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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...

This is a special food in Kedah especially when it is wedding ceremony or breaking the fast. Really miss this curry. Ingredients 500 g young banana trunk (the deepest content) - cut it in the size of 5cm 1 kg meat(cut small) 500 ml coconut milk 10 pieces curry leaf 2 cinnamons sticks 2 star anise 10ml tamarind paste cooking oil salt, sugar MSG (additional) Ingredients A 2 packets curry powder meat a glass of water 2 tablespoon chili paste Ingredients 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 (Malay language) is a fish sauce and one of the best known fermented seafood products in Kelantan, Malaysia as well as Southern Thailand. History 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 concentrat...

Introduction Homestay is a form of accommodation where the tourist can live with the chosen host family and has the opportunity to interact as well as experience the daily way of life of the family and culture directly. The Homestay Programme was introduced by the Ministry of Tourism, Malaysia in 1988 as an effort to diversify the tourism products through the provision of an alternative accommodation for tourists. This programme was officially launched in 1995 at several locations including Desa Murni, Kerdau, Temerloh, Pahang, by the Minister of Tourism, Arts, and Culture. This programme falls under the Rural Tourism Master Plan which was developed to encourage the participation of rural community in the tourism sector. Through this programme, tourists will have the opportunity to enj...

1#the equipment:a gasing and *lepo.. 2#checking the balance 3#make sure ur *lepo is oiled 4#lilik gasing 5#get into pos 6#and throw 7#here come the hard hard...capturing..and put it on *lepo 8#lubricating *lepo.lessen then friction 9#whos the longest spinner? playing gasing is one of my fav altough i cant really play it....there is one rule u should know before taking pic of gasing player....it is wise not to take their pic without them wearing a samping or setangan...and playing this kind of gasing need more than two people to operate...cooperaton is the key of succes..in another word.team work..

Ingredients: 250 g Glutinous Rice Flour 200 ml Pandan Juice 150 g Gula Melaka (Palm Sugar), finely chopped 100 g Grated Coconut A Pinch Of Sea Salt Method: In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes. Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely. Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess ...

Ingredients * 1 large fish such as lapu-lapu or tilapia * 1 large onion, sliced * 1 each of red and green bell pepper, julienned * 4 cloves garlic, crushed 2 tablespoons ginger, julienned 1 cup vinegar 1 tablespoon salt 3 tablespoon sugar 1 tablespoon cornstarch, dissolved in 1/2 cup water 1/2 teaspoon MSG or vetsin 1 cup cooking oil * 1 carrot, sliced (optional only) Instructions 1. Clean the fish and rub with salt and vetsin. 2. In a frying pan, heat the oil and fry the fish until golden brown. 3. Place the fish in a serving dish and set aside. 4. Remove the used oil from the pan and put in about 1 tablespoon of fresh oil. 5. Saute the garlic, ginger, and onion. 6. Add the bell peppers and saute until half-cooked. 7. Put this mixture on top of the fish in the serving dish. 8. Return the pan to the heat and put the vinegar, salt and sugar. 9. Bring to a boil a...

KOTA BARU: A stall selling its very own king-sized murtabak – aptly named the “Royal Murtabak” – has been the focus of many during the fasting month here. A long line of people is seen crowding the stall hours before the breaking of fast every day to buy the plus-sized delicacies. Hawker Nik Faizah Nik Ab Rahman, 53, has been making and selling the extra big murtabak since 1995. “I learned how to make murtabak from my mother who named it the Royal Murtabak,” she said. Her mother had named the delicacy – dough wrapped in meat – the Royal Murtabak in the 1970s after the then Sultan of Kelantan Al-Marhum Tuanku Yahya Petra suggested it to her when dining at her stall. Nik Faizah, who has three children, began learning the art of making the jumbo-sized murtabak at the age of 15. Later, she took over her mother’s stall along Jalan Merbau here and made it a speciality for those breaking fast. Sold at RM11 per piece, the response is so good, thanks to the double chunks of pastry and...

I came across the Chicken Curry Recipe on Seasaltwithfood , another talented cook from Malaysia. I always like the drier version of Malaysian chicken curry. Without hesitation, I printed the recipe and made this curry for dinner. Malaysian Curry Chicken Recipe Ingredients 2 Chicken Breast (about 650 to 700 g) Bone In, cut into smaller pieces 4 Medium Yellow Wax Potatoes 6 Large Eggs, boiled 60 g Chicken Curry Powder 10 g Chili Powder 2 Sprigs Fresh Curry Leaves 1 Medium Yellow Onion, chopped 1 Can (400 ml) Coconut Milk 1 1/2 Cup Water 5 Tbsp Of Peanut Oil Salt To Taste Method Method Cut the chicken into smaller pieces and marinate with 1 Tbsp of curry powder. Marinate in the fridge for about 30 minutes. Boil the eggs, cool and shelled. Then boil the potatoes until they are cooked but still firm. Peel and quarter. In a heavy pot, heat the oil and add the chopped yellow onion, together with the curry leaves. Cook until the onions are lightly brown. Add the curry and chili powder. Cook un...

Laksa is almost everywhere available. Basically there are two types of laksa: curry laksa (curry mee) and assam laksa. The curry laksa is served in a coconut curry soup while assam laksa refers to noodles served in a sour fish soup. The noodles used are thick though thin noodles (bee hoon) are used too. Spicy or not? Laksa for sure is one of the more spicy dishes you will find in Malaysia. In general of all Malaysian food, I found the Malay laksa spicier then the Chinese laksa. The assam laksa, with it's sour fish has a distinct different taste then anything else with the exception maybe of the Tom Yam soups you find in Malaysia and Thailand. Curry Mee is usually less spicy though you may have to ask for no sambal if you don't like it too spicy. Curry laksa or curry mee Curry laksa, or simply laksa in Malaysian food is a coconut based curry soup. Ingredients usually include tofu, fish, prawn and cockles. In Malaysia some hawkers sell chicken laksa, leaving the prawns. Laksa is ...

Where do we experience the natural beauty of forests in Peninsular Malaysia? Is it Genting Highlands? Is it Cameron Highlands? These are famous hillstations in Malaysia; however, commercialization and developments on these hilltops have severely "contaminated" the natural beauty of Malaysian forests found there. Casinos, theme parks, hotels, tea gardens, too predominant in the former two hill stations, have robbed both Genting Highlands and Cameron Highlands of their most valuable asset, originality and naturalness, which were replaced by an entirely new identity. Though considered successful nowadays in Malaysia, one can really argue that they cannot compare at all with the alluring Maxwell Hill in Taiping, Perak. Maxwell Hill is located in Taiping, Perak. The place itself had great lengths of history, comparable to the likes of the settlements in Jamestown. Taiping was the first key of British's interest in Malaya. The abundance of tin, much more than any place in the w...