Grilled Uncle Ray (that's what my son calls it - from Nemo)

Here it is.... yummy grilled stingray.... when I was in my 20s, I used to crave for this grilled stingray at Petaling Street. Those days money was not easy to come by, but whenever there's an opportunity, I would dashed for it. You know, times like some overseas clients dropped by, and I get to entertain them, this was one of those dishes that i dashed for...

Hubby just loved this, but it brought fire to his tummy... hehhehehhehhe...

Ingredients:

600gm stingray (according to your own likings)
Salt & sugar
Lime juice
2 tbsp tamarind paste soaked in 1/2 cup of warm water, then squeeze out juice
1 sliced onion for garnishing...hehehhe... i was too excited to present the dish to hubby till i forgot to put them

Blend these:
10 shallots
5 pips garlic
1 stalk lemongrass
2 tbsp belacan ( i prefer belacan powder)
2 tbsp chili boh
1 inch young ginger

The method:
Squeeze lime juice and salt on Uncle Ray aka Stingray. Put aside
Heat up oil and stir fry blended stuffs till pecah minyak - the layer of oil floats to the top
Then add tamarind juice, simmer for awhile.
Pour onto Uncle Ray, which is already on an aluminium foil. Wrap the foil and put it on the grille...
and Serve with garnishing.... emmmmm....yummy!!!

Angku Kuih

I went all the way to Kota Tinggi to learn from my aunt, who owns a kopitiam and who makes her kuih - agak-agak hahahaha... that means by feelings... she said, "just need to feel the texture of the mixture!!!" Alamak, me feel the texture... really took me a year to master the making of angku kuih....
Thanks "kao mo" for sharing the secret of making this kuih and also many other kuihs which i didn't take any pictures (silly me) when i made them myself.

Here I'll share the deepest secret she taught me and I really don't have the exact measurement for the recipe... so i took the recipe from the internet... and I'm crazy with angku moulds... have loads of it... including plastic jelly angku moulds too... In this picture, u'll see the green and red thingy - they're the angkus while the yellow are kuih jagung... ah.... this one also i'll give you the recipe in another post...
Ingredients:

500g glutinuous rice flour (is normally 1 pack)

14 tbsp cooking oil (according to texture)

some water

4 tbsp sugar (according to own sweetness liking)

1/2 tsp red colouring

a pinch of salt

For filling: soak red bean overnight and boil it till really soft, then cook it with oil and sugar. Depending how sweet you like it to be... aiya... easier if u just buy it off the shelf from bakery suppliers like Bake with Yen or Bagus...hahahahha...

The method:

Mix glut flour, oil, colouring and water (how much? really don't know) but it should form a slimy dough, not hard but really slimy... knead for awhile till it has a stretchy texture.

Then, pull out 1/3 of the dough and steam over high heat for 5 mins (3/4 cooked)... while it's still hot mix it with the rest of the dough and knead. By this time, u should be able to feel the "gental" of the texture. Meaning it's stretchy and pullie... Let it rest for 3 mins... pull out a small amount of the dough to form a small ball as big of the size of palm (lady's)...

Wrap the filling into the ball and push it into the angku mould... wa... sounds "ham sap"... ok, then knock it out... make sure your mould is floury when u push the dough in, otherwise it'll stick in between those lines...

Wine Chic with Mok Yi

This dish, I've done it many many times, it's easy and taste wonderful. Try it and you'll know, all in one claypot, no need to cook one veg dish, one meat dish or even boiling soup. Bcos you can add in more water to make it soupy.... heheheh...sorry pics not clear... hubby said he'll get me a DSLR camera for Christmas...yes, yes... waiting impatiently for it...

Ingredients: 1/2 chicken some muk yi (sliced) 3 inches young ginger (depending on likings, some like it more gingery, so u put more) 2 pips garlic Siew Heng wine (xiao xing wine - they're sold @ wine dept in Jusco) 1 1/2 tbsp oyster sauce sugar and salt

To cook it:

Saute young ginger and garlic in the claypot. Add muk yi and stir fry for a while till aroma flows. Add in chicken. Pour 2 tbsp wine and oyster sauce, 3 tbsp water. Close lid and let it simmer for awhile. Occasionally open the lid and stir the chics so that they don't get stuck at the bottom. When chic is cooked, add a little sugar and salt to taste. Lastly, turn off fire and quickly pour another 1 tbsp wine and close lid. When open lid, the WOW aroma will flow directly to your nose... and that's what made it all worth while preparing and cooking...

Spicy Vinegar Fried Chicken

This was something I made up after having known that hubby didn't have appetite for food... and the taste of this dish, just sparkled his tastebuds... and he managed to finish up every single piece of chicken...hehehehhe...

Ingredients:

1/2 chicken
2 tbsp vinegar
2 tbsp tomato sauce
1 tbsp chilli sauce
2 tbsp sugar
some salt
4 pips garlic
2 shallots
1 inch young ginger
1 red chilli

Blend these to marinade chicken:
1 big garlic
2 inches young ginger
2 shallots

How to cook this:
1) Marinade chicken with the blended ingredients for 4 hrs, best overnight
2) Before deep frying, pour cornflour over chic and deep fry, then set aside
3) Heat oil in wok and saute garlic, shallots, young ginger, red chilli till fragrant
4) Add in tomato sauce, vinegar, sugar, chilli sauce, a little water (according to own liking on gravy)
5) Once sauce is thicken, add in fried chicken, stir a little while, dish out...... and enjoy....

Tickling Lala

Emm... was wondering what to name this dish... finally came up with "tickling Lala" bcos it really tickles the ears... it has the spicy taste of chilli padi and the heat from the ginger... want to know how it tastes like? try it...

Ingredients:

5 chilli padi (chopped)
1 inch young ginger (chopped)
4 pips garlic (chopped)
1 red chilli
of course, Lala (up to your servings)

How I cooked it:

Saute chilli padi, young ginger, garlic and red chilli till fragrant. Add in Lala, add salt, sugar, a little soya sauce, oyster sauce (optional)...

A very simple dish, easy to prepare, and good to eat...

Mee Mamak

Wow! I've never heard hubby asking for repetition...this is one dish that he asked for each time I said, "i'm cooking noodles today.." the first word that dashes out from his mouth is "Mee Mamak!"...

Really, this taste awesome, the authentic taste of mamak stall...never would have guessed Lily can cook Mee mamak...hahahhahah... to those who wish to try this recipe... here it is...

Ingredients:
1/2 pack of yellow noodles
cooking oil
1 big onion sliced
2 cloves garlic
1 tbsp chili boh
1 square piece of taufoo, cut and fried/prawns/squids
1 tomato (according to likeness...hubby doesn't like it, so it's not in this dish)
2 stalks sawi (hubby doesn't like sawi, so didn't put)
1 tbsp tomato sauce
1 egg
1 pcs green chili (sliced for garnishing)
2 tbsp water
Lime
spring onion for garnishing or fried onions

Caranya:
Heat up oil, fry onion and garlic till fragrant, then add in chili boh and stir well
Add in bean curd, tomato, sawi, tomato sauce and stir well
Add in yellow noodles and water, fry
Dig a hole in the middle and break in the lightly beaten egg, stir well
Add in green chili. Serve with spring onions or fried onions, and lime

Fried Sambal Chicken

Emmm....this is sooooooooooooooooooo yummy........ added fire to hubby's tummy.... but it was sooooooooooooooooooooooo good.... too much gravy though...hahahhahaha...

Here's the yummy recipe:

Ingredients:

1/2 chicken
1 pc tumeric leave
cooking oil
1/2 tsp tumeric powder
2 lime (squeeze out juice)
salt and sugar

Blend these:
10 chili padi
10 chili kering
1 stalk lemongrass
4 pips garlic

1. Marinade chics with salt and tumeric powder.
2. Fry the chics and set aside
3. Fry the blended ingredients till pecah minyak
4. Add in tumeric leaves and powder
5. Add in sugar and salt
6. Add in fried chicken and stir well, squeeze the lime juice....

Kam Heong Noodles

This dish set hubby's ears tickling.... really...it tasted sooooooooooooooo good...... try it... bet your family would love it....

Ingredients:

1/2 pack of yellow noodles
Prawns
Squid
cabbage (hubby doesn't like veggie, so i didn't put)
Kam Heong sauce

To Cook Kam Heong Noodles:
Heat up oil, saute dried prawns, chopped garlic and shallot till fragrant. Add in curry leaves, chili padi, seasoning (2tbsp curry pwd, 3tbsp oyster sauce, 1tbsp soya sauce, 1 tsp sugar and dark soy sauce). Stir fry till aromatic.

Add in cabbage. Add in prawns, squid, then lastly noodles.

Kapitan Chicken (my style)

This is my first attempt on Kapitan Chicken, with the thought of "Just wonder how it tastes like?". Set off to cook this after reading the recipe from somewhere... And....ta...da.... the taste is superb, a little sourish from the taste of tamarind juice, a little spicy and most of all the wonders of tumeric brings up the aroma of the whole dish...anyone out there interested to try it?? here's the recipe...

Ingredients:
1/2 chicken
2 tbsp juice asam jawa
100ml water
1 small piece asam keping

Blend these:
6 shallots (depending on size)
1 thumbsized tumeric
2 stalks lemongrass
2 cloves
2 cinnamon bark
2 buah keras
1 tsp pepper corn
1 tbsp soy bean paste
2 tbsp chili boh

For taste:
salt
sugar
chic stock seasoning


1. Cut chicken and marinade with asam jawa juice
2. Blend the rest of the ingredients
3. Heat up oil, and add in blended ingredients. Stir fry until fragrant or until pecah minyak
4. Add in chicken and stir fry for a while
5. Add in the juice from marinade and asam keping
6. Simmer and add in taste
7. Gravy thickens, dish out....emmmm...yummy!!!