Kicap ayam tomato

This is my late mom’s recipe…. ‘Kicap ayam tomato’ = ‘Chicken in tomato and black soya sauce’.

Kicap Ayam Tomato


Today’s version I substitute the tomato puree with tomato sauce instead. I was too lazy to go down to the shop to buy the tomato puree. So the gravy did not thicken as it should be, nevertheless it tasted good and that’s what matters most 🙂

Also a few days ago, I was very happy to know that my 3rd nephew has learnt to cook this dish using this very recipe. It’s very heart warming to know that my late mother’s legacy in the area of cooking is alive and kicking in the younger generation. Obviously now we all can see that my 3rd nephew has quite a talent in the kitchen as well as housekeeping …. hahaha in fact I would say that he will surpass all of us soon or maybe has already done so 😉
I hope the nieces and perhaps one day my own girls will accomplish what he has done as well 🙂

this photo showed the dish cooked by my 3rd nephew 🙂


1 whole chicken – cut into 12 parts, cut away the skin and fats, wash clean and put aside.
4 potatoes (or more) – cut into wedges
cinnamon – 2 cm
star anise – 2 pcs
1 small can of tomato puree or enough tomato sauce.
black soya sauce – 1 cup or slightly more
enough water to cover the chicken
salt to taste

1 green chili – sliced
1 red chili – sliced
2 onion – sliced roundly
1 fresh tomato – quartered or you can use 6-8 cherry tomatoes instead.

Blended ingredients :
3 tbsp. of chili paste
1 tsp of ginger paste

Fry the blended ingredients together with cinnamon and anise star till fragrant.

Add in the chicken parts and potatoes. Add enough water to cover the chickens. Add in the tomato puree, black soya sauce and let it simmer till chicken and potatoes are cooked.

Then add in the sliced ingredients and salt to taste.

Off the fire once everything are cooked and taste good 🙂

Note: Optional to add su’un (tanghoon) which I like to do so.


Abuk-abuk Sago

This is an old skool kueh … Our Malay community loves this traditional dessert. A favourite of my late mother.  She used to cook this for us during our childhood days.

Today, my 3rd sis and her family came by and we had another ‘makan’ session together. For tea time, we made this Abuk-abuk Sago, satisfying my sister’s craving 😉

Ingredients :
300 g of sago pearls – washed and strained
2 pc of pandan leaves (pinescrew) – cut into small pieces
100 g grated white coconut (without the skin)
1 tsp salt
100 g coconut palm sugar (gula melaka)
10-12 pcs of banana leaves (cut into rectangles of 10 cm x 30 cm)

Method :
1) Boil water inside the steamer.
2) Put the pandan leaves inside the boiling water to give a fragrant smell.
3) Steam the grated coconut mix with some small pieces of the pandan leaves for about 10 minutes.
4) Then add and mix the sago pearls thoroughly with the steamed coconut and salt.
5) Fold the banana leaves into cone shape. Add one spoonful of the sago pearls mixture, followed by 1 tsp of gula melaka.
6) Then cover it again with another half spoonful of the sago pearls mixture.
7) Cover the cone and clip it closed by using a short bamboo stick. Do the same process until the mixture finish.

Steam all of it for about 10-15 minutes or until cook and ready to serve.

Hoon Kwe Jagung

Hoon Kwee Jagung … a type of dessert that used Hoon Kwe flour (mung bean flour) and corns. Traditionally in the Malay society we used to make using rice flour and we called it Nagasari … can either add banana or corn to it but now more people prefer to use the Hoon Kwe flour cos it tasted better and smoother in texture.

I made these few days ago since there was a balance of the Hoon Kwe flour in the house.

This dessert is easy and quick to cook.

Hoon Kwe Jagung

Ingredients A:
1 can of corn (whole kernel) – drained and rinse, put aside
250 ml coconut milk (I used Santan Kara and add a bit of water to make it to 250 ml)

Ingredients B:
450 ml water
175 gm of sugar
1 pandan leaf (screwpine leaf)
Boil these 3 ingredients and once sugar dissolved, off the fire and cool it.

Ingredients C:
200 ml water
120 g Hoon Kwe flour
Mix both together till flour dissolved.

In a pot, add the ingredient C. Then add ingredient B and the 250 ml coconut milk. Keep stirring and make sure to use a small fire. After 5 mins, add the corns.
Continue to stir till mixture has thickens. Off the fire and pour the mixture into either small bowls, jelly moulds, cut banana leaves or plastic. Cool and chill in the fridge before serving.

Note: if using banana leaves and plastic, cut into squares (dimension up to you) and pour the mixture before folding them nicely.

Serimuka Durian

I had a craving to eat this traditional Malay kueh last Saturday. Some called it Serimuka Durian and others with the name Puteri Salad Durian …. well whatever name they called it, most important, it is one of the tastiest kueh ever!

With luck, I saw durians on my way back home from work and so without delay I bought some and within 2 hours, this kueh (cake) was cooked and I was able to feast on it in the evening 😉

I cheated a bit, instead of using the normal glutinous rice, I used the balance of the Japanese rice which I used to make my kimbap. I did not want to waste it and luckily it turns out well. My husband even commented that he felt the rice tasted way better than the traditional glutinous rice.

Anyway, here’s the recipe 🙂

Ingredients for the bottom layer:
400 gm glutinous rice, wash and pour into a container suitable for steaming (best to use cake tin with size 9” or 10”)
Pour enough diluted coconut milk into the container with glutinous rice (coconut milk must be level as the glutinous rice)
A pinch of salt
1-2 pcs of screwpine leaves (tie in a knot)

Preparing the bottom layer:
Mix all these ingredients and steam for about 30 mins or till the glutinous rice is cooked.
Prepare another cake tin and grease it all over with a little oil.
Scoop the glutinous rice into the greased cake tin and pat down firmly (either using a spatula or towel with your hand) till the glutinous rice becomes compact.
Then pour the top layer over it and steam for about 40-45 mins or till cook.

Ingredients for the top layer:
2 cups of concentrated coconut milk (I just used KARA brand coconut milk)
1 cup of sugar
4 eggs (beat lightly)
4-5 pieces of durians (scoop out the pulps only)
3 tbsp full of plain flour
A pinch of salt

All these blend together and when the bottom layer is ready, pour the top layer and continue to steam for about 4-45 mins or till cook.

Nasi Harisa

Nasi Harisa aka Carrots rice. This easy to cook rice is one of our family favourite. The rice goes really well with Ayam Masak Merah (Spicy Red Chickens dish).

For this year’s Eid celebration, I cooked this rice together with Ayam Masak Merah Brunei (Brunei’s Spicy Red Chickens), Black Pepper Beef and Pineapple/Cucumber Salsa.

The recipe below is for 10 pax.


1kg basmati rice – (measure water to the level of the rice and add in 100 ml more)
3 large onions – sliced thinly
500 g of shredded carrots (I used about 3 carrots)
1 stick of cinnamon
4 star anise
8 cardamoms
salt to taste
Enough oil for sauteing

Blended ingredients A:
1 tsp fennel seeds
3 cm ginger
10 garlics

Blended ingredients B:
2-3 sprigs coriander stems/roots, washed, cleaned and blended with 5 green chillies

For garnishing:
Fried shallots
Coriander leaves.

– Wash the rice clean. Drained and then mix with the shredded carrots. Put aside.
– I use rice cooker to cook the rice, so on the electronic rice cooker and pour a little oil (enough to saute the sliced onions).
– Once oil is hot, add the sliced onions and saute for a few minutes till onions are soft.
– Add in cinnamon stick, star anise, cardamoms and blended ingredients A. Stir well.
– Next add in blended ingredients B. Fry all these till fragrant (tumis hingga garing atau terbit minyak)
– Then add in water and salt. Close the lid to leave it to boil. Check on it after 5 mins or more.
– Once it has started to boil, add in rice & carrots mixture, stir and close the lid again.
– Let the rice cooker do the rest of the cooking.
– When the rice cooker is done, open the lid and sprinkle the fried shallots and coriander leaves on top. It’s now ready to be serve.

Pau Sambal – Revisited

i have not made these ‘pau’ (spicy anchovies buns) for over a year. The other day my eldest mentioned her cravings for it and I made them yesterday. Within less than 15 mins…. All gone! 🙂

Alhamdulillah … during the iftar (breaking fast) time, the family members simply love them as do I cos this is also my favourite snack and this recipe has been with me for a long time 😉

Recipe can be found here.

Bingka Durian

There was plenty of durians left at home and so today I made Bingka Durian, a Malay type of cake. Instead of baking it in a cake tin, I used the muffin tray but sadly as I was multi-tasking I overlook the time and the Bingka Durian were a bit burnt at the top …. still taste wise it turns out still delicious and so that’s a relief.

Phew!! 🙂

Bingka Durian

Ingredients : 

2 cups of flour
3/4 cup of sugar
3 eggs
1 cup of concentrated coconut milk
2 1/4 cup of water
1/2 tsp of salt
2 tbsp of butter
1 1/2 cup of fresh durian pulp
A bit of yellow colouring
A bit of sesame seeds (optional)


– Heat the oven at 190 degree C.
– Blend all the ingredients except for the sesame seeds.
– Pour the blended mixture into a cake tin (do make sure to grease the tin with a bit of butter first)
– Add more durian pulp on top of the mixture (this is optional but I like to do this)
– Sprinkle some sesame seeds.
– Bake for about an hour or till the top is golden brown (how long really depends on your oven).

Note : Make sure the bingka is really cool before cutting it. Good to serve the bingka as desserts or for tea time with a good cup of tea.

Harum Manis

I was supposed to meet up with a cousin today but we had to postpone the meet-up and so with nowhere to go, it’s to the kitchen I hop to! hehee ….

Today’s menu for the family is Dalcha Ayam (Chicken cooked with lentils) and for dessert, I made these “Harum Manis”, which means “Sweet Fragrance”. Harum Manis is a Malay kueh which requires steaming. This is my first attempt at making Harum Manis and alhamdulillah the bite-size kueh turned out well. My youngest favourite it seems … she has been going in and out of the kitchen with the kueh in her hands and so it looks like the kueh won’t last till evening 😉

Harum Manis

Recipe from Chef Mastura’s book, “Ignite the flame”.

Ingredients A:
300 gm gula melaka (palm sugar)
350 ml water

Ingredients B:
350 gm plain flour
1/2 tsp baking powder
1 tsp bicarbonate soda
3 eggs
180 gm castor sugar
1/4 tsp salt

Ingredients C:
1 tbsp vanilla essence
50 gm melted butter

Ingredients D:
6-8 pcs of banana

– Boil ingredients A, strain and leave it aside to cool.
– In a mixing bowl, whisk eggs and sugar till thick (Ingredients B), add the rest of the dry ingredients. Mix well.
– Pour in ingredients A and ingredients C into the mixing bowl. Mix well.
– Pour into the moulds (3/4 full), (greased the mould with a bit of oil beforehand, I used olive oil)
– Add in sliced bananas (1-2 pcs) on top of the batter and steam them for about 20 minutes.

This kueh is also good for afternoon teas, so can serve the Harum Manis with either coffee or tea.

Note : if you find the batter a bit thick, you can add 1-2 tbsp of water to dilute it. I find that when I do this, the kueh is much more softer.

Ketam Berempah

There’s a certain satisfaction in being able to finish all my marketing and cooking by 10 am today 🙂 The power of waking up at dawn and not continuing with my sleep.  More time for me, yeayyy!! 🙂

Part of today’s menu is Ketam Berempah (Crabs cooked in spices).

The recipe is simple and frankly when it comes to crabs …. whatever way you choose to cook them, definitely delicious!

I usually avoid cooking crabs, not because I do not like them but rather for my eldest daughter’s sake.  She loves crab but unfortunately when she ate even a little of the flesh, there will be an allergy reaction.

So today, I told her that she could eat the crabs but unfortunately she has to stay indoor until the allergy reaction subsides. Her reaction to my comment was comical to say the least hahahahaa….

Ketam Berempah

4 crabs – clean and wash, cut into two (total 8 pieces)

Ingredients to be blended:
1 small bowl of dried chillies, (soaked till soften first)
5 onions
4 garlics
1 inch of ginger
1 inch of galangal
2 lemongrass
4 tbsp of coriander seeds

2 tbsp of tamarind juice
1 tsp of tumeric powder
salt and sugar to taste
oil for frying the blended paste

– Fry the blended ingredients till fragrant in a wok.
– Add the tumeric powder and tamarind juice. Stir a bit.
– Add salt and sugar to taste.
– Finally, add the crabs. Stir well and close the wok with a lid for about 5 min.
– Open the lid, and stir well again. Close the lid. Repeat till crabs are cooked.
– Once crabs are cooked, off fire. Ready to serve with rice and other dishes.

Opor Nangka

Today’s menu is Opor Nangka (Young Jackfruit in Coconut Gravy)


One of my favourite and which I used to enjoy eating cos my late mom used to cook it but after her death, I have not had a chance to eat it until now when I decided to try cooking it myself. I wish today’s menu was my mum’s though, I think her special talent in cooking can’t be replace. I missed her and her pampering me with all her wonderful dishes 😦

So this Opor Nangka is my first effort cooking it by myself. Alhamdulillah, it turns out ok … phew!!!!

I was kind of apprehensive cos I have this feeling it might not be good but as I said, Alhamdulillah, its taste good but not as good as my late mum’s of course.

So here is the recipe for Opor Nangka, another Malay dish. Today I used only the young jackfruit but you can add meat to the dish as well if you want. Frankly, when I do cooking sometimes I do not exactly follow the recipe, when it comes to dishes, I prefer just estimating the ingredients (main campak2 jer) so even though below is the recipe, its up to individual to add more of this or that to suit your taste 😉

Opor Nangka

Ingredients :
500 gm young jackfruit – cut into big cube (throw the spine of the fruit), wash clean and boil for awhile till soft. Drain and keep aside

1 small box of coconut milk (I used Santan kara)
1 tbsp kerisik (roasted coconut paste), can add more if you like
1/2 tbsp of ground assorted spices (see pic below)
2-3 pcs of kaffir lime leaves
1/4 cup of tamarind juice
salt and sugar to taste


Blended ingredients:
5 onions
4 garlics
1 inch of ginger
1 inch of galangal
2 lemongrass
1/2 inch fresh tumeric
5 pcs of dried chilli
2 candlenuts
1 tbsp of coriander seeds

– In a pot, add a bit of oil and fry the blended ingredients, fry till fragrant, add the kaffir lime leaves, the ground assorted spices and water (not too much just enough to cover the jackfruit, can always add more if needed later).

– Add in the jackfruits, and the kerisik. Stir well.

– Once the gravy has boiled, add the tamarind juice and coconut milk.

– Add sugar and salt to taste. Stir often and let it boil till gravy thickens a bit. Off the fire.

Serve with hot rice and other accompanying dishes of your choice 🙂