Monday, 27 February 2012

Everyone felt like having Hash Browns & I didn't realize we ran out of potatoes. So, I used the next best available ingredient....sweet potatoes! A choice I didn't regret.... the result was a super crunchy & super yummy Sweet Potato Hash Browns!!
  • 2 medium-sized sweet potatoes, peeled & grated
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp oil
  • 2 tbsp butter

  1. In a large bowl, mix together the grated sweet potatoes, salt & pepper.
  2. Heat the oil & butter in a non-stick pan on medium flame.
  3. Place a handful of sweet potatoes in the pan and press the sweet potato down to form a pancake.
  4. After about 5-6 minutes, flip it over to brown the other side of the hash brown.
  5. Remove from the pan & serve immediately.


We've been having such a hectic week! So I thought, Din would be really happy to come home to his love of Rolled Steak & greens.....and he was :-) Even my kids were trying to attack each others plates! I can only shake my head at their lack of table manners!


  • 1 piece of flank steak (part between the hips & ribs)
  • 1 tsp salt
  • 1 tsp pepper
  • cotton string for tying
  • 2 tsp butter
  • 1 tbsp oil

Ingredients for black pepper sauce:~

  • drippings from the beef
  • 1 onion, chopped
  • 1 tbsp of flour
  • 2 tbsp coarsely chopped black peppercorns
  • 1/2 cup of beef broth
  • 2 tbsp cream
  • a pinch of salt


  1. Smother the steak with salt & pepper.
  2. Roll it up and tie it with a cotton string.
  3. Alternately, you could buy the ready-tied ones sold at supermarkets.
  4. Heat the oil & butter in an ovenproof pan.
  5. Place the rolled steak on the pan over medium high heat.
  6. Brown for 3-4 minutes on all sides of the steak.
  7. Place the pan into a preheated 200ÂșC oven and cook for about 25-30 minutes.
  8. Place the steak on a chopping board and let it rest for 5 minutes.
  9. Discard the cotton string and cut the steak in 1/2 inch slices.

~To make the black pepper sauce~

  1. Put the pan with the beef drippings back on the stove over low fire.
  2. Sautee the onions till soft.
  3. Put in the flour and stir. Add the pepper.
  4. The pour beef stock very gently over the pan and stir vigorously until the gravy is smooth & shiny.
  5. Pour in 2 tbsp of cream and a pinch of salt.
  6. Simmer until sauce thickens for about 5 minutes..
  7. Serve over the rolled steak.


We had Tofu Omelette at a restaurant recently and really enjoyed it. I did something similar for my family and the good thing about making it at home is that I can improvise it to suit everyone! Smaller-sized tofu, add onions, more pepper...etc. Everyone's happy!


  • 3 eggs
  • 1 tbsp milk
  • 2 tbsp of oil
  • 1 block of tofu (any type can be used, I use the hard tofu but the cylinder ones are also lovely), cut into cubes.
  • 1 onion, sliced into rings
  • 1 tsp salt
  • 1 tsp black pepper


  1. Beat the eggs in a clean dry bowl.
  2. Put in some salt & pepper.
  3. Pour in the milk and set aside.
  4. Put the oil in a small non-stick pan with high sides.
  5. Sautee' the onion briefly.
  6. Then pour in half the eggs and stir.
  7. When the eggs are half-set, put the tofu over the eggs.
  8. Pour in the balance of the eggs and reduce the heat.
  9. After about 2 minutes or when it had browned on the bottom side, flip the omelette over and cook another 2 minute.
  10. Serve immediately.

Wednesday, 22 February 2012

Mum loves to share stories about her childhood with us. Today, she was describing this Ikan Bilis Masak Asam which her father loved to eat. After recreating my grandfather's favourite dish, it looks like it's already my kids latest favourite dish! Three rounds and still going! Luckily I hid some for my husband!


  • 2 cups of anchovies, deep fried till crispy
  • 2 tbsp cooking oil
  • 2 large onion, sliced
  • 2 garlic, sliced thinly
  • 4 green chillies, sliced
  • 8 bird's eye chillies, sliced
  • 2 tsp tamarind paste mixed with 1/2 cup of water
  • 1/2 tsp salt
  • 1 tsp sugar


  1. Heat oil in a pan.
  2. Sautee' the onions, garlic & both chillies for about a minute over medium heat.
  3. Pour in the tamarind juice.
  4. Flavour with salt & sugar.
  5. Put in the deep-fried anchovies and toss quickly.
  6. Serve & consume immediately with hot white rice.



authorMarina Mustafa. Author of ten cookbooks.

Total Pageviews