Ramadhan Kareem 1434 Hijrah – Recipe sharing

Dear all,

It is again Ramadhan and fasting month for all muslims. I am truly happy and blessed to have another opportunity to meet this year’s  Ramadhan. I would like to wish all muslims everywhere Happy Fasting!

Move on to the point of this entry. One of the dilemma of a mother during Ramadhan is what to cook for iftaar. Fret not my friends, let me share you some Malaysian recipes for iftaar. The recipe is in Bahasa Malaysia. If you need any help on translation, let me know. Recipe source is from Facebook sharing. 🙂

Today sharing is Ayam Panggang Bermadu and Udang Masak Serai Wangi.

Ayam Panggang Bermadu
1kg kepak ayam
1 senduk besar minyak bijan
2 senduk besar madu (kalau u suka manis, tambahkan lagi )
sedikit serbuk lada sulah (sesuka hati, siapa yang suka pedas, tambahlah lagi)
sedikit garam secukup rasa
Cara memasak:
Gaulkan ayam bersama madu, minyak bijan, serbuk lada sulah & garam hingga rata.
Perapkan semalaman atau lebih dan selepas tu, boleh lah dipanggang ayam tu…..


Udang Masak Serai Wangi
600 gm udang harimau – digoreng setengah masak
4 batang serai
100 gm cili kering
100 gm bawang merah
100 gm cili merah
70 gm bawang putih
70 gm halia muda
3 sudu besar pati asam jawa
30 gm belacan bakar
100 gm pati santan
Garam dan gula secukup rasa
Cara memasak:
1. Kisar halus serai, cili kering, bawang merah, cili merah, bawang putih dan
halia muda.
2. Tumis hingga wangi dan masukkan air asam jawa dan sedikit santan cair.
3. Masak atas api sederhana hingga kuah pekat
4. Masukkan pati santan dan udang.
5. Masak hingga naik bau.

Do try it and share. In my opinion the recipe is simple, quick and delicious. Happy Ramadhan all!


mrsdjones the blog: 2012 in review

The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.

Here’s an excerpt:

600 people reached the top of Mt. Everest in 2012. This blog got about 9,800 views in 2012. If every person who reached the top of Mt. Everest viewed this blog, it would have taken 16 years to get that many views.

More interesting fact:

2012 attractions

Maybe I should post more recipes here. Maybe recipes from my mom and grandmas too because most of them is a reflection of my heritage; the Bangkahulu & Minangkabau background from Sumatera. It is somewhat similar to Padang food. Some of them are quite unique and you can definitely put them under the delicacy category. I have always wanted to compile the old recipes into a hardcopy for my girls future reference. Maybe I should just do it  online for now. 🙂

Ayam percik mudah

I have made ayam percik for iftar last night and it was a BIG hit! Husband can’t stop licking his fingers and the kids ate a lot. Now, that says a lot coz my kids are such a picky eater! I have made similar roasted chicken before but I assure you, this one is a hit. Let me share out the recipe in malay language coz this is how I copy(paste) it down. Sharing is caring and this is a special request from my twitter buddy @marlianaz (*waving hand*). Here we go and enjoy!

Resepi ayam percik

Bahan-bahan (kuah percik) 4-5 orang

9 ulas bawang merah (dikisar)
1 ulas bawang putih (dikisar)
1/2 inci halia (dikisar)
4 sudu besar cili kisar (saya guna 2 sudu sahaja)
400 ml santan pekat (saya guna 1/2 biji kelapa yg diparut diambil santannya)
1/4 sudu besar halba (fenugreek seeds)
3 batang serai (diketuk)
Sedikit belacan
Garam dan gula secukup rasa
1/2 cawan air
Minyak masak untuk menumis

Bahan-bahan (perap ayam)

1/2 ekor ayam
4 ulas bawang merah
1 ulas bawang putih
1 inci halia
1 batang serai
1/2 sudu besar ketumbar
1/2 sudu besar jintan putih


  1. Kisar bahan-bahan untuk memerap ayam. Perap ayam selama 30 minit. Kemudian bakar ayam sehingga masak.
  2. Untuk kuah, tumis bahan-bahan yang telah dikisar sehingga naik bau.
  3. Masukkan cili kisar. Kacau sekata, kemudian masukkan air.
  4. Masukkan santan, halba, belacan dan serai. Kacau hingga sekata.
  5. Masukkan garam dan gula secukup rasa.
  6. Masak sehingga kuah menjadi pekat (30-40 minit).
  7. Bila siap, curahkan kuah ke atas ayam yang telah dibakar.

Resepi dari: http://dapurmalaysia.com/resepi-ayam-percik/

Now, this is the picture of the real deal. *proud face* :p

German Mince Meatball Recipe

I am sharing this recipe I got from BigOven. Sorry, I didn’t keep the name of the contributor. My bad! So this is a recipe from Anon and I love it! Approved by me and it DID taste like my favorite Ikea meatball! Love!! Ok here goes and enjoy!

My most basic (German) meatball recipe:

about 500 g mince meat

1 onion (finely chopped)

1 hard roll (or some other white bread, french bread, ciabatta or the likes – dried out and soaked in water till mushy – squeeze water out before adding to meat) (I use 10 pcs of weetameal biscuits)

1 egg

seasonings to taste

(My MIL also adds breadcrumbs to make everything less moist and more compact, you might just as well omit the soaked bread to achieve that because then the only reason you add bread is to save money by “diluting” the meat).

I like them a little fluffy, so I stuck with my own mother’s as above – the egg and the moist bread make the fluff. I mix those using either my hands or a fork. For basic meatballs I add salt, pepper and marjoram – sometimes a tsp of mustard, but you can do any other seasonings as well. (I recommend the mustard!!)

Sometimes I sautee the onion first to get them soft. Italian herbs, garlic, and (drained off the oil) marinaded dried tomatoes are very nice for party meatballs.

You can also add chopped olives, corn kernels, or whatever else if serving without sauce (eg. cold for fingerfood) Wet your hands a little to shape the meat into balls or patties and fry from all sides.

The delicious laksa utara recipe

A dear friend requested penang laksa recipe. *waving at doc ikeen!* I only remembered my mom’s laksa utara resepi. It is a bit different from penang laksa as in, we don’t use pineapple and mint leaves to garnish our laksa. Another thing, I am not good at writing recipe in english so it will be in malay instead. Enjoy and happy cooking!


1 kg laksa beras (dicelur)
1 kg ikan kembung/ikan sardin
2 batang bunga kantan
5 keping asam gelugur
3 sudu besar cili kering yg dikisar (boleh kurangkan kalau x suka pedas)
1 tangkai daun kesum
2 batang serai (diketuk)
4 liter air
1 biji timun (dihiris)
sedikit daun salad (dihiris)
2 biji bawang besar (dihiris)
2 biji cili merah (dihiris)
limau kasturi dibelah dua
telur rebus sebagai penambah selera
otak udang secukup rasa
Garam secukup rasa

1. Rebus ikan hingga lembut. Buangkan tulangnya & kisar isi ikan bersama air rebusan hingga halus.
2. Simpan kepala ikan dan tulang yg lembut tadi utk dikisar dgn baki air rebusan. Tapiskan air kisaran tulang ikan untuk dijadikan stock dan dicampurkan bersama isi ikan yg dikisar.
3. Masukkan bawang besar, bunga kantan, serai, daun kesum, cili kisar, asam gelugur dan air ke dalam periuk. Masukkan isi ikan bersama stock dari tulang ikan tadi
4. Rebus sehingga mendidih dan masak. Kemudian tambah garam dan otak udang secukup rasa.
5. Masukkan laksa ke dalam mangkuk & tuangkan kuah panas hingga penuh, bubuhkan salad, timun, bawang, cili merah & telur rebus. Perahkan limau kasturi jika suka dan sedia utk dimakan. 🙂

*Picture from Google Image

Resepi Ikan Tiga Rasa

Resepi hari ini adalah permintaan dan ditujukan khas buat kawan saya yang rajin ke dapur. Kam, this is for you! Enjoy!

Ikan Tiga Rasa
1 ekor ikan bawal (saya gantikan dgn ikan tilapia merah)
2 biji bawang putih – dicincang
3 biji bawang merah – dicincang
1 biji bawang besar – dipotong bulat
2 biji cili merah – dicincang (boleh digantikan dgn cili padi kalau suka lebih pedas)
1/2 biji capsicum hijau dipotong dadu
2 biji tomato – dipotong dadu
2 kerat nenas – dipotong dadu
2 sudu cili kering yg dikisar
3 sudu sos tiram
2 sudu sos tomato
2 sudu sos ikan
Sedikit daun sup & daun bawang
serbuk kunyit, garam & gula
Minyak untuk menggoreng ikan & menumis

Cara memasak:
Ikan dibersihkan dan dilumurkan dengan garam dan serbuk kunyit. Goreng ikan tersebut sehingga garing.
Panaskan minyak dalam kuali dan masukkan bawang putih, bawang merah dan tumis sehingga naik bau.
Masukkan cili kering yg dikisar dan tumis sehingga naik bau dan garing.
Kemudian masukkan sos tiram, sos tomato dan sos ikan. Tambahkan garam dan gula ikut citarasa anda.
Selepas kuah mendidih, masukkan bawang besar, cili merah, capsicum, tomato dan nenas. Gaul rata.
Apabila sudah masak, tuang kuah tadi ke atas ikan dan hiaskan dengan daun sup dan daun bawang. Sedia untuk dihidang!

Gambar Hiasan

Resepi Sup Masam Manis Ikan Bawal

This is a very simple recipe I created during my confinement. I’ve said that is is simple and easy, a home cooked meal special for those in confinement. I might add that it is very healthy too. So let’s checkout the recipe.

1 Medium sized ikan bawal / pomfret – I used ikan bawal emas
4 Shallots finely sliced
2 Cloves of garlic bruised
1 inch of ginger sliced
1 cinnamon stick
3 cloves
3 cardamom
2 star anise
1 stalk lamongrass bruised
5 pcs dried chinese dates
1 carrot sliced
1 stalk of celery sliced
1 tomatoes cut into 4 quarters
A bit of light soy sauce to replace the salt to taste
1 Tbsp of fish sauce
A bit of ground pepper
2 Tbsp vegetable oil
Water or fish stock as necessary

1. Heat the oil with medium heat in a wok or pot and sautee the cinnamon, cloves, cardamom, star anise, shallots, and garlic until fragrant
2. Add water or stock as needed to make sure it can cover the fish. Add ginger and lamongrass and bring to boil with high heat
3. When the soup starts to boil, add celery, carrots and the dried dates. Add a bit of soy sauce and fish sauce to taste
4. When the soup has boiled and carrot starts to soften, add the fish and tomatoes and cook it just enough until you see the eyeball dry up a bit. I cook mine for about 10 mins. You don’t want to overcook the fish or you will get a very dry flesh. Not so tasty!
5. Adjust the saltiness by adding more soy sauce and add ground pepper as desired.

You can also add some tumeric leaves or kaffir lime leaves to add a nice aroma to the soup. Enjoy! 🙂