The Curvy Kitchen Goddess

Ingredients Green layer (Bottom) 1 cup of sugar 1 cup of rice flour 4 cups of water * few drops of food colouring in green or if you have pandan leaves, you can blend it with water, sieve and use it. White Layer (Top) 1 cup of Coconut Milk 2 and a half cups of water 6 tablespoons of rice flour 1 teaspoon of salt Jar or any container. How to:- Prep the green layer first for this will be at the bottom. Mix the green layer ingredients together. Make sure there's no lump Sieve - guess what, if you don't skip this step, the percentage of having lump is to non-existance. Trust me, for I learned my lesson from the hands-on experience. lol Now, this is where the magic begins. No fancy pot, just use whatever that you have, place it on the cooker, electric or gas. The keyword is "Stir" therefore make no mistake. Whatever happens whilst making this "kuih" you must ensure you keep on stirring it. You can start with maximum heat, as i

Heya! This is a continuation from my  Nasi Daging post. What you'll need: Lamb Stock 3 cloves of garlic - crushed 6 pieces of sliced ginger Salt to taste Garnish it with Spring onion  How to: Grab any pot that's available. add in the lamb stock, garlic, ginger, and salt leave them for maybe 10-15 minutes on medium heat Once they started to boil you can add the spring onion. Ready to serve with your Nasi Daging. Happy Cooking. Amy

There's a tweak in the recipe for I don't have the "Asam Jawa" in stock.  Mind you I’m currently in Ireland, there’s no way I can buy it from the supermarket like Tesco and hard to get it from Asian shop especially during such time of The pandemic - Covid-19. And in my defence, I was very certain that I saw some "Asam Jawa" in Kak Ngah's pile of stock. Unfortunately, while I'm already in the midst of making this sauce, I couldn't locate it. Just not my luck, I know. Hence the tweaking and I'm glad for my invention (not so much)  Kuah Air Asam - Limau. What you'll need A) 4 tomatoes Plenty of chilli  4 cloves of garlic 6 tablespoon of lamb stock  Salt to taste Belacan (Shrimp Paste) - 2 cm *blend them. B) 1 tomato - thinly sliced  1 chilli - thinly sliced 3 lime - I prefer to use fresh lime juice. Mixed A & B. Note:  You are free to adjust this accordingly based on your preference. H

Kak Ngah bought some lamb chops the other day but I was craving for some Nasi Daging. Chef’s selection always wins obviously. What you'll need: Lamb (or you can use beef) I boiled them lamb chop then set aside. Don't throw away the  lamb stock. Some of it can be us e to cook the rice while you can make a clear lamb soup with the remaining stock. This is my exact measurement, you can adjust it accordingly. 3 tablespoons of butter  (I use the soft butter spread, yes you read that correctly)  3 tablespoons of cooking oil 4 cloves of  Garlic - crushed 1 inch of ginger - thinly sliced Spices : 3 Cardamom,  1star anise,  1 pinch of pepper, cloves, cinnamon sticks, 2 teaspoons of Kurma curry powder Salt to taste 3 cups of Rice - wash it and set aside  (I use Basmathi Rice)  2 cups of lamb stock 1 cup of water 1/2 cup of fresh milk How to: Heat the butter and oil in a wok (or anything that you can use) Saute the onion and g

Hello from Ireland. I have this habit of book marking recipes. Thanks to FB memories I saw what I posted a year ago and that kind of triggered the guilty card. So I made a promise that I will cook it within the nearest time. Mind you I'm still sick but I guess my tastebud never seems to stop craving for good food. I'm quite impressed with the outcome. Sadly I don't have the step by step video. Probably in my next session I'll try to put it into a video form. Ingredients:     1 kg lamb, thinly sliced.  1 kg of fusili  1 onion - diced  8 cloves of garlic - crushed it  5 finger chilies - sliced  3  tomatoes - diced  spring onion - sliced   black pepper  2 spoons of butter  oil  salt. Step One   Boil the Fusili with some oil and salt.    Step Two   Boil the lamb with salt and 2 cloves of garlic  Once cooked, sieve it then fry it for few minutes.     Step Three   Heat the wok.   Add some oil and butter, just enou

Those who know me know that cooking is my escape from the real world. It brings such satisfaction when my loved ones enjoyed the food. I was blessed with the opportunity to learn how to cook from my mother. She’s a great cook really. So, many years ago I made some videos for my sister who happen to live continents apart from us. She still is. Having picky eater baby, she struggled with this department of cooking. I remember we cook together over Skype for Eid. That has become our tradition. Then I decided rather than giving her the recipe, I shall try to create a video instead. It’ll be handy as she’s 7 / 8 hours behind us. She doesn’t have to wait for me whenever she wanted to ask for any recipe. She could just watch and listen to the video. I made few videos then uploaded it on youtube. The best place to keep them videos. Not sure what happened in between but life happens definitely; I stop making video and I remember deleted some of them. But I recall peeking