Tuesday, August 17, 2010

The Joy of Ramadhan

Dear Readers,

How time flies. Ramadhan Al Mubarak is entering the first week. Alhamdulillah that I am by His Grace and Mercy able to meet Ramadhan again. Forgive me for being stingy with my time in this holy month. I am devoting my time more offline now and savouring the pleasure that is unique to Ramadhan. Even the air that I breathe seems different and already I am dreading the end of Ramadhan. InsyaAllah, I shall return to blogosphere after Eidul Fitri.

Take good care of yourself and forgive me if I have unintentionally thus far have offended you my readers or made any remarks that were inappropriate and hurtful in anyway.

All good is from Allah & mistakes were from myself.

p/s: This Nasheed is for you my dear Readers.


source of video : http://www.youtube.com/user/IslamBestReligiion#p/a

Friday, July 30, 2010

Nasi Daging (Meat Rice)

Nasi Daging (Meat Rice)

Dear Readers,

The last several days have been very trying for me and have prevented me from being online.Alhamdulillah, everything is back to normal and by His grace and mercy I am able to post new recipe again.

In this outing I am sharing with you a rice dish which I think is very suitable for Ramadhan or even Eid. It's a complete meal by itself if you were to add some vegetables to it as well like carrot or cauliflowers or green peas or even mushrooms if you like. The rice dish is called Nasi Daging or Meat Rice. You can substitute the meat with chicken or seafood or just vegetables if you are not a meat eater. Garnishing is totally up to you.The side dish can be salad or curry or both.

I'd like to point out that the cup that I am using in all my recipes is the standard measuring cup used in cake making.Same goes for the spoon measurement,they are the standard measuring spoon in cake making too. For the rice you can use any available measuring utensils that you have at home as long as the ratio of rice to liquid is 1:1.For example if you use a bowl to measure then its one bowl of rice and one bowl of liquid..and so on.Another thing is, this recipe and for my other recipes,normally its for 5-6 people average..depending on how big an eater the people are in your family or friends :) Therefore if we are cooking for one or two persons then reduce the amount of the ingredients proportionately by half or quarter.The reason I normally prepare for 5 or 6 people is because I am taking a standard number..not too many and not too few.

This is my late mum's favourite dish. Whenever any of us visited her in Penang she would always have this Meat Rice waiting for us. We can smell the aroma as we enter her house..so welcoming and so full of love.I am very happy to share this recipe with you hoping that your house would also be filled with the aroma of this lovely rice dish and also with lots of love.

Enjoy the video.Forgive the slight inaudibility and noises in the background. Have to bear with the neighbours' dogs barking for no reason, must be asking for TLC from the owners..and my cats can be so naughty sometimes asking for food when I am shooting :)

Here's the recipe:

Nasi Daging (Meat Rice)

5 cups rice (any rice is alright if you don't have Basmati rice.Note also 5 cups=1Kg)
5 cups meat stock
1 Kg meat (boiled,cut into preferred pieces and set aside 5 cups of the stock for the rice)
1 cup evaporated milk (can use fresh milk if evaporated milk is not available)
2 tbs yogurt
5 tbs ghee or butter
1/2 cup oil
1 big onion (slice thinly, use 10 shallots if you don't like big onion)
6 cloves of garlic (slice thinly)
1 in ginger (slice thinly)

2 pcs cinnamon (kayu manis)
1 tsp cloves and 1 star anise (tied in a pouch)(cengkih & bunga lawang)

1 tsp cumin (jintan putih)
1 tsp fennel (jintan manis)
1 tsp cardammom (buah pelaga)
1 tsp nutmeg (buah pala)
1 tbs corriander seeds (biji ketumbar)

some curry leaves,coriander leaf,spring onions and pandan leaf (screw pine)
3 pcs fresh green chillies (halved,remove seeds if you prefer)
6 pcs candlenut (grind) (buah keras)
1 tbs salt (to taste)
2 tbs sugar
some fried onions for garnishing.


1) Heat oil and ghee. Fry onions until brown.Add the garlic and ginger and cinnamon and curry leaf.
2) When the garlic and ginger are brown add in the spices.
3) Stir for one minute until aromatic and add in the stock, evaporated milk,yogurt,candlenut,salt,sugar,spice pouch,green chillies,the corriander leaf and spring onion and the meat. Stir and let it boil for a bit.
4) Add in the pandan leaf and rice. Let it boil until 3/4 cooked and closed the pot with aluminium foil.Cover and place something heavy on top to prevent the steam from escaping.Lower the fire to very low and cook for 20-25 minutes.
5) Open the lid and stir the rice well before serving. Garnish with fried onion or any other preferred garnishing.

Bon appetit.

Nasi Daging (Meat Rice)


MY PC AND I...wuvya


The last few days has brought home to me how important is the internet to me. I have online friends that I want to keep in touch with, I have blogs that I need to maintain, blogs I need to visit, mails I need to look at etc etc.I have this online life that I have probably taken for granted.

I logged on Saturday morning and I have no internet connection. Could I have missed paying the bills. Called up the net provider. Nope.No missed bills. So kindly tell me whats the problem. It could be your modem said the all learned one at the other end of the phone.The noob me went out to buy not one but 2 modems..just in case la...one with a separate router and one with inbuilt router.So if they come I have the new modem ready. Then the waiting game began. No one came till evening. Call up the learned one. Sorry Maam, its half day today and tomorrow is Sunday so we can only settle this issue on Monday. Ah well..can't do anything about that.


Monday noon called the learned one. Maam you can log on now everything is ok now..just a problematic port at our end. Wow thats a relief..I got my connection back 2 and half days later plus 2 new modems including the current one ..hahaha..I was kinda hysterical for a while. Now I can finally post my new recipes. I have also bought a few thumb drives..wanna back up some files.Will do that Tuesday la..been wanting to do that for sometime but I am always so busy and kept postponing. So this time will definitely do it.


Tuesday afternoon was a lovely afternoon. Perfect for posting a new blog entry.Perfect for doing backup. Logged on. Voila I got the blue screen of death. Disc crashed.HAHAHA (hysterical laugh)

Till we meet again take care of yourself.I see you all soon insyaAllah.




pix from umidishes album
clipart from:

Tuesday, July 20, 2010

Chicken Kurma (Kurma Ayam)

Kurma Ayam

Dear Readers,

In this outing I am sharing with you a spicy dish called Chicken Kurma. The reason is because this dish is versatile.You can eat Chicken Kurma with almost anything. If you don't feel like eating it with rice you can eat kurma with Nan bread,Prata or Chapatti, Roti Chanai,white/wholemeal bread,buns or any other type of bread.This dish would make a lovely dish for Iftar in Ramadhan.

You can use meat if you like as well as vegetables instead of chicken. My mum used to make Cabbage Kurma.It tastes as good as the meat variety.There are various methods of preparing this awesome dish.I am sharing with you my family recipe.

Enjoy the video.

Here's the recipe:
Chicken Kurma (Kurma Ayam)

6 pcs. chicken
5 pcs. potatoes (cut into half or quarter)
1 pcs. tomato (cut into wedges)
2 big onions (cut into wedges)
3 fresh green chillies (cut into half)
1 stalk coriander leaf and spring onion
1 stalk of curry leaf
1 cup Kurma powder
2 tbs butter
3/4 cup oil
1 cup coconut milk (can be substituted with fresh milk or cream)
3 tbs yogurt (plain)
1 tbs black pepper (grind)
1 tbs kaskas (poppy seeds)(grind)
1 tbs almond (grind)
1 tsp spices: cloves,cardamom
2 pcs cinnamon
1 star anise
10 shallots or small onions (slice thinly)
6 cloves garlic (slice thinly)
1 in ginger (slice thinly)
salt to taste
1 and 1/2 litre water (or according to the quantity of gravy that you want)

1) Heat oil and butter. Fry the small onions,garlic,ginger and curry leaf
2) Add cinnamon,star anise and the spices.Fry until brown.
3) Add the Kurma powder,almond,kaskas and pepper.Stir for a minute or two.
4) It will be aromatic.Now we add the water.The quantity is up to you as to how much gravy you want.
5) Stir well. Add in the potatoes. Let it simmer until the potatoes has soften.
6) Now we add in the chicken,tomatoes,green chillies,raisins,cashew nuts,fried onions,cocomut milk and yoghurt. Stir well and let it simmer until the chicken is cooked.
7) Add in the spring onions and coriander leaf. Stir and its ready to be served.

Kurma Ayam



Ramadan Kareem orkut scraps, e-cards, glitter graphics, Myspace comments

I was asked recently by a friend and a fellow blogger Luke of Jakarta News.

about Ramadhan.Therefore I am taking this opportunity to introduce in brief the holy month of Ramadhan Al Mubaraq to him and to all my fellow non Muslims readers.

The Islamic calendar is a lunar calendar. This means that each month begins with the sighting of the new crescent moon. A lunar year is 354 days long whereas the solar year is 365 days.As in solar calendar lunar calendar has 12 month.

Ramadan is the name of the ninth month of the Islamic calendar; meaning "scorching heat".

Even though a scientific calculations can predict exactly when the astronomical new moon occurs, and can predict with accuracy when the first crescent will be visible, there are many factors that can complicate this, such as the weather. For this reason, the rule is that the new crescent moon must be sighted by human observers. This is to allow ordinary Muslims who are not astronomers to take part.Hence, we don't know exactly when it will appear until it's seen.

What does Ramadhan signifies.The first verses of the Quran were revealed in the month of Ramadan.The entire Quran was revealed over a period of about 23 years, starting in 610 CE and ending in 632 CE.

So why do the Muslims fast.

Quran Surah al-Baqarat verse 183 states that the purpose of the fast is to develop a quality called in Arabic "taqwa". Taqwa may be defined as, "Worshiping God as if you see Him because if you don't, He sees you."

Nobody but God and the person fasting know if that person actually observed the entire fast or not.Thus one has to remember that God is always watching and will see any lapse.

The fast is from dawn to sunset each day of Ramadan. The fast involves refraining from food, drink, and (for married people) sexual relations during the daylight hours.

Note: In addition as pointed out by my friend and fellow blogger MULTIBRAND we should also refrain from anger and bad feelings toward others. It was an oversight and I am happy that he had noticed that. I'd like to add as well that during fasting we must also watch our language and refrain from talking bad about others.

Ramadan Kareem orkut scraps, e-cards, glitter graphics, Myspace comments

Who has to fast?

The fast is obligatory on all sexually mature adult Muslims except:

1) Those who are mentally handicapped or insane.
2) People who are ill do not have to fast if it would further damage their health.
3) Women who are pregnant or nursing are considered "ill" because fasting would harm their babies.
4) Women who are having their menstrual period or who are experiencing post-partum bleeding because it is feared that the combination of blood loss and fasting could damage their health.
5) Children who have not yet reached puberty are not required to fast.
(However, it is good for them to practice, and for this reason many Muslim children are trained as early as age seven or nine to fast.)
6) People who are traveling may also break their fast if they feel that keeping it would harm them.
7) Soldiers on guard duty for whom maximum readiness is a must may break their fast.

(In all cases of illness or fear of illness, the missed days need to be made up later.)

Ramadan Kareem orkut scraps, e-cards, glitter graphics, Myspace comments

What is special during Ramadhan that is not found in any other month.

1) Recitation of the entire Quran, in imitation of the Prophet Muhammad (peace be upon him) who did so. This is usually done for the community from the mosques or (in Muslim countries) on the radio or TV; individuals or families may also get together for their own recitation

2) Observance of special night vigil prayers in the late evening or middle of the night called tarawih.

3) Withdrawing to the mosque during the last ten nights of Ramadan for prayer and Quran recitation, which is called itikaf meaning "seclusion".

4) Celebration of the "Night of Power" marking the specific date of the beginning of the revelation of the Quran on the 27th of Ramadan

5) The fast is broken each evening with a meal called "iftar" (meaning "breaking the fast"), and the last meal in the morning before dawn is called "suhur" (meaning "morning meal").

In Muslim countries it is quite common to have feasts that last all night and run from iftar to suhur. These feasts are a time of celebration and community. There is also a special holiday marking the end of Ramadan, called Eid al-Fitr.

Ramadan Kareem orkut scraps, e-cards, glitter graphics, Myspace comments

What's Eid al-Fitr?

The name Eid al-Fitr means "feast of the fast-breaking". It takes place on the first day of the month that follows Ramadan. There is a special salat (prayer) in the morning, which the whole community should come together for. As well, those who can afford to do it should provide a small amount of food for the needy so that everybody can celebrate. Most communities have a variety of festive celebrations and meals to mark the day.

I hope this info has been helpful for Luke and my fellow non-Muslims readers, in understanding Ramadhan.

Till we meet again,take care of yourself.


Ramadan Kareem orkut scraps, e-cards, glitter graphics, Myspace comments

umidishes album

Wednesday, July 14, 2010

Sambal Ikan Tenggiri (Mackerel Fish Sambal)

sambal ikan tenggiri

Dear Readers,

How time flies. Very soon the Muslims will be welcoming the month of Ramadhan al Mubarak. In view of that I have decided to share with you a simple dish to prepare either for Iftar (breaking fast) or for the dawn meal or sahur.

The type of fish is really up to you. The amount of vinegar is also as per your preference. So have fun viewing the short video.

Here is the recipe:

Sambal Ikan Tenggiri (Mackerel Fish Sambal)


4 pcs. Mackerel fish steak (rub with some tumeric and salt and deep fry until brown)
30 pcs. dried red chillies (boiled and blend with 1/2 cup of water)
5 small onions (slice thinly)
6 cloves garlic(slice thinly)
2 big onions (slice thinly into rings)
1 in. ginger (slice thinly)
1 tomato (cut into wedges)
1/4 cup vinegar
1 tbs sugar
3 lemon grass (bruised)
salt to taste
oil for frying the fish
3/4 cup oil for frying the sambal
1/2 cup water

1) Heat the 3/4 cup of oil and fry the small onions and garlic until brown.
2) Add the lemon grass and ginger. Fry for one minute.
3) Add the chilli paste and half cup of water. Fry until oil separates and bubbles are formed.
4) Add sugar and salt to taste and vinegar.
5) Stir and mix well.
6) Add the tomato wedges and onion rings and the fish. Stir and mix well for few minutes.
7) Remove from stove and serve.

sambal ikan tenggiri


Ramadan Kareem orkut scraps, e-cards, glitter graphics, Myspace comments

I am so looking forward to Ramadhan Al Mubarak. All my memories of Ramadhan has been good and beautiful. Ramadhan in the village is not the same as in the urban areas. The exchanging of food between neighbours contributed to the excitement of Iftar (breaking fast)...and the food prepared during Ramadhan are extra special coz they are not often cooked at other times.

Of course in the urban areas those food will be available at the Ramadhan Bazaar..however they are quite pricey too. If you know how to prepare those dishes then I feel it's better to cook them at home. The reason is simple..when we visit the food bazaar with an empty stomach, we tend to over spend. More often than not we end up throwing away the left overs coz we will be fasting and will not be able to eat them anyway.

I hope to share with you some special dishes for the Ramadhan in my future postings.

So till we meet again, take care.

Ramadan Kareem orkut scraps, e-cards, glitter graphics, Myspace comments


pix from umidishes collection
graphic from: http://www.goodlightscraps.com/ramadan-kareem.php

Wednesday, June 2, 2010

Mee Rebus Sungai Dua (Sungai Dua Gravy Noodles)


Dear Readers,

I hope everyone is having a wonderful weekend. This time I am sharing with you a dish called Sungai Dua Gravy Noodles or Mee Rebus Sungai Dua. For those of you who have no idea what Sungai Dua is, it is a town in Penang, Malaysia. It is located in the east part of Penang Island. The nearest town from Sungai Dua is Gelugor. The name Sungai Dua is because it is located between two rivers hence the name Sungai Dua (Two Rivers). It grew in population as a result of the opening of USM (Science University of Malaysia) in 1969. The site of USM was originally the British military barracks and also served as the Japanese military campsite during World War II. The majority of early settlements were Chinese Hokkien.

Few years back I visited some relatives who are residing in Gelugor,Penang. I was served with this noodle dish and I took the opportunity to learn how to prepare this noodle dish. Now I am sharing with you this delicious dish.

Enjoy the video.

Here's the recipe:

Mee Rebus Sungai Dua (Sungai Dua Gravy Noodles)


5 pcs large sweet potatoes (boiled and mashed)

5 pcs potatoes (boiled,peeled and cut into small pieces/cubed)

3/4 kg meat (with some fats,boil and set aside with some of the stock)

1 cup meat curry powder

20 pcs dried chillies (boiled and blend with half cup water)

1 cup dried shrimp (pounded)

1 large onion (pounded)

10 cloves garlic (pounded)
2in ginger (pounded)

2 pcs. lemon grass (bruised)

1/2 cup oil

2 bulbs of spring onions

salt to taste

enough water for gravy


1) Heat oil and fry onions,garlic,ginger and lemon grass until brown.
2) Add in the chilli paste until its cooked (the oil will starts to bubble and separates)
3) Add in the meat curry powder and some water. Fry until the curry powder starts to boil.
4) Add in the meat and the stock and the shrimps.
5) Keep stirring until boiling.
6) Add in some more water as much as you want the gravy to be. Put in the mashed sweet potatoes.
7) Keep stirring until boiling. Add in the boiled potatoes and more water if necessary. Add in also the spring onions bulbs.
8) Salt to taste and remove from stove when it has boiled.

The Noodles:

1) 1 packet spaghetti or yellow noodles (boil the spaghetti)
2) 1/2 kg. bean sprouts (blanch)
3) For garnishing:

a) 3 pcs taufu/bean curd(fry and slice thinly)
b) 3 pcs. fresh red chillies (slice thinly)
c) 1 stalk of spring onions and Chinese celery (cut thinly)
e) 3 hard boil eggs (halved)
f) 1/2 cup fried onions
g) 2 lime

Serving suggestions:

Place spaghetti in a bowl. Add a bit of bean sprouts and fried taufu. Pour the gravy over the spaghetti. Sprinkle some fried onions,spring onions and Chinese celery and cut chillies. Top with hard boil egg and lime.

This is a complete meal. It is also great to serve this Mee Rebus Sungai Dua on special occasions like parties or social gatherings. Bon apetit.

Take care and salam,

(pix from umidishes album)



Friendship is the golden thread that ties all hearts together. - Unknown

Thank you TK for the Sunshine award. It is an honour and I truly appreciate the award. I am happy if my presence in the blogosphere has make a difference with what little I have to share.

The glory of friendship is not the outstretched hand, nor the kindly smile, nor the joy of companionship; it is the spiritual inspiration that comes to one when he discovers that someone else believes in him and is willing to trust him with his friendship.- Ralph Waldo Emerson

and I have been inspired by all of you my friends from reading your blogs.Thank you all for the support and encouragement. I am proud to pass the Sunshine Award to the next 16 bloggers who have contributed a lot with their writings and articles and make our life so much richer thereof.

( Note: As usual the recipient of the award has to pass over the award to the next 16 (or whatever number of bloggers he/she seems fit) with their link shown in your blog and inform them of the award that they are given.)

1. Nensa Moon
2. Boja Linuxer
4) rt
5) cheqna
6) Danilo
7) booyakamix
8) caktal
9) CreaTivity
10) NGDlover
11) GreatViet's Channel
12) Kartunmania
13) Laughter
14) Kiri Jalan Terus
16) zulkbo

Keep on blogging guys. All of you deserve the award for the sunshine that you have given us.

Last but not least I leave a quote for my best and special friend who is responsible for my presence in the blogosphere. I owe him a lot. From the bottom of my heart I thank you Sifu Li.

A simple friend thinks the friendship over when you have an argument. A real friend knows that it's not a friendship until after you've had a fight. - Unknown

Next one up is another award from TK. This is a tremendous honour and I am rather at a loss for words to express my gratitude.


Everyone in my book is a top blogger.It's a hard decision indeed to choose from the many. I hereby pass over this Top Blogger award to the following bloggers.

1. Nensa Moon
2. Boja Linuxer
4) rt
5) NGDlover
6) PeteFormationFoodie
7) Jakarta News

I hope we shall all contribute and share with the cyber communities and make a difference.


source of quotes and video clip:

Tuesday, May 18, 2010

Love is a many splendoured thing

To all my readers, my apology for the long absence. I was indisposed and I shall update the blog with new recipes in a day or so

Love is a many splendoured thing


A mother's love is one of those splendoured thing.

Mother o’ Mine

If I were hanged on the highest hill,
Mother o’ mine, O mother o’ mine
I know whose love would follow me still,
Mother o’ mine, O mother o’ mine!

If I were drowned in the deepest sea,
Mother o’ mine, O mother o’ mine
I know whose tears would come down to me,
Mother o’ mine, O mother o’ mine!

If I were damned of body and soul,
I know whose prayers would make me whole,
Mother o’ mine, 0 mother o’ mine!

Rudyard Kipling (1891)

To all mothers I dedicate this song with love.The song is called Umi Kam Ahwah.


I feel so loved and blessed to have you my wonderful readers as friends. Nensa Moon thank you from the bottom of my heart for naming me and my blog as The Most Friendly Blogger


It's hard to name 5 other bloggers as the Most Friendly Bloggers coz everyone has been wonderfully friendly and kind to me. So here are the 7 that I have chosen...hahaha..extra two.

1. Boja Linuxer
3. RAD
4. TK
5. Luke
6. PeteFormationFoodie
7. collin

To all of you my readers and friends heres a song for you by December called Love is so original sound track of a Korean serial drama Iris

I love you guys.


Sunday, March 7, 2010

Kerabu Tauge and Bubur Nasi Berempah

Kerabu Tauge

My dear readers,

In this outing I have invited my sister Ina, to share 2 recipes with us. She has kindly agreed to share with us Bubur Nasi Berempah (Spicy Rice Congee) and Kerabu Tauge (Bean Sprout Salad). Both dishes are simple and not expensive to cook. Bubur Nasi Berempah and Kerabu Tauge are two very popular dishes during Ramadhan here in Malaysia. There are various ways of making them depending on the area and district. The recipes here are from the Malaysian state of Perak.

I am happy to present you the videos...enjoy.

Here's the recipe:


1/2kg. Bean Sprout/Tauge (Blanch in boiling water,and drained)
1 cup dried shrimps (pounded/grind)
4 big onions (slice thinly,rings)
2 in. ginger slice thinly
1/2 cup kerisek (fry grated coconut without oil until brown and pound)
1/2 cup sambal belacan (pound 5 fresh red chillies with 1 inch square of shrimp paste)
juice from 5 lime preferably limau kasturi
Salt to taste.


1) In a mixing bowl add sambal belacan,pounded dried shrimp,ginger,kerisek and lime juice.Mix well.
2) Add salt to taste. Add onions.Mix well.
3) Add in the tauge and mix well.
4) Ready to serve.


Here's the recipe:



3 cups Basmati long grain rice (wash and drain)
1/2 kg. meat (cut into small pieces)
2 liter water
3 cups coconut milk
10pieces small bombay onion (slice thinly)
5 cloves garlic (slice thinly)
2 in. garlic (slice thinly)
3 tbs. ghee
1/4 cup oil
salt to taste.

1 stick cinnamon
1 piece star anise
1/2 tsp cloves
1/2 tsp cardamom
1/2 cup kurma powder (see below how to make Kurma Powder)


3 tbs coriander corns
1 tsp cumim
1 tsp fennel
1 tsp black peppercorns
1 stick dry turmeric
1 tsp cloves
1 star anise
1 cinnamon stick
3 nutmegs (grated)
1 teaspoon cardamoms
1) Dry roast the ingredients separately until fragrant, except for tumeric and candle nut,then set aside to cool. (note: the fire must be low,and keep constant till all spices are roasted.Don't try to hasten the process coz the spices will be burnt)
2) Grind all the ingredients together in a spice grinder or coffee grinder.Store in an airtight jar.

1) Put the rice in a pot with one liter of water to boil.
2) Add in the meat.
3) Keep adding the rest of the water while the congee is boiling.
3) Boil until the rice is cooked for about half hour.
4) Add in the coconut milk and salt to taste.At this point cook under very slow fire.Let the congee boil again.Stir constantly to prevent burning.
5) In a separate pan heat the ghee and oil.
6) Fry the spices for 1 min. Add in the onions,ginger and garlic until brown.
7) Add in the kurma powder and half cup of water.
6) Fry until the oil separates and bubles of oil appear at the surface.
7) Transfer the spices into the congee and stir well.Let it boil for a minute.
8) Ready to serve. Garnish with celery,spring onion and fried onion.

Bubur Nasi Berempah

I'd like to thank Ina for her generosity; taking the time to share with us Kerabu Tauge and Bubur Nasi Berempah. Hope you will try these dishes. Until next time, take care of yourself.


(All pix from umidishes album)

Tuesday, March 2, 2010



What can I say.I am truly honoured and happy to receive this award.
Thank you Amina for this award.This is so unexpected.

The rules are:
1. Thank & link the person that gave you the award.
2. Pass this award onto 15 bloggers you’ve recently discovered and think are fantastic.
3. Contact said Blogs and let them know they’ve won.
4. State 7 things about yourself.

I am passing this award to the following bloggers that in my opinion are truly beautiful.
They are:

1. Nensa Moon
2. Boja Linuxer
4. RAD
5. The Rooster Crows at 4 am
6 Bonehead
7. NGDLover
8. PeteFormationFoodie
9. MFS-Update
10 C. JoyBell C.
11. TK
12. Pokagon Times
13. My Fair Lady
14. Squirly
15. jeannine

Ok, now the hard part LOL. 7 things about me.

1. I am a very private person.
2. I am a family person and I treasure family ties.
3. I am a Muslim and proud to be one.
4. I like people with a great sense of humour.
5. I appreciate beauty in everything...especially in mannerism.
6. I love being a Malaysian and can't think of living anywhere else.
7. I am not comfortable speaking about me,myself and I hehehe.

I see you again soon. Take care.


Saturday, January 30, 2010



It has been one wedding after another since last year October till today for my family and relatives. I attended yet another wedding today. The 'akad nikah' or marriage vows was held in the morning at the magnificent Sultan Mizan mosque in Putrajaya with a fantastic view of the lake. The wedding reception was held at the Seri Hendon Hall; also in Putrajaya.


After the marriage vow ceremony we attended the breakfast reception. The dishes were Nasi Impit with peanut sauce, Yellow Glutinous Rice with Sambal, Fried Rice Noodles or mee hoon, Roti Jala or Net Pancake with Beef Curry, Curry Puff, Kueh Lapis or Layered Rice Kueh and Kueh Cara Berlauk or savoury Kueh Cara with coffee and tea.


The food at the wedding reception was fantastic. The chef is a friend from Perak therefore the dishes were mainly Perak style. We were served with Nasi Minyak (buttered Basmati rice), Dalca, Spicy Fried Chicken, Udang Masak Merah (Chiili Prawns), Beef Rendang Tok, Masak Lemak Tempoyak Ikan Patin (Fish in Coconut Gravy with fermented durian) and Cucumber Salad. For the dessert we were served with Bubur Cha Cha, Teh Tarik (pulled white tea), water melon, Red Sweet Sherbet,Fruit Cake, Curry Puff and Tapai Pulut (fermented sweet glutinous rice).

I'd like to share the wedding with you my friends..so enjoy ya.

Have a fun and safe weekends ya. Take care.


Monday, January 11, 2010

Daging Musalmah and Nasi Tomato (Musalmah Beef Gravy and Tomato Rice)

Hi to all my readers. This time I want to share with you a fascinating dish called Daging Musalmah or Musalmah Beef Gravy and a rice dish called Nasi Tomato or Tomato Rice. Here's the video clip showing you how I prepare the two dishes. Enjoy.

Nasi Tomato (Tomato Rice)

Nasi Tomato (Tomato Rice)

(pic from umidishes album)


4 cups Basmati rice (or any long grain rice)
4 cups water
2 cups evaporated milk
1 cup tomato puree
1 cup ghee or butter
1/2 cup vegetable oil
1 big onion (slice thinly)
1 big onion ( pounded/blended)
3 cloves garlic (pounded/grated/blended)
3 ins. ginger (pounded/grated/blended)
2 in cinamon stick

wrap in a piece of cloth and tied:
1)1 star anise
2)1 tsp. cloves
3)1 tsp. corriander seed
4)1 tsp. black pepper
5)1 tsp. fennel (jintan manis)

1 tsp. nutmeg powder
1 tsp. cardamon (grinded)
1 stalk spring onion
1 stalk corriander leaves
few stalks of mint leaves
2 pandan leaf (optional if not available)
salt to taste

For garnishing:
1/2 cup fried onion
1/2 cup cashew nuts (fried)
1/2 cup sultanas/raisins


1) Soak rice in water with 1 tbs.of vinegar for half hour.(this is to prevent the grain from breaking when it's cooked).
2) After half hour drain and wash the rice and rinse.
3) Heat the pot and put in the ghee/butter and oil.
4) Fry the sliced onions and cinnamon until the onions turn brown.
5) Add in the pounded onion, ginger and garlic. Fry until they turn slightly brown.
6) Add in the rice and fry for 2-3 minutes.
7) Pour in the water and evaporated milk.Stir.
8) Add in the spice sachet, nutmeg powder and pounded cardamom. Stir.
9) Put in the tomato puree and salt.Stir well.
10) Add in the coriander leaves,spring onions and mint leaves.Stir.
11) Let it boil until the liquid has been 3/4 absorbed by the rice.
12) Put in the pandan leaf and cover the pot with aluminium foil to seal the steam from getting out of the pot.
13) Cover the pot and place something heavy over the lid.
14) Lower the fire to very low and place tin sheet below the pot to prevent the rice from burning.
15) Cook over slow fire for about 20 minutes. Stir the rice to make sure all the liquids are evenly absorbed.Sprinkle some fried onions and raisins.Cover the pot again and cook over slow fire for another 15-20 mins.
16) The rice is ready to be served.Garnish with fried cashew nuts,fried onions and raisins.

Daging Musalmah (Musalmah Beef Gravy)

Daging Musalmah (Musalmah Beef Gravy)

(pic from umidishes album)



1 kg. meat (cut into rectangle size of 4ins. or so. Wash and marinate the meat with the curry powder for half hour)
1 cup meat curry powder (mix with some water and pour over the meat to marinate)
1 and 1/2 cup kerisek
4 cloves garlic pounded
3 ins. ginger pounded
6 big onions blended
2 stick cinnamon
1 star anise
1 tsp. cloves
1 cup water
1 cup vegetable oil
salt to taste


How to prepare kerisek
1) Grate the copra (remove copra from the coconut kernel and grate)
2) Fry the grated coconut without oil until it's golden brown
3) Dry blend or pound the fried grated coconut finely until some oil is visible.


1) Heat the wok and pour in the oil.
2) When the oil is hot fry the pounded ginger and garlic and the spices for few minutes.
3) Add in the blended onions. fry until slightly brown.
4) Add in the marinated meat.Stir well.
5) Add in the kerisek and salt. Stir well.
6) Let the meat simmer over slow fire. Stir often to prevent burning. Simmer slowly until the meat is tender and the gravy thickens.
7) Serve.


As I said earlier I find Daging Musalmah fascinating.It's fascinating because of the name. No doubt it taste good.What is fascinating to me is the name of this dish. The name Musalmah is a common enough name among Malay women.I just wonder who was she.Was she a cook in the palace of days gone by or an elderly village woman who was a good cook or a village maiden..or the owner of a catering company ...hahaha..that is not so romantic is it.Well..I am curious.Wish someone could shed some light on who was Musalmah. How did the dish got the name Musalmah. There is however a Malay traditional song called Sayang Musalmah (Dear Musalmah). Could this dish Daging Musalmah be by any chance named after Musalmah in the song? LOL..just some distraction from cooking, lets listen to the song.Enjoy.

Here's the traditional Malay song called Sayang Musalmah (Dear Musalmah)

Lyrics of Sayang Musalmah

Sayang Musalmah manis bersanggul
Dipandang cantik berseri-seri
Emas berkoyan boleh la dipikul(ahai Musalmah)
Sanggupkah puan menanggung la budi

Dipandanglah cantik menawan hati
Tumpanglah bertanya hendak kemana
Jangan selalu menanggung budi (ahai Musalmah)
Keraplah kali jadi bencana

Dear Musalmah so sweet with a hair bun
A face so radiant and pretty to look at
A big load of gold is not a burden (dear Musalmah)
Can you carry the burden of being indebted

Attractive and so pretty to look at
May I know where you are heading to
Don't ever be indebted (dear Musalmah)
It will bring a lot of harm as it often do

Anyway,this dish is delicious. I am serving this dish with Tomato Rice. However, Daging Musalmah can also be eaten with other type of rice like plain White Rice, Buttered Rice, Briyani etc or with Glutinous Rice or Pulut and even with bread. Why not try the dishes showcased here. So my dear readers, till we meet again, take care of yourself ya.Bye for now.


Artist SM Salim
Song: Sayang Musalmah
Album: Perjalanan Seni S.M Salim
free mp3 from abMP3

Monday, January 4, 2010

Chicken Devil Curry

chicken devil's curry

Chicken Devil Curry

Hello everyone. To kick off the new year I am sharing with you a hot and tangy chicken dish called Chicken Devil Curry.I believe this dish originated in the Straits Settlement of Malacca,Penang and Singapore. It's a Peranakan or Nyonya Dish. There are various ways of cooking this dish. The one I'm sharing with you now was taught to me by my dear sister Geena. She learned this dish from her Eurasian mother-in-law who is from Penang.

So enjoy ya.


1 kg chicken (cut into small pieces and wash)
20 fresh red chillies
12 dried chillies (boiled)
6 big onions
4 cloves garlic (pounded)
3 inch ginger (pounded)
5 tbs vihegar
2 tbs sugar
6 pieces buah keras or candle nut (pounded)
3/4 cup cooking oil
salt to taste


1) Blend fresh chillies,boiled dried chillies and onions with 3 cups of water.
2) Pour the chilli mixture into a bowl containing the chicken.
3) Add vinegar and sugar. Marinate for 30 minutes.
4) Fry ginger and garlic until aromatic and slightly brown.
5) Add in the marinated chicken and candle nut paste.
6) Simmer for 20 to 25 minutes.
7) Add salt to taste. Remove from stove.
8) Serve.

Hope you will try this dish. Until then take care.



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