Saturday, 10 November 2012


Ibrahim made sushi 3 times. I ate them twice but he finished all the sushi the third time around. You can order sushi from him. Give him enough time to buy the ingredients and to make them for you.

Sushi made at home


1 black seaweed mat
1 cup glutinous rice (cook as for normal rice)
1 teaspoonful vinegar (cuka makan)
I can of cooked and flavoured tuna
1 small cucumber
1 small carrot
something green (peppermint/pegaga)
something red (chopped chili)
something black (black olives)
1 teaspoonful soy sauce (kicap HABHAL masin)
1/4 cup of plain water


1 bamboo mat
1 chopping board
1 knife
1 tablespoon
1 plastic ladle (senduk nasi plastik)
1 sharp knife (bread knife)

  1. Wash and cook the glutinous rice in the rice cooker using as little water as possible (macam masak nasi)
  2. Wash and dry the bamboo mat
  3. Place bamboo mat on the chopping board
  4. Place a dry black seaweed mat on the dried bamboo mat.
  5. Take a piece of tissue and dab in water. Then dab on the black seaweed mat to make it sticky.
  6. Place cooked glutinous rice on the sticky seaweed mat and spread it out to form a rectangle on half the seaweed mat.
  7. Place a tablespoonful of tuna on the glutinous rice
  8. Place a thin strip of cucumber on the tuna
  9. Place a thic lone strip of carrot (or add the carrot later)
  10. Pick up the edge of the bamboo mat and let the edges meet. 
  11. Roll the bamboo mat and its contents to form a tight black roll. May have to roll a few times to obtain a tight roll. If the contents come out at the edges, push it back in using the back of a tablesppon
  12. After the seaweed roll is sufficiently firm and well formed, remove it from the bamboo mat and place on the chopping board
  13. Use a sharp knife to cut 1-inch thick sushi rings
  14. Stick a small piece of carrot (like a match stick) into each sushi ring
  15. Stick some green and red stuff to add colour to sushi
  16. Arrange on a plate and serve with soy sauce or any sauce.
  17. Can serve for breakfast in place of bread and nasi goreng. Arigato Ibrahim!

Tuesday, 6 November 2012

Fried carrots

They don't sell carrots cheaply. It feels funny when buying just a single carrot stick. What if you have too many carrots? What can we do? We can prepare tasty fried carrots. This recipe was prepared and cooked by Affandi.


2 red carrots
1 small red onion
half a big white onion
1 cup fine anchovies (ikan bilis halus warna putih)
2 tabspoons chili paste
1 teaspoon fine salt
5 tablespoons cooking oil
1 tablespoon virgin olive oil


Wash, dry and fry the anchovies till brown.
Wash and slice onion thinly. 
Add sliced red onion, stir and fry till onions are brown.
Add sliced white onion.
Add carrots and stir. Let it soften a bit.
Add chili paste.
Add salt to taste
Switch off the fire.
Add olive oil and stir to mix evenly.

Thursday, 11 October 2012

Beef stroganoff

Wednesday, 10 October 2012

Rare Bit

This is a version that I learnt in Form 1 Domestic Science class at Zainab Secondary School, Telipot in Kelantan in 1971. It is called 'rare bit' or other. For this version of rare bit, I used a slice of raisin oatmeal bread from Gardenia. Then I added  tasteless shredded Mozzarella cheese and tasty shredded Australian Coon cheddar cheese. Then I toast the bread in an electric toaster till the bread is brown and crispy. Then I apply a little salty garlic butter spread at the edges of the toasted bread. That's it. It is good to go. Bon Appetit!

Nasi Lemak (2)

This nasi lemak is sold at Anjung Cafe, Hospital USM (HUSM). It is delicious and just the right amount. Nasi lemak is a healthy food as it contains approx. 50 g rice cooked with very little santan, 1/4 boiled egg, a slice of fresh cucumber and a tablespoonful of sambal ikan bilis (fried anchovies in chili). Normally, there would be a teaspoonful of fried peanuts (with skin on), but this has been omitted over the years to cut cost. The amount of santan used for cooking the rice has been greatly reduced over the years; previously the rice used to be very fatty (hence the term lemak) but today there is hardly any santan in the rice. However, the santan fragrance is still there. Previously nasi lemak came in banana leaf packs, but nowadays, waxed paper is used (which I think is wasting precious paper). Surat khabar lama (used newspaper) has been used as the outer piece to pack nasi lemak. Some newspapers are interesting and form good reading while eating nasi lemak. The piece of newspaper below is about Anwar Ibrahim.

Sunday, 7 October 2012

BBQ Chicken (4)

BBQ Chicken (3)

Marinade for BBQ chicken:
1 Tabsp garlic
1 Tabsp vinegar
1 Tabsp BBQ sauce
1 Tabsp salt
1 Tabsp paprika
1 Tabsp pepper
1 Tabsp olive oil
Marinade 1 hour in fridge

BBQ Chicken (2)

There was a recipe way back in the late 1970s in California but I don't see it on the supermarket shelves in Malaysia

Saturday, 6 October 2012

Keema paratha

Groundbeef filling for paratha

Potato wedges

My favourite breakfast

Roti Chapati

Dum Biryani Restaurant style

Nasi biryani ala kedai makan

Tuesday, 2 October 2012

Chili Con Carne

Malaysian: Bebola daging berkuah pedas


6 Ounces hotdogs
2 Cups chopped onion
1 Cup chopped green bell pepper
8 Garlic cloves, minced
1 lb ground sirloin (daging lembu batang pinang)
1 Jalapeño pepper, chopped
2 Tablespoons chili powder
2 Tablespoons brown sugar
1 Tablespoon ground cumin
3 Tablespoons tomato paste
1 Tteaspoon dried oregano
1⁄2 Teaspoon freshly ground black pepper
1⁄4 Teaspoon salt
2 Bay leaves (beli dari TESCO)
1 1⁄4 Cups fruit juice
2 (28-ounce) Cans whole tomatoes, undrained and coarsely chopped
2 (15-ounce) Cans kidney beans, drained (can add baked beans)
1⁄2 Cup (2 ounces) shredded reduced-fat sharp cheddar cheese


1. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and next 4 ingredients to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.

2. Add chili powder and next 7 ingredients, and cook 1 minute, stirring constantly. Stir in fruit juice, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

3. Uncover and cook 30 minutes, stirring occasionally. Discard bay leaves. Sprinkle each serving with cheddar cheese.

Yield: 8 servings (serving size: 11/4 cups chili and 1 tablespoon cheese).

Breakfast Cornmeal Casserole with Cheese and Mushroom

Southern USA: Grits Casserole with Mushrooms, Daging & Provolone


5 Cups water
1¼ Cups stone-ground yellow grits
¾ Cup (3 ounces) shredded sharp provolone cheese, divided
1 Teaspoon salt, divided
Cooking spray
1½ Teaspoons butter
¾ Cup chopped onion
2 Garlic cloves, minced
4 Cups thinly sliced Portobello mushrooms (about 6 ounces)
3 Cups thinly sliced shiitake mushroom caps (about 41⁄2 ounces)
1 Teaspoon dried herbes de provence
1¼ Teaspoon freshly ground black pepper
1 Cup chopped daging (about 3 ounces)
1/3 Cup fruit juice
3 Large eggs, lightly beaten
2 Large egg whites, lightly beaten
1 Tablespoon chopped fresh parsley


1. Bring water to a boil in a large saucepan; gradually stir in grits. Reduce heat, and simmer 30 minutes or until thick, stirring frequently. Remove from heat. Stir in 1/4 cup cheese and ½ teaspoon salt. Spoon grits mixture into an 11 x 7–inch baking dish coated with cooking spray.

2. Preheat oven to 350°.

3. Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add remaining 1/2 teaspoon salt, mushrooms, herbes de Provence, and pepper; cook 6 minutes or until mushrooms are tender, stirring frequently. Stir in daging and fruit juice; cook 5 minutes or until liquid almost evaporates. Remove from heat; cool slightly. Stir in eggs and egg whites. Spread mushroom mixture over grits mixture; sprinkle with remaining 1/2 cup cheese.

4. Bake at 350° for 30 minutes or until cheese melts and grits are thoroughly heated, and let stand 5 minutes before serving. Sprinkle with parsley.

Note: To make ahead, cook the grits, spoon them into the baking dish, and refrigerate overnight. Let the baking dish stand at room temperature while you prepare the mushroom topping; top the grits, and bake as directed.




6 lbs spareribs (divided into 2 or 3 ribs per width)(tulang rusuk lembu bersama isi)
Cold water to cover ribs by about 1½ inches
1 Teaspoon salt
7/8 Cup cider vinegar (1 cup minus 2 tablespoons)
½ Cup (1 stick) unsalted butter (mentega tanpa garam)
1/3 Cup firmly packed light brown sugar (gula Melaka)
2 Tablespoons balsamic vinegar
1 Tablespoon tomato sauce
2 Tablespoons salty soy sauce (HABHAL)
¾ Teaspoon freshly ground black pepper
¼ to ½ teaspoon ground chili (cili boh) to taste


1. Place ribs, water, and salt in a large heavy Dutch oven (periuk besar), bring to a boil over moderate heat, reduce heat till water barely bubbles, cover, and simmer until ribs are tender—1¾ to 2 hours.

2. Meanwhile, combine remaining ingredients in a small, heavy, nonreactive saucepan, and cook over low heat, stirring constantly, just until butter melts and sugar dissolves—3 to 5 minutes. Taste for chili and adjust as needed. Set off heat, cover, and reserve.

3. When ribs are tender, preheat broiler. Lift ribs from Dutch oven and arrange in a single layer in a very large shallow nonreactive roasting pan. Brush well with the reserved sauce. Discard Dutch oven liquid.

4. Slide pan into broiler, setting about 5 inches from heat, and broil until brown—5 to 6 minutes, brushing at half-time with more sauce. Remove ribs from broiler, turn, and brush flip-sides generously with sauce. Broil 5 to 6 minutes longer, again brushing with sauce at half-time. Brush sauce generously.

5. When ribs are glistening and brown, arrange on a heated large plate and spoon any remaining sauce over ribs.


Monday, 3 September 2012

Nasi Goreng (2) Sos Tomato

This is a simple breakfast recipe for the uninitiated. Instead of the usual tomato sauce, I used Dolmio spicy tomato sauce with pepper. Turns out better than the usual tomato sauce. Try it!

Nasi goreng sos tomato


2 plates cold rice/overnight rice 
a bunch of kacang botol
3 cloves garlic
1 tablespoonful dried prawns
1 red chilli
2 eggs
3 tablespoonful cooking oil
2 tablespoonful Dolmio tomato sauce (spicy pepper) - buy from TESCO


Heat rice in microwave oven.
Wash and cut kacang botol slantwise (potong serong)
Soak dried prawns in hot water till soft and then pound finely.
Add garlic and pound.
Add chilli and pound.
Heat oil in kuali.
Fry dried prawn-garlic-chilli paste/mixture till fragrant.
Add 2 eggs and stir to cook through.
Add kacang botol and stir. 
Add some salt and stir.
Add rice and stir carefully. Cook on low fire to avoid burning (jadi kerak).
Add salt to taste.
Add Dolmio tomato sauce.
Immediately turn off fire. 
(Do not use fire when using tomato sauce as it creates harmful substances which can cause cancer.)
Stir to mix.
Adjust taste.
Serve hot with salty soy sauce.

Sunday, 26 August 2012

Nasi Goreng (1) Mixed Vegetables

There are many versions of nasi goreng (fried rice). Plain nasi goreng is the easiest to make for any beginner. Then progress to vary the flavour - soy sauce (kicap), tomato sauce/paste, etc.



3 cloves garlic (3 ulas bawang putih)
2 eggs (2 biji telur)
1-2 plates of cooked rice (1-2 pinggan nasi) - overnight rice is best/nasi semalam
salt to taste
1 teaspoonful granulated sugar (1 sudu kecil gula halus)
3 tablespoonful cooking oil (3 sudu makan minyak masak)
spring onion/onion leaves - chopped (daun bawang)
celery - chopped (daun sadri)
1 red chilli (1 cili merah)

Optional ingredients:

1 inch ginger (1 inci halia) 
half small bowl of mixed vegetables (sayur campur) 
1 tablespoonful soy sauce (1 sudu besar kicap masin) 
3 teaspoonful tomato paste/sauce (3 sudu kecil sos/pes tomato) - for Italian style nasi goreng
1 paket Perencah Nasi Goreng Adabi - for Malay style fried rice
1 tablespoonful margarine/butter - for Chinese style fried rice


Peel and crush or pound garlic and ginger (optional). Tumbuk bawang putih & halia.
Fry crushed garlic (and ginger) till brown.
Add eggs. Stir to mix.
Add chopped onions leaves and celery. 
Stir to cook added vegetables.
Wash and cook mixed vegetables in microwave oven (cook without water).
Add mixed vegetables to mixture. 
Chop red chilli and add to mixture.
Add a little salt and stir.
Heat rice separately in microwave oven.
Add rice to mixture and stir.
Add salt and sugar to taste

Season with optional ingredients for additional flavour:

Add soy sauce and tomato paste.
Or add Perencah Nasi Goreng Adabi.

Crushed or pounded garlic. 

Fried garlic and eggs 

Frozen onion leaves and celery. 

This is how much onion leaves and celery to add - about a tablespoonful of each. 

After adding onion leaves, celery, eggs, garlic. 

Mixed vegetables from TESCO (RM3.50 per packet). 

Cooked mixed vegetables (half a small bowl). Must heat this properly as the frozen mixture tends to harbour Streptococcus (a type of bacteria). 

Frozen red chilli. Wash first. Cut while still frozen. 

Coarsely sliced/chopped frozen red chilli 

After adding all vegetables and chilli. 

Break up overnight rice (keep in refrigerator overnight). Heat up in rice cooker. 

This is plain nasi goreng (putih). Modify this to get other flavours. Adjust seasoning:

Add soy sauce (tambah kicap) 

Use any tomato sauce or paste. Do not use very sour tomato paste. 

With added soy sauce and tomato paste. Then stir to mix. 

Saturday, 25 August 2012

Salam Aidilfitri 2012

Wednesday, 22 August 2012

Sambal udang pedas

0.5 kg big prawns (udang saiz besar)
3 medium shallots and 2 small shallots (3 bawang merah sederhana dan 2 bawang merah kecil)
4 cloves garlic (4 ulas bawang putih)
1 bowl dried red mixed chillies, hot & not fiery hot (1 mangkuk cili merah campur yang pedas & tak pedas)
1 tumeric leaf (1 daun kunyit)
1 stalk lemon grass (1 batang serai)
2 leaves limau purut (2 daun limau purut)
~1 tabblespoonful salt to taste (~1 sudu makan garam ikut rasa)
3 tablespoonful cooking oil (3 sudu minyak masak)
1 electric kettle of hot boiling water (1 jag air panas)
2 medium red tomatoes (2 tomato saiz sederhana)
a small piece of palm sugar (1 bahagian kecil gula Melaka/gula keret)


Wooden ladle (senduk kayu)
Electric kettle (jag letrik)
Electric blender (blender)

To prepare ingredients:
  1. Cut dried chillies and place in a plastic bowl. Add hot boiling water and soak chillies till soft (10 min).
  2. Drain dirty chilli water and all seeds. Rinse and repeat procedure to remove all seeds and clean chillies.
  3. Blend chillies till fine (use electric blender).
  4. Cut tumeric leaf into 3 pieces.
  5. Clean and pound lemon grass.
  6. Slice onions and garlic.
  7. Cut each tomato into 4 pieces.
  8. Wash and clean prawns. Cut the sharp horns and feelers from the prawns with a pair of scissors. Trim the tail and feet if desired. Leave the shell, legs, tail, eyes intact. Do not remove the shell as big prawns do not have shit (tahi).





Cooking instructions:
  1. Heat oil in kuali and fry onions, garlic and lemon grass. Fry till onions and garlic are light brown.
  2. Add blended chilli and stir to avoid sticking and burning (hangit). Dry the mixture if a lot of water was used to wash down the chilli from the blender jar. Mixture should be thick or it will not stick to the prawns.
  3. Add tumeric leaf, daun limau purut and salt, and stir.
  4. Add tomatoes and stir.
  5. Add a small piece of gula Melaka and adjust taste.
  6. Add prawns last and let cook 10 minutes to retain juiciness. Do not overcook prawns or they become rubbery, dry, stiff and difficult to chew.
  7. Adjust taste with salt and palm sugar. Do not add water.
  8. Serve warm with rice.