Malaisi kullu manjaria tawwali

It means, Malaysian eat all non stop. (I am not sure the correctness of the grammar but it certainly sounds like that to my deaf ear)

I am not sure when the local kitchen helper says it, do they mean to chide us Malaysians or encouraging us to cook some more. I am quite sure that them kitchen helper would appreciate if we wrapped up and hand over the dirty kitchen for their nightly tidying up duty and not continue to make more mess like we normally do.

To recap of what happen over the last 2 weeks, our eating binge was probably at its peak then when 3 of our colleague from Khartoum, Z, Jaha and Lebah Jantan were here for site work. They were not only good chefs but also quite eager to show off their skills to our advantage. Since Pak yah is not around, a few of us (including yours truly) start warming up to recipe websites and simply roll up our sleeves to try out. Not to mention the existing loyal cook like Zul and Cik Mad who between them has feed us their spaghetti and asam pedas. Z and Jaha probably did not start a revolution but their company could be seen as a catalyst by sharing their knowledge and experience with us.

From them, we have learned how to make donut, roti canai, pau and karipap. Wow! The night before they went back, Z managed to trained our Sudanese chef, Ahmed how to cook tom yam, mee goreng and sweet and sour all in one night. Can u imagine the feast we had? Not to mention la the fresh ikan jenahak goreng bertepung special treat by our 'fishermen' when they return from the sea. (Talk about our fishermen; they not only bring back fresh catch but they can also read the moon and tide to tell when they can catch certain type of fish... i'm probably exaggerating but those guys are amazing with their 4m pole)

So, treating this post as a record for recipe I learned over the time, I will post here some ingredients and method learned by 'curi-curi' belajar during chef Ahmed one on one crash course.
Caveat: All the following recipe are not exact like the book due to insufficient ingredient available here in Sudan. Suffice to say that the outcome are simply marvelous thanks to the imagination and innovation by the chef. Kalau tak jadi, pandai la add chicken stock or what ever .

Tom yam
Ingredients:
Fresh prawn
Fresh chicken, cut small
lemon grass
tom yam paste
red onion
garlic
ginger
lemon
tomato

The qty not exact

Method:
1) A pot of water cook till boil
2) Throw in the onion+garlic+lemon grass+ginger
3) Add Chicken and Prawn
4) Add Tom yam paste
5) Add tomato
6) Add Lemon juice and salt for taste

Siap!

Mee Goreng Mamak Sentul

Ingredient
Spaghetti
Chicken
Dried prawn pounce till become dust (tumbuk sampai halus)
Tokyu (Soy Sauce)
Onion and garlic
Chili powder add water to become paste
Cabbage
turmeric
Salt
Sugar
Cooking oil

Method:
A
1) Boil spaghetti
2) Add turmeric for coloring
2) Stir fry onion and garlic till
3) once cook, dry spaghetti and mix a bit of cooking oil so that spaghetti do not stick together

B
1) Heat oil in pan
2) stir fry onion and garlic till brown
3) Add Chili paste fry till cook
4) Add chicken and dried prawn powder
5) Add cabbage, stir fry till 3/4 cook
6) Add cooked spaghetti and stir fry
7) Add soy sauce, sugar and salt for taste

Siap!

Sweet Sour Fish
Ingredient:
Fish
Tomato
Chili Sauce
Ginger
Tomato Sauce
Onion and garlic
lemon
Cabbage
Sugar and salt

Method:
1) fry fish till cook, leave it aside
2) For Sauce, Heat oil again and stir fry onion and garlic till brown, add ginger
3) Add chili sauce and tomato sauce
4) Add cabbage and Tomato
5) Lemon juice, Sugar and Salt for taste

I think optional can also add chili paste for spicy taste or add flour to make the sauce thicker.

Siap!

Still I need practice to work out and get the taste right and not be too shy to add other ingredient deem suitable. In other word: belasah je!