Sunday, 28 March 2010

::Mango Lassi::

Serves 4-6


3 ripe honey mangoes
2 cup of fresh milk
400 grams natural yogurt
3 tablespoons honey


1. Cut mango and by using a spoon gently remove flesh and cut into cubes. Place into food processor.
2. Add the milk, yogurt and honey together with the mangoes. Blend till mixture is smooth.
Serve chill. Greaaaat healthy drink on a hot day. :)

Sambal Kangkong

Serves 4
Kangkong (washed and cut into 4 lengthwise)
2 cm cube of grilled shrimp paste
1 tablespoon of dried shrimp
3 red chilies
Half cup of vegetable oil


1. Blend chili, shrimp paste and dried shrimps with a bit of water.
2. Heat oil in wok, add the blended paste and saute for 15-20 mins.
3. Toss in the kangkong and season well with stir well and cook till vegetable is wilted and soft.
Serve as a side dish. Goes really well with "Nasi Lemak"

::Sambal prawns and eggs::

Serves 4

10 glass prawns ( deshelled tails intact)
6 hard boiled eggs (deshelled)
A handful dried chilies
Hot water (soaking)
2 cm cube grilled shrimp paste
1 tablespoon tamarind paste (mixed with water for make juice )
1 medium red onion (sliced thinly)
1 clove garlic (thinly sliced)
1 cube ikan bilis stock
1 tablespoon sugar
Half cup of vegetable oil


1. Sock dried chilies in hot water for 15 mins till soft. Then blend chilies and water together with shrimp paste. (Make sure you don't smell the mixture right after opening the cover, the fume might choke you)
2. Heat oil in wok, saute garlic and onions till transparent.
3. Add the chili paste, tamarind juice and ikan bilis cube together for
15-20 mins till fragrant over medium high heat.
4. Season with salt and stir in the sugar. Then gently add in the eggs and mix well.
5. Lastly mix in the prawns and stir well and cook for another 15 mins.

Serve with steamed rice or "Nasi lemak".

Friday, 19 March 2010

::Chicken and macaroni soup::

Serves 2


2 cups of pre boiled macaroni
6 chicken fillets (cut into small cubes)
1 medium onion (blended)
1 clove garlic (blended)
500-600 ml water
1 cube chicken stock
1 cup frozen mix vegetables
1 tablespoon light soya sauce
White pepper & salt
1 tablespoon vegetable oil


1. Heat up oil in a small pot on medium heat.
Add the blended mixture and throw in the chicken stock cube. Saute for 5 mins.
2. Toss in the chicken cubes and stir till meat turns white.
3. Then add in the water and bring it to boil.
4. Season well and add the soya sauce, macaroni and frozen vegetables.
Simmer for another 10-15 mins.

Serve hot. Enjoy...

Wednesday, 10 March 2010

Grilled spiced lamb & roasted pepper couscous

Serves 4

A : Lamb
4 lamb steak
1 lemon for juice
1 tablespoon paprika
1 tablespoon cummin seed powder
1 tablespoon fennel seed powder
Black pepper
Dried rosemary

B : Couscous
250 grams couscous
2 Red pepper (cut into smaller pieces)
2 Yellow pepper (cut into smaller pieces)
2 garlic (crushed)
350 ml water
1 chicken stock cube
1 lemon (zest)
Olive oil
Salt & pepper

C : Salad
1 good handful of purple cabbage (thinly sliced)
1 good handful of spinach
8 cherry tomatoes (sliced into half)
Good drizzle of sesame seed dressing

D : Sides
Plain yogurt
Lemon wedges


1. Mix and marinate all the ingredients in A. Cover and refrigerate for 1-3 hrs.
2. Pre heat oven to 180 deg. Line a shallow roasting tray with grease proof paper.
3. Toss the garlic and peppers together. Drizzle with olive oil and season well. Roast for 45 mins.
4. Boil water and chicken cube for 15 min on high heat.
5. Place couscous and lemon zest into a big bowl.
Add the boiling stock into bowl cover and let it stand for 10 mins.
5. Take the lamb out to room temperature and heat up the grill.
6. Drizzle a little oil and place steaks on grill. Cook till both side are nicely charred.
7. Check the peppers, remove from oven.
Fluff the couscous with a fork and then toss in the pepper. Set this aside.
8. Do your salad last as it is very easy to toss everything together.
Mix all salad ingredients and set aside.
9. Your steaks should be ready. Serve by putting a good amount of couscous on plate,
top it with a steak and a serving of salad, yogurt and lemon wedge by the side.

Friday, 5 March 2010

Quail eggs & Pak choy soup

(Serves 2-4)
8-12 quail eggs (preboiled and shell removed)
2-3 stalks of pak choy (cut into 3 lengthwise)
1 bundle of soh hoon (dried glass noodles)
1 large tomatoes (cut in quartes)
1 medium red onion (thinly sliced)\
1 green chili (cut slantwise)
1 clove garlic (thinly sliced)
Half a cube of vegetable stock
750- 850 ml water
1 tablespoon vegetable oil
1 tablespoon light soya sauce
Salt & white pepper
Fresh chinese celery (garnish)
*Boil quails eggs for 10 - 15 mins. Cool it with water before gently removing shell.
1. Heat oil in medium pot throw in the garlic,onions and vegetable stock. Saute for 1 minute.
2. Add the water and bring it to boil.
3. Stir in the quail egg, tomatoes, light soya sauce, soh hoon, chili and season well.
4. Lastly, you can add the pak choy. Simmer for 5 minutes.
Top with the celery and serve hot with steamed rice.
Goes great with some fried fish on the side. Yuuuuuuuuummmm