Wednesday, October 31, 2012


Assalamualaikum all,

Tired of eating rice everyday? We do, sometimes. And some other times are because ibu is either too busy or too lazy to prepare rice for dinner.  How about sandwich for a change? However, you need to have the correct ingredients to make it happen. This is an outdated entry of my CHICKEN SANDWICH.

Chicken sandwich

The chicken for this sandwich came from a roasted chicken I made earlier. Knowing that there's chicken leftover, I grabbed a french loaf from a supermarket (bayar ye! bukan main rembat je!!) and headed home.

The making was so easy. It depends on one's creativity and taste.

My ingredients
1 french loaf - cut into 4 portions and halved.
Sliced roasted chicken
Spread - Mayo, mustard, tomato ketchup
Sliced cheese - only for Hakim
Veges - salad, tomato, onion

How I made it
Toast the loaf on both sides. I used the griller on hot stove.
For Hakim's (with cheese), I let the cheese melt on the loaf while toasting.
Once done, arrange everything onto the loaf - the veges, chicken sliced

The serving is just enough for the 4 of us. And I had to add some sausages to the hungry kids.

Alhamdulillah. Simple and delicious.

Sunday, October 28, 2012

Santan-less Chicken Rendang

Assalamualaikum dear readers,

Sabrina is allergic to coconut milk. A severe case is when she was in Standard one. She had just a lick of the coconut milk while at a day care which landed her on a hospital bed for more than a week. As she grows older, she is very cautious with the ingredients that are in her food. Experience teaches her to be more cautious as asthma attack is definitely something that you can act lighly upon.

As Ibu, I have to creatively modify the ingredients to suit her. Therefore, here goes how I make my Santan-less Chicken Rendang. Perhaps there are someone out there who are facing the same problem.

The ingredients:

2 stalk of lemon grass
2 inches of ginger
1 inch of fresh tumeric
2 large onions
4 red chillis
10 small chillis (cili padi)

Blend all the above ingredients in a blender till fine.

Other ingredients:
Chicken - Cleaned and cut into small pieces to your liking. I leave the skin on this time.
1 cup of evaporated milk
tumeric leaves - sliced
2 tablespoon cooking oil
2 tablespoon brown sugar
Salt to taste

How to:
Heat 2 tablespoon of cooking oil in a wok.
Put all the blended ingredients into it. let it boil.
Add the chicken. Let everything simmer and the chicken tender.
Add more water till you get the thickness that you like.
Later add the milk, and tumeric leaves.
When you see the oil starts to come out (if not, you should add some more cooking oil or olive oil), put in the tumeric leave, salt and sugar.
Let it simmer again and ready to be served.


Eidul Adha


Salam Eid Adha (belated - dah 13 Zulhijjah)

Wanted to update this earlier but my hands are tied-up with many tasks. Walked by the PC but unable to get a click on it. This is what we had in the morning of Eidul Adha. A simple breakfast enjoyed by our small family.

Servings are ready. Eat only after Solat Eid (sunnah)

Lemang (bought earlier), rendang (santan-less), soto (soup), nasi impit.

Closer look at the dish.

Sabrina cannot take santan, therefore I opt for santan-less rendang and soto for her. Ayah does not like nasi impit, therefore the rendang and lemang is for him. Atikah mentioned Lontong, hurriedly I made some for her in the morning. Hakim and me? We love everything here. Alhamdulillah.


Wednesday, October 17, 2012

Santan-less Nasi Lemak

Assalamualaikum all,

I am here today, after a long break. And consistently on break. Sharing with you today is my Santan-less Nasi Lemak.

Hakim's. Fried his own egg with ibu's help

This is how we enjoy nasi lemak in my house. Due to Sabrina's allergy and my laziness, our nasi lemak is always santan-less. Or else, Sabrina may never be able to taste what it is nasi lemak. This recipe came out after several failings, failures and frustration. And now, I would like to share the tips and tricks of making the SANTAN-LESS NASI LEMAK as how my family accepted it. --- Accepted it -- because if given choices, we would prefer the one with high cholestrol --- that is with santan. :-)

The Ingredients:

For the rice:
3 cups of rice (Basmathi if you prefer it)
4 cups of plain water 
1 large onion
1 inch of ginger - sliced
1 table spoon of evaporated milk
2 tablespoon of olive oil
1 Pandanus leaf - tie into a knot
Salt to taste

How to:

1. Rinse the rice and put aside.
2. Heat the pot. Put in the olive oil. Followed by the pandanus leaf, onion and ginger.
3. Wait till the fragrant of the ginger is strong, add the milk and followed immediately is the rice.
4. Mix well.
5. Later add in the water. When it starts boiling, lower the heat and put the lid on. 
6. Wait till the rice is cooked.

Sabrina's. Only with egg yolk.
The sambal : For the sambal, as I always have my chillies readily cooked. When coming home from the office at 6pm, I simply at the squid into the chilly paste. Let it boil, and everything is ready. That is how working mothers survived with their dinners on weekdays.


Wednesday, October 10, 2012

Bow tie Paste and Tomato Sauce

Assalamualaikum all, 

Bow tie Pasta and sauce
This is a 30-minutes cooking - dashed cooking. Came back at almost 6.30pm, and hurriedly went into the kitchen. However, the planning begins in the car. A quick survey in the car for what to have for dinner, coupled  with what is in storage at the moment will normally came out with the dish for dinner. I quickly took out a packet of bow tie pasta (was earlier comtemplating whether a bow tie or spaghetti) and boil it in pot of water. Sprinkled some salt into the the pot for salty taste, I later star preparing the ingredients for the sauce.

For the sauce, I used:

Tomato paste
Tomato sauce
Minced beef
1 large onion
Vegies - celery, mushroom, green pepper, tomatoes
Stock (chicken/ beef/ prawn)
salt, pepper and sugar to taste.
2 table spoon of olive oil

How I did it:

I quickly saute the onion, followed by the minced beef.
Then, I add the tomato paste and tomato sauce.
For a better taste, I add my home made prawn stock.
Let it boil.
As the sauce becomes thicker, I add the vegetables. I purposely have it chunky so that I can enjoy the crispiness of the vegeies. Do not let it boil too long. Turn off the stove and serve.

Meanwhile, the pasta that is tender is drained. I sprinkle some olive oil, fresh peppers and dried parsley over it. To add the flavour, I add also spread some crush garlic to the hot, steamy pasta. Alhamdulillah. It turns out very delicious. Caution: If you do not like the taste of garlic, omit it from your pasta garnishing.

Bon Appetite .....

Monday, October 8, 2012

Fresh Chive Fried with Shrimp


Thinking of what to cook is not always interesting. At times we really ran out of idea. Browsing will sometimes help. Looking into the fridge for your stocks is another approach. Looking around your house could be another option.

The appetizing fresh chive fried with shrimps

I recently went around the house, into my Herbs Garden and found some chives ready to be harvested.

A quick search with the help of Mr Google found me with this interesting facts about chive:
As a family of garlic and onion, chives is high in allicin. It also contain anti-cancer properties, and help in digestion. It is also a source of supplies for many vitamins and minerals such as potassium, calcium, beta-carotene, folic acid and vitamin K.  

Amazing isn't it. Small but very beneficial to health. Yes, Allah has created everything for a purpose. Its up to us to cleverly appreciate it.

As for me, I found myself some fresh shrimp and tofu in my stock, I prepared this delicious dish for lunch.

Red peppers
A handful stalk of chives cut into about 1 inch apart
1 square tofu (fried)
Salt to taste

How to:
I saute the onion, add the peppers and shrimps.
Later, add in the tofu and fresh chives.
A sprinkle of water and add salt to taste.

Whalla! It's ready for a plate.


Saturday, September 22, 2012

Eggless Corn Pancake

Assalamualaikum dear readers,

Yes, I know it has been ages since my last update. Well, my usual lame excuse, BUSY. But .... don't get me wrong, this does not mean that I have not been cooking, I do and I did. It's just that I cannot find time to snap a photo of what I cooked and what more to update this blog!! I'm doing it now ......

I made pancake for tea today!!!! With ayah and Hakim off to a feast (kenduri), its only Sabrina and ibu to enjoy it. A simple dish with simple and fast preparation, it only took me less than 30 minutes to get it all done.

1 stalk of fresh corn (grated)
2 cups of milk
1 cup of self raising flour
1 table spoon sugar
pinch of salt
1 tablespoon olive oil

Whisk everything in a bowl till blend.
Heat a non-stick pan. Spoon a mixture onto the pan. Once you see bubble on one side, turn the pancake around. Cook till golden in colour.

You may eat it with jem, syrup,  or honey.

Bon apetite.

Monday, August 27, 2012

Roti Arab & Chicken Kabshah Shwarma

Assalamualaikum dear readers,

During the past Ramadhan, I was a loyal viewer of this cooking show on TV AlHijrah. The show was called 'Hidangan Barakah' hosted by a Jordanian Chef, Chef Ammar. Many delicious Arabian dish were taught through the programe. One dish that caught my interest was the Roti Arab, a flat bread. I used to buy this Roti Arab to be eaten with curry. And now I know that the dish is quite easy to prepare. It took only about 1 hour to prepare and cook it.

With the Roti Arab, we can also use it to make a Shwarma. Shwarma is the middle east food that use grilled beef, lamb or chicken as a filling, and wrapped. Some may use the Roti Arab or the pita bread. Other filling for the shwarma depends on your liking.

Making the Roti Arab:

300gm plain flour
2 table spoon olive oil
1 teaspoon baking water
pinch of salt and sugar
1 cup of plain water (approximate)

How to:
  • Mix all the dry ingredients well in a bowl
  • Add olive oil, mix again
  • Add water, and knead the dough till blend. The dough is soft, you may need some flour on the kneading mat.
  • Form small balls out of the dough (approximately at the size of a ping pong ball) and let it rest for half and hour or so.
  • After the rest, using a rolling pin, roll the balls and cook on a heated frying pan. Turning to the other side when the flat bread began to bloat. And spare only few minutes on this side before serving.

For making my.shwarma, I used:

Leftover kabshah chicken - sliced thinly
Sliced cucumber (pickels will be better)
Mayonnaise (I used eggless)

  • Spread the mayo evenly onto the flat bread (roti arab)
  • Arrange the filling as you like
  • Roll the flat bread. Wrap in an aluminium foil (if you want) and ready to be served.

Yummy ...... Alhamdulillah

Sunday, August 26, 2012

Pot Roast Chicken

Assalamualaikum all,

Selamat Hari Raya. Enjoy your eid festive? Alhamdulillah .... Enjoy the food? Alhamdulillah. Today, I would like to share my success story. The story of the Pot Roast Chicken.

Can you see the roasted chicken? It looks burnt, but its not. Its the honey that I poured on it that is burnt. The taste is marvelous. I even got a request to have it again from my husband. This was my second attempt (as an amateur). My first try with the oven was not so successful. The chicken was overcooked and became very dry and hard even though its not burnt. Therefore, this time I took all the precautionary action and seek some tips from the expert. I got the tips from my friend, Rose Hafsah, who is an active cook, who cooks for her eight children and a husband everyday. Wow! I salute!!!

She told me to use the Pot Roast technique. According to her, this will able to preserve the moist of the chicken leaving it very tender and juicy when cooked. With her technique, I pre-cooked a marinated chicken in a pot on a stove. Turning the chicken over just to have a brown outer layer (or the skin). This is later followed with the oven cooked (still in the pot with the lid on) for about another hour in 175 degree celcius. During the last 10 minutes of the oven cooked, I opened the lid of the pot a bit so that the skin became crisp. I did as I was told, and Alhamdulillah, the chicken turns out to be delicious.

Done with how I cooked the chicken,now to how I marinated the Chicken.

One whole chicken (i used kampung breed chicken - therefore it is small)
Salt and pepper to rain sprinkle over the chicken
3 to 4 crushed garlic - rub onto the chicken, inside out, left some in the chciken cavity
Lemon juice - pressed over the chicken and left some in the chicken cavity
2 table spoon of honey - spilled over the chicken after the stove cooked but before the oven cooked

If you like, you may add herbs (eg. thyme, basil etc.). Rub everything thoroughly. Let it rest for about 1 hour or more. The longer you let it rest, the better the taste will be.

Try it yourself. Good Luck.

p/s. If you have any leftover, you can use it to make chicken sandwich. We don't have enough!!


Sunday, August 12, 2012

Masak Asam Tenggiri

Assalamualaikum Dear Readers,

Thinking of what to cook for iftar was indeed the most talkable topic in the office when the office hours is almost over. We eat everyday, whether it is during Ramadhan or not. But I wonder why it is a major consideration when cooking for iftar when Allah has promised that the TWO most special occasion for those who are fasting is during iftar and when meeting the Rabb in the hereafter. It tells that iftar was a special occasion, serve anything at that time, I bet, you will find it delicious.

It is easier said than done, I am still thinking about what to cook for today's iftar. At times, simple menu is the most delicious menu. And recently, I made the SIMPLE MACKEREL in TAMARIND JUICE. You can substitute the fish to any fish that you like.

Mouth watering isn't it?

As simple it is called, I used:
Slightly fried fish (it was mackerel here)
1 large onion - sliced
1 inch of ginger - sliced thinly
5 small Fiery hot chillies (cili api)
1 table spoon of tamarind paste
1 teaspoon sugar
2 cups of plain water
Salt to taste
1 table spoon Cooking oil

How I cooked it:
Heat the pan and cooking oil
Saute the onion, ginger and chillies
Add the tamarind paste
Add the water
Put the fish in and let it boil for a while
Next, season it with sugar and salt
(the sugar will balance the sour taste of the tamarind juice)

That's it! Bismillahirrahmanirrahim .....

Adios ......

Thursday, August 9, 2012

My Sardine Roll

Salam all,

Earlier this Ramadhan, I do not think that 'kuih-muih' (delicacies) is required for iftar. However, off late, I crave to have some delicacies during iftar. I really had tough time to think of what delicacies to prepare. My two attempt to buy it from a restaurant ended up with me alone munching the kuih-muih to avoid wastage. And now, I resort to preparing the kuih muih on my own. The type of kuih muih will depend on how much time I have (which normally is not much). The one that I would like to share took only about 15 minutes preparation time and less than 10 minutes cooking time. If you have the filling ready, the preparation time is reduced to just 5 minutes. Even Sabrina can do the rolling on her own. Here goes my Sardine Roll.

My Ingredients:

For the Fillings
1 potato - peeled, diced small
1 onion - diced small
1 can of Sardine (mind me, mine is h0memade, by my beloved mother)
Salt to taste
Chilli paste (1/2 teaspoon - optional)
1 tablespoon cooking oil

1. Fry the potato till tender on a heated pan.
2. Add the diced onion. Also till tender.
3. Add the mashed Sardine - only include enough of its gravy - not all
4. Add the salt.

For the pastry, I used the KAWANKU PASTRY. Take one large pastry. Spread the filling onto the pastry evenly. Start rolling the pastry from one edge tightly. Put the rolled pastry on the oven tray. Bake in the oven for about 10 minutes in 175 degree celcius.

It will ready just in time for Iftar, InsyaAllah.


Wednesday, August 8, 2012

Bubur Cha Cha

Assalamualaikum dear readers,

Sabrina has frequently asked me to prepare the Bubur Cha Cha.

"What? Sabrina eating the Bubur Cha Cha? I thought you said your dear daughter is allergic to coconut milk? How can she eat Bubur Cha Cha? It contains coconut milk."

I guess, that might be what some of you will think. Yes, my dear Sabrina is allergic to coconut milk and she still does. Therefore, my version is without the coconut milk. That's the beauty of cooking your own meal because you can substitute and add any ingredients as you like and experiment a new recipe with it. My substitute for the coconut milk of course will be 'MILK' and this time I used the FRESH MILK instead of the usual evaporated milk.

Alhamdulillah, everyone likes it including ayah who dislikes FRESH MILK very much.

I am not sure how it got its name, as normally Cha Cha refers to a type of dance. Perhaps because it comes in multiple colours that it looks very lively and fresh, just like the dance. Cha Cha is made up of flour mixed with edible colours and water. Knead it to form a dough. It was later shaped into spaghetti shaped strings and cut to a desired length. Next, it will be left to dry and cook whenever required. It has a long shelf life. I saw the making of Cha Cha once on TV documentary, and that was how I knew how it was made. I salute those people who have creatively created this dish. I wonder how they come of such an idea????

My ingredients:
Half packet of Cha Cha (which you can easily get from a Hypermarket)
1 Sweet potato (diced and boiled)
3 tablespoon of sugar
1 glass of the FRESH MILK
1 glass of plain water
a pinch of salt

How to:
1. Boil the cha cha in a plain water till it expand a bit and softer.
2. Add sugar and the milk.
3. Finally add the MILK.
4. Last bot not least is the salt (just to add a creamier taste to the soup.

And WHALLA! Its ready for consumption.

Happy cooking and eating!!


Tuesday, July 31, 2012

Eggless Kek Batik


First, don't forget to answer my Salam. :-)

It's the 12th day of Ramadhan 1433. How is everybody doing? How is your tarawih and taddarrus? Sustain .... insyaAllah.

I would like to share Sabrina's favourite. Something edible to her only when ibu cooked it. It's the Eggless Kek Batik. The original recipe requires at least an egg, however, specifically for my dear Sabrina, I made some modification by omitting the egg from the recipe, Alhamdulillah it turned out fine. Here is how my eggless kek batik looks like.

My ingredients:

*1 bar of butter (250gm) - unsalted is preferable
*10 table spoon of milo
* 3 table spoon of condensed milk
1 packet of biscuit (biskut Marie is preferred) - break into quaters

1. Put all the * ingredients in a pot. Melt it on the stove. Stir consistently.
2. Once all the ingredients melt, turn off the stove, and add the biscuits, mix well - evenly.
3. Now, move the biscuits into a container. Press hard to compact it. When cold, place in the refrigerator.
4. Take it out from the fridge, cut to serve. Serve while chill.

Ummppphhh ......... delicious ............ Alhamdulillah.

Thursday, July 19, 2012

Nasi Maqlubah Platinum


'Nasi Maqlubah Platinum' as I named it. Its an Arabic dish with some modification made to it. As usual, as a researcher I love to try and experiment my cooking to suit my taste. And here is how I made it.

I got a recipe from a friend. She claimed that it is super easy to cook. I tried once. Yes, it is easy however, it was a bit bland to me. What do you expect when you learn a recipe just by listening during a conversation. Therefore this time, I made some changes and Alhamdulillah it turned out to be great.

1) Vege
1 round brinjal - cut into quaters
2 potatoes - peeled, cut into quaters
A handful of cauliflower - cut into big chunks
Carrot - cut into 1 inch log-like shapes
(You can add any other ingredients if you wish, but these are recommended by my friend)

Fry separately all the ingredients for a short while. Put aside to cool.

2) Main ingredient
4-5 pieces of chicken (you may use beef or prawns)
About 1 inch of ginger finely chopped (this is my additional ingredients)
Salt to taste

Boiled the chicken till soft. Add the ginger and salt to the boiling water.
Keep the boiling water as a to be used later chicken stock.

3) Spices
For a 3 cup of Basmathi rice I used:
*1 table spoon of beef curry powder
* 1 table spoon of spices for soup
* 1 table spoon of condensed milk
1 table spoon of clove (I added this)
1 table spoon whole black pepper (I added this)
Salt to taste

Mix all the * ingredients and later let it boil for a while.
I used the chicken broth earlier to boil the spices.

Next will be the cooking steps:
  • wash and rinse the rice
  • arrange the fried vege at the bottom of a cooking put (to be used later to cook the rice)
  • sprinkle the cloves and peppers on the vegies
  • pour in the washed rice
  • add water and the boiled spices (for a3 cups of rice, I used 4 and a half cups of liquid)
  • cook on a medium heat till the rice is well cooked.
  • and ready to be served. I had it with some tomato salad.
Total preparation time: Approx 1 hour or less.

Publish Post
Bon Appetite

(why mint has always been my decorative plant?
... because it is just a matter of plucking the leaves from my own small herb garden) :-)

Wednesday, July 4, 2012

Sweet n Sour Chicken Ball

Assalamualaikum dear readers,

How is everybody today? Wishing all of you a very happy and prosperous day and days to come.
This something that I cooked to be eaten with the Tomarot Rice. It's the simplest dish in the world. The preparing time is also a bliss. I called it the Sweet n Sour Chicken Ball.

What do you need to make this dish will be:
5 - 10 chicken ball (depending on the number of customer eating it later)
1 red onion - cut into rings
2 cloves of garlic - crushed and chopped
1 table spoon cooking oil
2 table spoon tomato ketchup
2 table spoon soya sauce
1 cup of water
pinch of salt and sugar for seasoning (only if need to)

Making it:
1. Heat the cooking oil in a pan. Add red onion and garlic.
2. Once brownish, add the two sauces, add 1 cup of water.
3. Let it boil, then add the chicken ball.
4. Let it simmer. If needed, add the seasoning.
And it's ready to be served.

Super Easy isn't it?

Happy cooking!!!


Sunday, June 24, 2012

Tomarot Rice

Salam all,

This was cooked on Monday when the kids are off school in conjunction with the Maal Hijrah celebration. I cooked the rice early in the morning before leaving for the office for their lunch. For the lauk-pauk, sorry kids, this all I have time for you "The Two Sauces Chicken Ball".

The name TOMAROT is actually a combination of the two main ingredients I put in the rice. It's the tomato and carrot, and become TOMAROT.

Making it requires:
2 cups of washed Basmathi rice
2 large onions
1/2 inch ginger
1/2 carrot
2 tomatoes
1 cup of Fresh milk
1 tablespoon of sugar
Salt to taste
the three stooges spices (bunga lawang, kulit kayu manis, and cengkih)
3 tablespoon of cooking oil

Blend the onion, ginger and tomatoes.
Coarsely shredded the carrot
Onion for saute

1. Saute the onion and the three stooges till you can smell the aroma.
2. Add the blended ingredients.
3. Add the shredded carrot.
4. Add milk, sugar and salt. Let it boil.
5. Add the rice grains. Add enough water for cooking the rice. Cover the pot with the lid.
6. Turn the stove to lower, cook the rice slowly.

My way of doing it: Cooked all the ingredients in a rice cooker pot on the stove. Add the rice grains, mixed it well, and transfer it into the rice cooker. Add enough water and let the rice cooker to do the rest. Easy isn't it.

Happy cooking. Wassalam.

some more onion for frying

French beans Pizza

Salam all,

Yiihhaaa .... my third blog update in a row!!! Not bad huh for someone who did not regularly update her blog. And now it's Pizza time.

I made it last week, Tuesday (yes, I remembered the day very well because it was ayah's badminton day). The kids refuse to eat rice, they just had 'goreng pisang' and some 'kuih muih' after returning from school and said that they were full and do not want to eat anymore. Ayah, as usual will not eat rice on his badminton's night. Therefore, at 8pm, I started to prepare the dough and two hours later, the pizza is already in the oven. Hmmm .... fresh homemade pizza! Fresh from the oven!!! Wonderfully delicious!!! You can pick your own toppings!!!

For me, why french beans? Let's read what I found about french beans from here:

Consumption of French Beans helps in

  • toning spleen and kidneys
  • Increasing haemoglobin count and provides energy to the body without adding calories.
  • alleviating swelling stomach ,bad appetite
  • curing frequent urination
  • improving intestinal absorption
  • improving eyesight
  • improving bone structure, and so is good for osteoporosis
  • Preventing deposit formation on the walls of the arteries and so is very helpful in cardio vascular cases.
  • Recovering from an attack of jaundice and is also a good diet for those suffering from jaundice.
  • reducing risk of arteriosclerosis
  • reducing the severity of asthma
  • A good diet for those suffering from diabetes.
  • Reducing and preventing inflammation of the joints in case of rheumatoid arthritis.
  • Promoting good colon health and aids in preventing colon cancer.
  • preventing constipation
  • lowering high cholesterol

The dough:

300gm plain flour
2 tablespoon of olive oil
5 gm of salt
5 gm of sugar
10gm of dry yeast
Approximately 1 cup of water

Mix all the dry ingredient well. Add in the olive oil. Followed by the water. Mixed well (I used the food processor). Once mixed, put aside, let it rise to double the size.

Once doubled, take it out from the bowl. On a clean surface, punch the dough to remove any trapped air. Then, start rolling (mencanai la tu) or you can use any skill that you have to flattened the dough to the shape and thickness that you like (nak menebar macam roti canai pun boleh).

For toppings:
1. 3 -4 table spoon of spaghetti sauce
2. 1 sausage - sliced thinly
3. tomato - sliced thinly
4. the french beans
5. shredded mozarella and cheddar cheese

Spread everything in the order from 1 to 5. The amount really depends on you.

Next, just popped it into your oven at approximately 175 degree celcius for about 15 minutes.
Yummy, yummy fresh pizza for supper!!!

Happy cooking. Wassalam.

Black Pomfret in Tauchu

Salam all,

Nothing much left in the fridge. Tomorrow will be 'shopping day' or 'fish market day'. What's left is this black pomfret (bawal hitam lah tu!!!). Black pomfret will make a delicious curry, but I don't feel like eating curry at the moment. I guess, I am the only Penangian who does not crazily likes curry.

If curry is not to my desire, what's cooking??? Well, a simple Bawal Taucu is delicious too. Taucu? Anybody here does not know what taucu is? Taucu is made from black soy bean, fermented and salty. How's cooking?

Simple, all you need are:
2 table spoon of taucu (easily bought from any groceries shop, either bottled or packed for single use)
1 large onion, sliced into rings
tamarind juice (I used adam jawa xtra - nak cepat)
fresh chillies (I used the cili paid - small but spicy chill for a hotter taste as my husband likes it)
2 table spoon cooking oil
About a cup of plain water
No salt please as the taucu is already very salty.
Do not forget the pomfret, fried.

What you need to do is just:
1. Heat your wok or pot with the oil. Saute the onions and chillies till aromatized.
2. Add the taucu.
3. Add the water (the amount is deepening on how much gravy that you want).
4. Add the tamarind juice
5. Add the fish.
6. Let the gravy boil and it's ready.

It's delicious with the hot rice on this hot weather.

Happy cooking. Wassalam.


Floating Spinach

Salam all,

Sunday is a day when I would like to try out new recipe or new ideas for cooking. I am trying this one today. I watched the program called "5 Rencah 5 Rasa" on Astro yesterday and was trying hard to memorize the recipe to try it out. And here it is, today, I tried it. It's crunchy and very filling. You can just eat it just like that or dip into any sauce of your like.

The name given by the chef was something else but I changed it to "Floating Spinach" as it floats when you fry it. Besides spinach, you can fry any other vege using the same batter. I tried with mushroom and it was yummy too.

Getting the kids to eat vege is not an easy task. By doing this, they enjoyed it. This is not my first time doing this vege coated recipe, however, my earlier trials was just using the simply bought of the shelfs tempura flour. This time, with the homemade batter, I guarantee you the taste that will make you want more.

A quick search on the internet found me with this interesting facts about eating (

1. Spinach Is One of the Most Nutritious Foods Available

Low in calories and high in vitamins, spinach is one of the most nutrient-dense foods in existence. One cup of the leafy green vegetable contains far more than your daily requirements of vitamin K and vitamin A, almost all the manganese and folate your body needs and nearly 40 percent of your magnesium requirement. It is a good, very good or excellent source of more than 20 different measurable nutrients, including dietary fiber, calcium and protein. And yet, 1 cup has only 40 calories! Spinach is an excellent choice for nutrition without high calories.

2. Cancer-Fighting Antioxidants Abound in Fresh Spinach

Spinach contains more than a dozen individual flavonoid compounds, which work together as cancer-fighting antioxidants. These elements neutralize free radicals in the body and thus help to prevent cancer. In fact, one study of New England women showed less breast cancer cases among those who ate spinach on a regular basis.

3. Fresh Green Spinach Improves Cardiovascular Health

According to research compiled by Whole Foods, spinach is an excellent promoter of cardiovascular health. The antioxidant properties of spinach (water-soluble in the form of vitamin C and fat-soluble beta-carotene) work together to promote good cardiovascular health by preventing the harmful oxidation of cholesterol. Oxidized cholesterol is a danger to the heart and arteries. Magnesium in spinach works toward healthy blood pressure levels.

Now, to preparing the batter:

As I memorized it from yesterday's show:

2 cups of rice flour
3 cups of multipurpose flour
black pepper (to your liking - more if you like it hot)
salt to taste
enough water to form a batter
1 tablespoon of ENO (original)

Mix all ingredients in a bowl except the ENO. Place it to cool in the refrigerator.
Separate the leaves from the stem. Wash and dry all the spinach leaves.
Just before frying, add the ENO and mix well.
Deep fry the leaves till golden brown.

Happy cooking.

Adios, wassalam.

Saturday, June 9, 2012

Another blog

Registered another blog for email uploads. I wonder how does it know to which blog it will go.

Trying now.

Thursday, May 17, 2012

KK Curled Prawn

Salam all,

First of all I would like to express my gratitute to Allah SWT for giving us this delicious food, reached at our door step through our generous friend, Norizan Md Diah.

Izan's brother came from Kota Kinabalu and brought some fresh prawns for her. Generously, she distributed the prawns to her friends. Alhamdulillah, I am lucky to be among her friend. Kota Kinabalu, Sabah is well known for its fresh sea food. Anyone flewn from KK will never missed to bring along the fresh sea food, especially prawns to the Peninsular. Not to worry about the packaging as the prawns are well packed, frozen for travelling.

I wonder what I should cook with these prawns. Some time ago when I have these large prawns, I try making the sweet and sour prawns, it tasted delicious but we could not actually enjoy the sweet and delicious taste of the prawn as it is covered with gravy. Therefore, this time, I planned just to fry the prawns. I chose to make a 'Coated Prawn'.

*Note: No time for decoration or the prawns will be swept into one's mouth

My batter:

1 cup of self raising flour for a fluffy texture
1 table spoon of olive oil
salt & pepper to taste
Just enough plain water

Whisk everything together in a bowl. The texture is not to be too thick nor too thin. Dip the prawns into the batter, make sure all areas of the prawn is coated, deep fry the prawn till golden brown.

*Note: De-shell and de-vein the prawns prior to dipping it into the batter and frying.

My kids LOVE it. They eat the prawns just like that without the accompanying rice.

*burp*.... Alhamdulillahillazi ath'a mani wasaqani waj'alni minal muslimin.....

Monday, May 14, 2012

My Cucur Quality

Salam all,

As usual I would like to share an outdated recipe. I made this some time ago after a 5 days workshop (bukan workshop kereta ye..) at a hotel in Shah Alam. During my stay there, I was like addicted to this food serve by the hotel's kitchen. The interesting part is that, this food is served hot at almost every meal time (breakfast, lunch and sometimes for dinner). I just love the taste. The crunchy taste that can be chewed comfortably. You can also taste the fresh carrot sliced into it. It is very delicious. Many of the workshop participants agreed with me, as we will normally wait patiently for the food to ready to be served at the serving station. Looking below is my version of the food I described earlier.

Some might say, "What? Cucur? What so special about the cucur? Why go to hotel for cucur? You can easily make one."

Yes, I agreed to all the statements above. It is so easy to make cucur. But I like this cucur, and I find it special as it was crunchy. Shamelessly I asked the chef how the cucur was made (the ingredients), the older chef made jokes of my question by replying that he added some 'kapur barus' into it. The other chef, answered, they add some baking powder to the multi purpose flour for the texture. THANK YOU CHEF! Thank you for sharing it with me. I am not going to make business from this recipe. its for me to make the cucur for my family and me!

A search on the internet about baking powder landed me into this useful and interesting information:

Baking powder is comprised of three dry powder ingredients: one that is acidic, one that is base, and one that is filler Most commonly these dry powders are baking soda (base), Sodium Acid Pyrophosphate (acidic) and potato starch (filler) When they are dissolved in water the acid and alkali react and form carbon dioxide, which expands into bubbles to leaven the mixture. In recipes using single-acting baking powder, all the carbon dioxide bubbles form when these three ingredients meet with liquid ingredients, which is why the dry ingredients and wet ingredients are kept separate until just before the ingredients are briefly stirred and quickly baked. -

My ingredients for My cucur:

2 cups multi purpose flour
carrot sliced thinly (or grated)
some anchovies or shrimps
1 teaspoon baking powder
salt to taste
about 1 cup of water

Mix all ingredients. Deep fry in a hot cooking oil till golden brown. Serve with the sauces of your choice.

Mmmm .... delicious!