Diva Durian Chiffon Cake

Masya Allah! Hubby brought back lots of durian but he went for a course for a week! In the end, my father, the kids and I have to finish the durian. Some of the durian has turned mushy so I grabbed a big knife and started to open all of the durian; some of them to make this light and fluffy chiffon cake, some to be eaten just as it is and some to make tempoyak. So, lets have a look at the recipe.

Diva Durian Chiffon Cake

A.
8 egg yolks
80 g castor sugar
80 g vegetable oil
60 ml milk

Mix well all these ingredients with a blender or electric mixer.

B.
8 white yolks
80 g castor sugar
1/2 tsp cream of tartar

1.Mix these ingredients so that it will be a meringue. 
2. Beat the egg whites until soft peak starts to form.
3. Add in sugar and cream of tartar and mix till it's hard. It's done when you turn over the bowl and the meringue doesn't fall.

C.
180 g wheat flour
20 g corn flour

1. Beat flour with mixture A.
2. Add in mixture with a spatula and fold over the mixtures till well incorporate.
3. Pour the mixtures in a baking pan that has been lined.
4. Baked at about 180 degrees Celsius for about an hour or so till it's ready.

Diva Durian Crepe

I've been watching this famous durian crepe being so popular for almost half a year now. Though it was sold expensively (to me), people still buy it because of the so called heavenly taste. Durian in Miri is quite expensive, selling as high as RM20 per kg! I was very tempted to do the famous durian crepe but never get the chance of doing it, because of the high price of the durian. But yesterday, we have lots of durian, so today I made it for breakfast! Oh-so-heavenly-taste-and-of-course-waist-expander! Hehehe.. This crepe needs skill. The skill of cooking the crepe so that it won't burn. I see that most people (in their blogs) do the crepes first before putting the durian and cream and folding it. But I'm used of making Chinese's kuih sengkuang and Malay's Kuih Jala Berinti, so I just simply assemble the durian crepe right away, one by one, while making the crepe. Please take note that the batter of the crepe is very light so you need to take the pan from the stove while pouring the batter on it, and make sure to cook the crepe MAXIMUM for a minute, below a minute is best. This is the original recipe but I double it to get 20 pieces.

Diva Durian Crepe

Crepe:
1 egg
200g flour
1 tbsp starch flour
2 tbsp sugar
3 tbsp melted butter
200 fresh milk / evaporated milk
1 tsp yellow coloring (or any color that you like)

Filling:
Durian flesh
Whipped cream (I use Top Pride ready to whip whipping cream)

1. Mix all of the ingredients for the crepe. Whisk till smooth. You can just blend it if you are too lazy.
2. Put one big ladle of the mixture on a non stick pan that has been heated at a slow heat. Make sure not too over cook it.
3. Put 1 tbsp of durian flesh and 1 tbsp of whipped cream and fold the crepe in rectangular shape.
4. Ready to be eaten and enjoy the smoothness and heavenly taste of the crepe!

Diva Sardine Roll and Sausage Roll

Assalamualaikum and hello readers. It's been half a year since my last post. Super busy with my hectic life. I just gave birth to a very healthy preemie Daria Basharah Buna last 15 May 2013. I will write a post on my newest addition in our family. But right now, I would like to share with you an easy recipe that can be made in 15 minutes or more, depending on how many you make. It's yummy, simple, cheap and most importantly, the kids would love it and suitable for their ration to school.

  Diva Sardine Roll and Sausage Roll.

Bread (1 loaf) - add more if needed
Sardine (1 can, Smiling Fish brand is the best) - stir fry with onion and chillies
Sausage - quantity depends on how many you want
2 eggs (add more if needed) - whisk briefly in a bowl
2 tbsp flour mix with enough water, not too light not too thick, to paste the bread

1. With a rolling pin, roll the bread to make it thin and flat, but don't roll it too hard or the bread will break.
2. Put one tablespoon of the sardine in the middle and roll the bread and paste it with the flour mixture.
3. Dip inside the egg batter but don't soak it or else it will become too soagy.
4. Deep fry til light brown.
5. The same process goes with the sausage. One sausage in one piece of bread.
6. Serve immediately.

Diva Chocolate Cream Cheese Cupcake

I made these yummy creamy cupcakes for our tea break. I made a dozen for each batch and by the time I baked the second batch, 10 cupcakes had been eaten by the children. It is surely a hit! I googled the recipe but the original recipe calls for oil and water but I substitute it with butter and milk to make it more creamier.

Diva Chocolate Cream Cheese Cupcake

Ingredients:

Cream cheese filling:

250gm cream cheese

1/3 cup sugar

1 egg

1. Beat all the ingredients till creamy. Put aside.

Cupcakes:

1/2 butter

3/4 cup sugar

2 cups flour

1 cup chocolate chips

1 1/2 cup milk

1 tsp baking soda

1/4 cup cocoa powder

1. Beat butter and sugar.

2. Add in milk. Mix well.

3. Add in flour, baking powder, chocolate chips and cocoa powder. Mix well.

4. Ready the cups on the cupcake tray. This cupcake batter is not runny and you can easily scoop 1 tbsp cupcake batter and 1 tbsp cream cheese filling. Bake for about 20-25 minutes in 180 degrees celsius oven.  I use my microwave using the baking cookies auto menu.

Sirloin steak with grilled potato, tomatao and asparagus with creamy beef steak rosemary sauce Diva style.

I made this for our lunch today, with my  6 months old AIFA by ELBA stove. The recipe is very easy and you can just throw any vegetables that you want to suit your taste. The sauce of course can be easily bought in packets, just add in cream to make it creamier. I bought most of the imported stuff such as the seasoning, herb and walnut oil from Supa Save, Seria, Brunei DS.

Sirloin steak with grilled potato, tomatao and asparagus with creamy beef steak rosemary sauce Diva style.

Ingredients:

Sirloin steak, cut into desired sizes

Potato

Asparagus

Tomato

Any brand of beef steak sauce

Cream

Robertson's Texan sizzling steak seasoning

MasterFoods's Garlic and Herb salt

Butter

Walnut Oil

1. Rub the sirloin steak with Texan sizzling salt and marinate it for about an hour or 2.

2. Rub the potatoes, asparagus and tomato with butter and the Masterfood's Garlic and Herb salt. Leave it for 1/2 hour then grill it in the oven, according to your oven's grill temperature for vegetables.

3. After 1 hour, pan fry the steak with hot fire for about 3 minutes each side then transfer it to the oven. Sizzle with a little bit of walnut oil or olive oil before you grill it. Grill it till cook to your likeness; rare, medium, well done.

4. For the sauce, cook according to the instruction per packet but add cream into it to make it creamier and season well to perfection. I use Maggi's Cukup Rasa.

5. Assemble all in a plate and ready to be serve.

Simple Diva Colorful Steam Cup Cake (Apam Polka Dot)

Assalamualaikum to all of my readers and a very good morning. I made this steam cupcake yesterday and this is my very first time using this instant steam cupcake flour that I bought from KS Tan. I went to the branch at Piasau Business Park. I also bought small cupcakes paper that costs RM20 for about 60 pieces. The result was marvelous though my steam cupcake doesn't look nice because I was super rushing because of baby Desheya's crying. It's quite time consuming having to do all the color thingy but definitely worth it seeing the children eating the cakes happily. The original recipe calls for the instant flour, 3 large AA eggs and 400 ml water but I change it to instant flour, 3 large AA eggs, 200ml water and 200 ml milk. It's so fluffy and satisfying. So, enjoy this new discovery of mine and bake it like no one's watching. Enjoy!

Simple Diva Colorful Steam Cup Cake (Apam Polka Dot)

Ingredients:

1 packet of Bakel's Steam Cupcake Mix

3 large AA eggs (200 ml eggs, if you're using small eggs of other grades, use the weighing scale to get the exact 200ml weight)

200 ml water

200 ml milk (if you don't have milk in stock just use 400 ml water)

Coloring (Use star brand to get nice colors)

1. Beat eggs using high speed for about 2 minutes.

2. Add in water and milk and beat again for about a minute.

3. Add in the cupcake mix and mix well.

4. Divide the batter to colors of your choice and pour the batter 2/3 inside the cupcakes paper using your creativity.

5. Steam for about 5 minutes depending on your heat and size of cupcake.

6. Enjoy with a cup of coffee or tea or even milk!

Paratha Roll with Dhall and Cheese

Hot paratha on the pan

I got this idea from Hot and Roll at Bintang Mega Mall, Miri. My kids love to eat the parathas and crispy crepes but for me, I LOVE the parathas. I asked the staff where do they they get the parathas from and they told me that their parathas are specially ordered from KL. One of the staff told me to look for the parathas at any supermarket but I have to choose wisely in order to get the exact parathas like them (fluffy and not too chewy). I've tried Kawan's parathas before but the taste does not resemble the Hot and Roll parathas. So, I went to Boulevard hypermarket last Sunday and bought Lazat's parathas because it's on promotion price! One packet which consists of 5 parathas plus free dhall is only RM4.59! I bought 2 packet only because I'm not sure whether it's delicious or not. So, today I cooked the paratha which only takes about 2 minutes and gave the kids as their provision to school and made myself one hot Diva paratha roll with dhall and cheese. And to my delight, it tasted AMAZING! Hehehehe... NICE and YUMMY! And what makes it so superb is that you can do this within 5 minutes! It's nice to be eaten while it's hot and of course with a cup of black coffee (I'm drinking AA coffee that I bought from Boulevard hypermarket which is freshly ground on demand and it taste so nice and so aromatic).

Diva Paratha Roll with Dhall and Cheese.


1 packet of Lazat's Paratha with dhall

Cheese of you choice (I'm using Kraft's Shredded Parmesan, Romano and Asiago Cheese)

1. Cook the paratha as per instruction on the packet. As for me, I grilled in on a non stick pan (I bought for only RM15 at Ikea), each side for about 15-20 seconds, depending on your stove's heat.
2. Pour the dhall as much as your want, for me I pour 3 tablespoons, on the paratha sheet.
3. Sprinkle the cheese as generously as you want.
4. Fold two times into a triangle.
5. Ready to be eaten hot with a cup of coffee. YUMMY!!!

Cencaluk Diva

OMG! I can't believe that I actually make Cencaluk! Successfully! Hahahahha.. My hubby bought 3 kg of bubok for RM10. I was so worried seeing these beautiful bubok because I don't know what to do with it! I make some fritters and I was thinking hard of what to do then I had this idea of making cencaluk. I never make cencaluk, so I tried to google for the recipe. The recipes was very weird because it calls for the using of rice / porridge's water. So, I called my sister in law, Halisa and asked her to ask her mother on how to do it. Her mother told me to mix bubok and cooking salt with a little bit of sugar. That's all. She told me that if I am not hygienic enough or not adding enough salt, the bubuk will turn bad and full with maggot. I was so afraid for my precious bubok and after 2 days of waiting, the outcome was successful. Hooray! Alhamdulilllah! Cencaluk is nice to be eaten with raw vegetables such as long beans or any ulam-ulaman.
So, here's the way to make cencaluk diva style!

Cencaluk Diva

2 kg of bubok
Half a packet of cooking salt (just a small packet, I used half a pack of Himalaya Rock Salt that costs about RM3.20 per packet)
4 tbsps sugar


1. Mix everything well with a ladle.
2. Keep the cencaluk in a bottle and line the cover with a piece of paper before covering it.
3. Keep it in room temperature for 2 days and if it started to produce some water and no sign of maggots, then your cencaluk is ready to be eaten! Then, you can keep it in the fridge.

How to eat cencaluk?
1. Mix 4 tbsp of cencaluk with 6 limes (dice the lime and squeeze the juice), 1 tsp of sugar, and any amount of chillies that you want.

2. Eat it with raw cucumber, long beans or any vegetables that you want or simply eat it with hot rice. Oh so yummy!!! :)

Kek Belang Harimau Diva (2nd version)

This is my second version of Kek Belang Harimau. The first version that I post uses Nestum and this is the original version of the cake. Enjoy!

Kek Belang Harimau Diva

450gm butter
1 cup sugar
6 tbsp condensed milk
10 eggs
2 cups flour


Brown layer: 1 cup Milo
                     Chocolate coloring


Orang layer: 1 cup Horlicks
                    Orange coloring


1. Beat butter, sugar and condensed milk till creamy and fluffy.
2. Add in eggs, one at a time and continue to beat til well mixed.
3. Add in flour and mix well.
4. Divide the batter to two bowls, one bowl mix with Milo and chocolate color and the other bowl mix with Horlicks and orange color.
5. Bake the first layer using upper and lower heat at 160 degrees celcius and the next layer til finish, use upper heat. When the layers are all finished, bake for another 30 minutes using upper and lower heat while covering the cake with aluminium foil.
6. Cool the cake first before cutting it and always remember to preheat the oven!

Kek Lapis Betawi Diva

The original color of this cake is plain (the color of the batter) but I add in pink color as per requested by my children. The taste is distinctive because of the special 'rempah kuih'. I bought my rempah kuih at Brunei and it is quite pricey because it's imported fron Singapore; $2.95 for a 15g bottle. This is also my first time of baking a Kek Lapis with baking powder and cream of tartar. I was sceptical at first but after looking at the marvellous outcome of the came, this cake is definitely going to be one of my favorite and I'll bake it for this coming Hari Raya, Insya Allah. Before you try this making this cake, I would like to remind you that it needs extra work, unlike the normal cake lapis but the process of 'melapis' is super easy.

Ingredients:

A.
300 gm butter
150 gm castor sugar
6 tbsp of condensed milk
1 tsp vanilla essence
14 egg yolks

Beat butter with sugar and condensed milk til white and fluffy. Add in vanilla essence and egg yolks, one at a time while beating it continuosly til it's well mix.

B.
7 egg whites
150 gm castor sugar
1/4 tsp cream of tartar

In a different bowl, beat egg whites til it's foamy. Add in sugar and cream of tartar and beat it for about 5 minutes or until it's fluffy but please don't overbeat it. Then pour this batter inside the butter batter and mix well.

C.
200 gm Hong Kong flour (normal flour will do)
2 tsp rempah kuih
1 tsp baking powder

Add in all flour, rempah kuih and baking powder into the butter batter and mix well.

Lined a 8" x 8" tray and do the first layer with 4 tbsp of batter. Use upper and lower heat for the first layer and after it's brown and cook, add in the second layer, also 4 tbsp and use upper heat through out the last layer. When all layers are done, cover the cake with aluminium foil as to prevent the top layer from being too dark and cook it for about 1/2 hour using upper and lower heat. All laywr cake uses 150-160 degrees celcius heat.

P/S: Always Remember to preheat the oven using upper and lower heat at 150-160 degrees celcius for layer cake.

I divide my batter to 2, one is plain color and one is pink color. You can skip this by making this cake with its original color of the batter or even change the color that you like.

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Published with Blogger-droid v1.6.9

Bingka Durian Diva

I was craving for durian very badly so I bought 6 of them for RM50 at E-Mart Market. Most of the durian were overcooked so today I decided to make Bingka Durian for the first time in my life. After googling here and there, I decided to come out with my very own version of Bingka Durian for iftar (breaking fast). The result was AMAZING! All of my kids loves the bingka! I'm so proud of my version of Bingka Durian. Hope you enjoy baking it and devouring it! Yummy!

                                            Bingka Durian Diva


Flesh from one whole durian
8 eggs
1 cup sugar
1 3/4 cup coconut milk
1 3/4 cup flour
150 gm melted butter
2 tsp yellow coloring


1. Blend durian flesh, eggs and sugar together until smooth and silkiy.
2. Pour into a mixing bowl. Then add in coconut milk, water, flour and melted butter. Whisk until it's mixed well.
3. Add in coloring and mix it again until the color blend in with the mixture.
4. Bake in a preheated oven at 180 degrees celsius for 1 hour or so.
5. Wait until it's cool before cutting it into pieces.
6. Yummy!

Diva Popia Nestum

I made this for my kids while they play inside the inflatable pool. This is my first time making it and the outcome is awesome! I decide to make it for this coming Hari Raya.  Enjoy!

                     Diva Popia Nestum


1 packet of popia pastry, big size (the best brand is FIGO - give it a try and you will know why)
1 egg - beaten and set aside
2 cups nestum - blend
1/2 cup horlicks or milk powder
1/2 castor sugar
A straw
A pair of scissors 


1. Mix blended nestum, horlicks or milk powder and sugar inside a bowl and put aside.
2. Take one piece of popia pastry. Then, put a straw at the first end of the popia pastry. Make sure to leave the straw a little bit outside of the popia pastry.
3. Roll until it's about 5 cm of the end of the pastry. Use a pastry brush to brush egg at the end before you finish the roll of the pastry. Then take out the straw. Put aside.
4. Roll all of the sheets until finish. Then, use a pair of scissors to cut all of the pastry roll slanting.

5. Fry them just like you fry normal popia but be careful not to burn them.
6. Drain the oil with kitchen tissue paper.
7. Put the fried popia inside an air tight container (I use tupperware) and pour the mix of nestum, horlicks/milk powder and sugar on the popia.
8. Close the container and give it a shake but then shake them vigorously or you will break the popia.
9. Ready to be eaten. Yummy!!!

Cencaru Bakar with Sambal Diva

This is what we had for our lunch today. It's so yummy and delicious! This is my first attempt on making this kind of sambal for the grilled fish and it tasted superb!

                                Cencaru Bakar with Sambal Diva

4 ikan cencaru - cleaned then mix with a little bit of turmeric powder and grill with a little bit of oil


For the sambal:
2 stalk of serai - blend
1 bombay onion - blend
5 cm ginger - blend
1/2 tbsp turmeric powder
1/2 tbsp chilli powder
1/2 cup water
Salt and sugar to taste


1. Cook everything in a pan.
2. Add more water if you want it to be more liquid-y.


To assemble:
1. Pour the sambal on the grilled fish.
2. Serve hot with rice.

Kuah Kacang Diva

I made this kuah kacang last night to be eaten with Nona's Ketupat Palas for our breakfast today. This is my very own version that is very simple yet so delicious you wouldn't even notice that it doesn't need any fancy ingredients! All of my kids really love to eat it and it's always been a hit to my hubby's palate! Enjoy!

Kuah kacang

Ingredients:

1 packet of Nona's Ketupat Palas - can be bought at any supermarket and cook as instructed at the packet
500gm peanuts - buy the peanuts that had been de-shell and bake it in the ovenn til brown at 190 degrees celsius then blend it coarsely
1 tbsp of chili powder
3 stalk of serai - cut into small pieces then blend it finely
1 bombay onion (big red onion) - blend finely
Salt, sugar - to taste (I use Maggi Cukup Rasa to substitue the salt and it's easier to get the exact taste that I want)
 2 - 3 cups water

1. Saute blended onion and serai til fragrant. Add in chili powder and stir again.
2. Add in peanuts and stir. Never leave the peanuts unattended or it will burn!
3. Add in water. Stir it continuously.
4. When it's boiled, add in salt and sugar to taste.
5. Stir it until it's thicken to your liking and turn the heat off.
6. Serve with ketupat palas or even bread.

Serve with ketupat palas

Kuih Mengkuang Diva

I love to eat this kuih though I don't know what's the exact name of it and my mom had taught me how to do it. My mom is a Chinese and I found out that I love Chinese's food more than Malay's food. This kuih is really nice but you have to be patient to make it but the taste really make all effort worth it! I made it yesterday for our tea time although I injured my knee after being knocked by my 4th daughter, Delisha. Enjoy!

The kuih

                                       Kuih Mengkuang Diva


For the pastry / kulit:
2 cups flour
2 eggs - beaten
4 cups water or more 

The pancake-like-batter

1. Mix all the together to form a pancake-like-batter.
2. Cook it just like you're making pancakes. Make sure it's thin.

The filling

For the filling / inti:
1 medium size mengkuang - shredded and drain the water out of the mengkuang using a muslin cloth or any kitchen towel
2 carrots - shredded
1/2 cup dried shrimp - blended
4 cloves garlic - blended
Salt, sugar and pepper to taste


1. Cook everything in a pan.


To assemble:
1. Roll the filling inside the pancake pastry just like you're doing normal popia.
2. Enjoy it at any time of the day. The best comforting food for me which reminds me so much of my mom.

Diva Sweet and Sour Prawn with Pineapple

This is what I cooked today for lunch. There is nothing much left in the freezer so this is the best meal I can pull for lunch today.

                           Diva Sweet and Sour Prawn with Pineapple.


Ingredients:
500gm prawn - de-shell the prawn but leave the tail intact
1 big onion - sliced
1 ginger - sliced
4 chillies - sliced
Some pineapple depending how much you like - chop
2 tomatoes - chopped
4 tbsp of thai chilli sauce
4 tbsp of tomato sauce
Cukup rasa / salt to taste


1. Sautee onion, ginger and chillies til brown and fragrant. 
2. Add in pineapple and tomato. Stir for a while.
3. Add in prawn and stir again.
4. Add in Thai chilli sauce and tomato sauce and season it with cukup rasa or salt to taste.
5. Turn off the heat when it's just cooked. Don't let the prawn to overcooked!
6. Serve hot with rice. Yummy!

Diva Vermicelli Carbonara

I made this for our lunch last Sunday, as I was looking for a simple lunch due to busy making and packing Crispy Popia Seaweed which I was going to sell at the Prison Department. This recipe is so simple yet nutritious and suitable to be eaten by kids. Enjoy!

                         Diva Vermicelli/Angel Hair Carbonara


1 packet vermicelli / angel hair (I use San Remo)
1 can of Nestle Cream (medium size)
2 pieces of beef salami
1 lean chicken breast - cubed
3 cloves of garlic - chopped
Olive oil
Cukup rasa / salt to taste
1/2 cup water
1 can of button mushroom - diced
2 pieces of cheddar cheese
1 tsp sugar


1. Cook vermicelli as per instruction on packet. Strain. Put aside.
2. Heat olive oil. Sautee garlic til brown and fragrant. Add chicken breast and beef salami. Let it cook for a few minutes.
3. Add in cream, cheddar cheese and water. Stir well. 
4. Add in mushroom and let it boil.
5. Season it with cukup rasa or salt to taste. To balance the saltiness, add 1 teaspoon of sugar.
6. Serve the vermicelli with sauce while it's hot.

Chicken Mushroom Pau

My mum's dad, that is my grandfather, is Chinese who migrated from China. His family came to settle in Tebakang, Serian, Kuching and open a coffee shop. He was also the best pau maker in the whole village. My grandma said that there were lots of people came to the shop to drink his coffee and eat his pau. I think that is one of the reason why I love coffee so much that I can't live without a cup of coffe, be it black coffee or latte, I just need to taste the coffee in one day.
Last night, I googled high and low for the ultimate pau recipe because from my experience trying recipes from the internet, there's tendency where the author of the recipe altered here and there and end up posting unsuccessful recipe for other people to try and I think that's sucks. It's not that you'll get something bad if people succeeded trying your recipe, you even get merit from allah from passing such a good knowledge to be uses from one person to another, a never ending cycle. I've altered a little bit but, no worries, it didn't affect the quality of the pau, as long as you follow the direction.

                          Diva Mushroom Chicken Pau


Pau:
4 cups pau flour (I use Bluekey brand)
1 cup warm water (if you need more, just wet your hand while kneading the dough, then you wouldn't end up with adding too much water in the dough)
4 tbsp sugar
2 tbsp instant yeast
1/2 tsp bread improver

1. Dissolve sugar in warm water in a bowl. Then add in flour and yeast and mix it with your hand and kneading it with great effort to activate the yeast.
2. Cover the bowl with damp towel for 15 minutes until the dough risen. Then knead it again and wait for another 10 minutes.
3. Pull the dough into smaller balls, depending of the size that you want.
4. Heat the water in the steamer.


Chicken mushroom filling:
5 shitake mushroom - soak for half an hour, then slice into pieces
150 gm minced chicken
Onion - sliced
Salt, pepper and sugar to season


1. Saute the onion til brown and fragrant then add in the minced chicken.
2. Add in mushroom and stir til the chicken are cooked. Season to taste.

To assemble:

1. Flatten the small ball dough and add in the fillings, a tablespoon at a time and cover the dough back by pulling the side of the dough upwards. Put each of the pau on a small piece of paper, to avoid it sticking on the steamer. Do these til the doughs are finish. 
2. Cover the steamer's lid with a big cloth (I use baby's nappy cloth) to avoid any dropping of water on the pau.
3. Put the pau inside the steamer and steam for 15 to 20 minutes, the bigger your pau, the longer it takes to cook. Make sure there's enough space between the pau for expanding.
4. Serve hot with a cup of tea or coffee. In my case, I enjoy it with a glass of Coca Cola. 

Diva Char Kuey Teow

I was thinking of posting this recipe right after cooking it last Friday but I was so tired with this new pregnancy. I still haven't go to the doctor yet because it's still early (5 weeks) and I've bought Obimin supplement for pregnancy from Guardian. So, enjoy this recipe just like i enjoy eating it. Muahz...

                                               
                                                         Diva Char Kuey Teow


1 kg of kuey teow
300 gm shrimp
1/2 kg clam / kerang
RM0.50 taugeh
RM1 sayur sawi - diced
3 eggs
2 cups water
3 tbsp petis
3 tbsp tomato sauce
3 tbsp oyster sauce
Salt to taste
3 cloves of garlic


1. Boil clam / kerang til cook and take them out of their shells. Put aside.
2. Boil shrimp with 2 cups of water. Don't take off head or the shells first. When it's cook, strain the broth into another pot and take off the shrimp's head and boil the head inside the broth. Take off the shell from the shrimp and put aside. When the broth and the head's boiling, strain the head and throw it away while the broth are transfered into another pot. 
3. Put petis, tomato sauce and oyster sauce inside the broth and continue to boil until it's thicken a little bit. Season with salt if necessary. Then, turn off the heat.

Petis broth

4. Diced the garlic and saute in a big wok. While waiting for the garlic to turn brown, beat the eggs. 
5. Pour the eggs inside the wok and fry it to be a scramble egg. Then, add in taugeh and sayur sawi and stir it for a while. 
6. Add in the shrimps and clams / kerang and stir again.

7. Add in the kuey teow and the petis broth and stir well. Taste the kuey teow and adjust the taste with sugar or salt if needed. Turn off the heat.

8. Serve hot and enjoy!

Crispy Popia with Beef and Potato Filling

I made this a while ago as per requested by my kids. so, after fetching Dayana from school, I brought my hubby to Ng Sian Hap to buy the spring roll pastry, spring form pan (thanks so much hubby for taking note from my last entry), and others. I was uncomfortable with the dirty and wet floor where they put the fridge box and I also notice that there are some price increment of certain items. I always use Figo brand for the spring roll pastry because to me it is the best and it seldom tear even though when it's harden.
Anyway, that doesn't bother me with my plan of making this crispy popia with beef and potato filling. So, enjoy making it as well as enjoy eating it.

The output

                   Diva Crispy Popia with Beef and Potato Filling


A packet of spring roll pastry (kulit popia) - depends on how much you want to make
3 potatoes - diced small and boil til it's tender then drain
4 tbsp of minced beef
Salt and sugar to taste
2 tbsp of curry powder
2 tbsp of dried shrimp (udang kering) - blend coarsely
1 onion - diced
Water to glue the pastry


1. Heat oil in a big wok for frying the spring rolls.
2. In a different pan, saute onions with blended dried shrimp til brown then add minced beef and potatoes. 
3. When the beef are cooked, add in curry powder and season with salt and sugar to taste.

The filling

4. Turn off the heat and put aside.
5. Take a piece of spring roll pastry and a spoonful of the filling and assemble the spring roll. Continue to do this til the filling are finish.

Rolling in process

6. Fry the spring rolls, batch by batch. 
7. Enjoy it while it's hot and crispy.