Busy Saturday

I have tall plan for weekend but unfortunately only 2 that we managed to fulfill. Azrin had tiring week, she been working 7 nights at hospital so I let her sleep and waked her an hour before noon, and, we have surprised visitor, Aimi. For lunch I cooked Curry Laksa. Everybody enjoyed it and it also Aimi favourite.


Curry Laksa

250 gms yellow noodles
4 tbsp oil
3 shallots - sliced
1 cm piece ginger - sliced
1 fresh red red chillies - sliced
150 gms prawns
150 gms squids
100 gms fish cake/ball
100 gms beansprouts
2 tbsps curry powder
4 cups thick coconut milk
salt to taste

1. Scald the noodles in hot water. Drain well and spread 1 tbsp oil evenly into the noodles.
2. Heat 3 tbsps oil and fry shallots and ginger until fragrant. Add in curry powder and fry until fragrant.
3. Add prawns, squid and chillies. Stir fry for 3 minutes.
4. Add coconut milk and bring to boil.
5. Add the fish cake, season to taste. Lastly add the beansprout.
6. To serve, place the noodles into individual bowls and pour over the gravy making sure each bowl will contain the prawn, squid and fish cake.

Honey Cornflakes


As Aimi around, we have extra hand to put Honey Cornflakes into the cups. When everything cooked we have to divided its into 3 potions - 1 for Azrin - Canterbury, Aimi - Reading and me - Longford. While making the cookies, Aimi kept moaning "how aunty Niza managed making honey cornflakes cookies alone" (Aimi did ordered 150 of honey cornflakes for her uni depa-raya night from Aniza) She told us this cookies were hit during that night and everybody included her lecturers love it.

Honey Cornflakes
Source : www.malaykueh.blogspot.com

500 gm cornflakes
250 gm butter
1 cup brown sugar
10 tbsps honey/golden syrup
Raisin/almond flakes

1. Heat butter and sugar in a big saucepan until it melt then put the honey/golden syrup and mixed it well. Remove from heat.
2. Add the cornflakes, raisin/almond flakes. Make sure everything coated with the syrup.
3. Put 1 tsp of the mixture into small cupcake cases.
4. Baked in preheat oven 140c for 10 minutes.


Sardine Currypuff



To make the sardine filling, Aimi job - peeled onions, garlic, green chillies - chopped and slices. Azrin job - preparing the sardine - takes the sardine from the tins and mash it ( it put her off but when it ready she decided she changed her mind, she love the sardine filling) and cooked the sardine. Both of them help me doing the currypuff. Each of them took some home. BIG NEWS Aimi now know how to fry the currypuff by herself ( she never done it before - if she need anything to fry she will take it to her sister house to cook)

Sardine Filling

3 tins 425g Pilchards in tomato sauce (we use Pilchards because it cheaper than sardine and it taste like sardine) - only sardine and mash it using fork, don't use the sauce
3 onions - sliced
3 clove garlic - chopped
4 green chillies - sliced
3 tbsp oil
2 lime - take juice (1/2 lemon - take juice)
Salt and sugar to taste

1. Heat the oil, fry the onion and garlic until soft.
2. Add the mash sardine and chillies and fry it for 5 minutes.
3. Add in lime juice and season to taste.
4. Make sure this filling properly cool before using it.

For the pastry - you can use ready made pastry or you can visit www.malaykueh.blogsport.com under karipap pusing

Shepherd's Pie

Azrin came over for weekend. For dinner we had Shepard's Pie and Sticky Roast Chickens. We going to have very busy weekend - we going to make Sardine currypuff, Honey Cornflakes cookies and cake decorating class.



Shepherd's Pie

2 tbsp olive/veg oil
2 onions, chopped
2 carrots, diced
1 cup frozen pea
1 kg lamb mince
2 tbsp plain flour
1 1/2 cups beef stock
1 tbsp soy sauce
2 tbsp tomato sauce
1 tbsp Worcestershire sauce

Topping
1 kg potatoes, diced
2 tbsp butter
1/2 cup milk

1. Heat the oil in large frying fan over medium heat and cook the onion, carrot and peas, starring occasionally for 5 minutes. Add mince and cook for 7 minutes, then stir in the flour and cook for 2 minutes. Add the stock, soy sauce, Worcestershire sauce, tomato sauce and tomato paste and simmer over low heat for 30 minutes. Leave to cool.

2. To make the topping, boil the potato in salted water for 15-20 minutes or until cooked. Drain, return to pan and mash with butter and enough of milk to make a firm mash.
3. Preheat oven to 180c/as 4 and lightly grease 2.5 litre ovenproof dish. Spoon the filing into the dish and spread the topping over it. Fluff with fork. Baked for 25 minutes or until golden.

(note : if you use beef mince it will be called Cottage Pie. For topping, to save time you can use instant mashed potato- you only need boiling water, milk and butter ready in second. You can also put cheese on top of the topping as I done above for extra taste)



Sticky Roast Chicken

1 kg pieces of chicken
3 tbsp soy sauce
4 tbsp sweet chillie sauce/ thai sweet sauce
3 tbsp honey
3 tbsp brown sugar
2 tsp salt

Mixed everything together and bake in preheat over mark 4/180c for 30 minutes or until cook.

What Cooking Aimi?

Who want muffins? I was told by Aimi when she show to her friends at uni nobody believed that she baked the muffins as she was famous with her microwave skill than baking.


Step two of Aimi's cooking class - lasagna with lots and lots of cheese, she also made the white sauce herself. Aimi just discovered cooking not hard at all. Who said that Aimi can't cook.

Aimi missed our BBQ party a week before because of exam to make up we have BBQ just 3 of us and guess what she love cooking.

Aimi, her dad and sister Dr Azrin. She and her dad attended to BBQing so enthusiastically and Azrin get to eat first.

Spaghetti and meat ball sauce. We have fun making the meat ball and eating it.

Pasta bake - it cut into portion of 6 and that what she will having for the rest of week.

Kuih Lapis Pandan

Yesterday evening after discussing about kuih lapis with Aniza (she already made this kuih and get thumb up from her children) I decided to make this kuih lapis (the recipe from her blog www.malaykueh.blogsport.com). The result as above.

Kuih Lapis Pandan

Ingredients A
1 1/2 cup flour
2 tbsp rice flour
2 tbsp corn flour
3/4 cup sugar
3 cups water
1 tsp salt

Ingredients B
1/2 cup pandan juice
green colouring
1/2 cup water

1. Mixed all the Ingredients A in big bowl and beat until smooth.
2. Divide the batter into 2 bowls.
3. In 1st bowl put green colouring and 1/2 cup pandan juice and the 2nd bowl leave it white and put 1/2 cup of water.
4. Ready your steamer and oil the baking pan (square or round but it must fit your steamer).
6. Ladle in enough green batter to coat the pan and let steam for 5 minutes.
7. Then put the second layer- white batter and let it steam for 5 minutes.
8. Keep layering with alternate colour to the high you want.
9. Leave it cool in fridge for fews hours than ready to cut and serve.

Cup cake

My love affair with cup cake not very long. I started to decorated after my wilton class. I usually using muffin as the base. Today I called my friend Adibah of Pelangi Indah, JB we talked about the craze in Malaysia right now - cup cake. I just put this photos to show it to her. Ok Adib, when I go back to JB next year,we can bake and decorate cup cake.

Sambal Goreng Jawa

Sambal goreng is my favourite. I never done it before usually my sister made it, she learned from her mother-in-law. I called my mom in Johor Bahru asking for the recipe, as usual she only said put this a bit and that without any measurement. You will be surprise how resilient you can be when you live abroad.

Sambal Goreng Jawa

300g chicken liver cut to small pieces
200g prawn
2 block firm tofu - diced and fried in oil
4 big onions slice thinly
10 strings long bean slice
3 clove garlic- slice
3 red chillies slice thinly
1 cup coconut milk
2 tsb tamarind juice
1/2 cup oil
salt & sugar to taste
(if you have tempe - cube and fried in oil)

Heat the oil than fried the onions until soft and slightly brown then put the garlic, chicken liver,prawn, long bean and chillies cooked for 5 minutes then pour the coconut milk and tofu(+ tempe) let it simmer for another 5 minutes than put the tamarind juice, salt & sugar.

Karipap Pusing

My first attempt of karipap pusing, recipe courtesy of Aniza. Well there was a glitch, I put water on my oil dough therefore you can't see the swirl. Tip of a day - water is no no on oil dough that what Aniza said. Overall the taste is ok but not as good as Aniza's. I brought it to work and all my colleagues said it taste nice. I will update my next attempt of karipap pusing.

For the recipe please visit www.malaykueh.blogspots.com under Kuih Tradisional - Karipap Pusing