The Curvy Kitchen Goddess

The perks of being me. So good at procrastinating, groceries shopping is still on KIV list. Hence the masterpiece. Nasi Goreng whatever. Ready? Ingredient: Dried Anchovies Bird's Eye Chilli Garlic Shallots Petai Beef Rice Salt Oil. How To: I pound the anchovies, bird's eye chilli, garlic, shallots. Heat the wok. Add some oil, not too much just enough to fry the anchovies and friends that you've pounded. Stir and leave them for few good minutes until it becomes slightly brown. Then throw in the Petai and beef. The same process, stir then wait until the beef is done. Now, add the rice, and salt to taste. Stir them evenly. You're done! Here's my Nasi Goreng Whatever. "whatever looks so good though" - The Kems Note: I actually utilized whatever ingredients I have in my fridge. With some leftover meat from the " kenduri ", no way I'm gonna waste it so, into the fried rice it goes.

Please hop on here to check out the basic of Sambal Balado. Additional ingredient you'll need will be: Petai (Cut into half - horizontally) * Squid (Cleaned & Cut) You might want to fry the Petai before you cook Sambal Balado, set them aside. With the same same cooking oil, you can cook the Sambal Balado. when they are almost set, you can add in the squid until they are cooked. Notes: * the reason why we cut Petai horizontally is because it'll be easy for you to peel them  Happy Cooking! Yours Curvy Kitchen Goddess, Amy H.

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...

  Ingredients   600 gram of Prawn - wash and put aside Garlic / 5 cloves  just smash it ;) and chop Shallot - 5 of them / finely chopped Onion - cut them all ;) Chili paste - 5 spoons (you may add or reduce this portion ) Chives - Cut them maybe in few CM's length. (up to you) Salt - to taste Sugar - to taste Cooking Oil - 4 tablespoons Water - 5 tablespoon     How To Heat the cooking oil over medium high heat, add in Garlic, Shallot Stir-fry until the turn they into light brownish color and aromatic. Add the cili paste and water, stir and leave it for few minutes.. Add in the prawn, continue to stir it until the prawn is half cook, Add the onion, chives, salt and sugar, stir-fry. Dish out and serve 'em immediately ;) Easy right? ;)