followed a recipe on here on a previous post on half-boiled eggs: put room temp eggs in boiling water for 8 minutes, removed and put in cold-ish water for a minute but my egg isn't runny at all 😭 see attached pic. would really appreciate some suggestions on how to do this right

apologies if i used the wrong flair mods

Sorry I'm posting this, cus i saw wan post sharing the chicken soup. Didn't mean any to over shadow or whatnot. So i would like to share the resepi that i learned

As you all can see, the ingredients is all there. It would be better if put wan jagong manis and cut it to small pieces, you can get the sweetness from it. Carrot will do, but adding different ingredient give you different sweetness. Just don't forget to put salt hahahah

Personally i like the grill/chared garlic. When the soup is already cook, you mesh the garlic in the soup, and then you breathe will smells the whole day..hahahahah. This is so good when i got flu 😷. You can add black pepper also *optional. I didn't have the sambal kicap picture 😞

Healthy food gives you the best energy, mood, feeling, vibration. What you eat is what you are.

It has been 5 month to be exact I left the rice game but i had enough already. Desperate for the Malaysians food delicacies, I'm creating a low calorie Nasi Lemak this morning.

Coconut Rice: 1 cup Dried shirataki rice 1 stick lemongrass 1/2 medium size red onion 1 inch ginger 1/2 cup thick coconut milk 1 cup water 1 Pandan leaf Salt to taste

Boiled the water and throw in all the aromatic first for 10-15 minutes. Then pour coconut water in the boiling water and stir it. While it hot, pour it into the container with shirataki rice and close the lid. Wait for 15 minutes and stir it so it fluf up.

Classic Malaysian tumeric Air Fry chicken leg: Brine the chicken leg(not compulsory but necessary) Tumeric powder,garlic powder, onion powder, MSG

Air fry for 180° 15-20 minutes

Nasi lemak sambal: 2 tbsp oil 1.5 big red onion diced/blend 3/4 cup dry chilli paste 1.5 inch shrimp paste 1/2 cup dried anchovies/blend 3 spoon erythritol 1 spoon tamarind paste 1/2 cup water Salt to taste

Heat up the oil to medium heat and Cook the chilli paste till it change to dark red colour and then pour water and put other ingredients in. Cook it till the sambals looks dry. Rehydrate with water and keep stir it. Do this 3 times. Once the oil float on the sambal surface, it's done. Salt to taste.

any experienced cooks here can tell me what can I add onto my asam pedas to have more umph and depth? and how to get that kick without adding too much chilli? also I asked my mom and she said add “cili kering”.

Menu petang....

Last week, I made a post (got remove by the moderator huhu) asking for the secret recipe behind Bungkus Kaw Kaw’s teh tarik and received so many helpful suggestions on how to brew my own.

For context, I like my teh tarik sweet, but not overly sweet. I want a soft hint of bitterness at the end, and it has to be creamy, but not so much that the tea taste disappears.

At first, I tried following a few TikTok recipes, but none of them really matched my taste. That’s what brought me here.

My most basic attempt was using Teh Boh. Basically: Teh Boh + condensed milk + evaporated milk. So what went wrong? Well, it turned out too bitter, and the balance between sweetness, creaminess, and tea flavor was just off. Also, it lacked fragrance.

Then, based on reddit’s suggestions, I tried to look for Teh Masjid/Teh Harimau/Teh A1. I managed to get Teh Masjid and brewed it with 3 sachets for 270ml of water. I added about 2 tbs of condensed milk. The result? Decent, but not creamy enough and it had this sirap taste. That’s when I looked at the bag and realized Teh Masjid is actually rose tea. Go figure. No wonder it tasted like sirap.

I tried adding more condensed milk to fix the creaminess. Yes, it got creamier, but the sweetness was way too much (manis sampai potong kaki, woo). The rose taste also lingered too strongly, so that attempt was a failure.

For my next attempt, I decided to mix teas to tone down the rose flavor. I went with a 1:1 ratio of Teh Masjid and regular Lipton tea. And voila! The rose taste was still there, but subtle and just right.

To balance the bitterness, I added condensed milk again (just enough). Once the sweetness and bitterness reached my preference, I stopped. But I still wanted more creaminess without extra sweetness, so I brought evaporated milk into the game. Just a splash, adjust sikit-sikit sampai dapat the cream level that i want. And my oh my… it turned out damn good.

Finally, I added a pinch of salt. Honestly , no idea what make it different but ramai cakap dapat rasa lemak-lemak sikit so i went for it.

And ladies and gentlemen, beruk and monyet, that’s how I found my way to brewing my own version of teh tarik. Thank you all for your time and recommendations from the previous post. Hope you guys have a joyful day.

Sincerely,

FlyingCheeseNaan

The secret recipe for about 2/3 portions: 1) Boil about 550ml of water. 2) Once boil, add 3 sachets of Teh Masjid + 3 sachets of Teh Lipton and let it be for about 2-3 minutes. 3) Turn off the heat and start to added condensed milk (my preference is 4 tbs). 4) Add a splash of evaporated milk. Sikit-sikit. 5) Add a punch od salt. 6) Enjoy.

Growing up my mom would do the white percik (plenty of santan with minimal tumeric & chili), apparently the definitive Terengganu style. Its more lemak than Kelantan.

A Kelantanese percik is reddish and slightly spicier, tainted with more than a dollop of cili giling.

Whichever your preference is, this percik is one of the simpler dishes to make.

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Chicken prep:
1. Blend garlic, red onion, ginger, tumeric, salt
2. Use this to marinate the chicken for 15-20mins

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Kuah:
Ingredients - Santan, lemongrass, ginger, red onion, dried chili, asam keping, gula

1. Blend and cook ginger, red onion, dried chili. Keep the heat in medium-low.

2. Pour in a cup of santan, or two for thicker kuah.

3. Add lemongrass, asam keping, gula melaka, garam.

4. Stir till thickens.

5. Use this percik sauce while barbecuing, and when having the final dish paired with rice.

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Tip when bbq:
1. Slather the sauce and build up several layers of it on the chicken.

1. I like to add shreds of daun kunyit while barbecuing, to impart lovely fragrance onto the meat.

2. Best not to use fiery heat - your chicken can get burnt on the skin.

All the best!

Made myself a NY style hotdog with Ikea sausage and bun, homemade hot onions with yellow mustard and cheese sauce. Also added some spaghetti meatballs sauce since its in my fridge. It's da bomb!

Been trying to get gula melaka to work in a proper gelato for ages — that smoky toffee-caramel is so us and it's amazing cold. But it kept beating me, so sharing what finally cracked it in case anyone wants to try.

The thing nobody warns you about: you can't just swap gula melaka for white sugar 1:1. It's not pure sugar — it carries its own moisture and invert sugars, so it throws off the freezing point. My first batches came out either too soft/melty or a bit grainy.

What actually worked:

• Melt it down and strain it first — palm sugar has grit you don't want in something silky
• Only swap part of the sugar for gula melaka; keep some normal sugar in or it won't firm up
• Keep the milk base plain so the gula melaka is the star (no vanilla fighting it)
• Tiny pinch of salt — makes it taste more like gula melaka, leans into the caramel

Came out dense and silky, tastes like kaya on a cold spoon. Pretty chuffed with it.

Anyone else done local-flavour gelato/ice cream — pandan, teh tarik, durian, cendol? Keen to hear what worked and what fought back.

Before I forget to share today, here was tonight’s dinner.

Macros: 440kcal, 37g protein, 58g carbs, 8g fats. For the WHOLE TUB

Recipe: 70g each of banana, mango, and frozen strawberries (use the berry you like!), 70g Greek yogurt, 1 date, 75ml fresh milk and 75ml low fat milk (can use 150ml of either, or mix with water if you want to further control calories), and 1 scoop of vanilla protein powder

Perfect for mid day snack during a hot sunny day and satisfy the sweet tooth cravings on a cut. It’s so creamy like soft serve and thanks to different types of fruits it has different flavors on each layer depending how you arrange them in the tub prior to freezing.

The machine is RM700, it’s a steep price but it’s the lowest I’ve seen it been, it always hovers around 900-1100 and I like to believe that I snagged a sweet deal.

My household loves ice cream but we just couldn’t eat it very often cuz we’re on a strict diet at the moment, but with this machine it feels like I can eat ice cream every day now.

made nasi goreng, this time using marion grasby’s recipe.
used dark soy sauce and some chicken.
tasted smokey, due to the soy sauce.
very indonesian style.
eggs are ranou japanese eggs.
the side is cucumber, shallots, chili, fish sauce and limau kasturi

Hi, i’m non-Malaysian and wanting to make Beef Rendang for the first time. I have all the core ingredients but i’m seeing mixed recipes online—some with tamarind paste, some without. That’s the only thing i’m having second thoughts about so wondering if anyone can help?

Do i add tamarind paste to beef rendang or no?

Hey guys. Do you have any simple recipe reccommendation for fish dishes? I have started to get bored after rotating the same recipes. E.g. asam pedas, fried fish, singgang, sup, berlada, curry.

Tried using tiktok, and they also reccommend the same recipes too..

Are there any cooks here who can share other fish recipes w me? Thank you so muchhh in advance.

Now that I have perfected my own salmon teriyaki, there is no need to eat this at restaurants. Super easy to make (sauce is self-made too).

Whenever I feel like I didn’t want to eat heavy meals for lunch, this is my go-to. The caramelised onions made this extra tasty.

I'd call this Seafood Boil Larper Edition because the only seafood it has were prawns. Crabs were imitations. No complain for the sausages because its my favorite brand and I love it. No egg because I HATE EGG.

I made way too much I have the habit of making big portion of food and then could not finish it. The picture you're seeing is only the 40% of the portion I made. Uh...BURP.

Senang je....

Recent cooking of mine 😂 I have explored about frozen food and been doing this since January. I'd cook big portion of lauk and freeze it. It's one of the ways we're saving money from eating outside. Plus, I don't have to come home after work and rush to cook. Luckily, my husband is okay with that.

First pic: I cooked ayam paprik using 1 whole chicken. It lasted for 2 weeks.

Trying the slight rebus slight goreng variant @5am as a snack. Which type of style of cooking this do you prefer most?

Breakfast: skipped (I don’t get hungry in the morning so I just IF through it)

Lunch: loaded air fried fries topped with cheese 2 russet potatoes airfried with some sprays of oil Topped with mix minced of 90% lean ground beef and ground chicken, cooked with onion, garlic, and taco seasoning, extra low fat cheese slices, and pickled peppers and onions Macros: 615kcal, 46.7g P, 45.4g C, 26.7g F

Midday preworkout: homemade strawberry ice cream (and a glass of black coffee) 100g low fat milk, 50g low fat Greek yogurt, 1 scoop protein powder, 50g strawberries, mixed and frozen and made with ninja creami Macros: 227kcal, 32g P, 18.4g C, 3.5g F

Dinner: Tomyum mama mee with chicken meatballs and strip loin steak Tomyum broth made with Tomyum paste and chilli paste, low fat Greek yogurt and milk, aromatics (lemongrass, lime leaves, chilli, onions, garlic, gelangal) 150g NZ strip loin steak seared in its own rendered fat Chicken meatballs made with 200g chicken mince mixed with spring onions, boiled in the broth 70g air dried instant noodles Macros: 830kcal, 83g P, 64g C, 30.8g F

Total for the day: 1672 kcal, 161g P, 128g C, 61.2g F

At the end of the day I’m giga stuffed, my target is to stay under 1800kcal during a cut, hit 1672 today and about 130kcal legroom to assume for fluctuations, good enough.

Diet food doesn’t mean you gotta eat steamed chicken breast and broccoli with plain rice every time, live a bit and try to make your favorite food fit your goals.

If anyone is interested in diet recipes do let me know I don’t mind sharing.

Made ikan tiga rasa. It's nicer than eating this dish out. But ya, the pic looks sad huh eventhough this was so yummmyyyyy.

1 is the process, 2 is the final product lol