Lamb chop Fiqa

Happy Eidul Adha everyone! This year as usual I spent Eidul Adha at home and this year’s menu are Nasi Harisa, Acar Timun, Lamb chops Fiqa and Suji (for dessert).

Nasi Harisa, Acar timun and Lamb chop Fiqa

Cooking lamb chops Fiqa (Kambing Fiqa) is a first for me. This recipe was originally shared by Mdm Asmah Laili. The original recipe uses chickens but I substitute it to lamb chops instead.

Lamb chop Fiqa

Alhamdulillah the lamb chops Fiqa got the thumbs up from hubby and the children. Hubby said it goes well with the rice 🙂

So this recipe is going into my keeper collection 😉

Lamb chop Fiqa

1.5 kg of lamb chops (can alsu sub with either chickens or beef)
1 cup of blended onions
1 tbsp of blended ginger
1/2 tbsp of blended garlic

3 tbsp of coriander seeds
2 tbsp of fennel seeds
2 tbsp of cumin seeds

15 red chillies
1 tsp of garam masala
5 small tomatoes – quartered
1 cup of mint leaves
1 cup of coriander leaves
2 pcs of screwpines leaves (tie in a knot)
1 cup of yogurt
15 almonds (blended)
3 cardamon seeds
3 star anise
1 inch of cinnamon stick
3 tbsp of tomato puree
2 red chillies (split halfway only)
2 green chilies (split halfway only)
4 cups of water
enough oil for frying
salt to taste

– Saute the 15 red chilies with a little oil and then blended with the coriander seeds, fennel seeds and cumin seeds.
– In either a medium or big pot, heat oil and saute the screwpine leaves till fragrant.
– Add in the cardamon seeds, anise stars and cinnamon sticks. Stir for a few minutes before adding the blended onions, ginger and garlic. Fry them till fragrant
– Add in the blended chillies with the spices. Stir and fry for another 10 mins.
– Add in tomatoes, mint leaves, coriander leaves and salt to taste. Stir well.
– Add in the blended almonds and yogurt, red and green chillies and tomato puree. Mix well,
– Add in the lamb chops and water. Stir well and let it simmer till the lamb chops are cooked and tender. Make sure the fire is medium low.
– Once lamb chops are tender and the gravy has thickens slightly, off the fire.
– Serve with either rice or french loaves.


Morrocon Meatballs

Morrocon Meatballs

This dish … is good.. really good. The original recipe was from a fellow blogger but I’m sorry to say that I can’t remember which blogger. There are so many versions of this dish and finally I decided on this particular recipe. It’s simple enough but I have to admit that in the end, I did the dish according to my convenience.

For instance, I opt not to use parsley, just use coriander leaves and I used ground mixed spices instead of just cumin.

So this is my version on Morrocon Meatballs.

Ingredients to marinade the beef/lamb:
900 g of minced beef (or lamb)
2 tbsp of ground mixed spices
3 tbsp of paprika
salt and pepper
chopped coriander leaves
1 big onion finely chopped
1 egg

Mix all ingredients together. Shape into round balls and pop into the oven for about 25 mins at 180 degree C. You can drizzle some olive oil before you can place it in the oven. Alternately, you can fry the meatballs but I prefer mine to be baked.

Ingredients for the sauce:
1 bunch of coriander leaves – chopped
2 big fresh tomatoes – diced
2 tbsp of blended garlic
1 tbsp of blended ginger
1 tbsp of ground mixed spices
3 tbsp of paprika
1 tsp of tumeric powder
salt and pepper to taste

Other ingredients:
1 small can of tomato paste
1-2 cups of water
2 eggs – lightly whisk in a bowl
Sugar to taste (optional)

Pour a little oil into a medium size pot. Add the ingredients for the sauce. Stir for about 2 minutes and add the tomato paste and the water. Add salt and sugar to taste if need to. Stir and allow to simmer for about 10 minutes. Add the baked meatballs and again allow to simmer for another 8-10 mins. Add the eggs and stir. After 5 mins or so, off the fire and it’s ready to be serve.

My family ate it today for breakfast with ketupat palas (glutinous rice cake), serunding, and sambal goreng.

Salaam Eid Al-Adha everyone!

Spicy Beef Stew

Spicy Beef Stew

For some reason, I felt like eating spicy beef stew, maybe its because I have not been feeling for the last few days and so after work, I went to the supermarket and bought the ingredients for the stew.

Around 8 pm, I started cooking it and by 10.45 pm its ready.  My husband was the first to eat it and he loved it!

As for me, I’ve decided to pack for my lunch tomorrow and the stew will be my main dish 😉

This stew is sort of a fusion between the western style beef stew and Malay style. I combine the best of both worlds that works for me and it is best eaten with toasted french loaf 🙂

Spicy Beef Stew

1.5 kg of either beef chunks, ribs or oxtail
4 big potatoes – quartered
2 carrots – halved and cut into 2 inch in length
3 celery – cut
3 tomatoes – seeded and cut into cubes
1 stalk coriander leaves
1 dried bay leaf
2 tbsp of tomato paste
1 tsp of mixed spices
1-2 tbsp of corn flour, mix with a little water  (I used only 1 tbsp cos I prefer a less thick stew consistency)
Salt, sugar and black pepper to taste
cooking or olive oil

Blended ingredients:
10 dried chillies, soak in hot water, once soften, wash and drain
3 big onions
6 garlics
2 inch of ginger
(All these blend together)

– Wash the beef chunks/ribs/oxtail and drain.
– In a medium size pot, fill slightly above half of the pot with water and let it boil in a medium fire.
– Add in the beef chunks/ribs/oxtail. From time to time, skim off any excess oil or residue from the beef. Leave it to boil till it is half soften.
– In a small wok or saucepan, heat up with a little oil and fry the potatoes, carrots and celeries till slightly browned. Add to the pot.
– Next, using the same wok/saucepan, fry the blended ingredients. Stir often and fry till it is fragrant.
– Then add the mixed spices, bay leaf and tomato paste. Stir well.
– Add the black pepper, salt and sugar to taste.
– Finally off the fire and add the whole thing to the pot. Stir well.
– Then add the tomatoes and corn flour mixture. Stir well and close the pot with a lid over a small fire. Let it simmer for another hour or till meat becomes really soft.
– Check on the pot every 15 mins.
– Once the meat has soften well, add the coriander leaves, stir and taste it. Adjust the amount of salt and sugar accordingly.
– You can let it simmer for another 5 mins before you off the fire.
– Serve hot with sliced french loaves.

Busu’s Spicy Beef Stew … 🙂


Chili Con Carne

My niece and I cooked this yesterday. Simply delicious! Everyone … all 12 of us unanimously agreed that it was delicious!

chili con_plate

The recipe was given by my friend’s niece.

Chili Con Carne

Chili Con

Ingredients :

3 tbsp olive oil
3 cloves of garlics – minced
2 onions – minced
1 carrot – diced
1 celery – sliced thinly
900 g – minced meat
1 tbsp – assorted mixed spices
1 tbsp chili powder
1 can of tomato (stewed)
1 tbsp of tomato sauce
4 cups of beef stock (I used 1 ½ Knorr Beef Cube)
2 bunch of coriander leaves – minced
1 can of baked beans
1 bay leaf
3 green chili – sliced thinly
2 tsp sugar
Salt and black pepper to taste

chili con_ingred

Method :

Pour the olive oil on a big pot. Saute the garlics and onions for about 5 mins.
Add in the carrots, celery and minced meat. Stir well.
Then add in the assorted mixed spice and chili powder. Stir.
Next, add in the beef stock, tomato, coriander leaves, baked beans, bay leaf and green chili.
Stir and leave it to simmer for about half an hour or still it thickens.
Add in the salt, black pepper and sugar.

To serve:
1st option : You can just serve it as it is with French loaves or
2nd option : You can fill it into a baking dish, top with a few eggs and baked it in the oven before serving with the French loaves. (my family did this method and we love it!)

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 – blend 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.

Minced Meat Mini Quiche

Today the mood is extra “R” …. rajin which means diligent.  Since the mood has strike, I was on a roll.

Woke up early morning, did a bit of marketing and then start cooking “Bamiah”, an Arab dish, akin to a stew.  Served with a few okra or ladyfingers and good to eat with bread.


Then, right after I finished with the ‘Bamiah”, I went on to try at making quiche.  Thanks to the recipe shared by a sister, I was like finally able to do a good version of quiche, though I think there’s room for improvement., my bad for not using the exact measurement (weigh machine breaks down).

This time, for the filling I add minced meat and onions.


Making these mini quiches was a pleasure, I had a little assistance from 2 girls (my youngest daughter and my niece) to help along the way 😉

Even though the dough turned out to be a bit hard, but the taste was good ….  🙂

Here ‘s the recipe :

Minced Meat Mini Quiche

For the crust :

600g plain flour
1/2 tsp salt
40g Crisco
100ml milk
260g butter

Rub in the butter and Crisco into the flour and salt.  Use rubbing in method.
Once you have it in crumbs, pour in milk gradually and knead to become  dough.
Then chill it in the fridge for at least 15 min, cling wrapped.
After that put into tart mould and blind bake at 190 degree Celsius using fan oven for 10-15 min.
Use a fork to poke the base of the pastry before baking.

Filling :

Part 1 :

Minced meat – 200g
1 onion – diced
1 stalk coriander leaves – chop
1 tsp dried dillweeds
salt and pepper to taste

Heat a little oil, saute the onions, then add the minced meat, coriander leaves and dillweeds.  Stir and add salt and pepper.  Once cooked, put it aside.

Part 2 :

Whisk 200ml heavy cream together with 100ml fresh milk and 2 eggs.
Mozarella cheese.

Once the quiche has already been blind baked, add the meat filling, pour the heavy cream and milk mixture and top it with mozarella cheese.  Baked again for about 10 mins till brown.  Ready to serve.

Black pepper beef

Woke up early morning, went to the graveyard together with my sister and her husband. From there we went to Tekka Market. Did my marketing and upon reaching home, started to cook for lunch.

Today the menu is a simple one, just white rice with Black pepper beef.

One of our family favourite recipe, simple yet tasty to the palate.


Black pepper beef :

1 kg of beef, sliced thinly

1 small green pepper – cut into cubes

Grind 1 inch of ginger together with 2-3 garlic.

Enough grounded black pepper

Honey – about 2-3 tbsp

Oyster sauce – about 3-4 tbsp

A bit of sweet black soya sauce (kicap manis) – optional

For garnishing :

1 big onion (I prefer Japanese onion) – sliced roundly

1 stalk of onion leaves – cut about 1 inch in length


Method :

Heat a bit of oil in a wok and fry the garlic and ginger, After a minute add the beef. Stir until the beef is 3/4 cooked.

Add the black pepper, honey, sweet black soya sauce and oyster sauce. Stir well and taste it. Afjust the taste accordingly till it suit your tastebud.

Finally, add the green pepper, onions and onion leaves. Ready to serve.


Cornbeef rolls

Today, mood was focus on making minced meat rolls … somehow it’s very therapeutic when the baking mood strikes.

Before that the first time I made the rolls was using cornbeef and it was fantastic …. my kids and niece rave about it. But today I decided to change the fillings … instead of cornbeef, I use minced meat instead. Verdict? …. Superlicious! 🙂

Here’s the recipe for the cornbeef rolls and if you want to use minced meat, you just need to substitute it plus add about 2-3 tbsp of curry powder when cooking the fillings. Oh and if you use minced meat don’t use the Chinese parsley and onion leaves, instead use coriander leaves. Coriander works great when cooking meat with curry powder.

Cornbeef rolls

Ingredients for the dough :

250g bread flour

30g sugar

20g milk powder

6 g instant dried yeast (1 1/2 teaspoons)

1/2 teaspoon salt

1/2 teaspoon bread softener or bread improver

2 egg yolks

130 ml fresh milk

30g butter

Method for the dough :

Add in all the ingredients except for the butter. Mix thorougly till it becomes a dough. Then add in the butter, and continue to knead the dough til it becomes soft. Put the dough into a container, cover with a wet towel and leave it for about 1 hour in a warm room temperature for it to rise to double the size.

Once it has risen, punch the dough to let our the air. Split it into 2 and knead both doughs for a while before rolling it into a rectangular shape.

On top of the rectangular dough, spread the filling evenly and then roll it like making a swissroll. After that, slice into pieces. Put the rolls into the muffin baking tin and bake for about 15-20 mins at 190 degree Celsius.

Fillings :

1 canned of corn-beef

2 potatoes – diced into small cubes

2 big onions – diced into small cubes

1 garlic – minced

2 red chillies – seeded and sliced thinly

1 cup of mixed vegetables

1/2 cup of chinese parsley and onion leaves (daun sop dan daun bawang dihiris halus)

salt to taste

white pepper powder (ni boleh letak lebih ikut sukacita masing2)

a bit of oil for frying

Method :

Heat the oil. Fry the onions, garlic. Add in the potatoes. Fry for a few minutes till the potatoes are 3/4 cooked. Then add in the corned beef, mixed vegetables, red chillies and the chinese parsley and onion leaves (daun sop/daun bawang). Stir thorougly, and add salt and pepper to taste. Once cooked, off the fire and leave it to cool before spreading them to the dough.


Spread the fillings as show above …. then roll it like making swissroll.  After that cut into pieces.


Place the cut roll into the muffin baking tray and its ready to bake.