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.





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.




Kuih Cara Manis

i’m so in the mood to put up some nice recipes this month just because we are going to celebrate Hari Raya for the Muslim festival next Monday and i was so into making some cookie and baking some cakes.  today’s recipe is a traditional recipe that my mom used to make for us all for tea time.

i found this recipe from  

unfortunately it’s written in Bahasa Melayu.  when i have time i will try to do the translation for us all. 

Kuih Cara

Acuan kuih cara

Bahan-bahan :

2 Cawan Tepung Gandum
1/2 Cawan Air Daun Pandan – ( kisar 2 daun pandan bersama air)
1 Biji Telur
1 Cawan Santan Pekat
Secubit garam
Gula Untuk Bahagian Inti- (anggaran setengah sudu teh untuk setiap biji kuih)

Cara membuatnya :

1. Masukkan tepung, air daun pandan, santan, telur dan garam ke dalam sebuah bekas.

2. Kacau dan gaul rata semua bahan tersebut.

3. Untuk mengelakkan adunan daripada berketul dan lebih sebati, masukkan dalam mesin pengisar dan kisar sehingga sebati.

4. Letakkan acuan kuih cara di atas api yang sederhana besar.  Sapukan dalaman acuan dengan sedikit minyak masak untuk mengelakkan kuih dari melekat didalam acuan.

5. Bila acuan telah agak panas, masukkan adunan tadi ke dalam setiap lubang acuan. Masak dengan api yang sederhana besar.

6. Tunggu sekitar 30-40 saat (sehingga nampak kuih sedikit keras dan terbentuk) kemudian masukkan 1/2 sudu teh gula di bahagian tengah kuih.

7. Bakar sehingga kuih tidak melekat dan boleh dikeluarkan dan diangkat daripada acuan.

8. Siap untuk dihidang.

Selamat mencuba !!!!

Nasi Goreng Kerabu Nenas – Chef Riz

Nasi digoreng bersama herba aromatik tempatan, Ulaman segar dan nanas

Hidangan 2 org

4 cawan nasi putih, disejukan

4 sudu masak minyak sawit

3 ulas bawang putih, dicincang

5 ulas bawang merah, dihiris

2 btg serai, dihiris halus

1 bunga kantan, dihiris halus

4 helai daun limau purut, dihiris halus

4 tangkai cili padi, dihiris halus

3 butir telur

120g isi dada ayam, dihiris

12 ekor udang sederhana, dikupas kulitnya

100g kobis, dihiris

100g kacang panjang

100g nanas, didadu

4 sudu masak sambal belacan (lebih jika suka lagi pedas)

1 sudu masak sos tiram

1 sudu masak nam pla (kicap ikan Thai)

Daun pisang & Sedikit ulam-Ulaman segar bersama sambal Belacan & Keropok ikan untuk menghidang.

  • Panaskan minyak di dalam kuali “non-stick”, tumiskan bawang merah dan putih bersama serai, bunga kantan, daun limau dan cili padi hingga kekuningan dan berbau harum, masukan pula isi ayam dan Udang ke dalam kuali, goreng seketika hingga ayam dan Udang masak dan bertukar warna. Kemudian masukan nenas. Masak seketika.
  • Masukan kobis, kacang panjang dan nasi ke dalam kuali, goreng-kacau nasi dengan api yang kuat sebentar sebelum nasi goreng diperasakan dengan sambal belacan, sos tiram, nam pla dan bubuhkan garam jika perlu. Selalunya saya tidak gunakan garam dlm Resipi ini kerana sambal belacan, sos tiram dan nam pla telah ada mengandungi garam.
  • Hidangkan nasi ‘Goreng’ Kerabu panas-panas ditabur dengan hirisan serai, bunga kantan dan daun limau purut bersama ulam-ulaman segar dan sambal belacan.