Recipe Malaysia

Ingredients :
300g glutinous rice, 75g lean meat, 5 mushroom, 5 shallots, 1 sausage, 1 tbsp dried shrimp, 1 lotus leaf, 1 1/2 cup water, 1 tbsp soy sauce, 1 tbsp fish oil, 1/4 tbsp sugar, 1/4 tbsp salt, 1/4 tbsp five-spice powder, dash of pepper.

Cooking Steps:
1. Soak the glutinous rice for two hours. Shred the lean meat and mushrooms. Dice the sausages and  soak the dried shrimps then drain it. Blanch the lotus leaf and set aside.
2. Slice the shallots and fry it until golden brown then dish out. With the remaining-oil, stir-fry the dried shrimps, shredded mushrooms and lean meat until fragrant. Add in the soaked glutinous rice and seasoning. Cook over low heat for 2 minutes.
3. When the gravy of the micture thickens, add in the shallots and diced sausages. Mix well. Transfer to the lotus leaf and wrap well. Steam it over high heat for about 30 minutes.
4. Place the preparation in a serving plate. Turn over the lotus wrap and cut into 5 petals. Open and can serve.

Ingredients: 2 bowls left-over rice, break up 2 eggs, soaked 2 tablespoons dried shrimp, 5 small red onions, 2 valves garlic, 1 small piece belacan, 1/2 tablespoon chili paste, 1 stalk citronella, some salt and sugar, 5 pieces lettuce.

Cooking steps:
1. Firstly, sambal pounded with soaked 2 tablespoons dried shrimp, 5 small red onions, 2 valves garlic, 1 small piece belacan, 1/2 tablespoon chili paste, 1 stalk citronella, some salt and sugar.
2. Heat up 1 tablespoon oil, pour the pounded sambal into wok till golden color. Then dish up.
3. Twist rice and sambal into small balls.
4. Then moist with break up egg and deep-fry with low heat for about 2 minutes. Dish up and drain oil.
5. Place the rice balls into a serving basket or platter and garnish with lettuce.

Ingredients: 1kg grouper fishes, 1.5 teaspoons of salt, 1 tablespoons of corn flour, thumb-sized piece of fresh ginger, finely shredded, 3 red shallots 2 red chillies ( remove off the chili seeds), finely chopped, 1 stalk spring onions, halved through the middle and cut into small pieces, 1 tablespoon of dark thick soy sauce, pepper, 1 teaspoons of Shao Xing Wine (rice wine), 1 tablespoons of oyster sauce and 1 teaspoon of sugar.

Cooking Tips:
1. Marinate the grouper fish with 1.5 tablespoons of salt for few minutes.
2. Prepare main sauce : Add in 1 tablespoon of dark thick soy sauce, a dash of pepper, 1 teaspoons of Shao Xing Wine (rice wine), 1 tablespoon of oyster sauce, 1 teaspoon of sugar and mix it well with about 2 tablespoons of water. Set it aside first.
3. Coat those marinated fishes with corn flour.
4. Then deep fry the fishes over low flame until golden brown color.
5. Drain out the fried fishes from oil.
6. Heating the wok again with adding 2-3 teaspoons of cooking oil.
7. Stir fry the shredded ginger, chopped chilies and red shallots until golden brown color.
8. Pour in the ready main sauce into wok, continue stir fry until the sauce is boiled.
9. Lastly, put in the fishes, continue to stir-fry for 2-3 minutes, or until the mixture is almost to dry.
10. Off the fire, stir several times, turn on to a plate.
11. Garnish with spring onions on top of the fishes.