The Curvy Kitchen Goddess

Ingredients 4 cloves of garlic (thinly sliced) 1 bulb of onion - medium size (thinly sliced) 3cm of ginger (thinly sliced) 1 stalk of lemongrass - cleaned and crashed - thats it. some bird's eye chili or any kind that you can get  (amount: depending on your tolerance level) 3 cups of water 1 teaspoon of turmeric powder salt to taste 1 piece of Asam Keping 3 pieces of medium sized fish Options: mackerel or yellow tail scad or even tuna - cleaned and cut into half. Let the adventure begin. In a medium size pot add water, garlic, onion, ginger, lemongrass , asam keeping and turmeric powder Leave it for about 6 minutes on medium heat. After that, throw in the fish leave it until it's cooked and add on some salt to taste Done! You can now enjoy Ikan Masak Pindang. :) Happy Cooking! Amy Note : This dish is to be paired with plain rice. :)

What you'll need. For the sauce. 10 piece of bird's eye chili (if you don't have them, you can opt for any other chili that you can get hold of) 3 shallots 3 cloves of garlic 1 cm of ginger (blend them all) 1 table spoon of turmeric powder 1 turmeric leaf - cut it finely (this is optional, but if you have it, that's even better.) 1 lemon grass - just crush it a bit. 1 piece of asam keping ( note: you might want to google gardenia cambogia, however if you don't have this you can change it to  tamarind paste - small amount will do, just so that it'll balance up the hotness of our bird's eye chili) 2 cups of coconut milk. 1 cup of water. salt to taste. Here's the best part of all. You may decide what you want to put in the sauce. Chicken? Meat? Fish? Seafood? Veggie. The option is yours. How do you cook it? Boil the water. Add the blended ingredients Then put in the turmeric powder, lemon grass, After that you can add in the Chic...

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