Thursday, 27 December 2012

Harry Potter Museum

Harry Potter museum was opened sometime this year in May and though we had a chance to visit it in October, we had to pass on it. And then James and his girls (our guests during Christmas) wanted to visit it, and we managed to get tickets for it.

The museum is set in the grounds of Leavesden studio in Watford. This is a  unique walking tour and showcases the sets, costumes and secrets behind the show. It takes about 3 hours to view the exhibits and wonder round the museum!

Tuesday, 25 December 2012

Merry Christmas

Merry Christmas

We had a family of 5 come stay with us from Christmas eve to 30 Jan. It was really nice having them around.
We went for Christmas mass this morning then came back and rested for a bit and then had to start preparing for dinner.

Something was wrong with me this morning, not feeling too well, but as they say, the show must go on.....

As we are not too keen on Turkey, tonight's dinner menu will be:
Roast pork (sio bak)
Roast beef
Roast potatoes
with side vegetables
Desserts: Mango and passion fruit trifle and agar2 gula melaka

Saturday, 22 December 2012


There are so many versions of rendang and mine is kind of a shortened or easier version. I have used curry powder whereas purists may want to use star anise, cumin, coriander, etc. But for me, even with this easier version, it still tastes just as good. Oh yes, if you are worried about cholesterol from the coconut milk, you can even use light evaporated milk and it tastes just as good as the coconut milk version!


(Spice paste - rempah)
1 big onion
1 inch galangal
1 inch ginger
3 cloves garlic
4 candlenuts
3 stalks lemon grass (white part only)
10 dried chillies (soaked)

700 gms stewing beef cut into cubes
2 stalks lemongrass - white part only (bash the thick part with cleaver or mortar)
400 ml coconut milk or
evaporated milk
1 - 2 tbsp curry powder *
3 kaffir lime leaves (cut into small strips)
3 tbsp dessicated coconut (dry fried to light brown)

1 tsp sugar

1. Combine all the spice paste ingredients and blend into a fine paste. Set aside
2.  Heat a saucepan till hot and add oil, then add the blended paste ingredients and fry for a few minutes until  
fragrant. Add curry powder and mix well and then add the cubed beef and fry till beef is browned.
3. Add coconut milk or evaporated milk and bring to the boil. Add bashed lemongrass. Once mixture has come to the boil, cover with lid and simmer for about half and hour.
4. After half an hour, add in the fried coconut, sliced kaffir lime leaves, seasoning and cover again and simmer till beef is tender.
5. Once beef is almost ready, if gravy has not thickened, remove lid and simmer till gravy is thickened.

Saturday, 15 December 2012

Satay Babi

Have promised a fellow blogger that I would post this recipe and this has been ages ago. So sorry but as the saying goes, better late than never. So here goes.

Although the name is Satay Babi, it is unlike the satay that you know, I suppose you could put the pork pieces on a skewer and grill them, but this is how my mum does it and trust me, it is good!

Ingredients: spice paste (rempah)
(A) - grind or blend till fine
3 or 4 stalks lemon grass
4 red chillies
5 dried chillies
4 candlenuts
1 inch belachan
1 large onion or 10 - 15 shallots
500 - 700 gms belly or shoulder pork (cut into  1 cm thick slices)
Coconut milk 200 ml


1. Marinate the pork with the spice paste (rempah) for 30 mins or longer.
2. Heat saucepan till hot and add oil. Add pork mixture and stir till pork is browned.
3. Add coconut milk and simmer, stirring occasionally, making sure that the pork does not stick to the bottom.
4. If it gets dry add a tad more coconut milk and cook till meat is soft.

Saturday, 8 December 2012

Kuih Sarlat

hmm... so many of my cyber friends have been making kuih sarlat and so have I, just that I do a little cheating with the help of my microwave.

Have been meaning to post this recipe ages ago, but with work and holidays and what else, just did not get down to it. Then I promised some ladies (we were meeting for dinner) that I would make some, so took the opportunity to take some pictures and refresh my memory on how to make it. hehe

This is actually my mum's recipe but being me and being lazy, here is my method - using the microwave!


Bottom Layer
2 cups glutinous rice
400 ml coconut milk
1/2 teaspoon salt
1 tbsp cooking oil

Custard Layer
3 eggs
4 tbsp rice flour
150 sugar
400 ml coconut milk
1 tbsp plain flour


1. Soak the glutinous rice overnight.
2. Drain the rain in a colander and put rice in a pyrex bowl or microwavable bowl. Add the rest of the of ingredients for the bottom layer and stir well.
3. Microwave in bursts of 5 mins. After every 5 mins, take out and stir. This should take about 15 mins, depending on your MW power.
4. Whilst rice is cooking, prepare the ingredients for the custard layer. Break the eggs in a bowl and add the dry ingredients. Use a whisk to mix until there are no lumps. Finally, add in the coconut milk. Put aside.
5. Once liquid has evaporated and absorbed by the rice (taste to see that the rice is soft), if not, add a bit more coconut milk. (but I am very sure that the rice should be soft)
6. Add in blue colouring or bunga telang water (optional)
7. Press the rice down firmly (so that it does not break upon cutting)

8. Pour in the custard mixture on top of the rice and microwave again in bursts of 10 mins. After about 15 - 20 mins, it should look like this. The centre is still soft. You can either continue to mw until it is all cooked or what I do is to put the container into a steamer and steam for the next 10 mins. Don't worry if the mixture looks gnarly.

9. After 10 - 15 mins, put a skewer to make sure the custard is cooked. Turn the fire off and remove from pan. Cover with a cloth until it is cool.
10. Upon cooling the custard will smoothen out!