Tuesday, October 20, 2009

ABC Cooking Studio

Off late, I'm never home as time is running short for me, in between my daily routine and whatever spare time, I'll be rushing to school. At the end of the day of course I'm tired but satisfied. Trying to learn as much as I could whilst still here. Sorry friends, I've been out of the social circle for a while, I guess my social obligations can be put on hold for the time being. Once I'm done, insyaallah will try to catch up with all my friends here before I finally say sayonara...sob..sob..sob..........

This is where you can find me day and nite......gambatte ne!!

Monday, October 5, 2009

Its still Shawal.......

Although far away from home land but alhamdulillah....terasa juga kemeriahan beraya and had a wonderful time experiencing raya abroad. Dapat juga anak-anak merasa kemeriahan berhari raya. With invitation to friends raya open house...rasa macam kat KL pulak.....to those that we couldnt make it to your home...thousand apology insyaallah next time.

Sunday, October 4, 2009

Rendang Daging Sempoi

Its still raya month and for us who didnt get to spend it with family back home.... any opportunity comes.....so eager to create the continuation of raya mood. Impromptu, had some friends over to share our raya specialties together. Had nasi impit (rice cake), with kuah kacang (peanut sauce), chicken satay, beef rendang, instant lemang (glutinous rice cake) and serunding (beef floss). As usual another wonderful morning with full of laughter and food.

My quick beef rendang recipe:-


1 kg boneless beef
20 dry chili
20 bird chili (optional - if you like it spicy)
1 1/2 big onion
2 garlic
5 cm ginger
3 stalk lemon grass
5 cm galangal
3 tablespoon kerisik (coconut paste)
400 ml coconut milk
2-3 kafir lime leaves
salt and sugar to taste (i use a little bit of palm sugar)


1. Cut beef into cubes, wash and drain.
2. Put chili, onion, garlic, ginger, lemon grass and galangal into a blender and grind until smooth.
3. Put beef into wok and add the blended ingredients, coconut milk, sugar, salt and mix well.
4. Cook under medium flame until the juice dry out. Add water if meat is still not tender.
5. When the meat is almost tender, add the coconut paste and kafir lime leaves and adjust the gravy. Add water if you like it with more gravy and continue to cook. Adjust the taste.