Friday, August 27, 2010

Sempoi Pickled Onion (Jeruk Bawang)

Resipi paling sempoi sesuai untuk makan dengan murtabak.

1/4 cup white vinegar / 1/4 cawan cuka
1 teaspoon sugar / 1 sudu kecil gula
a pinch of salt / secubit garam
1-2 onions, sliced thinly / 1-2 bawang besar, hiris halus

- mix vinegar with sugar & salt till dissolved / kacau cuka dengan gula & garam hingga larut
- add onions & mix till well combined / masukkan bawang & gaul sebati
- allow to set about 5-7 minutes / biarkan untuk 5-7 minit agar sebati
- can be kept in airtight container in fridge for about 3 days / bole disimpan di dalam bekas kedap udara dalam peti sejuk untuk 3 hari

Happy trying ... :) Selamat mencuba ... :)

Sempoi Murtabak Daging (mince beef wrap) - K Nuri's recipe

in the frying pan

on the plate

Alhamdulillah...leganya dapat buat murtabak sendiri utk iftar semalam & syukur menjadi. Thanx to the simple & wonderful recipe given by a friend kak Nurina (I just adjusted a bit according to my family's taste). My family just love it, tu yang lagi lega rasa :D

2 tablespoon blended onion + chili (I used 1 tablespoon chilli powder + 1 chopped medium onion)
500gm mince beef
1 tablespoon meat curry powder (rempah kari daging) 
salt & sugar to taste
3 eggs

- fry blended mixture / onion and chilli powder till fragrant
- add mince beef, fry till all cooked
- add curry powder, salt & sugar to taste & fry till almost dry, set aside to cool down a bit
- beat eggs

For the skin / wrap, i used Kawanku Onion Paratha frozen dough
5 pieces of onion paratha frozen dough, thaw and rolled out to expand it a bit

- divide mince beef misture into equally 5 protions
- mix each portion with some amount of beaten eggs
- fry 1 portion of mince & eggs mixture (omelet liked), just for about 1 minute
- scoop & transfer on to 1 rolled paratha dough, fold into square or round like shape
- place of frying pan again with a bit more oil till well cooked, pressing the wrap to ensure fillings are cooked through
- serves warm with pickled onions, dhal or curry

Thursday, August 26, 2010

Sempoi Sambai Tumis Tempe, Ikan Bilis + Kacang

My all time favorite - tempeh (fermented soyabean), dried anchovies & peanuts! Best part of this simple, ease-my-life dish is it can be kept quite sometime in an airtight container. Kalau ada ubi kentang hiris halus goreng boh sekali lagi sedap :), tapi semalam tak dan buat ;)

2 camca besar pes cili (blend cili kering+bawang merah+belacan) atau guna yang readymade / 2 tablespoon cili paste (blend dried chillies+shallots+shrimp paste; I used Chiliz brand, nasi lemak sambal)
250gm tempe, dadu & goreng / 150gm tempeh, cut into squares & deep fried
50gm kacang tanah, goreng (saya guna kacang dalam peket @ Tong Garden's) / 50gm peanuts, deep fried for a while (I used ready to eat, salted peanuts)
70gm ikan bilis yang telah dibelah dua, goreng / 70gm driend anchovies, deep fried till crisp
1 bawang besar, dihiris / 1 brown onion, sliced
3 camca besar air asam jawa / 3 tablespoon tamarind juice
2 camca kecil gula / 2 teaspoon sugar
secubit garam / a pinch of salt

- panaskan minyak, tumis bawang hingga lembut / heat oil, fry onion till softened
- masukkan pes cili, tumis sehingga naik bau / add chilli paste, stir fry till fragrant
- masukkan air asam jawa, gaul / add tamarind juice, stir
- masukkan gula & kacau / add sugar, mix
- perlahankan api, masukkan tempe, ikan bilis dan kacang, gaul sebati / reduce heat, add tempeh, anchovies and peanuts, mix well
- masukkan garam secukup rasa / add salt to taste
- hidang panas / serves hot

Selamat mencuba .. :) Happy trying ... :)

Sempoi Agar2 ala Kueh Lapis

sorry...lapis tak berapa sama hehe
Teringin sesangat nak kueh lapis tapi tak pandai2 nak buat sampai la. Last2 ada paket agar2 segera (cap burung swallow) kaler merah apa lagi eksperimen lah. Alhamdulillah menjadi :).

1 peket agar2 segera
1000ml air
250g gula
2 titik perisa ros
100ml susu (susu segar boleh, susu cair boleh)

- campurkan agar2 dengan air, masak di atas api sederhana hingga mendidih
- masukkan gula dan kacau sehingga larut, masukkan perisa ros dan masak sehingga mendidih
- perlahan kan api sehingga merenih, panas satu periuk kecil diatas api yg kecil
- ambil 400ml agar2 dan masukkan ke dalam periuk satu lagi dan campurkan dengan susu kacau sehingga sebati
- sediakan bekas kaca / loyang yang sederhana besar
- masukkan mana2 agar2 (kosong / susu, ikut suka mana dulu) selapis ukuran satu senduk sederhana, masukkan sebentar ke dalam peti sejuk untuk agak mengeras, jangan biar terlalu keras nanti lapis tidak melekat,
- cakar atau cucuk sedikit lapisan yang telah agak keras dengan garpu agar lapisan seterusnya boleh bercantum
- lapis sehingga habes dan sejukkan di dalam peti sejuk

Selamat mencuba ... :)

Wednesday, August 25, 2010

Chef at Home

One of my favorite tv show ..

Sempoi Dates Cheesecake Slice w Caramel Fudge Sauce

Fasting month = dates, dates + cheese = my fav :D. Just couldn't resist trying this recipe from the Philedelphia cheese cookbook. Simple + what more it goes with the caramel fudge sauce .. yummilicious! vavavoom!

100g butternut snap biscuits, crushed (I used gingernut snap but the ginger's taste was a bit overpowering, use any sweet / digestive biscuits will also be ok)
30g butter, melted

- mix well biscuit crumbs & butter, press into a greased & lined baking dish (9cm x 20cm loaf pan) & chill in fridge


375g (1 1/2 blocks) Phildelphia cream cheese, softened
1/3 cup caster sugar
1 teaspoon vanilla
1 egg
2 teaspoons plain flour
5-6 dates, chopped small

- preheat oven 160'c
- beat cheese, sugar and vanilla with electric mixer / food processor till smooth
- add egg, beat till well combined
- stir in flour & dates
- bring out the biscuit base from fridge, pour filling onto the base
- bake for about 25 minutes or until just set (touch top, if doesn't stick means its ready)
- cool in oven with door open then chill in fridge for till serving

1 cup dark brown sugar
80g butter
1/3 cup cream

- combine and stir brown sugar, butter and cream in a saucepan over low heat until thickened
- cool a bit before serving with cheesecake slice

Happy trying ... :)

Tuesday, August 24, 2010

Sempoi Black Pepper Beef

I just love black pepper dishes be it meat, chicken, fish or veggies! :) Not too much though hehe. This is one of the simplest dish I've ever made. This however used packed mix , I also have another recipe using fresh black pepper below.

1 medium sized onion, sliced
1-inch ginger, sliced
500gm beef, sliced quite thinly
1 medium / 1/2 large red capsicum
1 packet Black Pepper mix (I used Seri Aji's, or any other that's available from stores)
3 tablespoon oil

- heat oil in frying pan, add onion & ginger, saute till almost brown
- add beef, stir fry over medium heat till beef almost tender
- add capsicum & black pepper mix, stir till all well combined
- you may want to add about 2 tablespoon hot water just to make the dish a bit moist
- serves hot

Using fresh ingredients

1 medium sized onion, sliced

1-inch ginger, sliced
500gm beef, sliced quite thinly
1 medium / 1/2 large red capsicum
1 tablespoon coarsely grounded Black Pepper 
2 tablespoon sweet soy sauce

2 tablespoon oyster sauce
1 tablespoon hot water
3 tablespoon oil

- just follow the same cooking method above, adding black pepper, soy sauce, oyster sauce and hot water instead of packet mix

Happy trying ... :)

Sempoi Rich Choc Cake

Another simple & yummilicious choc cake, moist & chocolaty. The best part about this cake is it can be made just using food processor / blender :D. The recipe is from a book called Cake Bible :). Made this twice already, hubby & kids love it! Yay!

1 1/4 cups plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon soda bicarbonate
pinch of salt
100 g dark cooking choc, chopped
1 1/2 cups caster sugar
1/2 cup boiling water
3 large eggs, lightly beaten
1 heaped tablespoon cocoa powder
225g butter, softened and cut into 8 / 10 cubes
3/4 cup sour cream
coffee / nescafe (mixed with hot water to make 1 tablespoon full)

- preheat oven 160'c, grease and line cake tin with non stick paper
- sift flour, baking powder, soda bicarb + salt into a bowl, make sure well mixed & set aside
- process chopped chocolate with half of sugar in a food processor / blender until become like breadcrumbs
- while motor still running, pour boiling water and process till chocolate melted
- add eggs, cocoa powder and remaining sugar, process / blend for about 2 minutes
- add butter and further process / blend about 2 minutes, pour into another bowl
- add sour cream and coffee and stir till well combined
- slowly add flour & mixed till all well combined
- pour mixture into cake tin, bake about 50-60 minutes or until cake tester comes out clean.
- cool 10 minutes in cake tine before turning on to rack to completely cooled.

Choc ganache topping
1/4 cup cream
80gm dark choc, broken into pieces

- melt choc & cream in a bowl over simmering water
- stir till becomes glossy-liked
- once cake cooled, pour ganache on to cake & deco as you like

Happy trying ... :)

Sempoi Chee Chong Fun - Acik Intan's recipe

I'm a hawker food junky :) guessed its a growing up in Ipoh thing! one of my all-time favorite is chee chong fun (please correct my spelling guys). There are a few style of this dish but I like this one made by aunt @ Acik Intan. She learnt this simple yet wonderful recipe from a friend, Aunty Liza, if I am not mistaken ;). Made this yesterday for the first time. Needs more tweaking though but family & friend said it was great. I missed 1 main ingredient though, dried mushroom :(. So this is the recipe after double checked with my aunt :)

Chicken Broth 
500 gm minced chicken
10 dried shitaake mushrooms (or any dried mushroom / canned button mushroom can do), soaked till soft & sliced
2-3 tablespoon chopped garlic (reduce if you do not like too much garlic)
1 liter water (this is again up to you depending how much broth you want & how thick you want it to be)
1/3 cup oyster sauce
2-3 teaspoon cornflour mixed with water to thicken the broth

-  heat oil in a pot, fry garlic till fragrant
- add mince chicken & mushroom, stir fry till chicken almost cooked
- add water and bring to boil
- add oyster sauce, reduce heat to simmer
- add diluted cornflour till broth thicken (according to your preference)
- add salt to taste (not too much, oyster sauce is already salty)
- set aside once cooked

meanwhile, prepare
300gm soup noodle / rice noodle / kuey tiaw, prepare according to packet instruction
garlic oil (5 sliced garlic sliced + fried in 3 tablespoon oil, keep everything together)
pickled green chillies (2 green chillies, sliced, soaked in boiling water till cooled, discard water then add sugar, salt & 1 teaspoon vinegar)
3 tablespoon sesame seeds, roasted (my family didn't want this but it would give the dish some crunchiness)
dried shrimps - fried & roughly chopped 
chilli sauce
sweet chilli sauce
macau sweet sauce (available from chinese /oriental store, i didn't have it yesterday though)

- arrange noodle, topped with fried garlic & a bit of garlic oil, pickled chillies, sesame seeds & dried shrimps
- pour broth all over
- eat with the any of the sauces above

Happy trying ... :)

Sempoi Nutty Chicken - Tini's recipe

This is another simple, ease-my-life & yummy recipe from my friend Kartini. This is a good dish as its like a 2-in-1 where you have the veg + meat in :D...luv it! Tq Tini...

200 gm ayam yang telah dibersihkan / 200gm chicken pieces
3 biji bawang putih / 3 cloves garlic, sliced
1 sudu kecil serbuk hazel / 1 teaspoon hazel powder (tini... sorry need ur explanation on this :))
100 gm kacang gajus - roasted / 100gm cashew, roasted
1 sudu besar kicap pekat / 1 tablespoon thick soy sauce
2 sudu besar sos tiram / 2 tablespoon oyster sauce
1/2 gelas air / 1/2 cup water
1 ikat sayur sawi cina / 1 bunch bok choy
Garam secukup rasa / salt to taste

1. Tumis bawang putih sehingga naik bau / saute garlic till aroma rises
2. Masukkan kicap pekat, sos tiram dan serbuk hazel. / add soy sauce, oyster sauce + hazel powder
3. Masukkan ayam, gaul rata. Masukkan air dan garam. Biarkan ayam empuk. / add chicken & mix well, add water & salt cook till chicken is tender
4. Sudah empuk, tepikan ayam dan masukkan gajus dan sawi dalam kuah ayam, masak sehingga tender. / once chicken is cooked, set aside, add cashew and bok choy into broth until cooked
5. Angkat isi ayam, susun sayur diatas ayam dan tuangkan kuah. / arrange in plate, chicken first then bok choy & cashew & pour broth to cover

Happy trying ... :)

Sempoi Tempoyak Kunyit - shared by Tini

aaahhh...the King of Fruit season is here again. Missing it very much from where I am at. Tempoyak @ fermented Durian flesh is a much loved & a must have for many people in Malaysia during the durian's season. This is one of the traditional ways of preparing the tempoyak. This is a recipe shred by my friend Kartini that she got from her friend (thank you Puan Thaudhah, semoga murah rezeki)

1 genggam tempoyak / a handful of tempoyak (about 1 cup)
1 batang  batang serai - dipotong halus dan ditumbuk / 1 lemon grass, cut & pounded
1 helai daun kunyit di hiris halus / 1 tumeric leaf, finely sliced

1 batang serai/1 lemon grass
5 biji cili besar/ 5 red chillies
3 biji cili padi/ 3 small bird eye chillies
2 cm kunyit hidup/2 cm fresh tumeric
10 ekor ikan bilis yang dibelah dua/ 10 dried anchovies, halved
Garam, gula secukup rasa / salt to taste
Air 3 sudu./ 3 tablespoon water

1. Bahan A di gaul . Letak tepi./Mix A till well combined & set aside
2. Bahan B dikisar halus/blend B till fine
3. Bahan B yang telah dikisar, digaul bersama Bahan A. Masak semuanya sehingga pekat./Mix A & B together till well combined
4. Hidang bersama ikan goreng dan ulam2./serve freshly made with salad of your choice e.g. cucumber/lettuce etc

Happy trying ... :)

Sempoi Roast Chicken w Mango Sauce - Tini's recipe

I really admire people who can create their own recipes. Two thumbs up for my beloved friend Kartini for doing so. As for me, I am still at the 'adjusting' stage ... have not tried doing my own for ages .. :). TQ Tini for this great recipe. I c&p from your FB notes .. :)

I used below ingredient with hope the chicken would turn out goody-licious. I kinda like it, hence I thought I should share it with my frens.
Ingredient :
200 gm chicken
1/2 clove of garlic - blend.
2 tablespoon  bbq sauce
2 tablespoon sweet soy
2 spoonful margerine/butter (according to your preference)
Salt to taste

1. Mix ingredient [A] and marinate the chicken for 20 mins. (I did mine for 5 min considering the time)
2. Roast the chicken at 220 C for 40 min. At half time (20 min) drain the fluid from chicken tray, turn the chicken and continue to roast.
3. Dish out in a serving plate.

Ingredient :
1 mango - cut into little pieces and then blend.
1 teaspoon vinegar
1/2 cup of chicken stock
Salt to taste

Mix all above and cook on low heat.
Once well blended, dish out.
Sorry guys, the term i used maybe a little weird, but as long as you guys understand it, it should be ok.


Salam & hi everyone ...

Somehow I couldn't find a time to really sit down & upload recipes I've tried and shared by friends these past few days :(. Alhamdulillah managed to get sit down right now & will be uploading the few recipes I have.

Semoga Ramadhan yang semakin cepat berlalu ni mendatangkan pelbagai manfaat buat semua. Amin.


Tuesday, August 17, 2010

Sempoi Mee Udang (Prawn Soup Noodle)

Was wondering what to cook for iftar on Sunday. Suddenly remembered there are prawns in the fridge & there's mee (noodles). The taste of mee udang that I love to eat in Ipoh @ my fav hawker stall in Canning Garden's Hollywood was immediately on my tongue...ah! Not knowing hwo to do it actually, the internet (obviously) was my savior! Found a number of recipes and pictorial evidences i finally went with the recipe from But I adjusted mine slightly:

(Estimated for 5 people)

2 table spoon chilli paste (I used a curry laksa paste Chilliz brand :))
2 shallots
3 cloves garlic
1-inch sized ginger
1 tablespoon dried shrimp
1/2 tablespoon shrimp paste

- process all above ingredients together till well blended like paste

20 medium size prawns 
1 liter water
3 tablespoon tomato sauce
2 tablespoon chilli sauce

- boil water
- add prawn till almost cooked
- remove prawns and let broth simmer over low heat
- remove prawns' heads & shells, process the heads & shells in a blender till fine
- pour into the simmering broth through a strainer, press to get all liquid out & stir the broth to get all well mixed pour broth into a large bowl
- using the same pot, heat some oil
- saute the blended paste above till fragrant and re-add the broth, stir to mix well
- add tomato & chilli sauce and let to simmer over medium heat for about 40 minutes
- meanwhile clean prawn by removing the intestinal tract & set aside

all you need to eat with the soup:

Noodles or even spaghetti or pasta
Hard boiled eggs
Tomato, sliced
Green veggie - water spinach (kangkong) / spinach / choy sum / pak choy/ buk choy .. any of ur choice
Bean sprout (taugeh) (I didn't have this its not in the pic)
Fried shallots (ready made available / make your own definitely taste better)
Spring onions
and, of course the cleaned prawns (instead of this I deep fried some prawns with everything still intact)

* the aunty who sells the mee udang I love, has this cooked chilli paste to accompany this dish...dont know how its made but it give the bang to this dish .. anyone know, share please

Happy trying .. :)

Sunday, August 15, 2010

Sempoi Lamb Stew

sorry about the messed up looks :)
I try different ways making stew but using all the same basic ingredients. Made this yesterday, thicker than my usual (hubby's request).

500g lamb (any cuts that you like)
1/4 cup plain flour
1-2 teaspoon salt
1/2 teaspoon pepper
- mix flour, salt & pepper & coat lamb with flour mix

3 tablespoon olive oil1 medium size red & green capsicum

2 tablespoon butter

2 medium size potatoe
1 medium size carrot
1 stalk celery
1 large tomato
1 medium brown onion
- all cut into big chunks / squared
1/4 teaspoon rosemary (if not fresh, dried will do)
a dash of oregano
1/2 cup hot water
3 cups tomato soup + 2 tablespoon tomato paste / puree (I used pasta sauce ;))
salt + sugar to taste

- heat oil + butter on medium heat, cook lamb, turning after 3-4 minutes till quite brown
- add all veggies, stir till well mixed with lamb
- add herbs, stir
- add hot water, stir & cover for about 15 minutes
- add tomato soup + puree / paste / sauce, stir well & cover
- reduce heat, add salt & sugar to taste and let slowly cook till lamb is tender
- serve hot with rice / bread

Happy trying .. :)

Thursday, August 12, 2010

Sempoi Cajun Chicken - My Brother's style

A simple & fast dish made by my brother, Wan. Love the full flavor of the cajun spice complemented by the sweetness of the veggies.

12 pieces cut chicken
1/2 cup Cajun spice (easily bought at any supermarket - McCormick etc)
1 medium brown onion, cut into 8 squares
1 medium green / red capsicum, cut into squares
1 large tomato, cut into 8 wedges
1 potato, thinly sliced
3 tablespoon lemon juice (can also replace with 2 tablespoon lime juice)
salt & sugar (only add if you feel you need more flavor, other wise the cajun spice is sufficient)
3-4 tablespoon oil (preferably olive oil)

- clean and wipe access water from chicken
- in a large bowl, mix chicken and veggies with cajun spice till well coated
- you can either roast in oven or pan grill
- if using oven, preheat oven 200'c
- drizzle oil all over baking / casserole dish, place chicken in dish and roast for about 40 minutes or until chicken cooked well, add veggies mid way through the roasting process 
- add lemon / lime juice just about 5 minutes before complete roasting & stir all
- if pan grill, heat oil on medium high heat and place chicken in pan turning 3-4 times
- add veggies and cover, grill about 30-35 minutes or until chicken well cooked
- add lemon / lime jucie just 5 minutes before complete cooking
- serves hot, great with rice or by itself

Happy trying... :)

Wednesday, August 11, 2010

Sempoi Egg & Red Lentil Curry (Parpu Telur)

This is my family's favorite especially to be eaten with roti canai / pratha / dhosai or rice. My mama have been making it this way since I can remember :).

(estimated for 4 people)

1/3 cup red lentils / split peas
1/3 cup water
1 medium brown onion, cut into 6
2-3 gralic, sliced
1/2-inch ginger, sliced
1/2 teaspoon fennel seed, coarsely ground
1-2 teaspoons meat curry powder
5-6 curry leaves
4 eggs
1/3 cup coconut cream / milk
1 shallot, sliced

- boil lentils / peas till soft
- add onion, garlic, ginger, fennel & curry powder, bring to boil
- add curry leaves
- add eggs one at a time & boil till eggs cooked
- reduce heat, add coconut cream / milk & stir till well combined
- simmer for about 3-4 minutes
- add salt to taste
- meanwhile, fry sliced shallots in a small saucepan till brown
- sprinkle fried shallots on top of curry before serving

Happy trying ... :)

Sempoi Green Curry - Yam's recipe

i didn't have brinjal :) so mine was just with green apples ..
Another recipe that I've always wanted to make and yesterday tried my hands on it. Alhamdulillah the recipe is great (a bit spicy though ;) can lessen the amount chillies). You can use fish, chicken or beef for this dish, I used fish :)

6 nos Shallots (bawang besar merah)
6-8 cloves garlic (bawang putih)
10 green chillies (cili hijau) - can lessen this
6 small green chillies (cili padi hijau) - can lessen this surely if you cant take spicy
2-3 stalks of corriander (daun ketumbar)
1-inch gallangal (lengkuas)
1 tsp shrimp paste (belacan (bakar)

1 cup coconut cream / milk (santan)

* blend together all above to make paste liked mixture

2 cups water6 wedges of green apple
4 small brinjals, halved
3-4 pieces of kaffir lime leaves
2-3 lemon grass, slightly smashed
1/2 cup thick coconut cream / milk
oil750 g fish / chicken pieces / cut beef
2 tablespoon lemon / lime juice
salt & sugar to taste

- heat oil in a deep saucepan, saute the blended paste till fragrant rises
- add water and bring to boil
- put in fish / chicken / beef, reduce heat and simmer till tender and broth reduced to half- add apple, brinjal, lime leaves & lemon grass, increase heat and boil for about 3-4 minutes
- add coconut cream / mlik & stir
- add lemon / lime juice as you wish
- season with salt & sugar to taste
- serves hot with white rice (Thai fragrant rice suits the best)

Happ trying ... :)

Sempoi Lemonade

made by my beloved daugther - najihah
3-5 lemons
about 1/2 cup of sugar
lots of water

- Squeeze 3-4  lemons and pour in a jug. (-if jug too big squeeze in some more)
-Pour the sugar in and satret stirring until sugar is totally disolved.
-Than add water, depends if  the jug's big put more water and add more lemon juice and sugar.
-Stir the hold thing until everything is mixed.
-For finishing touches cut the remaining lemon into slices and put in the lemonade, if sour put in a tbsp of sugar.

Happy trying... :)

Monday, August 9, 2010

Sempoi Garlic Buttered Rice

garlice buttered rice under the capsicums :)
Made this to eat with the main dish today. Found this on the internet sometime ago. Simple, ease-my-life & scrumptious recipe.

2 cups basmathi rice / long grain, washed & drained
1 teaspoon ground garlic
3 tablespoons butter (preferable unsalted) or margerine or soft spread (I used canola spread)
1 cube chicken stock, dissolve in 1 cup hot water

- melt butter / margerine / spread in rice cooker pot
- saute garlic
- add rice, fry about 1-2 minutes
- add 1 cup stock + 2 cups water (rice & water ratio; 1 cup rice:1 1/2 cups water)
- season with a bit of salt, according to your preference
- transfer back into rice cooker & cook as usual, stir only once 3/4 way before cooked

Happy trying ... :)

Sempoi Morrocan Inspired Spiced Lamb Shank

Been wanting to make this for a long time but always putting on wait coz wanting to get a tangine but today when hubby wanted to eat lamb, I just threw away the thoughts of rushing to get tangine and just used my good heavy based saucepan :)

8 pieces lamb shank (cut into 3-inch size, get the butcher to do this) or any meat of your choice of any cuts
1-2 teaspoon ground garlic
2 teaspoons Morrocan spice
1 teaspoon ground paprika or chili powder (if you like it spicy)
1 teaspoon ground ginger
2 teaspoons cumin salt (2 teaspoons cumin seed + 2 teaspoons rock sea salt, pound / ground together)
250ml hot water
1-2 tablespoons honey
1/2 large brown onion, cut into 6
6 pitted dates
6 pitted prunes
1 cup orange juice (I used 1/2 cup lemon juice, I didn't have orange ;))
salt, in case you want to season more
olive oil

- rub lamb shank / meat with garlic, Morrocan spice, paprika / chilli powder, ginger & cumin salt
- heat saucepan over medium heat, drizzle a bit of  olive oil on to saucepan
- place marinated lamb shank / meat on to saucepan, fry for a while turning at least 3-4 times
- pour in hot water, once simmer add & stir honey till well mixed
- add onions, stir & cover, let cook over medium heat for about 1-1 1/2 hours or till meat almost tender
- broth would be reduced by half, add dates & prunes, stir
- add orange / lemon juice, mix well
- cover & continue cooking on heat that simmers the broth
- cook till meat covered with thick broth, remove from heat add about 2-3 tablespoons of hot water to give it a bit of gravy
- serve with rice / bread, I served with garlic buttered rice

Happy trying ... :)

Sunday, August 8, 2010

Sempoi Red Velvet Pirates' Cuppies

Saw this recipe title in a friend's fb page sometime ago but had not got the chance to try until I found "Perfect cupcakes, cookies & muffins" recipe book. It has the recipe for cuppies, almsot simialr to what my friend posted. Made this last week on a pirate's theme with cream cheese topping. Kids liked the color & topping but not so the cake, maybe because its cinnamon was quite strong, more adult's kind of taste I guess :)

(makes 6 standard cuppies)

3/4 cup plain flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
2 teaspoon cinnamon powder
1/4 teaspoon soda bicarbonate
1 teaspoon salt
1 egg
1/3 cup buttermilk (1/3 cup milk + 1 teaspoon vinegar or plain yogurt)
1/2 teaspoon distilled white vinegar
1/3 cup veg oil
3 teaspoons red food coloring
1/2 teaspoon vanilla essence

- preheat oven 180'c
- in a medium bowl, mix flour, sugar, cocoa powder, cinnamon powder, soda bicarb & salt.
- in another bowl, using electric mixer on medium speed,  lightly beat egg,
- while continuing beating, add buttermilk, vinegar, oil, food coloring & vanilla
- beat in dry ingredient till well mixed
- divide batter equally into the prepared casings
- bake about 20-25 minutes or until top spring back when lightly tapped
- cool in pan 10 minutes and trun out to cool completely
- top with cream cheese frosting (follow this recipe

Happy trying ... :)

Sempoi Chocolate Frosting

Great for toppings on any cakes / cuppies / muffins or just spread onto to bread :)

for 12 large cupcakes

100g semisweet (plain) chocolate
4 tablespoon heavy (double) / thickened cream
1 tablespoon butter
1-2 tablespoon icing sugar

- melt choc, cream and butter in a heatproof bowl over a pan of simemring water (make sure nto touching the water) stir until smooth
- remove from heat, add icing sugar & whisk with electric hand mixer about 3-4 minutes
- put in fridge till almost firm but spreadable
- pipe onto cupcakes or just spread on them
- add fruits / any toppings on top

Happy trying ... :)

Sempoi Triple Choc Cupcakes

Just couldn't resist making this. A chocoholics? its haven :) Kids just adore them :)

makes 6 large cuppies

1 cup self-raising flour
a pinch of soda bicarbonate
3 tablespoon unsweetened cocoa powder
1/3 cup sugar (original recipe - 1/4 but mine turned out a bit no-so-sweet so I've adjusted to 1/3 cup, u may want to follow using just 1/4 cup)
1/4 cup milk choc chips
1/4 cup semisweet choc chips (I had only dark choc chips & so I used just this)

- preheat oven 180'c, line cupcake / muffin tray with cupcakes casings
- in a large bowl, mix flour, baking soda & cocoa powder till well combined
- add sugar & all the choc chips & combine well

1 egg, lighly beaten
3/4 cup milk

- whisk egg & milk till well combined
- add to flour mix and stir till well combined

2 tablespoon butter, melted

- add melted butter & mix well to make a moist batter
- spoon batter equally into cup cakes casing
- bake about 20 minutes or till top spring back when lightly touched
- cool in tray abotu 5 minutes then turn onto wire rack to completely cool
- top with choc frosting (see individual recipe for toppings)

Happy trying ... :)

Wednesday, August 4, 2010

Sempoi Nasi Daging Lekaih (Fast Beef Rice)

still in rice cooker, just cooked
I just felt bored with just plain rice & side dishes (lazy actually coz I'd have to cook more ;)), then i remembered my aunt wrote her recipe for this dish ... rice + meat in 1 dish :). just have to prepare some salad to accompany.

1 kg beef (gravy beef / chuck tender / rump / any cut will do :))
2.5 liters water

- cook beef till tender (if u have beef stock will be even faster :))
- if using ready-to-cook stock, slice beef into about 1cm thick & 2-inch long

2 cups basmathi rice / long grain rice
2-3 shallots, sliced
1-2 garlic, sliced
2-inch ginger, sliced
4 cardamoms
3 cloves
2 star anise
1 cinnamon stick

- rinse and drain rice
- heat oil in rice cooker pot over medium heat
- saute shallots, garlic, ginger & spices till almost golden
- add beef (if, as explained above)
- add rice, fry for about 1 minute
- add broth / stock (ratio - 1 cup rice : 1 1/2 cups broth or depending on the instruction for cooking the rice)
- season with salt to taste (if using stock, please taste before adding salt)
- transfer into rice cooker & cook as usual
- stir once when rice is 3/4 way cooked
- serve hot with tomatoes & cucumber salad or any veggies of your choice

Happy trying ... :)

Sempoi Herbs Roast Chicken w country veggies

Made this for lunch sometime ago, simple to prepare & great to eat :)

Prepare chicken: follow this recipe I add oregano & rosemary rubbing all over the chicken, if you can get dukkah (a kind of Mediterranean / Middle East spice) it'll enhance the flavor.

Corn cobs
Brown Onions
* amount: up to your preference :)
Salt + pepper
 Olive oil

- after all veggies are washed & cut, prep them with butter, oil, salt & pepper
- put all together in a baking tray / pot with the chicken
- roast till chicken are well cooked, turn the chicken at least 2x and move the veggies around to ensure all are well cooked
- serve hot with any sauce you like or just eat them straight

Happy trying ... :)

Sempoi Bengkang Pisang (Banana Sweetcake) - Taste of Batu Gajah recipe book

A simple, ease-my-life, yummy great recipe by Datin Seri Raihan Abdul Rahman from her book "Taste of Batu Gajah" 

40 small banana (she recommended pisang emas, but there's none here so I used about 6 large banana)
2 cups plain flour
2 cups coconut cream / milk (equivalent to a can)
1 teaspoon vanilla essence
1 egg
1 cup sugar
1 teaspoon salt
butter for greasing

- preheat oven @ 200'c
- mash bananas in a large bowl
- lightly beat egg & add into banana & mix well
- add sifted flour & sugar alternately & mix till well combined
- pour coconut cream / milk bit by bit while stirring
- add vanilla essence & salt & mix well
- pour into a square (10 inch by 2 inch) dish or any dish you feel suitable
- bake about 50-60 minutes
- set aside to rest about 5-10 minutes
- sweetcake cooks well when its firm when press & brown outside

Happy trying ... :)

Another chocolatier in da house :)

Want chocolate for special occasions or simply to indulge yourself, simply click below & let your eyes savor the flavor :)

Nini's Cocoa Choc

Tuesday, August 3, 2010

Sempoi Kek Coklat Kukus - K Ina Hashim's recipe :)

Click below to get the recipe :)
kek cokelat kukus K Ina

Sempoi Roast Chicken - K Nor's recipe :)

Roast chicken is great for family dinner. Its simple yet scrumptiously loved by many :). This is a good friend's recipe .. TQ K Nor :)

1 Whole Chicken with skin
125gm butter
8-10 nos button mushroom
5-8 nos baby potatoes
2 large onion cube
2 large tomato sliced 6
8-10 clove garlic whole
salt & pepper to taste
mix herbs (mccormick)

- Clean the whole chicken. Rub salt & pepper on whole chicken together with mix herb. 
- Slice cubes (1cm) butter and put it on glass baking tray and underneath chicken's skin.
- Preheat oven to 220c.
- Put in some onions, garlic and tomatoes into the chicken. 

- The rest of onions, garlic, tomatoes, mushroom and potatoes to fill up around the chicken in the baking dish.
- Cover the chicken with aluminium foil, roast in oven for about 40mins. 

- Remove the aluminium foil and continue roasting for 30min or until brown with heat reduced to 180c
- Serves while hot

Happy trying ...  :)

Sempoi Fudgy Choc Peanuts Brownies

crusty outside, fudgy & moist inside :)
Found this recipe in a catalog by Coles, tried it just adjusting it a bit from pecan to peanuts :)

250g butter (preferable unsalted)
125g dark chocolate (the recipe did not state cooking or normal choc, i used ready-to-eat dark choc)
2 cups caster sugar
4 eggs
1 teaspoon vanilla essence
1 cup plain flour
1/4 cup unsweetened cocoa powder
3/4 cup pecan, roughly chopped (I used salted peanuts, followed one of the masterchef's recipe)

- melt butter & chocolate in a saucepan over low heat
- stir in sugar, remove from heat
- beat in eggs one at a time, till well combined
- stir in vanilla
- sift flour & cocoa powder into the batter & mix well
- add peanuts
- pre-heat oven at 180'c
- lightly grease a shallow baking dish / cake pan
- pour mixture into dish / pan and bake for 30-35 minutes or until top is shiny 
- remove from oven and let cool completely in pan
- serve with vanilla ice cream / cream

* i used friand baking tray that's why the brownies are oblong in shapes :), i find this easier to ensure consistent amount & less messy rather than cutting them into rectangle or square :)

Happy trying .. :)

Sempoi Fish Curry - My family's tradition

i didn't have ocra / brinjal yesterday :) so its just fish & tomatoes
It wouldn't be my family (mama's side) if there's no curry fish curry dish at least 3-4 times a week ;). This recipe is what have been passed down to me by granma, mama, aunts & it may differ from others but its simple & yummy. Great with rice, bread, roti canai even noodles (my dad's way of eating :))

(Estimated amount for 6 people)
I used Red Snapper (Ikan Merah) Fish Wings for this recipe, please feel free to use any other fish of your choice

2 fish wings (halved so I got 4 pieces)
1/4 cup oil
 3-4 shallots
2 cloves garlic
5 whole black pepper
2 tablespoon mixed spices (mustard seed, fenugreek seed, cumin seed)
10 curry leaves
3-4 tablespoon fish / seafood curry powder mixed with 2-3 tablespoon water to make thick paste
2 large tomatoes, cut into wedges
1/3 cup tamarind juice (1 tablespoon tamarind pulp mixed with 1/3 cup water)
1/4 cup thick coconut milk / cream (optional)

1 cup water

5 lady finger / ocra or small brinjal, cut into 3-4
salt & sugar to taste

- roughly pound/ crush shallots, garlic & black pepper 
- heat oil in a large pot, saute the above mix till lightly browned
- add mixed spices then add curry paste, stir till well combined allowing the paste to be fried about 1 minute
- add curry leaves & tomatoes, continue stirring till oil is infused in the curry paste
- add tamarind juice & stir till bubbling 
- add fish and mix well with the paste, close pot with lid & leave for about 5 minutes
- turn fish, carefully not to break the flesh, re-close pot and leave for another 5 minutes
- add water, might not use all depending on how thick you want the broth to be
- add ocra or brinjal
- season with salt & sugar to taste
- once simmering, if you want thicker curry broth, add coconut milk / cream .. i opt this yesterday coz my broth was already thick
- if add coconut milk / cream just cook for about 1-2 minutes then remove from heat
- serves with rice / bread 

Happy trying ... :)