Category: Cooking Essential

Heat oil in a pot and sauté the aromatics (onion and garlic) until fragrant, then add Jeeny’s Aroma Masala Curry Paste and cook briefly for 1–2 minutes until aromatic. Stir in mashed sweet potato together with water or stock and let it simmer until the gravy thickens into a rich, sweet-spicy Mee Rebus sauce. Season with salt, sugar, and a touch of tamarind or lime to taste. Ladle the thick masala gravy over blanched yellow noodles and finish with classic Mee Rebus toppings such as boiled egg, bean sprouts, fried shallots, and chopped chilies.

Rub the lamb shank with salt and turmeric, then fry until lightly browned. In a pot, sauté curry leaves, onion, garlic, and ginger until fragrant. Add the lamb shank and potatoes, then stir in Jeeny’s Aroma Masala Curry Paste and water. Add coriander leaves, coriander root, and tomato, then simmer until the lamb is tender and the curry is rich and thick. Ready to serve.

Heat a little oil in a pot and sauté the onion and garlic until fragrant. Add Jeeny’s Tumisan Ikan Bakar Paste and stir well, then add the laksa leaves and torch ginger flower. Pour in the water and bring to a boil before adding the blanched squid and sliced tomato. Finish by stirring in Jeeny’s Tamarind Purée, simmer briefly, and serve hot.

Add Jeeny’s Aroma Masala Paste into the pot along with water, prawn stock and chicken slices. Then add laksa leaves, sliced torch ginger flower, coconut milk, fish balls, fish cake, and dried tofu. Prepare cooked thick rice noodles separately. Once the soup is ready, ladle the hot curry soup over the noodles. Ready to serve!

Marinate a variety of seafood with Jeeny’s Portuguese-Style Grilled Fish Paste. Neatly arrange the seafood on banana leaves and place ladyfingers (okra) on top. Wrap everything securely with aluminum foil and grill until the seafood is fully cooked and aromatic. Serve hot.

Marinate the chicken with oyster sauce and sweet soy sauce. In a pan, sauté sliced onions and curry leaves until fragrant, then fry the chicken until lightly browned. Add Jeeny’s Aroma Masala Stir-Fry Paste and sauté briefly, followed by the remaining marinade and dark soy sauce. Pour in some water and cook until the chicken becomes tender. Add cherry tomatoes and bird’s eye chilies, then finish with a sprinkle of fresh coriander. Serve hot.

Mix Jeeny’s Portuguese-Style Grilled Fish Paste with a little water, then add petai and a pinch of sugar. Line a grill pan or tray with banana leaves and lightly spray or brush the leaves with oil. Arrange the squid on top and grill until halfway cooked. Slice the squid then pour the sauce over the top and continue grilling until fully cooked and aromatic. Serve hot with rice.

Spread Jeeny’s Portuguese-Style Grilled Fish Paste evenly over the chicken and drizzle with a little oil. Grill the chicken on a pan until fully cooked and golden. Sprinkle with sliced lemongrass and ginger, then squeeze fresh lime over the top and add sliced onions. Serve garnished with salad vegetables and fresh coriander leaves. This dish can also be enjoyed wrapped in flatbread or wraps.

Marinate the beef with salt, ground coriander, and black pepper. Fry the beef in a little oil until browned. In other pan, stir-fry shallots, garlic, four-spice powder (rempah 4 sekawan), curry leaves, diced tomatoes, and Jeeny’s Aroma Masala Curry Paste. Add a splash of water, then return the beef to the pan along with bird’s eye chilies and fresh coriander leaves. Cook until everything is well combined and aromatic. Serve hot.

Mix cooked white rice with fish sauce, then stuff the mixture into the body of the squid and secure with the tentacles as a lid. Lightly brush banana leaves with oil and place the stuffed squid on top. Spread Jeeny’s Portuguese-Style Grilled Fish Paste over the squid, then sprinkle with torch ginger (bunga kantan) and drizzle with fresh lemon juice. Wrap everything with aluminum foil and grill until the squid is cooked through and aromatic. Carefully unwrap and serve hot.