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.