Wednesday, January 16, 2013

Sambal Ikan Bilis (Spicy Anchovies)

My first attempt at this and it was a success! Been quite sick and tired of making nasi lemak with my ayam masak merah and was looking through my recipe book when I came across the recipe for sambal ikan bilis. A recipe which I've had for a long time but never tried. So I finally put it to test and it turned out simply yummy!
You can serve this with other dishes besides nasi lemak. My first attempt was served with fried rice.

200g ikan bilis (anchovies)
4 tbsp tamarind pulp - to mix with 12 tbsp of water (filter and discard seed after that)
8tbsp castor sugar (or according to your liking)
salt to taste
1 big yellow onion (sliced - more if you are an onion person and would love to have more in your nasi lemak)
1 cup cooking oil

Sambal Ingredients:
150 - 200g chilli boh (ground dried chilli that can be found in the markets/supermarkets)
*if you cant find the ready ground chilli boh, you can always make your own. Just soak the dried chilli until they are soft and use a food processor to grind them*
2 whole garlic
14 shallots
6 candlenuts (buah keras)
3 stalks lemongrass (1/3 of each stalk required only)
1 tsp belacan granules

1. Blend sambal ingredients with tamarind pulp. Put aside.
2. Pre fry ikan bilis and leave aside.
3. heat up oil and fry the sambal ingredients. Add in sugar and salt to taste.
4. Add pre fried ikan bilis and the sliced onion. Toss until onion is slightly softened.
5. Can be served hot or cooled down.

Tuesday, October 16, 2012

Plain Butter Cake

Easiest cake to bake of all and my kids' all-time favourite :)


250g butter
130g castor sugar
4 eggs
240g self raising flour (sieved)
6 tbsp milk
1/2 tsp vanilla essence

1. Pre heat oven at 170'C
2. Mix butter and sugar till they are fluffy
3. Add in eggs and mix till even.
4. Add in flour gradually, followed by milk and vanilla essence.
5. Pour mixture into a lined or non-stick 8' X 9' baking tray.
6. Bake for 40 minutes

*Tip - Place an A4 sized paper on top of the cake 10 mins before time's up to prevent it from burning*

Churned out directly from Kathryne's Kitchen...

Oreo Cheesecake

Made this a few times and it's OH-SO-Yummy!!!!!! Sinful yet Delightful :)

Made this for my dad's birthday few years back


Top Layer (A):
2 blocks of 250g Kraft Philadelphia (Philly) Cream Cheese
3/4 castor sugar
3 tsp gelatine powder (dissloved in 1/4 cups boiling water, leave to cool down)
2 tbsp lemon juice
1 cup cream (lightly whipped)
100g Oreo Chocolate Sandwich Cookie (Oreo)
50g Oreo (crushed)

Base (B):
1 cup Oreo (crumbs)
50g butter (melted)


1. Mix cookie crumbs and butter evenly to make the base (B)
2. Press into a lined 20cm springform pan and leave to chill in the fridge.
3. Beat the Philly til smooth. Add in sugar and mix evenly.
4. Fold in gelatine mixture, lemon juice, cream and crushed Oreo.
5. Pour filling into the chilled crust base and refrigerate for about 30 mins.
6. Sprinkle the top with the extra crushed Oreo and refrigerate for 2 hours or until it's hardened and easy to cut.

Churned out directly from Aniston's Kitchen...

Barley Gingko Dessert

Hubby's favourite dessert of all time and best of all, this can be kept in the fridge for up to a week and makes a great thirst quencher too!

Ingredients (for about 5 litres of water):

1 packet of dried winter melon (diced)
1 packet of barley
3 cups of gingko (more if you like)
2 cups of lotus seed
4 large pieces of white fungus
4 pcs pandan leaves (tie into 2 knots)
honey sugar to taste


1. Put in the barley and winter melon to boil in a large pot. Leave to boil in slow fire for about 15 mins.
2. Add in lotus seeds. Leave to boil in slow fire for about 10 mins.
3. Add in pandan leaves, gingko and white fungus. Leave to boil till gingko is softened.
4. Add in sugar to taste.
5. Can be served hot or cold :)

Churned out directly from Aniston's Kitchen...

Hokkien Porridge

This is a traditional Hokkien black porridge recipe I got from my mom. I grew up eating this porridge and it has now become my own family's favourite too. It's a simple one-dish meal and it's easy to make too!

Ingredients (serves 5):

2 cups rice
4 tbps chopped shallots
2 cups long beans (cut in an inch long)
3 pieces of white beancurd (pan fried and cut into cubes)
1/2 cup dried shrimps (optional)
1 cup dried oyster (soaked and sliced)
100gm minced pork (marinate with light soy sauce and pepper)
dark soy sauce, light soy sauce and pepper to taste


1. Wash the rice and cook white porridge in a large pot. Leave to boil.
2. Heat up about 3 tbsp cooking oil and add in shallot. Fry til golden brown.
3. Add in dried shrimps. Fry till fragrant.
4. Add in oyster and minced pork. Fry till pork is thoroughly cooked.
5. Add in long beans and beancurds. Stir in dark soy sauce according to your liking on the color and taste.
6. Transfer all the fried ingredients into the pot of porridge. Stir and let it simmer til porridge is well cooked and soft. Serve hot.

*picture will be added once I take a shot :) *

Churned out directly from Aniston's Kitchen...