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Showing posts from May, 2015

Steak Nachos

I made these mouth-watering nachos with some of the saute steak and vegetables from the Quesadilla. These Nachos are great for sharing, and it's easy to make too. All you have to do is layer the toasted tortilla chips with cheese, salsa, meat, and vegetables. Then bake in the oven until the tortilla chips are crispy and the cheese has melted. Make sure to serve it with some salsa fresca and guacamole.

Kerabu Kacang Botol~Winged Beans/Four Angled Beans Salad

The Winged Bean is also known as Kacang Botol, or Four-Angled Bean is a nutritious vegetable. They are high in protein, fiber, vitamin b and C, etc. These vegetables have a crunchy texture and taste really good raw. For this Kerabu or salad, I have added some coarsely pounded fresh red and Thai bird's eye chilies, shallots, ginger, and lemongrass. Then toss everything together with grated coconut, pounded dried shrimps, toasted shrimp paste or Belacan, red onion, and season with some lime juice and sea salt.

Steak Quesadillas

This Steak Quesadilla is one of my family favorites Tex-Mex dish. It's perfect meal to pair with Salsa Fresca and Guacamole. For this recipe, you can substitute with chicken, if beef is not your preferred meat.

Salsa Fresca~Fresh Salsa

This is a basic recipe for tomato salsa. They are great with nachos, quesadilla, fajitas, grilled seafood, etc.

Sayur Lodeh With Lontong

This Sayur Lodeh is delicious served with Lontong, as in rice cakes or compressed rice. You can also mix in some soften bean curd sticks, if available. If you prefer this dish without the rice, then you can add some mung bean's thread for a substantial meal. I have a video on how to make the Lontong, please check out the video below and thanks for watching.

Pulut Inti-Glutinous Rice With Sweet Coconut

These packets of Pulut Inti or Glutinous Rice With Sweet Coconut is one of my favorite Malaysian snacks. They are great snacks to be enjoyed over an afternoon tea or as a dessert, especially after a spicy meal. The steamed glutinous rice is infused with coconut milk and served with grated coconut that’s been cooked with a combination of Jawa/Palm and cane sugar.