Apple Pie with Puff Pastry

To cut time, I used puff pastry for my apple pie this time. I got the pastry at a local hypermarket with a value for money. It is light and fluffy. Very crispy once you bake it and the pastry did not fall off but deliciously melt inside your mouth. Do try.

10 sheets of puff pastry
4 green apples, skinned and cubed to about 1/2 cm
8-10 table spoon brown sugar (you can add coarse sugar as well. Adjust the sweetness according to your own liking)
2 table spoon flour
2 table spoon cinnamon powder
Eggs - beaten (for brushing the pastry)

1. Mix the apples with sugar, flour and cinnamon powder.

2. Take one sheet of puff pastry. Scoop enough apple mixture on the first half top of the pastry.

3. Fold the other half of the pastry and glue the edges with some water.

4. Put the pastry in a baking tray. Make some slits across the pastry before brushing the top with beaten eggs. This is to ensure that the pastry will be shiny once baked.

5. In a preheated oven of 180 degree celcius, bake the pie for about 30 minutes or until golden brown.

*serves 2-4 people


Muhalabieh - Arabian Desserts

If you have a stomach upset, this dessert would be very suitable for you. It is very soft and jelly like, goes straight through your throat in a subtle manner. It is also very easy to make. Fast and can be done in less than half an hour. Do try.

500 ml full cream milk or fresh milk
5 table spoon corn flour
5 table spoon sugar
1 table spoon rose water
1 tea spoon vanilla essence or orange blossom
*Almond flakes / pistachios for garnishing

1. Put all ingredients in a pot except *. Stir well in a medium heat.

2. When the mixture is bubbly, turn off the heat.

3. Pour the mixture into a casserole. Keep cool before sprinkling some almond flakes and / or pistachios.

4. Keep refrigerated for a few hours before eating.

*serves 4-6 people

Simple Coffee Cake Recipe

It was in the weekend and the weather was not helping at all. It has been raining all day and the earth was quite damp. We had nothing to do besides sitting on our couch watching television. I noticed my two girls were restless, going to the kitchen back and forth, looking for something to munch. They took a bowl of muruku and then I decided I should bake something. I guess the rain made everyone hungry. So I went to the pantry and noticed that I had just enough ingredients to bake a very simple coffee cake. So, here it is.

2 cups butter
2 cups fine sugar
4 cups self-raising flour
4 eggs
1 table spoon coffee, mixed with very little water
Roasted almond flakes, if any

1.  Beat sugar and butter until fluffy.

2. Add in eggs on by one. Keep beating the batter until it turns light and white.

3. Add in the flour and the coffee mixture. Mix well.

4. Put the batter in a suitable baking dish. Sprinkle some roasted almond flakes as garnishing.

4. In a preheated oven of 180 degree celcius, bake the cake for 45 minutes or until cooked.

*serves 6-8 people


Happy Eid Ul Adha 2014

Last Sunday, we had an Eid Ul Adha Celebration at home. Eid Ul Adha is a feast that is celebrated during the Haj season, in the month of Zulhijjah. In this month, we are required to sample and to value the sacrifice that Prophet Ibrahim a.s had over his son, Ismail. It is during this period of time, that we, as Muslims should show gratitude and understanding of how great the sacrifice of Prophet Ibrahim was.

Last Eid Ul Fitri, we did not get to cook as much as we had wanted. Therefore, this time, we took the time to cook whatever dishes that we normally have during eid. Besides cakes and sweets, we had pressed rice with peanut gravy, glutinious rice with beef rendang, nasi minyak with chicken kurma, dalca and ayam masak merah. 

No biscuits this time except for some pineapple tarts that disappeared within hours. 

Admit it, this year's celebration was a bit sombre as relatives took the holiday to go for a vacation. 

We? As traditional as it may seems, just stay at home and watch tv.

Well, life goes on. :)

Spicy Roasted Chicken

Roasting a chicken is one the the easiest things to do. It is not only simple and quick, it also saves a lot of our time. We can marinade the chicken before hand, put it in an oven and voila, we can head up to our favourite mall or continue doing our house work. I have one simple but delicious recipe that you can try at home. Enjoy! 

I whole chicken, cleaned
2 table spoon cumin powder
2 table spoon coriander powder
2 table spoon paprika
2 table spoon coarse black pepper
a pinch of saffron
lemon juice

1. Marinade the whole chicken with all ingredients except honey, lemon juice and butter.

2. Let the chicken marinade for about two hour minimun.

3. Preheat the oven to 180 degree celcius for ten minutes.

4. Put the chicken in a baking tray, pour and spread some honey, lemon juice evenly over the chicken.

5. Spread some butter as well. 

6. Put the whole chicken into the preheated oven for an hour or until cooked.

*serves 4-6 people.

Foul Mudammas @ Kacang Pool Arab (Asli)

When we were living in Jeddah, this dish had been one of our favourite meals. We would stop by at one restaurant and had this as a take-away. Sometimes we would eat at home and sometimes by the Red Sea. In Malaysia, this dish is quite popular but has been improvised to suit the locals' taste. They called it Kacang Pool which came from the word 'foul' and is mainly popular in Johor. Here, I would like to share with you the authentic foul mudammas recipe, just as how the Arabs would cook it. Please try.

I can of foul mudammas, rinsed and mashed
2 big onion, chopped
3 clove of garlic, chopped
2 fresh tomatoes, chopped
2 table spoon cumin powder
2 table spoon coriander powder
1 table spoon paprika
1 lime zest
coriander leaves, chopped
olive oil

Tomatoes, halved
Coriander leaves, chopped
Green chillies


1. In a hot pan, pour in some oil. Add in chopped onion and garlic. Stir until golden brown before adding in chopped tomatoes.

2. After that, pour in the mashed foul mudammas. Stir until the beans are half cooked. 

3. Add in cumin and coriander powder and salt to taste. Cook for another few minutes.

4. After that, put in chopped coriander and stir well. Squeeze one lime zest. Stir well. Put the dish in a plate.

5. Then, sprinkle some fresh tomatoes and chopped coriander leaves as garnishing,

6. Pour some olive oil on top of the dish. Suitable taken with pita bread or any kinds of bread or by itself.

*Servesr 3-4 people


Biskut Arab

Aidil Fitri is just around the corner. It is a feast of joy that every Muslim celebrates every year after Ramadhan. Besides countless savoury dishes, we also prepare lots of sweet biscuits during the occasion. I have just finished making one type of delicious biscuits called Biskut Arab. It is very easy to make and it melts in your mouth. For those who would like to try something easy, this would be it. You would not fail this one if you follow the recipe closely. Do try!


6 cups of flour
2 cups of skimmed powdered milk ( I used Nespray)
2 cups ghee
a pinch of salt

Icing sugar- for coating


1. Mix skimmed powdered milk, ghee and salt.

2. Add flour bit by bit and mix well.

3. Make a dough. Form small round balls and arrange them on the baking tray.

4. Bake in a preheated oven for 15 minutes, 180 celcius.

5. Let them cool before coating them in the icing sugar.

6. Put the biscuits in a paper cup before keeping them in an airtight container.


Lemak Ayam Berempah

This is a typical Malay dish that you can get in any Malay home. While most people use pounded bird's eye chillies, I like to add more flavour by putting in some spices like coriander and cumin seeds. The taste is wonderful and suitable taken with hot white rice. Do try!


1 chicken, cut into smaller parts
2 round eggplant, cut into half
500ml coconut milk
salt, to taste
1-2 bunga kantan

Blended Ingredients
3 garlic
1 big onion
1 inch ginger
1 cm lengkuas
1 table spoon coriander seeds
1 table spoon cumin seeds
10 bird eye's chillies


1. Put coconut milk and the blended ingredients in a pot and boil under medium heat. Stir well to avoid clumping of the coconut milk. You can add water if it becomes too thick.

2. Let the broth simmer a while before putting in the chicken.

3. When the chicken is tender, add in bunga kantan and eggplants. Stir well.

4. Lastly, add in some salt and let the broth simmer for a few minutes before serving.

*serves 6-8 people

Banana Pudding

This is an original recipe by me and I have made this pudding twice since Ramadhan. This is one of the simplest ways to make delicious pudding with a short period of time. As usual, I like no hassle in cooking. I prefer easy, fast and simple ways of doing things but produce great results. This is one of them. Do try!


2 1/2 cups self raising flour
2 cans evaporated milk
8 table spoon sugar, or more
6 ripe bananas, more if smaller
roasted almonds
1 tea spoon vanilla extract


1. Put flour, sugar, milk and vanilla extract in a blender and blend until smooth.

2. In a greased baking dish, pour in the blended ingredients.

3. Arrange the peeled bananas on top.

4. Sprinkle some raisins and roasted almonds before putting it in the oven.

5. Bake for about an hour, 180 degree celcius or until done.

*serves 6-8 people

Malay Prawn Sambal (Sambal Udang Petai)

I think, without being judgmental, that most Malays love their sambals. We cook fish sambal, squid sambal, anchovies sambal dan prawn sambals to name a few famous ones. Today, I would share with you how I make my prawn sambal. To add some zest, I have added some 'petai' as it gives a very distinct aroma to the sambal. But, if you don't like anything of a strong flavour, you can omit the 'petai'. Here it is.

500 gm medium sized prawns, cut the edge of the front and cleaned well
Oil, for frying
water, if needed
sugar, as preferred
salt, as preferred
Petai (optional)

Blended Items
3 garlic
2 big onions
4 shallots
1/2 inch lengkuas
2 lemon grass, cut into small chunks
a handful of dried chillies, soak into hot water and cleaned well
1 inch shrimp paste, fry with or without oil first
4 table spoon of tamarind juice

1. In a heating skillet, pour in some oil before pouring in the blended items. Stir and cook well for a few minutes until they turn aromatic and bubbly.

2. Then, add in some sugar and stir again. When the paste has thicken up, you can add in the prawns and petai (optional).

3. Cook the prawns and (or) petai for a few minutes. By this time, you can add in some water to give some nice consistency to the sambal.

4. Stir again before adding in some salt. Cook for a few seconds and the prawn sambal is ready to be served.

*serves 4-6 people