the sweet & gorgeous chef

gotta think of a name here? of course.... not me!! *wink* hahahhaha

i L.O.V.E to watch AFC and travel & Living channel. this sweet & gorgeous chef is no other than

nigella lawson

her selection of recipe that i am into is mainly gotta do with sugar!! yes nigella do have more than just a sugary recipe but i guess her's most interesting recipe is sweet & sugary *wink*

uoooo... its just melting babe~!! nigella bites is among celebrity cooking show that i adore~ u go girl!!

owh i love her way of cooking... fast & fun!

*source : nigella.com

my travel cooker is HERE!!!

remember my looooong searching for travel cooker? it seems like exist only in japan, singapore and abu dhabi. yeah i know there is a restaurant in SA that sold this same kind with slight difference in spec, but i want this SANYO. hohoho~~ initially i have a thot of purchasing it from singapore via DHL. but it will cost me like.... RM400++ *erk* OMG it feels like forever u ols~~~ 

gladly.. i am soooooo glad that my aunt came back from Abu Dhabi. thanx auntie~!! am sooooo H.A.P.P.Y *tweet tweet* thanx for carrying this lil baby from the Abu Dhabi airport back home (^__^) so here it is~~ my beloved travel cooker

Sanyo RN-38NF 

external travel cooker

dual 220/110 volts

2-pin plug

capacity 1300ml

W155 x H76 x L155mm

weight 880g

am sooooo ready for VACAY2010

yeeeehhooooooo!!!!!

top chef in the making

lately i have developed a new interest... i love to cook late at night *around 10pm* for ku's lunch the next day. eventho i knew he could actually went out to have his lunch, apparently he dont!! alih2 i balik tanya "mkn ape lunch?" he simply answer

biskot

roti

dah takde mende lain~~ pastu cicah dgn air! so i decided to cook instead. tak kisah la pukul brape dia mkn janji mkn nasi~

its actually fun cooking late at night esp when u know the clock is ticking. feels like in the Top Chef challenge!! hahahaha. yeah...i know its tiring but mind over body rite?!

kari kepala ikan yummeh~

my version of kari kepala ikan.. yummeh!!!

ingredient

2 fish heads (cut into 2 pcs)

3 tbsp curry powder ikan adabi/babas

2 red onions (slice 1)

4 garlics (slice 2)

1" ginger

1/2 tsp black pepper

1/2 tsp mix halwa

1 tsp asam jawa

5 cherry tomatoes

water

carrot

evaporated milk

sweet soy sauce

salt

method

blend 1 onion, 2 garlics, ginger, black pepper. mix well with curry powder (add some water)

heat up oil. put in slice onion, garlic and halwa. stir until brown

pour in the blended items. stir until brown/garing

pour in water, air asam jawa and carrot. let boil

put in fish head and tomotoes. let boil

pour in evaporated milk (just 2-3 circles), salt, sweet sow sauce

ready? uuuuuu...... d.e.l.i.c.i.o.u.s

glad ive found it... soooo easy!

as i walked down the spices aisle at the supermarket, browsing for ku's instant fried rice paste, i came across maggi tumisan sambal tumis. wah~! its sooo easssssyyy... best part, no msg! like it.... quickly took 2 of it and walkaway

today i tried it for lunch. menu of the day

prawn sambal with maggi tumisan

fried fish

sawi with carrot

how to cook the prawn sambal? just follow the pack instruction!! *wink wink*

ingredient.. my version

300g prawn

2 cups of water

2 tablespoon light air asam jawa

1 medium size red onion, blend

method...my version

heat up oil. put in blended onion. stir til yellowish

put in the maggi paste. stir well

pour in water & ais asam jawa. stir well. wait until boil

put in prawn. taste it

i like it not too thick. thats why im using 2 cups of water

the result....

superb!!! 

ku gave 2 thumbs up~~ wah... just worth it esp for mommies on-the-run *wink wink*

todays' destination......

tadaaaa~!!!!!!!

guess what it is????

hint

smelly

freshhhhhh

cheap

toodlee~~~

travel cooker... where to find?

peepsss.... help me help me~~!! trying really hard to find this one 

travel cooker. 

its sooo compact & mini

very convenient for travelers

you can cook many things *but one by one lah*

am searching for this model

sanyo RN38-NF 

external travel cooker

dual 220/110 volts

2-pin plug

capacity 1300ml

W155 x H76 x L155mm

weight 880g

hurrmmm.... anyone coming back from japan or singapore??

uuwaaaaaaaaa~~~~

grilled chicken ala kampung...nyum nyum~!!

hi peeps~~ lets go into my kampung kitchen. today we are preparing....

grilled chicken ala kampung

ye puan-puan, ramuannye adalah

10 chicken drumsticks

10 hot chillies aka chili berani mati

1 lemongrass

1 red onion

3 garlics

1-inch ginger

2 daun kunyit

tumeric powder

salt & sugar 

*can change with honey*

oil

seterusnye kite sediakan

blend all hot chilli, lemongrass, red onion, garlic, ginger, daun kunyit

marinate chicken with blended ingredient together with tumeric powder, oil, salt & sugar

levae for about 30 mins

set oven at 250C, 10mins

put in chicken for 30mins

keep on flip chickens & wet wth marinate sauce to ensure moist

all set!!!!

happy cooking!!

toddler porridge v2

owh tooooddleee~~~~ back into the kitchen u ols! this week ive prepared fish porridge for qist. its my normal routine to rotate between chicken and fish. qist seems not highly interested in normal rice. she do eat but very minimal. remember the chicken porridge?  here comes my next version. but this time, i use brown rice~~~~

toddler porridge v2

ingredient

3 big slices tenggiri fish

3 small cups brown rice

1 carrot

1 handful cabbage

1/2 knorr ikan bilis aka anchovy paste (no added msg)

method

boil water with brown rice and fish. let the fish cook then take out

let your rice cook until became porridge

*for me, not too mash. just right when the rice started to become soft and slight lembik*

mash fishes using fork. put in

put in anchovy paste and stir well

grate carrot and cabbage separately

divide the porridge into 2 separate pots

put in carrot and cabbage respectively

let it cook for about 5 min only

ready to freeze!

total duration is only 1 hour. owh yes its faster than chicken porridge. why??

- dont have to wait to make stock

- dont have to blend fish like chicken

happy trying mommies!!

my favooooouurite local CHEF!

my beloved, very humble, selamber~~~~ and of course, versatile & creative and the list goes on.....

chef wan :)

i first came across chef wan of course since i was very small. since his hair was skema and the shirt he worn was  very formal! hahaha. those days..... am very very very impressive with chef wan that he has achieved tremendous milestone, one step at a time, and his journey is still goes on!! i thot that he is a great chef, of course he still is~~~ i thot i knew everything about his talent and most of his background. apparently there are lots, or i guess tons about him that i just discovered....

is an accountant by training... what??? seriously?? wah..... an account turn into a great chef. hurm.... i wonder if an engineer turn into great chef would be an ideal synonym as well *wink*

is a visiting chef to cooking schools... owh no no no~~~ not local hokeh! its the

Ritz Hotel's Ritz Escoffier Ecole de Gastronomie Francaise in Paris

Cipriani Cooking School in Venice

culinary academies in London, Australia and Singapore

received "The Best Celebrity Chef In The World" award from Thames Valley University of London School of Hospitality. he is one of the award recipient beside Gary Rhodes

owh my ferragamo!!!! if i cant be chef, can i be ur assistant instead??? plss... i know am great in kitchen work and of course in taste, sense and balance. i learn a lot from AFC.... the aussie oliver, mr bourdain, pretty nigella... u name it!!!

still can consider me? yes me~~!!! *hehehe*

tomyam kung!

uuuuu.......slurppp!!!! reading it pon u must have meleleh air liur~~~~ lets share my version of

thai tomyam kung v1

ingredients

crab, prawn, fish fillet, squid, chicken

2 garlics

2 big onions

1" galangal (lengkuas)

10 hot chilies (up to ur spicy level)

4 lemon grasses

5 pcs daun limau purut

4 lemons (squeeze for juices)

1 tsp tamarind

1 tbs red chili paste

1 tbs thai tomyam paste

1 pkt adabi white tomyam paste

4 small tomatoes

water

method

sauté garlics, onions, galangal

pour in water and put in chili paste, tomyam pastes, chicken, hot chilies, lemon grasses, daun limau purut, lemon juices, tamarind

let it boil for 15mins approx

put in seafoods and tomatoes. continue boiling

put in sugar & salt according to your taste

walllllaahhh!!!!

sluuuuuuurrrrrppppppppppp~~~~ mesti mau!!! 

one...two.....GO!!

hi working mommiess~! start you day with simple breakfast. its fast, its easy, its healthy too~~!!

 wholesome toast 

serve with mushroom sausage, egg & vege ball

sauté with onion & hot chili

ingredient 

4 ayamas mushroom cocktail sausages (cut half)

2 vege balls (cut quarter)

1 egg

2 red onion (slice)

4 hot chillies (mash)

ground black pepper

method

warm pan with oil

sauté onion & hot chillies

put in sausages & vege balls

scrambled egg

sprinkle pepper

mix together

serve with 2 toasts

u need only 5 mins to get it done!! say goodbye to tasty nasi lemak & milky teh tarik (arghhhh!!)

enjoy~

man + cook = sexy?

is it really true??? hahaha. was watching rachel ray show this afternoon and her guest was rocco dispirito. who is he? ooowwww.... he is known for his italian-american cuisine and he transforms America's favorite comfort foods into deliciously healthy dishes-all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. wallah~!!! very the vast kan.... agaknye boley tak abg rocco transform malay cuisine pulak?? 

so what izzit on man + cook = sexy? not all chef out there yg really hot kan~~~ lalalalala... for me, i think man that can cook or at least try to cook is sexy! they are not physically sexy but rather they have the sense that only person who cook have it, its the sense of accuracy, balance and masterpiece. owh..... never a good cook have the same recipe. they invented and improved for every meals. thus this is why they are sexy!! got it?? *how i feel so sexy now~~*

DO YOU?

toddler porridge v1

as usual, one of my weekend day will be slot for cooking qist's porridge. those days when she was 6 mths, i woke up everyday @ 4.30am to cook fresh for that day. yup, n that includes weekday as well. sbb tu kekadang jadi zombie! docs said to maintain the freshness & hygiene. i folo jela.... after she reach around 11 mths, when my work was busy at its peak, i reduced to cook the porridge to once every 2 days. ni kire rajin tahap dewa juge ni. after she reach 1 year 3-4 mths gitu, then i started to prepare for 1-week supply *saya mintak maaf ye doc!*

TODDLER PORRIDGE v1

Ingredient

1/4 Chicken (bhgn isi)

3-4 ketul tulang daging (yg ada isi skit2)

3 small cup rice

1 carrot

1/2 red capsicum

1 small potato

1/2 knorr ayam (no added msg)

Method

- boil water and put in tulang & chicken. leave it to become stock around 1hr

- take-out tulang & chicken. pour in rice. let it cook slowly another 45 mins

- grate carrot, capsicum, potato. set aside

- grate/blend chicken. not too hancur

- once rice has nearly become porridge, pour in grated/blended chicken. 

- add in knorr ayam

- let it cook slowly

- separate half of the porridge into another pot

- put in carrot on one pot, and capsicum+potato into another pot

- tutup api & wait for it to cool down

- put 4 senduk chicken porridge into each tupperware

done!

well...sounds lama kan kan? 2 hours in total. tp actually takde dok ngadap je. can do other things at the same time. cook for dinner, eat dinner, tgk tv etc. owh.. why capsicum ya? tak pedas ke? at first i was bit terkejut when my fren told me she do use capsicum for her son's porridge. actually capsicum tak pedas pon! when u nak masak, buang the biji2 & the center white area tu. its actually taste quite sweet. if you feel 2 hrs is too long, ill share next week on my fish porridge pulak.stay tune~

HAPPY PORRIDGE-ING

steamboat @ home

alhamdulillah... steamboat nite was well done! (chewah...angkat sendiri maa). everyone's happy, host lagi la happy. when MANU win everything's finished, lagi la bersemangat eating & cleaning up

mySTEAMBOAT v1

Ingredient

fresh prawn & crab

broccoli & enoki mushroom

vege fishball, crabstick & mushroom sausage

bihun

tomyam soup 

(serai, yellow onion, daun limau purut, limau nipis, thai tomyam paste, tomyam kung paste)

*actually forget to snap b4 eating..hoho

Method

soak everything inside the boiling tomyam soup

(of course no other method for steamboat rite~)

 

everyone's full, host happy, time for cleaning up...owh did i mentioned i already ask the makcik cleaner to come over??

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im done now... got to sleep *wink*

thanx ku for helping out