Spicy Fried Lungs – Paru Goreng Berempah 1 KG Beef Lung (Boiled with salted water till tender and sliced according to preferred thickness*) 50 gm #IbuSegalaRempah 2 tbs Coriander Fennel… [Continue Reading]
Author: Pak Usu
Thai Tofu Shrimp Cake 300 gm Shrimp Meat* 2 pcs 40 gm Tau Kwa* 50 ml Coconut Milk* 1 Egg 3 tbs ISR Thai Red Curry Paste 100 gm Longbeans… [Continue Reading]
Thai Red Chicken Curry 1 KG Boneless Chicken Leg (removed skin & cut into bite suze chunks) 100 gm ISR Thai Red Curry Paste (refer to How To – ISR… [Continue Reading]
ISR Thai Red Curry Paste 200 gm #IbuSegalaRempah 30 gm Fish Curry powder 15 gm (1 tbs) Toasted Shnrimp Paste, Belachan 1/2 Kaffir Lime Zest (optional) Combined all ingredients and… [Continue Reading]
Pepes Ayam (Chicken) 400 gm Minced Chicken 75 gm #IbuSegalaRempah 1 pc Egg 50 ml Coconut Cream 1 tsp Chicken stock powder 1 tbs Sugar Kaffir Lime leaves & Laksa… [Continue Reading]
Kari Udang Bertairu Prawn Curry with Curd 500 gm Medium to large sized Prawns (Cleaned) 50 gm #IbuSegalaRempah 50 gm Fish Curry Powder 30 gm Plain Yoghurt 15 gm Store-bought… [Continue Reading]
Roti Bakar Berlauk Rendang Daging Savoury Bread Pudding 8 slices Bread (240 gm) (Break into pieces and soaked with liquid ingredients) 200 ml Coconut milk (1 small box) 225 ml… [Continue Reading]
Fried Carrot Cake 480 gm Carrot Cake (cut into chunks) 200 gm Beansprouts (cleaned) 1 tbs Chopped Garlic 1 tbs Sambal Paste 2 tbs Dark Soya Sauce 30 gm Chopped… [Continue Reading]
This is my first attempt cooking Sambal using a pressure cooker after reading it on a social media group. I am so delighted that it turns out pretty good as… [Continue Reading]
Squid cooked in Ink Sotong Masak Hitam ISR 500 gm Squid (cleaned, save the ink sag and cut into rings) 50 gm #IbuSegalaRempah 1 pc Tamarind peel 1 tsp Anchovy… [Continue Reading]