Sunday, November 20, 2011

Asam Pedas Keladi

'Asam Pedas Keladi' or 'Spicy & Sour Yam Soup' is one of our favourite. Atikah likes it most. It's a kind of traditional dish and can be categorized as vegetables. We can eat both it's rhizome and it's stalk. The rhizome is delicious to be made into 'pengat' - a dessert which consist of coconut milk and sugar as the sauce and the rhizome that has been boiled. Or you can also have a fritter out of the rhizome.

For the stalk, we can turn it into a spicy soup. But! be careful with the resin. It might ruin your clothes if in contact.

A search in the internet found me with this interesting health facts about yam.

Yams provide a very good source of potassium and fiber. They also offer a good source of vitamins B1, B6 and C. In addition, yams are a good source of manganese and carbohydrates. They contain large amounts of B6, which required by the liver, and also contain folic acid and other B vitamins which help to detoxify excess estrogen. This action is especially beneficial in helping women improve symptoms of premenstrual syndrome. ~ from

No wonder our elders are so healthy, they eat lots of healthy food unlike the fast food generation that we are in now. This is how Atikah cooks the 'Asam Pedas Keladi'


4 stalks of yam
2 fresh red chillis *
1 onion*
3 garlics*
1 tsp whole black pepper
2 cups of plain water
1 tbsp tamarind juice
salt and sugar to taste

How to:
  1. Blend all (*) ingredients.
  2. Prepare the yam stalks by removing its outer layer. Boil till tender and rinse.
  3. Put all the blended ingredients in a pot, add water, tamarind juice and put to boil on a slow heat.
  4. Add the tender yam, add salt and sugar to taste.
It's ready. Serve hot. Eat with hot rice. Yummy, yummy.

And not to forget the yam plant is also very nice as a landscape plant too.

Shot taken from a hotel that we stayed in recently.

Wednesday, November 16, 2011

Kuah Kuning Dhal Campur Telur

Salam all,

I suddenly felt like eating something that I like to eat - like it very much, but I seldom cook it because no other from the family likes it. It's the 'Kuah Kuning Telur' as what my mother used to call it.

It's a pretty simple cooking. I don't have to 'tumis', just boil everything.

The ingredients:

2 tablespoon of dhall
2 potatoes cut into cubes
1 red onion
1 lemon grass - just crush it a little bit
1 cup of coconut milk
2 eggs
1 teaspoon tumeric
salt to taste
plain water

How to:
  1. Boil the dhall in 1/2 cup of water and tumeric powder. (some suggested to put a tbsp of cooking oil the expedite the dhall tendering process).
  2. Add in the potatoes and onion. Cook till tender. You may add some water if it has dried up.
  3. Put to eggs into it. Once it's harden, add the coconut milk and salt.
  4. Let it boil. But please stir regularly to avoid the coconut milk turn into oily substance.
Easy isn't it. Hmmmm .... delicious .... i like. It will taste superbly delicious when you add some black soy sauce when eating it with the hot rice. Teringat zaman kecik2 dulu ....

Tuesday, November 8, 2011

Red Mutton Soup

Salam all,
Yes, it's mutton soup. Well, it's qurban, there's goat that had been slaughtered, of course there's mutton to cook. My husband decided to make the Red Mutton Soup. It's his recipe. And it is the fisrt time I enjoyed eating mutton. This mutton is different, it does not have the strong 'goaty' taste (for someone who dislike mutton). Probably because it is fresh.

The recipe:

  • 1 kg of mutton + its bones
  • 2 cans of tomato soup
  • 1 can of baked beans
  • 2 stalks of celery - cut
  • 6 cherry tomatoes - cut halved
  • 10 button mushrooms - cut into four
  • 1 carrot - diced
  • 3 shallots - sliced
  • 3 cloves of garlic
  • 1 inch of ginger - sliced
  • soup powder (or the bunjut)
  • Cinnamon and star anise
  • 2 table spoon of cooking oil
  • Plenty of water for boiling
  • Salt to taste

How to:
  1. Fry the onions, garlics, ginger, cinnamon and star anise till fragrant.
  2. Add water, and the bunjut.
  3. Add the mutton and its bone (I preboil these in pressure cooker for a tender result).
  4. Pour in the tomato soup, and all other ingredients except the baked beans.
  5. Let it boil and simmer to perfection in terms of it's thickness and taste.
  6. Add the baked beans just before serving for a whole bean (not mashed).
  7. Ready for serving.
Nice to be eaten with the garlic bread and its counterparts.

It's our complete dinner: All are homemade.
Coleslaw, mashed potato, garlic bread and the soup.

Bon Appetite!

Sabrina's Eggless Brownies

Sabrina had always wanted to bake. She spent one night searching for a recipe that she would want to make. And most importantly, it has to be something that she can eat. She found herself something that she had always wanted to taste but cannot do so because she can't take egg. She found the 'Eggless Brownies' recipe.

The following day, I let her to explore my kitchen for the ingredients that could make an eggless brownies. Satisfied with all that are available, she began her quest -- making an Eggless Brownies. Ibu just sit back. It has to be fully hers.

However, towards the end, she complained that her mixture were too dry. I went to take a look. She complained that the recipe do not has any liquid, therefore, with my 'skillful' mind, I added 1/2 cup fresh milk into the mixture, which immediately make a smooth batter that could easily poured into a pan. Only until I began this write-up about her eggless brownies, then I realized that there is liquid in the recipe -- the cold water. Anyway, the brownies turn out to be almost perfect, not too sweet, except a bit dry. Probably we should add more moist into it next time. However, it made her little brother skipped his lunch because he ate too much of the brownies.

The ingredients:
As copied from the internet, my addition in italic

8 tsp oil
1/4 cup sugar
1 tsp vanilla extract
1 tsp chocolate extract
1 tbsp plain lowfat yoghurt
1/4 or as needed cold water
3/4 cup general purpose flour
2 tbsp cocoa
1/2 tsp baking soda
1/4 cup chocolate chips
1/2 cup fresh milk

How to:
  1. Preheat oven to 350 degrees
  2. In a medium bowl combine dry ingredients, mixing until blend
  3. With a spoon, combine remaining ingredients in another bowl. Make a well in the dry ingredient and pour in the wet ingredients. Mix well until moistened.
  4. Place batter in a 4X8 inch non-stick pan.
  5. Bake for about 15 minutes. Cool on a wire rack.
Bon Appetite! Don't forget to try this recipe. Some modification will not do any harm.

Sunday, August 21, 2011

Beef Curry Puff

Salam All,

Karipap can also be called curry puff (I guess?). My kids really like karipap. Every week they will eat karipap (masa tak posa la.). Ever since Ramadhan, they have not had karipap yet. Because Ibu is too lazy to pay a visit to Pasar Ramadhan, a place where they sell various dishes for iftar. You may lost your mind if you are there (it's me). Everything seems so tempting especially when you are fasting.

Therefore, one lovely day, Ibu decided to make karipap for them for iftar. Some for eating on the same day, and some will be turned into frozen karipap for later consumption.

Here's one for the album: My two versions of karipap.
Back: the traditional version
Front: the rolled version (aka versi nak cepat)

The fillings:

About a bowl of minced meat
2 tbs curry powder (mixed with some water to form a paste)
2 potatoes - peeled, diced
2 red onion - diced
curry leaves (for the aroma)
salt for seasoning
2 tbs cooking oil

How to:
My method is soooo simple, it is called the 'campak-campak' @ a throw-in method (;-p)
I simply throw-in the ingredients into the griddle while busily preparing other ingredients (multi tasking)

  1. In a griddle, pour the cooking oil. Once heated, put in the curry powder paste and the curry leaves. Stir continuously until you see the oil is appearing, then you may add the minced beef and some water and let it simmer.
  2. While the beef is cooking, I quickly peel and dice my potato. Once complete, it's just about time to the potato into the griddle. You may add some more water in order not to burn your cooking.
  3. Then, I quickly peel and dice the onion. Once complete, it's about time to add the onions into the cooking.
  4. Make sure everything cooks well. Add salt to taste.
  5. Turn off the stove. Let it cool before using.
The pastry

2 cups of multi purpose flour
about 3 tbs butter
about 3/4 cup of cold water (the amount really depends on the liquid in the flour, therefore it may varies, softer dough is difficult to handle but produce a soft result)
pinch of salt

How to:
I saw Chef Micheal Smith using the food processor to make a dough, even though I know it can do it, but I've never tried it before. This time I'm using it.

In a food processor, I put the butter (cubed), flour and pinch of salt. Set the knob to 1. In a zest, you'll have a crust. Without a food processor, simply use your finger to make the crust.

Next, I just pour enough cold water (from the fridge) into the processor while it is working. And again, in a split second, you get a dough. With out the machine, you can easily knead the dough using your hand. It is easy not as difficult as kneading a bread (but some people find kneading bread is simple too).

Form the dough into small balls. Then, roll the balls to get a circular shape piece of pastry. Put the fillings into it, fold it into half and seal the open edges. You may do some shapes with it or you may just use your fork to make the sealed tight together. It's ready for frying.

In cases of emergency (just like what happened to me - it's almost iftar time and my karipap is not ready), another method can be used. That is the rolled approach. For this, make bigger ball, flatten the dough (using the rolling pin, of course) into a rectangular shaped pastry. Spread the fillings onto the surface evenly. Then roll the dough and you'll get a log-liked shape. Instead of frying, baked in the oven at 175C for about 20 mins. This approach is healthier as it did not absorb oil (no frying, remember?). But .... the traditional always taste better.

Adios .... wassalam

Monday, August 15, 2011

Chicken Ball 'n Mushroom Soup

Salam all,

Another healthy entry from me today. Not to say that other entries are not healthy, they are healthy but probably less healthy. As I normally write, 'Cooking is Simple'. Put everything into the cooking pot and whalla!, it's ready to be eaten. Preparing and cleaning requires a bit of your extra effort --- bab ni yang tak tahan, except if you have a helper. However, sometimes we can make the preparation time shorter by using the ready made ingredients, for instance this Chicken Ball that I purchased, the Ayamas brand.

The mushroom, is also readily used. washed it thoroughly, remove the stem and they are ready to be cooked. No mess produced. Next, you need only to prepare some garlic and onion. For a cook, this is just a bliss. Follows will be the cooking steps. With couple of sentences -- dump everything into the pot, add some water, later add salt & paper to taste -- a here you are:

You may also add any green leafy vegetables and some carrots. It will not only add colors to your cooked food but it also contains more health benefit. As I mentioned elsewhere in my earlier postings, "Different colors of vegetables have different health benefits that the body requires".

You may noticed that I boiled my vege soup in order to reduce the fat intake.
*Note: the words in bold are the ingredients.

Adios! Cheerios .... Enjoy.

Len Chee Kang

Thirst quenching!!!

That's all I could say on the hot and humid weather. But it's not today or even yesterday. This was few dayssss before. As usual, this is a belated entry. This few days the weather is friendlier to us who are fasting. Alhamdulillah, TQ Allah.
Len Chee Kang, as it is called is originated from the Chinese (I guess). How it is spelled, I am not so sure, but this is how it is pronounced. Some call it 'Laici Kang'. I, myself not sure of the correct version.

Why do I say that this drink is originated from the Chinese? It's because I got all the ingredients from a Chinese Herbal Store, actually, I got brother in-law to purchase it for me from a Chinese Herbal Store. According to my brother in-law, he just walked-into the store and asked for ingredients to make the drinks and the shopkeeper eagerly prepare the ingredients. All are the dried ingredients.

To turn it into a drink, simply boil it until tender for about an hour or so. Some of the ingredient required soaking in a hot water prior to boiling, and some are to be put in just before turning off the stove (for this, you've got to ask the seller when purchasing the ingredients). You can have it either warm or cold. It has health benefits too.

Among the ingredients are dried white mushroom, lotus seed, luo han guo, red dates, dried longan and many other that I do not know the name, and of course its halal because it is plant based.

Sorry for the poor picture quality (snapped using my beloved handphone). Cheerios ......

Thursday, August 11, 2011

Fiddlehead Fern @Pucuk Paku

Salam all,

During fasting month, we must not forget to take veges in our diet. Eating veges is essential and it helps protect our body from many harmful illness like cancer. A large amount of serving is required to stay healthy. Veges should be taken with every meals. But, during Ramadhan, its not easy to get the kids (especially) to take veges at 5am in the morning. Due to the dislike for veges, many people turn to supplements. The different color of veges has different benefit to health. But for this entry, just let's share a single colored vege ......the Fiddlehead Fern.

Back in 1970s, when my aunt was staying in Kg Nakhoda, Selangor, there was a small creek behind her house. On the other side of the creek there were lots and lots of ferns. We used to cross the creek and pluck the fern ourselves. Wow! what a beautiful memory back then. And Kg Nakhoda is not that far from the heart of the city center Kuala Lumpur. I am not sure whether the environment still exist or perhaps all ferns have to go for development. What a pity sight!!!! Argh .............

Back to our recipe, today it's going to be the Fiddlehead Fern in Coconut Milk and Chili.

The ingredient:

A bunch of fiddlehead fern (remove the hard stem, only use the soft stem and the shoot).
1 onion (*)
3 cloves of garlic (*)
1 fresh red chili (*)
some shrimps for flavor
1 cup of coconut milk
1 tablespoon cooking oil
Salt to taste

How to:
  1. All the ingredients labelled (*) are to be pounded or blended coarsely.
  2. In a pot, place the cooking oil. Once heated, add in the pounded ingredients and saute till brownish.
  3. Add in the shrimps.
  4. Add the ferns. (You may add some water, just enough to make the fern tender).
  5. Finally, add in the coconut milk and salt. Let it boil and ready to be served.
Cooking is always so simple. The tiring part is the preparation and cleaning-up process. Agree with me???

Adios .... Enjoy.

Wednesday, August 10, 2011

Black Glutinous Rice Porridge @ Bubur Pulut Hitam

Salam All,

Hakim is really full of ideas this Ramadhan. He came up with various eating desires. It helps me in a way - helps me in deciding what to cook for iftar as I always have problem with that. One evening, we were watching a cooking show on TV and it shows how to make a porridge. I told him that it would taste good to have porridge for iftar. and his response, "Kenapa tak buat bubur yang warna purple? (why not make the purple porridge)". I immediately know what he meant. It is the Black Glutinous Rice Porridge. I don't normally stock the black rice at home as it easily spoilt. Therefore we decided to head to a supermarket for a packet of a Black Glutinous Rice or black rice, and of course with some other things to buy on the list.

A quick browse on the internet found me with an interesting new knowledge about this black rice. The black rice is being compared to berries for its antioxidant, as mentioned by this article: black rice which in addition to its high level of antioxidants contains less sugar and more fiber and vitamin E than blueberries. There is even a website dedicated to this black rice: click here.

A Quote from that website, In addition to its almost legendary antioxidant properties, Black Rice is also a well known anti-inflammatory food; which helps cut down on general infections and illnesses. In recent studies antioxidants have been found to seriously slow down the aging process, so Black Rice is really worth eating if just for those benefits alone; but it also offers an entire host of other great benefits in addition to that as well.

O Wow! All this while I've been eating the black glutinous porridge just for its taste, but now I now that it has some medicational value too.

The making of the porridge is quite simple. What you need are:

A cup of the black glutinous rice (soaked overnight for a fast cooking)
3 tbs sugar
Coconut milk (i used the fresh milk because my dear Sabrina is allergic to coconut milk)
A pinch of salt

To make a porridge:
1. Boil the black rice in water that is doubled the rice quantity until the rice doubled and soft. Add water frequently. While boiling, stir once in a while as it easily sticks to the bottom of your cooking pot.
2. Once doubled and soft, add sugar, salt and the coconut milk(or fresh milk). And it's done.

Since I substitute the coconut milk with the fresh milk, I topped my porridge with some coconut milk for decoration.

Adios, Cheerios, Enjoy ....

Monday, August 8, 2011

Day 3 Ramadhan: Masak Lemak Labu @ Pumpkin in Coconut Milk

Salam All,

Happy 9th Ramadhan. Sorry for the belated entry. As usual, nothing changes, always late, late, late. Anyway, better late than never.

Browsing in the Giant Supermarket with Hakim one afternoon (after his visit to the doctor), found me with a heap of pumpkins. I thought it will be delicious to have LABU (pumpkin) for iftar today, so I grab one small pumpkin, just enough for a family of four. Puasa puasa ni selera nya luar biasa sikit. Makan dengan nasi panas dan ikan masin ..... humph .... insyaAllah menjilat jari!!!!

The ingredients are quite simple:

A handfull of dried shrimp (for flavor)
Pumpkin, peeled and diced
1 red onion
3 cloves of garlic
2 fresh red chilies
1 cup of coconut milk
2 tbs cooking oil
Salt to taste

How to:

1. Boil the pumpkin till tender. As shown in the picture at the side.

2. The remaining water used for boiling should be saved for later used.

3. Blend or finely chopped all other ingredients except coconut milk and salt. I used my kitchen helper - the food processor. It really do wonders.

4. In a pot, pour the cooking oil, once heated, pour the chopped or blended ingredient it.

5. Let it cook for a while.

6. Add in the remaining boiling water, followed by the boiled pumpkin.

7. Next, add the coconut milk. Let it boil and finally add some salt to taste.

And, ....... here is the completed version.

Allahummalakasumtu wabika amantu .....

Adios .....

Thursday, August 4, 2011

Day 2 Ramadhan: Asam Pedas Utara and others

Salam all,

On your left is the dish that we had for iftar on the second day of Ramadhan.

From top left, clockwise: the salted Kurau fish, Asam pedas Utara, Omelet, Chicken in black soya sauce (ayam masak kicap), fried kurau.

Center: Spinach special

Very simple menu but really mouth watering especially with the salted kurau there.

I did not plan to cook much on 2nd day of Ramadhan. Ayah planned to go to surau for iftar with Hakim (he said that it's going to be a month event). When there's only Sabrina and me, the Ayam Masak Kicap is good enough. At almost 5.30pm, he suddenly changed his mind and decided that even with pizza is better if we had it at home, which indicates that he wanted to have the iftar at home. Digging into my fridge for a fast and easy dish, I decided that it's going to be the Asam Pedas, northern style.

3-4 red chillis*
1 red onion*
3-4 garlic*
5g anchovies
Fish (any)
Tamarind juice
Daun Kesum
1 inch belacan
salt to taste

How to:
1. Blend all the * labelled ingredients and put in a pot for cooking.
2. Put in the anchovies, fish, belacan and daun kesum. Let it simmer for a while.
3. Next, put in the tamarind juice and once boil, put in the fish and salt. Let it simmer.
4. Ready to be served.

Easy & Healthy!!!

A close-up

<--- Omelete

<-- the salted kurau fish with fried onion

aDIOS .....

Wednesday, August 3, 2011

Day 1 Ramadhan: Chapati

Salam all,

I know, I know, today is already 4th Ramadhan, but I still want to update my dish for first day iftar. Since ayah has declared that he and Hakim is going to the surau for iftar, it left only Sabrina and me at home. Therefore, I decided to make something that Sabrina like the most - CHAPATI. For myself, I prepared some nasi goreng (tapi semua orang pun makan....)

Here goes ..... for the recipe, click here.

These are the food that we had for iftar on the first day of Ramadhan.

From left to right: Gravy for chapati, Chapati
Bottom: Fried rice with soya sauce (as my husband likes it)

For the gravy, I made it very simple:

150g chopped chicken
1 potato cubed
2 onions (diced)
5 french beans
2 tbs curry powder
1 cup coconut milk (I used fresh milk or sometime yogurt)
salt to taste

How to:
  1. put the chicken, curry powder, one onion (leave some onion for later) and some plain water in a pot, and cooked till the chicken is slight tender and curry powder is cooked (it is cooked when there is no strong smell of the curry powder).
  2. next, put in the potato. let it simmer till the potato is tender.
  3. then pour in the coconut milk or the substitute, let it boil
  4. add in the french which has been cut approx 2 inches apart, add some salt
  5. ready for consuming
If you like the oily look in your gravy, just dash some olive oil. For me, I make do with only the oil from the chicken.

the look of the chapati on a griddle.
if your chapati is bloated like the one below, you'll get a soft, fluffy chapati

aDIOS ...

Monday, August 1, 2011

Creamy Chicken Pie

Salam all,

This is a pre-Ramadhan cooking. Just trying out few new recipes, to check whether my kids like it or not. If they do, I can definitely make it again during Ramadhan. In other word I am trying to create varieties to my cooking, especially during Ramadhan. My chicken pie normally uses the pie crust recipe with chicken curry and vege as filling. But last Sunday, I tried something different.

Actually, I got the recipe from a recipe book sent to me from Naturel cooking oil, as a birthday gift. They'll send me something every year, without fail. Wonder how I got it? Well, years ago I submitted some competition conducted by Naturel but fail to win any prizes. Based on that address and some personal info that they got from the application, every year, they will send me something as a birthday wish, and this year is the recipe book -- Ok jugak kan .....

The filling's recipe (as modified from the book):
2 inches carrot, cut into cubes
3-5 french beans, sliced to 1cm
1 onion, diced
approx. 100g chicken breast, cut into cubes
about 5 Tbs fresh milk
1 Tbs plain flour mixed with water (I used corn flour) - used to thicken the filling
cooking oil
salt & pepper to taste

How to:
  1. Boil carrot till tender, followed by the french beans. Put aside. The remaining boiling water is kept for cooking the filling.
  2. On a heated pan, put 1tbs cooking oil.
  3. Saute the chicken, followed by the onion till tender.
  4. To ensure the chicken is well cooked, pour some of the remaining boiling water and the fresh milk, and let it simmer for a while.
  5. Add salt and pepper.
  6. Finally, pour in the flour mixture. Stir until its thick and smooth.
  7. Let it cool.

The pastry:
I got the idea for this from 'my friend' Cik Mat Gebu (ini kes bertepuk sebelah tangan, dia bukan kenal aku pun. tapi aku tiap2 hari punggah dapur dia hihiih)
I used Kawanku 4"X4" pastry.
  • Take it out from the fridge. Let it thaw only for short while (please not too long as you will find it is very difficult to handle when it is soft).
  • Heated the oven at 175C.
  • Using a muffin tray, I lay the pastry into the muffin hole. Spoon the filling into it. Cover the filling using the excessive pastry. Sprinkle some sesame seed for decoration.
  • Bake for about 30-40 minutes.

And ... whalla ... ready for consumption. I like it. However, the kids seem to like the other want (the pie crust) better ... huhuhu


Wednesday, July 27, 2011

Kue Tiao in Prawn Soup

Salam all,

Betul ke tak ejaan kue tiao ni? Kira betul je lah kan. This is something that I prepared for dinner. Kadang-kadang tu buntu memikirkan nak masak apa. Melompat-lompat dari satu dapur ke satu dapur, still could not figure out what to cook. Kids do not really like eating rice, especially Hakim. He will grumble if rice is served --- "tadi kat sekolah dah makan nasi, ni makan nasi lagi ... hmmmm.... ---

A visit to Kedai Pak Aji for some vege in the evening gave the idea of having kue tiao. But not the fried kue tiao, it's kue tiao in soup. This simple recipe I got from my cousin, Abang Fadzil. As an ex-army, he likes cooking, creative and like to try new recipes. He is already 60++. His recipe requires the kue tiao to be wrapped in the egg, but I just ignore the steps as my dear Sabrina cannot eat egg ---- malas pun ye jugak.

Here goes.

The ingredients:
5 - 6 medium sized prawns
Sliced/ minced chicken/ chicken ball etc. - to add flavour to the soup
5 cloves of garlic - chopped
1 red onion - sliced
2 table spoon of Corn flour - to thicken the soup
Some veges - spinach, tomato etc.
Salt and pepper to taste.
2 table spoon of cooking oil

How to:
  1. Heat the wok and cooking oil. Saute the garlic till brownish.
  2. Once brownish, add the prawn. Turning it once it turn red, add minced chicken.
  3. Let the liquid in the prawn appear before adding the plain water for the soup.
  4. Remove the prawns from the wok so that it will not destroy the texture.
  5. Let it boil for a little while until the chicken is well cooked. Add veges.
  6. Add salt and pepper to taste.
  7. Finally, pour in the corn flour mixture. Let it boil and ready to be served.
Eat it with the kue tiao that has been boiled very briefly.

This is Sabrina's bowl - without the sliced egg.

Bon Appetite

Wassalam ...

Monday, July 25, 2011

Prawn Sweet 'n Sour

Salam all,

Every time we visited the Munawwarah Restaurant in Section 9, Shah Alam (a Chinese Muslim Restaurant), my kids will definitely order the Sweet 'n Sour, be it fish or chicken. Therefore, I'm trying my version today but with prawns.


10 large prawns - marinated with salt and tumeric powder. Fried.
1 red onion - cut into ring
3 cloves of garlic - chopped
2 tablespoon of chilli sauce
5 tablespoon of tomato ketchup
1 teaspoon of sugar
Salt to taste
1 tomato cut into wedges (to garnish)

How to:
  1. Saute the garlic till brownish.
  2. Add the chilli sauce, tomato ketchup and some water. Let it boil.
  3. Add the sugar and salt. Also the onion.
  4. Just before turning the stove off, add the tomato.
  5. Ready to be served.

  • The two plates are ready for consumption.
  • For a more appetizing meal, I fried some potato wedges and their favourite fish crackers.
  • Not to forget some green as well.

  • The children enjoying their meal.
  • Hakim with his self made 'Air Bandung' enjoying the food while watching his favourite 'SpongeBob SquarePants'
  • Sabrina acting for the camera.
Surprisingly, Hakim who normally barely eats two table spoon of rice could finish the whole bowl of rice. It's proven that presentation do make a MOOD for eating, in other word, APPETIZING.

Cheerios ...... wassalam.

Wednesday, July 20, 2011

Broccoli Soup

Salam All,

Have you ever face the problem in getting the kids to eat their vegetables? I do. My last resort would always be the 'VETO' power!!
"With the power of a MOTHER, I command both of you to eat your vege."
(kena baca gaya cartoon He-Man hihih)

Another approach that I tried and was a success is making a vege soup. So here it is ...... THE BROCCOLI SOUP

The ingredients:
The broccoli
Whipped Cream
Multi purpose flour mixed with some plain water
Salt and pepper

How to:
1. On a heated pan. saute the onion till tender and brownish
2. Add the chopped broccoli. Once the broccoli is tender, turn off the heat.
3. If your blender can uphold the heat, transfer everything into the blender, add some plain water and blend it until you obtain a smooth texture.
4. Pour the blended ingredients into a pot, add the about 2-3 table spoon of whipped cream and simmer till a little thicker.
5. Add salt & pepper to taste.
6. To thicken it further, add the mixture of flour into the soup.

Ready to serve.

Bon Appetite ....


Monday, July 18, 2011

Pancake & Caramelized Banana

Sweet tooth today. Let's have something sweet today. But don't forget to drink extra lot of plain water to dilute the sugar in your system.

Thursday, July 14, 2011

Apple 'n Potato Salad

Hmmm ... this is my apple 'n potato salad. At first, I thought of just making the potato salad. However, when the dressing is ready, i find that there are excessive of dressings. Therefore I add some sliced apple into it. Both the potato and apple looks the same in the bowl but the feeling of having to bite the potato and apple from a same salad bowl is somewhat interesting. You'll be wondering whether it's a potato or an apple.

The potatoes need to be boiled till tender. Once tender, peel the skin off (some people may just left the skin on). Then diced the potato.

Preparing the dressing is simple.
2 tablespoon of mayonaise (mine is the eggless mayo)
1 teaspoon of vinegar
Few drops of olive oil
Sprinkle of salt, pepper, thyme and dried parsley
A pinch of sugar

In a bowl, whisk all the ingredient together until it mix well. Add the boiled and diced potato into it. Stir softly.

ps: According to Chef Michel Smith, it is best to add the boiled potato while it still hot as the hot potatoes will absorb as much liquid as it can.

As I love olives, therefore, I add some olive to my salad. Bon apetite .......

Buttermilk Fried Chicken

These are the food that reached my dinner table and plate last night. As mentioned in my other blog, I really went home and made buttermilk fried chicken to be eaten with mushroom soup, salad but no croutons. Croutons were replaced with the garlic toast. I planned to make croutons earlier but change it last minute due to time constraint.

On the plate, you can see the fried chicken, apple 'n potato salad, sliced banana and the chilli sauce.

I got the idea to make the buttermilk from watching my 'now' favourite show, 'Chef at Home'. With his simple tagline - Cooking Without Recipe, I just love this show. I tried my best not to miss it if possible. If you missed it, you can still go to the chef's website, Michael Smith. The secret behind this dish is the marinating process. It's just like making the 'Ayam Salut Tepung' but marinating the chicken with the buttermilk somehow gives a different taste which is lovely. Here's how it goes:

Chicken - washed and cut into pieces
Buttermilk to marinate
Multi purpose flour
Salt n pepper
Cooking oil for frying

Making the buttermilk is simple. You simply pour a glass of fresh milk into a glass, add a tablespoon of vinegar and let it rest for about 5 minutes. And its ready to be used as the recipe required.

Next is to marinate the chicken with the buttermilk. As my buttermilk is a bit watery, instead of marinating, I soaked my chicken into the buttermilk and place it in a refrigerator for about 8 hours (as long as the working hours).

In a container (that has a cover), place 2 cups of multi purpose flour, salt and pepper, mix well. Remove the chicken from the buttermilk, dry it a little, then, place one piece of chicken and put it into the flour that is in a container. Cover the container with its lid, shake the container so that the flour cover the chicken thoroughly. Do this for every chicken.

In a frying pan (preferably with a lid), heat the cooking oil. Once heated, fry all the pieces. Cover the pan while frying as this will keep the moisture and make your friend chicken juicy. Once brownish, turn to the other side till brownish, and ready to serve.

Simple, easy, delicious and CLEAN. No longer need to purchase instant fried chicken from the fast food outlet. Alhamdulillah .....

Stir Fry Baby Cabbage

Salam all,

Let's Go Green. Since Monday, I have not cook rice for the family -- we had other than rice for dinner --- therefore, last Wednesday, I craved for a fresh fry of green vege. Dug my fridge and found a packet of baby cabbage. Here go, our side dish for today.

A simple and quick dish, here it is:

A packet of baby cabbage
3-4 cloves of Shallots and garlic
A little bit of anchovies
1 table spoon of cooking oil
Sprinkle of Olive oil
Salt and pepper to season.

1. I simply soaked the vege for a little while in a table spoon of vinegar (read somewhere that it's good to do this to remove pesticide)
2. prepare shallot and garlic and saute for a while in a heated cooking oil.
3. Once the shallot and garlic turn brownish, add the anchovies.
4. Add some water in order not to burn the ingredients.
5. As the achoveies soften, add some salt. (salt was to retain the green color of the vege, besides to season it).
6. Finally add in the vege that has been washed thoroughly. Let it cook for just a few minutes, 3 minutes, perhaps.
7. Turn off the stove, sprinkle some olive oil for the good oily but healthy looking. Also some sprinkle some pepper to your satisfaction.

Serve hot.

I had a plateful of it - nak bagi kenyang sebab nak reduce the rice intake --- agak2, sampai bila la boleh beristiqamah macam ni.

Some health facts on cabbage: (source)

It is rich in anti-oxidants and are in the first line of defense against cancer. Cabbage is one of the vegetables that are highly promoted for prevention of cancer. It has high content levels of calcium, iron, iodine, potassium, sulfur, and phosphorus. In the vitamins department, it is loaded with vitamins A, B1, B2, B6, C, E, K and folic acid. This humble vegetable is a rich source of a number of phytonutrients which help boost our defense mechanisms, blocks the reaction of cancer-causing substances, detoxifies and eliminates harmful toxins and hormones, and stimulates production of antibodies to fight cancer. To read further, click on the link.

Eat Healthy, Stay Healthy.


Monday, February 14, 2011

Watermelon Juice

Fuhh!!! It's a hot, hot, hot day .... and night. The global weather is unpredictable with extreme cold in certain part of the world, extreme hot in the other, and rainy days for another. And the flood situation in Johor is not 100% recover yet after sooo many days. Apa hal le pulak dok cerita ceriti pasa weather ni? Ye la, bila hari-hari panas macam ni, kalau dapat minuman yang menyegarkan alangkah enaknya .... nyaman.

Ini kepelbagaian jus tembikai.

You can enjoy the watermelon juice the way you like it.

Cut the watermelon into small pieces. Place it into the blender or juice extractor and let the machine do the wonders. And you, just pick up a glass, pour the juice into the glass and drink it. You may add some sugar if you like it sweet. For blender, dont forget to add water or else your blender wont work. Or, you can make an ice-blended water melon juice by adding few cubes of ice into the blender and blend it together with the melon.

For the top juice, cut the melon into cubes, prepare the milk, you can use either fresh milk, condensed milk (up to your own preference). With fresh milk you may want to add a little bit of sugar. Place the cubic melon in the glass. Serve chilled.

Hmmm.... lazizah ... thnak you Allah for bestowing us with all the delicious food and drinks all around us.

Tuesday, February 8, 2011

Eggless Mayo Fruit Salad

Salam All,

Hmm ... yummy, yummy.
It's lunch time. Looking at the photo below is really mouth-watering (at least to me, I'm not sure about others)

This a fruit salad that I made together with the potato salad (from my previous posting). What's important is that it is EGGLESS!!!! Suitable for my dear Sabrina.

The Ingredients:
2 red apples - peeled & diced
1 green apple - peeled & diced
5 strawberries - cut into half
2 kiwi - peeled and sliced
few baby tomatoes
2 table spoon olive oil*
3 table spoon EGGLESS mayo*
1 teaspoon sugar*

How I did it:
1. Mixed all ingredients labelled * in a large bowl. Mixed well till homogeneous.
2. Add all the fruits. Mix well but gently
3. Serve chilled.

Mmmmm...... really delicious!

Eaten with the fish fritters and potato salad.

Enjoy! Cheerios!!!

Monday, February 7, 2011

Potato Salad


Ini selera Western. Done this before but forgotten due to the time lapse. I searched from the internet, from several web pages and I conclude it with my own style.

Most of the potato salad found used mayo ... alamak! Sabrina kan elergik to white eggs - one of the main ingredients in mayo. There's eggless mayo, but the taste is different.

So, here it is:
3 potatoes - boiled to tender, then peel- don't forget to add salt to the boiling water, cut into cubes
1 table spoon of olive oil
sprinkle of mixed herbs
sprinkle of black pepper
pinch of coarse sugar
some spring onion

First, place the olive oil in a bowl. Add in other ingredients except potato and spring onion. Mix well. Finally, add the potatoes and mix well but gently. Spring onion should be added last.

Here it is ...... potato salad eaten with ready made Fish fritters


Sunday, February 6, 2011

Labu Air Goreng Halba @Fried Gourd

Salam All,

Let's talk about the GOURD (labu air) today. From a reading in a book on the food that Rasulallah SAW likes, the gourd is one of his favourite. But, sorry, I forgot the exact name of the book.

To those who are not sure how the gourd or labu air looks like (ye la... maybe other people called it differently), here it is .... pic obtained from Pusat Maklumat Rakyat.

Here are some benefit of the gourd or some call it the bottle gourd for it's shape that is like a bottle. I found this on

  • High in sodium and potassium, bottle gourd is an excellent vegetable for hypertension patients.
  • It is a suitable vegetable for light, low-cal diets as well as for children, people with digestive problems, diabetics and convalescents.
  • It helps in treating urinary disorders, since it serves as an alkaline mixture for treating burning sensation in urinary passage, caused by high acidity of urine.
  • Bottle gourd is recommended by ayurvedic physicians for balancing the liver function, when the liver is inflamed and cannot efficiently process food for maximum nutrition and assimilation.
  • Drinking a glass of bottle gourd juice once in the early morning helps in treating grey hair.
  • Mixing the juice with sesame oil provides an effective medicine for insomnia. Massage the scalp with this preparation every night.
  • Bottle gourd juice is very helpful in treating insanity, epilepsy, stomach acidity, indigestion, ulcers and other nervous diseases.
  • A glass of bottle gourd juice, mixed with a little salt, helps in preventing excessive loss of sodium from the body. It quenches thirst, prevents fatigue and keeps one refreshed during summers.
  • The juice extracted from the leaves of bottle gourd is beneficial in jaundice.
  • Bottle gourd juice is also very useful for shedding extra calories and maintaining optimum health.
I like the last one best - shedding extra calories. Hihihi

The dish I am sharing with all of you today is my own 'trial & error' recipe. Tapi, Alhamdulillah tak error. Success!!! This is based on the dish that Restoran Mamak usually sells. While eating it at the kedai Mamak I tried to figure out the ingredients. And here it goes ....

The Ingredients

1 biji labu - dibuang kulit dan dipotong setebal lebih kurang 1 cm. Marinated with the salt and tumeric powder
2 cloves of garlic - crushed
1 onion - sliced
2 stalks of dried chillies
2 table spoon of dried shrimps
1 teaspoon of halba
1 table spoon of cooking oil

How to:
1. Heat the cooking oil in a pan.
2. Fry the onion, garlic, halba, dried shrimps and dried chillies till fragrant.
3. Add in the gourd.
4. Cook the gourd till it soften. You may add about table spoon of water if you like it watery. And it's ready to be served.

My father loves it because it is tender. Very suitable for a person with few teeth. My husband likes it too. But, my mother ate quite a lot of it, the last time I cooked it. Yes, Atikah also enjoys this simple dish!! As a conclusion, everybody likes it !!!!