Simple Pasta - suitable for cancer patient diet

I watched a program called 'Apa Chef' hosted by Chef Wan Ismail aired on TV3. Yesterday's issue was 'Cancer Patient', part of it the patient's diet. So, the recipe here was collected from the show, very simple and easy and it's delicious.

In this recipe pasta is used as pasta is made of semolina (concern about carbo), fresh mushroom (recommended) and olive oil - actioned as anti-oxident agent which the cancer patient need most.


Any type of pasta - cooked ala dante
garlic - chopped
capsicum (red, green, yellow) - diced (i add sliced green chili as i only have red caps)
shitake mushroom - sliced (I skipped, not available)
button mushroom - sliced (I used canned mushroom)
salt to taste
olive oil (sorry, i used cooking oil)

Heat up olive oil (not so much), saute garlic, add capsicums, mushrooms stir well. Add in pasta - mix well. Season with salt to taste. Ready.

Sambal Petai Tempoyak Ikan Bilis

I think we should be proud to introduce our own local traditionally prepared food to our youngsters and encourage them to feel how delicious to eat. That's why I tried the very best of me to learn and get knowledge of any 'oldies' food which hardly found in most restaurant nowdays eventhough they're very simple and easy to prepare. Only that the ingredient used - no longer in favourite to some modern people. If we continuously ignoring those delicacies, they will totally out of sight in the future, and the heritage will gone forever. Food is heritable from generation to generation.

This is a cuisine from Pahang state - which to me the basic to many other recipe from another states by adding-in vegetables such as boiled tapioca leaves, or any other greeny.

Sambal Petai Tempoyak Ikan Bilis

1 cup of petai beans - sliced

5 tablespoonfuls Tempoyak (fermented durian paste)

1/2 cup 'ikan bilis' or dried anchovies

salt to taste

1 big onion - sliced

4 tbsps cooking oil

tumeric leaf - thinly sliced (I skipped as not available in my stock)

pounded:

*10 pcs bird chilies

*5 shallots

*2 cloves garlic

*1 inch tumeric

Heat cooking oil. Stir fry pounded ingredients to fragrance.

Add in tempoyak, petai, and anchovies. Add in somewater if needed. Cook the petai to tender.

Add in sliced onion and tumeric leaf, simmer a couple of minutes.

Serve.