Monday, July 28, 2008

Singgang Ikan Kembung


1 large Kembung Fish (Ikan Kembung) - cut into 3
2 cloves garlic - finely sliced
1 cm galangal (lengkuas) - finely sliced
1 pieces asam keping
4-5 bird eye chillies
3-4 cups water


Fill the pot with water. Add in garlic, galangal, asam keping and chillies. Heat the pot. Wait till the water boil. Put in fish. Let the fish cook a bit. Add in salt. Wait till it boil again. Serve.

Note: do not cut/slice the chillies so that it'll be just nice for the kids to eat.

Sambal Udang


30 pieces medium size prawn
7-10 dried chillies - blended
1 medium size onion - blended
1 onion - sliced roundly
3 cloves garlic - blended
1 cm prawn paste (belacan) - blended
1 pieces asam keping
2 tablespoon oil


Peel the prawn to make it handy to eat. Heat oil. Pour in all blended items. Cook till it smell and the oil appear on top (naik minyak). Add in asam keping. Add in salt and sugar. Add in the sliced onion. Stir for a while. Finally put in prawn. I purposely put the prawn towards the end to preserve its fresh taste and juicy meat. It would serve 4-5 people.

Saturday, July 26, 2008

Daging Masak Kicap


A bowl of beef - thinly sliced
1 Onion - to be sliced
3 cloves garlic - to be chopped finely
1/2 cm ginger (if you like)
1 teaspoon of blackpepper - crushed or ground
2 green chillies - slice long by 1/2
1 tomato - cut by 1/4
3 tablespoon soy sauce
1 tablespoon oil


Cover the beef with salt and turmeric. Heat them in a pot/pan to let them soften and cooked a bit. Set aside the beef. Put oil in the pan. Sautee the onion and garlic. You may also put sliced ginger if you like it. Put in blackpepper. Put in the beef. Stir and make sure the beef is cooked. Put in soy sauce. Stir and put water. Put in green chillies and tomato. Stir for a while and turn the heat off. It serves 3-4 persons.

Sunday, July 20, 2008

Rendang Daging


1 kg Beef - thinly sliced about 2cmx2cm
1 can Coconut milk
3 large onion - blend
5 cloves garlic - blend
4 tablespoon of blended dried chilli
2 cm ginger (halia) - blend
2 cm galangal (lengkuas) - blend
5 stalks lemon grass (serai) - blend
2 tablespoon curry powder
tamarind paste
1/2 teaspoon turmeric powder
3 tablespoon soy sauce
salt (if necessary)
turmeric leaves - finely sliced


Heat up pot/wok. Pour in all blended items together with coconut milk. Add in curry powder and turmeric. Put in beef. Wait till it boil and dry a bit. Add in sugar, tamarind paste and soy cause. Taste. If it's not salty enough, add in salt. Cook till the beef dry a bit. Add in turmeric leaves and stir. Turn off the heat. Serve.

Peanut Sauce / Sate Gravy


1/2 kg Ground nuts (peanuts) - fry with a slight oil till cook
1 medium size onion - to be blended
3 cloves garlic - to be blended
1 cm ginger (halia) - to be blended
2 cm galangal (lengkuas) - to be blended
2 stalks lemon grass - to be blended
3 tablespoon of blended dried chilli
Tamarind paste (Asam jawa)
3 tablespoon oil


Heat up oil. Pour in all blended items. Wait till it fume and crispy a bit. Meanwhile, blend the ground nuts but not to fine. It is best that you have 1/2 finely ground and 1/2 not too fine so that the gravy won't be that thick. Pour in blended ground nuts into the pots. Stir a bit. Pour in water. The amount of water is very much depending on the thickness of the gravy. Pour in some more water if you think the gravy is not smooth enough. Add in salt, sugar and tamaring paste. Stir once in a while to avoid the peanuts stick at the bottom of the pots. When you see the oil appear at the top and it already boil for a few times, the gravy is cooked.

Daging Padprik


A bowl of beef - thinly sliced
1 Onion
3 cloves garlic
3 bird eye chillies
1/2 cube of tomyam paste
1 tablespoon chilli sauce
1 tablespoon tomato sauce
1 tablespoon oyster sauce
2-3 pieces kaffir lime leaves
1 Carrot - sliced it as how you like it to be
1 stalk lemon grass


Heat up oil. Coat the beef with salt and turmeric. Fry the beef until it dries, soft and look crispy a bit. Take out and set aside. Using the same oil, sautee onion, garlic and bird eye chillies. Stir for a while. Add in the tomyam paste. Add in chilli sauce, tomato sauce and oyster sauce. Add in sliced carrot. Wait till the carrot soften a bit. Pour in water. Stir until it boils a bit. Add in kaffir lime leaves and lemon grass. Stir and turn the heat off. It serves 3-4.

Kangkung Goreng Belacan


Kangkung (Morning Glory) - cut according to your preferences
1 Onion - finely sliced
3 cloves Garlic - finely chopped
1 cm Belacan (prawn paste) - dilute in 2 tablespoon water
1 tablespoon oyster sauce
2 bird eye chillies (if you like it hot) - smashed
1 tablespoon oil


Heat up oil using maximum heat. Sautee onion and garlic. Stir for a while. Pour in diluted belacan. Add in oyster sauce. Stir again. Add in bird eye chillies. Add in kangkung. Stir for a while and turn the heat oil. Serve.

Notes: Never let kangkung to be overcooked because the fresh taste would vanish.

Wednesday, July 16, 2008

Meehoon Soto

Picture from top left: Meehoon, peanuts, chinese celerey
Centre: A complete bowl of meehoon soto
Bottom from left: chilli gravy, sliced chicken flesh, chicken soup

Condiments for Meehoon Soto:

1. Meehoon (Rice vercimilli) - soak in boiled water for 10 minutes
2. Chicken Soup
3. Begedel (meat and potato ball)
4. Chilli gravy in soy sauce (Sambal Kicap)
5. Fried peanuts - explainable
6. sliced chicken flesh (ayam carik hehee..)
7. Chinese celerey (daun sup) - just chop it off



1 Saudi Chicken - make it 4 parts (Saudi chicken is about 1/2 Malaysian chicken)
3 tablespoon powder Soup broth (Rempah Sup - any brand will do)
3 Onion - 2 to be blended, 1 to be sliced
3-4 cloves garlic
2 cm ginger (halia) - to be blended
1 cm galangal (lengkuas) - to be blended
1 medium size lemon grass - to be blended
1 staranise (bunga lawang)
5-6 cloves (bunga cengkih)
1 (3cm) cinnamon (kulit kayu manis)
2-3 cardamom (buah pelaga)
1 tablespoon oil


Heat up oil. Sautee the sliced onion together with all spices (staranise, cloves, cinnamon and cardamom). Wait till it fume. Pour in all blended items. Stir until yellowish in color and the oil appear at the top. Pour in the powder soup broth Then, add in some water. Add in chicken and pour in lots of water (about 6 cups). Let it there for the chicken to cook. When it boils and the chicken is cooked, take out the chicken and put aside. Turn off the burner for a while. Peel/slice the chicken to have the sliced chicken flesh. Put all the chicken bones back in the pot (where the soup is). Heat up the soup for a while and turn it back off.



4-5 medium size potato - peel, slice big and fry with oil
a palm size beef - wash and blend using a dry blender
1 Onion - dice it finely
1/2 green chilli - dice it finely
1/4 teaspoon anise seed (jintan manis) - to be grounded
salt (only a little)
1-2 eggs - beat them in a separate bowl
1 tablespoon oil


Saute the diced onion and anise seed until onion soften. Add in salt. Add in grounded beef. Instead of ground the beef yourself, you may also purchase grounded beef in the market. Add in green chilli. Cook until the beef is fully cooked, meaning no more water and the beef changes its color. Set it aside. Ground the fried potato. I used mortar (lesung batu) to ground them. Then mix the grounded potato and the fried grounded beef. Make balls and press a little so they don't look so round. Soak the balls in the egg. Drain a bit and fry. Makes about 15-20 begedels (depending on sizes).



10-15 bird eye cillies
3 cloves garlic
3 tablespoon salty soy sauce (kicap masin)
4 tablespoon sweet soy sauce (kicap manis)
1/2 bowl chicken soup that you've prepared earlier


Blend everything. If you plan to ground the chilli using mortar, you don't have to put the chicken soup. But, your chilli gravy will be vey thick.

The above recipe would serve 7-8 people. Happy trying :)

Nasi Lemak Daun Pisang

Picture from top left (clockwise): Complete nasi lemak with condiments, Chilli gravy, sliced cucumber, nasi lemak with condiments again, Nasi Lemak in Banana Leaf, Nasi (Rice), Eggs and Nasi Lemak in Banana Leaf again.

Condiments for Nasi Lemak Daun Pisang:

1. Rice itself (Nasi)
2. Chilli gravy (Sambal)
3. Fried peanuts - just fry using a little oil
4. Boiled eggs - explainable
5. Slices Cucumber - explainable



3 cups plain rice
1/2 can coconut milk
1 small/medium size onion - to be sliced
1 -2 Pandan leaves
water - measure accordingly


Rince the rice until clean. Pour in coconut milk, and water. Add in onion and salt. Add in pandan leaves. Cook like any other rice.

Chilli gravy


10-15 Dried chilli - blend
2-3 large Onion - blend
1 large Onion - to be sliced
thumb size of prawn paste (belacan) - blend
a small bowl of peeled anchovies (1/4 to be blended)
3-4 tablespoons Oil


Heat up oil. Pour in all blended items together. Wait till the chilli is fully cooked (tips: no more uncook smell / you see oil appear at the top). Then, add in another 3/4 bowl of anchovies. Stir a bit. Add in sugar and salt according to your preferences. Then add in some water so that the gravy won't be that thick. Add in the sliced onion. Cook until the gravy boils. It serves 5 - 6 people.

To have Nasi Lemak Daun Pisang (banana leaf), arrange the rice, gravy and other condiments on a banana leaf. Wrap it properly. Eat it after 1/2 hour. You can enjoy a nice smell of Nasi Lemak. Good Luck!

Monday, July 14, 2008



3 large eggs
1 fresh tomato - chop finely
1 medium size onion - chop finely
1 green/red chilli - chop finely
1 middle size cucumber - dices small


Heat up oil. Pour in all chopped items. Stir occasionally till the onion soften a bit. Add in eggs. Stir while chopping the eggs in the pan. Mix everything and stir until it is dried a bit. Remember, the tomato contains lots of water and you don't want the Shakshuka to be so watery. It'll be then ready to serve. Mix it with the cucumber. You may eat them with bread.

Daging Masak Merah


1/2 kg beef - slices thin and small - 1.5cmx1.5cm
2 tablespoon of dried chilli paste
2 tablespoon of tomato sauce
2 Onion (large) - 1 to be blended and 1 to be sliced
3 cloves of garlic - chopped finely
1 green chilli


Mix beef with turmeric and salt. Using a covered wok/pan, cook the beef till it soften and dry. Add in oil. Fry while stirring until the beef look a bit brownish. Toss them separately. Using the same oil, saute the blended onion and garlic. Add in dried chilli paste. Cook till the chilli is well done. Add in tomato sauce and salt. Use only a bit of salt since the beef is already salty. Add in fried beef, sliced onion and green chilli. Stir once in a while until eveything is well blended and done.

Kailan Ikan Masin


200g Kailan (leafy vegetables)
2 pieces Salted Fish (Ikan Masin) - to be blended / smashed
1 Onion (slices finely)
3 cloves garlic (chop finely)
1 green chilli (slices)
1 tablespoon oyster sauce
1 tablespoon Oil


Cut the Kailan according to your preferrences (the larger the better). Heat up oil using medium to almost maximum heat. Pour in onion and garlic. Stir a bit. Wait for a while but not too long. Add in salted fish. Stir and pour in water. You will see bubbles since the water would boil. It's okay. Keep on stirring till the salted fist is almost cooked. Add in oyster sauce. Stir again. Finally, when you're sure that the water is completely boil and the salted fish is well cooked, add in Kailan and green chilli. Stir only for a while for we want to avoid the Kailan to be overcooked. It will spoil the taste of the Kailan. It's ready to serve.

Preferrably, cook the Kailan when you're about to eat and not much earlier. This is to preserve its freshness and shiny look.

Sunday, July 13, 2008

Simple Bread

The recipe..


2 cups of warm water (I used 3 3/4 milk and 1/4 water)
1 tablespoon active dry yeast
1 tablespoon sugar (I used 4 tablespoon - saja suka2)
5 1/2 - 6 cups of all purpose flour (I used only 5 cups)

2 teaspoon salt


Pour the water into the bowl. Add the yeast. Put in the sugar and whisk until the sugar and yeast are dissolved. Measure 2 cups of the flour into the bowl. Whisk the mixture well. Let it 'proof' or sit for 10 minutes. Then, stir in the salt. Add in the remaining flour, 1 cup at a time. Turn the dough onto a lightly floured countertop. To knead, fold the dough in half and push it down and away with the heel of your hand, rotate the dough, and repeat until it is smooth and elastic (Kneading can take up to 10 minutes).

Place the dough in a bowl greased with vegetable oil. Cover with a damp cloth or plastic wrap and let the dough rise in a draft-free area (I don't know what this means actually) for 1-2 hours or until it has double it size. Punch the dough down and knead it again and shape it according to your preferences. Cover with plastic wrap or damp cloth and let it rise for 30 minutes.

Preheat the oven to 400F (Celcius?). Brush the dough with egg wash (if you like it). Bake for 25 minutes. Then, transfer to a wire rack to cool and wrap the cooled bread tightly in plastic until ready to eat.

Rebung Masak Lemak Cili Api


Bamboo shoot (Rebung) - to be sliced
Coconut milk (thick one)
Onion (blend)
3-4 bird eye chillies (blend)
1 lemon grass (serai) - to be smashed
anchovies - blend


Mix all blended items with coconut milk. Heat up. Add in turmeric. After a while, add in the bamboo shoot. Add in salt and lemon grass. Stir occasionally till the bamboo shoot soften and the gravy boiled. Enjoy..

Ayam Masak Kicap


1 whole chicken (in S@udi, the chicken is small)
2 Onion (1 to be sliced really fine and another, slices big)
3 cloves garlic (chop finely)
1 cm ginger (slices small)
2 - 3 Green chillies
a pinch of black pepper
Soy Sauce (preferrably salty one)


Chop the chicken according to your preferred size (I like it small, about 2cm x 2cm - avoid wastage). After cleaning the chicken, mix them with salt and turmeric. Fried them till cooked. Toss and put them aside.

Using only about 1 tablespoon of oil, saute the onion, garlic and ginger. Add in black pepper. When fuming, add in soy sauce. Add in water. Wait till it boil. Pour in the chicken and the green cillies. Stir once in a while until it is boiled again. Now, it's done.

Daging Masak Itam

300g beef (slices them small)
1 onion (medium size) - blend
3 cloves garlic - blend
1 inch ginger - blend
1/2 tsp blackpepper powder
2 tsp curry powder
1 tsp vinegar (I used lemon since I've got no vinegar at home)
3 tblsp soy sauce (preferrably a salty one)
3 tblsp kerisik (dried coconut paste??)
2 tblsp oil
Marinate everything except oil with the beef for at least 1 hour. The longer the better. Heat the oil in the frying pan. Put in the marinated beef in the pan. Stir a bit. Then, cover the pan for while. Stir the beef once in a while. While not stirring, remember to put on the pan cover so that the beef is well cooked. It is ready to be served when the beef looks dry (garing) a bit. Not to dry though. Imagine how you cook Rendang. That's how it should look. Happy trying :)
Abang didn't like to eat it with rice since it's tastes like Rendang. So, I ended up eating most of it myself. Anyway, I was the one who crave for it ;).

Plain Cheese Cake with Peaches

I ate another scrumptious cheesecake last Thursday (thanks to As who paid for the cake). I still wanna eat more of it hehehee...

Yesterday, I made a 2nd attempt. I asked for a recipe from Kak Mahani, again (I think she's been telling me for more than 10 times heheheee). It was a really simple recipe.

Yesterday, I made a 2nd attempt with the simple recipe. I alter the recipe a bit though. Alhamdulillah, it turn out better. I shall rate it as 7/10! hehehee.. (tak lah sedap sangat pun..)

Cheescake recipe

2 cups of cookie crumbs (I used tea biscuits)
5 tblsp
n butter

400g Philly cream cheese
5 eggs
1 can plain yogurt
1 cup sugar
1 tspn vanilla essence
1 tspn lemon rinds
3-4 slices of peach

1 can of liquid whipping cream
1/2 cup sugar
1 tspn vanilla essence

To prepare the base:
Mixed them together. Spread it at the bottom of a baking pan. Press it till compact and bake for 10 minutes to ensure the crumbs stick together.

The cake:
While baking the base, beat egss and sugar together. Mix cream cheese, yogurt, lemon rinds and vanilla essence. Add in chopped peach slices. Pour the batter into the prebaked base. Steam baked the cake at 175 C for about an hour or slightly golden in color.

The topping:
Whip together whipping cream, sugar and vanilla essence till soft peak. Spread the cream all over the cake. Decorate the peach slices on top.

Note: steam baked means putting the pan with batter inside another bigger pan filled with water. It is steaming while baking, to prevent burning too soon, cracking and drying.

Chicken Salad


3 leaves Lettuce
1 huge Potato (cook before cut them)
5 pieces Nugget
2 Eggs (hard boiled)

1 medium size tomato
1 Green Apple
6 -7 tbl spn Mayonnaise
1/2 tspn Black Pepper
pinch Salt
1/2 tspn Sugar


Just mix everything and serve :)

Fried Mee Hoon

Fried meehoon with eggs

I served the fried meehoon with Kopi 'O' cap H@ng Tu@h (American coffee makes my head goes #%$&@)

I'm gonna put the recipe here (its rather meant for me to view it later). But you're welcome to read and smile looking at a junior amateur (not even an amateur yet!) recording her success story :)


1 small packet meehoon (rice vermicelli)
1-2 tblspn of ground dried chilies
1 onion (or 3-4 shallots) - crush
3 cloves garlic - crush
4-6 pieces of anchovies - grind (preferrably using a traditional mortar)
2 eggs
1-2 teaspn salt
1-2 teaspn sweet soy sauce
a small bowl of chopped cabbage
2 tblspn oil
1 cup water
string onion, cilantro and red pepper to garnish - chopped


Soak the meehoon in hot water for 5 minutes. Drain well. Heat the oil over medium high to high heat. Stir fry the anchovies until fume and crispy look. Add the crushed onion and garlic. Stir fry until yellowish in color. Add the ground dried chillies. Stir fry until cooked well. Add salt. Add soy sauce. Pour in water. Add the meehoon. Add the chopped cabbage. Stir thoroughly. When the meehoon soften, break eggs and add them. Stir again until the egg well blend with the meehoon.

When its cooked, garnish with the chopped string onion, cilantro and red pepper. Its ready to be served to the hungry tummy!


1. The anchovies is a replacement of MSG (anchovy is healthy, the latter not quite...)

2. I like my fried meehoon to be a bit hot, sweet and sour. So, I prepared the asam kicap (chop birds eye chili and put them in a bowl. Add sweet soy sauce and squeeze 1/4 of lemon)


Creme Caramel

The Caramel


2 - 3 Cups sugar
1/2 - 3/4 cup water


Pour sugar in a pot (preferrably non-stick). Heat up on the stove, turn to minimum. Wait till at least half of the sugar melt and turn dark brown. Stir slowly so that it doesn't burn (burn means your creme caramel will taste yuckss!). Then pour the water. Yes, it'll be harden. Its okay. Let it boil coz' it will finally melt. I like mine gooey like (not too thick and not too runny)

Don't waste time. While the caramel cook on the stove (of course once in a while you have to check and stir), you can prepare the creme (pudding).

The creme (pudding)


1 can evaporated milk (roughly about 350 - 400 ml)

1 can eggs (you need to break the eggs and measure them using the can)
1/2 can sugar
2 teaspn vanilla essence
1/4 cup water


Open up the milk and pour into a bowl. Use the can as a measurement cup. Break eggs and put them in the can (the number of eggs will depend on the can size). When the can is filled, pour them into a blender (yupp... instead of mixing them using a mixer, I used a blender - faster and no splashing). Pour the sugar. Blend them. Then, pour them into the bowl (the one that you pour the milk into). Stir slowly. Put the vanilla essence and water. Some people don't put water at all. I noticed, by putting water, the creme would be soft (it'll be too soft if the water is too much) and not harden like eating an egg tart.

Steaming / Baking time

Usually, by this time, your caramel is ready. Wait till it is cold a bit. Take 2 bowls (make sure your bowl is safe for the oven or steamer). Split them into 2 bowls. Then, pour the creme batter. Same thing, split them into 2 bowls too. Then, steam or bake them. It usually takes about an hour to cook (for the steamer). I never bake them. I don't know how long does it take to cook. Check if it is well cooked using a dinner knife.

To serve, you have to carefully put them upside down in another bowl or deep plate, so that the caramel won't spill.