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Tempe Melet or Tempe Mercun (Explosive)

Tempe Melet or Tempe Mercun (Explosive)
Posted in : Breakfast, Dinner, Lunch, Side Dish, Snack on by : Pak Usu
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This snack or side dish originated from Indonesia and has been trending ever since. Print Recipe Tempe Melet or Tempe Mercun (Explosive) Course Side Dish Cuisine Indonesian, Malay, My Style Servings Ingredients 6 packs Tempe (2 pc/pack) Halves5 pcs rED cHILI5 pcs Green Chili20 pcs Red Cili Padi (Bird Eyes Chili) use more or less10
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Fried Rice Noodle with Thai Sweet Basil

Fried Rice Noodle with Thai Sweet Basil
Posted in : Breakfast, Dinner, Lunch on by : Pak Usu
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Mee Laksa Goreng Daun Selasih Print Recipe Fried Rice Noodle with Thai Sweet Basil Course 1 pot meal Cuisine Asian, My Style Servings Ingredients 500 gm Thick Rice Noodle (Laksa)50 gm #IbuSegalaRempah100 gm Beansprouts trimmed2 pcs Large Fish Cake sliced10 pcs Cherry Tomatoes halves50 ml Fish Sauce25 ml Lime juice5 cloves garlic chopped2 pcs Red
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Shrimp Paste (Hae Ko) Spicy Sauce

Shrimp Paste (Hae Ko) Spicy Sauce
Posted in : Condiments, Sauces on by : Pak Usu

Sambal Petis Print Recipe Shrimp Pase (Hae Ko) Spicy Sauce Course Miscellaneous Cuisine My Style Servings Ingredients 5 pcs Red Cili Padi (Bird Eye) can add more if desire1 clove garlic3 tbs Shrimp Pate (Hae Ko.Petis)1/2 cup Boiling Water2 tbs Lime juiceSalt & Sugar to taste Course Miscellaneous Cuisine My Style Servings Ingredients 5 pcs
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Basic Singapore Fried Bee Hoon

Basic Singapore Fried Bee Hoon
Posted in : Breakfast, Dinner, Lunch on by : Pak Usu
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Not sure how it got its name, among some of us this is aslso known as Mee Birthday as it is usually served during ones birthday. At birthdays this fried noodle is usually paired with fried chicken wing. There’s also pickled green chiilies for that extra zing.  Here is the basic rendition of Mee Birthday
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#IbuSegalaRempah – Its No Secret

#IbuSegalaRempah – Its No Secret
Posted in : Uncategorised on by : Pak Usu

Very often I cook for family and friends and in order to save time, I will always prepare the blended ingredients and store them in the refrigerator, to facilitate me when I want to cook later. Every time I cook, I noticed that the same ingredients are used in my cooking. One day I started to
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