RashihahNordin Inc.

First off, this recipe is just about making the dip and the rest were just ready-to-eat store bought items he he. Secondly, I initially planned to just use avocado but somehow I saw beautiful cauliflowers on display when I was shopping for the ingredients at Tesco and suddenly thought of combining guacamole and some cauliflower puree recipes to make this dip >< But most importantly, it was Giada that inspired me to make it although she was fixing a totally different thing on her Food Network show Giada at Home - artichoke and bacon dip served with pita chips  he he. No artichokes here, so avocado it is .. eyeballing,  I used: 1 avocado; roughly chopped 2 heaping tbsp sour cream 1 heaping tbsp mayonnaise 1/2 red onion; diced 1 cup cauliflower florets 1 cup low fat milk 1 clove of garlic 2 tbsp lime juice 1 tbsp sunflower oil Spring onion; chopped Crushed black pepper and salt to taste For chips, I used 2 pieces of pita bre...

When I saw the beautiful fresh qurban meat that we received on Eiduladha yesterday, I don't know why I immediately thought of making this dish; even though I've never seen the full recipe. It's inspired by Ree Drummond or the Pioneer Woman  as she is famously known on her blog and Food Network cooking show. I'm using the word 'inspired' because I'm afraid I did not follow her recipe 100%; I just basically remember how the finished product looked like on tv and simply recreated it based on my gut feeling :P. If anyone ever tried my version and it's less than good, the last thing I want is to associate it with the PW coz she's a great cook ^_^. But since I find my recreation of the PW's finger steaks turned out to be so darn good and yummy, I thought I'd share my way of making it anyway he he.  As always, I didn't measure my stuff, especially when it's this simple; I used: Fresh beef, cut into fingers W...

Please be warned that this snack has the phrase 'for lazy bums' written all over it ha ha. I'm not even sure if it needs a recipe and cooking instructions =D But I'm going to blog about it anyway because it was greasy-sweet-spicy-creamy yummy and managed to fill and seal the hole in my tummy ^^ (Ok, that rhymed ). It was 10pm, I still haven't had my dinner but in need of something with bread. I looked around in the kitchen, put my pretentious chef hat on and .. decided to use: 4 slices of white bread, toasted Some cabbage, sheared thinly Red chili flakes Mayonnaise Garlic butter spread, home-made Apricot jam/jelly 6 pieces of tempura chicken nuggets, deep-fried Cooking oil for frying to make dead-easy, almost-gourmet (self-proclaimed) chicken apricot sandwich. Making it: 1. Heat some oil in a wok / pan and deep-fry the chicken nuggets. While this is happening, do the rest.. 2. Toast the bread.  3. While the bread...

I've had Jamie Oliver's Jamie's Italy cook book for years and all I've been doing with it was just admiring the photos of the gorgeous foods he made with Italian mammas haha .. but for the first time ever I actually used it to make this pasta tetrazzini recipe few nights ago; yeayyy finally! ^^ To my surprise, I found out that pasta tetrazzini did not originate from Italy; it was invented in America circa 1900  and named after the person it was created for; Luisa Tetrazzini an opera star.  Basically, pasta tetrazzini is made using long, thin pasta; poultry, mushroom and cream. In Jamie's version, he used spaghetti , white wine, porcini mushrooms and fresh basil but as always, there are stuffs that I simply want to change up a bit / couldn't find / too expensive and of course being a Muslim I always have to leave out/ substitute the alcohol with something, so here's  my version of chicken tetrazzini.. I used: Half a pack of dried...

This dish is super simple to make, vegetarian (not that I am) and surprisingly very filling. I could just eat this for lunch or dinner and be a happy camper. Actually I'm also not too sure if it can be considered as a bruschetta hence the title :P. I am Shiha by the way. Well, the last thing I want to do is upset a purist Italian cooking foodie. I'm just a hungry girl who happens to find Italian food very appetizing with very limited access to proper Italian ingredients considering I'm living in a Malaysian suburb, so please excuse me hehe ^^ According to Jamie Oliver, bruschetta is a kind of open sandwich made using country-style sourdough bread, grilled, rubbed with garlic, drizzled with extra virgin olive oil, seasoned with black pepper and salt served with various types of toppings. Meanwhile, my version only uses store-bought baguettes usually from the Giant Supermarket or La Boheme bakery in AEON mall lol. But I do compensate this by using ...

I've tried making pasta carbonara a few times before and this one has got to be my best end product yet .. I mean, it's the closest to those I've had in restaurants. So I'm really excited, I feel almost like a pro now haha. The big difference from those that I've made before was in the consistency and richness of the sauce; this time around my carbonara sauce was thick so it coated the spaghetti noodle really well. Where as before, they used to be thin and runny almost had no body at all. As you can see, these are the ingredients; I used: 1/3 of a pack of spaghetti noodle (feeds 2-3 pax) 2 large fresh shitake mushrooms, sliced 1/4 red bell pepper, diced 2 large cloves of garlic, finely chopped 1/2 medium sized onion, chopped A handfull of sliced, pre-cooked beef (mine was boiled, you could just saute in minimal oil) 1 egg yolk 2 tbsp sunflower oil as olive oil substitute Whipping or cooking cream  Fresh thyme (my favou...