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 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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