Friday, July 31, 2009

Eggs in Yoghurt Gravy

Seems like... a lot of effort is required to prepare this meal, but it is actually quite simple....



  • Hard boiled eggs -
  • 1 tub of natural yoghurt
  • 1 brown onion chopped
  • 1 teaspoon cumin
  • 1 1/2 ground coriander seeds
  • 4 spice - ground 1/2 inch ginger, 2 garlic, 1 teaspoon tumeric and 1 teaspoon chilli powder.
  • 1 teaspoon garam masala
  • 1 tablespoon of pounded fresh coriander and mint leaves
Saute the onion until they are soft. Add in the yoghurt and cumin, 4 spice, ground coriander and salt. Stir continuosly until the liquid from the yoghurt evaporated. The milk mixture and spice turn golden brown.
Put the lightly pricked eggs (with a fork.. to get the flavour of spice in) into the pot. Add 450ml of water. Gently cook the eggs until they are heated through then continue to cook on low fire until oil rises to surface. Sprinkle with garam masala and add the pounded fresh herbs.
~the best of indian cookery

Wednesday, July 29, 2009

Anniversary Dinner ~ Entree

Dainty Tomatoes... Miss E's version vs mine!!
The sifu... kalah this time....my version looked so dodgy and tired compared to hers.....hmmmmm
Hats- off to the chef.....

my version..... this was taken sometime ago......

  • cherry tomatoes
  • kalamatta olives - sliced
  • cheese - cut up into matchsticks size
Cut up the bottom of the cherry tomatoes... so it can stand (not roll over). Take off the top and with a parer knife, remove the seeds... fill up with kalamatta olives and cheese. Serve.

Monday, July 27, 2009

Anniversary Dinner

We celebrated our 17th Anniversary last weekend.... it was a memorable weekend with Miss E acting as our Chef cum Waitress and Boss for the Day while Mr H Jr was hired by the Chef to be the Mariachi minus the sombrero for the night!!

Menu for the day...prepared by Miss E....
Entree: Dainty tomatoes
Main course: Roasted Chicken with vegetables...
Dessert: Caramelised Apple Tart serve with ice cream
Drink: Kafarela Wine (kosher)


our sweet hostess and her delicious meal....

Saturday, July 25, 2009

Scones

My thanks to Jennifer... who gave me this recipe.... I love scones... but my scones has never been up to the mark!! Even Mr H passed some good comments this time... he is not a 'scones' person... and to get 'praises' from him...hmmm must be really really good!!!!

That's it ...
Bye-bye Brumbies... Bakers' Delight....
Hello my homemade scones!!!


  • 3 cups of self raising flour
  • 1 cup of cream
  • 1 cup of lemonade (aerated)
  • pinch of salt
Sift the flour into a mixing bowl. Make a well in the centre. Pour in the cream and lemonade. Add a pinch of salt. Use a knife to mix the ingredients. Turn the mix unto a lightly floured surface. And knead lightly. Do not over knead. Cut into rounds and place them unto a baking tray. Bake at 220C for 10-12 minutes or till golden brown. Serve with strawberry jam and cream.

Friday, July 24, 2009

Feta tomato sandwich

We called this 'Fet Tom' Sandwich... The salty taste of Feta Cheese with the sourish taste of sundried tomatoes is so beautiful.....


Its not difficult to assemble...
  • baby Turkish bread or choose the bread is quite bland in taste
  • 150g sundried tomatoes - thinly sliced
  • 100g of feta cheese either reduced fat or the nice and creamy ones ... thinlt sliced too
  • optional... some greens salad mix
Half the Turkish bread... and arrange the tomatoes, feta and salad. That's it really.. ready for lunch.

Wednesday, July 22, 2009

Pollo Alla Cacciatore


An Italian dish which means... Chicken Hunter style.
  • chicken thigh pieces - seasoned with flour
  • 1 large onion - chopped
  • 1 clove garlic - chopped
  • 1 cup mushroom
  • 1 canned tomatoes
  • 1 capsicum
  • 1 cup water or stock
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon oregano
  • 1 bay leaf
Coat the chicken pieces in flour. Heat up 3 tablespoon of olive oil in a frying pan. Fry the chicken until golden brown. Place the chicken in the casserole dish. Saute the onion, garlic mushroom and capsicum in the remaining oil in the frying pan, until lightly brown. Stir in the canned tomatoes, stock, bayleaf, chopped parsley and oregano. Simmer for 5 minutes. Pour the mixture over the chicken in the casserole dish. Cover the dish and cook at 180C for 50 minutes or until chicken is tender. Season with salt and pepper.


Chicken Cacciatore serve with couscous

Monday, July 20, 2009

Flat Mushroom Bake

My little Miss E is a bit fussy when it comes to eating.... she doesn't like capsicum and mushroom. If you add mushroom to Bolognese sauce or Japanese curry or stroganoff... she's alright with it... but if she were to have mushroom on its own, she prefer to have this Flat Mushroom Bake any time...

  • Flat mushroom or Portobello mushroom
  • Bread crumbs
  • garlic - chopped
  • Salt and pepper
  • Tasty cheese
Chopped the mushroom stalks. Saute the garlic until fragrant. Add the chooped mushroom stalks. Stir well. Add breadcrumbs. Salt and pepper to taste.
Spoon the breadcrumbs mix into the mushroom. Top up with cheese and bake for 15 minutes at 180C or until cheese melted. You can grill too but the cheese will melt and burnt before the mushroom is cooked.

Saturday, July 18, 2009

coconut creme caramel

Miss E... aka Miss Desserts 2009....This is one of her fabulous stuff. This picture did not live up to the taste of this scrumptious treat.....sorry my dear... mom's photography skill is so ....you know what!!!

  • 1cup white sugar
  • 1/3 cup water
  • 400 ml coconut milk
  • 1 1/2 cup milk
  • 6 eggs - lightly whisk
  • 1/2 firmly packed brown sugar
  • 1 tsp vanilla essence
  • Garnishing - toasted grated coconut and shredded lime rind
Combine water and white sugar in a saucepan over low heat. Cook stirring constantly until sugar dissolves. Increase to high heat and bring to boil. Once boil... leave it ..do not stir for 3-4 minutes or until golden . Pour the caramelised sugar over 8 ramekins (size 2/3 cup). Set aside for 5 minutes.
Whisk coconut milk, milk, egg, brown sugar and vanilla essence in a large bowl until well combined. Strain through and pour into the ramekins.
Line a baking tray with kitchen towel. Place the ramekins in the baking tray. Pour boiling water into the baking tray reaching half way up the ramekins. Baked at 160C for 40-45 minutes or until set. Set to cool and refrigerate overnight.
~good taste

Friday, July 17, 2009

Fish potato Pie

Tired of Shepherd's Pie? This is a tasty alternative... Fish Potato Pie


  • 500g of white fish fillets - diced 2cm
  • 1 red onion - chopped
  • 2 garlic - crushed
  • 1 cup of cauliflower or 150g of corn kernels
  • 3 cup of milk
  • 1/3 cup of flour
  • 3 teaspoon of horseradish cream
  • 800g potatoes - peeled and chopped
  • 80g butter
Mash Potatoes - Boil the potatoes in slightly salted water until tender. Mash the potato with 1/2 cup of milk. season with salt and pepper.
Preheat the oven to 180C. Melt butter in the saucepan over medium heat. Saute onion and garlic, cook for few minutes until onion is softened. Add flour and give it a good stir.... add milk gradually and stir until the sauce thickened. Remove from heat. Add the horseradish cream. Season with salt and pepper. Stir in fish. Spoon the fish into a baking dish (8cup capacity dish). Top with mash potatoes. Bake for 40 minutes or until the top is golden brown. ~sfi (I think!!)

see the 'bubbling' sauce...

Tip: Line a baking tray with greasepaper.... to catch the 'overflowing...bubbling' sauce...

Wednesday, July 15, 2009

Prawn Mee?? Hokkien Mee??

Hokkien Mee for the Northerners but its Prawn Mee to the KLites and Southerners... Its just like...
you say potatoes (po-TAY-toes)
I say potatoes (po-TAH-toes)...
its the same thing!!!


No exact measurement for this Hokkien Noodle... as the recipe was handed to Mr H from his late mother, who was an excellent cook.

Chilli paste: blend some chillies, belacan, garlic, a little bit of dried shrimps. Saute the mix until oil separates...season with salt .

Soup base: Saute the prawn shells with belacan and chilli paste. Blend and strain for a few times....into a stock pot. Add yam bean or white radish and chicken frames... keep the soup boiling ... Season with salt and sugar.

Serve with yellow noodle, baby spinach or kangkung (water spinach), blanched bean sprouts, shredded chicken meat, peeled prawns and half boil egg with chilli paste on the side.....

Monday, July 13, 2009

Roasted Chestnuts

These little morsels bring back a lot of good memories.....
First ..when I was in primary school in Alor Setar, while waiting for the school bus to take me home, and if I have some unspent pocket money....I would then ... walked over to this 'Apek's... who sell buah berangan' push cart. 10 cents can stretch in those days....
But nothing can beat that nostalgic feeling of having hot roasted chestnuts along Regent Street, London.... the cold winter chill and the smell of freshly brewed coffee in the air ...and the Christmas street light decorations!!


Make a slit and X on the chesnuts... to avoid 'explosion' in the oven. Roast for 20 min at 200C. Wrap in cloth and leave it to cool before 'chow down'...

Saturday, July 11, 2009

The famous Neiman Marcus Biscuit

Why is it so famous??? Well.... email has been circulating around... about this lady who dined at this 'Neiman-Marcus' restaurant in the US. She tried this biscuit, liked it and asked for the recipe... To make long story short - she was charged US$250 for the recipe... not happy (obviously!!) she circulated the recipe via email.... just to spike the restaurant!! How authentic the story?? Your guess is as good as mine!

So we decided to try out the recipe.... no harm done....

Verdict~the cookies are really good... of course with all the chocolates... hazelnut thrown in....

These cookies do not have a long life span in our cookie jar....just like 'that biscuits' advert...

Now you see it ... now you don't


250 g butter

  • 340g chocolate chips
  • 500ml flour
  • 1 cup brown sugar
  • 1 tsp bicarbonate soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 250g Hershey bar or Cadbury bar - grated
  • 1 1/2 cup oatmeal - blended
  • 2 eggs at room temperature
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • 1 1/2 hazelnut or pecan - chopped

  • Cream the sugar and butter. Add eggs and the dried ingredients. Mix well. Roll into a ball and bake at 180C for 10-15 minutes. Leave it to cool on the rack...

    Miss E's HUGE biscuit
    And wishing my sister.... kak Na ... a Happy Birthday.... May God bless you with good health..

    Friday, July 10, 2009

    Cauliflower Bake

    Cauliflower is in season now... and its quite cheap. This lovely meal is a favourite among us. First time I had this cauliflower bake... when I was student on a budget... some 20 years ago. A good winter warmer lunch with hot chocolate at the Student Union Cafetaria.....overlooking River Thames.... good old days!!


    • 1/2 cauliflower - pre microwave and drain the water
    • 1/2 cup cheese and extra for topping
    • 1 small brown onion - chopped
    • 2 garlic chopped
    • 1 1/2 cup milk
    • 1 tablespoon flour
    • 2 bay leaves
    • salt to taste
    • 50 g butter
    Melt butter in a saucepan, saute the onion and garlic until soft. Stir in the flour. Add milk and keep stirring. Add bay leaves. Bring the sauce to boil until thickened... add cheese. Salt to taste. Add in cauliflower.
    Put the mixture in a baking dish. Sprinkle with cheese and bake for 40 minutes or until the cheese melted. Bake at 180C..

    Wednesday, July 8, 2009

    Beef Noodle Soup with Kimchi

    Have you tasted the Taiwanese Beef Noodle Soup- 2nd floor Ampang Point? It's lovely and yummy.... One big bowl and a drink would cost about RM10 (cost in 2004....the last time we dined there!!). This is our version of the Taiwanese Beef Noodle.... with Kimchi (of course... the original is without kimchi but some chillied preserve vegetables)



    • 800g gravy beef - cut into chunky size
    • 3 star anise
    • 3cm ginger - lightly smashed
    • rind of 1 orange.
    • 1/4 cup light soya sauce
    • glass noodle or soo hoon or tang hoon - soaked
    • 2 carrots - cut into chunky size
    • 1 radish - cut into chunky size
    • kimchi
    • golden fried shallots
    • spring onion for garnishing
    Mix the beef, star anise, ginger, light soya sauce and orange rind in a slow cooker. Cook on low for 4 hours. Transfer the beef stock into a stock pot. Add carrots and radish. Cook until the vegetables are tender. Season with salt. Pour the boiling hot soup with 'goodies' into a bowl of glass noodle...Garnish with golden fried shallots, spring onions and kimchi.

    Monday, July 6, 2009

    Simple Pumpkin Soup

    My little Miss E loves pumpkin soup.... she wouldn't mind having pumpkin soup for breakfast, lunch and dinner every day...unfortunately, her mom is not that 'rajin' (hardworking!) ...

    how sad... too bad ...nevermind


    • 1 whole butternut pumpkin - cube
    • 1 onion - chopped
    Saute the onion in a saucepan. Add pumpkin and 1 liter of water. Bring to boil. Cook until the pumpkin is soft and tender. Leave it to cool. Use the stick blender, puree the pumpkin. Heat it up over the stove again. Serve with cream and garnish with fresh herbs.

    Saturday, July 4, 2009

    Banana Strudel

    A nice change to the usual apple strudel....


    • 4 bananas - peeled and thickly sliced
    • 1/3 cup of sultanas
    • 1 tablespoon dessicated coconut
    • 2 tablespoon brown sugar
    • 3/4 teaspoon ground cinnamon
    • 1 teaspoon of caster sugar
    • 1 orange - rind finely grated and juiced
    • 6 sheets of filo pastry
    • olive oil cooking spray
    • vanilla custard or ice-cream or yoghurt to serve
    In a mixing bowl, mix all (fr bananas to orange juice). Place 1 filo pastry on a workbench and top with another, spray with olive oil. Repeat twice with the remaining pastry sheets. Spoon the banana mixture... along 1 long edge of the pastry, leaving about 5 cm border on both short ends. Fold the short ends in and roll up to enclose filling. Place the strudel seamside down on a baking tray. Spray the top with oil and sprinkle the ground cinnamon and brown sugar. Bake at 190C for 30-35 minutes..... Serve while its hot with vanilla custard...
    Tip : dont leave it to long after baking....as it will get soggy. Use melted butter instead of olive oil for that nice rich taste...
    ~sfi

    Friday, July 3, 2009

    Ole!! Saffron Paella with Prawn & Squid

    Our first taste of risotto was...eeeyiew!! what a funny looking and weird tasting rice... creamy... neither rice nor porridge.....we were so not used to this 'ang mo' rice!!! after few trials and tastings... we acquired the funny taste....hmmm not bad at all..especially chicken and mushroom risotto (will cook next time).

    Saffron Paella with Prawn and Squid

    • 500g cooked prawns - deshelled but tail intact
    • 500g squids - thinly cut (ring)
    • 3 cloves of garlic - crushed
    • 1 brown onion chopped
    • 1 cup of frozen peas
    • 1/4 teaspoon saffron
    • 2 cups of arborio rice
    • 5 1/2 cup of water or chicken stock...
    • 2 large tomatoes - quick blanched - deseeded, skin off and diced.
    In a saucepan....add 5 1/2 cups of water and the prawns shells and head. Boil for 10 minutes. Strain and discard the prawns shells and head. Add saffron. Leave it to simmer.
    Heat up a frying pan with 2 tablespoon of olive oil. Put in the squid for 3 minutes or until the squid turned opaque. Dish it out onto a plate. Saute onion and garlic until translucent. Add rice and 1 ladle of prawn stock. Once the rice absorb the stock...stir ...add another ladle of stock and keep adding one ladle at a time until the last ladle..add peas and tomatoes. Season with salt and pepper. Stir in the prawns and squids for 1 minute or until all heated through. Serve.~sfi
    Tip: Cooked arborio rice is creamy and bitey in texture. Its suitable for paella or any Italian risotto.. not suitable for our Asian cooking...

    Wednesday, July 1, 2009

    Fish curry

    This is a quick version fish curry... my 2nd sister's curry is excellent!!! Will try to get her recipe... She uses fresh spice... 'rempah giling'. Hmmm ... it gives an authentic Northern curry flavour..






      • fish cutlets or ikan kembong....
      • 1 brown onion
      • 3 cloves of garlic
      • tamarind juice
      • 1/4 cup fish curry powder
      • 1tablespoon cumin
      • 1/2 teaspoon black mustard seeds
      • some curry leaves
      • ladies fingers
      • coconut milk
      Blend the onion and garlic. ground the cumin. With 2 tablespoon of canola oil, saute the grounded cumin and blended onion/garlic until golden brown. Add curry leaves and the black mustard seeds. Stir then add curry paste with tamarind juice. Cook until the mixture thickened. Add vegetables. Add fish last and coconut milk....season with salt and leave it to boil...turn off the heat.