Friday, December 26, 2008

Chef Nuar Steak

Hi there ! Still in Holiday mood.
Below Chef Nuar steak Receipe.
Lets try since you have a lot of
free time.


4 boneless strip steaks
30 whole peppercorns, cracked
2 Tablespoons peanut oil
1/3 teaspoon salt
1 Tablespoon cognac
2 Tablespoons whipping cream


Crack pepper by placing in a towel and striking it with a
wooden mallet or rolling pin. Pat cracked pepper and salt
onto steaks. Heat oil in pan. Place steaks in a pan and brown
15 minutes. Pour cognac on the steak and flambé. (light with a match.)
After cognac has extinguished itself, add cream to the liquid
in the pan. Bring to boil and stir, to thicken.

PRESENTATION: Place steaks in middle of platter and
garnish each side with green beans sprinkled with parsley.

wash 1 pound of green beans. Remove strings if necessary.
Bring salted water to a boil in a large saucepan. Plunge the
beans in and cook 10 minutes. Remove from heat and drain
under cold water. If there is not room on the serving platter
for all the green beans, serve in a vegetable dish.

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Saturday, December 20, 2008

Chefnuar Fish Soup

Hi there !!! Happy to write again.
Below Chefnuar Fish soup
receipe for your to try..
Today Sunday the best day for you
to try Chefnuar Receipe...

Ingredients :-
3 cloves garlic, minced
1 large onion chopped
2 medium size carrots chopped
2 stalks celery chopped
2 tablespoons olive oil
1 tablespoon paprika
16 ounce can Italian plum tomatoes
1/2 cup dry white wine
1/2 teaspoon crushed red pepper
1/2 teaspoon crushed thyme leaves
1 bay leaf
2 eight ounce bottles clam juice
1 1/2 pounds of either flounder or sole cut into bite size pieces
1 tablespoon of anise-flavored apertif such as Richard or Pernod

Saute onions in olive oil until wilted. Add garlic and saute for another minute.
Add everything but fish and apertif.
Bring to a boil. Lower heat and simmer 15 minutes or until vegetables are tender.
Add fish and simmer 2 to 3 minutes. Stir in aperitif and serve immediately.

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Saturday, December 13, 2008

Chinesse Sweet n Sour Fish Recipe

Hi there ?
How are You ?
Stay tune with
Lets try new Chinesse cousine in malay
call ikan masak masam manis / 3 rasa.

1/2 kilo of firm, fleshy fish (2 pieces)a few slices of gingera tsp. of roughly chopped garlicsalt
1-1/2 to 2 c. of cooking oil1 bell pepper,
sliced1 carrot, sliced1 onion,
cut into eighths1 tomato,
cut into eighths1 tsp. of minced garlica few matchsticks of ginger
For the sweet-sour sauce :
1/2 carrot, diced or sliced thinly (your choice)1 leek stalk,

cut into 1/4″ slices (optional)a small piece of ginger,
sliced thinly1 bell pepper, julienned1 tomato,
diced3 tbsp. of vinegar (you may need more if using mild-strength vinegar)6 tbsp. of sugar1 tsp. of salt1/2 tsp. of hot chili sauce or 1 hot chili pepper,
broken in half1 tbsp. of tomato paste1 tbsp. of cornstarch or tapioca starch1 c. of watersesame seed oil

Score the fish across the back. Rub the skin,
flesh (where you scored it) and insides with garlic, ginger and salt.
Heat a
skillet or wok. Pour in the cooking oil.
Heat oil until it starts to smoke. Fry the fish over very high heat until golden.
Remove from oil and drain on paper towels.
In a small
saucepan, mix together the vinegar, sugar, water, salt, chili sauce, starch and tomato paste. Set over medium-high heat until thick and the cloudiness has disappeared. In another saucepan, heat 1 tsp. of oil. Add the carrots. Stir for a minute. Add the leeks (if using), bell pepper, onion, tomato, ginger and garlic. Stir for 15 seconds. Pour in the sweet-sour sauce and bring to a boil. Turn off the heat. Add a few drops of sesame seed oil. Pour over the fried fish. Serve at once.

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Monday, December 8, 2008

Chef Nuar Garlic Bread

Hi there, How are You ?
I just come back a new recipes
which given by my No Way Girlfriends.
Lets Try heart feeling.

Garlic Bread
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
1 head garlic 1 tsp olive oil

1 softened stick salted butter
1 small sliced (or bread of your choice) loaf Italian bread freshly
grated Parmesan cheese

1. Preheat the oven to 425°F.
2. Slice the top of the garlic head off, so that the inside cloves are visible.
(You will cut off a small amount of garlic, which can be saved for another recipe.)
3. Place the garlic on a square of tin foil and pour the olive oil on top. Wrap the garlic in the tin foil and place in oven for 45-55 minutes. (You can place tin foil directly on the rack.) When the garlic is finished (somewhat soft), set aside to cool.
4. When the garlic is cool, squeeze the cloves into a bowl along with the butter.
Mash the butter and garlic together until they are well mixed.
5. Preheat the oven to 425°F again, if necessary.
6. Spread the garlic butter mixture thinly and evenly on the bread, and
sprinkle with Parmesan cheese.
7. Place on cookie pan and bake for 8-10 minutes. Enjoy!
8. Tips: This garlic butter tastes better the longer it stands. Make it the
day before and set out 1/2 hour before making the bread. The butter also tastes great with plain pasta, mashed potatoes, on plain bread, and on top of vegetables.
9. Note about nutritional analysis: The nutritional analysis is based on using about 1 teaspoon of the prepared garlic butter and 1 teaspoon of Parmesan cheese on each slice of Italian bread (one serving). You will have plenty of garlic butter left over.

"Stay tune with Chef Nuar I will post regularly since
no oversea trip anymore."

Saturday, November 8, 2008

Red Chicken / Ayam Masak Merah

For Malay Friends lets Try this Ayam Masak Merah...

1 ekor ayam (1.5 kg, dipotong 8)garam,
serbuk lada hitam secukupnya1 camb rempah kari
bahan perap1 camt serbuk kunyit
340 g tomato sos2 labu bawang besar (dibelah 2 & dihiris)minyak untuk
menggoreng terendam garam, gula secukupnya
Bahan Penumis:5 cm kulit kayu manis

4 buah pelaga
2 kuntum bunga cengkih
1 kuntum bunga lawangBahan dikisar
6 biji cili merah4 biji cili hijau
20 biji bawang merah10 ulas bawang putih
4 cm halia muda2 camt ketumbar
1 camt jintan putih disangai/goreng tanpa minyak½ camt jintan manis
The cooking Method

1. Perap ayam, garam, lada hitam dan bahan perap selama 30 minit.
2. Panaskan minyak, goreng ayam separuh masak. Ketepikan.
3. Keluarkan kecuali 3 camb minyak, bubuh bawang besar dan bahan penumis, kacau 1-2 minit.
4. Masukkan bahan kisar, kacau hingga terbit minyak.
5. Bubuh pula sos tomato. Setelah sebati, masukkan ayam.
Tutup sebentar agar ayam masak. Bila kuah elok pekatnya, angkat dan hidangkan.


Lets Try another chicken Recipe...
Please Comments Good or Bad

2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)
4 tbsp. salad oil
4 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
3 c. mandarin oranges
2 c. pineapple chunks
3 c. green grapes
Slivered almonds
3 c. diced celery
2 1/2 c. raw rice
1 qt. mayonnaise
Cut chicken into pieces and boil until tender with no seasonings.

Remove skin and fat first. Remove meat from bones and cut into cubes.
Mix together oil, orange juice,
vinegar, salt, marinate chicken in this mixture in refrigerator overnight.

Drain fruit well,add to nuts and celery the next day; add to chicken mixture.
Cook rice until tender in boiling water, drain, blanch with cold water,
drain well; add to chicken mixture.
Add mayonnaise, mix well. Serve with crackers and lettuce or in pocket bread.

Saturday, November 1, 2008

Microwave Oven

I fully recommend you to use the below Model of Microwave oven.

It had use by me quite sometimes .

Inverter Grill Microwave Oven Panasonics Brand.
You may get full spec and other Panasonics Model at below link :

Kung Fu Mee

To all Chef Nuar friends,

Lets try my Recipe get from a friend stay at Hong Kong...

500 gm mee kuning 5 biji telur dipukul

100 gm udang basah [buangkan kulit] 150 gm ayam [dihiris] 1 biji panjang fish cake [potong nipis] 3 ulas bawang putih [dicincang] 100 gm brokoli [dipotong] 100 gm bunga kobis [dipotong] 100 gm carrot [potong kecil dan panjang] 5 tangkai baby corn 2 sudu besar minyak masak 2 s/b tepung jagung ] 1 cawan air ] bancuhkan 1 cawan air rebusan ayam 2 s/b sos tiram 1 s/b lada sulah garam minyak

1. Panaskan minyak dan goreng telur dan mee dalam kuantiti sikit [satu portion untuk 1 pinggan] hingga agak garing. Ketepikan.
2. Tumis sedikit bawang putih hingga agak garing dan masukkan ayam, udang dan fish cake.
3. Masukkan air rebusan ayam bersama lada sulah, sos tiram, baby corn dan carrot.
4. Masukkan tepung jagung yang telah dicampur air dan kacau-kacau supaya tepung tidak bergentel.
5. Campurkan brokoli dan bunga kobis. Tutup api dan kacau.6. Tuang kuah ke atas mee dan hidangkan. Sedap dimakan panas-panas.

Friday, October 31, 2008


Below a western recipe for you to try.It might be
replace with your favourable.....Lets Try it...

1/2 c. shoyu
1/4 c. water
1/3 c. salad oil
2 tbsp. dried minced onion
2 tbsp. sesame seeds
1 tbsp. sugar
1 tsp. ground ginger
1/8 tsp. dried red pepper
3/4 tsp. garlic powder
Mix together all the above ingredients. Marinate chicken parts overnight, turning once,
or twice to insure complete marinate. Bake in 350-degree oven for 1 hour. If you intend
to use a charcoal grill, bake in oven first for 45 minutes and on grill for 15 minutes.
Place marinade in a Ziploc bag with chicken parts. This makes turning easier.

Place a comment please !!!

Yong Tau Fu Recipe

To cooking lover here the latest Recipe from me..
I was in oversea past 2 month, sorry to all of you waiting for my first recipe..

Below a recipe for Yong Tau Fu.

Sup Yong Tau Fu

3 liter air1 kiub pati ikan bilis2 sudu stok pekat ayam2 cm halia, diketuk5 ulas bawang putih, diketukgaram secukupnya1 sudu gula pasir

Cara-cara:Masuk semua bahan di dalam periuk. Bila mendidih, perlahankan api dan renihkan selama 1 jam. Tapis air rebusan dan gunakan sebagai sup.
Sos Yong Tau Fu560ml air 1 kiub stok bilis1 sudu kicap pekat/hitam2 sudu sos kacang hitam1 sudu sos hoisin2 sudu gula pasir1/8 camt serbuk rempah limagaram secukupnya3 sudu air, dicampur 1½ camt tepung jagung

Cara-cara:Jerang air, stok bilis, kicap pekat, sos kacang hitam, sos hoisin, gula pasir dan serbuk rempah lima di atas api perlahan. Kacau hingga mendidih, masukkan campuran tepung masak. Kacau tanpa henti selama 2-3 minit lagi atau hingga pekat.

Sos Cili Yong Tau Fu8 biji cili merah, dibuang biji2 camt bijan goreng/bakar100ml cuka2 camb sos plam3 camb gulagaram secukupnya

Cara-cara:Kisar cili dan bijan hingga halus. Jerang cuka di atas api perlahan. Masukkan bahan kisar dan semua bahan lain, ketepikan dari api, biar sejuk.
Bahan² lain macam fishcake, fishball, kangkung, leh sedia ikut citarasa.

Tuesday, September 16, 2008

About Chef Nuar

Cooking Desire..........

Chef Nuar : I was born in Pontian Johore .

Family : I have three children and one wife .

Chronology : I start interested in cooking since 1996 .

: I learn cooking from one of the most popular

chef in Malaysia

His name was Chef Li .
I'm interested to learn more

in cooking when I read one

of the most popular motivation

book wrote by Chef Li

( Menjejaki Jutawan or Silence Millionaire )