Biskut Arab

Aidil Fitri is just around the corner. It is a feast of joy that every Muslim celebrates every year after Ramadhan. Besides countless savoury dishes, we also prepare lots of sweet biscuits during the occasion. I have just finished making one type of delicious biscuits called Biskut Arab. It is very easy to make and it melts in your mouth. For those who would like to try something easy, this would be it. You would not fail this one if you follow the recipe closely. Do try!


6 cups of flour
2 cups of skimmed powdered milk ( I used Nespray)
2 cups ghee
a pinch of salt

Icing sugar- for coating


1. Mix skimmed powdered milk, ghee and salt.

2. Add flour bit by bit and mix well.

3. Make a dough. Form small round balls and arrange them on the baking tray.

4. Bake in a preheated oven for 15 minutes, 180 celcius.

5. Let them cool before coating them in the icing sugar.

6. Put the biscuits in a paper cup before keeping them in an airtight container.


Lemak Ayam Berempah

This is a typical Malay dish that you can get in any Malay home. While most people use pounded bird's eye chillies, I like to add more flavour by putting in some spices like coriander and cumin seeds. The taste is wonderful and suitable taken with hot white rice. Do try!


1 chicken, cut into smaller parts
2 round eggplant, cut into half
500ml coconut milk
salt, to taste
1-2 bunga kantan

Blended Ingredients
3 garlic
1 big onion
1 inch ginger
1 cm lengkuas
1 table spoon coriander seeds
1 table spoon cumin seeds
10 bird eye's chillies


1. Put coconut milk and the blended ingredients in a pot and boil under medium heat. Stir well to avoid clumping of the coconut milk. You can add water if it becomes too thick.

2. Let the broth simmer a while before putting in the chicken.

3. When the chicken is tender, add in bunga kantan and eggplants. Stir well.

4. Lastly, add in some salt and let the broth simmer for a few minutes before serving.

*serves 6-8 people

Banana Pudding

This is an original recipe by me and I have made this pudding twice since Ramadhan. This is one of the simplest ways to make delicious pudding with a short period of time. As usual, I like no hassle in cooking. I prefer easy, fast and simple ways of doing things but produce great results. This is one of them. Do try!


2 1/2 cups self raising flour
2 cans evaporated milk
8 table spoon sugar, or more
6 ripe bananas, more if smaller
roasted almonds
1 tea spoon vanilla extract


1. Put flour, sugar, milk and vanilla extract in a blender and blend until smooth.

2. In a greased baking dish, pour in the blended ingredients.

3. Arrange the peeled bananas on top.

4. Sprinkle some raisins and roasted almonds before putting it in the oven.

5. Bake for about an hour, 180 degree celcius or until done.

*serves 6-8 people

Malay Prawn Sambal (Sambal Udang Petai)

I think, without being judgmental, that most Malays love their sambals. We cook fish sambal, squid sambal, anchovies sambal dan prawn sambals to name a few famous ones. Today, I would share with you how I make my prawn sambal. To add some zest, I have added some 'petai' as it gives a very distinct aroma to the sambal. But, if you don't like anything of a strong flavour, you can omit the 'petai'. Here it is.

500 gm medium sized prawns, cut the edge of the front and cleaned well
Oil, for frying
water, if needed
sugar, as preferred
salt, as preferred
Petai (optional)

Blended Items
3 garlic
2 big onions
4 shallots
1/2 inch lengkuas
2 lemon grass, cut into small chunks
a handful of dried chillies, soak into hot water and cleaned well
1 inch shrimp paste, fry with or without oil first
4 table spoon of tamarind juice

1. In a heating skillet, pour in some oil before pouring in the blended items. Stir and cook well for a few minutes until they turn aromatic and bubbly.

2. Then, add in some sugar and stir again. When the paste has thicken up, you can add in the prawns and petai (optional).

3. Cook the prawns and (or) petai for a few minutes. By this time, you can add in some water to give some nice consistency to the sambal.

4. Stir again before adding in some salt. Cook for a few seconds and the prawn sambal is ready to be served.

*serves 4-6 people

Chicken Pie with Potatoes and Mushroom

During the month of Ramadhan, the Muslims will fast from dawn to dusk. It is the ninth month of the Islamic calender and is a holy month for Muslims all over the world. In Ramadhan, the Muslims must abstain themselves not only from food, but also from any intimate contacts, slandering, back biting or any other negative activities. This is the month where the Muslims are given a 'once in a year' chance to correct themselves, to ask forgiveness from God the Almighty and to do as many good deeds as possible, as this is the month of self reflection and the month where all awards for good deeds with be multiplied.

Besides, Ramadhan is also associated with food. By noon, most ladies would be in the kitchen to prepare delicious food for Iftar or the breaking fast for their family. I am included. I believe that the best meal should be from the wife's and mother's hands. Thus, yesterday just like three days before, I decided to make a delicious chicken pie for the family. Well, I now this is not Asian, but why not! We need some varieties sometimes. Enjoy!


a bit of water
pinch of salt (if needed)

* Mix the ingredients until it becomes a dough. Knead well and roll into thin layers. Put aside.

*Or you can use frozen pastry, like I did. You can find it at any local supermarket.

4 garlic, finely chopped
2 big onions, finely chopped
2 chicken breasts, thinly sliced (Cubed) or chopped
1 can of button mushroom, cut into four
2 potatoes (medium sized), cubed
3 tables spoon coarse black pepper, grounded
1 table spoon Italian herbs
3 table spoon flour, mix with water (as thickening agent)
2 cups of fresh milk or cream (or more, depends on your taste)
a handful of coriander leaves and spring onions, chopped
Butter, Oil for frying

1. Firstly you make the fillings by frying the ingredients. In a large skillet, pour in some butter or oil. When the butter/oil is heating up, add in the chopped onions and garlic. Stir and fry until golden brown.

2. Secondly, put in the chicken cubes and stir well until the chicken is tender. You can add in some water if needed.

3. After that, put in the potatoes and stir until tender.

4. Add in the mushroom halfway of cooking the potatoes.

5. When the potatoes and mushroom are tender, sprinkle some grounded coarse black pepper and Italian herbs. Stir well. Make sure all water is absorbed.

6. Then, pour in the flour mixture and fresh milk or cream (of your choice) and stir all ingredients well. They should be thick and not watery.

7. You can keep adding the milk or cream until you achieve your desired consistency.

8. Add some salt and chopped coriander leaves and spring onions. Now, they are ready to be baked in the oven.

9. In a preheated oven of 180 celcius, put in the oven dish with the fillings at the bottom and the pastry at the top and bake for about 40-50 mins or until cooked.

* You can layer the pastry and design it as you wish according to your own creativity. Don't forget to brush the top of the pastry with some beaten eggs and milk.

*serves 4-6 people

Bubur Arab (Arab Rice Poridge with Spices)

There are many variations of making rice porridge. The simplest would be cooking the rice with water (with some salt) and eat it with fried salted fish or anchovies. The Malays have one special version of rice porridge which is called "Bubur Lambok'. In it, you can add lots of ingredients like minced meat, chicken, fish and some herbs and coconut milk. Like Bubur Lambok, Bubur Arab has the same basis but with more spices and fresh ingredients in it. Let's sample this dish for your family and you will like it, well if you like it spicy. Do try.

Ghee or butter
2 cups of rice, cleaned well
1 chicken breasts, cubed
200 gm minced meat
1 carrot, cubed
3-4 potatoes, cubed
a handful of coriander leaves and spring onions, chopped
500ml thick coconut milk
salt, to taste
water, 4 times more than the rice or more
Fried onions

Blended Items
3 big onions
4 garlic
2 inch ginger
4 lemon grass
50 gm dried anchovies
50 gm dried shrimps
3-4 table spoon coarse black pepper
2 table spoon coriander, cumin
2 table spoon soup spices (rempah sup)

1. In a frying pan, heat the ghee or butter. Then, add in the blended items, cook and stir well until aromatic. Put aside.

2. In another cooking pot, put in the rice and water. Cook the rice until tender.

3. When the rice is tender, you can add in the cooked blended items (number 1) together with the meat and chicken cubes. Stir well.

4. After that you can put in the diced carrots and potatoes.

5. Pour in the coconut milk and cook for a few minutes. Make sure the rice is very tender, not too thick and not too watery.

6. Lastly, add some salt, chopped coriander and spring onions together with fried onions to complete the meal.

*serves 4-6 people


Spicy Fried Chicken

There are many ways to fry your chicken and this is one of them. For those who love spicy fried chicken, you can try this recipe. I am sure you will not be disappointed. Enjoy!

8 chicken parts or more (up to you), cleaned
4 table spoon curry powder
1 table spoon chilli paste or paprika powder
2 table spoon turmeric
1 table spoon pepper
salt, to taste

1. Clean the chicken well and marinade them will all the ingredients above for about an hour.

2. In a hot pan, deep fry the chicken until golden brown or fully cooked.  Easy!

*serves 2-4 people

Stir Fry Mixed Vegetables

I love the simplicity of this dish. It is light and healthy as well. You can eat this combination anytime. For this complete meal, I have stir fried some fresh vegetables that I got from Cameron Highland the day before. If you go Cameron Highlands, you can get all sorts of fresh vegetables with reasonable price. There are lots of stalls erected along the road from Brinchang to Tanah Rata and you can stop by the road side to choose your own vegetables. But beware of high traffic jam on these spots especially during the school or public holidays. You can get stuck for at least fifteen minutes until the traffic is clear again. Anyway, do enjoy this recipe!


3 garlic, sliced
1 big onion, sliced
1 carrot, sliced
1 green pepper (capsicum), sliced
10 green peas
6 cherry tomatoes
5 small corns, sliced
half chicken breast, cubed
1 table spoon flour
soy sauce
oyster sauce
oil, for frying

1. In a hot pan, pour some oil and fry the garlic and onion. Stir until golden brown.

2. Add in chicken breast cubes (which you have coated with flour)  and stir fry until the chicken is tender. You may add in some water at this stage.

3. Then, put in carrots, green peas, small corns and the rest of the vegetables. Stir for a few seconds.

4. Add in salt, pepper, soy and oyster sauce. Stir well for a few minutes before putting off the fire.

5. Do not over cook the vegetables. Let them be crunchy a little bit.

6. Serve with hot piping rice and grilled chicken or any dish you prefer.

*serves 4-6 people


Fresh Lychee Juice

Fresh lychee is definitely much better than the canned one. Juicy and fresh, they are perfect for the hot weather especially if you make them into juice. I had the opportunity to get some fresh lychees at the local store, thus this sweet juice for you to enjoy. Do try!

6-8 fresh lychees (keep the juice)
500 ml water
3-5 table spoon sugar (depends on you preference)
Ice cubes

1. Take out the lychee seeds and put aside.

2. In a jug, pour in 500ml water and mix with sugar until the sugar is dissolved.

3. Add in the fresh lychees and the juice. Stir well.

4. Lastly, add in lots of ice cubes, stir well and pour in an individual glass to enjoy.

*serves 1-2 people

Coconut Pancake

I woke up early in the morning with no vivid idea of what to do for breakfast. It was weekend and I was too lazy to go out for any 'ready made' breakfast like nasi lemak or roti canai. Hence, I opened the pantry and look for some ingredients that I can play with. Well, if I have no fixed plan, I would just make do with any ingredients in store. As long as they are edible, why not!

Soon, I got with me some flour, milk, sugar, coconut milk and coconut flakes. Thus, coconut pancake came to mind. It just so happened that I had with me some leftover sambal, so that would be perfect for my pancake. This is a traditional Malay dish that has been forgotten and I better make some for my children to sample. Do try!

3 cups of flour
2 cups of fresh milk
2 cups of coconut milk
4 table spoon sugar
1 cup coconut flakes
pinch of salt
Water, if needed

1. Mix every ingredient well. You may add some water to ensure that the batter is smooth and runny to form a pancake.

2. In a small frying pan, add in very little oil and scoop one ladle of batter onto the pan and wait until it forms some bubbles. Flip to the other side after a minute or so.  

3. When ready, eat with some sambal or if you prefer something sweet, some jam or honey.

*serves 4-6 people


Mixed Fruit Juice

I simply love fresh fruit juice. And the weather seems to be too hot to miss a few gulps of cold sweet drink such as this one. I have made a few fresh fruit juice for a few days back to back. Besides being a healthy drink, it is also good for the stomach. It can release toxins from our body and clean our bowel as well. Enjoy!

1 green apple, peeled
1 red apple, peeled
2 oranges, peeled
1 carrot
2 tomatoes
1 cm ginger
4-6 table spoon sugar
500 ml water

* Blend all the ingredients or squash them in a juicer. Best taken with ice.

Bubur Cha Cha

Bubur Cha Cha is a sweet porridge that can be taken during tea time. Among many types of sweet porridge, bubur cha cha is one of my favourites. You need to use thick coconut milk to ensure that the porridge maintains its smooth texture. Also, you need to get the dried cha cha mixture from the grocery store before you can cook this dish. Do try!

1 packet of dried cha cha (boil until soft)
1 cup of diced sweet potatoes (boil until soft)
1/2 cup sago (boil until soft and rinse in cold running water)
500 ml thick coconut milk
water (if needed)
3-4 cups sugar
2 screwpine leaves (knotted)


1. In a small pot, boil the cha cha, diced sweet potatoes and sago until soft. Boil them separately and put them aside.

2. In another pot, put in coconut milk, water, sugar and screwpine leaves. Cook until simmer.

3. When the coconut milk has thickened and simmered, put in the cha cha, diced sweet potatoes and sago into the pot. Stir well.

4. Cook for a few minutes more before serving.

*serves 4-6 people


Vegetable Soup with Fishballs

I love vegetable soup. It is light and very easy to do. All you need is the ingredients and the cooking pot to let them simmer. Here is a simple recipe for you to try at home.

3 garlic, thinly sliced
1 big onion, thinly sliced
500 gm prawns
500 gm fishballs
6 puff tofu
500 gm sawi or any green leafy vegetable
1 tomato, sliced
black and white pepper, to taste
salt, to taste
1 table spoon soy sauce
Water, as needed
Oil, as needed

1. In a cooking pot, pour in some oil. Add in the garlic and big onions and fry until golden brown.

2. After that, put in the prawns and stir well for about a minute before before adding in water, as you desired.

3. Let the broth simmer for a while before adding in the fishballs. After a minute, put in the puff tofu, salt and pepper to your taste.

4. Add in the soy sauce and lastly add in the sliced tomato and the sawi or green leafy vegetable of your liking.

5. Serve in a bowl while still hot.

*Serves 4-6 people


Turkish Pizza, Roasted Chicken & Turkish Pilaf (Chef Ammar Ali's Recipes)

There are three recipes from Chef Ammar that I would like to share with you here. They are :

1. Turkish Pizza
2. Roasted Chicken with Mediterranean Vegetables
3. Turkish Pilaf with Green Peas

Let's try and enjoy!

1. Lahmacun (Turkish Pizza)
Ingredients for the Dough

1. Dry Yeast 1 Packet
2. Castor Sugar ½ Teaspoon
3. Warm Water 1 ½ Cups
4. Flour 4 ½ Cups
5. Whole Egg 1 Number
6. Corn Oil For brushing the Dough

Ingredients for the Topping

1. Mince Lamb 500 Grams
2. Onion Holland Mince 1 Number
3. Clean Garlic Mince 3 Numbers
4. Olive Oil 4 Tablespoon
5. Ripe Tomato Mince 2 Cups
6. Green and Red Papers Mince ½ Each
7. Chili Padi Mince 5 Numbers
8. Salt 1 Teaspoon
9. Black Paper crushed 1 Tablespoon
10. Arabic Mix Spices 1 Tablespoon

Method of making
1. For the Dough Mix all the dry ingredients and then add the liquid ingredients till the dough is smooth then let it rest for about 30 Minutes in a warm place.

2. For the Topping Mix the Mince Lamb with all the other ingredients and season accordingly add the olive oil and little water
3. Open the dough to a thin layer then place the topping on the top of the dough leave the ages clean from the topping and back in the oven till it is done

2. Roasted Chicken with Mediterranean Vegetables and Black Papers Sauce

1. Whole Baby Chicken 2 Numbers
2. Tomato cut to wages 4 Numbers
3. Green and Yellow Zucchini thick cubs 1 Number Each
4. Baby Potato washed 300 Grams
5. Green Red and Yellow Papers cut to Cubs 1 Each
6. Red Onion cut to big Diced 5 Numbers
7. Clean Garlic 15 Numbers
8. Olive Oil 1 cup
9. Egg Plant Big cut in to big cubs 1 Numbers
10. Salt To Taste
11. Black papers To Taste
12. Black paper powder ready mix ½ Cup
13. Water 1 Cup

Method of Making

1. Cut all the Vegetables as mentioned above and season them with salt, papers and olive Oil.

2. Season the Chicken with Salt and Black papers and a little Olive oil.

3. Place all the above in a baking try on then add the chicken on the top bake for about 1 hour till the chicken is Golden colour.

4. Black paper powder ready mix adds water about 150 ml and cook it under heat and fry the black papers with butter and let it boil.

3. Turkish Pilaf Rice with Green peas 


1. Basmati Rice 4 Cups
2. Chicken Stock 6 Cups
3. Butter 100 grams
4. Salt 1 ½ Tablespoon
5. Green Peas 1 Cup

Method of Making

1. Wash the Rice drain it.

2. Melt the butter then add the Rice cook for a while till litter golden color.

3. Add the Chicken stock seasoning and add the Green Peas.

4. Cook for about 30 Minutes.


* Recipe from Chef Ammar Ali (Masak Dari Hati Masak with Iman)

*Picture by Chef Ammar

Lamb Mandi with Saffron Basmati Rice and Raisins (Chef Ammar Ali's Recipe)

For those who love Arabic food, I would suggest you try this recipe by Chef Ammar Ali. May God Bless this sharing.

Mandi Lamb with Saffron Basmati Rice and Raisins



Cooking the Lamb Shoulder 

1- Lamb Shoulder 2 Kilo
2- Salt 1 Teaspoon
3- Cinnamon 1 Stick 2.5 CM
4- Arabic Dry Lemon Whole 4 Numbers
5- Bay Leaves 4 Numbers
6- Cardamom Whole 10 Numbers
7- Cloves Whole 10 Numbers
8- Saffron ¼ Teaspoon
9- Rose Water 1 Tablespoon
10- Onion Cut in Small Dice 1 Big Number
11- Water to cover the Meat

Cooking the Basmati Rice

1- Basmati Rice your Choice 4 Cups
2- Ghee 4 Tablespoon
3- Green Chili Whole cut in to ½ 4 Numbers
4- Onion Clean and Small Dice 2 Big Numbers
5- Raisin ½ Cup
6- Salt ½ Teaspoon

Method of Making the Lamb Mandi

Method of Making 

1. Cut the Lamb Shoulder in to big cub and let it at the side.

2. Add Olive oil about 6 tablespoon and fried the Onions.

3. Add all the Dry Herbs and wait till the aroma comes out from the onions and spices.

4. Then add the lamb shoulder and suttee with the herbs and onion for about 5 minutes.

5. Add the water and cover the lamb about 5 cm.

6. Let it cook for about 1 hours to 1 ½ hours till the lamb meat is tender to 90%.

7. Drain the Lamb Stock keep the Lamb Meat at the side and Do the smoking Method as I did in my shows ( only for the Meat ) the stock to cook the lamb. 

Cooking the Basmati Rice 

1. Clean the Rice under running water for about 10 minutes and sock the rice for about 20 -30 minutes depends on the rice quality you are using after that drain the water and let it set for about 30 minutes also. 

2. Cook the Onion with the Ghee use only 2 Tablespoon. 

3. Add the Green chili whole or you can cut it in to split ½.

4. Add the Raisin but make sure you did not overcook the raisins.

5. Add the lamb stock for the Rice ( 4 cups of Basmati Rice to 6 cup of lamb stock) 

6. Correct the seasoning with salt.

7. Add the socked Saffron with Rose water in to the rice once the rice is cooked and add the other 2 Tablespoon of the Ghee on the rice.

*Recipes and Method of Making by Chef Ammar
(Masak Dari Hati Masak with Iman)

*Picture by Chef Ammar. 


Fried Bee Hoon with Dried Shrimps

This is one of the simple dishes that I made on my daughter's recent birthday. Fried Bee Hoon or some called it Mee Hoon. It is vermicelli thin noodles which you can get at any Asian store. Do try this simple recipe. As always, I like to keep my recipes simple and straight to the point. Enjoy!

1 packet or vermicelli noodles (soak in warm water until 3/4 soft)
500 gm fresh prawns, cleaned
Sweet soy sauce
Salty soy sauce
Salt and pepper, to taste
2 cups prawn stock

Spring onions, chopped
Coriander leaves, chopped
1 egg (beaten, fry and roll before cutting into thin slices)
1 fresh red chillies, thinly cut
fried onions

Blended items
3 garlic
3 big onions
500 gm dried shrimps

1.  In a hot wok, pour in some oil. Put in the blended items and stir until they turn aromatic.

2. After that, add in the fresh prawns and stir well for a few seconds before pouring in the prawn stock.

3. Let the stock bubbles before putting salt and pepper to taste. You can also add some soy sauce at the same time.

4. Stir for a while before putting in the vermicelli rice noodles. Stir the noodles well until all are coated with the ingredients.

5. You can reduce the heat to avoid burning. Then add in the coriander leaves and spring onions. Mix all together.

6. When all is mixed well, change the heat to medium and mix all until the noodles are soften.

7. Put the noodles in the serving dish before garnishing it with some leftover coriander leaves, spring onions, fried onions, eggs and fresh sliced red chilli.

*serves 4-6 people


A Joyous Celebration Indeed!

My eldest daughter is officially 10. Yes, she turned 10 on 3 March 2013, which was an easy date to remember. I remember how small and cuddly she was when I first carry her in my arms and as time goes by, she is already a little girl with her own quirks and antics. How I wish time would stand still and she remains my little baby forever. But, life is moving very fast. Without I know it, she is already in her pre-teen age, developing interests in boys and know what love is all about. 

To celebrate her birthday, I had decided to order a cake from the bakery, too lazy to bake one for her. Her request - coffee cake. Hence, I ensured that the cake would be on the table when the time arrived. I opted for a simple decoration and thank God, she loved it. And, the cake was very good indeed. 

On my part, I decided to make a few simple food that were easy to prepare. I busied myself in the kitchen as early as 9 am, since we decided to cut the cake during lunch. I made a very simple fried vermicelli noddles, tuna sandwiches, vegetable salad and tasty food punch and drinks. With the help of my sister in law, she cooked butter rice which could be taken with chicken bbq, which was grilled by my brother. In fact, the birthday celebration was also to celebrate the birthday of my nephew, hence the more the merrier!

When the food was ready, we laid the table outside and began to fill the table with food and more food. Every one had his and her own contribution, with the girls helping to carry the plates, glasses and ice box. Also arranging the chairs.

The best part was, of course the gifts. Yes, she has been waiting for it and the more greater part was that, each and every one of them got a few small gifts as well.

What a joyous celebration indeed!


Curry Noodles

This Chinese New Year vacation was filled with cooking activities. All of my family members were here and imagine the amount of food that needed to be prepared on the table during those times. Even though we did not celebrate Chinese New Year, but the atmosphere was like a celebration. 

Normally, what we would have is simple. Main dish, vegetables and a side dish. But when we had all the family members gathered at the same place, the joy of cooking was made merrier. The kitchen was filled with jokes, conversations and laughter, hence time flew very fast, without we knew it, the food was already done. One of the dishes that I cooked for dinner was curry noodles. But instead of the typical yellow noodles that we often have, I substituted them with spaghetti. In fact, I felt that spaghetti taste better. Do try this easy recipe for your friends and family.

4 chicken breasts, cubed
fish balls, as desired
fish cakes, sliced thinly, as desired
tofu puff, halves, as desired
spring onions, thinly sliced
1 packet spaghetti, boiled and drained
200 bean sprouts, blanched
green vegetables (sawi), blanched
Oil, as needed
salt, as desired

To be blended
6 garlic 
4 big onions
2 inch ginger

Other Ingredients
6 table spoon chicken/meat curry powder, add with water to form a paste
500ml thick coconut milk
3 strands curry leaves
2 cinnamon sticks
4 star anise
8 cloves
water, as desired

1. In a big pot, add in some oil. When the oil is hot, put in cinnamon sticks, cloves, star anise and curry leaves. Stir well for a few seconds until aromatic.

2. After that, put in the blended items and stir well until the ingredients turn golden brown.

3. Add in the curry paste and cook well for about half an hour or until the paste has become thick and separated from the oil. Be careful to look after the paste and heat. You may add in some water to avoid burning.

4. When the paste is separated from the oil, add in the chicken breasts and cook until tender.

5. Then, you can add in the coconut milk and water as needed. Add some salt as well.

6. Cook for about 20 minutes or until the broth has thickens a bit before adding in the tofu puff, fish balls and fish cakes. Cook and stir well from time to time.

7. When the tofu puffs have soften, you can turn off the heat.

8. Serve in a bowl with spaghetti, spring onions, bean sprouts, sawi and a sambal of your preferences (optional)

*serves 10-12 people


Rice Porridge and Tempe Sambal

Sometimes you can get tired of eating the same old food or any fancy food that fill you table. Sometimes, you would like to eat something simple, soft and ideal for the stomach especially after taking too much meat and proteins. A simple dish like this rice porridge is best taken with something that can add some punch and flavour to it. Normally, we would eat this with fried salted fish and anchovies, but this time I have made a hot tempe sambal to be taken with the porridge. Do try!

Ingredients (For the rice porridge)
1 cup rice
salt, to taste
6 cups water or more

*Cook the rice until very tender.

Tempe Sambal
2 squares of tempe, cut into small cubes
a handful of anchovies, cleaned
4 fresh red chillies, pounded
6 bird's eye chillies, pounded
2 garlic, pounded
1 big onion, pounded
salt, to taste
1 tea spoon sugar
1 table spoon vinegar
oil, for frying

1. Fry the anchovies and tempe until golden and crispy. Put them aside for later use.

2. In a hot frying pan, add some oil and fry the pounded items until they become aromatic.

3. Add in the sugar and vinegar before adding in some salt.

5. Cook and stir well before adding in the anchovies and tempe.

6. Stir well for a few seconds, before turning off the heat.

7. Serves with the rice porridge while still hot.

*serves 2-4 people


Apple Pie

My first attempt to make an apple pie was a few years ago. I do not make it often as I dread the idea of kneading a dough for the pastry. But nowadays, you can get a ready made pastry at the hypermarket, hence make my life easier. This recipe is one of them. I used a ready made pastry hence my preparation time is cut into half. Do try this very easy and simple recipe for your family! 

Ready made pastry, as required ( this depends on the size of your pie- I used 6 inch round tray for this recipe)

To be mixed together
6 green apples, peeled and cut into thin wedges
3 table spoon flour
3-4 table spoon cinnamon powder
4 table spoon sugar
2 table spoon brown sugar

*Mix all ingredients well.

1. In a pie tray, put in one layer of the pastry at the bottom and around the tray until it covers the whole tray. Pour in some green beans (to set the pastry) and bake for about 10-15 minutes before taking it out of the oven. Take out the green beans as well.

2. After that, add in the apple mixture into the tray and cover the top with another layer of pastry until it covers all surface. You can make some simple designs at the top layer depending on you own creativity.

3. Bake for about 45 minutes to an hour, medium heat or until golden brown and the apples have turned soft.

4. Let it cool before serving.

*serves 4-6 people

Spicy Grilled Chicken with Hot Sauce

Grilling is one of the fastest and easiest thing to do when you have limited time in the kitchen. Besides, it is also healthy because no oil is needed to cook it. If you like spicy food, you can try this recipe. You will love it! Do try!

Ingredients (For marinade)
4 chicken thighs, cleaned
1 table spoon cumin powder
1 table spoon coriander powder
1 table spoon paprika
1 tea spoon garam masala
1 tea spoon turmeric powder
1 tea spoon black pepper
salt, to taste

*Marinade the chicken with all ingredients for an hour or more before grilling.

Hot Sauce (To be blended)
a handful of dried chillies
3 garlic
1cm ginger
1 table spoon sugar
1-2 table spoon vinegar
salt, to taste

*Cook in a medium heat until thick.

*serves 2-4 people


Chicken Soup with Vegetables

Chicken soup is one the most popular dishes in the family. My kids enjoy this soup very much and since cooking it is not a daunting task, I would not mind preparing it over and over again. Normally, chicken soup Malay style is thin, almost watery like. Potatoes and carrots are often added to boost the taste. However, I prefer to add any vegetable that I have in the fridge, as long as they can fit in. Hence, this easy, simple and delicious soup that any one can enjoy at home. Do try!

2 chicken breasts, cubed
4 garlic, chopped
2 inch ginger, thinly sliced
2 big onions, thinly sliced
3 dried chillies
brocolli, as desired
2 potatoes, cubed
baby corns, as desired
1 carrot, sliced
2 table spoon black pepper
1 table spoon white pepper
salt, to taste
water, as needed
2 table spoon oil
1. In a heated pot, pour in some oil and throw in the garlic, ginger, big onions. Stir until golden brown.

2. Add in the chicken and stir for a few minutes before adding in enough water to cover the whole chicken. Cook until simmer.

3. If the water dries, you can add in as much water as you desire and cook until the chicken is tender.

4. When the chicken is tender, you can add in the vegetables one by one and cook until the vegetables are soft.

5. Add some salt, black and white pepper before continue cooking, and until all ingredients blend well together.

6. Lastly, put in the dried chillies and simmer for another minute.

7. You can serve with rice or bread while still hot.

*serves 4-6 people


Eggless Steamed Chocolate Cake

I have been looking for a simple eggless cake from the internet and I came across a simple one that caught my eyes. The original recipe is just a plain simple vanilla cake, but I have added some chocolates and made some adjustments to my liking. To  my surprise, the cake turned out very well and the taste was outstanding. Do try!

2 1/2 cups Flour
2 teaspoons Baking Powder 
1 teaspoon Baking Soda
1/4 teaspoon Salt 
1 cup melted sugar
1 can evaporated milk + 2 tablespoons Vinegar (Mix well and leave for about 15 mins)
2 tablespoons Vanilla Extract 
1/2 cup Melted Butter
1 cup cocoa powder
250gm cooking chocolate, double boil
  1. Lightly grease a 9×13 inch pan and line it with parchment paper.
  2. In a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt.
  3. Make a well in the center of the dry ingredients and stir in the the wet ingredients one by one. Stir the mixture together using a whisk. Some lumps is okay.
  4. Pour the batter in the prepared pan and tap the pan to even it out and break the air bubbles if any.
  5. Steam it for an hour or until cooked in a medium heat.
  6. Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Place the cake on the rack for it to cool down completely before slicing it.
  7. You can make some chocolate toppings by mixing some cooking chocolate, sugar, butter and some flour until thickens.
  8. Decorate the cake as you desired. 

Chicken and Vegetable Stew

I got ourselves some nice corns, therefore the idea to make some vegetable stew came to mind. Whenever I am out of ideas or feel like eating something light, I would make some stew. It does not matter whether it is chicken or meat stew, the taste would remind me of my childhood and hence, this delicious dish. Enjoy!

1/2 chicken, cut into small parts
3 garlic, chopped
2 big onions, sliced thinly
1 inch ginger, sliced thinly
1 carrot, cubed
1 corn, cut into small portions ( blanch or boil them first)
3 potatoes, cubed
button mushrooms, as desired
3 Table spoon black pepper sauce
2 Table spoon sweet soy sauce
1 Table spoon oyster sauce
lots of black and white pepper
2-3 flour, for thickening
some margarine
salt, to taste
water, as needed

1. In a heated pot, add in the margarine. When the margarine melts, put in sliced onions, ginger and garlic. Fry until golden brown.

2. Add in the flour and some water. Stir well until the mixture thickens then add more water. Cook for another 2-3 minutes.

3. Then, add in the chicken parts and stir well for a few seconds before adding in enough water to cover the whole chicken. Let it simmer for a few minutes.

4. When the chicken is tender, put in the black pepper sauce, sweet soy sauce and oyster sauce. Stir well.

5. Add in the vegetables one by one with corn the last.

6. When the vegetables are half tender, add in salt and lots of black and white pepper to taste.

7. Cook until the broth thickens and all the ingredients well cooked.

8. Best served with bread or rice.

*serves 4-6 people