Recipe Malaysia

Ingredients to prepare rice: 5 cups of rice (wash and clean the white rice, and soak in water for about 30 minutes, drain rice after that), 2 tablespoon of cooking oil, 1/2 teaspoon of chopped garlic and 1/2 teaspoon of chopped shallots.

Ingredients to prepare thunder tea soup: 500g of fried peanuts (peel off fried peanut skin), 1 cup of fried dried anchovies, 200g of mint leaves and appropriate tea leaves.

Ingredients to prepare main dishes: 600g of long bean, 600g of sio pek chye, 600g of chye sim, 600g of star gooseberry, 300g of green shallots (finely chopped), 8 pieces of bean curb (cut into small cube shape), 1 bowl of mixed chopped garlic and dried shrimp (400g).

Ingredients to prepare side dish: 2 tablespoon of chopped garlic, 500g of minced white radish, 200g of dried shrimp and 600g of fried peanuts (peel off fried peanut skin).

Cooking Tips (To prepare rice):
1. Add in 2 tablespoons of cooking oil into wok, fry chopped shallots and garlic till fragrant.
2. Then continue fry with 5 cups white rice for about 10 minutes.
3. Rice up. Put appropriate water then cook the rice.

Cooking Tips (To prepare thunder tea soup):
1. Blend all ingredients of thunder tea soup with 1 small cup of water.
2. Simply add boiling water in and with appropriate quantity of blended ingredients to ready thunder tea soup.

Cooking Tips (To prepare main dishes)
1. Deep fry the bean curb cubes over low flame until golden brown color.
2. Heat up the wok with 2 tablespoon of cooking oil. Then add in 2 tablespoon of chopped garlic and dried shrimp, stir fry green shallots with fried bean curb. When the dish almost to cook, add a dash of salt and light soy sauce. Dish up.
3. Add 2 tablespoon of cooking oil, add in 2 tablespoon of chopped garlic and dried shrimps and lightly stir fry with the chopped long beans. Stir well with a dash of salt and light soy sauce. Dish up.
4. Repeating the same procedures as mentioned in no.3 to prepare sio pek chye, star gooseberry and chye sim.

Cooking Tips (To prepare side dish)
1. To overflow excess salty from radish. It is good to soak the white radish in water for about 15 minutes before fry.
2. Add in 2 tablespoons of cooking oil, stir fry chopped garlic and shrimps with minced radish. Dish up.
3. Deep fry the shrimp until fragrant.

To serve: You can mix it serve with soup and rice or scoop portions of the accompanying main dishes and side dish as picture shown.

Ingredients to make rice: 2 stalks of lemongrass, 1 pack coconut milk, 4 pieces of ginger (smashed) and 1 cup of rice.

Ingredients to make dried anchovies sambal: 1 cup of fried dried anchovies, 10 dry chillies, 4 cloves of garlic, 2 onions thinly sliced, 3 small chilies pepper, salt, sugar and dried shrimps.

Ingredients for garnishing: 1 fried egg, 1/4 cucumber (slice thinly) and some fried scallop.

Cooking Tips (To prepare rice):
1. Wash and clean the rice and put it in rice cooker. Add the coconut milk, lemongrass, ginger and some water. Add some water and cook the rice.

Cooking Tips (To prepare dried anchovies sambal):
1. Blend dry chilies together with garlics, red shallots, dried shrimps, and small chilies pepper.
2. Heat up the wok with 2 tablespoons oils, add in the blended ingredients fry till fragrant. When the sambal oily emerged, add a dash of salt and sugar.
3. Continue fry with sliced onions and fried dried anchovies for about 5 minutes.
4. Dish Out.

Final stage:
1. Garnish the plate with cucumber, serve the sambal, fried scallops and fried eggs.

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 ylang-ylang 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.