Tuesday, 30 November 2010

::Blue cheese beef patty burger::

Serves 4
A:Beef patties:
450 grams beef mince(weight watcher)
4 teaspoons of blue cheese
1 teaspoon fresh cumin powder
1 tablespoon dried parsley
1 teaspoon white pepper
1 teaspoon maggi seasoning
dash of chili flakes
2 eggs
4 teaspoon of blue cheese
4 burger buns
8 slices butterhead lettuce
4 slice tomatoes
4 slices of onion rings
Olive oil
1. Mix all ingredients for the patty.
Combine well with one hand.
2. Divide the patty mixture into four equal parts.
3. With both hands gently cup into a burger patty.
4. Make a gentle hole in the middle with
your index finger and place a portion
of the blue cheese and cover
back with the patty mixture.
4. Heat a tablespoon of olive oil and fry
beef patties on medium heat till each side
is golden brown and cooked thoroughly.
5. Slice buns into halves and
toss it on a separate dry pan.
6. Place 2 sliced of lettuce onto bun,
followed by one burger patty and
onion rings and tomato top with the bun.

Serve with ketchup and mustard if needed.
The cheese will ooze out when u bite inti burger..

Monday, 29 November 2010

Paprika & garlic squid..

6 large squids
(heads removed and cut into 3 inch)
1 tablespoon paprika powder
4 large cloves of garlic (crushed)
1 tablespoon maggie seasoning
Black pepper
Olive oil
Satay sticks
1. Mix all ingredients and marinate
for 2 hours cover and refrigerate.
2. Take a piece or two onto satay sticks to
evenly cook and prevent squid from curling up.
3. Grill for 2 mins each side.
Top up with some lemon. Yuuum...

Friday, 26 November 2010

::Honey sambal chicken wings::

1kg chicken wings
1/2 to 1 cup of honey
2 tablespoons of chili paste
1 tablespoon turmeric powder
1 tablespoon garam masala
1/2 teaspoon crushed pepper
2 tablespoons maggi seasoning
a handful of fresh parsley(chopped)
Black pepper
Olive oil
1. Mix all ingredients together. Cover and marinate for 2-4 hours.
2. Grill over slow fire on bbq or 1hr 30 mins at 180 deg in oven.
3. Serve hot and squeeze lemon over.

::Rosemary & Lemon leg of lamb::

1 leg of lamb approx 2kg (butterflied)
2 stalk of fresh rosemary (slightly brusied)
2 tablespoon maggi seasoning
4-5 cloves garlic (sliced 1 cm think)
1 lemon (zest & juice)
Fresh black pepper
Olive oil

1. Make deep slits with a sharp knife.
Slot in each slit with a slice of garlic.
2. Mix all ingredients on both side, cover
and marinate in fridge for 2-3 hrs.
3. Cook fat side down on direct heat for 1-2 mins
till golden brown. This is to make it crisp.
4. Cook the meat on indirect heat for an hour.
5. Let meat rest for 15 mins before serving.

::Lemongrass & Thyme prawns::

1 kg large glass prawns (trimmed head)
4 stalks of fresh lemongrass (bruised)
a handful of fresh thyme (chopped)
Dash of crushed dried chili flakes
4 cloves garlic (crushed)
2 tablespoons maggi seasoning
1 lemon (juice)

Mix well and marinate prawns for 2 hrs before hittign the grill.

::Weekend BBQ::

Lately I have been hosting a few bbqs..
Would like to share some of my new recipes.
I love love love bbq foods.
Once in a while it's great to have a small gathering
of family and friends and treat yourself
to some delicious bbq grilled food..
Why not?
Great food & amazing company. :)
Plus it will be the festive season soon...

Monday, 15 November 2010

::Meat Free Monday::

Hi everyone,

I just started my first meat free Monday...:)
Despite my love for meat.
I strongly feel that it for a great cause and that I could
somehow contribute andplay a part in this.

Click on the link below and read more about meat free Monday.


Sunday, 14 November 2010

::Royal China @ Raffles Hotel::

For our 2nd anniversary, Raf brought me to
Royal China as he knowmy obsession for "dim sum".
I fell in love with the doll house like restaurant.
The baby blue walls and white furniture are
make me really calm and relaxed.
The fooood was fantastic. The price was surprisingly moderate.
It is know for being the best restaurant to get your "dim sum".
We had the usual favourites, "Har kau" Steamed Prawn dumplings,
"Prawn chung fun" Rice flour rolls, "Peking" roast duck and vegetable dumplings in chili oil.
I strongly recommend this restaurant to anyone.

Saturday, 13 November 2010

::Brunch @ Dolce Vita::

The restaurant is by the pool and the hotel have just revamp the pool area complete with white canopies.
It really relaxing and perfect way tp finish of your week.
The all you can eat brunch is
available on both Saturday and Sunday.
Pricing are $88++ or
$118++ for free flow of champange,wines and others.
Opens 11:30 am to 3pm.
Ala carte menu is available too.
Great ambience and good food..
Tel: +65 68853551
Mandarin Oriental Singapore

::Mee Suah with sliced fish & prawns::

Serves 2-3
1 packet of Mee Suah (Flour vermicelli)
5 slices of white fish
5 medium glass prawns
a small brocolli
a handful of different types of mushrooms
and leafy vegetable
2 cloves garlic (sliced)
1 medium onion (sliced)
Half cube of vegetable stock
1 stalk of spring onions(chopped)
Vegetable oil
1000 ml water
White pepper

1. Drizzle tablespoon of oil in a pot.
Brown the garlic and onion for a min
2. Pour in the water and cube stock bring it to boil.
3. Once boiling gently season well and add
the fish and prawns and cook for 5 mins.
Transfer the fish and prawns along onto a bowl and set side.
4. Add the remaining ingredients to the s
tock cook for a minute as the noodles
take a short time to cook and you
want to keep the vegetable slightly crunchy.
5. Scoop the equal portions into bowl and
add the prawn and fish to the bowl.
6. Lastly top with spring onions.
Serve hot


As I was picking up fresh vegetables at the wet market.
I came across this alien looking fruit. I asked the lady
and she replied "Ribena" known as Roselle.
I was super thrilled and bought 50cent worth of Ribena fruit.
I grew up drinking this refreshing drink and till now to know I can make my own fresh Ribena juice. Oh my.. Raf loves it too...

10-15 Ribena fruit
A small handful of Rock sugar
1000 ml water

1. Wash fruit well and peel the
fruit's calyxes(the lobes)
and set it aside. That is what you will
be needing to make the juice.
2. Boil water, add in the calyxes
together with rock sugar.
3. You will see the colour from the
calyxes transferring to the water.
Cook till calyxes turns transparent.
4. Set aside to cool before
straining juice into a jug.
Refrigerate and serve chill.

::On rainy days::

Just like to share with you my favourite
comfort food during rainy weekends..

Fried fish marinated with sambal and turmeric

Chicken soup with carrots and leafy vegetable

Soya sauce dip with Bird eye chilies & red onions
Steamed fragrant rice

So blessed.. Simple yet so satisfying.

::Pan fried mussels with lemon & chilli::

Serves 2
15-20 fresh mussels
2 cloves garlic(chopped)
a handful of fresh English parsley(chopped)
1 red chilli(deseed and chopped)
1/2 lemon(for juice)
Black pepper
Sea Salt
Olive oil
1. Drizzle oil onto pan. Toss in the
garlic followed by other ingredients
except juice of lemon till almost done.
2. Cover and cook till mussels open and season well.
Serve hot.

::Spice rice with curry leaves::

Serves 2
2 cups of fragrant or
basmati rice(washed)
2 cup of water
2 tablespoons of butter or ghee
1 small red onion (sliced)
1-2 stalk of curry leaves
2 inch cinnamon stick
2 cardamons
3 cloves
1/2 teaspoon mustard seed
a handful of fried shallots
a handful of fresh coriander
1. Heat up butter or ghee in pan,
fry onions and the spices together for a minute.
2. Add water to rice and pour fried mixture into rice,
season well with salt and cook rice.
3. 3 mins before rice is fully cooked,
sprinkle the shallot and coriander
over rice and cover again.