Fauzan cooked the instant Mee Bandung Iman together with several pieces of chicken.
The Mee Bandung itself is fine but if you want the gravy to be thicker, you can add cornstarch flour as a thickener. Besides, you can also add chicken and vegetables as condiments.
Both of us are into Patin Masak Tempoyak. Patin, also known as Iridescent Shark (despite not being an actual shark), is commonly prepared with a type of fermented durian paste known as tempoyak.
The fish itself does not cost a fortune. Instead, according to Fatina, it’s the tempoyak that makes the dish becomes expensive.
The current picture doesn’t do justice to how it actually tastes. We’ll snap a better picture of Patin Masak Tempoyak soon.
Fauzan tries to make its Spicy Korean Ramen more appealing by putting shredded cheddar cheese on top of the ramen.
Terung masak sambal or brinjal with sambal sauce is another delicacy prepared by Fatina. It carries the spiciness of sambal sauce and masks what Fauzan does not like about brinjal, which is its soft texture.
See below for Terung Masak Sambal in other occasions:
Fauzan cooked Maggi Goreng with Fried Egg. The instant noodle looks a bit blackish in colour due to the usage of kuah kicap from a previous dish cooked by Fatina. He is also trying to improve on his fried egg cooking skills to ensure that the whites are properly cooked while leaving the yellow one a bit runny.
Instead of briyani, Fatina improvised the recipe and cooked butter rice instead. For vegetables, she used sweet peas as the main ingredient.
We met in 2016.