Saturday, 27 February 2010

::Sweet sour fried sea bass::



1 medium sea bass (descaled and gutted)
2 tablespoons light soya sauce
Black pepper

B: Sauce

1 medium yellow onion (sliced)
2 clove garlic (sliced)
1 inch fresh young ginger
1 green chili (remove seed and thinly sliced into 2 inch lengthwise)
1/2 cup pineapple cubes
1 tomato (Sliced into quarters)
2 tablespoons Thai garlic chili sauce
2 tablespoon chili sauce
1 teaspoon sugar
1 tablespoon vinegar
1 teaspoon cornflour + little water
Salt & pepper
Fresh coriander (garnish)
Vegetable oil


1. Make 2 deep slits on both sides of fish and pat dry. Marinate fish with soya and season well.
Set aside for flavour could absorb.
2. Heat up small pan for sauce. Drizzle oil and add the onions,garlic,ginger and tomatoes.
Saute for 1 min.
3. Add in the sauces, sugar ,vinegar, chili. Stir well on medium heat.
4. You can start deep frying the fish while doing the sauce. Heat up a wok with oil enough to deep fry fish.
5. Once oil is hot, slowly slide fish into oil. Fry till golden brown on both side.
Drain and pat dry once remove onto serving plate.
6. Lastly add the pineapples into sauce and season well. Simmer for 2 mins.
7. Pour sauce over fish, garnish with some coriander. Serve hot with steamed rice.

::Grilled lamb with lemons and strawberries::

Here is a dish i saw from an Australian summer book recipes. A fruity refreshing recipe where you get all the different flavours combined into one mouthwatering dish. It is very easy recipe to whip up. Perfect for Sunday brunches. Here is my version of the dish.
(Serves 2-4)
12 french cut lamb cutlets
2 lemons (sliced thinly)
2 sprigs fresh rosemary
Fresh grounded black pepper
5-6 tablespoon Olive oil

A good bunch of rocket salad
5-6 Strawberries (thinly sliced)
1 tablespoon whole grain mustard
2 tablespoons balsamic vinegar
2 tablespoons Olive oil
2 tablespoon caster sugar
Salt and Black pepper
125 grams feta cheese (crumbled)
1. Place lamb cutlets in a shallow dish. Together with all ingredients in A. Mix well to combine juices together. Cover and chilled for 1 hour.
2. Remove marinate to room temperature and heat up grill on high heat.
3. Grill lamb and lemons till nicely charred both sides.
4. Toast all ingredients in B together. And set aside.
5. Place salad on a large serving dish and place grilled cutlets and lemons on top.
Serve with lemons on sides. Muaaaahhh....

::Spicy Tamarind Angka Prawns::

I :~LOVE~: Prawns. So the bigger is gets the more i go crazy about eating it. I occasionally love buying fresh Angka prawns. It is so juicy and the flesh is crunchy. Here a recipe which i simply adore the taste. Spicy tangy all in one... Heaven.

(Serves 2)


4 Angka prawns (trim ends, keep head and shell)

1 tablespoon fresh tamarind

2 tablespoons water

1 1/2 table spoon chili paste

1 1/2 tablespoon tomato puree

1 medium onion (sliced
1 clove garlic (sliced)
1 tablespoon maggi
1 tablespoon oil
Pinch of Salt

Pinch of Sugar


1. Heat oil onto wok, add the garlic and onions once oil is hot. Saute for 1 minute.

2. Then add the tomato puree and chili paste. Stir till paste is fragrant.

3. Add the tamarind and water in a bowl. Mix well with hands and use fingers to separate tamarind flesh and seed. Drain and keep the juice and set aside.

4. Throw in the prawns, juice maggi seasoning, salt and sugar. Stir well and you might want to add a little more water if the paste to dry. Simmer till prawns are cooked well on both side.

Serve hot with steamed white rice.

Sunday, 21 February 2010

::Golabki/Steamed cabbage rolls::

Serves 4

Makes 10 rolls

Tientsin cabbage (leaves only)
Water & Salt for blanching

250 grams beef mince
1 cup of cooked rice
2 eggs
Salt & Pepper

1 onion (chopped)
Half can of tomatoes
Small can of tomato puree

1. Bring water and salt to boil. Blanch leaves for 1 minute. Drain and set aside on plate.
2. Add mince, cooked rice and eggs together, season well.
3. Prepare by placing a leaf onto clean board. Place a handful of the mixture on the
end and roll tightly making sure you don't have any spills.
4. Once all the rolls are done. Heat up a pan and melt butter and saute onions.
5. Add tomatoes and puree, season well. Place the rolls into pan and cover cook on low heat for an hour.
6. Make sure you turn rolls are 30 mins and making sure it not sticking onto pan.

Serve with mash potatoes

Saturday, 20 February 2010

::Mango salsa::


1 ripe mango (flesh finely chopped)

1 small cucumber (finely chopped)

1 red chilli (finely chopped, seeds removed
1 tablespoon fish sauce
1 tablespoon lemon juice


Mix all ingredients well, set flavours set before serving...:)

::Tangy grilled prawns::

(Serves 2)
9 glass prawns (deshelled, tail intact)
1 lemon (cut into wedges)
3 lemongrass (use only inner layers for skewers)

I tablespoon honey
3 calamansi limes (for juice)
1 tablespoon light soya sauce
Bunch of chopped coriander
1 crushed garlic
Pinch of salt and pepper
1. Add prawns and all ingredients in marinate in a bowl. Mix well and chill for 30 mins.
2. To prepare skewers, make a small slit on the backs of lemon wedges ans prawns.
So the lemon grass can be inserted easily.
3. Take a slice a lemon alternating with a prawn.
4. Heat up grill and cook prawns on medium high grill for 1-2 mins each side till lightly charred.

Serve with steamed rice and mango salsa.

Wednesday, 17 February 2010

::Sardine rolls::

Perfect childhood beach snack...


1 small can of sardines
1 red chilli (thinly sliced)
few slices of white bread
2 eggs (for coating)
Oil for shallow frying

1. Mash sardine together with chilli and pinch of salt.
2. Place a spoonful of mash on one side of bread.
3. Roll and gently press on the end.
4. Heat oil in pan, coat each roll with egg and fry till golden brown.

Enjoy with hot tea!!

Basil orange chicken

(Serves 4)

1 fresh chicken


50 grams fresh basil
1 small orange (remove seed)
Handful of freshly grated Parmesan
Olive oil
Salt & pepper
1. Pat chicken dry with paper towel and set aside.
2. Blend all other ingredients in a food processor and season well.
3. Place chicken in a bowl, pour and massage marinate into chicken, chill for 30 mins.
4. Preheat oven at 190 deg
5. Take chicken out to room temperature before putting in oven.
6. Place chicken onto roasting tray. Cover with foil and roast for 1hr 30 mins.
7. Take foil away after 45 mins and continue roasting.

Serve with roast potatoes on the sides.

Friday, 12 February 2010

Back to basic

South indian food are normally made out of lentils. It brings me back to my childhood days going to Little India with my family. I use to love the Paper dosai which is more crispy then the normal dosai. As i grew older my taste buds have changed. So here are two of my favourites now Egg dosai and Idly.

Dosai is a crepe made of Rice and black lentils.
Idly is a steamed batter of fermented black lentils (de husked) and rice.

Both are normally served warm with chutneys. It's a typical breakfast dish for the south indians. But people in Singapore tends to enjoy it at any time of the day. Back in those days they use to serve the chili powder along with the dosai. It is hard to find it now. They kinda of stop it...:(


Steamed Sea bass

(Serves 2)


1 Sea bass (descale and gutted)
1 inch fresh young ginger (thinly sliced)
2 clove garlic (thinly sliced)
1 lemongrass (thinly sliced)
Bunch of fresh coriander
1 teaspoon sesame oil
1 teaspoon light soya sauce
Salt & Pepper


1. Prepare your steamer. Clean fish and place on a steaming dish.
2. Season and rub the sesame oil on both side of fish. Top the fish with the ginger,garlic,
lemongrass and coriander. Don't forget to place some inside of fish too..
3. Once steamer is hot place fish and steam till fish is cooked.
Timing differs for size of fish. 10-12 mins for small - medium and 15- 20 mins for large.
Don't over cook fish.

Serve with steaming hot rice and dip!!!

Sambal Chili Kicap

Here is a dip which is normally serve with seafood. It's tangy flavour just give the extra kick.


1 small onion (sliced thinly)

2-3 calamansi limes (juice)

2-3 green or red bird's eye chili (you can mix both)

2 tablespoon dark sweet soya sauce

1 teaspoon white sugar


Mix all ingredients well and serve.

Weekly Sinful Indulgence

I have MAD love for chocolate. So being a chocoholic, it is a must for me to treat myself daily with something to beat my cravings. My mad sugar rush starts kicking in normally around 3pm daily. My body needs it for some weird reason. Despite being so skinny alot of people hate the fact that i can afford to indulge in such sinful act. Haahhahahahahhaha........

So here is one of my favourite slice of heaven. Let me introduce you to my love "Belgian Chocolate Marquise" from Cedele. The outlet is conveniently located under my office tower...:) For only $3, you get to savour the wonder of the melted chococlate couverture folded with cookies, nuts, cherries and raisins.... Halleluya!!!!!!!

So the next time, you walk pass Cedele. Do drop in and try this slice of heaven..


Wednesday, 10 February 2010

Spinach Keema

(Serves 4)

One of my fav from my beloved Dadi...


250 grams beef mince
4 medium potatoes (cut into small cubes)
75-100 grams frozen spinach
1 medium red onion & 2 clove garlic (blended with a bit of water)
2 tablespoons meat curry powder
1 tablespoon turmeric
1 tablespoon maggi seasoning
1 teaspoon garam masala
3 tablespoons of vegetable oil


1. Heat oil in wok, add the puree mixture along with the curry powder and turmeric. Stir for 5-7 mins.
2. Throw in the potatoes, mince and seasonings. Mix well and cover and cook till potatoes are soft.
You can add a little water if mixture is too dry.
3. Once potatoes are soft, you can add in the frozen spinach. Cover and cook till
spinach is well combined. Check taste and season accordingly.

Serve with chapatti or pratas!!!!

Watercress & Salmon Rolls

Makes 10 rolls

10 Slices of smoked salmon
2 tablespoons sour cream
2 -3 tablespoons cream cheese
1 lemon (cut in wedges)
Salt & Pepper
Bunch of watercress (trim ends)


1. Mix the sour cream,cream cheese and juice of 1 wedge of lemon together.
Season well with salt and pepper.

2. Place a slice of salmon onto clean board, take a few sprigs place on end on salmon and
spread sauce and roll place onto plate. Repeat this for the rest. Refrigerate till serve. Serve with lemon wedges on the side.

Saturday, 6 February 2010

::Syairahim's Quick and Easy Chicken Rice::

I would like to introduce to all you readers an easy and hassle free way to prepare your own Chicken Rice. Yes you heard it HASSLE FREE. I have tried the products a few time. I have got to tell you. It's a thumbs up for me and my husband. So here is a brief write up of the product.
1011 chicken rice is the famous Pasir Ris dish renowned for it's superb taste and unique fragrance. Prepared using a careful selection of only the finest ingredients, 1011 instant chicken rice set brings the great taste of their secret recipe to your home!

It's very easy to prepare, here a step by step to achieve that great quality chicken rice in your own home.

No preservatives and refrigerate at all times.

Chicken Rice Paste
(Serves 5-7)

170 g per bottle.

Ingredients: Vegetable oil. garlic, ginger and salt.


1. Thaw and stir well before use. Mix 8.5 tbsp (85 g) of paste into 720 ml (4 cups) water.
Let the mixture simmer for 10 mins in rice cooker.

2. Wash 500 g of Thai Fragrant rice and drain well. Add the rice into rice cooker
along with the paste and cook for 15 mins. Stir evenly after rice is cooked for best results.

Chicken Rice Chicken Paste (marinate)

Ingredients: Flour,garlic,salt and tumeric.

1. Thaw and stir well before use. Add 12 tbsp of paste into bowl.

2. Take 1.5 kg of chicken parts and into bowl and coat with paste evenly with hands.

Marinate for 15-20 mins.

3. Deep fry the chicken in hot oil. You could double fry chicken for best taste.

Chicken Rice Chilli Paste

Ingredients: Chilli, vinegar, sugar and garlic.


Thaw and stir well before use. Add 5 tbsp of chilli paste with 70 ml water and stir evenly.

Serve with Chicken Rice and enjoy..

Whole set for just $12/ nett SGD.

To order please call Madam Zaleha @ 90219414.

Free delivery!!!