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17 Nov 2022

Vietnamese Duck Noodles in Soup (Mi Vit Tiem)

By Faizah

Back when I was living in New Haven, I used to frequent a wonderful Vietnamese restaurant called Pot au Pho. Especially on those cold winter afternoons, mi vit tiem, egg noodles with braised five-spice flavored duck and shiitake mushroom, was my go-to order. I think the restaurant has closed down now, and even here I haven’t been able to find local restaurants serving this particular dish. Well, I guess if you wanna eat something you can try to make it yourself, so here we were.

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07 Jun 2021

Chicken Miso Ramen

By Faizah

Rudy loved Japanese food. He missed sushi the most, as consuming raw/ undercooked foods was not advised when undergoing his treatments. As much as we could we still tried to have our Japanese food fix, and ramen was one of the things we wanted to have more of.

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10 May 2020

Ramadan Cooking: Nasi Daging

By Faizah

It’s Ramadan, and the Movement Control Order (MCO) is in effect resulting in the surge of home cooks, so there are tons of yummy looking recipes flying around on the Internet.

The Bestie shared this Nasi Daging (beef rice) recipe from daridapur.com, and it looked simply amazing. I’ve had nasi daging several times in the past, but there was always something missing. The rice was not flavorful enough, or the beef was too tough… basically I was never blown away by what I sampled, no matter how yummy nasi daging sounded conceptually as a dish.

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19 Jan 2020

Chicken Char Siu with a Pressure Cooker

By Faizah

One of my favorite things to order whenever I go for dim sum is their BBQ chicken buns, or char siu chicken buns. There are a number of good halal dim sum places in KL, but we rarely eat out anyway, so meals there are few and far between usually.

Here’s my first attempt at making my own chicken char siu, to be used for the pau filling. I got this recipe from Jasmine Hoo, one of my Cooking With Philips Pressure Cooker Facebook groupmates, modified using permissible ingredients, of course. If you don’t have a pressure cooker, you can consider making chicken char siu with an air fryer.

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18 Jan 2020

Make Your Own: Chicken Stock

By Faizah

When making most of the recipes in this blog which calls for chicken stock, I usually go for the quick and easy method by using store-bought stock cubes. However, for or when you have some extra time on hand, or when the flavor of the stock is truly the heart of a dish, here’s a simple recipe for you to make your own batch at home.

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03 Feb 2019

Steak and Mushroom Pie

By Faizah

When I first started cooking I basically had one go-to chef for most recipes I wanted to try – Emeril Lagasse. In the beginning I focused more on so-called Western dishes – pies, pasta, and casseroles – and one of my earliest attempts on pies was this steak and mushroom pie.

Last time I followed the recipe to a T (non-alcoholic ingredient substitutes aside), but this time, with more experience I’ve given it my own spin and also used my Philips electric pressure cooker to ensure the meat is tender and succulent.

Be sure to use a deep dish pie pan for this, as there is a lot of filling. The crust is wonderfully crispy, and its buttery aroma will fill your kitchen as the pie bakes in the oven. The tender beef and crispy beef breakfast strips is super hearty, perfect when paired with crusty country bread. Enjoy!

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06 Dec 2017

Weekend Cooking: Lamb Meghazlia Rice

By Faizah

This was on my To-Make list for a while now, and finally I managed to make it this week.  Use a mix of meat and bones for a more flavorful stock; I chose lamb shoulder chops specifically for this purpose.  If you’re not keen on making your own meghazlia spice mix, I’m sure subbing with your favorite spice mix such as bukhari, kabsah and the like works just as well.  A great dish which was quite simple to make and easy to eat, I’ll definitely be making this again.

Try it out!

Based on the recipe by Saudi Food Eman.

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05 Sep 2017

Weekend Cooking: Lamb Haneeth with Rice

By Faizah

During a rare trip to Berkat Madinah, a Middle Eastern grocer, I bought a jar of Chef Ammar’s haneeth spice.  We love the haneeth served at Half Moon, our favorite Arab restaurant, so I figured I’d try making it on my own.  However recipes I found online were very different from what I thought haneeth looks like, because most are roasted in the oven, instead of being nicely baked in aluminium foil pouches.

The jar of spices has been sitting in the larder for a while now, so when I had the family over for dinner recently I made lamb and chicken haneeth.  The chicken turned out really well, however I really had to experiment with the lamb recipe, because most require hours of roasting in the oven and I really couldn’t be bothered with that.  I expect to keep improving on this recipe, but for my first try I cooked the meat in the pressure cooker first, before transferring to the oven.  Flavor wise I think it was good, but I think the rice could be better.  Will keep tweaking this until I get it right.

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09 Jul 2017

Weekend Cooking: Pressure Cooker Chicken with Chickpeas, Tomatoes, and Sausage

By Faizah

After having my morning coffee and having finished this week’s copy of The Edge, I wandered into the kitchen and saw Kak’mbang staring at the chicken she just cut up.  I asked her what was on her mind, and she said she had trouble figuring out what to do with it for lunch today.  I had one recipe sitting in the drafts folder of my blog, waiting to be tested, so I offered to take that problem off her hands.

This dish was hearty and flavorful, and a welcome change after a string of Middle Eastern dishes.  We had this with rice for lunch (and dinner), but I think it would’ve been excellent with crusty bread.  Definitely making this again.

Based on the recipe by Serious Eats.

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