Sticky Chicken Wings

Sticky Chicken Wings

Sticky Chicken Wings

Last Thursday was the last day of school for academic year 2012/2013. As for the KG kids, their end of year party theme for this year was The Princesses and the Pirates…. so apa lagi… another visit to the Toy World Store lah hehehe. As I told you guys before, parents here are really crazy about dressing up their kids for this type of event, so if you are “I don’t care type”, then your son/daughter will be the odd one during this party. For the kid’s sake… beli je lah…anyway bukan susah pun nak cari costumes here, just siapkan duit je, macam macam boleh dapat hahaha.

Haqeem with fellow pirate

Haqeem with fellow pirate

The pirate and the princess from Malaysia hehehe

The pirate and the princess from Malaysia hehehe

The best thing about the kid party here is you do not need to crack your head to think about what to bring… the teacher will send a letter letting you know what to bring to the party and how many. This year the letter said “Please send your child with 12 small cartons of juice”… lega babe hehehe. Anyway their normal party food here tak susah, can easily be bought from the bakeries such as doughnuts, cupcakes, cookies and sandwiches… tak de lah nak kena bawak fried noodles, nasik lemak or what not…. and the quantities pun tak banyak. They even discourage the parents from bringing food other that the requested one… senang kan?

With his best friend Ahmad and a girl from KG2

With his best friend Ahmad and a girl from KG2

Okay, recipe for today is a hit in my household… kids love them a lot. I love it simply because it requires less cooking for me which means more time to do other stuff like watching TV or reading books hehehe. This recipe was taken from Modern Mrs Cleaver blog. Happy cooking!

My Sticky wings with jacket potato and saute pepper and aubergine

My Sticky wings with jacket potato and saute pepper and aubergine


  • 1/2 cup Hoisin Sauce
  • 3/4 cup Plum Sauce
  • 1/2 cup Soy Sauce
  • 1/3 cup Apple Cider Vinegar
  • 1 1/2 teaspoons Five Spice
  • 1 tablespoon minced Ginger
  • 1/3 cup Honey
  • 1 bunch Scallions, finely diced white and green part
  • 6 cloves Garlic, minced
  • 40 chicken wings


  1. Place all ingredients except the chicken wings into a large bowl.
  2. Measure out 1 cup of the mixture and set aside for basting.
  3. Add the chicken and toss to coat well.
  4. Cover and place in fridge for a few hours AT LEAST but overnight is best!
  5. Preheat your oven to 190C . Add the chicken to a roasting pan and drizzle “just a bit” of the sauce over top. We want them to get sticky, not steam in sauce.
  6. Roast for 45 minutes, basting every 10-15 minutes. Toss them with tongs a few times while they bake to make sure you baste all sides evenly.
  7. Sprinkle with diced scallions and toasted sesame seeds (I skip this simply because my kids do not fancy them).

Parmesan crusted Chicken with Chili Salsa

Parmesan chicken with chili salsa

Assalamualaikum to everyone out there. Hope that life is treating you well. As for me, I can’t even express my syukur  (gratitude) to Allah for granted my wish for my boy to be accepted into  New English School (NES) for the coming school year 2012 – 2013. Last year he was rejected because he refused to sit for the assessment test… crying all the way. Last Saturday, he sat for his assessment test again and as usual I was the one who was so nervous.  That morning I can’t even eat my breakfast… macam kita yang nak sit for the test he he he. Anyway, alhamdulillah he will be joining his sisters in NES this September. Now, I can sleep better but that does not mean it will be a smooth sailing after this. It’s gonna be hard work all the way but it will be worth it.

NES is one of the best school in Kuwait and the commitment from the teachers are superb. They always have information evening for the parents  just to update us on how we can help our children better. During this session, normally we will be asked to do some of the activities that our kids go through everyday. The purpose of those activities are for us to fully understand their teaching methods and hence we can help our children at home by not confusing them with our own teaching method. Let me take an example here, for Mathematics, they really encourage their students to do calculation mentally. So, pen and paper method like we used to do before will only  be taught once the kids  fully understand the number system. They have Mental Math test every week and there will also be a Mental Math exam every semester.

Okay… recipe today for is Parmesan chicken with chili salsa. Super easy to make and marvelous! Here’s the recipe just in case you guys want to try it.



  • 2 boneless skinless chicken breast
  • 1/2 cup bread crumbs
  • 1/4 cup Grated Parmesan Cheese
  • 1 egg


  • 3 tomatoes
  • 3 red chilies
  • 3 green chilies
  • 2 tbsp chopped cilantro
  • 1 tbsp vinegar
  • 2 tbsp olive oil
  • salt and pepper



  1. In a shallow bowl mix together the bread crumbs and the grated  Parmesan, and pinch of salt.
  2. In separate shallow bowl, whisk together the eggs.
  3. Heat 1/4 cup of olive oil in a large sauté pan on medium-high heat. The oil should be shimmering, not smoking. Dredge the chicken pieces 1 piece at a time first in the egg mixture, then in the breadcrumbs. Then lay the pieces in the hot sauté pan. Turn the heat to medium, then gently fry the cutlets until they are golden brown, about 3-4 minutes per side.


  1. Diced the tomatoes, red chilies and green chilies. Place them in a bowl.
  2. Add the cilantro and mix them together.
  3. In a small bowl, mix together the olive oil and the vinegar and season to taste with salt and pepper.
  4. Pour into the salsa bowl. Toss well, cover and chill until ready to serve.

This dish is great with uptown salad

Chicken in creamy turmeric sauce

My version of chicken in creamy turmeric sauce

Assalamualaikum and a very Happy New Year to all. I have been neglecting this blog almost 3 weeks now… well,  with the kids at home for winter break, entertaining family visiting from Malaysia and not to mention my boy got sick again, I have no time at all to post anything. Anyway, life is almost back to normal, my boy is already at school and the girls will start school next Monday and my aunties and uncles already left… kind off miss them especially their cooking he he he. Believe it or not, the whole duration of their stay here, I do not have to cook at all… I know right… I’m suppose to be doing the cooking but it turned out to be the reverse… lucky me.

Okay, yesterday I was kind off blur on what to cook for dinner, had enough with rice and wanted to do something different. So, as usual, I started browsing the net and came across this blog, my initial thoughts was “mmm… interesting!” and then I saw the “blog landlord”… I think I know her, so I posted a comment in her blog and true enough, she was my HR manager when I was a very young engineer in Honeywell 18 years ago. I’m so glad to stumble upon her blog… she used to bring her homemade “nasi lemak bungkus” to office for all of us… she is the best HR manager I’ve worked with. So this recipe is taken from her blog and it was a total hit, my other half and my 2 elder daughters love this.

Delicious and super easy to prepare


  • 1/4 cup chopped garlic ( I used 6 cloves of garlic)
  • 1 tablespoon canola oil (I used olive oil)
  • 4 boneless chicken breast halves
  • 2 tablespoons butter or margarine
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1 tbsp powdered turmeric ( I used 1 tsp turmeric powder)
  • few drops hot pepper sauce or a dash of ground cayenne pepper (I used about 1 tsp cayenne pepper)
  • 1/4 teaspoon salt
  • ground black pepper


  1. Combine pepper, garlic, and olive oil. Place chicken breasts in a shallow baking pan sprayed lightly with nonstick cooking spray; add pepper and oil mixture. Bake chicken at 175°C, uncovered, 20 minutes. ( I just grilled my chicken)
  2. While chicken bakes, melt butter or margarine in saucepan. Add flour and stir for 1 minute. Whisk in milk, stirring until sauce starts to thicken. Remove from heat; stir in turmeric powder. hot pepper sauce, salt, and pepper.
  3. Pour sauce over chicken.
  4. Arrange on a serving platter with sauce spooned over chicken breast halves. Garnish with steam vegetables of your choice.

Chicken Rissoles

Chicken Rissoles

Assalamualaikum to all. I have been quite busy for the last 2 weeks, preparing my kids for their mid term exams and also because everyone was sick… it started with Sofea, then Aina, after that Haqeem, my other half and last Thursday was Jessy’s turn to get sick, she was on MC for 4 days. After 3 antibiotic shots and 1 bottle of Advil Syrup, alhamdulillah, she’s able to go to school today. This year, winter is quite cold compared to the previous year, in the morning the temperature normally drop to single digit, so it is very important for the girls to dress appropriately especially now that they are walking to school. But kids being kids, if you don’t remind them, they will just leave the house without any jacket….

Winter is a fun season in Kuwait because lots of outdoor activities can be done and the favourite outdoor activity here is bbq. People here like to bbq at the park or beach and normally they will go in the morning and pick a nice spot  for them to bbq. Don’t be surprised if you see them bringing their pillows to the bbq area… this is because they will eat, sleep and eat again he he he. They normally stay there sampai malam. Normally the whole family will be there and when I said the whole family, it means from the grandparents to grandchildren and not to forget all their maids he he he.

Rissoles with small green chili

Okay…our recipe today is rissoles or otherwise known as croquettes. Rissole is a breaded pastry shaped into a cylinder or disk, usually filled with meat or seafood in Béchamel sauce. In Indonesia, rissoles are called risol and they are normally eaten with chili sauce or small chili (cili padi).



  • 150 g flour
  • 1 1/4 milk
  • 2 eggs
  • 1 teaspoon salt


  • 1 cup minced chicken/meat
  • 1 carrot, diced (I omit because my kids tak makan vege)
  • 1/2 yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 3tbsp butter
  • 3tbsp flour
  • 1 1/2 cup milk
  • salt, pepper and sugar to taste

Coating material:

  • 2 eggs, beat well
  • bread crumbs


Filling: Melt the butter in a sauce pan and sauté onion and garlic until fragrant. Place the ground beef, stirring until the beef cooked. Add flour and cook till thick and then add milk and carrot. Season to taste salt, pepper and sugar, stirring until thicken. Set aside.

Skin: Mix all ingredients until blended. Lightly grease a non-stick pan and place pan over medium heat. Pour about two tablespoons of batter into the pan and quickly swirl the pan to produce a thin crepe. Cook until the top of the crepe loses its shiny, wet appearance and the underside is lightly browned. Loosen edges of crepe with a spatula. Flip crepe and cook the other side for few seconds. Remove cooked crepe from pan and continue with the rest of the batter.

Assemble: Spoon 1tsp of filling on to the skin, fold and roll. Dip the Rissoles into beaten eggs, then roll into the bread crumbs. Fry in hot oil over medium heat until golden brown. Serve with small green chili or chili sauce.

Favourite breakfast at the moment

Gulai Ayam Padang (Padang Chicken)

Gulai Ayam Padang

مسائ الخير. كيف حالك؟ أنا بخير شكرا. مالجديد؟

For me… لا شيء جديد , just the normal housewife stuff except that this morning I went to my Arabic class …. today we learned  few new words and revised few sentences from last Monday. Want to know what I learned last Monday? OK here are few sentences / answers that were taught….

Where do you work?  أين تعمل؟

I worked in a hospital/clinic   أنا أعمل في مستشفى / عيادة

What is your occupation/job?   ما هي وظيفتك؟

I’m not working. I’m a house wife.    أنا لا اعمل. أنا ربة منزل

What is your hobby?    ما هي هوايتك؟

My hobbies are reading and traveling.    هواياتي  القراءة والسفر

My hobbies are cooking and swimming.   هواياتي  الطبخ والسباحة

My hobby is painting on wood.   هواياتي  الرسم على الخشب

Well…. may be for some this is super duper kids stuff but as for a beginner like me, this is good enough…. Tu la dulu masa sekolah tak nak belajar Arabic betul2, now ni kena belajar balik he he he.

Okay…. back to the recipe that I want to share today… Gulai Ayam Padang. Where did I get the recipe from? Well…I’m pretty sure that I took this recipe from Dapur Tanpa Sempadan – Mat Gebu, unfortunately I seems to be unable to search for it… strange… but if you must know, this is not my first time not being able to trace back the internet recipes that I have in my possession… mmm…well, at least I tried to give credit where it’s due, right? Anyway, being using this recipe for almost 2 years already and my kids love it. Thanks to whoever that shared this recipe on the net. Lets checkout the ingredient shall we!


  • 1 chicken cut into 10 pieces
  • 8 – 10 Kaffir leaves
  • 200 ml coconut milk
  • 1/2 cup water
  • 2 1/2 tbsp coriander **
  • 1 stalk lemongrass**
  • 16 shallot**
  • 6 garlic**
  • 1/2″ ginger**
  • 1/2″ galangal**
  • 1/2″ turmeric**
  • 2 red chili**
  • 2 tbsp blended dried chili (chili boh)**
  • salt, sugar, lemon juice to taste


  1. In a blender combine all ingredients marked ** till become smooth paste.
  2. Heat up oil in a wok and sauté the paste together with Kaffir leaves until fragrant and cooked.
  3. Add water and cook till the liquid reduced significantly and then add coconut milk, chicken, salt, sugar and lemon juice. Stir occasionally until the chicken cooked. If the gravy is too thick, add a little bit of water. Enjoy!

Alternative to curry and kurma.....

Tandoori Chicken

Tandoori Chicken

Today, our kid’s school organized a talk given by their school nurse  about the onset of puberty for Year 5 students and Sofea was so excited to tell us about what she has learned today. She described to everyone all the pictures that  the nurse showed them.. she said ” The nurse showed us pictures of naked girls from Jessy’s age up to Kak Long’s age and I can see all the hairs…. he he he…. and she told us that the period is painful and normally there will be sign before you get your period like your breast become bigger!”  Nurin was screaming asking her to stop describing it. I’m so glad that the school has done the difficult part for me… I know how difficult it is to explain all these things to your kids especially if your kid is Sofea… she has lots of questions! Phew! What a relief.

Enough about that…. lets talk about Tandoori chicken. Tandoori chicken is one of the most popular dishes on an Indian menu. The name ‘tandoori’ simply means cooked in a ‘tandoor’ or a very hot oven, often made of clay. Last weekend we had dinner at Mughal Mahal Restaurant and my daughter asked me whether I know how to make tandoori chicken. My other half immediately said “Of course she knows. She used to make them all the time!” Well… it has been years since the last time I made one…. I guess sometimes you kinda forget some of the dishes that you used to prepare. So, today I decided to recreate my tandoori chicken just to see if it is still in me ha ha ha. It turn out OK but next time may be I need to add some red coloring or saffron to make it more appealing to the eyes. Let’s see the ingredient.


  • 10 pieces of chicken
  • 1/2 ” ginger
  • 2 cloves of garlic
  • 2 tbsp of garam masala
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp cumin seed
  • 1 cup plain yogurt
  • 1 tsp lemon juice
  • salt to taste


  1. Wash the chicken pieces. Let the water drain and place them on a large plate. Create 2 slits on each side of the chicken to help the marinade penetrate into the chicken.
  2. In a blender add yogurt, garam masala, ginger, garlic, salt, paprika, cayenne pepper, cumin seed, lemon juice and grind it to a smooth paste. Taste and adjust the salt to your taste.
  3. Pour the marinade in a large bowl or a freezer bag. Add one chicken piece at a time and massage the paste into the slits and on both sides and leave it in the bowl/bag. Repeat. Now close the bowl or zip the freezer bag. Give a nice shake and keep them in the refrigerator for at least 3 hours or overnight.
  4. Preheat  your oven to 260C .  Line your cookie pan with aluminum foil generously. Take the marinated chicken out of your refrigerator, remove one piece and shake it up. Let the marinade drip completely. Place it on the cookie pan. Repeat the same with other chicken pieces.
  5. Carefully place the cookie pan into the center rack of the oven. Set the timer for 20 minutes. Let it cook. Open the oven and pull the cookie pan out. Drain any excess liquid in the cookie pan. Baste it with marinade  using a brush or a spoon and put it back in the oven for 15 minutes or until the chicken cooked.

Roast Chicken

My Roast Chicken

Last night I decided to make a roast chicken again….I was not feeling rather motivated to cook  because the night before Haqeem woke up at 2:30 am and decided to watch tv and I was up with him until 6:30 am. I did dozed off every now and then between those 4 hours but mostly up because he did make sure that I’m not asleep by switching ON all the lights or poked your eyes until I opened it. Anyway I was lucky because yesterday was Easter Sunday and the school gave the children a day off, so I decided to go back to sleep after my other half went to work or rather when he was getting ready to go to work he he he.

This recipe I took from Ina Garten and I tell you it is a very simple recipe to follow, totally fool proof and absolutely delicious.  The carrots and onions came out gorgeously caramelized, the skin was golden crisp and the breast was so moist and had the best flavor! Last night was the 3rd time I make this roast chicken and this is absolutely must keep recipe. Let’s check out the ingredient!

Ingredient :

  • 1 chicken (1 kg)
  • Salt
  • Freshly ground black pepper
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 1 jalapeño
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 2 carrots cut into 2-inch chunks
  • Olive oil

Methods :

Preheat the oven to 22o C.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the jalapeño, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions and carrots in a roasting pan. Toss with salt, pepper and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for about 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.