Bening Pucuk Ubi (Tapioca Leaves)

In my homestate, Perak, tapioca leaves are typically cooked in Masak Lemak Cili Padi. The first time I ate this dish in a simple plain water soup was in someone's house in Miri, which was served along Sambal Belacan and deep fried fish. I enjoyed it very much and ever since I've cooked this dish several times already.

INGREDIENTS:
RM2 Tapioca leaves - washed & torn to small pieces 
4-5 Shallots*
1 clove Garlic*
1 Red Chili* (* sliced) 
Some Ikan Bilis
Salt

METHOD:
1. Heat up few tbsp oil & fry sliced ingredients & ikan bilis until fragrant.
2. Add in 1 big bowl of water & let it boil.
3. Add in tapioca leaves & boil until really soft.
4. Serve with rice along Sambal Belacan & hot fried fish.

Fried Sausage with Soy Sauce

This is a very simple dish suitable for kids or even adults.

INGREDIENTS:
5 Chicken Frankfurters - cut 
2-3 Shallots*
1 clove Garlic*
1 Red Chili* (* sliced thinly)
Adabi Salted Soy Sauce

METHOD:
1. Heat few tbsp oil & fry sliced ingredients until fragrant.
2. Add in sausage & stir fry until fluffy/cooked.
3. Pour in ome soy sauce & quickly off the fire & stir well.
........ ready!!

Gift from Hana

Hadiah ni dari besan Hana, buat cincin tanda untuk Liana lah ni...kikiki. Ada dua tiga biji adiah tapi Along amik yang ni je lah. Yang lain2 tu crown berlian & permata, takut nak amik kang tak tahan daulat pulak. Maceh ya Hana passing adiah ni untuk Along... mmmuah2 dari Along & Liana.

Fish Asam Tumis

Fish head & tail cooked in flying hot Asam Tumis.... fulfilling my itchy tongue for something stingy hot!! The recipe was taught to me by my SIL's mother from Malacca. Most Malays from Malacca have high tolerance of spicy hot food. If you are fans of this Malacca Asam Tumis, go ahead and try this.

INGREDIENTS:
1pair Fish Heads & Tail
5 Shallots*
2 cloves Garlic*
1/2" Ginger*
1" Galangal*
1 tsp Black Pepper corns*
1 tsp Fennel Seeds (* blended) 
1 Lemongrass - bruised 
1 cup Chili paste
Some Chili Padi - bruised 
1 bowl Tamarind Juice
Salt & Sugar

METHOD:
1. Heat up some oil & fry bruised lemongrass & blended ingredients until fragrant.
Add in chili paste & chili padi & stir fry until fragrant.
Add in tamarind juice, salt, sugar and boil.
Add in Fish & cook until tender.

2. Serve with white rice.

Spinach Lasagna

I have a can of spinach which has been sitting in my pantry for quite a while.... I've been thinking to make Spinach Lasagna since many weeks ago but to no success because the type of cheese I wanted was run out of stock in Miri supermarkets. This morning, I gave myself no more excuse and went ahead making do with whatever I had in hand for our breakfast....  I found slice cheese and a quarter packet of parmesan cheese in the fridge. Despite the 'imperfect' ingredients, my lasagna turned out to be the most delicious lasagna we ever had....hahaaa... no kidding but at least that's enough to satisfy the hungry boys. Moreover, the homemade lasagna skin tastes a lot better than the ready made... try it to experience the difference.

By: Roz@HomeKreation
TOMATO SAUCE:
4-5 cloves Garlic - chopped
1 Big Onion - chopped
1 big can Tomato Puree
1 small can Button Musroom - sliced
Herbs - Oregano, Basil, Parsley, Mixed
1 tsp Black Pepper
Salt & Sugar

1. Heat up few tbsp olive oil & saute garlic & onion until fragrant.
2. Add in the rest of ingredeints & some water. Boil.

HOMEMADE LASAGNA SHEETS:
2 1/4 cup Flour
3 Eggs

1. Mix well. Knead until smooth.
Cover & rest for 10-15 min.
2. Run into pasta machine until thin at lowest setting.
3. Use right away without boiling.

BECHAMEL SAUCE:
45g Butter
380ml Warm Milk
3 tbsp Flour
Salt & Pepper

1. While waiting for pasta dough to rest, prepare bechamel sauce.
2. Melt butter, add in flour & stir until well mixed.
3. Add in milk gradually while stirring until smooth.
4. Season with s&p.

OTHER INGREDIENTS:
1 can Spinach
Mozarella & Parmesan Cheese

ASSEMBLY:
1. Scoop tomato sauce into a baking dish.
2. Arrange lasagna sheets.
3. Spread bechamel sauce, Parmesan + Mozzarella cheese, spinach.
4. Repeat with tomato sauce, lasagna sheets, bechamel sauce, cheese & spinach for two more layers, ending with cheese at the top layers.
5. Bake at 190C for 30 minutes until top is golden & crispy.