Stir-Fried Basil Prawn

Stir-fried basil prawn are more to the taste of the White Elephant Country (Thailand). There are many styles of cooking this recipe, from the slightly sweet and sour taste to the spicy stingy taste which more chili padi are used.  From the red to the black appearance which is black soy sauce are added.  However, whatever the ingredients, the most important is the use of the basil leaves that provide the fragrant and flavorful taste to this dish. 
For those who like spicy stinging food may add more chilies. I personally like it with more chilies especially when cooking it with Thai's chili padi that have it own distinctive aroma and will give more oomph!!! to this dish. However, when I cook for the whole family, I prefer to use the red pepper paste that is less spicy because my kids don’t really like spicy food.  More tasty when eaten with warm rice accompanied by some vegetable dishes.

  • 450gm prawn
  • 1 red pepper (sliced)
  • 1 green pepper (sliced)
  • 1 big onion (cut into rings)
  • 2 tbsp chili paste
  • 2 cloves garlic (finely chopped)  
Seasoning Ingredients:
  • 2 tbsp fish sauce
  • 2 tbsp dark soy sauce
  • 1 tsp sugar
  • 2 tbsp lime juice
  • 1 / 2 cup basil leaves
  • A little water
  • Cut the nozzle of the prawns, wash and drain. (Love to enjoy the prawn with the shell still on).
  • Heat up oil in a preheated wok. Saute garlic with chili paste until fragrant.
  • Put in prawn followed by red pepper, green pepper and big onion. Stir briefly.
  • Add in seasonings ingredients except the lime juice.  Add in basil leaves. Mix until well combined.
  • Finally, sprinkle the lime juice. Ready to serve.


Stir Fry Spicy Chayote

I still keep some chayote I that brought from kampung last weekend. It was still fresh although not kept in the refrigerator. Actually this is the advantage of this fruit; it is not perishable and can be stored longer. While thinking of an idea to cook the chayote, I remembered the dried 'baby shrimps' which I just bought from Tamu (Sabahan Traditional Open-air Market).  Indeed a great match for spicy cooking chayote. 

Dried Baby Shrimps ( Tipun in KadazanDusun)
Talking about baby shrimps, Sabah is surrounded by sea and blessed with seasonal baby shrimps flows and hence not surprising that sometime you can find it abundantly sold in the fish market or in the Tamu.   Some are sold fresh, while others will only be sold after sun-dried (dried baby shrimps are usually sold at Tamu).  Other than that most locals process it to make shrimp paste (belacan).  

Stir Fry Spicy Chayote
(Sangop-sangop miampai tipun topodos)

  • 1 chayote
  • 1tbsp fish sauce
  • 1tbsp oyster sauce
  • Sugar to taste (optional)
  • Sufficient water for softening chayote
Pounded ingredients:
  • 1 cup dried baby shrimps
  • 2 red chilies
  • 4 bird eye chilies
  • 2 shallots
  • 1 clove garlic
  • 1inc fresh turmeric

  • Peel off chayote skin and halves. Slice thinly.
  • Heat up oil in a wok.  Sauté pounded ingredients till fragrant and slightly crisp.
  • Add in seasoning ingredients.  Stir until well combined.
  • Put in chayote followed by sufficient water. Stir occasionally until the chayote are tenderize.
  • Ready to serve.


Fried Fish in Black Sauce

Fish are an excellent source for health. For the most part, fish contain fewer fats than most meats. The fat contained in fish, such as linolenic acid and omega-3 fatty acids, are considered good for the health.   It’s provided protection against heart disease and was also a great food for the brain.  That is why the American Heart Foundation recommended people to eat fish at least twice a week.   Besides, fish are also an excellent source of protein and wide variety of vitamins and minerals that gives great benefits to our body.

For today's recipe, I would like to share one of my family's favorite fish dish.  This recipe is really easy to prepare.  It's won't take you long to get the rich taste and absolutely delicious. 

Fried Fish in Black Sauce 
(Ikan putih masak sambal kicap)

  • 1 white fish
  • 1 big onion (cut into rings)
  • 1 red pepper (sliced)
  • 1 egg white (beaten)
  • 3 tbsp corn flour 
  • Half cup of water
Pounded ingredients:
  • 4 shallots 
  • 2 cloves garlic 
  • 3 red chilies 
  • 1 stalk lemongrass
  • 3 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp tamarind juice
  • Salt and sugar to taste
  • Clean and make 2 slanting cuts in both sides of the fish.
  • Slightly coat with salt and beaten egg white, dredge it with corn flour.
  • Deep fry fish over high heat for 1 minute then lower to medium heat.  Fry for about 5 minutes or till it turns golden brown and crispy. Set aside.
  • Sauté pounded ingredients by medium heat until fragrant and oil rises.
  • Pour in all seasoning ingredients followed by half cup of water.  Bring to boil.
  • Add in big onion and sliced red chili.  Stir to combine.
  • Pour the sauce over fish. Garnish and serve hot to enjoy the crisp of the fish.


Taro and Preserved Pork Soup

Hi, how are you all ... how's the New Year? ...whether it started as you would expect?... for me 00am at 1.1.2011  was a very exciting moment... still at kampung at that time and celebrate the year transitional moment with family and friends. These is how the villager welcoming the New Year every year ends ... almost everyone awake all night long or until 00am are elapsed.  Entire family enjoying BBQ and steamboat till midnight and sparks are emitted into the open sky exactly 00am and lasted nonstop for almost 30 minutes. 

It was a great fun to enjoy the beauty of the night when the entire village bathed in the light of the fireworks. And everybody wish for the New Year to continue shining and blessed with peace, happiness, healthy, wealthy and prosperity like the rays of light and color of the fireworks.  

Okay ... let the 00am passed by and we facing the new coming days with a new spirit... 

I'm not around for a long time. Seem like it been ages since my last post. Actually, there are many drafts that I’ve wrote down but not know which one to publish.

I just remember about my post a couple of month ago.... Preserved Pork (pinongian).  Maybe some of you are wondering how the result is and what kinds of dishes are suitable to it... So, I made a decision to share it here today.

Actually pinongian can be cooked in various ways. It can be cooked alone or mixed with any suitable vegetable. In KadazanDusun traditional cuisine it’s often cooked as soup with slices young jackfruit or young pumpkin or even in braised yam sticks (also called taduk by KadazanDusun).

For this recipe I made some modification by using taro instead of the vegetable that I’ve mention above.   I encourage you to try it because it tastes heavenly delicious and it's very ideal to served with KadazanDusun wrap rice .  Do not fear the fat because the actual process of fermentation has been sucking out nearly 80% of the fat from the skin and the lard...

 Taro and Preserved Pork Soup
(Pinongian miampai Lolondu)


Pinongian that been preserved for a month

Medium chunks of taro
  • some carrot
  • some ginger
  • 1 liter of water 
  • salt to taste
  • Clean and cut 200gm of pinongian into pieces.
  • Bring water to boil in a pot.  Put in taro, carrot and sliced ginger.  Cook till become a bit soft.
  • Add in pinongian and cover the pot.  Cook until well-done. Season and serve.

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