Ayam Paprik - quick version

hello all, been weeks since i last updating my blog. quite busy lately with overload works at the office and all tiresome when i reached home. too tired that i felt lifting fingers on my keyboard would make me tired some more. hehe. anyway, this is the simple & quick dish i made when i have limited stock in the fridge and a short time available. this dish should be rich with vegetables but like i mentioned, this is a quick version one but taste absolutely splendid!

chicken:
4 pieces of chicken - cut into smaller pieces
salt & turmeric powder
*mix chicken with salt & turmeric and fry. fry until about 3/4 cooked and not too brown. set aside.

paprik sauce:
5 shallots (i love shallots, that's why i use it quite a lot)
3 garlics
1 inch of ginger
*pounded them together
1 1/2 tbsp ground bird-eye chilli paste (*you can substitute it with red chilli paste if you not a fan of spicy)
2 tbsp oyster sauce
2 tbsp chilli sauce
2 tbsp ketchup
1/2 cup of water
1 stalk lemongrass - pound with pestle on its head to release flavors
3-4 kaffir lime leaves
salt & sugar to taste

vegetables:
carrot - diced
cauliflower - florette
long beans - diced
tomatoes - wedges
*vegetables are optional. doesn't have to put everything

method:
1- heat oil and add in pounded items. stir until fragrant and color turns a bit brownish.
2- add in bird-eye chilli paste. stir until chili is cooked by seeing an oil forms on the surface.
3- pour in all other items including hard vegetables: carrot, cauliflower, long beans. stir for a while for the ingredients to be well mixed with each other.
4- add in fried chicken pieces.
5- turn the heat to low and let the gravy simmer until chicken is fully cooked and vegetables are tender.
6- when chicken are cooked, add in tomato wedges and sliced onion, stir for awhile and turn off heat.
7- serve with hot steamed rice.

Telur Ikan Goreng Cili Api

another favourite! telur ikan or fish roe? yummmmms. i love love love love when you eating fish dishes and you found telur ikan in it! it's like founding a gold in a sand you know. aha, i'm being exaggerate again :P usually my mother buy this fish roe at her monthly trip to Wet Market. but, it depends, sometimes, they got they stock, sometimes they don't. but, the slight disappointment is that, the seller usually don't wash this fish roe and it would covered by the fish's blood. so, it would turn out reddish and affect the taste a bit :(

here goes the recipe:
fish roe - wash carefully as it very tender
salt & turmeric powder
*mix fish roe with salt and turmeric powder and fry til crispy and cooked. don't fry too long as the flesh would harden.

Sambal Cili Padi:
ingredients:
onion - sliced thinly
2 tbsp Bird-eye chilli paste
1 tbsp lime juice
2 stalk lemongrass - sliced very thinly
salt to taste

method:
1- heat oil in a pan. add in onion and stir until fragrant.
2- add in cili padi paste and stir continuously. be careful as the smell would get you sneezing.
3- add in sliced lemongrass and stir again until it soften. the reason i put lemongrass is to cover the fishy smell of fish roe.
4- pour in lime juice and season with salt. stir again until sambal is cooked.
5- add in fried fish roe and mix well. turn off heat and serve.

Ikan Bawal Goreng Cili

smell something fishy?


fresh small pomfret!!! if my mother or grandmama buy this type fish they would fry it as crispy as it can get. then mix it with stir-fry fresh chillies sambal.

recipes:
ingredients (for fish):
a kilo of fresh small pomfret
turmeric powder
salt
*mix fish with turmeric powder and salt. fry until crispy. set aside

ingredients (for sambal):
fresh red chillies - wash and blend to form paste
1 tbsp of bird-eye chilli paste (for extra hotness!)
2 tbsp lime juice
onion - slice thinly
salt to season
oil to fry

method:
1- heat oil. add in sliced onion and fry until fragrant.
2- add in chillies paste and continuously stir to avoid from burning.
3- pour in lime juice and season with salt.
4- keep on stirring until sambal is cooked. to know this, you can see oil is starting to form on the surface.
5- pour in fried fish and stir to let well mixed. serve.

this dish is very good to have a combination with any Masak Lemak Putih like the one here. yumms.

my mother usually get her fresh seafood stock from my hometown at Abah's side. my abah's hometown is at Banting, which near to the beach. so.....easy access to fresh seafood all the time! that's why my father always bring big box when we went hometown. its function is to fill with ice to keep the seafood fresh. too bad i'm not a big fan of seafood, i mean for the shell type like cockles, muscle and such. on the pricing, it depends somehow. because most of the seller here have many restaurants booked on their catch, so sometimes they charged it quite pricey.

some of the seafood varieties

the fish boats

my mother choosing and negotiating price

one tip where i get when accompany my mother buying seafood. when you buy them, pack it individually or porpotionly so you only need to get them out from refrigerator once and straight to your pan. because if you pack too many per pack, you have to soak it until it defroze, take some of them and keep the remaining in freezer back. this would make the natural 'sweetness' and 'freshness' gone. so, keep that in mind ok? ^^

Masak Lemak Putih Labu

this is another my favourite dishes. well, every recipe here is my favourite :P another simple dish yet sooooo appetizing. perfect for those who has limited time to cook. but, it takes quite some time to cut the pumpkin.

ingredients:
1 pumpkin - peel the skin and remove the seed. cut into cubes
coconut milk - the amount is depend for your liking.
turmeric leaves (daun kunyit)
half of handful dried shrimp (udang kering)
3 shallots - sliced thinly
1 fresh red chilli - sliced thinly
salt to taste

methods:
1 - heat coconut milk together with cubed pumpkin.
2 - add in all remaining ingredients, turmeric leaves, dried shrimp, sliced shallot and sliced red chilli.
3 - keep on stirring until boiling. you have to continuously stirring to avoid the coconut milk from curdle and burnt.
4 - poke pumpkin with knife/fork to test whether it has cooked/tender or not. to check, poke pumpkin with fork/knife, if they has cooked/tender enough, it would fall back. if not, it would stuck at your fork/knife.
5 - season with salt.

this is another authentic kampung dishes. it's perfect to be paired with fried salted fish and sambal belacan for lunch. oh my!

Gulai Lemak Cili Padi Ayam Kampung & Nangka

another entry!! this is my favourite ever!! my grandma's Gulai Masak Lemak Cili Api Ayam Kampung dengan Nangka. well, all food cooked by grandma are good. can't decide which is best :P but this one is a bit kampung authentic because it uses chicken which my grandpa's breed and nangka which a neighbour gave to my grandma. being Negeri Sembilan pure residents with majority of Minang people, of course you can't be separated with Masak Lemak Cili Api right? tell the truth, i don't really good with the exact recipes. i just took these pictures while helping my grandma cooking this. she sat on the chair and give me orders on what to do :P


this is home-grown chicken, nangka, 2 stalk of lemongrass and blended spices. if i'm not mistaken, the spices are:
shallots
garlic
ginger
galangal
bird-eye chillies (compulsory!)
fresh turmeric (optional, you can use turmeric powder as subtitution)

you mix the spices and chicken over the heat and stir until drier. chicken will release water when being heated up, so, keep on stirring until the water is dry and chicken & nangka are well mixed with the spices and fragrant.

then, pour in coconut milk. the more coconut milk you pour, the milkier & tastier it gets. but, mind the calories :P keep on stirring until chicken is cooked and nangka is tender. you have to continuously stir as to avoid the bottom from burnt.

so..this is the result..yummmms. looks delicious isn't it??

here goes, another close-up picture. oh no, and now i'm craving for this!! T_T

too bad, most restaurants that serve Gulai Masak Lemak Cili Padi aren't lemak enough for my preference. well, coconut is getting pricey these days, of course they want to cut cost. still prefer my grandma's. need to learn how to cook this ASAP!

sambal tauhu & tempe

i'm not a big fan of tempe & tauhu before especially when i was a kid. i remembered i would throw out when my parents brought us to eat steamed tofu with sweet chili sambal somewhere in Semenyih before. but, i started eating this and liking them since past 3 years ago or so. so, last week, i made this dish. it was my first time too. nothing big invention or whatnot, just a simple dish but i like them so much! the bottom line is, to get the best & freshest tofu and tempe to make it marvellous. oh yes, tempe is the one of the healthiest food in the world, i read that either from Reader's Digest or Flavours.

ingredients:
tempe - cut into desired shape
2 blocks of tofu - cubed
2 garlic
1 onion
3 tablespoon dried chilli paste
1 tbsp chilli sauce
salt to season
sugar - to make the gravy thicken

methods:
1 - mix tempe & tofu with salt and turmeric powder and fry until golden brown. set aside. put onto tissue paper to drain excess oil.

fried tempe & tofu

2- heat oil, you can use remaining oil from frying tempe but remove them a bit if they're too much.
3- add in garlic & onion. stir-fry until fragrant.
4- add in chilli paste, stir until oil is form on the surface. that's the sign your sambal is cooked.
5- add in chilli sauce and season them. keep on stirring to avoid your sambal burnt.
6- pour in fried tempe & tofu and stir slowly to well mid them together.
7- serve with hot steamed rice.

yumms.

stir-fried bitter gourd with dried shrimp & egg

bitter gourd is not always my favourite vegetables. well, of course, because they're bitter. but early of this year, i mean, when i started working, i used to buy this vegetable for my lunch and i started to love them since. bitter gourd can be divided into two, a normal bitter gourd and the one which we call it as 'peria katak' in Bahasa. Peria Katak is much more bitter, smaller in size and the colour is greener. this type of bitter gourd is very good in coconut gravy dishes. ok, enough with that. last week i made this stir-fried bitter gourd with dried shrimp and egg. i must say, i gotta make this often in future! well..i created this, just throw anything in which i found good to go together.

ingredients:
1 bitter gourd. cut in half and slice them. soak in salted water for an hour.
1 egg - lightly beaten
salt to taste

*half of handful of dried shrimp - soak for a while to soften
*2 shallots
*2 garlics
*pounded together.

bitterguard soaked in salted water

method:
1- soak sliced bitter gourd in salted water to lessen the bitter taste of bitter gourd.
2- in a wok, heat oil and pour in pounded ingredients (shallot, garlic & dried shrimp).
3- pour in soaked bitter gourd and continue stirring until they're well mixed.
4- pour in beaten egg and keep on stirring until bitter gourd is tender and cooked.
5- season with salt but carefully not to add too much as dried shrimp is already salty.

stir-fried bitter gourd in my hot wok

end product. yumms. healthier choice of vegetables i must say

Ayam Kalio

this dish is also originated from my grandmother. not that she's invented this but, i got the recipe from her. she used to make this few times when i was in my highschool and never did any since. last few weeks, i felt like wanted to eat this and call her up for recipe. if i'm not mistaken, this dish originated from Minang. correct me if i'm wrong. chicken in this recipe can be roasted or fried. i prefer fried but either way, it's deliciously as the same. the process of making it quite complicated because it uses lot of ingredients.

chicken
ingredients:
chicken - about half - cut into pieces
salt
turmeric powder

1- mix chicken with salt and turmeric powder and fry in a deep hot oil. let it half cook and put aside.

fried chicken

spice ingredients:
4 shallots
2 garlic
2cm of ginger
1 cm of galangal
green chillies/bird eye chillies or both
1cm of fresh turmeric
*pound together

pounded spices

tamarind peel (asam keping)
2 lemongrass (pound a little at the end)
coconut milk from half coconut/can be substituted with milk
salt to taste
a small stick of cinnamon
cardamom - about 3
1 star anise
oil to stir fry

1- heat oil. add in dry spices (cinnamon, star anise & cardamom). stir for a while.
2- pour in pounded spices into wok and keep on stirring until fragrant.
3- add in lemongrass and tamarind peel and continue stirring until oil is form on the surface. season with salt.
4- pour in coconut milk, stir until well mixed and add in half-cooked fried chicken. keep on stirring until gravy becomes thick. it is optional for you to let the gravy drier. if you prefer it gravier, add in more coconut milk.
5- serve with hot steamed rice.

end product

lazy sunday or lavish sunday?

as usual, on weekend, i would take over my mother's job to cook for lunch. these are what i cooked today. i was a bit rajin that i made 4 dishes! they are squid curry, tuna bergedil, okra with spicy dried shrimp and scrambled egg with salted carrot (lobak asin). i have featured recipe for bergedil before. it is recommended by me. you should try it! :P for today's entry, i put recipes for lobak masin scrambled egg and stir-fried okra. they are easy-peasy lemon squeasy!

stir-fried okra
ingredients:
okra (wash and cut them at the point when you started to cook)
*shrimp paste *belacan*
*dried shrimp (soak to soften)
*bird-eye chillies & red chillies
*shallot (about 5#)
* - to be pounded together
oil to fry

method:
1- heat oil. add in pounded items and fry until fragrant.
2- add in sliced okra and keep on stirring until okra is soften but still maintain its crispiness.
3- season with salt.

srambled egg with lobak masin.
ingredients:
diced lobak masin (or if you buy them in a form of pieces, diced them thinly) - wash and squeeze them to remove excess water
onion - thinly sliced
red chillies & green chillies - sliced thinly
3# eggs
oil to fry

method:
1- heat oil. add in onion and sliced chillies and stir until fragrant.
2- pour in lobak masin and continuously stirring until they're a bit dry.
3- crack eggs one by one and keep on stirring until eggs appear drier and not too moist.
4- serve. you don't need to season it as lobak masin is already salty.

this is how lobak masin looks like

i know it's a very very simple recipe. even kids can make it LOL. but, sometimes, simple food can trigger your appetite isn't it? happy trying!

Popia

this entry supposedly to be published last week but due to my "busy-ness" (busy lah sangat), it is pending in my draft. so...last week, i don't know what came into me that my "rajin-ness" spirit flew into me to make this popia for tea time. it took me two days to make this! hahaha. it was because, after i already prepared the filling on first day, turned out that my popia skin which was kept on freezer all this while can't be used anymore :( that is why i postponed it to the next day to wrap my popia after my father has bought it that morning. here goes the recipe:


filling:
half handful of dried shrimp
fresh prawn
dried mushroom (soak for about 1/2 hours to soften)
carrot (shredded)
round cabbage (shredded)
oyster sauce
garlic
pinch of blackpepper & salt & anchovies powder (serbuk pati ikan bilis) - to taste
oil to fry

method:
1- heat oil in woak. add in garlic & mushroom. continously stir mushroom is cooked.
2-add in oyster sauce (about a spoonful).
3-add in remaining ingredients (carrot & cabbage). together, add in also seasoning.
4-stir for a while to blend seasoning with vegetables and off the heat. at this point, vegetables should not be overcooked as we do not want them to lose its crispiness.

for a "glue", take about 2 spoonful of flour and mix them with a spoonful of water. use this to stick popia skin together.

in the process of making

after wrapping. at this point, you can keep them in container, freeze them and fry them anytime you want!

so...this is the end product:

simple stir-fried aubergine

this is another of my favourite home cooking. it is simple yet very appetizing (to my palate of course :P). perfect to those who are lazy enough to think what to cook (that includes me). i'm quite a fan of aubergine/eggplant whatever you call it. but, i'd prefer to cook it myself rather than buying it outside. i don't know why, if i buy any aubergine dishes outside, they're usually a bit mushy. sometimes, they taste very flat and hanyir. anyway, sorry for bad quality pictures. i don't know what went wrong but they turn out very blur. duh.

recipe:
aubergine (sliced about 2cm thick, soak in water)
mix turmeric powder & salt with sliced aubergine and fry until it turns brownish.

onion - sliced thinly
dried prawn (udang kering) - soak with water until tender and pound them.
red & green chillies - sliced thinly
bird-eye chillies - chopped finely (if you prefer spicier, add some more of this!)

oil to stir-fry.

1- heat oil in wok.
2- add in onion & pounded dried prawn. stir until fragrant.
3- add in sliced chilies and fried aubergine and continue stirring until they well mixed.
4- serve with hot steamed rice and voila!

ikan keli goreng bercili

salam, entri kali ni, saya akan gunakan Bahasa Melayu atau mungkin Bahasa rojak lah kot untuk explain resepi kali ni. banyak bahan2 yang saya tak pasti dalam Bahasa Inggeris, jadi, lebih senanglah guna Bahasa Melayu ye ;p

gambar kat atas tu adalah antara menu kegemaran ahli keluarga saya iaitu ikan keli goreng. bila merujuk kepada ahli keluarga tu, maksudnya...memang SELURUH ahli keluarga, iaitu adik beradik nenek, anak2 nenek, cucu saudara, sepupu sepapat.. menu ni jugak memang agak famous lah dekat kampung saya, Lenggeng. contohnya untuk breakfast, mesti banyak kedai jual nasi lemak ikan keli, pulut ikan keli dan lain2. nasi lemak dekat kampung saya ni special sikit pasal dia adalah NASI dan IKAN KELI sahaja. ikan keli untuk nasi lemak pulak ada dua, iaitu ikan keli goreng sambal ataupun gulai ikan keli (read: masak lemak cili padi pekat2). kalau kenduri kahwin pun, selalunya ada jugak lah kot. atuk saya pun ada kolam ikan keli. oh ya, tapi kalau dekat kampung, kitorang panggil ikan semilang/sembilang. walaupun sebenarnya, ikan sembilang tu, baka ikan keli yang besar tu. ok2, dah melalut.

ikan keli goreng berlada ni, saya dan keluarga memang TAKKAN makan kalau orang kedai jual. kerana, kebanyakan kedai2 tak pandai buang lendir2 ikan ni. tu yang kadang2 kalau makan, masih ada lendir dekat kulit ikan ni (=.+). kalau ikut style nenek saya masak, memang agak leceh lah, tapi memang menepati selera..hehe. okayh, ni resepi:

cara2 menyiang ikan keli:
sebenarnya, saya sendiri tak pernah menyiang ikan keli ni sendiri dari step pertama pasal geli sikit kerana ikan ni kalau dah buang kepala pun, dia masih hidup lepas tu, saya takut sikit kalau ikan ni sengat saya (+_+). bila dah buang kepala tuh, nenek saya akan gaul dengan garam kasar sebanyak2nya, lepas tu gaul dengan perahan limau nipis/kasturi dan biarkan.

proses buang isi perut ikan. kepala ikan dah hilang

ikan keli dibiarkan bersama garam kasar dan limau kasturi

agak2 bila dah dalam 15 minit-setengah jam tuh, bolehlah basuh ikan ni. tapi....lendir ni, memang lah dah kurang, tapi belum sepenuhnya lagi. nenek saya (saya pun pernah buat step ni ye) akan ambil seekor2, basuh, lepastu kikis lendir dekat kedua2 bahagian badan ikan ni menggunakan pisau. bila agak2 permukaan ikan tu dah agak kesat dan tak licin lagi, ok, baru lulus. lepas dah hilang lendir, baru lah boleh dikelar kulit ikan tu, dan kerat2. kalau saiz kecil, tak perlu kerat pun. goreng seekor2 terus.

cara menggoreng:
bahan:
kunyit & garam.

gaul ikan keli dengan garam dan kunyit. panaskan minyak, kalau boleh, minyak yang banyak lah. dugaan menggoreng ikan ini adalah, minyak akan meletup2 apabila goreng ikan ni. kerana tu lah, saya agak reluctant sikitttttt kalau disuruh goreng ikan keli ni. lagi satu dugaan, ikan ni biasanya akan melekat2 antara satu sama lain, jadi memang leceh lah kan. dah la meletup2, lepas tu melekat2 lagi. dah goreng, ketepikan.

sambal ikan keli:
bahan:
bawang kecil - hiris (letak banyak2)
cili kering yang dah direbus dan diblend
garam
perahan limau kasturi (dalam 3-4 biji)

yang ni rasanya semua orang tahu kot. masukkan bawang, goreng hingga wangi, masukkan cili dan kacau2. rahsia sambal nenek saya, rasanya kena terus kacau sehingga sekata. masukkan garam dan perahan asam limau. teruskan kacau sehingga naik minyak. selepas itu, baru masukkan ikan yang telah digoreng tadi dan gaul rata.

menu wajib bila semua orang balik kampung.

*tiba2 teringin nak makan ikan ni dengan pulut dan kelapa parut T_T

lasagna

i just made lasagna just now. been making this since i was, well, after school maybe? but, recently, i rarely made this because i was too lazy indeed. hihi. here goes the recipe.

first, of course you need a lasagna. i usually use this brand. after using, you can keep them in refrigerator and it would last for years! ok, maybe i was exaggerate. but, i think, this lasagna has been in my refrigerator for months.

then, you need to have this meat sauce or often being known as bolognaise sauce. the ingredients are:

minced meat
onion & garlic
tomato puree
tomato juice *optional
vegetable juice *optional
Prego's bolognaise sauce *optional
chopped tomatoes - to have chuncky taste in your sauce
a can of button mushroom-sliced
carrot-chopped *optional
oregano or any other herbs
bay leaves
salt & pepper-to taste
olive oil

method
1-heat oil, add in garlic & onion. stir until fragrant and add in your minced meat. stir until meat has released its juice and dry a bit.
2-pour in tomato puree, tomato juice, vegetable juice, diced tomatoes, carrots and bay leaves. let it simmer over moderate heat to let the meat tender and the gravy becomes thick.
3-when the sauce has thickened, season with salt and pepper and herbs. pour in sliced tomatoes and remove from heat.




another compulsary ingredients to make lasagna is Bechamel sauce or also known as white sauce.

ingredients:
roux-mixture of butter & flour
2 litres of milk
bay leaves
onion
2 cloves

method:
1-heat the pot and add in your butter. let it melt and add in flour. stir until it turns yellowish and form a ball/dough.
2-pour in milk, onion, cloves and bay leaves and whisk continously to avoid the sauce becomes lumpy.
3-make sure the heat is moderate and do not leave it or else, it would burnt.
4-whisk until sauce becomes thick and at the right consistency.


ok, first, you have to arrange these lasagna sheets onto baking tray. note: spread white sauce on the bottom first before arranging first layer of lasagna. sometimes, you have to break them to fit your tray.


after arranging lasagna sheets, pour in your white sauce, meat sauce and sprinkle mozarella cheese on top. repeat this step for three layers. on the last layer, after u have sprinkled mozarella cheese, pour the Bechamel sauce again on top. then, wrap baking tray with aluminium foil. this is to keep the moisture while baking. later, bake for 45 minutes at 200 degree celcius. if you're using microwave oven, set the temperature at 170 degree celcius.

last but not least, the result...tadaaa...isn't it mouth-watering??

note: after baking this, you can freeze the leftover and put them in microwave anytime you want to eat. that's how they do in restaurants and hotels.

masak lemak cendawan kukur

have you guys ever heard of cendawan kukur? this is one of my favourite childhood dishes. i still remember when i was still in primary school, my grandmother often went to morning market somewhere at Beranang to buy fresh groceries and there's always one makcik selling this cendawan at one corner. sometimes my grandmother would buy and cook them masak lemak cili padi. being a child, i don't really into such exotic food then. but, when i grow up, i always wanted to eat this mushroom. too bad, these days, it's really hard to get this mushroom anywhere even at my hometown market. the reason is, this mushroom usually grow on decayed rubber tree. so, it would take sometime to wait for these mushrooms to grow and hand-pick them. today, rubber tree usually doesn't have time to be decayed or left on ground just like that because people would take and turn them into furniture. that is why, these mushrooms is very difficult to find. today, my mother went to Selayang Pasar Borong to buy fresh groceries early at dawn and guess what, she brought back a plastic of cendawan kukur!!! she said this is the last plate she could get. this cendawan kukur must be cooked straight away on the day you bought it or else, it would turn withered. then, it must be soaked to remove all the dirty particles and only then we can cook it.

forgot to snap pictures and when i went to the kitchen they already inside my mother's wok ready to be cooked.

tadaaaaaa....it's soooo good. bye bye cendawan kukur. meet you again, in ___ years! sob..sob

food galore

Hari Raya will be ended this Friday, so last weekend would be the last days for some people to make open houses. well, so did my family. we already had one the previous week, but it was for my relatives. so, last weekend, my mother made another one for her office friends. i took this chances to invite some of my close friends. i didn't invite much because it is only a small gathering.

so....these are the food which my mother and i had prepared:

sausage roll

stir-fried pressed rice

curry noodle

3 types of cupcakes (chocolate moist, strawberry and orange mixfruit)

puddings (soy bean puddings, sweet corn custard with jelly pudding)

my own version of kuew tiew

ok..i know my kuew tiew isn't that good like my previous post here. but, i've been addicting to make this for about 4 days in a row!

ingredients:
garlic - 4#
chicken - diced
prawn
half packet of kuew tiew
chives

sauce mixture:
1 tbsp chili paste
1 tbsp chili sauce
1 tbsp oyster sauce
1 tbsp tomato sauce
1 tsp thick soy sauce
1 tsp seasoning *Maggi brand
1 tbsp apple cider vinegar
1 tbsp black pepper sauce
salt
*mix everything together in a bowl.

1 - heat oil. add in garlic. more is better (hehe). stir until fragrant
2 - add in chicken and prawn. stir until chicken is cook.
3 - pour in sauce mixture, stir for a while and add in kuew tiew.
4 - keep on stirring until kuew tiew and sauce is blended well.
5 - add in chives and turn off the heat. serve hot.
*if you want it to be drier, stir a bit longer.