KUEY TEOW LADNA

To be served for
Four people

INGREDIENTS

Prepare the noodle first

1 small packet of Kuey Teow ( string out the Kuey Teow and wash it properly.)
Soya Sauce (should be just enough to make the noodle darker colour)
White Pepper (not too much)
3/4 of oil

1. Heat up the wok.
2. Pour in oil. 
3. Add in the Kuey Teow
4. Pour in the Soya Sauce and dash in the pepper
5. Stir and mix them gently. 


The Sauce

 1 1/2 fist of Cauliflower
2 small carrots (cut the carrot in the form of stick)
    Sawi
2 Chilli padi (tap on it a bit with the back of your knife)
 1/2 cup of chicken flesh (slice)
 1/2 cup of prawn
 4 small cuttlefish (cut them into rings)
 2 tbps of oyster sauce
 2 tbps of corn flour
 salt
 1 large Onion (slice it thinly)
3 fat cloves of garlic (slice)
1 litre of water
1/3 cup of oil

1. Heat up the pot. 
2. Pour in the oil. 
3. Put in the onion and garlic
4. Once limb, add in the chicken flesh. 
5. Pour in 3/4 of the water
6. Add in the oyster sauce.
7. Then, cauliflower, carrots, chilli padi and sawi
8. Turn the corn flour into paste using the 1/4 of water
9. Let it boil. 
10. Last stage, put in the cuttlefish. 

CARAMEL PUDDING

INGREDIENTS

6 tablespoons of sugar
4 tablespoons of hot water

1. Boil the hot water for the steam set. 
2. Put in the sugar into the pot. 
3. Leave it to melt and become yellow. (Stir using wooden ladle.)
4. Once melted about 80%, pour in the hot water. 
5. Then, quickly pour into the pudding bowl. (make sure it covers the base)


6 eggs
500 ml milk (I accidentally use fresh milk but, in actual fact, it should be evaporated milk)
1 teaspoon of vanilla essence
4 tablespoons of castor sugar

6. Break the eggs into a bowl. 
7. Pour in the sugar. 
8. Beat them well. 
9. Add in the vanilla essence. 
10. Pour the mixture into the pudding bowl. 
11. Place it in the steamer 
12. Leave it for 30 minutes 

Aglio Olio

INGREDIENTS

1. Pasta

Boil that. (For my family of six with three men, 3/4 of pasta would do but if it is Fettuccine, it should be the whole packet)

2. Slightly half a blender of anchovies (blend that)
3. 5 cloves of garlic (pound them)
4. 1 red capsicum (slice it thinly)
5. 5 big dried shitake mushroom (soak it in hot water. Then slice them thinly)
6. A few strand of dried chilli (blend them dry)
7. olive oil (for cooking)
8. cuttlefish / prawn (optional)
9. Parsley (for garnishing)

METHOD

1. Heat up the wok.
2. Put in the olive oil.
3. Then, put in the pounded garlic.
4. Once you could smell the fried garlic, add in the blended anchovies.
5. Let it simmer for a while.
6. Add in shitake mushroom, red capsicum and the dried blended chilli.
7. Let it simmer for a while.
8. Add in the boiled pasta.
9. Mix it well.
10. Sprinkle the parsley when serving.

DAGING KUNYIT

INGREDIENT & METHOD

1. A cereal bowl of Beef (bite size)
   
2. 2 teaspoons of turmeric powder

Boil the beef. The water must be able to immerse all the beef. 
Add in the turmeric powder. Stir it every now and then. 
Leave it until the water is left not much. 

3. One big red onion (sliced it thinly)
4. Two red chilies (get rid of the seeds and slice it normally)
5. Two small assam keping
6. Less than a cup of oil
7. Two teaspoons of salt

Heat up the pan. 
Pour in the oil
Add in the onion.
Once the onion is limb, add in the chilies. 
Throw in the assam keping. 
Pour in the boiled beef and the little juice left in the pot. 
Add in the salt
Mix the ingredient well

8. Daun bawang (cut it about one inch length)

Garnish the dish with cut daun bawang. 

BUTTER PRAWN

INGREDIENTS

a. For the Crunchy Top

two ladle of  butter
Yolk of 4 eggs
1 ladle of cooking oil

b. The Main Part

 One tub of prawns (cut the heads by half and snip the legs)
6 chilli padi (get rid of the seeds and pound them together with the garlic)
7 cloves of garlic (big size ones will be good)
Two and a half tablespoons of curry powder
5 tablespoons of evaporated milk
4 strand of curry leaves
butter for cooking
oil
salt

METHOD

The Crunchy Top

1. Heat up the wok.
2. Put in the butter.
3. Beat the yolk a bit.
4. Once the butter is melted and slight hot, pour in the yolk. (To do this, you need to use the soup ladle and pour out the yolk from a certain height. As you pour, keep on swirling the butter. Why at certain height? to make sure its fine appearance. )
5. Let the bubble raise up and settle.
6.  Scoop out the fried yolk using ladle for frying.

The Main Part

1. Heat up the wok.
2.  Put in slightly less than a cup of oil.
3. Fry the prawn.
4. Once the colour has changed, scoop them out.
5. Heat up a different wok.
6. Put in the butter.
7. Add in the pounded chili and garlic.
8. Once you can smell it, add in the curry powder. (It is best to turn it into paste before adding it in. )
9. Let the curry powder properly cooked before adding in the evaporated milk.
10. Lastly, add in the prawns, a slightly more than a little of the Crunchy Top, salt and curry leaves.

REMARK
There is another recipe that does not use the curry powder. You just simply fry the pounded garlic and chilli together with the curry leaves.

The taste? Personally, both are good. However, I prefer with the curry. There is more texture.

Roast Chicken

INGREDIENT

One whole chicken (for 7 people, a medium sized would do. Clean up the inner up. Cut off access
                                 skin)

Half a cup of oil (heat up the pot first before putting it in)
6 tablespoons of Chilli boh (add this into the hot oil. Stir until it curdles)

To be blended (once the chilli boh has curdled, add them in)
One and half golf ball sized galangal (lengkuas)
One golf ball sized ginger
half golf ball sized turmeric
Two lemon grass
One large onion
Two cloves of garlic

One and half bowl of assam juice (make sure it thick)
One and half cup of cream coconut

one tablespoon of sugar
two teaspoons of salt

METHOD

1. Once the sauce is already in the pot. Place the chicken on the baking tray.

2. Heat up the oven for 20minutes at 200.

3. Line the baking tray with aluminium foil.

4. Using fork, poke the chicken a few times.

5. Pour the sauce onto the chicken. Make sure place some inside the chicken as well.

6. Place the chicken in the oven and leave it for 40 minutes. (20 minutes, turn the chicken over using
    spatula and pour a little bit more of the sauce.)

7. Leave the sauce on the stove with low fire. Once, it has thicken, turn off the stove.

SERVING

1. Place the chicken on a big round plate.

2. Pour a little bit more of the sauce on top of the chicken. The rest of the sauce, pour it into a nice bowl.

3. Arrange sliced cucumber and tomatoes all around the chicken.

4. On top of the chicken, place a lot of coriander leaves.

5. Eat it with hot rice and soup.

Mee Seriani

INTRODUCTION

This dish is rather dry. Personally, I just give it one thumb up. It is not a dish to die for but, perhaps, to serve your guests who come without appointment. It is rather fast to cook it.

INGREDIENTS

1kg of yellow noodles
3/4 bowl of prawn (peel off the skin and cut each one into three)
3/4 bowl of cuttlefish (clean and cut into bite size. Lightly
3 scoops of chilli boh
one thumb sized belacan
Sawi
Salt

SERVING SUGGESTION

You should serve fish crackers and soup as the dish is rather dry. Cold drinks would be nice too. 

SAUCE TIGA RASA

INTRODUCTION 

I got this recipe from the internet. Like many others, I made some modification and, to my liking, my second son likes it a lot. In fact, I believe that all my sons love it as they do not usually eat fish but, due to the sauce, each one of them was wiling to eat a whole piece of fish on his own. 

The sauce can be eaten with fried fish or even chicken. Me, personally, I prefer fried fish. 

INGREDIENTS

The Fish

Preferably

tenggiri (mackrel)

ikan merah   (red snapper) 

ikan bawal (pompfret) 

ikan kurau (threadfin fish)

1. coat the fish with tumeric powder and salt. 

(note: use just enough tumeric powder and salt.)

2. Fry the fish

The Sauce

3 cloves of garlic - mince them

4 small onions     - mince them

3 tablespoons of chilli paste/ chilli boh

1. heat up the pot. 

2. put in 5 tablespoons of oil. (I prefer Corotina)

3. put in the garlic and onions

4. (once 3 seem to have lost their original feature) add in the chilli paste / boh

5. stir until the chilli starts to curdle

1 inch of ginger   - cut them into thin sticks

1 bunga kantan   - slice thinly

1 lemongrass      - bruise it

2 big onions        - slice them thinly

6 chili padi           - take out the seeds and slice them thinly

1 red chili            - take out the seeds and slice them thinly

1 cup of water

3 tablespoons of tomato sauce

4 tablespoons of chilli sauce

1 tablespoon of oyster sauce

1 tablespoon of fish sauce

salt and sugar to taste

6. add in all the above ingredients into the mixture

7. leave until it boils. 

8. stir once in a while. 

SERVING SUGGESTION 

You should eat this with hot rice. Nothing is nice if it is not hot but this does not mean that it should be piping hot. 

You could also serve vegetable cooked in the simplest manner together with Satar or Otak-otak. 

BUBUR LAMBUK MAK

INTRODUCTION 

There seem to be many versions of Bubur Lambuk. I had never been a fan of one until I ate my late mother-in-law's. Hers is simple but nice. My mother's seems to be a bit too spicy. 

INGREDIENTS

Ikan kembung (grill and then pound it)

Porridge (buat bubur nasi)

Prawn

Cuttlefish

(the following to be pounded)

onion

garlic

ginger

black pepper

(sayurnya)

Paku pakis merah

Daun kesum

Daun kunyit

Salt

SERVING SUGGESTION

It could be eaten just on its own but, then, it might not be seen as too basic. You could also serve fish crackers (keropok) together with it. 

Khema Bendi

INTRODUCTION 

Lady Fingers or Bendi had never been my cup of tea as it produces liquid that makes your dish look bad. However, this particular dish seems to dissolve the liquid. 

INGREDIENTS
1 cereal bowl of Bendi / Lady Fingers (slice them about half an inch each)
1 green chilli (slice not so thinly)
1 tomato (cut it into cubes)
5 shallots (slice both the shallots and garlics thinly)
2 garlics
1 lime (squeeze out the juice)
1 tsp corriander
1/2 tsp jintan putih (grind the corriander and jintan putih)
1 tsp chilli powder

Salt

METHOD

1. Put in a little bit of oil onto the wok.
2. Fry the shallots, garlics and chilli.
3. Add in the Bendi, the blended items and chilli powder.
4. Put in the salt.

SERVING SUGGESTION

Of course, this is best served with hot rice. You could also serve it with fish or chicken or meat that is not spicely cooked. 

Macaroni with Tomato Soup

INTRODUCTION

This dish is suitable for women who are in their earlier stage of pregnancy as, in most cases, they tend to feel vomitish. The sourish taste will enable them to fill up their tummy. 

INGREDIENTS

1 packet of macaroni (boil them)
1 cereal bowl full of chicken pieces (cut the chicken flesh to bite size)
3 big tomatoes (scoop out the seeds and slice them. After that, blend the tomatoes with a little bit of water.)
1 tsp of white pepper
3 tsp of chilli boh
1 tsp of black pepper
1 tin of peas
2 large carrots (slice them in circles)
1 small tin of tomato paste
salt
4 litre of water (adjust this as too much water will make it watery and this will effect the taste.)
3 tbsp of butter

METHOD

1. Mix the blended tomato, chicken and white pepper well.
2. Fry the chilli boh with the butter.
3. When the chilli starts to curdle, add in the chicken.
4. Put in the tomato paste, water, salt, carrots and peas.
5. Mix them well.

SERVING SUGGESTION

This is best eaten on its own. It is a rather filling dish. 

Bakso

POINT TO PONDER

INGREDIENTS

For the SOUP:
5 shallots
3 garlics (pound them together with the shallots)
2 lemon grass (bruised)
1 cube beef stock
salt
3 tbsp of white pepper
4 litre of water
RAMLY beef balls (You get this from TESCO)

The Main:
1 packet of Bee Hoon (soak this in hot water)
Spring Onion (slice this thinly)
Parsley / Daun Sup (slice this too thinly)
Cabbage (slice this as well)
Fried shallots

The Sauce:
5 Bird eye chilli
1 red chilli (pound this together with the Bird Eye Chilli)
4 limau kasturi / lime
ABC soya sauce (pour this until you cover the pounded chilli)

MY THOUGHTS

 The first time I made this, the soup turned out so nice. Due to my procrastination attitude, I lost the recipe. My second attempt was not tasty at all. In fact, it tasted weird. The third one seemed to be okay but not as good as the first one.

So the lesson to learn is that we should never procrastinate. If we are meant to write down something, we should do it immediately. Procrastination can lead to forgetfulness.

Nasi Lemak

POINT TO PONDER

The latest hand-phone nowadays, most of us call it smartphone, is really a wonderful gadget. My phone, for instance, it can take photos, keep notes, do screenshot and, the best thing of all, allow you to have access to the internet.

With this new phone, a few other individuals thought of whatsapp, weechat, telegram and many more. These software allows us to keep in touch with all our friends who are staying all over the world.

Initially, I was intrigued by these communication software. I was overwhelmed when people invited me to join their communication groups - well-liked was what I thought of myself.

Then, after awhile, I realised that I became too obsessed with it. Every now and then, I would check what my friends were saying or discussing. When I posted things, I really looked forward to my friends' comments.

When the group was small, it was fun - talking, teasing and laughing - but then, when a few others started to join, things changed. Things became so like the real world. I started to notice that people in the group forming their own group - group within the group. There seemed to be a few unwritten rules. Boycott person A and suck up to person B. To make matter worse, some people think that they are more powerful than others and started to reprimand or harass those, who they think, have broken the unwritten rules.

Why do I want to be in their league? I am a person with more class and dignity than them. That was when I decided to exit. Now, I am happier.

Whatsapp, sms or even telegram will only be used if I wish to say something and I should be patient with the response. If the person reply, I am lucky. If the person does not, he or she is simply rude...or better still your lost.

INGREDIENT

3 cups of rice (preferably Basmathi)
6 cups of coconut mik
5 shallots (slice them thinly)
3 garlics (slice them as well)
1 thumb-sized ginger (peel off the other layer and then slice it)
1 lemon grass (cut it short and pound it a bit)
2 daun pandan (make a knot)
1 1/2 tsp of Alba
1 1/2 salt


METHOD
1. Wash the rice. Pour it into the rice cooker.
2. Add in the shallot, garlic, ginger, lemon grass, daun pandan (screwpine), salt and alba.
3. Let it cook.

MY THOUGHTS

Love the smell and the taste of it. You should eat the rice with the following:
- wet cuttlefish assam pedas
- otak-otak
-sliced cucumber
-fried peanuts and anchovies

However, you should not eat too much. You can get very sleepy.

Apple Crumble

POINT TO PONDER

A few days ago, my college-mates were complaining about the juniors at their workplaces. The juniors were said to be unreliable, irresponsible and, for some, inconsiderate. I, on the other hand, defended the young ones.

Today, all those characteristics were displayed in a particular junior at my workplace. I am not saying that this person is stupid or lazy. However, the attitude is really challenging. This person is capable but, at times, would really test one's patience.

Every task begins with a list of question. There are always problems or difficulties that this person would encounter in completing the task. However, when commenting about other people's work, you could give this person high score. This person's comment is remarkably well worded and elaborated.

If only my friends know this, they would definitely laugh at me. A lesson to learn here is that never disagree if you are not 100 percent sure.

INGREDIENT

900g of Green Smith Apple (about 10 apples)
     Peel and core the apples. Then, cut them but should neither be too small nor too big.
4 tbsp. of sugar
1/2 tsp of cinnamon powder
2 tsp of raisins/sultanas
350g of flour
       Must sieve.
130g of cold butter
      Cut the butter into small pieces.
130g of castor sugar
3 tbsp. of muesli

METHOD

1. Coat the baking bowl with butter.
2. Put the cut apples into the bowl.
3. Add in the sugar, sultanas/raisins  and cinnamon powder.
4. Preheat the oven to 180 celcius for 20 minutes.
5. Get a cooking bowl.
6. Add in the flour, sugar, butter and muesli.
7. Mix them well with your hands.
8. Once they are ready, cover the apples with them.
    NOTE: Make sure the topping is less than half thickness than the apple.
9. Put in the oven and leave it for 30 minutes.
10. Then leave it outside for 5 minutes.
11. The APPLE CRUMBLE can be eaten with ice-cream, custard or whipping cream.

MY THOUGHTS

My hubby and the twins came back just in time for the apple crumble. We ate it hot. Really nice. Do try this. I got the recipe from the internet but, of course, I double the amount.

Chicken Mandy (Arabic Dish)

POINT TO PONDER

Ever since that day, neither me nor that person has made an effort to speak to one another. However, that person did ask my eldest when I would seek for that person's forgiveness.

Am I to do that? Was it my fault? I shall name this person Dee. As far as I could remember, if my memory does not falter, Dee came over for lunch and I served her Mandy Rice. Even though it was something from a box, it was not an instant meal. I spent nearly two hours in the kitchen getting things ready.

Did Dee appreciate my effort? I would say a big no. Though it sounded polite but how could you request to complain. YOU NEVER COMPLAIN WHEN SOMEONE HAD COOKED FOR YOU. Instead, if you have had the experience of cooking the same dish, you should suggest how to improve. It was also my mistake for giving you the permission to complain. Actually, if Dee was a sensitive person, Dee would know that I was being polite too.

After the meal, thinking that Dee was a rationale person, I asked if Dee could help me out. The outcome of my request was something that I was so surprised. Out of the blue, Dee said that Dee, in reality, did not want to come over because of the hatred that Dee had for my children. I was obviously shocked. Dee said my children did something dreadful to Dee. Hearing that, I thought that Dee had an argument with my children while I was in the kitchen and I was so curious to know what.

With high tone, Dee began Dee's story with 'in 2012'. In 2012? You got to be kidding me. This is 2014. Dee said that she did not want to tell me but, now, she had to.

I am very sorry Dee. If you had the intention of ensuring the well-being of children, you would have told me the story in 2012. You would not wait until 2014. To me, it was just your way of saying that you did not want to help me.

Dee, news flash, you are definitely an irrational person and, let me tell you this, I cannot stand you. You like to treat people as if they are rubbish. You want people to put you on a pedestal but you do not know how to respect others. Worst still, when you called my children bad, you have successfully made the whole family dislike you. Congratulations!!!!!!

Outside my house, you shouted that you had done a lot for me. Perhaps you did and I did not realise it because, all these while, I could only remember that you refuse to go extra miles for me. When I was sick after giving birth, it was obvious that you were not enjoying helping me. A few times, you snorted. At one time, you even chased me back to my house. You also get a kick to humiliate me in front my children and friends.

Would I seek your forgiveness? I will not do such a thing. It was definitely not my fault. It was yours and your terrible behaviour. I am not sure who has pampered you but you are really spoilt. If you are a child, I would spank you. You need to wake up.

THE INGREDIENTS

Basmathi rice  (it is about 2 1/2 cup)
Special Mandy Grounded Spice
One whole CHICKEN
5 shallots
One large onions
10 garlics
2 green chillies
Tomato puree
Salt

METHOD 1 - preparing for the chicken

1. Cut the chicken into small pieces.
2. Marinate the chicken with 1 1/2 Special Mandy Grounded Spice, 5 blended garlics, 2 tsp salt,
    2 tbsp. oil and 2 tbsp. tomato puree.
3. Leave it for awhile.
4. Preheat the oven to 180 celcius.
5. Arrange the chicken on the rack in which you place the rack on the oven tray. The oven tray
    should  e lined with aluminium foil. This will be helpful later when you wish to collect the oil.
6. Put the chicken into the oven for ONE HOUR.
7. After 30 minutes, collect the chicken oil and turn the chicken.
8. At the end of the ONE hour, take out the chicken.

METHOD 2 - cooking the rice

1. Soak the Basmathi rice for 20 minutes.
2. Get 600ml water ready.
3. Blend 5 garlics, 5 shallots and one large onion. (use a little bit of the 600ml water to blend the
    ingredients)
4. Heat up the rice cooker.
5. Put in a bit of cooking oil.
6. Once it is heated, put in 5cm cinnamon stick, 5 pelaga, 3 cengkih and 1 lumi.
7. Then, add in the blended ingredients and the rest of the special mandy spice.
8. Lastly, add in 2 tbsp. tomato puree.
9. Then, pour in the rest of the water together with the rice.
10. Put in 1 1/2 tsp of salt and 2 green chillies.
11. When the rice is 80% cooked, add in the chicken oil.

METHOD 3 - making the sauce

1. Blend the following without using water at all:
    2 tomatoes, 2 garlics, 1 tsp lemon juice, 5 stalks of coriander leave, 5 cili padi, one red chilli and
    1 tsp of salt


METHOD 4 - making the Arabic Salad

1. Dice 2 tomatoes and 1 cucumber (get rid of the centre first)
2. Slice thinly 1 large onion and 3 stalks of cucumber leave.
3. Put everything in a bowl and mix them up with 1 tsp of salt and 1 tsp of black pepper (the grind
    one.)

MY THOUGHTS

My family really love the dish. If you have gone to Hadratulmaut, you would like it too. You need to do all those above to really have the authentic taste.

How long does it take? Be prepared to be really really tired.

Kuah Satay

POINT TO PONDER

It is vitally important to treat your husband like you treated him when you were courting. Do not ever forget that because, they,  in actual fact, is the biggest baby in the house.

You should always find time to be together - just the two of you without the children.

It is also important for you to dress properly when he is at home. Do not be messy or dress sloppily. You should dress exactly like you are going out.

As for my boys, do not pamper your wives too much until they could bully you. If you allow that from the very beginning, you will be in trouble. Unless, of course, you are the patient type like Tok Ayah, then you could pamper them like mad.

Before getting married, must make sure that your future wives are good in the kitchen. However, this does not mean that you should treat like Bibi. Help them. Ayah usually helps me to wash the dishes. Once in a while, you should eat out but not every day.

INGREDIENTS

3/4 cup x 2 of Chilli Boh
1 thumb-sized Ginger (Blended)
1 thumb-sized Lengkuas  (Blended)
2 Lemon Grass  (Blended)
1 cup of Kerisik
1 cup of Ground Nuts (Roasted and Grinded)
Salt
Sugar
Oil
1/2 mug of water

How do you do this?
1. Heat up the pot.
2. Pour in about 5 tbsp of Cooking Oil.
3. Add in the Chilli Boh, Ginger, Lengkuas and Lemon Grass. If it gets dry, pour in a little bit of water.
4. Allow it to curdle.
5. Pour in the water.
6. Let it boil.
7. Then, pour in the grounded nuts.
8. Leave it for a few minutes.

MY THOUGHTS

Opor Sotong

POINT TO PONDER

When I was young, I loved cats. I used to bring in stray cats into the house and made sure that they were well fed.

However, I do not have time to do all that anymore. Working takes a lot of my time plus having to look after the small and big kids.  Still, I do get stray cats coming to the house, giving birth and behaving as if my house is theirs. As everyone could expect, they start to do their business every where. This is something I abhor.

A friend of mine send me a youtube clip to show how to prevent cats from doing their business in the house compound. Vinegar! Pour in the vinegar in a spray container and add water. Then spray the mixture at places where cats love to do their business. However, the place should be free from all those smelly things. You should wash the place thoroughly before spraying this concocted mixture. Insya Allah the cat will not return.

INGREDIENTS

2 cereal bowls of Cuttlefish (If it has eggs, do not throw that away nor should you cut that cuttlefish into small pieces.)
3/4 cup x 2 Chilli Boh
2 Lemon Grass (Bruised)
A thumb-sized Lengkuas (Bruised. At times, if I do not have the fresh one, I would grind.)
1 tsp of Corriander (Grinded)
1 tsp of Cumin (Grinded)
1 tsp of Jintan Manis (Grinded)
2 cups of thick Cream Coconut
1 cup of Kerisik
2 handful of Daun Limau Perut
Salt 
Sugar (not too much thought) 
5 tbsp of cooking oil


How do you cook this?
1. Heat up the pot. Preferably, you should use Vision pot as this will be easier for you.
2. Then, pour in the cooking oil.
3. Put in the Chilli Boh. Stir a bit.
4. Once it has curdle, add  in Corriander, Cumin and Jintan Manis.
5. Leave it for a few minutes. If you find that it is getting too dry, pour in a little bit of water.
6. Once the mixture has thicken, pour in the cream coconut, Daun limau perut, sugar, salt and Kerisik.
7. Finally, when the gravy starts to bubble, put in the cuttlefish.
8. Leave it for a while. Once you see that the cuttlefish starts to change its form, turn off the fire.




MY THOUGHTS

This dish is best eaten with hot rice. There should be other dishes as well like Tauhu Sumbat and fried fish. 

Fried Bee Hoon Briani

POINT TO POINDER


Having you guys, my lovely children, is something that I, honestly, did not plan. When I said your father and I did not plan, we did not talk about the number of children that we wanted to have before our marriage. The pregnancy just took place when the time came.

Please do not get me wrong. I love every one of you. Each one of you gives me and your father a variety of challenges. Some of the challenges, we excelled while others we failed to succeed. Still, all the challenges made us think of ways to overcome the obstacles. Manoeuvring appears to be our best quality or rather making the best out of everything is something that both your father and I could do together. Thank God.Still, my advice would be for all of you  NOT to have too many kids. Three would be a nice number.

Having or bringing up children nowadays require a lot of money. So, to make sure every child gets the best in this world, you should not have so many.

The world nowadays is full of intelligent people. So, how do you make sure your children are prepared for the world? You should sent them for tuition classes (this is to help them with the academic matters. School could not provide your kids with everything.) and living skill classes (this is like swimming classes, taekwando and so on.). You also need to save some money for their university. Not forgetting their clothes, holidays, entertainment.......the list can go on.

So, dear kids of mine, you need to plan properly. No choice if you want your  own family to be comfortable, happy and healthy.

INGREDIENTS

1 1/2 scoops of Chilli Boh
3 tablespoons of Curry Powder (make it into paste)
2 tablespoons of Ghee
1 red chilli (slid it)
1 green chilli (slid it)
3 tomatoes (big ones and dice them)
2 stalks of Daun Ketumbar
Salt
1 cereal bowl of chicken (cut it up to bite size and deep fry them)
Water
500 g Bee Hoon (Soak it in hot water but do not leave too long.)


For Garnishing:
Fried Shallots
Daun Pudina

How do you cook it?

1. Heat up the wok.
2. Put in the Ghee.
3. Then, pour in Chilli Boh. Stir for a while until it curdles.
4. Add in the Curry Powder. Stir it for a while. Add a little bit of water.
5. Pour in 1 1/2 cereal bowl of water.
6. Add in the tomatoes, Daun Ketumbar, red chilli and green chilli.
7. Leave it until it boils.
8. Add in Bee Hoon and salt. (Make sure that there is not much gravy as we do not want it to be soggy.)
9. Mix it well.
10. Serve with Salad and Cucumber. Sprinkle some Fried Shallots and Daun Pudina on top of the dish.

MY THOUGHTS

I love the dish as it reminds me of Air Asia Nasi Briani.

Mee Betawi

POINT TO PONDER

People sometimes give you the condescending look or even remark. You should just ignore it.

If you have some intelligent way of responding that could put them down, do it. You will be happy about it or even make the other person think about what he or she has said or done. However, if you have none, just keep quite and walk away. Such people is not worth fighting for.


INGREDIENTS

1 cereal bowl of beef (cut up to bite size. Boil this, at least one hour ahead. Do not discard the beef stock. You need that for the soup. )
1/2 cereal bowl of prawn (peeled)

To be pounded:
3 Bird's Eye Chilli
1 1/2 golf ball of onion
3 cloves of garlic
2 thumb-sized of ginger

Spices:
4 Bunga Lawang
3 inches of cinnamon
3 Pelaga
3 Chengkih

1 kg Yellow Noodles
Soya Sauce (for the colour and taste) 
Sugar (a little bit)
2 tsp Corn Flour
Sayur Sawi (separate the stalk from the leaves when you cut this up)

2 eggs (optional) 
Olive oil


Garnishing:
Fried Shallots 

Pickled Green Chilli (to eat with)

 How to make it?

1. Heat up the wok.
2. Add in the Olive Oil.
3. Once it is heated, fry the Spices for about ten seconds.
4. Then, add in the pounded ingredients.
5. Once the pounded ingredients start to sizzle, pour a little bit of the stock.
6. Allow the stock to dry up.
7. Then, pour about 3 cereal bowl of beef stock. (If you have access, keep the stock in the fridge for tomorrow's vegetable.)
8. Allow the stock to boil and reduce in amount.
9. Put in the prawn and the Sawi stalk.
10. Once the stock is boiled, pour in the Corn Flour which you have liquidized with the beef stock.
11. Stir until it thickens. (The fire should be low though.)
12. You may want to break in the eggs at this stage.
13. Just before you dining, add in the Yellow Noodles and mix them well together with the Sawi leaves.

MY THOUGHTS

The taste is quite different. The boys do not seem to fall in love with it. However, Ayah loves it.

His comment:
It is the correct colour and look. The taste is there. You can cook this again.

My opinion:
I am not used to this. The above recipe is actually a combination of two recipes. Would I want to eat it again? Since Ayah loves it, why not.

Jemput-jemput Udang Papai

INGREDIENTS

1 and 1/2 cup of Udang Papai
2 Daun Kunyit (Slice them finely)
2 tablespoons of chilli boh
1 teaspoon of salt
Flour (put it bit by bit)

1. Mix everything together.
2. The flour, you should put it bit by bit. You need to make sure that, when you scoop the mixture
     with your metal scoop, it will drop nicely.
3. Heat up your pan.
4. Pour in the oil.
5. Fry it. Make sure, after a few minutes, turn to the other side.
6. You should eat this with Chilli Sauce.