BIRD EYE CHILLES(Cili Burung)

 

Those who are spicy lovers can try my own homemade spicy chilli paste, you can mix it with soup, sambal, as side dish with any fresh cucumber, or other dishes you like to go with in order to spice up your taste buds.

Ingredients:


1bowl of fresh bird eye chilli
7 tbl spoon of sugar
3 table spoon of salt
1 tea spoon of chicken powder
6 shallots peel
5 garlic
anchovy (ikan pusu)
pinch of shrimp paste(belacan)
10 fresh lime juice(kasturi lime)
3 tbl spoon vegetable oil(for frying)

Method:
First boil the chillies for about 5 minutes then drain and put those chillies into the mortar (lesung batu), add in the garlic ,shallots, sugar , squeeze lime juice, salts, anchovy, chicken stock, shrimpaste, mix all those  ingredients well into the mortar till all blend well then hit the pan fill with oil and fry it all till the chillies look dark red, serve and store in the refrigerator

BUAH KEMBAYAU

Does anyone recognize this fruit? These fruits are mainly grown in parts of Borneo Island especially in northern part of Sarawak (usually Sibu, Lawas, Limbang ). These fruits are also known as "kembayau" . These typical fruits are not famillar like other fruits which is covered with white skin at the early stage and when it is ripe, the skin changes to dark purple.

These fruits are solid hard when it's uncooked.These tropical fruits are seasonal fruits which follows the other seasonal fruits such as durians, cempedak, terap, and so for.there are different ways on cooking this typical fruit.

First wash and drain the kembayau, Peel the skin like zebra stripe as shown in the picture above, and set  aside, boil water and pour it into the kembayau, then cover it, let it be for 5 to 10 minutes, open the lit and  drain the water out.

Next, add sweet soy sauce followed by sugar and serve it while hot..The taste of these fruits are rich sticky and creamy. Enjoy it..

DURIAN SALTED PICKELD(Tempoyak durian)

 TEMPOYAK DURIAN(SALTED PICKELD DURIAN)

(Durio Zibethinus or Bobacaceceae)

This dish was taught from my beloved mum which is called durian  "tempo- yak"  or scientific name

(Durio Zibethinus or Bobacaceceae) which is also known as "salted pickled durian". This famous delicacies is so well known among my culture. below shows the normal method in making this "tempoyak."


Ingredients:
1 tbls spoon sugar
 1 tbls spoon of anchovy (ikan pusu)
3 tbl spoon vegetable oil (for fry)
1onion choped(i prefferd bombay onion)
7 brid eye chillies or dried chili(slice thinly)
4stalks garlic slice thinly (bawang putih)
6shallots slice thinly( bawang merah)
a bowl of durians (without the seeds)
*Amount depends on the amount of the durians you need to cook,


Method:
Stir-fry the garlic and onion and then add in bird eye chillies or dried chili( or both) followed  by anchovy
As soon as those ingredients look well-fried,

Then add in the durians. Add some sugar and salt according to your taste.Don't add in salt too much it might very salty..Those who want high blood  faster better add more salt hahaha..served with white plain rice or wraping bannana rice tempoyak must be hot served.





Tempo-yak  With  Bird Eye Chillies..

SOTO(beef noodles)

Recipe: beef soto
Ingredients:
1kg tenderloin
6piece of beef bone
2 big red onions
5 garlic
2inch ginger
5bird eye chillies(slice thinly)
1stalk celery(slice and mince)
4lime(kasturi)
2table spoon vinegar
4-spices (1 star anise seed, 3 cloves, 3 cardamon & 1-inch cinnamon stick)
Rinsed 5 cups water
Salt to taste
beef stock (recomended beef stock cube use half of the cube to taste)
5 tablespoons vegetable oil
Method:
 Grind onion, garlic and ginger in the blender
In a pot, heat the oil and add the 4-spices until fragrant. Add in the gounded ingredients and stir continuosly until fragrant. Add water and beef, let it boil. About 30 min. Take the beef out and let them cool..In the meantime, shred the meat of the beef and add them back into the pot together with the bones. Let it boil for another 15-20min. Serve hot with vermicelli and bean sprouts,fresh mince celery,bird eye chillies,add half spoon vinager to taste..enjoyed your beef soto..

MILLAZ LAKSA(Coconut milk curry noodles)

Garnish with coriander leaves and squeeze a lime over the soup before eating. This is the Recipe for Milla laksa  which I cooked.Its make you want eat more if u try this laksa..You can't  feel your ear when you try millaz laksa (coconut milk noodels) its delicious than other laksa.,

• 750 grammes of Bee Hoon (rice vermicelli) (soaked)
• 1.2 kilogrammes of medium-sized prawns 
• 6 piece fresh fish balls (wash and slice into two)
• 2 large squid(cut and clean)
• 1.5 kilogramme chicken (whole bird breast)
• 5 eggs
• 500 grammes of bean sprouts
• 16 to 20 pieces of lime
• 900 grammes of Sarawak Laksa paste
• 2Piece of  fresh fry beancurd (slice thinly)
• Coconut milk from 1 1/2 coconuts (about 300 ml)
• Salt and chicken powder stock to taste (a pinch)
•  .Coriander leaves (for garnishing)
•  20bowls of water(clean water)

Beat eggs and fry them thinly on a frying pan. Cut into strips. Set aside.

Boil 4 litres of water in a stock pot. Upon boiling, add 2 teaspoons of salt followed by prawns. Boil the prawns till they start to float indicating that they are cooked. Remove the prawns and let it cool.

Separately, boil 4 litres of water in another stock pot. Upon boiling, add 2 teaspooons of salt followed by the chicken. Boil till chicken is thoroughly cooked. Remove chicken and let it cool.

Remove head and shell from prawn. Put back the prawn into the first pot, cover lid and continue boiling for at least 2 minutes  on medium heat. Place prawn aside.

Remove chicken meat from bones and shred the meat using fingers. Put back the chicken bones into the second pot, cover lid and continue boiling for at least 2 hours on medium heat. Place shredded chicken meat aside.

Once both stock are cooked, Combine the stock into one pot. Add  Laksa  paste and let it boil at medium to high heat for at least 30 minutes.

Using freshly boiled water, blanch the beansprouts in 3 batches for 1 minute each. Drain beansprouts and set aside.

Next, cook the pre-soaked beehoon in 4 to 5 batches by blanching them in boiling water for at least 1 minute. Drain and set aside.

After the Laksa paste has been left boiling for at least 30 minutes, turn off heat and sieve and remove the spice from the stock. Bring the stock (now laksa soup) to boil again. Turn off heat and add coconut milk gradually whilst stirring. Add salt and chiken stock recomended (chicken stock powder) to taste.

To serve, first place cooked beehoon on a bowl. Add beansprouts, shredded chicken, prawns and egg strips.slice fresh beancurd,squid,fresh fish ball Then pour the laksa soup over the ingredients.garnishing with coriander leaf.and enjoyed it while the laksa hot..

It is not recommended that the laksa be kept overnight as coconut milk is used.becouse of the  freshness and the fragrance will be roten and it might cause a food poison.

BEEF RECIPES(Beef Wellington)

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Ingredients:

• 2 filets mignon, 1-inch thick
• 2 sheets puff pastry
• Salt and pepper to taste
• 1 Tbsp. unsalted butter
• 4 Tbsp. Mushroom Duxelles
• 1 egg

Preparation:

I want to reiterate here that this is an easy recipe to make in that it doesn't require any arcane kitchen skills. 1. Thaw puff pastry according to package directions.
2. Filets are often irregular in shape, if yours are use a piece of kitchen twine to tie them into a round. 
3. Season filets generously with salt and pepper.
4. Pre-heat a medium (10-inch) non-stick skillet over medium heat. Add butter and swirl in pan to melt.
5. Cook filets on both sides for about 3 minutes until well-browned, then brown the edges. Note: Regularly check the internal temperature of the filets, they should not be cooked past 120F at the center Allow filets to cool, then wrap in plastic and chill for at least a couple of hours.

6. Heat oven to 400F. Whisk together egg and 1 tablespoon water (egg wash).
7. Wrap the filets in puff pastry according to the steps outlined in the photo tutorial for Individual Beef Wellingtons. Brush with egg wash, and bake in center of oven until golden brown; about 30 minutes.

Brunei The Largerst Water Village In Asia.

Kampung Air, which in a quirk of the Malay and English languages translates as "water village" It might look like a slum, but people actually choose to live here and there aren't too many slums whose inhabitants all own cars, which they park on the opposite river bank.