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Spaghetti Carbonara

After a few weeks of break, i decided that this weekend there should be no excuse that i should skip making a new dish. I had always been thinking about doing something with pasta and after looking around the net for a while, i decided on Spaghetti Carbonara with very simple ingredients.

• 3/4 packet of Linguine
• Olive oil
• 4 hotdogs, sliced very thinly
• 2 onion, chopped
• 3 cloves garlic, minced
• 5 eggs
• 1/2 cup grated Parmesan/cheese of your choice
• 1 pinch salt and black pepper to taste
• Handful of chopped fresh parsley

– It is difficult to find halal bacon, hence i used hotdogs. Trust me they gave almost the same taste like those pastas you eat out.


1. In a large pot of boiling salted water, cook linguine pasta until al dente (firm but not hard). Drain well. Toss with 2 tablespoon of olive oil, and set aside. Meanwhile in a separate pan (with little olive oil), fry bacon until crisp; remove and put it aside.

2. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook.

3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together.

4. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup cheese, and toss again.

5. Add salt and pepper to taste (remember that bacon and Parmesan are very salty). There you go, tasty & healthy Spaghetti Carbonara!



I have no idea why, but suddenly i started thinking about meatballs.. Now i am craving for them.. *sigh*

North Indian Disaster!

3 weeks of western/non-indian food triggered my sil to suggest North Indian Food for the weekend. It was a crazy experience because me is not a fan of Indian food but she goes gaga over it. Nevertheless, the butter curry was awesome although most of the naan turned out like biscuit – hard & crunchy. Till now we don’t know why, but one advise would be, don’t buy that brand of naan!

I never knew cooking North Indian food was this easy till the attempt of trying butter chicken curry. All you need is the correct spices. For a start we decided to use the Shaan Spice Mix for Butter Chicken curry. Perhaps the next time round, we will do it from scratch 😛

* Chicken Meat – cut into small cubes
* Red Tomatoes – About 5 just chop them
* Lemon Juice – 3 to 4 tblespoons
* Milk – 1/2 cup
* Fresh cream – 1/2 cup
* Melted butter – 1/2 cup
* Oil – 1/4 cup
* Shaan Butter Chicken Mix – 1/2 packet
* For great taste, wash the chicken with 2 tblespoons white vinegar in half cup of water before marinating.



1. Mix together lemon juice & SBCM in 1/2 cup of water and apply to the meat cubes. Marinate for 30 minutes. (it would be good if you leave it in the refrigerator).

2.Boil Tomatoes in 1-2 cups of water for 10 mins till soft. Sieve. Blend. This blended version is called tomato puree.

3.Before that – while your tomato is boiling, let your butter melt in the heat.

4.Separately: Heat oil and add the marinated meat. Stir fry for about 5 mins. Add the tomato puree and milk. Cover and cook on low heat for about 15 minutes. Stir in fresh cream and melted butter. Lift from heat.

Now the Naaaan…

The naan was a disaster. It wasn’t really that soft and tender like how you get it in the shops. But nevertheless it was still edible. Some of it turned out pretty fine, some didnt. Lesson learnt – make your own naan from scratch!

                                Now don’t buy this brand of naan.

                              This was how we tried frying the naan soft.

                            Some of it still turned out pretty and sane 🙂

You must be wondering what happened to the remanants of the chicken bones & other parts of it. The left over mixture was used to marinate these parts and we fried it and ate it while waiting for the tomatoes to be boiled and curry to simmer. 😛

Funny Food

Damn sweet. Will someone make something like this for me?

Mr Snowman looks awesome! maybe i might jus start eating broccolis after this.

Very cute. I remember seeing this in one of the local movies.

When i saw this, i really smiled. 🙂

Yikess!! Frogggy looks disgusting, but really creative.


I have somehow adopted a few monkeys. And of all these monkeys, one particularly is damn annoying and has been promoted to the idiot status. It was a #$%^* day @ work. Can’t wait for my origami session.

Kitchen Love

Have your own dream about how you would want your kitchen to be? I have. Check this out.

Purple Love – Never knew such a combi existed!

Butter Cabinets – Kitchen looks yummy!

Teal – Looks awesome for a family of three.

Cottage feel – A very royal and dont mess me up kitchen look.

Dream – Now this looks like MY dream kitchen (with my own colour combi).

The first playground any child should be introduced to is the kitchen. Loads to learn from there.

3 course meal

Initially it was supposed to be a clam chowder soup with baked chicken, but however as the evening approached our plans changed and we ended doing something else which was not even in the recipe!

Baked Rice (MuMu cum SaSu’s style)
– cook rice as usual (depends on no of people)
– preheat oven to 375F
– once rice is cooked, stir in butter & all the ingredients
– scoop some of the rice mixture into the baking tray, add other ingredients with a layer of cambell’s celery & than sprinkle cheese on top of it. this is considered as 1 layer
– repeat the same until you are finished with the rice & ingredients.
– last layer add all the cheese in
– place tray into the oven & cook for about 30 mins.
– Ingredients: 3tbsp unsalted butter, 1 can cambell cream of celery, 1 packet mozarella cheese, 2 cups rice grain, 1 can mushroom sliced, 8 crabsticks sliced, 4 hotdogs sliced, 6 nuggest sliced.

Sa’edah’s homemade soup
– 850 ml water
– 250 ml chicken broth
– 200 ml fresh milk (meiji)
– 1 big onion sliced
– few mushrooms diced
– few crabstick diced
– 1 stalk celery diced
– 2 cloves garlic minced
– 2 tbsp flour
– dash of salth & pepper (white)
1. Add 750ml water & 250ml chicken broth into pot. Let it heat and remove it from fire.
2. Fry garlic till brown, add onion, celery and plain flour stirring it continously.
3. Pour in water and broth into the above mixture.
4. Once soup boils, pour in 200ml of milk.
5. Add pepper & salt.
6. Add coriander for garnish (i actually forgot!)

Munirah’s Baked Yoghurt Chicken
Part 1:

– 1 whole medium chicken washed and marinated with normal spices like tumeric,salt & red chili powder with 1 teaspoon lemon juice.
– Pound together 3 cloves of garlic, 1 tablespoon coriander & 1 teaspoon salt. Leave it aside.
Part 2:
– Grind together 125g almonds soaked & blanched, 2 cups of fresh milk, 1/4 teaspoon lemon juice & 1/4 teaspoon salt. You will end up with a beautiful almond mixture/paste.
Method:– Cut chicken. Combine Part 1 evenly on chicken pieces and leave it for about an hour to marinate. After that pour Part 2 onto chicken. Bake for about 1 to 1.5 hours.

The table was not so spectacular today & dad wasnt home to feast with us.. but everything was wiped out except for a lil bit of baked rice left for me to bring to work tom! Nites people (:

Onion bhajji

Ingredients (serves four):
2 large white onions
2 cups of gram flour (also called chickpea or garbanzo flour, which is available at any good market)
1 tsp chili powder
1/4 tsp turmeric
1/4 tsp salt
1/4 tsp sugar
3/4 cup water
Vegetable oil for deep-frying

2 large bunches of cilantro (stalks and leaves)
5 green chilies
2 limes (juice and zest)
4 cloves garlic
2 inches fresh ginger
5 tbsp yogurt (low-fat is fine)
1/4 tsp salt
1/4 tsp sugar

1 – Cut the onions into half-inch chunks.
2 – Sift the flour into a mixing bowl.
3 – Add the dry spices, salt and sugar to the flour and combine well.
4 – Add the water gradually, stirring to make a thick batter similar to heavy cream in consistency. If the batter is too thick, add more water; if it is too thin, sift in a little more flour until you get the desired result.
5 – Add the onion chunks to the batter, cover the bowl with plastic wrap and chill for one hour.
6 – While the batter is chilling, place all the ingredients for the dip in a large blender and blitz to a smooth puree.
7 – Heat vegetable oil in a deep-sided pan. To check if the temperature is correct for deep-frying, drizzle a little of the batter into the oil. If it sizzles and rises to the surface, it is ready for cooking.
8 – Take one or two chunks of the batter-covered onion and drop them into the oil carefully, as they will begin to spit as they cook.
9 – Do not add too many onions to the oil at one time, as this will reduce the temperature of the oil and result in soggy bhajjis.
10 – Cook each bhajji until it is golden brown, then remove and drain on kitchen towel.
11 – Sprinkle with salt and serve with the delicious hot and sour cilantro-and-chili sauce.

Now if you don’t know what’s a cilantro, see below.. (: