Hello my fellow bloggers & readers,

How have you all been? Apa khabar di sana? Missed blogging so much, but due to time constraint, I'm more on FB now. You can find me and get connected via these links:-

FB PAGE https://www.facebook.com/Love2cookMalaysiaSri/

YouTUBE http://www.youtube.com/c/LOVE2COOKMALAYSIASri

Personal FB https://www.facebook.com/Sri.love2cookmalaysia

Hope to get in touch with you all again! I truly appreciate all the messages and comments I'm still receiving here despite left blogging 5 years ago.

Much love,

Spicy Chicken and Vegetables Stir Fry

All pics are from smart phone.


(A) Marinate for 30 minutes

2 large pieces of chicken breast  ~ skinned and cut into small pieces
1 tbsp ginger-garlic paste
2-3 tbsp chilli paste
1 tsp turmeric powder
1 tsp sesame oil


2 large onions ~ sliced
2 green red ~ cut lengthwise
2 stalk lemongrass ~ slightly crushed
1 large carrot ~ cut about 2 inches lengthwise and thinly sliced
10 french beans ~ cut slantwise abt 2 inches
Cooking oil

Method :~

Heat oil and fry the marinated chicken pieces until cooked. Set aside.
Reduce oil and stir fry sliced onion, lemongrass, green chillies until fragrant.
Add carrot, beans and a pinch of salt. Mix well.
Lastly add in the fried chicken pieces. Mix gently. Check salt.
Ready to be served.

You may add babycorn, cauliflower and any type of beans as you wish.


Stir-fried Turmeric Chicken with Vegetables...(Ayam Goreng Kunyit )

Hola my lovely readers!

As I promised on my FB page, here's the recipe for an easy one pot chicken dish! Heeeee heeee...simple one of course!!! :=)

Turmeric powder plays the vital role for this recipe and you may also substitute chicken with prawn, squid or even with baby potatoes/ tofu for vegetarians. If you are a chicken liver + gizzard lover, then give it a shout!

As for the vegetables, you can go for french beans, cauliflower, baby corn etc etc....


Ingredients :~ 

(A) Marinate for 30 minutes
  • 2 large pieces of chicken breast  ~ skinned and cut into small pieces
  • 1.5 tsp turmeric powder
  • 1 tbsp fish sauce
  • 2 tbsp cornflour
  • salt
  • a sprinkle of course blackpepper
  • 2 yellow onions ~ sliced
  • 5 cloves of garlic *
  • 1 tbsp dried shrimps * - soaked in water for 10 mins
  • 1 inch ginger *
  • 2 red chillies ~ cut lengthwise
  • 1 large carrot ~ cut about 2 inch lengthwise and thinly sliced
  • 10 long beans ~ cut about 2 inch lengthwise
  • 1 tbsp oyster sauce
  • salt
  • oil for frying

Method :~
  • Pound smooth garlic, dried shrimps and ginger. Skip dried shrimps if you are doing a vegan version.
  • Heat oil and fry the marinated chicken pieces until cooked. You may also fry them longer until darker, but make not too long or else, your chicken will be hard.  Set aside.
  • Reduce oil, stir the pounded ingredients. Add in onions and chillies, fry until fragrant.
  • Add vegetables, oyster sauce and a pinch of salt. Cook for few minutes. Be cautious, as you've already added salt to your marinated chicken. 
  • Finally stir in the fried chicken pieces. Give it a cool mix! 
  • Ready to be served with rice....

Give it a try, friends....and do share your pics at my FB page! Thank you and have a great week over there!

Signing off,



Another version of my Chicken Sambal...enjoy!!!


Ingredients :~

(A) To blend
  • 5 shallots
  • 2 large onions
  • 5 cloves garlic
  • 1 inch ginger
  • 4 stalks of lemongrass
  • 1 candlenut
  • 20-25 nos dried chillies (boiled) OR prepared dried chilli paste

  • 1 whole chicken ~ cleaned and cut into medium sized pieces
  • 1 tsp turmeric powder
  • 100ml thick coconut milk (you may skip and just add water)
  • 1 dried tamarind slice 
  • sufficient water
  • salt
  • cooking oil

Method :~
  1. Rub turmeric powder and some salt over the cleaned chicken. Set aside for 15 minutes.
  2. Meanwhile, prepare the blend ingredients. Blend smooth with some water. 
  3. Heat oil in wok and fry the chicken pieces until cooked. Set aside.
  4. Reduce oil and add in the blended ingredients. Stir and cook for 15 minutes until the oil parts. 
  5. Add coconut milk (if you're using), water, tamarind slice and salt. 
  6. Allow the gravy to boil a few times. 
  7. Add fried chicken pieces until mix well. Check for salt. 
  8. Dish out and ready to be served with Nasi Lemak or plain rice. 

Ashika enjoying her piece! :)

See ya'll again!


Thannisaar - Guest Post by Sharmila

Guest Posting @ Love2cook Malaysia is back after a hiatus! This time, it's not from a blogger but a fellow reader of mine, Ms Sharmila. We got to know on FB after she tried one of my recipes. I've always welcomed non-bloggers to send me their signature recipes and it's an honour for me to feature my readers and their recipes in my little space here. Without them, I'm no one in the blogosphere.

Few weeks back, Sharmila tried my Spicy Caramel Chicken recipe and sent me the pics together with her Thannisaar and many readers asked for the recipe. I wanted to ask my Mom as I never made it on my own before. When Sharmila offered to share her recipe with my readers, I couldn't say no! And I will never say no! I really admire her kind heart and willingness to share the recipe with us, thus I invited her to make a guest post in my space, which she readily accepted. That's the spirit!!!

For the very first time, a non-blogger is sharing her recipe on Love2cook Malaysia. I'm truly blessed!!!

Dear readers, if you have your own signature recipes and you would like to share them on my space...kindly click on Guest Posting @ Love2cook Malaysia. It's not a hassle...come, share your recipes here!

Now, let's hear from Ms. Sharmila.

"Hello everybody.
My name is Sharmila and I am thrilled to be part of Sri's blog :) I only started cooking seriously about three years ago when I decided to leave the rat race. Started my career in the hospitality industry and later moved on to the financial services only to realise one fine day that my young and growing family needs me more. So, I decided to quit and tend to my family consisting of my supportive husband,  son who is 6 years and a daughter aged 2. Being a fulltime mommy is definitely not an easy feat especially after being a career woman for 12 years. But after three years, I think I am fitting in well.

Back to Sri, I stumbled upon her blog while browsing food blogs and was immediately attracted to her mouthwatering recipes coupled with amazing clicks that sets your tastebuds on fire. In addition to her food related post, you also get to know about her adorable kids. Such cuties. I actually shared my cooking pictures with her which featured one of her famous chicken recipe. When some of you requested for the Thanisaar recipe, I thought of sharing it with Sri but she had a better idea :) She invited me to be her guest writer. So, here I am with my humble Thanisaar recipe which I hope you will try.

The dish is actually a simple dhall like curry, mild enough for children to savour. Some people add different kinds of green vege such as black nightstand (manathakalli keerai) but I prefer to use sweet leaves (sayur manis).

Happy cooking :)"

Now to the recipe...

THANNISAAR by Sharmila
(for 2 pax)
(Mild dhall curry with green vegetable)
Ingredients :~

You will need :
  • 2 handfuls of split mung beans (you can use any type of dhal too)
  • 1 bowl of sayur manis leaves (remove from the stem)
  • 1 tsp ginger and garlic paste
  • 1 cup of coconut milk
  • 1 tsp of roasted cumin seeds crushed with a mortar and pestle
  • Some turmeric powder
  • 1 fresh red chilli
  • Salt to taste

For tempering :
  • 1 tbsp of ghee or oil
  • 3 no shallots sliced thinly
  • 1 dried red chilli
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds

Method :~
1. Boil the split mung beans / dhal with water until its soft and cooked.
2. Slit the red chilli and add into the pot with the dhall.
3. Next add the ginger garlic paste and the crushed cumin seeds.
4. Add coconut milk, turmeric powder, sayur manis leaves, salt and stir well. Check for consistency and add water accordingly. Do not make it too dilute. Let it boil.
5. Once the sayur manis is cooked, off the stove and cover the pot.

For tempering :
6. In another pan, heat the ghee / oil and splutter the mustard seeds, fennel seeds and cumin seeds. Add in sliced onions, dried chilli and sauté till the onions turn slightly brown.

Lastly, pour the tempered spices into the pot of gravy and voila your Thanisaar is ready to be served :)

Love this dish anchovies or tofu sambal...slurpppp!!!!

Thank you Sharmila for such a cute write-up and sharing your delicious recipe with us! Hope to get lots more recipes from you! ;)

Have a fabulous weekend all!

Related Posts Plugin for WordPress, Blogger...

Follow via Email