Chef Ak in action - Sambal Belacan Prawn, Kangkung Belacan, Lotus Root

Yesterday morning we went to Pasar Desa and bought several vegetables and meats as I decided to cook lunch for Daph and dinner for a few friends of mine. This is the first time I actually visited the morning wet market to get my own cooking ingredients. We didn't actually bargain on anything at all due to the facts that we didn't even know the market price for all those vegetables and meats. Once we reached home, we started to do preparation on the thing we bought. I must agree that preparation is more tedious than cooking itself. Thanks to Daph that she do most of the preparation. I started up by boiling a pot of water while Daph cutting the lotus root. Then as the water boiled, I threw in ground peanut, pork rib and later lotus root and bring it to boil. After about 30 minutes, I then transfer the lotus soup into the slow cooker and let it simmer with high temperature. The second dish that I prepared was the O Kui Tou rice. I fried the O Kui Tou mixed with mushroom, dried shrimp, garlic and chicken chunk. Then added in salt, light and dark soy sauce and oyster sauce to taste and later transfer it to the rice cooker pot which I had prepared the rice earlier on. The third dishes that I cooked are Sambal Belacan Prawn. This is my method of cooking. 1. Peel away all the prawn shell and clean up the body. (Throw away the shits too!) 2. Heat the oil and fry the garlic. 3. Throw in chili boh, big onion, tomatoes and sambal belacan 4. Lastly put in the prawn and some water and fry for about 5 minutes. 5. Add sugar and salt to taste. The last dishes for me too cook for this lunch is Kangkung Belacan. Here is how I did it in steps again. 1. Clean and cut the Kangkung 2. Heat up the oil and fry the garlic. 3. Throw in sambal belacan and shallots 4. Throw in Kangkung and fry until cook 5. Add some sugar We had our lunch around 1.30pm. Overall I love the sambal belacan prawn and kangkung very much. The lotus root is a little hard to chew and the pork rib is still not as tender as I wanted. The soup is actually for tonight dinner and I am pretty sure that it will be very nice and aromatic after hours of cooking in the slow cooker.