The Curvy Kitchen Goddess

What you'll need Mince Lamb - 700 grams 1 Onion - Chop it 4 Carrots - grated Capsicum (Red) - chop it. 2 Tomatoes - Chop it 3 Stalks of Spring Onion Note: Make it as tiny as possible. How you do it, it’s up to your creativity. :) Spices  (1 teaspoon each) Garam Masala Corriander Powder Chili Powder 2 Table Spoon of flour Salt to taste How To Mix everything together. I leave this mixture overnight. It tasted better. Most probably because the longer you leave it, the seasoned it'll be. So if you have a skewer, go ahead and grab it. Else just shape it in whichever shape that you'd love. Some will go for the ball shape. the other will do the cylinder shape. Long or short? Your call. Rule of thumb; regardless if you're using the grill of the pan don't turn it until they are well sealed. You'll end up transferring the meat to the grill. Patience is the key. Now, Happy cooking. xx Amy H

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 ...

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. ...

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 ...

Many years ago, a friend of mine posted a recipe of this dish on her facebook. Knowing that my Ma love tofu so much I decided to give it a try. She gave me her "this is delish" look and that was all that I needed. My Ma's approval. *grin* I prolly didn't document it in here but I'm pretty sure I do have the picture somewhere in my archive folder / Instagram post. It was so simple that I can still remember the-what and how to at the back of my head. I promise! Fast forward to 2019, a few days ago while I was roaming in the hypermarket to get my groceries, I saw them tofu in the produce section I immediately think of the yummy Prawn steamed tofu that I made for my Ma, years ago. and nope, yours truly didn't refrain herself from getting the ingredients. So are you ready? Ingredient: Smooth tofu Egg Tofu Carrot Chicken Salt Seasoning Egg How to: Mashed them tofus, grate the carrot, cut the chicken. Mixed all of them together with t...

I had this conversation with my best friend during our recent road trip to the east coast regarding recipe and cooking. We were talking about this particular recipe and some people complained their food doesn't taste as good and something hit me. Like, yeah why is that so...? How can that be possible? It's the same ingredient ain't it? After exchanging our thoughts about it I came to the conclusion that; it's not about the recipe, it's actually about the cook. Every individual has their own personal taste. The ingredients are all the same but the quantity that you use is actually is up to you. While some like to keep it plain and simple others would prefer to have it rich in flavour hence the usage of a variety of spices and ingredient. last but not least, how you cook it plays another role to determine the flavour of the dish. The same chicken that I marinated wouldn't taste the same if I choose to grill, deep fry or boil it. What do you thin...

The perks of being me. So good at procrastinating, groceries shopping is still on KIV list. Hence the masterpiece. Nasi Goreng whatever. Ready? Ingredient: Dried Anchovies Bird's Eye Chilli Garlic Shallots Petai Beef Rice Salt Oil. How To: I pound the anchovies, bird's eye chilli, garlic, shallots. Heat the wok. Add some oil, not too much just enough to fry the anchovies and friends that you've pounded. Stir and leave them for few good minutes until it becomes slightly brown. Then throw in the Petai and beef. The same process, stir then wait until the beef is done. Now, add the rice, and salt to taste. Stir them evenly. You're done! Here's my Nasi Goreng Whatever. "whatever looks so good though" - The Kems Note: I actually utilized whatever ingredients I have in my fridge. With some leftover meat from the " kenduri ", no way I'm gonna waste it so, into the fried rice it goes.

Never add "kucai" in your fried Bihun. Not unless if you gonna eat them immediately. Else, strike it out from your list.

I don't like my Bihun to be soggy. Here are my tricks! Read on. I'll make sure I soak my Bihun for at least 30 good minutes. This should be enough to soften them. Set aside. Before I fry them this is what I will usually do. Boil some water. (whole kettle - approximately 1.8 litre) Place Bihun in the strainer. Throw in the water (evenly). I usually avoid soaking my Bihun with the boiling water, chances to end up with a soggy Bihun is high.

Bihun Goreng TomYam (heavily garnished)  Ingredient Oil - 5 tablespoons Chilli Paste : 4 tablespoons Bawang Paste : 2 tablespoons Oyster Sauce : 2 tablespoons Salt : 1 1/2 teaspoons Lemongrass : 3 (cut them finely) Carrot - 350 grams Cabbage - 300 grams Chicken - 200 grams Tom Yam Paste: 2 tablespoons or Tom Yam Cube: 2 cubes Bihun : 400 grams Optional Anchovies paste / powder : 2 teaspoons or Cukup Rasa: 1 teaspoon How To Soak the Bihun until it's softens. Set aside. Heat the wok, throw in the oil. Add the Chilli Paste, Bawang Paste, Oyster Sauce, Salt Lemon Grass, Tom Yan paste/cubes, Chicken and the optional items. Fry it for a good while until the chilli paste is cooked. Throw in them vege; carrot and cabbage Stir. Leave it for 3 mins or so until the veg soften (a bit) Then add the Bihun. Stir them well and evenly. Done. Garnish with egg rolls, coriander leaves, fried shallots, red chilli.

Ingredients Shallots - 50 grams Ginger - 50 grams Garlic - 50 grams Dried Shrimps - 3 tablespoons Water - 1 Cup How To Blend them all. Set aside and keep it in the fridge.

Ingredients Dried Chili - 80 grams Shallots - 50 grams Ginger - 50 grams Garlic - 50 grams Dried Anchovies - 45 grams Water - 1 Cup How To Blend them all. Set aside and keep it in the fridge.

This is our must have "sambal" in the house. Mama learned it from Nenek, which I then learned it from her. It was ages ago since I last made them, and like many other thing, you need to do it frequently to maintain the quality/taste. My cousin requested this "sambal" for our small potluck gathering. Though it doesn't taste exactly like how Mama used to make them I'm glad they still like it. Today my aunt texted me, asking for the recipe. So I figured, let's just blog this and keep it for future reference, it'll be handy especially when Kak Ngah ask "what do I cook today" haha. Ready? Ingredient: chili; mixture of red and green color and Mama will have both bird's eye chili/Cili Padi and Capsicum annuum/Cili Besar) tomatoes, onion, garlic, shallots, Dried Achovies. Loads of butter, a bit of oil and salt How To: Boil everything except dried anchovies. Fry the anchovies without oil. Put aside. Mama would pound them which I ...

What you’ll need? 3 pieces of Bangladeshi  chili (this is optional, I like my curry to be super hot) 3 shallots 3 cloves of garlic 1 cm of ginger (blend them all with as little as possible of water) You’ll have them in paste consistency  2 pieces of green chili  (cut it vertically) 5 table spoons of curry powder (here’s the trick, pick the right powder, they have different powder for chicken / fish / meat / seafoods or if this is too complicated, just grab any curry powder that you can) Few table spoon of cooking oil. 6 pieces of chicken Salt to taste 1 piece of “asam keping” 1 Tomato (cut into two) Heat the cooking oil over medium high heat. Add in the paste. Then curry powder Stir from time to time Throw in the chicken, green chili and tomato Add on half cup of water Reduce the heat Add in some salt Leave it to cook probably around 15 minutes Then add in the “asam keping” If you have curry leaf you may throw them in, else i...

Oh Hey!! As promised, here’s the “other” version of curry dish. Nope, this is not the one that my sister used to cook for me, this is another version that I’ve learned recently. As Mr. Socrates used to say; great mind talks about idea . I considered myself lucky because I’m surrrounded by good friends who most of them shared the same interest; food and cooking. ;) During one of our catch up session we were talking about “bento”. I usually prep my meal over the weekend as I prefer to bring my lunch box. So we were sharing some ideas and I told my friend I wish I can cook variety of food that’s doesn’t require me to use coconut milk. Mind you, I have nothing against coconut milk. In fact, coconut milk can do wonders to most of our Malay dishes. And I don’t believe that I need to totally trash out coconut milk from my cooking list. Comprende? Si? Bien! So my friend shared her “way” of cooking this dish. Excited? More than word! Now, hop on to the next entry!

Hands up in the air if you’re a curry lover! Growing up, this dish is not something that we’ll have at home. Mum rarely cook curry, not sure why but I guess she doesn’t really fancy it. I could be wrong though. Recent years  I start to fancy this dish after my sister cooked the most scrumptious lamb curry. *Yum yum* Mind you it was super cold in Ireland (for me), we believe that anything meaty especially lamb, to an extend will keep the body warm. Was lucky enough to learn a different ways to cook this dish. So, stay put new recipe will come up soon. Which version....? Surprise!!!!

Hey lovelies! Things had been super crazy like for real! I just don’t get the chance to update anything just yet in here. Having said that, my cooking adventure hadn’t stop. :D I promise! A friend from the university nudged me and says that she did came in here and visits. I feel honored and guilty at the same time as I didn’t spare anytime to keep things updated for so long. Anyhow, I’ll do my best! Catch ya later.