Saturday, October 31, 2009


Muffin is the fastest and easiest to prepare. To munch while watching his soccer match my son has requested to bake a muffin and I chose this one by Madbaker. It turns out well and not very sweet. For this recipe you need:

2 cups plain flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon (optional)
4 ripe bananas, mashed
2/3 cup granulated sugar
1 egg & 1 egg yolk, lightly beaten
1/2 cup butter, melted
1/3 cup coarsely chopped walnuts (optional)

1. Preheat oven to 190 degrees C. Line a 12 cup muffin tray with muffin cups or grease lightly with butter.
2. Sift the flour, baking powder, baking soda, salt and cinnamon into a large bowl.
3. In another bowl, beat the mashed bananas, sugar, eggs and melted butter together.
4. Stir the banana mixture and walnuts into the flour mixture until just combined.
5. Divide the batter into the muffin tray.
6. Bake in preheated oven on the middle rack for 20 minutes or until golden brown and a toothpick inserted into the muffin comes out clean.

Anything Related 28
Homemaker Mondays
Slightly Indulgent Tuesday
Tempt My Tummy Tuesday
Topsy Turvy Tuesdays
Works For Me Wednesday
Show And Tell
Make It Yours 38
Real Food Wednesday
Show Us What You're Workin' With 32
All About You Monday
Tuesdays At Table
Toot Your Horn Tuesday


Bubur Fiesta Photobucket

This rice porridge is very popular during fasting month of Ramadan, almost every household would serve this for iftar. It's very nutritious and fulfilling too. Instead of  using ready made garbanzo and kidney bean you can also use dry beans like lima bean, moong bean, red bean or black eye bean. It is much tastier if you add few types of bean when making this porridge.

All dry bean used must be soaked overnight if used  to cut  down the cooking time and the meat to be marinated before you start cooking. Although it involved a bit of work but you will be pleased after tasting it. What you need are:

Friday, October 30, 2009



I was introduced to this  popular vegetable dish when we went to a vegetarian restaurant for dinner and instantly fall in love with it. It uses chickpeas simmered with onion, tomato, garlic, coriander, dry mango powder and garam masala. . Lucky enough the recipe was aired  on local cookery show. This recipe turns out very well, I cook without the coconut and serve with naan., please adjust the chili powder used according to your taste. My family really loved this spicy chana. Here is how I made them:
1 C dry chickpeas (garbanzo bean)
2 tomato chopped
2 onion chopped 
1 tsp mango powder (armchoor)

1 1/2 T coconut  (optional)
small piece cinnamon
1 inch ginger
3  cloves garlic
3 cloves
2 cardamom
1 tsp fennel
1 tsp coriander
2 tsp chili powder
1 tsp garam masala

1/2 tsp turmeric
3 T oil
coriander leaves
lime juice


Soak channa in water overnight and boil with salt until soft.

Heat the oil, fry onion, add the paste and fry until fragrant. If too dry, add little bit more oil.

Add in tomato, chili powder, garam masala, turmeric powder and salt, cook until thicken.

Now add the cooked chickpeas and dry mango powder or you can add 1/2 tsp tamarind paste and jaggery. Bring to boil until well mixed.

At the time of serving, garnish with coriander leaves. Add lime juice if required.


* Chickpeas can be replaced with 1 can garbanzo bean. 
* If jaggery is not available you can use brown sugar instead.

Linking to   Hearth And Soul Volume 17
             Tempt My Tummy Tuesday
                   Slightly Indulgent Tuesday
                   Bookmarked Recipes Every Tuesday
                   Amaze Me August 4
             Pennywise Platter Thursday
             Tasty Tuesday Parade
             Ultimate Recipe Swap
             Simple Lives Thursday 13
             Recipe Swap Thursday 6
                    Tasty Traditions
                    Fabulous Friday Finds
                    Food On Fridays
                    Vegetarian Foodie Fridays 21
                    Monday Mania


Mee Jawa or Jawa Noodle is quite similar to mee rebus which is popular hawker food in Singapore and Malaysia but Mee Jawa does not use salted soya bean (taucheo) unlike  mee rebus.

Made with yellow noodles accompanied with thick, spicy and slightly sweet gravy. The gravy is thickened with mashed sweet potato, seasoned with curry powder and dried shrimps. This dish is garnished with a hard boiled egg, limes, red chili, fried tofu, fried onion and bean sprouts.

Tried  this version by Chef Hanieliza which produce perfect result. Here's the recipe:


1 kg yellow mee scalded
1/2 kg. beef boiled and slice thinly (keep the stock)
300 gm bean sprout remove the tail
2 stalk scallion sliced
5 fresh red chili thinly sliced
3 pieces hard tofu cubed and fry
3 hard boiled eggs halved
3 local limes
fried onion for garnishing

1/2 kg sweet potato mashed
3 cloves garlic pounded
5 cloves shallots pounded
3 lemon grass blended
ginger pounded
galangal pounded
100 gm dried shrimps pounded
2 tbsp chili paste
3 tbsp meat curry powder
beef stock
salt and sugar to taste


1. Heat the oil, add in blended items, curry powder and chili paste, fry until fragrant.
2. Add in sweet potato and beef stock let it boil, thickness of the gravy is according to your  preference.
3. Lastly add Sugar and salt. Remove from heat.
4. To serve , place some noodle into a bowl  add bean sprout and pour hot gravy. Garnish with hard boiled egg. tofu, red chili, scallion, fried onion and local lime.

*Scald the noodle and bean sprout at the time of serving

*Always taste first before adding more sugar or salt.

Hearth And Soul 43 

Bookmark and Share

Connect with me:

FACEBOOK /     YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  /  GOOGLE+ 

Wednesday, October 28, 2009



There are so many recipes relating to this dish but this one really suits my taste and you can adjust the hotness according to your liking. For the vegetables you can add whatever you have like capsicum, carrot  or pineapple. This recipe does not use any thickening agent. First step you have to fry the fish which is coated with turmeric and salt then transfer onto a plate and pour the prepared sauce on it or cook the  fried fish with sauce for few minutes, the choice is yours.


1 whole fish either pomfret/garoupa
2 tbsp chili paste
5 tbsp tomato sauce
2 tbsp chili sauce
3 cloves garlic chopped
1 tsp ginger paste
10 button mushroom
3 young corn cut
1 big onion sliced
1/2 cup water
salt and sugar to taste.
turmeric powder


1. Fry fish which has been coated with turmeric and salt, transfer into a plate.
2. Heat oil, fry onion until light brown then add in ginger,garlic and chili paste until oil float on top, pour water and let it boil.
3. Add the sauces, mushroom and young corn let simmer for few minutes. now add sugar and salt. Add in fried fish let cook for 5 minute. Remove from heat. Now its ready to eat. Enjoy....

This goes to Hearth & Soul Vol 14
                   Make It Yours 36
                   Show And Tell
                   Show Us What You're Workin 31
                   Works For Me Wednesday
                   Tasty Tuesday
                   Delicious Dishes
                   Tasty Tuesdays
                   Family Food Fridays 108
                   Friday Favorites 33
                   Foodie Friday
                   I'm Lovin' It Friday
                   Sugar and Spice
                   We Did It Wednesday
                   Seasonal Sunday

Tuesday, October 27, 2009



One of the tastiest cookies I ever baked. It uses oat and chocolate chip but use almond instead since that was in hand.

The dough is quite easy to handle, but must place the cookies apart since it will expand when baking. Apart from chocolate chips, nuts and dried fruits are the best alternative.

After baking, let them sit in the baking sheet for 5 minutes since it is still soft and fragile. Transfer into wire rack to cool. My family love them so much, will definitely bake them often.


Naan is a popular Indian flat bread cooked using 'tandoor' or clay oven. It is easily obtainable from North Indian restaurant almost all countries around the world.

It is made using plain flour, dry yeast and yogurt then left to ferment for several hours before baking them.

However, you could prepare your own using the oven. But now I'm using flat pan to cook them. In fact you can make very good naan from white bread dough or pizza recipe. Besides spicy gravy, you can also serve them with soups or dips.


2 C all purpose flour
1 tsp active dry yeast
1 tsp salt
1 tsp sugar
2 T oil
3 T yogurt
3/4 C warm water
extra flour for rolling
butter to apply on top



* Combine yeast, sugar and warm water in a small bowl. Let sit for 10 minutes until frothy.

* In a mixing bowl, put in flour, salt, oil, yogurt and yeast mixture, mix and forms into pliable dough.

* Keep for 1-2 hours or until double in a greased and covered bowl.

* Punch down the dough, divide into 6 balls. Roll out each ball on lightly floured board and shape into oval. Complete the rest of the dough.

* Heat the flat pan, fry each of the naan until both side had brown spots on top.

* Immediately after frying, apply the butter on top.

* Serve hot with your favorite gravy.

Saturday Nite Special 51
Check Me Out Saturday 36
It's Hodgepodge Friday 07
Feature Yourself Friday

Fresh Clean and Pure Friday
Follow Friday 40
Sister Sister Sunday
Sunday Showcase

Show And Tell Saturday
55th Penny Pinching Show Party
Marketing Mondays

Show And Tell
This Week's Cravings 
Tuesday's Tasty Tidbits 
Foodie Friday 

Monday, October 26, 2009



Love chocolate pudding and want to make one that is quick and easy at home? Then this is the right recipe for you. It is pretty simple to make, in just a few minutes you can have your delicious dessert.

I'm using agar powder, sugar and chocolate milk for making this jelly. It is much healthier choice since no fat or cream are being used. So sit back and enjoy this satisfying dessert that won't ruin your diet.

If your are serving for kids, do use fancy mould with various shapes, definitely your children would love to have a bite. Here is how it's made:

Source : Hanieliza


10 gm agar-agar powder
3 cups water
1 cup sugar
1 tbsp cocoa + 1/2 cup water (mix and strain)
1 liter chocolate milk
1 tin fruit cocktail for decorationl


1. In a deep pot, combine water and agar powder, bring to boil, stir well.

2. Add in sugar and cocoa mixture..

3. Bring to a boil again, remove from fire.

4. Add in choc milk and stir well.

5. Pour into rinsed mould of your choice, let cool at room temperature then refrigerate.

6. Serve cold and garnish with fruit cocktail.

Everything But Kitchen- Sink
Fantabulous Friday
Crafty Friday
Creative Friday
Fat Camp Friday
Fun w/Food Friday
Just Another Meatless Monday 43
Midnight Maniac Meatless Mondays
Whats Cooking Thursday
Sweet Tooth Friday
Creative Share Wednesdays
Sugar and Spice
Spotlight Saturday
Savory Sunday



Brioche is a French sweet bread enriched with butter, sugar and egg. It uses special brioche pan and a classic shape has a fluted bottom and an upper protruding knob.

I decided to bake a simpler version of brioche and eggless too. Although slight modification was made from the original recipe I found on net, it turns out fantastic, buttery and sweet but with less fat. My children love this bread and request to bake it again. What you need for this bread are:


4 cups bread flour
4 tsp instant yeast
1/2 C castor sugar
1 and 1/2 tsp salt
200 ml warm milk
1/2 C softened butter
2 T shortening


* Place yeast, sugar, salt, salt and flour into a mixing bowl.

* Add the milk, using a stand mixer, beat until well combined.

* Mix in butter and shortening, continue kneading until butter is well incorporated.

* Knead the dough for 8 minutes until it becomes elastic and leaves the side of the bowl.

* Cover and let rise in a greased bowl for 1-2 hours or until double in size.

* Punch out the air, divide into small balls or loaf and put onto greased baking sheet/loaf pan.

* Leave to prove for 30-40 minutes. Brush with butter and bake in preheated oven @ 190 C for 15-20 minutes.

* Transfer on rack to cool.

Linking to   Show And Tell
                  Show Off Your Stuff
                  Sugar And Spice #26
                  We Did It Wednesday
                  Hoos Got Talent 21
                  Recipe Swap Thursday 5
                  Tasty Traditions
                  Pennywise Platter Thursday
                  Vegetarian Foodie Fridays 20
                  Foodie Friday
                  Family Food Fridays 101
                  Friday Favorites 32
                  Feature Yourself Friday 30
                  Make It Fantabulous 5
                  Frugal Friday 30
                  You Like Me



This dish is on top of my family's favourite recipe and I will prepare on every other week together with pulao,naan or ordinary bread. It's very easy to cook and taste great. For milder taste you can reduce the quantity of chili powder used.

500g  chicken cut into big pieces
2 tbsp meat curry powder
2 tbsp chili powder
3 large onions chopped
2 large tomatoes chopped
coriander leaves
1 tbsp ginger paste
1 tbsp garlic paste
salt, oil, cinnamon stick



1. Clean chicken, marinate with ginger, garlic paste and salt for at least 30 mins..
2. Heat the oil, add in cinnamon,cardamon and onions, fry until onion slightly brown.

3. Add in tomatoes, fry until soft then add the chili powder, curry powder, coriander leaves stir until thicken, pour 1/2 cup water, stir and cover pot, cook with small flame.
4. When steam emits from the pot, open the lid and add the chicken, stir again. Cook chicken until soft..
5. Sprinkle coriander leaves. Chicken is ready to be served. Best eaten with pulao, naan or bread.

Linking to
               Tuesday Twister 13
               Slightly Indulgent Tuesday
               Amaze Me August 4
               Tempt My Tummy Tuesday
               Topsy Turvy Tuesdays 11
               Tuesdays At Table
               Hearth And Soul 16
               Works for Me Wednesday
               Momspiration Monday 27
               Creative Share Blog Hop 28
               Saturday Nite Special 50
               Sundae Scoop
               Saturday Soiree 21