Sunday, May 31, 2009

Lady of Smileyshire's Birthday... Makan2

12th birthday

Miss E's birthday dinner... hmmmm....'surprise her', she said!! Knowing her taste bud which is quite 'ang-moh'ish, definitely no Asian or spicy food to be served to this Lady on her BIG DAY!!

So she was served with Chicken strips with yoghurt sauce, Calamari Rings, potato wedges and Chicken and Sweetcorn soup.
Recipes will be published soon.......(with the exception of Calamari Rings and wedges....)

Happy with her feast

Saturday, May 30, 2009

Yummy Vanilla Slice

Miss E planned to surprise me with her super-douper delicious dessert on Mother's day.. she researched on the net and found this easy Vanilla Slice... She is a bit 'green' in her 'culinary' skills, I ended up helping her with most of it.. (the actual reason: I didn't want her to mess up the kitchen...shhhh..must not let her know!!)

Vanilla Slice
  • 2 puff pastry sheets
  • 250ml (1 cup) milk
  • 1 teaspoon vanilla essence
  • 3/4 cup cornflour
  • 1/2 cup custard powder
  • 220g caster sugar
  • 750ml thickened cream
  • 50g butter
  • 3 egg yolks (room temperature)
  • icing sugar to dust
Preheat oven to 210C. Line a 23cm square pan with aluminium foil or baking sheet, so that the sheets comes up over the sides (easier to lift out the vanilla slice).
Place each pastry on a baking tray and baked for 8-10 minutes or until golden brown. Set aside to cool. Once cool, place one sheet - cooked side up, in the bottom of the pan ( may need to trim to fit).
For the filling: Place milk in a pan over medium heat. Add vanilla essence. Warm gently and set aside.Place cornflour, custard powder and caster sugar in a pan. Pour the milk into the pan with cornflour etc, and whisk until smooth. Add cream and return to heat. Keep stirring over low heat until the mixture thickens and boils. Add butter, stir well to combine. Remove from heat and whisk in the egg yolks one at a time until smooth. Pour into the pastry lined square pan and set aside to cool before placing the other pastry on top. Remember cooked side up! Refrigerate overnight.
Remove from pan, cut into squares and dust with icing sugar.
~delicious sept 2002

Thursday, May 28, 2009

From Gado2 to Lontong

A lot of leftover vegetables and rice cubes from yesterday gado-gado? No worries.... we'll have Lontong instead...


Coconut Soup: Heat up 1 1/2 can of lite coconut milk, add 1teaspoon of tumeric. Add 1 stalk of lemon grass, and tempe. Bring to boil then simmer on slow fire for 10 minutes (Add all the leftover vegetables in the last 2 minutes and bring to a quick boil). Add presoaked glass noodle and salt to taste. Serve with the rice cubes, peanut sauce and sambal..... Yum....

Tuesday, May 26, 2009

Gado2 from Perth...

We improvise the ingredients for Gado-Gado...'kangkong' is the highlight in any gado-gado... kangkong is not readily available here... if we are lucky, we could find kangkong in the market but very costly... so have to make do with what we could get....



  • beancurd - deep fried and sliced
  • bean sprouts
  • french beans
  • carrots
  • Boiled eggs
  • Rice cubes....
Blanched all the vegetables. Cook the rice on the 'softer' side. Once it is cooked... mashed it up in the pot. Place it in a food grade plastic bag...flatten it to a 1 inch thickness. Place some heavy weights on top..ie phone books etc. Leave it to cool then cut into cubes... Alternative, just buy the packed rice and cook as per instruction (product like Adabi or Nona)
Peanut Sauce:
  • 600g peanuts - roasted and ground
  • 20 dried chilli
  • 2 lemongrass
  • 4 shallots
  • 2 garlic
  • 1tsp fennel
  • 1 inch galangal
  • tamarind juice
  • salt and sugar
Blend the chilli, lemongrass, shallots, garlic, fennel and galangal. Add tamarind juice, salt and sugar. Heat a pot with 2 tbspn of cooking oil. Add all the blended ingredients and simmer until fragrant and thickened. Add Peanuts... Salt and Sugar to taste.

Sunday, May 24, 2009

Masak Singgang or Sup ikan

Some call it 'Masak Singgang' and some call it 'Sup Ikan' or fish soup, depending which part of Malaysia, you are from....

My kids were a little apprehensive when I placed this dish before them for dinner. They have not seen nor taste anything like this before... fortunately they are game to try...

I used Rosie Job fish cutlets for this....Its nice sweet, firm flesh fish...
  • 2 cm ginger - julienne
  • 600 gm potatoes - quartered or cut into bite size
  • 60gm soo hoon or tang hun or mung bean noodles or glass noodle... they are all the same thing - soaked in cold water
  • 10 shallots - deep fry till crispy
  • 6 garlic - thinly sliced
  • Spices: 1 teaspoon of coriander seeds, black pepper, cumin and fennel. 1 star anise, 3 cloves, 1 asam keping, cinnamon stick
  • 2 spring onion stalks, and 1 stalk of celery. both thinly slice.
Boil the spices, garlic, ginger in a saucepan, add celery, potatoes and asam keping until the potatoes are soft and tender. Salt to taste. Add fish and lastly add soo hoon. Once the fish is cooked, sprinkle crispy shallots and spring onion.

Friday, May 22, 2009

Sesame Ginger & Soy Chicken Drumstick


Quick Meal... easy to do...20 pieces drumsticks. I used 20 as it fit nicely on my roasting tray... don't have to waste electricity to just bake 8 pieces. can't finish?... freeze it up... and pack for kids lunchbox some other day!!

Score the drumsticks. Marinate the drumsticks with Kikkoman's 'Sesame, Ginger and Soy'. Leave it overnight. Pre-heat the oven at 220C. Place the drumsticks on the roasting tray. Bake it for 50minutes to 60 minutes until a nice caramel colour.

Serve with steamed rice and vegetables.

Tip: Use the roasting tray with the roasting rack. It'll give a nice crispy colour on both side (not wet and soggy). Turn the drumsticks over after 30 minutes to 'brown' the other side.

Line the bottom of the tray with aluminium foil for easy cleaning... otherwise you'll have a tough task to clean the burnt fat off!!

Wednesday, May 20, 2009

Mother's Day BBQ ~ Part 3

The final part... Crusty Coriander Beef... recipe from Better Homes and Garden magazine.


  • Scotch fillet steak
  • 2 tablespoon coriander seeds
  • 1 bunch of fresh coriander
  • olive oil
  • salt and pepper.
Pan roasted the coriander seeds until fragrant. Put aside to cool and ground. In a food processor, placed the fresh coriander, olive oil, salt and pepper and the grounded coriander seeds. Process into a paste. Spread the paste onto one side of the steak. 'Glad wrap' it and placed in the fridge at least 3 hours (or overnight) before BBQ time.
On the BBQ, cook the paste side up first until crusty.... then turn it over.

~better homes and garden

Monday, May 18, 2009

Mother's Day BBQ ~ Part 2

The second part ..... the Greek Lamb...

I love lamb but unfortunately can't take too much... I'll get dizzy spell... But then there's always Panadol ... Came across this marinate about 20 years ago... from a UK magazine;Prima...

Serve with potato cakes and BBQed courgette (or zuchini)
  • 4 pieces of lamb- choose either shoulder or chops
  • 3 cloves of garlic - finely chopped
  • 4 tablespoon of honey or more...
  • 1 lemon
  • fresh rosemary - chopped
  • salt
Mix the lamb pieces with chopped garlic, rosemary, lemon juice, salt and generous amount of honey. Marinate overnight.

Saturday, May 16, 2009

Mother's Day BBQ ~Part 1

Again.... whenever weather permits... we'll be out in the backyard... having BBQ.
There are 3 parts to this....

Potato cakes
Here is the first part.... Potato cakes
  • 6 Ruby Lou potatoes - washed and boil (with skin on)in salted water until tender or if in KL, use the American potatoes... they are so yum, better than Australian's.
  • Salt and pepper
  • olive oil
Use the potato masher, gently pressed down to flatten the potatoes. Place them on baking tray. Use generous amount of olive oil over the potatoes. Sprinkle with freshly ground salt and pepper. Roast (200C) for 30 minutes or until golden and crispy.

Thursday, May 14, 2009

Spaghetti Marinara

Little Miss E takes on Angelina Jolie....
My little Miss E, loves her spaghetti bolognese, but her father loves marinara! So once in a blue moon, I will cook the big Baby, his marinara.

Watch out for the mussels.. for those who has an allergy... whenever I cooked marinara or jambalaya using the marinara mix bought from the supermarket, Miss E would developed an allergy reaction, her lips would go 'pouty and red' - and itchy too ... kalah Angelina Jolie!!



  • 100g spahetti per person - cook as per packet instruction
  • 750g marinara mix
  • 750 ml pasta sauce - dolmio or leggo etc
  • 2 cloves of garlic - crushed
Saute the garlic in a olive oil for a few minutes. Add sauce, simmer then add marinara mix. That's it.
Tip: I was watching this cooking show on tele...the chef mentioned that parmesan does not go with seafood as the taste of the cheese itself 'drowned' the taste of the seafood. So the Italian usually... sprinkle some garlic breadcrumb instead!! Hmmm ...interesting...Food For Thought..

Tuesday, May 12, 2009

Passionfruit Self Saucing Pudding

I could make this dessert over and over again....it is so good.. that everytime I baked it ... it'll be gone in a flash...The smell of the pudding... baking in the oven is so ...delirious...

self saucing passionfruit pudding

There are 3 parts to this pudding:
Part A:
  • 1 cup of self raising flour
  • 1/2 cup of caster sugar
  • 1/2 cup of dessicated coconut
  • 2/3 cup of coconut milk
  • 1 egg at room temperature
  • 80g butter, melted and cooled
Part B
  • 1/2 cup of caster sugar
  • 3 teaspoon cornflour
Part C
  • 1/2 cup of milk
  • 3 passionfruits - halved and scoop the pulp
  • 2 small lemon - this is optional...if the passionfruit has a tinge of sourness then disregard the lemon.
  1. Mix all the dry ingredients in Part A - in a mixing bowl. Mix the wet ingredients in a jug or bowl. Add the two together... and gently stir to combine. Spoon into a greased baking dish. Smooth the surface.

  2. Mix Part B well. Sprinkle over the pudding.

  3. Mix Part C... the milk and lemon (remember- lemon may be used, may not be used). Not too worry if it curdle. Heat up the milk in a saucepan till it comes to a boil. remove from heat. Add the passionfruit pulp. Pour the mixture over the pudding using the back of a spoon.

  4. Bake for 50 - 55 minutes at 180C ..until the skewer inserted in the middle of the pudding comes out clean

Passionfruit flowers
I foresee that I'll be having lots and lots of everything to do with passionfruits ie baking, making jam, have it with ice-creams...etc ...

Notice.... the bushy vines that's covering my fence??? yummmm....
~sfi

Monday, May 11, 2009

Mother's Day Breakfast in Bed

My sweet Miss E woke up so early this morning (5.30am) to prepare this Mother's Day Breakfast.... Thank you.... my sweetie pie...


You are a Darl...


hmmmm.... so yummy......

Sunday, May 10, 2009

Japanese Curry

Japanese has simplified everything for us....even the curry paste. No grounding of spices, no blending of onion.... the only thing that requires 'hardwork' is to chop up the vegetables and most probably cut up the meat..(only if your butcher is on strike that 'unfortunate' day!!!).

Oh yeah... I forgot to mention.... another 'hardwork' is to rip open the curry paste box... and that is REAL 'hardwork' ....hahaha

Japanese Curry

  • Japanese curry pre-mix (Asian grocer or Jusco)
  • 700g Gravy beef - diced into bite size
  • 100g mushroom
  • 1 carrots - diced
  • 3 potatoes - quartered
  • 3 cups of water
Follow the instruction on the packet...you can't go wrong....

Friday, May 8, 2009

Olive oil, Zaatar and Rustic Bread

This is an interesting entree... Again something that I learned from either the 'square' box or by talking to people.... Priceless information....

It was from the Discovery Channel (Astro) that our taste buds were once again teased by watching the Italians dipping bread into olive oil. The thought of 'swallowing or eating' oil on its own, would make our esophagus shrink!! We tried it anyway... and it was yum...

Point to take note: must use good quality oilve oil...the fruity taste of olive ... its invigorating...

The second part: to dip the piece of bread into olive oil then dip it again in dukkah. I learned this from the Egyptian man who owns a stall in Wanneroo Market.



I didn't try to make the Za'atar shown in the photo above. Olive Oil and the Za'atar were purchased in Margaret River. I have the recipes for both Za'atar and Dukkah. Will try it one day and will put up the recipe + photos plus comments.

Wednesday, May 6, 2009

Ginger Sauce Fish....

This is yet another Thai dish...from a Thai cook book. Tried many times... except this time round I grilled the fish rather than deep fry....of course its taste better when fried....the slogan: 'healthy things don't come cheap and don't taste good' seems right...hmmm.





  • 1 whole fish... either trout or snapper.
  • 1 cup of dried wood fungus - soaked and sliced
  • 1 tbspn oil
  • 1 clove garlic
  • 1 brown onion or 2 shallots - thinly sliced
  • 1 tbspn grated ginger
  • 1 tbspn fish sauce
  • 1 1/2 tbspn sugar
  • 1 tbspn tumeric powder
  • 1 cup of chicken stock or water
  • 1 tbspn tamarind juice
  • 1 tbspn cornflour mix with 3 tbspn of water
  • sliced capsicum or julienne carrots
  • coriander sprigs
Wash and pat dry the fish. Deep fry or grill. Heat oil in a saucepan, add garlic, ginger, sugar and onion, stir until 'translucent'. Add tumeric, tamarind juice and fish sauce. Sauce should be a little bit sour, sweet and salty. Add the corn flour paste to thicken the sauce. Add vegetables.
Lastly spoon over the fish....
~thai cookbook

Monday, May 4, 2009

Kids' Favourite ~ Food on a Budget

Mr H said that I am being pathetic... and a Blogger addict... Well, my reasoning is simple.. our kids will not be staying with us forever.., one day they'll spread their wings and fly away. So I am documenting all these recipes (that we have tried and tasted) in this Blog for their easy reference in future.

I remembered when I was Danial's age, during year end school holidays, my mom gave us (my sisters and I) a chore to copy all her favourite recipes in her big, thick cover exercise book. Day and night... we copied and copied and copied... and now where is the book, one might asked?? Its with my brother!! Sad... no such technology ..30 years ago!!

Anyway....pathetic or not...here it goes, kids... both of you loves ikan goreng and Masak Asam Sardine...

It is easy to cook....


Ikan goreng

Rub a little bit of salt and tumeric powder onto the fish. Deep fry until golden and crispy.


Masak Asam Sardine
  • a can of sardine in tomato sauce from Woollies
  • 1 brown onion, thinly slice
  • 2 cm of ginger - thinly slice
  • 1 tbspn of tamarind paste mix in 1/2 a cup of water)
  • 1 tbspn canola oil


  • option : add sliced red chilli

  • Add canola oil in a saucepan. Saute onion and ginger until aromatic. Add the tomato sauce from the can and tamarind juice. Salt to taste. Lastly add sardine fish. Leave to boil. It should be soury, salty taste.

    Saturday, May 2, 2009

    Homemade pizza

    Back in KL, we used to order pizza almost alternate week. Whenever, I didn't feel like cooking, we would order Domino's Pizza Delivery...It was easy to let your finger do the 'tapping' on the phone....But now, our 'finger tapping on phone buttons' has its limited usage, as most of the pizza toppings here would have some salami, pepperoni etc. We resort to make our own dough hence create our pizza... The adults love their pizza with lots of capsicum, mushroom, olives and onion. Mr H Jr loves his with lots of anchovies and olives while Miss E loves her Margharita!!


    Thanks to P. Reinhart, I have almost perfected the art of dough making eventhough its a very long process,... and to my dearest friend, Stephanie; who gave me the Kenwood Mixer... I don't have to knead and knead the dough...till my shoulder came off its socket!!

    Pizza dough:
    • 4 1/2 cups of high gluten flour (chilled)
    • 1 3/4 teaspoon salt
    • 1 teaspoon instant yeast
    • 1/4 cup olive oil or vegetable oil
    • 1 3/4 cups ice cold water
    Stir flour, salt and yeast in an electric mixer. Stir in oil and cold water. Put the mixer on low speed, to form a ball. Increase the mixer to medium speed for 5 to 7 minutes or longer. The dough should clear the side of the bowl. Sprinkle with flour if the dough is a little bit wet. The finished dough should be springy, elastic and sticky not tacky. Put it in the fridge, to let it rest preferably overnight... to develop the 'flavour'.
    Take the dough out from the fridge, leave it to warm up to room temperature or at least 2 hours before making the pizza. Divide into 6 parts.
    ... you can either 'throw' the dough like professional Italian pizzaman (or our roti man), or just flattened with your palm. let it rest for 45 minutes before 'oven time'....
    Spread the tomato/ pizza sauce and top up with your favourite toppings....
    Bake at 250 C for 10 minutes or until the base is crispy or brown and the cheese melted..
    Tedious...yes but fun..
    Tip: quick base...use Lebanese bread...top up with pizza sauce and topping and bake... just as good!!