Mom 's Secret in making Delicious Mutton Soup

Recently I am craving for my mom's spicy delicious mutton soup. So instead of  making it myself I've asked my mother to make this super delicious mutton soup for me...Tehee. Well, air tangan ibu ( mother's sweat? ) is priceless.

My mom mutton soup is super delicious that you can taste the fresh combine of garlic,onion and ginger together with several spices that come with soft, well cooked meat. Don't forget to serve it with kicap lada ( special spicy soy sauce) as a flavor enhancer. OMG ..One word.. Perfect !

This mutton soup is a bit spicy (depends on how much you put the chili pepper in) and is rich with spices and goodness. In Malaysia, there are various kind of mutton soup with different spices and ways in making it and mine is the common Malay soup with a little bit of secret touch to make homemade lamb soup tastes better than restaurant's..Well lets omit the ajinomoto (the seasoning) or any of those dangerous seasonings and lets get back to the natural. (Not to mention most of the soup that you eat in restaurant or bought it from hawkers contains a ton of unnatural seasoning) -_-

I found out my mom's secret in making the best mutton soup is to saute garlic, ginger and onion together in a different pan (meat in the other pot) and wait until you scent out the beautiful aroma of these combo and half of the onion and garlic turn out brown . The second secret is the coriander root. This is the top secret of making a good lamb soup ! The good aroma of coriander root leaves a special taste and also is good for our health. It contains anti septic which prevent the growth of disease-causing microorganism. Go away you bad creatures  !> <

source : google

So, having a bowl of mom's mutton soup for me is a happiness that I will never found anywhere else. It always good to be at home :)

Xoxo
Arda bao

Finally I know how to make a fluffy soft white bread! (With Recipe and Secret)

P/s : Please read the whole article.It may seems long but  is useful :)

Since 6 months ago I've tried a lot of recipes all over the Internet of making a soft white bread but still I didn't make it. The results were never pleased me.It's been a ton of batches since I start making it  but still it isn't soft enough compared to store-bought bread. Well, here it is ! Finally I've found the recipe (and the secret) and also have found what and where is wrong with my bread making.

My  French baguette. I can't remember when did I bake this but it is the best baguette that I've made so far.

All of the bread makers are super happy when their breads turn out really well and perfect. We all run over a perfect recipe but don't you realize the recipes on the internet are simply similar . They actually used the same ingredients with different amount because the consistency of the dough is different.

Here's the tips:

1.  Know the perfect dough consistency to achieve the window pane. As for me, I have to admit that I've made a ton of  bread batches but I never achieved the window pane consistency as I don't know how my dough gonna looks and be like. Then I've found the keyword that says ' don't let your dough be too dry' which means don't add too much flour. It is fine if your dough is a little bit sticky but make sure it is still easy to be handled by hand.

2.  Let times work for you. Please guys this is really important. Just let your dough sit at least 1 hour and quarter until it rose triple in size.(Triple is better) Let them rest and make as much air spaces as they can before you deflate it. Don't over knead them afterward. Be gentle with your dough. And make sure to let them rest and rise over again before they go to the oven.

3. This is my favorite part which is the biggest secret of bread making that I just knew from my bread making group on facebook. Tangzhong or water-roux is the Asian technique to pre-cooked a portion of flour with water to make a roux before being used and added to the rest of the ingredients. Here's my portion. I used 1 cup of water with 2 tablespoon of flour then simply cook in low heat until it forms a roux then use about 2 tablespoon in every recipe. Then save the rest in fridge. It last for two months.


I hope we could make a super fluffy lovely white bread to feed the family. The greatest thing is you made your food with love. :)

So, here's my recipe:


Super Soft White bread Recipe :

2 1/2 cups of flour
1 cup of warm milk ( I put 4 tbs of powder milk with 1 cup of warm water)
1 1/2 tsp of yeast
1 1/2 tbs of sugar
pinch of salt
2 tbs of tangzhong or water roux
3 tbs of shortening or magerine ( I don't use butter because it over flavor my bread)

Instructions :

1. Dissolve 1 cup of warm milk and 1 teaspoon and half of yeast and place a lid to let the fermentation.
2. In a large bowl, stir in shortening ,salt ,remaining sugar, Tangzhong and half cup of flour.
3. Pour in the yeast then mix them together with one more cup of flour. Stir well.
4. Add in the remaining flour then knead until the dough is sticky yet still easy to be handled by hand.
5. Place the dough in a large bowl then let it sit for at least 1 hour and quarter until it rose double or triple in size.
6. Deflate the dough then work with the dough gently and place them in baking pan.
7. Let it rise again for another 30 minutes. ( Please be patient if you want a soft fluffy bread)
8. Place in an over for 35 minutes on 150 degrees.

Portugese Toast right away !! Haha

updated October 18th : I checked my bread this morning and guess what ? It is still soft and fluffy! *super happy*

Happy baking ! :)

Sotong Percik ( Malaysian Coconut Spiced Grilled Squid)

When you want to eat something delicious but the laziness overpower you, you can try this simple recipe yet really delicious.

Percik. The combination of lemongrass, shallot,ginger, and coconut milk as the main ingredient will never dissapoint you. This gravy is suitable for any roasted meat or seafood as in malaysia, it commonly served with roasted chicken or grilled fish or squid. (Yeah today I've made percik with fish and squid.)

The chicken will firstly cooked with coconut milk and other ingredients to make the gravy and finally being roasted over again to get more aroma and flavor. Then it is finally served by showering the rest of gravy on top of the roasted chicken. But for the fish and squid, simply marinade it with the ready made percik (without cooking the seafood first) and grill it afterward before showering the fish or squid with the rest of gravy and it is ready to eat along with plain rice.

Sounds delicious? Lets get the recipe !! :

Sotong Percik ( Malaysian coconut Spiced Grilled Squid) Recipe.

Ingredients :
2-4 fresh squids

For gravy/marinade ingredients :

5 shallots
1 stick of lemongrass
1 inch of ginger
A packet of coconut milk


Seasoning :

Salt and sugar
Pinch of fenugreek (dont put this too much or it will over flavor your percik)

Optional :
1 piece of dried Ripe Asam( asam gelugur)
2-3 dried chili pepper
1/2 ts of tumeric powder

Instructions :

1. Using blender, blend up gravy ingredients (except ripe asam, sugar and salt) together. It is enough if the ingredients is roughly blended cause it will remain the flavor. ( include dried chili pepper)

2. Boil the blended ingredient on stove until it starts to bubble and at this point , season it with sugar,salt and a pinch of fenugreek then wait another 8 minutes before you turn off the burner.Stir continuously.

3. Marinade the squid with the ready gravy then grill the squid until several part of the squid turn out golden brown.

4. Shower the squid with excess gravy then serve it with plain rice. Yummy!!  :)

The beginning

Yeayyy !!This blog is finally released today.! Well, I'm thinking to share every of my favourite food's recipe in this blog and I'll try my best to give my readers the best recipe in town and I hope it turns out well when you try any of those recipes. Please pray for my kemalasan (laziness) will not overpower me.. xx

Well, I'll try my best ! Thank you :)


Xoxo