Fried Maggi Goreng with Burger (Fried Instant Noodle with Mince Burger)

Instant Noodle!! You can't leave without them knowing how bad they are for our health.

This version is a courtesy of my friend Vivien who introduced me to this yummy version from one of the Mamak restaurant in Sri Hartamas. So I decided to make my own version as the Mamak's one is too oily for my taste.

Ingredient:

2 packet of Maggie Goreng Indo Mie or Ibu Mie - What ever rocks your boat as long as it's called Mee Goreng Instant.

2 pieces of Ramlee Burger patties - Mashed

Diced Garlic

Diced Onion

2 Eggs

Oil for frying

Black Pepper

Method:

Boil the instant noodle as usual. Add all the condiments and set aside.

Heat up oil in a wok and fry the garlic and onions.

add the eggs and just stir fry for a while  

add the mashed burger patties and stir until cooked.

Add the Instant Noodle, Stir and serve.

Fried Sambal Sardin Fish

This is the dish taken from my Gramma. This is one of our family comfort food. Sardin fish is a staple food for our people in Sabah where i come from. Normally we eat the fried sardin fish with Bambangan. My gramma hates wasting food, so the balance of the fried sardin, she will make into this sambal. It's awesome to be eaten with white rice. I can just have this and white rice alone.

Ingredients:

Sardin fish

bird eyes chillies (As much as you can tolerate)

Chopped shallots

Cooking Oil

1/2 packet of tamarind (Juice)

Salt

Sugar

Method:

Fry the Sardin Fish - Remove the flest from the bones - mash by using mortar or blend. (Mashed is better)

Heat up 1 cup of oil in the wok ( Yes, this dish requires lots of oil)

fry the shallots and chillies

combine the mashed sardin flesh and cook for a while.

add in the tamarind juice and stir.

Make sure you keep on stirring and this dish do require ALOT of stirring.

add the salt to taste and sugar.

One can easily under cook and over cook this dish. The technique is, the moment the oil starts to bubble stop cooking and remove from the wok other wise it will burn. If you under cook it, it will not have the crispiness.

This dish takes practice.

Ayam Percik

I made this for buka puasa with my staffs and it's the easier version than the traditional ones without jeopardizing the taste.

Ingredients:

Blended Ingredients:
8 Shallots
5 cloves of garlic
2 inches of ginger
3 inches of fresh turmeric
2 stalk of lemongrass
2 inch of galangal (Lengkuas)

Other Ingredients:

3 Table spoon of chilli paste (Cili Boh) or more if you like it spicy.
200 ml of thicken coconut milk
1 piece of assam keping
12 pieces of chicken drumstick.
salt & 2 teaspoon of chicken stock.

Method:

Marinate the blended item with the chicken overnight with a little bit of salt. When you are ready to cook it, pour the marinated chicken with the marinades then combine the coconut milk, the chilli paste and assam keping.

Switch on the fire and cook with medium fire. Cook until the sauce thickens. Add salt & chicken stock to taste. The chicken should be half cooked.

Separate the chicken from the sauce and  bake the chicken for 30 minutes at 180 C.

Once the chicken is baked, pour the remaining sauce on to the chicken and serve.

Cincaluk Chicken

So in love with this dish. Easy to make as long as you got the Cincaluk lying around.

Ingredients

Chicken cut to small pieces ( I used 6 drumstick cut small )
sliced cili padi (How much is up to your tolerance to the spiciness)
Kaffir Lime leaves
1/4 cup of tamarind juice
1/2 cup of Cincaluk
oil for stir frying
Salt to taste ( Be wary, the cincaluk is already salty so use sparsely and to taste)

Blended ingredients:
8 Shallots
5 cloves of garlic
3 stalks of lemongrass
2 inch of fresh tumeric
1 inch of ginger

Method:

Heat up the oil in the wok and stir fry the blended ingredient. Make sure you fry the blended ingredient until it is thoroughly cooked other wise, it wont taste very nice.

Once that's done pour in the cincaluk, tamarind juice, kaffir lime leaves and chillies. Then  let it cook for a while.

Put in the chicken and stir. Cover the wok and let it simmer until chicken is cooked. Once the chicken is cooked, taste if you need to add more salt. Most of the time, I don't need too because the cincaluk I used was very salty on it's own.

Serve with white rice.

Enjoy................................................