My Mom's favourite Prawn Noodle !

Mee Udang, captured straight from my pan

the Ingredients:

2 spoons of oyster sauce

3 spoons of fried sliced onions

1 packet of mee bandung paste (optional)

1 packet of Mi Udang paste

cauliflower, quartered and sliced

citrus lime (kasturi)

different type of fishballs, halved

1 packet of yellow mee

white oyster, sliced

satay paste (optional)

baby sawi (kai choy)

fried tofu puffs

prawns, a lot!

half of garlic clove, crushed

sliced carrots

bird's eye chillies, chopped

2 spoons of honey

3 chopped chilli

3 glasses of water

2 hard boiled eggs, sliced

peanuts to be fried

salt, to taste

seasoning, to taste

How to Cook it:

1. clean the prawns. devein the prawns and remove its heads and shells.
2. the heads and shells are boiled for a few minutes. blend it to small pieces and put aside.
3. add 3 spoons of oil into the pan. fry the crushed garlics.
4. mix the prawns into the pan, add a dash of seasoning and salt.
5. as the prawns turn into gold, add the fishballs and fried tofu puff.
6. add cauliflower, carrots and kai choy stems.
7. add 2 spoons of honey, chopped chilli and bird's eye chilli.
8. add mi udang paste together with mee bandung paste (optional). stir evenly.
9. add the blended mixture to sweeten the deal. mix the yellow mee.
10. add satay gravy paste. stir some more.
11. add kai choy leaves and sliced oyster mushrooms with 2 spoons of oyster sauce.
12. add a handful of fried onions, squeeze some citrus lime and garnish with sliced boiled eggs. done!

Notes:
My mom really loves this recipe. and it's actually a mix edition of Mee Rebus and Mee Udang, though i think the appropriate name is mi udang. if you don't have a satay paste, you can substitute with fried peanuts to be blended together with the prawn's head and shell. or the leftover satay gravy can also be used. jimat, heh!

Milky Stuffed Squids

or Ketupat Sotong!

the Ingredients:

3 sliced red onions

10 spoon of glutinous rice for 10 squids

a pinch of salt, to taste

2 inches of sliced ginger for 10 squids

1 spoon of halba seeds (also known as fenugreek seeds)

10 fat squids, with heads removed, cleaned and deskinned to reveal white skin

1 litre of coconut milk

sharp toothpicks

2 glass of water

how to Cook it:

1. remove the squids' heads and clean it. its skin is also removed to reveal smooth white skin.
2. mix glutinous rice with coconut milk just so the milk covers the rice evenly. cook the mixture with slow fire. add a bit of salt and stir until it is cooked.
3. stuff the rice into the squids. as the squids tend to shrink when cooked, the rice is stuffed at most half of the length. secure the squids opening with sharp toothpicks.
4. heat a pan with 2 glass of water and mix with a glass of coconut milk (around 250ml). add the squids with salt, to taste.
5. as the milky water evaporated, add around 500ml of coconut milk. add sliced red onions, sliced ginger and a spoonful of halba. stir.
6. to ensure the gravy thickens, add the remaining glutinous rice from the stuffing into the pan. done!

Notes:
this is my fave ever! it is so easy to cook that i've decided to prepare it for today's iftar. bon apetit! oh ya, please make sure the skin is totally removed to avoid the gravy becomes too purplish.

Update:

I tried doing the dish solo and found out that theory is much easier than the actual works.

for instance, my pulut doesn't turn out like my mum's drier version. perhaps because i use cold coconut milk. so it doesn't gel well with the glutinous rice. i had to keep pouring water into the mix so that the pulut is almost cooked before i stuff it inside the squids.

and i now understand that pouring too much water for step 4, though it ensures the pulut to be properly cooke, still i have to wait for a long time for it to evaporate before i can mix with the thick coconut milk. i got impatient and just pour the coconut milk when the water lessened by half. it presents a problem, the gravy is not thick enough. so i add the leftover pulut into the gravy and voila! jadi la jugak macam my mom's cooking :)

my first solo attempt

Pinky Cocktail Drink

the Ingredients:

1 tin 100 plus

ice cubes

5 spoons of pink guava base concentrate

half of red watermelon

handful of strawberries (optional)

1 sugar cube (optional)

How to Make it:

1. blend ice with red watermelon (and strawberry). 
2. add pink guava base concentrate and stir.
3. mix with 100 plus (and sugar cube).

Notes:
 I love pink guava but i couldn't stand its smell. so i substitute the original pink guava with red watermelon instead. if you prefer the wholesomeness of the juice, you can spare the 100 plus from the mixture altogether. happy trying!

Fizzy Lime Drink

the Ingredients:

100 plus (lime or original)

Lime cordial

ice cubes

mint leaves (optional)

How to Make it:

1. Put ice cubes into glass
2. mix with lime cordial and chopped mint leaves 
3. Pour 100 plus. Done!

Pengat Pisang (Milky Banana Savoury) ... and other easy banana dessert

the Ingredients:

10 bananas, sliced

a glass of water

half of the palm sugar. can be substituted with 5 spoons of brown sugar

3 strips of Pandan leaves, knotted

2 spoons of Sago beads

1 tea spoon of Salt

1 glass of Coconut Milk

4 spoons of Sugar

2 spoons of honey

1 egg

1 carton of full cream milk (optional)

How to Cook it:

1. boil water with sago beads until its colour becomes translucent. add salt, sugar and palm sugar.
2. add coconut milk and pandan leaves. add full cream milk if you prefer much creamier dessert.
3. add sliced bananas and honey. mix with egg. stir evenly until it boils before taking it off the stove.
4. wait for it to cool down and put it into the fridge to serve cold.

Notes:
i was wondering about the best name to represent the pengat pisang with. FYI, there are a few methods to prepare banana dessert. for those who are health conscious and calorie counting, they can have the banana savoury sans milk as follows:

the gravy is translucent

the gravy is made with translucent sago and a dash of milk for the creamy taste

my fave is of course the one without the coconut milk/full cream milk. other than that, there is also the fried banana with sugar as follows:

banana is fried in 2 spoons of oil and when it's brown, serve it with sugar sprinkles. Easy oh!

Durian Gravy: sinfully delicious :)

the Ingredient:

2 glasses of water

1 box of coconut milk

1 teaspoon of salt

1 big durian

half tub of gula melaka(palm brown sugar)

sugar, to taste

3 Pandan leaves

glutinous rice

How to Cook it:
1. boil the water and add a teaspoon of salt. mix durians and wait for it to peel off in the water.
2. add gula melaka and 2 spoons of sugar, to taste.
3. add a box of coconut milk and pandan leaves. stir evenly until all the stuffs blended nicely. left to cool.
4. cook the glutinous rice with a pinch of salt. serve with the gravy hot or cold.

How to Enjoy it with less calorie:

eat the gravy with hot toasted white Bread

Notes:
the blogspot is misbehaving in a way that i cannot control much its' setting and whatnots, it's kinda frustrating! anyway, this durian gravy is a must eat for any durian lover, especially the new one. it's not that smelly and when you got a durian that isn't so sweet, you can convert it into a very nice dessert and still manage to sample the goodness of this king of fruit. happy trying!