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Durian Pudding


850 ml water
150 gm granulated sugar

So much puddingImage by roboppy via Flickr

20 gm gelatin powder
2 egg yolks
850 ml water
150 gm granulated sugar
20 gm gelatin powder
2 egg yolks


Beat the three egg yolks, full cream evaporated milk, corm flour and custard powder in a bowl and then sieve through a strainer to remove any lumps. Set aside.

Boil the water and granulated sugar. Once the sugar dissolves, add the gelatin powder and stir fast so it doesn't become lumpy. Then, immediately, add the sieved mixture and let it boil for half a minute. Keep stirring. Remove from heat and set aside to cool.

Once the pudding mix is at room temperature, fold in the durian flesh. Chill the Durian Pudding in the refrigerator until it hardens.

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Fried Rice Noodles


1 pkt rice noodles (Beehoon)
4 garlic
8 onions
prawn paste (belacan)
100 gm dried prawns

fried rice noodleImage by blueaubrey via Flickr

5 table spoon dried chilli paste
salt to taste
10gm prawn
10gm chicken cut to cubes
1pc fish cake cut to slices
1 stick carrot cut to strips
cabbage cut to thin strips


Soak beehoon till soft. Pound onions, garlic, dried prawn. Add in belacan, chilli paste.

Heat up wok with cooking oil, stir fry pounded ingredients. fry till chilli is really cooked.

Add in prawn, chicken, fish cake. cook for 1 - 2 minutes

Add in carrots, cabbage, salt stir for 1 minute

Add beehoon and stir well. Cook for another 3-4 minutes.


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Macaroni Soup


500 gms beef/chicken — cut into small cubes
5 cups water
4 potatoes - cut into cubes
2 carrots – cut into cubes
2 celery - cut into cubes
2 large onions
500 gms macaroni

IMG_0022Image by teamperks via Flickr

1 tbsp coriander seeds
1 tsp cummins
1 tsp aniseed
4 shallots

4 stalks spring onions — chopped
8 shallots — sliced and fried in 1 tbsp ghee


Boil the beef/chicken with water until tender.

Add in the ground ingredients, then potatoes, carrots,celery and large onions.

Put in the ghee used in frying the sliced shallots. Season to taste and bring to boil.

Blanch the macaroni with water and a pinch of salt. Lift and drain.

To serve, put macaroni in individual bowls and pour the soup over. Garnish with chopped spring onions and fried shallots.

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Glutinous Rice With Mango


300 g glutinous rice, soaked for at least 3 hours or overnight.
120 ml water
3 tbsp thick coconut milk
½ tsp salt
1 tbsp sugar
2 pandan leaves, tied into a knot
3 – 4 ripe mangoes, peeled and sliced
300 ml coconut milk (from ½ coconut)
Pinch of salt

Mum's Thai Mango and Sticky Rice DessertImage by avlxyz via Flickr


Pick out any husks and foreign particles from the rice and wash until water runs clear. Cover rice with fresh water and leave to soak for several hours (or overnight). After soaking, rinse and drain rice.

Place rice in a shallow cake tin. Place water, coconut milk, salt and sugar in a small bowl and stir until well combined. Pour over the rice and bury the pandan in it.

Steam rice (in a steamer tray) over rapidly-boiling water for 20 – 30 minutes or until rice grains are translucent.

Peel mangoes, cut the two halves away from the central stone and slice 1 cm thick. Combine the coconut milk and salt – and cook over very low heat, stirring all the time until the mixture comes to the boil. Take pan off heat immediately and allow to cool.

To serve, place a small mound of rice on a serving dish, lay slices of mango on the rice and pass the coconut milk in a separate jug/bowl for guests to drizzle on the rice and mango.

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Glutinous Rice in Durian Sauce (Pulut Berkuah Durian)

(glutinous rice in durian sauce)


750 gms glutinous rice
250 ml cold water
1/2 tbsp salt
175 gms coconut milk
3 pandan leaves

kuah durian....yummy with bread or roti jalaImage by ariffjrs via Flickr

1/2 kg coconut milk
1/2 tbsp salt
100 gms gula Melaka syrup
100 gms cold water
60 gms rice flour
250 gms durian flesh


To make the glutinous rice cakes, start by soaking the glutinous rice for 3 hours in water. Drain the rice, wash it clean and then add the rest of ingredients A before steaming. Set aside.

For the creamy durian sauce, cook the gula Melaka and 1/2 tbsp of salt over medium heat, stirring all the while.

Add coconut milk and stir occasionally to keep it from burning at the bottom.

Bring to a boil and then add the cold water and rice flour.

Turn off the flame and keep mixing. Once the sauce thickens, fold in the fresh, fleshy part of the durian until the sauce appears smooth and creamy.

Remove the pandan leaves from the steamed glutinous rice, cut into different shapes and serve with the durian sauce.

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Bubur Cha-cha


150 g (peeled weight) yam
150 g (peeled weight) sweet potato
1 litre water
2 pandan leaves, tied into a knot
60 g glutinous rice flour (6 Tbsp)
50 ml water
A few drops green colouring
1 tbsp pearl sago
150 g (peeled weight) ripe cooking banana *
200 – 300 ml thick coconut milk (from 1 coconut)
Pinch of salt
120 – 140 g white sugar


bubur cha-chaImage by mengteck via Flickr

Cut yam and sweet potato into 1 cm slices. Cut the slices lengthwise into 1 cm widths – you now have strips 1 cm thick. Holding your knife at a diagonal, cut yam and sweet potato strips into 1 cm lengths to make even-sized diamond shapes. (I think these shapes look pretty, but if you couldn’t be bothered, simply cut them into 1 cm cubes.) A uniform size helps in even cooking and neat presentation.

Place yam and sweet potato pieces in a roomy pot and add water and pandan leaves. Boil and cook until the tubers are tender but slightly crunchy.( Test for 'doneness’ by tasting a piece as cooking time is surprisingly short – around 10 minutes.)

While the pan is on the boil, place glutinous rice flour in a small bowl and add enough water to form a pliable dough (you may need slightly more or less water than specified in the recipe). Add a few drops of green colouring to tint a delicate shade of green – don’t over-do the colouring …

Form the dough into a long sausage shape and pinch off small pieces, rolling them in your palms to make smooth balls the size of large peas. Drop these as you make them, into a pan of boiling water. When they float to the top, fish them out with a slotted spoon and place in a bowl.

Add the coconut milk, sugar and salt to the yam and sweet potatoes. Boil and keep stirring the mixture to prevent the coconut from separating.

Place sago in a small sieve and rinse briefly under running water. Add to the mixture in the pan. After 3 minutes, add the bananas, which should be peeled, cut into halves lengthwise and then sliced diagonally into 2 cm pieces. Add the glutinous rice balls, simmer contents of the pan for another minute or two, before taking it off the heat. Preferably serve warm.

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500g rice
1 cup coconut water
Salt to taste
50g sugar


AppamImage by miss_rogue via Flickr

Soak the rice in water for 5-6 hours and strain, then put in the grinder and grind into a smooth paste. Take about two ladles of this batter and to this add 50ml of water. Boil until it thickens.

Mix this thick batter with the remaining batter. Add in fermented coconut water. (Coconut water will ferment when left at room temperature for 6 to 8 hours.)

Add salt and sugar to taste. Set the mixture aside for another 6 hours to allow for fermentation. Mix well after it is fermented. Take a small wok, heat and grease it with some oil. Add a tablespoonful of batter and gently rotate the dish so that the batter covers all sides.

Cover the wok and allow the batter to cook till the edges turn brown and the centre of the appam is cooked.

Ensure that the centre of the appam is at least an inch thick by pouring more batter in the middle. Serve hot.

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Chicken Korma


3 tbsps cooking oil
50 gms onions, finely sliced
10 gms fresh ginger, finely chopped
5 cm cinnamon
4 cloves garlic
2 cardamom
1.2 kg chicken, cut into pieces
100 gms potatos, skinned and cut into wedges
2 cups water
1 cup evaporated milk
Salt to taste

Chicken KormaImage by skibler via Flickr

Juice from one lime
Mint leaf for garnishing
50-60 gms cashew nuts, toasted

50 gms onions, finely sliced
10 gms fresh ginger, finely chopped
5 cm cinnamon
4 cloves garlic
2 cardamom
1.2 kg chicken, cut into pieces
100 gms potatos, skinned and cut into wedges
2 cups water
1 cup evaporated milk
Salt to taste
Juice from one lime
Mint leaf for garnishing
50-60 gms cashew nuts, toasted

2 tbsp coriander seeds
1 tbsp aniseed (jintan manis)
1 tbsp cumin seeds (jintan puteh)
1 tsp white peppercorn
6 white poppy seeds (kas kas)


Heat oil in a wok, put in the sliced onions and stir-fry until translucent and fragrant. Next, add the the ginger, cinnamon, clove and cardamon.

Pour in ground ingredients, stirring at all times. Add salt, mix well and then add the chicken meat, water and potatoes. Cook until the meat is tender.

Pour in the evaporated milk and allow it to simmer over low heat until the gravy is thick. Add lime juice and salt to taste.

This traditional Malay dish is best served with toasted cashew nuts and mint leaves

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Fried Egg with Soy Sauce : Malaysian Recipe


6 fried eggs
2 cms ginger,sliced
3 cloves garlic, sliced
1 onion,sliced
2 green chillies, cut into two
2 red chillies, cut into two
30 ml black soy sauce
20 ml light soy sauce
20 ml cooking oil
50 ml tamarind juice
Salt to taste


Heat the cooking oil in a pan. Add in the onion, garlic and ginger. Fry till fragrant.

Add in black soy sauce, light soy sauce and tamarind juice and salt.

Allow mixture to simmer for three minutes.

Put the fried eggs in, coat it with the mixture and add in the red and green chillies.

Serve immediately.

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Black Pepper Beef


300gm beef - sliced to thin pieces
3 garlic - chopped
1" ginger - sliced to small pieces
5 onions - sliced to thin pieces
50gm black pepper - grind
1 1/2 teaspoon sugar

Wonton Gourmet Black Pepper Beef RibsImage by edseloh via Flickr

1/2 cup thick soy sauce
1/4 cup oyster sauce
3/4 cup tamarind juice
1 shallots - sliced
1 stick celery - sliced to long strips
1 capsicum - sliced to long strips


Slice beef to small pieces and simmer till tender and soft.

Heat wok and stir-fry chopped onions, garlic and ginger.

Add in black pepper, soy sauce, and tamarind juice.

Simmer for a while before adding oyster sauce and sugar.

Let gravy thicken, add beef, celery and capsicum

Stir for 2 minutes and ready for serving

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Stir-fried Kangkung


600 gms kangkung
300 gms dried prawns
6 shallots 2 cloves garlic
2 red chillies

Stir-fried kangkung with blachan seasoning, Pe...Image via Wikipedia

1 tbsp oil
Salt to taste


Peel onions and garlic. Deseed the red chillies. Pound or blend all these ingredients.

Wash kangkung and cut into 5 cm lengths.

Soak dried prawns and pound coursely.

Heal oil in pan and fry the blended ingdredients until fragrant.

Add in the kangkung and mix well. Add salt and stir for a bit more.

Serve hot with rice.

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Kobis Masak Lemak : Malaysian Recipe

Asian Recipe

Kobis Masak Lemak or cabbage in coconut gravy is a style of cooking cabbage stew that makes liberal use of coconut milk. There are various versions of masak lemak. One example uses spinach as the main ingredient. In another version sweet potato is the main ingredient.


2 red chillies
4 shallots
2 cups water
1 cup shelled prawns 300 gms cabbage
2 cups thick coconut milk from 1 coconut
4 cups thin coconut milk from 1 coconut
1 tsp turmeric powder
Salt to taste


Pound the red chillies and shallots. Place in a pan with thin coconut milk and bring to boil.

Add prawns and sliced cabbage. When the cabbage is tender, add in the thick coconut milk.

Let the gravy boil once and lift from flame.

Serve this kobis masak lemak with hot rice.

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Noodles Soup


600 gms yellow noodles
300 gms fresh prawns
2 tomatoes — cut into 6
1 tbsp black peppercorns
2 pieces beancurd — fried and cubed
125 gms mustard greens — cut into 3 cm lengths
350 gms bean sprouts

Noodle soup with prawnImage by madhatrk via Flickr

4 tbsps oil
Salt to taste

3 cabbage leaves
4 shallots
2 cloves garlic

6 chilli padi — sliced thinly
1 large onion — sliced
2 tbsps thick soy sauce


Heat oil and fry the sliced shallots and garlic until fragrant.

Add in the prawns and pepper. Mix well.

Add in 6 cups water and bring to boil. Season to taste.

Add in the cabbage, bean sprouts, mustard greens and fried beancurd.

Put in the noodles and tomatoes. Cook for 1 minute.

Prepare the sauce by mixing all the ingredients together.

Serve the noodles soup with the sauce.

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Mee Rebus

(yellow noodles and soybean cakes in a spicy sweet potato gravy)
mee rebus (malay)


500 g (1 lb) fresh yellow noodles
500 g (1 lb) bean sprouts
200 g (7 oz) shin beef
200 g (7 oz) shrimps

Spice paste:
10 dried chilies, softened in hot water
1 cup shallots, peeled

1 teaspoon belachan (dried shrimp paste)
10 slices lengkuas (galangal)
1 teaspoon turmeric powder

200 g (7 oz) sweet potato, boiled, peeled and mashed
1 heaped tablespoon taucheow (brown soya bean paste)
1 tablespoon salt or to taste
2 tablespoons sugar or to taste

5 hardboiled eggs, shelled and sliced
4 taukwa (firm soya bean cake), deep-fried and diced into 8 pieces
Fried shallots
10 calamansi, halved
4 green chilies, remove seeds and sliced
dark soy sauce, optional
toasted grago (shrimp fry), optional
1 stalk lettuce, cut into long strips


Make a stock by boiling beef in 6 cups of water until tender. Remove and slice beef. Cook shrimps in the stock and peel, de-veined and set aside. Reserve stock.
Process spice paste ingredients in a chopper until fine. Heat 2 tablespoons oil in a wok and fry spice paste until oil rises to the surface.
Add taucheow and fry until fragrant. Add the stock, mashed sweet potato, salt and sugar and cook over a low fire until all is amalgamated. Taste to adjust seasoning if needed.
Cook one serving of noodles and bean sprouts in a wire ladle in boiling water. Remove, drain and place on a plate. Top with beef slices and shrimps.
Pour hot gravy over and garnish with egg wedges, taukwa, fried shallot, chili, lettuce and a halved calamansi.
Drizzle some dark soy sauce if desired and sprinkle some grago, browned earlier in a slow oven until crisp.

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Chicken Masala Biryani : Indian Recipe

Ingredients :

Basmati rice - 2 cups.
Chicken - 1/2 kilo, cut into 4 pieces.
Green chili- 6 pieces.
Onion - 3 large onion, finely chopped in slice.
Garlic paste - 1 table spoon.
Ginger paste - 1 table spoon.
Red chili powder - 1 tea spoon.
Turmeric powder - 1 tea spoon.
Chicken BiryaniImage by bro0ke via Flickr

Cumin seed powder - 1 tea spoon.
Coriander powder - 1 tea spoon.
Sour yoghurt - 1/2 cup.
Bay leaf - 4 nos.
Cinnamon stick - 2 one inch piece.
Whole cardamom - 6 nos.
Cloves - 8 nos.
Raisin - 1/2 cup.
Cashew nut - 1/2 cup.
Butter oil or ghee - 1/2 cup.
Green Peas- 1/2 cup
Salt - to taste.

Cooking method:

1. Marinate chicken pieces with yoghurt, salt and all powdered spices (turmeric, red chili and cumin seed). Keep marinated for about 1 hour.

2. Boil the rice with 2 bay leaf and green peas. Boil it only to 1/2 then full cooked rice and keep the rice spread on a dish to dry fully.

3. Heat the ghee or butter oil and then add cardamom, cinnamon, cloves and 2 chopped onion, fry till the onions are brown. Add garlic and onion paste and little water, cook for about 2 minutes more. Add marinated chicken and cook on low heat. Cook until the water evaporates and the meat is in oil only. Cook for further 1 minute, so that all spices are deeply mixed with the meat.

4. Add previously half cooked rice. Add cashew nut and resins. Mix properly all the ingredients by stirring continuously with a wooden spatula.

5. Cook on very low heat for about ten minutes, add little water if the rice starts getting stuck at bottom.

6. Fry remaining chopped onion until brown and crispy. Garnish over the cooked biryani rice.

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Pilau Rice


250g Basmati rice

30g Unsalted butter

500ml Water

2 Cardamon Pods

1Tsp Fennel Seeds

Goat Korma, Butter Chicken, Cabbage Stir-fry w...Image by avlxyz via Flickr

2 Cloves

1/2 tsp Salt

1 Bay leaf

1/2 Star anise (optional)


Wash rice thoroughly in a bowl until water runs clear,this takes a while then leave to soak in cold water for 30 mins.

Drain rice really well and shake off as much water as you can.

Melt butter in a largish saucepan and add salt,spices,bay for a few seconds,add rice and fry gently for a minute or two on a medium heat. Add the water and bring to the boil stirring just once.

Cover the pan with a A3 size piece of foil and place the lid on top, Turn the heat down to no2 electric or halogen,if gas use simmer,and cook undisturbed for 8 mins.

Turn off the heat and remove lid and foil, add a few drops of red/yellow/green colouring to different sides of the pan.

Preheat oven to 100c, once the rice has sat for 10 mins,gently transfer into a lightly oiled oven proof dish and cover well with the foil you used earlier,making a few steam holes.

Put in the oven,the longer the better gently folding every 20-30 mins and the rice grains will be lovely and separate.

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Spring Rolls


250 gr flour
1-2 egg
100 g of carrot
4 pieces of shallots
15-20 cc (1 tbs) of sweet soy sauce
80 g of butter

Curry Spring RollsImage by ayngelina via Flickr

200 g of bread crumbs
50 g of scallions
100 g of chicken
Hot Chili pepper for sauce


* Mix the flour and butter with 1 egg
* Form thin layer of squares - for wrappers
* Cut the chicken into small pieces.
* Cut the carrot into small pieces and half boil it
* Cut scallions into small tiny pieces.
* Grind the shallots and garlic.
* Heat the pan.
* Add butter, wait till melt and add grind shallots and garlic.
* Wait till the smell blow out and add chicken.
* Stir and put in carrots, scallions
* Mix evenly.
* Add salt, sweet soy-sauce and pepper to taste.
* Cook until chicken is well done.
* Put 1 spoon of the result above into each square and wrap it.
* Dip it in the egg left, pour flour.
* Heat oil in a pan.
* Deep fry the risoles on medium heat until golden brown.
* Serve with hot chili pepper.

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