Monday, November 30, 2009

Shish Taouk - Chicken Shish kebab

Shish Taouk (Chicken Shish kebab) - Boneless chicken marinated in garlic, lemon juice and olive oil and grilled on skewers.

When I was growing up, “shish” almost always meant grilled lamb – you rarely saw chicken. But the popularity of chicken means that we long ago adapted one of our most popular ways of preparing meat to chicken as well. Now, shish taouk is one of the most popular meat dishes in the middle east. It is very simple and the marinating yields the most tender, delectable chicken.

Ingredients (serves 4-6 people)

1 1/4 pounds boneless skinned chicken
1 tablespoon paprika
2 tablespoons lemon juice
5 tablespoons olive oil
Garlic sauce
Salt and pepper to taste

Preparing Shish Taouk
  1. Cut the chicken into medium size cubes. In a bowl mix the paprika, lemon juice, olive oil, garlic sauce, salt and pepper.
  2. Marinade the chicken cubes in the mixture for 4-5 hours or overnight.
  3. When ready to cook, thread the chicken pieces on a skewer. Make sure the pieces are firm (you do this by cramming lots of them on the same skewer).
  4. Then, simply grill (or better, charcoal) until the meat begins to brown.
Serving Shish Taouk
  • This delicious dish can be served with wedges of pita bread and lemon, and is particularly good when served with rice and salad.
More Chicken Shish kebab Recipes
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Malay Wedding Menu & Recipes - Nasi Bukhari (Arabian Dish)

Nasi Bukhari Recipe, Resepi Nasi Bukhari. Cara-cara memasak Nasi Bukhari.

Ingredients: (3-4 pax)
  • 3 cups of basmathi rice (Beras basmathi 3 cawan)
  • 1/2 fresh chicken - cut cube or cut to 6 (Ayam dipotong kasar 1/2 ekor)
  • 3 cups of carnation milk (Susu cair 3 cawan)
  • 1 cup of tomato puree (Tomato puri 1 cawan)
  • 1/2 cup of Ghee or butter (Minyak sapi 1/2 cawan)
  • 1 tbspn of meat curry or briyani powder (Serbuk kari 1 sudu)
  • 6 almonds (Badam 6 biji)
  • 2cm of ginger (Halia (2 cm)
  • 1 Onion (Bawang besar 1 biji)
  • 1 Garlic (Bawang putih 1 ulas)
  • 3 shallots (Bawang merah 3 ulas)
  • 1 Cinnamon stick (Kulit kayu manis 1 inci)
  • 2 Star Anise (Bunga lawang 2 kuntum)
  • 2 Cloves (Bunga cengkih 2 kuntum)
  • 2 Cardamoms (Buah pelaga 2 biji)
  •  Some mint leaves (Daun pudina secukup rasa)
  • 1 piece of Screwpine Leaf (Daun pandan 1 helai)
  • 1 tsp of Fennel powder (Serbuk jintan manis 1 sudu kecil)
  • Salt to taste (Garam secukup rasa)

Directions: (in malay)

1. Tumbuk badam hingga hancur dan asingkan.

2. Tumbuk bawang putih dan asingkan.

3. Lakukan proses yang sama untuk bawang merah dan halia.

4. Cincang bawang besar.

5. Panaskan periuk dan masukkan minyak sapi. Biar hingga cair dan masukkan bawang putih serta bawang merah yang ditumbuk.

6. Setelah naik bau, masukkan bawang besar yang dicincang. Apabila bawang besar layu, masukkan halia, rempah kari yang dicarkan dengan sedikit air, dan serbuk jintan manis. Kacau sebentar.

7. Masukkan bunga lawang, kulit kayu manis, buah pelaga dan bunga cengkih.

8. Apabila naik bau, masukkan 3 cawan air, ayam, dan garam. Tutup periuk. Biar hingga ayam empuk.

9. Masukkan tomato puri, badam tumbuk, dan beras. Gaul rata dan masukkan susu cair. Gaul dan masukkan daun pudina serta daun pandan.

10. Tutup periuk dan biar hingga nasi masak dengan api yang kecil. Gaul sekali-sekala dan tutup periuk hingga nasi masak.

Sunday, November 29, 2009

Malay Wedding Menu & Recipes - Beef, Mutton Briyani

Beef, Mutton Briyani (Recepi Daging Briani). This special briani dish requires cooking skill, which is normaly served during special occasion eg. Ramadhan, religious feast or Weddings with nasi minyak, tomato rice or briani rice. Popular side dishes include acar timunpacri nenas and acar buahan.

Ingredients: (8 - 10 Pax)
  •  1kg beef or mutton cube
  • 2 big red onions (sliced)
  • A mixture of shallots+ginger+garlic (blended)
  • 2 huge tomatoes (cut into 4 each)
  • 6-8 green chillies (cut it to 4-5 pieces each)
  • 4 tbsp of tomato paste
  • 2 tbsp ghee
  • 2 tbsp oil
  • rempah tumis (2 star anise, 1 cinnamon stick, 4 cardamoms)
  • 3 full tbsp of rempah baryani (briyani powder)
  • salt to taste
  • ajinomoto (optional)
  • 1/2 tbspn sugar
  • some coriander and mint leaves (washed & chopped)
  • 1 tbsp yogurt
  • fried onions
  • fried cashew nuts
  • raisins
  • coriander leaves

1. Marinate the meat with yogurt.
2. Pour Ghee and oil into heated pot.
3. Add the rempah tumis and sliced onions till golden brown.
4. Add in the onions-ginger-garlic paste. Stir-fry till light brown.
5. Add in marinated meat to the pot. Sitr the meat evenly.
6. Add tomato puree, tomatoes and green chillies. Stir lightly.
7. Mix rempah briyani with water till a thick paste in a small bowl and add it to the pot.
8. Stir the ingredients with the meat evenly and cook it with medium low heat. (Let it simmer till tender about 1hour)
9. Add in chopped coriander and mint leaves.
10. Untill the meat if tender and cooked, add fried onions, fried cashew nuts, raisins, choped corriender to garnish.
11. Serve hot with briyani or tomato rice.

Vegetable Couscous With Wild Blueberries Recipe

This dish may be covered and stored in the refrigerator for up to three days.

Ingredients - Serves 4
1 cup vegetable stock
3 tbsp olive oil
1 cup couscous
1 tsp grated lemon rind
Pinch ground cumin
2 carrots, diced
1 small zucchini, diced
1/4 cup walnut halves, chopped
1-1/4 cups frozen wild blueberries
1/2 cup cooked (canned) chickpeas
Salt and pepper
4 sprigs each fresh coriander and flat leaf parsley, chopped

In small saucepan, bring vegetable stock and 2 tbsp of the oil to boil. Add couscous, lemon rind and cumin; stir to combine. Remove from heat and cover; let stand for 5 minutes. Fluff with fork and scrape into large bowl.

Meanwhile, heat remaining oil in skillet over medium heat and cook, carrots for 5 minutes or until becoming softened. Add zucchini and cook for 3 minutes or until softened. Remove from heat and add walnuts. Add to couscous. Add wild blueberries and chickpeas to bowl. Season with salt and pepper to taste. Add coriander and parsley and stir to combine well.

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Moroccan Beef Brochettes Recipe

Grill these flavourful kebabs on the barbecue tonight; serve them over couscous for a quick yet exotic dinner. Enjoy the best Moroccan beef brochettes.

Ingredients - Serves 4
2 cloves garlic, minced
2 green onions, thinly sliced
1/4 cup minced fresh cilantro
Grated rind and juice of 1 lemon
2 tbsp mild curry paste
4 tsp olive oil
1 tbsp minced gingerroot
Pinch salt
1 lb. top sirloin beef grilling steak (1" thick), trimmed and cut into 1" cubes
1 cup whole wheat couscous
1 each sweet red and green pepper, seeded and cut into 1-1/2" chunks
1/2 cup low-fat plain yogurt

Combine 1/2 cup water, garlic, green onions, cilantro, lemon rind and juice, curry paste, olive oil, gingerroot and salt. Remove about 1/2 cup and set aside. In large sealable freezer bag, toss beef with remaining mixture; refrigerate for 15 minutes.

Meanwhile, prepare couscous according to package directions, using 1-1/4 cups water; stir in 1/4 cup of the reserved dressing. Set aside. Alternately thread beef and pepper chunks onto skewers, discarding marinade.

Grill or broil brochettes using medium-high heat for 5 minutes per side or until medium-rare. Meanwhile, stir remaining reserved dressing into yogurt for dipping sauce. Serve grilled brochettes with couscous and dipping sauce.

Makes 8 brochettes or 4 servings

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Humous Recipe - How to Make Humous

Recipe for humous, a very popular Middle Eastern dip that is used as an appetizer and served with pita bread. Learn how to make humous the easy way, while still being authentic!

2 cups canned chick-peas, drained juice of 2 lemons
1 tsp. salt
1/4 tsp. cumin
3 tbs. pure tahini paste or 1 cup tehina (see above recipe)
2 garlic cloves, mashed
2-3 tbs. oil
parsley (for garnish)

Place all the ingredients in a food processor or blender, mix until chick-peas are smooth. Refrigerate hummus in a covered container. Serve well-chilled, with chopped parsley on top. If desired, reserve 1/4 cup unmashed chick-peas and sprinkle on top. More garlic may be added, if desired. If pita is not available, crackers or thick slices of French or Italian bread may be used.

More humous recipes
Garlic Hummus Recipe
Feta Hummus Recipe
How to make Best Hummus

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Fasolia - Fasolia Recipe

Fasolia is a famous main dish in many Arab countries and it is served with Lebanese rice. Enjoy this Fasolia recipe (white beans).


1lb dried haricot beans
1 large onion, sliced
2 cloves garlic, thinly sliced
peeled tomato
1 tbsp tomato puree
olive oil for frying

  1. Soak the beans overnight.
  2. Drain and add fresh cold water. Bring to boil.
  3. Meanwhile, sauté the onions and garlic.
  4. Add peeled tomato, tomato puree and cook for 2-3 minutes.
  5. When the beans have come to the boil for 10 minutes, drain and add freshly boiled water enough to cover.
  6. Add the tomato sauce, cover and simmer for 45minutes or until the sauce has thickened and the beans are cooked.
  7. Five minutes before the end, add the salt and pepper.
  8. Allow the beans to stand for at least 15 minutes before serving. Serve as a main dish with Lebanese rice.
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Friday, November 27, 2009

Malay Wedding Menu & Recipes - Bubur Kacang Hijau Durian (Dessert)

Bubur Kacang, the most popular of all bubur in the malay wedding menu. Bubur the word for porridge in Malay can be used for both sweet or savoury dishes. For sweet dishes, it is usually made with coconut milk - probably a combination of thin and thick coconut cream- and fuits, jellies, sticky rice, sago pearls or even dough made of flour and (more) coconut. Usually served hot on its own for tea.
Resipe #1

  • 200g mung beans - soak with water for about 2 hours (kacang hijau)
  • 3 tbsn of sago - soak with water for an hour
  • 1litre of water (you may have to add more later)
  • 400ml coconut milk
  • 3 pandanus leaves
  • 2 disk of palm sugar
  • 1/2 cup dark muscovado sugar (gula melaka)
  • 1/2 tsp salt
  • 2-3 pieces of durian per person (optional)

1. Wash mung beans thoroughly. In a pot, boil mung beans in a liter of water. Turn the fire lower and leave to cook until the beans break. The beans will double or triple in size. Taste the texture, if it is still hard or al dente - add more water. I usually add a cup at a time. Do not skip this part - if the mung beans don't break and turned mushy, the bubur doesn't work at all. (do not add sugar yet). Add in sago.

2. Once the beans are ready, add in coconut milk, pandanus leaves, palm sugar and salt. Stir to combine. Taste for sugar. Add the muscovado sugar as you please.

3. Once the bubur reach the boiling point, lower the fire, stir to combine all flavours and leave to simmer for about 15-20 minutes. Keep tasting for saltiness and sweetness. If you fine the bubur to be too thick, add water and let boil again.

4. To make Bubur Kacang Berdurian, add the durian flesh at this point. To serve different people who wish to have it with and without durian, serve it with a jug of durian cream on the side, leaving them to add as they please.

5. Serve hot.

To make durian cream - combine durian flesh and 165ml of coconut milk in a pot and bring to boil. Add sugar and salt to taste. Serve immediately.

Resipe #2

Ingredients (Serves 5)
  • 3 dsp green beans
  • 1 1/2 dsp pearl sago
  • 1 cup low fat milk
  • 1 pandan leaf
  • 1/2 cup sugar
  • Pinch of salt
  • 2 cups water
  • Boil green beans in water until soft.
  • Add sugar, milk, salt and sago.
  • When sago turns clear, remove from heat.
  • Serve either hot or cold.
Useful tips:

Presoak green beans for 1/2 hour to shorten cooking time.

Bahasa Malay to English Food Glossary

Many Malay dishes revolve around a Rempah, which is a spice paste or mix similar to an Indian Masala. Rempahs are made by grinding up fresh and/or dried spices and herbs to create a spice paste which is then sauteed in oil to bring out the aromas.

Typical Malay Dishes

Perhaps you have heard of some of these typical malay dishes:

Satay - These delicious skewered meats are a favourite of many and are perfect served with a fresh salad of cucumber and onion plus spicy peanut sauce!

Rendang - This dry coconut-based curry generally features beef gently simmered until tender with hot and tangy spices and cooling coconut milk.

Laksa - This is a noodle dish with a tasty and tangy fish soup which uses tamarind to great effect.

Asam GelugorTamarind PeelHerbs & Spices
Asam JawaTamarind PasteHerbs & Spices
Barwang BesarOnionFruit & Veg
Bawang MeraShallotsHerbs & Spices
Bawang PutihGarlicHerbs & Spices
BelacanShrimp PasteOther
BelachanShrimp PasteOther
BijanSesame SeedsBeans & Pulses
Bikji SaguPearl SagoBeans & Pulses
BlacanShrimp PasteOther
BlachanShrimp PasteOther
Bok NeeBlack FungusOther
Buah KeluakBlack NutBeans & Pulses
Buah KerasCandlenutBeans & Pulses
Buah PalaNutmegHerbs & Spices
Buah PelagaCardamomHerbs & Spices
Bunga CengkihClovesHerbs & Spices
Bunga LawangStar AniseHerbs & Spices
Cili PadiBird's Eye ChilliesHerbs & Spices
CukaVinegarSauces & Oils
Daun KetumberCoriander LeavesHerbs & Spices
Daun Limau PerutKaffir Lime LeafHerbs & Spices
Daun Limau PurutKaffir Lime LeafHerbs & Spices
Duan PandanScrewpine LeafHerbs & Spices
Gula MelakaPalm SugarOther
HaliaGinger RootHerbs & Spices
JagungCornFruit & Veg
Jintan ManisFennelHerbs & Spices
Jintan PutihCuminHerbs & Spices
Kacang BendiLadies Fingers (Okra)Fruit & Veg
Kacang DalLentilsFruit & Veg
Kacang HijauGreen Mung BeansBeans & Pulses
Kayu ManisCinnamonHerbs & Spices
KemiriCandlenutsBeans & Pulses
KetumbarCoriander SeedsHerbs & Spices
Kicap CairLight Soya SauceSauces & Oils
Kicap ManisSweet Soya SauceSauces & Oils
Kicap PekatDark Soya SauceSauces & Oils
Kicap TiramOyster SauceSauces & Oils
Kim ChiamDried Lily BudOther
Lada HijauGreen ChilliHerbs & Spices
Lada MerahRed ChilliHerbs & Spices
Lada PutihWhite PeppercornsHerbs & Spices
LengkuasGalangalHerbs & Spices
LobakChinese Radish (Mooli)Fruit & Veg
Pati SantanThick Coconut MilkOther
RebongBamboo ShootFruit & Veg
RebungBamboo ShootFruit & Veg
SantanCoconut MilkOther
SantenCoconut MilkOther
SeraiLemongrassHerbs & Spices
TaucheoSalted SoyabeansSauces & Oils
TaugehBeansproutsFruit & Veg
Teik KeeDried Beancurd SticksOther
TerasiShrimp PasteOther
TerungAubergine (Eggplant)Fruit & Veg
TimunCucumberFruit & Veg
Ubi KentangPotatoFruit & Veg

Malay Wedding Menu & Recipes - Nasi Jagung (Sweet Corn Rice)

Nasi Jagung Recipe (Sweet Corn Rice). In Singapore, Nasi Jagung is a very popular dish amongst the ethnic Malay-Muslim community, being a choice serving at weddings and festive seasons. Nasi Jagung goes well with Ayam Masak Merah and Dalca (Stewed vegetable curry with lentils).

  • 6 cups of Basmati Rice (6 cawan beras basmati)
  • 1 cinnamon stick (1 batang kulit kayu manis)
  • 3 cloves (3 tangkai bunga cengkih)
  • 2 star anise (2 kuntum bunga lawang)
  • 5 cardamom (5 biji buah pelaga)
  • 3 red onions sliced (3 ulas bawang merah dihiris)
  • 3 cloves of garlic sliced (3 ulas bawang putih dihiris)
  • 2 huge onions sliced (2 labu bawang besar dihiris)
  • 3 pandan leaves knotted (3 helai daun pandan)
  • 1 can of fresh milk (1 gelas susu cair)
  • 200 gm of sweet maize (200 gm isi jagung)
  • 6 cups of water (6 cawan air)
  • 2 tbspn of ghee oil (2 sudu besar minyak sapi)
  • Salt to taste (Garam secukup rasa)

1. Heat ghee in the rice pot, fry the onions, garlic, large onions and spices till fragrant. (Panaskan minyak sapi dalam periuk nasi kemudian tumiskan bawang merah, bawang putih dan bawang besar hingga naik bau lalu masukkan buah pelaga, kulit kayu manis, bunga cengkih dan bunga lawang).

2. Add water, fresh milk and salt to taste. Let it boil. (Masukkan air, susu segar dan garam secukup rasa dan biarkan mendidih).

3. Add the rice and stir the mixture, cover the rice pot and wait till it cook. (Kemudian masukkan beras basmati dan kacau hingga sebati. Tutup periuk dan kecilkan api).

4. Once the rice is about 70% cooked, sprinkle the sweet corn to the rice and mix gently and cover the pot again. (Apabila nasi hampir masak, taburkan isi jagung dan tutup periuk kembali).

5. Serve hot with ayam masak merah, rendang or dalcha.

Singapore Malay Wedding Menu & Recipes

The special dishes during a Malay Wedding comprise wide variety of dishes such as Nasi Minyak, Nasi Briani, Nasi Tomato, Nasi Jaggong, Nasi Bukhari accompanied with Ayam Masak Merah, Dalcha, Mutton or Beef Briani, Pacri, Achar, Rendang and many more!

At the kitchen, several women would be busy tasked with cooking large amount of rice. And among others would be charged with cutting the onions, garlics, ginger, greens and other food ingredients for the dishes.

Men help setting up the tents and arrange the food tables and chairs for the guests. They also make sure that the plates and cups, glasses, forks and spoons and other utensils are clean and ready for the Big Day.

And like all women, they would be chatting non-stop while doing the chores!!

A few other women would be busy putting the finishing touches and decorations for the pelamin (wedding dais) and the bridal bedroom—the two most important "objects" which perhaps represent the show-case of the Wedding.

Malay Wedding Menu & Recipes

Main Course:
Malay Wedding Catering Package (Package Perkawinan)

Malay Wedding Menu & Recipes - Bubur Terigu (Wheat Dessert)

Bubur Terigu. The name 'Bubur Terigu' is more proper as ' terigu in Indonesian means 'gandum' aka 'wheat'. Terigu derives from the Portuguese word 'trigo'. This dessert is normally served in the malay and indonesian wedding menu.

Ingredients: (A)
  • 200 gm beras terigu rinsed (dibersihkan)
  • 3 cups of water (3 cawan air)
  • Bring it to the boil with water till terigu is tender and swelling. approx. - 30 minutes.
    (rebus terigu bersama air sehingga lembut/empuk -kira-kira 30 minit)
Ingredients: (B)
  • 300 ml of thick coconut milk (300 ml santan pekat)
  • 300 ml of water (300 ml air)
  • 50-60 gm of brown sugar (50-60 gm gula melaka)
  • 50 gm of sugar (50 gm gula pasir)
  • ½ tspn of salt to taste (½ sudu teh garam - atau secukup rasa)
  • 2 pandan leaves - knotted (2 helai daun pandan - disimpul)
Method (Cara):

Setelah terigu empuk, masukkan kesemua Bahan B. Kacau sekali-sekala dan biarkan sehingga mendidih. Matikan api.

'Dadih' Santan Pekat
  • 100 ml santan pekat (dlm kotak)
  • 30 ml air
  • secubit garam
  • Didihkan atas api kecil sehingga pekat sedikit.
Cara Menghidangkan Bubur Terigu

Sendukkan bubur ke dalam mangkuk dan siramkan ke atasnya dgn sedikit santan pekat tadi. Ini membuat bubur terasa lemak lagi.

Malay Wedding Menu & Recipes - Ice Jelly Cocktail

Learn how to make this easy to make dessert for your next festive celebration or occassion! Its fast and is a sure winner for all.

Ingredients: (10 pax)
  • 1 packet of Jelly Powder
  • 1 liter of water
  • 1 tin of fruit cocktail
  • Calamari (lime)

1. Pour 1 packet of ice jelly powder into 1 liter of water and bring to boil.

2. Let the solution cool and in the refrigerator.

3. Serve chilled with fruits cocktail, blended ice and calamari juice.

Thursday, November 26, 2009

Kabsa Recipe - Best Kabsa Recipe

Kabsa or Kabseh main dish is mostly served in Saudi Arabia and other Arab states of the Arabian gulf. Enjoy one of the best Kabsa Recipes with chicken and learn how to make it.

Serves: 4-6
Difficulty: Medium
Prep and Cook time: 1 hour

2 cups long grain Uncle Ben's rice
1 1/2 cup chopped ripe tomato
2 cups chopped onion
1/2 cup white raisons soaked in 1/3 cup water
1/2 cup sliced almonds
1/2 cup pistachios
1/2 cup pine nuts
1 1/2 tsp salt
1 tsp ground cardamom
1 tsp ground corriander
10 cloves
1/2 tsp nutmeg
1/2 tsp 7 spices
1/4 tsp cinnamon
1/4 tsp ground black pepper
4 cups chicken broth
6 tbs butter
2 tbs olive oil

Pre-cooked chicken in broth
2 chicken breasts or 2 thighs and 2 drumsticks
6 cups water
1/2 cup chopped onion
2 bay leaves
2 cinnamon sticks
1 tsp salt

In a large pot place chicken, water, onion, bay leaves, cinnamon stick and salt and let cook covered on low heat for about 1 1/2 hour.

In a large bowl rinse rice and pour off excess water, mix in seasonings.

In another large pot add 2tbs olive oil and 1 tbs butter, then add chopped onions and chopped tomatoes and cook for 10 minutes on medium heat. Next add rice, mix and then add 4 cups of chicken broth from the cooked chicken, stir and then add 3 tbs butter. Let come to a boil and then turn down to low heat, cover and let cook for 45 minutes. In a small pan, add 2 tbs butter and stir in nuts and raisins, let cook until all are evenly brown, set aside for garnish.

In the mean time, pull apart cooked chicken and remove any bones.
After 45 minutes, fluff rice with a fork and let sit another 10 minutes.

To present dish, pour out the rice into a large serving dish, place pieces of chicken on top and then put the nut and raisin mixture on top of that. Serve with yogurt or salad.

More kabsa recipes
Saudi Kabsa Recipe

Source: dedemed

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Tuesday, November 24, 2009

Lebanese Rice Recipe

The way lebanese rice is prepared is very unique. It is very similar to a Western packed rice dish "Rice-a-Roni", but without the spices.

Prep Time: 5 minutes
Cook Time: 30 minutes

1 1/2 cups rice
1/2 cup vermicelli, broken to small pieces
1/4 cup butter
2 1/4 cups water

Brown vermicelli in butter in large pan. Add rice and water. Bring to a boil, then simmer on low for 20 minutes, or until water is absorbed and rice is tender.

You can serve this rice with chicken, lamb, or any meat dish. it is great with soups and stews, too.

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Sunday, November 22, 2009

Sisig Bangus/Milkfish

The milkfish is an unofficial national symbol of the Philippines, where it is called by the Tagalog name bangus.

Malay Wedding Menu & Recipes - Pacri Nenas

Pineapple chunks (Pacri Nenas). A popular side dish that is usually served with specialty rice meal such as Nasi Minyak or Nasi Tomato. Pacri Nenas is a good combination dish to blend with at malay weddings and festives.

  • 1 pineapple
  • 1 shallot, sliced
  • 2 cloves garlic, finely chopped
  • 3 cloves
  • 7 cm cinnamon stick
  • 1 star anise
  • 1 cardamon
  • 1 teaspoon tumeric powder
  • 2 fresh red chillies, slit lengthwise and deseeded
  • 2 tablespoon sugar
  • 2 teaspoon vinegar (optional)
  • A pinch of curry powder (optional)
  • Salt to taste
  • 1/2 cups water (optional)
  • Oil for cooking
Preparation method
  • Remove the pineapple skin, slice into rings and remove the core. Boil the pineapple with tumeric powder for about 5 minutes. Drain the pineapple slices and put aside.
  • Heat a little oil and saute the shallots, garlic till golden brown
  • Add a pinch of curry powder, cloves, cinnamon stick, star anise and cardamon until fragrant. Pour in 1/2 cups of water (adding water is optional as the pineapple juice will appear by itself).
  • Add the pineapple slices and chillies and cook over low heat until boiling
  • When boiling, add the salt, sugar and vinegar to taste. Serve hot with nasi minyak or briyani rice.

Saturday, November 21, 2009

Lebanese Chicken - Lebanese Chicken Recipe

I like Lebanese chicken with tasty spices, try the Lebanese cooking for Fast and easy Lebanese chicken recipe to make on a weekend night after working all day. Yummy dish!

Ingredients - Serves 5

4 boneless skinless chicken breasts
1/3 cup onion, chopped
1 clove garlic, minced
1 tablespoon butter or margarine
2 teaspoons orange zest
1/2 cup orange juice
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon allspice
2 tablespoons honey
1 cup couscous

  1. Rinse chicken and pat dry with paper towels.
  2. Cook chicken, onion and garlic in the butter in a large skillet for about 6 minutes or until chicken is browned, turning once.
  3. Add orange zest, orange juice and salt to skillet.
  4. Bring to boil; reduce heat and simmer, covered, for 5 minutes.
  5. Sprinkle cinnamon and all spice onto chicken.
  6. Drizzle with honey.
  7. Simmer uncovered for 5 to 7 minutes more or until chicken is tender and no longer pink.
  8. Meanwhile, cook couscous according to package directions.
  9. Top couscous with chicken and sauce before serving.
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Moroccan Carrot Salad - Best Moroccan Carrot Salad

Enjoy moroccan cooking and try best carrot salad recipe. It tastes like a very fresh carrot cake without all the work, and it's healthy!

Ingredients - Serves 7

1/2 cup raisins (black or golden)
1 orange, juice of (optional to soak raisins) (optional)
1 lb fresh carrot, peeled and coarsely grated (I used my peeler to make long ribbon like strips)
3-5 tablespoons olive oil
1-2 tablespoon honey
1 lemon, juice of
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
salt and pepper

  1. If you wish you can soak the raisins in fresh orange juice for 15 minutes first. Then drain.
  2. Mix all ingredients together in a bowl.
  3. Let sit at room temperature for at least 1 hour for best flavor.
  4. Refrigerate leftovers.
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Thursday, November 19, 2009

Moroccan lamb - Moroccan lamb with fragrant couscous

Enjoy Moroccan lamb cooking and try a delicious dish of lamb with fragrant couscous.

Preparation Time 15 minutes
Cooking Time 55 minutes

Ingredients (serves 4)
4 Moroccan lamb drumsticks (about 1kg)
1 1/3 cup (260g) couscous
1/2 cup (85g) pitted dried dates, chopped
1/3 cup (80ml) grapefruit juice (about 1 grapefruit)
3 oranges, peeled, segmented
2/3 cup fresh coriander leaves
1/3 cup (50g) toasted slivered almonds
1/4 tsp ground cinnamon, plus extra to serve
1/2 cup (130g) fat-free natural yoghurt
1 garlic clove, crushed
Salt & freshly ground pepper

1. Preheat oven to 200°C. Place the drumsticks in a baking dish. Cook in the oven for 5 minutes. Reduce the temperature to 180°C and cook for 50 minutes. Rest for 5 minutes.

2. Meanwhile, place the couscous and dates in a heatproof bowl. Add the grapefruit juice and 1 cup (250ml) of boiling water. Set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Add the oranges, coriander leaves, almonds and cinnamon. Stir through until well combined.

3. Mix the yoghurt, garlic, salt, pepper and 1 1/2 tablespoons water in a small bowl. Divide the couscous and drumsticks among serving plates. Top with the yoghurt and sprinkle with cinnamon.

Fresh Living - 16 May 2005, Page 41
Recipe by Gemma Purcell

See more Moroccan recipes

Moroccan Lamb Cutlets recipe
Moroccan Lamb Curry Recipe

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Moroccan Pizza - Moroccan Lamb Pizza

Top a pre-bought pizza base with Moroccan-seasoned lamb for a tasty Thursday night dinner. Enjoy best Moroccan Pizza!

Ingredients (serves 2)
2/3 cup low-fat natural yoghurt
Juice of 1 lemon
2 tbs chopped mint
180g lamb backstrap, roughly chopped
1 1/2 tsp ras el hanout (see note) or Moroccan seasoning
1 large garlic clove, chopped
1/2 red onion, chopped
26cm gluten-free pizza base (see note)
1 tbs pine nuts
8 cherry tomatoes, halved
1 tbs chopped coriander

1. Combine the yoghurt, 2 teaspoons lemon juice and mint in a bowl. Season with salt. Chill until required.

2. Preheat the oven to 220°C.

3. Place the chopped lamb, ras el hanout or Moroccan seasoning, garlic, red onion, sea salt and freshly ground pepper into a food processor and pulse until the mixture is coarsely minced.

4. Place the pizza base on a baking tray. Scatter the lamb mixture, pine nuts and tomato over the pizza base. Place in the oven and cook for 8-10 minutes until lamb is cooked through and tomatoes have softened. Remove from oven, scatter with the chopped coriander and drizzle over remaining lemon juice. Serve with the mint yoghurt.

Notes & tips
Ras el hanout is from Middle Eastern food shops.
Gluten-free pizza bases are from supermarkets.

delicious. - February 2009, Page 129
Recipe by Olivia Andrews

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Monday, November 16, 2009

Easy Sambal Tumis Ikan Bilis/Udang (Prawns) Recipe

Sambal Tumis Ikan Bilis and Udang (Prawns) Recipe. A Sambal (English - Sauteed Chili Paste) can be a condiment, an ingredient or a dish which will always contain a large amount of dried chilies (It is sometimes a substitute for fresh chilies). Sambal Tumis is of Indonesian and Malays origin. It is typically made from a variety of peppers, although chili peppers are the most common. Sambal is used as a condiment for a variety of dishes such as Lontong, Roti Jala or Nasi Lemak. Ready-made sambals are available at food markets or gourmet departments in supermarkets in Singapore.

  • 600g fresh prawns (or Ikan bilis)
  • 5 tbsp sugar
  • 1 tsp aji no moto (MSG)
  • little bit of tamarind seed and salt
  • 10 oz (275ml) oil - for frying
  • 20 oz coconut milk - 1 no. coconut (optional)
(Items to be blended)
  • 100g dried chillies 
  • 4 nos. garlic
  • 3 nos. onion
  • 2 inch shrimp paste (belacan)
  • Heat the pan and fry the blended mixture till crispy or well
  • Pour in the coconut milk and let it cook till thick
  • Add in the tamarind water, salt, sugar and aji no moto, lastly add in the prawn or ikan bilis and let it  cook and thicken. Serve Sambal Tumis with Lontong, Nasi Lemak or anything you prefer.

Thursday, November 12, 2009

Sambousek - Chicken and Vegetables Sambousek

Sambousek, also called samboosak in some Middle Eastern regions, is fried stuffed pastry.
This sambousek is stuffed with Chicken and Vegetables. Delicious Lebanese Appetizer dish!


For the dough:
3 cups plain flour or 420 g
1 tablespoon sugar
1½ teaspoons salt
4 tablespoons vegetable oil
1 tablespoon yeast, dissolved in 4 tablespoons warm water
¾ cups water or 185 ml

For the stuffing:
2 tablespoons vegetable oil
1 small onion or 100 g, diced to small pieces
250 g chicken, minced
1 medium baby zucchini or 100 g, diced to small pieces
1 small green capsicum pepper or 100 g, diced to small pieces
1 baby eggplants or 70 g, diced to small pieces
1 medium tomatoes or 150 g, peeled and chopped
1 tablespoon tomato paste
2 cubes MAGGI® Chicken Bouillon, crumbled
2 tablespoons pine seeds, toasted
¼ teaspoon ground black pepper
½ teaspoon seven spices


Place flour in a deep bowl; add sugar, salt, oil and mix well with your fingertips until it resembles fine breadcrumbs.

Add the dissolved yeast and mix. Gradually add little quantities of water and mix thoroughly until a dough forms. Cover with kitchen cloth and set aside for 30 minutes.

Meanwhile heat the oil in saucepan and sauté onion for 2 minutes then add minced chicken and stir until chicken is cooked then add the baby zucchini, capsicum and eggplant and stir over a medium heat for 5 minutes or until vegetables are almost tender. Add the tomato, tomato paste and the crumbled MAGGI® Chicken Bouillon cubes. Stir and cook for 5 minutes or until all vegetables are well cooked and liquid is almost steamed. Add pine seeds and spices. Stir and remove from heat.

Roll the dough into round 3 millimeters thin pastry. Using a medium size cup or dough cutter, cut round pieces of the dough. Place 1 tablespoon of the stuffing in the center of each piece and seal the edges by twisting them or pressing with fork.

Place the stuffed sambousek in a greased oven tray keeping around 1cm space between each piece from other and place them in a warm area for 30 minutes or until stuffed sambousek dough rise up.

Bake sambousek in a 250ºC preheated oven for 13-15 minutes or until it becomes golden brown in color. Remove from oven and serve immediately.

You might also like to try...

Fried Meat Sambousek Recipe

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Sunday, November 8, 2009

Ladies Delight Recipe- How to make ladies delight

Wonderful oriental desserts recipe - Ladies delight in toast bread. Delicious Arabic desserts dish. Enjoy Ladies Delight!

  • 24 slices toast bread, fresh
  • 2 tins NESTLÉ® Cream or 340 g
  • 1 tablespoon rose water
  • 3 teaspoons plain flour, dissolved in 2 tablespoons of water
  • 2 cups oil for deep frying
  • 2 cups sugar syrup, ready made
  • ¼ cup pistachio nuts or 40 g, ground for garnishing
  • Remove the crust of the toast slices, then flatten each slice using a rolling pin.
  • Combine NESTLÉ® Cream and rosewater in a bowl, stuff each slice with ½ tablespoon of cream. Roll to enclose as finger shape and secure the edge with the dissolved flour. Press the sides so the cream does not come out when deep frying.
  • Deep fry the ladies delight in 180°C hot oil for 3-4 minutes or until golden brown.
  • Remove from oil and place them on a rack to remove the excess oil. Then dip each piece quickly in the ready syrup.
  • Sprinkle with ground pistachio and serve at room temperature.
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Sahlab - Oriental Sahlab

Enjoy this warm oriental sahlab desserts recipe during winter. It is easy to prepare! have fun with your kids, they will love it.

  • 4 cups water or 1000 ml
  • 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
  • ¼ teaspoon mastic, ground
  • ¼ teaspoon ground mahlab
  • 3 tablespoons corn flour or 40 g
  • 3 tablespoons rose water
  • 1 teaspoon ground cinnamon
  1. Add water, NESTLÉ® Sweetened Condensed Milk , mastic, mahlab and corn flour to a large saucepan.
  2. Bring to boil then simmer for 7-10 minutes while stirring continuously.
  3. Remove from heat, add rosewater then pour mixture into serving cups.
  4. Sprinkle with cinnamon and serve hot with “Kaak” Arabic biscuits.
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Tuesday, November 3, 2009

Hummus - How to make Best Hummus

How to make best hummus?

is one of the most popular Middle Eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer.

Prep Time: 10 minutes

1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Storing Hummus
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

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Garlic Hummus - Garlic Hummus Recipe

Great Garlic Hummus Recipe - Enjoy middle eastern hummus.

Makes 3 cups

* 600g canned chickpeas, drained, rinsed
* 3 garlic cloves, crushed
* 100ml olive oil
* 2 tbs tahini paste*
* 1 tsp ground cumin
* Juice of 1 lemon
* Toasted Turkish bread, to serve


1. Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined. Add 1/4 cup (60ml) of water and process again until quite smooth.

2. Place hummus in a bowl and serve with toasted Turkish bread.

Notes & tips
* From health food stores and selected supermarkets.

delicious. - June 2004, Page 107
Recipe by Valli Little

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feta hummus - Feta Hummus Recipe

Enjoy feta hummus (Fattet Hummus) - best Feta hummus recipe, enjoy middle eastern cooking!

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How to make feta/Fattet Hummus
Please see video

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Sunday, November 1, 2009

Malay Wedding Menu & Recipes - Sambal Goreng Pengantin

How to make Sambal Goreng Pengantin. This dish is usualy served at Malay Weddings together with Nasi Minyak, Dalca and Ayam Masak Merah. Though the steps of making this dish is quite complicated, it is worth the try. Sambal Goreng Pengantin has a unique taste and rich in "rempah" which blend the ingredients together to form a delicious meal.

Ingredients: ( 20-30 Pax )
  • 1 kg beef (lembu)*

  • 1/2 kg beef lung (paru)*

  • 1/2 kg beef liver (hati lembu) *

  • 1 kg medium size prawns - deshell(udang basah) - dikupas kulit dan digoreng berasingan.

  • 2 cups thick coconut milk (2 cawan santan pekat - drpd 1 1/2 biji kelapa )

  • 300 g tamarind (asam jawa)

  • 2" belachan (2 inci persegi belacan)

  • 25 pcs dried chillies (25 tangkai cili kering)

  • 2 red onions (2 biji bawang besar)

  • 8 cloves garlic (8ulas bawang putih)

  • 8 lemongrass (8 batang serai)

  • 1/2 thumb size galagal (1/2 jari lengkuas)

  • 5 red chillies - cut 45 degrees thinly ang fry seperately (5 tangkai lada merah - hiris serong dan goreng berasingan)

  • 2 cups fried onions (2 cawan bawang goreng)

  • Cooking oil (minyak masak secukupnya utk menggoreng dan menumis)

  • Salt and sugar to taste (garam dan gula secukup rasa)

  • Items with * to boil till tender, cut cube, heat wok on highand and deep fry seperately. (Make sure the meat is still tender) (Bahan bertanda * direbus,potong dadu kecil dan digoreng berasingan.)

  • Mix tamarind and belachan together with coconut milk and put aside (Asam dan belacan diramas bersama santan dan ketepikan).

  • [ Blend this items in red ]
    (Bahan bertanda merah dikisar halus)

Heat wok on high, add oil, stir-fry ground paste till quite toasted (about 5 mins), add mixed tamarind and belachan together with coconut milk till and oil starts to ooze.
(Panaskan 1/2 cawan minyak dan tumis bahan kisar hingga garing dan masukkan campuran santan dan masak terus hingga mendidih dan naik minyak).

Add * items, salt and sugar to taste, and add some water to make it a bit wet.
(Kemudian masukkan secukup garam dan gula dan kacau rata dan masukkan daging,hati paru goreng,udang goreng tadi dan gaul hingga rata.Tambah sedikit air supaya tidak terlalu kering).

Lastly, add fried cut red chillies and fried onions; stir evenly. Add salt and sugar to taste. The taste should be spicy, sweet and a little bit sour with mild coconut taste.
(Akhir sekali masukkan pula cili merah dan bawang goreng dan gaul hingga rata.Tambah garam dan gula lagi jika perlu.Rasanya haruslah lemak manis dan sedikit sahaja masamnya).

Note: May add a few kaffir or tumeric leaves if desired.
(Dlm masakan ini boleh juga di masukkan daun limau purut dan daun kunyit jika suka).

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