Notes about Recipes in this book

• Chef Wan's chicken rice

  • sharifah on May 12, 2012

    The rice was excellent! The chicken was a little tasteless even though I followed instructions. Next time I'll marinate the chicken overnight to add more flavour.

• Perak-style beef rendang (Rendang tok)

  • sharifah on August 06, 2014

    This was nice...but not as dark as I thought it should be. Perhaps it was my fault for not cooking it longer to dry and darken it. It took over 2 hours to get to an 'almost dry' stage as instructed. I used 4 Tbs of chilli paste as per recipe, which was very spicy! But as this was my first go at making rendang from scratch.....I'll know to cook it longer next time.

• Chilli beef slices (Dendeng berlado)

  • sharifah on April 06, 2014

    I used beef shin by mistake instead of lean topside but the recipe stated that the beef is to be pounded after slicing. So I did!! And I think the pounding broke the fibres down, and the beef ended up being quite tender. Very nice dish, don't be wary of the number of chillies (10!) as the soy sauce and vinegar tempered it down.

• Beef slices in black sauce (Daging masak hitam Cik Dah)

  • sharifah on May 12, 2012

    This dish is really nice, and very easy to make. Made it for a dinner party and everyone loved it. Quite a spicy dish.

• Moroccan lamb shoulder

  • sharonbakar on May 01, 2022

    This is excellent, I love it's rich deep flavours and I've made it so many times. I make enough to freeze in portions too. My only reservation is that prune joice plus prunes plus apricots gives too much sweetness so I tend to put in less dried fruit than in the recipe.