Showing posts with label INTERNATIONAL. Show all posts
Showing posts with label INTERNATIONAL. Show all posts

Sunday, October 16, 2016


Eggless Basbousa/Semolina Cake Recipe @

A famous dessert originating from Middle East, made of semolina and drenched in sugar syrup.

Am looking for Eggless Basbousa / Eggless Semolina Cake Recipe over the net.  There are various recipes for making it, some used coconut or  ground almond and richer one with heavy dose of butter and eggs.

After checking so many recipes,  decided to give this recipe a try. This Eggless Basbousa / Semolina Cake recipe uses no eggs and least sugar for the  syrup.

Used a whisk to cream the butter and sugar together.  Need not beat until fluffy, just until well combined.

This Eggless Basbousa / Eggless Semolina Cake does not have a cake like batter but rather a thick mass of dough.

Am running short of whole almonds so I used almond flakes for topping.

We enjoyed a slightly chewy texture imparted by semolina, sticky and moistness by the syrup.  It is much better the day after since the lemon flavored syrup  will be completely absorbed.  We plan to make this wonderful Eggless Basbousa/Eggless Semolina Cake again for our family gathering.

Other dessert recipes you should check the out:

Cocoa Banana Bars

Blueberry Milk Cake

Pineapple Upside Down Cake

Eggless Basbousa/Semolina Cake Recipe  @

Sunday, January 3, 2016


Spicy Chicken Pizza Recipe @

Pizza is the most popular food in the world, wherever you go you can find it.  You can even order them from your home. It  was a favorite for everyone since the topping it is easily adaptable to suit your personal preference but it vegetarian or non vegetarian type.

Spicy Chicken Pizza Recipe @

Last weekend, we have a guest visiting my place so  I thought why not making this SPICY CHICKEN PIZZA for them.  Play around with this basic pizza recipe and make your own selection of toppings. In case you don't  eat  chicken, you can check my Homemade Tuna PizzaPotato Pizza or Sour Cream Pizza

The first step in the process is making the dough since it requires time to rise. Add some additional flavor to the crust like oregano, basil. garlic, black pepper if you like before mixing  the dough. While waiting for pizza, you can prepare the chicken by sauteing the garlic,  add in chicken, chili powder and cilantro.  You can omit the chili powder altogether if cooking for young children or adjust to suit your heat tolerance.

I used ready made tomato sauce but if you have time, you can make an awesome sauce at home. You can even use leftover spaghetti sauce , add little basil and garlic to spice it up or bbq  sauce as well.

This  SPICY CHICKEN PIZZA  recipe  is what  my family uses  and frequently modifies.   They easily fit 2  pan of 15 x 10 in. You can bake  it using a round  pizza pan if you have one.

Spicy Chicken Pizza Recipe @

Wednesday, June 9, 2010



After my successful trial on baking pizza, baked this using the same dough but now topped it with tuna. I made them spicy, spreading the mayonnaise on top, done without mozzarella cheese since I don't have any at the moment.

My family truly enjoyed eating them. Tasted great, won't be buying the ready made pizza in future. If you wish to try my version here is the recipe:


Pizza dough kindly refer here.

1 can (185g) tuna in water drained
2 tablespoons chili paste
1 onion sliced
1 tomato chopped
3 cloves garlic chopped
lemon juice
salt to taste

6 T tomato sauce
3 fresh tomatoes sliced
2 big onion sliced
5 T mayonnaise/cheese


* Heat the oil, fry onion and garlic until fragrant, add tomato and salt, cook until tomato turns soft.

* Now add chili powder, stir for few minutes, add tuna and stir well.

* Just before removing from heat, squeeze the lemon juice and add more salt if needed. Cool.

* Preheat oven @ 200 C. Roll out dough into 4 pizza and place onto baking pan. Rest for 30 minutes.

* Spread evenly each pizza with tomato sauce, sprinkle the tuna, followed by onion then tomato. Lastly spread mayonnaise/cheese  on top. Bake for 15 minutes or until golden brown.

Linking to  HEMC 52 - Homemade Pizza

Tuna Pizza on Foodista

Wednesday, May 26, 2010


Best Pizza Dough Recipe @

Pizza is one of favorite foods loved by young and old. Today it is available around the clock in shopping malls and popular food joint including home delivery not to mention in supermarket too.

But nothing can beat home made pizza where you could add whatever topping, sauces and cheese tailored to our taste.

The recipe below yields 6 mini pizza, the crust is fantastic, much better than the store bought, really beautiful crust with perfect crunch. So far this is the best pizza base I ever cooked.

Best Pizza Dough Recipe @

Tuesday, January 12, 2010


The dish is originally from Padang, Indonesia. It is widely served in most nasi padang restaurant in this region. Very simple yet tasty way to cook with fish. Fried fish is coated with a sauce made of fresh chili which is coarsely pounded using pestle and mortar if not food processor could be used.


500g spanish mackerel or any fish
3 lime leaves
1 tomato chopped
1/2 teaspoon turmeric powder
salt and sugar to taste
lime juice

15 fresh red chili
10 shallots
4 cloves garlic



1. Wash fish then coat with salt, turmeric and lime juice. Keep for 15 minutes.

2. Heat oil, fry the fish until golden brown, drain on absorbent paper.

3. Using the same pan, remove the excess oil but leaving about 3 tablespoons, add in the pounded ingredients, tomato, sugar, lime leaves and salt. Cook until fragrant.

4. Add the fried fish, lime juice and salt if needed. Stir for few minutes until well coated.

5. Serve hot.

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Wednesday, November 25, 2009



Tom yam is the famous hot and sour soup originating from Thailand. You can use chicken or seafood, each region has its own variation of the recipe.Amount of the bird's eye chilli and chilli paste used can be adjusted to your preference.

8 oz (250 g) shrimp/prawns, shelled and deveined, with tail intact
3 cups water
2 garlic cloves minced
5 kaffir lime leaves)
3 thin slices fresh or dried galangal
1/4 cup fish sauce (nam pla)
2 stalks lemon grass only take the white part
4 shallots, sliced
1/2 cup sliced straw mushrooms
5-10 bird's eye chilli
1/4 cup lime juice
1 tablespoon chilli paste
coriander leaves


1. Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.
2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and bird's eye chili , if using. Cook gently for 2 minutes.
3. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the coriander leaves, and serve.SERVES 4.

SNS 58
Time Travel Thursday 20
Saturday Soiree 28
Saturday Is Crafty Day 24
This Weeks Cravings

Tuesday, November 24, 2009



Bamiah is a stew made of lamb or beef and okra. It is an Egyptian favourite often served in Middle Eastern restaurant. Can be taken with bread, paratha or rice with addition of all the spices make this dish really yummy.


600g topside beef, cut into large cubes
3 Tbsp coriander seeds
2 tsp cumin (jintan putih) seeds
1 tsp fennel (jintan manis) seeds
12 dried chillies
1 tsp white peppercorns
4-5 cloves garlic
1 walnut sized piece of turmeric
1 walnut sized piece of ginger
salt to taste
5 Tbsp oil or 3 tbsp ghee
2 cups water
1 Tbsp tomato paste
1 medium onion, thinly sliced
1 stick cinnamon 2 in
3 cardamoms
3 cloves
4 Tbsp ghee
300g small ladies fingers, cut off top and bottom and slash halfway up from tail end up
300g small tomatoes, cut off top
green peas for garnishing


Dry fry then grind coriander, cumin, fennel, dried chillies and peppercorns finely.
Blend garlic, turmeric & ginger into fine paste & combine with meat, ground ingredients. Add salt.
Heat oil, add onions, cinnamon, cardamoms & cloves. When onions are a little brown, add meat and fry until fragrant, then add water combined with tomato paste. Cover and simmer till meat is tender, stirring occasionally.
Heat ghee, add ladies fingers and fry for about 8 minutes. When meat is tender and gravy is thick enough add ladies fingers together with tomatoes.
Garnish with green peas.

PHOTO &  RECIPE adapted from THE MPH COOKBOOK by Zarinah Anwar.

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