Thursday, July 16, 2009

Mustard Crusted Lamb Chops, serve with Sweet potato and steamed broccoli


:> 3 tbsp wholegrain mustard(pommery mustard).
:> 1 tbsp chopped fresh rosemary.
:> 2 tbsp red wine vinegar.
:> 1 tbsp extra vergin olive oil.
:> 1/2 tbsp worcestershire sauce(L&P sauce).
:> 4 garlic cloves crushed.
:> freshly ground black pepper to taste.
:> 5 nos lamb cutlets or lamb chops.
trimmed of visible fat.
:> mashed orange sweet potato and steamed.
:> steamed broccoli.


:>In a shallow glass dish, whisk mustard, rosemary.vinegar,oil,worcestershire sauce.
garlic and pepper until blended. add lamb chops and turn to coat well.
cover and refrigerate for at least 30 minutes or up to 4 hours.

:>Preheat the grill or chargrill to medium high.

:>Grill lamb cutlets for 2 to 3 minutes each side or cooked to your liking.if using
lamb loin chops, cook for 4 to 5 minutes each side. rest meat about 5 minutes
cover with foil. serve with mashed sweet potato and steamed broccoli.

For the sauce.

:> 1 tbsp chicken stock
:> 1 tbsp worcestershire sauce.
:> 2 tbsp tomato ketchup.
:> 1 tbsp chili sauce.

Method. Preheat all the ingredients ia a sauce pot and ready to serve.

"Good to try my recipe. (very easy to make)

Monday, July 13, 2009

Star Raspberry Shake'


:> 150gm / 5 oz raspberry fresh or frozen.
:> 25gm / 10 gm walnut, chopped.
:> 2 tsp flaxseed oil.
:> 100ml / 3 1/2 fl oz soya milk.


:> Place all of the ingredients, in the blender and blend until smooth.
:> Pour into a glass and serve chilled.

Beetroot bliss' love


:> 125gm/41/2oz cooked beetroot,cut into chunks.
:> 125gm/41/2oz natural yogurt.
:> 1 clove garlic,peeled and chopped.
:> 10gm/1/2oz fresh chive, chopped.
:> 100ml/3 1/2 fl oz apple juice.
:> extra fresh chive to garnish.


:> Place all of the ingredients in a blender, and blend until smooth.
:> Pour into a glass and garnish with chive.

Virgin Mary


:> 275gm/10ozripe red tomatoes,quartered.
:> 125gm/41/2 oz natural yogurt.
:> dash of tabasco sauce, to teste.
:> dash of worcestershire sauce,to teste.
:> crushed ice to serve.
:> 1 celery stick, with leaves, for garnish.


:> Place the tomatoes, yogurt and sauce into the blender and blend until smooth.
:> Pour into a glass over crushed ice and garnish with celery stick.

Carrot Avocado Cleanser


:> 250gm/8oz carrot,trimmed.
:> 1/2 avocado(peeled and cut into chunks).
:> 110gm/4 2oz beansprouts.
:> 125gm/41/2oz natural yogurt.
:> ice cubes to serve.


:> Juice the carrots, put the juice into blender with avocado,beansprouts
and yogurt and continue blend until smooth..
:> Pour into a glass over ice and garnish, and ready to serve

Saturday, June 13, 2009

Award and Tag from Hani

This Award was given by Hani..Thank you so much...

I have been tagged on..
5 things about cooking I like the most. What inspires me to cook.

1) for me cooking is chalenging
2) I can create my own recipe
3) I am satiesfied when people loves what I cooked
4)Cooking is an art of skill.
5) No cooking no money

I pass this award to...

.my favourite recipes
2.simply me
mommy otai
maklang corner
5.lets dine out

Tuesday, June 2, 2009

Japanese udon soup


:- 500ml plain water
:- 1 ladle kikkoman sauce
:- 1 ladle mirin
:- 1 teaspoon hondashi


1:- bring to boil after that simmer about 3 minute.
nice to eat with udon and soba noddles, vegetables

Japanese miso soup


:- 280 gram japanese miso paste
:- 3 teaspoons hon dashi
:- 3 ltr water


1:- bring to boil, after that simmer about 3 minute.
ready to serve with anything you want.

Kicap mixture for mamak mee and char koayteow


:- 1kg kicap pekat( Thick dark soya sauce)
:- 1kg kicap cair( light soya sauce)
:- 1kg oyster sauce
:- 150 gram white sugar
:- 250 gram thai fish sauce
:- 250 gram sesame oil


1:- mixed all the ingredients.
2:- bring to boil, after that simmer about 5 minute
while continue in stirring.

This is preparation for stocking up the goreng2 sauce.For one portion cooking use about 3 teaspoon kicap mixture.

Duck Spring Rolls


:- 150 gram jullience peking duck breast
:- 15 gram jullience spring onions
:- 30 gram jullience carrot (peleed)
:- 100 gram chopped shallots
:- 20 gram chopped garlic
:- oil for sautee
:- pepper
:-1 teaspoon oyster sauce.
:- spring roll skins
:-50 gram smoked dutch cheese (cut into sticks).


1:- Sautee shallot, garlic,carrot, duck,spring onions and seasoning.
2:-make spring roll with smoked dutch cheese and filling in the spring roll skins.

Lamb Dolmasi (stuffed vine leaf)


:- 3 tablespoons rice (coked rice cold)
:- 1 nos diced onion&sauteed
:- 250 gram ground meat(lamb)
:- Lange vine leaf(wash off vinegar)
:- 1 tablespoon ground cumin
:- 2 tablespoons chopped parsley
:- 1 teaspoon chopped dhill
:- 500ml chicken stock/plain water


1:- Knead the ground meat, rice, onion, cumin, parsley,dhill,
salt and black pepper together.
2:- Spread the vine leaf over a board add a small amount of filling
on each one and fold, from both right and left, roll like a cigiarette
3:- Add 1 or 2 layers of vine leaf on top, and put enough chicken stock
to cover with a plate.
4:- close the lid of the pan and cook on moderate heat.
after cooking, put in a serving dish and serve.
while still hot, if desired, serve with plain dill yoghurt dressing.

Saturday, March 21, 2009

Arabic citrus chicken skewers


:> 500g boneless, skinless chicken tights.
cut into 3 cm cubes.
:> 1/3 cup fresh orange juice
:> 1/4 cup lemon juice
:> 2 tablespoons lime juice
:> 2 tablespoons olive oil
:> 1 teaspoon honey
:> 1/4 cup chopped fresh coriander leaves
:> 1 red chilli, de- seeded and chopped
:> 2 garlic clove, chopped
:> 1/2 lemon, cut into thick slices
:> mixed salad green with an olive oil and vinegar dressing to serve.


:>1 Thread chicken onto 8 small skewers (if using bamboo or wooden skewers.
soak in water for 30 minutes beforehand, so that they won't burn)
:>2 Combine orange juice, lime juice, honey, coriander, chilli and garlic in a medium bowl
Pour over the skewers and leave to marinate for at least 2 hours, turning occasionally
:>3 Preheat a chargrill. Cook chicken skewers for 2 or 3 minutes each side or untill
chicken is cooked through.Serve with lemon and mixed salad green

Grilled chicken with parsley sauce


:> 1/2 teaspoon paprika powder
:> 1/2 teaspoon ground coriander
:> 6 boneless, (skinless chicken breast)
halves(150g each)
:> 1 cup packed fresh parsley leaves

For the sauce

:> 2 garlic clove, chopped
:> 1/4 cup reduce-salt chicken stock
:> 3 teaspoon lemon juice
:> 2 teaspoon olive oil
:> mixed salad green with an olive oil and vinegar
dressing, to serve


:>1 Preheat the griller. Combine paprika and coriander in a small bowl,then rub into
chicken. Leave for 10 to 15 minutes.

:>2 Grill chicken 15 cm from the heat for 6 to 8 minutes on each side, untill cooked
through. Remove chicken , for 5 minutes, covered with oil

:<3 Meanwhile, puree parsley, garlic, stock, lemon juice and oil in a food processor.
slice chicken and spoon over the sauce. Serve with mixed salad green.

Home Style Jamaican Chicken


2 chicken (2 1/2 to 3 pounds each), cut into 8
serving pieces each,trimmed of wing tips
2 large onion, coarsely chopped
6 scallions (3 inches green left on),sliced crosswise
3 ripe large tomatoes, cut into 1/2-inch pieces
3/4 cup drained capers
1 tbs curry powder
1/2 tsp freshly groung black pepper
3/4 tsp salt
1/2 tsp ground allspices
2 tsp sugar
1/8 tsp tabasco
1/4 cup olive oil
1/4 cup red wine vinegar
2 bay leaves
1 fresh thyme sprig or 1 tsp dried
2 tbs snipped fresh chives, for garnish


1. Rinse the chicke well, removing any excess fat, and pat dry. place the chicken in a large bowl and toss well with all the ingredients except the chives. Lets marinated at room temperature 2 to 3 hours or refregerated or cover overnight.

2. Preheat the oven to 350'F

3. Arranged the chicken pieces in a single layer in a roasting pan with 2-inch- high sides. With slotted spoon,remove the vegetables from yhe marinade and scatter them over the chicken.
Coverr the roasting pan with aluminium foil sealing the edges tightly, and bake for 1 1/2 hours. Uncover the pan, move the chicken pieces around a bit, and turn the dark pieces of meat over. Re-cover with the foil and bake another 30 minutes.

4. Remove the chicken pieces to deep serving platter or shallow bowl. With a slotted spoon, remove the vegetables from the sauce that form and scatter over the chicken. Pour the sauce into the gravy separator to remove any grease. Pour some of the sauce over the chicken to moisten it and serve the remaining alongside. Garnish it with snipped chives.

GUACAMOLLE(pencecah avocado)

Bahan-bahannya ialah.

:2 biji buah avocado yg masak(di lecek).
:2 biji bawang merah(dadu kecil).
:1 sudu besar jus limau nipis.
:4 biji cili padi(di cincang halus).
:1 biji tomato di buang kulit(dadu kecil).
:sedikit daun ketumbar(di cincang halus).
:garam secukup rasa.

Cara-cara membuatnya.

masukkan kesemua bahan dan kacau rata.

:enak di makan dengan cip kentang,biskut,pencecah popia,roti bakar.



: 2 biji telur.
: 4 laddle kecil tepung beras.
: 3 laddle kecil santan cair (santan kotak).
: 20 gm cumin seeds (di cincang halus).
: 20 gm fennel seeds (di cincang halus).
: 20 gm biji ketumbar (di cincang halus).
: 60 gm isi ikan (dadu kecil).
: garam,lada sulah secukup rasa.
: 1 liter minyak masak utk (gorenggan).

Cara-cara membuatnya.

masukkan kesemua bahan2 di atas, kecuali isi ikan dan minyak masak.
timbukkan sehingga ia sebati ,garam dan lada secukup rasa.
panaskan minyak. rengdam senduk yg nipis atau pun small flat non stick pan.
rengdam selama 1mnt. supaya ia tidak melekat, tuang dan lenggangkan adunan td.
masukkan isi ikan dan goreng sehingga kekuninggan.
recipes ini adalah ciptaan sya sendiri di tempat kerja.(selamat mencuba)



: 8 biji telur putih.(A)
: 180 gm tepung gandum(yg di tapis).(A)
: 150 gm keju parmesan(di grated).(A)
: 160 gm butter lembut/bukan majerin.(B)
: 50 gm bijirin polenta.(A)
: garam, lada sulah secukup rasa.(B)
quantiti semuanya mestilah 548kg.

Cara-cara membuatnya.

mula-mula masukkan bahan( A) ke dlm robo coupe,heavy duty blender.
blen sehingga ia sebati,kemudian masuk bahan (B) tadi blen sekali lagi sehingga ia betul2 sebati.
garam dan lada secukup rasa. tapis dengan penapis yg agak halus jaringnya.
gunakan flat spatula utk sapu ke atas pastry baking mate, sapu nipis-nipis.
akhir sekali bakar kedalam oven dengan suhu 120 darjah sehingga 8 ke 12 minit.
(selamat mencuba)

Friday, March 20, 2009

Mee Siam

: 150 gm bihun.
: 1/4 cawan air panas.
: 2 sudu kecil gula.
: 3 sudu besar minyak masak.
: 2 biji telur(dipukul).
: 3 ulas bawang merah kecil(dicincang halus).
: 3 ulas bawang putih(dicincang halus).
: 2 sudu besar udang kering(basuh) dan ditoskan.
: 3 sudu besar lobak masin(dicincang).
: 2 keping tauhu, digoreng dan dipotong kiub sebesar 1cm.
: 1 1/2 cawan taugeh.
: 1 sudu kecil serbuk perasa ayam/Tom yam knorr.
: 10-15 tangkai daun kucai.
: 2 biji limau nipis(dipotong 4).
: 5-6 biji cili merah,dihiris.
: garam secukup rasa.

Cara Memasak.

1. Rendam bihun di dalam air sehingga lembut(lebih kurang 10 minit) dan toskan.
Masukkan serbuk tom yam, air panas dan gula di dalam sebuah cawan kecil dan kacau
sehingga perasa dan gula larut. ketepikan.

2. Panaskan 1 sudu besar minyak di dalam kuali dan masukkan telur yang telah dipukul
kacau dan ketepikan.

3. Panaskan baki minyak dan tumis bawang kecil dan bawang putih sehingga perang keemasan
Masukkan udang kering, lobak masin dan tauhu. Kacau goreng selama 3 minit.

4. Masukkan bihun yang telah ditoskan dan campuran tom yam dan gula tadi. kacau goreng
sehingga bihun lembut. Masukkan telur dan separuh daripada taugeh dan daun kucai.
Masak utk seminit lagi serta tambahkan garam secukup rasa angkat.

5. hidankan panas bersama baki taugeh, daun kucai dan hirisan limau nipis serta cili.

Lemak Pari Pucuk Ubi

: 500 gm ikan pari(dipotong segiempat).
2 ikat pucuk ubi(dicelur/diramas).


: 20 biji cili padi
: 3 biji bawang besar
: 2 cm kunyit hidup
: 2 cm lengkuas
kesemua bahan di atas mesti blen dulu.

: 1 tin susu rendah lemak.
: 2 kiub pati ikan bilis knorr(dlm tin).
: 2 keping asm gelugur.
: 2 helai daun kunyit(dihiris).
: 1 biji cili merah(hiasan).

Cara Memasak.

1. Cucu dan rendam ikan pari dlm air asam jawa selama 15 minit dan sejatkan.

2. Didihkan bahan pertama di atas dengan api pelahan. masukkan pati ikan bilis tadi, asam
gelugur dan setengah cawan air. setelah mendidih masukkan ikan pari, pucuk ubi dan susu
lemak rendah.

3. Masak dengan api pelahan sehingga mendidih. Masukkan daun kunyit, kacau dan hidangkan bersama cili merah sebagai hiasan.

Udang Goreng Ala Sumatera

Bahan-bahannya ialah.

: 500 gm daun ketumbar(dihiris halus).
: 1/2 kg udang harimau bersaiz 10/15 (sederhana besar).
: 5 tangkai daun bawang(dipotong halus).
: 3 biji bawang besar(dipotong).
: 1 sudu makan sos tiram.
: 1 sudu makan minyak bijan.
: 1 sudu teh serbuk kunyit.
: 1 sudu teh cili paste/boh.
: 20 gm bamboo shoot pickle/jeruk.(dipotong nipis).

Cara-cara membuatnya.

1. panaskan kuali dan tumis bawang sehingga wangi.
2. Masukkan sos tiram serbuk kunyit. dan cili boh kacau rata. kemudian masukkan
bamboo shoot, udang dan biarkan ia masak selama 3 minit.
3. akhir sekali masukkan daun ketumbar, daun bawang. padam api biar selama 1 minit, angkat
dan hidang.

Spicy Chicken Fajitas

: 2 large skinles chicken breast fillets.
: 1 1/2 tbsp cajun spice.
: few drops of tabasco, to teste.
: 8 soft flour tortillas.
: 1 papaya.
: 1/4 cup (60 ml) olive oil.
: 2 tbsp lime juice.
: 125 gm baby leaf salad or other delicate mixed salad leaf.


:1 cut each chicken breast lengthways into about einght long strips sprinkle
the spice mixture over a plate, add the chicken strips and toss to coat. sprinkle
linghtly with a little tabasco, then set aside for 5 minutes.

:2 meanwhile, warm the tortillas, following the packet intructions cut the papaya in
half lengthways and scoop out the seeds, then cut half into eight slices and peel.

:3 heat 2 tablespoons, of the oil in a large friying pan. add the coated chicken strips
and stir-fry for 6 minutes over a medium heat. remove from the heat.sprinkle with
half lime juice and toss, scraping the residue from the pan.

:4 divide the salad leaf among the warm tortillas sprinkle over the rest of the oil and
lime juice, then top with the chicken strips and slices of papaya . season to teste, then roll up
loosely and serve at one, allowing two per person.

Fried Chilied Chicken(ayam goreng berlada)

:>1 chicken
:>60 gm red chili
:>4 cloves garlic
:>2 shallots
:>3 cm piece ginger
:>3 cm piece fresh turmeric
:> salt to taste
:> cooking oil

1:> Wash the chicken and cut into bite-sized pieces.
2:> Heat oil and deep fry the chicken until half cooked.
3:> Grind all the ingredients and set aside. mix in the salt.
4:> Heat 4 tbsps oil and fry the ground ingredients until fragrant.
5:> Add in the chicken pieces and mix well. Cook until the chicken is tender.
if the dish tends to be to dry add some water but simmer till the gravy
is thick before dishing out.

Penne Arabiata

Bahan-bahannya :
-30gm peperoni.
-300gm Penne pasta.
-2 Labu bawang merah dicincang halus
-1 ulas bawang putih dicincang halus
-1 cup tomato sauce(sila rujuk resepi sos tomato di bawah)
-3 helai daun selasih(basil) dihiris halus.
-1/2 labu tomato dibuang kulit(didadu kecil)
-2 sudu besar olive oil
-sedikit garam dan gula

Cara-cara membuatnya.
1.Didihkan didalam periuk, masukkan sedikit garam, biarkan seketika. Masukkan pasta Penne, biarkan selama 4 minit,tapis airnya. Tuang ke dalam mangkuk, campurkan dengan 1 1/2 sudu teh olive oil, gaul rata supaya tak melekat.

2.Panaskan minyak dan tumis bawang, sehingga naik bau.Masukkan peperoni biarkan seketika dan masukkan tomato sos renehkan selama 3 minit barulah masukkan pasta tadi, masak selama 3 minit lagi.

Akhir sekali taburkan daun basil dan perisa secukupnya. Enak dihidang bersama keju parmesa yang diparut.

Zamri's homemade Tomato sos.

-10 biji tomato dalam tin jenama promodoro(tapis dan simpan jusnya).
-3 cwn tomato jus.
-2 labu bawang besar holland dipotong nipis.
-4 ulas bawang putih diketuk.
-20 helai daun basil
-1/2 cawan olive oil
-gula, garam dan lada sulah secukupnya.

cara-cara membuat sos.
-Panaskan minyak dan tumis bawang sehingga naik bau,masukkan tomato bersama jus beserta daun daun basil, biar mendidih selama 10minit dengan api perlahan.Masuukkan gula, garam dan lada sulah scukup rasa. Angkat dan biarkan sejuk kemudian barulah dikisar kasar.

Tomato Compote


-10 biji tomato dalam tin berjenama promodoro.(di tapis jus, di ramas.)
-1 1/2 labu bawang holland di buang kulit dan dipotong nipis.
-20 gm herba typme di cincang halus.
-20 gm herba parsley di cincang halus.
-20 gm herba rosemary di cincang halus.
-4 sudu besar olive oil.
-gula,garam dan lada sulah secukup rasa.

Cara-cara memasak.

1: Panaskan minyak dan tumiskan bawang sehingga naik bau, kemudian masukkan tomato tadi kacau rata. masak sehingga kering dengan api pelahan.

2: akhir sekali, masukkan herba yang di cincang tadi dan perasa secukup rasa. biarkan ia sejuk seketika, dan anda boleh hidangkannya bersama ommelete, scramble atau pun telur dadar.
selamat mencuba.........................;

Zamri's Homemade BBQ sos

-500gm sos cili maggi
-1000gm sos tomato maggi
-2 biji cili mengala(capsicum) kuning dan hijau. Dipanggang dibuang kulit dan didadu kecil
-1/2 biji bawang holland dibuang kulit dan didadu kecil
-2 sudu besar smoke liquid (jenama tones)
- 1 sudu besar lea and perrins sos(LP sos)
-2 sudu besar olive oil
-2 keping daun bay.

cara-cara memasak:

1. Panaskan minyak, tumiskan bawang dan daun bay sehingga naik bau masukkan cili mengala dan kacau seketika.

2. Setelah itu masukkan cili dan tomato sos tadi. didihkan selama 3 minit barulah anda masukka LP sos dan liquid smoke tadi kacau sehingga rata. Siap untuk dihidang bersama daging panggang, ikan bakar, kambing panggang dan sebagainya.

Watercress, cheedar and tomato omelette


: 2 eggs
: 1 tbsp cold water.
: 10 gm unsalted butter.
: 2 ripe roma tomato, peeld and chopped.
: 1/4 cups(30 gm) grated cheedar cheese.
: 30 gm watercress leaf, roughly chopped.


:1 using a fork, whisk the eegs with the water and freshly ground black pepper in
a bowl until frothy.

: 2 heat the butter in omelette non-stick pan over a medium heat until foaming. tilt
the pan to coat the bottom with the butter, the pour in the beaten egg mixture.
cook for about 1 minute, stirring gently with a spatula and pulling the cooked egg
in from the edges so that the unset egg run onto the hot pan and start cooking.

: 3 when the egg is lightly set, stop stirring and scatter the chopped tomatoes into
the pan. cook for further 30 seconds or until the egg is just set and golden underneath.
remove from the heat.

: 4 sprinkle the cheese and watercress over the omelette, then slice the omelette onto a
warmed plate, folding it over in half as it slices from pan. serve immediately.

Macaroni Lagsana


- 500 gm susu cair lemak rendah.
- 1/2 labu bawang holland.
- 2 helai daun bay (kering).
- 6 biji bunga cengkih.
- 150 ml cream pekat.
- 80 gm keju parmesan yang telah di parut.
- 500 gm macaroni pasta.
- 20 gm herba typme (di cincang halus).
- 20 gm herba rosemary (di cincang halus).
- 20 gm herba parsley (di cincang halus).
- garam dan lada sulah secukup rasa.

cara-cara memasaknya.

1. Didihkan air dan masukkan sedikit garam, biar seketika.

2. Masukkan macaroni pasta dan biarkan selam 4 minit, tapis dan gaulkan denga olive oil supaya tak melekat.

3. Panaskan susu potong bahagian atas bawang besar kemudian cucuk daun bay kedalam bawang. cucukkan bunga cengkih di kiri dan kanan biarkan lekat.Masukan bawang kedalam susu, didihkan selama 3 minit.Untuk memekatkan susu, bancuh 1 sudu teh tepung jagung bersama sedikat air dan tuang kedalam susu tadi. kacau sehingga sos bertukar pekat, masukkan garam dan lada sulah scukup rasa, tapis susu biarkan seketika.

4. Untuk cream- panaskan cream dan campurkan 3 sudu parutan keju parmesan,didihkan selama 3 minit ketepikan.

5. Masukkan makaroni pasta kedalam mangkuk besar, campurkan campuran daun herba yang telah dicincang halus bersama 1/2 cawan susu dan 1/2 cawan cream, gaul rata perisakan dengan sedikit garam dan lada sulah.

6. Tuang adunan tadi kedalam acuan pembakar yang telah dialas dengan baking paper. Ratakan dan tabur keju parmesan, bakar didalam oven selama 15-20 minit dengan suhu 250-300 darjah celcius.

Selamat mencuba.

Thursday, March 19, 2009



:>1 tablespoon canola oil
:>2 red chilli, seeded and sliced
:>2 teaspoons minced fresh ginger
:>2 garlic clove, crushed
:>2 teaspoons ground cumin
:>1 teaspoon ground coriander
:>400g can chickpeas, draied and rinsed
:>1/4 cup plain low-fat yogurt
:>1 1/2 tablespoon lime juice
:>freshly ground black pepper to taste
:>2 tablespoons chopped fresh coriander or (parsley)

:>1 Heat oil in a small flying pan over medium- high heat. add chillies, ginger and
garlic. cook, stirring, until fragrant, about 30 seconds. stir in cumin and ground
coriander. remove from heat and transfer to a food processor.

:>2 Add chickpeas, yogurt , lime and pepper to taste. Process until smooth.
transfer to a medium bowl and stir in fresh coriander (or parsley).



:>1cup (175g) couscous
:>300g ml diluted salt- reduced or homemade vegetable stockhot.
:>2 oranges
:>400g can chickpeas,drained and rinsed.
:>3/4 cup (125g) roughly chopped pitted dried dates.
:>1/2 cup (50g) shelled pistachios,
roughly chopped.
:>1/4 cup (10g) chopped fresh mint.

Citrus dressing

:>1/2 teaspoon grated orange zest
:>2 tablespoons extra virgin olive oil
:>2 tablespoons lemon juice
:>1 teaspoon paprika


:>1 Put the couscous into a large bowl, pour over the hot vegetable stock and set
aside for 10 minutes until all the stock is absorbed.

:>2 Meanwhile, to make the dressing , put the grated orange zest into a bowl,
add the of the dressing ingredients and whisk together. season to taste.

:>3 Fluff the couscous with a fork and drizzle the dressing over the top while
the couscous is still warm.

:>4 Cut the pith away from the orange, then cut out the segment between
the membranes, placing the fruit on a plate to cath all the juices. cut each segment in half

:>5 Stir the oranges, their juice, the chickpeas, pistachios and 2 tablespoons of the mint
into the couscous. season to taste, then leave to stand at room temperature for at least
1 hour to allow the flavours to mingle. scatter the remaining mint over the top
just before serving.

Wednesday, March 18, 2009


Hidanggan untuk yang tersayang.


:> 2 biji kentang (bersaiz besar, dicuci dan dibalut aluminium foil).
:> 100 gm daging cincang.
:> 1 sudu makan pes tomato.
:> sedikit herba origano.
:> 20 gm bawang merah (dibuang kulit, dadu kecil).
:> 20 gm bawang putih (dibuang kulit,dadu kecil).
:> sedikit campuran jagung dan lobak.
:> 40 ml minyak zaitun.

Cara membuatnya :
1. Panaskan minyak dan tumis bawang merah,
bawang putih hingga kekuningan.

2. Masukkan daging cincang dan pes tomato gaul rata.

3. Tambahkan sedilit air dan sedikit garam.

4. Masukkan campuran jagung dan lobak serta sedikit

5. Bakar kentang yang telah dicuci bersih dalam ketuhar pada
suhu 180 c sehingga empuk.

6. Kelar kentang dan masukkan sos daging bolognaise,
siap dihidang.

Steamed Chicken(ayam kukus)

:>1 chicken
:>1 cm fresh turmeric
:>1 cm ginger
:>2 cm galangal(crushed)
:>1 stalk lemon grass
:>2 tsps coriander seeds
:>1 tsp cumin seeds
:>3 cloves garlic
:>6 shallots
:>1 tsp sugar
:> salt to taste

1:> clean the chicken and cut into 4 . well and drain.
2:> grind all the ingredients together except the galangal.
3:> Rub the galangal and ground ingredients all over the chicken. set aside for 30 minutes.
4:> Place in a steaming tray and steam until the chicken is tender.

Harissa Paste(Arabic Paste)


2:> red bellpepper(roasted and peeled)
28.3gm:> fresh red chili with seeds.
2:> cloved garlic (chopped)
1/2:> teaspoon coriander seeds roasted in dry pan
2:> teaspoon caraway seeds
salt to teste
olive oil for blended

1:> put it red bellpepper, chili and their seeds, garlic coriander
and caraway seeds and pinch of salt.
2:>In food processor or blender and mix together.
3:>Adding enough oil to make a thick paste.
that is for me.

Fried Chilied Chicken(ayam goreng berlada)

:>1 chicken
:>60 gm red chili
:>4 cloves garlic
:>2 shallots
:>3 cm piece ginger
:>3 cm piece fresh turmeric
:> salt to taste
:> cooking oil

1:> Wash the chicken and cut into bite-sized pieces.
2:> Heat oil and deep fry the chicken until half cooked.
3:> Grind all the ingredients and set aside. mix in the salt.
4:> Heat 4 tbsps oil and fry the ground ingredients until fragrant.
5:> Add in the chicken pieces and mix well. Cook until the chicken is tender.
if the dish tends to be to dry add some water but simmer till the gravy
is thick before dishing out.

Deep Fried Blue Cheese Polenta


:> 1.400 mililiter fresh milk
:> 400 gr polenta
:> 60 gr blue cheese
:> 60 gr unsalted butter
:> salt/pepper season to test.


:>firstly boiled the milk,then add polenta stir until incorporate.
:>add butter, and season to test.
:>lastly add the blue cheese stir it until smooth.
:>lay the tray with baking peper and spread polenta on it.
:>keep in frezzer for about 2 hours, cut and springkle corn flour and deepfried.

Tuesday, March 17, 2009



:> 1 biji tomato.
:> 1 kg tomato puri.
:> 2 gm lada benggala.
:> 1 biji timun (dibuang kulit dan bijinya).
:> 2 sudu besar cuka.
:> 1000 ml air.
:> 2 sudu teh sos tabasco.
garam dan lada sulah secukup rasa.
:> 6 helai daun basil.
:> sedikit daun pudina.
:> 1/2 labu bawang holland (dibuang kulit,dipotong 4 bahagian).
:> 2 sudu besar balsamic vinegal.
:> 2 sudu besar minyak zaitun.

Cara-cara membuatnya.

:> didihkan air, masukkan tomato puri dan biar selama 10 hingga 20 minit.
:> potong tomato kepada dua bahagian dan buang bijinya.
:> kemudian kisar bersama bahan-bahan lain hingga rata.
:> letakkan dalam peti sejuk, lebih kurang 2 jam keluarkan apabila ingin dihidang.



: 1 ekor ayam dipotong 16 bahagian.(digoreng).
: 20 tangkai cili kering(dikisar halus).
: 20 ulas bawang kecil(dikisar halus).
: 1 inci halia dibuang kulit(dikisar halus).
: 2 batang serai(dikisar halus).
: 1 inci lengkuas dibuang kulit (dikisar halus).
: 2 sudu besar rempah kari daging (babas).
: 6 sudu besar sos tomato.
: 8 helai daun pudina.
: sedikit daun ketumbar.
: garam,gula melaka secukup rasa.
: sedikit minyak untuk menumisnya.

Cara-cara membuat.
: 1> panaskan minyak kemudian masukkan bahan-bahan yang telah dikisar.
: 2> goreng sehingga kekuningan dan berbau wangi. kemudian masukkan rempah
kari babas, kacau seketika.
: 3> masukkan sos tomato,daun pudina,daun ketumbar dan sedikit air. kacau seketika.
: 4> masukkan garam,gula melaka secukup rasa.kacau hingga kering sedikit.
kemudian masukkan ayam yang telah digoreng dan hingga rata.
: 5> biarkan seketika dan hidang bersama nasi panas.itu saja.

salam perkenalan