Showing posts from 2011

How to make bubur jagung

Everytime she makes bubur jagung for her family, i would usually get a bowl of it for she knows that I love....really love the bubur jagung that she makes. But what if the day I want to eat it and she's not making any?. I can't just wait for her to make it everytime so I finaly decided that it's time for me to learn how to make the bubur jagung myself, and she's kind enough to personally come to my house ( like the programme 'take home chef ' tu )to show me how it is done.

first, you need, of course, the jagung, the younger they are, the better, peel the skin off, and grate them..

then, boil about a handful of glutinuous rice aka beras pulut in a big bowl with sufficient water.

meanwhile, soak about half a cup of sago with water. please take note that this recipe is all based on 'agak-agak' no exact quantity because they all depend on the size of your corns. mine is about RM1 each and I used 5 jantung of jagungs. So, if you are the 'not so sure type…

Gulai Batang Pisang (young banana trunk curry)

This is a special food in Kedah especially when it is wedding ceremony or breaking the fast. Really miss this curry.

500 g young banana trunk (the deepest content) - cut it in the size of 5cm1 kg meat(cut small)500 ml coconut milk10 pieces curry leaf2 cinnamons sticks2 star anise 10ml tamarind paste
cooking oil
salt, sugarMSG (additional)Ingredients A
2 packets curry powder meat
a glass of water2 tablespoon chili pasteIngredients B
4 red onion (grind)
6 garlic (fine it grind)
1 inch of ginger(grind)
Method Heat oil in the pan. Add the grind ingredients (Ingredients B) with curry leaf, cinnamon sticks, star anise. Stir Ingredients A beside and then put it into the pan. Cook until become greasy. Insert coconut milk, meat and young banana junk. Let all of it boil up. Add tamarind paste, salt, sugar and MSG(optional). Wait for a minute. Then serve.

Budu and Cincalok

Budu (Malay language) is a fish sauce and one of the best known fermented seafood products in Kelantan, Malaysia as well as Southern Thailand.


It is traditionally made by mixing anchovy and salt in the range of ratio of 2:1 to 6:1 and allow to ferment for 140 to 200 days. It is used as a flavoring and is normally taken with fish, rice and raw vegetables.

It is similar to the patis in Philippines, ketjap-ikan in Indonesia, ngapi in Burma, nuoc mam in Vietnam, ishiru or shottsuru in Japan, colombo-cure in India and Pakistan, yeesu in China and aekjeot in Korea.

The fish product is the result of hydrolysis of fish and microbial proteases. The flavor and aroma of Budu are produced by the action of proteolytic microorganisms surviving during the fermentation process. Palm sugar and tamarind are usually added to promote the browning reaction occur and resulting in dark brown color. The ratio of fish to salt plays an important key in the final desired product. The different concentration…