Thursday, June 25, 2009


What can we do with pumpkin?

Image taken from the following site:

Definitely not this!!! (It's cute though....)

Image taken from

Before going into cooking, let's read some healthy information about pumpkin. Got this from:


Pumpkin and Health Pumpkins are a tasty source of vitamins and minerals, particularly beta-carotene, vitamin C, and potassium. It also helps prevent arterosclerosis, or hardening of the arteries, which can lead to strokes and/or heart attacks.

Pumpkin seed oil and pumpkin seeds are a good source of zinc and unsaturated fatty acids which are effective help for prostate ailments.

A study by the USDA indicated that diets high in pumpkin as a fiber source tended to curb the appetite, yet provided more food for the same calorie count. The subjects in this study also absorbed less fat and calories from their food.


Interesting isn't it?

What do you think we can do with pumpkin? I made these:

sayur lemak and cekodok

The recipe will come soon ....

Wednesday, June 17, 2009

Mee Rebus

Again, this is a recipe that I learnt from my mother. Well, most of my cooking knowledge comes from mak. Make sense isn't it? Kemana tumpahnya kuah kalau tak ke nasi. But I have not acquired all. There are many more to learn.

Anyway, this is my first time cooking the mee rebus for my own family since got married. Phew! That's so looOOOOOOng ................ Apo nak buet, kadang-kadang Rajin tapi kadang-kadang juga Malas.

These are some of the MUST HAVE ingredients:

Boiled beef bones.

Boiled and mashed sweet potato.

Fresh prawns. (cut off its head, blend the head and strain for the 'juice', betul ke? hentam je lah)

Other ingredients will be:

chilli paste
tomato pure (tomato sauce pun hentam je lah)
shallots and garlic
peanut (fried & blended or boiled & blended - pick your choice) - but i did not put this into my cooking as my beloved daughter, Sabrina is allergic to this -meaning to say, the gravy 'menjadi' even without the peanut.
tamarind juice
cooking oil
salt and sugar for seasoning.

The process:

Sonang jo tu .............

1) fry garlic and shallot till brownish
2) add in chilli paste (to your preference) and some water, boil till the chilli is well cooked (I normally cooked my chilli earlier to be used at any time and shorten the cooking time - well, that's how working moms survive, I guess)
3) add in the boiled beef bones and its stock, the extracted 'juice' from the prawn's head, mashed sweet potato, (peanut, if you plan to put it in), and tomato puree - let it boil
4) add in prawns (and squid too, if you like)
5) let it simmer until the gravy is thicken
6) add tamarind juice, salt and sugar - taste it.

And ...... whalla ...... it's ready for consumption!

the ready product

to be eaten together with these ... baru ada umph!
boiled potato (sliced), beancurd, bean sprout, boiled egg, tomato, spring onion and cannot leave out the most important thing that will add the umph! .... the cucur udang (its in the separate bowl - in the photo)

get set ... 1, 2, 3 ....
Allahumma barik la na fima razaq tana waqina a'zabannar

The 'finished' product.