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

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


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.

Yield   :   6 mini pizza


3 cups all purpose flour
2 teaspoon dry yeast
2 tablespoons sugar
5 tablespoons melted butter
1 teaspoon salt
2 tablespoons milk powder
1 cup warm water


Tomato sauce
Chicken, seafood
Capsicum, onion
Cheese, tomato



* Combine yeast with sugar and water, keep for 15 minutes until frothy.

* In a mixing bowl, combine flour, butter, salt, milk powder, water and yeast mixture. Knead by hand for 10 minutes for use stand mixer. Keep covered for 2 hours.

* Deflate the dough, divide into 6 balls. Using rolling pan, shape into circle and place them onto baking pan.

* Apply the sauce, sprinkle the topping and let sit for 30 minutes. Towards the end of proofing time, preheat oven @ 200 C.

* Bake for 10 minutes or until golden brown. Enjoy!

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Pizza Dough on Foodista

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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.

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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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