Archive for Western Food

Happyhomemaker88’s Easy Yummy Roast Leg Of Lamb Recipe With A Little Oriental Touch

A Roast Leg of Lamb Dinner for my eldest daughter's birthday

A Roast Leg of Lamb Dinner for my eldest daughter’s birthday

Hi there, dear friends 😀 Last weekend was my eldest daughter’s birthday and I made a Roast Leg of Lamb dinner for her as she loves lamb cooked in any way.  The roast lamb turned out very moist, tender and flavourful,  and I thought I had better write down the recipe here for future references as this was my best lamb recipe so far.  When I cook, I don’t usually measure the exact amounts of the ingredients used,  because I tend to go by  intuition, putting in just “a little bit of this, a little bit of that.” LOL! Seeing as how my blog is a legacy for my children to refer to my recipes and health remedies when I am no longer around, I am posting my  best Roast Leg of Lamb recipe here.

Yummy Roast Lamb Dinner

Yummy Roast Lamb Dinner

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Happyhomemaker88’s Homemade Granola Bar Recipe – Loaded With Lots Of Healthy & Yummy Goodness!

My very first homemade Granola Bar

My very first homemade healthy Granola Bar

Hi there, dear friends 😀 

My eldest daughter and I love eating Granola Bars, but those that are store-bought are often laden with  too much sugar and they also cost a bomb for just a few bars in a box. Also, most of them are lacking in the type of nutritious ingredients that we want.

So, for the past few weeks, I have been looking up  Granola Bar recipes, but I couldn’t really find one that I liked…and so,  I came up with my own recipe instead and my Granola Bars were very delicious! I love it that they were made with a lot of high fibre ingredients and sweetened naturally by the dried fruits and a little wild honey….yummm!  

A plate of Granola Squares

A plate of yummy Granola Squares

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Eating The Healthy Way – Making My Own Sourdough Starter & Bread

Simple Ingredients To Make A Sourdough Starter - Pineapple Juice, Wholemeal Flour

Day 1 ===> Simple Ingredients To Make A Sourdough Starter – Pineapple Juice, Wholemeal Flour (click on picture to enlarge)


My first sourdough bread - not very pretty but extremely tasty

My first sourdough bread – not very pretty but extremely tasty

Hi there, dear friends 😀

I have been baking bread on and off for the past 12 years –  I got a bread machine as a farewell gift from my colleagues when I retired from the corporate world.  I just love the aroma of freshly baked breads wafting through my home, especially if I set a timer to the bread machine to start kneading the bread at 4am and I wake up to the smell of bread!  

However, my bread making skills are not very good – I can only make simple breads (white or wholemeal) and burger buns – it was easier to just buy the bread for my family 😳  …

Recently, my husband has been asking me many times to make sourdough bread but I have been putting off learning how to make the starter because it seemed like a long and tedious process to me.  

But after reading about the health benefits of eating sourdough bread, and how the sourdough starter can be used to make delicious waffles, pancakes, pretzels, pizzas, flatbread and muffins, too, I was all set to finally make my very first sourdough starter and bread. 

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Homemade Yummy, Juicy Pork Burger With Roasted Spicy Potato Wedges & Coleslaw

A Yummy Pork Burger with some sides of oven roasted spicy potato wedges and a simple coleslaw

Hi there, dear friends 😀

After feeling like I was hiding in a dark cave for quite some time due to perimenopausal problems, which finally got cleared up right away when I eventually found Natural Progesterone Cream to treat my estrogen dominance (I wrote about that HERE) , I got almost all of my old self back and I cooked this yummy pork burger meal for my family today! 

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A Simple Weekend Dinner – Buffalo Wings, Garden Greens, Butter Rice, Potato Salad, Celery Sticks

Good morning, dear friends 😀

Come weekends, I am usually unsure of what to cook for dinner as it is either an elaborate affair since everyone is home and can have dinner at the same time, or I don’t cook dinner and we eat out. Eating out can be costly if done too often and cooking lavish meals can be quite tiring as I would like to rest on weekends, too!  🙄

So, when the right mood hits me, I can cook a simple but yet delicious meal in a short time. For my family, they love Western food as we often have Chinese food during weekdays. Here are ideas that you can follow if you don’t know what to cook for your family 💡  (click on the names to get the recipes I had posted before)  :-

mini-Buffalo Wings Saturday Dinner 002

Buffalo Wings … smothered in Barbeque Sauce


mini-Buffalo Wings Saturday Dinner 001

A simple Garden Salad with a Lemon Juice-Olive Oil-Garlic Dressing drizzled over it


Easy, Aromatic Butter Rice


mini-Buffalo Wings Saturday Dinner 003

Yummy Easy Potato Salad (recipe below)


mini-Buffalo Wings Saturday Dinner 005

Celery Sticks with a Sour Cream Dip

Yummy, Easy Potato Salad Recipe

Ingredients :-

1 1/2 kg or 3 pounds potatoes – skins scrubbed clean

5 large hardboiled eggs, shelled

1 cup of chopped scallions or green onions

1 small red onion (peeled and chopped finely)

A little bit of finely chopped carrots for colour (optional)

1 tbsp of creamy mustard (I used the type for hot dogs)

4 tablespoons of mayonnaise

Salt and Pepper to taste

Method :-

1) Boil the potatoes whole in a pot of water for about 20 minutes or until they can be pierced easily with a knife or skewer.

2) Remove potatoes and run under cold water to cool down. Cut into chunks or cubes to your preferred size.

3) Mash hardboiled eggs

4) Mix in mustard, mayonnaise and chopped scallions/green onions

5) Season to taste

6) Add in the potatoes and mix thoroughly.

7) Refrigerate until serving time. This salad tastes better if prepared in advance, say at least one hour. 😉

Do have a wonderful weekend! 😀

With best wishes,

choesf 😀


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How To Make Wine Vinegar by Paul Kovi – Recipe posted by Louise

Good evening, dear friends 😀

Ah, my wonderful blogger friend, Louise, has shared this recipe  on how to make our own wine vinegar at my About page and I thought to set up a new post here so that you can have easy referral to it. I’m very sure you will be delighted to find a way of making your own vinegar. 😉

All credits of this recipe goes to Louise who has a really interesting blog called “Months of Edible Celebrations” – every day of the year, there are some fascinating festivals or themes going on and Louise has certainly put in a lot of research, thought and heart into writing those articles.

Thank you very much, dear Louise, for sharing this recipe with us! I know I will enjoy making the vinegar and thinking about Count Dracula and Transylvania!  😀

READ HERE for Louise’s fascinating post titled “Nibbling my way to Count Dracula’s Castle” for more recipes and information….

With best wishes,

choesf 😀


Hi choesf,

I will be posting a few recipes from the following book in the next day or so, (I haven’t decided which day yet as it is a sort of halloween themed post, Dracula included:) Anyway, the following recipe is one I will be posting. I thought you might appreciate so I am posting it here not to interfere with your regular posts. I tried to email you but it seems I either misplaced your email address or never had it. I am a bit hurried but I wanted to get it off to you before I forget. Hope you like it, Louise…

A Wine Vinegar for Autumn from Transylvanian Cuisine by Paul Kovi

Ingredients :-

  • A bunch of green grapevine tendrils
  • 2 ounces raisins or dried, pitted sour cherries or cornel
  • 1 ear of young corn
  • 2 ounces lentils
  • 3 quarts dry white wine
  • 1/4 cup honey
  • 1 or 2 pieces fresh and ripe fruit (any kind), cleaned and stemmed

Instructions :-
1. At the beginning of the summer fill a wide-mouthed glass gallon jar one fourth full with the following ingredients: green grape vine tendrils,raisins (or dried sour cherries or cornel) ear of corn, and lentils. Pour in enough wine to fill jar halfway and stir in half the honey.

2. Cover the top of the jar with cheesecloth and tie it down. The mixture will first ferment then turn cloudy before it eventually clears up.

3. When 2 weeks have elapsed, place the jar in a cool but not too cold spot. Add 1 or 2 pieces of cleaned, stemmed ripe fruit of the season to the jar and let stand.

4. At the beginning of September add enough wine to the jar to fill it. Stir in the remaining 2 tablespoons honey. Place the jar in a sunny spot again for 1 week (be sure the contents do not become too warm), then return it to a cool spot.

5. Do not move the jar until the first days of October. By this time the vinegar will have a layer of sediment on the bottom, and will be clear on top.

6. Carefully siphon off a bottle (1 quart) of the clear, ready to use vinegar and fill the jar again with the same amount of white wine.

7. If the vinegar is handled carefully (not moved or shaken), it will not spoil. This procedure of draining off the clear vinegar should be repeated again from time to time (taste it occasionally, and siphon it about every 2 to 4 weeks). Be sure to replace the removed amount with fresh wine. It produces a very good vinegar.


Using an existing vinegar base, one can prepare new vinegar from a favorite wine and some fruit (or other sugar-containing plant) in the following manner:

Fill a 2-quart wide-mouthed jar with wine (or with any kind of fruit soaked in wine), Cover the mouth of the jar with cheesecloth and tie it down, then put the jar in an evenly warm place.

The top of the wine will develope a skin after a while; stir it back into the wine by shaking the jar. Continue this process until 1/4 or 1/2 quart gelatinous wine skin forms. Transfer this gelatinous wine to a similar size jar. Fill the jar with some vinegar from the recipe above.

Let stand in cool spot. When the contents settle, slowly siphon off the top for use. Replace the removed amount with fresh wine. Be sure to siphon off new vinegar at least once every 4 weeks. Bottle the vinegar and store it in a cool place.

Note: If the wine develops a skin on top, be sure to skim it off. Wine vinegar prepared in such a manner can be used as a base for flavored vinegars as well.

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My Deepavali & Hari Raya Haji Festival Food

Good evening, dear friends 😀

I have been feeling under the weather these few days and although I want to write here, my lethargy and “uncooperative brain” is not allowing me to do much. So, seeing as I have some photos taken earlier for you, I’ll just post them all here and add on the recipes later.

On the day of Deepavali (the Hindu Festival of Lights) in October, I cooked a full Indian meal for the first time and my hubby was very impressed. He loves Indian curries but somehow, I thought they were difficult to cook. But then, since I love to celebrate the various culture’s festivals with some unique feasts, I decided to take out my dusty “Malaysian Cookbook” and look up some Indian recipes.

I had also cooked some Rasam (sour soup) and made some cucumber achar, but I forgot to take pictures of them.

Here are pictures of my Deepavali feast –


A creamy, delicious Mutton Curry with carrots, potatoes, tomatoes, onions, coriander leaves, cinnamon sticks, star anise, cloves, cardamon, fennel and cumin



Ayam Kurma, which is a very mild (almost non-spicy) Indian Chicken Curry


deepavali-dinner-003-smallNasi Briyani – good quality Basmati Rice cooked with ghee (clarified butter), spices, mint leaves and garnished with crispy, golden fried shallots. Here, some Ayam Kurma gravy has already been poured onto the rice ..


Then, for the Muslim festival called “Hari Raya Aidil Adha”, I cooked some Dried Chicken Curry (Chicken Rendang, Rendang Ayam), Peanut Sauce (Kuah Kacang) and made some Ketupat (Compressed Rice in Coconut Leaf Casings). I finally perfected my Ketupat recipe this time because the other two times, the ketupats were either too sticky or hard.

Here are the pictures for my Hari Raya Haji feast –


Fresh, woven coconut leaf casings for making Ketupat – filled up to 55 % with long grain rice (I used good quality Kedah, a state in the northern region of Malaysia) grown rice, and boiled over low heat in salted water for 4 hours



Cooked Ketupat, ready to be cut into cubes and eaten with Kuah Kacang, Chicken Rendang, some sliced cucumber and raw onion



Kuah Kacang or Peanut Sauce to go with Ketupat or Satay


chicken-rendang-smallMalay Dry Chicken Curry or Chicken Rendang


For my Christmas Roast Turkey Dinner, I had cooked a 15-pound turkey, with mashed potatoes, broccolli, green peas, baby carrots, and a fresh button mushroom stirfry. However, I couldn’t show you their photos because they looked rather dodgy…… :oops:, anyway, I had photos of last year’s Christmas Eve Roast Turkey Dinner here. 😉

I wish you a Happy New Year! 😀

With peace and joy,

choesf 😀

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