Classic Chicken Rendang Negeri Sembilan Style

Negeri Sembilan people are famous for its spicy dishes and love spicy food.  Bird’s eye chili, in particular, has been synonymous with their cuisine.  In this recipe, you can reduce the amount of chili as you like.  As you notice I also used “Daun Puding Hitam”.  The leaf of the tree is often used in Negeri Sembilan cooking especially chicken rendang and is known by the locals for its mild laxative property.  Daun puding hitam is basically quite tasteless but it has this kind of hearty and calming aroma that make it suitable for Negeri Sembilan cooking.

Serves: 6 / Preparation Time: 25 mins / Cooking Time: 1 hour 50 mins


Main ingredient:

500 grams chicken


Ingredients A:

5 bird’s eye chili – you can lessen this if you can’t stand spicy food

5 dried chili – soak, wash, remove the seeds and cut into small pieces

2-inch fresh turmeric – remove the outer layer and cut into small pieces

2-inch galangal – remove the outer layer and cut into small pieces

3 stalks fresh lemongrass

1 large onion – cut into small pieces

3 garlic cloves – cut into small pieces

Water – sufficient enough for blending the ingredients


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Ingredients B:

2 tablespoons vegetable oil for cooking

2 tablespoons brown sugar

2 boxes coconut milk / 500 ml fresh coconut milk

1 packet kerisik (this is toasted grated coconut flesh where you can buy a packet from Asian supermarket)

Salt to taste

Daun puding hitam (Black pudding leaves)- optional

Kaffir lime leaves – optional

Tumeric fresh leaves – optional

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Cooking Method:

Blend all ingredients A into a very fine paste. Add a little bit of water to ease the blending process.


Use half of the spice paste to marinate your chicken. Let it rest for half an hour for the chicken to marry together with the delicious aromatic spice.

Take out a wok and pour in cooking oil. Let it heat and then pour another half of the paste.  Start sautéing until it turns fragrant.

Then put the marinated chicken into the wok and let it cook for about 3-4 minutes. Stir slowly.

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Then pour the fresh coconut milk and bring it to simmer under gentle heat (NEVER cook coconut milk under high heat as it will certainly curdle and the curd is not good at all).

Let the stew cook for an hour. You can also start to season the stew with salt, sugar and put in kerisik this time forward.


If you like, you can also put in kaffir leaves and turmeric leaves that have been sliced thinly. Original Negeri Sembilan rendang does not use these leaves.


When the stew starts to thicken (this rendang should be dry as per the original recipe but I like my rendang to have a little bit of gravy ), throw in daun puding hitam, stir slowly and let it cooks for another 5-6 minutes.

Now your Classic Negeri Sembilan Chicken Rendang is done and ready to be served.

This dish is best served with warm plain rice, nasi lemak or with ketupat/nasi impit (rice dumpling).  This is a very hearty and rich dish, so if you are conscious about your waistline, eat it in a small amount, or else forget about your diet and enjoy the delicious food.





Prawn Yellow Noodle Chow Mein Style

This is a very easy recipe to make.  Instead of using Chow Mein noodle, I have changed it to a Yellow Noodle which is much easily found in the Asian supermarket.  Since this recipe is quite flexible, you can use just about any protein you like i.e. beef, chicken or pork.  Enjoy cooking!

Serves: 2 / Preparation Time: 10 mins / Cooking Time: 10 mins


Ingredients A:

1 1/2 tablespoon dark soy sauce
1 1/2 tablespoon oyster sauce
1/2 teaspoon sugar
1/2 teaspoon Maggi Sauce
2 tablespoons water
2 tablespoons vegetable oil for cooking
1 packet yellow noodle

Ingredients B:

5 garlic cloves, finely minced
1 packet baby bok choy, remove the hard stem
1 big red capsicum, cut into thin strips
2 stalks scallions, cut into 2-inch strips (optional)


Ingredients C:

1 packet shrimp, about 200gm
1 packet prawn, about 200 gm

Note: Shrimp is a smaller size than prawn and its color is very much lighter. It has a very strong smell and needs to be washed thoroughly before cooking.



Cooking Method:

Remove yellow noodle from the packet. Put in a bowl, pour 1/2 tablespoon of oil on the noodle.  Gently separate the noodles so it would not stick together while cooking.  Set aside.  Do not soak or wash the yellow noodle as it will get lumpy and soggy.


In a small bowl, mix the dark soy sauce, oyster sauce, Maggi sauce, water, and sugar.  Set aside.

Heat up the work with the vegetable oil.  Add in minced garlic and stir-fry until it changes color to a lighter brown and brings out the aromatic smell.

Add in prawn and shrimp, stir fry until they are cooked.  You can see the prawn is cooked when it changes to an orange-red color.


Add baby bok choy and strips of red capsicum.  Quickly stir for 1 minute.


Add noodles and the soy sauce mixture.  Continue to stir-fry until the noodles, the vegetables, and the soy sauce mixture are well combined and completely cooked through.

Dish it out into a big bowl.  As an option, you can also put chopped scallions on top of the cooked noodles before serving.  Serve hot.



Malaysian Donut @ Kuih Keria

This is one of the traditional deserts found in Malaysia.  It is easy to make, no baking needed and completely vegan, which means no eggs required in making the desert.  One can have it at any time of the day as a snack or as a light treat at tea time.  Although this recipe needs very little ingredients, it can be challenging for a new cook due to the deep-frying and the coating of the desert with sugar glazing.  There is always a first time for everything.  However, when making it right, it is absolutely delicious!

Serves: 21 pcs / Preparation Time: 1 hour / Cooking Time: 30 mins

Ingredients for Dough:

800 grams sweet potatoes

1 cup wheat flour

1 tablespoon rice flour

1/2 teaspoon bicarbonate of soda

Ingredient for Sugar Glazing:

6 tablespoon sugar

4 tablespoon water

A pinch of wheat flour – optional

Cooking method

  • For the sweet potatoes, you can either use the local white/orange/yellow color sweet potatoes. But for this recipe, I used Japanese sweet potatoes which is purple in color as it has less fibrous than the local sweet potatoes.
  • Wash and scrub your potatoes, then remove the outer skin. Cut into smaller pieces if it is too big for your pot.
  • Put the potatoes in a pot of water, just enough to boil the potatoes until tender. Another option is to steam the potatoes.


  • Once the potatoes are cooked, remove it from the pot and leave it to completely cool.


  • You can start to mash the potatoes with a fork or spatula.


  • Put in all the ingredients, wheat flour, rice flour and bicarbonate of soda. Mix it together until you get a soft but firm ball of dough.  You can also add less flour if you prefer a less chewy texture of the doughnut.



  • Shape the dough into a ring or you can also roll it out on a board to about 1/2 inch thick and cut using a doughnut cutter (I didn’t do this).


  • Heat a pan/wok and add in about 1 to 2 inch of any vegetable oil and heat the oil till it is hot, not too hot or it will burn the doughnut.
  • Drop the doughnut rings in the wok gently. Fry until golden. This may take 2-3 minutes each side.  As soon as one side of the doughnut is cook, it will float.  Once you see it is floating, turn it to the other side and cook for another 2-3 minutes.
  • After that, lift out and drain on kitchen paper. Let it cool.



  • For sugar glazing, mix the sugar and water into the wok. Heat over medium heat and stir until the sugar melts and form small bubbles around it and getting thicker.


  • Put in the doughnuts in and keep stirring until the sugar turn into thick sugar paste.



  • Sprinkle a pinch of wheat flour, and stir. This is a secret to ensure that the sugar glaze would not melt even after the doughnut is cooled.


  • Keep stirring until it shows signs of becoming crystallized completely and turn into white in color.


  • Lift off the doughnut and serve.


Simple Sweet & Sour Fish


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Sweet and sour fish is a simple recipe that is friendly to be made by most people. The key to the sweet and sour fish is that the sauce should be lightly coated the fish cubes so they don’t turn soggy.  The best way to do this is to use cornflour to coat the fish cubes during marinating.

Preparation time:

15-20 minutes / Cook time: 5 minutes


500 grams of fish fillet (cut into bite-size cubes)

1 stalk Scallion or Celery leaves (cut into 1-2 inch lengths)

3 cloves garlic (finely chopped)

1 flower medium-size yellow onion (chop into smaller cubes)

1 red Chili (seeds removed and finely chopped)

1 cm of young ginger (finely chopped)

1 green bell pepper (optional, seeds removed and cut into squares)

Oil for frying

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4 tablespoon Cornflour or Cornstarch

1 teaspoon pounded Black Peppercorn

1 teaspoon Maggi Seasoning

1 teaspoon Tumeric Powder

A dash of salt

A little bit water to ensure the batter is easily mixed. Not too much or the batter will be too runny.

Mix all the ingredients in a bowl.

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Sweet and Sour Sauce:

3 tablespoons Chili Sauce

3 tablespoons Tomato Sauce

1 teaspoon Maggi Seasoning

3 tablespoons water

3 dashes white pepper powder

1 teaspoon Brown Sugar

1/2 teaspoon Cornstarch (optional, depends on the thickness of the sauce while cooking)

Mix all the ingredients in a bowl


Cooking Method:

Cut fish fillet into bite-size cubes. Use a paper towel to soak up water from the fish cubes.

Mix fish cubes with batter, marinate and set aside in the fridge for 10 mins.

Heat up cooking oil in a non-stick wok. Slowly put piece by piece the fish fillet in the wok to ensure the fillets are not going to stick to each other.  Deep fry the fillet.  Do not over stir or the fish fillets will become mushy.

Once done, transfer the fried fillets on a plate that is lined with paper towels to soak up the excess oil.

Remove half of the oil from the wok, slow down the fire. Immediately add chopped garlic, chopped young ginger, and stir-fry until you can smell the aroma.

Add in chopped yellow onion. Stir-fry again.  Extra careful when frying the onion, please ensure the onion didn’t burn.

Add the mixed sweet and sour sauce into the wok and bring it to boil.

Toss in fried fish fillet and chopped chilies, do a few quick stirs.

Dish out, sprinkle the chopped scallion and serve immediately with steamed white rice.




Individual Fruit and Brownie Trifles

Individual Fruit and Brownie Trifles – the recipe was adapted from  If you are unable to click on the website, please see below recipe.

Individual Fruit and Brownie Trifles #recipe

Individual Fruit and Brownie Trifles #recipe

Individual Fruit and Brownie Trifles

Yield: 8 – 12 servings

Prep Time: 20 min

Cook Time: 30 min


For the brownies:

7 ounces unsweetened chocolate, roughly chopped
3/4 cup unsalted butter
1/4 cup water
1 cup sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/8 teaspoon salt
2 pints raspberries
Mini chocolate chips, for garnish

For the whipped cream:
1 1/2 cups chilled heavy cream
1/3 cup sour cream
3 Tablespoons sugar
2 teaspoons vanilla extract



Make the brownies:
Preheat the oven to 350ºF. Grease a 9-inch baking dish with cooking spray and set it aside.

In a medium saucepan set over medium-low heat, combine the chocolate, butter and water. Cook, stirring, until the chocolate and butter are melted. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and light brown sugar, mixing until combined, then add the eggs and vanilla extract and mix for 2 minutes.

Add the flour and salt and mix until combined. Transfer the batter to the prepared baking dish and bake for 25 to 30 minutes until a toothpick inserted comes out clean. Remove the pan from the oven and place it on a cooling rack. Once the brownies have cooled completely, invert the pan onto a cutting board and cut into 1/2-inch brownie croutons.

Make the whipped cream:
In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, sour cream, sugar and vanilla extract on high speed until soft peaks form.

Assemble the trifles:
Fill each serving dish with alternating layers of brownie croutons, whipped cream and raspberries. Garnish each trifle with a sprinkle of mini chocolate chips and serve immediately.

Individual Fruit and Brownie Trifles #recipe

Pucuk Manis or Mani Cai Leaves with Egg

Yesterday at Pasar Tani Melawati, I spotted sayur Pucuk Manis or the Chinese calls it Mani Cai (马尼菜).  I bought a bunch of it that cost me only RM 3.00. A bunch probably 350 grams.  It may look a lot but once you cook it, it will be wilted and it won’t be that much.  I have not cooked sayur pucuk manis for a very long time.  We only ate it whenever we ordered Pan Mee at one of the best Pan Mee restaurant in Avenue K.  The recipe that I’m going to share is Pucuk Manis with egg.


A bunch of Pucuk Manis
3 tablespoons cooking oil
4 garlic cloves, finely minced
1 teaspoon chicken granules
1 egg
1/2 cup of water

For washing leaves:

1 tablespoon white vinegar
1 teaspoon of salt


1. Remove all the edible leaves from the pucuk manis stalks and discard the stems

2. Wash the leaves by soaking it in a 1 tablespoon of white vinegar and 1 teaspoon of salt. Let is soak for 2-3 minutes.  During washing squeeze the leaves and drain well.

3. Preheat the frying pan, add in cooking oil until it heats up.  Make sure cooking oil is not too hot or else you will burn your garlic.

4. Add in minced garlic and cook until it turns a little bit brown.

5. Put in pucuk manis and cooked until a little bit wilted then put in the chicken granules.

6. Add in water and quickly break in the egg and stir the pucuk manis until cooked.

7. If you like wolfberries, you can also put this in before you turn off the heat.

8. Serve it on plate

Note: this is how it looks like once you have completed your cooking. Photo was taken from

Pastry on Soup

i am a pastry girl.  i love anything that is pastry especially eating it right after it comes out from the oven.  the recipe that i’m gonna share with you is the one that i always do it at least once a month.  so far my family loves it too.  it is so easy to make and your tummy will be happy after eating this.

btw, this recipe was taken from  i just love this chef because she shares all the techniques and shares all the ingredients without intentionally missing one bit of the items that’s suppose to be included in the recipe.  i think you know what i mean right, when you tried certain recipe and found out that the chef purposely left a few ingredients, and after making it, you are always wondering what happen, how come it didn’t turn out as shown in the picture.  had this many times too.



  • 1 can of your favorite soup.  It can be Campbell mushroom soup or Heinz tomato soup.
  • Yellow onions – cut it in small pieces for easy eating
  • Vegetables.  This can be potatoes, carrots, celeries, corn or mushroom.  Cut into smaller pieces too.
  • Chicken meat.  Leave out the bones.  Cut into tiny pieces.
  • Ready made pastry.  Best if it is a square size that can cover your coffee mug or your soup mug.
  • Egg.  Lightly beaten.  Use 1 egg is enough as we need this as glue to the pastries.
  • Butter
  • Pepper
  • Salt

How do you make this:

  • First, dilute the soup with some water, milk or cream according to the consistency you like.
  • Heat some butter. Saute the onions, then add the chicken. Once the chicken is almost cooked, add the veggies. Lastly add the soup. Season with salt and pepper.
  • Take the pastry which had been thawed. You can cut it into round shape if you like.  Or leave it in its square shape.
  • Fill the oven-safe mug with the soup about 3/4 full.
  • Brush the rim of the mug with the egg.
  • Lay 1 piece of the pastry on top.  Press down the sides.
  • Brush the top of the pastry with the remaining egg wash.
  • Take another 1 piece of the pastry and put it on top of the 1st pastry. See photo below.  Brush the top of the 2nd pastry with the remaining egg wash.
  • Bake at 375 F for about 15 to 20 minutes until the pastry is golden.


This is the ready made pastry.


Ready to be baked. I put 2 layers for the extra puff.


After 15 minutes :