Recipe :Pulut Inti – Sweetened coconut rice

It’s the season of Ramadan, that means its 29 or 30 days of fasting for my Muslim friends. Thereafter it is Eid al-Fitr, which  marks the end of the Ramadan period. The days leading to Eid is always greeted with a lot of buzz in Malaysia, there will be hawker stalls set up all over the place each of them with mouth watering delicacies. I always look forward to the Ramadan period when back in Malaysia where we all stock up our dinner in the evenings and wait in anticipation for the call to break-fast. Not that I’m Muslim, but the anticipation of breaking fast with my Muslim friends makes it all so much more enjoyable.
One of the many great things about Ramadan season is we Malaysians really make the effort of bringing out the goodies, food that we don’t usually have, food that I would have only have dreamt about during dinner parties organised by my Muslim friends.

So, this year being so far away from my Malaysian Muslim friends, I’ve decided to do a little tribute piece; Pulut Inti – glutinous rice topped with caramelised shredded coconut flesh wrapped in banana leaf. This is probably one of the simpler Malay dishes I know of or even dare to prepare. Hope you guys enjoy it.
To my UK Muslim friends: Happy Eid.
And to my Malaysian Muslim friends;
Selamat Hari Raya Eidil Fitri – Semoga makanan tradisi membawa pulang memori bahagia dan kita pulang kepada mereka yang tersayang.
sweet coconut rice



  • 1 1/2 shredded coconut (unsweetened)
  • 250g palm sugar (get the powdered ones)
  • 1 tbs corn starch
  • 250g glutinous rice (soaked for at least 3 hrs – overnight if possible)
  • 2 sheets of banana leaves (blanch your leaves before using, for hygiene purposes)
  • 200 ml coconut milk


  • Start by mixing your glutinous rice with coconut milk, then steam for a good 30 minutes until rice is fluffy and translucent. When done, set aside and allow to cool.
  • In a medium heat pan, dissolve palm sugar with 5 tbs of water. Keep stirring until your palm sugar becomes syrupy. Word of caution, caramelised sugar can be very hot. Please be careful
  • Add your shredded coconut to the dissolved sugar and stir until the coconut shreds are evenly coated. Feel free to add more water if the solution is insufficient to coat the coconut shreds
  • Next, mix corn starch with half cup of water and add to your coconut mix. This should give it a thick and moist texture. Allow to cool
  • Cut your coconut leaves into 2 X 4 inches length for the wrapper
  • With your cooled glutinous rice, grab a fist full and shame it into cone with the tip pointing upwards then place it on your banana leaf
  • Grab about a nub of sugar coconut mix and squeeze it until firm then press down on the tip of your glutinous rice
  • Finally wrap the rice with banana leaves. Start by folding in both lengths until it is 4/5 the height of your fillings. Then wrap under both the sides. If this description fails, refer to the images above.
  • You can serve this warm (stick it in the microwave for 30 secs) or cold. Whichever tickles your fancy.
  • Good luck! (

Percik Kelantan Chicken Recipe


splash chicken wat arini kelantan .. pestaim do! before meal times BBQ penah nih aritu adik2 pulak tuh .. now do! continue to fall chenta! Jie kak.jie godeh2 kitchen. See end resepinya jugak .. leh tgk gak kak.madihaA my kitchen. but the style baked first. I nyer msk first half boiled new then baked. Save Karen I membako .. hihihi ... kak.jie timakasih k.madihaA Jie and jugak. CNP from blogspot kak.jie Jie. I do not buh for gravy thickens jagung.bior sendrik tpg. tp kok kalernyer bit dark!


     3 pieces of chicken breast
     4 cups thick coconut milk
     1 piece dried tamarind
     mix a little cornstarch (for immediate pekatkan more tasty gravy, but gravy thickens alone without cornstarch)
     salt to taste
     Sugar (slightly sweet sauce ni aje)

blended material

     2 inch ginger
     4 stalks lemongrass, finely sliced ​​new ground. (If dititik shall)
     5 shallots
     2 cloves garlic.

Ingredients for chicken stock

     3 cloves garlic-dititik
     1 inch ginger-dihiris2
     1 piece dried tamarind.


     Semi-cooked braised chicken with boiled and drained bahan2
     In saucepan, cook coconut milk, tamarind paste and ingredients to a boil.
     Keep stirring so that the gravy is not lumpy.
     Add salt and sugar. Stir until the gravy thickens. (To quickly thicken the gravy, add a little mix of corn.)
     When the broth is beautiful (shiny bit) host and set aside.

How to Bake

     Half boiled chicken cook over moderate heat burned.
     Balik2kan chicken and smear the chicken with the sauce just until chicken splash and friendly with just gravy.
     When serving, pour some sauce on grilled chicken just now. Ready to eat.

Resepi Ayam Percik Kelantan Sedappp!


arini wat ayam percik kelantan..pestaim buat! sebelum nih penah makan masa bbQ aritu..sedap pulak adik2 tuh buat! terus jatuh chenta! godeh2 dapur kak.jie jie. Jumpa jugak akhirnya resepinya.. leh tgk gak kat dapur kak.madihaA. tapi style bakar dulu. aku nyer rebus separuh msk dulu then baru bakar. Jimat karen nak membako.. hihihi... timakasih kak.jie jie dan jugak k.madihaA. cnp dari blogspot kak.jie jie. utk kuah aku tak buh tpg jagung.bior pekat sendrik. tp kalernyer kok agak gelap!

  • 3 ketul dada ayam
  • 4 cawan santan pekat
  • 1 keping asam keping
  • sedikit bancuhan tepung jagung( untuk segera pekatkan kuah-tapi lebih sedap kuah pekat sendiri tanpa bantuan tepung jagung)
  • Garam secukupnya
  • Sedikit gula( kuah ni manis sedikit aje)
Bahan dikisar
  • 2 inci halia
  • 4 batang serai-dihiris halus baru dikisar.(kalau dititik pun boleh)
  • 5 ulas bawang merah
  • 2 ulas bawang putih.
Bahan untuk rebusan ayam
  • 3 ulas bawang putih-dititik
  • 1 inci halia- dihiris2
  • Sedikit garam
  • 1 keping asam keping.
  • Air secukupnya.
  • Ayam direbus separuh masak dengan bahan2 rebusan dan toskan
  • Dalam kuali, masak santan, bahan kisar dan asam keping sehingga mendidih.
  • Sentiasa kacau supaya kuah tidak berketul-ketul.
  • Masukkan garam dan sedikit gula. Kacau sehingga kuah pekat. ( Untuk cepat memekatkan kuah, masukkan sedikit bancuhan jagung.)
  • Apabila sudah cantik kuahnya( berkilat sikit) angkat dan ketepikan.
Cara Bakar
  • Ayam yang direbus separuh masak dibakar dengan api yang sederhana.
  • Balik2kan ayam dan lumur ayam dengan kuah percik tadi sehingga ayam masak dan mesra dengan kuah tadi.
  • Apabila menghidang, tuangkan sebahagian kuah ke atas ayam bakar tadi. Siap untuk dimakan.

Ayam Penyet Ria – Smashing Chicken


following my negative review of » Ayam Bakar Ojolali – Forgettable Javanese Cuisine
>ayam bakar ojolali in lucky plaza, several readers left comments urging me to visit another indonesian eatery located within the same building —

» Ayam Penyet Ria” 

ayam penyet ria is an indonesian restaurant with franchises in jakarta, medan, batam, surabaya and now, singapore. apparently it is so popular, it has opened two outlets in lucky plaza alone, and a couple more across the island. even so, we had to queue for some time before we could be seated. such is the popularity of this place!
the house specialty item was obviously the ayam penyet (”ayam” is “chicken”; “penyet” is “to flatten”). this is an authentic indonesian dish of chicken that is deliberately smashed with a wooden mallet after deep-frying, apparently to loosen the meat from the bone.

Spicy dish Nasi Ayam Penyet (Smashed Fried Chicken with Rice)
Price: $5.50
Dish rating: Dish ratingDish rating
the chicken had been deep-fried to a golden yellow and was very crispy on the outside. that’s great, except that it was the driest thing ever! to my utmost disappointment, i had trouble eating it because it was so damn dry!
in all fairness, i might have had really high expectations because of all the hype surrounding ayam penyet ria. but i’m a chicken lover, and i know a good chicken dish when i see one. this one did not make the cut.
additional bits of fried batter had been tossed into the dish for good measure. there were also some greens and a chunk of fried tofu, which were okay.
at the very least i got a real kick out of the chili sauce, which packed such a powerful punch that most of us couldn’t finish it! it was tangy, really spicy, with just a touch of sweetness.
my eyes turned red and my nose was running even as i stole more chili sauce from the plate of the nearest person while reaching for tissue paper. yes, i look bloody unglamorous when eating spicy food, and i totally do not care. that chili sauce was strangely addictive! all things considered, it went very well with the dry chicken.

interestingly, the rice was served on traditional plates with the classic rooster print. i found that pretty charming because such plates are rarely in use these days.
anyway, i highly doubt that i would return to ayam penyet ria. after all, if i want some good ol’ indonesian chicken, i might as well have the best right? and that’s at » Riverside Indonesian BBQ – Best Grilled Ayam of All Time
riverside indonesian bbq
in plaza singapura. the chicken there is grilled rather than the deep-fried ayam penyet, which is fine by me.

Ayam Penyet Ria ( Halal certified)
Lucky Plaza
304 Orchard Road
#01-45/46/47 &
#04-25/26 Singapore 238863
(65) 6235 6390 &
(65) 6235 7385
» Ayam Penyet Ria

Nasi Lemak Recipe (Malaysian Coconut Milk Rice with Anchovies Sambal)


Nasi Lemak
As a self-proclaimed Malaysian home cook, it’s a shame that it took me so long to prepare nasi lemak, the de facto national dish of Malaysia. In my opinion, a truly remarkable nasi lemak is not to be taken lightly; it should fulfill a few requisites: quality, texture, flavors, and, of course, the right ingredients. This past weekend, I finally found the time and dedication to make this legendary dish.
Pandan Leaves / Screwpine LeavesThe difference between a good nasi lemak and an exceptionally marvelous nasi lemak lies in the use of pandan leaves/screwpine leaves. Possessing highly fragrant floral smell, these leaves are used abundantly in Malaysian cuisine to infuse rice dishes or desserts with the signature aroma; a nasi lemak will not be a true nasi lemak without their presence. The other main ingredient of nasi lemak is dried anchovies, or known locally by ikan bilis. These little salted fish are used in the sambal.
Ikan Bilis / Dried AnchoviesAs sambal is of the essence when making nasi lemak, I was extremely zealous when preparing it. I shun away from electrical appliances. Nasi lemak deserves better, it deserves to be prepared the traditional way, that is, with mortar and pestle.
Mortar and Pestle / Batu LesungI gathered all the ingredients for my rempah (spice paste), patiently and gracefully pounded away just like any traditional Malaysian home cooks do. This very exercise brought back a flood of memories. As a child, I loved observing my grandmother, my mother, and my aunt when they prepared their rempah with batu giling (a flat surfaced granite grinding stone); I would always volunteer to help them with the chore as it was pure fun playing real life masak-masak. As I reminisced back those childhood days in my family’s kitchen, I came to realize that it was probably the beginning of my life-long passion for cooking.
Nasi LemakSo, here I present you nasi lemak, a truly Rasa Malaysia dish.
Recipe: Nasi Lemak
Coconut Milk Steamed Rice
2 cups of rice
3 screwpine leaves (tie them into a knot as shown above)
Salt to taste
1 small can of coconut milk (5.6 oz size)
Some water
Tamarind Juice
1 cup of water
Tamarind pulp (size of a small ping pong ball)
Sambal Ikan Bilis (Dried anchovies sambal)
1/2 red onion
1 cup ikan bilis (dried anchovies)
1 clove garlic
4 shallots
10 dried chillies
1 teaspoon of belacan (prawn paste)
1/4 teaspoon of salt
1 tablespoon of sugar
Other ingredients
2 hard boiled eggs (cut into half)
3 small fish (sardines or smelt fish)
1 small cucumber (cut into slices and then quartered)
  1. Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.
  2. Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.
  3. Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.
  4. Slice the red onion into rings.
  5. Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.
  6. Heat some oil in a pan and fry the spice paste until fragrant.
  7. Add in the onion rings.
  8. Add in the ikan bilis and stir well.
  9. Add tamarind juice, salt, and sugar.
  10. Simmer on low heat until the gravy thickens. Set aside.
  11. Clean the small fish, cut them into half and season with salt. Deep fry.
  12. Cut the cucumber into slices and then quartered into four small pieces.
  13. Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice.
  14. Serve with fried fish, cucumber slices, and hard-boiled eggs

Fettucini Romano


1 Tablespoon Olive oil
3 Cloves garlic, crushed
1/2 Cup White wine
3/4 Cup Half−and−half
1 Cup Romano cheese, grated
1 pound dry spinach fettucini, Cooked

Chopped parsley for garnish
Add the olive oil to a hot 10" pan. Add the garlic, and saute over high heat
for about 1 minute. Add the wine and simmer for about 2 minutes. Add the
half−and−half, and allow the sauce to come back to the simmer. Add the
Romano cheese, and stir until smooth, about 2 minutes.
To serve: Add the pasta to the pan and toss until coated. Portion onto two
plates, and garnish with some chopped parsley.

Tomato Bruchetta


1 Loaf Italian bread, halved lengthwise then cut
crosswise diagonally, into 1−in slices
1 Garlic clove; minced
2 Tablespoon Olive oil
2 Large Tomatoes; peeled, seeded, and chopped
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Chopped fresh basil

Toast the bread under the broiler until lightly browned. Combine the garlic
and olive oil and brush over one side of the bread. Spread the tomatoes over
the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat
the tomatoes. Sprinkle with basil and serve.

Resepi Nasi Ayam Istimewa

Resepi Nasi Ayam

Resepi nasi ayam ini terbahagi kepada 4 bahagian iaitu :
1 ) Ayam panggang kicap
2 ) Nasi ayam
3 ) Sup sayuran
4 ) Sambal

Resepi Ayam Panggang Kicap


1 ekor ayam
2 1/2 sudu besar mentega
Serbuk lada hitam
1 sudu besar kicap pekat
3 sudu besar air


1 ) Cuci ayam dan toskan airnya.
2 ) Lumur bahagian luar dan dalam ayam dengan serbuk lada hitam dan garam.
3 ) Ratakan kicap pada ayam dan sapukan separuh mentega padanya.
4 ) Letakkan ayam di dalam dulang pemanggang dan tuangkan air ke atasnya.
5 ) Sapukan baki mentega pada ayam.
6 ) Panggang pada suhu 200-260 °C

Resepi Nasi Ayam


3 cawan beras jenis panjang
4 sudu besar marjerin
4 1/2 cawan air
1 helai daun pandan
2 ulas bawang putih - cincang halus
1 1/2 sudu makan bawang - cincang halus
1 sudu teh halia dicincang halus
1 bungkus kecil pati ayam
Garam secukup rasa
2 sudu makan bawang kecil - digoreng


1 ) Cuci beras dan toskan airnya
2 ) Panaskan marjerin di dalam periuk dan tumis bawang putih, bawang besar dan halia hingga kekuningan.
3 ) Kemudian masukkan daun pandan dan beras. Kacau selama 5 minit.
4 ) Masukkan garam, pati ayam dan air. Tutup periuk dan masak nasi hingga tanak.

Sup Sayuran


2 1/2 cawan kobis dihiris
2 ulas bawang putih - cincang halus
1 bungkus kecil pati ayam
5 cawan air
Serbuk lada hitam
2 sudu makan minyak
Daun seladeri dan daun bawang dipotong halus untuk ditabur.


1 ) Tumis bawang putih di dalam periuk hingga kuning.
2 ) Masukkan air, garam, serbuk lada hitam dan pati ayam. Tutup periuk dan biarkan selama beberapa minit.
3 ) Kemudian masukkan kobis dan masak hingga kobis menjadi lembut.
4 ) Tabur daun seladeri dan daun bawang.

Resepi Sambal Untuk Di Hidang Bersama Nasi Ayam


6 batang lada merah
4 keping halia
Garam secukup rasa
4 sudu makan air limau kasturi
Gula secukup rasa
Sedikit air


1 ) Tumbuk halia dan lada (Jangan terlalu halus)
2 ) Campur bahan yang telah di tumbuk dengan air limau kasturi, garam, gula dan sedikit air.

Lemon Herb Lamb Chops


  • 1/4 cup olive or vegetable oil
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 2 (6 ounce) lamb loin chops


  1. In a large resealable plastic bag, combine the first eight ingredients; add the chops. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight.
  2. Drain and discard marinade. Broil lamb 3-4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Grilled Marinate Lamb Chop (Kambing Panggang Perap) : potretkasih


Hari ini saya panggang lamb sebagai hidangan untuk keluarga tercinta…. Kebetulan adik perempuan saya datang menziarahi kami…. untuk meraikannya, saya menjamu kambing panggang marinate ini!!! Saya memasak lamb ni atas permintaanya yang teringin sangat nak memakan lamb chop. Lagi pun anak-anak saya pun suka sangat makan lamb!. walaupun dah banyak kali membuatnya tapi tak pernah rasa jemu…..sebenarnya resepi lamb saya ni lebih kurang sama sahaja dengan resepi lamb chop saya entri yang terdahulu…. cuma bezanya saya tukar rempah perapnya!!! Saya suka tukar-tukar resepi dan try and error untuk mendapat hasil yang lebih baik….
Kalau yang lepas rempah marinate saya gunakan black pepper,  bawang putih dan sos tiram, tapi rempah perap saya kali ni menggunakan black pepper, jintan dan rosemary, sos tiram  dan bawang putih goreng….. Saya pernah buat pada ayam panggang ( entri sebelum ni ), dan rasanya sangat  marvelesss… so saya try pula pada lamb ni pula… dan rasanya tetap marvelesssss!!!  Berminat nak try???…  resepinya kat bawah…..

Resepi Kambing Panggang Marinate
4 keping daging lamb
Bahan rempah perap
5 ulas bawang putih
1 sudu besar lada hitam
1 sudu makan daun rosemary kering
1/2 sudu makan jintan kasar
2 sudu besar sos tiram
1 sudu makan kicap manis
1 sudu besar gula
1 sudu kecil garam
2 sudu besar jus limau
2 – 3 sudu besar minyak zaitun
Cara penyediaan
1. Goreng bawang putih  dengan minyak zaitun hingga kekuningan. Angkat dan ketepikan.
2. Tumbuk jintan, lada hitam, daun rosemary kering, garam, gula hingga lumat. Kemudian masukkan bawang putih yang telah digoreng, minyak  zaitun ( bekas gorengan bawang putih tadi ), jus limau, kicap dan sos tiram.
3. Tumbuk dan gaul sebati rempah tadi dengan daging lamb.
4. Perap semalaman dalam peti sejuk.
5. Bila masa untuk memanggang bolehlah di bakar atas kuali non stick  atau pembakar elektrik…
** Hidangkan lamb dengan sos lada hitam, coleslaw, mashed potato, timun dan tomato segar……..Untuk sos lada hitam  dan coleslaw boleh check kat sini.….Untuk kentang putar atau mashed potato  bole tengok resepinya kat sini. Enjoy!.

Lamb Chop : Asnita

Utk perap daging:
10 keping daging kambing(slices )
setongkol halia <> 10 cm(ditumbuk halus)
3 sudu kecil lada hitam(ditumbuk halus)
kicap manis
selabu bawang putih(ditumbuk halus)
3 sudu osyter sauce
Garam dan gula secukup rasa
Utk Gravy:(Black pepper gravy)
1 Liter susu segar
2 sudu besar tepung jagung( utk pekatkan kuah)
3 sudu besar Lada hitam (ditumbuk halus)
3 sudu besar tomato sos atau cuka (1 sudu kecil)
Kicap manis
Butter( 2 sudu besar)
Kiub daging lembu ( 2 ketul)
Daging yg diperap:
1.)Gaulkan kesemua bahan diatas dan perap selama 2 jam.
2.) Untuk memasang, gunakan sedikit minyak atau kuali non stick .
3.)Masak sehingga daging empuk.Jgn teerllau lama , kerana jika overcook , daging akan keras.

Utk gravy:
1.) Panaskan butter. Setelah cair masukkan semua bahan yang lain dan tunggu sehingga mendidih.Setelah mendidih, angkat dan sedia utk digunakan.
Sukatan gravy diatas adalah utk 20 keping daging.

Lamb Chop : hana6877



Bahan-bahan ( 2 org makan )

  • 500gm daging slice/2 keping daging
  • 2 sudu marjerin/butter
  • skit garam
  • 1/2 sudu black pepper
  • 1 sudu mentega
  • 1 kuib ayam
  • sebatang saderi-dicincang
  • sebiji bawang besar- dicincang
  • 2 cwn air (hana tmbh susu segar skit.. x nk pon tkpe)
  • 2 sudu tepung gandum
  • 2 sudu kicap 2 sudu sos tiram
  • garam skit
  • segengam macaroni - direbus dan ditos
  • segenggam mix vagetable - direbus dan ditos
  • 2 sudu mayonis 2 sudu yogurt plain
  • sesudu air lemon
  • 5 biji kentang - direbus dahulu dan lenyekkan
  • 1/2 cwn susu segar - kurangkan klu tk nak lembik sgt
  • sos black pepper/gravy
  • kentang goreng
  • 2 batang asparagus/brokoli - direbus dgn sedikit garam dan toskan
  • sebiji tomato- dihiris


  1. Gaulkan daging ngan skit garam then goreng/grill la ngan marjerin/butter smpai masak. kalau ade sos steak leh la di sapukan atas daging tuh.. n balik2kan.
  2. Utk buat sos black pepper/gravy - masukkan air, bwg,btg saderi,..rebus hingga didih dan toskan.Campurkan air rebusan td dgn mentega,kiub ayam,kicap,sos tiram,black pepper,garam dan tepung yg dicampur dgn sedikit air utk memekatkan sos.masak hingga didih dan pekat.
  3. Utk buat macaroni - campurkan bhn rebusan ( macaroni,mix vagetable) mayonis,yogurt dan air lemon. Gaul hingga sebati.perasakan ngan garam.
  4. Utk mashed potato plak - lenyekkan kentang dan blend dengan susu segar n tmbhkan lada itam skit. curahkan sos black pepper/gravy td.
  5. Hidangkan dengan kentang goreng,brokoli dan asparagus. hana wat gak chicken chop coz my kids tk mkn daging.Taraa...dah siap bleh makan. nmpk cam susah tp sebenarnya senang je..