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  Keywords: Ramadhan recipe, suhoor meal, iftar drink, healthy smoothie, dates recipe, energy-boosting drink, fasting hydration, susu kurma Ramadhan is the perfect time to enjoy nutritious, easy-to-make recipes that keep you energized throughout the day. Whether you're looking for a quick suhoor meal or a refreshing iftar drink , this Creamy Dates Smoothie is a must-try! Packed with natural sweetness, fiber, and essential nutrients, this smoothie aids digestion, provides long-lasting energy, and keeps you hydrated during fasting. Why This Smoothie is Perfect for Ramadhan? ✔ Boosts Energy: Dates are rich in natural sugars and fiber, keeping you full longer. ✔ Hydrating & Refreshing: The combination of milk and bananas helps replenish lost fluids. ✔ Quick & Easy: Takes only 5 minutes to prepare! Ingredients: 5 Medjool dates (pitted) – rich in natural sugar and fiber 1 banana – provides potassium for hydration 1 cup chilled milk (or almond milk for a d...

Savory Pumpkin and Sage Pasta A comforting, creamy pasta dish featuring pumpkin, sage, and Parmesan—perfect for fall or any cozy night in! Ingredients: 12 ounces (340g) fettuccine or penne pasta 2 tablespoons olive oil 3 cloves garlic, minced 1 cup canned pumpkin puree (not pumpkin pie filling) 1 cup heavy cream (or milk for a lighter version) ½ teaspoon ground nutmeg 1 teaspoon fresh sage, finely chopped (or ½ tsp dried) ½ cup grated Parmesan cheese Salt and black pepper, to taste ¼ teaspoon red pepper flakes (optional, for a slight kick) ½ cup pasta cooking water (reserved) Instructions: Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water , then drain and set aside. Make the Sauce: In a large pan, heat olive oil over medium heat. Add garlic and sauté for about 30 seconds until fragrant. Stir in the pumpkin puree, heavy cream, nutmeg, and sage ...

PAN FRYING A well-seasoned cast-iron skillet is the ideal tool for making old-fashioned thin, diner-style burgers because it mimics a restaurant's flattop griddle in generating a high, dry heat. George Motz, the author of Hamburger America , recommends the following technique, popular with short-order cooks in the Midwest. Photo: André Baranowski 1.  First, heat a dry cast-iron skillet over medium-high heat until it smokes slightly, about 2 minutes. Using an ice cream scoop for portioning, place a scoop of meat in the skillet. 2.  Smash the meat flat with a metal spatula. Flattening creates a flavorful sear and crisp, uneven edges as the burger sizzles in its own fat. Cook the patties, flipping them once, until they're browned and cooked through, about 4 minutes total. 3.  Place a slice of cheese atop each patty and keep the skillet covered until the cheese has melted, about 1 minute. BROILING This is our favorite rainy-day technique because it yields results si...

Traditionally made with rice noodles, prawns, chicken, tofu puffs and fish balls, this Malaysian curry laksa is not a dish of subtlety. A balance of sweet, sour, salty and spicy elements, popular accompaniments include Vietnamese mint and fried Asian shallots. SERVES 4-6 PREPARATION 50 MIN COOKING 20 MIN Ingredients 60 ml  (¼ cup) vegetable oil 1.5 litre  chicken stock 2½ tsp  grated palm sugar 450 g  chicken thighs with bone and skin, or chicken thigh fillets, thickly sliced 12  large raw king prawns, shelled, intestinal tract removed, tails left intact 500 ml  (2 cups) coconut milk 12  fish balls (see Note) 150 g tofu puffs (see note), thickly sliced  200 g (2½ cups) beansprouts 500 g  fresh thin rice noodles (see Note) fried Asian shallots (see Note), Vietnamese mint leaves (see Note), chilli sambal (see Note) (optional) and lime wedges, to serve Laksa paste 8  small dried re...

There are countless ways of making Malaysian-style chicken curries and there are various recipes. However, this  Malaysian chicken curry recipe  is very easy chicken curry that you can make with easy-to-find ingredients. Serves 4-6 people | Prep Time: 15 Minutes | Cook Time: 30-45 minutes Ingredients: 2 tablespoons oil 1/2 onion, diced 1 oz (25 g) curry powder for meat 1 1/2 lbs chicken, chopped into pieces 3 cups water 1 big tomato, cut into wedges, optional 2 small potatoes, peeled and cut into wedges 4 hard-boiled eggs, optional 1/2 cup coconut milk (or 3/4 cup milk) Salt to taste Method: Add the oil to a big pot and heat it up until hot. Add the onions and stir-fry until aromatic before adding the curry powder. Do a few quick stirs until you smell the aroma, then add the chicken, stir to combine well, for about 1 minute. Add the water into the pot and bring it to boil. Lower the heat and add the tomatoes, potatoes and eggs. Cover the pot and let ...

A classic Malaysian breakfast of Indian derivation, though this flaky finger food is good any time of day (and  really  good at about three in the morning). A dough of flour, egg, and ghee (clarified butter) is incredibly, almost unbelievably elastic; it's stretched quickly into a tissue-thin sheet, like pizza dough but even more dramatic, then folded back up and griddled. In its best form, right off the griddle, it's flaky and crisp like a good croissant on the outside, soft and steaming and a little bit chewy on the inside. It's also served with curry, often lentil dal; other versions are cooked with egg, or onion, or sardines. Ingredients : 600 g plain wheat flour 1 teaspoon salt 1 cup warm water or milk 1/2 cup ghee or margarine 1 egg 1 teaspoon sugar Method : Sift the flour and salt together. Knead flour, egg, sugar and ghee with water/milk (a little at a time) good enough to make a moderately soft dough or easy to handle. Leave for 2-3 ...

About this recipe:   This is a spicy-sour fish base noodle soup that is known in Penang, an island state in northwest Peninsular Malaysia. It's mouth-watering and delicious! Suhara Kuala Lumpur, Malaysia Ingredients Serves:  6  600 gms of mackerel 6 cups (1.5L) water 3 sprigs polygonum leaves (daun kesum) 2 ginger buds, sliced 4-5 pieces asam keping, (dried tamarind slices) 5 tablespoons (75ml) tamarind juice 600 gms thick rice noodles (laksa noodles) Salt and sugar to taste Spice Blend: 10 shallots 2 lemongrass 2.5 in fresh galangal 5 dried chillies, soaked in water, discard seeds 3 fresh red chillies 1 teaspoon dried shrimp paste Garnish: 1/2 fresh pineapple, sliced in small pieces 1 medium cucumber, cut in matchstick slices 2 large red onions, sliced thinly 3 red chillies, sliced a few sprigs of mint leaves, torn a few sprigs of polygonum leaves, shredded Black prawn paste condiment (petis) Directions Prep: 20...