3kg chicken carcasses, cleaned and chopped

1 carrot, cut into big chunks

1 stick celery, roughly chopped

1 onion, sliced

2–3 stalks spring onions

2 bay leaves

1 tsp white peppercorns

3.5 litres water

Place chicken carcasses in a large stockpot. Add more than enough water to cover the ingredients. Bring to the boil, uncovered, over medium low heat.

Add carrot, celery, spring onions, onion, bay leaves and peppercorns. Gently simmer, uncovered for two hours. Use a slotted spoon to skim the surface of the stock every 30 minutes. Set aside to cool completely before straining the stock into a large bowl. Cover and refrigerate. Remove the layer of fat from stock surface. Freeze the stock if necessary.

Source: The Star-Culinary Queries with Amy Beh

All together raise your hands up in the air and sing this together- gether!!

I want to diet!

I want to diet!

tralalalalalala!

I want to diet!

I want to diet!

Trutnut trutnut!

I want to diet!

I want to diet!

Trutnut trutnut!

I want to diet!

I want to diet!

Tralalallalalalalala!

Sway your hips from side to side and REPEAT!!

weeee!

Though KL is known for the hectic, fast paced and busy place, deep down of me I still love the city life. I love the tall buildings, love seeing people walking rapidly on the street wearing smart suits and especially the shopping malls and the luxurious 5 star hotels! Last week, I attended 3 days training in KL and I had so much fun getting away from the office,sitting in the 5 star hotel conference room, walking on the busy streets surrounded by shopping malls and eating 4 times daily, FREE hotel food! It was like a short holiday to me. I had so much fun.

Nothing extraordinary of below pictures. Just pictures of where I was of the 3 days away from office.

5:30 pm sharp weekdays- time to go home. Later than that is considered not effective! Oh yes! I am very very effective now! :8).

I know they are just KLCC building and wash room of Ritz Carlton KL, but really couldn’t help myself from being such a BIG JAKUN-er. teehee! H.E.L.P M.E!

Okay. Now lets talk about food. Yes! It’s about lamb shoulders with lingonberry jam. Delicious! We like to eat lamb, very much! It’s a menu that we must have every week for our dinner. It’s so easy to cook lamb shoulder (I guess it’s a shoulder part, correct me if I am wrong). You can grill it on the grill pan or cook it on non stick pan or just throw it in the microwave oven and grill it for as long as you like (rare, medium rare or well done). Of course you need to marinate the lamb for better, delicious and satisfying taste. These are the basic things you need to marinate the lamb.

Pepper, salt, olive oil, your favourite sauce and herbs – I use dry herbs as it lasts long and it’s a bit costly to buy and also hard to find fresh herbs. It’s a no problem if you want to omit the BBQ sauce. I am sure it still tastes delicious w/out it.

I know what you are thinking..

Yes, I, myself admit it has a hideous look :’( , but don’t judge the food by its look and the red paste is not sambal alrite? hahaha. It’s the lingonberry jam! The whole plate tasted really good. Next time I’ll try with strawberry jam and see how it’d taste. I recommend you to eat with green boiled broccoli or whateva vege you like for a balance and healthy meal. I didn’t have any vege in stock that night, so I prepared it with boiled potato. A dash of salt + pepper, the ikea creamy sauce on top and you are ready to eat. It’s quick and definitely delicious! AGAIN, it might not look tasty in the picture, but it did taste GOOD!

Kek nenas tunggang terbalik a.k.a pineapple upside down cake.

I first had this cake @ yogitree ,I ate it while it was hot and topped with vanilla ice cream. And of course, it was very very delicious.

I found the recipe in one of my recipe book collection (originally belonged to my mom) and I wanted to give it a try.

So, I baked the cake to impress my family who came last Saturday as well as to improve my cooking skill so that my dream to become like nigella or jamie will one fine, beautiful, not rainy but sunny day (gegege~~) come true. :8)

I was quite disappointed with this first attempt because:

The cake was too moist and the texture was like brownie instead of spongy cake. SO I suspect it was the milk, not that I blame the milk..but I might have measured it wrongly.

The cake was supposed to have 2 layers of different thickness – base layer should be thin (of creamed butter and sugar + can pineapples) and the cake layer should be thick (of cake ingredients)

Mine had both layers almost the same size (thin base and thin cake) so the look was definitely not very impressive.

The base layer

The cake batter

Still, it was edible and the taste was quite good (cewah!), not too sweet ’cause I usually reduce the amount of sugar in a recipe.

The whole process of baking the cake from the start to the end to the cleaning was very tiring.

Takde mood nak share resipi kek ni sebab mission tak se-excellent yang disangka. sob!

I like something express like this dessert I made below (also last saturday):

This one is 200% excellent :8)) . So here is the recipe.

Chinese pear/lai
asam kulit limau
asam betik panjang

Peel off the lai skin, cut them nicely. Put everything in an air-tight food container and leave it overnight.
The quantity of asam depends on ur respective taste buds.
Pour the whole bags of asam if you want XTRA sour- not recommended if your lai is not that many.   (sakit perut tak jamin)

This recipe was given by my fren ( x-uniroommate), Maisarah. Hidup sangat senang bila proses membuat makanan se-express dan campak-campak macam ni .

I am really sleepy but I can’t wait to share this simple n delicious mac n cheese recipe introduced by my uni n hi-skool friend, Cnor .
We (and a few friends) gathered at my house few years back and had a potluck dinner.
Cnor made her version of mac n cheese and after a spoonful, I felt in love instantly.
So, I asked her for the recipe and here I am, cooking it again.
I’ve made this so many times because it’s so quick and easy and delicious.

It’s a perfect dish for a potluck, kid’s birthday party and food-giveaway to neighbors/etc.

1-2 large onion finely chopped
2-5  cloves of garlic
1/2 pack of macaroni
minced chicken (depends on the serving size)
thick and creamy mushroom and chicken soup
2/3 spoons of butter (or olive/vege oil)
cheese (mozarella or cheddar is fine)

Button mushroom. I like to thin-slice them

Usually they were all in bigger size. But this time, the mushrooms look so clean and   CUTE.
So I decided to line them up and give them a chance to pose for me.

I can’t help myself. They are too adorable!!

Okay, I should stop playing with the food. Let’s continue…

Heat the butter, add in onions and garlic and saute them till they are soft and fragrant . Add in the minced chicken and stir them until they turn white. Add in the sliced mushrooms and cook, stirring occasionally, for 3-4 minutes or until soft. Add black pepper to taste.

Pour the whole chicken and mushroom creamy soup into the cooking pot. Add a 3/4 can of (use the soup can for measurement) water and mix, stir them well.

Now, pour the macaroni (of course not the raw mac, but the soft and boiled mac) into the pot. Stir everything again.

Throw in 5-6 or as many slices of cheese as u want. The more cheese u put, the cheesy-er, oozy-er and creamy-er it becomes (and don’t forget..fattylicious too). And again stir and mix them well until the macaroni are well coated with the creamy soup and cheese.  Do this for about 3-4 minutes and we are almost done.

Pour the mac n cheese into the microwave-oven proof container.

Cover the cooked macaroni with lots of cheeeeese (I forgot to take picture for this part ). Microwave on HIGH for 6-8 minutes (2 mins interval) or until the cheese has melted.

We are now done!

Bersepah kan? eeee! Our freezer looks so messy and very unorganized. When my mom comes to my house and open the freezer, she’ll always complains that I have loads of stocks as if I have 10 kids in the house . Tomorrow I definitely need to do some reorg work.

I am still not done with fasting month stocks shopping and my fridge is already out of space.When it comes to fasting month, I always stock up my fridge with all the frozen foods like murtabak gemok, ayam percik haryati, roti boom warta, MIL homemade frozen curry puff, etc. These frozen foods are so convenient as I don’t think I have that much energy to cook everyting for break fasting during ramadhan after driving back home from work. I’ll just do light cooking like mee/kuey tiaw/bihun goreng or soupy dish for break fasting and the rest we’ll buy (kuih muih and lauk for sahur).

We only have rice during sahur and we’ll just heat the lauk in the microwave. Nowadays, you don’t have to be fully awake to heat your food. Just make sure you set the timer correctly and wait for the beep beep goes off. Thanks to technology we all now living a convenient life!  Too convenient but never stop complaining, I wonder why :p. I salute the emak-emak dan nenek-nenek zaman dahulu kala that they did everything with their bare hands.

SO, this ramadhan let us be very thankful of what we have. May this ramadhan be filled with thankfulness, ibadah, blessings and lasting tranquility. InsyaAllah. Amin

Happy ramadhan all!

The Puteh Spagetti *so classic :p* a.k.a spagetti malas bersoskan instant prego carbonara a.k.a carbonara spagetti. fuhh!! what a long name.

I love food, love to cook and love to watch food channels BUT I am a lazy cook, which is why this simple recipe and fast cook meal suits me well.

bye bye chicken sausages and beef bacon

fry them with no mercy till brown and crispy. put some pepper, salt and olive oil

throw in vege, any vege u love

Pour the sauce into the pan. The macho thumb belongs to my husband 

boil ur spaghetti with a bit of salt and vege oil

AND, the final Result..

TADA!!!

I started preparing and cooking at 6:50pm and the spaghetti was ready to eat at about 7:20pm. 30mins! I even managed to do the cleaning in no time.

Nothing could go wrong with this easy peasy recipe. AdultsNkids-friendly!

Super fast! efficient cook! delicious!

*hnsss hnsss* syok sendiri, puji diri sendiri dan kembang hidung sendiri :8).

It’s just a tittle. Don’t fret. I am not going to be naked here or anywhere else. It’s my version of  The Naked Chef.

I know it’s a huge image below but  it’s the only image I can find that has pictures of  my most  favorite herbs and spices.

I need this herbNspice-tionary as sometimes I get confused which is which. They are many more herbs n spices out there but couldn’t afford to paste it all here.

Image courtesy of McCORMIC website.  The description of each is available on the website if I want to know more. Very useful!

I dream to grow the herbsNspices in pots like pics below. Nice kan?  and if I want to masak2,  I can just petik2.

But I wonder if herbs like rosemary, thyme etc can last long in our hot n humid weather. I know cili padi can. I’ll experiment.

We had an early dinner @ ipoh station antique cafe last nite.

With the background music playing classic malay oldies and its antique interior theme, I felt like I was in the 60’s movie set the moment I stepped in the cafe.

You could see an old juke box, old radio set, old magazines clipped and hung from the ceiling divider, old photos of veterans (i suspect photos of 60’s/70’s singers but i am not too sure)and a set of white (ceramic maybe?) plates and pots neatly organized in an old-fashioned glass-display cupboard.

The foods weren’t so bad and my favourite, the lempeng pisang was the yummi-est!

ikan kembung dia sedap!

Next time I want to try its lempeng kelapa with kari.

My mother and atok sometimes cook this lempeng kelapa during tea break or breakfast and we always eat them with fish curry. They are the perfect match for each other!

We call it peknga, short form for tempek atas belanga . It sounds very antique and oldies and I should ask for the recipe.
Who knows one day I might quit my 10-5 job and become all-types-of-lempeng (pisang, kelapa, manggis, durian, strawberri, cheese, fusion etc etc) chef and open a cafe named SEGALANYA LEMPENG! hmm.. very interesting Sponsors please??

We had our lunch at Delicious Cafe today.

The foods were DANG GooD especially the DESSERTS.

Seriously happy when eating these two sinful treats.

Chocolicious Sundae

Sticky Date Pudding: Butterscotch and Vanilla ice cream toppings.

They were soo amazingly delicious and we were like oooOO and Aahhh and laughed all the way while eating the desserts.

We had  to control ourselves for fear the excitement might cause instant orgasm. hahaha!

No wonder there are words like orgasmic chocolate and food orgasm and there is a say: it tastes better than SEX!

Now I get it!

They really did make us HAPPY and HYPER. Plus, It’s FRIDAY!

The website if you want to find out more: http://www.delicious.com.my/