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,

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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


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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 

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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.