Fluffy Pancake

My kids simply love pancakes. Normally, the pancakes would not reach the table by the time I finish with the cooking. I was looking at some old pancake photographs from my computer when my niece saw some of them and she quickly requested me to make some pancakes for her. She is staying with us for two weeks during the school holiday which will end until the first week of January. So, as not to disappoint her, I agreed. So, I prepared this very easy and simple fluffy pancakes that I learned from a friend of mine and they turned out great! Enjoy!

1 3/4 cups milk
4 Table spoon white vinegar
2 cup all-purpose flour
6 Table spoon white sugar
1 tea spoon baking powder
1/2 tea spoon baking soda
1/2 tea spoon salt
1 egg
4 Table spoon butter, melted

1. Mix milk with vinegar in a medium bowl and set aside for 5 minutes.

2. Mix flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.

3. Whisk egg and butter into the milk and vinegar mixture. Pour the flour mixture into the wet ingredients and whisk until the batter is smooth.

4. Heat a small skillet over medium heat, and coat with cooking spray or a thin layer of butter. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

*serves 6 small pancakes
If you want to make more pancakes, just double or triple the portion of the ingredients


A Happy Get Together!

It would be very seldom that me and my siblings and in laws would eat out together because normally we would either eat at home or have takeaways. But this time, I gave the suggestion that we all should spend some time to eat at a good hotel or restaurant as a big family and had a different ambiance to our dining experience. The idea started when I took my two kids to a breakfast buffet at Hotel Sri Malaysia in Taiping a week ago and I thought since my brother and his family were coming, we should try the buffet. But the idea to take them to the same hotel changed as my sister in law was worried if her kids would not be able to get up too early in the morning since it was a school holiday. So, we then decided to take lunch instead at a hotel by the lake called Flemington Hotel.

The food was superb! With the portion that they serve, it was equal with the price that they offer. The three decker sandwiches were served with some fries. The tuna sandwiches were light although I prefer more peppery taste to them, well after taking one small bite from my daughter who ordered them. I had a slightly sour spaghetti bolognaise but the taste was good as what I do at home. Fish and chips was served in a big portion with the crunchy outside layer. My mom and daughter had a tasty and creamy mushroom soup with a hint of minty flavour which was slightly different than what they normally have. The chicken pinatta was delicious with tomato based sauce and some pasta at the bottom. But the highlight was the special fried rice that came together with two satay sticks, chicken wings, crackers and fried egg with a side sambal belacan dip for that extra ommph that could fill your stomach the whole day! Top it up with some iced lychee that they served in a jar, I guess the bills were worth the food after all!

Next week, my sister would drop by and we have planned ahead to stay in a chalet and enjoy the food there. But that will be another story!

Mushroom, Carrot and Onion Tempura

My sister in law just got back from Cameron Highlands with some beautiful and fresh vegetables like mushrooms and carrots. She also got us lots of strawberries, green leafy vegetables like kailan, and some fresh cabbages. This morning, every one was having a light breakfast of bread and scramble eggs, therefore by eleven am everybody was hungry. I decided to fry some of the vegetables ala tempura style as finger food that we could take before having our lunch later on. So here it is... Enjoy!

5 medium size oyster mushroom, shredded in stripes
1 carrot, cut thinly
1 big onion, cut in rings
Oil, for frying

2-3 cups of wheat flour
1 egg
salt to taste
a pinch of pepper
a pinch of garam masala
a pinch of sodium bicarbonate
water, as desired

1. In a large bowl, mix the batter ingredients until you find a thick consistency that can coat the vegetables.

2. Dip each cut vegetable individually and deep fry until they turn golden brown.

3. Serve in a serving dish while still hot.

*serves 3-6 people


Fish Soup ( Singgang Ikan)

There are times when you do not feel like eating anything hot or spicy much more food with high in fat and make you full to the brim. After having too much or curries and kurma, I decided to make fish soup that is simple for the whole family. My kids love sipping soups and although we do not make fish soup as often as chicken soup, this dish is simple, mild and soft for the stomach. Also suitable when you have a fever and could not take any solid food or anything spicy. So this meal will be perfect for that! Do try!

2-4 fishes, any type
1 inch ginger,
1 inch galangal
1 big onion
1 table spoon coriander herbs
3-6 asam gelugur
1 tea spoon coarse black pepper
1 table spoon budu
2-3 fresh red chillies/ bird's eye chillies
salt, to taste
water, as desired

1. In a pot, put in all the ingredients except the fish and brew them for about five to ten minutes. This is to let all the ingredients immerse together and to cook thoroughly before putting in the fish. As fishes take a short time to cook, it is better you make your broth first and put the fishes last.

2. When the broth is brewed thoroughly, add in the fishes and cook until another five to eight minutes or until the fishes are tender.

3. Serve in a serving plate with white plain rice.

*serves 2-4 people


Chicken Stew

I love eating chicken stew with toasted bread. Even better if you have mashed potatoes cooked with minced chicken and onions and fresh salads as side dishes. Yummy! Chicken stew would be perfect to eat when you want to have something light but healthy and filling at the same time and not too heavy on the stomach. Do try this simple dish but yet very tasty indeed! Enjoy!

12 parts of chicken, cleaned thoroughly
4 garlic, finely chopped
2 big onions, finely chopped
2 table spoon black pepper, finely pounded
6 potatoes, cut quarterly
2 carrots, cut 1 inch thick
1 table spoon thyme or any dried herbs
some coriander leaves, cut into 1 cm long
some spring onions, cut into 1 cm long
2 table spoon flour, or as needed
1 small can green peas
salt, to taste

1. In a pot, pour in some oil. When the oil is heating up, throw in chopped onions and garlic. Fry until golden brown.

2. Put in the chicken and fry with the onions for a few seconds before putting in the flour. Mix all well.

3. Pour in some water just enough to cover the chicken. Cook for about fifteen minutes or until the chicken is half tender.

4. When the chicken is half tender, add in the potatoes, carrots and black pepper. Stir well. You may add some more water to cook the chicken, potatoes and carrots.

5. Waif for about 20 minutes before adding the rest of the ingredients like dried thyme, coriander leaves, spring onions, salt and lastly green peas.

6. Make sure the gravy is a bit thick before serving in a serving plate or with your chosen side dishes. You may add more flour if required to thicken the stew.

* Serves 4-8 people

Oat Pancake

I was hovering around the pantry looking for something to prepare for tea as my stomach was rumbling. Initially I was thinking to fry some anchovies and onions dumplings but changed my mind when I saw a big packet of leftovers oat sitting in the pantry for quite some time now. I had some self-raising flour from the last cake I baked, therefore I thought making oat pancakes would be suitable for the rainy evening. I managed to make a few pancakes but most of them had been taken up by my kids before they even reach the plates! I drizzled some honey and raisins to enhance the taste of the soft pancakes. Do try!

3 cups of instant oats
1 cup self-raising flour
1 cup fresh milk
4 table spoon sugar
juice from 1 orange


1. Mix all ingredients into a loose batter and fry one by one in a frying pan until golden brown.

2. Arrange the pancakes in a serving plate and drizzle some honey and scatter some raisins before serving with your favourite hot tea.

*serves 2-4 people


Cucumber and Apple Salad

I love eating salads especially cucumber salads. I also prefer cucumber, pineapple and carrot salads as well. Not only they are easy to prepare, the combination gives a very balanced taste to the taste buds especially if you add some vinegar and sugar to it. I normally will add some onions, garlic and ginger to my salads, but for this one I omitted them and just mix the salad with some salt, sugar and vinegar. Very crunchy to eat on its own while watching your favourite tv program, as I always do! Enjoy!

1 granny smith apple, sliced thinly
1 cucumber, unseeded and sliced thinly
2 table spoon sugar
1/2 tea spoon salt
2 table spoon vinegar

1. Mix all ingredients in a bowl and let it cool in the fridge before serving.

*serves 1-2 people

Pudding Trifle

I was thinking of what to make for dessert during the last Eid'l Adha celebration that was on a few weeks ago. Deciding on not to bake any cookies or buy any at the stores, I was opting to make one simple dessert that can melt in your mouth within seconds. I was looking through some ideas from the net, and my eyes caught something that I like. Pudding Trifle. Hence, the decision was made on spot. Since it is very easy to do and requires little amount of time to prepare it, I quickly got the ingredients and made one for my family. It was a pleasure to see that the kids and adults enjoying the food and I am thinking now to make another one this week end! Do try!


First layer
1 loaf of swiss roll cake, any flavour

* cut into thin slices and arrange at the bottom of the serving dish

Second layer
2-3 cups of custard flour
1 can evaporated milk
2 table spoon sugar

* Combine all ingredients and heat in a pot until the custard turns thick ( if your custard is not thick enough, you may add more custard flour but make sure that you dissolve the flour with water first before putting it in the pot)

Third layer
1 packet of powdered crystal jelly, any colour and flavour

* Mix the ingredients as instructed in the packet with water and boil until dissolved

Forth layer
1 can of mixed fruit cocktails

Fifth layer
1 bottle of whipping cream

Top layer
Canned peaches
Some cherries

1. By following the layers as I put it above, do the step one by one.

2. Arrange the sliced swiss roll cake at the bottom of your serving dish.

3. Pour in the custard sauce on top of the cakes until all surface is covered.

4. Let the custard cool for a while before pouring in the crystal jelly that has been cooked.

5. Spread a can of mixed fruit cocktail over the jelly and let it cool in the fridge for a few hours.

6. Before serving, add the whipping cream on top and arrange some peaches and cherries as you prefer.

*serves 8-10 people


Tomato Rice

It is common in our family to eat tomato rice. Besides healthy, it is flavorful and light. We had tomato rice a couple of weeks ago taken together with dalca or vegetable and meat salad together with chicken kurma and cucumber salad. It is very easy to prepare and here is the one that I usually make for my family. Enjoy!


6 cups of rice, cleaned and tossed
1 cinnamon stick
5 cloves
2 star anise
5 cardamon pods
2 screwpine leaves (daun pandan)
6 fresh red tomatoes, finely chopped
1 grated carrot
1 can of evaporated milk
salt, to taste

Blended/Pounded/Chopped Items
4 garlic
2 inch ginger
2 big onions

Grated carrots
Fried onions


1. In a pot, pour some oil until it is heating a bit. Put in cinnamon stick, cardamon pods, cloves, star anise and screwpine leaves. Mix for a few seconds before putting in the blended items. Mix well until all ingredients turn aromatic.

2. After that, put in the chopped tomatoes and carrot and cook until very tender.

3. After the tomatoes and carrots are dissolved, add in the rice. Stir well until all ingredients are coated well.

4. Add in the evaporated milk, salt and water until it is enough to cook the rice (you have to adjust the water according to your type of rice or cups)

5. Cook the rice until it is done.

6. When it is ready, serve in a serving plate with some raisins, fried onions and grated carrots.

*serves 4-6 people


Soda and Rose Syrup Punch

Whenever we have invited guests or having a feast or celebration, we would prepare this delicious soda punch to every one's delight. This punch will be on the table every Eid celebration and if it is not there, we would feel like our meals are not complete. Last Sunday was another feast that we had and as usual every one was waiting for this sweet and tangy drinks to savour. Do try!


3 cups of rose syrup
3 cups of orange juice concentrated
2 bottles of ice cream soda
Lots of ice


Mix all ingredients in a large punch bowl with lots of ice. You can adjust the taste and sweetness of the drinks according to your likings by adding more or less ingredients as stated above.

How to Make Chapati and Sardine Dip

I have been delaying my plan to make a home made chapati until today. The atta flour has been in the pantry for weeks now to my oblivion, stacking in between packets of pasta and coarse sugar and other bits and pieces of everything. Not until this morning that I feel the enthusiasm to make some hence what you see in the picture. Chapati is very healthy and it contains low calorie. Easy to make and prepare. If you need a filling and healthy breakfast, this would be it. Enjoy!

Chapati Ingredients
3 cups of Atta flour
2 table spoon margarine
a pinch of salt


Mix all ingredients with some water until you can form a big dough. Make small rounded shape dough from the big one so you can easily roll the dough individually later. Let the dough rest for at least half an hour before you roll each small dough to a round shape. Cook in a flat non-stick pan until it cooks.

* can make 8 small chapatis

Sardine Dip Ingredients
2 cans of sardine in tomato sauce
2 garlic, crushed
2 big onions, chopped
1 cm galangal, chopped
2 lemon grass
1 potato, cubed
1 carrot, cubed
2 table spoon tamarind juice
1 tea spoon paprika
salt, to taste


1. In a hot pan, fry the onions until golden brown. Add the galangal and lemon grass. Stir well.

2. After a few seconds, add the potatoes and carrots. Add some water to soften the potatoes and carrots.

3. When the potatoes and carrots have become tender, add the sardine will all the sauce. Add some water, tamarind juice and salt.

4. Cook until the broth has turned quite thick.

5. Serve with the chapati while still hot.


Hari Raya Haji Dishes

Last Sunday was another day of celebration for the Muslims. It was Eid'l Adha celebration that is synonym with the Haj in the month of Zulhijjah in Islamic calender. In fact, Eid'l Adha is celebrated during wukuf in Arafah where millions of Muslims will surrender themselves in following the rituals that they need to perform during Haj. We had a great family gathering during this time. We had cooked varieties of food from the traditional ones like lemang and rendang to the more contemporary like the chocolate cake and pudding trifles. We also had glutinous rice with meat besamah (curry), nasi impit or pressed rice with peanut gravy and nyonya laksa. The food lasted until dinner and we had a fabulous time with laughs and laughter and the kindred spirit among family members.


Tomato Chicken (Ayam Tomato)

There are many ways to cook your chicken. And there are many versions of tomato chicken. Some people call it ayam masak merah and there again, there are many versions to that too. In my previous post, I have given a recipe of ayam masak merah, quite similar to this recipe that I am giving you with the exception of a few ingredients that makes it slightly different in taste and texture. This one is a dry version and is suitable taken with tomato rice or plain rice of your choice. Have a try!

Chicken Ingredient
1 chicken, cut into 12 parts, cleaned and marinade with some turmeric powder and salt

Pounded/Blended Ingredients (A)
3 garlic
1 big onion
2 inch ginger
4 tomatoes
2 table spoon chilli paste

Other ingredients (B)
1 cinnamon stick
1 star anise
6 cloves
2 table spoon tomato sauce
2 table spoon chilli sauce
1 table spoon honey
salt, to taste

1. Fry the chicken until golden brown or fully cooked. When the chicken is cooked, put them in a plate for later use.

2. In another pan, put some oil and add in the pounded/blended items (A). Stir well until all ingredients turn aromatic.

2. When the oil begins to emerge from the ingredients, add in ingredients (B) and mix all ingredients together until it forms into a thicker paste.

4. When the mixture has gone 3/4 dry, add in the fried chicken and stir and mix all ingredients well for about a minute before serving.

*serves 4-6 people


Grilled Beef and Tamarind & Chilli Condiments

I have been wanting to grill some meat and dip it with delectable tamarind and chill condiments or air asam as the local call it but as time was passing by I am complacent about it still. Not until yesterday that I finally took out that beef from the fridge and decided that I would make the beef, finally to the delight of everyone. It might not too complicated to cut fine the beef and grill it but if you happen to have the wrong kind of beef parts, you might be in trouble as the beef might become hard. I suggest that you get the tenderloin for better results so that your eating experience will be a delight.

500m gm beef, finely cut
salt, to taste
pepper, to taste
1 table spoon soy sauce
1 table spoon oil

1. Marinade the beef with the ingredients for about one hour, After an hour, you can grill the beef. If you do no have a grilling pan, then you can fry it in a non-stick pan.

Tamarind & Chilli Condiments (Air Asam)

1 big onion, sliced thinly
6 cili padi (bird's eye chilli), sliced thinly
1 fresh red chilli, sliced thinly
1 cup tamarind juice
2 table spoon kerisek
1 red tomato, chopped
1 lime juice
1 inch belacan (shrimp paste)
2 kaffir lime leaves, sliced finely
1 tea spoon sugar
salt, to taste

1. Mix all ingredients thoroughly and well in a bowl and serve with the beef. Make sure that the taste is tangy and hot with a little tiny bit of sweetness in it.

*serves 2-4 people


My Chicken Briyani Rice

We had a great barbeque cum birthday celebration recently and one of the main dishes was briyani rice. We thought of having fried rice or buttered rice for the occasion, but eventually I came with the idea to cook my version of fast, simple and quick briyani rice to come together with the chicken barbeque. So, with a big cooking pot, I had cooked about five kg of briyani rice as early as 11 am so as to avoid hassle in the last minute. What I hate is working at the very last minute as that will make you weary. A good, organised and proper planning is vital for an occasion like this and that will also give you ample of time to rest before the guests keep pouring in. I have simplified the recipe that can serve about 4-6 people. Here we go!

4 cups of basmathi rice, cleaned and drained
1 chicken, cut into 12 parts
2 big onions, chopped
4 garlic, chopped
1 1/2 inch ginger, sliced thinly
4 table spoon kurma curry powder
1 can evaporated milk
1 handful spring onions, chopped
1 handful coriander leaver, chopped
1 handful toasted cashew nuts
1 handful black raisins
3 pandan (screwpine) leaves
4 red tomatoes, chopped
1 carrot, chopped
2 cinnamon stick
5 cardamon pods
5 cloves
2 star anise
salt, to taste

1. In a pot, pour in some margarine and some oil. Let the oil heat a bit before putting in the cinnamon stick, cardamon pods, cloves and star anise. Stir well.

2. After about five seconds, add in the big onions, garlic and ginger. Stir until lightly brown.

3. Add in the kurma curry powder. Stir well until the oil starts to emerge from the mixture. At this point, you can add in the tomatoes, carrot and pandan (screwpine) leaves. Stir until the vegetable have soften a bit.

4. When all ingredients have mixed well, add in the chicken. Coat the chicken with the curry paste and cook for about two minutes. Add salt to taste.

4. Add in the evaporated milk and cook the chicken until half done. You can add a little bit of water at this stage to tenderise the chicken.

5. When the chicken is half done, add in the rice and add enough water to make it cook. If you put 4 cups of rice, then you have to add about 5 cups of water, and another cup would be from the milk that you had put earlier (and estimation of 1 can of milk) - this also depends on the type of rice you have. Some rice needs more water whereas some need less.

6. After that, let the rice cook in a medium heat until tender. When the rice is ready, you can add in the chopped spring onions and coriander leaves. Also the raisins and toasted cashew nuts. Leave some raisins and nuts for decoration.

7. Mix all the ingredients well before serving while still hot.

*serves 4-6 people


Sugi Sweet Dumplings

This is really a trial recipe that I was making. I saw a packet of sugi flour while getting my groceries the other day, and I have always been curious about this flour. I often wonder what type of dish that is suitable for this flour and how it would taste like. Well, I have tried sugi cookies before and I loved it, so I guess I wanted to experiment with it. It just so happen, a few days before I saw a woman chef made a sweet sugi dessert cooked with some sugar and milk, so I decided to give a try to this one. I did not recall clearly of how she did her sugi dessert, but mine was just the one that I invented myself! And it was not bad at all!

For the dumplings
6-8 table spoon sugi flour
1 can evaporated milk
4 table spoon coarse sugar

For the sauce
2 table spoon coffee @ Nescafe
1 table spoon sugar
hot water
* mix the coffee and sugar in hot water until the sugar is dissolved

1. In a pot, add in the sugar and milk. Stir until both ingredients are combined.

2. After that, add in the sugi flour and stir and mix well.

3. Turn on your stove and put the mixture over a low to medium heat and stir well. The flour will thicken quite fast and make sure that you adjust the heat accordingly.

4. When the mixture has thicken ( if it does not then you have to add in more sugi flour), turned off the stove and keep aside for cooling.

5. When the mixture has cooled, mold it into ball shapes one by one until finishes.

6. Serve with a coffee sauce that you have mixed with some sugar and water. Best if served chilled.

*serves 6-8 people

Steamed Orange and Chocolate Cake

I love orange and chocolate cake as I feel they go hand in hand together. Normally, people will bake their cake but there are also another way of making a cake, that is by steaming. I was rumbling through my dry pantry looking for tea-time snack, and I saw the leftover ingredients from the last cake I bake, and hence I decided it would be perfect to bake a cake. But, the last cake I baked did not turn out very well because the oven had turned out kaput, so I decided to try and steam the cake. And voila! It turned out perfectly well! Enjoy!

* pls note to use the same exact measurement for the cup to achieve a better result.

1 cup castor sugar
1 cup butter or margarine
1 3/4 cups of self-raising flour
4 grade A eggs
2 table spoon Van Houten chocolate powder
1 orange zest and juice
2-3 drops chocolate colouring
2-3 drops orange colouring

1. In a mixing bowl, put in the butter and sugar. Whip until the sugar has dissolved.

2. When the sugar has dissolved, add in the eggs one by one and whip until the mixture turns white and fluffy.

3. When the mixture turns white and fluffy, add in the flour and mix well by flipping the flour in the same direction but in a circular movement.

4. When it's done, separate the mixture into two parts.

5. In one bowl, add in the chocolate powder and the chocolate colouring and mix well.

6. In another bowl, add in the zest of one orange and the juice. Also add some orange colouring to make the colour stands out. Mix well.

7. In a 20 inch baking pan, spread the whole pan with some butter and add in the chocolate and orange mixture side by side until it finishes.

8. Meanwhile, get your steamer ready. When it's ready, put in the baking pan and steam in a medium heat for about 45 minutes or until the cake is done. You can see if it's done by pricking a a fork through the cake and if the fork comes out clean, then the cake is ready to be served.

9. Wait until the cake has cooled down before serving.

*serves 6-8 people


Steamed Chicken with Mushroom

Simple. Easy. Healthy. Three things to describe this dish. You can add in any kinds of vegetables to complement the dish. I have chosen a few selections of mushroom and some green vegetables to complete this main dish. Enjoy!

12 parts of chicken, marinade with salt and pepper
2 big onions, chopped
5 garlic, chopped
1 inch ginger, thinly sliced
6 sprigs of chives, thinly sliced
6 sprigs of coriander leaves, thinly sliced
2 table spoon fish sauce
shitake mushrooms
oyster mushrooms
button mushrooms
small corns, as desired
green peas, as desired
3 kaffir leaves
3 lemon grass stalks, pounded lightly at the root side
1 egg plant, cubed
1/2 lime juice

1. Put the chicken in the steamer and cook until half done or about half an hour.

2. When the chicken is half done, add in all the other ingredients stages by stages until you fill the whole pan.

3. Cook for another 20 minutes or until the vegetables have softened a bit and the chicken is done.

4. Serve in a serving dish.

*serves 6 people

Tuna Pasta

In our house, pasta is commonly served. My kids love to eat the soft, boiled pasta on their own, munching a bowl of plain ones while I am busy preparing the rest of the ingredients. Basically, pasta is healthy and there are many ways you can cook your pasta. I have made this tuna pasta a few times in the past, especially when we are having guests or celebrating some occasions. It's easy as you only need to mix all the fresh ingredients and the outcome is simply superb! Do try!

1 big onion, chopped
500 gm spiral pasta, boil with salt and oil until soft
4 cans of tuna chunks
1 large bowl or mayonnaise
1 cup of raisins
6 potatoes (cubed and boil until soft)
1 table spoon dried Italian herbs, or any herbs you have
1 lemon juice


1. Boil the pasta until soft by following the instructions in the packet.

2. Meanwhile, prepare the rest of the ingredients. Chop the onions, boil the potatoes and get ready the rest.

3. When the pasta is ready, put them in a bowl. Wait until it cools down.

4. When the pasta has cooled down, add in the chopped onions, tuna chunks, raisins, boiled potatoes, Italian herbs, salt, pepper, and mix all ingredients well. Lastly, squeeze in one lemon juice and mix well.

5. Put in the refrigerator to cool before serving.

*serves 6-8 people


Malaysian Omelette

Sometimes you crave to eat a very simple dish like an omelette. When I was young, this was often served on the table with other main dishes like curries, sambal, rendang or masak lemak. Sometimes, we (me and siblings) felt that our meals were not complete with this simple omelette and would see if it was served on the table. Our mom would serve this with hot rice. In those days, it used to be just eggs and salt and pepper. But sometimes my mom would put some shredded onions and small prawns to complement the taste. When I grew older and have a habit and interest to try out new recipes and different way or style of cooking, I would add in more ingredients like shredded capsicum, mushroom, carrots and potatoes. I normally will use what ever we have in the fridge and fry a very delicious omelette. The one I am having here is a very simple and easy to do. If you are hungry and you have nothing ready to eat, and you happen to have some eggs in the fridge, this will be it! Great with hot white rice or with bread. Do try!

5 eggs, beaten
1 pinch of salt
pepper, as desired
a pinch of cinnamon powder
a pinch of paprika
a pinch of dried chilly seeds

1. Beat all ingredients and fry in a non-stick frying pan until slightly crisp.

2. Serve with a plate of hot rice or bread.

*serves 2-4 people


Chef Norman Musa's Taste of Home

Watch Chef Norman Musa and his culinary travel around some parts of Malaysia in this brief documentary.

Sausage Bread Roll

My lovely daughters love this one. It is very easy to do and does not require a long time. You simply need a few sausages, eggs and bread, and this can be prepared in less than half an hour! Enjoy!

8 wheat/wholemeal bread
8 sausages, boil until cooked
2 eggs, beaten
a pinch of cinnamon powder

1. Roll the bread individually with a roller to make it thin and flat. Put the boiled sausage at the end of the bread and roll it until it reaches the end. Do the same way until you finish.

2. In a bowl, beat the eggs lightly. Add some salt and pepper to taste, and a pinch of cinnamon powder.

3. Put each sausage roll in the bowl and dip the whole body with the eggs. Repeat the process until you finish.

4. Fry the sausage roll until golden brown.

*serves 2-4 people


Fried Rice with Anchovies and Dried Shrimps ( Nasi Goreng Kampung)

There are many ways to make fried rice. And there are many names given to fried rice according to the ingredients that you put inside it. There are nasi goreng cina, nasi goreng kerabu, nasi goreng ikan masin, nasi goreng pattaya, nasi goreng ayam just to name a few. But the one I am having here is nasi goreng kampung which uses ingredients like dried ikan bilis or anchovies, dried shrimps and kangkung or water spinach. To make a good fried rice, you must make sure that the rice is not soggy or soft, but a little bit dry. It's great for breakfast, if you are hungry or dinner, if you prefer a heavy one. Do try!

5 cups cooked rice
2 big onions, pounded
4 cloves garlic, pounded
3 cili padi, pounded
2 fresh red chillies, pounded
2 handful ikan bilis, pounded
200 gm dried shrimps, pounded
1 carrot, grated finely
a handful of water spinach, take only the leaves and upper stem
1 inch belacan ( shrimp paste)
1 table spoon fish sauce
1 table spoon light soy sauce
salt, to taste
pepper, to taste

1. In a pan, pour some oil and heat it. When the oil is heated, put in the pounded onions, garlic and cili padi. Stir well. Add the pounded fresh chillies and belacan. Stir until the ingredients turn aromatic.

2. Add pounded ikan bilis and dried shrimps. Stir well for about a minute.

3. Add fish sauce, soy sauce and grated carrots. Stir well.

4. Add the cooked rice and water spinach and mix all ingredients well until the rice is well coated with all the ingredients.

5. Add salt and pepper to taste.

6. Serve in a serving plate while still hot.

*serves 3-6 people


A Wonderful BBQ Event!

The month of Syawal will normally be filled with open houses, a norm that is practiced by Malaysians. For no apparent reason, Malaysians seem to love the idea of visiting another Malaysians may they be friend or relatives to uplift the spirit of Eid'l Fitri. This month will be well spent with various invitations and rounds. Me and my family are not excluded. This year, we decided to make a bbq cum birthday celebration for the kiddos. The menu was briyani rice, vegetable salad, pasta and tuna, mashed potatoes with green peas, mini burgers, pulut udang ( gifts from a friend), fruit tarts, layered cakes, lemon iced juice and of course the chicken and sausage bbq. And the delectable birthday cakes for two!

In between house renovation, we managed to prepare the dishes with great spirit. Me, my sister and sister in law were literally rubbing shoulders in the kitchen as early as 9 am. We had fun of course. It's a great spirit that I treasure all the time. Sitting together as a family and enjoying little talks and gossips here and there while cutting the onions and making rounds of our tasks. And of course little giggles and laughs that fill the air.

The men were also playing theirs parts. And the handy work was given to them of course. Besides handling the bbq duty, the tasks for them include cleaning, rearranging, lifting furniture, making drinks and doing any heavy duty jobs that need extra energy. We are lucky because the men are handy and helpful, so all work was done on time. No nagging or repeating of words, so all went well. The bbq was a good way to bring us all closer together in any and many ways. If time permits, next year will see another bbq and hopefully with different menus and more guests ever!


Salam Eid'l Fitri and Selamat Hari Raya

I hope it is not too late to wish Happy Eid to all. Even though the 1st Syawal has passed a week ago, the spirit is still lingering in the air. We had a great day preparing the dishes and welcoming the month of Syawal while saying goodbye to the month of Ramadhan. This year the preparation was done early. I got my kids a few selections of new clothing and shoes that they love very dearly. Also some biscuits from all sorts of shapes and taste as early as June. This year's spending was a little bit extravagance. Maybe because last year Eid was not celebrated much, so this year I had a vengeance! I got my kids two pairs of baju kurung, three shirts and blouses, and two skirts each, and of course a pair of new shoes for each of them. They deserve it because they have had no new clothing for a while and the celebration of Eid would be a good reason to get them new clothing. Well, to kill the guilt for over spending, I told myself that they would only be able to get them once a year, so I guess that soothed me a bit.

Talking about spending, besides the spiritual obligations on Ramadhan and Syawal, the coming of Eid means the emptying of ones' pockets. It has been a norm in our society that when Eid comes, we would offer duit raya or some money as gifts or sadaqah to friends and relatives, especially the children. We would put some amount of money in a small envelope and would distribute them to family members especially the nieces and nephews. They are the ones who are looking forward to the coming of Eid because that means they can collect lots of money. But to the adults, that would be a sigh. We would end up being pokai or almost bankrupt! :)

This year, my spirit to celebrate Eid was high. I did my best to make my fasting efforts worth every minute. But my spirit was dampened a bit two days before Eid as I caught up with a fever and running nose. I had promised my children earlier that I would bake them a cake. I also had planned to make chicken soto and macaroni pie besides the traditional dishes that you get during Eid like lemang, rendang and nasi impit. I was planning to bake a cake two days prior to Eid but the fever slowed me down.

But thank God, a day before Eid, as promised and after being asked by my kids when I would whip out those sugar and butter, I manage to make those three dishes in a day, still with a running nose and a hoarse voice and the sewing of beads on my baju raya in between. Thanks to the fever but a promise is meant to be kept. I would not feel easy until I have fulfilled what I promised them earlier, so voila! With the right attitude and strong will power, I whipped out the sugar and butter, also cooked a huge pot of chicken soup for my chicken soto, blended the chillies, and baked macaroni pie in less than a day! I guess good planning did it all! We had many round of those dishes and they disappeared very fast as we kept coming for seconds!

To top it all, we had a great Eid and is still celebrating it with open houses until the end of Syawal. Well, that's how Malaysians celebrate their Eid'l Fitri! :) We open our houses for every one and it's the spirit that keep us all together!

Salam Eid'l Fitri to all!


Eggplant in Coconut Gravy (Masak Lemak Putih Terung)

In my earlier post, I talked about grilled fish with budu and cincaluk. In this post, I will share the recipe that goes very well with them. In fact, these dishes often go hand in hand. In a Malay society, when we enjoy a certain delicacy, we often say 'ibu mertua lalu pun tak nampak' which literally means 'even if my mother in law walks in front of me, I will not feel her presence' to suggest how much we love and enjoy the food that nothing or nobody can divert our attention. A lot of traditional Malay cooking is easy to prepare. Masak Lemak for example, is usually a mixture of everything in a pot and does not need any frying or stages of cooking. We simply put everything in a pot, heat it and voila! a dish is done in a matter of few minutes. Do try!

2 eggplants, cubed
1 petola,cubed
200 gm ikan bilis, pounded
1 table spoon coarse black pepper, pounded
800ml coconut milk
1 turmeric leaf

1. In a pot, put the eggplants, petola, ikan bilis, black pepper, turmeric leaf and salt.

2. Pour in the coconut milk.

3. Heat the pot and cook until all ingredients soften. Stir well while cooking to prevent the coconut milk from breaking its oil.

4. When the vegetables are soft, serve in a serving dish.

*serves 2-4 people


Garlic Prawn

Nothing is better than to cook something so simple yet it turns out to be fantastic. This fried prawn which uses lots of garlic and pepper is very easy and simple to prepare. My daughter loves this kind of dish and I did this especially for her because it is not hot, which she dislikes, and subtle and juicy if you cook it correctly. Do try!

500 gm prawns
6 cloves of garlic, pounded
1 table spoon coarse pepper, pounded
1 tea spoon soy sauce
salt, as preferred
1 lime juice ( optional)

1. Marinade the prawns with pounded garlic and pepper. Add soy sauce and salt to taste.

2. Leave for about an hour before frying them in a pan with some oil.

3. Stir well until cooked.

4. Squeeze 1 lime juice on top if you prefer.

* serves 1-2 people


Grilled Fish with Budu and Cincaluk

Being half a Kelantanese we cannot stay away from this traditional dish that comes from the eastern part of Malaysia, Kelantan. The Kelantanese cannot live without their grilled fish and budu, a special fermented condiment made from ikan bilis or anchovies, if I need to give the nearest example. Whenever I go to Kelantan to visit my relatives, this delicacy will always be on the table. Besides grilled fish which is grilled without any marinade, they eat budu with some fresh vegetables like cucumber, petai, jering or any other local fresh greens that we can get at our backyard like daun kesum, kacang kelisa or pucuk ubi, to name a few.

Besides budu, the fish can also be taken with cincaluk, a fermented condiment made from dried shrimps which is popular to the people of Malacca. This time, I will show you how to mix the budu and cincaluk to make them taste better especially for those who have not tried them and would like to sample a few. Do try!

6 ikan kembung or mackarel, cleaned
(grill the fish as they are, with no marinade or salt. It is supposed to be just plain grill)

1/2 bottle of budu ( you can get a bottle of budu from any local supermarket)
1 big onion, finely sliced
1-2 lime juice
4-6 cili padi, thinly sliced
1 tea spoon tempoyak ( optional)

1. In a small bowl, mix all ingredients well. You can add a little salt to the mixture if you find it less salty.

2. Serve with the grilled fish and some local green vegetables, and eat with plain rice.

3. The same ingredients apply when you want to mix the cincaluk minus the tempoyak. You can get a bottle of cincaluk at any local store. But cincaluk is more salty than budu, so do avoid adding any extra salt.

*serves 2-3 people

Bread Pudding with Custard Sauce

My family love bread pudding. If we have leftover bread, I would definitely make bread pudding without hesitation as it is the easiest pudding you can ever sample. Besides easy to do, it it also delicious and very milky and supple and the kids enjoy this every time I make one. We had this pudding a few days ago. And as usual, it disappears in a blink of an eye! Do try my version of bread pudding!


Dry Ingredients
8 white bread, cut into small squares
1 small box of raisins
3 table spoon sugar
cinnamon powder
nutmeg powder
1 table spoon butter

To be mixed in a bowl
2 cans of evaporated milk
2 eggs beaten
2 table spoon custard

Custard Sauce
1 can of evaporated milk
2 table spoon sugar
4 table spoon custard powder


1. In a 6 inch baking tray, put the cut bread in layers until it reaches the quarter of the tray.

2. Sprinkle some raisins, 1 table spoon sugar, cinnamon and nutmeg powder over the top before putting in another layer of cut bread.

3. Continue the whole process until you reach the third layer or after it reaches three quarter of the baking dish.

4. When the bread has covered the top of the baking tray, spread the butter evenly. Sprinkle some raisins, cinnamon and nutmeg powder on the top.

5. In the meantime, mix the beaten eggs with the evaporated milk and custard powder in a bowl.

6. Pour in the mixture over the top of the dry pudding until all surface is coated well. Make sure that all surface has absorbed the mixture well.

7. Steam in a steamer with a medium heat for about an hour and a half or until done. You can also bake it in an oven with 180 degree celsius for about an hour and a half.

8. While the pudding is cooking, you can make the custard sauce.

9. In a pot, put the custard powder, sugar and evaporated milk and mix well.

10. In a medium heat, mix all ingredients until the custard powder is dissolved. Mix well until it has achieved a medium thick consistency.

11. When the sauce thickens, stop the heat and keep stirring.

12. Let it cool before pouring the custard sauce over the pudding when the pudding is done.

*serves 6-8 people


Fruit and Vegetable Salad

I love fruits and vegetables. I can eat a bowl of them just by myself. While we can eat each fruit individually, eating a few mixture of them in small pieces with some nice dressing is a delight to me. You can do this with a blink of an eye. It is a simple yet healthy dish for a person on the go as it is fast to make. Just a few spoonful of mayonnaise will not make your scale rise above usual. So, just enjoy the delights while watching your favorite tv programme or just reading your favorite book or magazine!


1 red tomato, diced
1 yellow tomato, diced
1 carrot, cut into 1 inch length
1 cucumber, cut into 1 inch length
1 green apple, cut into triangular shape
1 tea spoon dried Italian herbs or any dried herbs you have ( basil, oregano, dill etc)
a handful of coriander leaves, chopped finely
a half of lemon juice
a pinch of salt or none ( as preferred)
a dash of pepper ( as preferred)
2-3 table spoonful of mayonnaise ( low fat if you prefer)

1. Clean all the vegetable and fruits. Cut them as directed above. Put them in a bowl and mix with the mayonnaise.

2. Sprinkle a pinch of salt, if you preferred or none. Then add the herbs and some pepper and a half of lemon juice and the chopped coriander leaves.

3. Mix them all and keep cool in a refrigerator for half and hour before consuming it or you can eat it immediately.

*serves 2-3 people


Ramadhan Mubarak! The holy month has arrived!

Today is the first day of the month of Ramadhan. A holy month for all Muslims from all over the world. This is the month to suppress our hunger and worldly needs and to avoid eating or drinking from sun rise to sun set. All Muslims must learn patience throughout the month. And it is best if we can fulfill the time with good deeds and rituals that will bring benefits and barakah in our lives.

In Malaysia, Ramadhan is celebrated with a lot of activities. Besides religious activities like Tarawikh prayers, sadaqah and reciting of the quran, we also celebrate Ramadhan with varieties of food selections. It is a norm when every Ramadhan comes, food sellers will open up stalls selling varieties of food. This is called Pasar Ramadhan or literally Ramadhan Market which can be found in every district. Unlike some parts of the world, Malaysians muslims are lucky because we can get home food readily cooked without having to lift a finger. These Pasar Ramadhan will sell all sorts of food from savoury dishes to sweet desserts, exactly like what we can get at home. So for those who are busy and are always running out of time to whip a good dish, Pasar Ramadhan can offer a lot of food selections.

Personally, I prefer to cook the main dish and will get a few desserts from the Pasar Ramadhan. As we have too many nice desserts, I will mainly buy a few selections of a few desserts to take home. In my family, we break the fast with some dates and a cup of hot tea. Normally cold drinks are not encouraged but will be taken with moderation. I would prefer if we eat the dinner after Maghrib prayer, but sometimes the dinner can be too inviting or the tummy is rumbling loud enough that sometimes we have to succumb to the food before taking our prayer. The kids are also encouraged to fast although they have not reached puberty because I prefer to train them from small. If they cannot fast the whole day, I allow some drinks and will adjust the time of fasting for them from time to time.

The holy month of Ramadhan is a blessed month. It is also the month to ask for forgiveness and to improve on our qualities of life, what more of our morals and values. I personally believe in good moral values and that we have to be morally right throughout or lives and not only during Ramadhan. What we impose on Ramadhan should be continually done for the rest of our lives. Unfortunately, it is sad to see some people who will not take morals seriously and think that being good and true is something that we should not be proud about. I am appalled at some people who praise unworthy things but condemn those who want to do good. We all should be good not only during Ramadhan but also for as long as we live.

I believe in honesty, a good intention and say the truth, even it might hurts, but saying the truth is better than lying. Even worst if lying has become a lifestyle and norm that it has been almost natural to lie to some people. Hence, this holy month is best if we can practice all the good things and throw all the bad away forever. If we have been a foul mouth, learn to shut or mouth. If we have been dishonest, learn to be honest. If we have been a good liar, learn to say the truth. If we have not been religious, learn to be one. If we have not prayed or read the quran, we can start now. If we are not thankful to what we have, be thankful now. If we cannot stop complaining, end it now. If we think we are holy, think again. We are not perfect but we have to strive to be the best morally and religiously. And materials and assets are just a bonus. Morals should always comes first in every way.

Hopefully, by the end of Ramadhan, we will be blessed by God and forgiven for all our past, present and future deeds and wrongdoings. Hopefully, this Ramadhan will be a better one and it is my intention to improve my deeds, thoughts and actions not only on Ramadhan but throughout my entire life. InsyaAllah.

Ramadhan Mubarak to all and have a nice holy month ahead!


Durian Ice Cream

The durian season comes again and what a better way than to celebrate with whipping a delicious, creamy durian ice cream that melts in your mouth within seconds. As a child, I remember waiting for this sweet dessert every time the durian season arrived. My mom would make very sweet durian ice cream that could be finished in a blink. A few days ago, I celebrated the childhood memories and let my children sample the rich flavour that I used to enjoy and still enjoy. Do try!

Ingredient A
2 cans cream milk (to be kept frozen in the fridge)

Ingredients B
3-4 durian flesh (depending on the size and how strong you want the durian taste to be)
sugar, as preferred (depending on how sweet you want your ice cream to be)
300 ml coconut milk
2 pandan (screwpine) leaves

1. In a pot, put the durian flesh, sugar, pandan leaves and coconut milk. Cook until the mixture thickens a little bit. Let it cool and then freeze it in the freezer.

2. When the mixture (ingredients B) is half frozen, whip the mixture until creamy. In a separate bowl, whip the frozen cream milk (ingredient A) before combining both ingredients A and B.

3. Let the mixture (ingredients A and B combined) cool until half frozen and then whip the whole mixture again. You have to repeat doing the same process (half frozen and whipping) until the ice cream becomes tender.

4. Once you have achieved your desired consistency you can serve it to all.

*serves 4-6 people


Grilled Chicken with Garlic Marinade

We had this a couple of weeks ago with some fruit and vegetable salad, potato bread and orange jelly. This is one of the easiest ways to make delicious grilled chicken. The marinade is simple and yet give the chicken a very flavorful taste and aroma. Do try!


6 chicken legs
1 lemon juice

Marinade items (pounded)
6 cloves of garlic
2 table spoon black pepper
salt to taste

1. Clean the chicken legs and marinade the chicken with the pounded ingredients for about half an hour. Before you start grilling, spread a dollop of margarine all over the chicken. This is to make crispier outer layer to your grilled chicken.

2. Grill in a preheated oven with 180 degree centigrade for about an hour.

3. When the chicken is ready, take them out and let it cool for a while.

4. When it is ready to be eaten, squeeze a lemon juice and serve with some bread and salads of your choice.

5. You can also make some gravy to go together with the chicken.

*serves 3-6 people


Iced Honey and Lemon Drink

I had this wonderful cold drink at a favourite cafe, Old Town White Coffee a few days ago that we often frequent for breakfast and lunch. It has a very nice selection of English breakfast and some selections of noodles, and nasi lemak of course. For lunch, I particularly love its toast and potato curry. The curry noodle is also superb. Today, I would like to share the recipe for this easy and simple drink, but will give you a delight! Enjoy!

1/2 lemon juice
2 slices of lemon
2 table spoon honey
lots of ice

1. Put the slice of lemon, lemon juice, honey, ice and water in that order.

2. Mix all ingredients before drinking. Easy!

*serves 1 person


Stuffed Fish (Ikan Cencaru Sumbat)

There are two kinds of stuffing for this dish. One is with chillies and onions, and the other one is by using chillies and grated coconut flesh. Both are tasty. For this recipe, I use the former. Malaysians prefer to use cencaru but you can also use any fish that you prefer provided that the fish is in a medium to large size. Do try!

Ingredients A
2 cencaru fish, cleaned and marinade with salt and turmeric powder
oil, for frying

Ingredients B - Stuffing ( to be pounded)
6 red fresh chillies
2 bird's eye chillies (cili padi)
1 big onion
1 inch shrimp paste (belacan)
1 lime juice
1 tea spoon sugar
salt, to taste

1. When the fish is cleaned, cut across the back of the fish and make a slit to open the fish for the stuffing. Marinade the fish with salt and turmeric powder.

2. In a pounder, pound ingredients B until fine.

3. Take out some amount of the stuffing and stuff both sides in a generous portion.

4. Heat some oil in a pan. When the oil is hot, fry the fish until golden brown. Best taken with plain white rice or on its own.

*serves 1 - 2 people


Spicy Chicken ala Kapitan

There are times where you just got tired of eating the same limited old food day in and day out. I do get that sometimes. And sometimes, you just want to throw in whatever ingredients that you have in the fridge and pantry and whip out a great dinner. This recipe is one of them. It is a mixture of some curry and spices and can be prepared in a short time. In the end, what matters is the taste. As long as it is tasty and edible, who will refuse such treats! Do try!

8 pieces of chicken parts
3 table spoon kurma powder
1 table spoon curry powder
1 tea spoon paprika
1 tea spoon cinnamon powder
3 sprigs curry leaves
3 tomatoes, chopped
1 tea spoon sugar
salt, to taste
2 table spoon oil

Pounded items
3 garlic
2 big onions
1 inch ginger

1. In a heated pan, pour the oil. Add the curry leaves. Stir for a few seconds. Then add the pounded items, stir until turning golden brown.

2. Add the kurma and curry powder and stir well. Put some water to mix the ingredients together. Stir for a few seconds. Then add the cinnamon powder and paprika.

3. Put in the chopped tomatoes and cook until the tomatoes are dissolved.

4. Then, add the chicken and cook until the chicken is tender. Put some water if the mixture is too thick so that the chicken can be soaked for a while to cook.

5. Add some sugar and salt to taste.

6. When the chicken is tender and the mixture has thicken, you can now serve them in a serving plate.

*serves 4- 8 people


Beef Rendang Dendeng

When Hari Raya or Eid'l Fitri comes, we will not miss this delicious beef rendang that is mouthwatering. This dish will be on the table together with chicken rendang, lemang and ketupat, and of course other sweet delicacies and countless savory dishes. This task is always carried by my mother. Her beef dendeng is famous among family and relatives. But, this recipe is my own version of beef dendeng which uses fresh chillies instead of dried chillies that my mother used to make. She also cuts her beef a bit thicker and pound them one by one, but mine is sliced thinly so that they will become crisp when frying. Anyway, the taste is as good as my mom's version. Do try!

500gm beef, sliced very thinly ( I mean very)
3 garlic, pounded
2-3 big onions, pounded
10 fresh red chillies, pounded
1 table spoon coriander powder
1 tea spoon coriander seeds (ketumbar)
2 table spoon tamarind juice
1 table spoon sugar, or to taste
salt, to taste
Oil, for cooking

1. Wash the beef and sliced them very,very thinly. Marinade with coriander powder, salt and sugar. Leave for half an hour before frying.

2. In a heated pan, pour some oil and fry the marinated beef until crispy. Take them out and put in a plate.

3. In another clean pan, pour some oil and put in the pounded garlic, onions and fresh chillies and stir for a while. Add sugar, tamarind juice and coriander seeds and cook until the mixture becomes aromatic.

4. Cook the mixture until dry. When all the ingredients are well mixed and dry, add salt and pour in the fried beef. Mix all ingredients well.

5. After the beef is well coated with the ingredients, take them out and serve in a serving plate.

6. Best taken with rice, lemang or ketupat.

serves 2-4 people


Watch Jennie Cook prepares the easiest Nasi Lemak!

Watch Jennie Cook demonstrates how to cook nasi lemak and asam prawn in this video! There are a few ways of how to cook nasi lemak and this is the simplest way that you can get!


Fried Fish Fillet

Malaysians prefer to fry their fish as a whole. But occasionally, I would fry some fish fillet as an alternative to give some varieties in daily meals. This is a very simple fried fish fillet that you can do at home in a matter of minutes. You can use it as a sandwich filling or on its own. Some dollops of mayonnaise or chili sauce will make it even better! Do try!


6-8 fish fillets ( any fish)
salt, to taste
pepper,to taste
a pinch of paprika
1 tea spoon turmeric powder
flour, for coating
3 eggs, for coating (beaten well)
oil, for frying
lemon juice from one lemon (optional)


1. After you have cleaned your fish fillet, coat them with some salt, pepper, paprika and turmeric powder.

2. Coat each fillet with flour and coat it with the beaten eggs, and with the flour again. Do the same process with the rest of the fillets.

3. In a heated frying pan, pour some oil for frying. Add the fillet and fry until golden brown, about 2-3 minutes on each side.

4. Serve them with some mayonnaise, chilli sauce and some fresh vegetables like sliced cucumber, tomato and carrots. Squeeze some lemon juice for an extra zest.

serves 2-3 people


Fried Okra with Chilies (Bendi Goreng Bercili)

Okra or ladies' fingers are famous among the Indians and also Malays. They are also eaten in a certain quantity to fix constipation problems. Some may prefer to just boil the okra and eat them with some sambal belacan which in itself is a delicacy. But this dish is cooked with some fresh red chilies and some shrimp paste (belacan) and very best eaten with rice. Do try!

10 okra/ladies' fingers (sliced thinly)
2 garlic, pounded
1 big onion, pounded
5 fresh red chillies, pounded
1 inch shrimp paste,pounded
200gm fresh shrimp (optional)
a pinch of sugar
1 lime juice
salt, to taste
oil, for cooking


1. In a heated pan, pour some oil. When the oil is hot, put all the pounded ingredients. Stir for a minute.

2. Put in the fresh shrimps and stir until tender. Then add the sugar and lime juice.

3. Add the okra and some salt and cook until tender.

serves 2-4 people


Pancake with Apple and Cinnamon Sauce

This morning I woke up with a craving for sweet breakfast. I normally would not prefer anything too sweet, but I guess there is no harm to whip up this kind of dish once in a while! So, I went to the kitchen and bulldozed the pantry looking for things that I can cook for breakfast. There were some apples in the fridge, and some flour in hand, so I guess I would make a simple pancake with some apple sauce! Do try!


For Pancakes

200gm flour
1 egg
100ml fresh milk
1 table spoon sugar
water, enough to make a thin batter

* Mix all ingredients and make a thin batter

For Apple Sauce
1 Granny Smith apple, cubed
1 Macintosh apple, cubed
( you can actually use any apple available to you, in my case these two)
1 tea spoon honey
3 table spoon brown sugar
1 table spoon coarse sugar
1 tea spoon cinnamon powder
1 tea spoon nutmeg powder
1 table spoon margarine or butter


1. First, make your pancake. Apply a very thin batter in a non-stick frying pan that has been coated with some margarine or butter. Cook briefly and flip the sides and fold it into a triangle shape. When it's done, put in a plate.

2. In a pan, put the margarine or butter. Add the apples which have been cubed and cook for about a minute. Add a little bit of water if it becomes too dry. Stir for a while until the apples are quarter cooked.

3. Then add brown and coarse sugar, nutmeg and cinnamon powder and cook until the sauce thickens. Then add the honey.

4. Put the apple sauce on top of the pancake, and drizzle some honey for an extra zest!

serves 2-3 people


Chicken and Mushroom Stir Fry

I can eat a dish like this simply anytime. It is very easy to do, fast to prepare, simple and yet very tasty. For this stir fry chicken and mushroom I used dried shitaake mushroom which must be soaked first before cooking and also oyster mushroom. But you can choose any type of mushroom that is available in the market, preferable 2 or three kinds for varieties. Do try!

500gm chicken breast, cut into 1 inch cubes
10 dried shitaake mushroom, halves (soak first until tender)
200gm oyster mushroom, halves
3 garlic, finely chopped
1 big onion, finely chopped
1 inch ginger, finely chopped
1/2 red capsicum, cut into 1cm cubes
1/2 green capsicum, cut into 1 cm cubes
1/2 yellow capsicum, cur into 1cm cubes
1 table spoon fish sauce
2 tables spoon soy sauce
salt and pepper, to taste
oil for cooking

1. In a pan, pour some oil. When the oil is hot, put in the onions, garlic and ginger. Stir for a while until the ingredients become soft.

2. Then add the chicken breast. Stir until the chicken is cooked.

3. Add the mushroom, fish sauce, soy sauce and stir fry for about 2 minutes.

4. Lastly, when the mushroom are cooked, add salt and pepper and the red, green and yellow capsicum briefly. Do not overcook the capsicum or they will become soggy.

5. Serve is a serving plate. You can eat it on its own or with a plate of white rice.

serves 2-4 people


Pasta and Chicken Balls in Tomato Sauce

This is a one of the family favourites. It is not Asian, but it has been well accepted in this country. I thought it would be nice once in a while to share something which is quite universal. To add a little zest, I have also added some spices to make it more flavourful. First, you have to boil the pasta with some salt and oil. You can also use any kinds of pasta besides spaghetti. The sauce is also just like any tomato sauce that you make for any pasta at home. For this dish that we had as our lunch a few days back, I used spiral pasta which is soft and chewy. Do try!


500gm spiral pasta ( boil until tender with some salt and oil)

Chicken Meatballs
500gm minced chicken
a pinch of salt
1 tea spoon cumin powder
1 tea spoon coriander powder
pepper, to taste

(mix all ingredients and form small chicken balls. Fry until golden brown)

Tomato Sauce
4 garlic, thinly sliced
3 big onions, thinly sliced
10 fresh tomatoes, thinly sliced
1 table spoon tomato puree
1 tea spoon dried Italian herbs
1 tea spoon cumin powder
1 tea spoon coriander powder
1 table spoon sugar
1 sprig spring onions, finely chopped
salt and pepper, to taste

1. In a pan, fry and saute the big onions and garlic until golden brown.

2. Add fresh tomatoes and tomato puree. Cook and stir until the tomatoes are turned into thick sauce. You may add some water if the sauce is too thick.

3. Add cumin, coriander powder, dried Italian herbs and sugar. Stir well.

4. After a minute, add some salt and pepper to taste.

5. Add the fried chicken balls and sprinkle some chopped spring onions if any.

6. In a plate, put the cooked pasta and add the chicken balls and the tomato sauce before serving.

serves 4-6 people


Fried Fish Sambal (Sambal Ikan Rebus Goreng)

This is a fish sambal which uses pounded dried chilies. The ingredients are quite similar to ikan bilis sambal that we use for nasi lemak. For this sambal, I used fried fishes that have been boiled for a while in a pot. When the fishes are tender, take them out and marinade them with some salt and tumeric powder and fry until crispy. Then you can make the sambal and add the fishes last. Do try the recipe!

2-4 Ikan Rebus (poached fish), fry until crispy

Pounded ingredients
2 garlic
1 big onion
50gm dried chillies (soak in hot water until tender before you pound them)
1cm shrimp paste

Other ingredients
2 table spoon white vinegar
salt, to taste
sugar, to taste


1. Fry the fishes until crispy. Take them out and put in a plate.

2. In a pan, put a little bit of oil and add the pounded items. Stir well until the oil submerge from the mixture. Add some sugar, salt and vinegar up to your taste buds. Let the mixture thickens a bit.

3. When the mixture is thicken, add the fishes and stir well until all fishes are well coated with the chilli mixture.

4.Take the fishes out and serve in a plate with some white rice.

serves 2- 4 people