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.Read More
One of my favorite things to order whenever I go for dim sum is their BBQ chicken buns, or char siew 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 siew, 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.Read More
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.Read More
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!Read More
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.Read More
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.Read More
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.Read More
It’s almost the end of Ramadan, and I was hoping to cook a few more dishes before I’m no longer allowed to leave work an hour earlier. I found a YouTube channel called Saudi Food Eman, and I really liked her videos. This lamb makhtoom looked simple enough to make, and I happened to have some lamb stashed in the freezer from my trip to the market last weekend.
The original recipe called for lamb ribs, but premium lamb French cutlets cost and arm an a leg at B.I.G. (RM200/kg! Ohmigosh!), and the ribs I saw at the market were just too skinny with barely any meat. Update: I just realized that the correct cut to ask for at my wet market butcher was lamb chops, not ribs. RM43/kg, not bad at all! I made this dish again with ribs, and could definitely taste the difference. The bones added really good flavor to the sauce, and there’s just some strange satisfaction in gnawing juicy meat off the bone. Don’t skimp on the cilantro, it adds such wonderful dimension to the dish.
Eman said with lamb chops this dish would only need 10 minutes in the pressure cooker, but I noticed that with my Philips electric pressure cooker, even after 30 minutes it could still use a bit more cooking time. My first time making this I used lamb shoulder chunks, and I also adjusted the cooking time accordingly.
Another first was using Arabic gum. In Eman’s video she called it “mystic gum,” but after Googling around I discovered that the word she meant was mastic gum, also known as Arabic gum or Yemen gum. It is apparently *not* the same as gum Arabic (like, seriously), which is also known as Acacia gum. I didn’t know this at the time, and I ended up getting both the Arabic and acacia gum. I used the acacia gum when I made this dish, actually. Will need to make this again with the Arabic gum proper, to see if there’s any difference in taste.
I loved this dish. The flavor of the tomatoes were nicely infused into the meat, and the cinnamon gave it a lovely sweet aroma. The tomatoes I had on hand were really small and I had to adjust to what I think the amount should be, but in the end I think there wasn’t enough liquid and the dish turned out a little salty (I still could eat a lot of it though). Need to make this again to get it right.Read More