YUMMY Nasi Lemak with Anchovy Sambal and Grilled Lemongrass Chicken @simplyenak

Simply Enak - Malaysian Food, Culture and Heritage Yummy Nasi Lemak recipe for you to enjoy. It comes with condiments and a protein dish (lemongrass chicken)

Ingredients: Dried red chil (Chili Kering), fresh red chili, shallot or red onion, tamarind paste, shrimp paste, ikan bilis (sun dried anchovy), rice, coconut milk, pandan leaf, curry leaf, ginger, salt, sugar, peanuts, chicken breast, soya sauce, lemongrass and pepper

Preparation before cooking:

Chili boh (fresh chili paste)
1. Take about 10 pieces of dried chili and soak it in lukewarm water for a good 15 to 30 minutes. This is to rehydrate it.
2. Take 1 sticks of fresh chili and roughly cut them. Put them into a food processor/blender
3. Remove the rehydrated chili from the water and put them into the food processor.
4. Blend both the chili together until smooth.

Shallot paste
1. Peel about 15 pieces of shallot
2. Put it into the food processor/blender and blend it. Make it into a paste like form.

Ikan Bilis
1. Roughly rinse 100 grams ikan bilis with cold water, drain the water and leave it to dry for a good 10 minutes
2. In the wok/pan, heat up about 6 to 8 tablespoon of cooking oil. This is to ensure that we can shallow fry the ikan bilis.
3. Add in the ikan bilis and fry unti golden brown. Remove from the wok/pan once it is done.
*If you do not have dried anchovies, you can always use fresh prawns, squid or any white fish fillet as a replacement. If you are using fish, best to pan sear the fish first.

Tamarind Paste
a tablespoon of tamarind paste and place it in a bowl
2. Add a cup of water into the bowl
3. Using your fingers, roughly loosen the flesh of the tamarind. The water should turn into brownish murky colour.
4.Seperate the water from the seed of the tamarind paste.

Cooking the Sambal Ikan Bilis
1. Using the same oil that is in the wok/pan, add in the blended shallot and fry over medium heat until it is fragrant and translucent looking. At this point, you can also add in pandan leaf (1 will do)
2. Add in about 2 tablespoon of the chili boh. Taste prior to adding to ensure that you can control the heat level.
3. Mix well and continue to fry over med-low heat. Continue to fry and stir until the oil breaks apart from the paste
4. Add in the fried ikan bilis and continue to stir for good 30 seconds.
5. Add in half of the tamarind juice and mix. Next, add in half a cup of water. Bring it up to a boil.
6. Season the dish with salt (1/2 teaspoon) and sugar (1 teaspoon)
7. Last but not least, add in curry leaf.
8. Sambal Ikan Bilis – Done

Cooking the Rice
1. Rinse 2 cups of rice. Rince, discard the water and repeat this process at least a good 4 times.
2. Measure 1 cup of water and 1 cup of coconut milk. Add them into the rice cooker.
3. Add ½ teaspoon of salt, one thumb size of ginger and 1 leaf of pandan into the rice cooker. Cook the rice.

Marinate for the chicken:
1. Roughly cut 4 stick of lemongrass
2. Add them into a blender and blend it.
3. Removed the blended lemongrass into a mixing bowl
4. Add the chicken into the bowl
5. Add 4 tablespoon of light soya sauce, 2 table spoon of sugar, a generous amount of pepper. Mix well and let the chicken marinate for a good 15 minutes.

Cooking the chicken :
1. In a pan, head up some out
2. Pan sear the chicken (skin-side first). Sear the chicken for about 3 minutes on each side.
3. Chicken lemongrass - Done

updated 4 years ago

YUMMY Nasi Lemak with Anchovy Sambal and Grilled Lemongrass Chicken

Simply Enak - Malaysian Food, Culture and Heritage 2020-05-17 | Yummy Nasi Lemak recipe for you to enjoy. It comes with condiments and a protein dish (lemongrass chicken)

Ingredients: Dried red chil (Chili Kering), fresh red chili, shallot or red onion, tamarind paste, shrimp paste, ikan bilis (sun dried anchovy), rice, coconut milk, pandan leaf, curry leaf, ginger, salt, sugar, peanuts, chicken breast, soya sauce, lemongrass and pepper

Preparation before cooking:

Chili boh (fresh chili paste)
1. Take about 10 pieces of dried chili and soak it in lukewarm water for a good 15 to 30 minutes. This is to rehydrate it.
2. Take 1 sticks of fresh chili and roughly cut them. Put them into a food processor/blender
3. Remove the rehydrated chili from the water and put them into the food processor.
4. Blend both the chili together until smooth.

Shallot paste
1. Peel about 15 pieces of shallot
2. Put it into the food processor/blender and blend it. Make it into a paste like form.

Ikan Bilis
1. Roughly rinse 100 grams ikan bilis with cold water, drain the water and leave it to dry for a good 10 minutes
2. In the wok/pan, heat up about 6 to 8 tablespoon of cooking oil. This is to ensure that we can shallow fry the ikan bilis.
3. Add in the ikan bilis and fry unti golden brown. Remove from the wok/pan once it is done.
*If you do not have dried anchovies, you can always use fresh prawns, squid or any white fish fillet as a replacement. If you are using fish, best to pan sear the fish first.

Tamarind Paste
a tablespoon of tamarind paste and place it in a bowl
2. Add a cup of water into the bowl
3. Using your fingers, roughly loosen the flesh of the tamarind. The water should turn into brownish murky colour.
4.Seperate the water from the seed of the tamarind paste.

Cooking the Sambal Ikan Bilis
1. Using the same oil that is in the wok/pan, add in the blended shallot and fry over medium heat until it is fragrant and translucent looking. At this point, you can also add in pandan leaf (1 will do)
2. Add in about 2 tablespoon of the chili boh. Taste prior to adding to ensure that you can control the heat level.
3. Mix well and continue to fry over med-low heat. Continue to fry and stir until the oil breaks apart from the paste
4. Add in the fried ikan bilis and continue to stir for good 30 seconds.
5. Add in half of the tamarind juice and mix. Next, add in half a cup of water. Bring it up to a boil.
6. Season the dish with salt (1/2 teaspoon) and sugar (1 teaspoon)
7. Last but not least, add in curry leaf.
8. Sambal Ikan Bilis – Done

Cooking the Rice
1. Rinse 2 cups of rice. Rince, discard the water and repeat this process at least a good 4 times.
2. Measure 1 cup of water and 1 cup of coconut milk. Add them into the rice cooker.
3. Add ½ teaspoon of salt, one thumb size of ginger and 1 leaf of pandan into the rice cooker. Cook the rice.

Marinate for the chicken:
1. Roughly cut 4 stick of lemongrass
2. Add them into a blender and blend it.
3. Removed the blended lemongrass into a mixing bowl
4. Add the chicken into the bowl
5. Add 4 tablespoon of light soya sauce, 2 table spoon of sugar, a generous amount of pepper. Mix well and let the chicken marinate for a good 15 minutes.

Cooking the chicken :
1. In a pan, head up some out
2. Pan sear the chicken (skin-side first). Sear the chicken for about 3 minutes on each side.
3. Chicken lemongrass - Done

INDIAN RECIPE : How to make Delicious South India Chicken Korma (NON SPICY)

Simply Enak - Malaysian Food, Culture and Heritage 2021-06-27 | A mini series recipe that we at Simply Enak are creating to celebrate the diversity of food and ingredients driven by the mixed culture in Malaysia.

Dish : Chicken Korma (non spicy)
Theme : Ingredients - Chicken
Influence : South India / Tamil

Korma is a dish that originated from the Indian subcontinent. It usually consist of meat or vegetables that are braised in cream/yogurt. In Malaysia, the Indian population is the 3rd largest group, after Malay and Chinese.

We did some slight changes to the chicken korma recipe by removing chili and chili powder - making it more CHILD FRIENDLY. Hence, this is a non spicy, chili free dish that everyone can try. It is still delicious!

Hope you enjoy this south Indian chicken korma recipe. For other chicken recipe as mentioned in this video, please refer to the link below :

Ayam Masak Merah : youtu.be/viMOfFk3hDY
Chicken Kung Pao : youtu.be/tzqDaua3zJU

Thank you!

AYAM MASAK MERAH (Chicken cooked red) - Delicious chicken dish with curry gravy. YUM!

Simply Enak - Malaysian Food, Culture and Heritage 2021-06-19 | A mini series recipe that we at Simply Enak are creating to celebrate the diversity of food and ingredients driven by the mixed culture in Malaysia.

Dish : Ayam Masak Merah (direct translation "chicken cooked red")
Theme : Ingredients - Chicken
Influence : Malay

This has to be one of our favourite dish to make. This delicious recipe is perfect to serve 2 to 3 person. It is a rather a simple recipe to follow despite the fact that it has a fair of of ingredients. All you need is a good blender/food processor to make the paste and a sharp knife.

The paste can be made in advanced and store it in the fridge - ready to go whenever you need them during a busy week. You should be able to store the paste for a good 1 week in the fridge.

You can also replace the chicken with deep fried tofu or tempeh if you are on a plant base diet.

Enjoy the recipe!

EASY KUNG PAO CHICKEN RECIPE

Simply Enak - Malaysian Food, Culture and Heritage 2021-06-12 | A mini series recipe that we at Simply Enak are creating to celebrate the diversity of food and ingredients driven by the mixed culture in Malaysia.

Dish : Kung Pao Chicken
Theme : Ingredients - Chicken
Influence : Chinese

This Easy to follow Kung Pao Chicken is a suitable dish to make especially if you are pressed for time. You can always marinate the chicken the night before and it only takes you less than 15 minutes to cook. This version is slightly saucy as compared to the original version.

I like to enjoy the dish with rice and fried egg on the side.

Give it a try!

FRIED VERMICELLI A.K.A Char Mee Hoon

Simply Enak - Malaysian Food, Culture and Heritage 2021-06-05 | Char mee hoon or fried vermicelli is one of noodle dish that most malaysians are brought up with. It is considered comfort food for some. It is economical and rather simple to prepare. The base or origin of this dish consist of vermicelli, the soya sauce seasoning, bean sprout, pickled chili and chili sauce. To some, this dish is also called Economy Mee Hoon.

This recipe is slightly more luxurious version as it has spam as well as pork belly. It is also suitable for those who do not like spicy food as it does not contain any form of chili. Hope you enjoy the video.

Cooking TIPS : DESEEDING Dry Chili

Simply Enak - Malaysian Food, Culture and Heritage 2021-01-25 | A quick and easy way to deseed dry chili. All you need is a container with a lid, scissor and of course, dry chilies.

#kitchen #tips #cookingtips #lifehack #kitchenhack

Street Food: TIGER CHAR KOAY TEOW with Scallops, Abalone and Whisky

Simply Enak - Malaysian Food, Culture and Heritage 2020-09-27 | The name TIGER Char Koay Teow is one of the well established fried noodle hawker stall in Penang. He is the 3rd generation that inherited the recipe and have been serving the community for the past 30 years. All in all, his family has been dishing this classic dish well over 70 years.

He has come to a realisation that he needed to innovate, readapt to the current times and be different. Hence, introducing the new item on his menu is the Char Koay Teow with fresh scallops, abalone and smoky cask islay whisky. It was delicious.

Simply Enak - Malaysian Food, Culture and Heritage Live Stream

Simply Enak - Malaysian Food, Culture and Heritage 2020-07-28 | ...

MISO GINGER CLAMS! Easy, quick and delicious! Only 7 ingredients needed!

Simply Enak - Malaysian Food, Culture and Heritage 2020-06-22 | My dad loves to make this dish. We often get live clams from our local market and soak them in our own home filtered sea water. Filtered sea water you ask??? Basically, going to the beach during low tide, collect the water and filter it at home with a plastic bottle and some cloth.

You can store the sea water in a bottle and use it when you need it. By soaking the live clams in the sea water, tricking them to think that they are back into the sea, making them spit out the mud and clean itself.

Here is the recipe for the miso ginger clams :
- 600g of live clams.
- 3 garlic, finely chopped.
- 3 shallot, thinly sliced.
- a thumb size ginger, thinly sliced.
- 1 table spoon of miso paste.
- Chili, add to your liking.
- Soya sauce for seasoning. Be careful as miso is already salty, plus you have some sea water inside of the clams. Taste before you season the soya sauce.

Yummy Fried Noodle in prawn stock and vegetables! Easy to cook and follow

Simply Enak - Malaysian Food, Culture and Heritage 2020-06-09 | This is a family recipe. Fried yellow noodles such as these are usually cooked during birthday celebrations. It is cooked in homemade prawn stock and for some, they would even add fresh oysters towards the very end. It is delicious and easy to make.

Ingredients:
- 600g of yellow noodle
- 100g of thinly slices pork belly
- 100g of fresh prawns
- 15 shallots, finely sliced
- 500ml of prawn stock
- Choy Sam (or any vegetable of your choice)
- 100g of bean sprout
- Spring onion and Chinese celery for garnishing
- Salt or soya sauce for seasoning

Recipe is comfortable for 4 person

EASY RECIPE : Braised tofu with pork belly and leek

Simply Enak - Malaysian Food, Culture and Heritage 2020-06-05 | Another simple and easy meal to make for the weekend. Braised tofu with yummy leek and pork belly. Takes about 20 minutes to prepare.

Ingredients as follows :

Garlic, pork belly, leek, tofu, corn flour, salt/soya sauce.

*Corn starch : 1 teaspoon of corn flour mix with one quarter of a cup of water.
*can be meatless by replacing pork belly with onions or zucchini

Salted Egg Chicken! Step by step guide to make your own!

Simply Enak - Malaysian Food, Culture and Heritage 2020-05-29 | A step by step guide to make your own salted egg chicken. Easy and delicious. You can replace the chicken with fresh prawns or even with squid. All you need are the following:

1. 200g of chicken breast, cut into cubes.
2. 3 salted egg (duck) yolk. Steamed for 10 minutes.
3. A bunch of curry leaves.
4. Chopped garlic.
5. Bird's eye chili x 4 (if you like is spicy, feel free to add more).
6. 50g to 100g of non salted butter.
7. 100g of flour.
8. 1/2 teaspoon of salt.
9. 1 egg

Summary of the steps:
1. Coat chicken with egg and flour. Fry them in oil until golden brown over medium heat. Set aside and let is rest while you prepare the salted egg sauce.
2. Coat the salted egg yolk with oil and steam for 10 minutes.
3. Mash the steamed salted egg yolk.
4. Fry up the chili, garlic and curry leaves.
5. Add in the butter and melt it.
6. Add in the mashed salted egg yolk. Stir until it starts to bubble.
7. Add in the fried chicken, stir and coat the chicken with the delicious salted egg yolk sauce.

FRIED WAN TON NOODLES : Simple and easy recipe for you

Simply Enak - Malaysian Food, Culture and Heritage 2020-05-25 | FRIED WAN TON NOODLES :
My Neighbour gave me a couple of fresh egg noodles, similar to those that you can find at a wan ton noodle shop. I will share with you a simple and easy recipe to enjoy. I've decided to cook the noodle in boiling, shock it in cold water (to prevent it from cooking further and sticking to each other), then frying it up with vegetables. You can always replace the noodle with rice vermicelle or even with rice.

The ingredients are as follow:
1. Wan ton noodle (4 x fist size noodle). This can serve up to 6 people. Note that the wan ton noodle in this video has been precook before hand and set aside.
2. 150g of bean sprout
3. 200g of pork belly (thinly slice)
4. 1 red onion, thinly slice
5. 4 clove of garlic, finely chopped.
6. 20 pieces of pork dumpling (wan ton) boiled in water for 5 - 7 minutes, depending on how big is the dumpling. Drain the water and set the dumplings aside. Coat it with some cooking oil to prevent it from sticking.
7. A handful of french beans
8. Couple stocks of Choy Sam vegetable.
9. Soya sauce mix (2 tablespoon of thick dark soya sauce, 6 to 7 tablespoon of light soya sauce, 100ml of water)

Our ROOTS : Edgecumbe Road Mee Goreng + Pasembur

Simply Enak - Malaysian Food, Culture and Heritage 2020-05-22 | Our Roots is a mini series featuring the daily life of a street food vendor in Malaysia. In this first mini series, we spend a day with Encik Haja Kamaluddin and his son Jamal who makes delicious Mee Goreng (Indian style fried noodles) and Pasembur, also known as Indian Rojak (A type of salad with deep fried items and gravy) in Penang.

They have long moved from Edgecumbe road to Gurney Drive, but most local would still mention them by Edgecumbe road mee goreng. We get to know how the Mee goreng is made, all the hardwork that goes on behind the scenes as well as the challenges they face in present time.

EASY Claypot chicken rice recipe

Simply Enak - Malaysian Food, Culture and Heritage 2020-05-17 | Easy and simple claypot chicken rice recipe for all to enjoy. If you do not have an actual claypot, not to worry. Any cast iron or deep frying pan with lid will work just fine.

Ingredients : 3 pieces chicken thigh (or any part of your liking), rice (2.5 cup), dried shiitake mushroom, Chinese sausage, garlic, thick dark soya sauce, light soya sauce and rice wine

Preparation:
1. Rinse rice and set it aside.
2. Cut Chinese sauge thinly at an angle.
3. Finely chop garlic
4. Marinate chicken with 2 tablespoon of dark soya sauce, 4 tablespoon of light soya sauce and 1 table spoon of Chinese rice wine.
5. Soak dried shiitake in water until soft. Thinly slice them.

Cooking:
1. Heat up the claypot and pour some cooking oil.
2. Saute Chinese sausage, shiitake mushroom and garlic for a good 3 to 4 minutes
3. Add in chicken and fry for 2 minutes
4. Add in washed rice and mix well.
5. Add in 2.5 cups of water and bring it up to a boil.
6. Close the lid and let it cook and steam for a comfortable 30minues over low fire.
7. Claypot chicken rice - done

MCO Day #32 : MELTED CHEESE ON TOAST

Simply Enak - Malaysian Food, Culture and Heritage 2020-05-15 | Ingredients : bread, pesto, soft cheese (mozzarella), tomatoes, salt, pepper and bacon

Prep :
1. Deseed tomato and cut into cubes
2. Cut bacon into small bits and render out the fat over low heat.

Cooking
1. Spread pesto unto bread
2. Add tomatoes unto the pesto.
3. Season lightly with salt and pepper
4. Add on bacon bits
5. Finally, add on cheese to the top
6. Toast it in oven at 200 degrees Celsius for 10 minutes or until cheese is melted and golden brown.
7. Melted cheese on toast - done

#simplyenak #Cheese #toast

MCO Day #31: FISH CURRY

Simply Enak - Malaysian Food, Culture and Heritage 2020-05-15 | Ingredients : Black pomfret (about 500 grams), okra, spice mix, Baba's dry spices for seafood, pandan leaf, tomato, onion, curry leaf, tamarind, sugar, salt, cinnamon stick, cloves and oil.

Prep :
1. Quarter the tomato and onion
2. Scope about 1 table spoon of tamarind paste into a bowl.
3. Add about 100 ml of water and gently rub the tamarind with your fingers to release all the flesh and flavour from the seed.
4. Discard the seed and keep the tamarind juice.
Cooking:
1. Heat up the wok with cooking oil.
2. Add in fresh spice mix and pandan leaf. Saute a good 2 minutes.
3. Add in dry spice, cinnamon stick and about 4 to 5 pieces of cloves.
4. Saute until the oil starts to break from the spices
5. Add in about 300 ml of water. Bring it up to a boil and let it simmer for a good 3 minutes.
6. Add in the curry leaf, tomato, onion and okra. Let it boil and simmer for 5 minutes.
7. Fish goes in at this point. Bring it to a boil and let the fish simmer for 3 to 4 minutes each side.
8. Add about 50 ml of the tamarind juice. Taste to your own liking.
9. Season with salt (1 teaspoon) and sugar (4 teaspoon) to balance off the sour taste from the tamarind.
10. Fish curry - Done.

#simplyenak #curryfish

MCO Day #30 : CHICKEN KATSUDON

Simply Enak - Malaysian Food, Culture and Heritage 2020-05-15 | A recipe with minor changes. Replacing Mirin with Chinese rice wine and Dashi with Ikan bilis (anchovies)

Ingredients : garlic, a tablespoon of Ikan bilis (hedyhrated anchovy), boneless chicken thigh, white onion, soya sauce, chinese rice wine, sugar, egg, spring onion, pepper, salt and rice

Prep:
1. Finely julianne the spring onion
2. Season chicken with pepper and salt.
3. Peel one clove of garlic
4. Thinly slice onion
5. Crack 2 eggs in a bowl and lightly beat it.

IKAN BILIS STOCK (in replacement of dashi)
1. In a pot, heat up some oil
2. Add garlic and ikan bilis (dehydrated anchovy)
3. Saute over low fire for 2 to 3 minutes
4. Add 250ml of water and let it simmer for 10 minutes.

CHICKEN + SAUCE
1. Heat up some oil in a pan
2. Grill the chicken until it is cooked (3 minutes each side). Remove from pan and let is rest.
3. In the same pan, Add in 3 tablespoon of soya sauce, 1 tablespoon of chinese rice wine, 2 pinches of sugar and about 200ml of the ikan bilis stock.
4. Bring up to a boil and add in sliced onion. Simmer for 2 minutes.
5. Slice the grilled chicken and add into the pan
6. Pour over the beaten eggs in and around the chicken
7. Add in spring onion and turn off the gas.
8. Scope some rice into a bowl and serve the chicken on top of the rice (together with the onion, eggs and sauces)
9. Chicken katsudon - done

Our ROOTS : Tiger Char Koay Teow

Simply Enak - Malaysian Food, Culture and Heritage 2020-05-11 | Our Roots is a mini series featuring the daily life of a street food vendor in Malaysia. In this first mini series, we spend a day with Mr. Yeow and his family, who makes char koay teow (a type of fried noodles) in Penang. Most local know him as Tiger Char Koay Teow. We get to know how the famous char koay teow is made, all the hardwork that goes on behind the scenes as well as the challenges that Mr. Yeow and his family face.

#Simplyenak #Penang #Malaysia

MCO Day #28 : COLD SOBA NOODLE

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-26 | I've learned this dish when I was in Hawaii. It is straight forward recipe to follow and you can customise it to your own liking when it comes to the vegetables choices as well as protein choices.

Ingredients : Soba noodle of your liking, leek, garlic, chili, mushrooms, spring onion, olive oil, sesame oil, lemon and soya sauce.

Prep :
1. Finely cut spring onion
2. Cut leek finely at an angle
3. Breakdown the mushrooms
4. Finely chop the garlic and chili.

Dressing :
1. Add 5 table spoon of soya sauce into a mixing bowl.
2. Add 2 table spoon of sesame oil.
3. Add 3 table spoon of olive oil.
4. Add in juice of one lemon.
5. Mix well.

Cooking:
1. Boil soba noodle as per instructions on the packaging.
2. Drain the noodle and run cold water over it to stop it from cooking. You can also use an ice bath.
3. Saute leek, garlic, chili and mushroom together in cooking oil.
4. Once you got a good color on the mushroom, add about 2 to 3 table spoon of the dressing in.
5. Mix every well for one minute and remove from pan.
6. Last step, add the spring onion, sauted mushrooms and the remaining dressing into the soba noodle. Mix well.
7. Keep the noodle in the fridge until it is nice and cold.
8. Cold soba noodle - done

#simplyenak

MCO Day #29 : PESTO LINGUINE

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-26 | Ingredients : linguine, sweet basil, Chinese celery, bread crumbs, garlic, cheese (parmeson or any hard cheese), olive oil, pepper and salt.

Prep
1. Remove sweet basil leaf and Chinese celery leaf from stalk.
2. Peel one tiny clove of garlic.
3. Toast up some bread crumbs
4. Grate your cheese.

Making the pesto
1. Put into blender the sweet basil leaf, Chinese celery leaf, garlic, bread crumbs, grated cheese and olive oil
2. Season generously with pepper and salt.
3. Add an ice cube into blender : to maintain the freshness of the basil

Cooking
1. Cook pasta according to instructions given on packaging
2. Add 3 to 4 table spoon of pesto into a mixing bowl
3. Add 3 to 4 table spoon of pasta water and mix well
4. Add in the cooked pasta and mix
5. Add more grated cheese on top of the pasta.
6. Pesto linguine - done

#simplyenak #cooking

MCO Day #27 : TAU YEW BAK (BRAISED PORK IN SOYA SAUCE)

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-19 | TAU YEW BAK - braised pork belly in soya sauce. This is a one pot dish. The only prep work in advance is frying the tau kua (firm soya bean cake) and hard boiling the eggs.

Ingredients : pork belly, chicken feet/claw, eggs, tau kua, dark soya sauce, light soya sauce, mushroom, garlic (1 bulb) , sugar, cinnamon stick and water.

Prep :
1. Hard boil the eggs.
2. Fry the tau kua (firm soya bean cake)
3. Rehydrate mushrooms if you are not using fresh.

Cooking :
1. Add pork belly, chicken feet, garlic, mushroom and cinnamon stick into pot
2. Add in 8 table spoon of thick soya sacue
3. Add in 100 ml of light Soya sauce.
4. Add in one liter of water.
5. Mix well.
6. Bring up to a boil and let it simmer for 30 minutes over low heat.
7. Add in fried tau kua and hard boiled eggs into pot. Give it a stir.
8. Let it continue to simmer for another 15 mins.
9. Tau Yew Bak - done

#Simplyenak #malaysia #penang #porkbelly #tauyewbak #foodtours #cooking #quarantinecooking #lunch #food #cheflife

Exploring history through food by The EdgeTV

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-16 | ...

MCO Day #26 : ROSEMARY ORANGE CHICKEN with BUTTER RICE

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-16 | ROSEMARY ORANGE CHICKEN with BUTTER RICE

BUTTER RICE
1. Cook 1 cup of rice with 1 cup of water.
2. Before cooking the rice, season the rice with a nob of butter, raisins, cloves, pepper and salt.
3. Turn on the rice cooker and cook the rice.

ROSEMARY ORANGE CHICKEN

Prep:
1. Season the chicken thigh with orange juice (from the 2 slices of orange), finely chopped rosemary, garlic (2 clove), pepper, salt and olive oil.
2. Season the cabbage with olive oil, pepper and salt.
3. Cut carrot into small baton . Season with pepper, salt and oil.
4. Sit the chicken thigh unto the carrot with the slices of oranges as well.

Cooking
1. Pre-hear the oven to 180 degrees celsius.
2. Roast the chicken for a comfortable 35 to 40 minutes.
3. Roasted rosemary orange chicken - Done.

#Simplyenak #malaysia #penang #food #quanratinemeals #roastchicken #chicken #butterrice
#homecooking

MCO Day #25 : OPEN FACED TUNA SANDWICH

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-16 | Canned tuna can be delicious by just adding a bit of ingredients and love.

Ingredients : bread, canned tuna (in water or oil), Italian parsley, bird eye chili, tomatoes, extra virgin olive oil, lemon juice, pepper and salt.

Prep :
1. Toast up a slice of bread of your liking with a bit of butter.
2. Drain out the water or oil from the canned tuna. Break down tuna into smaller pieces.
3. Roughly chop Italian parsley and chili
4. Squeeze about 2 table spoon of lemon juice
5. Remove the seed of the tomato and cut into small cubes.

Cooking :
1. Add tuna, parsley, chili, tomatoes into a mixing bowl.
2. Season with pepper, salt, 2 table spoon of extra virgin olive oil, 2 table spoon of lemon juice.
3. Mix well.
4. Spread the tuna mix unto the bread.
5. Open faced tuna sandwich - done.

#simplyenak #malaysia #foodie #quarantinemeals #food #Penang #recipe #homecooking #sandwich #cannedtuna

MCO Day #23 : CURRY CHICKEN GRANDMA STYLE.

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-16 | Home made chicken curry recipe from grandma.

Ingredients : Shallot, lemongrass, dried chili, fresh chili, shrimp paste, ginger, turmeric, Curry leaf, pandan (screw pine leaf) kafir lime leaf, Chicken, potato and full cream milk (or coconut milk)

Prep :
1. Soak dehydrated chili unto warm water for a good 15 minutes.
2. Cut lemongrass, shallot, chili (both fresh and rehydrated), ginger, turmeric into small size and add everything into a food processor.
3. Add a teaspoon size shirmp paste into food processor.
4. Blend until fine or into a paste texture.
5. Peel and cut potato into small pieced. Boil it in hot water until soft. Drain and set aside.

Cooking :
1. Heat up the wok with some cooking oil (about 7 to 10 table spoon)
2. Saute the chili paste over low medium heat for a good 10mins or until the oil start to split from the paste.
3. Bring the heat up to high and add in chicken. Mix together for about 1 minute.
4. Add about 1.5 cups of water and let it simmer for 15 minutes over low heat.
5. Add boiled potato. Mix and simmer for 2 minutes.
6. Add in 1 cup of full cream milk/coconut milk and stir.
7. Bring up to a boil. Add in kafir lime leaf and curry leaf.
8. Mix for another 1 minute and turn off the gas.
9. Curry Chicken - Done.

#simplyenak #currychicken #penang #babanyonya #malaysia

MCO Day #22 : CHICKEN MEATBALL LINGUINE

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-16 | Straight forward chicken meatballs linguine with home made herb breadcrumbs.

HERB BREADCRUMBS

Ingredients :
bread (be it expired or not), rosemary, salt and pepper

Prep :
1. Cut bread into small chunks
2. Finely chop rosemary
3. Add bread and rosemary into food processor.
4. Season with pepper and salt

Cooking
1. Toss the breadcrumb on heated pan
2. Add some olive oil and continue to toss over low heat for a good 10 minutes or until crispy.
3. Herb breadcrumb - done.

CHICKEN MEATBALL PASTA

Ingredients
150 grams of minced chicken, chili, italian parsley, breadcrumbs, pepper, salt, mixed herbs, celery, onion, carrot, tin tomato, sweet basil, cheddar and pasta of your choice.

Prep:

1. Cut celery, onion and carrot into small cubes. Set this aside for the sauce.
2. Finely chop chili and italian parsley
3. Add minced chicken meat into a mixing bowl
4. Add chopped parsley, chili and breadcrumb (3 table spoon) into the mixing bowl with the minced meat.
5. Season with pepper, salt and grate some cheddar cheese.
6. Mix well and roll the minced meat into golf ball size.

Cooking :
1. Heat up pan with cooking oil.
2. Fry the meatballs and ensure all sides are sealed with color.
3. Remove the meatballs.
4. With the same pan, add in chopped onion, celery and carrot. Saute it.
5. Add a dash of mixed herbs (in a bottle) which you can get from the store.
6. Add half a tin of tomotoes and a half cup of water. Mix well, bring it up to a boil and let it simmer.
7. Add the meatballs back into the sauce and let it simmer for 5 minutes over low heat.
8. Add in cooked pasta and stir well.
9. Season with pepper and salt. Not to forget, add in chopped sweet basil.
10. Chicken meatballs pasta - done.

#simplyenak #malaysia #foodie #quarantinemeals #food #Penang #recipe #homecooking #pasta #meatballs

MCO Day #21 : PAD KRAPOW GAI (THAI BASIL CHICKEN)

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-16 | Holy basil/Thai basil Chicken with rice and fried egg.

Ingredients : Minced chicken, light soya sauce, dark soya sauce, thai basil, chili, garlic, shallot, egg

Prep:
1. Pound chili, garlic and shallot into a paste.
2. Mix 1 table spoon of dark soya sauce, with 4 table spoon of light soya sauce and half a bowl of water into a mixing bowl. Mix well.

Cooking :
1. Heat up pan with cooking oil.
2. Fry the paste that you made until it is fragrant (Usually about 1 to 2 minutes)
3. Add in minced chicken. Fry until it is cooked.
4. Add in the sauce mixture and let it simmer for a good 10 mins over low fire.
5. Turn off the gas, add in the thai basil.
6. Stir well and plate up.
7. Fry and egg to go with the chicken and rice.

#simplyenak #malaysia #foodtour #foodie #quarantinemeals #food #penang #padkrapao #thaifood #lunch

MCO Day #20 : ABC SOUP

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-16 | Why ABC? Because of the vitamins provided by the main ingredients. Carrot - Vit A, Potato - Vit B and Tomatoes - Vit C

Ingredients : Carrot, potato, tomato, corn, red onion, chicken bones, salt and soya sauce.

Prep:

1. Cut onion and tomato into quarter.
2. Peel potato and carrot. Cut them into smaller size.
3. Break corn into several pieces of your liking.

Cooking :
1. Boil hot water in a pot
2. Boil chicken bones in boiler water for a good 3 to 5 minutes to remove the impurities.
3. Remove chicken bones and replace the pot with a fresh pot of water
4. Add in boiled chicken bones, potatoes, carrot, tomatoes, red onion and corn into the pot.
5. Bring up the the boil and simmer for a 30 to 45 minutes.
6. Season with salt and soya sauce towards the end.
7. ABC soup - done.

#simplyenak #malaysia #foodie#quarantinemeals #food #Penang #recipe #homecooking #abcsoup

MCO Day #24 : SIMPLE FRIED RICE

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-16 | Simple fried rice with french beans and sambal.

Ingredients : Rice, prawns, pork belly, lap cheong (smoked chinese sausage), french beans, bean sprout, egg, onion, dark and light soya sauce, sambal/chili paste (optional)

Prep :
1. Use overnight rice would be the best. Else, cook rice (2 cups, which easily feed 3 to 4 people) and let it cool down for a comfortable 2 to 3 hours.
2. Finely chop garlic and onion.
3. Thinly slice pork belly.
4. Cut lap cheong into small cubes.
5. Finely cut french beans into tiny circle shapes.
6. Mix 2 table spoon of thick dark soya sauce, 3 table spoon of light soya sauce and half a bowl of water together. Mix well. This will be your seasoning for the rice.

Cooking :
1. Heat up the wok and lightly fry up the lap cheong. This will release the flavours and fat into the wok.
2. Add in the prawns and pork belly. Fry until cooked
3. Add in garlic and onion. Stir well.
4. French beans goes in and toss well.
5. Include the rice and give it a good mix.
6. Add in the half of the seasoning and stir. Set the other half aside just incase if it requires more.
7. Create a well in the middle of the wok, add in some oil and saute the sambal (Chili paste). Mix well together.
8. Create a well in the middle of the wok, add in oil and crack in those eggs. Season the egg with 2 table spoon of the soya sauce seasoning which you have set aside.
9. Scramble the egg and mix well with the rice.
10. Last but not least, add in the bean sprout. Mix well for another minute.
11. Simple fried rice - done.

#simplyenak #penang #malaysia #foodie #friedrice #quarantinemeals #food #homecooking

MCO Day #19 : NEXT LEVEL INDOMIE WITH SPAM AND HONEY GLAZED CHICKEN

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-16 | We decided to pimp up our Indomie (instant noodle) to the next level. We are adding spam (luncheon meat), fried egg and grilled honey glazed chicken.

Ingredients : Indomie instant noodle, egg, luncheon meat, chicken drumstick (de-bone), bok choy, soya sauce, honey, dark soya sauce.

Prep:

SOY GLAZED CHICKEN
1. Put chicken into a mixing bowl.
2. Add 1/2 table spoon of dark soya sauce.
3. Add 2 table spoon of light soya sauce
4. Add a teaspoon of honey
5. Mix well and leave it to marinate for a good 15 minutes

BOK CHOY
1. Cut bok choy into half it's length and give it a good rinse over running tap water.

LUNCHEON MEAT
1. Slice luncheon meat into 1/2 cm thickness.

Cooking :
INDOMIE
1.Cook the noodle as per instruction give on the packaging.
2. Half way through, add in bok choy. Let the bok choy cook for 1 minute and remove.
3. Mix the instant noodle well with the sauce provided in the packaging.

CHICKEN AND LUNCHEON MEAT
1. On a separate pan, heat up some oil.
2. Grill the chicken, 3 minutes on each side.
3. Find empty space on the pan fry up luncheon meat. 2 minutes on each side.

FRIED EGG
1. On a separate pan, heat up some oil.
2. Fry up sunny side up egg.

Finally, assemble Indomie, fried egg, bok choy, chicken and luncheon meat together.

#simplyenak #malaysia #quarantinemeals #food #Penang #recipe #homecooking #instantnoodles #indomiegoreng #penang

MCO Day #18 : CANNED TUNA SPAGHETTI

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-16 | A quick and easy pasta to make and cost effective too. We are turning a straight froward canned tuna in water into a delicious pasta meal for lunch.

Recipe as follows:

Ingredients : canned tuna, spaghetti, garlic, tomato, bird's eye chili, chinese parsley, breadcrumb (optional), olive oil, pepper, salt and lemon.

Prep:

PASTA SAUCE
1. Cut bird's eye chili into quarters.
2. Finely chop garlic and also chinese parsley.
3. Deseed tomato and cut into small cubes

BREADCRUMB
1. With a food processor, break down the bread into fine crumble form
2. Add rosemary into food processor with bread in it
3. Season generous amount of pepper and salt.
4. Blend for a good 30 seconds to mix everything together.

Cooking :
BREADCRUMB
1. Heat up pan with oil with 2 table spoon of olive oil.
2. Saute breadcrumb until golden brown and crispy.
3. Remove from pan and let is cool down.

PASTA
1. Heat up salted water in a pot.
2. Add in spaghetti into boiled water and cook as per instruction given on the packaging.
3. On a separate pan, heat up 4 table spoon of olive oil.
4. Saute garlic and chili for a good 30 seconds over med-high heat
5. Add in cut tomato and stiry for another 30 seconds.
6. Add 2 ladle of pasta water into pan. Lower down the heat to med-low and let is simmer for a good 2 mins.
7. Transfer cooked pasta into pan and let it simmer together for a good 30 seconds. Give it a good stir.
8. Add canned tuna into pan.
9. Add chopped chinese parsley and sweet in juice of half a lemon.
10. Serve up in a bowl. Sprinkle bread crumb over it.
11. Tuna Spaghetti - done.

#simplyenak #malaysia #quarantinemeals #food #Penang #recipe #homecooking #spaghetti #lunch #cannedtuna #tuna

MCO Day #17 : FRIED EGG, SOYA SAUCE, RICE WINE AND CABBAGE

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-16 | Humble fried egg with runny yolk, sitting on top of sweet cabbage braised in fragrant soya sauce and rice wine.

Prep:
1. Cut chili into stripes.
2. Thinly slice cabbage and spring onion.
3. In a mixing bowl, add 4 table spoon of soya sauce, 6 table spoon of water and 1 table spoon of rice wine.
4. Add half a table spoon of sugar into the mixing bowl. Give it a good stir.

Cooking :

EGG
1. Heat up pan with oil
2. Fry each egg at a time
3. To Make sure that the egg yolk is still runny, use a chopstick, pick up one side of the egg yolk and pull it across the opposite side. This will create a pocket with the egg yolk inside.
4. Remove fried egg and set it aside.

SAUCE
1. In the same pan, add in the cabbage, chili and spring onion. Fry for a good 1 minute.
2. Add in the sauce mix and let it simmer for another minute.

Assembly :
1. Gently add the egg back into the wok, coating the egg with the sauce.
2. Egg, soya sauce, chinese rice wine, cabbage - Done.

#simplyenak #malaysia #tourism #foodtour #foodie #instafood #foodporn #quarantinemeals #food #Penang #recipe #homecooking #egg #lunch #georgetown #penang

MCO Day #16 : PORK BURGER WITH APPLE AND CHEESE

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-16 | A simple pork burger with a twist. Throw in some apple within the patty and it is magic.

Ingredients : Minced pork, cheddar cheese, swiss cheese, chili, red apple, pepper, salt, burger bun, hot sauce, iceberg lettuce and tomatoes.

Prep:
PORK PATTY:
1. Finely chop chili.
2. Finely dice apple into small cubes.
3. Add minced meat into mixing bowl.
4. Combine chopped chili and apple into bowl.
5. Season with a generous amount of pepper and salt.
6. Mix well and form 2 thin pieces of patty (one base and one top) about 3/4 the size of your hand.
7. Cut slices of cheddar cheese.
8. Add 2 to 3 slices of cheddar cheese unto base patty.
9. Cover the base patty with another piece of patty (top)
10. Compact it.
GARNISH
1. Slice tomatoes into thick slices
2. Finely cut iceberg lettuce.
Cooking :
PORK PATTY
1. Heat up pan with oil
2. Grill pork patty. 3 - 4 minutes on each side.
3. Add 2 slices of swiss cheese on the patty.
4. Cover the patty with a bowl to allow cheese to melt.
5. Turn off fire.
6. Pork patty - Done.

BURGER BUN:
1. Slice bun into half.
2. Spread a generous amount of butter on each side.
3. Toast it on the pan until golden brown.

Assembly :
1. Spread iceberg lettuce on the base bun
2. Add slices of tomatoes and season with salt.
3. Drizzle some hot sauce of your liking unto the tomatoes.
4. Sit the burger patty unto the garnish and base bun.
5. Pork burger - Done

#simplyenak #malaysia #tourism #foodtour #foodie #foodporn#quarantinemeals #food #Penang #recipe #homecooking #burger #pork #lunch #penang

MCO Day #15 : CHICKEN STEW WITH APPLE CIDER

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-16 | Day no 15 of #MOC. Back to chicken. Was watching one of my favourite chef @gennarocontaldo on #Foodtube. Saw one of his chicken stew dish and I've decided to make the same, but using slightly ingredients.

Ingredients : Chicken, onion, carrot, potato, tomatoes, chili, rosemary, apple cider beer (@somersby) , flour, mix herbs, salt and pepper.

Prep:

1. Finely chop onion
2. Cut carrot and potato into chunks.
3. Slice chili into half.
4. Deseed the tomatoes and cut into cubes.
5. Mix flour with a table spoon of mix herbs, 2 pinches of salt and generous amount of crack pepper. Mix well.
6. Season chicken with pepper and salt.
7. Coat the chicken with the flour mix from step no 4.

Cooking :
1. Heat up pot with generous amount of cooking oil.
2. Fry the chicken and ensure all sides are seared.
3. Remove the chicken from the pot and reduce the amount of oil in the pot.
4. Add in carrot, onion and tomatoes. Fry for a good 30 seconds to 1 minute.
5. Add in potato and stir.
6. Put the chicken into the pot and sit the chicken up top of the vegetables.
7. Add half bottle of apple cider beer into the pot and bring up to a boil.
8. Add chili and rosemary. Turn down the heat to low. Close the lid and let it simmer (with occasional stir) for a good 25 minutes.
9. Chicken Stew - Done.

#simplyenak #malaysia #tourism #foodtour #foodie #instafood #foodporn wayangkitchen #quarantinemeals #food #Penang #recipe #homecooking #chickenstew #stew #lunch

Simple Chili Crab recipe

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-12 | A very simple chili crab recipe to follow.

Ingredients :
-Crab (800g)
-1/3 of bottle chili sauce
-2 clove of garlic
-Thumb size of ginger
-1 table spoon of corn starch mix with a 150ml water
-An egg
-spring onion
-2 table spoon of soya sauce.
-150 ml water

#simplyenak #chilicrab #crab #instafood #instafoodie #penang #malaysia #foodie

MCO Day #14 : SSS - SPAGHETTI, SCALLOPS AND SQUID (SOTONG)

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-10 | Finally, Seafood!! Managed to dig deep into my freezer and found a packed of frozen scallop and some frozen squid which my dad bought from the market last week.

Ingredients : Spaghetti, scallops, squid, garlic, tomatoes, leek, chili, pepper, salt, cooking oil and lemon.

Prep:

1. Finely chop garlic
2. Cut leek and chili into thin slices at an angel.
3. Marinate scallops and squid with pepper, salt and cooking oil
4. Deseed the tomato and cut into small cubes.

Cooking :
1. Heat up the pan.
2. Sear scallops and squid together until 90% cooked.
3. Remove from pan and set it aside.
4. Boil water and add a 2 teaspoon of salt into the water.
5. Put spaghetti in to cook.
6. With the same pan that you cook your scallops and squid, heat up some oil.
7. Saute garlic, chili and leek together.
8. Add tomatoes and saute together.
9. Add 2 ladle of pasta water into pan and let it reduce to half.
10. Add spaghetti into pan and mix well together for a minute.
11. Add cooked scallop and squid back into the pan with the pasta.
12. Squeeze 1/3 of a lemon juice into pasta and toss well.
13. Spaghetti with scallops and squid - Done.

#simplyenak #malaysia #tourism #foodtour #foodie #instafood #foodporn #quarantinemeals #food #Penang #recipe #homecooking #seafoodpasta #spaghetti #Scallops #Squid

MCO Day # 13 : ROASTED BANANA COFFEE CHICKEN

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-09 | Trying out something different today. We created a marinate for the chicken using banana and coffee. It was pretty good. Note : Go easy on the coffee. You do not want it to be overpowering.

Ingredients : Chicken, ripe banana, a shot of expresso or 4 table spoon of black coffee, garlic, onion, salt, pepper, broccoli and butter

Prep:

CHICKEN:
1. Mash ripe banana into a paste form
2. Mix mashed banana into 4 table spoon of black coffee.
3. Season the chicken with salt and pepper.
4. Mix the banana coffee mixture into the chicken. Let it marinate for 15 minutes.
5. Smash the garlic (with skin on)
6. Cut onion into thick slices.
7. Season garlic and onion with oil, pepper and salt.
8. Create a base for the chicken to sit on using the garlic and onion.
10. Lay chicken unto the base.

BROCCOLI

1. Cut broccoli into chunks.
2. Create a parcel with tin foil.
3. Add broccoli into parcel.
4. Season with pepper and salt
5. Add half a table spoon of butter into parcel.
6. Seal the parcel.

Cooking :
1. Pre-heat over to 170 degrees celsius
2. Set timer to 25 minutes.
3. Pop the try of chicken and broccoli parcel into oven.
4. Wait 25 mins.
5. Roast banana coffee chicken - done.

#simplyenak #malaysia #penang #quarantimemeals #roastchicken

MCO Day #12 : BRINJAL/EGGPLANT, MINCED MEAT AND MISO

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-09 | Simple Brinjal recipe to follow :

Ingredients : Brinjal, 100 grams of minced meat, 1 table spoon of miso, soya sauce, 1 shallot, 2 garlic, ginger, chili.

Prep:
1. Thinly slice ginger, chili and shallot
2. Finely chop garlic.
3. Cut brinjal into chunks.
4. Mash miso (fermented beans) into paste form

Cooking :
1. Heat up wok with cooking oil.
2. Fry up the garlic, shallot and ginger
3. Add in miso and continue to fry.
4. Add minced meat and fry until meat is cooked.
5. Add in brinjal and mix well.
6. Add 3 - 4 bowl (small) of water.
7. Add 2 table spoon of soya sauce.
8. Bring up to a boil and simmer for 20 mins or until brinjal is soft and translucent in color.
9. Brinjal with minced meat and miso - done.
10. Fry a Sunnyside up egg (optional)

Enjoy guys!

#simplyenak #Malaysia #quarantinemeals #food #Penang #recipe #homecooking #eggplant #brinjal

MCO Day #11 : PIMPED UP EGG SANDWICH ALA CUBANO STYLE.

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-09 | Here is our take on Egg sandwich with a twist. We Finish it off by grilling it with a lot of butter, like a cubano style sandwich. Enjoy.

Ingredients : 3 eggs, yoghurt, pepper, salt, cucumber, Swiss cheese, butter and bread.

Prep:
1. Hard boil 3 eggs.
2. Cut cucumber into cubes. You can also remove the seed as well.
3. Cut bread into 3 thick slices.
Cooking :

EGG FILLING.
1. Mash the hard boiled egg with a fork to your desired size and consistency. Do this in a mixing bowl
2. Add cut cucumber
3. Add 3 table spoon of natural yoghurt.
4. Season with pepper and salt.
5. Give it a good mix.
6. Egg filling - done.

STACKING UP THE SANDWICH
1. add a slice of cheese on each slice of bread
2. Spread the egg filling unto the bread.
3. Stack up another slice of bread.
4. Repeat step 1 & 2.

GRILLING THE EGG SANDWICH
1. Spread generous amount of butter on the side of the bread that will be grilled first.
2. Apply heavy object on the bread - providing pressure, ensuring all surface area of the bread made contact with the Pan.
3. Grill for 2 mins, flip and repeat step 1 & 2.

#sandwich #cubano #quarantinemeals #penang #simplyenak

MCO Day #10 : CHAR MEE HOON (FRIED VERMICILLE) WITH PORK.

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-09 | Fried rice vermicille with pork. A simple recipe to follow. Enjoy.

Ingredients : Rice vermicelli, pork (150 grams of slice pork), garlic, onion, zucchini, carrot, chili, egg, light soya sauce, dark thick caramelised soya sauce, sesame oil, cooking oil

Prep:
1. Cut garlic, onion and chili into fine slices.
2. Cut zucchini and carrot into baton size.
3. Mix 3 table spoon of light soya sauce, 1 table spoon of dark thick caramelised soya sauce, 6 table spoon of water. Give it a good mix.
4. Crack 2 eggs into a bowl.
5. Soak rice vermicelli in water for a good 30 minutes
6. Marinate pork with 3 table spoon of soya souce and 1 table spoon of sesame oil.

Cooking:
1. Heat up cooking oil in a wok.
2. Add marinated pork into wok and give it a good stir.
3. Add garlic, chili and onion. Saute until fragrant.
4. Add in zucchini and carrot. Fry for a good 1 minute.
5. Add in rice vermicelli.
6. Add 3/4 of the soya mix liquid and fry.
7. Make a well in the middle of the wok, add some oil and add cracked eggs into wok.
8. Season the egg with the remaining 1/4 of the soya mix liquid.
9. Give it a good stir until egg is cook.
10. Char Bee Hoon with pork - Done.

#simplyenak #malaysia #wayangkitchen #quarantinemeals #food #Penang #recipe #homecooking #meehoon #vermicille

MCO Day #9 : BUBUR AYAM AKA CHICKEN PORRIDGE and PICKLED RADISH OMELETTE

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-06 | Here, we will be making 2 recipes.
1) chicken porridge and
2) pickled radish omelette.

Recipe 1 - BUBUR AYAM AKA CHICKEN PORRIDGE

Ingredients : quater chicken, one cup of rice, 6-7 cups of water, ginger, soya sauce, garlic , pepper and salt.
Prep:
1. Wash rice until clean. Add into cooking pot.
2. Cut 2 thick slices of ginger. Put this into the cooking pot.
3. Add 1/3 teaspoon of salt into pot.
4. Add 6-7 cups (same cup as you measure your rice) of water into pot. Give it a good stir.

Cooking
1. Bring the pot up to a boil.
2. Add chicken in and bring it up to a boil.
3. Let it simmer for a good 20-30 minutes until porridge is cook
4. Take out the chicken, let it cool down. Shred the chicken once it's cool.
5. Serve shredded chicken on porridge.
6. Chicken porridge - done

THE OIL DRESSING
1. Finely chop garlic and cilantro or Chinese celery or spring onions.
2. Thinly slice ginger
3. Heat up oil in a pan
4. Add ginger and garlic into Pan and fry until golden brown.
5. Remover the oil, garlic and ginger into a bowl
6. Add soya sauce and Chinese celery into bowl and mix.
7. Oil dressing - done.

Recipe 2 - PICKLED RADISH OMELETTE
Ingredients : pickled radish, egg, soysa sauce

Prep:
1. Scope 2 table spoon of picked radish
2. Crack 2 eggs into a bowl.
3. Combine radish and egg.
4. Add a table spoon of soya sauce.
5. Give it a good mix.

Cooking
1. Heat up Pan with oil
2. Pour egg and radish mix into pan
3. Give each side a good 2 mins of frying
4. Pickled radish omelette - done.

Enjoy guys!
#simplyenak #malaysia #wayangkitchen #quarantinemeals #food #Penang #recipe #homecooking #porridge #chicken #lunch

MCO Day #8 : EAST MEETS WEST PASTA

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-06 | Day no 8 has 2 portions to the recipe. 1) pan-seared pork loin and 2) spaghetti. This is our Recipe exchange with @razifhashim on our Movement Control Order food series.

Recipe 1 - PAN-SEARED PORK LOIN WITH LEMONGRASS, SOYA SOUCE, CHILI AND HONEY

Ingredients : 200 grams of pork loin, fresh chili, 2-3 table spoon of soya sauce, 2 sticks of lemongrass, pepper and 1 table spoon of honey

Prep:
1. Finely chop chili
2. Cut lemongrass into small portions and pound it into a paste like form.
3. Slice pork loin into thin slices and give it a good beating to tenderise the meat
4. Combine pork loin, chopped chili, pounded lemongrass, soya sauce, honey and pepper into a bowl.
2. Mix well and let it marinate for a good 15 minutes

Cooking
1. Get your Pan and oil hot.
2. Sear each side of the pork for a good 2 minutes.
3. Pork loin - done

Recipe 2 - SPAGHETTI WITH ZUCCHINI, TOMATO, CHILI AND GARLIC.
Ingredients : Spaghetti, zucchini, tomato, chili and garlic

Prep:
1. Finely chop garlic and chili
2. Cut zucchini into cubes or small portions.
3. Cut tomato into small portions.
4. Boil water with salt for the pasta

Cooking
1. Add pasta into boiled water and follow timing given on the box.
2. Heat up Pan with some oil
3. Add garlic and chili. Saute until fragrant.
4. Add zucchini and tomato.
5. Saute for a good 2 mins
6. Add some pasta water to create a light sauce.
7. Add boiled pasta into the Pan.
8. Add pepper and salt. Adjust to taste.
9. Add butter (optional) and give it a good mix.
10. Spaghetti - done.
TO PLATE : add pork lion unto the pasta.

Enjoy guys!

#simplyenak #malaysia #pasta #porkloin #eastmeetswest#spaghetti
#quarantinemeals #homecooking #recipe

MCO Day #7 : BITTER SWEET DISH

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-05 | Recipe 1 - STEAMED PORK WITH PICKLED RADISH AND CHILI

Ingredients : 200 grams of minced pork, 2 table spoon of minced pickled radish (which you can get from your local sundry shop), chili, 2-3 table spoon of soya sauce and 50ml of water.

Prep:
1. Finely chop chili
2. Mix the soya sauce chili, pickled radish, water and minced pork in a bowl

Cooking
1. Steam the meat for a good 20 mins
2. Steamed minced pork with pickled radish and chili - done.

=============================================================
Recipe 2 - FRIED BITTER GOURD WITH EGG AND MINCED PORK

Ingredients : 200 grams of bittergourd, a table spoon of minced pork, 2 egg, soya sauce, salt, garlic and water

Prep:
1. Finely chop garlic
2. Remove the seed of the bittergourd, and thinly slice them.
3. Crack 2 eggs into a bowl and add a table spoon of soya sauce into the bowl.

Cooking
1. Saute minced pork
2. Add garlic in and saute till fragrant
3. Add sliced bitterguard and stir
4. Add a bit of water to allow the Pan to steam
5. Add egg and soya sauce mix into Pan.
6. Give it a good stir until eggs are completely cooked.
7. Fried bittergourd with egg and minced meat - done

Enjoy Guys!

#simplyenak #Quarantinemeals #food #wayangkitchen #penang #bitterguard #steamedpork #lunch #mco #recipe #homecooking

MCO Day #6 : CHICKEN SOYA GINGER WITH POTATOES

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-05 | Replying this recipe to another chicken recipe made by my friend Razif Hashim. This is one of my late grandma's recipe. She always make this for the family. Hope you guys enjoy it.

Ingredients : chicken, ginger, potato, garlic, 2-3 table spoon of dark soya sauce, 3-4 soup spoon of light soya sauce and 250ml of water.

Prep :
1. Slice ginger into thin stripes
2. Finely chop garlic
3. Peel and cur potato into cubes.
4. Add 3-4 soup spoonful of light soya sauce and mix it with about 250ml of water in a bowl.

Cooking :
1. Heat up the work with some oil.
2. Add ginger and fry for a good 30 seconds or until fragrant
3. Add garlic and saute together with ginger.
4. Add chicken, stir and fry until all sides are sealed off.
5. Add in the dark soya sauce
6. Add in cut potatoes
7. Add in light soya sauce mix and give it a good stir.
8. Let it simmer until potatoes ars soft.
9. Add water and soya sauce to adjust the taste if the liquid dries up during the simmering process.
10. Chicken soysa ginger with potatoes - done

#simplyenak #Wayangkitchen #quarantinemeals #food #penang #soyachicken #ginger #homecooking #recipe

MCO Day #5 DUMPLING SOUP, MIX VEG AND RICE VERMICELLI

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-05 | Found some frozen dumplings in the fridge. At the same time, I've got some left over vegetables from the previous meals. To avoid wastage, we cut up the vegetables and make it to soup. We then added on rice vermicelli towards the end. Enjoy the recipe :

Ingredients: dumplings (frozen from the store), chicken, rice vermicelli (mee hoon), onion, broccoli, carrot, zucchini, choy sam, bean sprout, salt, water and soya sauce.

Prep:
1. Cut broccoli, zucchini, onion, carrot, choy sam into small pieces.
2. Soak rice vermicelli into water for a good 20-30 mins till soft.
3. Set aside 1 litter of water.

Cooking
1. Heat up the oil in pot.
2. Add onions and chicken. Sear the chicken until all sides are cooked.
3. Add 1 litter or water and bring it up to a boil.
4. Add all the vegetables into the pot. Bring it to a boil and let it simmer for a good 10 - 15 mins.
5. Add dumplings into the pot, bring up to a boil and simmer for 2 mins.
7. Drain the rice vermicelli from the soaking water and add into the pot. Also add bean sprout into the pot
8. Bring up to a boil and turn off heat.
9. Season with salt or soya sauce.
10. Mee hoon with dumplings, chicken and veg - Done.

#simplyenak #wayangkitchen #Penang #Quarantinemeals #food #Lunch #soupnoodles #Leftovers

MCO Day #4 STIR FRY CHAP CHOY (MIX VEG) WITH MINCED MEAT

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-04 | Day No 4 of the MCO, time to use up all the left over vegetables in the fridge. So, we are making stir fry mixed vegetables. Recipes as follows :

Ingredients: minced meat, garlic, chili, broccoli, carrot, zucchini, kai lan, baby corn and soya sauce

Prep:
1. Cut broccoli, zucchini, baby corn, kai lan into small pieces.
2. Finely chop up the garlic
3. Cut carrot and chili into thin slices.
4. Marinate the minced meat with soya sauce

Cooking
1. Heat up the oil in the Pan.
2. Stir fry the meat until cooked
3. Add garlic and chili. Fry till fragrant.
4. Add the remaining vegetables (expect the zucchini) into the Pan and give a good toss and mix.
5. Add zucchini in and continue to stir.
7. Add about 50ml of water into Pan and let it simmer
6.Season with salt or soya sauce.
7. Done.

Enjoy guys!

#simplyenak #wayangkitchen #food #mixedveg #Vegetables #Healthy #Cleaneating #Lunch #Penang

MCO Day #3 STEAMED CHICKEN, GOJI BERRIES AND RED DATES

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-04 | Time to go clean today, after having a heavy spaghetti meal the day before. This is one of my favourite dish to make. It is easy, straight forward and less cleaning involve during and after cooking. Recipe as follows:

Ingredients: chicken, red dates, goji berries, ginger, soya sauce and sesame oil (optional)

Prep:
1. Place chicken on a plate
2. Cut the ginger into thin slices and scatter on the chicken
3. Break red dates into half and place it on the chicken
4. Scatter goji on and around the chicken
5. Mix soya sauce with water and a drizzle of sesame oil. This creates the sauce and drizzle the mix unto the chicken.

Cooking
1. Place the plate or chicken into the steamer and steam till it is cooked. Usually - 20 to 25 minutes.

Enjoy guys!
#steamedchicken #chickendish #healthy #cleaneating #recipe #homecooking #penang

MCO Day #2 LAP CHEONG (SMOKED CHINESE SAUSAGE), PORK LOIN, KAI LAN SPAGHETTI

Simply Enak - Malaysian Food, Culture and Heritage 2020-04-04 | Decided to make an asian version pasta. Instead of using chorizo, we substitute it with Lap Cheong - which is a cured/smoked Chinese sausage. It is rather sweet but packed with flavours. Recipe as below :

Ingredients: pork lion, lap cheong (cured/smoked chinese sausage) in replacement of chorizo, garlic, kai lan, chili (both dried and fresh) and chinese celery, oil, pepper salt and pasta

Prep:
1. Finely chop garlic, chili, chinese celery.
2. Cut kai lan into desirable size
3. Slice pork lion into thin slices and marinate with salt.
4. Slice lap cheong into small slices at an angle.
Cooking
1. Boil water to cook pasta (timing according to the instruction given on the box). I tend to take them out 1 min earlier than suggested.
2. One a seperate pan, heat up some oil.
3. Sear the lap cheong and let it release the oil and flavour.
4. Add in chili and garlic. Saute until golden brown.
5. Add in kai lan and toss together.
6. When pasta is done boiling, tranfer into pot with a bit of the pasta water. Give it a good mix.
7. Season to taste.
8. Pasta ala lap cheong, pork lion and kai lan - done.

Enjoy guys.

#Recipe #Spaghetti #Pasta #eastmeetswest #penang

Eat Drink Georgetown 09 03 2016

Simply Enak - Malaysian Food, Culture and Heritage 2016-03-11 | ...