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Contents 4

Breaded Thin Slices of Steak


Rolled Dates Cookies


The 1Malaysia Breakfast


Author Maureen A. Miller Jungle of Deceit


Breaded Thin Slices of Steak 4

Sambal Tumis Udang 10

Author Lily Sawyer Catch of The Day


Apple Spiced Cake


The King of All Oils Oli ve Oil


Zonood El Sit Filo Sheets filled with Cream

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Find us here:


www.munaty.com http://munatycooking.blogspot.com http://twitter.com/Munatycooking

Contact us:

As part of our aim to simply cooking, we bring


you different recipes from around the world to help add more flavor to your kitchen. You’ll


find Arabic, Malaysian, and American recipes

Draw larger audience to y our business and products by adv ertising on Munaty Cooking Online Magazine. www.munaty .com/advertise.htm

in this issue. We are featuring two authors who are sharing tasty recipes from their own kitchen. While at

Copyright: The conte nt of MunatyCookin g Online Magazine is protected by copyright and may not be reproduced without permissio n. You may prin t or download MunatyCooking Onlin e Magazin e fo r your personal and non-commercia l use only.

it, check out their books, or maybe get to know them better by visiting their websites. The foodie in this issue is Fatimah. She is a very dedicated foodie, check her food blog

Photos on pages 6-7-8-9-10 owned by Fatimah. Photos on page 14-15 owned by Author Maureen A. Miller. Photos on page 18-19 owned by Author Lily Sawyer.

and you’ll find a new dish everyday.

Disclaimer: While every effort has been made to ensure that adverts, deta ils, and articles appear correctly, MunatyCooking Onlin e Magazine makes no state ments, representa tio ns, or warrantie s, expressed or implied, that the content and info rmation in MunatyCooking Online Magazine are accurate , comple te , reliable or free from errors or omissions. MunatyCooking Onlin e Magazin e cannot accept responsib ility fo r any loss or damage caused directly or in directly by th e contents of this publicatio n. The vie ws expressed in this magazin e are not necessarily those of its publisher or editors. The info rmation conta in ed in MunatyCookin g Online Magazine is provid ed for general info rmational purposes only. It should not be relied upon as medical or emotional advice. The information may not apply to you and we urge you to seek professional guidance befo re you use any of the in formatio n provided in the magazine. If you utilize any info rmation provid ed in this magazine, you do so at your own risk and you specifically waive any rig hts to make any claim again st MunatyCookin g Online Magazine, its officers, directo rs, emplo yees or representa tives as th e result of th e use of such info rmation.

Hope you enjoy this read!

Muna Kenny

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Breaded Thins Slices of Steak 2 eggs 7 thinly slic ed steaks Salt

- Season the flour with salt, black pepper, parsley, and garlic powder. - Dip the steaks in the flour, then in the eggs, and last in the breadcrumbs. - Heat oil. Note: we will shallow-fry the steaks .

Black pepper 2 cups breadcrumbs 1 teaspoon dry parsley 1/2 teaspoon garlic powder

- When the oil is very hot, add the steaks. Cook for 3 - 4 minutes on each side. - Serve with green salad or mashed potato.

1 cup flour Oil to fry MunatyCooking | 4

Rolled Dates Cookies 1 1/2 cup all-purpose flour

- Preheat oven to 350F/180C.

5 tablespoons butter chilled

- In a bowl, sift flour with sugar, salt, and baking powder.

2 tablespoons sugar

- Add the butter and rub with flour until texture is like breadcrumbs.

1/2 teaspoon baking powder

- Add the water gradually and knead until just-combined. Cover and leave in fridge for 15-20 minutes.

Pinch of salt

- Mi x cinnamon with dates and roll into a 1/2 inch thick log.

4 - 5 tablespoons chilled w ater

- On floured surface roll dough into a rectangle. Cut in 1/2. - Put the date log on one half and cover with the other. Make sure to seal both sides. - Brush the log with the egg and sprinkle sesame on top. - Cut this log into 1 or 1 1/2 inch thick slices. Bake until golden in color.

1 cup pitted dates 1/4 teaspoon cinnamon 4 tablespoons sesame seeds 1 egg beaten

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THE 1MALAYSIA BREAKFAST rainbow of gastronomic of Malaysian Food spectrum, with pictures and description of the favorites from each unique ethnic kitchen. My focus will be on the breakfast menu. I called this a 1MALAYSIA BREAKFAST, a reflection of the multi-racial breakfast menu. Malaysia is a land of plenty. The country is endowed with beautiful beaches, invigorating highlands, verdant jungles teeming with flora and fauna, vibrant cities, charming countryside, and a spectrum of colorful cultures. Hi everyone! This is me, Fatimah from http:// www.patyskitchen.blogspot.com/. I’m from Malaysia and I am honored to be invited as a guest here. I often start my day by visiting this lovely blog. MunatyCooking blog inspired me so much. A blog with abundance of ideas, great recipes, and fabulous friends and networking that enlighted my life. I have been religiously following MunatyCooking, I love her cooking style, her food presentation, and not to mention tips and information on food all around the world. Today I am really delighted to be given a chance to promote my home country recipes – THE MAL AYSIAN FOOD. Taking the chances given, I would like to dedicate this article to introducing some of the various delicious and popular dishes from this

Malaysia is an amalgamation of three major races, the Malay, Chinese, and Indian as well as a myriad of ethnic groups from Sabah and Sarawak. This cultural diversity can be seen and experienced in many facets of Malaysian life, from its festivals and celebrations to its splendid array of mouth-watering food. One interesting way to explore Malaysia is through its food. The culinary journey will give you an insight into the lifestyles, cultures, and traditions of the people. Though not as popular as Thai and Indonesian food, eating out Malaysian foods are extremely gastronomic adventures as food here ranges from aromatic Malay dishes, delectable Chinese delicacies to spicy Indian food. As in other countries, Malaysia’s multiethnic culture produces a medley of cuisine options.

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Today I’m going to share with you some of

The name is derived from the cooking process

Malaysia's fabulous breakfast menus. These

whereby rice is soaked in rich coconut cream

Fabulous 1Malaysia breakfast menu highlights

and then the mixture is steamed.

the unique, diverse, and fabulous Malaysian

You can try this basically everywhere in

culinary that so aptly conve ys the rich cultural

Malaysia from the streets to 5 star Hotels.

tapestry of Malaysia. They are N ASI LEMAK,

Depending on the accompaniments and size


portion, it normally costs from RM1.00 to

and TEH TARIK. I hope you enjoy these and if


you happen to be in MALAYSIA, take the chance Try out those packed in banana leaves in small

to try these wonderful dishes. – ENJOY

portions which costs only RM1.00 and they are really delicious. You can’t miss this!

Nasi Lemak is rice cooked in rich creamy coconut milk and flavored with pandanus leaf for fragrance. Typically Nasi Lemak is served in banana leaves as a platter with fried peanuts and anchovies, hard boiled eggs, cucumber slices, and a dollop of sambal. Die-hard fans of this meal love to have their Nasi Lemak with many other side dishes such as fried chicken

Noodles are another popular food, particularly in Malaysian Chinese cuisine. There are few variations of breakfast noodles, the soupy, the stir fry, egg noodles, rice noodles, and flat noodles. Though it was a favourite breakfast menu among the Chinese, you still can find

and rendang.

please refer to my blog label under

a Malay word that literally means ‘rice in cream’.

“noodles” .

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favourite among Malaysians. For recipe

Malaysia with roots in Malay culture. Its name is

Continue Article

noodles in Malay and Indian stalls. It's a Nasi Lemak is the unofficial national dish of

repeatedly. It is then allowed to proof and rise, and the process is repeated. The final round of preparation consists of flattening the dough ball, coating it with oil, and then cooking it on a flat iron skillet with a lot of oil. The ideal roti is flat, fluffy on the inside but crispy and flaky on the outside.

Toast with Half Boiled Egg is another Malaysian Favourite. This dish is normally served in any KOPITIAM – (Chinese Coffee Shop). The unique aspect about this dish is that breads are toasted or grilled on burning charcoal. You can have it with eggs or custard cream named KAYA.

Roti canai - A type of flatbread or better known as roti prata. Roti means bread in Malay. The term “canai” derives from “Chennai”, a region in India which is formerly known as Madras. This roti canai dish is composed of dough containing copious amounts of fat, egg, flour, and water. The form of fat used is usually ghee (clarified butter). The entire mixture is kneaded thoroughly, flattened, oiled, and folded

Traditionally, it is served with dal or ‘dhal’ (lentil) curry, which in North India is prepared with chana dal. It can sometimes be taken with sugar or condensed milk. More recently, various improvements on plain roti have been devised to suit the more adventurous tastes of more affluent Malaysians

Dubbed the national drink Teh Tarik which literally means “pull tea” is a favourite Malaysian drink. Preparing this special tea is both “art” and “science”. There is a certain skill required to stretch the tea back and forth using two containers without spilling a single drop. The higher the pull the thicker the froth. Often found in Indian hawker stalls or restaurants. There is a reason behind this unusual method of serving tea. It is believed that the technique of

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stretching the tea helps it to mix well with another essential ingredient, the condensed milk, thus bringing out the strong aroma and the subtle taste of tea. Also, the beverage cools faster this way. Style with substance. It’s a perfect morning indulgence or the ideal evening luxury.

NASI LEMAK RECIPE Ingredients 4 cups rice 4 cups coconut milk 3 blades pandanus leaves ½ tsp of salt


Sweet ending for a day breakfast normally comes with a platter of patties called “KUIH” which is a variety of selection of cakes, pastries, and sweetmeats. You can have both sweets and savory snacks. These “kuih” is much influenced by the "Peranakan Chinese” and you can find it everywhere in the morning breakfast stalls.

1. Wash and drain rice. Put rice in rice cooker. 2. Add in pandanus leaves, coconut milk, and salts. 3. Cook until rice is done

Note : There are two ways of cooking Nasi Lemak, you can either steam or cook like normal rice. If you desire, you can add in a slice of ginger, shallots, or even fenugreek. Once cooked you can wrap the Nasi Lemak in banana leaves together with other accompaniments such as sambal, eggs, cucumber and anchovies. Banana leaves enhance the aroma of the Nasi Lemak.

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Sambal Tumis Udang - Shrimp Sambal

300 g medium size shrimps, cleaned and drained PREPARATION 1 onion cut into rings 2 tbsp sugar 1. Heat oil and fry the blended wet paste till Salt to taste fragrant. Add in shrimps followed by ½ cup ½ tsp chicken cube water. Add salt, sugar, and chicken cubes. 2 tbp tamarind juice 2. Leave it to cook, stirring constantly. Add in ½ cup cooking oil tamarind juice and simmer until oil surfaces ½ cup water and gravy thickens. Finally add in the onion. Ingredients to be blended 30 dried chilies soaked for a few minutesCook’s Note deseeded first For the same recipe you can use cuttlefish, 15 shallots anchovies, or even cooked cockles. You can also 2” shrimp paste (belacan – you can get this in adjust the amount of chilies if you love it more hot any Asian Market) Blend all ingredients into wet paste and set aside. and spicy.

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Sandra Mihic

Sandra’s website : http:// www.sandraseasycooking .com/ You can buy this book Buy here

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www.youtube.com/user/SuHalfwerk MunatyCooking | 12


Would you like to be part of MunatyCooking Magazine?

Chefs Would you like to be interviewed? Perhaps you’ve written a cookbook and would like to promote it? Being part of MunatyCooking Online Magazine is one of the best avenues to promote yourself and your work. A recipe is a nice addition to showcase your talent. Whether you send us an article about your career choice, or any topic related to your passion for cooking, we would love to hear from you.

Authors Did one of your characters prefer a particular dish? Were you inspired by a certain taste to write a scene? Be as it may be, you can submit an article about all or any of the above along with a brief bio and a pitch about that book. This is a great chance to fleshen up your characters to future fans. Everyone is either into food and cooking or at least practices one. Pique people’s interest, increase their curiosity. Don’t miss this opportunity.

here. Display your passion for cooking and share it with many online readers, this will tempt them to visit your website/ blog and see more of what you can do. Through your participation, you will be able to benefit the readers by introducing your tips, techniques, and new ideas. Your dish will be presented with your article.

Our goal in MunatyCooking Online Magazine is to present people with simple-looking yet delicious recipes. Your recipe photos, if you are sending any, need not be professionally photographed.

For submission guidelines please visit http://munatycooking.blogspot.com/p/ announcement-and-invitation.html

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If you have an inquiry, please email

Readers and bloggers If you are part of the foodies world, you’ll love it


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Maureen A. Miller Mitch Hasslet, a war photojournalist relegated to a desk job, is the sole witness to a heist of Ma yan artifacts. Recruited by the enigmatic director of the Museum of Art and Antiquities, Mitch is sent to Guatemala, the last location the shipment was tracked to. Acting as the museum staff photographer, Mitch joins a group of archaeologists. His goal is to locate the artifacts as swiftly as possible so that he can collect his compensation and get the hell out of the jungle.

Alexandra Langley is about to run out of funds. She has yet to discover the lost Ma yan Maureen is known for writing cold, dark

civilization she knows lurks in the rainforest.

romantic suspense novels, but even she

To achieve her grant, she will accept the

needs to warm up after awhile. ENDLESS

museum's latest nuisance, Mitch Hasslet, and

NIGHT will take you to the cliffs of Maine's

any other obstacle that is sent her way.

rugged coast in the middle of a blustery nor'easter, while JUNGLE OF DECEIT will have you sweating in the Guatemalan rain forests. Maureen's first endeavor into romantic suspense was a novel called, WIDOW'S TALE which became a Golden Heart nominee with the Romance Writers of America. Here’s a blurb of her book JUNGLE OF DECEIT

Unsuccessful and desperate, Alex has decided to move the group to a portion of the jungle referred to as, “No Man’s Land”−a sector where archaeological teams have ventured but never returned. As Mitch and Alex discover romance, will their bond protect them in a jungle filled with deceit?

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Jungle Of Deceit

Widow’s Tale

Recipe from Serena Murphy of WIDOW'S

and someone seems to be after her. But the


customers come first, so there is always time

When it comes to recipes, there is no doubt

for lobster bisque!

that Serena Murphy from WIDOW'S TALE is the master of one dish. Lobster Bisque. pub that smells like lobster bisque and beer when you walk in. She is a little busy because she thinks she has ghosts in her loft,

MunatyCooking | 15

NEXT lobster bisque

Serena owns a pub on the coast of Maine, a


Maureen A. Miller

Lobster Bisque

Directions :

By Author Maureen A. Miller

In a sauté pan heat the oil over med-high heat and sauté shallots, onions, and garlic for one minute. - Add the grape juice or white wine.

3/4 lb lobster meat, cut into small chunks 2 tablespoons vegetable oil 2 tablespoons minced shallots 2 tablespoons chopped green onions 2 garlic cloves, peeled and minced 1/4 cup grape juice or white wine 2 teaspoons Worcestershire sauce 1-2 teaspoons Tabasco sauce

- Add the worcestershire, Tabasco, and thyme and sauté for another minute. - Add the sherry. - Add the paprika, bouillon, hot water and lobster base and stir. - Stir in tomato paste and add the tarragon leaves. Simmer for 10 minutes. - Whisk in heavy cream and the butter and bring to a boil.

1 teaspoon dried thyme

- Add the lobster and simmer until cooked through.

6 tablespoons dry sherry (can omit)


1 teaspoon paprika 1 cup hot water 2 teaspoons bouillon

Books by Maureen A. Miller WIDOW'S TALE http://www.kindleboards.com/book/? asin=B00147RWB8

4 ounces tomato paste

JUNGLE OF DECEIT http://www.kindleboards.com/book/? asin=B005HFYQ58

2 cups heavy whipping cream

Maureen A. Miller's website

4 tablespoons butter


2 tablespoons chopped tarragon leaves

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http://www.damnationbooks.com/book.php?isbn=9781615721290 Official website: http://www.su-halfwerk.com/Zuphreen.htm MunatyCooking | 17


Lily Sawyer

Mountain made on my life. After watching that movie, I decided to join the fandom and it opened up a whole new world. Gay romance was something completely new to me, I just couldn't get enough. One day one of my fellow Brokies, BBM fan, wrote an original story that got published. As others started to write their own stories I decided to join the bandwagon and that was when Lily Sawyer was born. I was tickled when my very first story "The Finest Thing," was published. I brought a merman to life in my "Catch of the I started writing in school, book reports

Day" story and my other two books

mainly. Later on, after I graduated, I decided

"Somebody to Love" and "Love on the East

to enroll in a writing course that was offered

End" explore finging love the second time

as part of an adult life enrichment course.


I'm a Star Trek fan, aka a Trekkie. I joined the

I currently am working on another story I hope

fandom and got a lot of enjoyment from read-

to get published.

ing original stories the fans wrote. One day I decided to try my hand at writing. I

You can find more about Lily Sawyer in her

moved onto other fandoms, but nothing

blog :

prepared me for the impact that Brokeback


MunatyCooking | 18

Love on the East End

Baked Chicken and Tomatoes By Author Lily Sawyer

- Open can of tomatoes and pour over chicken. - Cover with aluminum foil and bake for 20-25 minutes. - Can be served with white rice or your choice of pasta.

Makes 2 servings. 4 boneless chicken breast fillet 1 cup seasoned bread crumbs 1 tsp Italian seasonings 1 cup lemon juice or 1 beaten egg (can use either) 1- 14 ½ Oz can of diced tomatoes Salt and pepper to taste

- Preheat oven to 350 F. - Put bread crumbs onto plate, mix Italian seasoning and salt and pepper into bread crumbs. - Put lemon juice or beaten egg into a bowl. - Take chicken breast and dip it into lemon juice or egg then place into bread crumbs, cover both sides then shake off excess and place into a 9X10 inch baking dish (I use a glass dish)

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30 w hole filo sheets To make the cream filling 2 cups w hole milk 5 tablespoons cornstarch 4 tablespoons sugar 1/2 teaspoon rose water or can use v anilla To make the syrup 1 cup sugar 1 1/2 cups w ater

Zonood el sit - Filo sheets filled with cream *Mix 3 tablespoons of flour with enough water to get a thicker mix ture than pancakes. Will use this to seal the filo sheets. - Mix the cornstarch with half a cup of milk from the 2 cups. - In a saucepan, add the remaining milk w ith sugar. Keep it on medium heat. - When the milk is about to boil, add the cornstarch mix ture and v anilla. Stir until it gets thick. - When the mix ture cools dow n, refrigerate for at least 2 hours. This will make it thicker. - Cut 30 filo sheets into a rectangle 3”x10”. Cut 10 from the filo sheets in halv es. - Take a long sheet, put half a filo on top of it, and fill that half w ith 1 1/2 tablespoon cream. - Fold in the left and right edges of the half filo sheet. Now fold the edge of the long filo which is close to you, and keep folding. When y ou reach the edge, add the flour-w ater mix ture (around 1/2 teaspoon) and seal it. - When done filling the filos, deep-fry until golden in color. Remove from oil and pour cold syrup on the hot stuffed filos. Making the syrup - Boil w ater with sugar until it’s tex ture is a bit thicker than maple sy rup. MunatyCooking | 20


1 1/2 cup all-purpose flour 1 cup granulated sugar Pinch of salt 2 eggs 1 1/2 teaspoon baking pow der 1/2 cup mix ed crushed nuts 1/2 teaspoon cinnamon pow der 1/2 teaspoon clov e pow der 1/2 teaspoon fresh ginger juic e 1 1/2 apples shredded 1/2 cup melted butter 1 teaspoon v anilla

- Preheat oven to F350/C180. - Sift flour with baking powder, salt, and powdered spices. Keep aside. - In a bowl, beat the butter with sugar until creamy and lighter in color. - Add vanilla and the eggs one at a time to the butter and sugar mixture. Beat until well combined. - Add ginger juice and flour. Use a spatula or a wooden spoon for mixing the better at this stage, but can use the mixer on the lowest speed. Do not mix for more than 15 seconds. - Add apples and nuts. Now you must use the spatula or wooden spoon to mix gently by folding the mixture. - Grease and flour the baking pan and pour the mixture in it. - Tab the baking pan gently on the table to get rid of any air within the batter. - Bake for 35 –45 minutes or until a toothpick inserted in the middle of the cake comes out clean.

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The King of all oils Olive Oil Olive oil has a unique fragrance and can add an

- Equal amounts of olive oil mixed with castor oil

extraordinary flavor in your cooking. It's been

and used to massage the face can reduce

part of the Mediterranean diet for ages and its

pimples, scarring, and fine lines.

benefits were known since ancient Egypt and

- Adding olive oil to salad dressing or making it

maybe before. Olive oil was always popular as

a regular part of your cooking can stop

a healing agent and for its ability to enhance the

constipation and strengthen the digestive

complexion. It was believed that regular


consumption of olive oil can work miracles in - Unlike other fats, olive oil actually helps in

delaying aging.

reducing blood sugar hence good for diabetics. Moroccans still use olive oil in their soaps as a

In addition, it doesn't lead to weight gain.

main ingredient because when combined with steam, olive oil scoops out dirt from the pores, leaving the skin elastic and rejuvenated.

- The high concentration of monounsaturated fatty acids in olive oil promote "good" cholesterol (HDL) and lower "bad" cholesterol

- Olive oil is good news for pregnant women


who want to reduce the appearance of the dreaded stretch marks. Rubbing warm olive oil on the skin helps increase its elasticity. - Use it as a moisturizer before going to bed, it can slow down the aging process since it's rich in vitamin A, B-1, B-2, C, D, and Iron. - It's good for the heart. Vegetable mucilage found in olive oil protects the digestive tract, hence reducing the risk of cardiovascular diseases.

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- Rubbing a small amount of olive oil into your wet hair will keep the hair soft and shiny and split-ends free. - Adding few drops of olive oil to the last rinse of a pedicure will heal cracked heals and prevent them from appearing again. It will also give a soothing feel to the feet. - Last but not least, mixing sugar with olive oil and rubbing it on your wet lips exfoliate it, leaving your lips soft and moisturized.

To best benefit from olive oil, do not over heat it.

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Profile for Muna Kenny

MunatyCooking Magazine  

MunatyCooking Magazine is all about food and cooking. You can visit our websites and enjoy recipes for easy to make yet mouth watering dishe...

MunatyCooking Magazine  

MunatyCooking Magazine is all about food and cooking. You can visit our websites and enjoy recipes for easy to make yet mouth watering dishe...