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Kacang Pool

24 Feb

I used to mistake Sabsuka for Kacang Pool… hahaha 😀 That just shows how much I know my own traditional Malay dishes! Very bad, righttt?

Anyway, I didn’t want to give up on finding a reliable recipe. Lo and behold, I managed to get my hands on a relatively easy recipe and I got my parents to be the food tasters before I served it for lunch. Hehe 🙂

As requested by a fellow Twitter mummy-to-be, I hope you’ll like my rendition as much as I had fun cooking it.


  • 1 can kidney beans (don’t discard the liquid)
  • 150 gm minced beef
  • 1 big onion*
  • 3 garlic cloves*
  • 1/2 inch ginger*
  • 1 tablespoon chilli paste
  • 2 tablespoons curry powder
  • 1/4 cup tamarind juice
  • Salt, to taste
  • 1 onion, diced
  • 1 tomato, diced
  • 2 green chillies, diced
  • 2 – 3 limes, sliced into half
  • Eggs

*Blend these three ingredients with one cup of water


Blend the kidney beans with the liquid and a cup of water. Set that aside.

Heat up some oil and stir fry the blended ingredients until fragrant. Add the chili paste and stir fry it until fragrant. Add in the curry powder and stir for a minute. Add the minced beef and stir until it is cooked. Add the tamarind juice, blended kidney beans and salt to taste.

Mix everything well and let it cook for another 5 minutes.

Serve with toasted French loaf slices and top it off with a fried egg, onion, tomato, green chillies and half a lime.


Kimchi Fried Rice

24 Feb

I’ve managed to make two batches of kimchi from scratch and honestly speaking, I’m still trying to perfect the recipe. My mom has modified the ones that I have made and it tasted really good. Once I have created the perfect one, I will definitely share it with you guys 😉

So far, we have used our home-made kimchi for two dishes, Kimchi Fried Rice and Kimchi Noodles. I have to admit that they really tasted as authentic as it can be.

Here’s a quick recipe for those who are keen to find out how Kimchi Fried Rice tastes like 🙂


  • 2 tablespoons oil
  • 3 garlic cloves*
  • 1 onion*
  • 2 red chillies*, seeds removed
  • 2 – 3 tablespoons Korean red chili pepper paste (gochujang)
  • 1/2 cup kimchi, cut into small pieces + 1 tablespoon kimchi juice
  • 1/4 cup tiny anchovies
  • 100 gm thinly sliced beef
  • 1 fried fishcake, sliced thinly
  • 5 crab sticks, sliced into three
  • 3 cups overnight steamed white rice
  • 1/2 tablespoon light soya sauce or to taste

*Use a food processor to chop these three ingredients together


Heat up a wok with a little bit of oil and fry the tiny anchovies. Dish out and set aside.

Add the remaining oil into the wok. Sauté the garlic and onion until aromatic. Add the gochujang and kimchi (along with the kimchi juice) and do a few quick stirs before adding the beef slices, fishcake and crab sticks. Stir to combine well. Add the rice, light soya sauce and fried anchovies. Stir a few times to blend with the rice.

Dish out and serve immediately with an egg sunny side up on top of the rice.

Beef Bulgogi

17 Jan

Remember the Korean food fiesta weekend that I had over the New Year? It was awesome, I tell ya!

I made my own Kimchi (will share a modified version real soon *PROMISE*), Beef Bulgogi, Kimchi Jigae (Kimchi Soup) and Chargrilled Garlic & Pepper Prawns. My mom actually bought Dak Bulgogi (Korean BBQ Chicken) that have already been marinated and we just needed to grill the meat.


This is the gochujang which I got from the mini Korean grocery mart (Seoul Mart) located at Vivocity. It is basically a red pepper paste and the ingredients are hot pepper powder, soy bean, sweet rice and salt.

Korean cuisine is simple, really. You just need to marinate the meat and pop it in the fridge. When it’s time to eat, just assemble the meat accordingly and your guests will have to cook their own meal. Fantastic!


  • 600 – 800 gm thinly sliced beef
  • 1 medium onion, thinly sliced
  • 2 – 3 spring onions, roughly chopped


  • 3 tablespoons Korean red chili pepper paste (gochujang)
  • 1 tablespoon Korean red chili pepper flakes (gochugaru)
  • 2 tablespoons light soya sauce
  • 2 tablespoons sugar
  • 1 tablespoon sesame seed oil
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 1/8 teaspoon black pepper


Mix all marinade ingredients well.

Combine the meat, onion, and spring onions with the marinade and mix well. Marinate for at least an hour.

Heat a grill pan or a skillet over medium high heat and add the beef slices. Cook until the beef is cooked through and slightly caramelized, turning over once.

Bolognese Spaghetti

16 Jan

I have been cooking Bolognese Spaghetti during the weekends when we are stumped on what to have for dinner. Once you have prepared the meat sauce, you can have it with any type of pasta or slather it over a slice of baguette and top it off with mozzarella cheese. Mmm… yummy 🙂

Baked Bolognese Spaghetti

I normally would cook a big pot of it and add plenty of ingredients so that we can always have pizza toast with the leftover meat sauce.

And recently, I’ve been baking the Bolognese Spaghetti with plenty of mozzarella cheese in my new Le Creuset dish. The sister and father have given the thumbs up, so I guess, it’s time for me to share this great recipe with you folks 😉


  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 4 garlic cloves, minced
  • 1 yellow onion, finely chopped
  • 500 gm minced beef
  • 1 red or green bell pepper, diced
  • 1/2 teaspoon mixed herbs
  • Button mushrooms, sliced into four
  • 1 can Hunt’s Diced Tomatoes with Basil, Garlic and Oregano
  • 1 bottle (24 oz) Prego Fresh Mushroom Italian Sauce
  • 1 chicken stock cube, dissolved in 1/2 cup of warm water
  • 6 chicken franks, sliced into four
  • 6 crab sticks, sliced into three
  • 10 – 15 medium grey prawns, deshelled and leave the tail intact
  • Any shellfish of your choice
  • Salt, sugar & MSG, to taste


In a large heavy skillet, heat the oil and butter over medium heat. Add the garlic and onion and stir-fry until aromatic.

Add the minced beef, diced bell pepper and mixed herbs and cook, stirring constantly, until the meat is cooked, about 7 to 10 minutes. Add the diced tomatoes, button mushrooms and the chicken stock cube that has already been dissolved in warm water.

Finally, stir in the fresh mushroom sauce and the rest of the other ingredients. Add salt, sugar and MSG, to taste. Simmer, uncovered, over medium-low heat until the sauce thickens, about 10 minutes.

Macaroni Soup

26 Sep

As you can see, I do love my PASTA! I can eat it in so many ways but having it with soup takes it to another level altogether. A great comfort food when one is feeling under the weather.

Dig in, folks 😉


  • 2 cups elbow macaroni
  • 100 – 200 gm minced beef
  • 10 medium grey prawns, deshelled and leave the tail intact
  • 5 crab sticks, sliced in 3 pieces
  • 3 celery sticks, cut into 2 inch pieces
  • 1 carrot, cut into 2 inch pieces
  • 1 big red onion
  • 3 garlic cloves
  • 1/2 inch ginger
  • 1 chicken stock cube
  • 1 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1 litre water
  • Spring onion, finely chopped


Cook the macaroni according to the directions on the package, for 10 minutes. Drain well.

Blend the onion, garlic and ginger with 100 ml water. In a pot, add three tablespoons of oil and saute the blended ingredients until fragrant. Add the chicken stock and minced beef. Once the meat is cooked, add the water.

Season the broth with salt, sugar and white pepper. Add the carrot and celery and let it simmer over medium heat for about 5 – 10 minutes. Finally add the prawns and crab sticks and let it simmer for another 5 minutes. Just scoop a handful of macaroni into a bowl and pour the soup over it. Serve the bowl of Macaroni Soup with chopped spring onion.

Easy Meat Lasagna

19 Sep

This is part two of the birthday menu — I’ve always wanted to make my very own lasagna. And this is one that would go well with the sister’s palate; anything cheesy would do. I marvelled at how others could bake theirs to such perfection. And so, I decided to give it a shot and dare I say it, turned out quite alright. I might just ask for my aunt’s advice to further improve it.

I compared Giada De Laurentiis against San Remo‘s recipe and found the latter to be much easier. So, here goes nothing 😀


  • 250 gm San Remo Instant Lasagna
  • 2 tablespoons oil
  • 1 yellow onion, finely chopped
  • 1 garlic clove, crushed
  • 500 gm minced beef
  • 5 tablespoons tomato paste
  • 2 x 400 gm canned tomatoes
  • 2 cups chicken stock
  • Salt and pepper, to taste
  • Pinch of nutmeg
  • 2 tablespoons butter
  • 2 tablespoons plain flour
  • 2 cups milk
  • 125 gm mozzarella or cheddar cheese


Meat Sauce: Heat oil in a saucepan. Add onion and garlic, cook until soft. Add minced beef, cook until brown. Stir in tomato paste, canned tomatoes and chicken stock. Season with salt, pepper and nutmeg. Cover and cook gently for 20 minutes.

Cheese Sauce: Melt butter in a separate saucepan, stir in flour and cook for 2 minutes, over gentle heat. Remove from heat, stir in milk. Return to heat, stir until thick and smooth. Season with salt, pepper and add mozzarella or cheddar cheese, stirring over low heat until cheese melts.

Preheat oven to 180 degrees Celsius. Pour 1/2 cup of the meat sauce into a lightly greased baking dish. Alternate layers of lasagna, meat and cheese sauces, ending with cheese sauce layer (allow for 4 layers). Sprinkle with grated parmesan cheese, bake in oven for 35 – 40 minutes or until cooked through. Let stand 5 minutes before serving.

Roti John

22 Aug

I have been craving for Roti John for quite awhile now and I’m quite particular about this dish. It must have bountiful of meat and flavourful enough to keep me wanting for more. And I like mine, best eaten warm with heaps of mayonnaise and chilli sauce.

Since I had remaining minced meat from my birthday Italian feast, I decided to whip up Roti John for one of our pre-dawn meals during Ramadhan.


  • 100 – 150 gm minced beef
  • 1/2 tablespoon curry powder
  • Salt and pepper, to taste
  • 1 garlic clove, chopped
  • 1 big onion, chopped
  • 1 red chilli, sliced thinly
  • 2 – 3 stalks coriander, chopped
  • 3 eggs
  • 1 baguette (I used wholemeal), halved and cut into 6-inch portions


Marinate the minced beef with the curry powder, salt and pepper and set that aside for 30 minutes. Stir-fry the marinated meat with the chopped garlic. Once cooked, add the onion, red chilli and coriander. Once the onion has softened, you can remove the pan from the heat.

In a bowl, mix the cooked meat and eggs. Add a little bit more salt, to taste.

Heat a flat pan and drizzle some oil. Scoop the meat-omelette mixture onto the cut-side of the baguette and fry that side until it turns golden brown. Flatten it a bit with your spatula to ensure the egg is cooked thoroughly.

Flip the other side of the baguette and flatten it too with the spatula.

This recipe yields 6 very yummy Roti John and remember to enjoy it with mayonnaise and chilli sauce 😉