.. you can also use mackerel or any fish you like)

Here I have 1 small bombay onion(sliced), 3 garlic (sliced), some ginger (thinly sliced), three bird eyes chili (can put more if you prefer spicier but this is just enough for me)

Throw everything into the bowl 

Make sure the juice covers the fish like this, add more juice if not enough...
lastly, add in sugar & salt.mix well & put in the fridge for 1-2 hours before serving it.