Chef Ak in action - Ayam Masak Merah

Ayam Masak Merah Method and Ingredients 1. Fry garlic to fragrant 2. Add in chicken and potatoes 3. Add in Ayam Masak Merah powder and salt 4. Stir fry and mix well 5. Add in some water and 6 slices of tomatoes 6. Stir fry for about 15 minutes and add cut chillies 7. Simmer for another 10 minutes Cabbage Eggs Method and Ingredients 1. Cut the cabbage to small slices. 2. Fry the garlic and prawn for 2 minutes 3. Pour the egg in and stir fry 4. Add in cabbage and fry until dry. 5. Add in 1/2 tsp of salt to taste. Chinese Spinach Method and Ingredients 1. Fry garlic to fragrant 2. Add in chinese spinach 3. Add some water and salt to taste Tenpayaki Beansprout aka Taugeh Method and Ingredients 1. Fry sliced garlic to fragrant 2. Took it out and add in soak sliced mushroom 3. Stir fry and add in light soy sauce and blackpepper sauce 4. Add in beansprout, pepper and salt 5. Stir fry for about 5 minutes and add in fried garlic slices. I am thinking that my cooking is a little towards salty now. I need to cut off salt and oil usage especially for frying dishes. The Ayam masak merah, the potatoes is still a little uncooked but it taste good. Next time I should fry the potatoes first before cooking. I am not sure what is the green vegetable was but it's a little salty as I accidentally added a tsp of salt into it. Half tsp should be better. As usual, I love the cabbage eggs but the tenpayaki taugeh is a little different from the real tenpayaki and I suspect some missing nin here.

Chef Ak in action - Sambal Kerang (Cockles)

Sambal Kerang (Cockles) Method and Ingredients 1. Fry garlic and onion 2. Mix chili paste with light soy sauce and sugar 3. Add in mixed chili paste and water 4. Off the heat and add in cockles 5. Stir fry to mix well Kangkung Belacan Method and Ingredients 1. Clean and cut the Kangkung 2. Heat up the oil and fry the garlic and shallots 3. Add in sambal belacan and chili paste 4. Throw in Kangkung and fry until cook 5. Add some sugar O Kui Tou rice Method and Ingredients 1. Fry garlic, dried shrimp and shallots to fragrant 2. Add in soak slices of mushroom and chicken chunk 3. Add in o kui tou and fry for 5 minutes 4. Add in oyster sauce, dark and light soy sauce and a tsp of salt 5. Stir fry to mix well 6. Add in 1 large bowl of water and wait until it boiled 7. Transfer it into rice cocker with clean rice in it 8. Press the cook button Corn soup with Szechuan vegetable Method and Ingredients 1. Cut corn, 2 tomatoes and Szechuan vegetable 2. Cut 2 tomatoes into 8 slices 3. Sliced a few Szechuan vegetable 4. Throw everything into a pot of water and bring it to boiling 2. Add in salt to taste and simmer for another 20-30 minutes This is the first time that the O Kui Tou rice failed me. It is only 80% cook! I am started to think that the rice cooker is up to his limit already. It all started when I cook tomato rice. Maybe his time is up. I steamed it with wok but this time adding in water. Luckily the result is good. Haha.. I love the rawness of the Sambal cockles. It's still juicy when you bite it. The cockles easily overcook, so you need to watch the heat. It's preferable to turn off the heat once you throw in the cockles. You just need to stir and mix it well. Kangkung belacan is a little too spicy but I still love it. The soup is good too. Man, it's already been over a month plus and I still love to cook. A good or bad sign?? Macam Si lai!

Chef Ak in action - Char Kuey Teow v1.1

Char Kuey Teow Method and Ingredients 1. Heat wok to real hot and fry garlic and shallots to fragrant 2. Add in prawn and fishcake. Stir fry until the prawn turn pinkish 3. Add in light, dark soy sauce, oyster sauce, salt, special chili and pepper 4. Place in the hor fun and continue to stir fry evenly 5. Move everything to one side of the wok and crack in eggs 6. Lower the heat while throw in cockles and stir fry for 10 seconds 7. Off the heat and add in a handful of beansprouts and stir fry for 5 seconds 8. Remove the dish to plates and serve hot. Chicken Oats Method and Ingredients 1. Deep the cut chicken in beaten eggs 2. Roll it in oats (Red Quaker oats) 3. Sprinkle it with salt 4. Deep fried the chicken until golden brown This CKT v1.1 is very much nicer than the previous one. This time, the hawker CKT feel is there. I am not sure what the reason is but I guess the heat of the wok play an important role here. Adding in cockles is definitely a must for cockle’s lover. Just remember to fry cockles and beansprout with very low heat for only 5-10 seconds before served. I learned the chicken oats recipe from a bookstore in JJ, Kepong while I was lepaking there yesterday. It seems pretty easy from the book and I thought why not I try it myself? So I bought Quaker Oat and did it today. The outcome is pretty nice and crispy on the outer layer but kinda tasteless in the inside part (meat). Perhaps if I marinate it with curry powder and cook it with curry leaf, the taste will be better.

Chef Ak in action - Nasi Lemak & Curry of Life

Nasi Lemak v2.0 Method and Ingredients 1. Prepare rice as in normal cooking 2. Pour in 200ml trim coconut milk 3. Put in tied pandan leaf and ginger sliced 4. Stir to mix well 5. Add in 1 tsp salt 6. Press cook button Curry of Life v1.1 Method and Ingredients 1. Marinate chicken with turmeric powder overnight 2. Fry the garlic, curry leaf, onion, tomato, chili padi, sugar and chili boh 3. Add in the curry paste and water then stir-fry until fragrant. 4. Add the chicken and stir-fry so that the chicken is coated with the curry paste. 5. Put in potatoes and stir for a minute and add the 1tbsp sugar and 1 tsp salt 6. Transfer it to big claypot with 3pcs of lemongrass and let it simmer with low heat 7. Add in 150ml coconut milk into the curry and stir evenly 8. Simmer for another 10 minutes. So here is it, the upgraded version of nasi lemak v2.0. It's sad to say that this v2 nearly failed me. It happens like the previous tomatoes rice that I cooked but at least this one is already 80% cooked. The cook button pops up after a minute I have open the rice lids to stir. Damn, it’s so frustrating! So I steamed it in wok for another 10 minutes. To those of you who have cooked rice with coconut milk or other liquids or stocks, you will probably know the frustration of not being able to get the rice to cook properly. Next time I should add in the coconut milk only later when the rice is half cook and still wet. Btw, I just get to know that if you wan to recook the rice, you need to add in more water. Perhaps I should try Nasi Lemak v2.1 soon. Curry of Life v1.1 is an upgraded version as I added in several more ingredients such as lemongrass, tomatoes, onion, chili padi and sugar. With all the additional ingredients I have put in, this v1.1 is a little heavier in taste which is of course produce more fragrant, spicier or simply more ummppp or kick. This is definitely for heavy taste bud person. However, I still prefer the previous curry as it is more lite version.

Chef Ak in action - Nasi Lemak

Method and Ingredients 1. Prepare rice as in normal cooking 2. Pour in coconut milk 3. Put in tied pandan leaf and ginger sliced 4. Stir to mix well 5. Press cook button Sambal Anchovy (Ikan Bilis) 1. Mix chili paste with light soy sauce, sambal belacan and sugar 2. Fry Ikan Bilis until it turn brown 3. Add in garlic and onion 4. Add in mixed chili paste and water 5. Stir fry and mix well ABC Soup 1. Cut 2 tomatoes into 8 slices 2. Cut 1 big onion and potatoes 3. Cut half Szechuan veg into thin slices 4. Boiled water and throw all above in 5. Put in 'biji biji' pepper 6. Add in anchovy and salt to taste 7. Finally add in some fishball The nasi lemak fragrant is there but it's a little too light. Can consider as Nasi Lemak lite version as I only put in very little of coconut milk. It's the leftover from cooking Curry of Life the other day. Normal recipe of Nasi Lemak using thick coconut milk but I am only using light coconut milk. Top with fried egg, own fried groundnut, sambal ikan bilis and fried ikan bilis. Missing nin will be cucumber. Overall, it is still acceptable.

Chef Ak in action - Char Kuey Teow

Method and Ingredients 1. Heat wok and fry garlic to fragrant 2. Add in squid, prawn and fishcake. Stir fry for until the prawn turn pinkish 3. Add in light, dark soy sauce, special chili and pepper 4. Place in the hor fun/mee and continue to stir fry 5. Move everything to one side of the wok and crack in an egg 6. Fry it all together and then throw in a handful of beansprouts (a few seconds) 7. Remove the dish to plates and serve hot. A CKT lover will know there is a few 'missing nin' in the recipe above. Yes, first and foremost is cockles aka siham. I couldn't get hold of siham as the shop that I frequent are out of stock. Second missing nin will be fried lard. It’s bad for health but taste from heaven. Third will be spring onion. Anyway, some might wonder why there is mixed yellow noodle when I said it's CKT? Well, just to clear my yellow noodle old stock. Haha Overall the taste of CKT fragrant is just not there. It still tastes great with prawn and squid but the feel is just not there. I couldn't figure out what is the secret recipe from the hawker center. Mine doesn't taste like CKT eventhough the major ingredients are there. I dun think so that fried lard and cockles will have major impact on CKT. Is it because of the fire? Or could it be that I fried 3 plates once instead of one by one? Perhaps the secret lies in the special light and dark soy sauce they are using? Hmmm, I just don't know why.

Change Feng Shui in My Room

Yesterday I decided to buy a cupboard as my room doesn't have a proper storage for my clothes. I have been thinking to get one for a long time and finally bought it at Carrefour yesterday noon. The Carrefour assistant gave us a number to call for assembles of the cupboard. When I phoned the servicing guy, he told me that he charges RM50 to assemble it. Wow, the cupboard only cost RM80 and he wanted to charge Rm50 for that. I just told him that I will think about it. So we decided to DIY ourselves and bought it back home. After opening the box and look at the work instruction, we are so blank, confused and in blur like sotong condition. While still in confusion, coincidently my mobile phone rang as the service guy call me as if he know that I am in confusion. I told him it's too expensive for that service he offered and he reduced it to Rm40 and later Rm30 after feeling that I am not interested in his service anymore. Before I even agree, he told me to send him my house address via sms. Old room look On that time, my housemate came knocking at my door room and offered us guava. So I pulled him in and ask him for idea and he assemble the cupboard together with us. Haha. 3 brains are better than 2 brains. I sms the service guy telling him I dun need his service anymore and he phone me again. This time I didn't answer the phone. I guess he might offer me Rm20 only. Hack, I dun need it already. So 3 of us assemble it ourselves and once we fully digest the diagram and work instruction, it become much clearer and easier. We finished assembling it in less than 30 minutes. New room look Daph gave me some idea of moving some furniture to get more space. We moved and cleaned here and there and putting everything in order. All this took us more than 3 hours job. We then rushed to Rawang for friend’s full moon buffet dinner and by the time we reached there, is a little too late at 9.00pm. I am quite satisfied with the new fresh look in my room. The next thing I am going to change is the computer chair and later computer table. Still no budget for both the item yet.

Chef Ak in action - Cordon Bleu Chicken

On last Saturday dinner, I decided to cook western food for my fellow friends. I went to JJ in Kepong to get all my items needed for dinner. The menu is Cordon Bleu Chicken and black pepper spaghetti as main dishes, garlic bread, mushroom soup, French fries and chicken wing as entree and orange juice as drinks. Cordon Bleu Chicken 1. Pound the chicken breast to flatten it 2. Place one slice of cheese on top of the breasts 3. Add one slice of chicken ham on top of the cheese 4. Start at the narrow end and roll the breast completely 5. Roll the chicken breast into the flour to cover completely with flour 6. Place the chicken breast into the egg and roll the breast in the same direction 7. Roll the chicken breast into the bread crumbs 8. Add enough oil in the wok (I dun have pan) and heat it to real hot 9. The oil should bubble when placing the chicken breast into the wok 10. Make sure the seam end breast is on the bottom first to prevent unfolding 11. Deep fry till it turn into golden brown and flip them over 12. Check to make sure they are golden brown before taking them out. Black Pepper Beef Spaghetti 1. Cook the spaghetti in the boiling water as instructed on the package 2. Add two teaspoon of salt 3. Drain it and set aside 4. Fry crush garlic in the heated oil to fragrant 5. Add in button and soak mushroom and minced beef 6. Pour in black pepper sauce, pepper and salt to taste. 7. Add in spaghetti and stir fry to even. For garlic bread just spread the garlic butter and baked it over 200 degree in the oven. Do not use French loaf as the result will be extremely hard after baking. It's my mistake that I have bought a french loaf as my garlic bread. I bought big US potatoes and slice it together with the skin. Make sure the skin is completely clean though. Deep fry the potatoes until it turned golden brown, take it out and sprinkle some salt and fried garlic. Somehow the outcome is not that good. The French fries is crispy when just taking out from the wok but it became too soft in no time. I am not sure how Daph did her marinated baked chicken wing but it taste rather good. This is my first time preparing western cuisine for my friends. I love the Cordon Bleu Chicken but the meat is a little too tough. On each plate, there is baked corn, salad and baked bean. I made a total of 3 plates of spaghetti where two are beef and another is chicken. Somehow I prefer the beef version. The French fries is a little soft while the garlic bread is hard. The mushroom soup taste just nice with pastry flake and slices of button and soak mushroom. Overall, it's a successful western dinner. It seems to me like everyone enjoyed it. We have fun and a wonderful Saturday night. The preparation for all this took me and Daph more than 4 hours. By looking at the picture, the dishes lacking some decoration. Next time I need to learn how to decorate my dishes to make it look more pleasant. After dinner, we watch Harry Porter at Pavilion at 12.05am and comeback around 3.30am. We are so exhausted by the end of the day.

Chef Ak in action - Wa Tan Hor

Method and Ingredientss 1. Fry garlic to fragrant 2. Add in hor fun, dark and light soy sauce 3. Stir fry over high heat until all mix well and set aside 4. Add 2 tsp of oil and heat it. Add in 1 tsp of sesame oil into the oil 5. Fry the garlic, prawn, minced pork, choy sum, fishcake, cabbage and carrot 6. Add in chicken stock and later cornflour and stir well to form thick gravy 7. Beat egg and slowly add in the gravy and turn the heat to low 8. Add in 1/2 tsp of salt and hor fun 9. Stir for 1 minute and serve hot Wow, I must say it's rather a successful cook. It tastes like ‘tai chou’ wa tan hor but just a little too dry. There is some wrong amount of ingredientss I notice later on such as 6 tablespoon of cornflour but I thought it was only 6 teaspoon. This is because I wrongly read tsp and tbsp. The cornflour supposed to mix with water but I didn't mix it first and instead I straight away pour into the heated wok thus some of the flour is uneven mixture. It’s supposed to add 1000ml of water but I only add in 500ml. The wrong quantity of mixture causes the wa tan hor a little dry otherwise it will be just nice. I will certainly cook this again and put in the correct quantity ingredients.

Chef Ak in action - Ginger Mushroom Chicken

Today I decided to cook ginger mushroom chicken for my housemate and a few friends of mine. When I sms them, some are rather surprise of the invitation. Ginger Mushroom Chicken 1. Crush 2 pcs of ginger and mixed with oyster, sesame oil, dark and light soy sauce 2. Marinate the chicken with above. (The longer the better) 3. Fry garlic with preheated oil to fragrant 4. Pour in the marinated chicken and stir fry evenly for 10 minutes 5. Add in chunk of potatoes and soak mushroom 6. Transfer all to claypot and let it simmer low heat for 20 minutes Steam Eggs with Mince Pork 1. Mixed sesame oil, light soy sauce, pepper, 1/4 tsp salt, 1 tsp sugar in small bowl 2. Marinate it with minced pork and crush ginger for 20minutes. 3. Cut filament crabstick 4. Steam for 20 minutes or more depending on the heat. (Blue Lake Bush)O kui tou with Eggs 1. Fry garlic and dried shrimp to fragrant 2. Add in cut Blue Lake Bush (sounds funny) chilies and stir fry for 10 minutes. 3. Beat the eggs into the wok and continue to stir fry for another 5 minutes. 4. Add in salt to taste. Sambal Anchovy (Ikan Bilis) 1. Fry Ikan Bilis until it turn brown 2. Add in garlic and onion 3. Stir fry for 5 minutes with chili paste and water. ABC Soup 1. Cut 2 tomatoes into 8 slices 2. Add 6 slices of Szechuan veg 3. Add in anchovy 4. Pork rib is a must 5. Boiled in pot for 20 minutes and simmer in slow cooker for 30 minutes or more. 6. Add salt to taste My friends told me that the ginger smell from the chicken is too strong thus covering the mushroom smells. Most of them prefer the ginger to be in slice form and not crush or minced. Somehow I still prefer crush ginger maybe because my mum used to cook in this way.

Chef Ak in action - Mee Goreng

Method and Ingredients 1. Bring water to boil. Cook the noodles for 30 seconds, drain and set aside 2. In a small bowl combine chili sauce, tomato sauce, dark and light soy sauce, sugar, sambal belacan and 1/4 tsp salt 3. In another small bowl, beat an egg 4. Preheat the wok and put in oil 5. Fry the garlic and shallots to fragrant 6. Add in minced pork and prawn and fry for 3-4 minutes 7. Slowly add in the egg until it's lightly scrambled 8. Add in the noodles and some water and stir fry 9. Pour in the combined sauce and stir fry evenly for another 3-5 minutes Well, the final product is good but a little sticky. Perhaps I pour in too much of water. Anyway, I still love it. Simple and fast.

Chef Ak in action - Chicken Mushroom

Method and Ingredients 1. Heat up the oil and fry the garlic and shallots 2. Mix in minced ginger and stir fry to fragrant 3. Put in the chicken and fry for 5 minutes 4. Add in water and potatoes and bring to boil 5. Transfer into claypot mixed with soak dried mushroom 6. Simmer for 15 minutes or until the chicken and potatoes are cook Daph cook the rest of the dishes. O kui tou fried with egg, cabbage with mushroom and tofu with minced pork. I love the o kui tou with egg and the cabbage. The tofu had an average taste. For the soup, I cook it using slow cooker. It's an old cucumber and white carrot soup. The fragrant in not there eventhough it's being cook for 7 hours. Perhaps the soup is too light as there is no meat but just ikan bilis, white carrot, groundnut and old cucumber. Overall I really enjoy eating the mushroom chicken. It’s just that the potatoes are a little too large and there are too many mushrooms. Daph cooking slightly improved. I am sure if she continues to do more practical she will be better than me anytime. I need to be more gambateh liau.

Chef Ak in failure - Tomato Rice

Ah... my first official failure after nearly a month doing practical in my cooking life. I was reading newspaper during my lunch time in office yesterday when I stumble upon Heinz tomatoes advertisement showing how to cook tomato rice. I thought to myself, why not? It seems easy enough. So I bought all the ingredient needed when I am on my way back after working and started the cooking process. 1. Fry the garlic, shallots, chili and fresh cut tomatoes. 2. Add in chicken chunk and fry for 5 minutes. 3. Add in turmeric powder and tomatoes puree/paste 4. Pour in water and add salt to taste and let it cook for another 10 minutes. Then I transferred it into rice cooker and happily waiting to try out the tomato rice. Not even 5 minute have I pressed the cook button, it jumps up indicating the rice is already cook. Immediately I sense something is so wrong. When I open the rice cooker lid, sure enough the rice is still in grain form totally uncooked. Damn! Btw, in case you don’t know, when the rice is cooked, you cannot press ‘Cook’ again because the darn button will pop back to ‘Warm’ like a stubborn child. I waited for the button to pop up back thinking to cook it again but it failed to pop up. So I took the whole pot to cook under gas stove. Apparently I found out that the rice cooker jumps up before the rice are cook is because of the tomato liquid too thick. So I add in a big cup of water but it ended up a little too wet. Alas, after 10 minutes of cooking, the rice turnout to be still on soft side likes congee. The smell on the rice cooker pot is already burnout and crusty. I thought it's useless to cook anymore as the bottom part has already badly burnout. We still could eat it but it's just a little soft. The taste will have been rather good if the rice is properly cooked. What I found out in the net is actually not easy to cook tomato rice. Even some veteran cook in the net sometime failed in making tomato rice as the paste must not be too thick or too watery. Here is the link A lesson learned. This is obviously an F grade. Ohh, and the damn pot are still in burnout black condition after 3 times of washing it yesterday night. Anyone want to sponsor me a new pot perhaps?

Chef Ak in action - Baby Corn and Mushroom

1. Heat up the oil and fry garlic and shallots 2. Add chili padi, baby corn and dried mushroom (that have been soaking by hot water) 3. Pour in some water and fry for 5 minutes 4. Add in enoki mushroom and fishball 5. A teaspoon of salt to taste 1. Heat up oil and fry garlic, dried shrimp and shallots 2. Add in chili padi, soak dried mushroom, and mushroom 3. Pour in some water and fry for 5 minutes 4. Add in enoki mushroom and fishcake 6. A teaspoon of salt to taste

Chef Ak in action - Curry of Life

I invited a few friends of mine to be my white mice on last Saturday dinner. The main dish that I am gonna cook is Curry of Life. Nevermind on the name as I got it from the anime. I get the recipe from the net and reference from Delimas curry paste box. This is how I cook my Curry of Life. 1. Fry the garlic and curry leaf 2. Mixed it with turmeric powder, chilli boh and a packet of Delimas curry paste 3. Throw in the chicken (I use half chicken) 4. Fry the chicken until all equally mixed and the chicken turn yellow/golden colour 5. Put in the potatoes and water (about 300ml) 5. Transfer it to big claypot and let it simmer for 30 minutes with low heat 6. Add in 100ml coconut milk into the curry and stir evenly 7. Simmer for another 10 minutes. Then Daph joined in the fun as she tried her mum recipe. Fried lotus with chilli padi, curry leaf and pandan leave. It seems that she fried the lotus till brown; later add in the curry leaf and chilli padi. Lastly she put in the pandan leaf. The next dishes I am cooking are fried cabbage with egg. This is the third time I cooked this dish. 1. Cut the cabbage to small slices. 2. Fry the garlic, dried shrimp and prawn for 2 minute and took the prawn out 3. Pour the egg that have beaten and fry for about 2 minutes. 4. Throw in the cabbage and fry it till dry. It will take about 10 minutes or more 5. Then add in the prawn and some salt to taste. Si Mian Tou is next on my cooking list. Basically it's easy to cook but I didn’t know how long I need to cook this. So ended up not so well. I should have mixed it with a little of sambal belacan and it will certainly turnout better. 1. Fry the garlic and dried shrimp 2. Add in Si Mian Tou and fry it 3. Add in some water and continue frying it for another 5 minutes My next menu is Pork Mince Tofu. I just fried the mince pork mixed with light and dark soy sauce. Steam the tofu with mushroom mixed with light, dark soy sauce and oyster sauce. Steamed it for around 15 minutes and serve while hot. My last dishes are Chawanmushi. (Forgotten to snap photo!) My friends arrived just in time and waited for a while for the Chawanmushi. Overall everything turned well. I myself love the Curry of Life. The fragrance is certainly there thanks to the curry leaf. The potatoes are soft and simply delicious in my humble opinion. The lotus root soup turnout to be very nice after long hours of slow cooking. The Si Mian Tou doesn't turn too well as its a little bitter indicating it's not fully cooked yet. This is my first time cooking this vegetables and I doesn’t know how long to cook it. I love the pork mince tofu as well. Certainly Daph Fried lotus is nice too and it was crispy and the fragrance smells good as well. Lastly will be the Chawanmushi and I love every bits of it. I am not sure whether my friends simply wanna goes commercial on my food but it seems they certainly enjoyed the curry of life very much. Should I retire with glory now or should I continue to pursue and upgrade my masak masak skill? I guess I am gonna stay a tad longer playing masak masak.

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.