Simply Sarj

CF 33/60 My Mum’s Sardines...

A return trip to my...

BEEF OYESTER MUSHROOMS AND CAPERS IN CREAMY SAUCE

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500g Beef Round Steak sliced or diced 150g onions halved and sliced 150g oyster mushrooms 30g capers 1 cup cream 4 cloves garlic – grated 10 to 20g ...
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LAMB SHANKS with ROSEMARY MINT and SEMOLINA

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2 lamb shanks 4 cloves garlic – skin on Salt and pepper for taste 1 teaspoon dried mix herbs 4 tablespoons olive oil reserve half for semolina FOR ...
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BEEF RUMP and MUSHROOMS in WHOLE SPICES

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1kg Beef Rump steak cut into chunks 300g mushrooms cut into halves 200g onions thinly sliced 20g fresh garlic crushed 10 small tomatoes (cherry tomatoes) 10g chopped parsley ...
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BEEF BONE ALL PURPOSE TOMATO SAUCE FOR ITALIAN RECIPES

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1.5kg Beef bones 2 x 700g Bottle of Passata* (Italian tomato sauce) 2 to 3 cups of water 250g carrots in chunks 2 large sticks of celery 300g ...
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ROSEMARY LAMB MINCED COCKTAIL BURGERS

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500g Lean lamb mince 5 to 10g freshly chopped Rosemary 50g freshly crumbed white bread or dried bread crumbs (optional) 80g onion 10g garlic 10g ginger 1 large ...
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HOTEL MUMBAI – Adelaide Film Festival

Today is a special day! I have been in anticipation since the filming of Hotel Mumbai over a year ago and finally it is premiering in my home-town ...
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Sarj Cooking on The Chefs’ Line

Yes!! Can’t wait to share with you my journey on SBS The Chefs’ Line on Monday 20th August at 6pm. Please follow the Eventbrite link below and I ...
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Contestant on The Chefs’ Line Season 2 – Indian Cuisine – SBS Cooking Show

Being a contestant on the second series of The Chefs’ Line was both challenging and exciting! I recommend it to anyone who thinks they have food they want ...
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Cooking Classes start from 24th March 20018

Are you a beginner-cook? Or are you an experienced cook who still enjoys learning new things in cooking? If so do you prefer cookbooks or go to Google ...
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My Plant Based Market Stall at Plant 4 Bowden

It has been nearly a year and a half since I embarked on my journey of strictly plant-based Malaysian/Indian Street Food at Plant 4 Bowden; since they opened ...
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Sarj cooking at Bowden Plant4

My journey to publish my book My Recipe for Cultural Interchange and then turning it into a video documentary 6NORTH by filming in Japan, South Korea (Busan), China, Vietnam, ...
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PREVIEWS OF my DOCUMENTARY “6NORTH”

It’s a year since we filmed 6NORTH in Japan, Korea, China, Vietnam, Malaysia and Singapore in 16 days. It was a remarkable journey that Stephen and I shared ...
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THE FILMING OF ’6NORTH’ 6/6 SINGAPORE

It took us roughly 5 hours to get into Singapore. We had decided that we would take a coach to see how much of Malaysia has changed along ...
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HAPPY NEW YEAR 2016

I trust that you have had a wonderful and Merry Christmas! I would like to take this opportunity to wish you A Very Happy 2016 filled with good ...
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My article in Gourmet Magazine

I am delighted to say that The Australia Times has kindly asked me to write recipes and stories for their monthly Gourmet Magazine. Since September 2015 I have ...
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A few prepared earlier

CF 56/60 Nasi Lemak...

Hot, spicy, sweet, crunchy, nutty all at once in an inspirational breakfast dish of Nasi Lemak, simply a 'must' for Malaysians. ...more
Meat

CF 55/60 Minced Lamb...

Minced lamb easy peasy! ...more
Meat

CF 18/60 Lamb with...

Easy lamb with it's sweet, sour and nutty element. ...more
Sweets

CF 7/60 Sago Pudding...

A cooling sago pudding for the summer heat made especially for Juliana. ...more

News and Events

HOTEL MUMBAI – Adelaide Film Festival

Today is a special day! I have been in anticipation since the...more
Sarj Cooking on The Chefs’ Line

Yes!! Can’t wait to share with you my journey on SBS The...more
Contestant on The Chefs’ Line Season 2...

Being a contestant on the second series of The Chefs’ Line was...more

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