Thai Mango Salad

Ingredients
4 medium mangos - peeled, seeded, and cubed
1/4 cup fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon red pepper flakes
2 tablespoons chopped fresh cilantro
2 tablespoons chopped shallots
salt and freshly ground black pepper to taste

Directions
1.Place the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving.

Food Revolution

Its's time for us to eat healthy food.

No more fast food. Pizza, fried foods, soft drink and others high calorie junk foods should banned from our daily diet.

Nasi Lemak

Nasi means rice in the Indonesian/Malaysian language. Lemak more or less translates to coconut cream. As the rice is basically cooked with coconut cream with herbs like lemon grass & spices like ginger, this style of cooking rice is commonly known as Nasi Lemak.

1.Rice
2.Peanuts
3.Sambal (chili)
4.Ikan Bilis (anchovies)
5.Cucumber
6.Egg

Curry laksa

Ingredients:
1 kg cooked prawns
250 grams of fried bean curds (cut into bite sizes)
Cooked and shredded chicken
Soaked cuttle fish (par boil)
2 packets of vermicelli (soaked and par boil)
2 kg of Hokkien noodles
Bean shoots
1½ cups oil
1 tin of coconut milk, add 6 cups of water





Spices:
150 grams shallots (minced)
20 grams garlic (minced)
60 grams coriander powder
40 grams chilli powder
40 grams ground lemon grass

Chilli Oil (for garnish):
80 grams of ground chilli
3 minced garlic
½ cup of oil (cook these 3 ingredients for 5 minutes or so till red chilli oil appears)

Method for the laksa soup:
Heat 1½ cups of oil in a deep sauce pan, when hot, add all the spice ingredients, stir in low heat for at least ½ hour before adding the coconut milk. When the soup start to boil add in 4 tablespoon of salt, 2 tablespoon of rock sugar.

6 cups of water can be substituted with chicken stock.

Penang Asam Laksa

Ingredients:

Ingredients A Fish Stock
10pcs sardine/kempong(cleaned)
500ml water

Ingredients B
100gm shallots
200gm red onions
50 gm lengkuas (galangal)
1 nos bungah kantan (ginger flower)
1 stalk seria (lemon grass)

Ingredients C
2 tbsp cili boh (chili paste)
50 gm belacan (dried shrimp cake)
5 pieces assam keping (peeled tamarind)
150 gm assam jawa juice (tamarind juice)
2 stalk daun kesum/daun laksa (polygonum leaves)
500 ml water to taste sugar / rock sugar to taste salt / fish gravy

Condiments:-
(optional)
1) cucumber (thinly cut)
2) small pineapple (cut into short strips)
3) red onion (sliced thinly)
4) local lettuce (thinly cut)
5) mint leaves (use only the leaves) Garnishing

1) bungan kantan (finely chopped) 2) red chili(cut into small slices) 3) Heh Ko (Prawn Paste)

Directions
1)Bring ingredients A to boil in a stock pot until the fish is cooked. Strain the fish stock. Remove bones from the fish. Keep flesh aside.
2) Finely blend Ingredients B.
3) Boil Ingredients B, Ingredients C & Fish Stock. When boiling, reduce heat and simmer for 30 minutes or until smell aromatic. Seasoning to taste.
4) Soak laksa noodle by hot water and strain it. Place a portion into a bowl, add in condiments and fish, then pour in assam laksa soup.
5) Garnish with chopped bungah kantan and red chili (may use chili padi if you like hot), and serve with a spoonful of shrimp paste. Enjoy your PENANG ASSAM LAKSA

6 Notes:
7- It is delicious if serve in hot soup.
8- You may choose your own like condiments.
9- If you like extra spicy soup, you may add more chili paste when simmering.
10- You may use can sardine, but taste different. Prefer using fresh fish