Category Archives: Mummy’s Cooking

Hamburg Steak on Sis’s Birthday

On Sis’s birthday, I suggested to mom that we make a simple dinner at home.

I guess nothing beats a comfort home cooked food!

I then told mom, why not we make hamburg from scratch. Mom agreed to it.

I think I’m in love with hamburg after trying one from Waku Waku. hehe….

I was looking for the recipe, then I recalled Baby Sumo did blog about it.

Here’s the recipe from Baby Sumo.

(I uses pork instead of beef)

Hamburg Steak (Hambāgu)

Recipe adapted from No Recipes
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Makes 6-8 (depending on how big you make your patties)


1 large egg
1 small onion, finely diced
1 large clove garlic, minced
450g minced pork
170g silken tofu
1 cup mixture of fresh breadcrumb and crushed crackers (2 slices bread and 5 crackers)
2 tbsp ketchup
1 tbsp oyster sauce
1 tbsp parsley, minced
1 tsp light soy sauce
1/4 tsp black pepper
1 tbsp cooking oil
For the sauce
1/2 cup chicken stock (I uses Maggi chicken cube stock)
1/4 cup ketchup
1/4 cup water
2 tbsp tonkatsu sauce (I substituted with Worchestershire sauce)
1 tbso demi-glace (couldn’t find this in KL so omitted)
1. In a frying pan over medium high heat, add a tablespoon of vegetable oil and sauté half the onions until golden brown and caramelized. Allow to cool to room temperature.
2. Combine the pork, tofu, sautéd onions, raw onions, garlic, fresh breadcrumbs and crackers, egg, ketchup, oyster sauce, parsley, soy sauce and black pepper in a large bowl. Put some disposable gloves on and knead the mixture together until it is uniform in color and texture.

3. Add a little bit more oil to the frying pan that you fried the onions in and place over medium heat. Because the patties are on the soft side, you’ll want to form them and add them directly to the pan. The patties should be around 1″ thick.

4. Fry them until they’ve formed a dark brown crust on one side, about 1 1/2 minutes then use a spatula to carefully flip them over and brown the other side. Unless you have a very large pan, you won’t be able to do them all at once, so fry 4 at a time and transfer them to a plate when they’re browned on both sides. Don’t worry if they’re not cooked all the way through as they will finish cooking in the sauce.

5. After you’ve fried all the patties, drain off any excess oil (but don’t wash the pan as the brown stuff is what will give your sauce flavor). Add the chicken stock and boil until it’s reduced by about half in volume. Add the ketchup, water, Worchestershire sauce, and demi-glace (if using) and stir to combine.

6. Place the patties back into the pan, cover, and cook for 7 minutes, flipping them over once in the middle. Cook uncovered for another 3 minutes to thicken the sauce a little


The shaped up patties that are ready for frying.

With the help from mom, we made this hamburg steak. Eaten as burger!

Nom Nom…its a good recipe. The patties are tasty and yummy! My niece especially enjoyed eating this ‘burger’ 😉

Mummy’s hardwork on these Pai Tee. It was her 1st attempt. No wonder those selling in restaurants are expensive. To fry the mould/hat is quite tedious.

On Sis’s birthday 2 weeks ago…we had this Strawberry Tart from RT Pastry House.

If you are a fan of Mousse cake and a fan of white chocolate, I’m sure you will love this. Smooth white chocolate mouse with a thin layer of sponge cake and biscuit crumbs coating the whole cake. The cake is very fresh! But the strawberries are quite sour. Hahaha….8in (1 kg) for RM63.


Mummy Cooked ‘Mee Rebus’

During Ramadhan month, we’ve tried Mee Rebus from several stalls.  Mee rebus is one of the popular noodles dishes in Malaysia. This mee rebus recipe womes with yellow egg noodles in a rich sweet spicy potato-based gravy and sometimes prawn fritters. Knowing that the preparation time is rather long, Mummy still go ahead with the idea to try and cook from scratch. (She extract the recipe from Her World Cookbook)

  • 1kg yellow noodles, scalded (or 1 pkt spaghetti cooked according to instruction)
  • 300g bean sprout, cleaned & trimmed
  • 6pcs soft beancurd, deep fried & sliced
  • 8 hard boiled eggs, halved


  • 1 cup crispy fried shallot
  • 1 cup daun sup, finely chopped
  • 1 cup daun bawang, finely chopped
  • 1 cup calamansi (local lime) – halved


  • 2 kg chicken ribs
  • 8 cups of water for stock
  • 1/2 cup cooking Oil
  • 8 shallots, 4 cloves garlic – pounded
  • 4 tbsp chili boh & 2sq. inches belacan, roasted(mix together both)
  • 1/2 tsp. salt
  • 2 tbsp. assam jawa or tamarind paste mixed with 1/2 cup water, seeds discarded
  • 2 tsp. salt
  • 8 tomato, cut into wedges
  • 2 liter store-bought tomato juice
  • 2 tsp salt
  • 1/2 kg medium-sized fresh prawn, clean and shelled
  • 4 potatoes – boiled, drained & mashed
  • 2 sweet potato – boiled, drained & mashed


  1.  In a pot, boil the chicken ribs in 8 cups water for at least 2-3 hours until the stock is reduced by half and the meat is soft. Remove the bones, trim off the fat from the meat and set aside the stock.
  2. Heat oil & fry pounded ingredients till golden. Add cili boh mixture and tamarind paste, cook over medium heat till chili paste is cooked. Add 2 tsp. of salt then pour in chicken stock. Cover and allow to boil for 10 minutes.
  3. Add tomato wedges and let it boil again for another 10 minutes. Next, pour tomato juice and 2 tsp. salt and stir gently, let gravy simmer for 5 minutes. Add in prawn.
  4. Finally add in mashed potato and sweet potato to thicken the gravy. Let it simmer for 2 to 3 minutes then check the taste.


Ready to serve and eat

Preparation Time : 40 minutes

Cooking Time : 5 hours

Serves : 6-8

Lor Mee ala Terengganu

Terengganu Style Loh Mee; Mummy claimed that she used to have it when she was a child. YES! Mummy is orang Terengganu. Erm…what is the difference between the usual Lor Mee and this? I would say, the soup! Mummy got the recipe from a cookbook.


  • 4-5 shallots, pound to a paste
  • 500g prawns, shelled and deveined
  • 125ml dark soy sauce (kicap manis)
  • 500g cooked crab meat (substitute with chicken thigh)
  • 2 litres hot chicken stock
  • 6-8 tablespoon sweet potato flour, mixed with 125ml water
  • salt to taste

500g yellow noodles(substitute with lou shu fun), blanched


  • 300g bean sprouts, tailed & blanched
  • 100g Chinese chives, cut into 3cm length and blanched
  • 1 large cucumber, cut into julienne
  • chilies or bird-eye chillies, sliced
  • fried shallots
  • 5 limes, quartered

To prepare broth:

Heat oil in a wok over medium heat. Fry shallot paste until fragrant. Add prawns and kicap manis. Cook for 5 minutes. Add crab meat (here I substitute with chicken thigh), water & chicken stock; bring to boil. Lower heat and stir in potato flour mixture. Bring to boil. Season with salt and remove from heat.


To serve:

Place noodles in a bowl. Add broth and top with bean sprouts, chives, cucumber, chillies, fried shallots and squeeze of lime.

Mummy cooked Waxed Meat Rice (Lap Mei Fun)

In conjunction of Chinese New Year; my mom decided to cook some CNY dishes. This is one of the dish which she tried from a recipe book. Its was her first attempt. The dish works well.

*2 bowls please* 😉


Ingredients A:

  • 3 cups rice
  • 4 cloves minced garlic
  • 4 shallots (sliced)
  • 1 stalk spring onion (chopped)
  • 4 cups water

Ingredients B :

  • 1 Chinese duck drumstick or substitute with waxed meat
  • 1 pair Chinese sausage
  • 1 pair Chinese liver sausage

Seasonings :

  • 1 tbsp light soya sauce
  • 1 tbsp oyster sauce
  • 1 tsp dark soya sauce
  • 1/2 tsp salt
  • 1/2 tsp sugar

Method :

1) Scald Chinese sausage and Chinese liver sausage in boiling water, flameout. Put in Chinese duck drumstick and soak for 10 minutes. Remove and set aside.

2) Rinse rice and drain. Heat up 2 tbsp of oil in pot, fry minced garlic and shallots till fragrant. Add in rice and stir-fry till fragrant. Add in “Seasonings” and stir-fry till fairly dry.

3) Pour the fried rice into electric rice cooker, pour in water and stir evenly. Put in Chinese sausage, cover with lid and cook.

4) Open lid and stir the rice evenly after bringing to boil (around 14 minutes). Arrange Chinese liver sausage and Chinese duck drumstick in cooker, cover lid and continue cooking until the rice is fully cooked. Allow rice to simmer in cooker with lid for a few minutes. Open lid and remove Chinese duck drumstick, Chinese sausage and Chinese liver sausage, cut it into slanted slices. (mix rice evenly).

5) Arrange Chinese duck drumstick, Chinese sausage, Chinese liver sausage on top of rice, sprinkle with chopped spring onions. Serve

Tong Yuen In White Fungus Soup for Winter Solstice

Winter Solstice Festival or known as “Dōng zhì“; is one of the most important festival celebrated by the Chinese.


Those days; Dongzhi Festival is also a time for the family to get together. And the interesting part would be making and eating ‘Tong Yuen” (湯圓). It is glutinous rice balls, which symbolize reunion because of its shape. ROUND in Chinese means union.


During my younger days with my sister; my granny used to warn us not to drop any of the tong yuen when you are molding it. She said each piece you dropped counted as 1 year. Which means you dropped one piece; you are a year older. Hahahaha….sounds funny ma?? I think she just don’t want us to mess around or waste the food!! ^^


Here, I would like to share the Tong Yuen recipe gotten from The Star newspaper by chef Amy Beh.


  • 100g glutinous flour
  • 10g tapioca flour
  • 15g shortening
  • 85-90g water
  • 20g dried apricots, sliced
  • 6 Chinese dates, seeded
  • 2 honey dates
  • 20g white fungus, soaked
  • 700ml water
  • 50g sugar
  • 2 screwpine leaves, knotted

1) Place glutinous rice flour, tapioca flour and shortening in a mixing bowl. Pour in water and mix into a soft and pliable dough. Pinch out dough into equal portions and roll into round balls of tong yuen.

2) Bring a pot of water to a boil, drop in the balls of tong yuen and cook until they start to float. Remove with a slotted spoon into basin of cold water.

3) In the meantime, combine water, honey dates, white fungus, red dates and rock sugar and bring to a boil. Simmer for at least 20 minutes.

4) Add apricots and screwpine leaves. Simmer for another 2-3 minutes.

5) Dish out the white fungus soup and serve topped with the balls of tong yuen.

Shortening & Glutinous Rice Flour + Tapioca Flour


The coloring I used


Ta Daahh……the colorful Tong Yuen.


Check out the colorful tong yuen. Its ready to eat!

Mom’s version of PORK BURGER

I got tempted on Baby Sumo’s Burger.

Therefore I made a suggestion to Mom; why not we try making own patties & Burger for dinner. Mom was delighted with my suggestion! She uses her own method of making it(the pork patties) from scratch.



As Above


– 500g minced pork (able to make 3-4 patties)

– burger bun

– sliced tomatoes

– lettuce



1) Marinate all the minced pork with salt & pepper.

2) Refrigerate the meat for 30 minutes




Mold the meat into you desired size or thickness to form a patty. Fry the pork patties under the hot oil with a moderate flame. Cover the pan while you are frying it; to retain the meat’s moisture.


The outcome


Place the tomatoes, lettuce, patties & sauce as per your choice. Top with burger bun.


Nom Nom Nom….Mmmmm….So Yummy! SO kenyang after had it all.

Mom’s “Roast Chicken with Garlic & Chili”

On Sunday my mom decided to try this recipe which she got from “Her World Magazine”. Its Roast Chicken with Garlic & Chili. Asian style of roast chicken I suppose. ^^



– 1.8kg whole chicken, cleaned & dried

– 4cm ginger peeled & sliced

– 5 red chili, sliced

– 9 cloves garlic, crushed

– 200g butter softened

– 2 tsp salt

– 1 tsp pepper

Roast potatoes

– 5 medium sized potatoes

– 3 cloves garlic, crushed

– 1/4 cup vegetable oil

– 2 sprigs rosemary leaves

– salt & pepper to taste



1) Pound/Blend ginger & chilies to a smooth paste. Mix into 120g of the softened butter & crushed garlic. Insert the butter mixture underneath the skin (between the flesh & the skin), being careful not to break the skin surface. Massage the chicken to evenly spread the butter mixture. Truss the chicken with butcher’s string.

whole chicken, cleaned & dried


butter mixture (chili, butter, garlic)


Insert the butter mixture underneath the skin (between the flesh & the skin)

2) Place the chicken in a Corelle Light Oblong dish and refrigerate uncovered for 4 hours to dry the skin. This will make the chicken skin crispy when roasted.


3) To prepare the roast potatoes, peel and quarter the potatoes. Place the cut pieces in a bowl of salted water to prevent browning. Mix the crushed garlic in a bowl with vegetable oil, rosemary sprigs and strained potatoes. Season with salt and pepper and set aside.


4) When the chicken skin is dry, coat the chicken with the remaining softened butter, salt & pepper. Pour 50ml water into the base of baking dish then put the chicken in a preheated oven (180 degree Celsius) for 30 minutes, constantly basting it.


5) Put the potatoes in to the oven for 25 to 30 minutes until golden brown. Remove the potatoes from the oven and reduce the oven temperature to (160 degree Celsius) to continue roasting the chicken for another 20 minutes.


6) Remove from the oven and serve the chicken with roasted potatoes.


For better result:-

– Stuff the chicken with sliced lemon for better taste

– Semi boil the potatoes before roasting them


Taa Daah…the outcome. Yummy chicken with crispy skin!


chicken meat with roasted potatoes

My mom made Bibimbap

My mom likes to prepare delicious food when she’s free. She likes trying out the recipes from the recipe book or food that she has tried. Last weekend was her first attempt onBibimbap. Bibimbap is a popular Korean dish. The word literally means “mixed rice.” Its kinda healthy because it contains alot of vegetable than meat & its less oil.

Since there are good response on this dish when I posted it on my Facebook; therefore I decided to share the recipe.


3 tablespoon Korean chili sauce (gochujang) – can purchase from Isetan/Jusco.

1 tablespoon minced garlic

1 tablespoon sesame oil

3 tablespoon water

1 tablespoon toasted sesame seeds (optional)


-Minced meat or strip meat or chicken.

-2 teaspoon light soy sauce

-freshly ground pepper to taste

-1 tablespoon oil

Marinate all the above(MEAT TOPPING) and fry till cooked.


-shredded kimchi (can purchase from Jusco)

-spinach(bayam) blached

-mung bean sprout/ taugeh blanced

-1 onion halved and sliced thinly

-1 carrot blanched and shredded

-1 cucumber into julienne

-8 lettuce leaves shredded

-mushroom stir fry till cook (with soy sauce, sugar & sesame oil till dry)

-sesame oil for sprinkling


-seaweed sheets shredded(optional)

-fried sunny eggs

-cooked rice

Arrange everything in order.

We do not have stone bowl. So we substitute it with a normal bowl.

Top the sunny egg above it.

Add in SAUCE. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot.

Assam Fish

Assam Fish, a lil spicy and a lil sourish. Really add on your appetite to your meal. Here are the basic steps of it:-

Ingredient A: shallots, garlic, lemon grass, ‘lengkuas‘, tumeric, dried chili.

Blend Ingredient A.

clockwise from top; blended ingredient A, fish(ikan tenggiri), ladies finger & tomatoes.

Heat up wok with oil, fry the blended “ingredient A” till fragrant. Add in some belacan and tamarind juice (depends on your preferable sourness). Allow it to boil while adding in the ladies finger and tomatoes. Then add in fish, bunga kantan and a lil of seasoning(salt & sugar) as the final step and cook it till its ready to serve.

there you go; the outcome

Chicken Rice

I’m not a good chef. I hardly cook. Because I have a good chef at home. She cooks good food. She likes to try different types of food when she has spare time. Who will that be if its not my mom…hehe… Therefore I decided to share out some of her food here. I will briefly describe them here.

Today’s post will be on chicken rice

To cook the rice; all you need to do is prepare the ingredients below.

Washed the rice, add in chicken stock soup instead of plain water, then add in the fried minced shallot and garlic, add in 1 small cube of butter(approximate 1cm sq.) and finally add in the ‘pandan leaves’ for extra fragrant. Steam the rice.

clockwise; chicken stock soup, fried shallot & garlic, washed rice

For chicken; steam the chicken for about 15 minutes (for chicken sized about 2kg). Prepare the soya sauce for the chicken. Mixture of oyster sauce, soya sauce, thick soya sauce, dash of pepper, a lil bit of chicken stock, a lil bit of sugar & a lil bit of fried shallot oil.

arrange it well on a plate