Beef Tripe Kerabu

Recipe: Beef Tripe Kerabu

Things you need:

• 1lb beef tripe - cut into small squares



• 1tbsp of ginger powder or thumbsize fresh ginger



• 1 sweet onion



• 2 shallots



• lemongrass



• 5 kaffir lime leaves



• 1 lime, juiced



• 3 or more Thai chilies (however spicey you want it)



• salt to taste

Step 1:
Place the beef tripe in a pot of boiling water. Water should be enough to cover the beef tripe. Add about 1 tbsp of ginger powder (thumbsize fresh ginger is fine too).
Cover and cook for about an hour.

Step 2:
While we are waiting, chop onions, shallots, lemongrass, lime leaves, Thai chilies and place it in a bowl. Next, cut the lime in half and squeeze out the juice on top of the chopped ingredients.

Step 3:
Once the beef tripe is cooked and soft, chop it into thin slices and add into the bowl mixture. Add salt to taste.
Fast and simple to do. :)

Ikan Assam Pedas

Assam Pedas is a traditional dish that is mostly popular in West Malaysia than it is in East Malaysia or Sabah, where I am from. I never heard such a dish exist until I had a chance to study at Sunway College. In Sabah, this dish is more commonly prepared with just mackerel fish, salt and tumeric. Simple and fast.

Recipe: Ikan Assam Pedas
~adapted: RasaMalaysia

Things you need...

• Mackerel fish or any fish is fine
• 1 tsp of Baba's fish curry
• 1 tsp of tumeric powder (if you have fresh tumeric, it will taste alot better)
• 1 cup of tamarind juice
• 2 tbsps of tomato sauce
• 3 small cloves of crushed garlic (I love garlic. You can reduce the amount if you don't like as much)
• 3 small crushed shallots
• 1 tsp of ginger paste or fresh ginger is fine too
• 1 stalk of lemongrass (white part only)
• 4 chilies or more depending how spicy you want it
• 2 kaffir lime leaves/daun kesum (couldn't find daun kesum also known as Vietnamese mint, so I replaced with kaffir lime leaves)
• 1tsp of belacan (shrimp paste) or according to your liking
• palm sugar or regular sugar to taste
• salt to taste
• vegetable oil
  

Heat oil in pan. Meanwhile, blend garlic, shallots, ginger and chilies to make a paste.
When hot, add in the paste, lemongrass, daun limau and cook until golden brown.
Add in curry powder with tumeric powder and cook until fragrant.
Add in belacan and cook for about a minute before you add in the fish.
Now, add the fish along with tamarind juice and simmer on low heat until done.
When the fish is cook, add salt and sugar to taste. Lastly, I add 2 tbsps of tomato sauce bagi dia masam sikit.
Enjoy...

Hello world :)

I know I haven't been blogging in a while and that's my fault.I haven't been feeling too great lately. I don't whether it's the lack of sun or that I'm just simply stressed out. I come home every day exhausted and all I want to do sometime is just sit in my bed and watch tv. I know that is not a productive way to spend a day. I don't know what it is. Ever since I started working at Summit Polymers, I have been this way. I have never felt tired at my old job or even when I was at Western. I still managed to go to work, school, labs, spend a day in the library, finishing up my homework, clean the house, cook for the guys and look after my cats every single day. I sometime have less that 4 hours of sleep. Maybe it's just old age I guess or I need a new work environment. Anywho, I made ikan assam pedas and will be posting it tomorrow. In the meantime, I saw this Petronas Deepavali Ad in youtube.com and thought I might as well share a laugh or two with you all. Enjoy it.

p/s I have created a new blog called ineedfunny.blogspot.com
You can find more videos like this at my new blog.

HAPPY 2008 EVERYBODY!!!

Happiest New Year to everybody. I just came back from my trip and ready to start blogging again. I just realized that the pictures in my blog aren't working but I think I know the reason why. Please be patient while I update my blog this weekend...since now I'm back to my depressing job at Summit. Blogging on this blog is what keep me sane. Anywho, I'm glad to be back and will start trying out new recipes soon... :)