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I dedicate this blog to my loving husband, my two beautiful children, my dearest friends & family. Thank you for always loving me and enjoying my food. You are my inspirations for any new creations I make.

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Thursday, June 25, 2009

Mixed Green Salad With Smoked Salmon

When I'm trying to loose weight, salad is my best friend. It's not necessary special salad to be prepared, usually I just take all kind vegetables I find in my fridge and mix it with fruit or cheese and as final touch sprinkled with vinaigrette.

This mixed salad with salmon is one of many favorite salads I always make.

Mixed green salad with smoked salmon
a package of green salad
shredded carrot
sweet corn kernels
smoked salmon
some grapes
some dried fruit
grated cheese, if you like
vinaigrette as dressing

Monday, June 22, 2009

Mini Millefeuilles

Mille-feuilles "thousand sheets" is a pastry made of several layers of puff pastry alternating with a sweet filling, typically pastry cream, but sometimes whipped cream, or jam. It is usually glazed with icing or fondant in alternating white and brown (chocolate) strips, and combed. The name is also written as "millefeuille" and "mille feuille".(text: wikipedia)

I never try to make it myself but in fact it's very easy. I use ready-to-use puff pastry and ready-to-use vanilla custard powder. They are very difficult to be sliced so I make them in separate portions and in mini versions in the shape of stars. They look so pretty after all. I like the combination to be eaten with strawberries.

This is also my entry for Jugalbandi photo event for the month june 2009 with theme "Stacks".

Mini Millefeuilles

Ready-to-use puff pastry:
Prepare and bake the pastry according to pastry's directions in the packaging.
Put aside and let it to cool down.

Ready-to-use vanilla custard powder:
Prepare and cook thick custard according to directions in the packaging.
Put aside and let it to cool down.
Pour 1 teaspoon rhum in the custard, mix well.

Take a slice of pastry, spread the custard on top of it. Do the same for the rest of the pastry's. Arrange the cream pastry's on top of each other. Dust with icing sugar if you like it.

Friday, June 19, 2009


Quiche again.. again... and again :-p I never get bored with this. It's easy to make, just using some leftovers, some eggs and the ready to use pastry, put it in the oven.. and done! I don't have to eat it straight away after done from the oven, usually I keep it for the day after, the day when I go to the gym. So when I'm back... quickly take a shower.. feeling fresh, tired and hungry.. voilà, there is quiche awaiting for me to be eaten, with a bit salad and few drops chilli sauce.. yummieeee!!!


Ready-to-use pastry
Steamed/blanched broccoli
Blanched leek
Leftover boiled chicken, shredded
2 eggs, lightly beaten
200 ml cream
nutmeg, salt, pepper to season
100 gr grated cheese

1. Preheated the oven to 200°c. Prepare and bake the pastry according to pastry's directions in the packaging.

2. Mix the cream, eggs, salt & pepper in a container.

3. Scatter the vegetables, chicken and grated cheese on the bottom of the pastry case.

4. Pour the cream mixture and scatter the grated cheese on top.

5. Bake for about 15-25 minutes or until the filling solid. Remove from the oven and cool for about 5 minutes. Serve hot or cold with mix salads.

Wednesday, June 17, 2009

Nasi Goreng Oriental

Nasi goreng is always my fave cuisine. Nasi goreng can be eaten at any time of day, and many people eat nasi goreng for breakfast, often using leftovers from the previous day's dinner. The rice used to make nasi goreng is cooked ahead of time and left to cool down (so it is not soggy), which is one reason to use rice cooked from the day before.

Nasi Goreng Oriental
(source: Kumpulan Resep Sedap)

2 eatspoons margarine
3 cloves garlic, chopped
1 egg, lightly beaten
50 gr shrimps
50 gr fishballs (I don't use any)
50 gr mixed vegetables (frozen)
50 gr mixed seafood (frozen)
300 gr cooked rice
1 stick spring onion
4 teaspoons fish sauce (I use oyster sauce)
1 teaspoon chicken broth powder
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon sugar

1. Melt the margarine in the pan. Fry the garlic until fragrant. Add with egg, and stir until egg stold.

2. Add mixed vegetables, keep stirring until the vegie 1/2 cooked.

3. Put in the shrimp, fishballs and seafood, stir and mix well.

4. Put in the rice, then add fish sauce, broth powder, salt, pepper and sugar. Stir all together until cooked. Add with spring onion, stirring again, ready.

Friday, June 12, 2009

Botok Ayam // Chicken Wrapped In Banana Leaves

Botok Ayam
(source: Menu Sehari-hari Yasa Boga)

2 chicken breast fillet, cut in cubes
100 ml thick coconut milk
5 salam leaves
chillies as needed

Blend in food processor:
3 red chillies
2 tsp chopped laos
1 clove garlic
8 small red onions or 2 large sjallots
1 tsp chopped turmeric (I use the powder)
5 candlenuts
1 tsp chopped kencur (I eliminate this)
1 tbsp sliced lemongrass
1 tbsp sugar

1. Fry the blended spices until fragrant with 3 eatspoons oil. Remove from the fire.

2. Mix the chicken, coconut milk, chillies, salt and spices in a bowl.

3. Take a banana leaf, give 2-3 bay leaves and the chicken spices. Wrap and steam until cooked, around 20 minutes.