Line a sheet of aluminum foil with water spinach leaves (daun kangkung) as a base. Arrange the clams and lala on top of the leaves, then spoon over Jeeny’s Portuguese-Style Grilled Fish Paste. Layer with sliced onions and additional water spinach leaves, then wrap everything securely with the foil. Grill until the seafood is cooked through and aromatic. Carefully unwrap and serve hot.
Heat oil and add curry leaves, then stir in Jeeny’s Indian Curry Paste. Pour in enough water and bring to a simmer. Add fish cake, fish balls, dried tofu, and pak choy, cooking until all ingredients are well combined. Add yellow noodles and mix briefly. Serve hot and garnish with boiled egg, spring onion, Jeeny’s dried shrimp sambal, fried shallots, and a squeeze of lime. Ready to enjoy!
Place the sea bass on a sheet of banana leaf, then rub Jeeny’s Portuguese-Style Grilled Fish Paste and salt evenly over the entire fish. Spread the petai evenly on top, squeeze some calamansi lime juice, and sprinkle sliced onions. Cover the fish with another layer of banana leaf, then bake in the oven at 160°C for 20 minutes (top heat). Remove from the oven and serve hot.
Layer the sea bass with turmeric leaves and rub evenly with Jeeny’s Portuguese-Style Grilled Fish Paste. Top with extra turmeric leaves, wrap in aluminium foil, and marinate for 15–20 minutes. Cook in an air fryer at 180°C for 15 minutes until fragrant and cooked through. For the chili soy sambal, dice shallots and garlic, chop red bird’s eye chilies, and mix with calamansi lime juice. Serve the grilled fish with the sambal alongside ulam raja and sliced Japanese cucumber for a fresh, flavorful meal.
Heat cooking oil in a pan over medium heat. Add sliced shallots, chopped garlic, cinnamon stick, and star anise. Sauté until fragrant and the shallots are lightly browned. Add Jeeny’s Aroma Masala Curry Paste and continue stirring until the paste releases its aroma and oil starts to separate. Stir in the tamarind juice and coconut milk, mixing well to form a smooth, rich gravy. Add the sliced pineapple into the sauce and cook gently, allowing the pineapple to absorb the flavors while releasing its natural sweetness. Simmer for about 10-15 minutes until the gravy thickens. Add sugar and salt to taste. If desired, stir in roasted ground peanuts or grated coconut for extra depth and texture. Serve warm with steamed rice.
Whisk eggs with chopped onions, green chilies, coriander leaves, and a pinch of salt, then pour the mixture into a heated pan and cook it covered on low heat until a thick, fluffy omelette forms. Once cooked, cut the omelette into square pieces. In the same pan, heat oil, add cumin seeds, sauté chopped onions until golden, then stir in ginger-garlic paste, turmeric, chili powder, coriander powder, and chopped tomatoes. Cook until the mixture thickens and oil separates, then add a bit of water to create a curry gravy. Add the omelette pieces back into the pan, coat them gently in the curry, and let simmer for a few minutes before serving hot, garnished with fresh coriander.
Heat a small amount of oil in a pan and stir-fry the beef until half cooked. Add Jeeny’s Rendang Minang Paste and continue to cook, stirring well, until the beef is fully cooked and coated with the rich rendang sauce. Meanwhile, prepare the vegetables: lightly blanch the bean sprouts and spinach, then drizzle a bit of sesame oil for flavor. Julienne the cucumber, zucchini, and carrot, and set all toppings aside. In a serving bowl, place a portion of hot cooked rice in the center. Neatly arrange the vegetables, rendang beef, and optional toppings around the rice. Place a fried sunny-side up egg on top, and garnish with toasted sesame seeds. Mix well before eating and enjoy this fusion twist of Bibimbap with Jeeny’s flavorful Rendang Minang!
