Wednesday, October 31, 2007

my chicken sandwich

2 pieces wholemeal bread



chicken slices (from the sweet mustard baked chicken)


  • spread some mayonaisse on the bread

  • arrange the lettuces and tomatoes and chicken slices on top

  • top with another bread slice

sweet mustard baked chicken

found this on

i planned to make chicken sandwich, so i thought this could make a good filling...

the result...absolutely superb!!!!

4 boneless, skinless chicken breast halves
1/2 cup honey
1/4 cup Dijon mustard
1/2 cup butter, melted
1/4 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow baking dish.

In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper.

Place chicken in the greased baking dish, and pour the honey mustard sauce over it.

Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.

i only made 1 chicken breast...will surely make this's so easy!!!

Tuesday, October 23, 2007

baked chicken

chicken (small pieces)

garlic, pounded

shallot, pounded

oregano, pounded

parsley, pounded

lime/lemon juice

olive oil

salt and pepper

tomatoes, sliced

potatoes, sliced

  • marinate chicken with all the ingredients for about 20 minutes

  • arrange the chicken pieces in a casserole dish

  • layer on top of it with sliced tomatoes and potatoes

  • baked in a preheated oven for 30-40 minutes or until cooked through

  • serve with salad

  • keep the leftover to make delicious chicken sandwich

Sunday, October 21, 2007

Mee Hoon Singapore

mee hoon, soaked in water and drained
garlic and shallots, sliced
blackpepper, pounded
star anise, cinnamon stick, cardamoms
chicken slices
carrot, grated
chicken/beef stock

  • heat oil in pan. fry garlic, shallots and pounded blackpepper

  • add in star anise, cardamoms and cinnamon stick

  • add in prawns, fishballs, chicken slices. fry until cooked through

  • add in the vegetables.

  • put in the stock, let simmer. add salt to taste

  • last, put in the meehoon. mix well. fry till soft. add in hot water if needed to soften the meehoon

  • garnish with slices red chillies, spring onion

Sunday, October 14, 2007

Hari Raya menu....

we celebrated the Eid Mubarak yesterday and we prepared a table of delicacies to entertain guests....

Chicken soto

Nasi Arab (thanx to Dahlia for the rempah)

Moroccan lamb


Beef and liver rendang

Biscuits and cookies


Friday, October 12, 2007

anchovies and long beans salad

anchovies, fried

long beans, thinly sliced

onion, chopped/sliced

bird's eye chillies, chopped

red chillies, sliced

lemongrass, chopped

lime juice

salt and sugar

  • combine all ingredients in a bowl, mix well

  • add in salt and sugar according to taste

blackpepper chicken

chicken pieces

garlic, sliced

onion, sliced

ginger, sliced

tomatoes, wedged

blackpepper, grounded

red chillies, chopped

spring onion, chopped

soy sauce

oyster sauce

cornflour mixed with water, to thicken sauce

  • heat oil in pan. add in the sliced ingredients, fry till fragrant

  • add in the chicken slices. mix well and let cook through

  • add in the soy sauce and oyster sauce with the proprotion of 1:3. mix well. add in tomatoes

  • add in blackpepper

  • add in the cornflour mixture to thicken sauce

  • once cooked, remove from heat. garnish with red chillies and spring onion

masak lemak nenas ikan masin (pineapple with salted fish)

my favourite...!! a combination of sweet, hot and salty...

pineapple, sliced then cut into 4 small pieces

salted fish (i used ikan talang masin)

coconut milk

tumeric leaves


bird's eye chillies


  • put in pounded ingredients and coconut milk into a pot

  • let boil

  • add in salted fish and pineapples

  • add in tumeric leaves

  • let them cook

  • remove from heat

  • serve with hot rice

Wednesday, October 10, 2007

our homemade kuih raya/cake...

crunchy orange cookies

biskut mazola

London almond

pineapple tarts

crispy Japanese cookies

crispy chocolate chip

nescafe biscuit

nestum biscuit

kek lapis betawi

kek lapis asam

it takes us 2 weekends to accomplish the mission of baking these delicious cookies and cakes..

Selamat Hari Raya Aidilfitri...Maaf Zahir Batin...

Tuesday, October 9, 2007

simple fried chicken liver in soy sauce

chicken liver, cleaned and drained >> marinate with a bit of salt

onion, sliced

garlic, sliced

red chillies, sliced

ginger, sliced

soy sauce

  • heat oil in pan, add in the chicken liver. fry until cooked through

  • remove excess oil, leaving about a tablespoon of oil in the pan

  • add in the sliced ingredients. fry till fragrant

  • add in soy sauce

  • mix all together

  • remove

  • garnish with spring onion

simple fried popiah

my aunts always make this fried popiah during Hari Raya when people came to my late grandma's house for marhaban....

popiah sheets

frozen mixed vegetables >> thawed

shallots, garlic and dried shrimps >> pounded

  • heat oil in pan, fry pounded ingredients till fragrant

  • add in thawed mixed vegetables. add in a little bit of water if it is too dry

  • fry until the vegetables are cooked. remove from heat. let cool a bit.

  • seperate the popiah sheets. put the mixed vege on the sheet and roll the popiah

  • fry the popiah until golden brown

  • store the unfried popiah in freezer for later usage

Monday, October 8, 2007

hari raya cupcakes (ordered by Ayeen)

my dear friend in Sabah ordered some hari raya cupcakes to bring back for her nieces and nephews in Seremban

kids' menu

sardine rolls

enjoying her sardine rolls

roti jala with chicken curry

i used my creativity to create something interesting that is edible for Jihan's meal...

chicken fettucine

i modified the it becomes the chicken farfalle....(i used bow pasta)...Jihan almost finish the pasta all by herself...she simply loves any type of pasta!!!

fettucine, or any pasta; prepared according to the packet
button mushroom
chicken chunks
2 tbsp butter
ground blackpepper
1 1/2 cup milk
1 tbsp flour to thicken gravy
grated cheddar cheese
  • heat butter in pan. brown chicken and mushroom until chicken is cooked through

  • season with salt and pepper

  • add milk. let simmer.

  • then add flour, stirring constantly until thicken.

  • add in cheddar cheese

  • pour over pasta

  • sprinkle cheddar cheese on top

Friday, October 5, 2007

simple ayam masak merah (chicken in red gravy)

chicken cut into pieces
onion, sliced
garlic, sliced
ginger, sliced
tomato puree
chilli paste
tomato sauce
tomatotes, wedged
salt and sugar
spring onion

  • fry the chicken, half cooked. set aside
  • heat oil in pan. add in sliced onion, ginger and garlic (you can also blend them). fry till fragrant

  • add in the chilli paste (more if you like it hot)

  • add in the tomato puree and a little bit of tomato sauce

  • add in chicken. mix well and let the chicken cook through

  • add salt and sugar according to your taste

  • add in peas and tomatoes last

  • garnish with spring onion

Japanese tofu with egg

Japanese tofu mixed with cornflour and fry for a while, set aside

garlic, crushed

carrot, sliced

oyster mushroom



oyster sauce

soy sauce

egg, whisked with a little bit of salt

corn flour mixed with water to thicken sauce

  • fry garlic till fragrant

  • add in water. let simmer

  • add in anchivies ( you can use meat/chicken/prawn as well), carrots and oyster mushrom

  • add in chillies, blackpepper, oyster sauce and soy sauce.

  • add in corn flour mixture

  • last, put in the egg mixture.

  • remove and pour onto the fried Japanese tofu

  • garnish with spring onion

Wednesday, October 3, 2007

fried glassnoodles (suhoon)

instead of frying meehoon, my mum fried suhoon or glassnoodles.....we, especially Jihan really love it...!!

2 packets of glassnoodles (soaked in water)



garlic & shallot, chopped


carrots, grated

kucai leaves

red chillies, sliced

oil for frying


blackpepper to season

spring onion for garnishing

  • heat oil in wok. add chopped garlic and shallot. fry till fragrant

  • add in carrots

  • add in prawns and squid. ( you can add chicken or fishballs or anything to substitute)

  • add in glassnoodles, cook through

  • add in kuchai leaves and beansprout last (so that the beansprout remains crispy)

  • sprinkle some blackpepper

  • remove from heat

  • garnish with spring onion and red chillies

chicken and vegetable pillaf

a one-pot dish...found this recipe in an australian magazine (from my sister)....lovely and healthy...

1 tsp olive oil

400g chicken fillet (cut into 2cm pieces)

1 onion, finely chopped

2 large zucchini, chopped

1 love garlic, crushed

4 tomatoes, chopped

1 1/2 cups rice, rinsed

2 1/2 cup chicken stock

1 cup peas

  • heat oil in a large pan. add chicken and cook for 2 minutes each side. remove to a plate

  • reduce heat to medium. add onion, zucchini and garlic to pan. cook until onion softens slightly

  • add tomatoes, rice and stock. increase heat and bring to boil

  • reduce heat to medium. cover and cook for 6 minutes

  • add peas and chicken to rice mixture. cover and cook until liquid is absorbed

  • remove from heat. set aside, covered for 5 minutes

  • gently stir rice mixture to combine. season woth blackpepper.

  • serve

Tuesday, October 2, 2007

our weekend baking/cooking projects....

we baked 4 types of cookies and a wonderful kek lapis asam....

  • crispy chocolate chips

  • cornflakes udang kering

  • biskut nescafe

  • biskut nestum

for buka puasa:

  • fried glassnoodles

  • chicken and vegetable pillaf

  • fried popiah

Monday, October 1, 2007

fry bak choy


bak choy
minced meat/chicken
pound garlic

sliced: garlic, shallots, ginger

oyster sauce
cornflour mixed with water
  • heat oil in pan. add pound garlic, fry until fragrant

  • add water. let simmer

  • add in bak choy. let simmer until bak choy is slightly soften

  • remove bak choy to a plate, leaving the water in pan.

  • to make the gravy, add in minced meat/chicken to the water in pan

  • add in sliced ingredients

  • let boil until the minced meat/chicken well cooked

  • add in oyster sauce

  • thicken the gravy with cornflour mixture

  • pour over the bak choy