My Kitchen and Me

In today's fast-paced world, it's easy to fall into the habit of relying on takeout or pre-packaged meals. However, there's something truly special about preparing a meal from scratch and sharing it with your loved ones. Home cooking is not just about putting food on the table; it's about infusing every dish with love and care. Here's why cooking at home for your family is so meaningful and how you can make it a cherished part of your routine. The Heartfelt Benefits of Home Cooking Healthier Meals : When you cook at home, you have full control over the ingredients you use. This means you can choose fresh, wholesome ingredients and avoid preservatives and additives. You can cater to your family's dietary needs and preferences, ensuring everyone eats healthily. Your kids indirectly learn how to make healthy choices too! Family Bonding : Cooking together or even just eating a homemade meal fosters family bonding. It creates opportunities to talk, laugh, and share y

Tandoori chicken is one of the most beloved and well-known dishes in Indian cuisine. It is a relatively healthy dish, especially when compared to other fried or heavily sauced preparations. This flavorful and aromatic dish features chicken marinated in a blend of yogurt and spices, then cooked in a traditional clay oven known as a tandoor. At home, I cook this in the oven and it is still as flavorful. With the right marinade, its hard to get this dish wrong.  Ingredients For the Marinade: 1 cup plain yogurt 2 tablespoons lemon juice 4 cloves garlic, minced 1-inch piece ginger, grated 1 tablespoon garam masala 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon paprika (for color) 1 teaspoon turmeric powder 1 teaspoon cayenne pepper (adjust to taste) 1 teaspoon salt 2 tablespoons vegetable oil For the Chicken: 2 pounds chicken (bone-in pieces like drumsticks, thighs, or a whole chicken cut into pieces) Lemon wedges, for serving Fresh cilantro, chopped, for garnish Slice

This is an easy but high in flavor spaghetti recipe. The clams are the star and they bring a beautiful richness to this dish.  Ingredients: 500g spaghetti 1kg fresh clams, scrubbed clean 3 tablespoons olive oil 4 garlic cloves, minced 1/2 teaspoon red pepper flakes (adjust to taste) 1 cup dry white wine 1/4 cup fresh parsley, chopped Salt and pepper, to taste Lemon wedges, for serving Instructions: 1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside. 2. In a large, deep skillet or pot, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1-2 minutes. 3. Add the clams to the skillet (make sure to scrub the clams thoroughly before cooking to remove any sand or grit) and pour in the white wine. Increase the heat to high and cover the skillet. Cook for about 5-7 minutes, shaking the skillet occasionally, until the clams open. Discard a

  Here's a simple and delicious prawn recipe that you can try at home. Kids are sure to love it! Ingredients: - 500g large prawns, deveined - 1 teaspoon dried oregano - 1 teaspoon garlic, grated  - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon paprika - Vegetable oil for shallow frying - Lemon wedges (for serving) - Coriander leaves (for garnishing) Instructions: 1. Rinse the prawns under cold water and pat them dry with paper towels. 2. In a large bowl, mix oregano, garlic, salt, black pepper, and paprika. 3. Add the prawns in and let it marinate in the mixture for 10-15 minutes.  3. Pour some vegetable oil into a skillet and heat the oil to 350°F (175°C). 4. Add prawns into the hot oil, a few at a time, to avoid overcrowding. Fry the prawns for about 2-3 minutes, or until golden brown and crispy. Turn them halfway through if necessary.  5. Use a slotted spoon to remove the prawns from the oil and drain them on a paper towel-lined plate. 6. Serve the crispy fried praw

This dish is a delightful combination of aromatic spices, fresh herbs, and perfectly cooked squid, making it a standout on any dinner table. It complements rasam or sambar very well. Try it! Ingredients: - 500g squid, cleaned and cut into rings - 1 potato, cubed - 2 tablespoons vegetable oil - 1 large onion, finely chopped - 1 tablespoon ginger-garlic paste - 2 green chilies, sliced - 2 tomatoes, finely chopped - 1 teaspoon turmeric powder - 1 teaspoon red chili powder - 1 teaspoon coriander powder - 1 teaspoon fennel seeds - 1 teaspoon mustard seeds - 1 sprig curry leaves - Salt to taste - Fresh coriander leaves, chopped (for garnish) Instructions: 1. Clean the squid thoroughly and cut it into rings. Set aside. 2. In a heavy-bottomed pan or wok, heat the vegetable oil over medium heat. Add the mustard seeds and let them splutter. Add the fennel seeds and curry leaves, and let them sizzle for a few seconds. 3. Add the finely chopped onion and sauté until it turns golden brown. Add the

You will not believe how a simple recipe with just a few ingredients can result in such a flavorful dish. It's a staple in our weekly menu now!   Ingredients:   - 1/2kg chicken, cut into bite-sized pieces - 1 cup shallots, finely sliced - 10-12 dried red chilies - 2 tbsp ginger-garlic paste - 2 sprigs curry leaves - 1 teaspoon fennel seeds - 1/4 teaspoon turmeric powder - Salt to taste - 2-3 tablespoons sesame oil Instructions: 1. In a bowl, mix the chicken pieces with turmeric powder and salt. Let it marinate for at least 15-20 minutes. 2. In a heavy-bottomed pan or kadai , heat the sesame oil over medium heat. Add the fennel seeds and let them sizzle. 3. Add the sliced shallots and sauté until they turn translucent. Add the ginger-garlic paste and dried red chilies, and sauté for another 2-3 minutes until fragrant and the chilies are slightly crispy. 4. Add the marinated chicken pieces to the pan. Stir well to coat the chicken with the aromatic mixture. Cook the chicken on medium

Ingredients: - 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces - 20-25 pandan leaves - 3 tablespoons soy sauce - 2 tablespoons oyster sauce - 1 tablespoon fish sauce - 1 tablespoon sugar - 2 cloves garlic, minced - 1 teaspoon white pepper - 1 tablespoon sesame oil - Cooking oil for frying   Instructions: 1. In a bowl, mix soy sauce, oyster sauce, fish sauce, sugar, minced garlic, white pepper, and sesame oil until well combined. 2. Add the chicken pieces to the marinade and mix well to coat each piece. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight for better flavor. 3. Take a piece of chicken and place it in the center of a pandan leaf. Wrap the pandan leaf around the chicken to form a neat parcel. Secure the parcel with a toothpick if necessary. Repeat the process until all the chicken pieces are wrapped. 4. In a deep pan or wok, heat enough cooking oil over medium-high heat for deep-frying. 5. Carefully place the wrapped chi

One of my all time favorite kuih! The thin, soft, slightly chewy crepe filled with sweet coconut filing - just yum! Ingredients: For the Filling: - 1 cup grated coconut (fresh or desiccated) - 1/2 cup palm sugar (gula Melaka), finely chopped - 1/4 cup water - 1 pandan leaf, knotted (optional) - A pinch of salt For the Batter: - 1 cup all-purpose flour - 1 egg - 1 cup coconut milk - 1/2 cup water - A pinch of salt - Juice from pandan leaves (or a few drops of green food coloring) Instructions: 1. In a pan, combine the palm sugar and water. Cook over medium heat until the sugar dissolves. 2. Add the grated coconut, pandan leaf (if using), and a pinch of salt. Cook until the mixture thickens and the coconut is well coated with the syrup, about 5-7 minutes. Remove the pandan leaf and set the filling aside to cool. 3. In a bowl, whisk together the flour, egg, coconut milk, water, salt, and green food coloring until you have a smooth batter. The consistency should be similar to pancake batte

We love our sambal in this household! We make all types of sambal - with anchovies, chicken, prawns and fish. Here's a delicious recipe for prawn sambal petai, a popular Malaysian dish that combines the unique flavor of petai (stink beans) with spicy sambal and prawns. Ingredients : 300g prawns, peeled and deveined 100g petai (stink beans), halved 3 tablespoons cooking oil 1 onion, finely sliced 1 tomato, diced 2 pandan leaves 2 tablespoons tamarind juice (soak tamarind pulp in water and extract the juice) 1 teaspoon sugar Salt to taste For the Sambal Paste: 10 dried chilies, soaked in hot water and deseeded 5 fresh red chilies 3 shallots 3 cloves garlic 1 piece belacan (shrimp paste), toasted (optional) Instructions: 1. Blend the dried chilies, fresh chilies, shallots, garlic, and toasted belacan into a smooth paste. You can add a little water to help with the blending. 2. Heat the oil in a wok or large pan over medium heat. Add the sliced onion and sauté until it becomes soft and

Asian Butter Crab, a rich and flavorful dish that's sure to impress. This recipe combines the sweetness of crab with the richness of butter and aromatic herbs and spices. Ingredients: 2 whole mud crabs (about 1.5 pounds each), cleaned and cracked 1/2 cup unsalted butter 4 cloves garlic, minced 1 inch ginger, finely grated 1 small onion, finely chopped 2 tablespoons soy sauce 1 tablespoon oyster sauce 1 teaspoon sugar 1 teaspoon black pepper 1/2 teaspoon chili flakes (optional for heat) 1/4 cup chicken broth or water 1 tablespoon lemon juice 2 tablespoons chopped fresh parsley or cilantro Instructions: 1. In a large skillet or wok, melt the butter over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant, about 1-2 minutes. 2. Add the chopped onion and cook until translucent, about 3-4 minutes. 3. Stir in the soy sauce, oyster sauce, sugar, black pepper, and chili flakes (if using). Mix well to combine. 4. Add the cracked crabs to the skillet, tossing them

I must admit that I'm not much of a crab lover. I guess it is because I find it difficult to extract the meat from a crab, not to mention how messy it can get. But when I'm in the mood to eat crab, I go all out! Pictured above is a meal consisting of butter crabs , kam heong crabs and deep fried mantau buns! Simply divine!  

Kam Heong Crabs is a popular Malaysian-Chinese dish that combines a delightful mix of savory, spicy, and aromatic flavors. Here's a recipe to make Kam Heong Crabs. Ingredients: 2 whole mud crabs (about 1.5 pounds each), cleaned and cracked 3 tablespoons vegetable oil 2 shallots, finely chopped 4 cloves garlic, minced 1 tomato, diced 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 tablespoon dark soy sauce 1 tablespoon sugar 1/4 cup water or chicken broth Blended spice mix: 2-3 bird’s eye chilies, chopped (adjust to taste) 1 stalk lemongrass, white part only, finely chopped 1 sprig curry leaves 2 tablespoons dried shrimp 2 tablespoons curry powder 1 tablespoon peppercorn Instructions:   1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chopped shallots and  garlic. Sauté until fragrant and the shallots are translucent, about 3-4 minutes, then add in the tomatoes. 2. Add the blended spice mix. Continue to sauté for another 2-3 minutes, until the sh

My family loves a hearty plate of homemade pasta. Its simple and easy to put together and it usually depends on what I have in the fridge. This recipe here is similar to aglio olio but with a whole lot of ingredients thrown in - chicken, prawns, bacon, etc.  Its very flavorful and I'm sure it will be on repeat once you try it! Ingredients 8 medium sized prawns 1/2 cup chicken breast, diced 1/2 cup bacon, chopped 1/2 cup mushroom, sliced 1/4 cup pine nuts 2 tablespoon grated garlic 2 tablespoons olive oil 1 teaspoon oregano  1 teaspoon chili flakes 1 teaspoon pepper 1 teaspoon butter / 1 tablespoon vegetable oil chopped Italian parsley for garnishing salt to taste Instructions: 1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside. 2. Toast the pine nuts on a skillet and set aside. 3. Grill the bacon until crispy on a skillet and set aside.                                                              

I personally enjoy Malay desserts more than other types of desserts. The use of coconut milk in most Malay desserts result in a rich and creamy flavor which I simply love. Bubur Pulut Hitam is a traditional Malaysian and Indonesian dessert made from black glutinous rice, coconut milk, and palm sugar. I make this for my family every now and then and we usually like to have it warm.  Ingredients : - 1 cup black glutinous rice (pulut hitam) - 6 cups water - 1/2 cup coconut milk - 1/4 cup palm sugar (gula Melaka), chopped (adjust to taste) - 1/4 cup granulated sugar (adjust to taste) - 1/4 teaspoon salt - 2 pandan leaves, tied into a knot  - Additional coconut milk for serving (optional) Instructions : 1. Rinse the black glutinous rice under cold running water until the water runs clear. 2. In a large pot, combine the rinsed black glutinous rice and water. Add the pandan leaves. Bring to a boil over medium heat, then reduce the heat to low and simmer for about 1 to 1.5 hours, or until the

Besides pancakes , my kids sometimes request for waffles. Here’s my go-to, simple waffle recipe for you. Ingredients : - 2 cups all-purpose flour - 2 tablespoons sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 2 large eggs - 1 3/4 cups milk - 1/2 cup vegetable oil (or melted butter) - 1 teaspoon vanilla extract Instructions : Preheat your waffle iron according to the manufacturer's instructions. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs. Then add the milk, vegetable oil (or melted butter), and vanilla extract. Mix until well combined. Pour the wet ingredients into the dry ingredients. Stir until just combined; it's okay if the batter is a little lumpy. Lightly grease the waffle iron with cooking spray or a brush of oil. Pour the batter onto the preheated waffle iron, using a ladle or measuring cup. Close the waffle iron and cook according to the manufacturer's instructions, typically 4-5 minutes, u

Just looking at this photo makes me happy.  This is right here is what our weekend meals look like - mooru curry, ikan bilis and petai sambal, friend fish, winged beans stir fry, some fried anchovies and white rice! Heavenly. Recipe to follow soon!   

Malaysian chicken soup, known as Sup Ayam, is a fragrant and comforting dish that combines tender chicken, aromatic spices, and a rich broth. It’s a popular soup in Malaysian cuisine and is often enjoyed with rice or bread. Here’s a step-by-step recipe to make this delicious and heartwarming soup. Ingredients - 1 whole chicken (about 3-4 lbs), cleaned and cut into pieces - 2 tablespoons vegetable oil - 1 large onion, finely chopped - 3 cloves garlic, minced - 1-inch piece of ginger, sliced - 2-3 star anise - 2-3 cloves - 1 cinnamon stick - 1 teaspoon ground coriander - 1 teaspoon ground cumin - 1 teaspoon ground turmeric - 2 potatoes, peeled and cut into chunks - 2 carrots, peeled and sliced - 2 tomatoes, quartered - 8 cups water or chicken broth - Salt and pepper to taste - 1/2 cup fresh cilantro, chopped - 2-3 green onions, sliced - Fried shallots (for garnish) - Lime wedges (for serving) - Cooked rice or bread (for serving) Instructions In a large pot (I use my trustee Zwilling pot

  Mutton Peratal, also known as mutton chukka, is a flavorful and spicy dry mutton dish popular in South Indian cuisine. It’s one of my family favorites and often requested during special occasions. Here's a step-by-step recipe to make this delicious dish at home. Ingredients - 1kg mutton, cut into small pieces - 2 tablespoons oil (vegetable or coconut oil) - 2 large onions, finely chopped - 2 tomatoes, finely chopped - 2 tablespoons ginger-garlic paste - 2-3 green chilies, slit lengthwise - 1/2 cup fresh curry leaves - 2 teaspoon turmeric powder - 3 tablespoons red chili powder - 3 tablespoons coriander powder - 2 teaspoon cumin powder - 3 teaspoon garam masala - Salt to taste - 1/2 cup water - Fresh coriander leaves for garnish For the Spice Paste: - 5 tablespoons grated coconut - 2 tablespoon fennel seeds - 2 tablespoon black peppercorns Instructions 1. In a small blender or mortar and pestle , grind the grated coconut, fennel seeds, and black peppercorns into a coarse paste. S

My kids simply love their weekend pancake treat! Here’s a simple and foolproof recipe to achieve the perfect stack of fluffy pancakes. Ingredients - 1 1/2 cups all-purpose flour - 3 1/2 teaspoons baking powder - 1 teaspoon salt - 1 tablespoon white sugar - 1 1/4 cups milk - 1 egg - 3 tablespoons butter, melted - 1 teaspoon vanilla extract - Cooking spray or additional butter for the pan Instructions 1. In a large bowl, sift together the flour, baking powder, salt, and sugar. Sifting the ingredients helps to aerate the flour, making the pancakes lighter and fluffier. 2. In another bowl, whisk together the milk, egg, melted butter, and vanilla extract .  3. Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together until just combined. The batter should be slightly lumpy – overmixing can result in tough pancakes. 4. Heat a griddle or a large non-stick skillet over medium heat. Lightly grease with cooking spray or a small amount of

  This is my go-to biryani recipe! Perfect for busy days or novice cooks, this spicy  rice cooker  biryani recipe delivers all the rich flavors of traditional biryani with minimal effort. Let's dive into this delicious and easy-to-make dish! Ingredients For the Marinade: - 500 grams chicken pieces (bone-in or boneless) - 1 cup plain yogurt - 1 tablespoon ginger-garlic paste - 1 tablespoon red chili powder - 1 teaspoon turmeric powder - 1 teaspoon garam masala - Salt to taste - Juice of 1 lemon For the Rice: - 2 cups basmati rice - 3 1/2 cups water or chicken broth - 4-5 green cardamom pods - 2-3 cloves - 1-inch cinnamon stick - 1 bay leaf - Salt to taste For the Biryani: - 3 tablespoons ghee (clarified butter) or oil - 2 large onions, thinly sliced - 2 tomatoes, chopped - 2-3 green chilies, slit lengthwise - 1/2 cup fresh coriander leaves, chopped - 1/2 cup fresh mint leaves, chopped - 1/2 teaspoon saffron strands soaked in 1/4 cup warm milk - 1/2 teaspoon biryani masala (optional