Thursday, February 9, 2012


Actually, Lontong is quite same with ketupat or compressed rice cake but the difference is  the way we eat. Lontong have a special yellowish creamy soup. This section will show you the creamy soup for Lontong.

  1. Cocunut Milk of one coconut (or use 1 to 1.5 packet coconut cream)
  2. 1 and half cup Udang grago (or dried shrimps) (to be omitted if cooking a vegetarian dish)
  3. 10 cloves Garlic
  4. 10 shallots
  5. 1 large root of Blue ginger (lengkuas) -(crushed)
  6. 4-5 stalks of Lemon Grass (crushed)
  7. Chillie Oil (from sambal tumis)
  8. 10 pieces Lime Leaves (Optional)
  9. 5-6 Long beans (cut into about 2.5cm lengths)
  10. 2 Brinjals (cut bite-size)
  11. One quarter Cabage (cut bite-sixe)
  12. 2 to 3 Fried Tahu squares (fried in oil and cut diagonally into two)
  13. 2 to 3 Tempeh (Fermented Soya Bean Cake cut in two )
  14. Glass noodles (optional)
  15. Vegetable Cooking Oil & Salt to taste

How to prepare:
  • Blend in an electric blender items 2,3,4 in a thick paste.
  • Fry the paste in some oil till fragrant.
  • Add coconut milk diluted in some water (consistency and thickness of milk depends on preference); add in the lime leaves (optional), blue ginger and lemon grass.
  • Bring to a slow boil and add in the vegetables, and cook till vegetables are tender. Add in the glass noodles if this is used.
  • Add in the tempeh and the fried tahu pieces.
  • (Optional) Add some chillie oil to give some colour to the gravy. This may be left out if a mild gravy is preferred as the chillie oil may make the gravy too chillie hot for some people to take.
  • Serve hot in a large bowl as gravy for lontong (rice cakes- cut into rounds or squares). The sayur lodeh is laddled out into individual bowls or deep plates where the lontong pieces (rice cakes) are already arranged as a complete one-dish meal.

Tuesday, December 28, 2010



    • 4 pcs firm white tofu
    • 250g block of tempe
    • 1 cup (250 ml) oil for frying
    • 3 cups coarsely shredded green cabbage
    • 300 g long beans, cut into 4 cm lengths
    • 300 g beansprouts
    • 1 small jicama (sengkuang), peeled and cut into thin strips
    • 1 small cucumber, cut into thin strips
    • 4 hard-boiled eggs, shelled and quartered
    Spicy peanut sauce:
    • 150 g peanuts
    • 2 tbsp oil
    • 2 fresh red chillies, cut into 3 cm lengths
    • 5 bird chillies
    • 4 shallots, peeled and thickly sliced
    • 3 cloves garlic, peeled and thickly sliced
    • 1 tsp crumbled shrimp paste*
    • 100 g finely chopped palm sugar
    • 2 level tsp salt
    • 1 rounded tbsp tamarind paste( squeeze well with the fingers and discard seeds)
    • 300 ml water


    Cut tofu into 2 cm cubes and blot off excess moisture by pressing paper towels onto the surfaces. Cut tempe into 4 cm strips and then slice 0.5 cm thick. Heat oil in a wok or frying pan and working in batches, fry tempe and tofu golden brown. Drain on absorbent kitchen paper.
    Blanch cabbage in boiling water for 2 minutes. Remove with perforated spoon, drain in a colander and run cold water from the tap to ?refresh? and halt cooking. Blanch long beans for 3 - 4 minutes and refresh likewise. Beansprouts only need 20 seconds. Place in a colander and run cold water over. Make sure all vegetables are well drained.
    Arrange salad ingredients in a large serving platter or in individual bowls. Serve peanut sauce separately.
    To make peanut sauce: toast peanuts by ?dry frying? in a wok over low heat (about 20 minutes or until lightly browned). Stir nuts every now and again to prevent nuts from burning. Cool peanuts for 10 minutes before whizzing up finely in a chopper/food processor. Alternatively, pound in a mortar and pestle. (it is not necessary to remove the papery brown skins before grinding.) 5. Heat oil in a small pan and fry the chillies, shallots and garlic for about 3 minutes or until their edges are brown. Add shrimp paste, frying over low heat for another 2 minutes. (be warned: the shrimp paste will stink to high heaven!)
    Take pan off heat and cool slightly before putting contents of pan into a chopper/food processor together with the palm sugar and tamarind juice. Whiz finely.
    Combine this mixture with the chopped peanuts, adding enough cool boiled water to get a thick sauce. Taste and adjust seasonings(adding salt or additional white sugar to taste). The sauce tends to thicken upon standing - thin down with a little water if necessary.

Thursday, April 29, 2010

Oven Baked Tempeh



  • 2 tablespoons sunflower seed oil
  • 2 tablespoons brewers' yeast
  • 1 tablespoon dried oregano
  • 1 tablespoon dried chives
  • 2 teaspoons chopped fresh marjoram
  • 2 teaspoons ground coriander
  • 1 teaspoon salt
  • 1 (8 ounce) package tempeh, cut into 1/2 inch squares


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a bowl, stir together the oil, brewer's yeast, oregano, chives, marjoram, coriander, and salt until well mixed. Add cubed tempeh, and toss to coat. (More oil may be needed to coat tempeh completely.) Spread tempeh in a single layer onto a lightly oiled cookie sheet.
  3. Bake in the preheated oven for 20 to 25 minutes, or until golden brown. Remove from oven and allow to cool for 2 to 3 minutes. Serve warm, and enjoy!
 Credit : Wyntir :- "This has to be one of the easiest recipes I have since the spices work with so many different ingredients. Potatoes also work well with this spice combination. Feel free to add or lessen the amount of spices to your personal taste! Enjoy!"

Tuesday, December 22, 2009

Marinated Tempeh Kebabs

2 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup tamari
1/4 cup red wine vinegar
3 tablespoons dried herbs (try basil, thyme, rosemary, oregano)
3 cloves garlic, crushed
black pepper

8 ounces tempeh, cut into large cubes
12 fresh mushrooms
1 red bell pepper, cut into chunks
1 medium onion, quartered
1 zucchini, cut into pieces

Combine all of the marinade ingredients in a jar and shake well to mix. Steam the tempeh cubes over boiling water for 10 minutes. Toss the tempeh and vegetables with the marinade and refrigerate for at least one hour. Arrange on skewers and grill for 10-15 minutes, turning frequently and brushing with marinade.

Serving Size: 2 (4 as an appetizer)

Wednesday, May 6, 2009

Nasi Lemak : Malaysia Favourite Breakfast

For the rice:
2 cups coconut milk
2 cups water
1/4 teaspoon ground ginger
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
salt to taste
1 whole bay leaf
2 cups long grain rice, rinsed and drained

For the garnish:
4 eggs
1 cucumber
1 cup oil for frying
1 cup raw peanuts
1 (4 ounce) package white anchovies, washed

For the sauce:
2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, thinly sliced
3 shallots, thinly sliced
2 teaspoons chile paste
1 (4 ounce) package white anchovies, washed
salt to taste
3 tablespoons white sugar
1/4 cup tamarind juice

Method :

In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.

Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.

Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove.

Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.

Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water.

Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.

Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

Thursday, January 29, 2009

Simple Home Remedies

2. Clumsy? Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

3. Avoid arguments with your partner about lifting the toilet seat by simply using the sink.

4. For high blood pressure sufferers: simply cut yourself and bleed for a few minutes, thus reducing the pressure in your veins. Remember to use a timer.

5. A mouse trap, placed on top of your alarm clock, will prevent you from rolling over and going back to sleep after you hit the snooze button.

6. If you have a bad cough, take a large dose of laxatives. Then you will be afraid to cough.

7. Have a bad toothache? Smash your thumb with a hammer and you will forget about the toothache.

8. Sometimes, we just need to remember what the rules of life really are:
You only need two tools: WD-40 and Duct Tape. If it doesn't move and should, use the WD-40. If it shouldn't move and does, use the duct tape.

9. Remember: Everyone seems normal until you get to know them.

10. Never pass up an opportunity to go to the bathroom.

11. If you woke up breathing, congratulations! You get another chance.

12. And finally, be really nice to your family and friends; you never know when you might need them to empty your bedpan.

13. The statistics on sanity are that one out of every four persons is suffering from some sort of mental illness. Think of your three best friends -- if they're okay, then it's you.

Friday, December 5, 2008

Stir-fried Mushroom Salad

Ingredients :
2 tablespoons cooking oil
2 tablespoons dried prawns (the type with the shells still on)
2 shallots, sliced
2 cloves garlic, smashed and roughly chopped
400g fresh mixed mushrooms (such as oyster, abalone, shiitake, shimeji)
2-3 sprigs parsley or coriander, finely choppeddressing
1 tablespoon light soy sauce
1-2 teaspoons mirin or rice wine
1 teaspoon lime or lemon juice
salt and freshly ground pepper to taste

Method :
Heat the oil in a frying pan over medium heat.

Add dried prawns and stir-fry until crisp. Dish out and set aside.

In the same oil, fry the shallots until lightly browned; add the garlic and mushrooms and stir-fry over high heat for 1 minute. Turn off heat and add the herbs and dressing ingredients.

Stir to mix well and season to taste with salt and freshly ground peppercorns. Serve topped with the dried prawns.

Deep-fried Spicy, Crispy Mushrooms

Ingredients :
150g white mushrooms
Flour mixture
75g rice flour
40g glutinous rice flour
20g cornflour
1 tsp double-action baking powder
1/4 tsp salt
1/4 tsp pepper
1/4 tsp chilli powder
1 tbsp sesame seeds

Method :
Trim the ends of mushrooms and separate them into individual strands. Rinse briefly, then spread out the strands on several layers of paper towel.

Pat-dry and leave aside to air-dry for a while. Combine flour mixture in a plastic bag. Add the mushrooms in batches. Tie up the plastic bag and shake briefly until the mushrooms are well-coated with the flour mixture. Remove onto a tray and leave aside.

Coat them with flour mixture again. Heat wok with enough oil. When oil is hot, put in the mushrooms. Deep-fry until crispy. Remove with a wire sieve and drain.

Reheat the oil and deep-fry the mushrooms again until golden and crispy.

Dish out and spread onto several layers of paper towel. Serve immediately as a snack.

Rempeyek - Groundnut Cracker

250g rice flour, sifted
1/2 teaspoon cumin seeds
1/2 teaspoon cumin powder
1/2 teaspoon fennel seeds
1/2 teaspoon fennel powder
1 teaspoon coriander powder
2 teaspoon salt, or to taste
1 teaspoon salt, or to taste
60g cleaned ikan bilis (gutted, deboned and beheaded), soaked and ground
1 teaspoon air kapur (slaked lime solution), optional
500ml thin coconut milk (obtained by adding water to the milk of 1 coconut)
100g peanuts
oil for deep frying

In a mixing bowl, combine all the ingredients. Mix well and season to taste.
Heat the oil in a wok over medium heat. Heat a soup ladle in the hot oil. Spoon some batter - make sure there are nuts in every scoop - into the ladle and lower it into the oil.
Cook until fritter is set, remove from oil and drain on paper towels.
Repeat until the batter is used up.Return the rempeyek to the hot oil and deep fry until crisp and golden brown. Alternatively, bake in the oven at 160°C for about 10 minutes.
Remove and drain on paper towels. Cool completely before storing in air-tight containers.Variation: Instead of grinding the ikan bilis, add whole to the batter.

Wednesday, July 16, 2008

Ikan Tongkol Curry

Ingredients :
400g ikan Tongkol (also known as ikan Kayu )
2 eggplants, quartered
2 pieces dried tamarind skin ( asam gelugor )

Grounded and combine :
6 shallots
2 cloves garlic
1cm piece galangal
1 stalk lemon grass
1 1/2 tbsp chilli paste
1 tbsp coriander powder
1/4 tsp ground black pepper
1/2 tsp ground cumin ( jintan putih )
1/4 cup thick coconut milk
1 cup thin coconut milk

For seasoning:
1/4 tsp salt or to taste
1 tsp sugar
1/2 tsp ikan bilis stock granules

How to cook :
1. Cut fish into 2cm-thick round slices. Season fish with salt and sprinkle sparingly with tapioca flour. Leave aside.

2. Heat oil in a wok until hot and fry fish for 2 to 3 minutes on each side. Dish out and set aside.

3. Heat wok with 3 tbsp oil and saute combined ground ingredients until fragrant. Pour in thin coconut milk and add dried tamarind skin pieces and egg plants. Bring to a boil.

4. Add in fish slices and thick coconut milk. Mix in seasoning and boil for 3 to 4 minutes. Dish out and serve hot with nasi dagang.