Saturday, November 29, 2008


saya baru buka gerai nasi Ayam di Putrajaya presint 9 di medan selera sri tija, jemput datang dan cuba resipi terbaru. Gerai tesebut di urus sendiri oleh Chef Saifuddin. Rasa dulu baru tahu..


Herbs and spices give different,subtle and unusual flavours to many dishes. You can use them fresh- you can even grow them on the kitchen windowsill-or dried. Fresh are nicer in raw,salad type dishes are not too old and keep them in an airtight will make them go stale more quicky. Dried herbs are a good deal stronger than fresh ones ,so do not overdo when using them your flvouring . You can use both herbs and spices singley or in combinations. The following list in a guide only: you will need to experiment to find out the combination that you like best.

- Basil,oregano and marjarom are all excellent both fresh and dried for salads and any casserole dish,especially Italian dishes.

- Mint is lovely fresh and adds greatly to salads.

- Dill weed and caraway seeds are also strong-flavoured and are very popular in northern European cooking- excellent with cabbage and fish dishes.

- Parsley- whether the usual curly variety or the flat- leafed French-has a deliciously robust flavour either cooked or raw. Parsley can be added to almost anything , and it is useful not only for flavour but also colour and garnishers.

- Thyme ,rosemary,sage and bay leaf, either fresh or dried,are excellent with lamb.

- Fennel,like coriander,has a distinct flavour of its own, which people either love or hate. It is reminiscentb of aniseed and is an excellent herb to use with fish.


Salam, di permintaan perminat radio IKIM rancangan di dapur setiap hari Jumaat jam 11.15 pagi, saya berbesar akan ke Johor Bahru pada 14/12/2008 untuk mengadakan bengkel masakan pada jam 10.00pagi - 3.00petang bertempat di Kolej YPJ. yang berminat untuk menghadiri bengkel tersebut sila hubungi saya sendiri : 013-3435582. Yuran penyertaan RM 150.00. setiap perserta. menu Masakan antarabangsa.

Wednesday, November 19, 2008

Ema kitchen

untuk para peminat, maafkan saya kerana dah lama tak update blog ini. untuk pengatahuan anda saya ada sibuk menguruskan satu gerai moden di Presint 9 Putrajaya. Gerai Ema kitchen yang menjual hidangan istemewa Aneka Nasi Ayam, Menu ala barat dan menu sihat untuk sarapan pagi seperti Sramble egg with Pita Bread, Poached Egg, Sandwiches, dan menu western main course seperti spaghetti carbonara.

Lepas ini saya awal bulan Jan 2009 saya akan ke India, Jeddah dan Cina untuk set up few Malaysian Restoran. Insyallah dalam dua tiga hari terdekat saya akan masukkn resipi -resipi terbaru dalam blog ini.

Sebarang pertanyaan bolehlah cal saya sendiri at : 013-3435582

Friday, November 14, 2008


Salam semoga setiasa mendapat berkatan,

Atas permintaan pendengar radio IKM di JB, saya akan adakan road show bengkel masakan di Johor bahru.

Tarikh: 14/12/2008 ( Ahad )

Masa : 10 pagi - 4.00pm

Yuran ; RM 180.00 seorang

Tajuk : Menu Sihat Lagi Berkat


1. Assorted Sald with 3 types of Dressing

2. Minestrone Soup

3. Steamed Fish with Ginger and Mushroom.

4. Chicken Kashmir

5. Nasi Yeman

6. Sayur lohan

7. Bread & Butter Pudding with Vanilla Sauce

yang berminat sila buat tempahan : Ema 019-3974978 /013-3435582

Kelas adalah terhadap.

Sunday, November 2, 2008


Preparation - Mushroom
The best way to clean mushroom is to wipe them with a damp cloth to remove any surplus dirt. Seperate the stem from the cap to see if they are hiding a host of invading inserts/; the stalks tend to become maggot -ridden firts. Do not peel mushrooms - the skin contains a lot the nutritional goodness and flavour. If you are adding raw mushrooms to a salad or wish to prepare them in advance of cooking and do not want them to discolour,coat them with lemon juice.

Recipe: Cream Of Mushroom soup
Yield: 4 portions
2 lit Chicken stock/ water
200ml Cooking Cream
1 tbsp Garlic- Chiopped
80g Onion - sliced
100g Celery - peeled skin /sliced
100g Shitake Mushroom- sliced
100g Oyster Mushroom- sliced
100g Button Mushroom- sliced
80g Portion butter
1 tbsp Chicken seasoning powder
Salt to taste

1. heat up the butter ,saute chopped garlic, onion, celery and add all the mushroom, the saute till golden brown.
2. Add water or chicken stock, let it boil and simmer for 15 minutes.
3. Add cooking cream,lemon juice and keep stirring. lastly adjust seasoning with salt .
4. Remove from the stove let it warm and put in the electric blender.
5. Blend till fine then reheat again in soup pot.
6. Ready to serve garnih with chopped parsley and serve with Garlic bread.