Sunday, 26 September 2010

My Uncle Pak Esa made this dish for breakfast whenever we visited him in Johor & it never occurred to me to ask him the name of this breakfast..thus resulting in me calling this breakfast after his name. It is an all-time favourite breakfast with my family!


  • 4 tbsp oil
  • 2 large potatoes, cubedlarge onions, cubed
  • 2 large tomatoes, cubed
  • 3 eggs
  • 2 tsp salt
  • 2 tsp pepper
  • 3 tablespoon tomato sauce


1.Heat oil in pan.
2. Put in the potatoes. Continue stirring till cooked through.
3.Add the onions into the potatoes. Toss it around till it becomes transparent.
4.Put in the tomatoes. Cook for about 3 minutes.
5.Flavour with salt & pepper.
6.Break the eggs into the mixture. Leave to cook for about 2 minutes. Don’t stir. Just flip it over once.
7.Pour in the tomato sauce. Stir gently & take it off the heat.
8. Totally amazing when eaten immediately with bread.


First thing in the morning of 2010, I was greeted by a fireworks of flavour in the form of pancakes....courtesy of my daughter Izarra. What a fantastic way to begin a new year..... Happy New Year everyone!!!! May your year be as colourful & flavourful as these pancakes are.

Sieve all together:

  • 1 cup plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp sugar

Whisk together:

  • 2 tbsp butter, melted
  • 1 large egg (Grade A)
  • 3/4 cup milk

  • 1 tsp each of 4 different colourings (, purple, red, orange)
  • 1/2 tsp each of 4 different flavourings (eg. banana, pandan, strawberry, orange


  1. Put all the dry ingredients into the wet mixture.
  2. Mix very briefly, just to combine.
  3. Separate the batter equally into four different containers.
  4. Drop 1 tsp of colouring (let's say, green) in one bowl & 3 other different colouring (eg purple, red, orange) in the other three bowls separately
  5. Choose 4 different flavourings (eg banana, pandan, strawberry, orange) and put in 1/2 a tsp of each flavouring into each separate bowl.
  6. Lightly butter a griddle or an egg pan.
  7. Drop 2 tablespoons batter of one colour onto the griddle or pour into the egg pan.
  8. When bubbles begin to appear & the sides brown a little, flip the pancake over with a spatula.
  9. Continue this same process until all the four different coloured batter is used up.
  10. Stack the pancakes alternately between the different colours.
  11. Serve them with any topping of your choice. I like mine with pure honey :-)

Eating this dish always brings such a warm, wholesome feeling to my tummy. Cooking it is so easy & takes such little time, you won't even realize you've cooked it. Enjoy this simple, healthy & delicious dish........


  • 5 soft Tofu
  • a pinch of salt
  • 2 tbsp oil
  • 1 large red onion, sliced
  • 3 cloves garlic, sliced
  • 2 tbsp dried shrimp, soaked & pounded
  • 1/4 cup sweet soy sauce
  • 1/4 cup salty soy sauce
  • 1/2 tsp crushed black pepper


1. Wash & rinse the tofu.
2. Pat gently with a pinch of salt.
3. Deep fry the tofu. Be very careful when flipping the tofu over as you don't want to break it.
4. In another pan, heat 2 tbsp oil & sautee' the onion,garlic & dried shrimp till it is very dry.
5. Pour in both the soy sauces into the sauteed mixture. Add pepper.
6. Taste. Pour generously over the tofu.
7. Perfect when eaten immediately while still hot with white rice.

We served Apple Crumble at Cafe' Dania which was very popular. This version of crumble is more rustic than the one we used to served at the Cafe' with the addition of oats & coconut. The contrast between the softness of the fruit & the crunchiness of the crumble makes this dessert quite exciting to eat especially if taken with custard or ice-cream....


  • 500 g canned peach
  • 1/2 cup syrup where peach is soaked in

Crumble ingredients:

  • 1 cup flour
  • 4 tablespoon butter
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons rolled oats
  • 2 tbsp coconut
  • 1/2 tsp cinnamon powder

Method for Crumble:

1. Slice peaches into thick wedges. Place in pie dish with peach syrup.
2. Rub butter into flour until mixture is crumbly. Add the sugars, cinnamon powder, oats & coconut. Sprinkle over peaches.
3. Bake in a preheated 190ºC oven for about 30-45 minutes. Cooking time varies with the depth of fruit and crumble.
4. Serve with custard.

I absolutely loved baking this Chicken Pie which we served at Cafe Dania. This pastry is a new recipe which is easier to handle compared to the Rough Puff Pastry that we used at the Cafe. I love large family pies in comparison to individual small pies as it allows me to cook the filling with the chicken bone-in which gives the gravy an exceptionally lovely flavour. Also, what makes this pie rather unique is the use of asparagus.


  • 2 cups flour,sift
  • 2 pinch of salt
  • 1 block/1 cup of butter
  • 2 eggs, slightly beaten
  • 2-3 tbsp cool water

1.Rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs.
2.Make a well in the center & pour in the combined eggs & water.
3.Work the mixture together using a palette knife (any knife lah actually, as long as it is not sharp) until it forms a rough ball.
4.Put it in a clean, dry bowl & cover. Let it cool in the refrigerator for at lest 20 minutes before using.


  • 2 tbsp butter & 3 tbsp oil
  • 2 large onions, cut into 8 cubes each
  • 2 pieces chicken breast (but I use chicken pieces sometimes as I love the flavor of the filling gravy with the bones in),cubed
  • 2 carrots, cubed largely
  • 1/2 can button mushroom, halved
  • 2 cups of water
  • 10 stalks asparagus, cut into 1 inch lengths
  • 2 tsp salt
  • 2 tsp coarsely ground pepper
  • 1 tsp Italian Seasoning
  • 2 tbsp flour mixed with 1 cup milk

1. Sautee the onions with the heated butter & oil till it becomes transparent.
2.Add the cubed chicken pieces & cook till done.
3.Put in the mushroom & carrots.
4.Pour in the water. Cook till it boils.
5.Add in the seasonings & asparagus.
6.Pour the milk & flour mixture slowly as it will thicken quickly.
7.Let it simmer for 5 minutes. Let it cool before making the pie.


To be totally honest, I have never checked out any Chicken Rice recipes before, so this really is entirely my own recipe! I cooked this based on my tastebuds and it's ability to detect ingredients as well as my own personal preferences in taste. Hope you enjoy this Chicken Rice as my kids do :-)



  • 1 large onion
  • 4 clove garlic
  • 1 inch ginger
  • 1 whole large chicken
  • 10 cups/2 1/2 liter water
  • 2 tsp salt
  • 2 tsp pepper
  • 1 stalk Chinese parsley, cut thinly to sprinkle on soup when serving

Marinade ingredients for chicken:

  • 1/4 cup sweet soy sauce
  • 1/4 cup salty soy sauce

Method for chicken:

1. Boil all the above ingredients for approximately 1/2 an hour.
2. Remove the whole chicken & put it in a large bowl.
3. Pour the marinade ingredients over the chicken & rub evenly. Let it rest for 15 minutes in the marinade.
4. Deep fry the chicken whole...till done & crispy on the outside.
5. Cut the chicken when you are about to eat.


  • 3 cups of Basmathi rice
  • 4 1/2 cups of chicken broth,(made above)
  • 1/2 onion, slice thinly
  • 2 slices ginger, julienne(cut into thin fine strips)
  • 2 cloves garlic, sliced thinly
  • 1 screwpine leaves, tied into a knot
  • 1 stalk fresh coriander leaves, to decorate when serving

Method for rice:

1. Wash 3 cups of Basmathi rice & drain.
2. Put the drained rice into a rice cooker.
3. Put the onion,ginger & garlic together with the rice.
4. Pour the broth into the rice cooker.
5. Put the screwpine leaves in & begin cooking.


  • 10 fresh red chillies, deseeded
  • 1 tbsp vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 cloves garlic
  • 1/2 cup cooled chicken broth

Method for chilli sauce:

1. Blend all the above ingredients.
2. Pour into a small pot.
3. Boil till the sauce of the right consistency.
4. Taste & put aside.


  • 1/2 cup chicken broth
  • 4 tbsp sweet soy sauce
  • 2 tbsp salty soy sauce

Method for soy sauce:

1. Simmer the soy sauce till it boils.
2. Remove from heat & put aside.


Chicken Rice should be served with the soup, chilli sauce, soy sauce & sliced cucumbers on the side. I find that coriander leaves is a vital finishing touch when serving this dish.


This is a true Johorean Beriani which is an all-time favorite in my household. The main trick to the success of this dish is to follow the water measurements accurately (1 cup of rice to 1 1/2 cups of water), get the best rempah beriani & you should not miss out the coriander... Vital to the final flavor.

Beriani Gam Johor


  • 3 cups Basmathi rice, washed and drained
  • 3 ½ cups water
  • 8 bulbs shallots, sliced thinly
  • 2 cloves garlic, sliced thinly
  • 1 cup ginger juice ( 2inch ginger blended with 1 cup of water. Drain. Keep the ginger juice!)
  • ½ cup evaporated milk mixed with 2 tbsp lime juice
  • 1 pinch saffron, rubbed with ½ tsp sugar & soak in 2 tbsp rose water
  • 2 tsp salt
  • 1 stalk fresh coriander leaves, cut in 2
  • 1 ladleful ghee
  • 1 ladleful cooking oil
  • 1 stick cinnamon stick
  • 2 star anise
  • 6 cloves
  • 6 cardamoms
  • 2 screwpine leaves, torn & tied into a knot
  • 1 handful sultanas
  • 1 handful cashew nuts
  • 1 handful crispy fried shallots


  1. Put the basmathi rice, water, ginger juice, rose water soaked with saffron and salt in a rice cooker.
  2. In a small pan, heat oil & ghee.
  3. Put the cinnamon, star anise, cloves, cardamoms and screwpine leaves in the hot oil.
  4. Sautee the shallots and garlic.
  5. Pour the ingredients from the pan into the rice cooker.
  6. Begin the rice cooker.
  7. The moment the rice is cooked and steaming, pour in the thairu (milk mixed with lime juice) and throw the fresh coriander in the rice cooker. Close the cover back quickly.
  8. Create a hole in the center of the beriani and put the cooked kuzi lamb/chicken and eggs into the hole. Let it rest a while.
  9. When serving, sprinkle with cashew nuts, sultanas and crispy fried shallots.

Kuzi Ayam/Kambing

Blend together:

  • 20 bulbs shallots
  • 8 cloves garlic
  • 2 inches ginger

Other ingredients:

  • 2 kg chicken/lamb, cut into 16 pieces
  • 4 eggs, boiled
  • 4 tbsp rempah beriani
  • 1/2 cup tomato puree
  • 1 stick carrot, skinned & cut into finger sized lengths
  • 2 tomatoes, quartered into wedges
  • 4 tbsp honey
  • 1 stick cinnamon
  • 2 star anise
  • 6 cardamoms
  • 6 cloves
  • 2 cups water
  • 1 ½ tsp salt
  • ½ cup oil
  • 2 tbsp ghee
  • 1 sprig coriander roots, cut into 1 inch lengths
  • 1 sprig spring onions, cut into 1 inch lengths
  • 1 sprig chinese celery cut into 1 inch lengths
  • 1 big handful of plucked mint leaves


  1. In a pan, heat the oil and ghee. Put in the cinnamon, cloves, star anise and cardamoms.
  2. Sautee’ the blended ingredients and the rempah beriani.
  3. Put in the lamb shoulder. Coat the lamb with the rempah and blended ingredients.
  4. Put in the tomato puree & carrots.
  5. Pour in the water. Add the boiled eggs. Cook on low fire covered.
  6. When the lamb is tender, add tomato wedges, coriander roots, chinese celery, mint leaves, spring onions, honey & salt to taste.


I have always loved my cookies crunchy but my nephew made these delicious soft ones that leaves melting chocolate smudges around my mouth & a definite satisfaction to my tastebuds. I was definitely bought over. Now I am hooked on soft cookies, right out of the oven. Burnt tongues certainly doesn't bother me!

Sieve the dry ingredients below:

  • 2 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt

  • 1 cup brown sugar
  • 1/2 cup caster sugar
  • 3/4 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups semisweet chocolates, cut into little chunks


1. Beat butter with both sugars.
2. Put in eggs, one at a time.
3. Add vanilla
4. Put all the sieved flour mixture into the batter & mix using a spatula or wooden spoon.
5. Finally, toss around the chocolate chunks.
6. Chill the dough covered in the refrigerator for about 1/2 an hour.
6. Drop 1 teaspoon of dough onto greased baking tins 2 inches apart.
7. Bake in a preheated 180 deg oven for about 5 to 8 minutes.
8. The cookie is done when the edges is light golden brown in colour but still a little soft to touch.
9. Remove the cookies to a wire rack immediately with a spatula.
10. Don't let you kids eat it while it's still hot. The chocolate will definitely burn!


Out of all the noodle family, I have a soft spot for Mee Bandung. The tomato base with a hint of chilli 'hotness' & a distinct but not overpowering prawn-based gravy somehow brings out such a vibrant flavor to this dish. The highlight is of course the poached egg in the gravy & the secret ingredient of coarsely ground peanuts....could only make this dish even more spectacular. My son Aziff, would rave about this dish & requests for it during his weekend visits or semester breaks...

Blend coarsely:

  • 15 bulbs shallots
  • 4 cloves garlic
  • 1 inch ginger

Other ingredients:

  • 1 packet yellow mee
  • 250gm/2 handful beef (cut into tiny pieces and boiled till tender. Retain the water it was boiled in.)
  • 1 handful small prawns, legs trimmed
  • 2 tbsp dried prawns, soaked with hot water & pounded
  • 3 tbsp chili paste
  • 1 ½ cups tomato sauce
  • 2 large ripe tomatoes, quartered
  • 1 bunch Chinese spinach/sawi, cut into 1” length
  • 5 small ‘C size’ eggs
  • 4 cups water
  • 2 tsp salt
  • 2 tbsp sugar
  • 1 block hard tofu (deep fried, halved and sliced thinly)
  • 2 green chilies, sliced thinly slanted
  • 2 tbsp peanuts (deep fried, skinned & pounded coarsely)
  • 2 tbsp crispy fried onions


  1. Heat oil in a large pot. Sautee all the blended ingredients till it turns golden.
  2. Put in the chili paste & tomato sauce and sauté’ further.
  3. The dried prawns goes in next. Sautee’ till the prawns get a little dry.
  4. Put in the beef as well as the stock it was boiled in.
  5. Pour in the water, salt and sugar.
  6. As soon as the water boils, put in the fresh tomatoes and fresh prawns
  7. Reduce the flame and drop one egg at a time into the boiling liquid.
  8. Put in the sawi.
  9. To serve, put the mee in a bowl. Pour the soup in, making sure you get a whole poached egg.
  10. Top with the fried tofu, sliced green chilies and crispy fried shallots.
  11. The peanuts is the secret ingredient that lifts this dish above the other mee family. So sprinkle generously!
  12. Dig in!! I guarantee you won’t lift you head till the soup is all dried up in your bowl!


This is a breakfast concocted by my sister Mariam, when we were designing our breakfast menu for Cafe Dania. The corned beef, intertwined between an unbeaten egg with the crunch of sauteed onions....a totally satisfying protein combination that will leave you fulfilled all day.


  • 1 tbsp oil
  • 1/2 onion. chopped
  • 1/2 can corned beef
  • 1 egg


1. Heat the oil in an egg pan.
2. Sautee' the onion for 1 minute.
3. Scoop the corned beef into the pan & mix it into the onions.
4. Cook & combine till the corned beef softens.
5. Create a crater & break an egg in the center.
6. Cook covered for about 1 minute. You can serve it immediately if you like the egg being sunny side up.
7. If you prefer it to be cooked on both sides, you can flip the pancake over. If you have 2 egg pans, just flip the upper side of the pancake onto the base of the 2nd heated egg pan.
8.Drizzle a few drops of oil at the sides of the pancake to discourage it from sticking to the pan.
9.I love the outer skin of the pancake to be slightly crunchy, so I have the fire slightly on the high side.
10. Serve with a slice of bread. Enjoy while hot..


I have tried several recipes for thick-based pizza but this one gives a very soft, bread-like texture and is ever-so-filling.....and very very tasty. This recipe makes 3 whole 9inch pizza bases which can feed an army of children!!


  • 2 x 11 g sachets of dried yeast
  • 2 cups warm water
  • 1/2 cup rapeseed oil
  • 4 tbsp olive oil
  • 1/4 cup fine cornmeal
  • 2 tsp salt
  • 3 cups plain flour


1. Dissolve yeast over warm water in mixing bowl. Leave it to rest for 2 minutes.
2. Add oil, cornmeal, salt and 2 cups of flour. Mix well.
3. Knead the dough for 4-5 minutes using a dough hook until the texture is smooth.
4. Cover the dough with a clean kitchen towel and place it in a warm place for one hour or until it doubles in size.
5. Punch the dough once and put aside, again for an additional 40 minutes.
6. Divide into 3 equal pieces and shape each one into a ball. Flatten and roll into a pizza base.

Simple Pizza Sauce:
  • 3 tbsp olive oil
  • 1 clove of garlic, chopped
  • 2 x 14 oz can plum tomatoes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano


1. Add garlic. Pour tomatoes and break them into small chunks with your wooden spoon.
2. Simmer for 30 minutes or until the liquid has evaporated and thickened. Add salt, oregano and pepper.


I absolutely love anything chocolate & I love oranges. So, having both these flavours combined in this Jaffa Cake makes me very happy! The sourness of oranges balances the richness of chocolate which brings a truly beautiful taste to this cake.......

Ingredients to sieve:

  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1 1/4 tsp baking soda
  • 3/4 cups cocoa

  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 cup milk
  • 2 tsp orange oil


1. Beat sugar & butter till it is light & fluffy.
2. Put in eggs, one at a time. Beat until well mixed, each time.
3. Put in the flour, alternately with milk till it finishes, beginning & ending with flour.
4. Add in the orange oil. Mix in thoroughly.
5. Pour the cake batter into a greased 9 inch cake tin.
6. Bake in a preheated 185 deg oven for 45 minutes or until cake tester comes out clean.
7. Remove the cake from the oven onto a wire rack. Cool to room temperature.
8. Cover the cake with icing & decorate as desired.

Orange-flavoured icing:

  • 1 1/2 cup icing sugar
  • 2 tbsp butter
  • 2 tbsp milk
  • 1 tsp orange oil

Put all the icing ingredients into a bowl & mix well till it becomes smooth & shiny..


I first had this at my friend ,Mandy's home for dinner & I was totally bought over....The melted cheese over the softly-cooked cauliflower. Intertwined between is the creamy, rich white sauce. Sprinkled lightly with white breadcrumbs as the finishing touch, adds the crunch after the baking.....Just beautiful!!


  • 1 firm cauliflower
  • 1/2 cup grated cheddar cheese
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp breadcrumbs
  • White Sauce ingredients~
  • 1/2 cup butter
  • 1/2 cup flour
  • 2 cups milk
  • 3/4 cup reserve liquid from the water used to boil the cauliflower
  • 1/2 cup grated cheddar cheese

Method for white sauce:

1.Melt butter in a saucepan.
2.Stir in the flour & cook for 1 minute.
3.Gradually pour in the milk & reserved liquid (from boiling the cauliflower) stirring all the time until the sauce boils & thickens.
4.Remove pan from heat & stir in the cheese. Continue stirring till it melts into the sauce.
5.Add salt & pepper to taste.
Method for Cauliflower Au' Gratin~
1. Bring saucepan of water to the boil. Add cauliflower.
2.Boil covered for 20 minutes till tender. Drain well.
3.Keep aside 3/4 cup of the water used to boil the cauliflower to make the white sauce.
4.Cut into florets.
5. Arrange on a greased ovenproof dish.
6. Pour the white sauce evenly over the cauliflower.
7. Sprinkle with grated cheese & breadcrumbs.
8. Bake in a preheated 200 deg oven for 10-15 minutes.
9. Serve at once.


20th August 2009 was a very special day for me, as it was the day my debut cookbook titled "Memorable Recipes for Malay Occasions" was launched by Yg Bhg Puan Sri Noraini Abd Rahman, the wife of Malaysia's Deputy Prime Minister. On this day 19 years ago, I gave birth to my first child....Aziff Azuddin, who took three years to design the layout well as the photography throughout my book.

Saturday, 25 September 2010

Quiche is an opened-pie with a rich compact filling with basic ingredients of eggs, cream & cheese....You may replace the chicken with tuna,salmon or any ingredient that you desire. The flavours are concentrated in the filling but at the same time it gives a very delicate, refined texture. Easy to handle & perfect for picnics, packed lunches or afternoon tea........

Pastry Ingredients:

  • 1 cup plain flour, sifted
  • pinch of salt
  • 90 g (3 oz) butter
  • 1 egg yolk, lightly beaten
  • 2 tsp cold water

Method for pastry:

1. Put flour and salt into a bowl.
2. Rub the butter into the flour until it resembles breadcrumbs.
3. Mix in egg yolk, lemon juice and 2 tsp of water to a firm dough.
4. Turn pastry onto a lightly floured surface and knead lightly.
5. Leave to rest for 20 minutes.
6. Roll pastry to a circle enough to fit a 9-inch flan tin.
7. Lift the pastry onto the greased tin and press the pastry into the grooves of the tin with your fingers.
8. Blind bake in 180º C oven for 15 minutes.


  • 1 chicken breast fillet, diced into tiny pieces
  • 1/2 cup of chopped onions
  • 1/2 can of button mushroom, drained & chopped
  • 1 1/2 cups cream
  • 3 eggs
  • salt, pepper
  • 1/2 tsp paprika
  • 2 tbsp chopped parsley
  • 1 tbsp grated cheddar cheese

Method for filling:

1. Sautee the onions & mushroom in a pan.
2. Add chicken breasts and cook till done.
3. In a bowl, beat together cream & eggs.
4. Add salt, paprika, pepper, parsley, cheese and sauteed chicken. Mix well.
5. Pour the egg mixture over the baked pastry.
6. Bake in a moderately hot preheated oven for 45 minutes.
7. Cut into wedges to serve. Fantastic eaten with salad!!!


I had this gorgeous fried chicken with 'lots of tasty serbuk' at a restaurant & tried to figure the recipe out for many months. When I finally got it right, it bacame my children's craze!! I totally love the 'dust' sprinkled on plain white rice & the chicken is so moist but crunchy on the outside. Ayam Goreng from heaven....

Ingredients to blend coarsely:

  • 12 small red onions
  • 6 cloves garlic
  • 2 thumb-sized ginger
  • 15 dried chillies, deseeded & soaked in hot water
  • 4 stalks lemongrass (serai), sliced
  • 1/2 palm-sized galangal (lengkuas)
  • 1 thumb-sized turmeric root (kunyit hidup)
  • 12 chicken pieces
  • 2 tsp salt


1. Mix all the ingredients in a heavy pan.
2. Cook covered, on low fire for about 10 minutes or until the gravy has thickened.
3. Remove from heat. Allow the chicken & thickened gravy to cool and marinate together.
4. Heat oil for deep-frying. When the oil is hot, fry the chicken on high fire.
5. After the chicken have been removed, fry the thickened gravy in stages.
6. Sprinkle the yummy 'dust' all over the chicken. I put the extra 'dust' in a bottle & my kids like to sprinkle it over their rice.


During the first month of the Islamic calendar, Muharram, Muslims cook Bubur Ashura to commemorate this time of the year when people in a town in the middle east was suffering from famine one thousand four hundred years ago. Our Prophet went from house to house collecting whatever food people had in their homes, put everything in a large pot and cooked it all together, giving birth to Bubur Ashura. This porridge is primarily made of seeds and beans. I share with you my mother’s version, which I undoubtedly find delicious beyond imagination!!

Ingredients for bubur:

  • ½ kg beef, cut into small pieces
  • 1 cup rice
  • 3 cups coconut milk
  • 2 tbsp kerisik
  • ½ cup peanuts, deep fried and skinned
  • ½ cup chick peas, boiled till tender
  • ½ cup green peas
  • ½ cup corn, cooked
  • ½ cup lentils
  • ½ cup dhal
  • 1 stick carrot, cut into large cubes
  • 1 sweet potatoes, cut into cubes
  • 8 cups water
  • 4 tbsp curry powder
  • 8 cloves
  • 8 cardamom
  • 2 cinnamon sticks
  • 4 star anise
  • 2 tsp salt
  • 4 tbsp ghee


  • 20 bulbs shallots
  • 10 cloves garlic
  • 3 inches ginger


  • 2 eggs, made into paper thin omelettes
  • 2 stalks spring onions, sliced thinly
  • 2 stalks chinese parsley, sliced thinly
  • 3 tbsp fried crispy shallots


1. Boil the rice and beef with water until the rice begins to swell and beef tender.
2. Add all the nuts,seeds,potatoes and carrot. Continue to boil.

3. In a separate pan, heat up the ghee. Put in the spices.

4. Pour in the blended ingredients.Then add the curry powder. Sautee until it is a little dry.

5. Pour everything from the pan into the pot of boiling rice and nuts.

6. When the porridge thickens, season with salt and pepper.

7. When serving, top the omelette, chinese parsley, spring onions and fried crispy shallots.

* You may omit the kerisik if you do not want a strong coconut flavour.
* Curry powder can be exchanged with Rempah Beriani to produce a gentler, milder flavour.
* If you prefer a vegetarian version, you can omit the beef.
* The type of beans & pulses that you decide to use may be varied according to taste & availability.

This tofu is so simple & delicious which provides a healthy dose of good protein. The soft delicate taste of tofu, soaked in soothing, delicious gravy gives a smooth taste with wholesome values....I am a staunch believer of simplicity in terms of ingredients, method of cooking & this recipe suits me to a tee!


  • 1/2 yellow onion, sliced thinly
  • 2 cloves garlic, sliced thinly
  • 1 tbsp dried prawns, soaked & pounded
  • 4 tofu, cut into 6 equal-sized cubes & washed
  • 3 cups coconut milk
  • 1 tsp salt


1. Pour the coconut milk into a small pot. Cook on very low fire & keep stirring.
2. When the milk begins to boil, put in the onions, garlic & dried prawns.
3. Put the tofu gently into the simmering coconut milk.
4. Flavour with salt.
5. Totally soothing with white rice but just as lovely on it's own.


Everyone loves soup! It is full of goodness & wholesome ingredients. Perfect when served hot with crutons, garlic bread or just freshly baked bread. Totally delicious & satisfying...... The secret to a perfect soup is it's broth,stock, or bouillon.


  • 1 cup of mushrooms, sliced thinly or chopped coarsely
  • 2 tbsp butter
  • 1/2 cup chopped onions
  • 3 tbsp flour
  • 1 cup whipping cream
  • 1 cup stock or 1 tsp bouillon diluted in 1 cup of water
  • 1/2 tsp salt
  • 1/2 tsp pepper


1. Melt butter in a medium sized saucepan over medium heat.
2. Sautee' the onions & mushroom for about 5 minutes till onion is transparent & mushroom golden.
3. Sprinkle the flour. Stir constantly while gradually pouring stock. Then pour in whipping cream gradually.
4. Season with salt & pepper. Let the soup simmer.
5. Serve while hot or reheat when needed.
6. Delicious!!


Scotch Eggs is a protein packed finger food which is perfect for picnics, lunch packs or tea-time food when guests drop by. The boiled egg is surrounded by home made sausage meat and coated with breadcrumbs. Deep frying retains the moistness to the meat with a crunch on the outer layer. This snack will fill you up & delicious to eat....


  • 2 cups of minced beef
  • 1 tsp salt
  • 1 tsp black ground pepper
  • 1/2 tsp thyme
  • 1/2 tsp Italian seasoning
  • 1 tbsp chopped fresh parsley
  • 4 hard boiled eggs

Ingredients for coating:

  • 1/2 cup plain flour
  • 1 egg, beaten
  • 1 cup home made breadcrumbs


1. In a large bowl, mix minced beef and all the seasonings till well combined.
2. Take about 2 tbsp of the sausage meat & roll it into a ball. Then flatten it like a pattie.
3. In the centre of the meat pattie, place one boiled egg.
4. Close the meat around the egg until the egg is covered completely.
5. Coat the meat with flour. Then roll it into the beaten eggs.
6. Quickly lift it up & cover completely with the breadcrumbs.
7. Dip it gently into hot oil, in a deep pan.
8. Deep fry for approximately 6 to 8 minutes, turning it around.
9. Drain on a paper towel & leave to cool.
10.Cut across the centre of the egg with a jaggered knife just as you are about to serve.
11. Wonderful on it's own but also lovely eaten with any sauce of your own choice.


If you want to make a really beautiful chocolate cake that is so easy to make & so delicious to eat, this is the recipe. There is practically only two main steps to follow to produce the results you see in this picture. In order for you to begin developing an interest in baking cakes within your child, this recipe is the perfect choice. Your kids will feel like a pro.....

Dry ingredients to sieve:

  • 1 3/4 cups plain flour
  • 3/4 cups cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda

  • 2 cups caster sugar
  • 1 tsp salt

Wet ingredients to combine:

  • 1 cup fresh milk
  • 1/2 cup corn oil
  • 2 eggs, beaten
  • 1 cup boiling hot water
  • 2 tsp vanilla


1. Mix sugar & salt with the dry ingredients in the mixer.
2. Pour all the wet ingredients into the dry ingredients. Mix it in but do not overbeat.
3. Pour into 2 x 9inch round greased tin.
4. Bake in a preheated 180º C oven for approximately 45 minutes.
5. Place on a wire rack to cool.

Deliciously Moist Chocolate Cake

Chocolate Frosting:

  • 1 cup icing sugar, sieved
  • 1/2 cup cocoa powder, sieved
  • 1 tbsp butter
  • 1 tsp vanilla
  • 4 tbsp milk

Method for Frosting:

Mix all the ingredients till it becomes smooth & shiny. Pour over cooled cake.
I like to pour the frosting over a hot cake & let the frosting flow but it's harder for handling if you are not used to it!


This is my ultimate favourite dessert of all time. The perfect comfort dessert & soothing when eaten warm, also fantastic when eaten out of the fridge. So easy to make & it requires only three basic ingredients. A dessert to remember indeed!

Ubi Kayu Bersantan Recipe


I have always enjoyed buying Kuih Cara Berlauk as I assumed it was difficult & time consuming to make. When I actually got around to cooking it, I regretted not cooking this myself, all this time!! It was so easy to make and utterly delicious...straight from the stove. The outer layer is almost crunchy & the inner batter is so delicate & soft when eaten immediately. The tiny chunks of beef makes it taste so luxurious & the chopped chinese celery & chilli gives a nice texture to the munch!

Ingredients for the batter:
  • 2 cups flour
  • 2 cups coconut milk
  • 1 egg
  • 1 tsp salt


1. Put all the ingredients in a bowl. Beat with a whisk till well combined.
2. Heat a solid-brass kuih cara mould on a low fire stove.
3. Dip a knotted screwpine leave into oil & drizzle over the mould.
4. Pour the batter into the holes on the mould.
5. Put about 1/4 tsp (about 3 pieces of meat) in the centre of the batter.
6. Sprinkle with chopped chinese celery & a piece of red chilli.
7. Once the batter is set, remove from mould & serve. Repeat process until all the batter & filling is finished.
8. The recipe should make more than 50 Kuih Cara.

Ingredients for topping:

  • 1 cup beef chopped into tiny pieces or 3/4 cup of minced beef (I prefer meat pieces)
  • 1 tbsp cooking oil
  • 1 onion chopped finely
  • 1 slice of ginger, chopped finely
  • 1 tsp salt
  • 1 tsp pepper
  • 1 handful of finely chopped chinese celery
  • 1 large red chilli, chopped coarsely

Method for making topping:

1. Heat oil in a pan. Sautee' onions & ginger.
2. When the onion softens, put in the beef (you may boil the beef first to reduce the sautee'ing time....which is what I did)
3. Flavour with salt & pepper. Put aside to cool & use as needed.


This is the most modest, simplest & tastiest way to serve pasta. As the name suggests, it is basically just garlic (aglio) & oil (olio). Use of Bell Peppers are purely optional. Topping it up with panfried Dory makes its more filling & definitely more elaborate, adding the good dose of protein to this dish :-)

Ingredients for Aglio Olio:

  • 1 packet Angelhair
  • 1/2 cup ectra virgin olive oil
  • 6 cloves garlic, chopped or cushed
  • 8 dried chillies, snipped finely
  • 3 birds-eye chillies, chopped ( chili padi or diavolicchi, meaning little devils!) I love it!!
  • 1/2 red bell pepper, sliced thinly (optional)
  • 1/2 yellow bell pepper, sliced thinly (optional)
  • 1/2 green bell pepper, sliced thinly (optional)
  • 2 tsp salt
  • a handful Parsley, chopped for garnish

Method for Aglio Olio:

1.Bring a large pot of salted water to boil & cook the angelhair pasta till al dente. Drain.
2.Meanwhile, heat the oil & sautee the garlic, peppers & snipped chillies.
3. As soon as the garlic colours, tip the spaghetti into the oil & garlic.
4. Cook over moderate heat. Toss very briefly.
5. Season with salt & serve immediately by twirling it on a plate.
6. Sprinkle with chopped parsley. Top with Panfried Dory.

Ingredients for Panfried Dory:

  • 6 palm-sized fillet of Dory
  • 1/2 cup plain flour
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp butter
  • 3 tbsp oil
  • 2 lemon, squeezed for juice

Method for Panfried Dory:

In order for the dory to be ready at the same time as the Aglio Olio, start cooking as soon you begin boiling the water for the pasta. While the fish is being cooked, you can begin with the Aglio Olio sauce. Then everything will come together beautifully at the same time for serving.

1. Mix the flour together with the salt & pepper.
2. Heat a flat heavy pan. Pour in the oil & put in the butter over medium heat.
3. Pat dry the fish & coat it with the flour mixture. Place it on the pan over the oil & butter.
4. When one side had browned & feels crisp, flip over the other side.
5. As soon as the other side is ready, place it on the Angelhair.
6. Squeeze a lemon wedge over the fish for the juice.
7. Serve & eat immediately for total enjoyment!


This lovely dish tastes perfect when cooked with medium to small sized-squid as you are supposed to pop little portions of sliced squid into your mouth when eating it. The onion, garlic, ginger & lemongrass slices seems to add character to this dish but the squid ink that oozes out as this dish is being cooked, is still quite a thrill for me :-)


  • 1 kg small to medium-sized squid,cleaned & sliced, making sure the squid ink is left intact (Wash squid before slicing)
  • 2 tbsp oil
  • 1 large red onion, sliced thinly
  • 4 garlic, sliced thinly
  • 1 thumb size ginger, julienne finely
  • 1 thumb sized fresh turmeric root, julienne finely
  • 1 tsp turmeric powder
  • 4 fresh red chillies, sliced slanted thinly
  • 4 lemongrass, sliced slanted thinly, from root to 2" upwards (discard the leaves)
  • 1/2 cup tamarind juice
  • 2 tsp salt


1. Heat oil in a pan. Sautee' the onions,garlic,ginger,turmeric root, lemongrass & chillies till it becomes limp.
2. Add in the turmeric powder.
3. Put the squid next. Cook for about 5 minutes.
4. Pour in the tamarind juice.
5. Flavour with salt.
6. Cook for a further 5 minutes or until the squid ink seeps into the gravy & the sauce turns black.....Never overcook squid or it will be rubbery to eat.
7. We are done & set to begin eating with plain white rice!


Friday, 24 September 2010

If you are bored cooking kicap or masak tomato for your kids who can't take spicy food, this is the ideal dish for you to try out! The chicken braised in turmeric & cooked with bruised lemongrass is so simple & tasty... I love the semi-crunchy onion rings :-)

  • 12 pcs chicken pieces
  • 1 large onion, blend
  • 5 cloves garlic, blend
  • 1 inch ginger, blend
  • 1 inch turmeric root, blend
  • 1 tsp turmeric powder
  • 4 lemongrass, bruised
  • 2 tsp salt
  • 2 onions, cut into rings
  • 3 tbsp cooking oil


1. Heat oil in a pan. Sautee the ground onions, garlic, ginger, turmeric and turmeric powder.

2. Put in all the chicken pieces. Coat the chicken with the blended ingredients.

3. Add lemongrass and salt. Stir & cook covered for about 15 minutes or cooked through.

4. Toss in the onions and stir for a short while.Fantastic served with white rice!


This is a creative way to serve jelly served in the orange skin. I always serve this during my kids parties as it's easy handling, fun sized and can be made in advance!


  • 1 packet (1 tahil) of agar-agar
  • 6 cups of water
  • 3/4 cup coarse sugar
  • 1 tsp orange oil
  • 2 tsp orange colouring


1. Boil water in a pot. As soon as the water begins boiling, put in the agar-agar.
2. In about 10 to 15 minutes, the agar-agar should have melted.
3. Put in the sugar. Stir well.
4. Pour in the orange oil & colouring.
5. Pour the jelly into a jug. Pour gently into the orange-skin casing to the brim.
6. When the agar-agar sets, put it in the refrigerator to cool.
7. Just as you are about to serve, cut the orange into wedges.

Preparing the orange-skin casing:

1. Wash & clean dry 8 oranges.
2. Cut into exact half from the tip of the orange.
3. Remove the orange fruit, leaving the skin intact.
4. It's important that the fruit has no holes or cracks or it cannot bu used.
5. Arrange the empty casing on a clean tray that fits all the orange skins perfectly, so that there will be minimum movement.


Wajik Pulut was one traditional dessert I was determined to perfect. I must have cooked it a thousand times to get the perfect 'chew' (according to my tastebuds) and the right balance of coconut milk & palm sugar to produce what I felt was 'just right'.


  • 2 cups glutinous rice, soaked with water for an hour, then drain
  • 2 blocks palm sugar, grated
  • 1 cup coarse sugar
  • 3 cups coconut milk
  • 2 screwpine leaves, knotted


1. Steam the glutinous rice for 10 to 15 minutes, till it is chewy. Water in the steamer must be boiling before the rice is being steamed. Cool.
2. Boil the coconut milk with screwpine leaves on low fire.
3. Add both the sugars.
4. As soon as the sugars dilute & starts bubbling, put in the steamed glutinous rice.
5. Stir continuously till the caramel thickens & wajik gets heavier and harder to stir.
6.. Take it off the fire & allow it to cool.
7. Scoop into serving dish. Decorate as desired.


My kids totally love having pasta, chicken, mushrooms & definitely cream.... So, Spaghetti Carbonara fits all the right criteria to be their favourite dish!!! I actually think they can have this every day and not be bored with it! Frankly, I like to cook what they like but I'm not too keen for them to have rich food on a daily basis. So, although the original recipe calls for eggs & parmesan cheese, I omit that from the recipe everytime I cook it. I also reduce the cream & exchange the balance with low-fat milk instead.....I guess you could say it's the healthy version of Carbonara! Enjoy my version....


  • 2 tbsp butter
  • 1 tbsp oil
  • 2 cloves garlic, crushed
  • 2 pieces of boneless, skinless chicken breast, cut into strips
  • 1 tray oyster mushroom, sliced (or any mushroom of your choice)
  • 1 packet of spaghetti, boiled for 8 minutes or until al dente', drain
  • 1 cup of cream
  • 1 1/2 cups milk
  • 2 eggs (I omit this most times when I cook this dish)
  • 1/2 cup freshly grated parmesan cheese ( I sometimes put thin slices on top of the hot pasta)


1. This pasta takes a very short time to cook, so if you have all the ingredients ready, you can begin boiling the spaghetti the moment you begin saute'ing the garlic.
2. Heat the butter & oil in a pan. Sautee' the garlic.
3. Put in the chicken Toss it around.
4. Add the mushroom. Mix it around for about 5 minutes.
5. Add the salt & pepper.
6. Put in the drained spaghetti. Mix it all together till well combined.
7. Beat the eggs, cream & milk in a bowl. Pour it gently onto the spaghetti.
8. Mix well till it coats the pasta & lightly cooked.
9. Take it off the fire to serve immediately.
10. Serve with parmesan cheese (grated or thinly sliced) & chopped parsley.


`We used to make our daily soups from scratch when we had Cafe' Dania. This French Onion Soup recipe was our most popular non-creamy soup. The taste though, is certainly not simple. It's rich with flavour, packed with coarsely sliced stewed onions & topped with grilled cheese on French Loaf........totally wholesome!


  • 2 tbsp butter
  • 1 tbsp olive oil
  • 5 large yellow onions, coarsley sliced
  • 1 pinch of thyme
  • 1 bay leaf/ 1/2 tsp of ground bay leaf
  • 4 cups homemade beef stock or 4 cups of water with 1 cube of beef bullion
  • 1 1/2 tbsp flour
  • 2 sticks of celery, chopped
  • 1 tsp Worchestershire (Lea & Perrins) Sauce
  • 1 tsp salt
  • 1 tsp black ground pepper

Melted Cheese on French Loaf to top the soup:

  • 12 slices day-old French Loaf sliced slightly slanted in 1 inch thickness
  • 1 clove of garlic, pound
  • 1 tbsp French mustard
  • 1/4 cup Gruyere cheese ( tasty cheddar cheese will work just as well)

Method for soup:

1. Heat the oil & butter in a large pot.
2. Add the onions. Cook over medium heat for 10 minutes.
3. When the onions begin to soften, add the thyme & bay. Stir.
4. Reduce the heat & cook covered for another 20 minutes until very soft & golden.
5. Add the celery.
6. Stir the flour into the onions. Stir & gradually pour in the stock or water & bullion.
7. Bring to the boil & let the soup simmer for another 15 minutes.
8. Add salt, pepper & the Worchestershire sauce.
10. Pour soup into bowls & place the melted cheese on french loaf on top of the soup.

Method for Melted Cheese on French Loaf:

1. Preheat the grill on the hottest setting.
2. Lightly spread very little garlic on the bread.
3. Spread a very light layer of French Mustard.
4. Top with a heap of grated cheese.
5. Place under the grill.
6. When the cheese melts & edges of bread begins to browns, place it into the centre of the coup bowl.


I always love a familiar, wholesome comfort food like this lovely Clear Chicken & Vegetable Soup to quench my constant thirst & warm my tummy on days when everything doesn't seem to turn out as planned! Simple but tasty, this soup is a cheap & nourishing rustic fare. My kids always enjoy dipping their bread in this soup or having it with white rice! The perfect complete meal in a bowl!!!


  • 2 tsp vegetable oil
  • 3 cloves of garlic, chopped
  • 1 slice ginger, chopped
  • 3 pieces of chicken(with more bone than meat), cut into 3
  • 5 cups of water
  • 2 medium sized potatoes, cut into 6 cubes
  • 1 stick of celery, sliced
  • 1 carrot, skinned & sliced
  • 4 pieces of oyster mushroom, sliced
  • 2 tomatoes, cut into 4 wedges
  • 1 tsp salt
  • 1 tsp pepper


1. Heat oil in a pot. Sautee' the ginger & garlic briefly.
2. Put in the chicken & brown it all over for about 8 minutes.
3. Pour in the water & let it boil.
4. Pot in the potatoes & carrot.
5. As the potatoes & carrot os done, put in the celery, tomatoes & mushroom.
6. Flavour with salt & pepper.
7. Serve hot....sprinkle with chopped chinese celery, spring onions & fried crispy shallots.


Scones are so lovely as they are tender, flaky and crumbles in your mouth. It's wonderful when eaten with pure salted butter, homemade strawberry preserve & clotted cream. The secret to perfect Scones is not to handle it too much. The less you handle it, the lighter it tastes....


  • 2 cups self-raising flour, sift
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 5 heaped tablespoon butter, but into small pieces
  • 1/2 cup milk
  • 1/2 cup water


1. Preheat oven to very hot 22 deg C.
2. Put flour, sugar & salt in a large bowl.
3. Add cold butter & rub in lightly using fingertips.
4. Combine milk & water. Make a well in the centre of the flour. Pour all the liquid at once.
5. Mix quickly to a soft dough.
6. Turn into a floured (using self-raising flour). Knead lightly. Press into 1 inch thickness.
7. Cut using a round floured cutter. Place on a greased tray.
8. Glaze with milk.
9. Bake in oven for 10-15 minutes.
10. Cool on wire rack. I love to eat it while hot with butter, jam & cream. Delicious!!


Nasi Dagang have always been one of my favorite breakfast, traces it's origin from Terengganu & Kelantan. The combination of glutinous rice & the brown rice (beras nasi dagang) produces a gorgeous fine, almost sticky rich texture....also probably due to the coconut milk it's cooked in. Perfectly suited with Tuna Curry, translated in Malay as Gulai Ikan Tongkol. Not a terribly easy dish to cook but certainly worth every effort.

Ingredients to soak for a minimum of 2 hours I:

  • 3 cups brown (dagang) rice, washed & soaked with 1 piece dried tamarind, then drained
  • 1 cup glutinous rice, washed,soaked & drained

Ingredients for cooking rice :

  • 2 screwpine leaves, torn & knotted
  • 1 1/2 tsp fenugreek/halba
  • 2 1/2 cups thin coconut milk
  • 1 1/2 cups thick coconut milk
  • 1 1/2 teaspoon salt
  • 1 tsp sugar

Ingredients to slice thinly:

  • 6 shallots
  • 4 cloves garlic
  • 1 inch ginger, julienne(cut into fine strips)


1. Line steamer with banana leaves.
2. Place the drained rice over the banana leaves. Steam in boiling steamer for 30 minutes.
3. Remove from steamer and mix in all the thin coconut milk, salt & sugar combined......gradually... while stirring it all in.
4. Return to steamer & steam for another 20 minutes.
5. Take off from the steamer. Sprinkle with fenugreek, shallots, ginger, garlic & screwpine leaves.
6. Pour the thick coconut milk & stir it in thoroughly.
7. Steam for a further 15 minutes or till rice is cooked through.
8. Perfect served with Tuna Curry or Gulai Ikan Tongkol.

You couldn't possibly eat Nasi Dagang with anything BUT Gulai Ikan Tongkol. Due to it's firm meat, cooking this fish requires stronger flavored roots & spices to enable it to penetrate the meat. The result is a strong but flavourful gravy that coats this fish which is the only acceptable dish to enjoy with Nasi Dagang........

Ingredients to blend :

  • 2 tbsp chili paste
  • 8 shallots
  • 3 garlic
  • 1 inch fresh turmeric root
  • 1 inch galangal, sliced & blended

Ingredients to fry-dry & grind :

  • 3 tsp coriander
  • 1 tsp fennel
  • 1/2 tsp cumin

Other Ingredients:

  • 6 tuna slices, boiled with 1 slice of dried tamarind till cooked
  • 3 tbsp oil for sauteeing
  • 1 1/2 cups coconut milk
  • 2 stalks lemongrass, bruised
  • 1/2 cup tamarind juice
  • 1 tbsp kerisik (pounded fried grated-coconut)
  • 2 red chillies, cut into half but do not split
  • 2 green chillies, cut into half but do not split
  • 1 tsp salt
  • 1 tsp sugar


1. Heat oil in a pot. Sautee' the blended ingredients & ground ingredients till it's fragrant.
2. Put in the lemongrass and tamarind.
3. Put in the tuna slices. Let it boil.
4. Pour the coconut milk. Put in the kerisik.
5. Flavour with salt & sugar.
6. Finally, put in the kerisik. Allow the flavours to combine by simmering it gently till the gravy thickens..
7. Serve with Nasi Dagang........


There are times when I feel like I've had too much of everything. I just badly need something simple, healthy & wholesome.....and I almost always resort to boiling some rice porridge with the goodness of chicken bones and grated carrots. My favourite touch to the bubur is to sprinkle fresh green peppercorns from my garden. It gave a tangy, pungent, fresh peppery taste. Gorgeous!!


  • 1/2 cup of jasmine fragrant rice, washed & drained
  • 6 cups of water
  • 2 medium-sized chicken pieces, cut into tiny sizes
  • 1 inch of ginger, julienne
  • 4 cloves of garlic, sliced thinly
  • 1 carrot, grated
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp sesame oil
  • 1 stalk of spring onion, chopped
  • 1 stalk chinese celery, chopped
  • a handful of crispy fried shallots
  • 3 stalks of fresh peppercorn


1. Put rice in water & begin boiling.
2. As the rice begins to soften, add the chicken pieces, ginger & garlic.
3.When the porridge begins to thicken, put in the grated carrots.
4. Add the salt & pepper.
5. After cooking for approximately 30 - 45 minutes, depending on the rice, fire, pot...etc, the porridge should have thickened considerably.
6. Switch off fire, drizzle with sesame oil & sprinkle with spring onion, chinese celery & crispy fried shallots.
7. If you have fresh peppercorns in your garden, sprinkle on the porridge. That's the icing on the cake for me :-)


If you are feeling lazy & rushed as I often do....Ayam Percik is the answer. I dumped all the ingredients in a pot to make the gravy and let the oven bake my chicken for me. The results were astounding. Everyone had more than three helpings each! You can look good without doing much actually! Haahaa!

Marinade for chicken (Ingredients to blend) :

  • 1 whole chicken
  • 1 inch ginger
  • 5 cloves of garlic
  • 2 tsp salt

Method for Percik Chicken:

1. Smother marinade ingredients all over the chicken.
2. Let it rest with the marinade for an hour, covered in the refrigerator.
3. Place the marinated chicken on a pyrex dish in a preheated 180º C oven.
4. Pour a ladleful of percik gravy over the chicken. Continue basting every 15 minutes or when the gravy looks a little dry on top..
5. Depending on the size of the chicken, your whole Ayam Percik should be ready within 1 1/2 hours. If you are baking cut up pieces, it should take about 45 minutes.
6. Barbecue will give a lovelier flavour to the chicken. Grilling is ok too but will dry the gravy keep topping up the gravy.
7. You will most likely not use up all the gravy, so when serving, put the gravy at the side for those who want additional gravy.

Ingredients to blend for Percik Gravy:

1 large onion
4 cloves of garlic
1 inch ginger
3 stalks lemongrass
1/2 palm-sized galangal
1 thumb-sized turmeric root
1 handful dried chillies, deseeded & soaked in hot water

Other ingredients for Percik Gravy:

4 cups coconut milk
1/2 tube palm sugar
1 tbsp tamarind, mixed with 1 cup of water, drained for juice
2 tbsp sugar
2 tsp salt

Method for Percik Gravy:

1. While the chicken is resting, boil all the gravy ingredients in a pot, on low fire.
2. Stir occasionally and continue boiling for about 30 minutes or until gravy thickens slightly.
3. Leave it to rest until the chicken is ready for baking.


This recipe is courtesy of Annie Neoh.....


  • 2 cups All Purpose Flour
  • 1 T baking powder
  • 3 T sugar
  • 1/2 t salt
  • 5 T cold, unsalted butter
  • 1/2 cup dried fruit (use whatever you like)
  • 1 cup heavy cream (more for brushing)


1. Preheat oven to 220C.
2. Mix together flour, baking powder, sugar and salt in a bowl.
3. Rub in butter until it resembles coarse meal.
4. Add dried fruits. Mix.
5. Using a fork, stir in heavy cream until it comes together in a rough ball. If your dough is too dry, add a bit more cream, 1 T at a time.
6. Turn dough out onto a floured surface and gently pat into a rectangle.
7. Using a bench scraper, fold envelope style, into thirds.
8. Turn 90 degrees and fold again. Don't overwork the dough.
9. Roll dough gently into a rectangle around 1 inch thick.
10. Use a round cutter and cut out discs.
11. Place on a parchment/foil/silpat lined baking sheet.
12. Brush with extra cream and sprinkle tops with sugar.
13. Bake 12-15mins until tops are golden brown.

My mum, my whole family absolutely loves Salmon. Somehow, the simpler it is, the better it tastes. Perhaps, because it is not overpowered with seasonings, then you get to appreciate the real taste of the fish & it's freshness.... Absolutely divine!


  • 2 salmon fillet
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp fresh dill, chopped
  • 2 tbsp olive oil
  • 1 tbsp butter


1. Smother the salmon fillet with salt, pepper & fresh chopped dill.
2. Let it rest for 10 minutes.
3. Heat a pan on medium flame.
4. Pour the oil & butter in the pan. Immediately place the salmon on the heated down.
5. After 3 minutes, flip the salmon over to cook the other side.
6. Serve on a plate & squeeze some lemon over the salmon. Lovely when eaten with lemon sauce.....

Lemon Sauce

Ingredients for Lemon Sauce:
1 cup fish stock
1 tsp lemon zest
4 tsp corn starch
1 pinch turmeric powder(optional)
2 tbsp butter
2 1/2 tbsp lemon juice
1/4 tsp dill, chopped

Method for Lemon Sauce:
1.Combine stock, turmeric powder, zest & starch in a small pot.
2.Boil while stirring constantly.
3. Remove from heat. Stir in butter & lemon juice.
4. Put in the chopped dill.
5. Put aside till ready to use.

Tuesday, 14 September 2010

There are so many recipes for Rendang and all of them are really beautiful in it's own way but this recipe is so simple and quick to make, you’ll have no problems cooking it, even at the last minute! I also love it because it it's not too rich and not too overpowering with flavours.....just light & beautiful! Lucky my sister shared this recipe with me!

Ingredients to blend:

  • 1 handful dried chillies, deseed & soak in hot water
  • 3 bulbs large red onions
  • 2 inch ginger
  • 10 cloves garlic
  • 5 stalks lemongrass
  • 3 inch galangal

Other Ingredients for Rendang:

  • 1/2 cup cooking oil
  • 1 whole (2.5kg)chicken, cut into 16 pieces
  • 1 heap tbsp tamarind paste, mixed with 2 cups of water
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tbsp kerisik
  • 3 cups coconut milk
  • 2 leaves turmeric leaves, sliced finely vertically

1.Heat cooking oil in a large heavy wok. Sautee’ the blended ingredients till a beautiful aroma wafts around your kitchen.

2.Put the chicken in. Let the ingredients coat around the chicken, sealing in the flavor.

3.Pour in the tamarind juice, sugar & salt.

4. When the gravy thickens a little, add the kerisik & coconut milk.

5.Continue cooking on low fire till gravy thickens, stirring regularly.

6.Finally, sprinkle with the tumeric leaves. Toss the chicken around and it’s ready for consumption!

Breakfast should be the heaviest meal of the day as we need the energy to use up throughout our physically active day......So, having a filling breakfast of Breakfast Steak topped with sauteed mushrooms, eggs over-easy, sausages & cherry tomatoes always leaves me extremely happy and satisfied :-)


  • 1 tablespoon oil
  • 2 sirloin steak, cut in half (about 1 inch thick)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tablespoons butter
  • 2 large eggs
  • 4 stalk chives

Method for steak:

1. Pound the steak to thin it out & and season with salt & pepper.
2. Heat a skillet on medium heat, until hot.
3. Place the steak in the skillet and cook on each side for about 4 minutes or until golden brown.
4. Remove from skillet and allow the steak rest for 5 minutes.
5. Place the steak on a piece of toast on a plate. Top with fried egg. Serve!

Method for egg:

1. Heat 2 nonstick egg pans over medium-low heat.
2. Melt 1 tablespoon of butter in each pan.
3. Break 1 egg into each saute pan.
4. Cook until the whites are just set. Flip it over if you desire.
5. Repeat till the 4 eggs are done.
6. Place each fried egg on the cooked steak.
7. Top with sauteed mushrooms & cherry tomatoes for the perfect breakfast

Being a true blue Johorean at heart & in tastebuds, whenever I choose to cook noodles at home,I almost always cook either Laksa Johore, Mee Rebus or Mee Kari . The home-made version, are not so easily available outside....and even if they are, it rarely tastes like the ones we make at home. However when I eat out, I love the lighter version restaurant-style Curry Laksa. This recipe is the Curry Laksa commonly served when we eat at restaurants or hawkers......

Ingredients for laksa gravy:
  • ½ cup oil
  • 1/2 tsp shrimp paste, roasted
  • 1/2 kg cooked prawns(keep the stock to put in the gravy & liquidize the prawn heads for sweetness)
  • 2 chicken breast, cooked and sliced thinly(keep stock as gravy)
  • 6 fried bean curds (cut into bite sizes)
  • 4 cups of water
  • Prawn & chicken stock from cooking the meat earlier
  • 2 cups coconut milk

Ingredients for assembling laksa:
  • 2 packets of vermicelli (soaked and par boil) or yellow noodles(blanched)
  • 3 handful of bean sprouts(blanched if desired..I like the raw crunchiness)
  • 2 red chillies, sliced slanted
  • 1 stalk cilantro
  • 5 limes, halved

Blended ingredients:

  • 15 bulbs shallots
  • 4 garlic
  • 4 lemon grass
  • 2 inch galangal
  • 3 tbsp curry powder
  • 2 tsp chilli powder

Method for laksa:

1. Heat oil in a pan. Sautee' the blended ingredients & shrimp paste till it becomes fragrant.

2. Add the water & stock . Let it boil gently for 15 minutes.

3. Pour the coconut milk and put in the bean curds, prawns & chicken.

4. Flavour with salt.

5. When serving, place the noodles at the base of the bowl, top with gravy, bean sprouts, sliced red chillies, lime and cilantro.

Chilli Oil:

  • 3 tbsp ground chilli
  • 3 minced garlic
  • 1/3 cup of oil
Cook these 3 ingredients for 5 minutes or so till red chilli oil appears.


My father-in-law was proud of his kampung, Rembau. He loves Lemak Cili Api & he loves beef......Over the years of my marriage, I have made an effort to learn the Negori dishes and my kids have developed the love of it....especially Daging Salai Lemak Cili Api.

Ingredients to blend for Gulai:
  • 2 inches fresh turmeric /kunyit hidup
  • 25 birds eye chillies /cili padi
  • 4 shallots /bawang merah kecil
  • 2 cloves of garlic /bawang putih

Other Ingredients for Gulai:

  • 2 lemongrass, bruised / serai,dititik
  • 3 cups coconut milk / santan
  • 2 cup water / air
  • 4 potatoes /kentang
  • 2 aubergine, halved (optional) / terung bulat, belah dua
  • 6 belimbing buluh (optional)
  • 2 ts salt

Ingredients for Smoked Beef / Daging Salai:

  • 1 kg beef, slit / dikelar
  • 2 tsp turmeric powder / serbuk kunyit
  • Banana Leaves / daun pisang

Method for Smoked Beef:
1. Smother the beef with the turmeric & salt.
2. Let it rest for about 1 hour, covered in a refrigerator.
3.Bake it in a preheated 180ºC oven , on banana leaves for about 45 minutes to an hour. Personally, the beef tastes better if smoked on an open fire.
4. Set aside and allow to rest for about 10 minutes.
5. Slice into strips.

Cara untuk Daging Salai:
1. Rumus daging dengan garam & kunyit serbuk.
2. Biarkan rehat selama 1 jam bertutup, dalam peti sejuk.
3. Bakar didalam oven yang panas nya 180ºC selama lebih kutang 1 jam. Kalau daging itu disalai diatas api, lebih sedap rasanya...lebih-lebih bahagian yang terbakar sikit-sikit.
4. Keluarkan dari oven & ketepikan. Biar rehat selama 10 minit.
5. Potongkan memanjang.

Method for Gulai Cili Api:
1.Put all blended ingredients, beef, lemongrass, tamarind skin and water in a pot. Allow to boil.
2. Put in the potatoes & aubergine. Reduce the flame.
3. Pour in the coconut milk.
4. Cook till potatoes & aubergine is done.
5. When serving, sprinkle with birds-eye chillies & belimbing buluh.

Cara untuk Gulai Cili Api:
1. Masukkan semua bahan dikisar, daging, serai, asam keping & air di dalam periuk & rebus sehingga mendidih & daging lemut.
2. Masukkan kentang & terung sehingga empuk. Kecilkan api.
3. Tuangkan santan.
4. Bila hidang, taburkan cili pade & belimbing buluh.

I was in a dilemma about what to cook for my cousin's kenduri...... but I eventually decided that it would be nice to have a Coffee Cake to go with the teh tarik they might serve there. At the last minute, I couldn't resist throwing in some cocoa powder in the batter to make it a Mocha Cake instead!!! weakness!

  • 1 1/2 cups sugar
  • 1/2 cup butter
  • 2 eggs

Ingredients to sieve together:
  1. 1 1/2 cups plain flour
  2. 1/4 tsp baking powder
  3. 1 tsp bicarbonate of soda

Ingredients to dilute & mix together:
  • 1/2 cup cocoa
  • 2 tbsp instant coffee
  • 3/4 cup boiling water

1. Cream the butter & sugar till white and fluffy.
2. Put in the eggs, one at a time.
3. Fold in the flour, alternately with the cocoa & coffee mixture.....beginning and ending with flour.
4. Pour into a 12" greased cake tin. Put in a preheated 180º C oven for about 1 hour 25 minutes.
5. Allow to cook on a wire rack.
6. When cool, spread the icing over the cake. Decorate as desired.

Mocha Fudge Icing:
  • 2 tbsp butter
  • 2 tbsp milk
  • 1 tbsp instant coffee powder
  • 1 tbsp cocoa powder
  • 1 1/2 cups icing sugar

Method for Icing:
1. Melt the butter, milk, coffee powder & cocoa powder in a pan.
2. Remove from flame & allow to cool.
3. Add the icing sugar & beat till smooth & shiny.
4. Spread over cake.

I love Pickled Fish, smothered with birds-eye chillies sitting beautifully on fresh turmeric leaves & beautifully steamed...........and a final squeeze of fresh lime. So light, so addictive and soooo satisfying!


  • 1 Pekasam Fish
  • 12 bird's eye chillies/cili padi, pounded coarsely (ditumbuk kasar)
  • 1 piece turmeric leaf/ daun kunyit
  • 2 calamansi lime/limau kasturi, squeezed for juice ( diperah jus)


1. Line a pyrex dish with the turmeric leaf.
2. Lay the Pekasam Fish on the leaf.
3. Smother with bird's eye chilli using a spoon.
4. Steam for 10 minutes.
5. When serving, squeeze with lime juice.


1. Letak daun kunyit diatas pyrex.
2. Letakkan Ikan Pekasam di atas daun kunyit.
3. Rata-ratakan cili padi diatas ikan pekasam dengan menggunakan sudu.
4. Kukus selama 10 minit.
5. Bila menghidang, perahkan limau kasturi.


authorMarina Mustafa. Author of ten cookbooks.

Total Pageviews