The Curvy Kitchen Goddess

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...