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Jejemput Ikan Bilis

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Those who know me know that cooking is my escape from the real world. It brings such satisfaction when my loved ones enjoyed the food. I was blessed with the opportunity to learn how to cook from my mother. She’s a great cook really. So, many years ago I made some videos for my sister who happen to live continents apart from us. She still is. Having picky eater baby, she struggled with this department of cooking. I remember we cook together over Skype for Eid. That has become our tradition. Then I decided rather than giving her the recipe, I shall try to create a video instead. It’ll be handy as she’s 7 / 8 hours behind us. She doesn’t have to wait for me whenever she wanted to ask for any recipe. She could just watch and listen to the video. I made few videos then uploaded it on youtube. The best place to keep them videos. Not sure what happened in between but life happens definitely; I stop making video and I remember deleted some of them. But I recall peeking ...
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Lempeng

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Ingredient: 1 cup of flour 1 1/3 cup of water Pinch of salt Oregano Rosemary  How I Make Them: Mix all of the ingredient together until there’s no lump. Brush the frying pan / skillet with cooking oil. and heat over medium-low heat.  Add 1 cupfuls of batter and cook until bubbly on top slightly golden on the bottom, about 3 minutes.  Flip and cook until golden on the bottom, about 2 more minutes. This’ll make 2 to 3 Lempeng. Happy Cooking~! Notes: 🍽 The two herbs are optional, I just happen to have some of them and don’t want to waste it  🍽 The Rosemary have a very strong taste and smell you might want to add in just a little bit or none at all. ❤️ Amy
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Sambal Balado

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The best part about coming from two slightly different background I picked up and learned some of both families specialties. This is our special dish from my Mama's side. My mama sorts of inherit this recipe from her Momma - which is my Nenek (grand mother). So the only two person who'll make this dish in the family will be my Mama or Nenek Hope you'll enjoy it as much as I did. One handful of Bangladeshi Bird Eye's Chili.  1 Red Onion ( cut into half ) 1 Tomato (if you opt for the Cherry Tomato, please adjust the count to 4-5) 4 Cloves of garlic 1 Cup of cooking oil Salt - to taste How To: Pound all of the ingredients starting with  chili, garlic, red onion and lastly tomato(es) The best tools to pound them babies is the mortar & pestle but not everyone have the "luxury" to use one so you can you the blender / food processor. I'll usually put the onion right into the bottom, then garlic, tomatoes then ...
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