> Home-grown Delights

Craving for some local dishes to spice up your taste buds? Try our easy recipes for home that will warm your heart and dinner table. From the hot and spicy Asam Tempoyak Pucuk Ubi, to the satisfying Fish Sandwich Masak Lemak Style, these dishes will definitely delight your taste buds.

Asam Tempoyak Pucuk Ubi

A traditional dish with a twist, this recipe is for those who want a little spice on their table. With a little tempoyak and cassava leaves, this dish is a satisfying one for the dinner table.

  • 20g Garlic
  • 30g Onions
  • 30g Raw Turmeric
  • 10g Anchovies
  • 3 tbsp. of tempoyak (Malaysian Fermented Durian)
  • 500ml of Water

  • 50ml of Coconut Milk (santan)
  • 2 Lemongrass Sticks
  • Salt to taste
  • Sugar to taste
  • Pucuk Ubi (Cassava leaves)
  • Fish Balls
  • Seafood Tofu

  1. Grind the garlic, onions, turmeric and anchovies
  2. Next, place the ground ingredients in a pot of water together with the tempoyak and santan. Put over a fire, and mix continuously until boiled.
  3. When the mixture boils, drop the fish balls, fish cakes, and pucuk ubi in the water. Add some salt and sugar to taste.
  4. Serve in a bowl hot and ready to eat.

Fish Sandwich Masak Lemak Style

If you're looking for a warm and spicy recipe, look no further than this milky curry. It's a blend of spices that will enthrall your tummy and leave you wanting more. This mix of santan, Fish Sandwich and other spices is perfect for dinner or lunch.

  • 100g Fish Sandwich
  • 250ml Coconut Milk (Santan)
  • 1 Stick of Lemongrass, crushed
  • Salt to taste
  • 30g Raw Turmeric, ground

  • 10 Cloves of Garlic, ground
  • 20g/2 Green Chili, ground
  • 30g/10 Bird's Eye Chilli, ground
  • 20g Anchovies, ground

  1. Add all the ground ingredients in a pot, and cook without oil, until it dries a little, or until there is a slight aroma.
  2. Add the santan and let it cook. If the mixture is too thick, add a little water, as necessary.
  3. Add in the Fish Sandwich.
  4. Let it cook a little before adding in the lemongrass and turmeric leaves.
  5. Let it boil for a while before serving in a bowl.

Asam Pedas Fish Ball

The ingredients go together naturally in this recipe like fish in the ocean. The Fish Balls complement this spicy dish perfectly in a match made in heaven. Enjoy this fulfilling meal for lunch or dinner.

  • 200g Fish Balls
  • 300g Lady's fingers
  • 2 Lemongrass Leaves, crushed
  • 2 Ginger Flowers (Bunga Kantan)
  • 4-5 Knotweed Leaves
  • A little Tamarind Juice
  • A little Cold Water
  • Salt to taste

Finely ground

  • 15 Dried Chili
  • 5 Onions
  • 3 Cloves of Garlic
  • 2.5cm Ginger

  1. Heat the oil and sauté the finely ground ingredients until crisp.
  2. Add the crushed lemongrass, and mix until even.
  3. Add the tamarind juice and mix
  4. When boiling, add the lady's fingers, Fish Balls, knotweed leaves, ginger flowers and salt. Mix until even.
  5. When cooked, pour in a bowl, and serve.

Sambal Udang Petai with Fish Ball

Let your tongue dance with pleasure as you enjoy this simple traditional recipe. This flavourful mix of shrimp, petai, and Fish Balls is sure to be a favourite at home. Try this recipe for dinner with the family.

  • 20g Onions
  • 10g Garlic
  • 10g Dried Shrimp, pounded
  • 30g Dried Chili, ground

  • Salt to taste
  • 20g Petai
  • 30g Fish Balls
  • 3 Tbsp. Tamarind

  1. Heat the oil in the wok.
  2. Sauté the onions and garlic until there is an aroma.
  3. Add the pounded dried shrimp into the wok.
  4. Add in the ground dried chili. Mix until crisp.
  5. Add salt and sugar to taste.
  6. Add in the petai and Fish Balls, mix until even.
  7. Pour a little tamarind in for a slightly sour taste.
  8. Serve as a dish.

Beansprout Kerabu with Fish Balls

This one's a simple kerabu recipe for home. With a sweet and sour taste, this kerabu will definitely satisfy your cravings for a local delight. Try this dish of beansprouts, dried shrimp, and a little Cili Padi for a great meal during lunch or dinner time.

  • 2 cups of Beansprouts
  • 50g Dried Shrimp
  • 70g Onions
  • 20g Garlic
  • 2g Raw Turmeric
  • 50g Bird's Eye Chili (Cili Padi)
  • 50g Chives
  • 50g Fish Balls

  • 50g Coconut Paste (Kerisik)
  • 40g Ginger Flower (Bunga Kantan)
  • 10g Coriander
  • 1 Key Lime
  • 2 Kaffir Lime Leaves
  • 1 Turmeric Leaf
  • Sugar to taste
  • Vinegar to taste

  1. Boil the beansprouts until cooked, but be careful to avoid overcooking till soft.
  2. Insert the dried shrimp, garlic, onions, bird's eye chili, ginger flower, and a little tamarind lime water (to taste) in a blender, and blend until even.
  3. Cut the bird's eye chili thinly.
  4. Mix the blended mixture in a bowl with all the other ingredients until even.
  5. Add sugar and vinegar to taste.
  6. Serve in a bowl.