Wow! It’s been a couple of days since I last posted a recipe here. We haven’t been cooking much at home and even when we have, it’s mostly dishes which I have previously posted here on this site. As some of you might know, the kids were down with running nose and vomitting episodes and my missus was also not feeling well. Same for moi.

So, on Sunday last, we had a simple meal which only took 1 hour to prepare, cook and serve. It involves the use of some essential ingredients usually found in Malaysian chinese homes:- ikan bilis, preserved bean curds, onions, garlic and rice (to cook porridge). The only thing purchased for that meal was fresh pea sprouts (tow miaw).

To prepare this meal, cooking is in the following order - porridge, ikan bilis snack and stir-fried pea sprouts. The preserved bean curd comes in a glass jar and no cooking is needed. Read the rest of this entry »

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Thanks for coming by and I truly value your visit!

I am still around but have been swamped by work (I’ve a trial tomorrow and the day after to conduct). I am also developing a fever and probably followed by flu-like symptoms. Do come back again as I have some recipes to share with you.

I am also thinking of introducing my Recommended Meals where I will compile a suggested menu for my readers. What do you think? How does a simple yet delicious meal for 3 which takes just under 1 hour to prepare and cook sound to you? Do let me know.

In the meantime, why don’t you check out all my recipes on this site? The link is to the right hand side of this website.

Cheerios!

PabloPabla

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My sister loves asam (also spelt as assam) -based dishes, be it Asam Ikan Kembung (Tamarind Indian Mackerel) or Asam Laksa. In fact, mum said that my sister would most likely be drooling if she were to see this dish up on this site. My sister is currently residing in Singapore and on her trips back to Kuala Lumpur, she would usually cook this or ask mum to cook this.

There are two parts to cooking this dish. One is to prepare the chilli-based paste and the other, to cook the fish. For the chilli-based paste, you can actually prepare in advance and keep them in the fridge for future uses (which is what we usually do at home). Asam Ikan Kembung is sour, sweet and spicy in taste and is an excellent dish to whet the appetite. It goes well with plain steamed white rice. You can actually use other types of fish but Ikan Kembung tastes good here. A word of caution though. Take care when eating the fish as the bones might get to you. Read the rest of this entry »

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Otak-Otak (some call it Fish Mousse) must rank as one of the most delicious dishes I’ve ever tasted. Usually, I would not stop at 10 sticks of this fish mousse (this is what some call it). The most famous otak-otak in Malaysia is sold in the town of Muar (where PB hails from). So, if and whenever I go to Muar on Court duty, I would pack a big bundle back.

The usual way of cooking otak-otak is to wrap it in coconut leaves followed by grilling it over an open flame. At home, however, it is not easy to find coconut leaves or even an open flamed grill. Hence, my mum decided to steam it instead. It was actually her first attempt and we loved it. Some of the recipes for otak-otak sounds very complicated and comes with a bewildering array of ingredients. Mum’s otak-otak is a simplified version and good enough for a home-cooked meal.

This is my mum’s recipe for Otak-Otak Read the rest of this entry »

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