Thursday, June 30, 2011



This Pineapple Cupcake recipe is one of my favorite. The batter is very easy to make and the finished cupcakes have a beautiful crumb and a light texture. 

The small amount of sour cream in the batter compliments the pineapples.

If you love upside down pineapple cake you are sure to love this cupcake. The texture is cake like, soft and moist.

Pineapple Cupcakes
(recipe by Glory Albin)

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly)

1.  Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
2.  In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
3.  On low speed, mix in the oil and vanilla until blended.
4.  Add in the pineapple and sour cream and mix until fully incorporated.
5.  Add the flour mixture and blend until just combined and smooth.
6.  Line a cupcake pan with 12 paper liners and fill about 2/3 full.
7.  Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
8.  Remove from pan and cool on wire rack.
9.  Frost with Coconut Cream Cheese Frosting (recipe below)


Ini adalah salah satu favorite resipi cupcake, saya memang suka cupcake ini, tekturnya macam kek lembut dan lembap. Krim masam dan nenas memang merupakan kombinasi yang menarik. Ditambahkan dengan hirisan nenas menjadikan cupcake ini begitu sedap. Saya tidak meletakkan sebarang hiasan kerana rasanya sudah cukup dan tak perlu apa-apa icing atau frosting.

Next Post - Breakfast Menu



This is a wonderful dessert. Creamy and sweets. You can either have it warm or add some crushed ice. Really wonderful. Suitable to end any meal.


1/2 cup tapioca pearl / 1/2 cawan sago biji

½ teaspoon salt / 1/2 sdt garam
1 cup sugar / 1 cawan gula
1 cup fresh coconut milk / 1 cawan santan segar
5-6 chopped jackfruit (optional) / 5-6 biji nangka dihiris halus
water / air

Bring 6 cups water to boil. Add tapioca pearl and boil for 15 minutes. Drain tapioca pearl in colander and rinse under running water. In a bowl, add tapioca pearl and 1/2 cup of cold water. In a pot, over high heat, add 2 cups water. Once water boils, add salt, sugar, and coconut milk. Boil taro for 15 minutes. Turn heat off. Add tapioca pearl and chopped jackfruit. Mix and serve warm or cold. When dessert thickens over time, serve with ice.


Mudah membuat dan cukup enak. Sesuai sebagai sajian pencuci mulut. Cuma perlu menghiris buah nangka halus, masak sago, masak santan dan gula. Satukan semua bahan. Sedap dimakan panas mahupun diletakkan ais. Dessert ini cukup popular dikalangan masyarakat Thai. Boleh dikatakan lebih kurang dengan pengat nangka kita. Lemak dan manis.

Next Post - Pineapple Muffins


I first encounter it in Koh Sa Mui - Thailand. This can be served as an appetizer or accompaniment to any main  dish. Made of any white fish fillet, kaffir leave, longbeans, and Thai Red Curry Paste. Simple and delicious. You can use any white fish fillets, such as mackerel, code or even dory. It will be more great with cucumber relish or dipping sauce.


  • 450 g firm white fish fillets/ 450 g isi ikan. - Saya guna isi ikan tenggiri, boleh juga guna dory

  • 3 tablespoons rice flour or 3 tablespoons cornflour / 3 sdb tepung jagung

  • 1 tablespoon fish sauce / 1 sdb sos ikan

  • 1 egg, beaten / 1 biji telur di pukul

  • 1/2 cup fresh coriander leaves / 1/2 cawan daun ketumbar

  • 3 teaspoons red curry paste / 3 sdt pes kari merah thai

  • 1 -2 teaspoon chopped red chile (optional) / 1 -2 sdt cili merah yang dihiris

  • 100 g green beans, very finely sliced / 100 g kacang panjang dihiris membulat halus

  • 2 spring onions, very finely chopped / 2 tangkai  daun bawang dicincang halus

  • 1/2 cup oil, for frying / 1/2 cawan minyak untuk menggoreng

  • 3 kaffir leave thinly slice / 3 helai daun limau perut dihiris halus 

  • Process the fish in processor til smooth./ Process isi ikan hingga halus

  • Add rice flour, fish sauce, beaten egg, corriander, curry paste and chillis./ Masukkan tepung, sos ikan, telur,pes kari, cili, dan semua bahan ulaman.

  • Use wet hands to form 2 tablespoons of mix at a time into flattish patties./ Gunakan tangan dan bentukkan seperti memjbuat pergedil.

  • Heat oil in frying pan (skillet)./Panaskan minyak dalam kuali

  •  Cook 4 fish cakes at a time until brown on both sides, drain on paper towels, and serve with dipping sauce./Goreng sehingga masak dan hidang bersama apa-apa sos yang anda suka.

  • __________________________________________________________________

    Resipi ini lebih kurang macam pergedil kentang, bezanya ia menggunakan isi ikan dan dicampurkan dengan daun limau purut, kacang panjang, sos ikan dan yang utamanya pes kari merah thai. Sedap dimakan begitu aje atau pun dimakan bersama nasi. Biasanya dimakan dengan salad timun dan sos. Mudah membuatnya tambahan lagi sekarang ini mudah mendapat isi ikan yang difrozen di mana-mana supermarket. Ikan Dory juga boleh menjadi satu pilihan yang baik. Sedap dan sesuai dimakan bersama dengan menu-menu Thai yang lain.

    Next Post - Jackfruits & Sago in Coconut Milk



    Som Tam /Thai Papaya Salad
    Tom Yam Poptek / Seafood Tom Yam

    Thai Fish Cakes/Tod Man Pla

    Omellete/ Telur Dadar

    Jackfruits Sago Dessert
    This entry was stranded for almost 4 days. I got all ready except the time to sit down and write the recipe. It was my weekend lunch. I only cook lunch during the weekend, then again depending on the quorum that I had. If my son and eldest daughter came home for the weekend holidays then only I am excited to cook...well they finished up everything I cooked. Last weekend my son brought his friends home, that gave me the reason to really...really cook..I cooked Thai menu for lunch. I made Seafood Tom Yam, Thai Papaya Salad, Tod Nam Pla aka Thai Fish Cake, a simple Omelette and for dessert Thai Jackfruits Sago In Coconut Milk. So let's take a look at the recipe for Som Tum aka Thai Green Papaya Salad first followed by other recipes. The Tom Yam recipe I used the basic recipe with crabs, fish, clams, shrimps and squid. You can refer the recipe in my earlier post. These were typical Thai menu found in any Thai restuarant. Just love Thai food!!!!


    Spicy Green Papaya Salad (som tum or som tam) is a popular dish from North Eastern Thailand and is often served with barbecue or grilled chicken and sticky rice. Green Papaya Salad is a mainstay of Thailand's hawker fare (marketplace food).

    • 8-12 Thai chillies (bird peppers), each cut into 3-4 segments
    • 8 cloves garlic, peeled and cut each into 2-3 pieces
    • 2 Tbs. small dried shrimp
    • 4 cups julienned peeled unripe green papaya - in strips 2-3 inches long and 1/8 inch thick
    • 1 cup cut long beans - 1 1/2-inch-long segments
    • 1 julienned carrot (optional)
    • 1/4 cup tamarind juice the thickness of fruit concentrate
    • Juice of 2-3 limes, to taste
    • 2-3 Tbs. fish sauce, to taste
    • 2-3 Tbs. palm sugar, melted with 1 Tbs. water into a thick syrup - use as needed
    • 2 small tomatoes, cut into bite-size wedges; or 12 cherry tomatoes, halved
    • 1/4 cup chopped unsalted roasted peanuts
    Step 1: Peel the skin off the papaya, then wash thoroughly. Now grate the papaya
    Step 2: Chop the tomatoes and garlic, and add to a large bowl (or mortar and pestle if you have one) Then slice the chillies length ways to open them up. Add to the bowl
    Step 3: Slice and crush the green beans and add to the bowl
    Step 4: Now add the shredded papaya, fish sauce, crushed peanuts, lemon juice and sugar. Mix everything together thoroughly
    Step 5: If you dont have a mortar and pestle, use a spoon to mix everything, and make sure you crush the chillis to get the spice released. Do the same with all the ingredients.
    Step 6: Once everything has been thoroughly mixed, you can serve and eat

    For the dressing, mix together in a cup:
    • 1/4 cup tamarind juice 
    • 2 -3 lime juice
    • 2-3 Tbsp. fish sauce (vegetarians substitute 4 Tbsp. soy sauce)
    • 1 Tbsp. brown sugar
    • 1 tsp. shrimp paste, OR vegetarians substitute 1 tsp. ground bean sauce* OR Vegetarian Stir Fry Sauce (Lee Kum Kim brand is good)
    *Note that you need quite a lot of sweetness for this salad in order to balance out the sharpness of the papaya and the lime juice. The dressing should taste sweet with tones of spicy, sour, and salty. *Fish sauce, shrimp paste, ground bean sauce and vegetarian stir-fry sauce are all available by the bottle/jar at Asian food stores. *Ground bean sauce is a salty, dark brown sauce made from soy beans.
    N3 ini dah tersadai hampir empat hari. Ini merupakan menu hujung minggu baru-baru ini. Saya udah siapkan semua cuma masa untuk menulis resipi aje agak terbatas. Sejak akhir-akhir ini memang kesuntukan masa  betul. Cuma malam semalam aje dapat saya siapkan N3 ini tetapi cuma dapat edit pagi tadi. Resipi kali ini adalah menu masakan Thai yang begitu popular di Malaysia, Tom Yam, Som Tum dan Tod Nam Pla. Kebetulan anak-anak pulang cuti hujung minggu dan bawa pulang kawan-kawan, jadi saya masaklah masakan Thai ini. Makan ramai-ramaikan sedap. Saya jarang masak tengah hari, cuma dihujung minggu aje saya masak, itu pun tunggu cukup korum, kalau ramai di rumah baru saya masak , kalau tak makan di luar aje, malas nak kejah-kejah dapur. Saya mulakan N3 ini dengan resipi Som tum diikuti dengan Tod Nam Pla, untuk Tom Yamnya boleh rujuk pada N3 yang terdahulu. Seafood Tom Yam ini saya gunakan resipi basic Tom Yam cuma saya masukkan ketam, ikan, udang, sotong dan lala. memang syok hirup berpeluh dibuatnya.
    Pada yang meminati masakan Thai bolehla cuba.

    Next Post - Tod Man Pla


    Monday, June 27, 2011


    A great recipe tailored specifically for Murtabak Lover that find it hussle to make the original murtabak skin. This recipe contains crackers and beef fillings which ensures the originality of murtabak.

    An incredibly simple  to make and a glorious savory dish that will win over even picky eaters!.  Perfect for breakfast and hi-tea.

    So many things to love: it is tasty, it can be made within a few minutes and it has the most amazing the real murtabak flavor !!!!!

    For the crackers layer
    18 pieces crackers biskuts / 18 keping biskut krackers
    500 ml coconut milk / 500 ml santan
    1 can evaporated milk / 1 tin susu cair

    6 eggs / 6 biji telur

    For The Beef Layer
    500 gm minced beef / 500 gm daging kisar
    3 onions chopped / 3 biji bawang besar dicincang halus
    1 packet beef curry powder / 1 paket serbuk kari daging
    7 shallots /7 biji bawang merah
    3 cloves garlic / 3 ulas bawang putih
    1" ginger / 1 " halia
    1  carrot - shredded / 1 lobak merah diparut
    spring onion - chopped / daun bawang daun sup dicincang
    3 tbsp of cooking oil / 3 sdb minyak masak
    salts to taste / garam secukup rasa

    1. Get the beef layer prepared first./ Sediakan initinya dahulu.
    2. Pound ginger, garlic and shallot till find. Add to curry powder to form wet paste./ Tumbuk bawang merah, bawang putih dan halia hingga halus. Campurkan pada rempah kari sehingga menjadi pes basah.
    3. Heat up oil saute the wet paste till fragrant. Add in chopped onions and minced beef. Add in 1/4 cup of water and cook till beefs are done. Add in salts, carrot and chopped spring onions. Leave to cool./ Panaskan minyak tumis pes basah sehingga gareng dan naik baunya. Masukkan bawang besar dan daging cincang. Masukkan 1/4 cawan air dan masak sehingga daging empuk. Masukkan garam, lobak merah dan daun bawang dan daun sup. Angkat dan sejukkan.
    4. Soak 9 pieces of crackers in milk / Rendamkan 9 keping krackers dalam susu
    5. Grease 9 x 9 baking sheets / Oleskan 9 x 9 dulang pembakar dengar mentega
    6. Arrange crackers as per diagram. / Susun krackers pada loyang pembakr.
    7. Layered with beef Fillings / Lapiskan dengan lapisan daging.
    8. Slightly beat eggs and pour 1/2 of the eggs on the beef layer / Pukul telur dan msaukkan separuh dari telur ke atas lapisan daging tadi.
    9. Arranged crackers on the beef  and eggs layer / Susun krackers atas lapisan daging dan telur tadi.
    10. Pour 1/2 of the milk mixture./ Tuangkan separuh dari susu tadi.
    1. Make another layer of beef and repeat process until you complete the third layer. Finally pour the remaining milk and bake for 45 minutes at 190. / Ulangi proses lapisan sehingga habis, lebih kurang tiga lapis. Akhir sekali tuangkan baki susu sehingga habis. Bakar selama 45 minit pada kadar 190.



    Bagi yang meminati murtabak dan mendapati sukar untuk menebar kulitnya, bolehla cuba resipi ini, mudah dan ringkas dengan hanya menggunakan biskut krackers. Rasanya sehebat murtabak asli. Resipi ini memerlukan anda membakar inti dan lapisan daging.

    Next Post - Weekend Lunch Menu

    Saturday, June 25, 2011


    For fans of pandan and kaya it is hard to resist putting them into anything and everything you bake . So why not try this. Recipe adapted from with a little tweak here and there. I'm inspired with the chocolate molten cake by Gordon Ramsey in one of the cooking magazine, got the idea from there and transform this into this pandan muffins.

    The muffin is a moist, tender that is a cross between a cake and a muffin in texture. It has a tight, but tender, crumb and is made with milk and vegetable oil powder that makes it very moist. I used store bought pandan kaya as the fillings. garnish the top with dessicated coconut. 
    Ingredients (yield 9 cupcakes) - Adapted from happyflour with adjustment

    2 eggs / 2 biji telur
    75g castor sugar / 75 gm gula castor
    1/2tbsp glucose (optional) / 1/2 sdb glukose - saya tinggal ini
    65g cake flour / 65 gm tepung kek
    2tbsp coconut powder(instant coconut cream powder) / 2 sdb serbuk santan
    1/4tsp baking powder / 1/4 sdt baking powder
    1/4tsp salt / 1/4 sdt garam
    10g pandan juice/ 10 gm air pandan
    20g milk / 20 gm susu segar
    20g veg. oil / 20 gm minyak sayur - saya guna minyak jagung
    1/4tsp pandan paste / 1/4 sdt pes pandan

    For Filling
    Pandan Kaya


    1. Preheat oven to 190C. / Panaskan ketuhar 190
    2. Lined cupcake tray with paper casing and set aside. / Alaskan acuan muffin dengan kertas muffin
    3. Mix flour, coconut powder, salt and baking powder together and set aside. / Campurkan bahan kering dan letak sebelah.
    4. Pour egg and sugar into a mixing bowl and whisk at high speed for about 3mins. / Pukul telur dengan gula pada high speed selama 3 minit.
    5. Add in glucose and continue to whisk for 1min. / Masukkan glukose dan terus pukul
    6. Then reduce speed to medium and whisk till thick and fluffy. / Rendahkan speed kepada medium dan pukul sehingga gebu.
    7. Sift the flour mixture into the egg batter in 3 portions and fold in. (I used hand whisk to fold in.)/ Ayak tepung kepada tiga bahagian dan masukan ke dalam adunan telur tadi sebanyak 3 x
    8. Mix milk, pandan juice, pandan paste and oil together. / Satukan susu, jus pandan dan minyak sekali
    9. Pour some egg batter into the pandan mixture and stir until well-blended. / Masukkan campuran pandan, susu dan minyak ke dalam adunan telur tadi.
    10.Pour the mixture into the egg batter and mix until well-blended. / kacau rata
    11.Spoon batter into cupcake tray until 50% full. / Sudukan adunan separuh ke dalam acuan muffin.
    12. Insert kaya in a pipping bag and pipe the kaya on top of the first layer mixture. Then sppon again another sppon of the mixture. Make sure you keep mixture at 80%/ Masukkan kaya dalam pipping bag dan pancitkan sedikit kedalam acuan muffin tadi. Sudukan lagi separuh adunan untuk menutupi kaya tadi.
    12.Bake in a preheated oven for 15mins. / Bakar selama 15 minit atau sehingga muffin masak.
    13.Remove cakes from tin and cool on a wire rack. / Keluarkan dari acuan dan sejukkan.
    14. You can sprinkles some dessicated coconut on top of the muffins if you like before baking / Boleh ditaburkan kelapa kering atas muffin jika suka. Tabur semasa membakar.


    Kepada peminat pandan dan kaya, anda pasti suka muffin ini. Resipi ambil dari tapi saya olahkan sedikit dengan memasukkan kaya sebagai intinya. Tekturenya lembut dan luarnya agak berkerak, kelembutan muffin ini mungkin datang dari minyak sayur dan susu. Sesuai dijadikan sajian petang dan memang enak.

    Next Post - Murtabak Biskut



    GOOD MORNING MALAYSIA and ASALAMUALAIKUM all. Congee for breakfast, that's what we just had this morning. I can said that it was one of my favorite. This soupy rice mixture is made either plain and served with a variety of salty, pickled and stir-fried dishes; or chicken, fish or shrimp can be cooked in with the soup and flavored with garlic, ginger, scallions and cilantro. 

    Popular by the Teo Chew this congee sometime are called as Teo Chew Porridge. For this recipe I added the shrimp separately instead of dumping everything in. I cooked the porridge first and in a separate pot I saute garlic till brown added the shrimps, seasoning and lastly added the porridge. I did this way to have a better taste of the saute garlic.

    The usual condiments to this shrim Porridge are ginger, chopped spring onions and fried shallots. Just sprinkle them liberally and add a drop or two of sesame oil and you will get a really nice  porridge.

    My children love the porridge with salted eggs and fried anchovies, so to my family it is a MUST HAVE porridge condiments. I prepared that !!!!. By the way, if you prefer to have a smooth consistency,  you need to soak the rice for 15 minutes and drain before cooking it. Once cooked, and before adding anything else into the porridge, switch off the flame and allow the porridge to cool down for about 15 minutes. Then add some water and reboil whilst stirring. You should get really smooth porridge then.

    This is my recipe for Shrimp Porridge.
    • 1/2 rice bowl measure of rice (rinsed and soaked in water for 15 minutes)
    • 200 gm medium size shrimps
    • 3 cm ginger (julienned – slice as thinly as you can)
    • chopped spring onions
    • 5 cloves garlic- chopped
    • 1.5 litres chicken stock or water
    • 1 1/2 teaspoons salt or to taste
    • 2 teaspoons light soya sauce
    • White pepper powder to taste
    • A few drops of sesame oil per serving bowl
    Place rice in pot. Add water and bring to boil. Once boiling, reduce heat to simmer and stir occasionally until rice grains are cooked (puffed up or broken). Switch off heat and close lid and allow to stand for 15 minutes.
    Meanwhile, heat up 3 tbsp oil, saute chopped garlic till brown. Add in shrimps. Fry till golden brown and pour over porridge.

    Reheat porridge and add some water whilst stirring. Bring to boil until you get a smooth consistency. Add light soya sauce and salt to taste.

    Pour onto serving bowls, top up with white pepper powder, sesame oil, some, ginger, spring onions and fried shallots. Serve hot.

    Note by Cook

    There's typo error on my photo, it should be read as shrimp porridge and not Teo Chew Chicken Porridge.

    ASALMUALIKUM dan SELAMAT PAGI, semua ini brekfast favorite saya, kalau udah makan akan berulang-ulang dibuatnya. Memang suka sangat, lebih-lebih lagi dimakan dengan ikan bilis goreng dan telur masin.....cukup.....menyelerakan. Untuk kali ini saya buat bubur kanji udang, saya masak dahulu bubur sehingga masak dan dalam kuali yang lain saya tumiskan bawang putih cincang sehingga kekuningan, masukkan udang goreng sehingga udang masak, kemudian saya curahkan ke dalam kanji yang sudah masak. Saya suka cara ini kerana sukakan aroma bawang putih goreng. Anda boleh juga masakkan bubur dengan udang sekali jika tidak suka renyah menumis bawang. Semuanya bergantung kepada selera masing-masing.

    * Terdapat kesilapan pada cetakkan gambar, ayat sebetulnya ialah Bubur Udang bukan Chicken Teo Chew Porridge.

    Next Post - Kaya Pandan Muffin



    Apam Beras aka Rice Cake is another Malaysia favorite delicacy. Popular among the Malay and Chinese. In fact this kuih is also popular among the South East Asian, each country has their own version of rice cake. In Malaysia itself we have a few variations. The kuih used steaming method and the mixture has to be fermented for a while, as short as one hour and as longer to overnight. The highlight of this kuih is that  it has to blossom and crack on the surface. To the Chinese this signified prosperity.

    There are few ingredients used to make the kuih blossom well, some used Tapai - fermented rice, some used ENO and some used double action baking powder. However the the original rice cake call for tapai - fermented  rice. You can either make your own tapai or get a store bought tapai from the Malay Cake stall. For this recipe I used the store bought tapai. I divided the the batter into two, one I added ENO - the blue color ENO and the other one I made it plain. I just wanted to see the differences. So here's the verdict of my experiment:-

    1 packet rice flour - used the lotus brand /1 kampit tepung beras cap teratai
    4 cups water / 4 cawan air
    1 1/2 cup sugar / 1 1/2 cawan gula
    1 cup fermented rice / 1 cawan tapai

    1. Combine all ingredients and blend / Masukkan kesemua bahan2 kedalam blender
    2. Blend till smooth and sieve ingredients. Sieve the ingredients 3 x / Blend hingga sebati dan tapiskan adunan sebanyak 3x
    3. Pour ingredient into a bigger container and leave to ferment for 6 hours / Masukkan kedalam bekas dan biarkan adunan kembang.simpan dalam 6jam.
    4. Add coloring of your choices.
    5. Panaskan kukusan,masukkan acuan kedalam kukusan sebentar,bubuh sedikit minyak. / Heat up steamer, steam the mold first, lease with a bit of oil
    6. Masukkan adunan kedalam acuan tadi,masukkan 3/4 bahagian./ Pour mixture 3/4 full
    7. Kukus 15-20 minit. / Steam for 15 - 20 minutes.
    8. Leave to cool and serve with white grated coconut / Biarkan sejuk dan hidang bersama kelapa parut putih.
    Add 2 tbsp ENO and steam with Chinese Tea Cup 


    Ini Apam Beras Makoke ambil dari Dapur Kak Asma, tenguk yang dibuat oleh Kak Asma mekar segar bugar terasa teringin pula. Kalau tidak silap saya ini merupakan resipi Apam Beras saya yang ke empat version 4 lah kiranya V4, saya udah test semua, yang menggunakan yis, double action baking powder dan yang ini menggunakan tapai beras. Suka resipi ini sedap baunya, rasa masam-masam tapai memang syok. Saya bahagi adunan kepada dua, adunan pertama saya biarkan begitu aje danwarnakan pink dan putih dan adunan selebihnya saya letakkan 2 sdb ENO warna biru dan kukus dalam acuan lompang biasa. Wow.... tak tahulah adakah disebabkan ENO tu apam tu merekah, tapi itulah hasilnya.

    Next Post - Breakfast Menu


      Wednesday, June 22, 2011


       Kuih cara berlauk is a popular Malay delicacy especially in functions and serve best for breakfast and tea. There are two version of this kuih, the sweet and the savory. This recipe is a savory version using beef/chicken as the fillings.

      This kuih used special pan cook over the stove. The preparation of the kuih is similar as preparing pancake batter.

      Serve well while it's hot and goes along great with chili sauce.

      Here's the recipe :-

      For The Batter

      1 cups flour / 2 cawan tepung gandum
      1 cup coconut milk / 1 cawan santan
      1 egg / 1 biji telur
      3 cups water / 3 cawan air
      1 tsp turmeric powder / 1 sdt serbuk kunyit
      pinch of salts / secubit garam

      Combine all ingredients, blend into smooth mixture, sieve and set aside. / Satukan semua bahan dan blend sehingga lincin, tapis dan letak sebelah.

       Heat up pan. Lease some oil and pour batter. Cover for a while. Add in filling and cook till golden brown. Remove from pan and garnish with red chili and green onion. Repeat process until complete. / Panaskan acuan leserkan minyak dan curahkan adunan. Masak sebentar lebih kurang 5 minit. masukkan inti dan tutp acuan, masak sehingga kekuningan. Angkat dan hias dengan cili merah, daun bawang dan bawang goreng.
      For The Fillings
      300 gm minced beef / 300 gm daging kisar
      1 onion - chopped / 1 biji bawang merah dicincang halus
      2 tbsp curry powder / 2 sdb  rempah kari
      Salts to taste / Garam secukup rasa.

      For garnishing /Topping
      1 red chili slice thinly / 1 biji cili merah dihiris nipis
      chopped green onion / daun bawang yang diris halus
      fried shallot / bawang goreng

      Sajian mantap untuk minum petang dan sarapan pagi. Kuih cara berlauk. Untuk resipi ini saya guna daging kisar. Sedap dihidang panas-panas dan makan bersama sos cili.

      Next Post - Apam Beras 


      Tuesday, June 21, 2011


      Adapted from, yields 12 cupcakes. Suitable as goodies bag item for kid's birthday party. Confetti cakes get their name from the confetti-like splashes of color throughout. These splashes are produced by stirring rainbow sprinkles into the batter. The sugary jimmies melt as the cake bakes, leaving behind color and no trace of what was once a sprinkle.
      For these cupcakes, I used a classic white cake recipe. from The resulting cupcakes have the familiar flavor of vanilla and a hint of almond, as well as a clean white interior that sets off the colors of the sprinkles. 

      I do not use any icing or frosting, instead I sprinkles the rainbow sprinkles and top with cherry. You can use your creativity to decorate the cake if this was meant for functions or special occasion. I made my simple for a weekend tea. I  love the texture of the cake, quite moist and soft.

      Funfetti Cupcakes
      1/2 cup milk
      3 large egg whites
      1 tsp vanilla extract
      1/4 tsp almond extract
      1 1/4 cups all purpose flour
      1 cup sugar
      1/2 tsp salt
      2 tsp baking powder
      6 tbsp butter, soft
      2 tbsp rainbow sprinkles
      Preheat oven to 350F.

      Line a 12-cup muffin tin with paper liners.

      In a measuring cup, whisk together milk, egg whites and extracts. Set aside

      In the bowl of an electric mixer (or a large bowl if you prefer to work by hand), combine flour, sugar, salt and baking powder. Stir to combine. Cut in butter with the paddle attachment at low speed (or cut in by hand), until mixture is coarse and sandy. Add milk mixture and beat at medium speed for 1 1/2 minutes. Scrape sides of bowl and continue beating for 20-30 seconds. Stir in sprinkles.

      Divide batter evenly into prepared tin. Bake for for 15 minutes, or until a tester comes out clean.

      Remove from pan and cool completely on a wire cooling rack before frosting.


      Cinta saya kini beralih kepada cupcakes dan muffins, memang sudah lama tunggu peluang untuk experiment dengan cupcakes dan muffins. Resipi-resipi dari menarik minat saya untuk cuba. Untuk muffin pula saya ada membeli sebuah buku khas untuk muffin. Sedang teliti dan belajar. Sebagai permulaan saya cuma ambil resipi-resipi yang simple aje dahulu. Belajar technique membuatnya dan menghiasnya. Suka juga jadi hobby baru yang menarik. Untuk minggu ini dan minggu-minggu yang akan datang N3 saya banyak bersekitar pada cupcakes dan muffins.

      Resipi Funfetti ini sebenarnya mudah aje, boleh juga resipi basic vanilla cupcakes dan taburkan manik kek warna warni, menarik bila manik-manik ini cair dalam kek. Kek menjadi aneka warna. keknya lembut dan lembab. Cukup sesuai kalau hendak dijadikan sebagai salah satu item dalam goodies bag sikecil menyambut ulang tahun. Dihias mengikut citarasa dan kesesuaian majlis. Saya membuatnya simple aje sebab tujuanya hanya buat minum petang, cuma tabur manik-manik pelangi itu atas kek dan letakkan sebelah cherry.

      Next Post - Kuih Cara Berlauk



      It's 10:45 am, Tuesday 21st June 2011, it's still morning and GOOD MORNING MALAYSIA....well, I got to run this fast since I have a lot of catch up to do. Today for breakfast we had Meatballs in Tomato Sauce with Toasted Baguette - the children's favorite. I normally prepared the spaghetti sauce every time I have to leave the children on their own. They managed it themselves heated up the sauce and ate it with either spaghetti or bread. This morning since I have to rush a few things outside, I toasted the baguette with butter and garlic spread, heated up the spaghetti sauce and  there goes our berakfast today, simple, easy and delicious. For recipe please refer to my previous entry on Meatballs Spaghetti- Have a nice day and ENJOY.

      Toasted Baguette

      Meatballs In Tomato Sauce

      SELAMAT PAGI DAN ASALAMUALAIKUM ... Biasanya kalau saya ada urusan di luar yang terpaksa meninggalkan anak-anak di rumah saya akan buat Meatball Tomato Sauce, panaskan bila perlu. Anak-anak sama ada makan dengan spaghetti atau roti. Ini memang favorite mereka, boleh diulang-ulang berkali-kali. Pagi ini meatball sauce masih ada, saya panaskan dan bakar baguette dengan garlic spread. Itu aje main cicah aje ataupun boleh dikata satu cara yang mudah untuk menghabiskan stok baguette dan satu cara penyediaan bruschetta cara cicah. Mudah ringkas dan sedap.

      Next Post - Fun Fetti Cupcakes



      Laksa is an all time favorite dish among Malaysian and South East Asian. In Malaysia almost every states have their own laksa version, some are sourish, some creamy and some even spicy with lots of herbs.

      I have a few collection of laksa recipes, Laksa Perlis, Laksa Kedah, Laksa Teluk Kecai, Penang Asam Laksa, Laksa Kuala Kangsar, Laksa Lemak Nyonya, Laksa Johor, Laksa Singapore, Tom Yam Laksa, Thai Creamy Laksa, Laksa Kelatan and Laksa Sarawak. Have tested almost all and this Laksa Johor is one of my favorite.

      Different from other laksa, Laksa Johor used spaghetti instead of the normal thick rice noodles.Typical characteristics of Johorean this Laksa Johor include generous amount of coconut milk and loads of fresh herbs (ulam) and spices. Basil Leaf is one of the herbs that made a distinct flavor in this Laksa. So let's see how I made my Laksa Johor.

      Laksa Johor Gravy

      • 400g boneless fish fillet (king mackerel/tenggiri - cooked and blended the fish retain the soup / 400 gm isi ikan tenggiri rebus dan hancurkan simpan air rebusan
      • 100g shelled prawns and chopped / 100 g udang hidup dibuang kulit dan dicincang halus
      • 3 tbsp fried dried fish grind finely / 3 sdb isi ikan kurau kering yang digoreng dan dikisar halus
      • 1" galangal - crushed / 1 " lengkuas dititik
      • 3 pcs tamarind apple slice/ 3 keping asam keping
      • 2 cups thick coconutmilk / 2 cawan santan pekat
      • 700 ml fish brooth / 700 ml air rebusan ikan
      • 1/2 cup coconut paste / 1/2 cawan kerisik
      • salts and sugar to taste
      • 1ladle cooking oil / 1 senduk minyak masak
             For the Paste
      • 9 shallots/ 9 ulas bawang merah
      • 5 cloves of garlic / 5 ulas bawang putih
      • 3 stalk lemon grass / 3 batang serai
      • 1 cm ginger/ 1 cm halia
      • 5 candlenuts / 5 biji buah keras
      • 1 packet fish curry powder/ 1 packet fish curry powder
      • 3 tbs chilli paste  / 3 sdb pes cili
            Blend all ingredients into a wet paste / Blend semua bahan menjadikannya
            sebagai pes basah.

      1. Heat up oil / Panaskan minyak
      2. Sautee the blended ingredients. / Tumis pes basah sehingga naik baunya dan gareng
      3. Once golden, add in a packet of fish curry & some chilly paste. Sautee again until the paste is cooked./ Masukkan rempah kari ikan dan pes chili, tumis lagi sehingga benar-benar gareng dan naik baunya
      4. After that, add in  grinded dried fish. Stir well. / Masukkan ikan kering kurau yang dikisar halus
      5. Next is to join in the broth & 1 inch & a half of lightly pounded galangal (lengkuas - pale yellow rootstalk with pink skin /  Masukkan air rebusan ikan dan lengkuas.Kacau rata, biar mendidih.
      6. Add grinded fish, grinded shrimps and coconut milk / Masukkan isi ikan, isi udang dan santan.
      7. Add the tamarind apple slice, salts and sugar to taste / Masukkan asam keping, garam dan gula secukup rasa.
      8. Next is to combine a packet of coconut paste (kerisik) into the pot./ Masukkan kerisik
      9. Simmer for a 5-8 minutes / Masak lagi 5-8 minit atau sehingga naik minyak


      • 4 long beans, finely sliced/ 4 kacang panjang dihiris nipis dan membulat
      • 1 cup raw beansprouts / 1 cawan taugeh mentah
      • 1 cup finely shredded cucumber  1 cawan timun dihiris nipis
      • 1 cup finely sliced big onion / 1 biji bawang besar dihiris nipis
      • 3 strig basil leave chopped / 3 tangkai daun selasih dihiris halus

      Spaghetti - The Laksa
      Bring the water to a boil. Add the olive oil and salt, then the spaghetti.

      I normally use a timer to keep track of the cooking time (check the pasta package) - it tends to be between 9 and 12 minutes depending on the variety.
      Check at the lower end of the cooking time to see if they are "al dente" - meaning they still have a bit of a bite. 

      Now put out the whole lot into a colander which you have placed in your sink. 

      Turn on the cold water and rinse the spaghetti under the water (whilst they are still in the colander).
      Put the saucepan back onto the hob and add the butter. Melt the butter, then put the spaghetti back into the saucepan and heat them up whilst turning them. 

      The pasta will taste great, not stick together and be just right. You can also re-heat it if someone appears late for dinner.

      Take small portions of spaghetti and "twirl" with a fork to make small, neat piles.

      To serve, place spaghetti pile in a bowl, ladle

      Top with garnishes. 

      Pour the Laksa gravy calamansi and sambal.

      Yang ini kalau saya makan memang susah hendak berhenti, memang favorite bangat, tapi sayang di sebelah utara ini susah dapat, semasa di Penang kerap juga makan di Queensbay atau Gurney Plaza, sana ada Laksa Shake, so sekarang kalau betul-betul teringin kena buat sendiri atau drive ke Penang. Waduh.... 1 jam drive baru nak boleh jawabnya buat sendiri. Kalau buat sendiri pula sambutanya kurang pula di rumah. Anak-anak lebih gemar makan laksa Penang. So sesekali tu terutama kalau adik-adik atau saudara mara berkunjung ke rumah, saya buatlah laksa ni. Sedap makan ramai-ramai.

      Ini cara menghiris timun yang betul untuk Laksa Johor
      Laksa ni sedap makan dengan sambal. saya tak masukkan resipi sambalnya kerana ramai dah arif tentang sambalnya, macam sambal belacan. Perah limau kasturi perghhh..... memang enak bangat. Untuk ramuan atasnya bergantung lah dengan apa yang ada, tetapi kalau nak betul-betul authentic jangan sekali-sekali tinggalkan daun selasih... daun inilah yang membangitkan rasa laksa Johor, taugeh biar mentah dan timun jangan hiris macam saya, hirisan sebenar bukan macam tu, ini kerja anak dara saya sebut aje buat laksa dia hiris timun cara Laksa Penang. Cara hirisan timun laksa Johor lain ya, kulit dibuat dan timun kopek secara clockwise kemudian hiris halus.

      Next Post - Breakfast Menu.

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