Thursday, 30 July 2009

Roast chicken & pumpkin feta salad

Roast chicken & pumpkin feta salad....
(Serves 4)

(Roast chicken)
1 whole chicken (cleaned with head, neck and feet cut off)
1 large orange (pricked)
2 large white onions (cut in quarters, leave skin on)
6 clove garlic (crushed leave skin on)
Olive oil
Black pepper

1/4 small pumpkin (cleaned, skin trimmed off and diced into large squares)
1 packet baby spinach (washed and drained)
1/2 packet pumpkin seeds
1 packet cherry tomatoes (sliced into halves)
15 green olives
1 packet feta cheese (diced into small squares)
Balsamic vinegar
Olive oil
Black pepper

1. Put chicken onto large baking dish. Rub chicken with salt,black pepper and olive oil.
(U can do this 2 hours before and keep in fridge for better taste.
Take it out to room temperature 30 Min's before putting in oven.)
2. Pre heat oven to 180 deg Celsius.
3. Place onions and garlic around chicken,
prick the orange with a fork and stuff it into the chicken cavity.
4. Drizzle a tiny bit of olive oil onto onions and garlic.
5. Roast chicken for 1 hr 30 Min's.
6. After 30 Min's, take chicken out and add the pumpkin with the onions. Cook for another hour.
7. Once chicken and pumpkin are roasted nicely. Take it out and let it rest for 15 Min's.
8. Throw the pumpkin and all the ingredients for the salad into a large mixing bowl.
9. Drizzle balsamic vinegar,olive oil,season and mix well with clean hands.
10. Cut chicken parts and serve onto plates along with a generous portion of salad on the side.


Shrimp garden salad

Shrimp garden salad..
(Serve 8)

1 packet pre boiled frozen shrimp
2 can kidney beans (drained)
1 can green peas (drained)
1/2 packet frozen sweet corn
2 stalks of celery (chopped)
1 packet cherry tomatoes (sliced into halves)
Bunch of fresh parsley (roughly chopped)
2 lemon (squeeze the juice)
Balsamic vinegar
Olive oil
Black pepper

1. Boil pot of water to blanch the sweet corn first then shrimps.
2. Blanch ingredients for a 1-2 min and set aside drain well. Use the same water as the sweetness of the corn will be absorb into the shrimps, you also help save water too....
3. Throw in the all ingredients into a large mixing bowl.
4. Squeeze the juice of the lemon over salad.
5.Drizzle balsamic vinegar,olive oil and season well.

An amazing mixture of texture and taste.....

Monday, 13 July 2009

Breaded chicken

Breaded chicken...

Simple yet beautiful....

20 chicken fillets
2 eggs
2 cups breadcrumbs
Black pepper
Lemon wedges

1. Beat the eggs together and seasoned it well.
2. Dip the fillets into the eggs.
3. Spread the breadcrumbs evenly onto a flat plate.
4. Roll the fillets over the breadcrumbs. Coat evenly..
5. Heat oil and shallow fry the fillets till golden brown.
6. Squeeze the lemon wedges over the fillets and serve hot..

Superb quick bites with mayo on the side....

Mince spring rolls..

Mince spring rolls...
(Makes 10-12 rolls)

500 g beef mince
1 packet of large Popiah skin
1 large onion (diced)
2 cloves garlic (sliced)
1/2 can green peas (strain liquid out)
1 tablespoon meat curry powder
1/2 tablespoon turmeric
1 teaspoon garam masala
egg white

1. Heat pan and drizzle good amount of oil.
2. Throw in the onions and garlic,stir till onions turns transparent.
3. Add the mince,garam masala,curry powder and turmeric.
4. Season well and stir for 15-20 Min's.
5. Add green peas and continue stirring for another 10 Min's.
6. Set cooked filling aside.
7. Carefully peel 1 sheet of the popiah skin slowly of the stack starting a little from each side. Make sure u keep the sheets moist by cover it with a damp towel. Repeat process after each popiah rolled.
8. Put the sheet in a diamond position and place a tablespoonful of fillings onto the bottom end of the sheet.
9. Roll over the bottom edge over the fillings and fold the side edges inwards flat and keep rolling the fillings in a circular motion toward till it comes to the other end.
10. Bind the skin together with the egg white.
11. It ready to be shallow fried till golden brown.

Serve it hot with Thai chili sauce...

It's a perfect light snack and also can be served as a beautiful appetizer.

Ps* U can also store it in an air tight container in the fridge and fry it till needed..
And i choose shallow frying to deep frying for healthier diet.

Sunday, 12 July 2009

Stir fried beef noodles.

Stir fried beef noodles..

(Serves 4)


2 packets of hokkien noodles
1 packet stir fry beef
2 large onions (cuts into quarters)
4 cloves garlic
2 large tomatoes (cut into 8)
4 stalks of sawi
(you can use any leafy vegetable,

cut into 4 lengthwise)
2 eggs
2 tablespoon chili paste
3 tablespoons oyster sauce
4 tablespoons light soya sauce
1 tablespoon maggi seasoning
1 teaspoon garam masala
1/2 cup water
3/4cup oil


1. Blend onions, garlic and

water together in a mixer.
2. Heat oil in wok, once oil is

hot add the puree mixture.
3. Add chili paste and stir till

fragrant for 15 to 20 Min's.
4. Boil water in a large pot 1/2 full.

Once water boiling, blanch noodles for 2 Min's.
5. Put in strainer and run it under

cold water for 30 seconds so it won't

stick together and set it aside.
6. Add beef, garam masala, maggi seasoning,

light soya sauce,oyster sauce salt and stir for

15 Min's till beef is almost cooked.
7. Add the eggs and stir well and throw in

the tomatoes and sawi.
8. Mix well till sawi is wilted.
9. Lastly add the noodles and stir slow and

evenly for last 10 Min's.

Serve hot....

Saturday, 11 July 2009

Ikan Bakar (Grilled Snapper)

Ikan Bakar (Grilled snapper)
(Serves 2)

1 whole red snapper (descaled and gutted)

1 tablespoon chili paste (chilli Boh)

1 tablespoon turmeric

1/2 teaspoon salt

1/4 cup water

2 calamansi limes

Coriander (garnish)


3 tablespoons dark sweet soya sauce
2 red bird eye chilies (chopped) U can change the number of chilies according to ur taste..
2 green bird eye chilies (chopped)
1 small red onion (diced)
2 calamansi limes
1/2 teaspoon sugar


1. Mix together the dark soya sauce, chilies and sugar in a small bowl.
2. Half the limes and squeeze out the juices into the mixture.
3. Mix well and leave aside.

1. Mix chili paste, turmeric, salt and water onto a plate.
2. Rub mixture generously and evenly all

over the fish including the insides.
3. Heat grill pan on high heat and drizzle oil evenly.
4. Place fish on grill and cover for 10 to 15 Min's.
5. Turn over slowly and cover for another 10 to 15 Min's.
6. Cut the limes and drizzle juice over the fish and garnish.
7. Serve hot with dip on the sides.

Best served with hot steamed rice kampung style....

My perfect corner...

Which is where my heart is....

Ribeye with buttered asparagus and sweet potatoes.

Rib eye with buttered asparagus and sweet potatoes.

(Serves 2)

2 rib eyes
1 packet of large green asparagus (washed and trim ends)
3 large Japanese sweet potatoes (scrub clean)
4 cloves garlic (crushed roughly)
1 teaspoon crushed chilies
1 teaspoon black pepper
Olive oil


1. Boiled the sweet potatoes for 20 Min's.
2. Heat grill pan on high heat.
3. Drizzle olive oil and throw in garlic,crushed chilies and pepper.
4. Place the beautiful rib eyes on the pan.
5. Place garlic on top of the meat.

Slightly squeezing the juice onto the meat.
6. Boiled the asparagus and salt in another pot for 15 Min's
7. Monitor the rib eyes till uncooked sides

turns bloody and turn over. U can have it medium or well done.
8. Check on the sweet potatoes to make sure it cooking nicely.
9. Serve rib eyes with the buttered asparagus and sweet potatoes.
10. Sprinkle a dash of salt over the meat.

Great with whole grain mustard on the side.....

I love the mixture of the taste... Yum Yum

Fishball and spinach soup

Fish ball and spinach soup....
(Serves 4-6)


(Part A) Makes 20 medium fish balls.
1/2 kg Mackerel Fillet (skin removed)
3 diced red chilies (seeds removed)
1 teaspoon cornflour
1 stalk spring onion (thinly diced)
white pepper


2 large red onions (peeled and cut into quarters)
3 cloves garlic
6 1/2 cups of water
1 cube vegetable stock
1 teaspoon garan masala
20g bean thread noodles (socked in hot water 15 Min's)
A good bunch of spinach (cleanly washed,cut in 3 parts keep the stems. Dispose roots.)
1 large carrot (sliced into small halves)
2 medium tomatoes (sliced into quarters)
3 large potatoes (sliced into quarters)
1 teaspoon Maggi seasonings
2 tablespoon light soya sauce
1 cup oil
white pepper
A few sprig of coriander leaf (garnish)

1. Mix all the ingredients in part

A into a large mixing bowl.
2.Mash till paste combines together

with clean hands and season well.
The cornflour helps binds the paste firmly.
3. Make medium size balls with wet hands

so the paste won't stick to your hand.
4. Place fish balls onto a clean plate

and put it a side till needed.


1. Blend onion, garlic and 1/2 cup water

in an electric mixer till smooth.
2. Heat oil in large pot on medium high heat,
add the puree mixture once oil is hot and

stir till fragrant for 10 Min's.
3. Add 6 cup water and stock,bring to boil for 15 Min's.
4. Season well and add garam masala,

maggie seasoning and light soya sauce.
5.Throw in the carrot and potatoes

let it simmer for another 15 Min's.
6. Add bean thread noodles and

fish balls slowly one by one.
7. Finally add the spinach stir slowly

simmer on low heat for a good 15-20 Min's.
8. Throw coriander over and serve hot

with steamed rice or even enjoy it on it's own.

Perfect for rainy days....

Friday, 10 July 2009

Honey Sambal Prawns

Honey Sambal Prawns
(Serves 4)

20 large glass prawns (Head trimmed, leave shells on)
2 large red peeled onions (cut into quarters)
4 cloves peeled garlic
2 tablespoons chili paste (chili boh)
1 tablespoon turmeric powder
1 teaspoon garam masala powder
2 tablespoons dried parsley
3 tablespoons honey
1 tablespoon black pepper
1 tablespoon maggie seasoning
1 cup water
1/2 cup oil
Fresh dill (Garnish)
4 cups of fragrant rice

1. Wash and cook rice.
2. Put onions, garlic and 1/2 cup water in a electric mixer and blend till smooth.
3. Heat wok on medium high heat, add oil.
4. Once oil is hot, add the onion and garlic puree, chili paste and turmeric and continue stirring for 15 to 20 Min's till fragrant.
5. Add honey,black pepper,maggie seasoning,garam masala and salt. Stir for another 3 Min's.
6. Add prawns and stir evenly. Cover the wok for 10 Min's.
7. Throw in the dried parsley and add the remaining 1/2 cup water.
8. Once prawns have evenly cooked, turn off the heat.
9. Garnish the dill on the top.
10.Serve hot with steamed rice.

Hope you will enjoy it........

First Glance.....

Hi eveyone,

First of all i have to confess on being a "Blog Virgin.." hehehe..

I am so outdated.. My God..
But nevertheless it never to late to start.

So please bare with me on updating the recipes.
I wish to share my dishes with all of you who loves

and passionate about food.
Just recipes from my grandma have boost

me into cooking at a tender age.
Especially for those who are working..

I believe it never a hassle to stir

up a quick home healthy meal...:)
So i do hope u try and enjoy the

dishes as much as i do.....