Balti Chilli Chicken


  • 5 tbsp corn oil
  • 8 large fresh green chillies, slit
  • 1/2 tsp mixed onion seed and cumin seeds
  • 4 curry leaves
  • 1tsp ginger pulp
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp garlic pulp
  • 1 tsp salt
  • 2 medium onions, chopped
  • 1/2 chicken, skinned and cut into pieces
  • 1tbsp lemon juice
  • 1 tbsp roughly chopped fresh mint ( I didn't put this one)
  • 1 tbsp roughly chopped fresh coriander
  • 8 - 12 cherry tomatoes

  1. Heat the oil in the deep round-bottomed frying pan (skillet) or a medium karahi. Lower the heat slightly and add the slit green chillies. Fry until the skins start to change colour.
  2. Add in onion and cumin seeds, curry leaves, ginger, chilli powder, ground coriander, garlic, salt and onions, and fry for a few seconds, stirring continuously.
  3. Add the chicken pieces and stir-fry for 7 - 10 minutes, or until the chicken is cooked right through.
  4. Sprinkle on the lemon juice and add mint and coriander.
  5. Add the cherry tomatoes and serve with naan or paratha.

***Recipe from 'BALTI COOKING' by Shehzad Husain.

Balti Chicken Pasanda


  • 4 tbsp yogurt (natural flavor)
  • 1/2 tsp black cumin seeds (habbatussauda)
  • 4 cardamom pods
  • 6 whole black peppercorns
  • 2 tsp garam masala
  • 1 in cinnamon stick
  • 1 tbsp ground almonds
  • 1 tsp garlic pulp
  • 1 tsp ginger pulp
  • 1 tsp chilli powder
  • 1 tsp salt
  • 1/2 chicken, skinned and cut into pieces
  • 5 tbsp corn oil
  • 2 medium onions, diced
  • 3 fresh green chillies, chopped
  • 2 tbsp chopped fresh coriander
  • 1/2 cup cream ( I used coconut milk)


  1. Mix yogurt, black cumin seeds, cardamom, peppercorns, garam masala, cinnamon stick, ground almonds, garlic, ginger, chilli powder and salt in a medium mixing bowl. Add chicken and leave to marinate for about 2 hours.
  2. Heat the oil in a large karahi or deep round-bottomed frying pan (skillet). Throw in the onions and fry for about 2-3 minutes.
  3. Pour in chicken mixture and stir until it is well blended with the onions.
  4. Cook over a medium heat for 12-15 minutes, until the sauce thickens and the chicken is cooked through.
  5. Add the green chillies and fresh coriander and pour in the cream. Bring to boil and serve garnished with more coriander, if you wish.

***Recipe from 'BALTI COOKING' by Shehzad Husain

Balti Chicken with Lentils


  • 75gm split yellow lentils ( I used 1/2 cup)
  • 4 tbsp corn oil ( I used normal cooking oil)
  • 2 medium leeks, chopped ( I didn't put this)
  • 6 large dried chillies
  • 4 curry leaves
  • 1 tsp mustard seeds
  • 2 tsp mango powder
  • 2 medium tomatoes, chopped
  • 1/2 tsp chilli powder
  • 1 tsp ground coriander
  • 450 gm boneless chicken, skinned and cubed
  • salt
  • 1 tbsp chopped fresh coriander to garnish

  1. Put the lentils in a saucepan and add just enough water to cover. Bring to boil and cook for 10 minutes or until they are soft but not mushy. Drain thoroughly, transfer to a bowl and set aside.
  2. Heat the oil in a pre-heated wok until hot. Lower the heat and add the leeks, dried red chillies, curry leaves and mustard seeds and stir-fry gently for 2-3 minutes.
  3. Add the mango powder, tomatoes, chilli powder, ground coriander and chicken. Season with salt and stir-fry for 7-10 minutes.
  4. Mix in the cooked lentils and fry for a further 2 minutes or until the chicken is cooked through.
  5. Garnish with fresh coriander and serve immediately with paratha.

***Recipe from '60 HOTWOK RECIPES' by Linda Doeser

Khara Masala Lamb


  • 5 tbsp corn oil ( I used normal cooking oil)
  • 2 medium onions, chopped
  • 1 tsp shredded ginger
  • 1 tsp sliced garlic
  • 6 whole dried red chillies
  • 3 cardamom pods
  • 2 cinnamon sticks
  • 6 black peppercorn
  • 3 cloves
  • 1/2 tsp salt
  • 450 gm boned leg of lamb, cubed ( I used 500gm beef)
  • 21/2 cups water ( I used a little bit only)
  • 2 fresh green chillies, sliced
  • 2 tbsp chopped fresh coriander


  1. Heat the oil in a large saucepan. Lower the heat slightly and fry the onions until they are slightly browned.
  2. Add half of ginger and half of garlic and stir well.
  3. Throw in half of the red chillies, the cardamoms, cinnamon, peppercorns, cloves and salt.
  4. Add the lamb and fry over a medium heat. Stir continuously with a semi-circular movement, using a wooden spoon to scrape the bottom of the pan. Continue in this way for about 5 minutes.
  5. Pour in the water, cover with a lid and cook over a medium-low heat for 35 - 40 minutes or until the water has evaporated and the meat is tender. 
  6. Add the rest of the ginger, garlic and dried chillies, along with the sliced fresh chillies and chopped fresh coriander.
  7. Continue to stir over the heat until you see some free oil on the sides of the pan. Transfer to a serving dish and serve immediately.

***Recipe from 'BALTI COOKING' cookbook by Shehzad Husain.

Spiced Salmon Stir-fry


  • 4 salmon steaks ( I used 4 fillet)
  • 4 whole star anise
  • 2 lemon grass stalk - sliced ( I didn't use this one)
  • juice of 3 limes
  • rind of 3 limes, finely grated
  • 2 tbsp honey
  • 2 tbsp grapeseed oil ( I used normal cooking oil)
  • salt and ground black pepper
  • lime wedges to garnish.


  1. Remove the middle bone from each steak, using a very sharp filleting knife to make two strips from each steak. 
  2. Remove the skin by inserting the knife at the thin end of each piece of salmon. Sprinkle 1tsp salt on the cutting board to prevent the fish slipping while removing the skin. Slice into pieces, cutting diagonally. (If you use fillet, you can skip step 1 and step 2)
  3. Roughly, crush the star anise in a mortar with a pestle. Place the salmon in a non-metallic dish and add the star anise, lemon grass, lime juice, lime rind and honey. Season well with salt and pepper. Turn salmon strips to coat. Cover and leave in the refrigerator to marinate overnight.
  4. Carefully drain the salmon from marinate, pat dry on kitchen paper and reserve the marinade
  5. Heat a wok, then add the oil. When the oil is hot, add the salmon and stir-fry, stirring occasionally until cooked. Increase the heat, pour over the marinade and bring to boil. Garnish with lime wedges and serve.

***Recipe from '60 HOTWOK RECIPES' by Linda Doeser

Savoury Chicken Wings with French Beans

6 chicken wings - thoroughly cleaned and dried up
2 tbsp cooking oil
1/4 cup water
1 tbsp brown sugar
1 tbsp soy sauce
6 or more french beans cut into 2 in lengths
2 kaffir lime leaves, finely sliced
2 red chilli finely sliced to garnish

Ingredients for the chilli paste - blended together
2 tbsp chilli boh
4 shallots
4 garlic cloves
1/2 in galangal
1 stalk lemon grass
6 black pepper
2 tbsp dried shrimp


  1. Heat the oil in a wok. Add chicken wings and fry until lightly browned.
  2. Stir in chilli paste and continue to cook for another 5 minutes. Stirring constantly to stop the paste from sticking to the wok.
  3. Add water, cover and simmer for 10 minutes or until the chicken wings are tender. Season with brown sugar and soy sauce.
  4. Mix in french beans and kaffir lime leaves and fry until the beans are cooked. Serve garnished with sliced red chillies.

Note: I slightly modified this recipe. The original recipe is from '60 HOTWOK RECIPE' by Linda Doeser.

Chilli Beef with Basil


4 tbsp cooking oil
25 fresh basil leaves
300gm beef
2 tbsp soy sauce
1 tsp brown sugar
2 fresh red chillies sliced into rings
3 garlic cloves, chopped
1 tsp chopped fresh ginger
1 shallot, thinly sliced
2 tbsp finely chopped basil leaves to garnish
lemon juice from one lemon
salt and ground black pepper


  1. Heat oil in a wok and when hot, add the whole basil leaves and fry for about 1 minute until crisp and golden. Drain on the kitchen paper. Set aside and switch off the fire.
  2. Cut the beef across the grain into thin strips. Mix together soy sauce and sugar in a bowl. Add the beef, mix well then leave to marinate for about 30 minutes.
  3. Reheat the oil until hot, add the chilli, garlic, ginger and shallot and stir-fry for about 30 seconds. Add the beef and chopped basil then stir-fry for about 3 minutes. Flavour with lemon juice and salt and pepper to taste. 
  4. Transfer to a warmed serving plate, scatter over the fried basil leaves to garnish and serve immediately with white rice.

Note: Recipe from '60 HOTWOK RECIPES' by Linda Doeser

Chicken in Tamarind Sauce


4 tbsp tomato ketchup
1 tbsp tamarind paste
4 tbsp water
11/2 tsp chili powder
11/2 tsp salt
1 tbsp sugar
11/2 tsp garlic pulp
11/2 tsp ginger pulp
2 tbsp desiccated coconut
2 tbsp sesame seeds
1 tsp poppy seeds
1 tsp ground cumin
11/2 tsp ground coriander
1/2 chicken cut into 6-8 pieces
5 tbsp corn oil
8 curry leaves
1/2 tsp onion seeds
3 large dried red chillies
1/2 fenugreek seeds
10-12 cherry tomatoes ( I used 1 tomato, sliced)
3 tbsp chopped fresh coriander
2 fresh green chillies, chopped


  1. Put tomato ketchup, tamarind paste and water into a large bowl and blend together with a fork.
  2. Add chilli powder, salt, sugar, ginger, garlic, coconut, sesame seeds, poppy seeds, ground cumin and ground coriander to the mixture.
  3. Add chicken pieces to the bowl and stir until they are well coated with the spice mixture. Set aside.
  4. Heat oil in a preheated wok. When it is hot, add curry leaves, onion seeds, dried red chillies and fenugreek seeds and fry for 1 minute.
  5. Lower the heat to medium and add chicken pieces together with the sauce. Mix well.
  6. Simmer gently for 12-15 minutes or until the chicken is thoroughly cooked through.
  7. Add tomatoes, fresh coriander and green chillies to the wok and serve immediately.

Note: Recipe from "60 HOTWOK RECIPES" by Linda Doeser

Khara Masala Chicken


3 curry leaves
1/4 tsp mustard seeds
1/4 tsp fennel seeds
1/4 onion seeds
1/2 tsp crushed dried red chillies
1/2 tsp white cumin seeds
1/4 tsp fenugreek seeds
1 tsp salt
1 tsp shredded ginger
3 garlic cloves, sliced
4 tbsp corn oil
4 fresh green chillies, slit
1 large onion, sliced
1 medium tomato, sliced
1/2 chicken cut into small pieces
1 tbsp chopped fresh coriander to garnish


  1. Mix together the curry leaves, mustard seeds, fennel seeds, onion seeds, crushed red chillies, cumin seeds, and fenugreek seeds in a bowl. Add the salt.
  2. Add the shredded ginger and garlic cloves to the bowl.
  3. Heat the oil in the preheated wok. When the oil is hot, add the spice mixture, then green chillies.
  4. Add onion to the wok and stir-fry over a medium heat for 5-7 minutes.
  5. Add tomato and chicken pieces to the wok and cook over a medium heat for about 7 minutes or until the chicken is cooked through and the sauce has reduced slightly.
  6. Stir mixture over the heat for a further 3-5 minutes, then garnish with chopped fresh coriander and serve with white rice or prata.

Note: Recipe from "60 HOTWOK RECIPES" by Linda Doeser

Pesamah Daging

Pesamah Daging

  • 500gm daging batang pinang
  • 3 sudu besar rempah kari daging - dibancuh dengan sedikit air untuk dijadikan pes
  • 2 sudu kerisik
  • 1 cawan santan
  • Garam, gula dan air secukupnya
  • Sedikit minyak untuk menumis

Bahan-bahan kisar
  • 4 ulas bawang merah
  • 4 ulas bawang putih
  • 1 inci halia

Cara memasak
  1. Panaskan minyak dalam kuali dan tumiskan bahan-bahan kisar hingga naik bau.
  2. Masukkan rempah kari daging, kacau rata dan biarkan hingga naik minyak.
  3. Masukkan daging dan sedikit air, biarkan sehingga mendidih dan daging menjadi empuk.
  4. Masukkan santan, kerisik, garam dan gula secukupnya.
  5. Masak sehingga kuahnya menjadi sedikit pekat.
  6. Sedap dimakan bersama nasi putih dan pulut kuning.

Baked bean with minced meat


  • 100gm daging kisar (minced meat)
  • 1/2 cawan kacang panggang (baked bean)
  • 2 sudu makan serbuk kari daging
  • 1 sudu makan cili kisar
  • sedikit halia, bawang kecil, bawang putih - dikisar
  • sedikit capsicum hijau, capsicum merah, bawang besar - dipotong dadu kecil.
  • sedikit minyak
  • garam secukup rasa

Cara memasak

  1. Panaskan minyak dalam kuali.
  2. Tumis halia, bawang kecik dan bawang putih yang telah dikisar.
  3. Masukkan cili kisar dan serbuk kari. Tambah sedikit air dan masak hingga naik minyak.
  4. Masukkan daging kisar. Kacau rata-kata.
  5. Bila daging telah kecut, masukkan kacang panggang dan kacau lagi sehingga rata.
  6. Masukkan capsicum hijau, capsicum merah dan bawang besar.
  7. Masukkan garam secukup rasa sebelum diangkat.

Nota: masakan ini sedap dimakan dengan toasted bread

Apple Crumble

Tengok gambar macam tak menyelerakan aje..hehehe..(Maaf, saya tak pandai snap photo) Tapi rasanya memang sedap!

Bahan-bahan untuk lapisan bawah

3 biji epal - saya guna epal merah
3 sudu makan gula perang
1 sudu teh serbuk kulit kayu manis

Bahan-bahan untuk lapisan atas

150gm tepung gandum
120gm mentega
60gm gula halus
sedikit garam

Cara membuatnya

  1. Epal dikupas, dibersihkan dan dipotong dadu kecil-kecil. Kemudian gaulkan dengan gula perang dan serbuk kulit kayu manis. Ketepikan.
  2. Satukan tepung, mentega, gula dan garam. Gaul sehingga adunan menjadi seperti serbuk roti.
  3. Sapukan loyang dengan mentega. Masukkan semua campuran epal dan ratakan. Kemudian masukkan adunan tepung dan ratakan sampai menutupi lapisan epal tadi.
  4. Bakar pada suhu 180^C selama 30 - 40 minit atau sehingga adunan menjadi keperangan.

How to hardboil eggs

No matter what size eggs you use, the instructions are roughly the same. To hardboil eggs, put them in a pan in a single layer. Add enough cold water to just cover them. Using high heat, bring to a rapid boil. Immediately remove from heat. Cover and let stand only 15 to 20 minutes. Extra-large eggs will need about 20 minutes, no more. When time's up, pour out the hot water. Run cold water over them or cool them in ice water. Cool eggs quickly and don't overcook them. Then you won't have that ugly greenish ring.

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