Featured Posts

Tuesday, December 30, 2014


Posted by Ikmal Samudin at 6:57 AM 0 Comments
 make this omelette
at least once a week.
It’s insanely delicious,
whether laden with
veggies or kept simple.
I love it with dill, but
it’s good with almost
any herb or scallions.
Once you are a pro at
making this, add any
other cooked veggies
you have around.

$1.60 total
$0.80 / s e rving

Broiled Grapefruit

Posted by Ikmal Samudin at 6:51 AM 0 Comments
If your oven has a
broiler, this is a fast
and fun way to liven
up a standard, healthy
breakfast of grapefruit.
This method produces a
hot and sticky treat.

Tomato Scrambled Eggs

Posted by Ikmal Samudin at 6:43 AM 0 Comments
For today’s breakfast, fluffy,
creamy eggs hold together a
mass of tangy, juicy, sweet
tomatoes. Best enjoyed when
tomatoes are in season.

$3.60 total
$1.80 / s e rving

Monday, December 1, 2014

Indian Tandoori Chicken

Posted by Ikmal Samudin at 6:34 PM 0 Comments
About this recipe: This is a recipe for Tandoori chicken with a twist - it's cooked on the barbecue. Marinate for at least 6 hours or overnight if you can

Chicken Chop

Posted by Ikmal Samudin at 6:23 PM 0 Comments
Recipe photo: Chicken ChopAbout this recipe: Growing up, this was a favourite "western" food that we would order at the clubhouse restaurant. The sides that went on this dish would include potato fries, carrot & peas salad and garnished with sliced tomato and cucumber. The asian touch would be to eat the chicken with chili sauce - preferably Lingam's. If you prefer, mushroom sauce can also be served over the chicken.

Spiral Curry Puffs (Karipap Pusing) Recipe – A Flaky & Crispy Treat

Posted by Ikmal Samudin at 6:05 PM 0 Comments

Spiral Curry Puffs (Karipap Pusing) Recipe – A Flaky & Crispy Treat

Luckily for me, these days, whenever I have the urge for Malaysian food, all I have to do is either visit one of the many Malaysian restaurants here in Melbourne or google a recipe online. Technology rocks.

Indian Style Fish Curry

Posted by Ikmal Samudin at 5:41 PM 0 Comments

So my sister lent me this awesome cookbook which I think she doesn’t realize is still with me. It’s part of the Periplus Mini Cookbooks and titled ‘Homestyle Indian Cooking’ authored by Devagi Sanmugam.

If like me, you’re still learning to make Indian dishes at home, this recipe book will come in handy. This is also the recipe book I referred too when making this for the first time.

Growing up, fish curry was not my favourite dish on the table. I felt like there were too many spices in the way of the curry. I found that I couldn’t enjoy the taste of the gravy without getting some sort of little yucky tasting spice into my mouth.  Not high on my list of recipes to try, I nonetheless tried out this fish curry recipe hoping it would be a winner. And it was!

Almond Cookies

Posted by Ikmal Samudin at 5:37 PM 0 Comments

Almond cookies with almond in the crumbly cookies. Make almond cookies with this easy recipe for the best tasting homemade almond cookies ever | rasamalaysia.com

Almond Cookies

Almond cookes with almond in the crumbly cookies. Make almond cookies with this easy recipe for the best tasting homemade almond cookies ever.
Published on Jan 25, 2014. Updated with new photos.
This is the last weekend before Chinese Lunar New Year and I am sure many of you are doing your final batches of cookies before Lunar New Year, which falls on Friday, January 31. When I was growing up, every weekend leading up to Lunar New Year were all about making cookies, kuih such as kuih kapit, kuih bahulu, etc. However, the last week we would make some of the most popular and tastiest cookies because they will taste fresh and delicious, made just a few days before the big day.

Wednesday, May 29, 2013

Coconut Basmati Rice

Posted by Ikmal Samudin at 9:32 AM 2 Comments
This is from the "Moosewood Restaurant Cooks at Home" where they suggest serving this dish with curry.
The coconut milk makes this rice a much richer side - you can elect to use the reduced-fat coconut milk if there is a concern about calories

Read more: http://www.food.com/recipe/coconut-basmati-rice-82971?oc=linkback

Thursday, May 31, 2012

Sweet Green Bean Pearl Dessert

Posted by Ikmal Samudin at 6:31 AM
If you’re looking for the perfect dessert- sweet, yet not too sweet, thick, yet not too gooey, delicious- well, very delicious, cease your search immediately for you have found it! Lek Tau Suan, Hokkien for ‘Green Bean Pearl Dessert’, is one that would definitely satisfy your craving for mouth-watering desserts. They present quite a unique sight- small, whole split mung beans suspended almost magically in a clear, thick liquid with a consistency similar to that of porridge- perhaps not something you would consider a conventionally appetising sight, but I’m sure you know better than to judge the flavour of this dish simply by their appearance.
To make this dish, you’ll have to purchase the mung beans (also known as green beans) without the skin, and slowly boil them. Patience is the key to obtaining perfectly boiled mung beans, as this has to be done at a slow pace to ensure the end result is beautifully soft, with just the right amount of ‘bite’ in them. Potato starch is an essential ingredient in this dish, its role being to produce that glassy smooth and thick texture of this dish. Pandan leaves, or screwpine leaves give an irresistible aroma to this dish, one that is bound to have your mouth watering before you even set your sights on this bowl of pleasure!

You’ll be glad to know that the excellent flavours of this dish is not the only thing that makes it so hard to resist. The main ingredient, mung beans, happen to be loaded with health benefits! High in dietary fibre and vitamins such as Vitamin C, Vitamin K and Vitamin B complex like riboflavin, thiamine, niacin and Vitamin B6, they are also said to aid in increasing your metabolism, making it the perfect ‘diet food’! If that can’t convince you to give this a try, I’m not sure what else will. Serve this dessert warm with some Chinese donuts for a brilliant mix of sweetness and saltiness, and be prepared to “blow your taste buds away”! 
Sweet Green Bean Pearl Dessert (Lek Tau Suan)
Preparation time: approximately 1 hour
Cooking time: 40 minutes
Serves: 4

300g skinless mung beans, soaked in water for 1 hour
6 pandan leaves, knotted
150g sugar
1 litre water
80g sweet potato flour

1. Place soaked mung beans on a plate and steam over boiling water for 30 minutes
2. Add pandan leaves, sugar and water into a medium size pot and place over high heat for 10 minutes
3. Dissolve sweet potato flour with some water and slowly mix in together with ingredients in pot, stirring constantly
4.  Add in steamed mung beans and mix thoroughly with a ladle
5. Serve warm

Recent Articles

© 2014 Asia Food Network | Distributed By Blogspot Templates | Design By Bloggertheme9
back to top