Ingredients

1. Blend : 2 clove garlic; 2 cloves shallot and 3 chili
2. 1 tomato, quartered
3. 3 hard boiled eggs
4. 2 tablespoons cooking oil + 1 cup cooking oil for deep frying eggs
5. 2 tablespoons water

Instructions

1. Deep fry the hard boiled eggs in cooking oil for 5 to 6 minutes till the outer layer of the eggs formed brownish shell-like skin.
2. Remove and pat dry with kitchen towel.
3. Heat fresh cooking oil in a pan / wok over high heat. Add the chili and shallot paste, quickly stir fry for 2 minutes.
4. Add tomato and water. Cook till the color turned brownish-red for about 3 more minutes. Toss in eggs and mix well.
5. Cook for another 2 minutes over medium heat.
6. Remove from heat and serve with a plate of steamed rice
   

Not-So-Wet-Not-So-Dry Curry Sotong

Ingredients :

2-3 medium size squid (sotong) - cleaned and cut into rings
1/2 Big Onions - sliced it
3 cloves of garlic
5-6 Chili Padi - cut diagonally
1/2 bowl of assam water
3 teaspoon of curry powder (fish) mixed with 3 spoons of water
2 daun limau purut - sliced it thinly

Methods

1. Heat the wok - fry the chilies and garlic until fragrant. Add the curry mixture - fry till dry.
2. Add the asam water and let it boil for 5 mins.
3. Add squids (sotong), sliced limau purut and the sliced onions.
4. Stir till cook.
5. Serve with hot white rice!
   

South Indian Fish Curry

Ingredients

1. 2 slices of fish steaks (I have used tenggiri - cut into cubes)
2. 2 Tbsp tamarind paste
3. 400 ml water
4. 3 Tbsp oil
5. 1 tsp black mustard seeds
6. 1 stalk lemon grass, bruised
7. ½ tsp salt (to taste)
8. 1 tsp sugar
9. 1 tomato (quartered)
10. 1 spring curry leaf

Spice Paste (grind together)

1. 2 Tbsp ground coriander
2. 1 Tbsp ground cumin
3. ½ tsp ground fennel
4. 1½ tsp chilli powder
5. 1 Tbsp chopped ginger
6. 1 small onion
7. 2 clove garlic

Method

1. Knead tamarind with water. Strain and set aside.
2. Heat oil in wok and fry paste and mustard seeds over medium heat for 5-6 minutes or until paste is fragrant and volume has reduced by about one-third.
3. Add tamarind liquid, lemon grass, salt, sugar and tomato and simmer for 8 minutes.
4. Add fish and curry leaves and simmer for 6-7 minutes or until fish is cooked through. Season to taste.

5. Serve with rice.

(Non Halal) Fried Sambal Pork

Ingredients :

1/2 kati of pork belly - cut into small pieces

A :

1. Salt and Pepper
2. 2 inches of garlic - smashed
3. 3 cloves of garlic - smashed
4. Corriander leaves
5. Chilli powder

Blend together :

1. 20 dried chilies
2. 1/2 onions
3. 3 pieces of dried assam
4. Some belancan
   

Method

1. Marinate slices of pork with A for at least 4-6 hours.
2. Heat up work and fry slices of pork.
3. Put aside
4. Fry the blended ingredients until fragrant.
5. Put in the fried slices of pork and mixed well
6. Stil for about 10 minutes then serve while it is hot.

Hot and Sour Chicken (Breast)

Marinade:

1. 40g Nam Yue (red fermented beancurd)
2. 40g oyster sauce
3. Some pepper

Ingredients:

1. Chicken Breast - sliced into bite size pieces
2. Cooking oil
3. 100g rice flour
4. 3 Tbsp chopped garlic
5. Salt - to taste

Sauce (mix well) :

1. 50g oyster sauce
2. salt and sugar to taste
3. 20g sesame oil
4. 50g plum sauce
5. Some Tobasco
6. 100g tomato sauce
7. 50g chilli sauce

Method:

1. Marinade slices of chicken breast and mix well to combine in a bowl. Set aside, covered, for overnight.
2. Heat oil in wok over medium-high fire. When hot, quickly coat ribs in combined flour and deep fry meat till cook
3. Remove meat and set aside.
4. Use new oil and stir fry garlic until fragrant.
5. Add sauce and season with salt and sugar. Bring mixture to boil and add meat,
6. Mix well and cook for another 5 mins.