Wednesday, 26 July 2017

Dinner at Restoran KST

My cousin Jeffrey and his wife came to visit Kota Bharu and we went to have dinner. My son Muhammad knew Restoran KST and suggested we eat there. The restaurant is open after 4.30 pm till late night. We ordered and selected the various fish, squids and ray fish. We waited 1 hour for the seafood to be cooked and for food to arrive. In the meantime, we tucked in on drinks and ulam. Finally, the seafood was ready and we had dinner. We stopped to perform Maghrib prayer in the tiny staff surau. Then we continued to talk and finally parted and went home.

Restoran KST
Lot 3050
Wakaf Che Yeh
Jalan Kuala Krai
15100 Kota Bharu

Table 11
Bill no. RCB200020504
Date: 08/04/2017  19:55 ((8 April 2017, 7:55 pm)

What we ordered for 8 diners:

  1. Apple Susu Ais (1) 3.00
  2. Fresh Orange Ais (1) 3.00
  3. Teh O Panas (1) 1.00
  4. Limau Nipis Panas (1) 1.80
  5. Teh Tarik Panas (1) 2.00
  6. Teh Hijau Ais (1) 3.00
  7. Limau Nipis Ais (1) 2.00
  8. Limau Nipis Panas (1) 1.80
  9. Sirap Limau Ais (1) 2.00 ... repeat order

  1. Ulam (2) 6.00 ... free choice of vegetables from a large selection
  2. Sup Daging (3) 18.00 ... a lot of beef
  3. Sup Cendawan (3) 16.50
  4. Nasi Putih (8) 12.00
  5. Sotong Celup Tepung, 450 gram x 0.065 (1) 29.25 ... nice and soft
  6. Siakap 3 Rasa, 750 x 0.055 (1) 41.25 ... delicious
  7. Selar NP.PHAU (1) 24.70
  8. Sup Daging (3) 18.00 ... repeat order
  9. Telur Dadar (3) 6.00
  10. Pari Rempah, 600 gram x 0.04 (1) 24.00 ... a lot of spices
Sub Total: 215.30
GST 6%: 12.92
Rounding: -0.02

Grand Total (RM) 228.20 ... (comes to RM28.50 per head ... less than RM30 per head)

Thank You. Please Come Again.

Thursday, 13 July 2017

Laksa Siam / Laksa Thai

SPM 2017 - Makan-Makan: Kerabu Kaki Ayam Dan Laksa Siam (11 Mac 2017)

Laksa Siam / Laksa Thai


(1) KUAH MERAH (kuah kari ikan)

cili kering
bawang merah
ikan - kisar halus

(2) ULAM

Semua jenis ulam boleh dimakan bersama laksa Siam.

daun salad
daun pudina
daun salam/daun selasih (Thai basil)
kacang panjang - potong 3" panjang
pucuk petai
pucuk gajus/ketereh
taugeh - buang akar dan kulit
kacang botol - tak payah potong
timun - hiris macam buat acar - potong 2" panjang
buah terung bulat (saiz kecil) - potong 6

(3) MEE

Mee laksa dijual siap untuk dimakan.
Bilas dengan air suam atau air panas.


Cara memasak kuah kari ikan

Rebus dan masak kuah laksa (kuah kari ikan kisar)
Masak hingga kuah menjadi pekat
Biar masak dan panas ketika menghidang

Cara menghidang laksa Siam

Susun ulam dan sayur dalam pinggan atau dulang besar.
Sediakan mangkuk dan sudu untuk makan
Bubuh mee dan susun ulaman/sayur di atas mee
Curahkan kuah laksa Siam di atas mee
Terus makan panas-panas

Kerabu Kaki Ayam

SPM 2017 - Makan-Makan: Kerabu Kaki Ayam Dan Laksa Siam (11 Mac 2017)

Thai food - Chicken feet salad

Chicken feet recipe

Kerabu Kaki Ayam


1 paket kaki ayam - rebus dan buang tulang
buah tomato - potong 6
cili padi - cincang
daun sup - gunting 1"
1/2 - 1 biji buah limau nipis - perah ambil jus
gula - secukup rasa
perencah perasa Maggi - secukup rasa


(1) Memasak kaki ayam (2 jam sebelum makan)

1 packet chicken feet (20 pcs white chicken feet)
Clean chicken feet. Snip off claws and dirty footpads
Rinse chicken feet

Boil some water, add some salt
Boil chicken feet for 20-30 minutes
Let boiled chicken feet stand 30 minutes
Rinse chicken feet under cold running tap water to stop further cooking

Add 1/2 teasp sugar to 1 cup vinegar. Mix well with a wooden spatula.
Transfer chicken feet to a large plastic bowl.
Pour vinegar mixture onto chicken feet and mix
Cover chicken feet with sufficient water
Marinate in refrigerator for 1 hour
Strain all water
Transfer chicken feet to a bowl (ready to eat)

(2) Buat air kerabu dahulu

Campurkan bahan berikut dalam mangkuk besar dan kacau sebati:

Sos kicap ikan
perencah perasa Maggi
perahan jus buah limau nipis
Kacau sebati setisp kali tambah

(3) Kemudian campurkan bahan buah:

Campurkan bahan berikut ke dalam air kerabu dan kacau sebati:

bawang merah
buah tomato
Kacau sebati setiap kali tambah

(4) Masukkan kaki ayam

Campurkan kaki ayam yang telah direbus dan dibuangkan tulangnya.
Tulang mesti dibuang supaya kerabu mudah dimakan.

(5) Pewangi

Masukkan daun sup yang digunting. Gaul sebati.

(6) Adjust secukup rasa

Rasa dan adjust rasa kerabu.
Kerabu ini crunchy dan sedap dimakan bersama nasi.
Kerabu ayam sedap dimakan panas atau sejuk.

Wednesday, 28 June 2017

Potato poori

Potato poori is a savoury Indian vegetarian crisp.


2 boiled potatoes (150 g)
1 Cup wheat flour (150 g)
1 Tabsp chopped cilantro
1/8 teasp turmeric powder 
1/8 to 1/4 teasp red chilli powder
Salt to taste
50 ml water
1 Tabsp cooking oil for coating dough
Oil for deep frying


Mixing bowl
Frying pan
Rolling pin
Flat surface

  1. Add boiled potatoes to mixing bowl
  2. Mash potatoes with the right hand till they become a soft crumbly mass
  3. Roll the mashed potato into a ball in the bowl.
  4. Add wheat flour
  5. Add turmeric powder/paste
  6. Add chilli powder
  7. Add salt to taste
  8. Add chopped coriander leaves
  9. Mix all ingredients in the bowl with the right hand
  10. Add 50 ml water and mix into a soft dough
  11. Roll dough into a ball
  12. Coat dough with a Tabsp of cooking oil to prevent it from becoming sticky
  13. Take 2 Tabsp of dough into the right hand and shape into a ball. Then flatten it.
  14. Place it on a flat surface and add oil to grease it before rolling
  15. Roll dough into round disc, not too thick or too thin
  16. Repeat till all dough have been rolled to make round discs
  17. Heat oil in a frying pan. Wait till oil is sufficiently hot before frying the potato pancake
  18. Fry one potato pancake at a time. 
  19. Fry both sides for 2 minutes until crispy
  20. Remove and drain excess oil
  21. Serve warm

Cashew nut and paneer barfi

This is a sweet Indian dessert.
It is simple to make and serve.


1 Cup (150 g) raw cashew nuts (skin removed)
250 g paneer
3/4 Cup (150 g) sugar
1 Cup milk
2 Tabsp ghee
1/2 teasp cardamom powder
Chopped pistachio


Metal plate
Non stick pan
Plastic spatula
Modak mold


Paneer (pronounced panir) is fresh cottage cheese. It is fresh curd cheese. It is white, soft (like tauhu) and crumbles easily. It is made by mixing milk with vinegar and then strained to remove excess liquid. It is sour.

It is a plastic mold for shaping dumplings into pointed domes.

  1. Soak cashew nuts in milk for 2 hours.
  2. Blend soaked cashew nuts till coarsely fine (becomes a runny chunky white milk)
  3. Add sugar and blend
  4. Add paneer and blend (becomes a thick white mixture)
  5. Fry in non stick pan in 2 Tabsp ghee. Stir all the time. Use med-low heat (becomes thick and pliable).
  6. Stir until semi-solid. Switch off heat. 
  7. Add cardamom powder to mixture in pan and stir thoroughly to mix.
  8. Use ghee to grease a metal plate. 
  9. Pour white putty mixture onto a pre-greased metal plate and spread mixture evenly.
  10. Sprinkle chopped pistachio onto mixture and gently press pistachios into the surface
  11. Leave for 3-4 hours in a cool place or in front of a fan to set before cutting
  12. Cut in to square pieces and arrange on a plate
  13. Extra paste can be pressed into modak pieces
  14. Serve squares separate from modak.
  15. Refrigerate leftover barfi for up to a week.

Thursday, 8 June 2017

Banana Chocolate Cake

Preparation time: 30-45 minutes (less than 1 hour)
Serves: 8 people

This cake does not use butter, margarine or oil. It is suitable for fast baking and for people who have undergone cholecystectomy (surgical removal of entire gallbladder). The cake consistency will depend on what kind of bananas are used and how soft or watery they are (water content). Use very soft leftover bananas that nobody wants to eat. The soft bananas give the chewiness of this chocolate cake.


4 soft bananas
3 tablespoons sugar
1 egg
1-2 tablespoons cocoa powder
1 sachet Nestum instant drink (banana vanilla flavour)
1/2 to 1 cup self-raising flour (cake flour or baking flour)


1 small non-stick loaf cake pan (24 cm). Grease pan with margarine and sprinkle flour to coat 
1 fork
1 mixing bowl
Electric toaster oven

  1. Remove banana skin and discard. Using a fork, mash bananas in a mixing bowl. 
  2. Add sugar and stir to mix
  3. Add egg and stir to mix
  4. Add cocoa powder and stir to mix
  5. Add Nestum and stir to mix
  6. Add self-raising flour and stir to mix. Adjust consistency.
  7. Pour batter into prepared cake tin
  8. Bake in a toaster oven for 15-20 minutes (set for baking cake if there is a setting)
  9. Test with a fork if cake is done (fork comes out clean)
  10. Allow another 5 minutes baking if uncertain if cake is done
  11. This cake does not need any topping or icing
  12. Serve warm 

Friday, 12 May 2017

Basbusah / Basboussa

Basbusah is an Egyptian recipe. I first tasted it at an international students' festival at California State University, Chico campus in 1976-1980. It was delicious. The one that I tasted was not so sweet, but just nice. It had half an almond on top of each diamond piece. I have never found its recipe, but found it today.

Basboussa is the Moroccan version of the same dessert.



3 cups of sugar
1 cup of water
1/2 lemon
2 cups of semolina flour or cream of wheat
1 teaspoon of baking powder
1 and 1/2 sticks of butter (one stick is 250 g)
1 16-ounce can of sour cream (1 and 3/4 to 2 cups)


There are 2 parts to making basbusah. First, make the syrup. Then make the cake.

A. Syrup
  1. Mix 2 cups of sugar with 1 cup of water. 
  2. Bring to a boil.
  3. Add juice of 1/2 a lemon.
  4. Let simmer for 10 minutes. 
  5. Let syrup cool in refrigerator. 

B. Cake
  1. Mix 2 cups of semolina flour or cream of wheat, 1 cup of sugar, 1 teaspoon of baking powder.
  2. In a separate bowl, mix 1 and 1/2 sticks of butter (melted and cooled), with 1 16 ounce container of sour cream. 
  3. Add butter and sour cream mixture to the dry ingredients.
  4. Stir by hand with a wooden spoon. 
  5. Spread mixture in buttered 9" x 13" shallow baking tray.
  6. Bake for 40 minutes at 400 degrees. 

C. Adding almonds
  1. After baking for 20 minutes, score the top of the cake, to give it a checker-board design. 
  2. Place a whole almond in the centre of each diamond piece
  3. Use organic roasted almonds. 
  4. Finish baking the cake for the remaining 20 minutes. 

D. Adding syrup
  1. Pour cool syrup on cake while the cake is still warm. 
  2. Serve cake in its tray while still warm.
  3. Or cut out each diamond piece and place in cupcake paper cups.
  4. Serve basbusah plain or with whipping cream.


A. Syrup

2 glasses of sugar

4 glasses of water

Preparation of syrup:

In a saucepan, bring to the boil water and sugar.

Cook 20 minutes over medium heat.

Cool the syrup before sprinkling over the hot basusah.

Sprinkle the hot basbusah with the cold syrup.

B. Cake

Ingredients in order:

1 can of sweetened condensed milk (how many ml?)

120 ml of rapeseed oil

2 eggs

1 glass of 200 ml of almond powder

1 glass of 200 ml of fine semolina

1 pinch of salt

1 sachet of baking powder (11 g)


Preheat the oven and grease a baking tray with butter and lightly sprinkle semolina.

In a bowl and using a mixer, pour in the milk, oil, eggs, salt and mix with the mixer to have a very homogeneous mixture.

Add the two powders (almonds and semolina) and beat at low speed to obtain a homogeneous mixture.

Pour the mixture into the baking tray and bake at 200 ° C for 20 to 25 minutes. The basbusah must be well-browned at the bottom and at the top. It is important. Otherwise it is uncooked.

At the end of the baking, sprinkle cold syrup on the hot basbusah and leave to rest at least 2 hours before serving.


Ingredients :
(use a 180 ml glass)

A. Cake

3 eggs

1/2 glass of sugar (60 g)

1/2 glass of oil (80 ml)

1 sweet flavoured yoghurt of choice (125 g)

1 glass of extra fine semolina (120 g)

1/2 glass of flour (70 g)

8 g of baking powder

1 pinch of salt

B. Decor

20 cl liquid cream 30% mg

20 g of sugar

Fruits (blueberry, raspberry and kiwi)

C. Syrup

Ingredients for syrup:

2 glasses of sugar

2 glasses of water

Perfume of your choice

D. Preparation

Preheat the oven to 180 °. Butter and flour the pan.

Sift semolina, flour, salt and baking powder.

In a salad bowl, beat eggs and sugar, oil, and yogurt, until the whole mixture is homogenized.

Add the powdered ingredients (semolina, flour, yeast and salt) and add to the egg apparatus.

Pour the mixture into the pan and bake for 30 to 35 minutes.

The basboussa should be golden. Remove from the mold and lightly add syrup. Fill it with whipped cream and sugar. Decorate it with fruits.

Fluid converison chart: