Sunday, April 28, 2013



Dah bersawang blog nie...hari nie, insya'allah nak mulakan kehidupan baru, muka baru dan blog baru..Mula mula ingatkan nak buat blog baru aje tapi bila masuk kat account google, punyalah banyak blog yang dibuka sampai tak terjaga. Nie semua gara gara  " hot hot chicken shit " namanya. Semangat berkobar kobar tapi mati ditengah jalan. Semoga Allah mempermudahkan segalanya dan sentiasa memelihara supaya semangat ini diteruskan. Mula mula nak kenalkan diri dulu..walaupun blog nie dah lama tapi rasanya tak ada proper introduction keatas empunya diri. Nama saya Noralizah Kassim. Menetap di JB dan mengusahakan perniagaan makanan. Panggil saja  Nora.

Asyik terfikir nak tulis apa selain makanan, so Nora nak gunakan juga blog nie sabagai satu ibadah. Berkongsi ilmu pengetahuan tak kira dari segi masakan atau apa saja yang Nora baca yang boleh memanfaat kan kepada semua pembaca blog nie. Insya'allah.

Thursday, December 17, 2009


turmeric powder
a handful of cashew nuts
1/2 cup evaporated milk
1/2 cup of tomato puree
2 tbsp tomato sauce
2 tbsp chili paste
enough water

Blended Ingredients:
2 large onion
4 cloves garlic
1/4 cup raisins
1 inch ginger

1. Marinate chicken with salt and turmeric powder and deep fried chicken in hot oil until chicken golden brown.
2. Drain chicken well.
3. In another pan, saute blended ingredients until fragrant.
4. Add chili paste and cook until oil rises to the top.
5. Add tomato sauce and tomato puree and fry for 1 - 2 minutes.
6. Add water and evaporated milk and cook for 3-4 minutes.
7. Add salt and sugar to taste
8. Add chicken and cook for another 2 -3 minutes until all gravy mix well with chicken.
9. Remove chicken from pan and garnish with cashew nut or peas.


2 cup of basmati rice
2 tomatoes - diced
2 cup water
1/2 cup evaporated milk
3 tbsp tomato sauce
1 pcs pandanus leaves - knotted
pinch of salt

2 tbsp ghee oil
2 cm cinnamon stick
1 star anise
1 cardamom
2 cloves garlic - sliced
1/2 onion - sliced

1. Heat ghee oil in a pot.
2. Saute cinnamon stick, star anise, cardamom, garlic and onion until fragrant.
3. Add rice,diced tomato, knotted pandanus leaves, salt and tomato sauce and fry for few minutes.
4. Add water and evaporated milk into the rice.
5. Close with a tight lid and cook on simmer until the rice has absorbed all the water and is cooked.


2 can of coconut milk
3 can of water
1 can of sweet cream corn
1 can of custard powder
sugar ( according to taste)

1. Mix everything until well combined
2.Boil on low heat until mixture becomes thick.


Note : The recipe is the same as mushroom turnover, except that I have add a bit of chicken and cream for the filling.

Monday, December 7, 2009


500 gm dried spaghetti
6 cloves garlic, chopped
2 fresh red chilies, chopped
1 lemon, juiced( I just used 1/4 lemon )
3 tbsp chopped parsley
1 cup grape tomatoes, halved
200 ml extra virgin olive oil
some freshly ground black pepper
sea salt to taste
minced chicken ( marinade with cajun seasoning )
sun dried tomatoes

1. In a large pot with salted boiling water, cook the spaghetti according to the instructions or until al dente.
2. In a large saucepan on low heat, add olive oil and saute garlic until golden brown.
3. Add chillies and minced chicken and cook for 2-3 minutes.
4. Turn the heat on medium, toss in tomatoes, sun dried tomatoes, parsley and stir briefly.
5. Whisk in the lemon juice and season with sea salt and black pepper.
6. Drain the pasta and mix into the garlic oil and combine well. Serve immediately.

Note: I have made a bit of modifications to the above recipe by adding sun dried tomatoes and minced chicken.


8 oz cream cheese
1/2 cup margerine/butter
1 1/2 plain flour
1/2 pound mushroom - chopped
1 onion - chopped
2 tbsp butter/ margarine
1/4 cup sour cream
2 tbsp plain flour
1 tsp salt
1/2 tsp dried thyme
1 egg
2 tsp water

1. For Pastry : Beat cream cheese and butter until well combined.
2. Add flour bit by bit and knead it to make a dough.
3. Wrap dough with cling film and keep it in the fridge for 1 hour.
4. For Filling : Heat butter in frying pan.
5. Add mushroom and onion and cook until mushroom become soft.
6. Add sour cream, flour, salt and thyme. Mix until well combined.
7. Remove from stove.
8. Divide the filling equally onto the centre of the pastry.
9. Brush all the edges of the pastry lightly with the egg wash ( egg+ water).
10. Then seal the edges and press the edges with your fingers. Brush the top of the turnovers with egg wash.
11. Bake the turnovers for 25 minutes at 450F .

Thursday, November 5, 2009


500 gm prawns
1 large onion
1 clove garlic
1 inch turmeric
6 - 7 bird's eye chillies ( extra if you like it to be more spicy )
1 stalk lemongrass - crushed
pak choy
1 fresh tomatoes - quartered
400 ml coconut milk
1 dried tamarind

1. Blend onion, garlic, bird's eye chillies and turmeric until fine and well combined.
2. Heat oil in pot.
3. Saute blended ingredients until fragrant.
4. Add crushed lemon grass.
5. Adddried tamarind, coconut milk,prawns and pak choy.
6. Add salt to taste
7. Add tomatoes and cook on low heat for 15 - 20 minutes.


No, I definitely did not made the breaded scampi, infact this is a store bought breaded scampi. It is nice to eat with sweet chili sauce. It is so yummy.


8 oz butter
8 oz self raising flour
8 oz sugar
juice from 1 orange
4 eggs
1/3 cup fresh milk

1. Cream butter and sugar till light and fluffy
2. Add eggs one at a time. Beat well after each addition.
3. Add orange juice, orange rind and fresh milk. Beat well
4. Fold in the flour a little at a time.
5. Bake in the preheated oven at 300F for 15-20 minutes.


170 gm butter
300 gm sugar
3 eggs

2tsp Nescafe
1 tbsp lukewarm water
1 tsp essence vanilla
1 tsp chocolate emulco

225 gm plain flour
65 gm cocoa powder
1/2 tsp salt
1 tsp bicarbonate soda
1 1/2 tsp baking powder
180 ml cold water

1. Beat ingredients ( A ) until light and fluffy. Add sugar one at a time and beating well after each addition.
2. Add ingredients (B)
3. With the mixer on low speed, alternately add ingredients (C) and cold water
4. Bake in the preheated oven at 300F until skewer inserted into the middle of cake comes out clean.


6 oz caster sugar
6 oz butter
6 oz self raising flour
1 tsp baking powder
3 large eggs
1 tbsp fresh orange juice
2 tsp grated orange rind
1 tbsp cocoa powder ( mix with 2tbsp hot water )

For the icing:
100 gm plain chocolate
15 gm butter
1 tbsp golden syrup
strips of orange rind, for decoration

1. Beat butter and sugar until light and fluffy
2. Add eggs one at a time and beat until well combined
3. Add flour and baking powder
4. Divide the mixture into two.
5. Add orange juice and orange rind into one of the mixture and add cocoa powder into the other mixture.
6. Spoon the mixture randomly into a greased and line cake tin.
7. Bake at 300F until skewer inserted into middle of cake comes out clean.
8. For the icing, place the chocolate, butter and syrup in a bowl over a pan of simmering water and leave until melted. Remove from the heat, stir until smooth and leave to thicken.
9. Spread over the cake.


The recipe is the same as blueberry cheese cake except I have substitute blueberry with 125gm summer fruit ( strawberry, black currant, red currant, black berries and raspberries ) and also I add 50 ml fresh cream.

Tuesday, November 3, 2009


200 gm beef - cut into small pieces
200 gm prawn - substitute with prawn shells & heads
3 tbsp dried shrimp
2 large onion
3 cloves garlic
1 cm ginger
1 cm galangal
1 stalk lemongrass
500 gm sweet potato
3 tbsp curry powder
10 - 15 pcs of dried chilies - blend until it become a chili paste
1 chicken cube

Beans Sprouts, blanched
Yellow Noodles ( substitute with sphagetti )
Calamansi Lime, halves or quartered
Hard Boiled Egg , halves
Fried Tofu
Fried Shallots Crisps ( store bought )

Method :
1. In a large pot with boiling water add the beef and simmer until beef is tender.
2. Remove the beef and using the same water, add sweet potatoes and prawn shells in to the pot. Boil until sweet potato is tender. Add water if necessary.
3. Remove sweet potato and strain the stock. Set aside the stock. Discard the prawn heads and shells). Blend the sweet potatoes using the stock until fine.
4. Blend onion, garlic, galangal, ginger, lemon grass and dried shrimp until finely ground and well blended.
5. Heat oil in large pot. Stir fry chili paste until oil rises to the top.
6. Add all blended ingredients and cook until fragrant.
7. Add curry powder and cook for 10 - 15 minutes or until oil rises to the top.
8. Add beef.
9. Add blended sweet potatoes.
10. Add enough water depending on how thick you want your gravy to be.
11. Add salt and sugar to taste and bring to boil on low heat for 15 - 20 minutes.
12. To serve, place a portion of yellow noodles, bean sprouts in a bowl. Ladle hot stock over. Top with calamansi lime, egg quarters, tofu and sprinkle with shallot crisps.
13. Serve immediately

Sunday, October 25, 2009


250 gm butter
1 cup lukewarm water
1 1/2 cup sugar
1/2 - 3/4 cup cocoa powder

2 cup plain flour
1 tsp baking powder
2 tsp bicarbonate soda

2 eggs
1 tsp vanilla essence
1/2 cup evaporated milk

1. Put ingredients (A) in double boiler and heat until the butter melts and cool till lukewarm.
2. Sieve ingredients (B) together.
3. Slowly fold in ingredients (B) into ingredients (A).
4. Add in (C) to the mixture and mix well
5. Try to avoid clumps. If there are clumps, sieve the mixture.
6. Bake in a preheated oven at 160 C for 15-20minutes.


Friday, October 16, 2009


Fresh oyster
tabasco sauce

1. Squeeze lemon juice on top of the oyster
2. Add a dash of tabaso.


250 gm flour
1 tsp baking powder
1/2 tsp salt
15 gm cocoa powder
113 gm butter
300 gm sugar
2 large eggs
1 tsp vanilla essence
1 cup buttermilk
2 tbsp liquid red food coloring
1 tsp white distilled vinegar
1 tsp baking soda

1. In a mixing bowl, sift together the flour, baking powder, salt and cocoa powder. Set aside.
2. In a measuring cup, whisk the buttermilk with the red food coloring. Set aside.
3. Beat butter and sugar until light and fluffy.
4. Add the eggs, one at a time beating well after each addition.
5. Add the vanilla essence.
6. With the mixer on low speed, alternately add the dry ingredients and buttermilk.
7. In a small cup, combine vinegar and baking soda. Allow mixture to fizz and quickly fold into the cake batter.
8. Bake in 175 C for 35 - 40 minutes.

Creme Fraiche Frosting
250 ml creme fraice
250 ml double cream
20 gm icing sugar

1. Process all the ingredients until smooth.
2. Place the frosting in the refrigerator until it is firm enough to spread.