6010-3724505 admin@juzlab.net
0 Items

In the online sphere, Sheena Haikal, Haziah Jaya and Lim Boon Ping are all extremely popular for their respective pages – Sheena’s Cooking Passion, Azie Kitchen and Cooking Ah Pa. All three regularly share recipes and information about their home-cooked meals and have found a warm, receptive online audience eager and waiting to learn more from them.

Together, they have shared nearly 3,000 recipes online with their loyal followers. Each of them specialises in a particular kind of cuisine – Sheena is an Indian cooking maven while Azie makes delicious Malay fare and Lim cooks up all sorts of fuss-free Chinese meals. (Also read: Malaysian online cooking stars are on the rise.)

Here, they share some of their favourite recipes.


Serves 4 to 6

For blending into powder
1 tbsp fennel seeds
1 tbsp coriander seeds
2 tbsp black peppercorns
5 dried chillies

For boiling together
1/2 kg boneless mutton, cubed
salt to taste
1 tsp turmeric powder
1 tbsp ginger garlic paste

For cooking
3 tbsp ghee
handful curry leaves
5 birds eye chillies, chopped
1 tbsp ginger garlic paste
10 shallots, chopped finely
1 tbsp ginger garlic paste
a sprig of coriander leaves, for garnish

To make

Blend all the ingredients for blending in a dry grinder till you get a smooth powder. Set aside.

In a large pot or pressure cooker, boil mutton with other ingredients till tender. Reserve 1/2 cup of the cooking water and set aside.

In a large wok, heat up ghee, and add in curry leaves and bird’s eye chillies. Saute a while. Add in ginger garlic paste. Saute till the raw smell of ginger-garlic is gone. Add in shallots and mix well.

Once shallot turns translucent, add in blended powder. Saute till oil separates (pecah minyak). Then add mutton together with the reserved cooking water. Season with a little salt, not too much as salt has already been added to the mutton earlier.

Keep cooking on low heat for about 15 to 20 minutes or until gravy dries up. Once the gravy dries up, turn off heat. Garnish with coriander leaves and serve hot.


Serves 4 to 6

For the butir nangka
240 ml water
10 pieces pandan leaves
1-2 drops of green colouring (optional)
2 1/2 cups glutinous rice flour
1 1/2 tbsp plain flour
1 tsp air kapur

For the sauce
500ml coconut milk
2 cups water
2 pandan leaves
1/3 cup sugar
a pinch of salt
1 tsp halba
4 pieces jackfruit (optional)

To make the butir nangka

Blend the water and pandan leaves in a blender. Strain the juice and discard the bits of leaves. Add a few drops of green colouring to the juice.

In a large bowl, add the other ingredients with the pandan juice. Use your hand to knead the dough until it does not stick to the hand and bowl. Add more glutinous rice flour or more screwpine juice as required.

Take a small amount of dough and roll it between your palms to form the shape of jackfruit seeds. Repeat the process with the rest of the dough.

In a large pot, add water until it reaches boiling point. Add the dough into the boiling water one by one. Once the glutinous rice balls floats, remove from the hot water and add to a bowl filled with water.

To make the sauce

In a large pot over low heat, add all the ingredients and cook the sauce until it almost reaches boiling point.

Add the cooked glutinous rice ball and jackfruit into the coconut milk sauce. Stir well until it boils. Remove from the heat. Serve hot or leave to cool and serve cold.


Serves 3

oil, for frying
3 eggs
3 to 4 tbsp tomato ketchup
2 tomatoes, cut into wedges
water, to dilute
sugar to taste
salt to taste
1 tsp corn starch
3 tsp water
coriander leaves, for garnishing

To make

In a pan, add oil and fry eggs till scrambled. Remove from the heat.

In the same pan, add tomato ketchup and saute till the colour has diffused into the oil. Add tomatoes and stir-fry for 1 to 2 minutes. Add some water to dilute the mixture, then season with salt and sugar and turn off the heat.

Stir corn starch together with 3 tsp water and add to the tomatoes. Stir the mixture and once it thickens up, add eggs, stir for a short while, then remove from the stove. Garnish with coriander leaves and serve hot.

Related Post

Pin It on Pinterest

Share This