Ingredients
200gm of Plain Corn Flakes (any brand)
Curry leaves
80gm Dried Baby Shrimps
50gm of Ikan Billis
50gm of dried silver fish
30gms of Peanuts or walnuts, cashew nuts.
Seasoning
Mixed all into a bowl and set aside.
Salt to taste
Sugar to taste (white or brown sugar preferred)
2 tbsp coriander powder
2 tbsp cumin powder
1 tbsp curry powder (optional)
1 tbsp chili powder (optional)
1 tsp lemon glass powder (optional)
1 tsp turmeric powder
1 tsp five spice powder
Method
1. Wash and drain excess water from curry leaves and deep fry curry leaves set aside.
2. Fried separately Dried Baby Shrimps, Ikan Billis, dried silver fish and roasted peanuts side aside, or mixed them in a bowl set aside.
3. Add corn flakes into your wok (do not add oil) and fry continuously for 5 mins on low heat.
4. Add seasonings to your wok, mixed Corn Flakes continue frying until well coated.
5. Add your fried Dried Baby Shrimps, Ikan Billis, dried silver fish and roasted peanuts side mixed and fried them thoroughly.
6. Turn off the stove, remove to cool and stove in air tight container.
Salt to taste
Sugar to taste (white or brown sugar preferred)
2 tbsp coriander powder
2 tbsp cumin powder
1 tbsp curry powder (optional)
1 tbsp chili powder (optional)
1 tsp lemon glass powder (optional)
1 tsp turmeric powder
1 tsp five spice powder
Method
1. Wash and drain excess water from curry leaves and deep fry curry leaves set aside.
2. Fried separately Dried Baby Shrimps, Ikan Billis, dried silver fish and roasted peanuts side aside, or mixed them in a bowl set aside.
3. Add corn flakes into your wok (do not add oil) and fry continuously for 5 mins on low heat.
4. Add seasonings to your wok, mixed Corn Flakes continue frying until well coated.
5. Add your fried Dried Baby Shrimps, Ikan Billis, dried silver fish and roasted peanuts side mixed and fried them thoroughly.
6. Turn off the stove, remove to cool and stove in air tight container.