Friday, June 17, 2011


Spicy Chicken & Prawn Coconut Soup

This one is for you Agata. 

A good friend of mine all the way in Estonia has requested for me to put up a recipe that incorporates fish or any other Malay type soup that has seafood as an ingredient. In response to her request, I have cooked up a whole pot just for her. If you have any requests, just post it as a comment!

CIB @ Art For Grabs/Sat 18 June

You are cordially invited to purchase your first edition of C.I.B Recipe Postcards @ Art For Grabs. 
Postcards will be sold at RM10 for a pack of 4. 
Featuring & selling Photo Zine, "For the Lonely" by Chi Too. RM20 a copy.

Thursday, June 9, 2011

Coconut Ice-(S)creammmm

The moment has arrived. Today I am happy to report that I have managed to make my very own coconut ice -(s)creaaaammmmmmmmmmm, with out having to purchase a RM250 ice-cream maker!! Thanks to David Lebovitz and Nicky Stich.

Something new, old and stolen.

In the process of making Quick Coconut Ice Cream with Saffron, taken from, who practiced the recipe created by the woman who invented the idea author of  Delicious Days: Nicky Stich; I realised that there were a number of kitchen tools that I had fell in love with! Here are a selection of items that I think - in an Asian kitchen, I could not live without

Something new.

Wednesday, June 8, 2011

Stay Tuned...

tonight is the night i will attempt to make coconut ice cream after a heavy craving and a long debate over to buy or not to buy from the supermarket. stay tuned...

Fast Game: Sardine in Tomato Sauce

Whoop, my first article out on   

Monday, June 6, 2011

Nasi Goreng Bodoh (Simple Fried Rice)

This next recipe is a continuation from the cili giling post i had put up about a week ago. "Nasi goreng Bodoh" is a recipe that my dad thought me how to make. Bodoh literally means stupid in Malay. But what my dad meant is that - its just empty - plain, nothing in it accept for ingredients that would make it taste ohh so good. This term is obviously used in my house hold only :). 

This recipe is a quick and easy meal that is commonly made for breakfast! You heard it, breakfast - as it really takes only 10 minutes to cook. Make sure you use rice that has been cooked and kept in the fridge the night before. This makes the rice dry and best for frying.

Saturday, June 4, 2011


In need of more inspiration for your meals 

and GREAT food photos:

Friday, June 3, 2011


then share them through snail mail!
something nice to add to your fridge magnets!

Know Your Coconut Milk.

Coconut milk is a staple ingredient in South East Asian countries, it is also commonly used in places like Brazil, the Caribbean Islands, India and Polynesia. Coconut milk is extracted from mature coconuts. The white inner layer of the husk is grated then either pressed through a machine or squeezed out by hand.

There are two types of coconut milk (santan) that is squeezed out from grated coconut; (1) thin coconut milk which is usually used in more lighter broth like stews or soups like tom yam gong and (2) coconut cream that is thick in consistency commonly used in thicker gravy dishes like curry, dhal and masak lemak or even desserts. You can also combine both of the choices together in 1 main dish, instead of using water with the creamier choice. To make thinner consistency, water is added to the grated coconut and the process is repeated several times more.

In Malaysia, we are lucky to still have the option of purchasing freshly squeezed coconut milk from places like Chow Kit market or at our local kedai runcit/sundry shops. But if you are in areas that do not have sundry stores that provide freshly squeezed santan, you can use the ones available in cans and boxes. If you need a more lighter version, just add water and stir. 

Does your coconut cream curdle when poured into a hot pot on the stove?

Thursday, June 2, 2011

Ginger a Root to Remember

Ginger is a common spice in Asian cuisines. It can be bruised for soups and stews, sliced for candy and preserves, pureed for jams or turn into powder for dusting over drinks. Ginger is a root spice that was sought after for its medicinal functions apart from culinary use. It is known to have been used as early as 600 A.D. and used in the Western Europe in the 13th century. The Romans' trade route revolved around spices, one of the spices in the list of their conquest was in fact ginger.

This root has many functions, from treating stomach ailments to nausea and the flu. In the kitchen, it can be used either for cooking, to make drinks or just plain preservation and candies. It also works as great palate cleansers for you to taste the next following meal or dish.

So how exactly do you use this very important spice in your daily cooking? 

Wednesday, June 1, 2011

Planning & Unplanning

Hi everyone,

Thanks for keeping posted to my blog. My sincerest apologies for being away for over a month. Fret not readers because I'm in town to serve up more meals and share tips and tricks in the kitchen.

Time is always envious of us, there will always be obstacles in your way to the groceries and eventually getting into the kitchen, be it the multiple jobs, weather, traffic, picking up the kids... the list just goes on. But how do we overcome the problem? Today I will be replying to an email from a reader, I do hope my answers helps you out :) and other a like. But if you (other readers) have something to share on this topic, please do comment, we would love to hear from you.

  1. When is the best time for you, as a working woman, to go out for groceries and do you plan your meals for the week?

    Yes, I do try to plan my meals for the week. Since the household has favourite dishes and a rather repetitive diet, I try to make my meals revolving around what they would eat. Once a week I get adventures and make something that isn't on the local menu like pasta, pizza, arab food etc. I always try to cook in batches so I don't have to keep making new dishes all the time. For example, I would make say 'Udang Masak Lemak' as my main dish and switch the side dishes. Sometimes just have fresh vegetables on the side or just a simple telur dadar to compliment the main.

Cili Kering Giling (Dried Chili Paste)

An essential ingredient in Malay cooking is the dried chili paste. In any house, this is a MUST have in the cupboard. It is a versatile paste, used in sambal tumis (saute chili paste), fried rice, one pot gravy dishes and stir fried vegetables, chicken, seafood etc. Traditionally, in my grandmother's time of age, they would use a giling or stone grinder. Now days, its just a blend away.