Tuesday, 13 September 2011

Over a year ago, a lovely lady Hazizah Baba, shared this recipe with me, which belongs to her mother-in-law. Today, I finally tried cooking this and it turned out absolutely beautiful. My only regret is not having cooked it earlier.....

  • 8 pieces chicken, marinated with salt & turmeric, then fried till half cooked
  • 4 tbsp cooking oil
  • 2 large red onions, sliced
  • 6 garlic, sliced
  • 1 inch ginger, julienne
  • 1/4 tsp cinnamon powder
  • 1/2 cup of the cream of coconut milk
  • 1/2 cup thick, sweet soy sauce
  • 1/4 cup tamarind juice
  • 2 potatoes, cut into wedges, sprinkled with a pinch of salt & deep-fried till golden brown

For garnishing:~
  • 1 red chilli, cut lengthwise
  • 1 green chilli, cut lengthwise
  • 1 handful, deep-fried crispy shallots

  1. In a pot, heat the oil on medium flame.
  2. Sautee' the onion, garlic & ginger. Sprinkle the cinnamon powder over.
  3. Put in the semi-fried chicken. Toss the chicken around to combine the flavours.
  4. Pour in the soy sauce & the tamarind juice.
  5. When the gravy begins to boil, pour in the cream of the coconut milk. Mix well.
  6. Put in the red & green chillies.
  7. The potato wedges go in next.
  8. Allow to simmer briefly.
  9. When serving, sprinkle with crispy-fried shallots.
  10. Perfect with white rice. Also wonderful with compressed rice/ketupat! Yummy!


The adults in my home...... especially mum, simply loves Crispy-fried Ikan Bilis topped with Sauteed Green Chillies! So, quoting Din, having this with Asam Pedas for breaking fast, made this the best meal ever!
  • 2 cups of anchovies, deep-fried till crispy
  • 1 tsp salt
  • 3 tbsp cooking oil

Ingredients to be pounded coarsely:~
  • 1 large onion
  • 10 shallots
  • 6 large green chillies
  • 10 green bird's eye chillies
  1. Deep-fry the anchovies, drain & place on a serving dish.
  2. Heat the oil in a wok.
  3. Sautee' all the pounded ingredients with the hot oil for about 2 minutes or until the onions become transparent & chillies slightly limp.
  4. Sprinke with the salt.
  5. Toss everything around evenly.
  6. Place the cooled sauteed ingredients over the crispy anchovies.
  7. Perfect eaten with hot rice!
  8. Once the anchovies is topped with the onions & chillies, it won't keep crispy for long, so consume quickly!


Monday, 12 September 2011

Months ago, I mentioned to mum how much a friend loved her Mushroom Soup. The morning this friend planned to come by for Raya, I went to the kitchen to begin cooking for my guests at 7am in the morning....to be greeted by a huge pot of Mushroom Soup....all ready cooked by my mother. Mums will always be Mums...They come with a huge beautiful heart. ♥
  • 3 tbsp of vegetable oil
  • 6 cups of vegetable stock (preferably home-made)
  • 6 garlic, chopped
  • 2 inches of ginger, chopped
  • 1/2 cup each of 6 different varieties of mushrooms (choose from either shiitake mushroon, button mushroom, oyster mushroom, enoki mushrooms, porcini mushroom, snow fungus, chinese black mushroom, straw mushroom, wood ear fungi)
  • 8 cherry tomatoes
  • 10 fishball (optional)
  • 2 fishcake, sliced (optional)
  • 2 tsp crushed black pepper
  • 2 tsp salt 
    1. Heat oil in a large pot.
    2. Sautee the ginger & garlic briefly.
    3. Pour in the stock & allow to boil on low fire.
    4. As the stock begins to boil, put in all the different varieties of mushrooms.
    5. Flavour with salt & pepper.
    6. Put in the fishball & fishcake. 
    7. Turn off the heat & put in the cherry tomatoes.
    8. Can be served with kuey teow, mee hoon or yellow noodles.


authorMarina Mustafa. Author of ten cookbooks.

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