Saturday, March 7, 2009

Laksa Sarawak

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One of my sambal laksa packet I brought back from home last holidays, Dec. 2008. I finally decided to make this delicious Sarawak dish myself. Cuba & try said one of my blogger friend Entayang

I just copied the recipe from the back of this packet. It's much easier to do so !

Methods :

1. Cook 300gm of SAMBAL LAKSA in 2 litres of water for half an hour, then filter it.
2. To the filtrate, add coconut santan from 1/2 coconut.
3. Then add a little salt, aji-no-moto and prawn stock/chicken stock to the solution.
4. Soften one packet of bee-hoon with boiling water. Cook the necessary amount of bean sprouts in boiled water.
5. To one bowl of bee-hoon can be added slices of prawns, chicken, eggs etc.
6. Lastly, pour in the Sambal Laksa solution previously cooked as desired. And top with coriander leaves and serve.

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After filter, add coconut santan and cook for 5 mins more.

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Prawns and cooked shredded chicken meat.

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The bowl of bee-hoon, with chicken meat and prawns.

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Ready to be served...Bon appetite !!

Tuesday, February 17, 2009

How to make Béchamel Cream.


1 litre milk (or four glasses)
2 – 3 table spoonfuls of olive oil or butter*
2 – 3 table spoonfuls of flour
2 -3 eggs
1/2 cup of grated cheese (any type of grated cheese)
a pinch of ground nutmeg

Directions :

Pre-heat milk.

In a saucepan add oil or melt butter making sure it does not burn. Add flour and mix thoroughly, add salt and nutmeg.

Add the warm milk, stirring constantly, until the sauce is thick and creamy. If it becomes too thick add some more cold milk. Beat the eggs and add gradually, a little at a time slowly, but stirring constantly until all absorbed. Add grated cheese and stir.

*Instead of butter you may use olive oil, use low fat milk, for those who have cholesterol, use less eggs or no eggs, omit cheese!

NB : I finally found this simple recipe for making béchamel cream at last! So, best of luck to friends out there who's doing lasagna this weekends or soon.

Sunday, February 15, 2009

Chocolate cake and Duck in red wine sauce.

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For 6 - 8 persons

200g (1 tablette of dark Nestle chocolate)
4 eggs
150g sugar
80 g flour
200g butter

Methods :

1. Preheat oven at 200°C. Lightly grease an 18cm (7in) round cake tin or heart shaped cake tin with a little extra butter or margarine and cut a piece of greaseproof paper fit the base of the tin.

2. Melt chocolate tablette with 4 tbsp full of water in a non sticking pot on a very slow fire, or in a bowl (micro-wave resistent) in a microwave for 1 minute.

3. Add butter(melted) and mix well.

4. In a mixing bowl, add eggs and sugar, then flour.

5. Pour in the melted chocolate and mix evenly.

6. Bake for 25 minutes.


Duck and carrots in red wine sauce.

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For 4 persons.

Cooking time : 1 hr in pressure cooker

8 ducks thighs
4 carrots
1 oignons
cooking oil
Thyme and lurier leaves
2 glasses of red wine
2 glasses of cold water
4 tbsp flour
1 chicken cube
salt and pepper

Methods :

1. Mix well ducks thighs with flour in a large salade bowl.
2. Peel and clean carrots and cut into requried pieces.
3. Peel and slice oignons into small pieces.
4. Heat cooking oil in the cooker. Add in oignons and carrots together. Salt and pepper to taste. Don't forget thyme and laurier leaves bundle together with kitchen strings. Let cook for 5 minutes and mix well.
5. Add in the flour coated ducks thighs. Mix well for another 5 mins.
6. Pour in wine and water one after another. Mix well. Leave to boil a while.
7. Add in the chicken cube. Close pressure cooker and leave to cook for 1 hr on moderate fire.
8. Serve with white rice.

Tuesday, February 10, 2009


For four persons.

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Ingredients :

10 pre-cooked lasagna sheets
600 g of mince meat (beef)
a bottle of fresh 'homecooked' tomatoes (not tomatoes ketchup)
60 g of béchamel cream
a packet of 200g of grated emmental cheese or parmesan
a small tsp of paprika powder
a small tsp of muscat powder (nutmeg powder)
1 1/2 tbsp of cooking oil
1/2 glass of cold water
salt and pepper to taste

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600 g of mince meat (beef)

methods step by step :

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In a non-sticking pan, heat 1 1/2 tbsp of cooking oil on a moderate fire.

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Cook mince meat until turns lightly brown. Add in paprika powder, salt and pepper.

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Pour in slowly the tomato sauce and mix well, let under slow fire for 10 minutes. Leave aside and let cool. And heat oven at 180°C for 15 minutes.

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In the meantime grease lasgna dish with a few drops of cooking oil.

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Arrange 3 sheets of pre-cooked lasagna sheets. Pinch the edges off to let sheets adapt to the dish properly.

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Put a layer of mince meat and then béchamel cream evenly. (*)

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Cover with another layer of lasagna sheets.

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Repeat operation (*)

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Recover with another layer of lasagna sheets.

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Spread all rest of béchamel cream on top of the last layer of lasagna sheets.

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Top with grated cheese and few drops of cold water to wet.

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Lastly sprinkle muscat powder all over the grated cheese. Leave to cook in the preheated oven for 40 minutes.

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Et voila !! Let warm before serving.

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A piece of the delicious lasagna.

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Happy trying and bon appetit !

Saturday, January 24, 2009

Picnic Potato & Egg Salad

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This salad is delicious with just about anything grilled, and always tastes best outdoors!

3 pounds potatoes, cooked until just tender, cubed, cooled
5 or 6 hard cooked eggs, cooled, coarsely chopped
1/4 to 1/2 cup chopped red onion
1/4 to 1/2 cup chopped celery, optional
thinly sliced tomatoes and cucumber, for garnish, optional
3/4 cup mayonnaise (a little more or less, as desired)
1 to 2 tablespoons prepared mustard
salt and pepper to taste
Combine potatoes, egg, onions, and celery. Stir in mayonnaise, mustard, and salt and pepper to taste. (Stir the mayonnaise and mustard in a little at a time, until you have the flavor and consistency you like.)
Top with thinly sliced tomatoes and cucumber, if desired.
Serves 6 to 8.

This recipe is taken from :

NB : Especially for Indaistarz who has been waiting patiencely for this delicious salad.

Friday, December 5, 2008

Nasi Lemak

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Tu nasi lemak terjun ! Puas berunding ke menu lemai tu, tak muat ati ka makai nasi lemak. Semua ingredients bisi magang. Gaga ati.

Asi panduk enggau ai santan kelapa. Nadai macam-macam, aku manduk ia baka cara manduk asi biasa.

Telu rebus; ikan pusu, bawang besai, buah tomatoes empat igi enggau oyster sauce. Nya aja kena nyempulang nasi lemak tu. Enda ketinggalan buah entimun udah disirap umbas ia pemesai.

Tuesday, November 25, 2008

Thanksgiving Turkey (French Style)

Recipe by Angela Harris ."

Easy Turkey Stuffing Recipe for Your Thanksgiving Menu
Traditional Thanksgiving Recipes - Bread Stuffing Recipe

This turkey stuffing recipe serves approximately 10 people and will stuff a 12 pound turkey at the most.


1 loaf French bread or 14 oz. bag of bread croutons

2 cups chopped onion

1 1/2 cups chopped celery, including the leaves

1/2 cup butter

1 egg, beaten

1-2 cups chicken broth, depending upon preference

2 tsp. sage

2 tsp. poultry seasoning

1 tsp. marjoram

1 tsp. salt, or to taste

1 tsp. pepper, or to taste

1/2 tsp. thyme

optional - 1 or 2 tart apples such as Granny Smith, peeled and chopped

If using French bread, tear into pieces. Toast the bread in the oven at 200 degrees Fahrenheit until firm, about 20 or 30 minutes. If using croutons, you can skip this step.

Melt butter over medium heat on the stove in a large skillet. Add the onions, celery, and optional apples. Cook until onions become soft. If not using apples, the onions and celery can be mixed in with the rest of the ingredients without cooking them first. This saves a step and some time. The onions and celery will be more crunchy, which I actually like.

Put the toasted French bread pieces in a large mixing bowl. Add the celery and onion mixture. Then add all of the seasonings. Mix well.

Next, slowly pour in the chicken broth about 1/3 cup at a time so that the mixture doesn't become too soggy. Mix with a fork. Don't get the stuffing too wet. Add the egg and mix well.

This Thanksgiving turkey stuffing recipe can be made ahead and put in the refrigerator for the next day before cooking or stuffing. This recipe can be used in the turkey or baked by itself at 350 degrees Fahrenheit for approximately 40 minutes. To cook this bread stuffing recipe in a slow cooker, gently transfer it to a greased slow cooker. Then cook for 1 hour on high, then turn down to low for 2-3 hours. Check it about once an hour. Stir and add more broth, if needed.

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Lyana's talks : I will try this recipe soon.