Wednesday, July 29, 2015

It takes TWO to make keTWOpat!

This year Ramadhan feel so short.  You blink and it's over.  So I decided to continue fasting for 6 days in Syawal.  These 6 days is not a must to fast but it's recommended to fast.

Whoever fasts these six days will have recorded for him a reward as if he had fasted a whole year, as was reported in a sahih hadith from the Prophet (peace and blessings of Allah be upon him).

So fast lah no harm fasting extra more days since the momentum is still there. Sooo ...  yesterday was the 6th day and today is RAYA SAKAN!!!!!

What's the menu for today? Jeng ... Jeng ... Jeng ...

Ketupat ...... INSTANT (adabi punye)

Sambal Goreng (da bao from my ibu)

Daging Rendang

I have failed my mother in law.   Cos it does not taste like a rendang.  The look is there but the taste is not there.   After 1 1/2hr with low heat, the rendang was so hard OMG!

Rendang (MIL's recipe)

20 chili padi
1 large onion
1/2 thumb of ginger
6 cloves of garlic
blend all the ingredients above

2 scoops of blended chili
1kg of beef (daging goreng)
2/3 of coconut milk (small)
2 cups of water
2 tsp salt
2 stix of lemongrass (bashed)
2 to 3pcs of lime leaves
1 tbsp sugar

Heat the oil in a stew pot, add the blended paste and stir-fry them until aromatic.
Add the beef and the pounded lemongrass and stir for 1 minute.
Add the coconut milk, water and simmer on medium heat, stirring frequently until the meat is almost cooked.
Add the lime leaves and  sugar, stirring to blend well with the meat.
Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
Add salt to taste. If not sweet enough, add more sugar to taste.

Sambal Tumis Udang

My love-hate relationship with sambal tumis.  Cos they are so so nice to eat and soooooo painful to cook. Painful!!! oil splatter everywhere chilli splatter everywhere... the whole kitchen can look like a murder scene tau if not careful.

It doesn't look so much of an udang kan?! cos the udang(s) are so small.  I when cold storage at PS and their fresh prawns left abit only not even 100g ah.  But if buy huge ones like so sayang to make sambal tumis.  Cos medium size for sambal tumis is just nice lah.  So I end up with frozen prawns.  Sedih teramat.

Tenggelam udang aku dalam sambal tumis. This recipe is taken from Azie.

Sambal Tumis Udang

1/2kg medium size prawn
5 tbsp blended dried chilli
1 onion
3 clove garlic
Asam juice
Salt and sugar to taste
Oil for frying

Heat oil to fry prawn just slightly cook. Drained the oil and put aside.
Sauteed the blended ingredients. Cook until the oil floats.
Add in sugar, asam juice and salt.
Add in the prawn. Mix and stir well.
Off heat and ready to serve.

Ayam Lemak Chilli Padi

This is not my 1st attempt.  The past few times I cooked this using Sezairi's mom's recipe.  But this time round I try recipe from Amie.  It does not taste quite flavourful so I tweak it. Not one of the successful dish.

Ayam Lemak Chilli Padi

Chicken (I used only the meat no bones)
1 small santan kara
2 lemongrass (bruised)
Salt to taste

Blended ingredients:
20-25 pcs chilli padi
2 inch fresh tumeric (I just used powdered ones)
1 inch ginger
2 onions
3 cloves garlic

thin sliced tumeric leaf 

Put all the ingredients in the pot.
Cook with medium heat till the chicken is cook and gravy thickens
Salt to taste
Off heat.  Serve with sliced tumeric leaf on the chicken

Monday, July 27, 2015

Kachang Phool or Foul Medamez

This is my ibu's recipe.  I try to put the quantity but this is agak-agak hor.  If you like but more don't like don't put lor.  Don't stress! Don't stress!
It's a very last minute menu as my sister in law is coming to visit after magrib.  Since ibu provide me some of the ingredients and others can be found in my fridge oklah. This is not my first time cooking kachang phool but this is the 1st using ibu recipe.  Much lesser ingredients.  Fast and easy but hate the splatter-splatter it made when boiling.  I burnt my left palm. -_-'' pandai sangat tu namenye.

Kacang Phool 

3 cans Foul Medames (supplier ibu)
2 tbsp powder coriander seeds
1/2 tsp powder fennel seeds
1/2 tsp powder cumin seeds
tomato sauce (to your liking)

Ingredients to blend:
Dried chillies

Diced onions
Sliced green chillies (supplier ibu)
Limes, halves (supplier ibu)
Sunny side up

Heat pot (use pot better cos it will splatter here and there).  Add in the powdered ingredients for 1-2 mins.  Pour in the blended ingredients, fry it till the oil floats.  Coarsely blend the foul medames.
Add in the coarse foul medames.  Stir and season it with salt and tomato sauce cook till it bubbles up and off the heat.
Serve a place of kachang phool with some diced raw onions, afew sliced of green chillies, squeeze half or 1 lime and a sunny side up and a few sliced of toast or French loaf. (I fry some but I don't put on my plate)

Asam Pedas Ikan Pari

My ibu will be so proud!!! Hhahahaha... I am 33 years old and this is my 1st virgin attempt on Asam Pedas Ikan Pari.  It was ok.  Just ok not even a WOW. Ok pun oklah.  But it stench the whole house so annoying.  But its ok there's always Febreze. Erm I think I put way too much belachan lah.

Anyway as usual I got this recipe from Mat Gebu.  Why I did not ask ibu for the recipe? 1.  It's my 1st attempt I need to be specific in quantity 2. I'm fasting so cannot taste 3. Ibu always give me the ingredients to put but not the measurement so have to agak-agak.

Oklah walaupun baunya bachin rasa ada lah kan but not that strong.  So hari2 makan asam pedas? Since I need to perfect the recipe.  Ouh tak eh? ...

Asam Pedas Ikan Pari
2 steak of stingray (huge nyah! I bought at cold storage cut and clean)
12 lady fingers (optional cos the husband don't eat)
1 tomato (cut wedge of 6)
1 handful of daun kesom/laksa leaves
1 cube ikan bilis (optional, I don't have it)
1 ladle of blended dry chili
1/2 tsp asam paste
1/2 tsp coarse black pepper (I put 2 huge tbsp)
Salt to taste

Things to blend:
6 red onions
2 cloves garlic
1/2 inch ginger
1/2 inch fresh tumeric
1/2 inch belachan (pan-fry without oil)
3 red chillies deseeded

Stingray cut into smaller pieces, wash and marinade it with lime juice for 10mins, then wash, clean and drain.  Lady fingers wash and snipped abit at the end. Put aside.
Heat wok (4 tbsp of oil) Sauteed all the blended ingredients till fragrant (tak betol tak tidak sampai naik bau ah)  add in the blended chilli, stir and cook until the oil floats.  Use low heat and stir occasionally.
Add in asam paste and mix with water (about 600ml or to your liking).  Let it boil.
Add in the fish, lady fingers and daun kesom.  Stir and let it cook until the fish is cook well, the lady fingers are soft.  Add in coarse black pepper, cube ikan bilis, tomato, salt to taste. Let it cook for a while.  And if the heat.

We had it with white rice and fried tofu with sambal kicap.  Nice and homey.not so fantastic like my ibu's but oklah edible. With alot more practice can be better.

Friday, July 24, 2015


Ibu 58th Birthday.  Wow! 58 oleidie and she has not been given the purple EZlink card.  What this?! They should start giving the senior citizen at the age of 50 ok.  They SHOULD! They MUST!  Anyway ... It was a success.  I attempted to cook 4 dishes and out of the 4 dishes, 3 were 1st time.  
Alhamdulillah it when well.  Tiring but it's a good tired.

This year we have 6 adults in our family. And in a few months time a new addition to the family.  Everyone is very excited.  Ibu cannot decide what the baby should call her Nenek? Nyayi? Oma? My brother also Papa, Ayah or Daddy-O but whatever it is we are very excited on the arrival of the newborn.

She is so mental.  She wanted a photo of her "action-action" cut cake.  I took soooo many photos of this cos she had to close her eyes when I snapped. Beside her is Nek Asmah her BFF I guess.

My ibu loves messy and berdechet chocolate cake.  You can't go wrong with chocolate origin's cakes.  There's only 2 option Original or Dark chocolate. This is sooooo a good choice.

Feasting.  Breaking fast together.  When I told her, she do not need to cook.  Guess where I get my stubborn-ness from ... She still cook lor.  Lucky only 1 dish if not we will have problem finishing the dishes.

Nasi Jagung | Corn Rice

Squid Masala | Sotong Masala Curry 

Ayam masak Merah | Red Chicken?

Daging masak Hitam | Black Beef?

Hahahahh ok I'm being annoying. I enjoy cooking for my love ones and I really hope they enjoyed my food.  I may not cook like my ibu but I put in a lot of thought and love when I'm cooking.
If I'm not sincere, I don't even bother. #justsaying #takmarahannoyedje

Daging masak Hitam

I am always curious how it taste like.  So I decided to try this recipe.  And it also compliment my rice.  Azie is another favourite blogger of mine.  So talented lah kan.  The first time I heard about this dish was on tv.  I was watching Best in the World on AFC.  And Razif the host had Prata with Daging masak Hitam if not wrong somewhere in Perak.
The taste not bad lah.  But I think if I cook longer with a different kind of cut sure power lah.

Daging masak Hitam

500 gm meat sliced thinly (I bought the already sliced)
1 tbsp fennel seed powder
1 tsp cumin seed powder
(mix both fennel and cumin seed powder with beef stock)
4 tbsp oil
5 tbsp dark soy sauce
1/2 cup asam juice
Salt to taste

Ingredients to blend:
15 red onions (I use 4 large onions)
3 cloves garlic
3 cm ginger
15 dried chili

Heat oil.  Sautee the blended ingredients and stock mixture with fennel and cumin powder.
Add in the sliced meat with a little bit of water. Cook till the meat is soft.
Once the meat is soft, add in the dark soy sauce.
Cook till the gravy is thickens and the oil can be seen.  Add salt to taste.

Squid Masala

I like this dish so much.  I sometimes order it when I eat indian rice set outside. I foresee myself perfecting this recipe again and again. Cos this is only my 1st attempt and the dish is not dry enough.  So the texture can be better and the taste definitely can be better too.  

Good luck to me!

Squid Masala | Sotong Masala Curry

400gms - Squid/Sotong
5 Large - Onions
5 - Green Chilies
3 Large - Tomatoes
1 tbsp - Ginger-Garlic Paste
3 tbsp - Oil
1 tsp - Cumin Seeds
1/2 tsp - Mustard Seeds
6 to 7 - Curry Leaves
2 tsp - Red Chili Powder
1.5 tsp - Turmeric Powder
2 tsp - Coriander Seeds Powder
To Taste - Salt
4 tbsp - Chopped Coriander,Mint Leaves (I don't have mind so I just do without it)

Wash and chop sotong or squid in medium size pieces, marinate it with 1 tsp turmeric powder, 1 tsp salt for 15 to 20 mins or until required. Before adding to curry rinse 2-3 times in water.
Peel and slice onion, slit green chilies, chop tomato and coriander, mint leaves.
In a wok or pan heat oil add cumin, mustard seeds and allow to splutter. Add curry leaves, onion, green chilies, ginger-garlic paste and saute until onion becomes soft.
Once onions becomes soft and brown add red chili, turmeric and coriander seeds powders and cook for 2 minutes in slow flame.
Add chopped tomatoes mix well, cover and cook until tomato gets mashed.
Once tomato gets mashed fully add rinsed squid and mix well, cover and cook for 5 minutes in medium flame.
Add salt mix well, cover and cook again (don't add any water) for 12 to 15 mins in slow to medium flame or until oil floats on top and gravy becomes thick, stir in regular inteverals. Add coriander and mint leaves mix, cover and keep aside for 10 minutes before serving.

Serve hot or warm with steamed rice. 

Use spicy chili powder if you eat spicy food.  Reduce chili powder if you don't eat spicy food :)
Don't add water at-all, this curry suppose to be thick. Water from squid itself will help in cooking. 
Let the curry sit for 10 mins or more before you serve, it taste better that way.

Nasi Jagung

This recipe is not mine.  I got it from Mat Gebu and change some ingredients and method here and there.  For the original please visit his website Tiffinbiru.  I like to follow his blog becos all his food looks so flavourful.  The ingredients he uses not stingy at all.  As for me some of the ingredients cannot be found or I don't use it often so I will replace it with something I have in the fridge.

I realised that this rice is so flavourful and its nice to eat on its own.

Nasi Jagung
4 cups of Basmati
1 can of kennel corn (drained water)
1 chicken cube (I used Knorr)
2 pandan leaves
1 can of evaporated milk (I used Carnation)
4 tbsp Ghee
2 big onion, diced
4 cloves of garlic (smashed it)
2 inch ginger, sliced
1 cinnamon stick*
1 star anise*
5 cloves*
3 cardamom*(*aromatic spices)
1 lemongrass (bashed)
Salt to taste
Water (about 2.5 cups)

Wash the basmati and soak it for 25mins and drain. 
In a wok, melt ghee.  Add sliced ginger, garlic, diced onions, lemongrass, 1 pandan leaf and aromatic spices.
Add drained corns and mix in basmati.  Fry and mix well for 2 mins and of the heat.
Transfer the rice to the rice cooker.
Pour in the carnation evaporated milk, water, 1 pandan leaf, chicken cube (I dissolve it with a little bit of water) and salt to taste.
Stir and mix well. Once the rice is cook, garnish it with coriander leaves (cos I have some) and fried shallots.

Ayam masak Merah

Mak aku punye recipe.

Ayam masak Merah

Chicken (any parts you like. clean add salt and tumeric powder and fry)

Blended Ingredients:
1 cup dried chilies
1 thumb ginger
3 cloves garlic 
1 red onion

1 red onion (sliced)
Lime leaves
1/2 cup tomato sauce
season with salt and sugar
Oil for frying

Heat oil, pan fry chicken (half cook) and put aside
Saute sliced onions once soft add in the blended ingredients (constant stirring, until you can see oil come out from the sides)
Add in salt, sugar, tomato sauce and lime leaf (i used lime zest)
Mix well and add the half cook chicken in.
Mix well cook until the gravy is slightly reduced

Wednesday, July 15, 2015

That very last lap for Ramadhan 1436H

While some of us are having our beauty sleep, some are still out working, some are out there doing stuff and a small fraction are making their way to the mosques for qiyam or performing qiyam at the comfort of their homes.

So what are we doing this morning? Is it worth while? Have we thank our creator for the life HE loan us? Are we thankful that we are breathing now? Walking? Thinking? Moving? How are we thankful? What are we doing to be thankful? Or it's just a lip service. 

Be thankful. Make it worthwhile. We won't be here forever. Will we get to meet the next Ramadhan? Look around. You see familiar faces but some you no longer see them. 

That last lap made me think so much. My heart aches knowing that this is my 2nd last qiyam for 2015 Ramadhan and last tarawih before you know it Ramadhan will leave to make way for Syawal. 

So how am I performing? As much as I want to achieve more there's only so much I can do. I regret not doing more with my time. Be more focus. Perform my fardu, sunat and qada' with sincerity. 

Making lots and lots of duas hoping Allah hears it. It's the month where all sincere duas will be answered. I'm hopeful. 

I pray for health, strength and patience. May he protects my soulmate, my mother, my brothers, my in-laws & my friends. May HE bless them with health and strength to do ibadah. Amiin.

I apologize if what I wrote hurt the readers emotionally. That is not my intention. My intention is to write how I feel and for me to reflect on myself and what I promise myself to do. 

I seek forgiveness if my words said otherwise. May Allah bless you. Amiin

Sunday, July 12, 2015


My 1st qiyam this Ramadhan. A lot of obstacles I need go through.

Mister wants to qiyam at Masjid Hang Jebat on weekends. When we reached the mosque, there is no Muslimah not even 1. I qiyam alone in the Muslimah prayer hall?!!!! Eh dowan eh. Thankfully the Mister understands so we u-turn back to Al-Mawaddah. Not that I have never pray alone in a mosque. I have in fact a few times in different mosques. But Hang Jebat mosque is an old kampung mosque iscared ok. A lot of lizards somemore where to run.

I get very emotional today. The feeling of regrets. Things that I've done. Things I should not have done and things I'm suppose to do but not do. The clock is ticking I feel so so scared. I feel so full of sin. Will my Ibadah valid? Are my point enough? What am I doing? Am I sure what I am doing? I am doing everything I can in my will for Allah SWT. Insya Allah Amiin. 

Remember the love ones that are no longer with us.  This dzikir especially reminded me of that special someone 

Allahyarham Abdul Manaf Bin Sanoesi
Allahyarham Amir Bin Enjah
Allahyarham Md. Hidayat Fikri
Allahyarham Raijab Bin Mohd
Allahyarhan Syed Mohd Alhabshee
Allahyarhamah Rahmah Binte Abdul Hamid

How I remember them:
My late father My beloved My first love 
My late grandfather such a lovable man
My late uncle soft spoken and humble 
My late cousin selfless 
My late father-in-law I have never meet you but I know you are a great guy as your son is to me
My late grandmother how I miss her so much. She gave me love, she gave me her time, she gave me her attention, she was my everything.
I hope I will beable to meet them inhereafter Insya Allah. May we be granted jannah, may we be put with the people that are love by Allah. Insya Allah Amiin Yarrabbal Allamiin.

Saturday, July 11, 2015

How I plan to spend my Ramadhan this year

Not my usual food entry. This entry to remind myself what I have promise myself

1. To better my prayers
2. To read and understand the Quran
3. To reflect
4. To repent
5. To do Qiyam
6. To cherish this Ramadhan as if it is my last (hopefully not)
7. To spend quality time with family
8. To make lots of duas 
9. To kick bad habits (less talk|less social media|sleep more 😁)
10. To enjoy Ramadhan peacefully

At the end ... I would want to be a better person a better muslim. Every year I set a target for myself and I did not managed to do even half of it. It's depressing. This year I am so full of hope. My desire to at least memorise and understand some surahs (I'm still working on it) 

A few days ago ... I add Juz' Amma on my YouTube playlist. I was surprised that how this surahs calms me. So in my to-buy-list ... Novel Maid and Juz Amma with translation.

No more slacking. No more stoning. Allah loan me this life and I really want to make the best of it. The best of Ramadhan. Insya Allah. 

May I be focus and discipline. Insya Allah Amiin

Monday, July 6, 2015

Roti John Serunding Cheese

Do I look like I'm that creative? No. I got this idea from my mom and my mom got this idea from her besan.  Interesting and hilarious.  It just tickled me as the main ingredient is serunding. This is when you are lazy to prepare the meat lah kan.

And surprisingly the mister oso like it.  I tweak abit the recipe cos my mom did not put mayo in hers.  I put cos I want the serunding to stick on the bread.  Sooo clever alahai... 

Roti John Serunding Cheese ala Mystyle

Bread (can be any bread, square, loaf, bun)
Mayo (optional)
Cheese (I used mozzarella)
Serunding (meat, chicken, fish, plain)

I used hotdog bun.  I cut it on the side not all the way thru.  
Spread mayo thinly and sprinkle generous amount of serunding on it.
Heat a non-stick pan.  whisked egg and pour it in the pan not too much enuf to cover 2 buns.
Put the bun on the egg with the serunding facing down.
Once the egg is cook flip it.
Add mozzarella cheese onto it and fold the bun into half.
Let it be in the pan for a while just for the mozzarella cheese to melt.
Can serve it just like that or cut into half.

I brought this stack of Roti John Serunding Cheese to my BIL's place across the road.  It was a hit with the kids. A nice and simple dish to prepare.

Friday, July 3, 2015

Nasi Sambal Goreng

It's Friday! It's Friday! It's finally Friday!  I am excited much cos I'm challenging myself to a heavy ifTHOR (yup I still couldn't let go of THOR!!!) Heeh...

So today is the quest of cooking Nasi Sambal Goreng.  I think its the husband  favourite.  Erm I can't make out his expression. Anyway this NSG is alot of work sey.  I went cold storage during lunch yesterday.  Got some of the stuff I need.  After breakfast, I went to the cold storage at compasspoint (heh almaklum da raya) Disappointed okay supermarket so big run out of dried chillies, tempeh, fresh chicken breast and minced meat. So I took the train to NTUC to get the rest of the stuff. (Kecoh weeeei I went 3 supermarkets in 1 day sheeesh) and NTUC run out of TEMPEH!!!! ok I give up ... the sambal goreng shall have no tempeh.

So I when home and marinate my chicken and fry dry the mince meat and keep in the fridge.

Here is my Nasi Goreng Sambal Set.  Quite a hearty meal hor.  Food Coma lah after that.  Lucky its Friday the tarawih here is 8 rakaats.

Anyway, I did manage to put tempeh in my Sambal Goreng.  The husband went all the way to geylang market to buy.

So ta-daa ... tempeh! Nie star ingredient nie so must have lah kan.  But if you don't like tempeh can always omit it lah.  The husband don't eat paru so I did not put any paru in here.

Here's my plate a bit of everything.  The serunding was also store-bought from geylang market cos the husband is hantu serunding.  He bought 2 types. 

Ayam Goreng Berempah

Bagedil Daging

Sambal Goreng

Ayam Goreng Berempah

Recipe taken from nasilemaklover

Ayam Goreng Berempah

1kg chicken meat, cut into medium-size pieces
1tsp Serbuk Jintan putih (cumin powder)
1tsp Serbuk Jintan Manis (fennel powder)
1tsp Serbuk Ketumbar (coriander powder)
1tsp chili powder
1/2tsp turmeric powder
1tbsp curry powder (meat type)
1tbsp corn flour
1 and 1/2tsp salt 
Blend into paste
4 garlic cloves
6 shallots

½” galangal (blue ginger)
½” ginger
4 lemongrass
3tbsp water 

Marinate chicken pieces with all ingredients for several hours (I marinated it over-night).
Heat oil in a wok (sufficient to fry all chicken at one go) over medium to low heat, put marinated chicken into hot oil piece by piece, deep fry till golden brown (about 10-15mins).
Once done, remove fried chicken and also the fried spiced crumbs using a strainer and keep aside to drain excess oil.
Serve hot. 

Sambal Tumis

Recipe taken from Noobcook
Sambal Tumis

1/4 cup or a small appropriate amount of olive or vegetable oil for binding (A) to a smooth paste during processing or pounding
3/4 cup olive or vegetable oil for frying the sambal paste
"assam" (tamarind) solution dissolve 25 grams assam pulp in 1/2 cup water; liquid strained
1 tsp salt to taste
50 grams gula melaka (palm sugar; may use brown sugar) to taste
(A) Sambal Paste
75 g dried red chilli cut to smaller sections, deseeded (to taste) and soaked in bowl of hot water for 20 minutes to soften; drained
75 g or four finger-length red chilli deseeded
250 grams peeled shallots
1 red onion peeled
8 cloves garlic peeled
20g belacan (shrimp paste) toasted in dry pan or toaster oven until crumbly and powdery

Process or pound (A) until it becomes a smooth paste, adding some oil along the way to bind the ingredients together.
Heat oil and add sambal paste into wok. Stir fry until the sambal starts to turn a deeper red, about 10 minutes.
Add tamarind juice, salt and gula melaka. Cook for another 20 minutes, stirring constantly. By this time, the oil should be separated from the chilli.
Store in air-tight containers in the fridge for about 2 weeks, or in the freezer for 3 months.

Sambal Goreng

Recipe taken from: Singaporelocalfavorite

Sambal Goreng

200 g tempeh, cut into cubes (I don't have tempeh here)
300 g long beans (kacang panjang), slice diagonally 
150 firm beancurd, cut into cubes 
60 g fresh prawns, deveined and shelled if desired
60 g chicken gizzards, cleaned, boil till tender for about 20 minutes and cut into cubes (I did not add this)
1-2 red chillies, slice diagonally 
2 shallots, thinly sliced  
1 cm ginger, thinly sliced 
1 stalk serai (lemongrass bulb), thinly sliced
3-4 tbsp thin tamarind juice 
2 cups (500ml) coconut milk 
2 tspn roasted belacan
Salt and sugar to taste 
Cooking oil 
Rempah to Blend:
3 cm ginger 
3 cm galangal 
4 fresh red chillies 
5 shallots 
4 buah keras (candlenuts) [I used macadamia nuts]
3 cloves garlic 
1 stalk serai (lemongrass bulb), thinly slice

Fry the tempeh and tofu separately until golden brown (Do not overcooked). Drain and set aside. 
Stir fry the long beans, chicken gizzard and prawns for about 2-3 minutes then set aside. 
Blend all the rempah ingredients in blender to a smooth paste. Heat a little oil in pan and fry this paste until fragrant and until oil separates. 
Add in the sliced chilli, ginger, lemongrass and shallots. Stir and add in the roasted belacan, tamarind juice and coconut milk. Add salt and sugar to taste. 
Reduce heat and simmer until the sauce thickens (there should not be too much gravy) slightly then add all the other remaining ingredients that were set aside.
Serve with rice, serunding and rendang pandang.

Bagedil Daging

Bagedil Daging

Russet potatoes (I boiled it but if you want to fry also can, sliced and fry and mashed it)
1 pack of minced meat (I used beef if you want to you minced chicken or prawn also can)
Fried shallot (store-bought)
Chopped coriander leaves
White pepper
Oil for frying

Fry minced beef without oil and put aside.
Boil the potatoes till soft and mashed it. (oppss drained the water first before mashing.
Add fried shallots, chopped coriander leaves, pepper, salt into the mashed potatoes.
Mix it together and roll it into a ball and flatten it.

Whisk egg with folk. Coat the bagedil in the egg and fry till golden brown.

Thursday, July 2, 2015

Nasi Goreng Daging Merah

As promised to the Mister (which I forgotten yesterday), here is THE Fried Rice.  At one point of time, he can eat fried rice almost everyday. I just find it boring and a lazy way of eating.  Why lazy ... just put everything and anything u like in 1 wok. Where is the challenge ... hahah chey chey chey.
Oh and fried rice I can never make it twice the same recipe.  Cos it's always difference every time.

Nasi Goreng

Rice (yesterday's leftover)
Sambal Terasi (I bought from Batam)
*this is sambal terasi in packets.  Taken from the net
Minced onion
Scramble egg
Fried ikan bilis

Heat up abit of oil just enough to scramble the egg. Fry and put aside
Add abit more oil for the ikan bilis.  Fry till crisps and put aside
Use the remaining oil to sautee minced onion.  
Once its translucent, add sambal terasi.
Stir abit and add rice mix well.
Add the egg and ikan bilis mix well and off the heat.

Daging Merah
1 pack sliced beef
2 sliced onions
a few cloves garlic
Tomato sauce
Chilli sauce
Blended dried chillies
Oyster sauce
Fish sauce

Heat oil and sautee garlic and onion.
Add blended chilli cook for 5-10mins
Add in the beef 
Season with oyster sauce, fish sauce, chilli sauce & tomato sauce
Mix well.  Once cook off heat

Wednesday, July 1, 2015

Thai Theme inspired IfTHOR

Tuesday we are having Thai! When was the last time we went Bangkok? long long time ago. Since we are having rice, I prepared Tom Yum Soup with Yong Tau Foo treasures, Thai Basil Chicken and store-bought Thai Fish Cake and Seaweed Chicken.

I use this paste for my tom yum soup or sometimes I used Dancing Chef Brand.

ps: This photo was taken from the net.

For the tom yum soup, I do not have a specific recipe as I depend on what is in my fridge.  So my tom yum won't taste the same twice hahahah ... Is that a good thing or a bad thing? I don't know lah.

Tom Yum Soup
A few pieces of kafir lime leaves
A few Thai basil leaves
1 sliced onion
1 bashed lemongrass
5 chopped chilli padi
1 tom yum cube
1 pack tom yum paste
1 tbsp fish sauce

Put whatever you like in your soup.  Mine was:
Yong Tau Foo treasures
crab sticks
chopped chicken breast
1L water

I boiled my ingredients but you can choose to fry lah cos I'm avoiding using of oil. 
Pour 1L of water in a pot.  Add in lime leaves, lemongrass, chillies, onion.
Once boil, add paste and cube.
Add all the meat and stuff bring it to boil and add a tbsp of fish sauce.
When the soup boil vigorously, add a handful of thai basil and of the heat.

Thai Basil Chicken
10 oz boneless and skinless chicken thighs or chicken breast (ground)
4 cloves garlic (finely chopped)
2 shallots (finely chopped)
1 1/4 tablespoons fish sauce
1 teaspoon palm sugar
1/2 teaspoon kecap manis (sweet soy sauce)
1 big bunch of Thai basil leaves (stems removed)
6 bird’s eye chilies (chopped and pounded with a mortar and pestle) or 1-2 fresh jalapeno cut into slivers
2 dashes ground white pepper
2 tablespoons oil


Add oil into a heated wok, follow by chopped garlic and shallots. Stir fry the garlic and shallots until aromatic, then add the chicken meat into the wok. Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps. When the chicken meat changes color, toss in the chilies and the seasonings (fish sauce, palm sugar, and sweet soy sauce) and continue to stir-fry. Add in the basil leaves and do a few quick stirs until the basil leaves are wilted and you smell the exotic fragrance of the basil leaves. Sprinkle two dashes of pepper powder into the dish, do a final stir, dish out and serve immediately.

Cook’s Notes:

If you love Thai food, you should check out authentic and popular Thai recipes on Rasa Malaysia.
You can also serve this spicy basil chicken as lettuce wraps, it tastes great with fresh lettuce and Thai sweet chili sauce.

Kār prung xāh̄ār thī̀ mī khwām s̄uk̄h