Chicken Rendang

Ingredients:

1kg chicken mix

500ml coconut milk

4 tbsp chili paste

2 pcs garcinias (Assam gelugor)

4 kaffir leaves

4 tbsp kerisik (grated/toasted coconut then ground to a paste)

2 turmeric leaves ~ sliced thinly

Sugar/Salt ~ to taste

1 cup cooking oil

Paste

8 shallots

1 large onion

6 garlic

3 lemongrass

3" ginger

3" galangal

3 pcs turmeric

4 red chili

2 red bird eyes chili

4 candlenuts

1 large onion

Directions/Instructions:

1. In a wok, heat the oil over medium-high and add the paste.  Saute the paste until the mixture turns a dark texture.
2. Add chili paste and tear the kaffir leaves so that the scent is easily absorbed into the sauce.  Continue to stir the mixture until the oil is separated.
3. Next, add the chicken and keep on cooking.  Stir until the chicken shrink and the juice come out from the chicken.  The juice from the chicken will enhance the taste of the gravy.
4. Then add the coconut milk, a couple of garcinias (Assam gelugor), and Kerisik (grated toasted coconut).
5. Continue to cook until the gravy is thickened, and the chicken is adequately cooked.  Add sugar and salt to taste.  Thereafter sprinkle chopped turmeric leaves and let it cook for another 5 mins.
6. Remove from heat and serve immediately with steamed rice or lemang.

Cumin Rice aka Jeera Rice

Ingredients:

3 cup Basmati rice

4 cup water

3 tbsp ghee/Olive oil

2 tbsp cumin seeds

1 bay leaf

1 cinnamon stick

1 cube knorr (fish/chicken/lamb)

1 tbsp cumin powder

1 tsp salt

2-3 green chili ~ whole

Directions/Instructions:

1. Rinse the basmati rice and soak for 30 mins, then drain and set aside for later use.
2. On the electric rice cooker, add the ghee/olive oil.  Then saute the bay leaf and cinnamon stick for a min and add the cumin seeds.  Stir to fry till fragrance for about a min or 2.
3. Add the rice, sprinkler the cumin powder, and mix the mixture together.  Then add the water and knorr, keep continue to stir the mixture together.
4. Add the salt and green chili, cover the lid and press the button to cook as normal.
5. Once the rice is cooked, let it sit for 10mins before stirring the rice.  Enjoy!

Sweet and Sour Fish

Ingredients:

3 codfish fillet ~ cut cube/bite size

1 green bell pepper ~ cut diagonal

1 red bell pepper ~ cut diagonal

1 yellow onion ~ cut diagonal

1/2 cup cut pineapple

Batter

5 tbsp AP flour

3 tbsp corn starch/tapioca starch/potato starch

1/4 tsp baking powder

1/4 tsp salt

1/2 tsp chicken powder

2 eggs

3-5 tbsp water

Sweet and sour recipe

Directions/Instructions:

1. Prepare all the vegetables and set them aside.
2. In another bowl whisk all the batter ingredients together.  Add the bite-size fish and marinate for 30 mins.
3. In a deep frying fry fish pieces in batches for 4 mins or until golden brown.  Drain on paper towels and keep warm in the oven.
4. In a wok heat 2 tbsp of oil.  Stir fry onion, green pepper, red pepper, and pineapple for 3 mins.
5. Then add the prepared sweet and sour sauce with 1/2 cup pineapple juice.  Bring to a boiling point and add in the fried fish.  Stir to coat well.
6. Serve with steamed white rice and enjoy!

Crispy Salted Egg Lekor Chips

Ingredients:

Lekor (Recipe here)

75g salted butter

60g salted egg powder

2 red bird's eye chili ~ sliced

Handful Curry leaves

3 tbsp sugar

Directions/Instructions:

1. Once the lekor is cooked, let it cool completely and slice the lekor thinly, or put it in the freezer for 30min or more till it is hardened.  Then use a meat slicer (I used #1.5) and slice thinly
2. Laid them on the prepared liner tray and let them dry overnight under the fan or sunlight.
3. Once the lekor chips dried, fry them like frying the crackers.
4. Pre-heat the oven between 150-160 deg C.
5. In a wok, heat butter on medium-low till butter is melted
6. Then add the sliced red chili and stir for about 1 min and add the curry leaves.  Continue to saute them for another 2 mins.
7. Then add the salted egg powder and stir to mix.  Continue to stir till the mixture bubble up. (Note: Do not burn the mixture, reduce the heat to low)
8. Then immediately add the fried Lekor chips and mix well.  
9. Transfer onto a baking tray and spread it evenly; bake them for 10-15mins or till golden crisp.
10. Remove and let it cool completely before transferring it to an air-tight container.  Enjoy!

Shoyu Ramen (Quick & Easy)

(For 1 Serving)

Ingredients:

Ramen noodles

Japanese Pink Fish Cake

Roasted Chicken

Egg

Base sauce

2 tbsp light soy sauce or Shoyu

1 tsp dashi powder

1 tsp chicken powder

1-1/2 tbsp flavor oil (see below)

Spring onion ~ chopped

Flavor Oil

2 stalk spring onion ~ chopped

2" ginger ~ chopped

1/4 cup vegetable oil

Broth

500ml water

3" ginger ~ sliced

8 head green onion

Ajitama Tare

1 tbsp shoyu

1 tbsp sake/mirin

1 tsp sugar

Directions/Instructions:

1. In a small saucepan, heat oil over medium-high; fry the chopped spring onion and ginger till fragrance for about 5 mins.  Remove from heat and set aside for later use.
2. Fill a small pot with water and bring it to a boil. Once boiling, add the egg and cook for 6 minutes. Remove the egg and transfer it to ice-cold water. Let it cool before peeling off the shell.
3. In another small pot, add the Ajitama ingredients over medium-low heat.  Once a tiny bubble appears on the bottom, add the boiled egg and stir to coat with the soy till the color turns light/dark brown.  Set aside.
4. In another pot, boil water with sliced ginger and a head of green onion. Once the water boils, simmer for 10 minutes so the ginger and onion diffuse.
5. To assemble, combine all the base sauce ingredients in a bowl and mix them together. Pour the broth over the sauce. Then, add the cooked ramen noodles, sliced pink fish cake, roasted chicken, and egg. Enjoy!

Lemang aka Glutinous Rice

Ingredients:

500g Glutinous rice

1-litre Coconut milk

500ml water

2 tsp salt

Banana leaves

Directions/Instructions:

1. Wash the glutinous rice and soak for about 30 mins.  Drain and set aside.
2. Clean the banana leaves and cut them to the shape of the mold, overlapping about 1" more.
3. Before inserting the banana leaves into the mold, brush a little oil in the inner of the mold.  To prevent the banana leaves stick to the mold and easy to release too.
4. Fill the mold with glutinous rice, leaving about a few gaps on the top.  Do not overfill and do not tap the filling.  Continue to fill the mold with glutinous rice till finished.
5. In a pot, fill the coconut milk and add salt.  Stir till the salt is dissolved.
6. Then place the glutinous rice mold, and submerge in the coconut milk over medium-low heat for about 20-30 mins.
7. Dish out the cook glutinous rice and let it set to cool completely.  Then remove the mold.
8. Bake the cooked glutinous rice at 180 deg for about 15-20 mins.

Beef Rendang aka Rendang Daging Hari Raya

Ingredients:

1kg beef (lembu) ~ cut cube, 

1 cup cooking oil

2 cups thin coconut milk

1 bowl of thick coconut milk

1 tamarind slice

2-3 tbsp toasted coconut paste aka terisik

1-2 sheets turmeric leaf ~ sliced thinly

2-3 pcs kaffir lime leaf ~ tear

3 small palm sugar

Salt to taste

Blend: 7-8 shallots 5 cloves garlic 3 inches ginger 2 inches of fresh turmeric 2 inches galangal 3 lemongrass 15-20 dried red chili some water Toasted: 1 tbsp coriander seeds 1 tsp cumin seeds 1 tsp fennel seeds

** The amount of coconut milk is from 1 fresh grated coconut. For instant coconut milk, use 500ml. If it's for fresh coconut milk, use 1 kilo in weight.

Directions/Instructions:

1. In a wok, heat the oil over medium-high and add the blended ingredients. Saute the mixture until the mixture turns dark red in texture. (Depend on the number of the chili)
2. Next, add the beef and toasted spices. Stir to mix the mixture and then add the thin coconut milk and continue to stir. Cover and let the beef cook over medium-low until the gravy thickens. (Note: Keep stirring in between the process for the beef tender)
3. Then add thick coconut, and tamarind slice, and let it cook until the gravy thickens again over medium-low heat.
4. Then add toasted coconut paste (kerisik), turmeric leaf, kaffir lime leaf, palm sugar, and salt to taste. Continue to stir till the beef is soft and tender. (Note: Add more water if want to have some gravy). Enjoy

Homemade Panang Curry Paste

Ingredients:

7-15 dried chili

1 tbsp coarse sea salt

3/4 tsp cumin seeds ~ toasted

1-1/2 tsp coriander seeds ~ toasted

1/4 tsp white peppercorns

3 tbsp chopped lemongrass

1 tbsp chopped galangal

1-1/2 tsp kaffir lime zest

1 tsp cilantro roots

3 tbsp chopped garlic

1/4 cup chopped shallots

1 tsp shrimp paste

2 tbsp peanuts ~ roasted, ground

Directions/Instructions:

1. soak the dried chilies in water for at least an hour to soften.
2. Using a heavy-duty mortar and pestle or grinder, grind the toasted coriander seeds, cumin seeds, and white peppercorns into a fine powder.  Remove and set aside
3. Grind roasted peanuts in the mortar and pestle until fine, remove, and set aside.
4. Drain the chili from soaking water and dry off excess water with a paper towel.  Cut into small pieces.  Add the chilies and salt to a heavy-duty mortar and pestle; pound into a rough paste.  Add the ground dry spices to help absorb the liquid from the chilies and continue pounding to a fine paste.
5. Add lemongrass, galangal, kaffir lime zest, and cilantro roots; pound into a fine paste.
6. Add shallots and garlic, and pound into a fine paste.  Then add ground peanuts and shrimp paste, and continue to pound to mix.

Fish-O-Fillet Burger

Ingredients:

450g Fish fillet ~ cut square

8 burger bun

8 sliced cheese

Cooking oil ~ frying

Dredging

1-1/2 cup breadcrumb

1-1/2 cup potato chip (cheese & sour cream)

3-4 tbsp Plain flour

1 egg ~ beaten

Tartar Sauce

1 cup mayonnaise

1 tbsp pickle ~ finely chopped

1 tsp fresh parsley ~ chopped

1 tsp capers ~ drained & finely chopped

1-1/2 tbsp lemon juice/cider vinegar

1 tsp white sugar

1/4 tsp salt

Directions/Instructions:

1. In a bowl, mix all the tartar sauce ingredients and set them aside in the fridge for ready use.
2. Cut fish fillet into square-ish shapes slightly larger than the buns.  Pat dry with a paper towel and let it sit for 15mins.
3. Use a food processor, crush chips, and breadcrumbs until fine crumbs.  Set aside.  In another bowl, prepare plain flour and in the other bowl lightly beat the egg.
4. Take a piece of fish fillet, dredge in flour, dip in the egg beaten, and then the crumbs mixture.  Then let it rest in the freezer for 30 mins or more before frying.
5. Fry in a skillet with vegetable oil (set to about 150 deg C) on medium-low for 5mins or until golden brown on both sides.  Drain on paper towels.
6. Cut the buns in half, and add sliced cheese to the bottom of the bun microwave for 20 seconds to warm through.  Top with cooked fish and spread tartar sauce on the other half of the bun and sandwich it.

Nasi Kuning with Fried Chicken (Indonesian Style)

Ingredients:

1kg chicken leg

3 cup Basmathi rice ~ soaked 30min, drain

3 cup coconut milk

1 cup water

1 bay leave

1 lemongrass ~ crushed

3 kaffir leaves

1/2 tsp turmeric powder

1/2 tsp salt

1 cup rice flour

Cooking oil ~ deep frying

Marinade

4 red chili

12 shallots

2 candlenuts

1 lemongrass ~ sliced

1" galangal

1 tbsp turmeric powder

1 tbsp grated palm sugar

200ml coconut cream

4 tbsp tamarind juice

1/2 tsp salt

Sambal Goreng Sayur (Recipe here)

Directions/Instructions:

1. Combine all the marinade ingredients and blend them in the food processor until a smooth paste.
2. Marinade the smooth paste together with the chicken leg, for 2 hours or overnight in the refrigerator.
3. While the chicken is being marinaded, prepare the rice in the rice cooker.  Add coconut milk, water, bay leaves, lemongrass, kaffir leaves, turmeric powder, and salt to the rice; mix evenly and set the rice cooker to cook.  Once the rice is cooked, discard the aromatics and fluff the rice.
4. Coat the chicken with rice flour, heat oil in a wok, and deep fry the coated chicken pieces until golden brown, drain well.
5. Serve Nasi Kuning with fried chicken and sambal goreng sayur.  Enjoy!

Sambal Goreng Sayur aka Fried Spicy Vegetable

Ingredients:

500g prawn (Medium)

400g Tempe ~ cut medium cube

1 tofu (hard) ~ cut medium cube

100g chili paste

3 potatoes ~ wedges

250 French bean ~ cut diagonal 

3 red chilis ~ sliced

1 yellow onion ~ sliced

1 tbsp shrimp paste

1/2 cup tamarind juice

1 cup cooking oil

Salt & sugar to taste

Blend

1" galangal

1" ginger

1 stalk lemongrass

6 cloves garlic

Directions/Instructions:

1. In a processor, blend all the ingredients to smooth paste and set aside
2. In a wok, heat oil on medium heat.  Fried prawns, temple, tofu, and potatoes individually and set aside.
3. In the same wok and oil, saute the sliced onion till translucent, and add the blended paste.  Stir to mix together.
4. Then add the chili paste and stir for 2 mins.  Add the shrimp paste and saute to mix together for another min or more.
5. Add the tamarind juice, sugar, and salt.  Keep stirring the mixture and cook for another 10 mins.
6. Then add the cooked prawn, temple, tofu, and potatoes wedges.  Stir the mixture together till all the mixture are well coated.
7. Lastly, add the sliced french bean and cook for 3 mins.  Off the heat and add the sliced chili.  Continue to stir and serve.  Enjoy!

Chicken Soup (Thai Style)

Ingredients:

500g chicken (mixed)

2 potatoes ~ wedges

1 carrot ~ cut cube

1 tomato ~ wedge

2 coriander root

2 tbsp fish sauce

1 tbsp chicken powder

1 Green onion stalk ~ cut

2 kaffir lime leaves

3-4 tbsp cooking oil

Water ~ enough to cover 

Spices

1 stick cinnamon 2-star anise 4 cardamom pods 3 cloves

Grind/Pound

1 onion

4 garlic

2" ginger

2 tbsp coriander powder

1 tbsp cumin powder

1 tbsp fennel powder

1 tbsp black pepper powder

Directions/Instructions:

1. In a saucepan/wok, add cooking oil and saute all the spices ingredients over medium-high heat.
2. Then add the grind/pound ingredients and saute for 2 mins or till fragrant. Don't forget to add the coriander root and stir together.
3. Add the chicken pieces, potatoes, and carrots. Stir to coat the mixture well.
4. Add water over the chicken, enough to cover. And add 1 tbsp chicken powder/1 chicken knorr and fish sauce. Cover with the lid and let it boil for 15-20 mins over medium-high heat.
5. After the chicken is cooked, add salt to taste. Add coriander stalk and kaffir lime leaves. Let it simmer for 3-5 mins.
6. Lastly, add the tomato wedges and sprinkler coriander leaves. Squeeze the lime juice over the cooked chicken and stir to mix well together. Serve together with steamed rice. Enjoy!

Beef Pho (Quick & Easy)

Ingredients:

250g rice noodles

250g beef strip loin or shabu-shabu

1 cup Vietnamese basil leaves

1 cup bean sprouts

1/2 cup cilantro leaves

Chilies ~ sliced thin

4 scallions ~ sliced thin

1/2 yellow onion ~ sliced thin

1 lime ~ cut wedges

Pho Stock

2 tbsp beef bouillon or base

1 tbsp Vietnamese fish sauce

1 tbsp white sugar

2" ginger ~ sliced thin

1/2 yellow onion ~ large dice

1/2 tsp salt

2 cloves

2-star anise

1 cinnamon stick

Directions/Instructions:

1. In a large pot, add the beef base (1.9L) and bring to a low boil.  Add the fish sauce, sugar, ginger, onion, and salt to the stock.  Reduce the heat to a simmer.
2. Wrap the cloves, star anise, and cinnamon stick in a piece of cheesecloth and tie it into a satchel.  Add the satchel to the broth and simmer for at least 30 mins but no more than 45 mins.
3. Around 30 min mark, taste the broth to see the spice flavor has been extracted, and adjust the seasoning if necessary.  Strain the aromatics and satchel from the broth, return to a pot, and reserve for assembly.
4. Bring the broth back to a simmer.  In a separate pot, bring water to a boil.  Using a sieve/basket, quickly dip the noodles into the boiling water until the noodle is al dente.  Drain the excess water from the noodles and distribute the noodle between 4 bowls.
5. Top each bowl with some sliced beef, basil, bean sprouts, cilantro, chili, scallions, and onion.  Ladle in enough broth to cover the ingredients in the bowl.  Garnish with lime wedges.  Enjoy!

Prefect Coconut Rice aka Nasi Lemak

Ingredients:

4 cups Basmati Rice ~ soak for 30 mins

4 cups coconut milk

2 cups water

2 pandan leaves aka Screwpine leaves

1/2 tsp fenugreek seeds

3 cloves

2" ginger ~ slice thinly matchstick

1 lemongrass ~ crushed

1-1/2 tsp salt

Directions/Instructions:

1. Wash the basmati rice and soak for 30 mins in warm water.  Drain and put in the rice cooker.
2. Add all the ingredients and stir to mix well.
3. Press the button and let the rice cooker cook as normal.
4. Off the heat, lightly puff the rice, and serve with other condiments as to your preference.

Chicken Briyani (Quick & Easy)

Ingredients:

750g chicken on bone ~ cut into 2" pcs

3 cups basmati rice ~ soaked 30mins & drained

1 black cardamon

3 green cardamons

1 bay leaf

1 cinnamon stick

1 medium tomato ~ chopped

Saffron ~ soaked in 1/4 cup warm milk

6-7 mint leaves ~ garnish

1 stalk coriander ~ chopped/garnish

2 tbsp ghee

1 tbsp cooking oil

Marinade

1 tsp salt

1 tsp red chili powder

1 tsp turmeric powder

1 tsp coriander powder

3 tsp chicken masala + 1 tsp sprinkler

3/4 cup plain yogurt

1.5 tbsp ginger-garlic paste

4 tbsp freshly chopped coriander leaves

3 tbsp freshly chopped mint leaves

5 tbsp fried shallots

Directions/Instructions:

1. In a large bowl, add chicken pieces with all the marinade ingredients. Mix well and set aside for about 10-15 mins.
2. While the chicken is marinating, in a deep bottom pan, add water together with black/green cardamoms, bay leaf, cinnamon stick, and 2 tbsp salt.
3. Once the water comes to a boil, add the basmati rice and cook till 3/4 or 70% done. Drain the rice and set it aside.
4. Heat ghee and cooking oil in a non-stick deep pan, add the marinated chicken, and chopped tomato, and add 1 tsp chicken masala. Spread the 3/4 cooked rice over the marinated chicken evenly.
5. Sprinkle remaining fried onion, chopped coriander and tear 6-7 mint leaves and sprinkle on top.
6. Then add soaked saffron and drizzle some ghee, sprinkle 1 tsp salt, 1 tsp chicken masala over the cooked rice.
7. Cover and cook for 25-30 mins over medium-high heat. Take it off the heat and let it rest for 15-20 mins before uncovering the lid and serving. Enjoy!

Honey Fried Chicken with Ginger Rice

Honey Chicken

1kg chicken (drum/wing mix)

3-4 shallots

4 cloves garlic

1" ginger

1" fresh turmeric

1 stalk lemongrass

1/2 cup cooking oil

1 tsp salt

2 tbsp sweet soy sauce

1 tbsp honey

Ginger Rice

3 cup Basmathi rice ~ soaked for 30mins/drain

3 tbsp margarine/butter/ghee

1 tbsp cooking oil

1/2 red onion ~ sliced

1" ginger ~ sliced into matchstick

2 pcs pandan leaves

1 cinnamon stick

1-star anise

3 cloves

4 cardamom pod

3 cups water + 1 cup evaporated milk

2 tsp salt

Thai Chili Sauce

4 clove garlic

3 red chili

5-6 bird's eye chili

1 cup of water

2 pcs coriander root

3 tbsp sugar

1/4 cup vinegar

1 tbsp cornflour + water

Directions/Instructions:

1. To prepare the honey chicken, add the honey and all the marinated ingredients to a large bowl. Mix well, then let it rest for 30 minutes. Set aside.
2. Blend the garlic, red chili, bird's eye chili, and water to make the Thai chili sauce. Then, pour the blended ingredients into a small saucepan over medium-low heat. Add the sugar and vinegar. Let it boil, and then add the cornstarch solution. Stir until the sauce thickens. Let it cool, and then set it aside for later use.
3. In a wok, add the ghee and cooking oil over medium heat. Fry the onion and sliced ginger until fragrant. Then add the spices and stir for about 2 minutes. Add the basmati rice and mix well with all the ingredients. Transfer the basmati rice to the rice cooker, and add the water, evaporated milk, and salt. Stir to mix well. Press the button and let it cook as usual.
4. Add cooking oil to a wok over medium-high heat. Cook the marinated chicken for 5-6 minutes, flipping once to prevent burning. Drain on a kitchen paper towel.
5. In a small bowl, add honey and brush the fried chicken.  Serve with ginger rice and Thai chili sauce.  Enjoy!

Crispy Fried Shallots

Ingredients:

300g shallot

600ml cooking oil

1 tsp salt + sprinkle

Directions/Instructions:

1. Peel and sliced thinly.  Add 1 tsp salt and mix well for a min (Note: Help to release the excess mucus and starch).  Let it rest for a min.
2. Rinse with water to wash away any excess starch and mucus.  Wash away the salinity as well.  Drain off the water and let it dry off on a kitchen paper towel before frying.
3. Pour the cooking oil while the wok is yet to be heated up.  Start to fry the sliced shallot from the cold oil.
4. Keep stirring the sliced shallots to spread the hot oil evenly on medium-low heat for about 8-10 mins.
5. When the shallots turn slightly yellowish-brown, keep eye on the flame to prevent it from getting burnt.
6. When it starts to turn golden, turn off the heat and prepare to scoop it out.
7. Drain the fried shallot onto a kitchen paper towel.  Sprinkle 1 tsp of salt over the cooked shallots.  Let it cool completely.  Store in an air-tight container.

Fried Rice Kampung Style aka Nasi Goreng Kampung

Ingredients:

2 cups cooked rice

Handful anchovies ~ fried

Spinach

3 eggs

Paste

4 shallots

3 clove garlic

4 chili (red/green mix)

2 bird's eye (red/green mix)

2 tbsp anchovies

1/2 tsp belacan 

Seasoning

2-3 tbsp sweet soy sauce

1/2 tsp white pepper

1 tsp sugar

1 tsp salt

Directions/Instructions:

1. Remove the head of the anchovies.  Rinse, drain and dry on a kitchen towel.  In the pan, add 1/4 of cooking oil and deep-fried the dried anchovies until crispy.  Scoop the crispy anchovies on a kitchen towel to remove excess oil.  Set aside or for future use.
2. In a mortar and pestle, pound all the paste ingredients together.  Do not pound into a smooth paste.
3. In the same wok, saute the pounded paste in the remaining oil after deep-fried anchovies.  Saute over medium heat for about 3-5 mins or until fragrance.
4. Push the paste to the side of the wok, and add the eggs.  Scramble the eggs until it is nearly cooked.
5. Then add cooked rice over and stir to combine over medium-high heat for one minute.  Add the spinach and add the seasoning ingredients.
6. Turn heat to high stir fry 1-2 mins.  Off the heat and serve with fried anchovies and some crackers to go with it.

Choon Prawn Mee (Ipoh)

 

Serving: 7-8 pax

Ingredients: 1kg flower prawn ~ shelled & aside
500g rice noodles
500g yellow noodles
200g bean sprout
200g spinach
3 fish cakes ~ sliced
6 hard-boiled egg ~ halves
Fried shallots

Chili Paste
250g chili boh
200ml cooking oil
10g belacan
3 tbsp sugar
1/2 tsp salt

Broth

Blended prawn shelled 4-liter water 100g rock sugar 2 tsp salt (adjust to your own preference) 1/4 tsp MSG (optional)

Directions/Instructions:

1. Add half a portion of the cooking oil and belacan to prepare the chili paste. Stir-fry the belacan with slow heat until it is completely dissolved.
2. Then add the chili boh and the remaining portion of cooking oil, and continue to stir-fry for around 20-30 mins until the oil turns dark red/maroon.
3. Turn off the heat, let the chili paste rest for a minute, scoop the chili oil into a container, and set it aside. Then, add the sugar and salt to the chili paste and stir evenly until they dissolve completely. Store the cooked chili paste in a container and set it aside.
4. Next, prepare the prawn broth. Clean the flower prawns thoroughly. In the same wok, add 2 tbsp chili oil and stir-fry the prawn till the prawn is cooked. Set them aside.
5. Add 2-3 tbsp chili oil in the same wok and stir-fry the prawn shell on medium heat until it turns pink.
6. Let the cooked prawn shells cool off the heat. Then, using a blender, mash them with 1/2 cup of water.
7. Add mashed prawn shells into a pot filled with water. Use a ladle to mix the mashed prawn shells and water evenly. Filter out the mashed prawn shells.
8. Add the rock sugar, salt, and MSG to the pot, mix, and cook over low heat until the rock sugar has dissolved completely.
9. Add 2-3 tbsp chili paste and 3-4 tbsp chili oil. Mix evenly until the broth is boiling. Turn off the gas and set the broth aside.
10. To assemble, blanch the noodles, bean sprouts, and spinach and set them in a bowl. Top with a boiled egg, cooked prawns, and sliced fishcakes. Ladle the prawn broth over the noodles and sprinkle with fried shallots. Enjoy!

Tips:
1. The balance of chili paste or oil can also be used to cook other dishes like fried noodles or rice.
2. The ingredients can be adjusted according to your own preference.

Long John Silver Fish Batter

Ingredients:

500g Cod Fillet or Alaskan Cod

3/4 cup All-Purpose flour

2 tbsp cornstarch

1 tsp sugar

1 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp paprika

3/4 cup club soda (I used 7-up)

Oil for frying

Directions/Instructions:

1. Making the batter, combine all the dry ingredients.  Mix together.  Then add club soda and mix until a smooth batter.
2. Pat dry the cod fillet with a paper towel.  Removing any excess liquid will reduce splatter when frying.
3. Place the cod fillet into the batter, let it sit for a few minutes so the batter thoroughly coats the fish.
4. While the fillets are sitting in the batter, fill up a small cast-iron skillet with oil until it is 1/2"-3/4" deep.  Heat the oil over medium-high heat until it reaches 370 deg F.
5. Place the pieces of battered fish into the skillet and fry for 3-4 mins.  Do not over-crow the skillet as this will lower the oil temperature.  Flip the fish over and fry for another 3-4 mins or until golden brown.
6. Transfer the fillets to a plate lined with paper towels.  Let the oil reach 370 deg F before adding the next batch of fish.  Repeat until the entire cod fillets are complete.