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Crispy Butter Chicken

Preparation Time
10 minutes
Cooking Time
10 minutes
Ingredients (serves 4)
300g chicken pieces, boneless & cut into small cubes
2 teaspoon MAGGI® CukupRasa™
1 cup flour
½ cup corn flour
1 egg
4 tablespoon (50 g) butter
3 cloves garlic, chopped
1 sprig curry leave
3 bird’s eye chilli, chopped
1 cup evaporated milk
½ cup water

  1. Cut chicken into bite size pieces and mix in MAGGI® CukupRasa™.
  2. Heat oil. In a bowl, mix flour and corn flour. In a separate bowl, beat the egg.
  3. Dip chicken in flour, then egg and end flour again. Deep fry until golden brown. Repeat until chicken is finished.
  4. Then, prepare the sauce. Heat pan and add in 
    • 4 tablespoon (50 g) butter
    • 3 cloves garlic, chopped
    • 1 sprig curry leave
    • 3 bird’s eye chilli, chopped.
  5. Stir fry until fragrant.
  6. Pour in
    • 1 cup evaporated milk
    • ½ cup water
    • 1 teaspoon MAGGI® CukupRasa™
  7. Let it come to a boil and mix in the chicken.
  8. Serve immediately.

TIPS: Evaporated milk can be substituted with low fat milk.

HACK: For quick and easy preparation, the chicken can be marinated overnight.





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How to Prepare Perfect Sushi Rice


Prep the Sushi Rice

And the first ingredient is of course sushi rice. A special medium-grain rice, it’s beautifully pearlescent. We’re going to need 2 cups of that. Very important we’re going to rinse that in a strainer very well for a few minutes, and then we’re going to let that drain and dry for 1 hour.
Cook the Sushi Rice

After an hour pour, the rice in a heavy bottomed pot with a lid, and add 2 1/4 cups water. Bring that to a simmer and set you timer for 10 minutes. So we’re going to cook that covered for 10 minutes on low heat.
Mix the Rice Vinegar

While we’re waiting I’m going to get the rice vinegar ready. I have 1/4 cup of seasoned rice vinegar. You can make your own by using a 1/4 cup of regular rice vinegar, 1 1/2 tbsp of sugar, and 1 tsp of salt. Mix it until it dissolves.
Cool the Sushi Rice

So when the timer rings, turn off the heat and let it sit covered for 10 minutes. All right we’re going to need something to fan the rice with. I just use this folder. After the 10 minutes pour it on a tray and drizzle over the rice vinegar a few teaspoons at a time. We’re going to use 4 tablespoons all together.

Using the tip of a fork, we’re going to fan and fluff, and fan and fluff so all the grains kind of dry and cool. They should be sticky, but separate. I’m going to drizzle over the rest of the rice vinegar. The fanning also gives the grains a cool shine, and a perfect texture if done correctly.
Sushi Rice Texture

Once that’s been fanned and cooled, it’s ready to work with. Now here’s the key to how you know you have perfect sushi rice. You can form it into any shape you want, but when you go to bite into it, it just collapses.

So you want it to hold a shape for when you are making something like a California roll like I have here. You want it to hold together so you can eat it, pick it up with chopsticks, but when you bite into it you want it to just crumble, so it has that nice light airy texture.

And that it! Sushi rice – so easy to make. By the way, sushi is the name of the rice preparation. Sushi is not raw fish. Raw fish is what you put on sushi. I’m glad we got that cleared up. I hope you give this a try. Roll some sushi, and enjoy.

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Parmesan & chive potatoes

Preparation Time
15 minutes
Cooking Time
70 minutes
Ingredients (serves 12)
140g (2 cups) fresh breadcrumbs (made from day-old bread)
45g (1/2 cup) shredded parmesan
1/3 cup coarsely chopped fresh continental parsley
1/3 cup coarsely chopped fresh chives
1 x 125g pkt pine nuts
80ml (1/3 cup) olive oil
18 (about 3kg) coliban potatoes, peeled, halved
Salt & freshly ground black pepper


  1. Combine the breadcrumbs, parmesan, parsley, chives, pine nuts and half the oil in a medium bowl.
  2. Preheat oven to 200°C. Place 1 potato, cut-side down, on a chopping board and make thin, evenly-spaced cuts at 5mm intervals, about two-thirds of the way through. Place potato, flat-side down, in a large roasting pan. Repeat with the remaining potatoes. Drizzle the potatoes with the remaining oil and season with salt and pepper. Roast in oven for 55 minutes or until tender.
  3. Remove potatoes from the oven and sprinkle with breadcrumb mixture. Bake for a further 15 minutes or until golden. Transfer to a heatproof bowl to serve.

You can prepare this recipe to the end of step 1 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 2, 1 1/2 hours before serving main.

Bring on spring with gorgeous lamb recipes, salad recipes and strawberry & pineapple recipes.

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McDonalds says FREE Sausage McMuffin




Woahh!! Today I receive an email from my friend about this FREE Sausage McMuffin. I wasn’t sure it is genuine but it was true when I surf McDonalds Malaysia website and I found it. Although both design is not the same but somehow it does give FREE ma…




mcd_freesausage mcd_freesausage2


Remember to GRAB ITTTTT!!!!

KL Sentral | Greenlane | Bandar Utama Drive Thru | Terminal Larkin | Subang Drive Thru | Connought Drive Thru | Sec 3 SA | Mobil Drive Thru | Sunrise | B. Bintang | TPM | Bangsar | Ampang Drive Thru | Dataran Pah. | Ulu Kelang | Amp Park | Tmn. Sutera | Titiwangsa |
Tebrau Drive Thru | Mutiara | Mall | Petronas Drive Thru | City Square | Caltex Sunway | TS Yaacob | Juru Drive Thru | Pandan Mewah | Taipan | Kota D’sara | SS 2 | Skudai DT | Sri Damansara | Karak Drive Thru | NKVE DT | PB Damansara | Section 14 | Jln Gopeng | Equine Park | T. Chempedak | Kulai DT | SS 15 | Mont Kiara | Silang | Tun. Perak | Bandar Utama | Kota Kemuning | Tmn. Buaya | Mentari | Hussein Onn Drive Thru | Pelangi Indah | Tmn Melati Drive Thru | Setiawangsa | Uptown | Bukit Tinggi | Kelana Jaya | Permas Jaya | Ipoh | Rawang Drive Thru | Kuchai Drive Thru | Sunshine Sq. | Sec 22 | Sri Manjung | Petaling St. | Sri Andalas | Kajang | PKNS | Aman Puri | Genting Sempah | Kasturi | Ampang Point | Bangi | Senawang Drive Thru | The Weld | Sec 9 | OUG | Kluang | Litrak | Sri Serdang | Kepong | D’sara Damai | Uda Ocean | Sri Gombak | Port Klang | Nilai | Sec 18 | Gombak | Muar |

11 March 2007 – A meaningful day in my lifetime. (Part 2 of 2)


This is not just all that make today special that I have to blog 2 parts. Tomorrow is going to be Syin’s birthday. I already had a plan to give her a special treat on her birthday eve as I can’t celebrate with her on Monday. It was because she is having family dinner at Teluk Gong.

Honestly speaking, I didn’t spend a lot of money into this birthday treaty but instead I spend a lot of my effort and my skills into it. I had already plan to have a candlelight dinner in my room, so I packed my room abit but it still look messy. *SIGH*

The Menu
Alright, the maincourse I am going to cook is Chicken Chop with extremely yummy mushroom gravy and salad with extremely tasty French dressing. Comes the starter standard tin in a cup Campbell Mushroom Soup. Special add-on, just in case… Really just in case my Chicken Chop becomes Chicken Smoky, it is also my specialty that is Classic Spaghetti with PREGO sauce.

The Cooking Preparation
I start to gather the entire ingredient; I marinated the chicken chop with soy sauce and salt and left it there for about half hour. Next, I boiled the spaghetti with hot water with some olive oil and also I heat up the Campbell Mushroom Soup in can. Meanwhile, I get some garlic, onions, tomatoes and some vegetable; chopping and slicing them into desirable size. After that, its time to get the chicken into the pan, I heat up the olive oil using medium fire on stove then I place the chicken chop into the pan and fried a little. I leave it for 2 minutes before flipping it and I put some garlic and butter to make the chicken chop more tasteful. Approximately about 10-15 minutes in the pan, I put a CHEDDAR cheese slice on top for it to melt. The chicken chop is ready to MAKAN!

The best chicken chop in room!

Easy to made Mushroom Soup

Not forgetting the spaghetti, I had poured the hot water away and place spaghetti in a bowl. After that, its time for the sauces; I use a PREGO Thick Tomato sauce in a can and heat it up. The sauce looks simple and not much tasty except for the strong tomato flavor. I add a portion of the Campbell Mushroom Soup after I pour a bowl of it and the remaining I pour into the PREGO sauce and mix it. That’s not all; I add some garlic and MUSTARD sauce. MUahahahhaa.. Believe me, it taste delicious.

Everything seems to be done and Syin come over to help me carry the dishes. While she was busy organizing it, I sneak up to my room and lock the door.

The Setup
OK! Here is what I did; I got small table and a big yellow table cloth to be our dining table. I already prepared a bottle of RED Wine, 2 wine glasses, exclusive utensil, tea-light candle and table cloth. I place a covered so it doesn’t look like a bedroom while we dine. Next, music atmosphere… Hmm.. That should be BOSSA NOVA. Hahaha.. Damn budget man! Once I set up the table ala American fine dining style, I unlock the door and carry the food together with Syin.

Surprise! Surprise!
The minute she steps into the room, she was all smiling and I know deep down inside she very happy and she wanted to show me how much she loves the settings. We had our lovely dinner and everything seems right. The food is great except for the chicken chop that was quite salty.. The atmosphere is indulging… The whole things just work fine and I conclude a great birthday prezzie for Syin. Later after the dinner, her dad called and ask her to get home quick for another celebration. Well… We left the things as it is and I send her home as fast as I could.

Today it was a great day for me and it was the most beautiful things as a Christian for the 1st day. I felt Fatherly love the whole day.

Thank you LORD, for sending Syin into my life, to be my companion and cherishing my love. Father of Lord Jesus Christ, please bless Syin with strength she require to live. Bless her with wisdom she needs to be successful. Bless her with strong faith so she will be able to reach out to Glorify You. Thank you LORD. We Praise to You.

I’ve upload the video of the event. Check it out by click here.

My sister’s baby 1 year old birthday @ Sri Hartamas


P/S: This post is from my old blog. I would like to elaborate more and some of it is added extra from the original.

It’s my niece 1 year old birthday. My father and sisters were celebrating the whole day with the baby at Hartamas Shopping Gallery. They were there since afternoon and I only be there around 6PM in the evening.

Yan Yan that’s what we call my sister’s baby. She is such a lovely baby and she is naughty just like any other baby. This was because she always put a look when facing the camera. I had been getting a hard time to caught her face. * SIGH * It’s a tough work I can say. Today indeed is her ONE year old birthday. I went over the outing with Peng Peng. Peng Peng bought Yan Yan some baby products as a gift for Yan Yan’s birthday. Thank you for getting her PUREEN brand. Kinda expensive you know!

The Arrival at Hartamas Shopping Gallery
This is the first time I visit this place after it had been open for months. I park my car in the basement and head to the complex. I got lost when I was around this place. Their concept is very much likely like The Curve Shopping Complex where they have indoor and outdoor shoplots.

We were walking by a lots of stores around. We were heading to the WINE Shop located at the lowest floor of the gallery. This complex doesn’t look as big compared to The Curve but I can feel this complex is balance for the community around Sri Hartamas and Mont Kiara residency. The next thing I got to know that this place is full of restorans and cafes. This place is quite a quiet place to chill out and have some chit chat while taking a sip of coffee or even a glass of wine. I can say it’s kinda executive and lavish experience chilling out there.

The Wine Shop
This shop is great. They had all sort of different wine in the store. Besides this shop is all about wine, they do serve some light snacks to goes with the wine. Their waitress there is very polite and attentive to you all the time. Their concept is more like a  place where you need a drink and some relaxing moment while enjoying the music they playing. There is outdoor concept and also indoor to serve smoking patron and non-smoking.

Okay… Back to the reason why I went there because everyone was there. My 3 sisters, sister-in-law, father and my 2 nieces were chilling out there after a long day walk around the complex. They were having some white wine mixed with sparkling water. Not bad thou but I didn’t take notice the brand. I met my friend and also business client, Mr Peter. Muahaha.. He had been a happening goer, he was with some friends. I love the music and the place but I felt this is the place I will be at if I plan to stop clubbing. While waiting for them to finish the wine, me and Peng Peng plan to walk around the complex to check out the this new places.

美食將門人 aka Eric Deli Paradise
It’s dinner time and we are heading to Eric Deli Paradise. This restaurant is open by Eric Tsang. He is a Hong Kong based actor and also a game show host in Hong Kong called “Super Trio Show” aka “ç¹¼ 續 ç‹‚ 笑 獎 é–€ 人” together with the original team members, Chin Kar-Lok and Lam Hiu-Foong. They serves variety of authentic Chinese and Cantonese cuisine. They seems to be specialise in Dim Sum, Steamboat and Chinese food.

This place is very classic and nothing much I can say about it. It looks very expensive kinda place to have lunch or dinner. There have outdoor as well with a great view facing the city. We plan to have their Steamboat so we ordered the standard 2 pax meal which cost RM 70. We preferred to try out both their spicy soup and flavour soup. They have one thing in common to the owner that is the Hongkies accent and politeness. My both sisters browsing through the menu and they start ordering extras dishes.

While they were busy looking at the menu I was fooling around looking at a device underneath table next to me. I look carefully and I finally realise it was a controller to the electronic cooker in the middle of the table. We were using a large table that had 2 cooker in the middle. Next I look at their paper matte on the table and I notice the famous HK TV Game Show host. Hahaha.. They look as funny…

The order had been made and I got up head to the sauce counter to get some sauce to dip with the food. The minute I reach the sauce counter… I was like .. They had more than 20 types of different sauce such as peanut, sesame, ketchup, chillis, garlic, soy sauce etc.. I mixed mine with some help from my sister and this is what I got..

I tell you arr… The taste is damn GOOD! The food start arriving and the next moment the table is full of raw food ready to be steamed! The first thing I did was dumping lots of meatballs and vege into the chilli soup. The minute the meat cooks, I scoop it up… All the chilli spices and peppar balls stick to the vege and the meatballs. I am having a hard time to remove them on my plate before I get to taste the food. After much hardwork on the cleanning, I manage to savour the vege and meatballs.. The taste is great BUT the spices and the thickness of the chilli oil on top is really a puts off. The whole time I must wash away those spices and oil with the flavour soup. It’s very spicy and damn oily.

I GAVE UP on the chilli soup. I proceed to salvage the flavour soup which taste much nicer and goes very well with my self-made special sauce. It was kinda OK food quality but what I can comment about this steamboat that is.. TOO EXPENSIVE! It’s not really worth the price. I rather go eating Porridge Steamboat or Cheese Steamboat which cost much cheaper but of course we will not to enjoy the little bit luxury dining experience.

All and all.. I will go back there again for the SAUCE! Muahahaa….

Daily Morning Routine


P/S: This post is from my old blog. I would like to elaborate more and some of it is added extra from the original.

Recently, I have come to realise that I am a person who likes to stick to the same thing I do everyday. It is really for the convenience and also comfort.

The Journey
Today, this morning the travelling from my house all the way to KL was generally smooth and I felt so comfortable driving without traffic jams. I reached my destination about 8:30am and proceed to my favourite mamak stall nearby my office. I had patronise this mamak since few years ago even before I start working in the heart of KL. Usually I went there after clubbing craze at Beach Club and Atmosphere.

The Routines
Why do I love routines? It just plain simple, I love to eat my roti canai in a special way. I love to eat Roti Canai Banjir + Mata Kerbau and Nes-Lo-O-Ais (see bottom for explanation). I have been to many mamak to try ordering this but in the end it got everyone confusion as they thought I wanted Roti Telur. The taste is not as good as I had in my usual patron mamak. The good thing about routines is the staff treats you differently from others. They don’t bug you about what you wanted and they just ask me “Biasa?” means “The usual?”. All I need to do is just nudge my head and I get everything in awhile. Moreover I can complain to them about the food and I get a replacement without them thinking I am trouble customer. I am a good customer as sometimes I over pay them by a few cents and I don’t grudge about their late services.

What IF?
I always wondering what if the mamak stall stop operates its business. I had to find another mamak stall and try to be frequent with them and life goes on. It is easy say than to be done. I can survive with it but thinking back about the flexibility and the relation build with the staff and the owner of the previous mamak. It can’t be the same and you’ll have the missing feeling for them. The taste will be different and time spend to develop the relation and putting the right taste to suit my desire, I have to rebuild it. More over, not many mamak operator and its staff are friendly enough to do what you wanted them. Imagine they have to order a food that you wanted your way but end up is not what I wanted. Complaining to them I worried they might add some “special ingredient” in another hand to eat it, I don’t felt good.

It is so difficult to find a right thing to suit your needs. It is more difficult to maintain it as well. For me, I do what I can to keep their business running. I believe I play a role in their business runnings although my patron is just merely few ringgits but is better than they lost my patron.

[ Roti Canai is an North Indian bread and Banjir simply means the Roti Canai tear into pieces and pour the Dal (the gravy in yellow color makes from Potato, chickpeas in a spicy gravy ) on top of the Roti Canai. Mata Kerbau in translation is ‘Bull’s Eye’ but it means to the mamak stall as fried egg with the yolk still watery. Nes-Lo-O-Ais is a mixture of Nescafe Coffee with Milo Chocolate and ‘O’ means no milk added plus ice. This drink is similiar to MOCHA. ]

Draw by chillicandy

Draw by chillicandy

jefflhlow is my personal initial. I am a fast learner especially in Information Communication Technology and Computing. I grow a deep passion in adopting fast growing technology, ever creative design and ever  changing programming method.

I am active in sports especially paintball had been my great passion. Paintball is the only sports I have always wanted to excel and growth with.

I love my family and putting them first in everything.