Monday, 30 April 2012

Stir Fried Four Angled Beans

10 pcs Four angled beans (kacang kelisa) - cut
2 onion - chopped
2 garlic - chopped
few pcs prawns
1 tsp dried prawns - pounded
1 tbsp chili paste
1 tsp soy sauce
1 tsp dark soy sauce
1/4 tsp sesame oil

1. Heat 1 tbsp oil in wok, stir fried the prawn and then sauté the garlic and onion until brown.
2. Add chili paste and dried prawns. Cooked for 2 minutes
3. Add light and dark soy sauce, sesame oil and four angled beans. Stirs well
4.  Served

Stir Fried Lala with dried shrimp

1 kg Lala (clams) - soaked with salt water
2 tbsp dried shrimps - soaked with water
6 pcs onion - chopped
4 pcs garlic - chopped
1/2" ginger - sliced thinly
4 birds eye chili - cut (chili padi)
2 stalks curry leaves

Sauce (Mixed in a bowl)
1 tsp tau chu (fomented soy bean paste)
1 tbsp curry powder
1 tsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp cornstarch

1. Heat 2 tbsp oil in a wok, fried the dried shrimps until crispy.
2. Add garlic, onion, ginger, curry leaves and chili. Stirs
3. Add Lala and sauce, mixed well. Cooked for about 10 minutes and dish out
4. Served while still hot

Sunday, 29 April 2012

Beef Curry

1/2 kg beef - cut into small size
2 potatoes - peeled and cut into 4
1/2 cup plain yogurt
1/4 cup coconut milk
1 cup water
1 tbsp ghee
1 tbsp oil
Salt to taste

Ingredients A
2 small onion - sliced
2 garlic - sliced
1 cinnamon sticks
3 cloves
2 star anise
3 cardamom
1 stalk curry leaves

Ingredient C - (Combine all)
2 tbsp curry powder ( I used Baba's brand)
1 tbsp chili powder
2 small onions - pounded
2 garlic - pounded
1/2" ginger - pounded
1/2 cup water

1. Heat oil and ghee, add add ingredient B, stir fry until fragrant about 5 minutes
2. Add beef and 1/4 cup of water, let it simmer until the beef tender
3. Add in potatoes, yogurt, coconut milk and water, bring to boil until potatoes cooked properly.
4. Add salt & a pinch of sugar.
5. Served with roti canai, rice or bread

Fried Asparagus with Belacan

1 bunch Asparagus - cut
1 tbsp dried chili paste
5 pcs prawn
1/4 tsp belacan
2 cloves garlic - chopped
1 tbsp dried prawn
2 candlenuts - pounded
Lime juice
1 tsp soy sauce
1/4 tsp sesame oil

1. Heat 1 tbsp oil in a wok, fry the garlic until fragrant, add fresh prawn, stir fry for 2 mins.
2. And then add in chili paste, dried prawn, belacan and candle nut
3. Add soy sauce and squeeze lime juice and followed by asparagus. cook for few minutes and removed.
4. Served with rice

Baby Cabbage with Garlic Butter

This really nice, you can just eat it just like that. It is so easy to make and it takes just 10 minutes to get it ready. Kids would loves this..

1 pack Baby Cabbage (5 small bunch) - cut into 2
3 cloves garlic - finely chopped
1 tbsp butter
1 tbsp grated cheese
1 tbsp whipped cream
1 cup fresh milk
1/2 tsp pepper
A bit of lime juice

1. Steam baby cabbage until cooked - removed and arrange in a serving plate
2. Melt butter in a frying pan, saute the garlic until yellow
3. Add milk, cream, cheese, lime juice and pepper. Stir until cheese melted. Removed
4. Pour the sauce onto the cabbage and served immediately

Masak Lemak Tempe dan Tofu

Ingredients A
2 pcs tempe - cut
2 pcs hard tofu - cut into 2 and fried lightly
2 hard boiled eggs - peeled
1 cup coconut milk
1/2 cup water
2 kafir leaves
salt to taste

Ingredients for Chilli Paste - (blend)
4 pcs bird eyes chili
3 slices galangal
2 slices fresh turmeric
2 slices ginger
3 small onions
1 garlic

1. Combine the chili paste with coconut milk and water. Bring to boil
2. Add boiled eggs, tofu and tempe plus kafir leaves and salt, continue stirs
3. Served with white rice

Saturday, 28 April 2012

Ipoh Kuay Teow

If you are from Ipoh, Perak, you will know about this dish, in fact you can tell which restaurant or stall selling the best Kuay Teow soup. There are many other ways of making the dish. This the way that I used to cook , as it's suits to taste.

1 packet (500g) Kuay Teow (white flat noodles)
2 pcs chicken breast
1 bowl bean sprout
Fish ball or fish cakes
1 bunch chinese chives
1 stalk spring onion
1/2 tsp sesame oil
1 tsp cooking oil
1 tsp soy sauce
1/2 tsp pepper
3 cloves garlic - chopped
1 bowl (300g)  Prawn
2 cups chicken broth
Salt to taste

1. Rub the chicken with sesame oil, pepper and cooking oil. Merinade for 10-20 minutes.
2. Steam the chicken until cooked, removed and let it cold before shredd or cut the meat
3. Heat 1 tbsp oil, saute the garlic until brown and then add prawn and chicken broth.Bring to boil. Season with soy sauce and pepper.
4. Remove the prawn and peel the skin. Keep the head and shell
5. Heat 2 tbsp oil in sauce pan, fried the prawn shell until crispy. Removed the shell and add the remaining brown oil to the soup.
6. Boil water in a pot, and blanch kuay teow, bean sprout and chives separately.  And then boiled the fish boil or fish cake. Set a side
6. Serving - Add kuay teow and chives in a bowl, arrange with prawn, shredded chicken and fish ball. Pour the gravy and garnish with spring onion and cut chili.

Note: Make the chicken broth by boiling the chicken bones

Friday, 27 April 2012

Carrot Juice

1 carrot - cut
1/2 cup fresh milk
1/4 cup water
1 tbsp brown sugar (depending on your taste)
1 tsp Lemon juice
few pieces ice cube

1. Blend carrot with water until smooth and the sieved with strainer to take the juice
2. Clean the blender and put back the juice, add milk, sugar and ice cube. Blend it again
3. Add lemon juice and served immediately

Deep Fried Pomfret with Soy Sauce

1 white pomfret (Bawal putih) - cut slit both side
1" ginger - sliced thinly (strips)
1 stalk spring onion
1 tbsp corn flour
1 tsp tamarind powder

Sauce (add in a bowl)
4 tbsp soy sauce
1/4 cup water
1/4 tsp pepper
1 tsp sugar
1 tsp sesame oil

1. Coat fish with corn flour and tamarind powder. Deep fried the fish until golden and crispy. Dish out and placed it on a serving plate
2. Clean the wok, and heat up 1 tbsp oil, fry the garlic until brown. Removed and set a side
3. Add the sauce into the same oil  Bring to boil and removed
4. Pour the soy sauce on the fish and garnish with fried ginger and spring onion.
5. Served immediately

Roti Jala

3 cups plain flour
1 egg - lightly beaten
1 cup fresh milk
1/2 cup coconut milk
salt to taste

1. Combine plain flour, coconut milk, fresh milk and salt. Stir  until smooth
2. Add egg into the mixture and continue stir.
3. Use the blender to blend, to avoid any lumps in batter
4. Heat big non stick frying pan. Glaze lightly with butter.
5. Pour the batter into a mould and swirl around the pan. Cooked for about 1 minute, take it out on a plate and roll it or fold it
6. Continue the process until finished

Thursday, 26 April 2012

Terriyaki Beef

Ingredients A to marinade
1 piece Tenderloin beef - slice thin
1/4 cup terriyaki sauce
2 tbsp Woncestershire sauce
2 tbsp brown sugar
2 cloves garlic - minced

Other ingredients
1 bunch brocolli
A handful beans prout
1/2 capsicum pepper
1 large onion - cut into wedges
1 tomato - cut into wedges
1 tbsp corn flour + water

1. Marinade beef with the ingredient A for 1 hour
2. Drain beef and keep the sauce. Pat dry with kitchen towel.
3. Heat 2 tbsp oil in a wok, stir fry the beef for about 5 minutes. Dish out and keep a side
4. Heat another 1 tbsp oil, stir fry the onion until fragrant
5. Add capsicum and followed by the remaining beef sauce.
6. Add the beef and brocolli, stir for 2 mins. Finally, add the beansprout and cornstarch
7. Served with white rice

Mixed Fruit juice

1 green apple
1 celery stick
1 green cucumber
1/2 cup fresh milk

Cut all the fruits and blend until smooth and served

Rendang Pedas Ikan Tongkol

1 medium ikan tongkol (Tuna block) - cut into small
1 cup coconut milk
1 tamarind peel
1 tamarind leaf
1 tbsp kerisik
1 tsp salt (to taste)

Item to blend (chili paste)
4-5 dried chili
3 onion
2 garlic
1/2 ginger
1 stalk lemon grass - cut

1. Combine coconut milk, chili paste, kerisik, tamarin peel and leaf. Bring to boil
2. Add fish and salt to tatse. Cooked until it dry. Dish out
3. Served with rice

Squid with Tom Yum Paste

5-6 pcs squid - clean and cut
1 tbsp tom yum paste
1 tbsp Thai chili sauce
2 kafir leaves
1 lemongrass - sliced
1 tomato - cut
2-3 pcs young corn - cut
1 large onion - cubed
1 garlic - crushed
1 tsp soy sauce
1 tsp fish sauce
1 stalk corriander leaves - sliced

1. Heat 2 tbsp oil in a wok, stir fry the garlic and onion until fragrant
2. Add squid, lemon grass and kafir leaves. stir for few minutes. Combine the tom yum paste, chili sauce, soy sauce and fish sauce.
3. Add the vegetables and corriander. Stirs until it cooked and dish out.
4. Served while still hot

Wednesday, 25 April 2012

Mango Lassi

1 ripe mango - peeled and sliced
1 cup plain yogurt
1/4 cup whipping cream
1 tbsp sugar (depending on your taste)
Few pieces ice cube

1. Add all the ingredient into the blender and blend until smooth
2. Garnished with mint leaves and served

Mongolian Chicken

2 pcs boneless chicken breast - slice into thin strip
1 cup corn flour + water
3 cloves garlic - chopped
3-4 pcs dried chilli - cut
1/2 green capsicum - cut
1 large onion - cut into wedges
1 stalk spring onion - cut
1/2 tsp black pepper
salt to taste

Sauce Ingredients
1/2 cup chicken broth
2 tbsp hoisin sauce
1 tbsp oyster sauce
1 tsp brown sugar
1 tbsp soy sauce
1 tsp white vinegar
1 tsp plum sauce

1. Coat chicken with corn flour & salt, (toss the chicken using the zip lock bag). Heat oil in a wok and deep fry until crispy. Set aside
2. Reduced the oil, add fried the dried chili until crispy and keep aside
3. Add another 1 tbsp oil and sauté the garlic and onions until fragrant
4. Add sauce ingredients let it simmer until it's thicker. Add the spring onion. Removed 
5. Put the chicken & dried chili in a bowl. Pour the sauce on to fried chicken, mixed well.
6. Served with white rice while it's still hot

Note: The original recipes contain dry sherry, but I replace it with white vinegar and plum sauce. You can use 1 tbsp dry sherry instead of vinegar and plum sauce. 

Tuesday, 24 April 2012

Tomato Cheese Toast

Perfect for breakfast or afternoon snacks. Very fast and easy to make.

1 loaf french toast
1 tomato - sliced
Grated cheddar cheese

1. Preheat oven at 180 degree
2. Sliced the bread and arrange it in the baking tray
3. Lay the tomato on the bread and covered by grated cheese
3. Sprinkle with pepper and baked for about 10 mins or until the cheese melted
4. Served while still hot

Pak Choy with Mushroom


3 bunch pak choy (white small sawi)
1/2 can mushroom
2 tbsp oyster sauce
1 tblsp soy sauce
1 tsp black pepper
1 tbsp corn starch
2 garlic - crushed
2 slices ginger


1. Steam or quick boiled pan choy. Rinse with cold water and keep a side
2. Heat 1 tbsp oil, and sauté garlic and ginger till fragrant
3. Add mushroom, and then add in oyster & soy sauce followed by black pepper
4. To thicken the sauce, add in the corn starch. Stirs for few minutes and dish out
5. Arrange the pan choy in a plate and top up with the mushroom and served

Sunday, 22 April 2012

Mee Rebus


1 packet Yellow Noodles (mee)
1 bowl bean sprout
1 bunch of pan choy (sawi)
2 pcs tofu - cut and fried
2 boiled eggs
Fried shallot
1 stalk spring onion

For the sauce
2 pcs sweet potato - peeled and cut into
5 pcs onion
3 garlic
1/4 cup dried shrimp
100 g beef - cut and boil
3 tblsp ground nuts - (fried without oil and blend until smooth)
2-3 tbsp chilli paste
2 pcs palm sugar (depending on your taste)
1 tsp tamarind paste
Salt to taste

Step 1: Making the sauce

1. Blend together onion, garlic and dried prawn until smooth - Set a side
2. Boiled both the sweet potatoes until soft and then blend it until fine - set a side
3. Roast the peanut and blend or pound until fine - set a side
4. Heat 2 tbsp oil, add blended item no. 1. Stir fry for 10 mins
2. Add chili paste, continue stir fry until fragrant (add water if it's too dry
3. Add in potatoes, ground nuts and beef together with the stock. Bring to boil
4. Add salt, tamarind and palm sugar

Step 2: Serving Preparation
1. Boiled water in a pot, blanch noodles, bean sprout and pak choy separately
2. Cut into small pieces and fried the tofu
3. Boiled the eggs and peel the shell - cut into 2
4. Add mee plus all other ingredient and pour the gravy on it.
5. Garnish with spring onion and fried shallot and served

Saturday, 21 April 2012

Lemon Chicken


1-2 chicken breast - cut into small pieces
2 eggs - lightly beaten
2 tbsp soy sauce
1 tsp black pepper
2 tbsp corn starch

Sauce (Mixed in a bowl)
1/4 cup brown sugar
1 cup chicken broth
2 tbsp lemon juice
3 slices fresh lemon
1-2 drops yellow coloring (optional)
Salt to taste

1. Combine chicken with corn starch, egg, black pepper and soy sauce
2. Heat oil in a wok, deep fry the chicken. Set a side
3. Reduce the oil, leave about 1 tbsp. Add the sauce mixture bring to boil
4. Add the fried chicken, quick stirs and dish out
5. Served while still hot

Stir Fry Beef with Broccoli

300g Beef - slice
1/2 bunch broccoli
1 handful roasted cashew nuts
2 tbsp corn flour + with water
1/4 cup cordial orange juice
1 tsp ginger powder
2 tbsp soy sauce

1. Marinade beef with cornstarch, orange juice and ginger powder
2. Heat 1 tbsp oil, stir fry the beef for few minutes and add soy sauce.
3. Add the broccoli and cashew nuts. Stir fry for few minutes and dish out.
4. Served with white rice

Baked Potato Skin


2 -3 pcs large potatoes
2 strips of beef bacon
Sour cream
1 stalk spring onion
1/2 cup grated Cheddar cheese
2 tblsp butter
Pepper & salt


1. Cut potatoes washed properly and cut into 2.  Remove the inner side and leave about 1/4" skin layer
2. Melt the butter and as bit of salt sand pepper. Rub thoroughly to the potato skin. And baked in the oven at 180 degree for about 10 min.
3. At meantime, chopped the beef bacon and sliced the spring onion thinly
4. Removed the potato skin and add cheese, bacon and spring onion. Put it back tint the oven and baked another 10 min or until crispy
5. Served with sour cream and spring onion

Friday, 20 April 2012

Kueh Lapis (Layer Cake)

Kueh lapis or 'layer cake' is one of our popular local dessert. Children loves to eat this by pealing it layer by layer.

Ingredients A:

50g rice flour (1/4 cup rice flour)
180g tapioca flour (3/4 cup tapioca flour)
480g coconut milk (2 cups coconut milk)
1/2 tsp salt
1/4 tsp Vanilla essence

Boil to make the syrup:

1 cup sugar (reduce it if you dont like it sweet)
3/4 cup water
4-5  pcs pandan leaves - tie into knot


1. Combine all the ingredients including the syrup in a bowl and mixed well.
2. Sieve using the strainer to ensure it's smooth
3. Divide into 2, Add red coloring in 1 portion and leave the other as white
4. Heat-up steamer, put in the tray in it, use ladle to pour a single scoop of white mixture and cover the steamer. Steam for 5 mins.
5. Pour the same amount of red mixture on top of the white layer. Steam for 5 mins.
6. Repeat this layers until finish, steam for 10 mins and remove from steamer
7. Leave it cool before cutting to serve

Kuih Kosui

Another yummy malay dessert or kuih that you should try.

1 cup plain flour
1/2 cup rice flour
1/2 tapioca flour
4 cups water
1/4 tsp betel lime water (air kapur sireh)

Grated Coconut + a pinch of salt

Ingredient B - Boil to make the Syrup
1/2 cup white sugar
1/2 cup brown sugar
2 cups water
1 pandan leaves (optional)

1. Combine plain flour, rice and tapioca flour with syrup, water and betel lime. Mix it well
2. You can use minitures cup as mould or just use the tray. Pour the mixture into it and steam it for 15 - 20 minutes. Remove from steamer and let it cold.
4. Cut into small pieces and roll it on the grated coconut and served

Thursday, 19 April 2012

Kuih Serimuka

This is one of popular malay cake, sweet and creamy taste. Suitable for tea party, served for up to 6 pax

1/2 kg (500g) Glutinous rice - washed & soaked with water
2 cups coconut milk
1 tsp salt
1 tsp cooking oil

Ingredient for Topping
1/4 cup (125gm) plain flour
1 tblsp corn flour
3/4 cup sugar
1/2 tsp salt
3 egss
8-10 pandan leaves - cut and blend with 1 cup of water to take the juice

Step 1: Preparing the base
1. Prepare steamer and allow the water boiled
2. At meantime, drain the glutinous rice. Place it on a tray
3. Add coconut milk, water and oil. Stir with spoon
4. Steam for abot 30 mins or until rice is cooked and soft. Remove from steamer.
5. Use the spoon or spatula to flattern the glutinous rice to ensure topping did not sip to the base
6. Set a side.

Step 2: Preparing the topping
1. Beat sugar and egg until soften
2. Add coconut milk, pandan juice and salt, continue stirs
3. Add plain flour & corn flour and mixed well
4. Sieve the mixture with strainer to ensure it's smooth
5. Slowly pour the mixture on to of the base (flattern glutinous rice)
6. Place it back in the steamer, steam with slow heat for about an hour
7. Allow it properly cold before you can cut to served

(Note: Pandan leaves juice can be replaced with pandan essence and you also nedd to add green colouring to it)

Wednesday, 18 April 2012

Chicken with Cashew Nuts


2 pcs chicken breast - cut into thin strips
1 bunch brocolli or 1/2 cup green peas
1 handful cashew nuts - roasted
1 stalk onion spring
1" ginger - minced
2 garlic - chopped
2 tbsp chicken stock
1 red capsicum - cut into thin strip
1 1/2 tbsp corn flour (add with water)

Sauce ingredient - mixed in a bowl

2 tbsp soy sauce
1tbsp vinegar
1 tbsp chicken stock
1 tbsp brown sugar
1 tbsp dry sherry/ red wine
2 tbsp abalone sauce
salt to taste


1. Boil water with a bit of salt. Cut brocolli into small pieces and blanch into the hot water. Removed and set a side
2. Heat 1 tbsp oil in a wok, the capsicum and cashew nut, removed and set aside
3. Heat another 1 tbsp oil, add garlic and ginger, stir fry until fragrant
4. Add in the chicken, add a bit of water if its too dry. Continue stirs until chicken is cooked.
5. Add in the sauce, followed with capsicum, brocolli (green peas) and cashew nuts. Stir well and dish out
6. Served while still hot