Page 1

foreword by Kebawah Duli Yang Teramat Mulia Tengku Puan Pahang Tunku Hajah Azizah Aminah Maimunah Iskandariah Binti Almarhum AlMutawakkil Alallah Sultan Iskandar Al-Haj, DK., SSAP., SIMP., DK.(Johor)., SPMJ., PKC., PKT., PJK.

Flowers & Fruits IN COOKING


Scientific name: Eleiodoxa conferta Malay: Asam kelumbi / Asam paya

Allowing garlic plant flowering lends a unique and magical touch to the landscape. Intentionally planting garlic flowers is becoming popular due to the tasty scapes. These are simply the buds for the flower and have a long history as an edible in their own right.



Scientific name: Allium sativum Common name: Garlic flower Local name: Bunga bawang putih

First Print 2018 Text © 2018 by Siti Kaprawi/Dr. Shahrim Karim/Mohana Gill Photography © 2018 by Siti Kaprawi Cover © 2018 by Siti Kaprawi Design & Layout © 2018 by Siti Kaprawi & Yan Ibrahim All Rights Reserved. No part of this publication maybe reproduced, stored in a retrieval system or transmitted in any form or by any means, except prior permission in writing from Astera Consultant email:

Flowers & Fruits In Cooking Editors Siti Kaprawi Dr. Shahrim Karim

Published by

Brunei Darussalam Copyright © Astera Consultant

Printed by Brunei Press Sdn Bhd. Brunei Darussalam

Flowers & Fruits IN COOKING

Perpustakaan Dewan Bahasa dan Pustaka Brunei Pengkatalogan Data-dalam-Penerbitan FLOWERS & Fruits in cooking / [ Siti Kaprawi dan Dr. Sharim Karim ]. -Bandar Seri Begawan : ASTERA Consultant, 2018. 232p. 22cm x 27cm. ISBN 978-99917-954-5-4 (Hardcover) 1. Cooking (Fruits) 2. Cooking (Vegetables) 3. Cooking (Flowers) 4. Vegetarian cooking I. Title II. SITI Kaprawi III. KARIM, Shahrim 641.64 FLO

(DDC 23)

Scientific name: Curcuma longa Common name : Tumeric flower Local name: Bunga kunyit


Foreword A multitude of vibrancy

of many levels is what best describes Siti’s passion and enthusiasm in producing this beautiful cookbook “Flowers & Fruits in Cooking” The desire to produce such a book of innovative cooking styles using an abundance of local ingredients must have taken numerous efforts of trials & errors. The chemistry of cooking combined with the elements of art are often discovered upon doing daily routines. I imagine that Siti has always made cooking fun and pleasurable. It is also great to see many recipes contributed from Chefs, home cooks and individuals whose cooking is their passion. This compilation of recipes is no doubt a fun experience for aspiring chefs. An interesting collaboration indeed!. The brilliant colors of flowers and fruits might entice readers to cook and prepare dinners in a more exciting manner. Some of these ingredients may have healing properties. Beauty and healing do indeed go hand in hand.


I was made to understand that Siti has also successfully organised Culinary Challenges such as the “Bimp-Eaga Culture & Food Expo 2017” in Bandar Seri Begawan with a similar theme based on Flowers and Fruits. The challenge had attracted many new up and rising generation of chefs and the 3 top winners are featured in this book. I would like to take this opportunity to congratulate Siti Kaprawi with Co-editor Dr Shahrim Karim on this new collaboration to her collections of successful publications which include her compilation of “Spice of Life – Recipes & Remedies” in 2015 and her Best in The World GOURMAND World Cookbooks Award 2012 titled “Rasa & Warna / Flavour & Colours Brunei Darussalam”.

Scientific name: Musa acuminita Common name: Banana blossom Local name: Jantung pisang

Kebawah Duli Yang Teramat Mulia Tengku Puan Pahang, Tuanku Tengku Azizah Aminah Maimunah Iskandariah Binti Almarhum AlMutawakkil Alallah Sultan Iskandar Al-Haj.


Contents Foreword 9 Contents 10-11 Words of Passion 12 - 13 Flowers & Fruits in Culinary 16 - 19 Enlightened 20 - 21 Plating/ Pleasing to the Eyes 22 - 29 Soups 30 - 43 Dishes 44 - 119 Desserts 120 - 165 10

Preserves & Jams 166 - 183 Drinks 184 - 197 Dry Flowers & Dry Fruits 198 - 205 BIMP EAGA Culinary Challenge 2017 206 - 215 Recipe Index 216 - 219 Contributors 220 - 227 Editors’ Profile 228 - 229 End 230 - 232

The Vibrant colours of Fruits & Flowers gives the excitement to our soul

Common name: Wild banana blossom Local name: Bunga pisang hutan





Growing up

in a kampung (village) gave me an exhilarating, interesting and very happy childhood. Our parents, like most parents, discouraged us from stepping into the kitchen. They felt that we should concentrate on studying and preparing for our future.


However, the aromatic scents permeating our home, the crackling of firewood and the preparation of goodies for Hari Raya kindled my passion for cooking. I used to help my mother prepare delicacies for Raya. During those days, there were no food processors and ovens for baking. The few days before Hari Raya, the house would come alive. The kitchen would be buzzing with activity, conversation and laughter as the women prepared cakes, pineapple jam, fruit preserves, rendang, ketupat and many other delicacies. I remember beating a lot of eggs with a big spiral egg beater in a huge clay mixing bowl. We used heavy-duty bronze baking trays/pans with lids to serve as a make-up stove so as to have heating on the top and bottom. Most of the villages had a makeshift stove of some sort and used dry wood for cooking and charcoal for baking.



Making rendang was exciting to me. To make the chili paste required a big, heavy rectangle slab of stone. It weighed at least 5kg and came with its “baby”, a long rolling stones about 30cm long and 10cm in diameter. Both hands would hold the end sides of the rolling stone that slides back and forth as one grind the spices. Pounding and grinding prepared other ingredients. Everything was done by hand. While my father was also a good cook, it is my mum’s cooking that I fondly remember and miss dearly. She did not have any notes and all the cooking was done by approximation. She was not literate, being from a village and in those days there was no social networking like today. For their children’s weddings, there would be a feast prepared for at least 300 guests. In those days, there were no caterers! I remember them cooking in huge cooking pots, delicious biryani, beef curry, lamb stew, pineapple pacheri and cucumber acar. Those were the days and the food was always delectable! It’s no surprise that the passion for cooking was always within me. It has been part of my family and home, and naturally in my blood. It was nurtured in me from a young age.





Words Of Passion Today, we are lucky to have the latest technology for cooking and to be able to afford gadgets to make life easier. When I formulated the idea to write FLOWERS & FRUITS IN COOKING, the first thing that came to my mind was, the flowers that my mother used in cooking. Amongst the flowers she used were bunga betik (papaya blossoms), bunga turi (hummingbird flowers), bunga kantan (torch ginger), bunga kim chiam (lily flower) and jantung pisang (banana blossom). Writing and publishing a book is no mean task. This book has taken nearly two years to complete as I worked on it and whenever I had the time. Even during my vacation in Greece last year, I managed to learn few greek ‘spoon sweets’ recipes from Greek friends using fruits that were in season. With trial and error, I managed to get the sweets right! You will find those recipes in this book. Finally, it is completed and published! I am thankful to all the chefs, friends, and home cooks for their contribution, recipes and ideas, which have made this book possible.

A very special thanks to Dr Sharim Karim for working and collaborating with me. Much appreciation and many thanks to the awardwinning and prolific authors; Mohana Gill, Datin Kalsom Taib and Datin Hamidah Abd Hamid for their support and contributions. I would also like to extend my gratitude to Chef Haji Jali Ibrahim being a good friend. I appreciate your kindness and generosity. I am also very much grateful for the support given by my family; my husband and my two daughters, also my brothers, sisters, nieces and nephews. Without all of you, FLOWERS & FRUITS IN COOKING would not be published today. It has been a beautiful and interesting journey. I enjoyed taking photos of the dishes as well as visiting markets in various parts of the world, exploring and looking for edible flowers and fruits. I hope you find this book scrumptious and savour all it has to offer.





Scientific name: Sesbania grandiflora Common name: Vegetable hummingbird Local name: Bunga Turi

Flowers & Fruits IN CULINARY


have been used in culinary for generations around the world from Europe, China, India to Middle Eastern cuisines. In our culture flowers are used in many aspects of life, from child birth to death. Flowers are used as a symbol in our life. For example, red roses are used to portray that someone is in love, however white roses are used mainly during wedding ceremony and funeral as well. In short, the existence of flowers in our culture has been significance for a long time, especially the usage of flowers in culinary.


Scientific name: Clitoria ternatea & Averrhoa bilimbi Common name: Butterfly pea flower & Belimbi Local name: Bunga telang & belimbing buluh

Scientific name: Averrhoa belimbi English name: Belimbi Malay: Belimbing buluh

Dried and fresh rose petals are used in desserts, ice creams and rice dishes. In the past, grandmothers added jasmine when boiling water that would add natural fragrance to it. In Nyonya cuisine, the blue color is extracted from butterfly pea flower that is used in many dishes and the color is prominent in the cuisine and the blue colour is also widely used in the Thai cuisine. In Europe, the usage of rose petals and lavender has been there for thousands of years. Some edible flowers are used as main ingredient in the preparations of vegetables dishes and raw salads. Typically, flowers are used fresh in salads and desserts, but presently flowers are used as accompaniment in all types of dishes. There are a lot of

interests to use flowers in cake decorations, for example fresh roses, pansies and orchids are used as decorations on wedding cake. Additionally, saffron is the most expensive flowers in the world which is comparable to the price of gold, is also used in many food preparations Nowadays, various types of flowers can be purchased in the supermarket. With the current interest of using flowers in cooking, more varieties of flowers could be used on the plate. Flowers are not only adding colors to the plate, but also give a lasting impact to diners because they create a lasting impact on the presentation of the food. Fruits are very unique creation of God all mighty that have been here ever since Adam and Eve. In fact, because of the forbidden fruits, Adam and Eve were sent to the world. Due to that incident, we are all here today living in this universe. However, today’s fruits are very important part of our lives. It contains all the vitamins and minerals that are required by our bodily functions. There are fruits that are available all year round, such as apple, oranges, banana, starfruit, pineapple and etc. There are also


fruits that are based on seasonal, such as durian, mangoesteen, rambutan, lychees, pomegranate and other types of fruits, just to name a few. Temperate and tropical fruits are different, in terms of their composition and the shelf life of the fruits. Apple for example, could last for a long time without being spoiled. However, tropical fruits like banana and starfruits, would only last for several days. Therefore, to extend the shelf life of certain fruits, and are made into varieties of products, using modern processing techniques. There are many on going research on fruits that are focusing on various aspects of fruits from cultivating the best species to producing the highest quality of fruits and the best processing technique that will retain all the vitamins in the fruits. 18

Fruits are eaten fresh, and made into different food from appetizers to desserts, as well as into processed fruits from pickles to preserve. It can be made into delicious fruit salad or appetizer, like shrimp cocktail with mango and avocado as the ingredients, tomato soup, young jackfruit with coconut milk, pineapple chutney and lemon ice cream. There are endless ways that we can use fruits in our daily life. Currently, fruits are made into beverages, and it is a trend especially among the youngsters to enjoy fruit smoothies. Mixed fruits are blended with vegetables and herbs that can totally boost one’s energy level. In terms of the taste, fruits are expected to be sweet, but fruits can be from extremely sour to sweet. Mainly, fruits are eaten when they are ripe, but then some fruits can be eaten from its flower, when it is still young to its ripening stage, for example banana. We can used

banana flower as salad, cooked with coconut; green banana can made into curries as well as chips and ripe banana can just be eaten like that or incorporated into fine desserts. It goes the same with other fruits that can be used at different level of maturity. Other examples are durian and pineapple, that can be turned into savory dishes to super sweets. In Malaysia, pineapple tart is the most popular cookies made from pineapple. A lot of vitamins are stored beneath the skin of the fruits, therefore eating some fruits with the skin are highly recommended. The most unique feature about fruits is the skin, some with skins that are smooth as silk to very coatse and sharp thorns covering the fruit like durian. The skin provides different tones of colors that are extremely beautiful. Colours from fruits can be extracted as a natural dye, used in food colouring and for fabric making.


In this book, we will share with you different recipes that are using fruits as the main ingredients. This book gives the very best recipes that you can possibly try at home as well as in a professional setting.


Scientific name: Artocarpus odoratissimus Common name: Tarap fruit


are truly nature’s gift to human kind. It is the ultimate natural fast food that comes in a riot of colors and a fiesta of flavors. Fruits are not limited either by geographical boundaries or by climatic variations. No matter which part of the world you travel in or what time of the year there is always an abundance of fruits. It is difficult to resist the allure of fresh, fleshy fruit piled high on the grocers cart, or in supermarkets, its sweet perfume tickling your nostrils and promising you satiation filled with goodness. History also state that during the early man days, humans would often search and live on nature’s wonderful gifts like fruit and vegetables.

To fragrance, color and nutrition we can also add flavor, texture and taste, placing fruit high on the list of everyone’s daily diet. Health and fruit seem to go hand in hand as the natural nourishment in fruit provides a large percentage of our energy needs. In Malaysia there is an abundance of fruits. Apart from the vast variety of our own produce we also import fruit from all over the world. All our supermarkets display row upon row of beautiful fragrant and colorful fruit and it is almost impossible to resist buying them. Nature’s true gift to human kind, fruits not only have immeasurable therapeutic value, they are also delicious, powerful natural anti- aging tools whose importance to our daily diet cannot be understated.




Scientific name: Syzygium samarangense Common name: Wax apple Local name: Jambu air

They would eat them raw and live. Fruits along with vegetables have always been essential in the growth and development of human life. Fruits are naturally sweet to taste, low in calories, fat, sodium and cholesterol. They contain many vitamins and nutrients that would reduce risk of various health related problems. Emotionally too, fruits play an instrumental role in improving our memories whilst acting as an antidepressant, which hardly comes as a surprise, considering the joy we glean from eating fruit and its ability to make us forget about our cares, even if only for a moment.

You can make amazing, mouthwatering and delectable sweets, desserts, juices and even curries with fruit. They are easy to cook and digest easily. Here are some unique and tantalizing dishes prepared with our own local and delicious fruit. Try them and you will change your mind about the versatility of fruit.










people now savor food with their eyes and this is crucial in creating the first impression. Food presentation is one of the most important elements when food is served. Research has proven that customers are satisfied with excellent food presentation rather than a mediocre one. People eat with their eyes, because when the food arrived at your table and it will automatically catches your attention and you would be eagerly wanted to try the food. Sometimes, the taste would not be as good as you expected. It shows that how chefs’ skill in plating the food is crucial. It is also a piece of edible artwork on display in front of the guests. Plating of food has been developed for generations. For example, traditionally the protein is the closest to the guest and followed by the starch and vegetables. It should be a well balance plate and a good portion size. However today, the food plating scene has totally changed. Chefs have to provide a scenographic artwork on the plate. It is not just about eating, but going through the whole process when one’s dine in a restaurant. From the entrance, to the table , service and of course the food is the centrality of the whole dining experience. Furthermore, with lots of menu planning and recipe devel-

opment would not attract customers if the food does not look appetizing, fancy and just pleasant to the eyes. Therefore, presentations matters, from the food itself , the restaurant atmosphere to the aesthetic of the people serving it. There are several crucial points in plating a successful combination of ingredients. First and foremost, the taste on the plate or in other words the food pairings and colours. Does the food blend together, for example, chocolate goes very well with strawberry, lamb with mint and sage. These combinations should entail excitement to those who are tasting them. It could be full of surprises, taste that they have not experienced, yet they would be very pleased with the newly acquired taste. Magical taste will provide a lasting memories for diners. Try to combine unique flavors of herbs, fruits, flowers and spices. Be creative in blending the flavor of various ingredients, that could trigger our taste buds. In turn that will make a lasting impression and experience. Additionally, food and media are crucially important platform to set the trends in plating that could be defining the preference of today’s customers.


Colour Today food presentation is an art itself, therefore the colors on a plate is crucial. The color of the food will provide the first impression of the dish being served. A dull plate will not be enjoyed. Researches have shown that a great presentation will be highly satisfied by diners. In contrast, a badly designed plate somehow will be negatively experienced. Balancing the color on the plate needs a hands on experience. Combining the colors from different source of ingredients, for example on a dessert plate, there are red, brown, white, yellow and dark colours.

Texture 26

Presenting different textures are also important in food plating. There should be a combination of textures from crispy, soft, coarse, fine, delicate to silky. These will give a different experience to diners. Instead of having the same textures, one will experience varieties of feels in the mouth. Scientifically, food texture is known as rheology which is intricately tied to our food preferences. In sum, the food’s texture will determine the food’s perceived flavor.

Food Pairings Food on the plate has to be paired properly to ensure that they would blend nicely on the plate as well as in the mouth. Not putting too much flavor on the plate is the best. Each food should have a distinct taste of their own flavor and blends well with other ingredients on the plate. The plate should have a balance taste


that is derived naturally, for example the taste of sweet and sour, that can be represented by fruits like passion fruits, strawberry and berries to be paired with pastry cream with chocolate. In cooking, fish has to be paired with something that is sour, to remove the oceanic smell of the fish or in other words, the fishy smell. Not just that, fresh herbs and aromatics, will give a better taste to the fish.

Garnishes Garnishes will make the presentation more attractive. These days, most chefs are using simple edible garnishes that will not be very costly. A simple sprig of parsley will make a difference to the food being served. How food is presented is very crucial to ensure guests satisfaction. 28

Portion Size Portion size should vary from course to course. For example, when serving several courses of food, one cannot have a portion that is too big from the start to end. Appetizer cannot be too large, but instead that it should be able to stimulate the appetite. However, for soup, it could be a course by itself or part of a set menu. Main course depends on what is served, meat, seafood or chicken. Each has its own standard portion size. Dessert being the last course, should not be too much, for example, a scoop of ice-cream with a topping or a piece of butter cake with lemon cream is just perfect to end the meal.






Scientific name: Canarium odontophyllum Local name: Kembayau / Buah dabai

Kembayau Soup Siti Kaprawi Ingredients: 300 gm 3 # 2# 2 tbsp ½ tbsp 1 cup ¼ cup ¼ tbsp ¼ tbsp


kembayau puree. shallots, pounded garlics, pounded olive oil butter chicken stock cream salt (to taste) black & white pepper (to taste)

Methods: 1. In a blender, add kembayau puree, chicken stock and blend well*. 2. In a saucepan heat oil over medium heat, add pounded shallots and garlics, sautee till tender. 3.Stir in blended mixture, boil for 5 minutes. 4. Reduce heat and simmer for 5 minutes and let the liquid thicken. 5. Add in cream and butter, then further simmer about 3-5 minutes. 6. Add salt and pepper to taste. Serve hot.

* Kembayau Puree • With a knife, partially scrape the skin of the fruits (skin will add distinct colour to soup). • Blanch kembayau fruit for 10 minutes in hot water. • Scrape the pulp and discard the seeds. • In a food processor, puree them until become smooth .


Two Melon Soup Mohana Gill Ingredients 1 # 2 tbsp 1 # 2 tbsp 2 tbsp


rock melon fresh lemon juice to taste honey dew melon fresh lime juice to taste fresh mint, finely chopped mint sprigs for garnish


Methods: 1. Peel, cut and puree the rock melon with the lemon juice in a food processor until smooth. 2. Then transfer it into a covered container and keep in in the fridge until ready to use. 3. Peel, cut and puree the honeydew melon with the lime juice and mint in the food processor, and keep covered and chill in the fridge. 4. To serve, place the purees into separate jugs and pour into a chilled serving bowl at the same time but from separate sides, garnish with mint sprigs.

Photo courtesy of Mohana Gill

Pineapple Soup with Coconut Milk Mohana Gill Ingredients 2# fresh pineapples 1-13.5 oz can, coconut milk 1-2 tbs fresh mint finely chopped


Methods: 1. Peel the pineapple and cut into large chunks. 2. Puree the pineapple in a blender. 3. Strain the puree into a large bowl. 4. Stir in the coconut milk a little at a time until you get the balance of flavors you like. 5. Stir in the fresh mint. 6. Refrigerate overnight. Serve cold.

Fresh pineapple tastes so much better than the canned variety. The glorious fragrance of a ripe pineapple will fill the room and the juicy flesh has a wonderfully refreshing sweet/tart flavor. In blistering tropical climates, cold fruit soups are wonderfully effective for reviving appetites and spirits. Because fruit soups require only a few simple ingredients, are quick to prepare, and don’t need to be cooked, they are perfect not just as light meals but also as a dessert.


Chicken & Egg Lemon Soup Siti Kaprawi Ingredients 6 cups ¼ cup ¼ tsp 2 # 1 #


chicken broth rice, washed and drained salt and pepper to taste eggs lemon, juice to taste

Methods: 1. Boil one chicken in a large pot with at least 8 cups of water 2. Bring to a boil until chicken is tender. 3. Collect 6 cups of the chicken broth, boil in another pot, add rice, boil until cooked and soft. 4. Season soup with the salt and pepper and simmer about 15 minutes 5. Meanwhile, in a bowl, whisk the eggs 6. Add lemon juice into egg until smooth. 7. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine. 8. Turned off the heat, add and stir egg lemon mixture back to the simmering soup and mix well. Serve hot.


Sago with Orange Soup Mohana Gill Ingredients 2 tbsp 3 # ½ cup 1 # 1 cup 4 #


sago pearls cups water sugar small stick of cinnamon fresh orange juice oranges, peeled, seeded and sectioned



1. Wash the sago and cook until it is transparent. 2. Then wash it again to remove access starch and refrigerate. 3. Bring water, sugar, and cinnamon to a boil, then reduce heat to medium and cook syrup for about 5 to 6 minutes, remove from heat. 4. Stir in the orange juice and cooked sago, chill briefly and distribute the orange segment into the serving bowl before pouring the soup.

Photo courtesy of Mohana Gill

Sinseonlo Seafood Pasta Lee Seung Jin Ingredients 100 gm 200 gm

milk onion

90 gm 10 gm 10 gm 3 gm 3 gm 4# 4# 2#

peppers (three colors) rice cake parsley oregano basil headless shrimp squid rings torch ginger flowers buds

Cream Base 200 ml 200 ml 20 gm 15 gm 3 gm 3 gm 3 gm .

fresh cream, milk mangal cheese, parmesan cheese, parsley oregano basil



Methods: 1. Short pasta (Fushilli, Penne, Toppe) are boiled for 5 minutes and 30 seconds. 2. Cut the onions and paper into medium dice (uniform size). . 3. Put the ingredients prepared in no.2, in a sauce pan and the pre-made fresh cream base. 4. Add in the rice cake and the pre cooked pasta (fusilli, penne, toppe) prepared in no. 1 and boil for another 4 minutes. 5. Blanch the shrimp and squid rings with boiling water. 6. Add the seafood into pasta sauce. 6. Set the finished pasta in a steamboat stove and garnish, and top with more cheese. Serve hot.

Photo courtesy of Lee Seung Jin

Dishes 44


Chicken rice cooked in coconut with coconut water , sealed with a ball of pandan leaves

Rattan Sambal Aning Sinak Ingredients 3 # 5 # 3 cloves 2 tbsp 8 # 1 tbs


rattan, 20 inch each, roasted on fire shallot, thinly sliced garlic, thinly sliced dried shrimp, roasted bird’s eyes chilli, thinly sliced shrimp paste

Methods: 1. Clean the outer layer of the roasted rattan. Use the inner soft portion and thinly slice. 2. In a mortar, pound the dried shrimp, shrimp paste and bird’s eyes chilli coarsely 3. In a bowl, add in the sliced rattan stems (the soft inner part only) and combined with the shallot and garlic, stir well. 4. Add in the pounded roasted shrimp, bird’s eyes chilli and shrimp paste 5. Squeeze the lime and mixed well and season to taste 6. Mix the ingredients well. 7. Can keep for few days if chilled. Can be served as condiment


Classic Parchelis Nanas Dr. Shahrim Karim Ingredients


1# semi ripe/ripe medium pineapple – skinned and cut into quarters 5 cm cinnamon stick 3 # cloves 2 # star anise 5 tbsp chilly paste 6 # shallots/red – slice thinly onions 3 # garlic – slice thinly 3 cm ginger – slice thinly and cut into fine strips

2 cm ½ tsp 2 tbsp 50 gm 2 tbsp 200 ml 3 tbsp 1#

turmeric or turmeric powder meat curry powder dried shrimp washed, soaked and pounded roasted coconut paste / kerisik thick coconut milk cooking oil lemon grass stalk – pressed the whole stalk, and add to the dish while cooking salt and sugar to taste

Methods: 1. In a saucepot, heat some oil, add in cinnamon stick, cloves and star anise and saute until aromatic. 2. Next, add in the slice onion, let it brown and add the garlic, ginger, and turmeric. 3. Add in the chilly paste and stir until it changes its colour until thick, add in the meat curry powder, add some water if it is too dry, cook well. 4. Add in the pounded dry shrimps and continue cooking for 5 to 10 minutes. 5. Add in the roasted coconut, and coconut milk, and stir well. 6. Add in the pineapple, and bring to a boil and simmer for 10 minutes. 7. Finally, season with salt and sugar to taste. 8. This dish is great to be served with ghee or tomato rice.




Sc Co ienti f Lo mm ic n ca on am ln am nam e: D ur e: e: Du Yel io G ria low rav nk e un fles olen ing h d s ur ian

Chilli Prawn Durian Rezal Othman Ingredients 1# ½ kg 5 # 4 tsp


durian, (open skin and extract the durian segments) prawn calamansi; juice oil

Pounded ingredients : 3 # fresh red chilli 10 # bird’s eye chilli 5 # shallots/red 5 # garlic 2 cm turmeric 1 tsp salt and pepper to taste

Methods: 1. Pound all ingredients; chillies, shallots, garlics and tumeric. 2. In a saucepan, heat oil then add in the pounded ingredients, mix well. and simmer for about 10 minutes until the oil surface. 3. Add the prawn, add some water if it is too dry. Once the shell turned red add in the durians. 4. Add in salt and pepper, continue cooking for 5 to 10 minutes. 5. Finally squeeze calamansi juice and mix well and turn of the heat. 6. Serve with hot plain rice. You may garnish with strips of kaffir leaf that will add an aromatic fragrance..


Jackfruit Biryani Dr. Shahrim Karim



800 gm 3# 5 # 3 cm 3 # 2# 3 tsp 1 tbsp

Un-ripe-Jackfruit (still hard and light yellow colour, and firm – remove the seed) Bombay onion – slice thinly and fry until brown Garlic – pounded Ginger – pounded Green chilly – crushed/ pounded tomatoes – crushed Garam masala powder Chili powder

1 tsp 1 cup 4 cups ½ cup ½ cup 2 cups

tumeric powder yoghurt Basmati rice – boiled to 70% cooked, rinse the water and mixed with 1 tbsp ghee and put aside coriander leaf mint leaf hot milk and saffron, mixed

Methods: 1. Fry the slice bombay onion until brown and put aside. 2. Using a mixing bowl, add the jackfruit. 3. Stir in garlic, ginger, green chili, tomatoes and mix well. 4. Add in the garam masala powder, chili powder, and turmeric . 5. Add in the yoghurt and mixed well and let marinade for ½ an hour . 6. To cook the biryani rice, use a pot with heavy bottom, pour half of the jackfruit into the pot, as the first layer. 7. Then, add half or the partially cooked rice, top with brown onions and then layer with the other half of the jack fruit, add some mint leaf and coriander leaf. 8. Cover with the other half of the rice and top with onions, coriander and mint leaf and pour the saffron and milk mixture on top of the rice. Cover and cook in the oven for 30 to 40 minutes, 170 degree celcius. Serve hot Alternatively, you can cook the jack fruit with the spice paste ( like you are making a curry/biryani) then you just have to layered the ingredients; 1st layer – biryani sauce and jack fruit , 2nd layer rice, fried onion, corriander leaf and mint leaf, 3rd layer, the biryani sauce and jack fruit and finally the rice) Cover the pot and put in the oven for 30 minutes.


Laksa Lemak Pearly Kee Soup Base Ingredients 110 gm 2 # 30 gm 2.5 cm 3# 10 # 15 gm


red onion lemon grass shrimp paste turmeric red chillies dried chillies galangal

Other Ingredients 3-4 tbsp cooking oil 50 ml prawn stock (if want a stronger flavor, blend the prawn shell and sieve)

1 tbsp 300 ml 1 # 5 sprigs 1 tsp ½ tsp 2 # 1 #

fish sauce coconut cream torch ginger cut in half for garnish laksa leaves (to be use whole) sugar salt fried tofu puffs (tau pok) slice fish cake, fried and thinly slice


Methods: 1. Grind all the spice paste ingredients in a blender to create a fine paste. Add in some water to the paste to dilute. 2. Heat the cooking oil, add in the ground spice paste and fry until aromatic. Set aside. 3. Pour the prawn stock into a pot, add the spice paste and the fish sauce, and bring to a boil for another 15 minutes. 4. Add the coconut cream, torch ginger flower, and laksa leaves and boil for another 15 minutes. 5. Add salt and sugar to taste. Add in the tofu and fish cake. Remove the laksa leaf sprigs before serving.

Photo courtesy of Pearly Kee

Tumeric Flower Condiment Aning Sinak Ingredients 3 # 2 inch 5 # 1 # ½ tsp


turmeric flower shrimp paste, pan roasted bird’s eyes chilly lime juice, to be squeeze salt to taste

Methods: 1. Wash and slice the turmeric flower thinly. 2. In the mortar, pound the bird’s eyes chilly and add the roasted shrimp paste. 3. In a bowl, add in the turmeric flower, then add the pounded bird’s eyes chilli and shrimp paste. 4. Stir in the coconut milk a little at a time until you get the balance of flavors you prefer. 5. Add lime juice and mix well. Season to taste.


Asam Fish with Nanas Haji Jali Ibrahim Ingredients 1# 5# 5 # ½ inch 3 # 1# 1 # 3 tbsp


fish –sea bass – clean and deep fried shallots - blended garlic - blended ginger - blendend red chilly - blended cinnamon stick fenugreek fish curry spice

2 # lemon grass – slice thinly 1# pineapple, cut into cubes 2 cups thick coconut milk Salt and sugar to taste Oil for frying

Methods: 1. Clean and deep fried the fish . Put aside. 2. Heat oil in a wok and saute lemon grass and other blended ingredients. 3. Add in the fish curry powder, continue frying until the paste is cooked. 4. When the paste is totally cooked, add in the pineapple, and coconut milk. 5. Bring the sauce to a boil and pour sauces on the deep fried fish.


Shrimp Sambal with Belimbing Haji Jali Ibrahim Ingredients 1 kg 10 # ½ litre 100 gm 100 ml


medium shrimp (leave shell on) – clean and deveined bilimbi coconut milk slice roasted almond cooking oil Salt to taste

Grounded: 5# 5 # 10 #

garlic shallots dried chilies

Methods: 1. Heat oil in a wok over medium heat, add the grounded. ingredients and stir 2-3 minutes until aromatic. 2. Add in the shrimp, when the shrimp is slightly cooked, add in the coconut milk, and bring to a boil and simmer. 3. Add bilimbi and stir well. Remove from pan and keep warm before serving.


Seared Lamb with Mango and Cherry Tomato Salad Chef Randy Ingredients


300 gm 30 gm 150 gm 150 gm 100 gm 2 gm 2 gm

lamb loin olive oil cherry tomatoes ripe mango, peeled herb leaf salad salt ground black pepper

Dressing 30 gm 40 gm 1 tsp

dijon mustard olive oil white vinegar a pinch sugar and salt to taste ground black pepper


Methods: 1. Trim fat from the lamb loin steaks, season and cut into thin strips. 2. Heat oil in wok over on high heat. Add beef, in batches and stir fry for a few minutes until the meat is brown. Set aside on plate to cool slightly. 3. Cut the cherry tomatoes to wedges and dice the mango. Put both into large bowl and mix gently. 4. Add the beef and salad leaves. Season, drizzle with the dressing and gently toss to serve. Dressing: Pour vinegar, mustard, sugar and some seasoning into large bowl. Whisk until well emulsified. Add the olive oil in a slow, steady stream, whisking all the time until cloudy and slightly thickened.

Photo courtesy of Md Naqiuddin Md Zaini

Kedayan Asam Chicken with Bamboo Shoots Haji Jali Ibrahim Ingredients


1 # 600 gm 1 tbsp 2 # 20 gm 200 ml ½ # 100 ml

whole chicken fresh bamboo shoot, cleaned, and slice thinly, and boiled and throw the water turmeric powder lemon grass, pressed shrimp paste tamarind juice or 2 -3 pcs dried tamarind grated coconut (squeeze to get 1 bowl of coconut milk) cooking oil

Grounded Ingredients 15 # dried chillies 3 cm galangal 3 cm ginger 5 # shallots 5# garlic

Methods: 1. Heat the oil in a saucepot, over medium heat. Add the grounded ingredients and saute for 3-5 minutes, until it is aromatic, stir well. 2. Add, turmeric powder, lemon grass and shrimp paste into the mixture. 3. Add some water to prevent drying, and bring curry paste to a boil and add the chicken. 4. Next, add chicken and stir well. Let the chicken cooked for a while before adding bamboo shoots, tamarind juice and coconut milk. 5. Bring to a boil and simmer for 20 minutes. 6. Season to taste. Simmer untill the chicken is cooked. Serve over hot rice.


Urap Datin Hajah Hamidah & Datin Hajah Kalsom Ingredients 5 Ingredients to be ground fine 12 # shallots 15 # cloves garlic 12 # red chillies 12 # bird’s eye chillies 8 cm zedoary (kencur)


6 tbsp

cooking oil

2 kg 15 pcs 4 tbsp 4 tbsp 4 tbsp 2 tsp

grated coconut, white part only kaffir lime leaves shrimp paste powder palm sugar sugar salt


Methods: 1. Grind all the ingredients to a fine paste. 2. Heat oil in a wok and saute the fine paste until aromatic. 3. Stir in the coconut followed by all the other ingredients. 4. Continuosly stir the mixture over medium to low heat until it becomes light,dry and flaky. 5. Store in a container when its cooled.

Photo courtesy of Datin Hajah Kalsum

Dry Gourami in Coconut and Pineapple Sauce Datin Hajah Hamidah & Datin Hajah Kalsom Ingredients 4-5 # 2 tbsp

½ # ¼ cup Grounded to a fine paste: 2 ½ cups 6 # shallots 1 # 4# garlic, peeled and 1 # chopped 9 # bird’s eye chillies seeded and chopped 1½ 1 cm tumeric peeled and 2 tsp chopped ¼ tsp 1 # lemongrass, crushed


dried salted gourami cooking oil

tumeric leaf, shredded into 2-3 pcs coconut milk water asam gelugor small ripe pineapple peeled and slice into 4 cm pieces cups coconut cream sugar salt to taste

Methods: 1. Trim the fins and remove the scales and tail of the dried gourami, wash and dry.. 2. Heat oil in a pot and saute the spice paste, lemongrass and tumeric leaf until fragrant. 3. Add the coconut milk, water, asam gelugor and pineapple slices. Slowly boil over a low heat until the pineapple is cooked. 4. Pour in the coconut cream and season with sugar and salt. 5. When the gravy is well combined, add the gourami and boil for another 8 minutes or untill cooked.

Photo courtesy of Datin Hajah Kalsum


Pumpkin Crab Haji Jali Ibrahim Ingredients:


1 kg crabs (washed and cut in halves) 1.2 kg pumpkin 6 strands green long beans (cut in 5cm long) 5 # green chillies 5 # garlic 5 # shallots 5 # onions 2 cm ginger 2 # lemongrass (crushed lightly) 2 cups coconut milk 5 # red chillies (sliced) ½ tsp gula 1 tsp salt (seasoning) 3 tbsp cooking oil

Methods: 1. Blend all ingredients unless specified. 2. Sauteed lemongrass then add the rest of the ingredients till fragrant 3. Add boiled, mashed pumkin. Mix well. 4. Add crabs in high heat for 3 minutes. 5. Reduce to medium heat for about 5 minutes. Stir in long beans for a minute, then add coconut milk, salt and sugar. Mix well, once the sauce gets into a boil, turn off heat. 6. Springkle with sliced chilies then serve hot.


Fruit Salad with Prawn Paste Datin Hajah Hamidah & Datin Hajah Kalsom Ingredients For Sauce 1.5 kg 1 cup 4 litres ½ tbsp


shaved palm sugar sugar water salt

A mixture of fruits & Vegetables: apple, ambarella (kedondong), cucumber, green mango, guava and star fruit. Bean sprouts and water spinach.

1½ cup chilli paste 225 gm prawn paste 2 cm shrimp paste (belacan) 2 tbsp tamarind paste 2 tsp roasted sesame seeds ½ kg skinned groundnuts, roasted & coarsely pounded.


Methods: 1. Fruits peeled and sliced : apple, ambarella, cucumber, green mango, guava and star fruit. 2. Vegetable; blanched : bean sprouts, tailed and water spinach - hard stems renoved, leaves blanched. 3. Soya bean cakes fried and thinly sliced. 4. In a pot, bring the palm sugar, sugar, salt and water to the boil. Strain the mixture and put back into the pot. 5. Add the rest of the ingredients except the groundnuts and cook over low heat for about 3-4 hours. Stir the mixture every 10 minutes or so. 6. When the mixture is thickened, slowly add half of the groundnuts. Save the other half for the topping. Cool the sauce before putting it in a container. 7. Place a mixture of cut fruits and vegetables in a large bowl and stir in the sauce. Mix well. Transfer to a serving plate and springkle the remainder of the groundnuts on top.

Photo courtesy of Datin Hajah Kalsum

Laksa Goreng Asam Pedas Puan Sri Nisa Bakri

Ingredients 1 # 1 cup 1 # ¼ cup 1 tsp 2 tbsp 1 packet 100 gm


torch ginger (bunga kantan) - finely sliced laksa leaf (daun kesum) big onion - thinly sliced coriander leaves - finely chopped shrimp molasses (petis udang) chopped pineapple ‘Nisa Bakri Asam Pedas’ paste* laksa noodles

Methods: 1. In a wok over medium fire, add oil and then 1 tablespoon of each ingredients lightly fry for 30 seconds. 2. Add in the prawn molasses (petis udang) amd keep stirring till fragrant. 3. Add ‘Nisa Bakri Asam Pedas’ paste and stir well and blend in with the other ingredients. 4. Add laksa noodles, stir well. 5. Before serving, garnish the dish. Garnish with: Thinly sliced red chillies, sliced torch ginger, chopped laksa leaves, red onion, coriander ;eaves, pineapple and cucumber.

* ig @nisabakri.malaysia Photo courtesy of Puan Sri Nisa Bakri


Salted Fish with Carambola Datin Hajah Hamidah & Datin Hajah Kalsom Ingredients


200 gm ½ cup 1# 2 cm 20 # 1 tbsp ½ cup 3 tbsp 8#

salted fish of your choice. cut into small pieces, rinsed and drained cooking oil small onion , peeled and sliced ginger, peeled and thinly sliced bird’s eye chillies (if you like it hot) or 3 green chillies thinly sliced tamarind paste water sugar carambolas, whole or thinly sliced lengthwise, scalded for 10 mins


Methods: 1. Heat the oil in a small wok and fry the salted fish until cooked and crispy. Set aside. 2. In the same wok, saute the sliced ingredients until soft and fragrant. 3. Add the tamarind paste mixed with water and sugar. 4. When the sauce is well combined, add the carambla or green tomatoes and fry until soft. 5. Stir in the fried salted fish and mix well until the sauce thickens.

Photo courtesy of Datin Hajah Kalsum


Durian Blossoms Masak Lemak with Salted Fish


Gangnam Strawberry Pizza Lee Seung Jin Ingredients 30 pcs 10 pcs 350 gm 80 ml 15 ml 300 ml 300 ml 10 gm

strawberry blueberry sugar stock solution of strawberry lemon juice whipped cream fresh cream sugar powder

75 gm 150 gm 200 gm 115 gm

cream cheese milk pizza cheese flour

2 gm 3 gm 5 gm 50 gm

salt yeast extra virgin olive oil purified water (mild)

Methods: 82


Strawberry Base 1. In a saucepan, add 20 pieces of strawberry, 200 gm of sugar, 50 ml of stock solution of strawberry, 15 ml of lemon juice. 2. Boil for about 7 minutes. Topping Cream Mix whipped cream 300 ml, whipped cream 300 ml, milk 150 ml, sugar 150 gm, and cream cheese 75 gm. Pizza Dough In a bowl add 115 gm flour. 2 gm salt, 3 gm yeast, 16 gm strawberry juice, 5 gm extra virgin olive oil, 50 gm of purified water, 2 gm sugar. Mix well. Leave aside for about 6 hours. The dough will rise double the size. Bake 1. Knead and shape the dough to your liking (normally round) for the pizza dough base. 2. Prepare the strawberry pizza base and pizza cheese. 3. For pizza toppings, prepare 10 pieces of strawberries.and 10 pieces of blueberries on top of the pizza. 4. Preheat oven. Bake pizza till golden brown about 5 minutes or till cooked. 5. Sprinkle strawberry topping cream on top of the pizza baked in gas no 4, for 3-5 minutes untill cheese melting. then finish with sugar (sugar powder) according to your preference. Serve hot. Photo Photo courtesy courtesy of of Mr LeeLee Seung Jin

Watermelon Curry Mohana Gill Ingredients 1# 2 tbsp 1 tbsp 3 cloves 1 tbsp


small, seedless watermelon, cut into 1 inch cubes oil cumin seeds garlic minced ground coriander

Âź tbsp ground turmeric Âź tbsp chili powder salt to taste 2 tbsp coriander coarsely chopped

Methods: 1. Puree about 1 cup of the watermelon cubes in a blender. 2. Heat oil in a large frying pan over medium heat. 3. Add cumin seeds and cook until toasted and fragrant. 4. Add garlic and sautĂŠ until just starts to brown. 5. Add the pureed watermelon, coriander, turmeric chili and salt. 6. Reduce heat and simmer and let the liquid thicken. 7. Add the remaining watermelon cubes. 8. Toss them gently to coat. 9. Cover the pan. 10. Simmer until the watermelon is heated through (3-5 minutes). 11. Sprinkle with the coriander and serve. This curry does not keep well, so its best eaten immediately. Best served with hot basmati rice.

Sweet juicy watermelon is a favorite of a lot of people around the world. It is eaten and enjoyed in different forms, as a fruit, in a salad and as a refreshing drink. But the watermelon can also be transformed into something hot, savory and spicy. Yes a watermelon curry.


Peanut Satay Sauces Pearly Kee Ingredients 100 ml 180 ml 3 tbsp 30 ml 6 tbsp 120 gm


coconut cream water chili powder fish sauce rock sugar roasted peanut coarsely pounded

Toppings 120 gm toasted peanuts coarsely grounded 1 tbsp roasted sesame seeds.


Methods: 1. In a pan, add in all the ingredients and bring to the boil. 2. Simmer on low heat for 15 minutes. Stir from time to time. 3. Pour the sauce into a bowl and mix in the toppings before servings

Photo courtesy of Pearly Kee

Green Papaya Salad Sabariah Rahman



60 gm cherry tomatoes 200 gm young/green papaya 80 gm long bean 50 gm nut - peanut skinless 5 # garlic peeled 10 # lime 5 gm brown sugar 5 ml bird’s eye chilli 5 ml fish sauce 5 ml tamarind Coriander leaves for garnishing

Methods: 1. Use a mortar and pestle, pound the garlic and chillies. 2. Mix in the long bean, peanut, cherry tomatoes, tamarind juice, lime, mix well, add fish sauce and palm sugar, and finally add the green papaya. 3. Pound them lightly and combine well. 4. Sprinkled with crushed peanuts and garnish with coriander leaves.


Guava Curry Mohana Gill Ingredients


2 tbsp ghee or oil ½ kg semi ripe guavas (4-5 cups of chopped guava) 2# large onions, chopped 4# garlic cloves peeled and sliced 20 gm piece of ginger, peeled and finely grated A pinch of asafetida1 tbs ground cumin 1 tbs ground coriander ½ tsp ground turmeric

¼ tsp hot chili powder 1 tsp garam masala ½ cup natural yogurt 2 # tomatoes, chopped or canned paste ½ cup cashews ½ cup canned or fresh coconut milk salt to taste Fresh coriander for garnishing

Methods: 1. Place the onion, garlic ginger and cashews in a bowl. 2. Process until pureed. 3. Heat the ghee in a large pan set over medium heat. 4. Pour the pureed sauce mixture into the hot pan. 5. Stir in the spices and allow cooking for 2-3 minutes, until fragrant. (Spices, asafetida, ground cumin, ground coriander ground turmeric chili powder and garam masala.) 6. Add the tomato, coconut milk, and yogurt 7. Stir for a few minutes 8. Add the chopped guavas 9. Allow simmering on medium heat for 10-15 minutes, until the guavas are tender but still firm. Best served with rice, puris or naan.

We all like eating guava as a fruit. Guava curry is sweet and sour and very nutritious as well. A guava korma curry. Korma is a dish originating in the Indian subcontinent consisting of meat or vegetables braised with yogurt or cream, and spices to produce a thick sauce or glaze. In this recipe we are making it with coconut cream or milk.


Tumeric Chicken Coconut Pandan Aning Sinak Ingredients


1 # whole chicken 2.5 inch fresh turmeric – peeled and grounded 10 cloves garlic – slice thinly 10 # shallots – slice thinly 2.5 inch ginger – slice thinly 3 # lemon grass – slice thinly 1 # young coconut – use coconut water only 5 # bird’s eyes chilli- grounded 4 tbsp cooking oil salt to taste

Methods: 1. In a bowl, cut chicken into 8 to 16 pieces and marinate the chicken pieces with the grounded fresh turmeric. Put aside 2. In a sauce pot, over medium-high heat. Add some oil and stir in garlic, shallots, ginger and lemon grass and saute/fry until golden brown 3. When the ingredients turned brown, add in the marinated chicken and add the bird’s eyes chillies 4. Add in the coconut water, bring to a boil and simmer 15 to 20 minutes 5. Season with salt to taste 6. Serve hot with steam white rice


Nasi Ulam Kerabu Melaka Dr Shahrim Karim Ingredients


500 gm long grain rice (washed & drained) 650 ml water 1 # lemon grass (crushed lightly) 1 tsp tumeric powder 1 cup butterfly pea flower Leafy herbs mixture 3 # bunga kantan (torch ginger) 3 # young tumeric leaves 6 # lemon grass - white part 1 handful young mint leaves 1 handful ulam raja (Cosmos caudatus) 1 handful daun kesum or vietnamese mint 1 handful daun kemangi or thai lemon basil 5 # young kaffir leaves 2# red chilli 30 gm shrimp geragau (roasted) 50 gm fried shallots 5 tbsp cooking oil ½ tbsp salt to taste

for rice

slice finely

Methods: 1. Divide rice into 2 portions - one with 300 gm rice cook with 400 ml water and tumeric powder or pounded fresh tumeric about an inch. 2. Boil butterfly pea flower with 150 ml water untill turns dark blue, Then strain water discard flower. 3. Cook the 2nd portion of rice with 1 stalk crushed lemongrass, a pinch of salt and 150 ml blue water from the butterfly pea flower. Once both rice are cooked cool them in a big plate each. Put aside. 4. In a big frying pan heat oil. Stir fry sliced lemongrass followed by sliced kaffir leaves, till wither. then add in the cooked yellow rice, followed by all the other sliced herbs. 5. When the ingredients are mixed well, add in the blue rice, followed with the roasted shrimp geragau. 6. Sprinkle salt according to your taste. 7. Sprinkle fried shallots and sliced chillies. Ready to serve


Nasi Pulut Sulang Siti Kaprawi Ingredients 2 cups 1 ½ cup 1 cup 1 tsp 1 tbsp 2 #


glutinous rice (soaked in water for 15 mins) coconut milk water salt pulp of sulang fruit* pandan leaves


Methods: 1. Wash glutinous rice and soak for 15 minutes. 2. Put the glutinous rice into a casserole, add in water, coconut milk, and the pulp of the sulang fruit. Boil and simmer until rice is cooked. It will be easier to use an automatic rice cooker! 2. Recommended serving with : i) Dessert serve with sweet coconut * ii) Serve with sambal ikan bilis or shrimp paste

* If you can not find sulang fruit, you may replace it with few strands of saffron or tumeric (fresh or powder) * Sweet coconut is made of grated coconut cooked with brown sugar and pandanus leaf, while sambal anchovies or sambal shrimp paste can be bought ready made in Asian grocery store.

Scientific name: Gardenia pterocalyx Local name: Sulang

Bamboo Chicken Roulade with Sour Egg Plant Puree and Kampong Fried Rice Samuel Sak Ingredients 1 # whole chicken - debone 3 # lemongrass 6 # shallot 3 cloves garlic 1½ - 2 inch ginger 1½ - 2 inch galangal 1 # turmeric leaf ½ # torch ginger flower 4-5 stalks cassava shoot


2 - 3 # 1-2#

bird’s eye chilli sour eggplant

salt, pepper and chicken powder for seasoning

aluminum foil for wrapping


Methods: 1. Clean and debone the chicken, divide into 2 and season well. 2. Blend lemongrass, shallots, garlic, ginger, galangal, ginger flower and chillies, 3. Finely slice turmeric leaf. 4. Rub the chicken with the blended ingredients and sliced turmeric leaf 5. Arrange the cassava shoot on the aluminum foil, place the chicken on top 6. Tightly and carefully roll and put aside for 1 hour. 7. Baked in the oven with 200 F for 30-45 minutes. 8. Unwrapped and reserve the jus for the sauce. 9. Slice into 1 inch thick for 8 to 10 pieces per roll

Brunei Hotel Kampong Fried Rice

Sour Eggplant Puree Recipe

200 gm rice 1 # egg 1 tsp sambal paste slice shallot, long beans, cabbage and red chili 5 - 10 gm fried anchovies for garnish salt, pepper and chicken powder for seasoning In wok, sauté egg, shallot, cabbage, long beans, red chili and sambal paste. Add in rice, sauté until fragrant and season. Put in the rice bowl.

1. Clean and cut the eggplant into wedges. 2. Season with salt, pepper and chicken powder. 3. Rub with a little bit of cooking oil. 4. Bake in a oven with 200 F until light brown and soft. 5. Removed the skin. 6. Blend with the chicken jus until smooth. 7. Adjust seasoning .

Umai Seabass Luqman Hakim Othman Ingredients ½ # rice paper (cut half a circle) 1 # leaf of green iceberg lettuce 25 gm seabass, deboned 20 gm onion, small dice 1 clove garlic, mince  20 ml lemon juice 2 gm shallot, thin slice 

2 gm 10 ml 2 gm 20 gm 10 ml

ginger, thin slice white vinegar fresh big chilli blended or grind with pestle & mortar fresh sweet mango, small dice coconut milk salt & pepper for



Methods: 1. Cut seabass in rough chop (dice) and put in a mixing bowl together with all the ingredients except coconut milk, rice paper and iceberg lettuce. Mix well and refrigerate for one hour. 2. In the mean time, deep fry rice paper untill crispy and place on paper towel to remove excess oil. 3. To plate, put the crispy rice paper leaning on the iceberg lettuce and place the seabass mixture on one side of the crispy rice paper and serve with coconut milk on the side.


Spicy Kaffir Lime Prawns Mishella Loh Ingredients 500 gm medium shrimp/ prawns – washed and deveined, keep heads on 100 gm dried shrimps 100 gm shallots – grinded 5/6 # bird eyes chilly – grinded


3 # 2 # 127 ml 1 can 5-6 # 2 tbsp

lemon grass – grinded kaffir lime fruit – quartered water evaporated milk kaffir lime leaves palm sugar


Methods: 1. Heat oil in a medium saucepan over medium heat, add the grounded shallots, birds eye chilly, and lemon grass, saute for 3 minutes 2. Add in the water, evaporated milk, and kaffir lime leaves and bring to boil and then simmer 3. Add shrimps and palm sugar, and season to taste 4. Make sure do not over cooked the shrimp 5. Serve hot with steam white rice

Photo courtesy of Mishella Loh

Stuffed Zucchini Blossoms Siti Kaprawi Ingredients 12 # 150 gm 150 gm 2 cloves 1 # 1 tsp 4 tbsp


zucchini with flowers ricotta cheese parmessan, finely grated garlic, crushed egg, beated salt & pepper to taste olive oil

Methods: 1. Wash zucchini carefully without destroying the blossoms 2. In a bowl mix the cheese with the beaten egg, salt and pepper 3. Fill each blossom with a tablesppon of the cheese mixture. Twist the tip to close. 4. In a small bowl, stir in the oilive oil with juice of half lemon, crushed garlic, salt and pepper, 5. Brush the olive oil seasoning to the zucchini and the flowers 6. Pre heat oven for 8 minutes, and then bake the dish until zucchini is done, about 30 minutes. 7. Baste zucchini with the remaining olive oil seasoning. Serve hot.




Scientific name: Hemerocallis fulva Common name : Dried lily buds Local name: Jarum emas a.ka Kim Chiam

Sauteed Dry Lily Flowers Siti Kaprawi Ingredients


½ cup ½ cup 6 # 2 # 1 tbsp ¼ tsp ½ tbsp ½ tsp 1 # 2 cloves ¼ tsp ¼ tsp ¼ tsp

dried lily flowers, soaked in warm water for 20 minutes slice dried mushroom, soaked in warm water till soft prawns, peel and devein cuttlefish, cut in ring and cleaned vegetable oil sesame oil oyster sauce ginger, thinly slided scallion, chopped garlic, sliced sugar salt to taste white pepper

Methods: 1. Rinse lily flowers and mushrooms. After cleaning cut of the hard tips. Squeeze and discard excess water. 2. Marinate prawn and cuttlefish with salt, sugar, pepper, oyster sauce and sesame oil for 10 minutes and leave aside. 3. In a saucepan, heat oil, add in ginger and garlic, then add lily flowers and mushroom . Sautee untill soft. Add white part of scallion. 4. Add the marinated cuttlefish. Mix and stir well for a few minutes. When cuttlefish is cooked then add in the prawn with the remaining marinated liquid. Cook further for another 3 minutes 5. Garnish with the green part of the scallion and serve hot.




Stuffed Griled Fish Siti Kaprawi Ingredients 1 # 2 # 2 # ¼ cup 4 cloves 1 tsp ½ tsp ¼ tsp 1 inch ½ cup


1 #

red snapper (or any kind) lemon tomatoes olive oil garlic, crushed or pounded salt pepper tumeric powder ginger, sliced and pounded chopped mixed fresh herbs (basil, ginger, ‘tapus’ flower*, torch ginger and corriander leaves) a big piece of banana leaf (otherwise alluminium foil)


Methods: 1. Heat oven to 450 degrees F 2. In a small bowl, stir in the olive oil with juice of one lemon, crushed garlic, pounded ginger, tumeric powder, salt and pepper. 3. Rub inner and outer part of the fish with the above seasoning. 4. Put aside some of the olive oil, mix with juice of one lemon and a pinch of salt for basting later on. 5. Stuffed the chopped herbs and sliced tomatoes in the belly of the fish. 6. Wrap the fish with banana leaf or you may use alluminium foil. 7. Place the fish in a preheated oven and cook for at least 20 - 30 minutes (depending on the size of the fish) 8. Turn the fish the other side, leave it for 5-10 minutes 9. Unwrapped banana leaf and baste with the remaining oil and lemon before serving. Local name: Bunga tapus

Stir Fry Papaya Blossom Datin Hajah Shireen Haji Mustapha Ingredients


100 gm 50 gm 100 gm 3 # 1 # 1 # 3 # 3 # Âź tsp Âź tbsp 3 tbsp

papaya blossoms unripe papaya, skinned & slice thinly kangkung (water spinach) shallots, sliced big onion tomato, diced red chillies birds eye chilies salt to taste seasonings oil

Methods: 1. Wash papaya blossoms and the leaf then blanch in hot water with salt. Squeeze to get rid of the bitterness. Discard water. Put aside. 2. Pound ingredients; shallots, chillies and big onion. 3. In a frying pan add oil and saute pounded ingredients till frangrant. 4. Add in salt and seasonings. 5. Add in sliced papaya, then the blossoms. Add some water. Saute untill papaya and the blossom are soft. 6. Toss in kangkong and mix well. Cook untill kangkong is soft. Serve hot.




Scientific name: Cynara cardunculus Common name: Artichoke

Grilled Artichoke Siti Kaprawi Ingredients 3 # 2 # 3 cups 4 cloves 1 tsp ½ tsp 1 tsp


artichoke lemon olive oil garlic, crushed or pounded salt pepper oregano mixed herbs

Methods: 1. Fill a bowl with cold water. Squeeze juice from one lemon into the water 2. Trim the tops from the artichokes petals, then cut artichoke in half lengthwise, and place into the bowl of lemon water to prevent them from turning brown 3. Prepare a steamer. Steam the artichoke for15 minutes then drained. . 4. In a small bowl, stir in the olive oil with juice of one lemon, crushed garlic, salt and pepper, 5. Brush the olive oil seasoning to the steamed artichokes. Put aside the remaining seasoned olive oil for basting and as dip. 6. Place the artichokes in a preheated grill, turning it frequently, basting with the oil for about 10 minutes. Served warm. How to eat Artichoke : Eat the soft ‘flesh’ of the artichoke by scooping the flesh. You may also remove individual petal and dip the soft part of the petals in olive oil.





Coconut Pancake Dr. Shahrim Karim Ingredients 6# 200 ml 250 gm 2# 150 ml

Pancake Mixture pandan leaves – to be blended with some water to extract the pandan juice water flour egg, beaten coconut milk pinch of salt

Coconut filling 300 gm grated coconut 200 gm palm sugar 2# pandan leaves 100 ml water salt to taste butter



Methods: 1. To make the filling: Cut the palm sugar into chunks and place in pot with water and knotted pandan leaves. Bring to a boil then lower heat and add the grated coconut, mix well. Keep stirring so the coconut doesn’t burn and cook until almost dry and the coconut is moist. Transfer to a bowl and let cool. 2. For the pancake batter: To extract the pandan juice, roughly cut the pandan leaves and blend with some water . Strain using a fine strainer to get the pandan juice. Put the flour and salt into a mixing bowl. Pour in the egg, and slowly whisk in the coconut milk and pandan juice. Make sure the batter is not lumpy and add in a little more water if it’s too thick. 3. Heat a little butter in a non-stick pan and ladle some batter to make a thin pancake. Cook and then flip the other side until it’s done. 4. Place the pancake onto a plate and add a spoonful of filling in the center. Fold the right side over the filling, then the left side over the filling and roll the pancake.

Salad with Passion Siti Kaprawi



2 cups cube fresh mango 1 cup passion fruit pulps 2 cups cubed fresh papaya 2 cups cubed fresh pineapple 1 # banana sliced 1 cup cubed ripe soft guava 1 cup pomegranate

1 cup blueberries (optional) 1 cup orange pulp 1 cup pamelo pulp ½ cup orange juice ½ # lemon, squeeze juice 3 sprigs mint leaves for garnish  

Methods: 1. Mix all ingredients in a big bowl 2. Garnish and serve

Note: You may add 2 tbsp of brown sugar according to your taste


Klappertart Datin Hajah Hamidah & Datin Hajah Kalsom Ingredients Ingredients for the base layer

Ingredients for the top layer

200 ml 6# 230 gm 500 ml 800 ml


egg whites

4 tbsp 2 capfuls 2 tbsp

sugar vanilla essence flour

20 gm

shredded cheese

50 gm 50 gm 50 gm 150 gm 2 cups 2 - 3 tsp 50 gm 50 gm


coconut water egg yolks sugar coconut water fresh milk

all purpose flour cornflour custard powder salted butter,melted coconut flesh from 2 - 3 coconuts cinnamon powder,reserve some to dust over topping black raisins,reserve some for topping walnuts / almonds,reserve some for topping

Methods: 1. Add the coconut water and egg yolks in a bowl, mix well and set aside. 2. In a pot heat the coconut water and fresh milk and bring it to the boil. 3. Reduce the heat to low and add in the remaining ingredients. 4. Stir until the mixture turns shiny and glistening an indication that the mixture is cooked. 5. Stir in the coconut flesh, sprinkle in the cinnamon,raisins and crushed walnuts / almonds. Mix well and pour into a container and set aside. 6. For the topping add the egg white, sugar, vanilla and flour and beat until it forms peaks. 7. Cover the top with the egg white mixture and sprinkle the remaining cinnamon, raisins and walnuts /almonds. 8. Sprinkle some shredded cheese over the Klappertart and bake at180°C until golden brown. Photo courtesy of Datin Hajah Kalsum


Mango Sticky Rice Kamisan Othman Ingredients For the Mango mousse demi-sphere: 80 gm mango puree 20 gm sugar 3 gm gelatin 150 gm whipping cream (whipped)


100 gm 20 ml 30 gm 10 gm

For the Mango coulis: mango puree water sugar cornstarch

For the Coconut milk cream: 100 ml coconut milk 30 gm sugar 10 gm cornstarch

For the Sticky rice balls: 120 gm glutinous rice 60 ml water 80 ml coconut milk 30 gm sugar 7 gm salt desiccated coconut

For Garnish: Fresh mangoes (sweet) Dehydrated coconut Mint leaves


Methods: Sticky rice balls: 1. Soak glutinous rice in water 3-4 hours. Drain. 2. Later, combine soaked rice, water, coconut milk, sugar and salt in a bowl and steam for 20 - 25 minutes, until soft. 3. Chill after steaming. 4. Form the chilled sticky rice into small balls and roll in desiccated coconut. Mango mousse demi-sphere: 1. Sprinkle gelatin onto 15 gm water and let it bloom. 2. Boil mango puree and sugar in a saucepan. 3. After 1 boil, off the heat and add the gelatin untill dissolved. 4. Let the mixture cool to room temperature before folding in the cream. 5. Once its cool, fold in the whipped cream untill well combined. 6. Pour the mixture into a demi-sphere silicon mold and let it set till its frozen, approximately. 4 hrs.

Mango coulis: 1. In a saucepan, add mango puree, water and sugar and bring to a boil. 2. Once the mixture is boiled, simmer, and slowly stir in the cornstarch mixture and whisk well. 3. Whisk until the mixture is thickened and translucent, without lumps. 4. Remove from heat and let it cool. Coconut milk cream: 1. In a saucepan, add coconut milk and sugar and bring to a boil. 2. Once the mixture is boiled, simmer, and slowly stir in the cornstarch mixture and whisk well. 3. Whisk until the mixture is thickened. 4. Remove from heat and let it cool. Assemble: 1. Remove mousse from the mold and plate it. 2. Together with mango mousse on the plate, add a few sticky rice balls, pipe some mango coulis and coconut cream. 3. Finally, garnish with some fresh cut mango cubes and coconut chips and mint leaves before serving.

Photo courtesy of Po Loong Ng

Rosella Brulee Achmad Sandi Jauhari

Ingredients 250 gm fresh cream sparkling juice (non-alcoholic) 20 gm rosella Jam 50 gm sugar 2 gm lemon zest 1 tbsp lemon juice 3 # egg yolks decorations


Methods: 1. Cook cream, rosella and sugar together, bring to a simmer only, then add lemon juice and zest stir it and remove from the fire. 2. Mix the egg yolk on other bowl, then pour the mixture and stir well. 3. Pour the mixture to a ramekin, bake 140°C , 30 minutes. (or more, depends on the oven or the ramekin size) 4. Check the surface, if it has thin skin layer and not sticky when you touch and not runny, it’s mean ready to take out from the oven. 5. Cool aside, put in the fridge for 1 hour, until it sets. 6. Put little bit of sugar all over the surface and burn it with blow torch, make golden caramel. 7. Put some decoration on top, and serve direct while the caramel still hot. 8. Cracking the caramel on top of brulee is the best way to enjoy your brulee.


Cempedak Muffin Siti Mastura Alwi Ingredients


250 gm 180 gm 2 # 1 tsp

Ingredients A butter castor sugar eggs vanilla essence 

Ingredients C 100 ml evaporated milk 120 ml fresh milk 200 gm cempedak fruit (blended) 50 gm chopped almond

250 gm 1 tsp ½ tsp ¼ tsp

Ingredients B top flour baking powder soda bicarbonate salt

100 gm 50 gm

Ingredients D cempedak (blended) chopped almond

Methods: 1. Beat butter and sugar until fluffy, add in eggs and vanilla essence 2. Add in ingredients B and C and mixed well 3. Pour batter in muffin tray filed with paper casings and place some of ingredients D on top of the muffins 4. Bake at 180°C for about 25 - 30 minutes


Vegetable Dumpling Aishah Tee Ingredients Fillings Ingredients

Skin Ingredients 100 gm 150 gm 3 tbsp ½ tsp 500 ml


tang mein flour topiaca flour vegetables oil sugar boiling waterr

1 ½ cups 2 # 3 tbsp 2# 1 # ½ tsp ½ tsp

dried shrimps garlic vegetables oil turnip carrot salt pepper

Methods: Fillings 1. Peel, wash and julienne (fine strips) turnip and carrots 2. Smash garlic and cut into tiny pieces 3. Chopped shrimps into small pieces. Fried until light brown. 4. Sautee filling ingredients in the pan until fragrant. Add salt and pepper, simmer till soft. Skin 1. In another pan, combine skin ingredients, knead to make a smooth translucent dough. 2. Let it rest for about 10 minutes. Set aside. Cover. 3. Take dough about a pingpong ball size. Roll out skin pastry to a round shape. 4. Put 1 tbsp filling in the centre. Pleat edge of skin. 5. Arrange and place dumplings on a banana leave as base brushed with oil. (cut banana leaves according to dumpling size), 6. Spread oil topping and steam for 8-10 minutes or until skin is translucent and cooked..


Onde -Onde Richard Rivalee Ingredients 30 gm 170 gm

tapioca flour glutinous rice flour

2 tbsp 200 gm 2 tsp 2 tbsp 100 ml 60 ml 100 gm

sugar gula Melaka (palm sugar) sugar, for dough coconut milk, for dough thick coconut milk water to extract pandan grated coconut with a pinch pf salt, steam 15 mins



Methods: 1. Blend pandan (screw pine leaves) to extract its green colour, add 2 tsp sugar and add in thick coconut milk. 2. In a bowl mix glutinous rice flour (tepung pulut) and tapioca flour. 3. Mix pandan extract and the flour, knead it lightly to make a smooth dough, but if dough feels hard, add extra pandan-coconut milk juice. 4. Form into shape of a small ball at the floured palm, and then place them on a floured base plate. 5. In a bowl, cut gula melaka into small pieces. Mix with black and brown sugar. 6. Back to the green balls, use a finger, make a hole indentation and fill in with the gula Melaka sugar mixture. 7. In a bowl, steam grated coconut for 15 minutes. 8. In an deep pot, half filled with water and bring to boil. 9. After shaping into balls, lower the balls in slowly in the boiling water, one at a time. 10. The onde onde will float to the surface once ready, but leave them an extra 2-3 minutes to make sure sugar melt inside the balls. 11. Dish out carefully, drain well, and roll it around to coat evenly with the grated coconut. Note: Water must be hot and boiling when boiling the ondeh ondeh. Ondeh Ondeh will go up to the surface when done.

Kembayau Chocolate Tart Fadzillah Omar Ingredients


Base 1 cup 1/3 cup 4# 1 2/3 cup 1/3 cup 1 tsp

butter sugar egg yolk flour cocoa powder salt

Caramel filling 1/3 cup 1 ¼ cup 110 ml ¼ tsp 1 tbsp

water sugar cream salt Kembayau filling

Ganache 100 ml


100 gm ½ tbsp

dark chocolate Kembayau mashed

Methods: Base 1. Beat butter and sugar until creamy 2. Add egg yolk one by one 3. Mix all the dry ingredients Caramel Filling 1. Water and sugar boil until caramelised 2. Add cream, and salt to taste 3. Lastly mix kembayau paste Ganache 1. Boil cream then pour to dark chocolate. 2. Whisk until chocolate dissolve 3. Add in kembayau paste. Mix well


Kuih Pengalaban Aishah Tee Ingredients 2 cups ½ cup 1 tsp 2 tbsp ½ cup

glutinous rice flour steam sweet potatoes sunflower or vegetable oil pandan thick juice lukewarm water pinch of salt green and red food colouring (you may use padan extract for green and rosella extract for red)



Methods: 1. In a bowl, mix flour, salt, sugar and oil, combined well 2. Pour lukewarm water a little at a time to the flour mixture to form a smooth dough 3. Divide the dough to 2 parts : one part red - 90% of the dough - make into balls and the other part is green to make the green tips. 4. Put aside to rest for 10 minutes and prepare the filling based on your preference. 5. After filling in the balls, put on a base with a 2” x 2” banana leave, brushed with oil and place then on a steamer 6. Steam for 8 minutes * Filling Red bean paste or coconut gula melaka.

Grapes Upside Down Cake Kamisan Othman Ingredients For the Caramel 400 ml white grapes sparkling juice (non-alcoholic) 200 gm sugar 2# bay leaves ½ # lemon peeled and juiced 2# thyme leaves


For the Cake 5 # egg yolks 180 gm sugar 125 gm self-raising flour 80 ml white grapes sparkling juice (non-alcoholic) 75 gm butter (melted) ½ tsp salt 4 # white eggs 500 gm white grapes (seedless)

Methods: 1. Boil together all the ingredients for caramel for approx. 15-18 mins, till the caramel in medium dark color. Cake: 1. Preheat oven to 180°C, grease and line 9” round pan. 2. Arrange grapes on to the pan. 3. Once caramel is done, pour into the pan once grapes is arranged. 4. In a stand mixer, whisk yolks and sugar till thick and fluffy. 5. Add melted butter and whisk again. 6. Alternately add flour and juice till finish. 7. Separately, whisk egg whites into foamy and soft peak consistency. 8. Fold in foamy egg whites into cake mixture, till well mixed. 9. Pour the batter into the pan with grapes and caramel. 10. Bake 50 to 55 minutes. 11. Once removed from oven rest for 5 minutes and flip the cake upside-down onto cake board and let it cool. Photo courtesy of Po Loong Ng


Sago Gula Melaka Richard Rivalee Ingredients 1 cup 4# 2 litres 200 gm 4 tbsp 300 gm 1 cup 1 cup ¼ tsp

dried butterfly pea flower pandan leaves; tied in a knot water sago pearls, soaked and drained sugar gula Melaka (palm sugar) water (to boil palm sugar) grated coconut, steam 15 mins (clean the brown skin before grating) salt (add to grated coconut)



Methods: 1. Boil 2 litres of water add in a cup of dried butterfly pea flowers and pandan leaves and bring to boil until water becomes very dark blue. Strain and discard the flowers & leaves. 2. Soak white pearl sago in plain water for 10 minutes, Drained. Keep aside some white sago pearls and boil separately. The rest transfer into the dark blue water and bring to boil in medium heat. Stir constantly untill sago becomes translucent. Remove from heat and drain the blue sago with a wire mesh seiver. (same to the white sago) 3. Add in sugar according to your preference sweetness. 4. Add the white sago pearls to the blue ones but do not mix too much. (so you can see the blue and white patches when you cut them later - see insert photo) 5. Ladle the mixture in a tray and let cool. (or you may spoon the mixture into an individual serving mould). 6. Cut into sqares, and coat them with grated coconut before serving 7. Serve with gula Melaka syrup in a separate small bowl. Gula Melaka Syrup • Cut gula Melaka into small pieces. • Boil gula Melaka 1¼ cup of water on low heat. • Strain and further simmer till thickens.

Photo courtesy of Richard Rivalee

Spiced Carrot Cake Siti Radiah Merrett Ingredients 300 gm 150 gm 100 gm 1 tsp 4 tsp 75 gm 75 gm 3 # 100 ml 45 ml

carrot peeled and coarsely grated self-raising flour ground almonds bicarbonate of soda ground mixed spice raisins walnut halves, roughly chopped large free-range eggs sunflower oil, plus extra for greasing fresh semi-skimmed milk

175 gm 1#

For the frosting full-fat cream cheese medium orange, finely grated zest only



Methods: 1. Preheat the oven to 180°C. Grease and line the base of a 20 cm/ 8in spring form cake tin with baking parchment. 2. Place the flour, almonds, raisins, walnuts, mixed spice and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre. 3. In a separate bowl, whisk the eggs, oil and milk together; stir in the grated carrot. Add the egg mixture to the dry ingredients, stir well to form a thick consistency. 4. Pour into the prepared tin and spread the surface. Bake in the centre of the oven for 45 – 50 minutes, or until the cake is well risen. Use a skewer to insert into the centre to check if the cake is done. Leave to cool in the tin. 5. To make the frosting, mix the soft cream cheese and orange zest together. Spread evenly over the cake. Garnish with strips of orange zest.

Photo courtesy of Siti Radiah Merrett

Spiced Layered Cake

with Cempedak Mousse & Palm Sugar Chef Ahmad Ingredients 10 # 6 # 250 gm 350 gm 400 gm 150 gm 50 gm 10 gm 10 gm 10 gm


eggs egg yolks cake flour sugar butter condensed milk ovellette vanilla essence baking powder mixed spice powder

Cempedak Mousse 500 gm cempedak puree 5 # egg yolks 2 # whole egg 100 gm sugar

350 gm 350 gm 50 gm 20 gm 150 ml

topping cream whipping cream ovellette vegetable agar-agar water Few drops coloring

Glaze 400 ml 100 gm 15 gm

water sugar vegetable agar-agar Few drops coloring

Palm Sugar Syrup 150 gm palm sugar 100 ml water

Methods: 1. Whip butter, ovalette, and sugar till light and foamy. Mix in eggs gradually and continue beating until the mixture is light and fluffy. 2. Pour condensed milk and vanilla essence. . Combine all dry ingredients together and fold in carefully into beaten butter. Do not over mix. 3. Bake layer by layer at temperature of 160°C for 5 minutes each layer.

Photo courtesy of Md Naqiuddin Md Zaini

Cempedak Mousse 1. Dilute vegetable agar-agar with water and melt in sauce pan slow fire and mix into cempedak puree. 2. Mix the sugar with egg yolks and finally fold in both creams and mix homogenous and pour into the mould and let it set. Glaze: 1. Boil water and sugar, agar-agar and coloring for glaze.


Pineapple & Coconut Cake Siti Radiah Merrett Ingredients 435 gm


pineapple in natural juice, drained and roughly chopped

150 gm 175 gm 150 gm

butter, soften plus a little extra wholemeal flour soft dark brown sugar

2 ½ tsp 3 # ½ tsp 75 gm

baking powder free range eggs ground mixed spice desiccated coconut

Methods: 1. Grease and line the base with baking parchment of 20 cm spring form round tin. 2. Preheat oven to 180°C 3. Place the flour and sugar in a large bowl. Blend well. Add the remaining ingredients and mix until smooth with a wooden spoon 4. Pour the mixture into the prepared tin, level the surface and brush lightly with 30 ml/ 2 tbsp cold water. Bake in the preheated oven for 45-50 minutes or until cook, if necessary cover the cake with baking parchment after 40 minutes 5. Leave the cake to cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely. Decorate with some desiccated coconut, mixed some with colouring and icing sugar.

Photo courtesy of Siti Radiah Merrett


Passion Fruit Banana Tart Siti Kaprawi Ingredients Filling Ingredients

Short Crust 125 gm 230 gm 1 tbsp 1 # ¼ tsp

unsalted butter plain flour ice water egg yolk salt

Topping Ingredients 6# 4#


passionfruits, glazed* bananas, sliced

200 gm 125 gm 1 tbsp 35 gm 250 ml 2 # 1 tsp

firmly packed brown sugar butter boiling water cornstarch milk egg yolk vanilla essence

Methods: Pastry Case 1. Mix butter and flour until breadcrumbs like texture. 2. Add ice water and drizzle beaten yolk. Mix well. 3. Briefly knead the dough to a ball, then flattened. 4. Keep in plastic. leave to rest for at least 30 minutes. 5. Blind bake the pastry case. Filling 1. Combine sugar, butter and water, stir over low heat until sugar is dissolved and butter melted. Add the blended cornflour and milk. 2. Stir over heat until mixture boil and thicken. 3. Remove from heat, quickly whisk in egg yolks and essence. 4. Pour into the pastry case, cover and let it cool. 5. Arrange sliced bananas on top of filling. 6. Pour passion fruit glaze* on to the banana. 7. Regrigerate the tart for at least 2 hours before cutting. Passion fruit glaze* 1. In a pot bring water to a boil and add sugar and passion fruit pulp stirring until sugar dissolves. 2. Mix 1 tablespoon of cornflour and water then add to the passionfruit mix.


Banana Loaf Siti Kaprawi Ingredients Ingredients A 2# eggs (large) 1/3 cup (75ml) coconut oil 1/3 cup maple syrup 6 pcs dates medium size (sliced thinly or blend) 2 cups mashed banana ¼ cup milk

Ingredients B 1 tsp bicarbonate soda ½ tsp salt ½ tsp cinnamon powder ½ tsp vanilla powder or essence Ingredient C 1 1/3 cups Wholemeal flour



Methods: 1. Heat oven to 180°C. 2. Mix all ingredients A, then add all  ingredients B and then  C 3. Transfer mixture to a greased 9 x 5 x 3-inch loaf pan. 4. Bake for 60-70 minutes.

Rosella Tart Pg Ratna Suriani Pg Dato Hj Hamzad Ingredients 250 gm 20 gm 60 gm 1 tsp ½ tsp 2# 390 gm 35 gm

butter ghee icing sugar vanilla essence butter oil egg yolk all-purpose flour, sieved almond, roasted and blended



Methods: 1. In medium bowl cream together butter, ghee, icing sugar and butter oil till fluffy 2. Add in egg yolk one at a time. Mix well, then add vanilla essence. Mix well. 3. Add in almond and flour. Mix well 4. Bind the ingredient together gently to a dough, shape of a ball and roll out on a floured surface. Cut using a 2 inch round cutter. Place on cookie sheet. 5. Place on cookie sheet on a baking tray. Put a teaspoonful of rosella jam* in the center of each piece. 6. Pre heat oven 170°C for 15 minutes 7. Bake till pastry changes to golden yellow. 8. Decorate with criss-cross strips of icing over jam, extending slightly onto pastry shell.

Note: rosella jam* - please refer to page 174

Mangosteen Lime Panna Cotta Siti Hasnah Awang Damit

Ingredients 12 # mangosteen 1/3 cup skim milk 1 packet/.25 ounce unflavored gelatin 1½ cups heavy cream 1 cup whole milk ½ cup white sugar 1 tbsp lime juice


Methods: 1. Pour milk in a bowl and stir in gelatin, set aside. 2. In a small pot heat heavy cream and sugar over medium heat until simmering point. Do not let it boil and rise to the top. Keep stirring and add in the milk and gelatin mixture and stir until dissolved. 3. Cook for a minute and keep stirring. Remove from heat and add in purĂŠed mangosteen. Stir well. 4. Pour in ramekin or glass container and let it set in room temperature. Once cool, cover ramekins with plastic wrap and let chill for 3 to 4 hours in the refrigerator. 5. Garnish with mangosteen and mint leaves or scattered pomegranate seeds or dragon fruits (squeeze some lime on mangosteen pulps to avoid oxidation)


Wagashi Flower Mooncakes Mary Ong Ingredients Paste 500 gm 300 gm Mochi Ko 20 gm 40 gm


Nerikiri Dough 600 gm 60 gm

Natural food colouring white kidney bean sugar

Japan glutinous rice flour water

Red/Pink Rose 350 gm ½ cup

rosella water

Green Leaves 1 handful ½ cup

spinah water

bean paste mochi ko


Methods: 1. Paste : Soak the kidney bean for 8 hours. Remove skin from beans. Put the beans in a pot filled with water, boil for 20 minutes or until bean is soft. Drain bean and blend until smooth. Cook bean paste with sugar over low heat until you achieve the consistency you desire. Please note that bean paste tend to dry a little when the steam evaporates. Cool and keep covered to prevent paste from getting dry.

4. Natural food colouring Blend the rosella with ½ cup water in a blender. Sieve with a very fine sieve, discard the pulp. To obtain a concentrate consistency, boil the liquid in a saucepan until you obtain the right consistency. Do the same for spinach. Note: It does not matter how much rosella or spinach you use, ½ cup of water is enough for the blender.

2. Mochi Ko: Stir both ingredients to mix well over low heat.

To Make Roses Put some Nerikiri Dough in a small bowl, add a small amount of Rosella Paste to obtain the color you desire. Fill a piping bag with colored Nerikiri Dough fitted with nozzle No. 103.

3. Nerikiri Dough: Microwave on high for 2 minutes. Knead well and wrap with cling wrap to prevent dough from getting dry. Small amount of water can be added if the dough is too dry and hard to handle.

To Make Leafs Put some Nerikiri Dough in a small bowl, add a small amount of spinach paste to obtain the color you desire. Fill a piping bag with colored Nerikiri Dough

Lemon Blueberry Loaf

infused with Lavender &* BluePea Flower Alex Starkovs Ingredients 112 gm 185 gm 3# 1-2 # 125 gm 125 gm 3 tbsp


unsalted butter caster sugar large eggs room temp fine zest of lemon room temperature milk blueberries dried lavender

1 tbsp dried butterfly pea flower 1 tsp vanilla extract ½ tsp salt 1 tsp baking powder 235 gm + 1 tbsp all purpose white flour 1# lemon; squeeze juice 1 cup icing sugar

Methods: 1. Infuse the milk by combining lavender and butterfly pea flower in a pot with milk, bring to just before boiling temperature and let cool down to room temperature (repeat if more flavour is desired) 2. Pour the milk through a sieve and gently press down with a spoon onto the lavender to extract all the milk. 3. In a dry bowl sift 235 grams of flour, add baking powder and salt. Set aside. 4. Cream the butter with lemon zest and sugar in a stand mixer with the paddle adjustment or by hand with a wooden spoon until fluffy. 5. Add 3 eggs one by one beat until fully incorporated. 6. Add vanilla to milk mixture and pour the milk mixture into the mixer. 7. On slow speed mix until milk is incorporated. 8. Add dry ingredients (flour, baking powder, salt). 9. Mix on slow speed until flour is incorporated. 10. Stop the mixer and gently fold in 125 grams of blueberries with a wooden spoon/spatula. 11. Preheat the oven to 175°C. 12. Transfer the mixture to a greased and lined 2.5x4 inch tins. 13. Bake for 20-30 min until golden brown and scour comes out clean. 14. Chill the loaves and remove from tins on a drying rack. 15. Mix icing sugar with lemon juice and drizzle over the loaves. 16. Decorate with dried lavender, blue flour and lemon zest. Tip For more flavour some loaves and texture, add a tea spoon of lavender to the dough mixture.


Fruit Tart Siti Mastura Alwi

Ingredients Pate Sucre 200 gm 100 gm ¼ tsp 130 gm 40 gm 1 #


flour icing sugar baking powder cold butter, dice ground almond egg

Almond Cream 100 gm 100 gm 2 # 100 gm

butter sugar eggs ground almonds

Pastry Cream 50 gm 35 gm 15 gm 1 tsp 1 # 1 tsp

milk dairy cream sugar corn flour egg yolk vanilla essence

Methods: . Pate Sucre 1. Beat butter and sugar until fluffy. Add in the eggs and mix well before adding in the ground almonds. Chill the dough for 30 minutes.

Almond Cream 1. Place egg yolk, sugar and corn flour into a small bowl and stir until just combined. 2. Bring milk and cream to a boil. Pour about ½ of this in the egg yolk mixture to temper. Pour this back into the milk and cream mixture. 3. Place it back on the stove and whisk continuously over low heat until till mixture thickens. 4. Place this over ice-bath to stop the cooking immediately and chill it.

Assembly: . 1. Once pate sucre has been chilled, press a small piece into a greased mould, pipe almond cream to ½ the height of the tart. 2. Drop in a few blueberries into the almond cream. 3. Bake at 170°C for 15 to 20 minutes or till the cream turns golden brown. Let it cool. 4. Spread a thin layer of pastry cream over the top. Arrange cut fruits of your choice on top of the pastry and glaze with natural glaze.




Jams & Preserves

Pickle Kedondong Haji Jali Ibrahim

Ingredients 1 kg 1 # 1 # 2 tbsp 1 tbsp 3 cups ½ cup

kedondong (ambarella) fruit, peel and slice thin small bunch of chives, slice thin white turnip, peeled and slice thin minced bird’s eyes chilly salt water kalamansi lime juice



Methods: 1. Mix water and salt, bring to boil, then add in the chives, and set aside 2. When the liquid is cold, add in the bird’s eyes chilly, white turnip, kedondong and the kalamansi lime juice 3. Mix well and leave it at room temperature for one day and then keep in the chiller Serve cold

Pickle Kalamansi &Lime Haji Jali Ibrahim

Ingredients 1 kg kalamansi limes – cut into 2, remove seeds and squeeze the juice (boil the lime peel, and then throw the water to remove the bitterness) 2 cups water 3 cups sugar 2 tbsp minced bird’s eyes chilly 6 cloves garlic, slice thinly 1 cup kalamansi lime juice



Methods: 1. Boil the kalamansi lime peel for the second time with water, sugar, bird’s eyes chilly, garlic and the kalamansi juice. 2. Cook until the syrup thickened and let cool. 3. Let it soaked in the syrup up to 2 or 3 days, then it can be served.

Karamunting Jam Datin Hajah Shireen Haji Mustapha

Ingredients 1 cup 1 cup 3 cups 5 # 1 #


karamunting fruits brown sugar water dates, thinly sliced cinammon stick

Methods: 1. Soak, wash and rinse karamunting berries before cooking. Remove the tip. Once all done, put them in a saucepan with water. 2. Add cinammon stick 3. Boil till berries are soft, then simmer for another 15 minutes. 4. Add in sliced dates - Mix well. 5. Add sugar, keep stirring for at least 15 minutes. 6. Cover with a lid. 7. Let it simmer till all are soft and thickened. Take out cinammon stick. 8. Cool down after cooking. 9. Pureed the jam using mixer until smooth. Jam is ready to be served.

Scientific name for Karamunting : Rhodomyrtus tomentosa also known as rose myrtle berries


Rosella Jam Siti Kaprawi Ingredients 500 gm 300 gm 1 litre 1#


Rosella Flowers (Red Calyx) Sugar water cinnamon stick

Methods: 1. Wash Rosella, remove red calyx from the pods. 2. Place red calyx and one cinnamon stick in a pot with half litre water and boil in medium heat. 3. In another saucepan place pods* with half litre water to boil until pods are transparent, strain and collect the liquid, add liquid into red calyx mixture. Simmer till red calyx are soft. 4. Remove from heat, Remove cinnamon stick, measure the weight of red calyx mixture. 5. I normally reduce sugar content. One cup of mixture to 1/2 cup of sugar *. 6. Replace on medium heat, simmer and stirring occasionally about 15 minutes. 7. Remove from heat, and bottle in sterilised jars. . Notes: 1) *Better to have green pods as this indicates pectin is present. Pectin helps jam to set. 2) * The amount of sugar normally equal - 1 cup sugar to 1 cup mixture. For health reason I put half the amount 2) Rosella Cordial is made the same way, only add more water and without liquid from pods.


Quince Jam Siti Kaprawi

Ingredients 1 kg 1 kg 1½ cup 4# 5 cups


boiled quince sugar lemon geranium leaves water

Methods: 1. Peel quinces, remove core and grate them and put them in the water with lemon juice. 2. In a sauce pan add the water with lemon juice and lemon zest and cook the grated quince until soft, for about 15 minutes. 3. Drain, and reserve the water. 4. Weigh the quince (1 kg). Add 1 kg sugar, the fragrant geranium leaves and the reserved water. 5. Bring them to a boil, stir to dissolve the sugar. Simmer for about 45 minutes minutes, uncovered, stirring occasionally until quince jam thickened. 6. Add lemon juice and simmer for further 10 minutes. 7. Place in clean sterilized glass jars.


Papaya Passion Fruit Jam Siti Kaprawi Ingredients 500 gm 12 # 500 gm 6 cm 2 # 4 cups


papaya, cleaned & grated passion fruit; scoop pulp & seeds castor sugar ginger; cleaned, grated & chopped lemon, squeeze juice filtered water

Methods: 1. Put grated papaya, ginger and 2 cups of water in a saucepan to boil for 45 minutes with medium heat. 2. In another sauce pan add passion fruit pulp & seeds to boil with 1 cup water in medium heat for 30 minutes. Strain and discard the seeds. 3. Boil the passion fruit casing untill soft, scoop the white layer, which acts as pectin and blend it untill smooth. Add papaya and blend further for a few second. 4. In a saucepan add papaya mixture, passion fruit juice, 1 cup water and castor sugar boil in medium heat for 20 minutes. Add lemon juice and simmer to further 10 minutes or untill jam is thickened. 5. Place in clean sterilized glass jars


Bitter Orange Sweet Siti Kaprawi Ingredients 1 kg 1 kg 5 cups 1 # 3#


bitter orange (or nerantzi) sugar water lemon, juice geranium leaves

Methods: 1. Wash thoroughly the fruit and using the peeler, slightly peel the outer layer of the skin to get rid of the bitter layer. 2. Cut the fruit into 4 and pull each piece from the fruit. Use only the peel, rolled each peel together, and ‘pin’ it with a toothpick. 3. In a large pot place the rolled peels, cover them with water and leave it for at least 6 hours, throw the water and another change of water. Repeat for every 6 hours for 2 days. This way the peels will be less bitter. 4. Boil 5 cups of water and pour in 1 kg sugar. Let it boil and sugar dissolves. 5. Remove toothpick from peels, add into boiling syrup for about 15 -20 mins. 6. Turn off the heat and leave the rolls in the syrup and let them stand overnight. 7. Take out the peels from the syrup. Then re-boil the syrup for about 15 minutes until the syrup is thick put back the peels in the syrup and bring to boil. Add lemon juice. 8. Bottled them in clean sterilized glass jars.

Note: This sweet is served on a small glass plate normally one or two pieces only, along with a glass of cold water. Also delicious served with ice cream. You may use orange peel to make this sweet.


Sweet Sour Mango Chutney Mohana Gill Ingredients 1 kg peeled and grated raw mangoes 1 kg sugar 2 tsp salt 2 tsp red chili powder 1 tsp garam masala 2 tbsp roasted cumin powder pinch of asafetida 2-3 # green cardamom seeds crushed 2 tbsp sultanas 2 tbsp sliced almonds



Methods: 1. Place the grated mangoes in a bowl. 2. Add the sugar, salt, chili powder garam masala and cumin powder. 3. Combine everything thoroughly and cover it with a lid and let it sit overnight at room temperature. 4. Next day put the mango mixture in a wok on low heat. Add the crushed cardamom and asafetida. 5. Stir until it thickens and attains single string consistency. Add sultanas and almonds. 6. Let it cool and transfer it to a glass container. 7. Allow simmering on medium heat for 10-15 minutes, until the mangoes are tender but still firm. Store in fridge. Remains good for months.

When you savor delicious and succulent mangoes every season, you probably don’t think about the immense health benefits coming with every bite. You also don’t think that raw mangoes make such delicious chutney. Grated raw mangoes mixed with sugar and tempered with red chili powder and other spices.




Pineapple Coconut Drink Siti Kaprawi Ingredients


Âź# 1 tsp

pineapple, s liced in pieces sugar (optional)

½ cup 1 cup

coconut milk, freshly squeezed (from 1/2 grated coconut) ice cubes

Methods: 1. Juice a quarter pineapple. 2. Blend in with the coconut milk. 3. Add sugar if desired. 4. Before serving, add ice cubes.


Torch Ginger & Rosella Flower Drink Siti Komariah Ingredients 3 # I litre 3 # 5 #


bunga kantan buds drinking water pandan leaves fresh rosella flowers

Methods 1. In a pot, add 1 litre of water and put all ingredients. 2. Bring water to a boil. 3. Continue simmer for 10 - 15 minutes. 4. Strain. 5. Add sugar to your preferance. Stir well. 6. Serve hot as tea or add ice for a cold drink.


Passion Drink Siti Kaprawi Ingredients ½ cup 2# 1/2 litre 3# 1 tsp 1 tin

passion fruits juice (from 5 passion fruits) lemons (squeeze juice) filltered water lemon grass (sliced thinly the bottom white part, boil and strain) plain sugar to each cup of the drink soda fizzy drink, if desired



1. Combine passion fruits juice with some seeds as well, along with lemon juice, sliced lemon grass and lemongrass water. 2. Add 1 tsp sugar /syrup for every glass and stir to combine (according to your sweet preference). 3. Before serving add soda water and ice.

Rosella Tea Ingredients 1 cup 1 litre 1 inch 1# 1 tsp

fresh rosella flowers (or dried rosella) filltered water ginger (sliced and pounded roughly) cinnamon stick plain or brown sugar to each cup of rosella drinlk

Methods: 1. Wash rosella flowers and separate petals from the seed. Discard the seeds 2. Bring water to boil, and pour over roselle petals, cinnamon and ginger. 3. Steep overnight (at least 12 hours or more) 4. Before pouring into the cups or teapot, you may strain for any petals or other particles. (or you may leave some petals in the drink) 5. Add sugar, stir until dissolved. 6. Serve room temperature or refrigerate few hours to serve cold


Pink Guava Drink Siti Kaprawi Ingredients 1 cup 1 tsp 1 cup 1 cup


chopped pink guava (peeled) sugar (optional) cold filtered water ice cubes

Methods: 1. Wash guava, peeled and chopped. 2. Put into a juicer to blend with filtered water. 3. Add sugar (optional). 4. Before serving add ice cubes.


Kendondong & Kalamansi Drink Siti Kaprawi Ingredients 4# 4# 2 cups Âź tsp 1 tsp


fresh kedondong fruits (also known as amberella) fresh kalamansi (peeled, de seeded) filltered water salt to taste plain sugar (optional)

Methods: 1. Wash kendondong, peeled, chopped and discard the seed. 2. Wash and peeled calamansi and discard the seeds. 3. Put all ingredients into a juicer and blend. 4. Before pouring into the glass you may strain for any particles and fibres. 5. Add sugar, stir until dissolved. 6. Serve cold.


Sweet Sour Power Drink Siti Kaprawi Ingredients


2 cups 1 cup 1 cup 1 cup 1 cup 1 cup 5 inch

hot water white sugar mint leaves – chopped & crushed mint leaves – unchopped sliced lime sliced calamansi ginger – crushed

1 cup fresh lime juice 1 cup fresh calamansi 1 litre cold water 1 litre club soda 10-12 # lemon grass as stirrer – pound roughly bottom white part

Methods: 1. To make syrup, stir in sugar into the hot water and stir until dissolve. 2. In a big jug add in lime juice, sliced lime, sliced lemon, mint leaves and pounded ginger. 3. Add in ½ litre of cold water, stir well. 4. Add lemon soda before serving . 5. Garnish with lemon grass stick as a stirrer. You may reduce the syrup if soda lemonade /7 up to be added before serving.


Dried flowers: torch ginger, blue pea flower, lavender, chamomile, jasmine, chrysanthemum and ironwort flower (greek mountain tea)





has been cultivated for several thousands of years in China and India. Similarly, dry flowers have been used as tea for many generations. Drying and making my own tea from the flowers in our garden have been most satisfying experience because I am consuming original tea from the garden. In the last several years I have been drying various flowers such as frangipani, roses, jasmine, butterfly pea and roselle. All these dried flowers are used in my daily tea consumption. It can be brewed by itself or mixed with other teas or herbs based on your preference. Like herbs, flowers also have various chemical properties that are beneficial to our well-being. The most famous commercial dry flowers are lavender, chamomile, chrysanthemum, and roses. These flowers are originated from different parts of the world, for example lavender is cultivated in France, chamomile and chrysanthemum are mainly from China and roses are from India, Pakistan or Iran. These dry flowers have different functions that will have lots of benefits to human. They are mainly promoting sleep and relaxation also to reduce stress and keep one calms. Probably there are also many medicinal benefits, but we are not going to make the claim here. Saffron, the most expensive flower, but not from the flower

Dried Flowers petals, but the stigmas of Crucus Satidus flower, picked, and dried and used for various purposes from cooking to brewing tea. The price can be comparable to one gram of gold or more. It has many different benefits, but is widely known for its aphrodisiac function. There are several methods of drying that can be used. A traditional method of drying flowers is just by hanging it upside down for several days and it will get dry faster that you could possibly imagine. The hot sun also will sort of ruining the chemical properties of the flowers if over dried. Next, is to dry flowers out in the sun. Another popular method is by drying in a low oven temperature, 40 to 50 degree celcius. And finally, the best is by using a dehydrator to dry the flowers. If stored properly, these flower teas could last for years. It has to be stored in an airtight container and stored in a dark place to ensure a lasting quality. For brewing the tea, add flowers in a tea pot, pour 80°C water and let brew at least 5 to 7 minutes before pouring into the cup.


Sun-dried, smoked banana or ‘Pisang Salai’ photo taken at Parit Raja, Johore, Malaysia, well known for its delicacies.



Dried Fruits Dried fruits

have been preserved by people in the past. Drying will extract all the moisture from the fruit for preservation and to extend the shelf life of the fruits. Dried fruits can be consumed as a healthy snack especially when travelling. It is loaded with various nutrients that are extremely good for our body such as fiber, vitamins and minerals. Dried fruits are great source of antioxidants especially polyphenols. Raisins, dates, apricots, cranberry are among the most popular dried fruits. However, today many other dried fruits are available such as pineapple, mango, kiwi, longan, durian, banana and etc.


Besides using the sun as the source for drying, modern drying methods are much faster, reliable and fruits are processed in a hygienic environment. Another popular drying method is using a smoke house. In Malaysia, mostly smoked banana is produced using this procedure. The smoked banana or ‘pisang salai’ from Parit Raja in Batu Pahat, is the most popular in the state of Johore. It has been a cottage industry in that area for generations. It is made by using smoke from burning fire woods that produces a great aroma. But now, electric smoker is used to ease the production process, but then the flavor of traditionally smoked banana is still the best. Typically, the most popular banana used in preparing smoked banana is Pisang Kapas or Cotton Banana species but other types are also used for the production. Smoked banana is not only popular in Malaysia, but also in Thailand, Indonesia, Brunei and other South East Asian countries. This is due to the suitable climate to grow different species of banana tree in these countries. Since banana only lasted for a few days, smoking banana has made it possible to extend the shelf life of the banana. With proper techniques, this smoke banana could be a premium product of a particular area. It can be eaten just like that or made into sweets and fried with batter.


Bimp -Eaga Culinary Challenge 2017 Congratulations

to BIMP-EAGA Business Council Brunei Darussalam and the chairman Pengiran Hj Yura Kesteria PSN Pg Hj Md Yusuf to showcase The Bimp-Eaga Expo Culture and Food in Tourism 2017 which was held at the Airport Mall from 27 – 30 July 2017. It was a joyful and exciting four days for member countries participating in the expo. The highlight of the expo was the variety of food and fruits. Traditional cuisine as well as a variety of drinks was showcased. It was indeed a unique experience not only for Brunei and its member countries; Indonesia, Malaysia and the Philippines but also for those who came to the fair and also for the whole world.


One of the most exciting and appealing things when traveling is to savor the variety of food from different parts that are prepared in different ways. In this expo, fruit, edible flowers and vegetables and leaves were highlighted. This showed not only the countries rich natural resources but also promoted healthy lifestyle practices. In today’s age we are all very much into healthy living and wellness and this expo helped to promote this concept. Inspired by the Master Chef format the ‘BIMP EAGA Culinary Challenge” was held over four days. There were nine participants that underwent a round of elimination based on the judge’s comments. Interestingly, the participants were local youths who were passionate about cooking. Some of them were students of the Youth Development Centre who are pursuing courses in Cake and confectionaries and cuisine courses. The happy winner of the BIMP-EAGA Culinary challenge was Dayang Norhafilah Amin. The competition ended on July 30, 2017 and created many happy and exciting memories for the participants. They shared a flatform with others of the same interest, learnt from each other and were able to set up a new networking format. There were nine professional judges, four were from Brunei, two from Singapore and three from Malaysia. The judges from Brunei were Chef Luqman Hakim who has been in the industry for many

years and the owner of the URBN Kitchen Restaurant. The well known Chef Jali a homeland chef celebrity who has cooking shows at RTB and participated in MOU cuisine program between RTB and RTM. Both Chef Sallehuddin and Chef Nurhani homeland chefs serving as trainers at the Youth Development Centre. The two chefs from Singapore were the mother and daughter team, Chef Siti Mastura was Master Chef Malaysia jury, an instructor in cakes and pastries and her daughter Chef Sarah. From Malaysia, Chef Pn Sri Nisa Bakri who loves to cook and has written a cookbook “I am not a chef”. Dr Shahrim Karim, is an academician/ researcher at Universiti Putra Malaysia, a guest jury of the Master Chef Malaysia and a prolific writer about Malaysian Food heritage, dining and tourism. He travels and enjoys cooking around the world to promote Malaysian Heritage Food. Mohana Gill a multiple award winning food author whose mission is to inculcate healthy eating habits by using more fruit and vegetables. The judges with their varied background and experiences in the food industry brought to the expo a very rich and interesting perspective. Siti Kaprawi, charming and well organised co-chairman of the project made sure that the program was carried without any flaws and looks forward to organising the next expo in early 2019.

Food and the love of food is one of the most exhilarating and lovely things in life. “People who love to eat are always the best people.” Julia Child.



photos by Salehulbahri Marzuki


BIMP EAGA Culinary Challenge 2017 Happy moments for the winners and finalists


Salad Roll with Rose Petals Norhafilah Amin Ingredients lettuce button mushrooms (finely chopped) large pepper (thinly sliced) garlic (finely chopped) tomato (finely chopped) cooking oil fresh cream rose petals cheese (preferably cheddar) salt fresh longan (finely chopped) black pepper (freshly crushed) lime (freshly squeezed) cucumber (thinly sliced)

211 211

Methods: 1. Heat oil in a pan and add garlic and saute until light brown. Next, add in the mushroom and peppers. Leave aside. 2. In a sauce pot, pour a cup of fresh cream and slowly add the longan, lime juice and some rose petals. Heat up slowly and simmer for 3 minutes. Season with salt and black pepper and finally add in the cheese and stir until it is melted. Leave aside. 3. Prepare lettuce on a plate and put some slices of cucumber in the centre of the lettuce. Next add the sauteed mushrooms and peppers and lastly the tomatoes. 4. Drizzle with lime juice on the salad and pour the white sauce. Ready to be served.

photos by Salehulbahri Marzuki


1 head 1 cup ¼ # 4 cloves 1 # 3 tbsp 3 tbsp ¼ cup 1 cup ¼ tsp 6 # ¼ tsp 1 # 1 cup

BIMP EAGA Culinary Challenge 2017 The Winner : Filah

Vegetable Chicken Roll with Orange Sauce Md Fakhruddin Md Khairul Azmi / Achik

Ingredients 1 # 1 # ½ 2 tbsp 1 # 4 # 2 # 1 sprig 1 tsp ½ tsp 1 tsp 3 tbsp


boneless chicken breast celery (stick) onion (slice) chopped garlic carrot (stick) French bean oranges spring onion chicken stock powder salt chili powder oil

BIMP EAGA Culinary Challenge 2017 2nd Runner-Up : Achik

photos by Salehulbahri Marzuki

Methods: 1. Saute garlic, onion, carrot, celery, french bean and season it until half cook and put aside 2. Cut chicken breast butterfly style and fill the vegetables into the chicken breast, and roll and tie with spring onion. Left over vegetables will be used as the as the base of the roll chicken for plating. 3. Season the chicken roll with salt and pepper. Pan fried the chicken roll until it is cooked. When its almost cooked add some orange juice to moisten the chicken. 4. Slice the chicken roll and put it on top of the mix vegetables 5. Using the same pan, squeeze the orange juice to make a pan juice or “au jus” season with salt and pepper, simmer until it is thickened and served with the chicken roll. If it is too thick, add some chicken stock to thin the sauce.


Steak with Lemon Sauce Aslah Abdullah Ingredients



Methods: 1. Saute onion, garlic and shallot with some oil until golden brown. 2. Add lemon juice salt and pepper. 3. Season steak with salt, black pepper and lemon juice 4. Sear the steak to medium done 5. Garnish with celery leaf, tomato and spring onion.

photos by Salehulbahri Marzuki


500 gm beef steak ¼ tsp grounded black pepper ½ tsp salt 1 # onion, sliced 5 cloves garlic, sliced 7 # shallot, sliced 1 tbs sweet paprika 1 tsp salt and pepper 1 cup water 2 tbsp lemon juice ½ tsp dill 1 # tomato 1 sprig celery leaves ½ cup sliced spring onion

BIMP EAGA Culinary Challenge 2017 3rd Place : Aslah

Recipe Index Siti Kaprawi Kembayau Soup | p32 Mohana Gill Two Melon Soups | p34 Mohana Gill Pineapple Soup with Coconut Milk | p36 Siti Kaprawi Chicken & Egg Lemon Soup | p39 Mohana Gill Sago with Mango Soup | p22 Lee Seung Jin Sinseonlo Seafood Pasta | p42


Aning Sinak Rattan Sambal | p46 Dr Shahrim Karim Classic Parchelis Nanas | p48 Rezal Othman Chilli Prawn Durian | p52 Dr Shahrim Karim Jackfruit Biryani | p56 Pearly Kee Laksa Lemak | p38 Aning Sinak Tumeric Flower Condiment | p58 Haji Jali Ibrahim Asam Fish with Nanas | p60 Haji Jali Ibrahim Shrimp Sambal with Belimbing | p63 Chef Randy Seared Lamb with Mango & Cherry Tomato Salad | p64

Haji Jali Ibrahim Kedayan Asam Chicken with Bamboo Shoots | p66 Datin Hjh Hamidah & Datin Hjh Kalsom Urap | p68 Datin Hjh Hamidah & Datin Hjh Kalsom Dry Gourami in Coconut Pinapple Sauce | p71 Haji Jali Ibrahim Pumpkin Crab | p72 Datin Hjh Hamidah & Datin Hjh Kalsom Fruit Salad with Prawn Paste | p74 Puan Sri Nisa Bakri Laksa Goreng Asam Pedas | p77 Datin Hjh Hamidah & Datin Hjh Kalsom Salted Fish with Carambola | p78 Lee Seung Jin Gangnam Strawberry Pizza | p82 Mohana Gill Watermelon Soup | p85 Pearly Kee Peanut Satay Sauce | p86 Sabariah Rahman Green Papaya Salad | p88 Mohana Gill Guava Curry | p90 Aning Sinak Tumeric Chicken Coconut Pandan | p92 Dr Shahrim Karim Nasi Ulam Kerabu Melaka | p95 Siti Kaprawi Nasi Pulut Sulang | p96

Recipe Index Samuel Sak Bamboo Chicken Roulade with Sour Egg Plant Puree & Kampong Fried Rice | p98 Luqman Hakim Othman Umai Seabass | p101 Mishella Loh Spicy Kaffir Lime | p102 Siti Kaprawi Stuffed Zucchini Blossoms | p104 Siti Kaprawi Sauteed Dry Lily Flowers | p108 Siti Kaprawi Stuffed Grill Fish | p112 Datin Hajah Shireen Haji Mustapha Stir Fry Papaya Blossom | p114 Siti Kaprawi Grilled Artichoke | p118 Dr Shahrim Karim Coconut Pancake | p122 Siti Kaprawi Salad with Passion | p124 Datin Hjh Hamidah & Datin Hjh Kalsom Klappertart | p127 Kamisan Othman Mango Sticky Rice | p128 Achmad Sandi Jauhari Rosella Brulee | p130

Richard Rivalee Onde-Onde | p137 Fadzillah Omar Kembayau Chocolate Tart | p138 Aishah Tee Kuih Pengalaban | p140 Kamisan Othman Grapes Upside Down Cake | p143 Richard Rivalee Sago Gula Melaka | p144 Siti Radiah Merrett Spiced Carrot Cake | p146 Chef Ahmad Spiced Layered Cake with Jackfruit Mouse & Palm Sugar | p149 Siti Radiah Merrett Pineapple & Coconut Cake | p151 Siti Kaprawi Passion fruit Banana Tart | p152 Siti Kaprawi Banana Loaf | p154 Pg Ratna Suriani Pg Dato Hj Hamzad Rosella Tart | p157 Siti Hasnah Awang Damit Mangosteen Lime Panna Cotta | p158 Mary Ong Wagashi Flower Mooncakes | p160

Siti Mastura Alwi Cempedak Muffin | p132

Siti Kaprawi Lemon Berry Loaf infused with Lavender & Blue Pea Flower | p163

Aishah Tee Vegetable Dumpling | p128

Siti Mastura Alwi Fruit Tart | p164



Haji Jali Ibrahim Pickle Kedondong | p169

Siti Komariah Torch Ginger & Rosella Flower Drink | p188

Haji Jali Ibrahim Pickle Kalamansi & Lime | p170

Siti Kaprawi Passion Drink & Rosella Tea | p190

Datin Hajah Shireen Haji Mustapha Karamunting Jam | p172

Siti Kaprawi Pink Guava Drink | p193

Siti Kaprawi Rosella Jam | p174

Siti Kaprawi Kendondong & Kalamansi Drink | p194

Siti Kaprawi Quince Jam | p177

Siti Kaprawi Sweet Sour Power Drink | p196

Siti Kaprawi Papaya Passion Fruit Jam | p178

Norhafilah Amin Salad Roll with Rose Petals | p210

Siti Kaprawi Bitter Orange Sweet | p180

Md Fakhruddin Md Khairul Azmi/Achik Vegetable Chicken Roll with Orange Sauce | p213

Mohana Gill Sweet Sour Mango Chutney | p182

Aslah Abdullah Steak with Lemon Sauce | p214


Siti Kaprawi Pineapple Coconut Drink | p186

Scientific name: Lonicera japonica Common name: Japanese honeysuckle



Scientific name: Nymphaea lotus Common name: Pink lotus/ water lily



Kalsom Taib and Hamidah Abdul Hamid are the award winning authors of Johor Palate: Tanjung Puteri Recipes. The amazing diversity of Johorean cuisine is captured in all its glory in this superb collection of authentic, traditional, tried and tested recipes. The book won the “Best in the World” award in the category of Culinary Heritage in the 2015 World Gourmand Cookbook Awards on 29 May 2016 held at Yantai, Shandong Province, China. The book has been translated into Bahasa Malaysia, Citarasa Johor: Resipi Tanjung Puteri.

Samuel Sak; Head Chef at The Brunei Hotel from 2016 till present. He has been working at The Brunei Hotel since 2002, He started as Chef De Partie, then Junior Sous Chef from 2010-2016. Started off as Kitchen helper at Grand Park Restaurant, Miri in 1993.

Haji Jali Hj Ibrahim a local Brunei celebrity chef and an actor, hosted shows entitled “Periuk Malaysia Belanga Brunei” a Program made jointly by Radio TV Brunei and Radio TV Malaysia in 2009 but up to now the popular pragram are still being repeated. Chef Haji Jali started young in his culinary skills from his late mother. He then start his own home cookies business ordered by families and close friends. Before every Eid celebrations there will be a long que at his door step for his cookies!

Puan Sri Shariffa Nisa Bakri, An entreprenuer, culinary maestro,TV Cooking notary, corporate head, brand creator and ambassador, Puan Sri Shariffa Nisa Bakri, with her charm, good business head and talent, leads her Malaysian product into the international and local market. She orchestrated the culinary settings at the London Fashion Week in September 2018 with the launch of her products. Her desire is to inspire and motivate women to pursue their dreams and passion and inspire to be all that they can be.

Chef Siti Mastura Alwi a Singaporean celebrity chef is known for her patience and dedication to the art of baking, and empowering. Having taught thousands of students of all ages, backgrounds and ethnicities, Chef Siti has remained true to her craft, and mission. Currently a principal consultant at SSA Culinary Institute, Chef Siti has come a long way. From hosting her own baking show on TV, to being a guest judge on Masterchef Malaysia. Won many awards such as the Lifelong Learner Award, and Spirit of Enterprise Award.

Chef Kamisan Othman, Head Chef at High Frequency and at Aler Ego, with over 25 years of experience and knowledge, having worked in various 5 star hotels around the world, including the Royal Caribbean Cruise liners. “I have never been more dedicated and passionate about producing high quality, creative and innovative dishes”. He hope to continue and to provide consistent excellent service with regards to the culinary division.

Lee Seung Jin, CEO and owner of the restaurant ‘I HAVE A DREAM’ (IHD) representative restaurant of Gangnam in Seoul, Korea, where dreams and arts are alive. He majored in film and performing art at Korea’s best art school and acted as a professional actor. In 2005, he established the restaurant ‘I HAVE A DREAM’ and introduced strawberry pizza for the first time in Korea. He is studying and presenting a new style of fusion Korean cuisine called ‘ Shin-Sun-Ro Pasta’ that is suitable for the taste of the world. IHD wants people to find their lost dream and continuously chase the dream with IHD contents, arts & foods.

Richard Rivalee a well-known fashion designer and a Chef. His many Nyonya recipes had been passed down by his granny. With this he has discovered his talent in cooking. As a designer chef, Richard is very particular with the layout and interior of his restaurant, after his name ‘Richard Rivalee Nyonya Restaurant’ at M Mall, Penang, Malaysia.


Pearly Kee is a fifth-generation Penang Nyonya and energetic food ambassador for Penang, She is a full-time cooking teacher to enthusiastic home-cooks and professional chefs. Pearly Kee, author of Pearly’s Nyonya Pantry, winner of top 3 Best in the world award by Gourmand for Chinese Cuisine.

Datin Hajah Shireen Haji Mustapha holder of Masters in Social Science, was a government civil servant, retired after 30 years. She loves making meals for her family, and trying new recipes from countries she visited. In this book she contributed two recipes, one of which is from Timor Leste, the stir fry papaya blossom. And the other is the karamunting jam. Karamunting is a local berry whose trees are wild in the forest.

Mohana Gill, born and brought up in Myanmar, educated in England and Canada, now living in Malaysia. A Multiple Award Winning Author is fondly known to friends as Travelling Gourmet because of her lifelong passion for preparing wonderful inspired cuisine no matter where she goes. A firm believer in fruits as “ Nature’s Fast Food”


Rezal Othman. Born in 1972, started a professional cooking career since 1990. A Singaporean with experience with Various 5-star Hotel in Singapore, Middle East and now Brunei. Have been with fine dinning restaurant; Alkaff Mansion, The Sheraton Hotel, Ritz Carlton and Dynasty Singapore. Now with Rizqun Internation Hotel, Brunei Darussalam.

Siti Radiah Merrett is a passionate cook. She lives in London with her English husband and her two daughters. Qualified as a professional chef she taught at Kensington and Chelsea College, London. Prior to her becoming a chef and part-time lecturer, she graduated from the Open University. She also provided catering services and worked as a freelance cookery tutor until her retirement in 2010. She has published a book on Brunei Malay cooking titled “Coconut and Kelupis”.

Mary Ong, food enthusiast and owner of food chain under Marilyn Cake House (Est. 1988) Marilyn Baking Class (Est. 1993), Marilyn Cafe (Est. 2003) and Marilyn Kopitiam (Est. 2018). Her favourite past time is to create new recipes on cakes, desserts or dishes for her food businesses. She gets inspired by traveling around the world, trying and tasting different cuisines.

Siti Hasnah Awang Damit. Her travel and living in many countries took her to the best culinary kaleidoscope of the USA, the food heaven of the southwest. She has embarked into the culinary industry and offer global and innovative cooking courses for private groups and corporate team building events. She has now moved back to Brunei and enjoys preparing food for the families.

Chef Randy is a Malaysian born chef, considered to be one of the high profile and hardworking chefs in Royal Brunei Catering. His passions in this profession, began during his humble start as a chopper and due to his eagerness to strive in Culinary, he then expands his working experience later on by becoming Chef de Partie, Senior Chef de Partie, Assistant Sous Chef and Line Chef at Radisson Hotel, Canada and Le Meridien Hotel, Sabah to name a few. Chef Randy now act as a Sous Chef at The Horizons Seafood Restaurant.



Luqman Hakim Othman, born and breed Bruneian who is a professional and passionate Food & Beverage Manager who has been in the restaurant and hospitality industry with over 9 years in various countries; Switzerland, China & Brunei. Graduated and trained by 2 hotel institutions in Switzerland. An entrepreneur who owns a F&B consultancy firm and restaurant; Gourmet Consultant and URBN Kitchen by Gourmet Consultant.

Aning Binti Sinak a 77 years old mother of 9 children; A very passonate lady who love to cook for family and friends. She is the co-founder of Eco Ponies Garden, a rustic style garden in her backyard. Through this garden, she shared her ideas and passion with the local commuinity as well as providing the local community side income from market activities conducted in the garden. Her cooking include kampung style dishes such as Nasi buah tanggang, sayur pucuk ubi, ayam buloh and many more. Her signature dishes are often served as part of the menu offered in the garden.

Chef Ahmad Hj Mansor is one of Royal Brunei Catering talented Pastry Chef, started his career path at the bakery in 1996. With more than 21 years of experience on the production of pastries, breads, desserts and cakes he have strive his way up as Acting Pastry Chef nailing as one of the winner at “Food & Hotel Asia 2014 Culinary Challenge” held at Singapore.

For Chef Achmad Sandi Jauhari, culinary art is his passion. The young and talented Chef Sandi joined Radisson Hotel Brunei Darussalam hailing from Bandung, Indonesia. In past he worked with numerous cultures across Middle East and Indonesia Hospitality Industry, brands like ; Grand Hyatt, Shangri-La, Conrad, Sofitel, and Jumeirah including one of the world famous Burj Al Arab. That’s bring in modern contemporary of Western Cuisine collaborate with local ingredients for his stlye of cooking. His art of philosophy: “cooking with love and passion will create orgasmic dining experience“.

Alex Starkovs Started off at culinary school for college but due to unforeseen circumstances had to leave. Afterwards worked in the hospitality industry from then on from fine dining restaurants to focusing on coffee entirely. Recently the passion for baking came about when they moved to Brunei. “Missing the pastries I’ve had back in England, I’ve decided to experiment on baking and the rest” as they say, is history.

Noraisah Abdullah Tee . Active baking all type of pastries. Specialised in chinese Nyonya kueh and macaroon. Supply all sort of meringue in various ‘Cube stall’ in Brunei Darussalam.

Siti Komariah dedicated home cook from Indonesia has been in Brunei since year 2000. At a start she was selling ‘Nasi Katok’ then working for few restaurants and specialised with Malay Kuih besides other dishes. Now contented as chef at Qasehmaesara Cafe House at Athira Plaza Mile 1 Jln Tutong.

Young and energetic Chef Sabariah Rahman always love everything she cooks in kitchen. Chef Sabariah joined the company since Sheraton was managing the property, when she was freshly graduated from MTSSR Brunei Darussalam which now well known as IBTE. Her style of cooking is combining Asian Cuisine with twist of modern gastronomy.

Pengiran Ratna Suriani an entreprenuer, enjoy baking and always making sure her products are taste good and of top quality. Her love and passion for baking gives her an utmost satisfaction when she receives continuos order.

Pastry chef Fadzilah Omar has been with Brunei Hotel since 2010. Starting as a waitress at RMS Portview Seafood Restaurant in 2003, She gained her experiances from RBC Catering, Sheraton Utama Hotel, Patisseries Cake House. She organises production of all plated desserts, cake building design and undertake menu planning.

Mischella Loh loves good food and experimenting recipes. Enjoyed cooking since young and started experimenting baking in 2008 and thus developed a passion for baking. She does wedding planning and event.



Siti Kaprawi

Shahrim Karim

Co Editor Siti Kaprawi, dedicated to publications, graphic designs and events - has tons of ideas every moment! Her curiosity about everything is endless. Her roots are the key to her amazing personality. Siti is constantly transforming herself. She gained her Bachelor of Arts Honours Degree in Communication Media in 1989 from Kent Institute of Arts & Design, United Kingdom. After retiring from the Brunei Government in 2011, she started Pentagram Design Sdn Bhd., a publishing and advertising house. She has been collaborating with different NGOs in Brunei Darussalam, one of them is the Brunei Council of Social Welfare. In this project she compiled recipes from the members, and published RASA & WARNA Brunei Darussalam FLAVOURS & COLOURS, which won the first prize for Asia Pacific Region and was awarded The Gourmand World Cookbook Awards 2012 in Paris. She also published KAMPUNG AYER Living Memory by Dato Dr. Latiff Ibrahim. In 2015, she worked on another book project with Dr. Idris Said, who is a botanist and published “ORCHIDS of Brunei”. In 2015, Siti and Dr. Shahrim Karim edited another cookbook entitled “SPICE OF LIFE – Recipes & Remedies” and was published in Malaysia by Karangkraf Sdn Bhd. Since 2017, Siti and Dr. Shahrim, continued to collaborate for another cookbook project entitled “FLOWERS & FRUITS in Cooking”, They have been collecting original recipes from chefs and home-cooks in Brunei and abroad.

Co Editor Associate Prof. Dr. Shahrim Karim, is a faculty member at the Department of Food Service Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Darulehsan, MALAYSIA. He was awarded with an Associate Degree in Culinary Arts from University Technology MARA and he is a professional chef, social scientist, culinary consultant, food writer, food designer, food reviewer, TV food presenter and a painter as well. Shahrim received his B.S. in Hotel and Restaurant Management from New York University, MBA from University Technology MARA and a PhD in Human Environmental Sciences specializing in Food & Culinary Tourism from Oklahoma State University, Oklahoma, United States. He has worked for hotels in the United States, Singapore and Malaysia. Currently, he is the authority on Malaysian heritage food. His curiosity in food and interest to sustain the legacy of heritage food in Malaysia has took him to many countries around the world, such as Kazakstan, Saudi Arabia, United States, Germany, France, Thailand, Pakistan, Indonesia, Singapore & Brunei. Well known for his expertise in local and traditional cuisine and herbs, he has appeared on numerous television programs in Malaysia and abroad. In June 2017, he hosted a cooking program that was filmed in Bangkok and was shown on television in Malaysia. Similarly, in 2018 he has done another TV program with TV AlHIjrah in Cooking with Colours, Season 2. He has also published four cook books and numerous food articles in Malaysia and internationally. Currently he is focusing on cooking programs on heritage foods with various organizations around the world. At the same time he is working on several projects to ensure traditional food heritage will be documented and sustained for the future generations to ensure the food remains current and contemporary but yet preserving its authenticity.

What’s next? Another mouthwatering and colourful cookbook...


Profile for K.ILHAM

Fruits & Flowers in Cooking  

Fruits & Flowers in Cooking