Macaroni and cheese


Indeed it is Mac and cheese.... i edited the recipe... hope you guys like it...

Ingredient(2 serving)

1 cup Macaroni 

1 cup of mix cheese ( i use cheddar cheese , pamazone cheese, mozzarella )

1 tbs butter

1 tbs of flour

2 cups of milk

few drop of worcestershire sauce

fresh nut mag

1 ts thymes

1 ts parsley

pinch white paper

1/2 tbs salt



heat the butter in a sauce pan with low heat, add the flour in when the butter started to melt. you will get roux when the mixture combine together, increase the heat, then add in white paper, parsley, and thymes. cook it until the flavour come our.  then add in the milk and the salt, wisk it all together  then drop a few drop of worcestershire sauce in it,  grind some fresh nut mag in. let it heat until it start bubbling, turn off heat and add the cheese in, mix it all up and u will get the sauce.


fill the pot with water and let it to boil with salt. when water start to boil, pour in the macaroni and it it cook for 10-15 minutes. stir it so that the macaroni won't stick together 


mix tehsauce and the macaroni together and top it with cheese and it it bake for 6 minutes just to let the crush brown.


Cold milk + hot roux =no  lump

 hot milk + hot roux = lump

dont add so much salt, because cheese contain salt

worcestershire sauce also known as lea and perrins sauces


Potato Fries

Potato Fries

okey.... the reason why i put this recipe in here is because i anti those factory made fries......

PS: i apologize for hurting your feeling, but then i don't really enjoy eating factory fries. BTW i still eat them.... but very rarely 


300 gm Potato

4-5 cups of oil ( depend on how big is your fryer)


Cut the potato into few cm thick long, about 4cm like that..try cut the potato as equal as possible. so that it cook with the same time. 

after cutting, put into your freezer to freeze it. froze it for about an hour then take it out.

heat the oil in a pot or deep fryer with low heat, then put the potato in slowly, be careful do not overload it, make sure the oil cover the potato. slowly cook it until it about to turn brown. about 10-15 minutes, then remove it from the oil and put it aside, let it rest for 5 minutes then reheat the oil with medium heat, then put the half cook potato friend back into the oil. cook it for another 5 minutes then your fries is cook.


homemade potato fries taste better then factory fries.




i cheated abit...

i sprinkle some corn starch and black paper before i cook them.


Garlic Prawn Rice

Garlic ShrimpRice

Another easy recipe that can share with all of you, this time i would be making garlic shrimp with rice. This recipe does't need much ingredient, but then then result taste good too.


9-11 Shell on Shrimp (deveined)

1 head of garlic ( 12 cloves of garlic)(chopped)

1/2 cup of melted butter

1/8 cup of cooking wine

salt for taste


1 cup of flour

2 tbs of praprika powder

1 tbs of white papper


coat the shirmp with the flour mix first, then preheat your pan for 2 minutes with medium heat. then add the melted butter in and allow it heat for a while and then add in he garlic. cook the garlic for a minute then add in the shrimp.cook each side of the shrimp for 3 minutes or more(if require) then sprinkle a pinch of salt to the shrimp. after cooking for total 6 minutes, add the cooking wine in. let it stir a little bit and the dish is done.... serve it with hot steam rice.


have a try 


you can subtitute cooking wine with shrimp stock

dont overcook the shrimp

dont overcook the garlic (overcook garlic taste bitter)

Coffee ice cream with melted dark chocolate

coffee ice cream with melted dark chocolate  

yupzzzzzzzzz...... you'r not blind, indeed..... it is Ice cream!!!! As all of you know what is ice cream, sooooo i will not going to introduce ice cream. TeeHee...

(Seriously, am not)


1 cup of  Milk

1 cup of Whip cream

2 Egg york

1 packet of Coffee powder

2 tbs of Sugar

a pinch of salt


200gm of Dark chocolate bar

1 tbs of Milk

1 tbs Sugar


Heat the milk in a sauce pan with low heat(so that the milk is not burn), until you see bubble start coming out(not boiling) remove milk from heat. Then add sugar , salt and coffee powder to the warm milk, wisk it until everything dissolve.

PS: im using the old school way, no "ice cream maker " is used during the making

okeyyyyy, now... the mixing part. you can either use your wisk or make use of the tech, by using mixer. first, set to high speed and pour in the egg york, wait for few sec (about 3-5 sec),  then add Whip cream into the mixer until it became thicker. Then.... add the milk solution into the mixer and let it mix well. (for about 6-8 min).

Take your ice cream recipe mixture and carefully pour it into the bowl, then chill in the fridge for up to 2 hours, checking on it after 1 hour. The reason it can take longer than an hour is when a recipe mixture has had cooked ingredients added, therefore thorough chilling will take longer. 

Take the bowl out of the fridge and transfer to the freezer for about half an hour. Then check just how much the mixture has frozen - ideally, it should have started to freeze at the edges but not fully through to the centre. 

Take the bowl out of the freezer and beat the ice cream mixture until it’s creamy once again (to dislodge and break up the ice crystals that have formed).

Put it back in the freezer for another half hour, then remove and once again beat with a whisk.

Do this again so that you have beaten the mixture a total of 3 times whilst freezing in between.

Before putting back the bowl into the freezer, pour the melted chocolate with spoon on top of the ice cream. Put the mixture back into the freezer for a final time until it’s ready to eat. This can take anything from 30 minutes upwards, depending upon the quantity and type of ice cream you’re making and also how you like the consistency of your ice cream (some people like it softer, some harder).


double boil(medium heat) the milk on an metal plate, then add the sugar to the warm milk and let the sugar to dissolve, after that, put the chocolate bar in and let it melt.


please ask if you dont understand, i dont think i really understand what i write

dont use flavour milk( chocolate milk or any other flavour milk)

you can put more coffee power if you want

homemade ice cream is something must try...

Wat Tan Noodle (Wat Tan Hoor)

Wat Tan Hoor

i dont think there is there is english name for this dish... all i can think of now is  smooth egg gravy noodle. cause in chinese "Wat" is smooth, "Tan" is egg and "Hoor" is flat noodle, soooo... wat tan hoor smooth egg gravy flat noodle.. LOL. this is one of my childhood favourite dish, which i used to order in those coffee shop. there aredifferent ways of cooking this dish, but then this is my way of cooking it. 


100gm meat (chicken or pork) (slice)

4-5 number of garlic(chopped)

2-3 number of shallot(chopped)

2-3 number prawn(clean)

100gm mustard green( cut into 2-3 inch long)

200-350 gm noodle( flat noodle, egg noodle, rice noodle)

4-6 tbs of oil

2 cup of water

1-2tbs of corn starch( add water to disolvethe starch)(amount of start is depending on how starchy you want)

1 softly beaten egg

salt and pepper to taste


preheat your wok woth high heat, then add 4 tbs of oil into the wok and heat the oil again,(make sure the wok is really hot), then add noodle into the wok, and stir fry the noodle.(egg noodle and flat rice noodle are used to stir fry, but rice noodle are deep fry) stir fry for few minutes until there is a bit burn on the noodle, then tranfer the noodle to a serving plate. 

before making the gravy, shallow fry the prawn with the remaining oil, then remove the prawn from the wok, reused the oil to fry the garlic  and shallot, fry until the smell come out then add in the meat, stir the meat, so that the meat is not burn, add water in when the meat is about to cook. turn up the fire to high heat, and wait for the water to start bubbling, adjust the taste with salt and paper, then add the fried prawn in so as the mustard green. when the water start to boil, turn off the fire and in the beaten egg. then pour the gravy on the fried noodle just now


there is your Wat Tan Noodle....


green viggie woun't hurt you, there is no harm by adding extra viggie

dont be affraid of the burn on the wok, it give flavour to the gravy later

add according on what you want.

Shepard Pie

shepard pie  

Shepard pie is a perfect dish for those who always rush in and out like mad. shepard pie also known as meat pie, which all the meat is dump in a bowl or baking dish,(whatever you like to call it) and cover it with mash potato then top with cheese............


2 tbs of butter

2-3 number of shallot (mince)

1 clove garlic (mince)

2 number bombay  onion (slice)

1-2  stick of celery(depend on how much can you eat) (cube)

1/2 cup of mix frozen viggie( green peas , carrot , corn)

beef broth (not so much)

300gm of ground meat ( beef , lamb, turkey, dog, cat , human)(am just joking abt the dog cat and human)

salt and paper for taste

mash potato enough to cover the mixture (check my mash potato recipe)

cheddar cheese


preheat your frying pan with medium heat fire. Saute onions, celery, garlic and shallot in butter until tender over medium heat,  then add ground meat into the mixture. before the meat cooked, add beef broth into the mixture. Saute it until the water dry up abit, add in seasoning, then add mix viggie into the micture. saute it for few minutes (1-1.5 minutes).

Then, tranfer the mixture into a baking dish, until it cover almost 2/3 of the dish.use a spatula or spoon to compress the mixture to make it flat to make more space.then fill in the 1/3 of the dish with mashed potato. and sprinkle some cheddar cheese on top of the dish. Then, bake it in a oven until the cheese start to bubble or lightbrown


best serve while it is hot

burn cheese taste good (for me)

Mashed Potato

Mashed Potato

mashed potato is the most easiest dish to cook. i believe even a first grade kid can even do it. 


400gm of potato 

1 tbs of butter

1 tbs of milk

1tbs of condense milk 

1 tbs of honey

salt and paper for taste


wash the potato and peal the skin off (optional)

cut it into half, then add it into salted boiling water.

wait it boil for 10-20 min, it is depending on how thick is your portato

boil ot until soft, then tranfer the potato into a big bowl, add in all the ingredient and use a fork or spoon to mash it, until the mixture is mixed well.


serve best with beef of chicken gravy on top

serve hot



Orange Chicken

Orange chicken

Okey....The first time, i tried to cook this dish, it take good but no exactly what i expected. but then, the second trial, i succefully cook how i want it to be. orange chicken is cook with fresh orange juice, and taste good at the same time.


2 pieces of chicken breast (cube size)

2 egg york's (lightly beat)

200gm flour

200 corn starch

enough oil for deep fry

2 number of spring onion (about a inch long)

salt and paper for taste

liquid mixture

1 orange

1 tbs of soy sauce

1 tbs of sugar (optional if you like sweet)

1 tbs of chicken (stock/ broad)

1/2 tbs of cornstarch

orange zest 


mix the liquid micture together and leave it aside.

cut the chicken breast into cubes. then coat it with flour,then the beaten egg york, then corn starch.

set the fire to medium heat, and deep fry the chicken meat until it turn golden brown,

put it aside, and  use kitchen paper or anything u feel comfortable with to absorb the oil. 

take the liquid mixture and pour it into your pan, put it on low heat, add salt and papper if you fell is needed, then wait until bubble comes out, add in the spring onion, and wait for awhile then add in the friend chicken. coat the chicken with the gravy, and there you go , your orange chicken....



over sugar is bad for health, 

dont add so much sugar, because orange already contain glucose in it

Raw Egg Rice(Poor man rice)




Raw Egg Rice

originary i have no idea whrere this food come from, but what i know is, this food is taken by ancestor, grand ancestor, grand grand ancestor and grand grand grand ancestor. Although it is not good to eat raw food, but then... i think raw egg rice is a very healty and nutritional food. most people will not try this food, because they scare will die after eating a raw egg(kidding) yea..... taste it, u woun't regreat it.(maybe)


1 raw egg

1 bowl of hot steam rice

1 tbsp of soya sauce

seedweed slice (depend how much u want to add)

sliced of spring onion (depend on how much you want to put)


crack an egg on a bowl to make sure that the egg is good to eat. on another bowl, fill it up with hot steam rice, and make a hole in the middle. pour in the egg into the hole, then add a tbsp of soya sauce and mix them well with your spoon or  chopstick. when everthing is mix well together, garnish it with thinly sliced sea weed and slice spring onion.


you can replace soya sauce with another sauce, if you found out that you dont like soya sauce or what.

take 1 tbsp of soya sauce and mix with 1/2 tbsp of sugar, mix them until the sugar dissolve then add the mixture into the rice, it will taste better

next, this is one of the dish that i make for myself when i have nothing to eat (T.T) this is as easy as ABC and 123, DIY and enjoy a healty life.

comment on the box bellow

just click the little yellow button under somewhere around here, 

and remember to try it out.


Homemade noodle

Homemade Egg Noodles

nothing taste better then  a homemade food. it is more healtier to make your own noodle then buying it from outside. As a homemade food, you can control the amount of stuff u putting in.


2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
1 pinch of white paper(optional)


start by mixing flour and salt together,  then add in the beaten egg,milk, butter and white paper (option). mix the ingredient until it form a dough. knead it for 10 min or more  until the dough stop sticking on your hand, add more flour if needed. then, let it rest by covering it witha  cloth. let it rest for 15 minutes. 

Cutting the noodle either can cut manually or machine cut. if you are using manually to cut the noodle, use a rolling pan and roll it untill 1/8 or 1/4 or it size, then use a cutter or knife to cut into desired lengths and shapes. 

if you are using pasta maker then use a size 8 first to roll your pasta. twice on size 8, one on size 6, one on size 5, twice on size 4. then use the medium gap cutter and cut your pasta.

walla~~~ there is your noodles... and before cooking it let it rest for 5 min to allow the air to go in. 


you can change the type of flour to make this noodles. for example, buckweed flour produce buckweed noodles. simple fomula..^^ LOL

and try not to add so much flour when kneading cause it will make the noodle lose it water..

if you like what u just learn, if i have give u a big hand,

follow my blog and comment on the box below


Stew lamb

Stew lamb

this is also know as irish stew lamb, but i have modified the recipe just abit. i have taken away the alcohol so that the muslim friend can enjoy this dish also.^^

in irish, they only serve this food when st.patrick day. they only can enjoy this dish once a year. thats what i heard^^.

sorry if im wrong...


500gm lamb meat (any part of the lamb)

150gm carrot ( Large dice)

150gm celery (large dice)

150gm potato (Large dice)

150gm onion (slice)

50gm butter

pinch of salt

1 bay leaves

1 tbs rosemary

1 cube of chicken stalk( mix with hot water to make chicken stalk)

3-4tbshp  sauce to marinate

5-6 clove of garlic

1tbs of oil

shop spring onion(garnishing)


marinating the lamb

mince the garlic and add them to the lamb in a bowl. then add 4 tbs of hp sauce and mix it all up together, until the lamb is fully coated with the mixture. allow it to rest for 3 hours ( the longer the better)


warm up your frying pan with oil. allow it to heat up for a while, shallow fry the lamb. do not over cook the lamb, just 2 min  each side, this step will make the frying pan get burn on the surface(don;'t worry about the burn, it gives colour and flavour to your stew later) and make the lamb meat to flavour out. remove the lamb from the pan to a pot and leave it aside. use the same frying pan and fry the onion, add butter into it and stir well, sprinkle some flour on it, continue to fry and don't let the flour burn. stir it for about 45 second then add chicken stalk and leave it to boil. when it start boiling tranfer it to the pot which contain the lamb meat(chicken stalk have to cover everything, add water if the stalk doesn't cover everything). add in the bay leave and rosemary into the stew. wait to boil add in the cut carrot and celaries into the stew. simmer it for 1 1/2 hours and add in the potato and turn up the fire to high heat. cook until the potato became soft then skim off the oil on the surface of the stew. next, the stew lamb is ready to be serve. add spring onion for garnishing.

this is a rich wonderful dish for everyone. the meat is so tender until it melt down in your mouth.LOL... seriously, really tender. even folk with no teeth also can enjoy this dish. try to use fresh meat to better and stronger flavour.

try it, taste it, and love it.

if you have any idea

leave me a comment,

i will reply you as soon as posible


peace out



Tahini is a paste made from ground sesame seed and oil. 


500gm Sesame Seed

3-4 cloves of garlic

200ml of peanut oil or sunflower oil


preheat your oven to 300 celcius, then roast yor sesame seed in the oven. use a spatula and keep stiring it around so that the seed is evenly cooked. keep your eye on the sesame seed   until it turn golden brown. leave it on a place to let it cold down when the sesame seed turn golden brown and not brown. big different between golden brown and brown.

then take a food procesor, and add in your garlic and the roasted sesame seed in it. blend it together and add oil little by little, until it turn smooth.

tips: the more oil you add the more watery the tahini is


you can eat this as a bread spread or dips.

it have a strong sesame flavour

hope you guys will like it


comment on the box below 



Hummus or hummus bi tahini (Arabic: حُمُّص) also spelled hamos, houmous, hommos, hommus, hummos, hummous or humus) is a dip or spread made of blended chickpeas, sesame tahini, lemon juice, and garlic. 


In Arabic the word hummus is used to describe the dish or just chickpeas by themselves. The full name of the dish is hummus bi tahina (Arabic: حُمُّص بالطحينة) "chickpeas with tahini". Hummus is popular in various local forms throughout the Middle Eastern world.


1/4 Cup Yogurt 
1 Can Garbanzo Beans "Chick Peas"
1/2 Cup Tahini (Sesame Seed Paste)
1/2 Cup Lemon Juice
2-3 Cloves of Garlic
1/2 Tsp of Salt
1/4 Tsp citric acid "if you need more lemon taste"
2 Tbs water "if to thick"
3-4 Fresh Mint Leaves "for taste"
2 Tbs of Fresh Parsley "for garnish"
1 Tsp of Cayenne Pepper or Paprika "for garnish" 
1/4 Cup of peanut Oil "for garnish"


all you need is a good blender or  food processor.

start by adding 1 can of  Chicks Peas, 2-3 cloves of Garlic,1/2 cups of  Tahini,1/4 cups of  Yogurt, 3-4 leaves of Mint Leaves and 1/2 cup of lemon Juice. Blend all the mixture together until it became thick. add water little by little is the hummus is too thick.

serve it on a plate,  and garnish with fresh chop parsley, peanut oil, and cayenne pepper.

Hummus can be eaten with pita bread or even vegetables. it is a helty food to enjoy.


hope u guys enjoy it 

post any comment on the box below

Pita Bread

Pita Bread

Pita (also called and less commonly known as pitta or pide (Turkish), pitka (Bulgarian) and pronounced "pitta" in Greek is an often round, brown, wheat flatbread made with yeast. 

Similar to other double-layered flat or pocket breads, pita is traditional in many Middle Eastern and Mediterranean cuisines. It is prevalent from North Africa through the Levant and the Arabian Peninsula, possibly coinciding with either the spread of the Hellenistic world or that of the Arab expansions under the banner of Islam. 

In Greek cuisine, pita may refer to thicker breads made with yeast, for example souvlaki pita. It may also refer to foods using many layers of dough of thickness less than 1mm, usually with many different ingredients in between, forming savoury pies such as tyropita and spanakopita or sweet pies such as baklava. 


this is howiedoit (how we do it)


3 cups flour + 1 cup flour for kneading
1 1/2 tsp salt
1 cup warm water
1 packet yeast (7 grams or 1/4 oz)
1 tsp sugar
1/2 cup warm water
sunflower oil


mix yeast,1 tbs of sugar and 1/2 cup warm water and let sit for 10-15 minutes in a small bowl.

In a large bowl mix 3 cups flour with salt, and make a hole in the middle. Slowly add in yeast mixture and 1 cup warm water until well combined and turned into a dough, tranfer the dough into a bigger bowl and coat it with oil, cover with a cloth, and let sit for 3 hours in a warm place. 3 hours later and dough will rise to twice of it size, add flour on to table surface and knead dough for 10 minutes, add flour littlw by little until the dough stop sticking on your finger. cut the dough into small balls and let sit in a plate for 10 minutes. Preheat oven to 450 degrees. use a rollingpan and roll the balls into 1/8 inch thick and place on flat cookie sheet or pan, cook for 3-4 minutes on each side or until lightly brown and dough puffs up. If the dough does not puff up all the time, that is ok, you'll still have a pita pocket.

how you et this, is how creative are you.

add some meat, vege , or anything u like, and eat it like sandwitch. be creative, 

share your idea how do you eat it on the comment box below.