CHICKEN PORRIDGE ~BUBUR AYAM

INGREDIENT:
*whole chicken breast
*2 stalk of spring onion
* 1 stalk of local celery (chopped)
*1 carrot cubed
*1 fresh corn
* 3-4 slices of ginger (i use local ginger)
*salt to taste

FOR THE STOCK
1. cover the chicken breast with water/half pot
2. put in in the ginger & 2 stalk of spring onion (u can cut into half/chopped it)
3. boil til the chicken if cook.
4. set a side & let it cool .  After that, carik-carikkan~shred the breast.

FOR THE PORRIDGE
1.  cook as usual.
2.  after the porridge started to boil, put in all the ingredients except the chopped celery.
3.  add salt to taste and celery on top before serving.

LOCAL SALAD~KUCAI @LOCAL CHIVES

I learnt to eat this dish after im married to my hubby..& the 1st time i'd tried this out was at my brother-in-law's..A very easy dish..

ready to eat :)

kucai ~RM2
salt & ajinamoto( i x put )

1.  clean the local chives, cut, add in salt and it's done.
2.  I'll put it in the fridge before serving.  It's cold & crunchy..Just love that taste.

BOWTIE PASTA

It may not be as delicious as the one prepared by famous chefs and some of your cooking out there..but my daughter & family enjoyed this.. :) very simple and you can have as many serving as you like if you cook it yourself.

1/2 packet of bowtie pasta ( cook according to the instruction~ then drain & set aside)
250g minced pork
300g Prego tomato puree (traditional)
cheese (any cheese, i used mozarela)
garlic & onion
some water
spring onion
local celery
sugar & salt to taste

method:
1.  Heat pan, put in the chopped garlic & onion till fragrant.
2.  Put it the meat, stir fried till half cook.
3.  Pour in some water, then the tomato puree. stir
4.  Add in the chopped spring onion.. add in the cheese ( save some to sprinkle on the pasta later).
5.  After the cheese melted, add in sugar & a little salt to taste.
6.  Pour the gravy on the pasta and enjoy!!

PETAI TUMIS UDANG KERING @臭豆炒虾米

1 ikat petai (dibelah spy cpt msk)
1 genggam udang kering ( direndam sampai kembang)*
5-8 ulas bawang putih *
3-5 biji cili padi (tambah kalau nak pedas lagi)*
garam & perasa

cara:
1. bahan2 * ditumbuk / diblend (jgn letak air)
2. tumis bahan 1 sampai naik bau dan agak kering..
3. masukkan petai, mskkan perasa..angkat apabila dah bertukar warna..

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1 ikat of petai
1 handful of dried shrimps (soak in water)*
5-8 cloves of garlics *
3-5 chili /birds eye chili (add more if prefer spicier) *
salt to taste

methods:
1.  grind all * ingredients (drain the shrimps)
2. stir fry ingredients 1 till fragrant and dry up a little
3.  put in the petai & salt.
4. it's done when to petai started to change its colour.

EXPRESS PAKU SMILING FISH~ 2 INGREDIENTS DISH

INGREDIENTS:
pucuk paku RM1

pic from google

1 small can of smiling fish brand: fried sardines in chili

buy the one in chili sauce coz this is in tomato sauce :P  cant find the exact pic..

salt to taste

methods:

1. pour in the smiling fish, add 3/4 of water of the can into the wok.
2. put in the pucuk paku..
3. cook for about 3-5 min..not too long ..make sure to keep stir so that the paku is cook evenly

CUPCAKES

BLUE BERRY CUPCAKE

COKLAT CUPCAKE

KISMIS  CUPPY

CHOCOLATE MOIST

CHOC CHEESE

ORANGE CUPCAKE 

MILK CUPACAKE

VANILLA CUPCAKE

CARROT WALNUT CUPCAKES

STIL CHOC CUPPY

ORANGE CHOC CHIPS 

MIX BERRIES CUPCAKE

KERABU SEAWEED

1/2 paket seaweed (siap rendam ~RM3 1 paket sini kuching)
daun saderi cina (mayang halus)
3-5 biji limau kasturi
2-3 biji cili padi
2 labu bawang merah (x letak sbb dah habis ..huhuhu)
garam & gula secukup rasa

cara:
1.cuci semula seaweed yang dibeli walaupun dah sedia dimakan..tapiskan
2. campurkan semua bahan . & sedia dimakan
3. boleh buat 30 min sblm mkn :)

malam ini sy makan bersama ulam pegaga & sambal belacan ikan bilis