Savoury Bread Pudding

There is nothing I like more than cooking a very simple, easy and fast dish yet so very tasty at the same time. And this is one of them. While we often make sweet bread pudding as a dessert, this time I tried another recipes that I got from my friend, that is savoury bread pudding. You can also try this as it will not take too much of your time. I used shrimps for this dish but you can put anything you like such as beef, chicken, pepperoni, sausages or crab stick to name a few. Enjoy!


To be beaten together
1 cup evaporated or fresh milk
5-6 eggs, beaten and add some salt and pepper to taste

Other Ingredients
8 white bread, cut into triangle shape
500 gm shrimps, cleaned and chopped finely
1 big onion, sliced thinly
3 garlic, sliced thinly
grated cheese
fried onions as garnishing
salt and pepper, to taste

1. Cook the shrimps with garlic and onions. Add a pinch of salt and pepper. Put aside.

2. In a baking dish, layer the bread and pour in the milk and eggs mixture.

3. Sprinkle the cooked shrimps and some grated cheese before baking or steaming it for about 45 minutes or until cook.

4. Lastly, sprinkle some fried onions on top as garnishing.

5. Cut into wedges before serving.

*serves 4-6 people

Puteri Beradu

This is the first dessert that we made on the first day of Ramadhan. As usual, we use a lot of coconut milk in our cooking especially in making desserts. Puteri Beradu is almost like a pengat but insted of cooking the bananas in a pot, we steamed the bananas until soft. Actuallly, this recipe is my mom's recipe and she told us of how her late mother would make this when she was small. To be honest, this is the first time I have done this steaming methods and the taste is not much different than a pengat though as I discovered it but as tasty as well nevertheless. Do try!

10 bananas
1 cup thick coconut milk
4 table spoon sugar
a pinch of salt
1 tablespoon flour
2 screwpine leaves

1. In a baking dish, layer the screwpine leaves at the bottom before arranging the bananas until full.

2. Pour in the coconut milk which has been mixed with sugar, flour and a pinch of salt.

3. Steam them until soft.

*serves 4-6 people

Laksa Utara

If people ask me what my all time favourite dish is, I would answer laksa utara. I don't know why I like this so much but I love the sour and mildly hot taste that it has and the mixture of all the herbs in the broth. And when you sip the broth, you can enjoy crispy sliced fresh cucumber and onions which is to my delight. It is not easy to find a good laksa maker. You must have the skill to make a perfect broth. The more you cook the broth, the better it will taste. That is why, I will cook my laksa broth a day ahead of time so that all ingredients will be mixed well and when you want to serve it the next day, you will not be disappointed at all. This is how I make my laksa and I hope you will enjoy this recipes as much as I do! Do try!

10- 12 mackerel or ikan kembong ( Clean the fish with tamarind juice and boil until cooked. When the fish is cooked, take the flesh out and blend the rest of the fish's heads to get the maximum results. Sift the blended items and keep the flesh and the broth)
1 packet of laksa 

Blended Items
2 big onions
2 inch belacan or shrimp paste
10 cili padi or bird's eye chillies
6 red fresh chillies
1 tablespoon dried chilli paste

Other Ingredients
6-8 asam gelugor
2 handful of daun kesum
2 stick of bunga kantan
salt, to taste
water, as desired ( about 2-3 liters)

Boiled eggs
Sliced cucumber
Sliced onions
Sliced fresh chillies

1. In a big pot, add in the blended items and the flesh of the fish. Pour in enough water as you desire depending on how much laksa broth you prefer to make.

2. Add in asam gelugor. You need to put this early as you need all the sourness to absorb into the broth.

3. Cook until boiling before adding in the rest of the ingredients such as daun kesum, bunga kantan and salt.

4. Let the broth simmer gently and cook for two or three hours or until you have achieved the desired taste. To get a better result, keep reheating it every few hours and best cooked a day ahead of time.

5. Serve with a bowl of laksa and garnishing as above.

*serves 6-8 people    

Blackcurrant and Milk Juice

During Ramadhan, one can get stomach upset or discomfort because of the delay in eating from dawn to dusk. The previous years, we often take hot tea for breaking fast but this year maybe because of the hot weather, we often sip glasses of cold or rather chilled beverages like fruit juice. But I do encourage my children to drink at least a glass of milk during breaking fast because it can be gentle on the stomach. I am lucky because my children love to drink milk and this recipes is one of the easiest you can do for breaking fast especially for those who do not like plain milk. 

1 glass of chilled milk, preferable full cream
3 table spoon black currant juice, or as desired
Some ice cubes, optional

1. Mix all ingredients in a glass and drink chilled.

*serves 1 person

Macaroni Fritatta

I cooked a big bowl of fried macaroni the other day when my brother and his family came for a visit. And we had some leftovers that have been sitting in the fridge for a few days. I did not like to waste food so I thought to recycle the food into something else. I have lots of eggs in the fridge and some cheese as well, hence this delicious fritatta that makes you ask for more. And we simply love it that I had to make another one the next day. Do try!

4 table spoon fried macaroni
5 eggs, beaten ( add in some salt and pepper into this)
grated cheese, as desired
1 tomato, thinly sliced
1 teaspoon dried oregano

1. In a 6 inch pie dish, pour in some oil. After the dish is semi hot, add in the beaten eggs.

2. Leave it to cook half way before adding in the fried macaroni.

3. Then, sprinkle some dried oregano before layering the cheese. Top it up with sliced tomatoes before putting in a oven for about ten minutes or until the cheese melts.

4. Cut in wedges before serving.

*serves 4-6 people

Bubur Cha Cha

We had a creamy and sweet bubur cha cha a few days ago for breaking fast. Bubur as it is locally known is often a sweet coconut gravy that you cook with palm or white sugar. Besides bubur cha cha, you can make bubur jagung (corn), bubur gandum (wheat), bubur kacang (green peas), bubur labu (pumpkin) to name a few. But my favourite would be bubur cha cha. Some people would add in yam or sago beads into their bubur cha cha, but I prefer it just by itself. And, do not ask me why they call this bubur cha cha as I do not have the answer. But if you find something that looks this (see pic) in any local restaurants, then you know it is bubur cha cha! Enjoy.

1 packet of dried cha cha ( boil with water until soft)
500 gm coconut milk
6- 8 table spoon sugar or as desired
2 inch palm sugar
2 screwpine leaves
a pinch of salt
water, if needed

1. In a pot, put coconut milk, sugar, palm sugar, salt and screwpine leaves and cook until bubbly. You may add in water if needed.

2. Then add in the cooked and soft cha cha and mix well.

4. Cook for about 15 minutes until the gravy turns slightly thick.

5. Serve in a small bowl hot or cold.

*serves 4-6 people