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Welcome to - The place where I lay creativity in a new adventures of my Culinary WoRLd, it is when food and us collide... FAQ me at - Chef Nash

Saturday, 29 August 2009

Pandan Chocolate Cupcake

Assalamualaikum and Salam Sejahtera to all...

Hello everyone, its been a while... really? hmmm, I dont think so... but actually I suppose to publish my last post that didn't published two days ago, it was all because of the new post editor from Blogger but never mind I'll post it next time. This time, I m posting something else and guess what? I m posting a cake, what cake? Cupcake or Crabcake? haha

Yes, I haven't bake for so long, I would say, its been two thousand six hundred and three years (2603) wow!! that long, (kidding) but seriously, I have bake for like I think 3 years now and this is the first time I did in since then and I am excited about it.

So, actually I made a deal with someone that she make a blog I make cupcake and I think it was 2 days ago, finally she made a blog... here it is click  take bake taste and create by Shmoopiegurl, I with this, congratulate her for doing that and as the deal goes... here is my Cupcake (as promised) haha, now you owe me a cupcake recipe.. and I personally thank you because, u made me wants to make cake, as I am so lazy to do it and also, welcome to bloggers family and hope you'll keep on blogging... ;)

So, I got my self digging on my old recipes books and 'bibles' and found this recipe Pandan Cake and turn it into Cuppies. Got all my tools and ingredients ready, haha, have to go shopping earlier since at my place has no baking ingredients but hey... I think now I am changing from a Hot kitchen Chef to a Pastry Chef... ;)

In case you don't know what is pandan (sorry I dont know ehat they call it in english), its a kind of bush that grows at my back yard wildly... haha, noo... but this plant has a sweet aroma and taste too... Sorry, I dont have picture tho...

I modified the recipe by adding chocolate crunchy (which was given by my Chocolate Guru Chef Mera) and grated them...

So, here it is....

Pandan Chocolate Cupcake


350gm cake flour
200gm plain flour
400gm caster sugar
3tsp baking powder
1tsp salt
200gm unsalted butter (soften)
4nos egg
400ml full cream milk
1tsp vanilla essence
200gm chocolate bar (I used Chocolate Crunchy - My Fav)
1/4tsp pandan paste

1. Mixed all blue ingredients in mixer bowl until sandy texture.
2. During the mixing process, whisk well ingredients red in different bowl.
3. Pour ingredients red into blue slowly while the machine at slow spin. Let is mix thoroughly until creamy.
4. Add pandan paste until the colour mixed.
5. Take out the bowl and grated chocolate bar in and mix using spatula.
6. Place in cup mold and bake in the oven at 180'C for about half an hour.
7. Garnish with grated Chocolate.

Tips: you may add more chocolate if you love chocolate a lot, in my case I was lazy to grate it... haha

After I stripped them off their mold (still hot) sexy!!! ;) and my nephew love the top part when it still hot... yummy!!

Actually I ask my nephew to help me on measuring the ingredients while I was watching Prison Break season one... and a while after my little nephews came over and help me to eat the rest of the cake... ;)
Can you see chocolate inside? but hey you can add more chocolate in tho... ;)
The last round just got out from oven, still hot tho... 
So, there goes my Pandan Chocolate Cupcake... I am starting to love baking now, its very easy work to do (only while my little angels around tho) but seriously... you'll see more cake or baking product in my blog from now on... ;)
And I hope you enjoy my little Cupcake story and recipes... and have a great time trying...
Until next time...

Regards, Chef Nash


Wednesday, 19 August 2009

Soup Udang Galah...

Assalamualaikum and Salam Sejahtera to all…

Hello everyone, its been so long that I haven’t blog and yeah, as Spaghettini’s busy period is over, now I can post as usual. This time I am sharing a soup recipe, that is Soup Udang Galah masam pedas or Fresh Water Prawn in sour spicy soup.

Udang Galah is a fresh water prawn species that is found in fresh water river in Brunei, this prawn is one of the few species of prawn that can be caught by fishing rod or ‘kail’ in local dialect. Usually fisherman caught them in the river of Temburung and Tutung districts in Brunei.

Udang Galah in picture…

Udang means Prawn while Galah is Bamboo, that is a direct translation as its sound funny when you say Bamboo Prawn, so, I much preferred calling it “Udang Galah”… or in English it is popular known as fresh water prawn. The reason why it is called galah is because of its claw, it is long like bamboo…

Soup Udang Galah…


1Kg udang galah
3 litre wate
2nos onion
3nos garlic
100gm leeks
3 tbsp chilli paste
1nos cinnamon stick
3nos bay leave
1 tsp black pepper corn
2 tbsp asam jawa (tamarind paste)
1handfull dried mushroom
Corn oil for frying
Salt and pepper

Ingredients in picture…


First you’ll have to clean and skin the prawns and keep them aside.
And then wash prawn trimming and put in the pot together with water and all ingredients.

Prawn’s trimming in pot (right), simmered soup…

Bring to boil and simmer for about 30 minutes.
Correct seasoning and strain.
After straining put back in the pot and heat at low fire, skimmed and simmer for about 15 minutes.

While doing that, take the claws and cut to take the meat…

Cooked prawn’s claws, cut the claws to get the meat, shred them and keep aside as garnish for the soup.

And than heat a pan with corn oil and pan fried the prawns until cook, place prawn in soup bowl and pour soup in... and get ready to eat your ‘Udang Galah Soup’

Tips: this method of cooking is much into a ‘fine’ dining style as the traditional method is to put all ingredient (including prawns with skin/shell) in the pot altogether, boiled until prawn cooked and you can eat it as main course with rice and other dishes, that’s how my mom used to cooked ‘Udang Galah Rabus’.

Tips too: or you can use tomato paste if you don’t eat chilies…

Close up…

Shredded Udang Galah’s meat as garnish with the claw… nice… ;)

I hope you guys enjoy reading this recipes and please try it and if you couldn’t find Udang Galah at shops around you… hmmm, how? I don’t know, don’t cook it then or may be if your house is close to a river, get your fishing rod and try to catch some Udang Galah there, who knows u might be lucky to caught one or two… LOL!!!, but I think you can replace it with Tiger prawns or big size prawns or perhaps Lobster… ;)

So, that’s it for this time… eeeyyyhhhh, wait!!!

As a bonus, this is my recipe of chili paste a.k.a ‘Chili Boh’… as I always mentioned, home made taste better, right?

Home Made Chili Paste…


100gm dried chilies
1.5 litre chicken stock

Boiled both ingredients in a pot and simmer for about one hour, blend thru food processor until fine and its ready for use.

Tips: you can use water instead of chicken stock, I use stock for extra flavor as my chicken stock taste delisioucities!!! Some dried chilies is not hot especially after u cooked them, some are really hot, so, u might need to ask the chili monger if you don’t eat chillies, but I much preferred the hot ones, it is if you use to make sambal, or much better to make sambal belacan… yummm… nyaman tu…

So, until next time… have a great time everyone… ;)

Regards, Chef Nash


Tuesday, 4 August 2009

Mr and Mrs Tomato...

Assalamualaikum and Salam Sejahtera to all…

Hello everyone… this time I am sharing my knowledge and what in the world I know about Tomato, and as for a start, when I was a boy, I like to watch this cartoon character of Tomato, I dont remember the title of the series but I think it was a Japanese cartoon and actually still remembered how the song was… ‘tomato, tomato, tomato ma tot’ that’s how it was sound… hahaha…

So, how essential is Tomato in your daily cooking? As for me, I used tomato in about 85% of my cooking in many form: mostly sauce, salad, key ingredients and so on. In Italian cooking, Pomodoro is one of a must ingredient in their cooking and an Italian who doesn’t eat tomato, would be a shame… (is it?)… Also, as if your watch in any cooking in TVs or in a magazine or even in cookbook… I would say, every cook book using tomato as one of their ingredient except for those cake book or similar… correct me if I am wrong… ;)

So, the big question is… do you really know its nutritious content, uses and anything about it?

So, this is knowledge for us to learn and it is important that we know what we eat…so, keep reading, I m learning and at the same time, you should too…


Tomato was believed to be originated in South America but now it is planted and used worldwide.

Vernacular Names: Tomato, Pomodoro, Love Apple, Rante Raja, Tomat (and many more…)
Botanical Name: Lycopersicon Esculentum Miller
Family Name: Solanaceae

Content: Edible portion of the ripe fruit contains 94% water, 3.6-4.3% carbohydrates, 1% protein, 0.6% fibre, 0.1-0.2% fat, calcium, carotenes, hydroxytryptamine, iron, lycopene, magnesium, narcotine, phosphorus, pattasium, quercetin, tryptemine, vitamin B, Vitamin C, Vitamin E.

Bioactivities: Human skin may develop dermatitis if in contact with raw fruit juice or fresh wet plant. Lycopene is an antioxidant, protects against breast cancer, heart disease, lung disease, prostate cancer. Narcotine is an isoquinoline alkaloid that is analgesic, anticancer, antitussive. Solanine and solanidine are toxic compounds that can cause symptoms of poisoning. Solanine is a glycoalkaliod with antifeeding, antifungal and pesticidal activities; used in the treatment of asthma and epilepsy. Comsuming too much of this compounds can cause gastrointestinal and neurological problems, birth defects, death. Solanine is more toxic than solanidine.

Uses in food: Tomatoes are eaten fresh or cooked, is also dried, canned, made into candies, wine, paste. Green tomatoes are used to make pickles, preserve. Seeds oil is used as salad oil in making margarine.

Tips: Canned tomatoes have less carotenes and vitamin C compared to fresh tomatoes. Dried tomatoes and paste are rich in carotenes and vitamin E. Tomato juice often have much salt added and this hinders the absorption of potassium.

Tomato is antifungal. The antioxidants carotenes, vitamin C and vitamin E helps to lower the risks of many forms of cancer, also cataracts, heart disease and stroke.

Health and Healing:

Leaves: Pounded and applied on the skin to treat sunburn. Pounded with salt and placed on boils.

Fruits: Used as laxative, used to treat gravel, ophthalmia, ortitis, phthisis, typhoid fever. Pulp applied on burns, calluses, corns, heamorrhoids inflammations, scalds. Decoction taken as a diuretic to treat mouth and throat ulcers, urinary ailments. Cut a piece of green fruit to apply on ringworm. Dried fruits make into powder, mixed with water and taken to treat diarrhea.

Caution: Green tomato leaves contain the toxic chemical solanine and should not be eaten or used internally as herbal medicine. Raw green tomato fruits may not be suitable to be eaten. Degree of toxicity depends on the genetic type and surrounding conditions. Solanine cannot be destroyed by cooking. Acid from tomato products can leach out of the lining from the metal or plastic containers. Choose tomato products low in salt and packed in glass containers.

My Cherry Tomato Plant…

Tomato is one kind of vegetable that are easy to grow… this is Cherry Tomato I grow at my backyard, do I have to buy tomato and how essential tomato in my cooking and how fresh is my tomato? I can just pick them from my backyard… and eat it like that… ;)

So, do we all learnt from this… I hope we all do…

Info taken from ‘Ong Hean Chooi – Natural therapy vegetables for health and healing’
(this is not a copy and paste, it more into copy and typing…)

So, anymore info about Tomato you’d like to add, please link me up… or comment this post…


And… as Bonus I am sharing one of a very basic soup recipe that has rich tomato taste…

Tomato Broth…

Tomato broth is one of the most basic soup that could turn into many different kind of soup…

First you’ll have to make chicken stock… (sorry I don’t have chicken stock pics)

1kg chicken trimming (preferred bones)
3 liter of water
100gm onion (chunk)
100gm carrot (chunk)
100gm celery (chunk)
15 nos peppercorn (white)

Mixed all ingredients in a pot and bring to boiled. Once boiled, simmer for about 2 hours. Remove all fats that surfaced. Strain thru a fine strainer.

Tips: this is a white chicken stock recipe for certain soups that uses white chicken stock, Brown chicken stock used different method that is: chicken and veggies need to be colored (either in oven or sauté in pot) then add water boiled and simmer. Chicken stock can be stored in chiller up to 3 to 4 days, so you can use it whenever you want it…

And then…. Tomato Broth...


1kg tomato (diced)
100gm carrot (chunk)
100gm onion (chunk)
2 liter chicken stock
1 number cinnamon stick
10gm basil leaves
5nos bay leaves

Mixed all ingredients in pot except for basil which I pun in last minute. Bring to boiled and simmer for about 2 hours. At last minutes, add basil and continue simmer for about 3 minute.

Tips: no seasoning added as this is basic soup but then, it is already tasty… don’t believed me, try it… for more sweetness, you could add more carrots but remember if you put too much it would over taste tomato… and will become carrot broth… ;)

Once ready, get a clean piece of cloth and lined it on a strainer... see pic

You may leave it just like this until all the water drained… it would take sometimes tho… ;) so, may be you could do some more preps for another dishes…

And it took me about two hour to completely strain it because I don’t want to waste every single drop of the broth…

Tomato Broth…

This is one kind of clear soup and of course a ‘Healthy’ choice…

So, I hope you all enjoy this post and learn a lot… so, better check out more of my up coming post for “what can I make out of tomato broth”…

Until next time… have a pleasant time…

Chef Nash



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