Cooking With Heart

Mini Tarts 

Tuna Spiral Bread

Tepung Pelita

Kuih Sago

I remember during my childhood days when my opah will prepare this kuih during Ramadhan for "berbuka". This kuih remains my all time favourite because of the cooling taste when you eat it especially during buka puasa. The preparation is so simpe and fast. My children don't really like this kuih maybe they don't like the coconut. The first time when I prepare this they thought it is jelly but to their surprise it doesn't taste like jelly at all. Anyway here's the recipie:


  • 1 cup sago (small)
  • 3 cup
  • 3/4 cup sugar
  • Red coloring
  • 1/2 grind coconut (white)
  • 1 tsp salt
  • 1 tsp rose essence

  1. In a pan boil water & red essence. 
      2. Add in sago and mixed well. Add in sugar, stir until it becomes slightly thicken. Pour into small   container. 

      3. Steam for another 30 minutes. You can also continue stirring it in the pan but the steam method will give you nicer texture. 

      4. Once it is cooked, cool it and then coats it with the grinned coconut. Tadaa....

Banana Bread Pudding

This is the all time favorite in my family and trust me it is so simple to prepare. Even my 2 lovely girls love to assist me whenever I baked this. Zafirah would layer the bread with butter and Zuha would cut the banana for me. This is the simple recipie to try.

  • 4 eggs
  • 2 cups milk
  • 4 tbs cup brown sugar
  • 1 tablespoon vanilla extract
  • 4 cups cubed French bread
  • 4 bananas, sliced


Methods :

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12x7 inch pan.
  2. In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Coat the pan with a little bit of butter and start to layer the bread, banana, bread and lastly banana.Pour the milk and egg mixture into prepared pan and let rest 5 minutes for bread & banana to soak.
  3. Place pan on oven rack. Fill rack pan with water to reach halfway up the sides of the pan. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.

Crazy about Donuts

Donuts are really great!! I’ve loved eating them as a child. Unlike cakes it took me awhile to make…I got this recipie somewhere in the magazine back in the late 90s but only recently try to attempt it. Not bad at all but still not 100% satisfied with the outcome because it is not as soft as Dunkin Donuts….but close to it. I’m too lazy to make any coating but just use some castor sugar to sprinkle. Here’s the recipie:


3 1/2 cups bread flour, plus extra 1/2 cup for dusting
1 teaspoon salt
1 envelope active dry yeast
3 tablespoons granulated sugar
1 cup lukewarm milk
2 eggs
3 tablespoons unsalted butter, melted
Oil, for frying
Some sugar for sprinkling

Donut cutter


1. In the bowl, combine the flour and the salt. Combine the yeast, sugar, and milk in a small bowl and let proof for 5 minutes. Add the proofed yeast mixture to the flour. Mix till combined with a wooden spoon. Add the eggs and butter and mix until the dough comes together and is soft, but not sticky. If the dough does seem sticky, add more flour, 1 tablespoon at a time, mixing after each addition, until a soft dough forms.

2. Turn out the dough onto a lightly floured work surface and knead for 1 minute, until smooth and elastic. Return the dough to the mixing bowl and cover with plastic wrap Let rise in a warm spot until doubled in size, about 2 hours.

3. Punch down the dough with your fist. Turn out onto a lightly floured surface and knead a few times. Roll the dough out 1-inch thick, letting it rest a few times during the rolling (don’t handle the dough too much, it will tighten up and make your donuts tough).

4. Using a well-floured cutter, cut out the dough, transferring them to the cookie sheets as you work, spacing them 2 inches apart. Cover lightly with a kitchen towel and let rise in a warm spot until doubled in bulk, about 20 minutes.

5. Heat oil into a deep wok and fry the donut, turning frequently about 5 to 7 minutes until golden brown. Use kitchen roll to drain the fried donuts. Sprinkle with sugar and serve as soon as possible

Sweet for my sweet...

Actually I don’t really like to eat cupcakes because the frostings are too sweet for me. I only enjoy plain cakes especially it is still hot from the oven. Probably a few years back the craze about cupcakes decoration has hit Malaysia and of course I don’t want to miss the boat. I’ve never attended any formal baking classes but really love to bake cakes and play with the frostings and of course most of the time I bake for family members & friends as present. The design…ho..ho…normally a very simple one easy for me to handle. For the cakes I normally use my normal butter cake recipie or chocolate cakes recipie. Actually I got the recipie from a wife of a Phd student (can’t remember her name) when I was still studying in Wales back in 1995. She would make really delicious cakes and before coming back to Malaysia I’ve asked the recipie from her. Have been using both recipies for many years and never fail me eversince. Actually the recipie is for whole cake but I also make cuppies using the same recipie. Here’s the recipie :

Moist Chocolate Cake

2 cups flour
¾ cups butter
1 ¾ cups caster sugar
3 large eggs
9½ oz cold water
2 tbs condensed milk
¾ cup cocoa powder
2 tbs baking powder

1 tin condensed milk
½ cup cocoa powder
2 tbs cooking oil (to make it shining)


Cream the butter and sugar. Add in eggs one by one. Add in condensed milk, cocoa powder and cold water. Lastly add in flour + baking powder a little at a time, then mix it gently.

The oven should be on when you are preparing the cake.

Oil the tin (container) for baking

Pour the mixture into the oiled tin.


When the cake is baked, let it cool for a while.

Meanwhile mix together the condensed milk, cocoa powder and cooking oil

Pour the mixture on the cake.

Let it dry or put in the fridge to toughen the toppings…..and it is ready to yumm..yumm..

My Curry Puffs

Last weekend my daughter requested to make some currypuffs for her and being a loving mum just could not ignore her request. Although today we find many variations of curry puff – some with different styles of pastry or some with different kinds of filling - the standard or conventional curry puff is basically made of deep fried pastry with curry potato filling. I've been using this recipie time and time again and so far this is the best because the curry puff "skin"(pastry) is not oily and it is crispy and tasty even if you keep for a few hours. So this is how the recipe goes… enjoy!


500 g flour*
100 g rice flour*
90 g tapioca flour*(*Combined and sieved)
200 g Butter/margerine (I use soft planta margerine)
260 ml cold water

For filling :-

600 g sweet potato/ ordinary potato, peeled and cubed
300 g chicken -cubed
2 big onion - cubed
2 garlic - chopped
2 tbs dried prawn - soaked for 10 minutes and pounded
2 stalk celery leaves / spring onion - chopped
1 tbs oyster sauce camca besar sos tiram
2 tbs light soy sauce
6 curry leaves - chopped
1 tsp sugar
1 cup water
2 tbs curry powder



Heat 3 tbs oil in wok. Fry onion, garlic, dried shrimp and curry leaves. Fry until golden brown, add in curry paste and chicken until all the chicken is colored. Saute for a little bit more until you can smell the nice aroma and pour in water. Add in sweet potato, oyster sauce, sugar and light soy sauce. Cooked between 10 to 15 minutes, until sweet potatoes are cooked through. Lastly add in celery and spring onion. Taste the filling, remove them to a bowl and cooled or put in the fridge for a few hours or overnight. This will make it easier to handle the pastry when the filling is cold. You can make the pastry and fill the curry puffs on the same day you prepare the filling, but filling is oneof these things that really improves by being kept in the fridge for a day - the flavours deepen and meld.


To make the pastry, sieve the flour* into a bowl, and rub in the margerine/butter until the mixture looks like breadcrumbs. Add cold water and bring everything together gently with your hands. Rest the pastry for a while. Shape pastry into smmoth ball, work in additional flour if necessary. Divide the dough into 3 parts. Roll out one part on lightly floured surface to 3 mm thick; cut using round cutter ( I use a round glass with 3 inch diameter). Spoon the filling over the pastry and fold it from one side to another. Press each edge together to seal and crimp the curry puff. Repeat the process until finish and deep fry the curry puffs until golden brown with slow fire. Removed and dried the excess oil with kitchen towel.

Nasi Arab 

My first attempt of Nasi Arab and Alhamdulillah my family loves it. Actually it has been   ages I wanted to try this as the cooking method is much simpler than than cooking nasi beryani or nasi tomato. As I search for the recipie on the internet I found this on Resepiraidah blog. Thanks for the wonderful recipie Raidah. For sure I will use this recipie again next time when I feel like eating nasi arab again. Here's the recipie:

Chicken Kabsha
1 whole chicken  ~ cut into 4  
2 tbs kabsha spices **
2 onions ~ sliced
2 lemon ~ sliced
Salt to taste
Aluminium foil. 

1.   In a cooking pot combine chicken, salt, 2 tablespoons of kabsha spices and let it marinates  for 15 minutes.
2.   Layer a baking dish with aluminium foil and arrange the sliced onions and lemons on a baking dish and put on top of the chicken, then cover the baking dish using aluminum foil.
3. Heat oven for 250'C Celsius, place the dish for nearly 50 minutes until the chicken is cooked.  Tear the top aluminium foil and grilled for another 10 minutes so that the chicken will be slightly golden brown.

4 cups basmathi ~ soak for 20 minutes & drained
3 tbs ghee
5 1/2 cup water
2 onions - cut into small pieces
3 garlic - cut into small pieces
1 inch ginger ~ cut into small pieces
1/3 cup raisin
1 cinnamon, 1 star anise, 3 cardamon , 5 cloves
Yellow food colouring
Salt to taste.

Rice preparation: 
1. Wash rice then overflow it with water, letting it soak for 20 minutes before draining it. 
2. In another cooking pot heat ghee, add onions, garlic, ginger, cinnamon, star anise, cardamon and cloves,   stirring well until golden brown. Add 5 1/2 cups of water, bringing it to boil and add salt.
3. Put the drained rice into rice cooker and pour in the boiled water. Close cooker and wait until the rice cooked. Once the rice cooked,sprinkle some yellow food  coloring. Put cooking oil in a small plate then make hole in the middle of rice.Place plate in the hole and put burning coal inside the olive oil plate. Place chicken over rice then close cooker immediately allowing smoke to come out to hit rice & chicken.
4. Take out the cooking oil plate after 7 minutes and perpare a large serving platter and firstly place rice then chicken.
5. Garnish &  serve

Tomato Sauce:
1 tomato ~ cut
5 green chilies
1 coriander leave  ~ chopped
Salt & sugar
Lemon juice

Blend coarsely all the ingredients with lemon juice. Add a pinch of salt and sugar.