Saturday, 15 May 2010

::Baked Sea bass with Chinese parsley::

Serves 2

1 medium whole Sea bass (descaled and gutted)

3 stalks of Chinese parsley (Cilantro)

3 cloves of garlic (cut into halves)

1 teaspoon whole black pepper

2 tablespoons oil

Half a lemon (juice)


10 by 10 inch Aluminium foil


1. Preheat oven 180 deg

2. Pat fish dry and make two 1 cm slits on each side.

Place fish in the middle of foil and set aside.

3. Throw the rest of the ingredients in a food processor.

Process for 15 seconds.

4. Pour mixture over fish.

Rub it gently on both sides and slits.

Squeeze lemon over fish and wrap up foil and

place in oven and bake for 45 minutes.

Let fish rest for 10 mins after removing from oven.

Serve hot...

Wednesday, 12 May 2010

::Prawn & Garlic Tagliatelle::

Serves 4

250 grams of Tagliatelle pasta

8-10 medium glass prawns (deshelled and cut each prawn into 3 parts)

3 cloves of garlic

Dry chili flakes

Dried parsley

Olive oil


Water (boiling pasta)


1. Boil water and salt into big pot.

Cook pasta for 7 minutes.

Drain and run it under cold water to

prevent pasta from sticking. Set aside.

2. Heat up a good amount of olive

oil in a large pan.
3. Throw in the garlic, prawns,

parsley and chili toss around till meat turn red.
4. Add the pasta and season very well with salt.

Mix well till combine for 2 minutes. Ready to serve.

Saturday, 8 May 2010

::Fried spiced chicken with curry leaves::

Serves 2


4-6 parts of chicken

1 medium red onion (sliced)

2 sprigs curry leaves

1 tablespoon of curry powder

1 teaspoon turmeric powder

1/2 teaspoon of coriander seed

1/2 teaspoon cumin seed

1/2 teaspoon fennel seed

1 teaspoon Maggi seasoning

Vegetable oil for deep frying



1. Pound the spices together and set aside.

2. Mix the chicken and all other ingredients together.

Marinate for 1- 2 hours.
3. Heat oil in a wok on high heat,

fry chicken together with the onions and curry leaves.

Fry till golden brown.

Drain chicken on paper towel.

Serve hot with rice and gravy.

::Vegetable Fried Rice::

Serves 2-3


4 cups of cooked rice

1 cup of frozen vegetable (carrots, peas and corn)

2 eggs

1 medium red onion

2 cloves garlic

3 green chilies

1/2 Ikan bilis or vegetable stock

Vegetable oil for frying

White pepper


1. Blend onion, garlic, pepper and chilies

together with a bit of water.

2. Heat a tablespoon of oil in a wok

and fry eggs and vegetable together.

Mix well for 2 mins and transfer into small

bowl and set aside.

3. In the same wok heat up 3 tablespoon

of oil and add the blended mixture and stock,

fry till fragrant for 15 mins.

Season well with salt.

4. Then add in the rice and stir well and toss

the egg and vegetable mixture together.

Stir till all ingredients till well mixed.

Serve hot.

::Pan seared Scallops with lemon butter sauce with spinach & mash::

Serves 2



10 frozen scallops

(of course it's way better if you

cant can fresh ones) Defrost

1 tablespoon butter

Fresh black pepper



1 clove garlic (finely chopped)

2 tablespoon butter

1 lemon (for zest and juice)

Black pepper



Frozen spinach (200 grams)

4 medium potatoes

Alfalfa sprouts (Garnish)





1. Boil potatoes with salt water till soft in a pot.

2.Place scallops on paper towels to absorb excess moisture.

3. Heat up a small pot for the spinach.

Melt butter and add frozen spinach cook on medium

low heat till spinach get soft and cooked.

Season with salt. Set a side once done.

4. Once potatoes are soft, drain water and

cool potatoes down before peeling the skin.

5. Mash potatoes till smooth with some butter,

salt and pepper. Set side once done.

6. For the sauce, heat up a small pot

and melt butter throw in the garlic.

Stir for 1 minute on medium low heat.

Make sure you don't burn the garlic.

7. Add in the lemon juice and zest

simmer till sauce thicken slightly.

Reduction process. Season well and set aside.

8. Finally, heat up a skillet or non stick pan.

Melt butter on medium high heat.

Place scallops once pan is hot.

Cook each side for 1 minute till brown.

Remove and place on paper towels to absorb excess butter.

9. For serving, Place half portion

of spinach in middle of plate, then place

5 scallops on each plate followed

by spoonfuls of mash in between the scallops.

10.Drizzle the sauce all over scallops and mash.

Top some alfalfa sprouts on each scallop. Serve hot.

Thursday, 6 May 2010

::Butter parsley chili prawns::

Serves 2


8 glass medium prawns (deshelled tails intact)

1 tablespoon butter

1 teaspoon dry chili flakes

1 teaspoon dried parsley



1. Heat butter in pan on high heat.

2. Toss prawns and other ingredients saute

for 2- 3 mins till prawns are cooked.

Serve as a starter or side. :)