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Ainaapunya

Every time I return to my hometown of Jengka in Pahang, I look forward to making Pucuk Ubi Goreng. Inspired by gulai lemak pucuk ubi and sayur goreng, this dish connects me to my roots and family gatherings.

The star of the dish is pucuk ubi. The simple yet essential ingredients include garlic, anchovies, and chilies, each adding a unique flavor.

Cooking Pucuk Ubi Goreng starts with preparing the pucuk ubi. Garlic and chilies are fried until aromatic, followed by crispy anchovies, and then the pucuk ubi.

The familiar scents of garlic, chilies, and anchovies bring back childhood memories. Each bite offers the slight bitterness of greens, heat from chilies, savory garlic, and crunchy anchovies.

Pucuk Ubi Goreng is more than a dish, it’s a story of tradition and family. It reminds me of my roots and the joy of home-cooked meals.

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In the heart of Malaysia, where culinary heritage meets the warmth of family, there exists a cherished moment, the joyous reunions centered around a special menu. For my family, this moment is always accompanied by a dish we fondly call "Serenity Honey Chicken," inspired by the beloved Ayam Madu of Kuala Lumpur’s bustling streets. This dish not only celebrates our cultural roots but also symbolizes the unity and joy of our family gatherings.

"Serenity Honey Chicken" captures the essence of Malaysian street food culture with its tender chicken marinated in honey, turmeric, and secret spices passed down through generations. Its preparation becomes an unforgettable family moments, filled with anticipation and the aroma that draws family members together. Served alongside fluffy coconut rice, crisp cucumbers, and zesty chili sauce, each element complements the other, creating a culinary experience that transcends mere nourishment.

In essence, "Serenity Honey Chicken" is more than a dish, it's actually a testament to the power of food to unite and create lasting memories. As we gather around the table, sharing stories and laughter, this dish stands as a symbol of our heritage and the cherished moments we hold dear. It reminds us that in the simple act of sharing a meal, we find not just sustenance but also the warmth of family bonds and the richness of our cultural traditions.

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Ikan Keli or better known as catfish is a fresh water fish infamous for its razor sharp whiskers. That said, its flesh is very tasty, especially when simmered in a variety of spices. One of these dishes would be catfish chili.. But today, I liked to try catfish satay.

To begin, prepare some chili paste, garlic paste and onions along with the aft-mentioned catfish. Gut the catfish and wash it throughly. Then in a wok, pour in half a cup of oil. Once the oil starts bubbling, add the garlic and chili paste. Once it has turned golden brown, you can let it cool. Once done, taste the paste and coat the catfish with it. After that, grill it on an open fire for about 10 minutes. Omce cooked overall, its ready to eat.

Overall catfish satay is a unique blend. I highly recommend it to all seafood and satay lover. S

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Laksa One-tan is a combination of Laksa Sarawak and Wantan mee. Instead of using only vermicelli noodles I will put the wonton mee too. This dish is perfect for some one who like Laksa Sarawak but also the idea of having noodles other than vermicelli.

The preparation of the dish is simple as we only need the paste of Laksa Sarawak, vermicelli noodles, handmade wonton mee, shrimp paste (belacan) and also the garnish of laksa sarawak that is fried eggs, shredded chicken and shrimp. To prepare the dish, we have to make the soup first by boiling the laksa sarawak paste and plain water. Then we chop our garnish as per liking. Then we boil our vermicelli noodles and wonton mee together. Then we combine the soup, the noodles and garnish together and put our shrimp paste per liking.

To conclude, this dish is comforting and suitable for someone who likes variety of food in one meal.

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Sometimes at night we could not sleep because we are too hungry and its hot especially we are in Malaysia. This dish is inspired by the famous Mi Tarik that is sold at Pasar Seni, Kuala Lumpur. Well you only need a few ingredients and few minutes to prepare it.

First and foremost, for the ingredients you can use any type of wheat noodles that you can boil, chilli oil, white vinegar, and light soy sauce. The first step you need to boil the noodles and then you need chill the noodles with ice and cold water. Then you dry the noodles and separate the water. Now lets make the sauce, add chilli oil, white vinegar and light soy sauce together. Mix well, add the cold noodles. You may add boiled chicken and spring onions or any type of greens like cucumber for garnish. Now it is ready to eat!

Eating cold noodles might be a foreign idea for others but trust me, for Malaysian weather it is the best. Try out this recipe later!

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K.Chaa

One of our favorite dishes at home is buttermilk prawns. It's easy to make and always brings smiles to my niece and nephew's faces. Let me take you through how we prepare this delicious treat.

First, we coat fresh prawns with flour and fry them until they're crispy and golden. Meanwhile, in another pan, we gently heat buttermilk with chili and curry leaves. This makes the buttermilk flavorful and spicy.After frying, we add the crispy prawns into the warm buttermilk mixture. This step allows the prawns to soak up the creamy buttermilk sauce. The combination of crunchy prawns with tangy buttermilk, spicy chili, and fragrant curry leaves creates a dish that's bursting with flavor.

Buttermilk prawns are more than just a meal for us , they're a way to share happiness and delicious food together. Whether it's a regular day or a special occasion, cooking and enjoying buttermilk prawns always make memorable moments with my family.

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Fried fish is a delicacy that I would always cook for my Dad. Considering that we don’t really spend time with each other a lot like other father daughters do, I would always cook for him Fried Fish to ensure that he eats well because it is his favorite meal to eat on a rainy day, aside from a favorite street food of ours, which is Ikan Bakar.

First of all, I would fry the fish until it turns golden and crispy. To make it more savoury and flavourful, I would add crispy onions or other marinated sauces to top it off. It’s very simple and easy, but fills your tummy especiallly when you eat it with soy sauce (kicap) and sambal belacan.

This dish will forever be embedded in my heart, as a token of appreciation towards my father who worked day and night for us. With this dish, our familial bond is stronger than ever.

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Grilled Fish Medley with Coconut Jasmine Rice

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Grilled Fish Medley with Coconut Jasmine Rice

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Make a ‘’Grilled Fish Medley with Coconut Jasmine Rice’’ inspired by ‘’Otak Otak’’.

We start with fresh fish, delicately marinated in aromatic spices and expertly grilled to perfection, wrapped in banana leaves for added flavor. This technique enhances the natural taste of the fish, creating a savory centerpiece.

Accompanying the grilled fish is fragrant coconut jasmine rice, cooked to creamy perfection with hints of pandan leaf. The rice adds a comforting texture and subtle sweetness that pairs harmoniously with the robust flavors of the grilled fish.

This innovative dish blends traditional Southeast Asian ingredients with contemporary presentation, that full of flavors that captivate and delight.

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Jiggly wiggle caramelly pudding is a sweet and tasty dessert. It was inspired by our local custard.

Jiggly wiggly caramelly pudding, is made by mix milk, sugar and vanilla extract. Boil the sugar till golden and se it aside in container. Then cook the milk and sugar, add vanilla extract at the end. Pour the milk, sugar and vanilla mix in the same container as our caramelly. And leave it in the fridge overnight.

Jiggly wiggly caramelly pudding, is a dessert that gives you joy with every bite. It's soft texture, sweet smell and the delicious mix between sweet and bitter. Is really just a prefect dessert.

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Introduction

I love Satay so much. It's because it is very flavourful among our local food. So why not we combine this with our western food 🤔. Satay chicken pizza blends the aromatic flavors of Malaysian satay with the comforting appeal of pizza. This fusion dish promises a unique dining experience that combines familiar tastes in an exciting new way.

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To create satay chicken pizza, start with a traditional pizza crust. Instead of tomato sauce, spread a creamy peanut sauce over the base. Top it with grilled satay chicken, marinated in spices, and add red onions, bell peppers, and mozzarella cheese. Bake until the crust is golden and the cheese melts. Finish with chopped peanuts and fresh cilantro for a delightful crunch.

Conclusion

In conclusion, satay chicken pizza offers a delicious twist on both Malaysian cuisine and classic pizza. It's a perfect choice for those looking to explore new flavors while enjoying a familiar dish with a tasty twist.

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This dish inspired by ayam gunting and regular ol’ fried rice. It combines the crispy and spicy fried chicken with rice.

The preparation of this dish is first to cut the parts of chicken that you want to fry, for example the chicken drumstick, coat it with egg, flour and bread crumbs and off it goes to the hot oil. After the chicken is done, let it aside and start season it with pepper and cut it up into small pieces. Next, for the rice you can take out last night’s rice from the fridge and start chopping your ingredients for the fried rice. Cook it however you like.

In conclusion, this combination of fried rice and ayam gunting is perfect for your breakfast when you are hungry and are craving something hot, crispy and spicy!

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The process of making Indian samosas at home is a delightful culinary adventure that begins with preparing the flavorful filling. Sauteing onions, ginger, garlic, and spices creates a fragrant base, while adding potatoes and peas infuses the filling with a comforting and savory essence. Crafting the dough involves a simple yet rewarding process of combining flour, salt, and oil to form a pliable dough that will encase the delicious filling.

Shaping the samosas is where the magic truly unfolds. Rolling out the dough, cutting it into halves, and forming each half into a cone to hold the filling requires a bit of finesse but is immensely satisfying. Filling the cones with the aromatic potato mixture and sealing them to create the iconic triangular shape is a labor of love that encapsulates the essence of homemade goodness. Whether you choose to fry the samosas for a crispy exterior or bake them for a healthier twist, the final step brings the anticipation of savoring these golden parcels of joy.

As the homemade samosas sizzle in the pan or bake to golden perfection in the oven, the kitchen fills with the irresistible aroma of spices and nostalgia. The moment of serving these freshly made samosas, paired with tangy chutney or cooling raita, is a celebration of flavors and memories. Enjoying the fruits of your labor, biting into the crispy shell to reveal the warm, spiced filling, is a gratifying experience that connects you to the heart and soul of Indian street food culture.