Mar 082011

I think almost no one dislikes Nasi Lemak. Hands up if you don’t!

Apart from the cholesterol busting (coconut milk does not contain cholesterol after all!) rice that is filled with saturated fats that can raise cholesterol levels, i just can’t think of any other reason why would anyone not like this dish. Even my kiddos who don’t take spicy food, love nasi lemak! Hahaaa.. Kinda makes one wonders why they eat it in the first place aye?

Well, for one, they dig the ultra fragrant rice.

Two, they are suckers for the fried ikan bilis (anchovies)!

Three, they like the eggs, the peanuts and cucumber.

So yes, apart from the sambal cili, they really do enjoy nasi lemak whole heartedly. But i’m quite wicked sometimes. Do you know what i usually do?

(uh oh, my evil deed is about to be exposed!!)

I will sometimes, okayyyy, fineeee.. ..most of the time,  incorporate some of the sambal cili into their rice without their knowledge! HAhahaahahah!

You know, just a teeeny weeeny bit… hoping they can slowly adapt to the spiciness and not say NO to anything spicy as they grow up. I don’t quite fancy the thought of me being the only person in the family who eats spicy food — Darcy and helper not included. That will be soooo notttt fun!

Importantly, i think a real man eats spicy food, no? :P
(my opinion only lahh.. so if you don’t know me, u can jolly well ignore the sentence above ok? no offense intended! ;))

Nasi Lemak

(from famous cuisine no.64)

Nasi Lemak with Beef Rendang – Seriously, you can  never say NO to this! ^_^


3 cups long grain rice
2 small thumbs of ginger (flatten)
4 blades pandan leaf (knotted)
3/4 to 1 tsp salt
2 cups water
1 cup thick coconut milk

Serve with

  • sambal ikan bilis (recipe follows)
  • hard boiled egg
  • roasted peanuts
  • cucumber
  • fried ikan bilis


1. rinse the long grain rice, put it into rice cooker, add in water, coconut milk, ginger, pandan leaves and salt. cook together.
2. serve with the above.


Sambal Cili

Ingredients (A)

50g big onion (shredded)

Ingredients (B)

15g dried chilies (soak in the water until soft)
50g shallots
30g garlic cloves
150g chili paste / cili boh
4 tbsp cooking oil

Seasoning :

1/2 tsp salt
2-3 tbsp sugar
100-150ml tamarind concentrate (depending how tart you like your sambal)


1. stir fry the big onions in a hot wok with some cooking oil until fragrant. dish out.

2. blend all ingredients (B) in the blender until smooth.

3. heat up wok, add in (B), stir fry over medium high heat until fragrant. add in seasoning, toss well.

4. add big onions, mix well and ready to serve.



For myself, i like my Nasi Lemak with side dishes. I’ll usually just cook one side and that’s it. Having a spicy side dish with nasi lemak gives it more oommmppphhh! ;)

Trust me, the extra effort of  cooking up at least 1  side dish just to go with the nasi lemak is worth it. ;)


Submitting this to Shaz – Test with Skewer for Muhibbah Monday!

Jan 252011

When it comes to certain food, i’m rather anal — unlike the recent risotto where i don’t really mind which type of rice i actually use (methinks it’s because perhaps i never had proper risotto before!). Take ondeh ondeh for example. This, i’m have my own preference, down to the finest detail.

My first attempt was a memorable one. I love how my ondeh ondeh turned out then. But you know me, i’m pretty adventurous when it comes to food. So instead of sticking to that particular recipe which i’ve used then, i made these using a totally different recipe, that used mainly mashed sweet potato.

Ondeh Ondeh

(adapted from here)

500 g Sweet Potato, mashed
150 g Glutinous Rice Flour
20 g All-Purpose Flour
(but i added quite a lot more because the dough was too sticky!)
150 g Gula Melaka (Palm Sugar), finely chopped
150 g Grated Coconut
A Pinch Of Sea Salt

1. Boil the sweet potatoes in a medium pot until tender, 20 to 30 minutes, depending on size of potatoes.

When cool enough to handle, mash the potatoes in a potato riser or masher. (If you are using a masher, you will have to peel the potatoes first)

2. In a large bowl, combine the sweet potato with glutinous rice flour and all-purpose flour. Knead well to form a soft dough.

i cheated with 554g of sweet potato instead

3. Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely.

4. Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the ondeh ondeh in the boiling water. When the ondeh ondeh float to the surface, remove them with a slotted spoon and shake off the excess water.

5. Coat the ondeh ondeh with grated coconut and serve immediately.


Some like their ondeh ondeh very chewy. Some.. like theirs soft. Some.. don’t mind the texture at all as long as the gula Melaka inside is suffice to shiok them to bits, and i, am the fussiest of them all. Heh.

I like mine chewy but not overly chewy. I also like them soft but not too soft. As for the gula Melaka, i’d say, the more the better! Oh, and the grated coconut must be fresh and it needs to be steamed with salt. Dried or dessicated coconut just won’t do. You say lahh, fussy or not?!?! :P

As much as i tried to like this version, i don’t. Perhaps you will.. but not me. It’s rather too soft for my liking. Not as chewy as i like it to be. But! That didn’t stop me from eating more than 10 balls at one go.  Guess i really like ondeh ondeh yeah? :)

So if you like your ondeh ondeh a little soft, and filled with sweet potato goodness, you so oughtta give this a try!

AH yes! I omitted the pandan (screwpine) juice because the sweet potatoes i used happened to be in this gorgeous orange hue which is downright lovely! It’d be a waste if i were to turn it into green, don’t you think? ;)

Edited to add : i also like my ondeh ondeh to have crunchy gula Melaka bits that didn’t manage to melt inside the ondeh ondeh. in order to get that, i’ll chop my gula Melaka a little coarser. thanks Shaz for reminding me! i totally forgot about it while doing this entry at midnight yesterday! ^_^


Submitting this to Sharon who will be hosting Muhibbah Monday this month.

Dec 132010

I have a confession.

Previously, all my beef rendang dishes were cooked using the easy mix!


Reason being is that i got intimidated by the long list of ingredients and the complexity of it. And for instructions, well, it does sound rather complicated and tons of hard work are required in just preparing!

Alas, after cooking it using pre-mix thrice (yup, i’ve only cooked this particular dish that many times!) … i gave up. The taste was not up to standard. Something was always missing even though i experimented it with 3 different pre-mix brands. Then i realized that it gotta be cooked from scratch or nothing.

So nothing it was for quite sometime actually… until now.

Not too long ago when i saw this recipe in one of my trusted food magazines, i wasted no time and plunged into cooking this well-loved dish almost that very week itself.

Man…. you can never imagine my face expression when i took my first bite of that melt-in-the-mouth beef. Haha!

Of course, the superbly tender and gelatinous beef would be nothing if not for the right spices used. Uh huh, I finally nailed it! The rendang tasted exactly how i wanted and imagined it to be! *happy dance!*

That night, i gave up on being a pescetarian.

The next night, i again, gave up on being a pescetarian. :P

Yup yup yup. The rendang totally hit the bull’s eye. So accurately on the particular spot that i actually gave up on being a pescetarian for 2 nights in a row. I know… shame on me! >.<

Beef Rendang

(from famous cuisine no.64)

A -
1kg beef  (cut into pieces)
200g grated coconut
200ml thick coconut milk
600ml water

B -
20g dried chillies (soak till soft)
2 stems lemon grass
5 shallots
5 garlic cloves
3cm fresh tumeric
3cm fresh galangal
3 candlenuts
2cm fresh ginger
5tbsp cooking oil

C -
4 stalks curry leaves
6 blades kaffir lime leaves
3tbsp curry powder
1 tsp salt
1tsp sugar

1. to make ‘kerisik’, stir-fry the grated coconut in the hot wok without oil over medium-high heat until aromatic and golden in color.
2. blend all ingredients (B) in the blender until finely paste and smooth. dish out.
3. heat up wok, add in blended ingredients (B), stir fry over medium high heat until fragrant. add in ingredients (C), stirring constantly for at least 5-10 minutes.
4. add beef, toss until the beef color changes. pour in water, bring to boil. simmer over low heat for an hour or so intil beef pieces are cooked and tender.
5. add in coconut milk and ‘kerisik’, stir fry until well combined and the gravy is absorbed and color of the curry deepens.


Submitting this to Muhibbah Monday!