tag:blogger.com,1999:blog-50772125443249415562024-03-17T17:17:42.120+08:00Cook 4 You & Me......Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.comBlogger73125tag:blogger.com,1999:blog-5077212544324941556.post-90228990590013680312013-06-03T19:59:00.000+08:002013-06-03T19:59:22.603+08:00Penang Hokkien Mee ( Prawn Noodle )<div class="separator" style="clear: both; text-align: center;">
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It Penang month.Penang is one of my favourite state because there got a lot of delicious food.I love it so much.Never miss Asam Laksa,Rojak and Hokkien Mee.<br />
In Seremban and Kuala Lumpur we did not call it Hokkien Mee.We call it Prawn Noodle.Here Hokkien Mee is fried yellow noodle with dark soy sauce.<br />
I remember the 1st time I go to Penang,my sister order a Hokkien Mee and come noodle with soup.She go tell the hawker that he give wrong noodle and the hawker told her you order Hokkien Mee,right?This is Hokkien Mee lor....Then my sister told him Hokkien Mee is black colour noodle and no soup....Then my our god-brother told her in Penang,Hokkien Mee is Prawn Noodle...Hahaha....<br />
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<u><span style="color: red;">Ingredients</span></u><br />
<span style="font-size: xx-small;">Recipe source : DIY Hawker's Noodle Cookbook by Mdm.Cheong & Mdm.Koh</span><br />
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300g yellow noodles (wash&scald)<br />
200g mee hoon (soak&scald)<br />
100g bean sprouts (wash&scald)<br />
100g kangkung ( wash&scald then snipped)<br />
300g pork belly<br />
4 hard-boiled eggs<br />
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<u><span style="color: red;">Seasoning</span></u><br />
1/2tsp salt<br />
50g rock sugar<br />
1/2tsp ajinomoto (option)<br />
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<u><span style="color: red;">Soup Ingredients</span></u><br />
600g pork ribs<br />
300g prawn<br />
6 cups water<br />
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<u><span style="color: red;">Chilli Paste Ingredients</span></u><br />
( A )<br />
300g dried chilli <br />
some water<br />
( B )<br />
150g pork fat (diced)<br />
15 shallots (sliced)<br />
3tbsp chilli paste from ( A )<br />
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<u><span style="color: red;">Garnish</span></u><br />
some deep-fry pork fat and sauté shallot flakes <br />
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<u><span style="color: red;">Method for chilli paste</span></u><br />
<ol>
<li>Soak dried chilli with water.</li>
<li>Pour away the water and blend the dried chilli with enough water until become paste.Set aside.( You can keep the extra chilli paste in fridge for next time use.)</li>
<li>Heat some oil and deep fry pork fat to get pork oil.</li>
<li>Then remove the deep-fried pork fat.Set aside for garnish.</li>
<li>Use the pork oil to sauté slices shallots until crispy,remove the shallots flakes and set aside for garnish.</li>
<li>Use back the oil and add in the chilli paste from ( A ),stir-fry until fragrant.Dish out and set aside.</li>
</ol>
<u><span style="color: red;">Method for soup</span></u><br />
<ol>
<li>Blanched pork ribs in boiling water to remove blood,drian.</li>
<li>Pour 5 cups of water into a large pot,add in pork ribs.Simmer for 2-3 hours.</li>
<li>Then add in the pork belly,blanch for 10 min or until cooked.Remove and sliced thinly.Set aside.Continue simmer stock with low heat.</li>
<li>Blanched the prawns with remaining 1 cup water,dish out and remove the prawn's shell.Set the prawn meat aside.Keep the prawn stock and shell.</li>
<li>Heat some oil,stir-fry the prawn's shell until fragrant,add in prawn's stock.Blend until smooth,strain it to obtain prawn stock.</li>
<li>Pour the prawn stock into rib stock and boil it for a while.</li>
<li>Add in 1 tbsp. chilli paste.Mix well.</li>
</ol>
<u><span style="color: red;">Serving</span></u><br />
<ol>
<li>Place some yellow noodle and mee hoon in a large bowl.Then spread in bean sprouts,kangkung,sliced pork belly,prawn and egg.</li>
<li>Pour in soup and garnish with deep-fried pork and shallot flakes.</li>
<li>Add in some chilli paste according to own liking.</li>
<li>Serve hot.</li>
</ol>
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I am submitting this post to <a href="http://wendyinkk.blogspot.sg/p/malaysian-food-fest.html" target="_blank">Malaysia Food Fest,</a> Penang month,</div>
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hosted by Alan of <a href="http://travelling-foodies.com/2013/06/01/mff-penang/" target="_blank">Travellingfoodies</a></div>
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Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com9tag:blogger.com,1999:blog-5077212544324941556.post-19632505033093730482013-05-21T19:08:00.000+08:002013-05-21T19:08:37.535+08:00Enokitake Mushroom Sauce<div class="separator" style="clear: both; text-align: center;">
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I saw it selling at supermarket.My friend told me it very nice.It can eat with porridge or put on top of tofu.Yesterday I went to Tesco and see this Enokitake mushroom sauce.It sell at RM4.00++ per-bottle.Enough for 2 person.<br />
Then I told my mother why don't we do it by ourself.I remember I have a recipe book got this recipe.Plus now Tecso Enokitake Mushroom got offer.RM1.00 per-pack.So I bought 4 packs Enokitake Mushroom and try to make today.<br />
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It really taste good.It taste very "Japanese".Hahaha.....</div>
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Here is the recipe :</div>
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<u><span style="color: red;">Ingredients</span></u></div>
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<span style="font-size: xx-small;">Recipe source : Famous Cuisine Cookbook-My Favourite Mushroom Cuisines</span></div>
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4 packets fresh Enokitake mushroom</div>
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2tbsp abalone sauce</div>
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3tbsp "Kikkoman" soy sauce</div>
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3tbsp Mirin</div>
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5g Bonito flakers</div>
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800ml water</div>
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<u><span style="color: red;">Method</span></u></div>
<ol>
<li><div class="separator" style="clear: both; text-align: left;">
Discard the stalk edges.Rinse the mushroom and squeeze out the moisture.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Tear it and cut into 3 sectionals,blanch in a boiling water for awhile.Drained</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Bring water to boil then add in bonito flakers and let it boil for 1-2min.Discard the bonito flakers and retain the stock.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Add in cooked mushroom,abalone sauce,light soy sauce and mirin in the stock.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Bring it to boil then lower the heat.Cook until the stock is thicken and absorbed.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Remove from heat.Leave to cool.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Ready to serve.You can put it in clean bottle and keep in <span class="hps">refrigerator.</span></div>
</li>
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You can serve with hot rice,noodle or porridge.Steam with tofu also very nice.</div>
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Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com2tag:blogger.com,1999:blog-5077212544324941556.post-39073055358838456622013-05-21T16:24:00.002+08:002013-05-21T16:25:59.948+08:00Cow Dung Pile @ UFO Tarts<div class="separator" style="clear: both; text-align: center;">
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1 word I can say about this tarts....Yummy...It also easy to make.Within 1 hour I can make 12 pcs but we just take less then 10 min finish all 12 pcs of it.Hehehe.....<br />
My piping not look very nice...My mother say it look very funny but once she taste it,she can't stop.She say better keep it far from her,if not she will finish all 12 pcs...Hahaha....<br />
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Here is the recipe :<br />
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<u><span style="color: red;">Ingredients</span></u><br />
<span style="font-size: xx-small;">Recipe source : </span><a href="http://wendyinkk.blogspot.com/2013/05/cow-dung-pile-ufo-tarts-mff-sabah-5.html?utm_source=BP_recent" target="_blank"><span style="font-size: xx-small;">WendyinKK</span></a><br />
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<u><span style="color: red;">Tart Base</span></u><br />
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60g butter<br />
50g sugar<br />
1 Grade B egg<br />
1tsp homemade vanilla extract<br />
50g self-raising flour<br />
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<u><span style="color: red;">Custard</span></u><br />
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1 egg yolk<br />
1tbsp sugar<br />
1/2tsp homemade vanilla extract<br />
1tsp custard powder<br />
1tsp plain flour<br />
50g milk<br />
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<u><span style="color: red;">Meringue</span></u><br />
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1 egg white<br />
some salt ( very little bit )<br />
1/4tsp cream of tartar<br />
2tbsp sugar<br />
few drop of vanilla<br />
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<u><span style="color: red;">Method</span></u><br />
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<ol>
<li>Preheat oven at 150'C.I using small hole cake pan so can make 12pcs.If you don't have,you can you egg tart tin and it can make 10pcs.</li>
<li>For base.Beat butter and sugar until pile.Then add in egg.Beat it become like buttercream.Add in vanilla extract.Use slow speed then add in flour and last add in milk.Mix well.</li>
<li>Put about 1tbsp batter into pan.Bake in preheated oven for 15min-20min or until cooked.</li>
<li>Meanwhile,prepare the custard.MIx well all custard ingredients.Then double boil it until the custard become thick.Remember always stir it.Set aside.</li>
<li>For meringue.Beat egg white,salt and cream of tartar until soft peak.Then add in sugar,beat until stiff.Add in vanilla and give a light beating.</li>
<li>When the base is done.Pipe the meringue round,about 3 layer.Make sure the center is empty.Then pipe in the custard on the center and pipe the meringue to cover the custard.</li>
<li>Grill it upper heat for about 2min-5min or until browned.</li>
<li>Serve warm.</li>
</ol>
In Wendy blog,she have post a video about this tart and how to make.Watch <a href="http://wendyinkk.blogspot.com/2013/05/cow-dung-pile-ufo-tarts-mff-sabah-5.html?utm_source=BP_recent" target="_blank">here.</a><br />
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I am submitting this post to <a href="http://wendyinkk.blogspot.com/p/malaysian-food-fest.html" target="_blank">Malaysia Food Fest</a> ,Sabah month hosted by <a href="http://peppers-love.blogspot.com/2013/05/mff-sabah-introduction.html" target="_blank">Mary of Pepper's Love</a>Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com3tag:blogger.com,1999:blog-5077212544324941556.post-47070579712817504782013-04-03T12:25:00.001+08:002013-04-03T12:25:15.316+08:00Jeli Kelapa Kelantan<div class="separator" style="clear: both; text-align: center;">
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This is another desserts or snack you can find at Kota Bharu.At <span class="hps">restaurant they will serve like mine,put the jelly in coconut shell.You also can find it at road side and they sell the jelly in a small <span class="hps">plastic</span> <span class="hps">containers.</span></span><br />
Wendy told me that this agar-agar is a bit wobbly.Children will love it.Like eating pudding.<br />
<span class="hps"><span class="hps">It very refreshing desserts <span class="hps">especially in hot weather....</span></span></span><br />
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I'm using this agar-agar powder.For me this is the best agar-agar powder.</div>
<br />
Here is the recipe :<br />
<br />
<u><span style="color: red;">Ingredients</span></u><br />
<br />
1/2 pack agar-agar powder<br />
10 cup of coconut water from 3 large young coconut<br />
1 cup of sugar<br />
coconut meat from the coconut<br />
<br />
Method<br />
<ol>
<li>Use a large pot,put all the ingredients in and mix well.</li>
<li>Use high heat and let boil until the sugar is dissolved.Remember always stir it if not the agar-agar powder will stick on the pot.You can taste the mixture,if not enough sweet you can add some sugar.</li>
<li>Turn to medium low heat and let it boil for 2 min.</li>
<li>Turn off the heat and put in the coconut meat.</li>
<li>Pour mixture in the coconut shell and let it cool before put in fridge.</li>
<li>Serve cool.</li>
</ol>
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<div style="text-align: center;">
I am submitting this post to <a href="http://wendyinkk.blogspot.com/p/malaysian-food-fest.html" target="_blank">Malaysia Food Fest</a> ,Kelantan month</div>
<div style="text-align: center;">
hosted by <a href="http://www.mykitchensnippets.com/2013/03/malaysian-food-fest-mff-kelantan-month.html" target="_blank">My Kitchen Snippets</a></div>
Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com0tag:blogger.com,1999:blog-5077212544324941556.post-28139316154281007222013-03-27T14:49:00.000+08:002013-03-27T14:49:05.235+08:00Chicken Nestled Paus-鸡窝包<div class="separator" style="clear: both; text-align: center;">
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You will feel funny when looking at this pau.If you feel want to eat pau and 'lo mai kai' but it will too full.This is what you want.It is a pau with glutinous rice filling.</div>
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<span style="font-size: x-small;"> Recipe source : Y3K cookbook-PAUS by Coco Kong</span><br />
<br />
<u><span style="color: red;">Ingredients for skin</span></u><br />
<br />
<span style="color: red;">( A )-</span>Mix together<br />
1tbsp instant yeast <br />
130ml water<br />
<span style="color: red;">( B )</span><br />
250g pau flour<br />
20g wheat starch flour <br />
50g icing sugar<br />
1tsp white vinegar<br />
20g shortening<br />
<br />
<u><span style="color: red;">Ingredients for filling</span></u><br />
<br />
<span style="color: red;">( C )-</span>Marinated for 1 hour<br />
1 pcs of whole chicken leg-cut into pieces<br />
1tbsp oyster sauce<br />
1tsp dark soy sauce<br />
1tsp sesame oil<br />
1tsp say sauce<br />
1tsp sugar<br />
1tsp chinese cooking wine<br />
<br />
<span style="color: red;">( D )</span><br />
1 medium onion-diced<br />
5-6 dried mushrooms-soaked and diced<br />
2-3 buttom mushrooms-sliced<br />
<span style="color: red;"> </span><br />
<span style="color: red;">( E )</span><br />
1tbsp dried shrimps-soaked and diced<br />
<span style="color: red;"> </span><br />
<span style="color: red;">( F )-</span>Mix together<br />
300g glutinous rice-soaked for 4 hours,drained,steam over high heat for 20 min.<br />
1tsp dark soya sauce<br />
1/2tsp mushroom seasoning<br />
60ml water<br />
some salt,sugar and pepper for taste<br />
<br />
<span style="color: red;">( G )</span><br />
3-4 salted egg yolks-halved ( if you want to use whole egg yolk,steam the yolk until cooked )<br />
100-150g charsiew<br />
<br />
<span style="color: red;">( H )</span><br />
8pcs small size mushrooms-soaked<br />
<br />
For thickening-mix together<br />
1 1/2 tbsp cornflour,65ml water<br />
<br />
<u><span style="color: red;">Method</span></u><br />
<ol>
<li>For filling:Heat wok with some oil,saute ing ( D ),add in ing ( C ) and some water.Stir-fry untill the chicken is cooked then thick it with cornflour mixture.Dish up and let it cool.Divide into 8 part.</li>
<li>Heat wok with some oil,saute ing ( E ),add in ing ( F ),fry well.Dish up and let it cool.Divide into 8 parts.(I didn't soak and steam the glutinous rice cos i using my pressure cooker to cook the glutinous rice.I saute ing ( E ) then add in raw glutinous rice mix with the seasoning and put in water cover the rice and press high pressure for 3 min.After 3 min let it sit inside the cooker for another 3 min.)</li>
<li>For skin:Combine ing ( B )in a big mixing bowl then add in ing ( A ),mix well.Knead the dough for 2 min till becomes shiny and soft.Cover the dough with cloth and proof for 30 min.Divide into 60g each part.You can get 8 parts.</li>
<li>To shape:Knead no.(3) into long and slender shrip,coil into a circular ring around exterior bowl loosely.Repeat process.Cover and proof for 30 min.</li>
<li>Bring water to boil,place into wok a steaming rack.Lay a piece of cloth on top.Arrange no.(4) on it.Steam over high heat for 5 min.</li>
<li>Remove the pau from the bowls,lay it upward onto foil cups.Place in 1 piece ing ( H ),( G ) and filling no.(1) then cover it with no.(2).Repeat process.</li>
<li>Bring the water to boil,place into wok a steaming rack.Lay a piece of cloth on top.Arrange no.(6) on it.Stream over high heat for 10min or until cooked.</li>
</ol>
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Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com6tag:blogger.com,1999:blog-5077212544324941556.post-64352909910665436992013-03-26T19:20:00.000+08:002013-03-26T19:21:11.536+08:00Asam Pedas Ikan Pari Johor<div class="separator" style="clear: both; text-align: center;">
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I think so long what I want to cook for this month MFF.I planning to bake Ogura Cake but failed.So I change my mind.Then I search on <a href="https://www.facebook.com/events/512531342102925/" target="_blank">Facebook</a> then I saw <a href="http://travelling-foodies.com/2013/03/11/asam-pedas-ikan-pari-johor/" target="_blank">Alan Goh</a> post.It look good.I think it will taste good.It really taste good.<br />
One word about this dish......YUMMY....I ate 2 bowl of rice with this dish only.Hot and sour.<br />
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Here is the recipe :<br />
<br />
Ingredients<br />
<span style="font-size: x-small;">Recipe source : </span><a href="http://travelling-foodies.com/2013/03/11/asam-pedas-ikan-pari-johor/" target="_blank"><span style="font-size: x-small;">Travellingfoodies</span></a><br />
<br />
500g ikan pari<br />
1 bunga kantan-halved<br />
2-3 branches of daun kesum (some call it laksa leaf)<br />
3 stalks of lemongrass (serai)-slightly crushed<br />
some lady's finger <br />
2 tomatoes - quartered<br />
4 slices of asam keping<br />
some cooking oil<br />
sugar and salt for taste<br />
<br />
<br />
<u><span style="color: red;">Rempah ( Blend it together )</span></u><br />
10 dried chillies,remove the seed and soaked to soften<br />
1 medium red onion<br />
2 cloves garlic<br />
1 inch of ginger and turmeric<br />
some belacan powder<br />
<br />
<u><span style="color: red;">Method</span></u><br />
<ol>
<li>Heat up some cooking oil.Saute the rempah paste over medium heat until oil begins to separate (pecah minyak)</li>
<li>Add in the lemongrass,bunga kantan,asam keping and water.Bring to a boil.</li>
<li>Then add in daun kesum (laksa leaf) and ikan pari.</li>
<li>Let it simmer at medium low heat for about 2-3 min.</li>
<li>Then season it with salt and sugar.Taste it and adjust taste with more salt and sugar if necessary. </li>
<li>Add in lady's finger and tomatoes.Cook for a while.</li>
<li>Turn off the heat and serve hot with white rice.</li>
</ol>
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<div style="text-align: center;">
I am submitting this post to <a href="http://wendyinkk.blogspot.sg/p/malaysian-food-fest.html" target="_blank">Malaysia Food Fest,</a> Johor month</div>
<div style="text-align: center;">
hosted by <a href="http://annieliciousfood.blogspot.com/2013/03/malaysian-food-fest-johor-month.html" target="_blank">Annie of Annielicious Food</a></div>
Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com5tag:blogger.com,1999:blog-5077212544324941556.post-21510430774506318622013-02-01T23:22:00.000+08:002013-02-01T23:22:18.880+08:00Malaysia Food Fest-Negeri Sembilan Month Round UpSo fast come to February.MFF-Negeri Sembilan Month come to the end.Here I will like to Thank you to Wendy give me this chance to host for Negeri Sembilan.Not forget Thank you to all who have try up some Negeri Sembilan dish.<br />
I know everyone is very busy in January because of Chinese New Year.Everyone busy with baking.I feel so happy that you still spend some time to join this month MFF.<br />
I learn a lot in this Malaysia Food Fest.I hope more people will know Malaysia more through food.I also hope everyone have enjoy the fun.I very enjoy...hahaha.....<br />
<br />
Here is the round up....<br />
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Peng of Peng's Kitchen</div>
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<a href="http://pengskitchen.blogspot.sg/2013/01/seremban-hakka-mein.html" target="_blank">Seremban Hakka Mien</a></div>
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Mich of Piece of Cake</div>
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<a href="http://eatapieceofcake.blogspot.sg/2013/01/hakka-mee.html" target="_blank">Hakka Mee</a></div>
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BeeBee of Honey Bee Sweets</div>
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<a href="http://honeybeesweets88.blogspot.sg/2013/01/seremban-hakka-mee-seremban-mff.html" target="_blank">Hakka Mee</a></div>
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Gertrude of MY Kitchen Snippets</div>
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<a href="http://www.mykitchensnippets.com/2013/01/chili-fishikan-berlada.html" target="_blank">Chilli Fish/Ikan Berlada</a></div>
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Christine Choy of Food @ Home Sweet Home</div>
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<a href="http://lazymamainkitchen.blogspot.com/2013/01/yi-poh-lou-shu-fun-mff-negeri-sembilan.html" target="_blank">Yi Poh Lou Shu Fun</a></div>
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Kelly Siew of Kelly Siew Cooks</div>
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<a href="http://kellysiewcooks.com/2013/01/05/seremban-mff-hakka-mee/" target="_blank">Hakka Mee</a></div>
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Lena of Frozen Wings</div>
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<a href="http://herfrozenwings.blogspot.com/2013/01/siew-pau-roasted-buns.html" target="_blank">Siew Pau (Roasted Buns)</a></div>
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WendyinKK of Table for 2....or more</div>
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<a href="http://wendyinkk.blogspot.com/2013/01/ayam-masak-lemak-cili-api-chicken-in.html" target="_blank">Ayam Masak Lemak Cili Api-Chicken in Bird's Eys Chilli and Coconut Gravy</a></div>
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WendyinKK of Table for 2....or more</div>
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<a href="http://wendyinkk.blogspot.com/2013/01/ikan-goreng-bercili-fried-fish-with.html" target="_blank">Ikan Goreng Bercili-Fried Fish with Chillies</a></div>
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WendyinKK of Table for 2....or more</div>
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<a href="http://wendyinkk.blogspot.com/2013/01/old-hen-rendang-with-puding-leaf.html" target="_blank">Old Hen Rendang with Puding Leaf</a></div>
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WendyinKK of Table for 2....or more</div>
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<a href="http://wendyinkk.blogspot.com/2013/01/seremban-beef-noodles-mff-n9-3.html" target="_blank">Seremban Beef Noodles</a><br />
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<span class="yshortcuts" id="lw_1359633761_0">Christine Choy of Food @ Home Sweet Home</span><br />
<span class="yshortcuts"><a href="http://lazymamainkitchen.blogspot.com/2013/01/hakka-kolo-mee-mff-negri-sembilan-jan.html" target="_blank">Hakka Mee </a></span><br />
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Christine Choy of <a href="mailto:Food@Home">Food@Home</a> Sweet Home<br />
<a href="http://lazymamainkitchen.blogspot.com/2013/01/fried-fish-with-chillies-malaysian-food.html" target="_blank">Fried Fish with Chillies</a><br />
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Alice of I Love,I Cook,I Bake<br />
<a href="http://www.iloveicookibake.blogspot.sg/2013/01/seremban-hakka-mee.html" target="_blank">Seremban Hakka Mee</a><br />
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Alice of I Love,I Cook,I Bake<br />
<a href="http://www.iloveicookibake.blogspot.sg/2013/01/fried-fish-with-chillies.html" target="_blank">Fried Fish With Chillies</a><br />
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BeeBee of Honey Bee Sweets<br />
<a href="http://honeybeesweets88.blogspot.sg/2013/01/negeri-sembilan-mff-seremban-siew-pau.html" target="_blank">Seremban Siew Pau</a><br />
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Alan Goh of Travellingfoodies<br />
<a href="http://travellingfoodies.wordpress.com/2013/01/31/rendang-daging-rembau/" target="_blank">Rendang Daging Rembau</a><br />
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Doreen/Mui Mui of My Little Favourite Diy<br />
<a href="http://my123favourites.blogspot.com/2013/01/siew-pau-roasted-bun.html" target="_blank">Siew Pau (Roastes Bun)</a><br />
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Cindy of Yummy Little Cooks</div>
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<a href="http://www.yummylittlecooks.com/2013/01/siew-pau-roasted-bun.html" target="_blank">Siew Pau/Roasted Bun</a><br />
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Annie Mok of Annielicious Food<br />
<a href="http://annieliciousfood.blogspot.sg/2013/01/ikan-goreng-bercili-fried-fish-with.html" target="_blank">Ikan Gerong Bercili/Fried Fish with Chillies</a></div>
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Hody Loh of Cook 4 You & Me</div>
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<a href="http://www.cook4youme.blogspot.com/2013/01/ikan-keli-masak-lemak-cili-api.html" target="_blank">Ikan Keli Masak Lemak Cili Api</a></div>
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Hody Loh of Cook 4 You & Me</div>
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<a href="http://www.cook4youme.blogspot.com/2013/01/yau-yee-mai-fan-sotong-meehoon.html" target="_blank">Yau Yee Mai Fan</a></div>
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Hody Loh of Cook 4 You & Me</div>
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<a href="http://www.cook4youme.blogspot.com/2013/01/siew-pau-roasted-bun.html" target="_blank">Siew Pau-Roasted Bun</a></div>
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Thank you.......</div>
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MFF will have a break on February 2013 because of Chinese New Year.</div>
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See you again on March 2013 for Johor month.Hosted by Annie of <a href="http://annieliciousfood.blogspot.com/" target="_blank">Annielicious Food </a></div>
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HAPPY CHINESE NEW YEAR AND</div>
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GONG XI FATT CHAI.........</div>
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Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com6tag:blogger.com,1999:blog-5077212544324941556.post-82491517637945301602013-01-13T14:22:00.000+08:002013-01-13T14:22:51.010+08:00Yau Yee Mai Fan-Sotong Meehoon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigua8g8KOoMvZSXVFywt0o7NLT5RxQ2KlGkk-HJA4tbyLgBZJa3yeFyKDM1P4Ojw6mpIWa9B9C7BAe4WUkoD8r5zLRtEWYw8KdNfvpI8sREV1zHNQcNBg0_aDPnK3FVaDVadHyTV_Ju90/s1600/DSC04189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigua8g8KOoMvZSXVFywt0o7NLT5RxQ2KlGkk-HJA4tbyLgBZJa3yeFyKDM1P4Ojw6mpIWa9B9C7BAe4WUkoD8r5zLRtEWYw8KdNfvpI8sREV1zHNQcNBg0_aDPnK3FVaDVadHyTV_Ju90/s640/DSC04189.JPG" width="640" /></a></div>
<br />
This is another famous breakfast in Seremban.Even it not popular as beef noodle but when you come to Seremban and ask beside beef noodle what other popular noodle in Seremban,sure they'll will say Yau Yee Mai Fan and also Hakka Mee.<br />
This is a pan-fry meehoon with <span class="hps">thick gravy.The meehoon pan-fry until it golden brown and a bit crispy,then pour in hot thick gravy......so <span class="hps">fragrant.</span></span><br />
<span class="hps"><span class="hps">It a easy to make dish....now you can make it at home.No need come to Seremban you can only have this wonder meehoon.</span></span><br />
<span class="hps"><span class="hps"></span></span><br />
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<span class="hps"><span class="hps"></span></span><br />
<span class="hps"><span class="hps"><u><span style="color: red;">Ingredients</span></u></span></span><br />
<span class="hps"><span class="hps"><span style="font-size: xx-small;">Recipe source : </span><a href="http://lilyng2000.blogspot.com/2006/10/yau-yee-maifun.html" target="_blank"><span style="font-size: xx-small;">Lily's Wai Sek Hong</span></a></span></span><br />
<br />
<span class="hps"><span class="hps">1 packet meehoon - soak in water and drained dry<br />1 piece of sotong ( brown colour )-soak in water for awhile and remove the skin<br />500g pork belly<br />10 cloves garlic<br />some mustard (choi sum/sawi)<br />
<div>
some oil(for frying meehon and pork belly)</div>
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</div>
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</div>
<div>
<u><span style="color: red;">Seasonings:</span></u></div>
<div>
1 tsp of 5
spiced powder</div>
<div>
1 tsp white pepper</div>
<div>
2 tbsp soya sauce</div>
<div>
2 tbsp Hua Tiau
wine</div>
<div>
</div>
<div>
</div>
<div>
<u><span style="color: red;">Gravy:</span></u></div>
<div>
8 cups Homemade Pork stock</div>
<div>
1/2 cup cornflour mix
with 1/2 cup water</div>
<div>
</div>
<div>
</div>
<div>
</div>
<div>
<span style="color: maroon;"><u><span style="color: red;">Method:</span></u></span></div>
<div>
</div>
Marinate the pork belly with seasonings.<br />
I using my pressure cooker to cook this dish.You also can use wok.<br />
Heat up some oil in the pressure cooker/wok and then fry the pork belly until brown.<br />
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Then put in the whole garlic and pork stock,cook in High Pressure for 10 min.<br />
After that release the pressure and check the pork belly for tenderness.<br />
Then take out the pork belly and let it cool down before cut.<br />
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Turn the Pressure Cooker on Stir-fry method and let the stock to boil again and add in salt or light soy sauce for taste.<br />
Then thicken gravy with cornflour mixture and let the gravy to boil again.<br />
Turn the Pressure Cooker to Keep Warm method.<br />
Bring a pot of water to boil and blanch the sotong and choi sum/sawi.<br />
Slice the sotong and put aside.<br />
Using a wok and heat up some oil.<br />
Put in the meehoon into the hot wok and fry it in one side until light golden brown.Then turn over and add some oil and fry another side.<br />
Remove and keep warm.<br />
<br />
<br />
<div>
<u><span style="color: red;">To serve:</span></u></div>
<div>
</div>
<div>
Place
some maifun on a plate, top with cooker sotong,pork belly and choi sum/sawi.</div>
<div>
Pour in the gravy and serve.</div>
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</div>
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<div style="text-align: center;">
I am submitting this post to <a href="http://wendyinkk.blogspot.com/p/malaysian-food-fest.html" target="_blank">Malaysia Food Fest,</a> Negeri Sembilan month,</div>
<div style="text-align: center;">
hosted by Hody Loh of <a href="http://www.cook4youme.blogspot.com/" target="_blank">Cook 4 you & me</a></div>
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</div>
</span></span>Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com3tag:blogger.com,1999:blog-5077212544324941556.post-70838592734192332262013-01-03T09:02:00.000+08:002013-01-04T14:02:39.041+08:00Siew Pau-Roasted Bun<div class="separator" style="clear: both; text-align: center;">
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Seremban,my lovely town.See Seremban I can sure everyone got one thing in mind...SEREMBAN SIEW PAU.<br />
Siew pau is a roasted bun with pork or chicken filling.The skin is crispy <span class="hps">and</span> <span class="hps">fragrant with sweet and salty filling</span>.If you come to Seremban but didn't bring back Siew Pau,you will regret.Hahaha...........<br />
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<br />
As I know many recipe in Internet,they'll put green peas.But Seremban version is don't have green peas.For me I like Seremban version,that without green peas.Hope you will like my version.<br />
<br />
<u><span style="color: red;">Ingredients</span></u><br />
<span style="font-size: xx-small;">Recipe source : Catherine Chia</span><br />
<span style="font-size: xx-small;">Pastry method source : </span><a href="http://www.mykitchensnippets.com/2009/07/crispy-bbq-bunssiew-bao.html" target="_blank"><span style="font-size: xx-small;">My Kitchen Snippets</span></a><br />
<br />
<u><span style="color: red;">Pastry</span></u><br />
<span style="color: red;">( A )</span><br />
200g flour<br />
60g butter-I use salted butter<br />
25g sugar<br />
120ml water<br />
<br />
<span style="color: red;">( B )</span><br />
160g flour<br />
100g shortening<br />
<br />
<u><span style="color: red;">Method</span></u><br />
<ul>
<li>Mix well flour and butter of pastry (A),then add in sugar and water.Knead into dough (A).</li>
<li>Mix well pastry (B),knead to a dough (B).</li>
<li>Leave dough (A) and (B) for 30 min.</li>
<li>Divide the both dough into 20 equal pieces.</li>
<li>Wrap the dough (B) into dough (A) and flatten it.</li>
<li>Roll the dough into long flat piece and roll it up like swiss roll.</li>
<li>Put the dough 90 deg and roll into flat again and roll up like swiss roll again.</li>
<li>Put it in fridge for 30 min. ( update on 4/1/2013)</li>
<li>Then press dough with palm and lightly roll out into a circle.</li>
<li>Place 1tbsp filling on the dough.</li>
<li>Wrap and pleat into pau shape.</li>
<li>Brush some egg fluid on surface.Put some sesame seed on top.</li>
<li>Bake for 20-25 min at 180'C.</li>
</ul>
<u><span style="color: red;">Filling</span></u><br />
500g pork or chicken meat-I minced it.<br />
1no. onion<br />
some cooking oil<br />
<br />
<u><span style="color: red;">Seasoning</span></u><br />
1tsp salt<br />
1tbsp sugar<br />
1tbsp oyster sauce<br />
1tsp light soy sauce<br />
1tsp dark soy sauce<br />
1tsp sesame oil<br />
1/2tsp white pepper<br />
pinch of five spice powder<br />
some water<br />
<br />
<u><span style="color: red;">Gravy</span></u><br />
1/2 tbsp corn starch<br />
1tbsp water<br />
<br />
<u><span style="color: red;">Method</span></u><br />
<ul>
<li>Heap up some oil,saute onion till fragrant.</li>
<li>Add in the meat and fry for a while.</li>
<li>Add in seasoning and some water.</li>
<li>Fry until a bit dry up.</li>
<li>Add in gravy.</li>
<li>Turn off the heat and remove.</li>
<li>Leave to cool.</li>
</ul>
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<span style="color: red;">Step by step picture.</span><br />
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I am submitting this post to <a href="http://wendyinkk.blogspot.com/p/malaysian-food-fest.html" target="_blank">Malaysia Food Fest</a> ,Negeri Sembilan month,</div>
<div style="text-align: center;">
Host by Hody Loh of <a href="http://cook4youme.blogspot.com/" target="_blank">Cook 4 you & me</a></div>
Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com10tag:blogger.com,1999:blog-5077212544324941556.post-51576008161232770062013-01-02T11:30:00.000+08:002013-01-02T11:30:31.750+08:00Ikan Keli Masak Lemak Cili Api<div class="separator" style="clear: both; text-align: center;">
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This is my 1st dish for MFF Negeri Sembilan month.This is one of the way cook Masak Lemak Cili Api.I used smoked Catfish (Ikan Keli Salai).You can smoke the fish at home.It very easy.It just like BBQ.<br />
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This how I smoke my fish.Wash and drain the fish.Catfish a bit hard to wash because the skin very smooth and got thing like gum.You can use salt to wash out the gum.After grill the gum will gone.Don't worry about it.Then grill it on charcoal.That easy.If you don't want use fish,you also can use chicken,duck or bird to cook this Masak Lemak Cili Api.Same method to grill the meat.If you are vegetarian you can use oyster mushroom or cassava shoots.It taste good also.<br />
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Here is the recipe :<br />
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<u><span style="color: red;">Ingredients</span></u><br />
<span style="font-size: xx-small;">Recipe source : Book of Citra Rasa Malaysia-Negeri Sembilan by Chef Masnah</span><br />
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<span style="color: red;">( A )</span><br />
5 smoked catfish (ikan keli salai)<br />
3 cups coconut milk ( santan )<br />
<span class="hps">1</span> <span class="hps">stalk lemongrass ( serai )</span><br />
<span class="hps">16 averrhoa bilimbi ( belimbing buluh </span><br />
<span class="hps">salt and sugar for taste</span><br />
<span class="hps"></span><br />
<span class="hps"><span style="color: red;">( B )</span></span><br />
<span class="hps"><span style="color: red;">Blended</span> </span><br />
<span class="hps">15-20 chili api</span><br />
<span class="hps"><span class="hps">2 shallots</span></span><br />
<span class="hps"><span class="hps"><span class="hps">1 inch</span> <span class="hps">turmeric</span></span></span><br />
<span class="hps"><span class="hps"><span class="hps"></span></span></span><br />
<span class="hps"><span class="hps"><span class="hps"><u><span style="color: red;">Method</span></u></span></span></span><br />
<ol>
<li>Add in blended ingredients and coconut milk into heated wok.Then stir until it boil.</li>
<li>Then add in lemongrass and averrhoa bilimbi ( belimbing buluh ).Stir until boil.</li>
<li>After boil add in the fish.Then add in salt and sugar.Taste it.</li>
<li>Let it boil awhile or until the fish is cooked.</li>
<li>Turn off the hear and serve it hot with a bowl of hot rice.</li>
</ol>
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averrhoa bilimbi ( belimbing buluh)</div>
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source : <a href="http://dahasry.blogspot.com/2011/08/belimbing-buluh.html" target="_blank">Dess Dahasry</a></div>
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I am submitting this post to <a href="http://wendyinkk.blogspot.com/p/malaysian-food-fest.html" target="_blank">Malaysia Food Fest</a>,Negeri Sembilan month,</div>
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Hosted by Hody Loh of <a href="http://www.cook4youme.blogspot.com/" target="_blank">Cook 4 you & me</a></div>
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Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com1tag:blogger.com,1999:blog-5077212544324941556.post-803848795171707812013-01-01T10:34:00.000+08:002013-01-01T10:34:05.219+08:00Negeri Sembilan Malaysia Food Fest<div class="separator" style="clear: both; text-align: center;">
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This month is my turn to host for Malaysia Food Fest. Last month was Pahang and please visit Wendy's blog for the round up. </div>
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I was born and raised in Seremban,Negeri Sembilan and now living in Seremban too.Seremban is capital of Negeri Sembilan.</div>
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source : <a href="http://en.wikipedia.org/wiki/Seremban">Wikipedia</a></div>
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Negeri Sembilan was settled between the 15th and 16th century by Minangkabau migrants from Sumatra.The Minangkabau brought along with them rich cultural heritage which is still preserved and practised today as the fascinating ' Adat Pepatih',a matrilineal system of inheritance and administration that is unique to the state. That means, inheritance goes to the daughters :) <br />
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The name Minangkabau is thought to be a conjunction of two words, minang ("victorious") and kabau ("buffalo"). There is a legend that the name is derived from a territorial dispute between the Minangkabau and a neighbouring prince. To avoid a battle, the local people proposed a fight to the death between two water buffalo to settle the dispute. The prince agreed and produced the largest, meanest, most aggressive buffalo. The Minangkabau produced a hungry baby buffalo with its small horns ground to be as sharp as knives. Seeing the adult buffalo across the field, the baby ran forward, hoping for milk. The big buffalo saw no threat in the baby buffalo and paid no attention to it, looking around for a worthy opponent. But when the baby thrust his head under the big bull's belly, looking for an udder, the sharpened horns punctured and killed the bull, and the Minangkabau won the contest and the dispute.That is why the houses and buildings in Negeri Sembilan often has a special roof that looks like the horns of the buffalo.<br />
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When we talk about the food in this state, traditional Negeri Sembilan food is famous for being fiery hot and spicy. They use alot of santan (coconut milk) and chilli in cooking. Methods of cooking like Masak Lemak Cili Api and Rendang are typical Minang cuisine and they are cooked with a liberal use of with chili and coconut.<br />
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<u><strong>MASAK LEMAK CILI API.</strong></u><br />
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It literally translates as "Cooked in coconut milk and bird's eye chilli. This is one of the signature dishes of the Minang cuisine. You can use chicken,seafood,mushroom,vegetable, eggs, fish, or even sardines to cook masak lemak cili api.<br />
It's a very versatile cooking style.<br />
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Ayam Masak Lemak Cili Api.</div>
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source : <a href="http://homefamilysite.com/blog/resepi-ayam-masak-lemak-cili-api-negeri-sembilan/">homefamilysite.com</a><br />
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Masak Lemak Cili Padi Pucuk Ubi.</div>
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source : <a href="http://norhayatisaad71.blogspot.com/2011/06/masak-lemak-cili-api-pucuk-ubi.html">Masakan Dari Dapurku</a></div>
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Cendawan Masak Lemak Cili Api.</div>
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source : <a href="http://azlirazali.blogspot.com/2011/01/cendawan-masak-lemak-cili-api.html#axzz2EvskW0I6">Dari Dapur AZLI RAZALI</a></div>
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Sardin Masak Lemak Pucuk Ubi</div>
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source : <a href="http://www.kakinakl.com/2012/10/masak-lemak-cili-padi-sardin-dan-pucuk.html">Tertunailah Hasrat Di Hati</a></div>
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Daging Salai Masak Lemak Cili Api</div>
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source : <a href="http://notacintahatiku.blogspot.com/2011/09/daging-salai-masak-lemak-cili-api-style.html">Sky Of Love</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0in8YoSmjNyR30lTkoq3IFB5UXdA-WFqEwhT4hyphenhyphencGYa2DmporGockoG67HMj6e0JIUnjUmomFkxBo-UVliqyGPEgTQzCcWVC_7v-qRj5eFqHRJQqHR_bq-NcySJpThBVCYDQmggM088/s1600/keli1%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0in8YoSmjNyR30lTkoq3IFB5UXdA-WFqEwhT4hyphenhyphencGYa2DmporGockoG67HMj6e0JIUnjUmomFkxBo-UVliqyGPEgTQzCcWVC_7v-qRj5eFqHRJQqHR_bq-NcySJpThBVCYDQmggM088/s400/keli1%5B1%5D.jpg" width="400" /></a></div>
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Ikan Keli Salai Masak Lemak Cili Api</div>
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source : <a href="http://usha.cilipadi.net/ikan-keli-salai-masak-lemak-cili-padi-bersama-mangga-muda/">CiliPadi.net</a></div>
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<strong><u>RENDANG</u></strong></div>
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Negeri Sembilan also has many types of Rendang. Rendang cooked in typical Minang style does not use spices but with aromatics like ginger, galangal, lemongrass and lots of coconut .</div>
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I'm sure most of you will be familiar with beef rendang and chicken rendang, but in Negeri Sembilan, almost anything can be made into rendang and that includes ferns and shoots of plants that is normally not used in cuisine of other states.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgn51cWgEymTNFKw-HDHF86WJIOnAS0iXuIKC85TTMK-ZUIsc5zdPEwAYU6iTYDVOenQGy333LDnx_VdIYs3gi3Zs35RHx94voQeNZKNJHPNoPSoy6VeZUqKIriaS0-fESr3EG8eGwgI/s1600/rendang+minang%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihgn51cWgEymTNFKw-HDHF86WJIOnAS0iXuIKC85TTMK-ZUIsc5zdPEwAYU6iTYDVOenQGy333LDnx_VdIYs3gi3Zs35RHx94voQeNZKNJHPNoPSoy6VeZUqKIriaS0-fESr3EG8eGwgI/s400/rendang+minang%5B1%5D.jpg" width="400" /></a></div>
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Beef Rendang Minang style</div>
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<span style="font-size: x-small;">source : </span><a href="http://azlirazali.blogspot.com/2010/12/rendang-minang.html#axzz2GazjyEhT"><span style="font-size: x-small;">Dari Dapur AZLI RAZALI</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyADiWEtpPkJBjrYYvQ16Elm5_KELB_rMa_4yk3prY2hNjXUMCu4Z6Py1WcbIrrK16-fB6kvOF_Pfa68pmXdcseT64Rlv7fiq1_j12WmGn9xElHCvda9_2ssFcV7o1mhuG9Xt3N_6YWTU/s1600/DSC08685%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyADiWEtpPkJBjrYYvQ16Elm5_KELB_rMa_4yk3prY2hNjXUMCu4Z6Py1WcbIrrK16-fB6kvOF_Pfa68pmXdcseT64Rlv7fiq1_j12WmGn9xElHCvda9_2ssFcV7o1mhuG9Xt3N_6YWTU/s400/DSC08685%5B1%5D.JPG" width="300" /></a></div>
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Duck Rendang With Daun Puding</div>
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<span style="font-size: x-small;">source : </span><a href="http://emiliaputeri.blogspot.com/2012/02/rendang-itik-negeri-sembilan-dengan.html"><span style="font-size: x-small;">Life is colourful</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIv-ZOszPjffdJU-Weu1s78YXyZosowVX1-z-sP-VMeDxKxD0NRFcu118oTpwPrRTaQCb4D41J7cvzpWXeB2du7lmmPvKMTCGEkARHnbB6JBDH3wmnX-U62GzAfuJEjkpEZnT6hh0p8os/s1600/IMG_0159%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIv-ZOszPjffdJU-Weu1s78YXyZosowVX1-z-sP-VMeDxKxD0NRFcu118oTpwPrRTaQCb4D41J7cvzpWXeB2du7lmmPvKMTCGEkARHnbB6JBDH3wmnX-U62GzAfuJEjkpEZnT6hh0p8os/s400/IMG_0159%5B1%5D.JPG" width="400" /></a></div>
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Chicken Rendang with Daun Puding </div>
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<span style="font-size: x-small;">source : </span><a href="http://qasehsufi.blogspot.com/2010/08/rendang-ayam-telur-dengan-daun-puding.html"><span style="font-size: x-small;">Kerulls</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYbZn5rWa9zmjcQrUb0DfIbQdI3watm8CLBcRsteJtJbe0Rsp97ZK41xUtbmiIyJ9FgrAqhyphenhyphen6RJ_NF6UaK-ngsePik96D9S9uV2dxWn9QSYMyQCIUWukE2gP67gDoy2Xlao2covuMa-0/s1600/daunungu%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRYbZn5rWa9zmjcQrUb0DfIbQdI3watm8CLBcRsteJtJbe0Rsp97ZK41xUtbmiIyJ9FgrAqhyphenhyphen6RJ_NF6UaK-ngsePik96D9S9uV2dxWn9QSYMyQCIUWukE2gP67gDoy2Xlao2covuMa-0/s400/daunungu%5B1%5D.jpg" width="400" /></a></div>
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<span style="font-size: x-small;">Daun Puding/Daun Wungu</span></div>
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<span style="font-size: x-small;">source : </span><a href="http://tanamanherbal.wordpress.com/2007/12/15/daun-wungu/"><span style="font-size: x-small;">Informasi Herbal</span></a></div>
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This is how Daun Puding look like.Negeri Sembilan people like to use it to cook Rendang Daun Puding.</div>
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The picture below is rendang made with the shoots of the cassava (ubi kayu) plant. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoRGgT0WAb6G7Koe8DPuYKtQ5wSnJRyR7wjiuGjug15sZ0BLBKfB6nuG_lcP9YEe7MBW2rZTT2k6cQAHkX4lhVNV1E8dlxq6-9k4OTju3CguNif9yQfFJ40RhCaUnExPgfWC5aoULybWc/s1600/IMG_5177%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoRGgT0WAb6G7Koe8DPuYKtQ5wSnJRyR7wjiuGjug15sZ0BLBKfB6nuG_lcP9YEe7MBW2rZTT2k6cQAHkX4lhVNV1E8dlxq6-9k4OTju3CguNif9yQfFJ40RhCaUnExPgfWC5aoULybWc/s400/IMG_5177%5B1%5D.JPG" width="400" /></a></div>
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Cassava Shoots Rendang </div>
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<span style="font-size: x-small;">source : </span><a href="http://anymz-mykitchen.blogspot.com/2011/07/rendang-pucuk-ubi-11.html"><span style="font-size: x-small;">My kitchen</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHgLvNgxqpBChjwYuxCfiXsEGFh07yFQmzBCaOS6Kfgv6hm8G2DWD8y8-Alx4yCU59L6MIAhiaak7z_7AOvmjef2CE5BKaYoM9BdKPVsZaCLCycxJlosQxl3FzrCQ2FgpDMl8hUxUuuE/s1600/Pucuk-Ubi-kita-selalu-rebus-dan-colek-sambal%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHgLvNgxqpBChjwYuxCfiXsEGFh07yFQmzBCaOS6Kfgv6hm8G2DWD8y8-Alx4yCU59L6MIAhiaak7z_7AOvmjef2CE5BKaYoM9BdKPVsZaCLCycxJlosQxl3FzrCQ2FgpDMl8hUxUuuE/s400/Pucuk-Ubi-kita-selalu-rebus-dan-colek-sambal%5B1%5D.jpg" width="400" /></a></div>
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Cassava Shoots</div>
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<span style="font-size: x-small;">source : </span><a href="http://cookerypot.blogspot.com/2009/02/mengenali-sayur-kampung.html"><span style="font-size: x-small;">Cookery Pot-Secrets of Happiness</span></a></div>
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This is another popular Rendang dish.Rendang Maman is the signature dish of Gemencheh town for all festivals and celebration.Maman leaf can be found easily in Gemencheh,Negeri Sembilan.This leaf is a bit bitter in taste.When you cook this rendang, you can not stir it often. If not the rendang will become bitter. Maman is consumed in the northern states as well, usually pickled and not in this manner.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBN7dKqABC6JegHjh2dUXkz11wSGxSrEP4qclw_76SfGclimb7fwvCFIlMmnRzhzZUw30PcZu3EukKf2xUXSLqWKT8lqa4aydH6hcKpIKoDB5ynnMg2m8otCZVHZE9oQeaJupZHvzuXWM/s1600/Maman%252B17.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBN7dKqABC6JegHjh2dUXkz11wSGxSrEP4qclw_76SfGclimb7fwvCFIlMmnRzhzZUw30PcZu3EukKf2xUXSLqWKT8lqa4aydH6hcKpIKoDB5ynnMg2m8otCZVHZE9oQeaJupZHvzuXWM/s400/Maman%252B17.JPG" width="400" /></a></div>
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Gulai Maman/Rendang Maman.</div>
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<a href="http://facebookaans.blogspot.com/2010/12/gulai-maman-rendang-maman.html">Anak-Anak Negeri Sembilan</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIAatl9oKwJ3Jetk97NEv2NxSUwVcrsDOxB5TCgQlFTx9QGTuXkWp_TGgqInj6se9WxkHkqX_O0SFgxT63RF9_BJM2Z2aOI3m9-J-DJaLVFSKNnTSTZ6ASwa9ItKfuh2JWCzJpZzFG_g/s1600/maman3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIAatl9oKwJ3Jetk97NEv2NxSUwVcrsDOxB5TCgQlFTx9QGTuXkWp_TGgqInj6se9WxkHkqX_O0SFgxT63RF9_BJM2Z2aOI3m9-J-DJaLVFSKNnTSTZ6ASwa9ItKfuh2JWCzJpZzFG_g/s400/maman3.jpg" width="400" /></a></div>
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Daun Maman.</div>
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source : <a href="http://makngahpora.blogspot.com/2011/10/jeruk-maman.html">Mak Ngah Pora</a></div>
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<strong><u>SALAI</u></strong></div>
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You will thinking what is Salai?Salai mean smoked.</div>
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Negeri Sembilan people like to smoke chicken,bird,duck, beef or fish to cook Rendang and Masak Lemak Cili Api. The smoked meat gives the Rendang and Masak Lemak Cili Api a smoky taste and makes it more <span class="hps">fragrant. One can easily find smoked meat sold at the road side on the way to Bahau.You will see the smoked chicken,duck or bird hanging at the small stall.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEl5sBCoil8lYiZTbXy-FP9Jc8jdUIW7WsJvTXWFpn3vV7uYQx0cUzhy3q67CoBrcpejKbKV3E94SVVOlPgxgyMtAxOONEmQQj3Yr0X7Rc4HsynKe__Y9H5byy2fMtLDfJDIDOg3uhUqU/s1600/itik+salai%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEl5sBCoil8lYiZTbXy-FP9Jc8jdUIW7WsJvTXWFpn3vV7uYQx0cUzhy3q67CoBrcpejKbKV3E94SVVOlPgxgyMtAxOONEmQQj3Yr0X7Rc4HsynKe__Y9H5byy2fMtLDfJDIDOg3uhUqU/s400/itik+salai%5B1%5D.JPG" width="400" /></a></div>
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source : <a href="http://ignorantbrat.blogspot.com/2012/06/trip-to-bahau-negeri-sembilan-part-2.html">JARDNESS.com</a></div>
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<strong><u>CHINESE FOOD</u></strong></div>
Say about Seremban, I think everyone will think about Seremban Siew Pau( Fu Yong Siew Pau ).Siew pau is a baked bun with pork or chicken filling. The difference is that the meat filling is flossed, instead of cut into cubes.This snack is a very famous and a must buy as a gift when visit Seremban.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLoKNaDODpO20XRRjUqgeigpgm9-1LpS2EYVkxKL-NzlzZufqKx35DZgrPCgUvHt8qfrpSXLQmS58uFcVt5f07qj3uR6CATnuBRIMhB4cdoHhvLrAQXojjwYXj3-iagE8KtmaEmPtvN1Y/s1600/seremban+siew+pau++2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLoKNaDODpO20XRRjUqgeigpgm9-1LpS2EYVkxKL-NzlzZufqKx35DZgrPCgUvHt8qfrpSXLQmS58uFcVt5f07qj3uR6CATnuBRIMhB4cdoHhvLrAQXojjwYXj3-iagE8KtmaEmPtvN1Y/s400/seremban+siew+pau++2.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDH1Oy2PV7JnE_Ru3ST0luzTH11tNWLcvBsWz9Vq-f9sW_u8dt2QLJ6wFhNIz9Ua81527e7hn-Cs36Mbwq487-7jsBsXf3kZ-zSF2ngE7NEAc9bc1G-3h-z9kszwU_9Jj2IHaneSrC6sI/s1600/seremban+siew+pau+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDH1Oy2PV7JnE_Ru3ST0luzTH11tNWLcvBsWz9Vq-f9sW_u8dt2QLJ6wFhNIz9Ua81527e7hn-Cs36Mbwq487-7jsBsXf3kZ-zSF2ngE7NEAc9bc1G-3h-z9kszwU_9Jj2IHaneSrC6sI/s400/seremban+siew+pau+8.JPG" width="400" /></a></div>
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source : <a href="http://kwongfeimind.blogspot.com/2010/09/empayar-seremban-siew-pow.html">Kwong Fei's Blog</a> </div>
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Beside Seremban Siew Pau, Seremban is also famous for 3 noodles, namely Seremban Beef noodles, Hakka Mee and Noodle and Cuttlefish Meehoon ( Yau Yu Mai Fan ).<br />
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These 3 famous noodles stall is located at Pasar Besar Seremban ( Wet Market ).So if you don't take beef ,you also can try the another 2 noodles. Seremban Wet Market can be said as a famous place to have breakfast.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GwIKy8NhCJFOOQTDfC2fRe2JTks7PBQgT__oHc69VOcVtJGskq-xkXE1U9-lN2Sd_ZysFFIKylqr5OU-TPsGB52gDIK8_mc2p5YfLtA3wQSrSUF99tNaOYg_lyEqrGmgZGQmUcPz6_I/s1600/6847095927_cab6df00d7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GwIKy8NhCJFOOQTDfC2fRe2JTks7PBQgT__oHc69VOcVtJGskq-xkXE1U9-lN2Sd_ZysFFIKylqr5OU-TPsGB52gDIK8_mc2p5YfLtA3wQSrSUF99tNaOYg_lyEqrGmgZGQmUcPz6_I/s400/6847095927_cab6df00d7.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seremban Wet Market</td></tr>
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source : <a href="http://www.suanie.net/2012/02/10/famous-seremban-beef-noodles-seremban-market/">As Suanie Sees It</a></div>
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<u><strong>Seremban Hakka Mee</strong></u></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdbho8giAZZG0RX5v2UmaAtZXTD8dI-aSB4tfIAlZ5HjMDgbxbSZ-Y8LhU412dpoGCXkhekvX2WbL2mgN2YpK_JvA_jQySu0FUkikLvyhdt3Da5bzNdPOVNYNis4_PjgWrq-fmHRqSL4/s1600/img_1330.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihdbho8giAZZG0RX5v2UmaAtZXTD8dI-aSB4tfIAlZ5HjMDgbxbSZ-Y8LhU412dpoGCXkhekvX2WbL2mgN2YpK_JvA_jQySu0FUkikLvyhdt3Da5bzNdPOVNYNis4_PjgWrq-fmHRqSL4/s400/img_1330.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-NjCWM2MCNNJrPaBVAZr9rPRoZaTdo_3-6B2-QPspKc1gOF92MD6B_ktN0ihfuIxfd5pmmCtqf1HSMRoTJ-53Ah2oHbmNoPhCIbSAEDcgX8v2jS28ATPv5PJg3K8oZlq9oluFdqx0so/s1600/img_1332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-NjCWM2MCNNJrPaBVAZr9rPRoZaTdo_3-6B2-QPspKc1gOF92MD6B_ktN0ihfuIxfd5pmmCtqf1HSMRoTJ-53Ah2oHbmNoPhCIbSAEDcgX8v2jS28ATPv5PJg3K8oZlq9oluFdqx0so/s400/img_1332.jpg" width="400" /></a></div>
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source : <a href="http://feedmelah.com/blog/pasar-besar-seremban-tow-kee-hakka-mee-sin-yee-kee-beef-noodles/">Feedmela.com</a></div>
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<strong><u>Seremban Beef Noodle</u></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbt098ewRh50hLjYFTYqzYMHscYrkzcixf4WMEFuFLnow81G2WVkk5bkyxyLjFonWtalI2iPvIJTptk5R1CpdYpoUfLpaAfTGmSHLqdFBaH-rdMTRZptY3h7zcFPbcRNfqzLjxQ8qHo4/s1600/6847095155_7ee25615f1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYbt098ewRh50hLjYFTYqzYMHscYrkzcixf4WMEFuFLnow81G2WVkk5bkyxyLjFonWtalI2iPvIJTptk5R1CpdYpoUfLpaAfTGmSHLqdFBaH-rdMTRZptY3h7zcFPbcRNfqzLjxQ8qHo4/s400/6847095155_7ee25615f1.jpg" width="400" /></a></div>
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source : <a href="http://www.suanie.net/2012/02/10/famous-seremban-beef-noodles-seremban-market/">As Suanie Sees It</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GKewE_lTqBKvpChAGwu9LuG-PWibS_-wGWF-c23-xn67A3G49ZjVmP1A6p8OXuqIEzCd-Yz-WRoAGGXJg1IDMkaJ3JpZkIrgh6gGsya2803j8zy1ZxrGTjZIa9uUT3wqcOxaycYYHFE/s1600/7317653884_52db401613_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GKewE_lTqBKvpChAGwu9LuG-PWibS_-wGWF-c23-xn67A3G49ZjVmP1A6p8OXuqIEzCd-Yz-WRoAGGXJg1IDMkaJ3JpZkIrgh6gGsya2803j8zy1ZxrGTjZIa9uUT3wqcOxaycYYHFE/s400/7317653884_52db401613_o.jpg" width="265" /></a></div>
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source : <a href="http://www.j2kfm.com/seremban-street-food-hunt/">Motormouth From Ipoh-Malaysia Food & Travel</a></div>
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<strong><u>Mee Hoon Sotong (cuttlefish rice vermicelli)</u></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfc8coxdv_vL_Dpg_n3trszPquO0N9GtQ6vhVm1Al5UbY_ZXW4oySC2PaEfSHUeyiTRTZJU_OCFm9xBc7iKPsBty1rnpvgzTmYn6J0Z2Cx5gO144ggCrFf52U9FIeD6zglWEUPoZYVJgs/s1600/acff7c22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfc8coxdv_vL_Dpg_n3trszPquO0N9GtQ6vhVm1Al5UbY_ZXW4oySC2PaEfSHUeyiTRTZJU_OCFm9xBc7iKPsBty1rnpvgzTmYn6J0Z2Cx5gO144ggCrFf52U9FIeD6zglWEUPoZYVJgs/s400/acff7c22.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVdC6gZ82hZ9HJLZzPwn9i4qRdXQwYC8TR81e1UOMTX1EHq16wOvmlKhUkfacotvXYizHmWF4K6QAFA_ngmMdTcJHsXhSvFuYNPHPMstmlrv8idQoo2nAhRSyxvOuF6ggLU67fAbWgRg/s1600/1-51.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVdC6gZ82hZ9HJLZzPwn9i4qRdXQwYC8TR81e1UOMTX1EHq16wOvmlKhUkfacotvXYizHmWF4K6QAFA_ngmMdTcJHsXhSvFuYNPHPMstmlrv8idQoo2nAhRSyxvOuF6ggLU67fAbWgRg/s400/1-51.jpg" width="400" /></a></div>
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source : <a href="http://www.tummy-rumble.com/2010/03/sotong-bee-hoon-hiong-kee-mee-hoon.html">my tummy n'l</a></div>
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<br />
Here are some recipe links for reference :<br />
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<a href="http://curlybabesatisfaction.blogspot.com/2012/01/ayam-masak-lemak-padi-negeri-sembilan.html">Ayam Masak Lemak Cili Api Negeri Sembilan</a><br />
<a href="http://www.myresipi.com/top/detail/18239">Rendang Daging Negeri Sembilan</a><br />
<a href="http://facebookaans.blogspot.com/2010/12/gulai-maman-rendang-maman.html">Rendang Maman</a><br />
<a href="http://curlybabesatisfaction.blogspot.com/2012/06/rendang-sotong.html#axzz2Gaz0S5Yi">Rendang Sotong</a><br />
<a href="http://lilyng2000.blogspot.com/2006/10/yau-yee-maifun.html">Cuttlefish Meehoon (Yau Yu Mai Fan)</a><br />
<a href="http://goodyfoodies.blogspot.com/2010/11/seremban-hakka-mee.html">Hakka Mee</a><br />
<a href="http://lilyng2000.blogspot.com/2005/10/seremban-beef-noodle.html">Seremban Beef Noodles</a><br />
<a href="http://www.mykitchensnippets.com/2009/07/crispy-bbq-bunssiew-bao.html">Siew Pau</a><br />
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<strong><u>How to join :</u></strong><br />
<ol>
<li>Who can join?Anyone can join.</li>
<li>Prepare a dish (sweet or savoury) from Negeri Sembilan.Then take a picture of the food you have cook.Please read <a href="http://wendyinkk.blogspot.com/p/malaysian-food-fest.html">FAQ</a> on what make the dish localized dish.</li>
<li>Provide a recipe that is credited (from books,internet,friends,family or maybe by your own,be specific).Submission without stating recipe source will not be accepted for all form of submission.</li>
<li>Submit your entry latest by 31 January 2013,exept for Facebook submission.</li>
</ol>
<strong><u></u></strong><br />
<strong><u>To submit :</u></strong><br />
<br />
<u>For Blogger</u><br />
<ul>
<li>Prepare a dish (sweet or savoury) from Negeri Sembilan.</li>
<li>Blog about it from 1 - 31 January 2013.</li>
<li>Include this caption below your blogpost :-</li>
</ul>
* I am submitting this post to Malaysia Food Fest (link to <a href="http://wendyinkk.blogspot.com/p/malaysian-food-fest.html">MFF link),</a> Negeri Sembilan month hosted by <u>Hody of Cook 4 you & me</u>(link back to this post)*<br />
<br />
Sending the following information to this email address (<a href="mailto:hody80@yahoo.com">hody80@yahoo.com</a>) with email subject as 'MFF Negeri Sembilan'<br />
<br />
Name/Nickname:<br />
Blog name:<br />
Name of dish:<br />
Url of post:<br />
Picture:(URL or attachment that is lesser that 500k)<br />
<br />
<u>For Facebook</u><br />
<ul>
<li>Like this <a href="https://www.facebook.com/events/242714052520845/?notif_t=plan_user_joined">Facebook Page</a>.</li>
<li>Prepare a dish (sweet or savoury) from Negeri Sembilan.</li>
<li>Take a picture of the dish and upload into Facebook ( this month <u><a href="http://www.facebook.com/events/242714052520845/" target="_blank">FB page link</a></u>)</li>
<li>Provide recipe with picture. </li>
</ul>
Blogger can post old recipe on Facebook,if you have cook and post Negeri Sembilan dish before in your blog.<br />
For a pictorial guide on how to submit via Facebook,please click <a href="https://www.facebook.com/media/set/?set=a.410051959040734.87497.376643189048278&type=3">here.</a><br />
<br />
<u>For non Facebook user or Blogger</u>.<br />
<ul>
<li>Email your dish picture with recipe and your name to <a href="mailto:hody80@yahoo.com">hody80@yahoo.com</a> latest 31 January 2013 by 11.59pm ( Malaysia time)</li>
</ul>
A round up will be done on 1 February 2013.Facebook entries are not included in the round up.<br />
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Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com18tag:blogger.com,1999:blog-5077212544324941556.post-87704037125428247322012-12-31T15:00:00.000+08:002012-12-31T15:00:08.610+08:00Fried Daylily Buds and Oyster Mushroom<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvvYr4Tx2nKJYpLfJ3LK8KN-n7j_jIf8BA6L8_O3_0F4di4KcLIyeQKmA-LUx__5B01veI9yq0RWQ5YiwFyRCq9OD5JCH_tR8DouP2GFW-sPofpi3I1O-E1cMv-bCPJYabdKOVmOt3YM/s1600/DSC04637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvvYr4Tx2nKJYpLfJ3LK8KN-n7j_jIf8BA6L8_O3_0F4di4KcLIyeQKmA-LUx__5B01veI9yq0RWQ5YiwFyRCq9OD5JCH_tR8DouP2GFW-sPofpi3I1O-E1cMv-bCPJYabdKOVmOt3YM/s640/DSC04637.JPG" width="640" /></a></div>
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This is must eat everytime I go to Cameron Highlands.Now it can buy at some big supermarket.No need wait go to Cameron Highlands only can have this yummy and crisp snack.<br />
It also easy to make.<br />
Try it and I can sure your family will love it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhem0zisCwfOX3o0CqDPg3dqYbrTal8J7oqKxLvEPpoNrfaPUK1Cof7QsOP-he3NFa4tlI31alnClgJu2Icet4JNbEMtcpoMrzYynrPLlml5RAwFCCEgxB1pJ1r5Qi4g5KWIHnKvlxsN5A/s1600/DSC04635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhem0zisCwfOX3o0CqDPg3dqYbrTal8J7oqKxLvEPpoNrfaPUK1Cof7QsOP-he3NFa4tlI31alnClgJu2Icet4JNbEMtcpoMrzYynrPLlml5RAwFCCEgxB1pJ1r5Qi4g5KWIHnKvlxsN5A/s640/DSC04635.JPG" width="480" /></a></div>
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Here is the recipe....</div>
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<u><span style="color: red;">Ingredients</span></u></div>
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<span style="font-size: xx-small;">recipe source : </span><a href="http://wendyinkk.blogspot.com/2012/12/fried-day-lily-buds-mff-pahang-7.html?utm_source=BP_recent"><span style="font-size: xx-small;">Table for 2....or more </span></a></div>
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200g fresh daylily buds ( 1 packet )</div>
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200-250g oyster mushroom</div>
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Oil for frying</div>
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<u><span style="color: red;">Batter</span></u></div>
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150g rice flour</div>
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50g all purpose flour</div>
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1tsp baking powder</div>
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250ml water</div>
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some salt or chicken stock powder</div>
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<u><span style="color: red;">Method</span></u></div>
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<ol>
<li>Wash lily buds and oyster mushroom and let it dry up.</li>
<li>Mix all the batter ingredients and let it sit for 30 min.</li>
<li>Heat up oil in wok.</li>
<li>Mix the lily buds and oyster mushroom in batter and put into hot oil one by one.</li>
<li>Fry until lightly golden and crispy.</li>
<li>Serve warm with chilli sauce.</li>
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That easy......<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxr1szQxHsGcsgunjMz0Ncy3NSbrHA0lzEFJ-cpS0vm7yncW7f7a5QeU7RlpF87U3fvjHOS2tE6870EEhy9RABp5Xpp3rfItYo-PMr6PwrSqZylfLh3CpLoyyM6JBzHqaIrkzvgYy1sE/s1600/DSC04641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxr1szQxHsGcsgunjMz0Ncy3NSbrHA0lzEFJ-cpS0vm7yncW7f7a5QeU7RlpF87U3fvjHOS2tE6870EEhy9RABp5Xpp3rfItYo-PMr6PwrSqZylfLh3CpLoyyM6JBzHqaIrkzvgYy1sE/s640/DSC04641.JPG" width="640" /></a></div>
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<div style="text-align: center;">
I am submitting this post to <a href="http://wendyinkk.blogspot.com/p/malaysian-food-fest.html">Malaysia Food Fest</a> ,Pahang month</div>
<div style="text-align: center;">
hosted by <a href="http://wendyinkk.blogspot.com/2012/12/introduction-to-pahang-food.html?utm_source=BP_recent">WendyinKK of Table for 2....or more</a></div>
Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com4tag:blogger.com,1999:blog-5077212544324941556.post-84907810193538728262012-11-04T13:00:00.000+08:002012-11-04T13:00:38.996+08:00Ikan Keli Bakar dengan Air Asam Mangga-Grilled Catfish with Mango Sour Gravy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4Vf2ye2AVdM8VVxUDE5HJteMbpRJhOLysZbfojK0-IxlAqeCqvAdgRanymO5zqKd8-mcJZhGt6jNqlAYgFQa4pInoOS0W0wA0tpjLTEA3iW2JXcVDID58fKHqCIvN7jh1oqJfp7eRGw/s1600/DSC04017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4Vf2ye2AVdM8VVxUDE5HJteMbpRJhOLysZbfojK0-IxlAqeCqvAdgRanymO5zqKd8-mcJZhGt6jNqlAYgFQa4pInoOS0W0wA0tpjLTEA3iW2JXcVDID58fKHqCIvN7jh1oqJfp7eRGw/s640/DSC04017.JPG" width="640" /></a></div>
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Many Chinese people won't use this fish to cook.Normally they will use it to boil soup.Black bean and Catfish soup.For me i love this fish very much.It very sweet and less bone.Deep-fry it also yummy.<br />
This is my 1st time grill this fish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9fUbL_m4U8Ovi2r9z8IirplyVVFCY_R8qEHOUGqmu0DD17G44ZWQ7Vc6fDYOK5n_M-RKNCihJ-moG0Ky0tLsfmHCGGIxTZdjRBwlH4SG6H0w_X60tS53zKtf6HvE8FEHb8ZVIdtHbHXE/s1600/DSC04018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9fUbL_m4U8Ovi2r9z8IirplyVVFCY_R8qEHOUGqmu0DD17G44ZWQ7Vc6fDYOK5n_M-RKNCihJ-moG0Ky0tLsfmHCGGIxTZdjRBwlH4SG6H0w_X60tS53zKtf6HvE8FEHb8ZVIdtHbHXE/s640/DSC04018.JPG" width="640" /></a></div>
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Air Asam Mangga(Mango Sour Gravy)</div>
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Here is the recipe :</div>
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<u><span style="color: red;">Ingredients</span></u></div>
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<span style="font-size: xx-small;">Recipe source : Book entitled Cita Rasa Malaysia-Kedah by Chef Habibi</span></div>
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<span style="color: red;">( A )</span></div>
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6 catfishs</div>
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3tbsp turmeric powder</div>
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salt for taste</div>
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some tamarind (asam jawa)-mix with some water</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="color: red;">( B )-Mango Sour Gravy</span></div>
<div style="text-align: left;">
5pcs red chilli</div>
<div style="text-align: left;">
10pcs chilli api</div>
<div style="text-align: left;">
1 cup tamarind water (air asam jawa)</div>
<div style="text-align: left;">
1 large onion</div>
<div style="text-align: left;">
some belacan</div>
<div style="text-align: left;">
salt and sugar for taste</div>
<div style="text-align: left;">
mango (chopped)</div>
<div style="text-align: left;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidl8Ep4e1E3nD-M9hEg5ad0-_7tRGCeSS14WLVcp5ufaw4qNMW9yg2P5hb_J3vtA09PsCjLtj1lqSzVF240ZBrMZtSdWxsQfAHRcclt-InnUqpImYNHdG9DIyXpMxfsLuHqb8FJ25oI80/s1600/DSC04014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidl8Ep4e1E3nD-M9hEg5ad0-_7tRGCeSS14WLVcp5ufaw4qNMW9yg2P5hb_J3vtA09PsCjLtj1lqSzVF240ZBrMZtSdWxsQfAHRcclt-InnUqpImYNHdG9DIyXpMxfsLuHqb8FJ25oI80/s640/DSC04014.JPG" width="640" /></a></div>
<div style="text-align: center;">
I using charcoal to grill the fish.You also can use oven to grill it.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<u><span style="color: red;">Method</span></u></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
</div>
<ol>
<li>Clean the fish and soak it into tamarind water.Then wash it again and add in salt and turmeric powder.</li>
<li>Grill it over charcoal until cooked.</li>
<li>Set aside.</li>
</ol>
<div>
<u><span style="color: red;">Mango Sour Gravy</span></u></div>
<div>
<ol>
<li>Blend belacan,red chilli and half of chilli api with tamarind water.</li>
<li>Then add in salt and sugar for taste.</li>
<li>Finely chopped chilli api and onion.Mix it with blended chilli and add in chopped mango.</li>
<li>Pour into a bowl and serve with grilled fish.</li>
<li>Garnish with calamansi.</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMA0TOMnNBpQ5jNvqtOcn5lwTJ4wZeWqZ8KvLkG88Lp2ZVfox22MAHpY5sCDA4Iq98jL8BuDkRsVYbFs5XhyGpE4vzgFsetYYmDk8S89ZNPCe2aKFjsLb2MYPeM8Z7lDjXuMLWbQa9gs/s1600/DSC04019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzMA0TOMnNBpQ5jNvqtOcn5lwTJ4wZeWqZ8KvLkG88Lp2ZVfox22MAHpY5sCDA4Iq98jL8BuDkRsVYbFs5XhyGpE4vzgFsetYYmDk8S89ZNPCe2aKFjsLb2MYPeM8Z7lDjXuMLWbQa9gs/s640/DSC04019.JPG" width="640" /></a></div>
<div>
<br /></div>
</div>
<div>
<div>
Easy and yummy grilled fish.Must try.</div>
</div>
<div>
<br /></div>
<div style="text-align: center;">
I am submitting this post to <a href="http://wendyinkk.blogspot.com/p/malaysian-food-fest.html">Malaysian Food Fest</a>,Kedah and Perlis month </div>
<div style="text-align: center;">
hosted by <a href="http://www.wendyinkk.blogspot.com/">Wendyinkk of Table for 2....or more</a></div>
<div>
<br /></div>
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<div style="text-align: left;">
<br /></div>
Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com4tag:blogger.com,1999:blog-5077212544324941556.post-77921730169066472372012-11-03T15:03:00.000+08:002012-11-03T15:03:59.911+08:00Laksa Kedah<div class="separator" style="clear: both; text-align: center;">
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<br />
This is my 1st dish for Perlis and Kedah month.Super yummy laksa.This laksa is very different from other laksa.It like Penang Asam Laksa.Sour and spicy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1R-dt7PUTbG8CIjoizhi5byO6dKEaQdx42V0GutbkZqE74jSLMEOEzVP8DDkBDjoHZzAOsNBBmMyKEnelECfVXag32aOMDVowkYa18axXCNYGMs3xwkzwAkjaZJz5Er3toDH1WndcabY/s1600/DSC03935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1R-dt7PUTbG8CIjoizhi5byO6dKEaQdx42V0GutbkZqE74jSLMEOEzVP8DDkBDjoHZzAOsNBBmMyKEnelECfVXag32aOMDVowkYa18axXCNYGMs3xwkzwAkjaZJz5Er3toDH1WndcabY/s640/DSC03935.JPG" width="640" /></a></div>
<br />
Here is the recipe :<br />
<br />
<u><span style="color: red;">Ingredients :</span></u><br />
<span style="font-size: xx-small;">Recipe source : <a href="http://riezanie2u.blogspot.com/2008/04/laksa-kedah.html#ixzz29hoS5MGP">Reizanie's Recipe Collections</a></span><br />
<br />
1kg mackerel<br />
6 pcs tamarind<br />
1 packet dry mee laksa ( you can buy it at supermarket)-soak it and boil it until soft<br />
1 bunch of laksa leaves<br />
3 stem ginger flower-sliced 4<br />
sugar and salt for taste<br />
<br />
<u><span style="color: red;">Blend it together</span></u><br />
<br />
4 large onion<br />
4 Red Onions<br />
15 dried chillies (soaked for a while)<br />
6 red chilli<br />
4cm Shrimp paste<br />
<br />
<u><span style="color: red;">Raw ingredients ( bahan ulam)</span></u><br />
<br />
3 cucumber (thinly sliced lengthwise)<br />
3 large onions (Sliced Thin)<br />
1 bunch of leaves Selom or Ulam Raja (Sliced Thin)-if both also can not find,replace it with lettuce.i omit it.<br />
5 large eggs (boiled)<br />
3 calamansi<br />
5 chilli Padi or Red Chillies (cut into small pieces)<br />
<br />
<u><span style="color: red;">Method</span></u><br />
<br />
<ol>
<li>Clean and wash the fish.Boil the fish with 3 pcs of tamarind until the fish is cook.Drain up the fish and set aside. Filters the fish broth.</li>
<li>Separate the fish meat from bone.</li>
<li>Then put back the fish meat and blended ingredients into the broth.</li>
<li>Boil for awhile.If too thick add in some water.</li>
<li>Add in ginger flowers,tamarind and laksa leaves.Boil until fragrant.</li>
<li>Then add in sugar and salt.Taste it.</li>
<li>Turn off the hear and set aside.</li>
</ol>
<div>
<u><span style="color: red;">Serve</span></u></div>
<div>
<ol>
<li>Put in cooked mee laksa into a large bowl.Add in the raw ingredients (bahan ulam).</li>
<li>Pour in the fish broth.</li>
<li>Serve it hot.</li>
</ol>
</div>
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp1e8UTag_7ZJoXQZbCHmgcZ7OReh3JaJKbLMPUBvp_MHecIwvGaTIKD6CVbBTu6XN_3yaeOHGCpcZz0dFgO1Yvpfrf-M4CtANKco5mUhQqwd9wMsyRmtB-mfqJ75zExIPssAqJ2IpXBA/s1600/DSC03939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp1e8UTag_7ZJoXQZbCHmgcZ7OReh3JaJKbLMPUBvp_MHecIwvGaTIKD6CVbBTu6XN_3yaeOHGCpcZz0dFgO1Yvpfrf-M4CtANKco5mUhQqwd9wMsyRmtB-mfqJ75zExIPssAqJ2IpXBA/s640/DSC03939.JPG" width="640" /></a></div>
<br />
<div style="text-align: center;">
I am submitting this post to <a href="http://wendyinkk.blogspot.com/p/malaysian-food-fest.html">Malaysian Food Fest</a>,Kedah and Perlis month </div>
<div style="text-align: center;">
hosted by <a href="http://www.wendyinkk.blogspot.com/">WendyinKK of Table for 2....or more</a></div>
Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com3tag:blogger.com,1999:blog-5077212544324941556.post-84256039144132824602012-10-21T20:39:00.000+08:002012-10-21T20:39:02.089+08:00Telur Rebus Lemak Kuning<div class="separator" style="clear: both; text-align: center;">
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<br />
<span style="font-family: Verdana, sans-serif;">This is another Terengganu dish inside the book that i bought.A very simple dish.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Here is the recipe :</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<u><span style="color: red; font-family: Verdana, sans-serif;">Ingredients</span></u><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Recipe source : Book entitled Cita Rasa Malaysia-Terengganu by Chef Hafiza</span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: xx-small;"><br /></span>
8 hard boiled eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1 inch ginger (ground)</span><br />
<span style="font-family: Verdana, sans-serif;">1 inch turmeric (ground)</span><br />
<span style="font-family: Verdana, sans-serif;">5 red chillies (ground)</span><br />
<span style="font-family: Verdana, sans-serif;">6 stalks dried chillies (ground)</span><br />
<span style="font-family: Verdana, sans-serif;">3 cloves of garlic (ground)</span><br />
<span style="font-family: Verdana, sans-serif;">1 large onion (ground)</span><br />
<span style="font-family: Verdana, sans-serif;">1 piece of tamarind</span><br />
<span style="font-family: Verdana, sans-serif;">coconut milk from 1 coconut</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup cooking oil</span><br />
<span style="font-family: Verdana, sans-serif;">salt and sugar for taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglOaQOycFF0qrol-3IjU0Rq4FnSdtyCYxKeqlSsU5xVEd8UpqZDW18mpq-NNK2M7Bo3GvkNgB92LvlLDrMh8L3gCjmpJQYFdHHHShc1WQl8sKjXD5ff-D7f7Bifz9SV5bsE5D6XpXZPho/s1600/DSC03887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglOaQOycFF0qrol-3IjU0Rq4FnSdtyCYxKeqlSsU5xVEd8UpqZDW18mpq-NNK2M7Bo3GvkNgB92LvlLDrMh8L3gCjmpJQYFdHHHShc1WQl8sKjXD5ff-D7f7Bifz9SV5bsE5D6XpXZPho/s400/DSC03887.JPG" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="color: red; font-family: Verdana, sans-serif;"><u>Method</u></span><br />
<br />
<ol>
<li><span style="font-family: Verdana, sans-serif;">Heat the oil.Saute the grounded ingredients until fragrant.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pour in coconut milk, tamarind, boiled eggs.Then add in salt and sugar for taste.Stirring constantly so as not 'pecah minyak'</span></li>
<li><span style="font-family: Verdana, sans-serif;">When boiling, turn off the heat.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Serve.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCaXyGZ5ythLT9-JeWf0G3j-iWzHjHExx62o4ieDWl5Lt12XTNWJrvYjIotFTnigFG7bl6WJKo7QSng7XVtokIsL80ul3DimB4-WXbTHbAr85r_bMWbxB_aSnLFecIne5Ej86pAdCNGuQ/s1600/DSC03903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCaXyGZ5ythLT9-JeWf0G3j-iWzHjHExx62o4ieDWl5Lt12XTNWJrvYjIotFTnigFG7bl6WJKo7QSng7XVtokIsL80ul3DimB4-WXbTHbAr85r_bMWbxB_aSnLFecIne5Ej86pAdCNGuQ/s640/DSC03903.JPG" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">I am submitting this post to <a href="http://wendyinkk.blogspot.com/p/malaysian-food-fest.html">Malaysia Food Fest </a> Terengganu month,hosted by <a href="http://herfrozenwings.blogspot.com/">Lena of Frozen Wings</a></span></div>
<span style="font-family: Verdana, sans-serif;">
</span>
<span style="font-family: Verdana, Geneva, sans-serif;"><br /></span>Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com6tag:blogger.com,1999:blog-5077212544324941556.post-13030561332905449202012-10-21T15:18:00.000+08:002012-10-21T20:21:49.397+08:00Sotong Sumbat-Stuffed Squid<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmU1kRPPXshD5EBRgxC_qFeqWRVbEGVkLQsAhuccpoB3H2Lh4EV43DmioBUBYUBZn0M8oPp8iTOCFghc2t9oz4e_LAlcZ7zxNR5Lo3dsGDUFg0zY4aSCOcLPM2F16NgTMBcwNZkLBzGOI/s1600/DSC03908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmU1kRPPXshD5EBRgxC_qFeqWRVbEGVkLQsAhuccpoB3H2Lh4EV43DmioBUBYUBZn0M8oPp8iTOCFghc2t9oz4e_LAlcZ7zxNR5Lo3dsGDUFg0zY4aSCOcLPM2F16NgTMBcwNZkLBzGOI/s640/DSC03908.JPG" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: left;">
This is my Sotong Sumbat.As i know Terengganu Sotong Sumbat or Ketupat Sotong is white in colour.But the book I bought titled Terengganu cuisine,it like rendang.It spicy.</div>
<div class="separator" style="clear: both; text-align: left;">
I love this Sotong Sumbat.The glutinous rice is so sweet.Must try it.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Here is the recipe :</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<u><span style="color: red;">Ingredients</span></u></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: xx-small;">Recipe source :</span><span style="font-size: xx-small;"> B</span><span style="font-size: xx-small;">ook entitled Cita Rasa Malaysia-Terengganu by Chef Hafiza</span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
8 big size squid</div>
<div class="separator" style="clear: both; text-align: left;">
1 cup glutinous rice ( wash and soak it at least 1-2 hours)</div>
<div class="separator" style="clear: both; text-align: left;">
1 stick of cinnamon</div>
<div class="separator" style="clear: both; text-align: left;">
3 cardamom pods</div>
<div class="separator" style="clear: both; text-align: left;">
3 cloves</div>
<div class="separator" style="clear: both; text-align: left;">
1 stalk lemon grass, crushed</div>
<div class="separator" style="clear: both; text-align: left;">
1 tbsp chilli paste</div>
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1 tbsp kerisik</div>
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1 tsp brown sugar</div>
<div class="separator" style="clear: both; text-align: left;">
1 liter coconut milk</div>
<div class="separator" style="clear: both; text-align: left;">
3 pcs kaffir lime leaves</div>
<div class="separator" style="clear: both; text-align: left;">
salt and sugar for taste</div>
<div class="separator" style="clear: both; text-align: left;">
3 pcs onion (ground)</div>
<div class="separator" style="clear: both; text-align: left;">
1 inch turmeric (ground)</div>
<div class="separator" style="clear: both; text-align: left;">
1 inch of ginger (ground)</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZoRZaF6tCQt-ggifB4rKyi2V3Ywc7u9Z_BYnbG1oO0KUjjWgseVRzFJEzkO4cqld2n8hrFdGD4sIqjuIc6BejJDhjxA4i6iLiJXJyhKZkSjwNc3ioiTxG_BydJU2JwSAuBfsdtPc-bI/s1600/DSC03886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGZoRZaF6tCQt-ggifB4rKyi2V3Ywc7u9Z_BYnbG1oO0KUjjWgseVRzFJEzkO4cqld2n8hrFdGD4sIqjuIc6BejJDhjxA4i6iLiJXJyhKZkSjwNc3ioiTxG_BydJU2JwSAuBfsdtPc-bI/s400/DSC03886.JPG" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: left;">
<u><span style="color: red;">Method</span></u></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ol>
<li>Clean the squid and remove the bones.</li>
<li>Stuffed full three-quarters of glutinous rice in the squid stomach.</li>
<li>Use the stick to attach the base of the head on the body of the squid.Set aside.</li>
<li>Saute cardamom, cloves and cinnamon.Then add in lemon grass, chili paste and blended materials.Saute until fragrant.</li>
<li>Pour in coconut milk, brown sugar, salt and squid.</li>
<li>Mix well, then add kaffir lime leaves and the kerisik.</li>
<li>Turn to low heat and cook until the glutinous rice cooked.</li>
<li>Ready to serve.</li>
</ol>
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I am submitting this post to <a href="http://wendyinkk.blogspot.com/p/malaysian-food-fest.html">Malaysia Food Fest</a>,Terengganu month hosted by <a href="http://herfrozenwings.blogspot.com/">Lena of Frozen Wings</a>.</div>
Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com10tag:blogger.com,1999:blog-5077212544324941556.post-18882742771573857762012-10-09T12:28:00.000+08:002012-10-09T12:37:34.111+08:00Kuih Puteri Mandi<div class="separator" style="clear: both; text-align: center;">
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Kuih Puteri Mandi......Princess take bath??Sound funny,right?It almost like kuih ondeh-ondeh.Just the filling is outside the kuah.Normally,Terengganu people make this kuah for they'll tea time.It abit sweet,but go with a cup of hot tea or coffee it taste so good.For me it like Tang Yuan....Maybe Tang Yuan Festival can make this.... :p<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7av866OVgc1CDOC54J76JsHJxqjq9CDpVSLQHiBuGq1adlOefWf1jZIbiRbd5l0Qz52_NJwTcjf6GCcFna5RbCh9HNe9TeuvxQP-lhhrJeaiNz0qbFVOah4ecY7RZXKtEYAot8CfBngU/s1600/DSC03825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7av866OVgc1CDOC54J76JsHJxqjq9CDpVSLQHiBuGq1adlOefWf1jZIbiRbd5l0Qz52_NJwTcjf6GCcFna5RbCh9HNe9TeuvxQP-lhhrJeaiNz0qbFVOah4ecY7RZXKtEYAot8CfBngU/s640/DSC03825.JPG" width="640" /></a></div>
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<u><span style="color: red;">Ingredients</span></u><br />
<span style="font-size: xx-small;">Recipe source : <a href="http://mamawandiha.blogspot.com/2010/10/kuih-puteri-mandi.html">Dari Dapur Madihaa</a></span><br />
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<u><span style="color: red;">Filling</span></u><br />
half of young grated coconut<br />
1-2 cup water<br />
salt for taste<br />
1 piece of gula melaka<br />
some sugar-if you think it not enough sweet<br />
2-3 piece of pandan leaf<br />
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<u><span style="color: red;">Dough</span></u><br />
300g glutinous rice flour<br />
some salt<br />
enough water to knead<br />
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<u><span style="color: red;">Method</span></u><br />
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<ul>
<li>Prepared the filling.Put gula melaka,water and pandan leaf into a pot.Boil it until gula melaka melted.Then add in grated coconut and salt.Cook until it thickens like filling of kuih koci but don't too try.Set aside.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcUO2gbBbtxEPAodvh9Nt968NQXNmq9yFljPoT1fJkaVaqM4MF-hdSn80ae-GXn0rdeUzm50Tzd1OVOevF2ANK92TntQ7Usm-FnifGgT2gpM3IG42U-n0FPHTatmEZoHgwj-ozkDW8Q5E/s1600/DSC03811.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcUO2gbBbtxEPAodvh9Nt968NQXNmq9yFljPoT1fJkaVaqM4MF-hdSn80ae-GXn0rdeUzm50Tzd1OVOevF2ANK92TntQ7Usm-FnifGgT2gpM3IG42U-n0FPHTatmEZoHgwj-ozkDW8Q5E/s400/DSC03811.JPG" width="400" /></a></div>
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<ul>
<li>Prepared the dough.Put all the dough ingredients into a large bowl.Knead it until become a soft dough.Like knead Tang Yuan dough.</li>
<li>Pinch off small portions and roll into ball,place on a clean plate.Use finger press a hold on the rolled ball.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTWipatLzBWAzLW0RG8eLCUmBox-s8okLjxlT9jytpijCM_1WgUaC6UQoSx84rfS5dHQp8y5Gr_OwfsyOQELvFMwrZn7C-ygZQRy4mg0aRUnJo4AdsOg9ncHvlpa_cqDkqoK-Z_w7tLE/s1600/DSC03807.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTWipatLzBWAzLW0RG8eLCUmBox-s8okLjxlT9jytpijCM_1WgUaC6UQoSx84rfS5dHQp8y5Gr_OwfsyOQELvFMwrZn7C-ygZQRy4mg0aRUnJo4AdsOg9ncHvlpa_cqDkqoK-Z_w7tLE/s400/DSC03807.JPG" width="400" /></a></div>
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<ul>
<li>Cook all the small dumplings in a pot of boiling water until they float.Dish out.</li>
</ul>
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<ul>
<li>Then mix together with the filling.Serve.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj45Fli6LBBf9dfo5JaUWzjedaaJs7or5joLFWacfdKbTwPYCOgGqxwMUEcnu884EtzNP1e8G7enCaUc4YqyjPZufkJBNb8ZNHstIl4fL6CkRzUuxYnxw3bYcPfmVDtpg3P_Nm0ooMlGdg/s1600/DSC03822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj45Fli6LBBf9dfo5JaUWzjedaaJs7or5joLFWacfdKbTwPYCOgGqxwMUEcnu884EtzNP1e8G7enCaUc4YqyjPZufkJBNb8ZNHstIl4fL6CkRzUuxYnxw3bYcPfmVDtpg3P_Nm0ooMlGdg/s640/DSC03822.JPG" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I am submitting this post to <a href="http://wendyinkk.blogspot.com/p/malaysian-food-fest.html">Malaysia Food Fest</a>,Terengganu Month hosted by <a href="http://herfrozenwings.blogspot.com/">Lena of Frozen Wings</a></span></div>
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Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com6tag:blogger.com,1999:blog-5077212544324941556.post-6812538441238983252012-09-29T11:07:00.000+08:002012-09-29T11:07:12.403+08:00Happy Mid Autumn Festival<div class="separator" style="clear: both; text-align: center;">
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/M9WkzsWdEHo?feature=player_embedded' frameborder='0'></iframe></div>
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<span style="font-size: large;">Wish everyone have a Happy Mid Autumn Festival.........</span>Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com0tag:blogger.com,1999:blog-5077212544324941556.post-47475319974668534442012-09-24T16:50:00.000+08:002012-10-11T13:38:22.246+08:00Stir Fried Manicai with Eggs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFwOTotexzgvqS25NFn7L6Ju-Y1xDXAMp-ledyKehX6X5Frc3VyWaYfZuuVZu0q3jN5RJ63sA-HWai9-CG1QH9kEYmh6jYUb3-aiVFOwJgpkHA3Kk9P6lUXoSywBV7ob5dREGE5l_jFs/s1600/DSC03714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFwOTotexzgvqS25NFn7L6Ju-Y1xDXAMp-ledyKehX6X5Frc3VyWaYfZuuVZu0q3jN5RJ63sA-HWai9-CG1QH9kEYmh6jYUb3-aiVFOwJgpkHA3Kk9P6lUXoSywBV7ob5dREGE5l_jFs/s640/DSC03714.JPG" width="640" /></a></div>
This month is Sarawak month for <a href="http://wendyinkk.blogspot.com/p/malaysian-food-fest.html">MFF</a>.I really don't know much about Sarawak.Lucky i found this at <a href="http://kellysiewcooks.com/2012/09/06/sarawak-mff-stir-fried-manicai-with-eggs/">Kelly Siew Blog</a>.This is very easy to cook and healthy dish.We love it very much.This vegetable taste sweet.Normally we using this vegetable to cook Pan Mee.It very new to me.So,i give it a try.As Kelly say no disappointed.<br />
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<span style="color: red;"><u>Ingredints</u></span><br />
<span style="font-size: x-small;">Recipe source:<a href="http://kellysiewcooks.com/2012/09/06/sarawak-mff-stir-fried-manicai-with-eggs/">Kelly Siew Cook</a> </span><br />
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500g Manicai<br />
3 large eggs (beat)<br />
some garlic <br />
some water<br />
salt and light soy sauce for taste <br />
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<span style="color: red;"><u>Method</u></span><br />
<ol>
<li>Pick the leaf and wash it.</li>
<li>Heat up some oil and put in garlic and cook until aromatic.</li>
<li>Then put in manicai and stir it for awhile.</li>
<li>Then crack in eggs.When the eggs is set,stir eggs and manicai together.</li>
<li>Add in salt and light soy sauce.</li>
<li>Serve hot.</li>
</ol>
Very easy,right?Try it,you will like it.Another way to eat this vegetable. <br />
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I am submitting this to <a href="http://wendyinkk.blogspot.com/p/malaysian-food-fest.html">Malaysia Food Fest</a>,Sarawak month</div>
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Hosted by <a href="http://www.featsoffeasts.com/">Sharon of Feats of Feasts</a></div>
Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com4tag:blogger.com,1999:blog-5077212544324941556.post-127080874878937932012-08-26T11:29:00.000+08:002012-10-11T13:38:36.765+08:00Curry Laksa ( Laksa Lemak )<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSzKAC7xPpwoXfdxBy14kyl2aepZeWGxDoVCbau8SDtxSl0YB2c4kP0627wotZrgwOdtR7_mwf25uAkGORhXO57Q-PudmSvPeyWzquVt4o9rZMVxBFURpX0O3AOmIz8E-Meyrc-5YzD0/s1600/DSC02623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSzKAC7xPpwoXfdxBy14kyl2aepZeWGxDoVCbau8SDtxSl0YB2c4kP0627wotZrgwOdtR7_mwf25uAkGORhXO57Q-PudmSvPeyWzquVt4o9rZMVxBFURpX0O3AOmIz8E-Meyrc-5YzD0/s640/DSC02623.JPG" width="480" /></a></div>
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Nyonya food again...This is my 2nd time make.The 1st time is my mother cook for us.This time is i cook for them but my mother helping.You will asking what is the difference Nyonya Laksa with other Laksa?</div>
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The difference is Nyonya Laksa more creamy.They put alot of santan...Once you try,you never forget the taste.Super yummy...... :p</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiML_Ud7gX8ndlx5qrNsXBh2d_J-PuJFGylaBdQe-94E7Z2_3AWv0wCEb0v0xgkaJRlPAbfI_UqbagrY263EnlKMQcZEFzvizFbBeAycbeV8zgkzYPoTmqH3G9gAdvvtUAY29S_Vm5sPzY/s1600/DSC02621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiML_Ud7gX8ndlx5qrNsXBh2d_J-PuJFGylaBdQe-94E7Z2_3AWv0wCEb0v0xgkaJRlPAbfI_UqbagrY263EnlKMQcZEFzvizFbBeAycbeV8zgkzYPoTmqH3G9gAdvvtUAY29S_Vm5sPzY/s640/DSC02621.JPG" width="640" /></a></div>
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Here is the recipe :</div>
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<u><span style="color: red;">Ingredients</span></u></div>
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1kg yellow noodle or mee hoon</div>
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<u><span style="color: red;">Laksa Broth</span></u></div>
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<span style="color: red;">( A )</span></div>
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10++ shallots-bawang kecil (peeled and sliced)</div>
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one small piece of turmeric-kunyit (about 8-10cm.skinned)</div>
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one small piece of galangal-lengkuas (about 6cm)</div>
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8 stalks lemongrass-serai ( sliced )</div>
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20 stalks dried chilies-cili kering (soaked until soften)</div>
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10 candlenuts-buah keras</div>
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10g shrimp paste-belacan</div>
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1tbsp coriander powder-serbuk ketumbar</div>
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<span style="color: red;">( B )</span></div>
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1 liter prawns or chicken stock</div>
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2 cups thick santan</div>
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salt to taste</div>
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some cooking oil</div>
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<u><span style="color: red;">Garnishing Ingredients</span></u></div>
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20 pcs tofe puffs (scalded to remove oil)</div>
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20pcs Quails eggs (hard boiled)</div>
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500g prawns (boiled & peeled)-i skip this because i can not eat prawn</div>
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2-3 large fishcakes or you can replace it with fish ball</div>
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1 cucumber (julienned)</div>
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200g beansprouts (blanched)</div>
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1 bunch polygonum leaves-daun kesum</div>
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<u><span style="color: red;">Sambal Ingredients</span></u></div>
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10 fresh red chilli</div>
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10 stalks dried chilli (soaked)</div>
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2tsp shrimp paste-belacan</div>
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salt and sugar for taste</div>
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<u><span style="color: red;">Method</span></u></div>
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<span style="color: red;"><u>Sambal</u></span></div>
<ol>
<li>Using an electric blender,finely grind the chillies.</li>
<li>Heat some cooking oil,saute the chilli paste until fragrant.Then add salt and sugar to taste.</li>
<li> Set aside.</li>
</ol>
<u><span style="color: red;">Laska Broth</span></u><br />
<ol>
<li>Using an electric blender,finely grind ingredients A to a smooth paste.</li>
<li>Heat up some oil and saute the spice paste until fragrant.</li>
<li>Add in the stock and bring to boil.</li>
<li>Then add in coconut milk,salt and sugar for taste.Bring it to a quick boil stirring continuously.</li>
<li>Turn off the heat.</li>
</ol>
<div>
<u><span style="color: red;">To assemble</span></u></div>
<div>
<ol>
<li>Blanch noodle/mee hoon in boilling water & drain.</li>
<li>Place the noodles/mee hoon in a large bowl,ladle hot laksa gravy over.</li>
<li>Top with all garishing ingredients and sambal.</li>
<li>Serve immediately.</li>
</ol>
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I am submitting this to <a href="http://wendyinkk.blogspot.com/p/malaysian-food-fest.html">Malaysia Food Fest</a>,Melaka month</div>
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Hosted by <a href="http://www.yummylittlecooks.com/2012/08/malaysian-food-fest-melaka.html">Cindy by Yummy Little Cooks</a></div>
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Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com4tag:blogger.com,1999:blog-5077212544324941556.post-80669511507915354382012-08-05T17:42:00.000+08:002012-10-11T13:38:49.660+08:00Pork Pongteh (Pongteh Babi)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5dlGJKxCjV_5rsgu4e87dFAgKn-4pdM5UqBoQ8v0esqt-NUpkptxdyNCevJNFlkcWoc3T7Oc4dpaD5-n_PzZyugaG39vm-lUQEBxgvI99fsdfniYLnsEJ-wlhONnSno1XYPRVlGa5n6M/s1600/DSC02674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5dlGJKxCjV_5rsgu4e87dFAgKn-4pdM5UqBoQ8v0esqt-NUpkptxdyNCevJNFlkcWoc3T7Oc4dpaD5-n_PzZyugaG39vm-lUQEBxgvI99fsdfniYLnsEJ-wlhONnSno1XYPRVlGa5n6M/s640/DSC02674.JPG" width="640" /></a></div>
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When we say about Nyonya food,the 1st dish i will think is Pork Pongteh.It taste so good eat with white rice.This dish will served during Chinese New Year and Cheng Beng by Baba and Nyonya.This dish similar like Chinese Soy Bean Paste Pork.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbazSIUNHfqnHx_AGusg2SgjZ5faLRtiE1hy93J8lOhLlqX56aJsUbzhdkWxRNq-oOKqD_d6OcYDdjfH_MGpGkjUIO_8aYrjgOTLLgP-cck0sCxaeJgBS5eEUck3cehcVQNRXvHPwIfc/s1600/DSC02676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbazSIUNHfqnHx_AGusg2SgjZ5faLRtiE1hy93J8lOhLlqX56aJsUbzhdkWxRNq-oOKqD_d6OcYDdjfH_MGpGkjUIO_8aYrjgOTLLgP-cck0sCxaeJgBS5eEUck3cehcVQNRXvHPwIfc/s640/DSC02676.JPG" width="640" /></a></div>
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I put too many oil....because i forget that the pork belly i bought is very fat.Remember don't put too many oil if you bought a fat pork belly.</div>
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Here is the recipe :</div>
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<u><span style="color: red;">Ingredients</span></u></div>
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1kg++ pork belly ( cut into 2cm slices)</div>
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100gm gula Melaka</div>
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20 dried shitake mushroom (soaked)</div>
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30-40 shallots</div>
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6 cloves garlic</div>
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2tbsp soy bean paste</div>
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3-4 potatos (skinned and quartered)</div>
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200-300g turnip (skinned and cut it into same size as potato)</div>
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water</div>
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some cooking oil</div>
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salt to taste</div>
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<u><span style="color: red;">Method</span></u></div>
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Finely ground shallots and garlic.</div>
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Heat up some cooking oil,add in ground shallots and garlic and saute until fragrant.</div>
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<span style="text-align: left;">Add in soy bean paste and stir -fry until oil start to separate.(Pecah minyak)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZ7LT3mRH8RjlzvUjAq71Mu8fbhEFO2MZjOMux74NYyJVVgReo_-hUX4tbAPXEsftq1VNFIHeomo3vpTkwQeEeIzyotoZ4gqHqcOiAV9OX83K9O0Q0oTnb9eq8XDeBhFR0QJPxSdPMGw/s1600/DSC02659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZ7LT3mRH8RjlzvUjAq71Mu8fbhEFO2MZjOMux74NYyJVVgReo_-hUX4tbAPXEsftq1VNFIHeomo3vpTkwQeEeIzyotoZ4gqHqcOiAV9OX83K9O0Q0oTnb9eq8XDeBhFR0QJPxSdPMGw/s400/DSC02659.JPG" width="400" /></a></div>
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Add in pork belly and gula Melaka,saute for 5 min.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLW4aLgevHafY5GFT72ImUgCSUerp8ffjj253FI_UZ-04NcgHDAc7PpFQ15_8aXHf5Y8xAiL7Jzcn6KePfoVYm74AhoT9hfAKzsQR2Xp19N5QTpmlJOnyj1_E_rJEL-Eab2SwhWOZSOxs/s1600/DSC02662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLW4aLgevHafY5GFT72ImUgCSUerp8ffjj253FI_UZ-04NcgHDAc7PpFQ15_8aXHf5Y8xAiL7Jzcn6KePfoVYm74AhoT9hfAKzsQR2Xp19N5QTpmlJOnyj1_E_rJEL-Eab2SwhWOZSOxs/s400/DSC02662.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPSqzin_x_rab5lSBAZOSPJXV4vh91Ycp3hatE_-pDxXIbRZ9tt7ZYAn2SpJAeXZibm3NymHxcD8j_eN2z5fpW9v2YC56sGRhYn852EYB6ymtt1EMDMOwGNoSCsvGSG5MnWBHpDBS2G8E/s1600/DSC02663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPSqzin_x_rab5lSBAZOSPJXV4vh91Ycp3hatE_-pDxXIbRZ9tt7ZYAn2SpJAeXZibm3NymHxcD8j_eN2z5fpW9v2YC56sGRhYn852EYB6ymtt1EMDMOwGNoSCsvGSG5MnWBHpDBS2G8E/s400/DSC02663.JPG" width="400" /></a></div>
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Add in water and mushroom and bring to boil.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCE1RhatBHUlG6GolTckGSXaRDfS5vTqadagiAaIz5Sw473fVUHRZCRoxg-mfJoKPEqOSsKmNOt6zKCY6tNw5kf-fRJd4KeGir4YSOWXS6jDJfe7TpkS24mt1WhyBvSnEtTwkdzWf7IMM/s1600/DSC02664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCE1RhatBHUlG6GolTckGSXaRDfS5vTqadagiAaIz5Sw473fVUHRZCRoxg-mfJoKPEqOSsKmNOt6zKCY6tNw5kf-fRJd4KeGir4YSOWXS6jDJfe7TpkS24mt1WhyBvSnEtTwkdzWf7IMM/s400/DSC02664.JPG" width="400" /></a></div>
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<span style="text-align: left;">Turn to low heat and simmer for 20min until pork belly is tender.(I using pressure cooker,so i using low pressure for 3min)</span></div>
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Then add in potato and turnip.Add water if necessary if the gravy become thick.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCKqxW0y-G72fsw12fprp6-GSU1pQwcFC4sNJlygcw2-pkCHofDr-0ykanOoq9Oyc57sZJU0i9seJLQ4RCQn3XslOyMwNOD_J1AGwoCNuLR12u4JIl1MTaZZgjEQ41QYv4XGmBgUm2yrY/s1600/DSC02673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCKqxW0y-G72fsw12fprp6-GSU1pQwcFC4sNJlygcw2-pkCHofDr-0ykanOoq9Oyc57sZJU0i9seJLQ4RCQn3XslOyMwNOD_J1AGwoCNuLR12u4JIl1MTaZZgjEQ41QYv4XGmBgUm2yrY/s400/DSC02673.JPG" width="400" /></a></div>
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Simmering until potato and turnip is soft.( I uisng low pressure for 3min )</div>
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Taste it and season it with salt and sugar.(I didn't add salt and sugar)</div>
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Turn off the heat and serve it with white rice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB4HQ8_p9PE_7qD9NfGhnnPWRYYqgixN1fX_p5g8evua5-2BpPwl-9CQUbDq_AwW1UHxFHEy7FzwcKBLtodxiZhtFNdOAIHbYDCzlMdKWv1h_wKBtgutmTC5DF73MvnmIGoBPNinmMKSI/s1600/DSC02677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB4HQ8_p9PE_7qD9NfGhnnPWRYYqgixN1fX_p5g8evua5-2BpPwl-9CQUbDq_AwW1UHxFHEy7FzwcKBLtodxiZhtFNdOAIHbYDCzlMdKWv1h_wKBtgutmTC5DF73MvnmIGoBPNinmMKSI/s640/DSC02677.JPG" width="480" /></a></div>
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I am submitting this to <a href="http://wendyinkk.blogspot.com/p/malaysian-food-fest.html">Malaysian Food Fest</a>,Melaka month</div>
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Hosted by <a href="http://www.yummylittlecooks.com/2012/08/malaysian-food-fest-melaka.html">Cindy by Yummy Little Cooks</a></div>
Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com7tag:blogger.com,1999:blog-5077212544324941556.post-74675429726218651762012-06-29T02:06:00.000+08:002012-06-29T02:06:48.612+08:00One Bite Cheese Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheyKx9Hvqrvt1EryXEcIqYQu0ebm6usnPhyphenhyphenbt6lY3lsyfLg39bpJ3pHCRu_i5fxCtYV047zm31b4SZFlSDjIRJ2MlFLKewB35BYNwaTWdpuc-gFH7i4MekCyMjso6GQXuLXHqcGeYqsLY/s1600/DSC02343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheyKx9Hvqrvt1EryXEcIqYQu0ebm6usnPhyphenhyphenbt6lY3lsyfLg39bpJ3pHCRu_i5fxCtYV047zm31b4SZFlSDjIRJ2MlFLKewB35BYNwaTWdpuc-gFH7i4MekCyMjso6GQXuLXHqcGeYqsLY/s640/DSC02343.JPG" width="640" /></a></div>
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Almost 3 week i didn't update my blog.Im really busy this few week.Feel so tired.I also long time didn't cook for my family.Feel so sorry.Hope this 2 day i can make somethings for them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBpLApm1UcydrOYQmtqik-ye9r_Oq2yTWEwoHfFQezXi5DwlD0nQizaPdn182SgBp1EYqfLMBA6Cqn2kS-DLDaVqSTXm8H6W2VIWXqWjiBeqRl4yuFuj1nd5jV6p4G3-6o1gKzFRBETs/s1600/DSC02344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBpLApm1UcydrOYQmtqik-ye9r_Oq2yTWEwoHfFQezXi5DwlD0nQizaPdn182SgBp1EYqfLMBA6Cqn2kS-DLDaVqSTXm8H6W2VIWXqWjiBeqRl4yuFuj1nd5jV6p4G3-6o1gKzFRBETs/s640/DSC02344.JPG" width="640" /></a></div>
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Lucky i got Bread Maker to help me to do the job.It knead the dough and prove it.If not 'Bread' won't in my list.For me making bread it take me a long time.<br />
I found this recipe at <a href="http://vivianpangkitchen.blogspot.com/">Vivian Pang Kithchen</a> and you can get the recipe <a href="http://vivianpangkitchen.blogspot.com/2011/11/one-bite-cheese-bread-straight-dough.html">here</a>.<br />
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Here i like to share to you what i have done for this few week.Then you will know why i am so busy and tired.<br />
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<span style="background-color: white;">A birthday cupcakes order from my friend.</span><br />
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9pcs Wedding Cupcakes i make for my friend who married on last 9/6/2012.9pcs mean 长长久久.<br />
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Another 9pcs Wedding Cupcakes order from my friend for her friend wedding day.<br />
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1st year birthday cake order from my friend for her daughter birthday.She request a rabbit birthday cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAzB9yjirD3iYPBZq3FtzQE08oLV4bmlDPQfMbmJp9ugShCJIu-q0QgAS__dgFGBMuHhY_IWkYQ-yFEt5GKMzf_qU8XjWyUA-u2Ga2KAFBzW2QYSeSQdC_Vh58MX1QcxaskXFsMxcHX7g/s1600/DSC02395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAzB9yjirD3iYPBZq3FtzQE08oLV4bmlDPQfMbmJp9ugShCJIu-q0QgAS__dgFGBMuHhY_IWkYQ-yFEt5GKMzf_qU8XjWyUA-u2Ga2KAFBzW2QYSeSQdC_Vh58MX1QcxaskXFsMxcHX7g/s640/DSC02395.JPG" width="640" /></a></div>
A Hazelnut Cream Cake order from my friend for her brother 40th birthday.<br />
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For some maybe it a easy job but for me it a tired job.Because day time i have to work.Came back from work i have to start another work.Sometime i mould the fondant until mid-night.Even it very tired but i very enjoy it.I don't know they'll like my cakes or not but<span style="background-color: white;"> i feel satisfied with it.</span><br />
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<br />Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com7tag:blogger.com,1999:blog-5077212544324941556.post-42909821228096922562012-06-04T22:06:00.000+08:002012-06-09T21:32:52.686+08:00Double-Boil Hashima In Whole Coconut<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">I just finish drink this desserts.Feel so refreshing and sweet.....I like the taste of coconut water.As i say at last post my presure cooker can double-boil also.So,I using my multifunction pressure cooker to double-boil this desserts.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEighgVyJza38pTyvmLOjHiv30hyphenhyphen1M23g46KANQW0rKTNKA0Xyj2d3lREwTZcsI2Lv4r36w5uGdLIddMAD6bwYNlPLK-XttkXFIuJ9gdsijZZZU09rGNoUSzXVk058B5oJJQTe15R8raaZA/s1600/IMG_4351.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEighgVyJza38pTyvmLOjHiv30hyphenhyphen1M23g46KANQW0rKTNKA0Xyj2d3lREwTZcsI2Lv4r36w5uGdLIddMAD6bwYNlPLK-XttkXFIuJ9gdsijZZZU09rGNoUSzXVk058B5oJJQTe15R8raaZA/s640/IMG_4351.jpg" width="480" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Here is the recipe :</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="color: red; font-family: Verdana, sans-serif;">Ingredients</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">1 whole coconut - keep the juice,filtered it.</span><br />
<span style="font-family: Verdana, sans-serif;">20g Hashima (雪蛤 ) - soak it overnight until it soft. </span><br />
<span style="font-family: Verdana, sans-serif;">12pcs red dates (红枣 ) - remove seeds. </span><br />
<span style="font-family: Verdana, sans-serif;">20gm lotus seed ( 莲子 ) - soak.</span><br />
<span style="font-family: Verdana, sans-serif;">50-80gm rock sugar ( 冰糖 )</span><br />
<span style="font-family: Verdana, sans-serif;">water</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="color: red; font-family: Verdana, sans-serif;">Method</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<ol>
<li><span style="font-family: Verdana, sans-serif;">Open a hole on top of coconut,pour out the juice.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Put all the ingredients into coconut shell and pour 1 cup of the coconut juice and water until 80% full.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cover the coconut with the coconut lid.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Double-boil it for 4 hours.(i using slow cook to double-boil it.If you using the usual way,stew in medium heat.)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Serve it.</span></li>
</ol>
<span style="font-family: Verdana, sans-serif;"><span id="goog_433783951"></span><span id="goog_433783952"></span></span><br />
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<span style="font-family: Verdana, sans-serif;">I am submitting this post to <a href="http://foodplayground.blogspot.sg/2012/06/aspiring-bakers-20-asian-dessert-buffet.html"> Aspiring Bakers #20 :</a></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><a href="http://foodplayground.blogspot.sg/2012/06/aspiring-bakers-20-asian-dessert-buffet.html"> Asian Desserts Buffer! (June 2012)</a></span></div>
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<span style="font-family: Verdana, sans-serif;">Hosted by <a href="http://foodplayground.blogspot.sg/">Moon of Food Playground </a></span></div>Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com9tag:blogger.com,1999:blog-5077212544324941556.post-63483409291883006442012-06-03T16:29:00.000+08:002012-06-03T16:41:51.315+08:00Herbal Jelly-Sweet Gui Ling Koh<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2A65ra1ryHpB_M3GpXYi76zKOnE8fLZ_7Y2ou0konJVZsfcwwhlGb-yFNps1I2DeiqndjHsef1JnSXlX2T1OVphudHhIA2-4fBkLmRuj1bMT_XEPhbky83K4hu19GPvIxrmIV1drlHLA/s1600/DSC02067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2A65ra1ryHpB_M3GpXYi76zKOnE8fLZ_7Y2ou0konJVZsfcwwhlGb-yFNps1I2DeiqndjHsef1JnSXlX2T1OVphudHhIA2-4fBkLmRuj1bMT_XEPhbky83K4hu19GPvIxrmIV1drlHLA/s640/DSC02067.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Herbal jelly,in chinese we call it Gui Ling Koh.It a very healthy snack,especially in hot weather and after a spicy meal.For those want beautiful skin,eat more Gui Ling Koh because it a very good detox food.</span><br />
<span style="font-family: Verdana, sans-serif;">I like to serve cold.Feel refreshing.It taste sweet and abit bitter.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGAJChZzJN6CBR0FvhstFLifW-DczM3N87g_p_bVV7AGD4vO4rhzJv__bzqY45QpGADrkGC0-IslIL5A7wlTZWljDM2qhEGvnXBDtyQr2PSS7n-USKZYoNOP-EZry5FNYAucDVTniVn4/s1600/DSC02077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGAJChZzJN6CBR0FvhstFLifW-DczM3N87g_p_bVV7AGD4vO4rhzJv__bzqY45QpGADrkGC0-IslIL5A7wlTZWljDM2qhEGvnXBDtyQr2PSS7n-USKZYoNOP-EZry5FNYAucDVTniVn4/s640/DSC02077.JPG" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">I make this Gui Ling Koh using my Multifunction Pressure Cooker.I love my pressure cooker very much.It help us alot.Make our life more easy.It easy to use,save cost,time and energy.</span><br />
<span style="font-family: Verdana, sans-serif;">Why it call Multifunction Pressure Cooker?Because it not only got high pressure function.It got low pressure,stir-fry,keep warm,steam and slow cook.My mother use it everyday for cooking porridge for the little one and also soup for us.Even double-boil soup i also using my multifunction pressure cooker.Easy,right?No need always check the level of water when making double-boil soup.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzK4_JyITzkxkEmqmXWxGaBsR87rW5o7gXGJiYZGlh7wYEeyX_xFtN6FJKJ2vCGvI4ODICbd9rkUtiVRz5paePY5BXRKkk4RS_CMdkebGXtRPYglURc6eE2UBTapiOS2gY7Weh7xpFzKk/s1600/DSC02060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzK4_JyITzkxkEmqmXWxGaBsR87rW5o7gXGJiYZGlh7wYEeyX_xFtN6FJKJ2vCGvI4ODICbd9rkUtiVRz5paePY5BXRKkk4RS_CMdkebGXtRPYglURc6eE2UBTapiOS2gY7Weh7xpFzKk/s640/DSC02060.JPG" width="480" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Here is the recipe :</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<u><span style="color: red; font-family: Verdana, sans-serif;">Ingredients</span></u><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Recipe source : Y3K Recipes (60)-5/6-2011 by Eliz Ng</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<u><span style="color: red; font-family: Verdana, sans-serif;">A</span></u><br />
<span style="font-family: Verdana, sans-serif;">15g lui qin cao ( 六琴草)</span><br />
<span style="font-family: Verdana, sans-serif;">1 large loh hon guo ( 罗汉果)</span><br />
<span style="font-family: Verdana, sans-serif;">12g fu shen (伏神)</span><br />
<span style="font-family: Verdana, sans-serif;">810g brown cane sugar (片糖)-about 2 packet</span><br />
<span style="font-family: Verdana, sans-serif;">2.5 liter water ( if you not using pressure cooker,you need 3 liter water )</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<u><span style="color: red; font-family: Verdana, sans-serif;">B</span></u><br />
<span style="font-family: Verdana, sans-serif;">(Mix together)</span><br />
<span style="font-family: Verdana, sans-serif;">1 packet original taste gui ling koh powder (10 small sachets in 1 packet)</span><br />
<span style="font-family: Verdana, sans-serif;">580ml water</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<u><span style="color: red; font-family: Verdana, sans-serif;">Method</span></u><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Put all ingredients (A) except cane sugar into pressure cooker.Set time at high pressure for 40 min.If you cook using usual way,once it boil turn to low heat and let it simmer for one and half hours.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnG-PIJzs9wJ_0E2mBAuvmZk9e78D64Lgm2Ih5-T8DWPFNWI2gxRKp310sUhHKT1WF8U5lMtHjGXGiwQuvRed8OAFwgdxvigI19woG7p0cxOLp5yFr-On-Gok5NZL72towud7SCsmrZ8/s1600/DSC02048.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnG-PIJzs9wJ_0E2mBAuvmZk9e78D64Lgm2Ih5-T8DWPFNWI2gxRKp310sUhHKT1WF8U5lMtHjGXGiwQuvRed8OAFwgdxvigI19woG7p0cxOLp5yFr-On-Gok5NZL72towud7SCsmrZ8/s320/DSC02048.JPG" width="320" /></span></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfzAhyphenhyphenV4gcIW2V3gI8ak2twiN77z_DPzaRiB8uPulB7kLV1Fb0umK0MZhRLePIjm4XNFQA_geCiK8sHEnWIulBTF8ov144_fscqTeGryi32Wtu1iLIy09LEs5mugJ5yhuVpjz_Od-B8nY/s1600/DSC02052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfzAhyphenhyphenV4gcIW2V3gI8ak2twiN77z_DPzaRiB8uPulB7kLV1Fb0umK0MZhRLePIjm4XNFQA_geCiK8sHEnWIulBTF8ov144_fscqTeGryi32Wtu1iLIy09LEs5mugJ5yhuVpjz_Od-B8nY/s320/DSC02052.JPG" width="240" /></span></a><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">After 40 min,release the water vapor and turn to stir-fry function.Then add in brown cane sugar and let it boil until the sugar is melted.</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;">Stain out the herbal solution. ( if you not using pressure cooker,make sure there is 2.5 liters of solution or add extra hot water ).Then put it back into pot and add in ingredients (B).Stir all the time until it boil.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PgtARpRTxzJ2YLR3t514bRQMx51hFrCOp1c6PhPUuQnU-XBA8xPfGjPhcB8UlHmwcekimXkC5q6TEWCWj4r8TPeJcOk1BOxlHw72AXf9XgK6ukcJcWcVr6jZPWC-cQYqvNHjOr-41Rs/s1600/DSC02066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1PgtARpRTxzJ2YLR3t514bRQMx51hFrCOp1c6PhPUuQnU-XBA8xPfGjPhcB8UlHmwcekimXkC5q6TEWCWj4r8TPeJcOk1BOxlHw72AXf9XgK6ukcJcWcVr6jZPWC-cQYqvNHjOr-41Rs/s320/DSC02066.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Then turn off the heat.Spoon into utensil and leave it cool.Keep it chilled at least 1-2 hours before serve.</span><br />
<span style="font-family: Verdana, sans-serif;">Serve it cold.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs4tg5-PCwQgLJmQUlA84Du28K9nRScDMlNUs0L8U0lBWffVTmoDgCCf6vsPVATm9smRBFkN-byeXDfJ8xRBRW1ecU4e5p9t1WpGHwU0ZByraG-HVWbG47I9OwlNwgeFaFtEbJokKs-jM/s1600/DSC02073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs4tg5-PCwQgLJmQUlA84Du28K9nRScDMlNUs0L8U0lBWffVTmoDgCCf6vsPVATm9smRBFkN-byeXDfJ8xRBRW1ecU4e5p9t1WpGHwU0ZByraG-HVWbG47I9OwlNwgeFaFtEbJokKs-jM/s640/DSC02073.JPG" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">I am submitting this post to <a href="http://foodplayground.blogspot.sg/2012/06/aspiring-bakers-20-asian-dessert-buffet.html">Aspiring Bakers #20 :</a></span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://foodplayground.blogspot.sg/2012/06/aspiring-bakers-20-asian-dessert-buffet.html"> Asian Dessert Buffer ! (June 2012)</a> </span></div>
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<span style="font-family: Verdana, sans-serif;">Hosted by <a href="http://foodplayground.blogspot.sg/">Moon of Food Playground</a></span></div>Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com2tag:blogger.com,1999:blog-5077212544324941556.post-89087632247138297132012-05-24T11:30:00.001+08:002012-05-24T11:30:13.394+08:00Lychee and Lemon Soda Drink<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN7iD1xKwlHK91x6H_YjwyYm_j0SVuTukWBhRRB_u21dD8X5pAmm-Row8kkesrUhx3ZvGIpamgEIiWhEzZggsmnt-f1EJZGzfDGM3HwHzRuhK9cQ1c9tJjzgNJpPagouVU-ET5UEizZwk/s1600/DSC01897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN7iD1xKwlHK91x6H_YjwyYm_j0SVuTukWBhRRB_u21dD8X5pAmm-Row8kkesrUhx3ZvGIpamgEIiWhEzZggsmnt-f1EJZGzfDGM3HwHzRuhK9cQ1c9tJjzgNJpPagouVU-ET5UEizZwk/s640/DSC01897.JPG" width="480" /></a></div>
Last week very hot in Seremban.How about your place?Feel good if can have a cool drink,right?Once i saw this drink recipe at <a href="http://nasilemaklover.blogspot.com/2012/04/lychee-and-lime-soda-drink.html?utm_source=BP_recent">Nasi Lemak Lover </a>,i faster bookmark it.I know one day i can use it.Plus my house got many can of lychee,from CNY hamper.<br />
It so refreshing.Sweet and sour and cool.........Once you drink it..........the 1st feel is.....Ha..........Syoknya....hehehe...<br />
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Here is the recipe :<br />
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<div style="color: red;">
<u>Ingredients</u></div>
<span style="font-size: xx-small;">Recipe source : <a href="http://nasilemaklover.blogspot.com/2012/04/lychee-and-lime-soda-drink.html?utm_source=BP_recent">Nasi Lemak Lover</a>,with minor changes. </span><br />
1 can of lychee<br />
1 lemon ( grating the zest and squeezed the juices)<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
1/2 bottle of ice-cream soda<br />
some syrup water for taste ( boil some sugar and water together )<br />
ice-cubes<br />
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<u>Method</u></div>
<ol>
<li>Blend lychee together with the water and lemon zest until fine.</li>
<li>Add in lemon juice,syrup water and ice-cream soda.Taste it.If not enough sweet add more syrup water.</li>
<li>Put in ice cubes and serve it.</li>
</ol>
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Easy,right?Try it.You will love it..... Promise.....Hody Lohhttp://www.blogger.com/profile/03267493747807698639noreply@blogger.com4