Rinse the lady’s fingers and trim the ends. Bring a pot of water to boil, add 1 teaspoon of salt, and blanch the lady’s fingers for 2–3 minutes until tender-crisp. Drain and set aside. After blanching, serve the lady’s fingers with Jeeny’s Dried Shrimp Sambal (Sambal Udang Kering) on the side or drizzled on top.
Boil the fresh sardines, then separate and keep the fish flesh and the stock. In a blender, blend large red chilies, bird’s eye chilies, galangal, fresh turmeric, toasted shrimp paste, and pineapple until smooth. In a pot, heat some oil and sauté the blended paste until fragrant. Add lemongrass, shrimp paste (Petis Udang), Jeeny’s tamarind paste, tamarind slices, pineapple flesh, and torch ginger flower. Stir well, then pour in the fish stock and bring to a boil. Add the fresh and canned sardine flesh, followed by Vietnamese coriander leaves. Season with salt and sugar to taste, and let it simmer to develop the flavors. Cook the instant laksa noodles according to the package instructions, then serve with the prepared gravy.
Cut the pineapple, guava, mango, jicama, and starfruit into bite-sized pieces. Arrange the prepared fruits onto skewer sticks, alternating the different colors for an attractive presentation. Once all skewers are assembled, drizzle Jeeny’s Rojak Sauce generously over the fruit or serve it on the side for dipping. Sprinkle crushed roasted peanuts on top for added crunch and flavor. Serve immediately as a refreshing snack or appetizer.
Heat oil in a pan, sauté chopped garlic and sliced onion until fragrant. Add diced chicken fillet, cook until almost done. Stir in sliced carrot, capsicum, and cook briefly. Push everything aside, scramble the eggs, then mix together. Add Jenny’s Belacan Bakar, chili flakes, soy sauce, and brown sugar, stir well. Add cooked rice, mix until evenly combined and heated through. Garnish with sliced chicken sausage before serving.
Clean and cut the fish into suitable pieces, then set aside. Heat 3-4 tablespoons of cooking oil in a pan over medium heat. Blend or finely chop the shallots, garlic, ginger, tomato, and bird’s eye chilies, then sauté the mixture in the heated oil until fragrant and the oil starts to separate. Add 1½ tablespoons of tamarind paste and stir well to combine. Pour in approximately 300ml of water and bring the mixture to a gentle boil. Season with salt and sugar to taste. Add the fish pieces into the sauce and cook until the fish is fully cooked, about 8-10 minutes depending on the size of the fish pieces. Finally, add the sliced medium-sized cucumber and cook for another 1-2 minutes. Turn off the heat and serve hot with rice.
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.
Soak one pack of Jeenys Dried Shrimp in hot water for about 10 minutes to soften, then drain and set aside. Heat cooking oil in a pan over medium heat. Add chopped onion, garlic, and lemongrass, and sauté until fragrant and lightly golden. Stir in one tablespoon of chili paste or blended dried chili and continue cooking until the oil begins to separate and the mixture becomes aromatic. Add the soaked dried shrimp into the pan and stir well to combine with the sambal base. Pour in one tablespoon of tamarind juice, and season with salt and sugar to taste. Continue cooking for a few more minutes until the sambal is well combined and slightly thickened. Serve hot as a flavorful condiment with steamed rice or your favorite dishes.
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