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.
Mix wheat flour, a pinch of salt, a little Ajinomoto (optional), bean sprouts, sliced onion, and one egg in a bowl until well combined. Stir in five tablespoons of Jeeny’s Sambal Udang Kering and a splash of water until the batter is smooth and pourable. Fold in the prawns, then fry spoonfuls in hot oil until golden brown. Drain and serve immediately for a crispy, flavorful snack.
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.
Season salmon with salt and black pepper, then pan-fry in oil and butter for 2–3 minutes per side; sprinkle black pepper and minced garlic, remove, and set aside. Sauté the asparagus with salt and black pepper for 1 minute and set aside. In the same pan, sauté diced onion, chilies, garlic, and corn, then add water, Jeeny’s Tamarind Purée, and Jeeny’s Palm Flavoured Sugar. Stir in black pepper, chili flakes, cooking cream, and cherry tomatoes, and cook until slightly thickened before adding rosemary and thyme. To serve, plate the salmon with asparagus and pour the butter sauce over the top.
Pat the 145g beef rib dry, season with salt and black pepper, then grill in oil and butter for 2 minutes per side and set aside. For the garlic butter tamarind sauce, sauté diced Holland onion, add black pepper, chili flakes, rosemary, Jeeny’s Tamarind Purée, Jeeny’s Palm Flavoured Sugar, garlic butter, and a splash of water, then simmer and strain. Make mashed potatoes by mashing boiled mini potatoes with cooking cream, black pepper, and garlic butter until creamy. To serve, pour the smooth garlic butter sauce over the steak and garnish with cherry tomatoes, onion rings, mini red chilies, rosemary, and a scoop of mashed potato.
Pat the chicken leg quarter dry with paper towels. In a small saucepan, boil Jeeny’s Palm Flavoured Sugar with a little water until melted. Add one tablespoon of Jeeny’s Tamarind Puree and a small amount of Jeeny’s Roasted Belacan Shrimp Paste. Stir well to combine into a rich, tangy-sweet sauce. Marinate the chicken with this sauce for a smoky umami kick.
Grill the chicken for about 4–5 minutes on each side until juicy and caramelized. Meanwhile, caramelize the onions in a pan until golden and sweet. Prepare smashed baked potatoes and season to taste. Toast the burger buns and add a slice of cheese if desired.
To assemble, layer the bottom bun with fresh vegetables, place the tamarind-glazed grilled chicken on top, add caramelized onions, and finish with the top bun. Serve hot with the seasoned smashed potatoes on the side.
Pound the chilies, garlic, and Jeeny’s Roasted Belacan Shrimp Paste together using a mortar and pestle until they form a coarse paste. Heat oil in a wok over medium heat and sauté the sliced shallots until fragrant. Add the shrimp paste mixture and continue to stir-fry until aromatic.
Next, add the prawns and cook until they turn pink and are fully cooked. Add in the kailan and stir-fry quickly until the vegetables are tender yet still crisp. Serve hot as a flavorful side dish with steamed rice.
Prepare the fish by cleaning it thoroughly and seasoning with salt and sliced ginger. Steam the fish for 10–15 minutes until fully cooked and tender.Meanwhile, prepare the tamarind sauce (air asam). In a bowl, combine 1 ½ tablespoons of Jeeny’s Tamarind Puree, ½ cube of Jeeny’s Roasted Belacan Shrimp Paste, sliced tomato, shallots, garlic, chopped bird’s eye chilies, sugar, salt, and ¼ cup of water. Mix well until everything is evenly combined and fragrant.Once the fish is steamed, pour the tangy tamarind sauce over it. Serve hot and enjoy the perfect balance of sour, spicy, and savory flavors.
