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 This is an outdated entry of my CHICKEN SANDWICH.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.