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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 t...

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 marin...

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 t...

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 Method 1...

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...