Wednesday, December 30, 2015

Miang Kham

Friday, December 18, 2015

Sambal udang kering dua terung

Assalamualaikum ....

Sambal lagi??? Sambal memang mudah dan ringkas. Ditambah pula dengan mulut ni yang sukakan kepedasan, menjadikan sambal memang dekat di hati. Untuk juadah tengahari yang sepantas kilat pada hari-hari Jumaat, sambal seringkali menjadi pilihan.

Dan kali ini kita persembahkan Sambal Udang Kering bersama Dua Terung. Terung pipit (belanda) dan terus panjang. It's marvelous. Terus pipit ni boleh dikatakan hasilbumi yang 'petik dan masak' kerana pokoknya subur menghijau di bahagian depan rumah. Asal pokoknya tumbuh secara tidak sengaja, bila dialihkan ke tanah, Alhamdulillah ianya memberikan rezeki untuk kejiranan. Inilah yang dikatakan tidak sia-sia berbudi pada tanah.

Better not blabbering too much. Now lets get down to cooking business. It's the recipe:

The ingredients: (this is exactly how I did it)
1 handful of 'terung belanda'
1 brinjal (terung panjang)
1 table spoon of blended dried shrimp *
1 large onion (diced)
2 garlics
About 10 achovies
1 full table spoon cooked chilli paste **
some tamarind juice
salt and sugar to taste
2 table spoon cooking oil

For fast cooking on a busy working day, I normally get my stuffs pre-cooked
* the dried shrimps were washed, rinsed and blended dry and stored in the freezer. whenever I need to use it for any cooking, example for frying rice, I simply take a teaspoon of it and add it as additional flavours.

** I had never used bought chilli boh in my cooking. The chilli paste was home made from the dried chilli bought at the store. I cut it to smaller versions, soaked in water to make it tender and at the same time removes any unwanted residue. Blend it wet, Then cooked in a slow heat for about 1 hour. Adding water occasionally not to let it burn. Some suggested that we should add sugar and salt while simmering it. It's up to individual. I preferred to cook it bare as I feel easier to adjust the taste to any dish later. To use it, I simply take a table spoon or two depending on the amount required and my cooking becomes very fast as I do not need to wait for a long time for the chilli to cook anymore.

All this preparation was done on weekends- the non-office day.

Now back to our dish for today:
Begin with preparing the brinjal. 
Cut into quaters. Then coat with salt. 
In a wok, fry it slightly till tender on both sides. Put a side.
The 'terung belanda' are boiled to tender.

1. In the same wok or cooking pot, heat the oil (use also the remaining oil from frying the brinjal) and add the onions and garlic. Fry to tender.
2. Add chilli paste and some water. 
3. Add the anchovies and dried shrimps. Let it cooked.
4. Add the tamarind juice, sugar, and salt. Taste.
5. When you get the taste that you want, add the brinjal and terung belanda.
6. Let it mix. Then serve.

Eat it with hot rice... Alhamdulillah. You would want more,


Tuesday, December 15, 2015

Pajeri Nanas


Pajeri anyone? Pajeri is the sweeter version of curry. The main ingredient is still the curry powder, but it add sugar for the sweetness. And pajeri is normally made with vege fruit. You can make it with pineapple, 'kedondong', or even the round brinjal.

What you need are:
The vege fruit that you like
1 large Onion
1 inch ginger
2 garlic
* blend all the above in a blender till fine 
2 tbs curry powder (meat)
Coconut milk
2 tbs Coconut paste (kerisik)
1 tbs sugar
To stir fry:
Onion and ginger (sliced thinly)
Cinnamon, star anise, clove
2 tbs cooking oil

1. Stir fry the stir fry ingredients in the hot oil till brownish
2. Add curry powder mixed in the blended ingredients. Cooked well. 
3. Add your vege fruit (pineapple). Cook till tender.
4. Add sugar.
5. Add coconut oil.
6. Add salt to taste
7. Add the coconut paste just before you turn off the heat.

Thats all.

Wednesday, December 9, 2015

Fluffy pancake with strawberry compote


Good morning everybody. Let's have breakfast. It's simple pancake today. But i enjoyed it with the homemade strawberry compote. Alhamdulillah.

After several blogwalks, I decided to try this recipe from the famous Cik Mat Gebu's Dapur Tanpa Sempadan. And as usual with my own measurement and fittings:

1 egg
1 teaspoon baking powder
1 cup plain flour
some fresh milk to the correct consistency
pinch of salt

Simply add everything in a bowl to form a batter. Later, ladle it onto a non-stick frying pan.
You can see it will start bubling. Flip it. 
Wait till the other side is golden colour too then remove from the pan to your plate.
Its delicious to enjoy it hot or cold.

For the strawberry compote, I search several recipies too. And decided to give a try since I have quite a lot of strawberry from the recent trip to Cameron Highland.

Wash the strawberries and rinse thoroughly. Cut the them into half.
Put in a pot on a slow heat. Add sugar (you need to adjust the sugar to your liking). 
Let the strawberries become tender and boiling.
Squeeze in some lemon juice.
(I made a mistake by putting water and my compote became too runny).
Let it simmer. Then turn off the heat. Do not let it burn.
Cool it. Put in a bottle and refrigerate it for future consumption.

I also have it with my morning oat meal.


Wednesday, November 25, 2015

It's Burger tonite

Eggless Purple Coleslaw


This was our dinner last night. We had the coleslaw as a side dish together with the burger. And it is eggless as I am using the eggless mayonaise.

Just like the chef in Farm Rules (Astro Channel 727) say, 'Chop Chop .....' , this is also about chop, chop add sauce. 

I used about 5 layers of purple cabbage and about 2 inches of carrot for three servings. I thinly sliced the cabbage and grate the carrot.

For the sauce (Sorry if I got it wrong), I used:
2 tablespoon eggless mayo
1 teaspoon lemon juice
1 table spoon sweet condensed milk
about 1 tablespoon or less olive oil
salt and pepper to taste

Simply put everything into a bowl. Whisk it to thoroughly mix it. I added olive oil to smoothen the mixture because eggless mayo is thick and tend to be lumpy.

This is my first attempt .... and ... Alhamdulillah ... it's delicious. Thank you Allah for the great food.


Sunday, November 22, 2015

Simple fried spaghetti

Assalam all,

This my dinner last night. Simple fried spaghetti with purple cabbage in fresh tomatoes and basil. Garnished with mint. Full of flavors. The motivation comes from the need to cook whatever is in the fridge and health conscious as well. 

Colors are good for health. Each colors in the variety of food provides different nutrients that the body needs. So... there you go: orange (tomatoes) + purple (cabbage) + green (basil and mint) + some protein from the minced chicken meat for tasty flavor.

French toast and roasted vege

Sweet Potato salad


Having simple menu tonight. Some sandwiches and salad. Here goes my salad:

I have some left over baked sweet potatoes from the morning. I shred some green lettuce. And for the vinaigrette   I simply used the lemon juice + olive oil + some salt + pepper.
Mix everything well. And you get a healthy and delicious salad.

For the sweet potato:
I thinly sliced it. Arrange it on the hot grill that has been sprinkled with some olive oil, Then sprinkle salt and pepper and olive oil on its surface. Turn it over when it seems ready (just do not let it burnt). To make a salad, I further cut it to finger sized. 


Tuesday, November 17, 2015


Assalamualaykum ...

Taddaaa.... I am presenting to you SHAKSHOUKA ...

Shakshouka is a Turnisian food. Being Malaysian we love to try food from various continent. And tonight I am trying Shahshouka, a dish that many has been talking about (at least within my colleagues and friends). It is actually runny egg in a spiced tomato gravy. And it's delicious. I fell in love with it on the first try.

For the ingredients:

The star ingredients would be
*1 large Tomato (diced)  and 2 tablespoon tomato paste (you can use canned whole tomato)
*1 1/2 teaspoon Cumin powder
*1 large Capsicum - diced
(I called it star because it really makes a difference when you have less of any of these)

1 large Onion
2 cloves of garlic
Eggs - 2 or 3, but maximum is 4 (depends on how many serving you are preparing)
cooking oil 
plain water

Garnish with cilantro (but i used rosemary)

The method:
1. Heat the wok or pot
2. Saute the onion and garlic. Then add the diced tomatoes and capsicums. Let it cooked and tender.
3. Add water, tomato paste (puree) and let it simmer.
4. Add seasonings (salt, pepper and sugar)
5. When it reached the thickness that you prefer, lower the heat.
6. Break the eggs into it at different places in the wok. Cover the wok.
7. Do not let the egg gets too hard. A runny egg is very much better.

Quickly turn off the heat and serve with homemade bread. Sooooo .... delicious. Alhamdulillah

P/s. You can have it for breakfast or dinner.


Thursday, October 29, 2015

Kacang Phool


Alhamdulillah... it's finally in the house,  the Foul Medammas in gravy.

My first taste of this dish was at  restaurant. But I disliked it. I made up my mind that this dish is not appealing to my tastebud. Second try was at a good friend's house and it changed my perception towards this dish immediately. It was delicious. Superb. To judge the food alone is unfair. We need several trials before making a decision.

For this:
1 can of Foul Medammas (I used Kimball's) - drained and crushed slightly
1 can of baked beans
1 large onion
3 garlics
1/2 inch ginger
About a small bowl of minced meat
1 table spoon of ghee and oil for frying
Salt to taste
Fresh black pepper
2 table spoon curry powder

Preparing it:
I came home from office and quickly work on the beef. Get it chopped and minced.
Then work on the onions, garlic and ginger. Get it blended.
Mix some water to the curry powder to form a paste.
Heat the ghee an oil in a pot. Put in the blended ingredients. Then add the curry paste. Let it cooked.
Then add the minced meat. Let it cook.
Then add the foul medammas and baked beans. Put the tomato juices in too. Add plain water if need to.
Add salt and pepper.
Let it simmer. Till to the thickness that you wish.
Ready to be served with the sunny side egg, chopped fresh onion and chilli.

Have it with whatever you wish ... bread, pratha .. all are welcome. E. N. J. O. Y.


Tuesday, October 6, 2015

Gulai Sotong Cumi


We were actually on our quest to get all the dried seafood products from a trading center in Tanjung Dawai. While chit-chatting, the shopkeeper offered to sell us the fresh squid. Fresh from the sea. Without hesitation, we grabbed a kilogram of it. 

This is what becoming of it - Squid Curry

This curry is supposed to be similar to curry cooked at the Mamak Restaurant. But bearing a Malay hat, it turns out slightly different but tasty to our tastebud.

Quater kilogram of squid
2 large onions - sliced thinly
Curry leafs
2 Pandan leafs - washed and make a knot out of it
3 tablespoon curry powder - add some water to it to form a paste
Tamarind juice
Salt to taste
2 to 3 tablespoon cooking oil

Simple ingredient isn't it??
Now, making it:

Pour the oil in the pot. 
Add onion, pandan leafs and curry leafs. Fry till the onions are transparent or cooked (not burnt)
Add the curry paste. Let it cook.
You will know the curry powder is cooked when you see the oil coming to the surface.
Add the squid. Add plain water if need to.
When the squid is cooked (It did not take long to cook), add the tamarind juice and salt.
Let it simmer for a while.

Eat it with the hot rice. It's finger licking good.


Nasi goreng ringkas


Rushing from office to our home. Need a quick fix for the dinner? 
Fried rice is the simple answer.

A scenario.
You came home late. Rushing from the office and decided not to cook. 
Both the husband and you had not had a hefty meal for lunch earlier. Therefore you opted to eat out at a Malay restaurant.
What would you order?
Fried rice?

Well, why not make it yourself? 
Use all the available ingredients and kitchen tools.

How I made mine?
The rice: Entering the house, I placed my things near the counter. I quickly walked to the kitchen. 1 cup of rice is sufficient for the two of us. Washed and rinsed it, I cooked it in a Noxxa pressure cooker for 7 minutes. At times, I cooked using the Tupperware rice cooker (cooked in the microwave) for 15 minutes.

I get the ingredients ready for my fried rice.
1 onion
3 garlics
1 handful of anchovies
2 red chillies
Throw everything into the blender and blend it finely.

Next, prepare the vegetable to accompany it.

By then, the rice is cooked and cool it down by transferring into a large bowl. Cool to the room temperature.

Getting ready to cook:
2 table spoon of cooking oil
Fry all the blended ingredients till soften and brownish
Put in your vegies.
Flavoured it with salt and pinch of sugar (as I did not use any MSG)
Add the cool rice.
Mix well.

There you go ... a quick and easy fix,

You can add sunny-up egg, or fish crackers or fried prawn to your liking. It enhances the taste.

Happy cooking ...

#Note: You can also use Noxxa Pressure Cooker to prepare the fried rice, but my husband did not like it very much, therefore, I opted to traditional approach.

Monday, October 5, 2015

Penambah perisa


Dont be mistaken. This is not the sweet and cold and tasty and freezing Ais Krim Malaysia. It may look the same but it is not.

It enhances the taste of your dish but its not Ais Krim Malaysia.
It is the home-made stock. It is the homw made prawn stock. It will enhance the taste of your dish such as meehoon, fried noodle or even your Spaghetti Oglio.

Using the prawn shell and the beheaded head. Boil them on low heat. Then blend in a blended. Next strain it because we only need the liquid. And safe keep it in the freezer.

To use it, simply tear off the plastic or open the container. Add it into the hot frying paste (be it meehoon, kue tiao or noodle or spaghetti). It will dissolve in no time.

This stock will really add the tasty taste to your cooking. Say NO to MSG when you can get the good taste from your home made stock. It is healthier and cleaner too.

Well.... happy trying and experiencing. Only a little extra effort is required.


Monday, August 31, 2015

Black Pomfret in Sambal


A bunch of my husband's friend is coming for lunch on my off day. I need a quick fix as I am preparing it alone. This is among the dish prepared for them:
A black pomfret in sambal.

I bought palm sized pomfret, for easy consumption. Each can take one. 
Cleaned it. Rubbed it with salt and turmeric powder. 
And deep fried it till golden in colour.

For the sambal:
1 onion - sliced thinly
2 garlic - chopped
I used about 5 tablespoon of my ready made home-made chili paste (I like to prepare it ahead, so that I dont have to cook it for a long time on busy days?
Tamarind juice extracts
Salt and sugar for taste

For the sambal:
Fry the onion and garlic till soften
Add the chilli paste
Add water. Let it boil.
Add tamarind juice.
When it reaches the thickness that you like, add the salt and sugar to taste.

Pour over the fried pomfret. 
For garnishing, I fry 1 onion (sliced) and few cherry tomatoes.
When soften, pour it over the sambal.

Whalla .... it's delicious I can reassure about that

Thursday, August 20, 2015

Simple Egg Tart


Few friends suddenly messaged to come over. I need to think quick to fix something for the quest. Browsing through my freezer and storage cabinet, I decided to make the egg tart.

My recipe is very simple

Ready made puff pastry
2 eggs
1 cup of full cream milk
2 table spoon sugar
1 tsp vanilla extract

Pour the milk into a bowl.
Add sugar
Add 2 eggs - beaten. Stir well.
Add vanilla extract.

Heat the oven to 180 celcius
Make sure the dough pastry is thawed slightly. Preferably in room temperature.
Cut the sheet using the round cookie cutter.
Place the pastry into the muffin tray. Mold them.
Pour in the egg batter.
Bake for about 20 minutes

Alhamdulillah.... its ready to be eaten.

Monday, July 6, 2015

Karipap Gulung

Saturday, June 20, 2015

Quick lunch


This is a backdated version. Its' Ramadhan now. No lunch for a month. This was the lunch that we had earlier. And it can be a quick fix to your cooking ideas.

Mr Hubby most of the time comes back for lunch on Friday because he wanted to perform the Friday solah in the masjid near our house. And I will try to come home as well, to fix some quick lunch for him.  And this is what I prepared today:- Ayam goreng kunyit, meatball soup with oyster mushroom and Masak lemak Kaduk. It sounds plenty but all are fast to make if we prepared your mind for it.
For the chicken, I get it half cooked in the tumeric in advance, therefore it reduced my cooking time. The meatball is the ready made meatball (store bought, halalan), and preparing oyster mushroom is a bliss.

And for Masak Lemak Kaduk, my preparation time is reduced because I used the palm milk. It is ready to cook, out of the fridge.

Whallah... three dishes in just about 30 to 40 minutes. Everything is possible if you want to do it.

By the way, Sabrina commented, "ibu ni, lauk camni pun nak ambik gamar. Bukannya special pun". And I just grinned.


Sunday, June 14, 2015

Masak lemak Daun Kaduk


Pokok kaduk tumbuh membiak di sekitar rumahku dengan suburnya. Adakalanya terpaksa dicantas buang kerana telah menyesakkan pandangan. Tertanya-tanya juga apa lagi yang boleh dibuat dengan daun kaduk ni.
Kata pepatah, "Malu bertanya sesat jalan".
Dalam bersembang-sembang bersama rakan sepejabat mengenai pokok-pokok herba ni, beliau mencadangkan untuk buat masak lemak daun kaduk, Sedap, katanya.

Well, why not?

Inilah hasilnya.

Balik dari pejabat, aku memetik beberapa helai daun kaduk (sebab ini peringkat percubaan makanya tak boleh masak banyak, bimbang jadi pembaziran pulak).
Ada la dalam 20 helai daun kaduk. 
Dicuci bersih. 
Kemudian dicelur. (Celur untuk mengurangkan baunya. Kalau OK dengan baunya, tidak perlu celur)
Sementara tu, aku mula mengopek bawang merah dan putih. 
2 biji Cili api dipatah-patahkan aje (sebab malas nak menumbuk)
Seterusnya, rebuskan saja bawang, cili api, ikan bilis dan serbuk kunyit.
Kemudian masukkan santan.
Setelah agak mendidih, masukkan daun kaduk.
Biarkan mendidih. Kacau selalu supaya tidak pecah minyak.

Hasil ujikaji:

Selamat mencuba,

Monday, June 8, 2015

Pegaga, lemon dan madu


Pegaga atau dalam nama saintifiknya Centella Asiatica adalah sejenis tumbuhan menjalar.
Pegaga dianggap sebagai herba berkhasiat. Sesuai untuk lelaki dan wanita.
Rasanya? Rasanya macam daun. Terasa klorofilnya.
Kalau sesiapa yang pernah minum klorofil, itulah rasa daun pegaga ni.
Biasanya dimakan sebagai ulam.... jadi tak la terasa macam makan rumput.
Nak lebih khasiat? Kita buat jus.
Macam mana cara pemakanan atau minuman pegaga ni, yang seeloknya dimakan sebelum dimasak atau 'home made' (tidak dicampur sebarang bahan kimia).

The beauty of having this plant grown in your own backyard is you can pick and have it fresh any day that you wish.
I have these planted in several pots in my small garden. 
It grows pretty fast. Chemical and pesticides free.

Here is how I made my drinks:
A handful stalks of pegaga (the stems too)
Blended in a blender till chopped finely.
Strain it.
Add 1 tablespoon of honey and squeeze a slice of lemon
Stir well.
Have it immediately.

If you like it chilled, put the juice in refrigerator. Upon taking it out, add honey and lemon extract.

Whalla. Easy and healthy.

Some healthy notes on the pegaga:


Pulut lemak Noxxa

Sunday, May 31, 2015

Eggless Scones

A cut-n-paste from Anna Olson's 

2 cup all-purpose flour
¼ cup sugar (I used brown sugar)
1 Tbsp baking powder
¼ tsp salt (#omitted because I used salted butter)
1 Tbsp finely grated lemon zest
½ cup cool unsalted butter, cut into small pieces (I used salted butter)
½ cup whipping cream (I used buttermilk)
¼ cup 2% milk, plus extra for brushing
1 large egg (#omitted because Sabrina cannot take eggs)
1 tsp vanilla extract
1 cup fresh or frozen cranberries (#omitted~ sorry, not at home)

1. Preheat the oven to 375 F and line a baking tray with parchment paper.
2. Sift the floursugarbaking powder and salt into a large bowl. Stir in the lemon zest. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.
3. In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.
4. Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.


Ini kira kemalasan nak meng'update' tahap super. So, boleh lah ye 'a cut-n-paste' pun. Yang penting ada resipi. Yang tulisan biru tu adalah perubahan yang dibuat... almaklumlah .... suka 'menderhaka' pada resipi (pinjam istilah cik Mat Gebu sat). Bila tengok semula resipi tu.. banyak pula tulisan birunya. hihihi .... Tak pe lah, walaupun menderhaka, apa yang penting.... LARIS. Kesemuanya habis in a split.

Adios. Wassalam.

Pineapple juice

Siakap Kukus Mangga

Tuesday, May 26, 2015

Hot-n-Spicy Chinese Fried Rice


Coming back from a tiring office hours would call for snap and simple dish.
This is what I made for dinner on one evening.
Chinese Fried Rice is normally not spicy, but savory from the white pepper that it uses.
I feel like having something spicy but simple, therefore I simply add the 'cili api' in my ingredients.

My ingredients:
1 pot of cooked rice.
Carrot - sliced thinly
1 stalked celery - sliced thinly too (I put extra into mine to add flavors)
3 hot small chillis (cili api) - smashed
Chicken - cut into small pieces
Chicken ball - cut
Salt and pepper to taste
Onion and garlic

How I made it:
1. Make sure the rice is cooled.
2. Fry the onion and garlic till tender.
3. Add chicken. Fry till cooked. Put a little bit of water to scrape the chicken from the wok.
4. Add carrot and celery. Fry lightly.
5. Add seasonings.
6. Add rice. Mix well.
7. Make a whole in the center and put a beaten egg. Let it harden a bit before mixing it with the rice.
Let it cook. And serve hot.

The aroma of the celery and the spicy taste of the cili api really tempts my appetite.
Bon appetite...


Sunday, May 24, 2015

Friday, May 22, 2015

Lempeng Nyoq


Peningnya memikir nak masak apa.
Rasanya macam masalah sejagat. 
I always thought of preparing a week's menu. But it never happen yet. Perhaps one day it will.

This is my fast solution for tonight's dinner.
Lempeng kelapa @roti nyog @lempeng nyoq @lempeng nyiur.
Those are the synonyms. Variety of names referring to one product.

'Nyog' is coconut pronounced in the the northern states of Malaysia.
Nyiur or nyior is coconut pronounced in the eastern states of Malaysia.
In Bahasa Melayu, we called it 'kelapa'.
Lempeng is similar to flat bread but it is a batter rather than a dough.

Enough blabbering. 
Now with the recipe:
I get hold of a small packet of grated coconut about 2 cups. (Preferably only the white is used). Put in a bowl.
Next I added 1 cup of multipurpose flour.
I added 1 beaten egg.
A pinch of salt to taste.
And finally about 1 cup of plain water.
Mix everything well.
The batter should be runny. Add more water if it does not.
Then, spoon the batter onto a hot griddle. Flatten it just like making a pancake. 
Let it cook on one side. Then flip to cook on the other side.
Once ready, serve it.

You can enjoy it with curry, sambal ikan bilis or even the brown rice.


Thursday, May 21, 2015

Stir Fry Asparagus


Having kakak at home for her semester break is a blessing.
Happy to see food for dinner is ready.
She made spaghetti bolognaise this time round.
Ibu just feel like having some greens in the diet.
A very fast solution is to fry the asparagus.

I made it differently this time:
I had my asparagus cut (not really cut, but i break it using the bare finger) into about 1 inch.
I put it on a hot grill, and sprinkle some olive oil, salt and pepper.
The garlic chopped and also dumped onto the grill.
When soften, mixed the two together and enjoy it with the spaghetti.
It is really fast and tasty.


Sunday, May 17, 2015

Nasi Arab in the houz and Beef Korma in Noxxa


We have guest today. My cousin and family is coming over for lunch. Its their son convocation day. Its a day when family celebrates it together. And they decided to celebrate it at our house. We are honored. Alhamdulillah. Thank you Allah for this close ties.

We decided a nasi arab would be fast and good for this special day. And ayah agreed to give a hand into this.
The recipe for Nasi Arab is here.

To spice up, ibu will make some beef korma and roast chicken. Plus some salad and the tomato sauce.

For the beef korma, Noxxa Pressure Cooker expedite the task tremendously.

1 kg beef cut into squares
4 table spoon korma powder
2 onion*
1 inch ginger*
3 cloves garlic*
(* blend these ingredients together)
1 table spoon cooking oil
Enough water to cover the the beef.
~Put all the ingredients into the NPC, set to high pressure for 30 minutes. Press the start button.

After 30 minutes, after the beep. Let the steam out.
Set the NPC to stir fry mode.
Add more water if need to
Put in the asam keping or scientific name Garcinia Atroviridis.
Put in the salt to taste.
Let it boil.
Add 1 cup of coconut milk (I used palm milk).
Let it boil.
The turn the stir fry to off.

On the frying pan; fry the followings together till golden brown in three table spoon cooking oil.
1 onion
1/2 inch garlic - thinly sliced
Cinnamon stick, star anise and clove
Then pour into the cooked korma.
Cover the pot to retain the aroma,

Whalla. Fast and easy. No mess.

Tyr it.
Wallahu a'lam

Wednesday, May 13, 2015

Chicken Pot Pie


Care for a western dinner tonight? We had Chicken Pot Pie for dinner. This is not my first attempt. Made it several time before. I used the store-bought pastry, normally sold at the bakery. First what we need to make is the filling. You can have a variety of filling to your liking.

My filling had chicken (as it is called chicken pie), celery, mushroom (diced), carrot (diced), onion (diced), fresh milk, multipurpose flour, salt and pepper.

First, heat the cooking pot on stove. Add 1 tablespoon of cooking oil or olive oil or butter.
Fry the onion till tender. Add chicken (I used the breast, cut into small pieces). Then add in carrot, mushroom, celery. Let it cook for a while,
Second, add some water and fresh milk to tender the ingredients. 
Third, prepare the flour - water mixture. This will thicken the gravy.
Once cooked. Ad the flour-water mixture. Keep stirring.
Turn off the heat.

Preheat the oven to 180 celcius.
Ladle into a small bowl.
Flatten the dough pastry and cover the bowl thoroughly with it.
(Atikah likes the cheesy taste, so hers was sprinkle with some cheese before covering with pastry dough.
Bake in the oven for about 20 minutes or till brown.
Whalla! Ready to it.

Try it. It's delicious.
The recipe? It's a trial and error exercise.


Monday, May 11, 2015

Baked pasta in white sauce


"Meal for three, please."

How I wish it is always as easy as this. Simply place an order, and the food that you wish for is served in front of you. --- Only in Jannah (heaven), insha Allah, my destination and you too.

I had a tough time deciding what to cook for dinner last night. I raked through the fridge and storage for something that I can cook. I saw some curly pasta in the storage. Then, I remembered purchasing some shitake mushroom from the market the other day. And the chicken is thawed at room temperature.

I started to slice the mushroom, still unsure of what to do with it. I was thinking of just to saute it and keep it refrigerated. Slice some onion, and get the griddle ready with some olive oil for saute.

Then my daughter asked, "what next?". Next, I am going to boil the pasta. "What are you making?", my daughter asked again. "Not sure yet", was my simple answer.

I asked her, "Can you make some white sauce?". "Yes", she said. "But, with some cheese", she added. "Whatever', was my answer, lazily.

For the white sauce:

She melted 2 tablespoon butter in a pot. Then add 3 tablespoon of multipurpose flour. And mix well. Next, she added some fresh milk (about two cups). Whisking heavily to break all the lumps. She added some cheddar cheese. And added some salt and pepper to taste. She keeps on stirring to the correct consistency that she wants. Adding plain water when need to.

I prepared some filling:
Chicken breast diced. Onion diced. Saute both in olive oil, with salt, pepper, oregano, dried parsley, and mixed herbs. Cooked till done.

Then we decided to bake the pasta in the oven. We layered everything in a sequence - pasta, mushroom, chicken, white sauce - repeatedly, being the pasta and white sauce the top. Sprinkle with some cheese (pitiful, we ran out of cheese) before baking. 

I asked my daughter to cover the pasta with aluminium foil, and baked for 10 minutes in 170 celcius oven. Later remove the foil and baked for another 10 minutes. My daughter did not wait till it gets golden as she did not want the pasta to be harden as some parts are not fully covered with the white sauce (we ran out of the white sauce too)

Well, Alhamdulillah.. it's delicious. It's heaven for cheese lover. But not the kampung folks appetite like my hubby and me. We enjoyed eating it, but we cannot have too many of it.

Adios .... wassalam