Saturday, 24 September 2016

Curried Noodles (Mee Kari)


2 Fresh Lemon Grass
1 Large Onion
2 Cloves Garlic
1/2" Fresh Ginger
1 table spoon Dried shrimps (or shrimp paste aka belacan)

Blend all the ingredients together

Cooking oil
2-3 tbl spoonCurry powder
1 tin Coconut milk
Chicken pieces (breast or thighs and cut into small pieces)
Chicken stock

For garnish, blanch bean sprouts, chopped coriander leaves, chopped spring onions and Pre-Fried onions

Egg Noodles - blanch

In a heated wok with cooking oil, put in the blended ingredients and cook for about 3-4 minutes or until there's a lovely aroma. Add in the curry powder, add in the coconut milk, the chicken and a cup of water. Add in salt to taste and chicken stock.

Leave until the chicken is cooked.

When read, put the one serving of noodles in a bowl, add in hot curry sauce over the noodles. Garnish with the blanched bean sprouts, chopped coriander leaves, chopped spring onions and the pre-fried onions.

Saturday, 26 March 2016

Chieng Mai Chicken Salad

Chieng Mai Chicken Salad

500gm deboned chicken (breast or thigh) - slice in small pieces
salt to taste
Cooking Oil
1/2 cup of fresh coriander leaves
1/4 cup of mint leaves
5 shallots or 1 large red onion
3 red chillies
5 tbl spoons glutinous rice
Lime juice
3 tbl spoons of fish sauce

In a dry pan roast the glutinous rice until slightly brown. Then roughly pound in pestle and mortar whilst still warm. Then leave to cool

Then in the same pan, use about 2 tbls spoons of cooking oil and cook the chicken pieces for about 10 minutes or until cooked. Add salt to taste. Cook until any liquid from the chicken has dried up. Then put into a large bowl.

Roughly chop the fresh coriander leaves, mint leaves. Dice the onion/shallots thinly and add these ingredients into the chicken.
Remove the seeds from the chillies and pound with pestle and mortar. Be careful not to get any chilly juices splash into your eyes. Add to chicken bowl.
Add in the lemon juice and fish sauce and mix well.
Taste to see if you need to add any more of the above ingredients.
Then add in the pounded glutinous rice into the bowl to give a bit of crunch.
For the video, please click on


Thursday, 1 August 2013

London Almond cookies with a crunch


• 200gm plain flour
• 250gm Butter
 100gm Castor Sugar
 50gm Crushed Corn Flakes
 100gm Corn Flour

• 50gm grounded almonds
 crushed almonds for decoration
 whole almonds, blanched and roasted

 Vanilla essence
 Cooking chocolate to melt


1• Mix Butter and sugar with the vanilla essence until light
2• Add in Corn Flakes and mix, 
3• Add in Corn flour a little at a time and mix well 
4• Add in the grounded almonds
5• Add in the flour a little at a time to a nice texture so you can roll it into a ball
6• Flaten to roll in an almond in the middle
7• Oven in 170deg for 20-25 minutes
8• Melt Choc on a double boiler or if you use a microwave, make sure you only use it for 30 secs on high and repeat 2-3 times to avoid burning the melting chocolate
7• Once cookies are baked, leave to cool then coat the cookies with the melted chocolate and put into cases, decorate with crushed almonds, leave them for another 15 minutes for the chocolate to harden.
Check out my YouTube video for demonstration :

Peanut Butter Cookies

 300gm Plain Flour - (you can replace this with gluten/wheat free flour if you prefer)
 1 cup Castor sugar
 1 cup peanut butter (smooth or crunchy -optional)
 1 cup corn oil (Mazola)
 1 egg yolk
1• Add sugar to flour and mix 
2• Add in Peanut Butter and mix
3• Add in Corn oil a little at a time and mix well 
4• Mix to a dough
5• Once mixed well, form small balls and form a well in the middle.
6• Brush the egg yolk over the cookies
7• Oven in 180deg for 8-12 minutes
Check out my YouTube video for demonstration :

Thursday, 23 September 2010

Kak Jariah's Nasi Arab (Authentic Arabian Rice)

1/2kg lamb
2-3 cups of rice
2 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
1 teaspoon ground black pepper 
5-6 carrots
2 large onions
Tomato puree
Salt to taste

1• Mix the ground cinnamon, nutmeg , cardamom and black pepper. Marinate the mix to the lamb for about 1/2 - 1 hour.
3• Soak the amount of rice in water.
4• Chop the carrots and onions.
5• Half shallow fry the lamb, then lay this in the rice cooker.

6• Then fry carrots in the same pan (with no oil) just half cooked and lay this on top of the meat in the rice cooker.
7• Then fry the onions the same way and lay this on top of the carrots in the rice cooker.
8• Now drain the rice and pour the rice over the onion.
9• Mix water with tomato puree and salt. The quantity of water should be enough to cover the rice in the rice cooker.
10• Pour this mix over the rice, make sure it doesn't sink the rice. It should only just cover the rice.
11• Now put the rice cooker on and wait for rice to cook.


Nadiah's Tiramisu

397g Nestle Condensed Milk
450g Mascarpone Cheese
150ml cold strong black coffee
100g Sponge Fingers
30ml Cocoa powder

1• Beat together the Milk and Mascorpone cheese. 
2• Dip the Sponge Fingers in the Black Coffee and arrange at the bottom of a shallow dish. 
3• Spoon over the cheese mixture. 
4• Sift over a generous dusting of cocoa. 
5• Cover with another layer of sponge fingers, cheese mixture and cocoa, then chill for at least 30 minutes before serving.

Nita's Cinnamon Layered Cake


200 grams Plain Flour (sift 4x) 
250 grams Stork Margarine 
2 tablespoon condensed milk 
1 1/2 tablespoon Golden Syrup 
1 teaspoon vanilla 
4 egg yolks and 5 whole eggs (medium size) 
• 1/2 teaspoon baking powder. 
175 grams castor sugar 
25 grams icing sugar 

1• With a hand mixer beat margarine until soft and white while adding condensed milk, Golden Syrup, Cinnamon powder and vanilla.
2• Beat 4 egg yolks and 5 whole eggs (medium size) until white and light In a cake mixer and add the baking powder.
3• Sift the castor sugar and icing sugar together and add to the cake mixer.
4• Then start adding in the flour that you have sifted 4x slowly. Once all the flour is in, mix on high speed.
5• Then lower the speed and add in the first mix (margarine etc) into this mix. Keep mixing for about 5-10 minutes.
6• Start preparing the tin by butterring the tin, line with grease proof paper, and butter on the grease proof paper too.
7• Start with one layer of the mix, put this in a pre-heated oven (180deg) for 10 minutes .  
8• Then butter the first layer then add in a second thin layer of the mix. Put this under a hot grill until brown.
9• Take this out and butter and add a third thin layer of the mix. Carry on doing this until you finish the mix. 
10• When you have added on the last layer, pre heat the oven again and put the cake in the oven for about 12-15 minutes to cook it through. Remember grilling the layers will only brown the top layer, it does not cook the cake. So test if the cake is now cooked and cover with kitchen foil over night or let it cool down for 1-2 hours.
11• Once it has cooled down, carefully remove foil, not letting water drip back into cake.
12• The cake is now ready to be sliced to enjoy the beautiful layers and tasty aroma of cinnamon.


Ainita's Recipe Book © 2010

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