My Resepi

In Asian's cooking, normally we used alot of onion and chili paste. Thats apply for me as well, I used alot of this paste to cooks ...

In Asian's cooking, normally we used alot of onion and chili paste. Thats apply for me as well, I used alot of this paste to cooks various dish from Tomyam to curry to nasi lemak and so on. But have to make sure this paste are best keep in fridge.

Sorry that the picture didnt look tempting but thats my chilli paste i make in a big bottle. But it does help me save a lot of time when cooking in a hurry.

The Ingredient is :

• Shallot as many as you desire
• Garlic need to be less than shallot. dont want to over power the shallot
• dry chillies (soak it with water and take out the beans). If you find the dry chillies too spicy cook it first in the pot with water. i do not advice to use tomatoes as we want to keep this longer in fridge
• lemon skin..not much just to get the zest and preservative agent. also some lemon juice
• sometimes i put ginger but also less than garlic
• mineral water 
• sometimes i put some oil but it make your paste look bit yellow-ish

Thats it, blend it together until it looks like paste. keep it in a bottle and put in a fridge.

tips: if you need super delicious food using this paste, fried this paste first until it is well cooked or dry or turn color to bit darker. dont mix all ingredient together if this paste is not well cooked. the flavor didnt come out and that is why the taste of food is awful. i can tell this because i have been to some restaurant and i know they didnt cook the cilli well

Budu  ( Jawi :  بودو ;  Thai :  น้ำบูดู ;  rtgs :  Nambudu ) is a fish sauce and one of the best known fermented seafood products in  Ke...

Budu (Jawi: بودو; Thai: น้ำบูดู; rtgs: Nambudu) is a fish sauce and one of the best known fermented seafood products in Kelantan, Terengganu and southern Thailand as well. It is mentioned in A Grammar and Dictionary of the Malay language, With a Preliminary Dissertation, Volume 2, By John Crawfurd, published in 1852.^[1]

It is traditionally made by mixing anchovies and salt in a ratio ranging from 2:1 to 6:1 and allowing the mix to ferment for 140 to 200 days. It is used as a flavouring and is normally eaten with fish, rice, and raw vegetables.

It is similar to the patis in Philippines, ketjap-ikan in Indonesia, ngapi in Burma, nuoc mam in Vietnam, ishiru or shottsuru in Japan, colombo-cure in India and Pakistan,yeesu in China, and aekjeot in Korea

.

The fish product is the result of hydrolysis of fish and microbial proteases. The flavor and aroma of Budu are produced by the action of proteolytic microorganisms surviving during the fermentation process. Palm sugar and tamarind are usually added to promote a browning reaction, resulting in a dark brown hue. The ratio of fish to salt is key to the final desired product. Different concentrations of salt influences the microbial and enzymatic activity, resulting in different flavours. The microorganisms found during Budu production are generally classified as halophilic.^[2] The microorganisms play important roles in protein degradation and flavour and aroma development.

Budu is a traditional condiment in the east coast of Peninsular Malaysia, particularly in the state of Kelantan and Terengganu. Budu has been declared a Malaysian heritage food by the Malaysian Department of National Heritage.^[3] Even ethnic Chinese in Kelantan are involved in Budu production.^[4] Anchovy and its products like budu are high in protein and uric acid,^[5] thus not recommended for people with gout. The uric acid content in anchovies, however, is lower than that in tuna.

Budu made from anchovy sauce has shown potential as an anti-cancer agent.^[6]

Budu also as a food sourced from fish have potential as brain food.^[7]

A new form of budu in powder form has been developed by Pa oliteknik Kota Bharu (PKB) student.^[8] This allows for easier storage and transport as it is lighter and less prone to bottle breakage.

Citation from :https://en.wikipedia.org/wiki/Budu_(sauce)

 that image is actually my own budu. i have few stocks in my house

This entry i copied from my old blog. For your information, Kelantan is next to Thailand. Some of kelantanese are siamese and some of...

This entry i copied from my old blog.

For your information, Kelantan is next to Thailand. Some of kelantanese are siamese and some of us have relatives that reside north of Thailand. So it is common to have similar dishes around here too. For me tom yam also the easiest and comfort food to prepare.

well one of my fren hv requested for tomyam resepi..so dgn berbesar hatinya i wanna share with u my own resepi of making the most delicious tomyam ever..hehe

bahan-bahan nye yer cik puan sekalian..

1. sepeket tom yam paste..aku prefer adabi
2. 3 btg serai ditumbuk kasar
3. 2,3 helai daun limau kasturi
4. bawang merah + bwg putih ditunbuk halus
5. 3,4 biji cili api
6. sesudu belacan + 2 sudu cili giling
7. garam + gula secukup rase
8. air
9. sayuran sesuka hati tomato + kubis + kobis bunga ape2 la
10. ayam atau daging potong kecik2
11. separuh dr kiub ayam knorr (aku try maggi kiub mmg xsedap)

memula skali ye cik puan, tumbuk belacan + cili api + bwg2 + cili giling. kemudian tumis kan di dalam sebuah periuk yg sgt besau smpai garing.kemudian boh air smpai 2/3 periuk.agak2 la besau mn periuk tu jgn besau sgt or kecik sgt..bile dah boh air time tu boh la garam gula n kiub..bila dah menggelegak boh la serai and daun limau..tgu la smpai menggegelak boh la lauk tu dlu..

bg aku la..if ko nk hidang dlm 5-10min elok masuk sayur lam 1 min trus tutup api..tp if k jamu lg sejam jgn boh lg sayur..nnti xfresh..ok itu shj resepi pada hari ni ye cik puan

Nasi goreng is a common dish in Malaysia, it can be either breakfast or dinner or lunch. It suits any condition. It is kind of healthy i...

Nasi goreng is a common dish in Malaysia, it can be either breakfast or dinner or lunch. It suits any condition. It is kind of healthy if you put a lot of veggies in it. Name it, nasi goreng belacan, kampong, tomyam and a lots more. For me, working and also a wife I am always chasing with time. However it is, I and my husband prefer to dine at home with home cook. So used some creativity then walla!! Here you go nasi goreng budu.

The ingredients:

·         2 bowl of Rice (if you just cook it, wait until room temperature)
·         Veggies (Normally I used cabbage, carrot, and pok choy or sawi hijau
·         Chicken slice or anchovies or dry shrimp
·         3 spoon of budu
·         Shallots, garlic and dry chilies (blend it)
·         3 spoon of oil
·         1 eggs (optional)
·         Salt and sugar
·         Pinch of chicken stock

How to Prepare:

1.       Heat the oil in the pan, then put the shallot, garlics and dry chilies (about 3 spoon of it)
2.       Then, put the chicken slice
3.       Budu, chicken stock, salt n sugar
4.       Veggies and rice. Stir it well, remember to cook nasi goreng used high temperature
5.       Once it is dry, make a hole in the middle of rice, crack an egg.
6.       Stir it and done

You can garnish it with fried egg, cucumber, salad, tomatoes or fried onion

Image is an example courtesy of google

Ikan Singgang or fish soup is a normal dish for kelantanese. Almost every house in Kelantan know this and cook this. it is healthy and b...

Ikan Singgang or fish soup is a normal dish for kelantanese. Almost every house in Kelantan know this and cook this. it is healthy and best eaten with nasi and budu (anchovy sauce). For your information, most of  Kelantan food is fish origin such as Nasi Kerabu etc. i will cover this in my next writing. For me as Kelantanese, this is the easiest cooking and it is not involve any oil. best to cook with Tuna, ikan kembung. this recipe is not suit for chicken or meat. only fish

The Ingredients:

• Tuna fish slice
• Shallot and garlic, thinly slice
• Few slice galangal
• Few Slice of Dried Garcinia atroviridis or asam keping (this good for slim down too)
• some salt and sugar
• 2 cups of water or as much as u want it
• Green Chilli or Red

Put all ingredients together in a pot. Cook it until the tuna is good enough to be eaten. but please bear in mind you have to wait until the asam keping is tangy enough and absorb by the water. If not, its only a normal fish soup. Normally i wait at least 30 min until it is sour enough to be eaten

please give a try!

Image is courtesy of google. i do not own the picture