Saturday, 31 July 2010

Roasted Lamb Loin chops with rosemary & coriander

Serves 2-4


500 grams of lamb loin chops
1 tablespoon coriander seeds
(freshly crushed)
1 tablespoon black pepper
(freshly crushed)
1 tablespoon dried rosemary
1 tablespoon Whoschester sauce
1 teaspoon maggi seasoning
Good drizzle of olive oil

1. Mix all ingredients well in a bowl,
cover and marinate in refrigerator for 1 hr.
2. Pre heat oven to 200 deg.
3. Place a grease proof paper in a roasting tray and
place the meat and drizzle extra oil oil over.
4. Roast the meat for 45 mins.
5. After half the time, take the roasting
pan out to turn the meat over.
Drain all the juices from the pan into a small saucepan.
6. Return back to roast for another 20-25 mins.
7. Heat up on low heat and whisk in 1 - 2 tablespoons of plain flour.
Keep whisking till sauce become thick and smooth.
8. Once meat is done serve onto plate and pour the sauce over.
Serve hot with some fries on the sides.

Saturday, 17 July 2010

White pepper flower crab


3-4 medium flower crab

(Deshell and may cut body

into two or leave whole)

1 large white onion

3 cloves garlic

2 tablespoons white pepper

1 cube ikan bilis stock (optional)

2 pandan leaves (tie into a knot)

1 tablespoon maggi seasoning

2 tablespoon Vegetable oil

Half cup water



1. Blend onion, garlic and white pepper

with a bit of water in a mixer.

2. Heat oil in a wok, fry the blended

mixture, stock cube and pandan
leaves till fragrant for about 20 mins.
3. Add in the crab, maggi seasoning and season well.
4.Pour in the water and mix well till all evenly combines.

Cover wok and cook till crab turns red for 20 mins.

Serve hot and steamed rice or bun.

Calamansi lime prawns..


4-8 Large glass prawns (Shell and head intach)

6-8 Calamansi limes (for marinate and garnish)

1 tablespoon honey

1 teaspoon chili powder

1 teaspoon maggi seasoning


Drizzle of oil (pan frying)


1. Mix all ingredients and marinate prawns for 30 mins.

2. Heat up a shallow pan. Drizzle oil and pan fry the prawns for

2 mins each side till slightly charred.

3. Serve hot with calamansi limes on the sides.