Mustafa Ibn Ar-Rashid is our Creator messenger, willing to share his wisdom to everyone. In his books you will find answers to the significance of our life, the true mission of humanity. Mustafa blog has been obscured from internet because he tell truth and teach faith: this is not acceptable for those owning and controlling the net: I share his books because to me the respect of others opinions and the freedom of thinking is paramount in my life. please you share it free too. A.D.K.










Pahamilah__Interior_for_Kindle Intelligentia ind to pdf

PAHAMILAH! INTELLIGENTIA (Bahasa Indonesia & English) -by Mustafa Ibn Ar-Rashid

Pahamilah__Interior_for_Kindle Intelligentia ind to pdf



Cooking Foods Italian Recipes – Monkfish & Pepperbell Sauce

Cooking Foods Italian Recipes – Monkfish & Pepperbell Sauce

More details in my culinary books published on


Ingredients: Extra virgin olive oil, tomato juice, marine salt, wine “rose”.


Monkfish, green pepper-bell, garlic, onion.


Cut pepper-bell, onion garlic and fry in extra virgin olive oil.



Clean from the skin then cut the fish in pieces (2×2 inches)


As the onion fades put the fish to fry.

As the fish roasttaking brown color add two-three pinches of marine salt.

Add half glass of wine “rose”.

Stir well then add half glass of tomato juice.

Cook at low fire for 8-10 minutes, if the sauce reducing too much add more wine.

Just drop the pasta cooked “al dente” and thats it!

Buon appetito!



Cooking Foods Italian Recipes – Monkfish & Pepperbell Sauce

More details in my culinary books published on






A Peach Full Of Love

I would like tell you a short story about food and love: “Once upon a time there was the happy village of Uruk, later capital of Lagah. Two young lovers, Gaala and Hirkush, were living in Uruk. They were so much in love of each-other! One day, Gaala and Hirkush planted a small peach tree in a secret place. This tree was to watch their true love to last forever. Unfortunately, after few months, the war came and Hirkush was sent to the front. Gaala became sad and often went to cry under the peach tree while this was growing. The war was really cruel and after a while, Hirkush had to flee abroad because his country lost the war and was invaded by the enemy. Our beautiful Gaala, being truly in love with Hirkush, was now forced to marry to a general of the enemy army (Balagar) this was to avoid the killing of her parents and the slaughtering of her village people. Few months passed and Gaala thought that Hirkush was killed or he has left her, so year after year she start to love her husband Balagar, who was now the mayor of the village, very close and powerful with the state government.  After 10 years Hirkush, who didn’t know about Gaala, went back to the village to see her. He was still in love and willing to marry her. He went to her home, Gaala’s parents met and recognized him but fearing Balagar rage, they call the military police and Hirkush was slaughtered as spy. When Gaala knew her loved Hirkush killed due to her parents betrayal, she decided to end her life.  So she walked until the peach tree, grown very tall now, and she looked to find a tree limb strong enough to hang herself. While she was seeking for the limb she noticed one gorgeous peach in front of her eyes. Gaala decided to eat the fruit before she leave this world. So she bite the peach, so sweet, so tasteful! Suddenly, Gaala mouth, mind and heart were filled by the wonderful taste. She realized the beauty of this world, lasting even if the heart is broken by a painful loss. She embraced and kissed the tree like it was her loved Hirkush, then she went back to her husband Balagar willing to love him until the end of her days and to forget Hirkush, she did not come anymore to visit the peach tree. Gaala didn’t notice that the tree, which was nourished with love for years, suddenly dried and died for the strong effort to produce, only for her, one peach full of love.” _Maurizio Russo.

Vinegar, Tripes & “Madonna” Faith!

I have born in Genoa. My town was one of the four “Repubbliche Marinare” the Captain’s Towns of Genova, Venezia, Pisa, Amalfi : they ruled the Mediterranean sea and Europe, North Africa, West Asia until the discover of the West Indies: America. Genoa has always been the biggest port of Mediterranean sea until today. A hundreds of years ago the Ship’s cargo was disembarked by strong men, named the “Camalli”. Their duty was to get the “jute” bags or barrels or wooden boxes containing goods with their bare hands, to put these heavy stuffs on their shoulders and to transport to the wagons, pulled by horses, then go back and forward until the Ship was emptied. One of this “jute” bag containing 220 pounds (100 kilos) of charcoal is still in one of the votive urn at “Sanctuary Di Nostra Signora Della Guardia” a shrine at 800 meters of altitude on the “Figogna” mountain in Genoa. This was a votive gesture carried out by a man so poor that the charcoal bag was the only thing he could offer to our “Madonna” (“Virgin Maria” the mother of Jesus Christ) for her “grazia”: after he recovered from a dangerous illness. This strong man able to transport on his shoulder that bag, walking barefoot since the beginning of the “Madonna of Guardia Cathedral”, was my grandfather “Pierino” Pietro Dormino. My grandfather did that votive act to thank “Virgin Maria” for her sacred intervention on his case. In our “Genoa” dialect “Camallare” means “to transport heavy stuff on the shoulders”. When I asked to my grandfather how come that “Camalli” were so strong, he answered in our dialect:”ghen due couse che fanh ciu forte l’ommu: l’asciou e u broddu de trippa” translated it becomes: “there are two things which make the man stronger: the Vinegar and the broth of Tripe”. Just to let you know when I borne my Granfather drown me into a bath with Vinegar! Alike a biblical baptism; only in to the vinegar! This is our old tradition: as they born I did the same with my son and daughter too. What about Tripe? On old times the good cuts of meat were for rich people only. Tripe was the only cheap meat that poor people could buy. Different kinds of preparations were experimented and so many recipes for tripe were born. Usually fishermen, workmen and “Camalli” fed themselves and their families with tripe. Another peculiarity: the “Tripe Broth”, just boil the tripe along with few veggies in fresh water , add a small bunch of good marine salt: until few decades ago the broth was separated from the ingredients (the tripe and the vegetables to be the family soup) and consumed during the working hours…still I remember when I was going to recover the fish-net with my uncle “Pippa” (a fisherman) we never miss to wire a bottle of Tripe Broth to the boat to maintain it cold in the sea water… beautiful simple life… Tripe is part of the stomach of the ruminant, especially Cow stomach, cleaned and washed and pre-cooked is available in many markets worldwide. _Maurizio Russo.

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