Kurma Ayam 

Kurma ayam (Chicken Korma)

This is a dish which when I cooked, the accompanying side dish must be Acar Timun (Cucumber pickles). They just go wonderfully together ūüôā

Ayam Kurma

1 whole chicken – cut into 12, skinned and wash clean. Put aside.
2 packets of Rempah Kurma (Kurma mix spices) – I prefer use the brand by Kak Zah’s and I use only up to one and a half packets of the rempah.
4-5 potatoes – cut into 4
10 small cherry tomatoes (more if you like)
1 box of Santan Kara (coconut milk, about 200 ml)
1 bunch of coriander leaves – cut about 2 cm in length (3 strands will have to blended, see below)

Ingredients to be blended together:
5 big onions
4 garlic
1 inch ginger
1 green chilli
3 strands of coriander leaves

– Pour a little oil into the pot and fry the blended ingredients till fragrant.
– Add the Rempah Kurma. Mix well.
– Add the potatoes and chickens.
– Add enough water to cover the chickens or slightly above the chickens (up to your preference)
– Let it boil till the potatoes and chickens are cooked.
– Then add the coconut milk. Stir well. (Add more water if it’s too thick)
– Add salt to taste.
– Finally, add in the rest of the coriander leaves and tomatoes.
– Let it boil for about another 2 mins and then off the fire.
– Ready to be serve with hot rice and side dishes.

Note : if you’re using other brands for the Rempah Kurma, do check how much is suitable for 1 chicken.



Lamb Chop Jamilah

A recipe shared by one of my cousin and has been in our family for many years now.


Lamb Chop Jamilah

Wash and clean the lamb chop (about 2 kg) and then marinate it with (5 garlics and 1 inch ginger Рblend together), squeeze the juice of 1 kaffir lime and add enough (up to your preference) chilli powder.  Mix these ingredients well with the lamb chops and leave it to marinate for a whole night in the fridge.

3 big onions – sliced thinly
4 green chillies – sliced
2 tomatoes – sliced into 6 parts each
1 stalk of coriander leaves – chopped
1 stalk of mint leaves – pluck the leaves and wash clean
1 small box of coconut milk (Santan Kara)

How to cook it?

Heat a wok with a small fire. Add a bit of oil, then add the lamb chops together with a bit of water.
After 15 mins, add the other ingredients, add salt to taste.  Can add more water if its too dry. Finally, add the coconut milk.
Leave the lamb chops to cook till the meat softens. Once the meat has become tender, off  the fire and ready to be serve with white rice.

Baked Tandoori Chicken

Baked Tandoori Chicken … mostly I would just buy the read-made ones¬†from my husband’s cousin. ¬†Simple enough to just marinate the chickens with it and baked them in the oven.


But here’s the recipe if anyone wants to make them from scratch.

Ingredients :

  • 1 cup thick, plain yogurt
  • 1 garlic clove, crushed
  • 2cm piece ginger, peeled, grated
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon turmeric
  • 6-8 chicken wings or thighs

Method :

  1. Combine yogurt, garlic, ginger, lemon juice, oil, spices and 1/2 teaspoon salt in a large ceramic bowl. Cut 2 slits in top of each chicken thigh, making sure not to cut all the way through. Add chicken to yoghurt mixture and turn to coat well. Cover and refrigerate for at least 3 hours.

  2. Preheat oven to 220¬įC. Grease and line a large baking dish. Place chicken in dish and baked for 25-30 minutes or until cooked through.

Alternatively, the marinated chickens can also be deep-fried instead of baking them.

(source : http://www.taste.com.au/recipes/1007/tandoori+chicken )



Dalcha … a dish of Indian origin but it has been adopted by the Malays for decades. Lving in a multi-racial society has made our food culture more interesting and widen our food knowledge and choices. ¬† Over the years, most of us¬†has developed a taste for other ethnics foods and with these come a culture of food exchange, which give more choices to all of us when it comes to food.

It is a dish that requires chana dhal, mutton or beef and tamarind juice. I don’t cook this often but when I do, it is usually done in a big pot. Any remainders will be kept in the fridge for breakfast. ¬†Normally, our family would either eat this dish accompanied by rice, salted fish and sambal belacan (a spicy Malay condiment). ¬†But there are times we would eat this dish with french loaves. Yumss!!

To cook dalcha, I need these ingredients :

1 kg of ox ribs or goat ribs (rusuk lembu atau kambing) – washed clean and boil in water till tender. I would usually skim the top for excess oil from the ribs.

1 bowl of chana dal Рsoak for a while or can just wash clean and boil together with the ribs after the ribs are semi-tender.  These 2 ingredients must be boil till soften before adding the other ingredients.


– 1 Onions, 2 tomatoes, 1 lemongrass, 1 red and green chillies each, 2 screw pine leaves, 1 cinnamon stick and 2 cloves (top-left pic)

– 2 packets of spice mix powder for dalcha (Kak Zah’s brand)

– 1 bowl of blended onions (3), garlics (3) and ginger (2 cm)

– 3 stalks of coriander leaves (cut about 2-3 cm lengthwise)

While waiting for the ribs and dal to be tender, take a small wok, heat up some oil, then fry the slices onions together with the lemongrass, screw pine leaves, cinnamon and cloves. Fry for about 5-8 mins.  Next, pour in the blended ingredients, stir and then add in the mix powder for dalcha. Stir and let it fry for about 8-10 mins.  Keep stirring so that the paste do not stick to the wok. Once it has become fragrant, off the fire. Leave it aside.


– 2 carrots, 5 potatoes, 1 brinjal, cut as shown in top pic

– 6-8 long beans (as shown in bottom left pic)

– 2 small packets of Santan Kara (coconut milk) or pour 2 ladle full of coconut milk

– 1 bowl of tamarind juice (pic not available) + enough water

– salt to taste

Back to the pot of ribs and dal … once the ribs are tender, add in the carrots and potatoes. ¬†Add water if necessary but not too much cos later will add tamarind juice to the pot.

Once carrots and potatoes are tender, add the dalcha spice paste from the wok just now, add in the brinjal, after 5 mins add in the long beans. Then pour the tamarind juice, coconut milk, salt to taste, cut red and green chillies, tomatoes and coriander leaves.  Stir and let it simmer for a while. Then off the fire and its ready to be serve.


The cooked Dalcha …. ¬†ūüôā