Tuesday, April 9, 2013

Tuna, Apple and Harissa Salad - Lunchbox Meals

A salad for me needs to be more than just a couple of green leaves thrown together. It need to be exciting, it needs to be filling, it needs to have at least 3 different food groups in one plate and it needs to be easy to make! oh it also needs to be YUMMY!

This tuna, apple and harissa salad absolutely hits the spot! It has the protein from the tuna, carbs from the potatoes, veg for the vitamins, the spice from the north African harissa paste and apple to bring it all together. A winner in my household.

All you need is:
1 can of tuna
1 potato - cubed and boiled
1 can of chickpeas
1 gem lettuce
1 red apple - cubed
11/2 tablespoon Harissa paste
2 tablespoon of balsamic vinegar
2 tablespoons of olive oil
Squeeze of lemon
Salt and pepper to taste

1) Mix all together and enjoy!

I love sharing all this easy to make salad recipes! Its easy, healthy and delicious ( :

Thursday, April 4, 2013

Minty Lamb Kebabs With A Touch Of Spice

I am finally back from my holidays and wanted to share this Minty Lamb Kebabs that I recently made which went down a treat! Mint and lamb as we know go really well together but adding a bit of spice to the mixture really make it a tad more special I think. We do enjoy a good spicy meal ( :

This dish took me literally 5 minutes to marinade, so try and prep this in the morning when you wake up. I only cooked it for dinner so the lamb had a good 10 hours or so to marinade and soak up all the minty goodness! You can either cook it in a BBQ or throw it in a pan like I did on medium fire and cook to your taste.

All you need is:
500g cubed lamb shoulder
3 Tablespoons of yogurt
Handful of chopped mint
1 Teaspoon of minced garlic
1 Teaspoon of chili powder
1/2 Teaspoon cinnamon powder
1/2 fresh lemon juice
Salt and pepper to taste
Skewers - soaked in water
Cherry tomatoes

1) Beat the lamb cubes a little to tenderize it. Add salt and pepper.
2) To the lamb, add yogurt,mint,garlic,chili powder, cinnamon powder and lemon juice. Stir well and leave aside for couple of hours.
3) Skewer it up with the peppers and tomatoes and grill.

Serve this with mint yogurt sauce! I promise you will enjoy this ( ;

 hhhmmmmm ( :

Thursday, March 14, 2013

Turmeric and Curry Leaves Fried Fish

Curry leaves and turmeric, you cant go wrong with those ingredients if you want to infuse a bit of Indian flavors in your cooking! This is a common way of frying fish in Malaysia and normally served as a side dish. And it goes well with everything! This version is simple and tasty and not time consuming at all!

All you need is:
3 Kingfish steaks - Marinate with 1/2 teaspoon of turmeric, 1/2 lime juice, pepper and little salt
1 medium shallot - chopped
3 cloves of garlic - chopped
2 red chilies - chopped
handful of fresh curry leaves
1/2 teaspoon cumin
salt and pepper to taste
4 tablespoons of oil to fry the fish (You could deep fry if you want - i normally don't deep fry)

1) Add oil to heated pan, then fry the marinated fish till cooked - keep aside
2) Using the same oil, (remove some if you think its too much oil) fry the shallots, garlic and chilies. Stir for 1 minute, then add the curry leaves and cumin. Fry another minute.
3) Add salt and pepper to taste (remember not to add too much as you have already seasoned the fish before frying) and serve!

Want some? ( ;

Tuesday, March 12, 2013

Sweet Potato, Cannellini Beans and Prawn Masala

Masala is a term used in the Indian community which mean a mixture of spices. There are many different versions of making your own masala, with different spices that you can add and remove and you can pretty much use any meat/seafood product or make it a vegetarian dish.

This is my version of Sweet Potato, Cannellini Beans and Prawns Masala which is absolutely delightful with steamed white rice or tortillas/nan/chapati breads. The sweet potatoes gives a perfect contrast to the juicy prawns in a spicy masala and the cannellini beans gives just that fuller taste to the dish bringing it all together; you have to try this!

All you need is:
1 sweet potato - diced and marinated in turmeric and salt
few tablespoon of oil
250g raw prawns - cleaned
1 can of Cannellini Beans
1 red onion - diced
3 cloves garlic - chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon chili powder (add more if you like it spicy)
1 teaspoon garam masala (a spice mix that can be bought in most grocers)
1 bay leave (use curry leaves if you have it)
salt and pepper to taste
Coriander - chopped

1) Heat pan up to medium high, add oil, fry the sweet potato till 3/4 cooked. Remove and set aside
2) In the same oil, add onion,garlic and bay leave and stir fry for 1 minute
3) Add mustard seeds, cumin and prawns. stir another 1 minute.
4) Add chili powder, garam masala and cannellini beans. Then add in the sweet potatoes. Remember to add a few tablespoons of water of its too dry.
5) Salt and pepper to taste, add coriander and serve.

Now try this, get yourself some tortillas, 1 scoop of this sweet potato masala, 1 scoop of yogurt, a squeeze of lime juice, wrap it and eat it! Simples ( :

Monday, March 11, 2013

Dark Chocolate Rocky Roads - Just in time for Easter!

With Easter being just around the corner, its chocolate eggs everywhere you go and many of my friends with kids always complain about the amount of sugar being consumed by their kids in just 1 month. Kids bouncing around the house sugar high for 1 month! Its not really good is it? Especially with so much cheap chocolates filled with coloring and all the things you don't want your kids to eat floating about, you might as well do your own treats for them, or get your kids involved and make it a family thing! Celebrations are definitely meant for that!

I made this Dark Chocolate Rocky Roads which was absolutely delicious and super easy to make. You can substitute any other ingredients that you have to it and make it personal!

All you need is:
100g 70% Dark chocolate bar -
1 tablespoon butter
Handful of Corn flakes
Handful of raisins
Handful of mixed nuts
Handful of marshmallow
Some Easter Eggs
* Add anything else that you want

1) Melt butter and chocolate together (over hot water)
2) Add all the ingredients to the melted chocolate
3) Place the scoops on a tray and refrigerate till cold and hard.

Like I said, its a healthier version that the shop bought ones and you can add dried fruits or any healthy option to the mixture for the calorie counters out there. Its all covered with chocolate so your kids will never know!

Enjoy (( :

Sunday, March 10, 2013

Chinese 5 Spice Prawns and Tofu Skin Stir Fry

Here is another easy yet tasty dish for the days when we don't have hours to spend in the kitchen. Tofu or bean curd come from soy beans and is a great source of protein. I love anything made with soy beans. Nothing like freshly made iced soy milk on a hot hot day ( :

Tofu skin/sheets can often be found in Asian grocers; they come dried so you would need to soak them in warm water to soften them. Its really good with any sauce because it absorbs the flavor really well and gives you more of a bite than your normal silken tofu.

I combined the tofu skin, with some prawns and threw in any other vegetable I managed to find in my fridge. Its the sauce which matter most I think, so you can throw in whatever you have too.

All you need is:
2 tablespoon of ground nut oil (or any that you have - this recipe is supposed to be easy remember?!)
Beancurd sheets - about 4 cut into strips
3 dried shitaki mushroom - Soak and sliced
250g raw prawns - cleaned
1 cup mix veg
1/4 lettuce
Cherry tomatoes - halved
3 cloves garlic - minced
2 chilies - minced (reduce to taste)
1 teaspoon of oyster sauce
1 teaspoon of dark soy sauce
1 teaspoon of light soy sauce
1 teaspoon of Chinese 5 Spice powder
1/2 teaspoon of rice wine vinegar
1 tablespoon of Cornflour - mixed with 5 tablespoons of water
Salt and pepper to taste

1) Fry the garlic and chilies in a wok/pan. Add the prawns, mushrooms and beancurd. Stir fry till prawns are half cooked
2) Add the oyster sauce, dark soy sauce, light soy sauce, 5 spice, and vinegar. Stir for 1 minute
3) Add the veg, check salt and pepper, then add the cornflour water to the pan. Stir everything for another 30 seconds and serve immediately. 

The 5 spice works so well with the prawns, beancurd and mushrooms. You cant go wrong with this one. 

Add a couple of sesame seed oil before serving. So are you going to get some beancurd sheets?

Friday, March 8, 2013

When life gives you lemons; you throw a Lemon Drizzle Cake back at it!

Cook you way through all the sadness and sorrows! Yes that's the only attitude to have!

I have to share this Lemon Drizzle Cake recipe with you today because this is the only recipe you will ever need! especially if you are new to baking like me. Yes its true, throw me any ingredient and I will give you a plate of food but when it comes to baking *_* Its not like I am not used to it. During times like Diwali, we ( my whole family gets involved) make almost 20 different types of cookies and cakes. Picture a sweat shop (well a cleaner, nicer, filled with laughter one) with my mum project managing everything. My sisters making the dough, my brothers cutting them, me decorating them and my dad, the oven master. Ahh fun times ( :

OK I am rambling again! The point of that story was baking was a family thing and I have never been that comfortable doing it on my own. Till now .. you see, I married a man who loves his cake; and what do they say again?? The way to a man's heart is through yummy cakes?? :p

Here's my easy yet scrumptious Lemon Drizzle Cake recipe.

All you need is:
For the Cake:
1 cup of Butter
1 cup caster sugar
4 eggs
2 lemon zest - grated
1 cup self raising flour

For the Drizzle:
1/4 cup caster sugar
2 lemons juice

1) Heat up your oven to 180'C - grease an 8 inch tin with butter ( i didn't use any paper)
2) Beat the butter and sugar till its all mixed well. Then add the eggs 1 by 1 and continue beating the mixture.
2) Add the flour and the lemon zest to the mixture and mix well.
3) Bake for about 40 to 50 minutes - test the center with a stick, and if there is no sticky bits, then cake is done. Set aside to cool

1) Beat the sugar and lemon juice to make drizzle. Once cake is cooled, take a fork, poke the cake all over and drizzle as much as you like.

Nice, soft fluffy center with a zesty top!

I promise you this is worth a try!

Happy 2013 International Womens Day to all my lovelies!

Happy International Women’s Day to all the gorgeous ladies out there!!

Like Alicia Keys Said, " Even when I'm a mess, I put on a vest, with an S on my chest, Oh yes I am Superwomen!"

We are all superwomen in our own way. Be yourself, Love yourself and respect yourself.

Thursday, March 7, 2013


and I excitedly screamed "Can you believe it!!?
He smiled and said "Never had a doubt"

Sometimes that's all it takes. Just that 1 person to believe in you; to believe in your dreams.; and you might just achieve it! These are the days to cherish.

                                         Smiley seaweed - picture taken in Brighton Beach, UK

Are you going to make someone else happy today? ( :

Wednesday, March 6, 2013

Pandan & Coconut Rice - Lovely with Stews!

Pandan or Pandanus Amaryllifolius ( i know right!) is a leave which is widely used is Asia. We use it to season rice, breads, puddings, cakes, curry and a lot of other things too. Its easily obtained in Asia but also available in Chinese Indian grocers in the US, UK, Australia and other countries. Now you can even get the essence ( just search for pandan essence on Google and there are loads of images there) More on Pandan here http://en.wikipedia.org/wiki/Pandanus_amaryllifolius

Bored of having the same old steamed white rice, I made this Pandan rice to go with a spicy chicken stew and some crunchy pickled cucumber and pineapple salad. It went down a treat! Yes it was green rice but that makes it even more exciting doesn't it?! If you cant find the Pandan, you can always omit it and you will have yourself a pot of coconut rice, which is equally yummy!

All you need is:
2 cups of Basmati rice - washed
2 3/4 cups of Coconut milk - i used the canned milk; if you can get fresh coconut milk, then please use that!
2 drops of Pandan essence - Or the leaves if you can get it
1/2 teaspoon Ginger - minced
1 Lemon grass - bruised
5 black peppercorns
Salt and pepper to taste

1) All all the ingredients into a rice cooker, mix well. Add salt and pepper to taste and cook.
2) EAT! :p

Hahaha Easy right? If you have never tried this, then please do. I will also be sharing my Red Chicken Stew ( Ayam Masak Merah ) recipe soon.

Sunday, March 3, 2013

Easy Pan-fried Salmon in Garlic Butter and Dill

I served the salmon with green beans and chestnut mushrooms in paprika. It took me not more than 30 minutes to serve this easy lunch on a Sunday. I love easy yet yummy dishes and its healthy as well! No carbs here! So the garlic butter is allowed :p

Now getting a crispy skin on top and still a moist fish is not has as hard as some people make it sound. All you need to do is try it once, and you will understand how easy it is! This one is perfect for when you invite friends for lunch or dinner and want to impress them!

All you need is
2 pieces of salmon - seasonned with salt and pepper
2 cubes of garlic butter
handful of Dill - chopped
2 tablespoons of Olive Oil
Salt and Pepper to taste

1)    Heat a pan with olive oil, add 1 cube of garlic butter, when pan is hot, add fish skin side down. Let it crisp up for about 3 minutes (also depending on how large your fish is) turn the fish and let the other side cook.
2)    Take fish out, add the other cube of butter and dill to the pan, add salt and pepper to taste, pour over fish and serve with anything you like.

Green beans and Chestnut Musrooms in Paprika
250g green beans
250g chestnut musrooms - halved
1 clove of garlic - minced
2 tablespoons of olive oil
1 teaspoon of paprika

1) Heat a pan with olive oil, add garlic, green beans and mushrooms. Stir fry for 1 minute, then add the paprika, salt and pepper. Add some water and let it steam cook it and thicken.

If I can do it, so can you. Have a go and let me know how your version turns out yeah ( :

Friday, March 1, 2013

Chicken and Homemade Pesto Spaghetti That Will Make You Happy!

Pesto originates from Italy and it’s made by grinding fresh basil leave, pine nuts, cheese, garlic and olive oil. We now have 100s of different variations and it’s eaten all around the world. The first time I had pesto, I knew it was going to be one of my favorite things. Basil and nuts, what’s not to like right? And once you start making your own pesto, there is no way you will go back to the bottled ones! It’s so easy and if you make too much, well that’s a good thing, because you can make so many different recipes out of it.

I made this chicken and pesto spaghetti and thought I’d share it with you guys. If you only have 30 minutes to spare for lunch? Then try this ( :

All you need is :
250g spaghetti
3 tablespoon of pesto sauce (Look below for pesto recipe) – if you don’t have the time to make it, then get a nice pesto pre made from the grocers. But please make it coz it’s so easy!
3 chicken thighs – diced (add a little salt and flour; marinate and set aside)
2 table spoon of Olive oil
1 clove of garlic - minced
10 cherry tomatoes – halved
5 large basil leaves – chopped
Handful of toasted pine nuts
Salt and Pepper to taste

Easy homemade pesto sauce:
2 bunches of basil
4 or 5 tablespoon of extra virgin olive oil
¼ cup toasted pine nuts
¼ cup toasted cashew nuts
½ cup Parmesan - grated
Salt and pepper to taste
*grind all together while adding olive oil in a food processor or using pestle and mortar. Keep tasting and adding oil or salt/pepper to taste

This is how you make the whole recipe:
1)      Boil the spaghetti with salt and olive oil ; make sure you take it out a little under done because you will be cooking it with the sauce later
2)      Heat up a pan with olive oil, add the chicken and garlic. When chicken is cooked, add the pesto sauce, spaghetti, tomatoes, pine nuts and basil leaves.
3)      Mix everything together and add salt and pepper.
4)      Top up with some cheese and serve immediately

With working full time, being a wife, taking care of my furry baby and everything else, fast and easy recipes like this make me happy. What do you think? ( :

Thursday, February 28, 2013

Spicy Sardines and Potatoes in Tomato sauce - A very Malaysian dish!

Do you have a can of sardine lying around? Or have you gone to the supermarket and wondered what in the world people do with canned sardines? Or are you just tired of having sardines the same old way? Well, this recipe will answer all those questions.

This spicy sardine or Sardin Sambal is very common within the Malaysian community; people always have a can of this lying around in their pantry. The brands I always use is called Ayam (as per my picture) because somehow it just taste much better than the rest. But that's just a personal preference  you can try it with any, might even be better! It can be eaten with bread, prata, rice, and I even know people who mix this sauce with pasta. Like I always say, this is the way I do it, you can always add and remove what you like from the recipe below and make it your own!

All you need is:
1 can of Sardines in Tomato sauce – although softened, I still remove the bones of the fish. Separate the fish and the sauce.
1 potato - cubed
1 large red onion - sliced
5 cloves of garlic - chopped
Thumb sized ginger – sliced
1 bay leave
1 lemon grass – bruised
2 table spoons of olive oil
½ teaspoon of Aniseed
½ teaspoon of black mustard seeds
½ teaspoon of cumin
1 teaspoon of chili powder – reduce to taste
½ teaspoon of turmeric powder
1 tomato – chopped
1 teaspoon of tamarind pulp
5 tablespoons of water
Salt and pepper to taste
Coriander – chopped

1)      Heat pan up, add oil and potatoes, fry till potatoes are brown, then add the onion, garlic, ginger, lemon grass and bay leave. Fry till onions go soft.
2)      Add the aniseed, mustard seeds and cumin. Fry for another 1 minute, then add the chopped tomatoes. Add the turmeric and chili powder.
3)      Pour in the tomato sauce (from the fish) and about 5 spoons of water and tamarind pulp.
4)      Stir fry everything, make sure the potatoes are cooked, and add the fish.
5)      Let everything stew for 5 minutes on reduced heat. Add salt and pepper to taste.
6)      Add chopped coriander and serve.

It’s easy to make and has this tangy spicy taste which goes well with any kind of bread or rice. It also goes really well with dhal and crunchy cucumbers!

What do you think? ( :

Wednesday, February 27, 2013

Milky Aubergine Lentils (Dhal) – Perfect as a main or soup!

Lentils, Dhal or in Tamil Parupu is a staple diet in the Indian household. It’s eaten all the time with rice, all the different breads and even yummy in stews and salads. I always have this in my kitchen and when everything else fails, dhal saves the day! :p

This is a very Malaysian way of doing dhal and I added some aubergine to it. You could add any vegetables you have and mix them as you please. Seriously, this is a very easy yet yummy recipe.

All you need is :
1 cup of Australian lentils (dhal) - any other ones are fine too – boiled till soft ( this dhal takes longer to cook but I prefer the taste.
1 teaspoon turmeric
1 tablespoon ghee – or butter or olive oil
1 medium shallot – chopped
4 cloves garlic – chopped
Thumb sized ginger – chopped
1 lemon grass - bruised
1 teaspoon mustard seeds
1 teaspoon cumin
1 tomato - chopped
½ teaspoon of chili powder – optional
1 large aubergine (eggplant, brinjal) – cubed ( you could also pre grill this with olive oil if you have the time - I didn't)
½ cup cold milk
Chopped coriander
Salt and pepper to taste

1)      In a pot, put the soften lentils, turmeric and ½ cup of water and boil again (Boil everything to make creamy liquid)
2)      In a separate pan, heat the ghee up, add the shallots, garlic, ginger, lemon grass and fry for about 1 minute
3)      Then add the mustard seeds, cumin, tomatoes and aubergines. Add chili powder and stir fry till the aubergine looks soft.
4)      Take all ingredients in the pan and add it to the boiling lentils.
5)      Mix everything, add the milk, salt and pepper to taste and slow cook till everything is soft and cooked.
6)      Let everything thicken and finally add the coriander.

The lemon grass works really well with this dish. You can also make the dhal as silky smooth as you like, add more cream and drink it like a soup. I made mine a little chunky because I wanted that texture to go with my nan bread.

Trust me and try this please! 

Tuesday, February 26, 2013

Basil Infused Mango and Prawn Salad - Lunch Box Treats!

If you personally know me, then you would know I love anything mango, and for those of you that have never met me, well now you do know a little bit more about me! I love it sliced, cubed, ice creamed, curried, dried heck I even lovee it in my shampoo!

So many kinds of mangoes out there that I can rave about but that will need a separate post on itself. Only because its that special to me. Anyways, this is a quick salad recipe, lovely for lunch or as a side. Plump prawns and the mango go so well together ( :

All you need is :
250g raw jumbo prawns
½ teaspoon of minced garlic
1 teaspoon of sweet chili sauce
1 small shallot – finely chopped
A few Basil leaves - chopped
1 teaspoon of olive oil
2 tablespoon of fresh lemon juice
1 ripe mango - cubed
1 ripe avocado - cubed
Salt and pepper to taste

1)      Marinate the prawns with garlic, sweet chili sauce, shallots, basil and olive oil. Leave to marinate 30 minutes or so. Heat up a pan and dry fry all of it.

2)      Cube the mango and avocado
3)      Mix all together and add lemon juice, salt and pepper
4)      EAT! :p

It’s so easy a 3 year old can do it! *With supervision of coz :p Took me about 15 minutes to do it all and it was good. The basil really went nicely with the prawns and mango. This ones a keeper!

Monday, February 25, 2013

Sunday Roast Served - BlackPepper Lamb Steaks with Dill Sweet Potato Wedges!!

Lavender and vanilla scented candles??? NO! My house was filled with the glorious smell of black pepper and dill yesterday! Aahhhhh .. You know how sometimes when you cook, you just know the food is going kick ass. This was one of my kick ass moments. Everything fell into place. I often over do my steaks and this time, I got it just right! The meat was medium done, melt in your mouth soft and juicy. You don’t believe me do ya? Well I didn’t … until I ate it .. and I kept eating it till it was all gone. To be fair, the hubbs did agree with me. It was like eating Gordon Ramsay’s roast he says .. or more like I said! hahah .. ok maybe he was being a little too kind! But I’ll take it! :p

This black pepper lamb steaks are so easy to do and like I said, it will kick any other grill’s ass! Recipe for the lamb and all sides are as below.

Black Pepper Lamb Steak
4 lamb steaks
3 tablespoon of black pepper sauce
½ teaspoon of minced garlic
1)      Marinate steaks, black pepper sauce and garlic for couple of hours.
2)      Heat up pan, a few drops of olive oil, and grill the lamb for about 3 minutes a side (I like mine medium)
3)      Leave to rest
4)      For the sauce; in the same pan, use the leftover marinate and the juices from the rested meat, 1 tablespoon of water, and let it thicken before you drizzle it back on your steaks!

Dill Sweet Potato Wedges
1 large Sweet Potato
1 tablespoon of olive oil
1 teaspoon paprika
Handful of fresh chopped Dill
Salt and pepper
1)      Mix all the ingredients, leave for 30 minutes and dry fry till cooked in a pan

Seriously! It can’t get any simpler!

2 medium Corn
1)      Boil for 5 minutes, and then grill with olive oil in a pan

Mix salad leaves
Cherry tomatoes
Pine nuts
1 teaspoon of olive oil
1 teaspoon of lemon juice
2 teaspoon of Balsamic Vinegar
1)      Mix All salad ingredients together
·         I love adding fruits to my salad, just makes it a little more special I think.


Everything really went well together and I am glad I mixed those flavors together. Must keep mixing! 

You like?  ( :

Sunday, February 24, 2013

Sunshine on a plate – A perfect Sunday Brunch!

So instead of the typical greasy English breakfast, I made this for brunch today and look how cute this salad is!

I think its sunshine on a plate because it has all the best ingredients ever! Juicy mango, salty bacon, sunny side egg, fresh and crunchy veg all drizzled in balsamic vinegar! A little bit of good .. A little bit of bad! Hhhhmmmm PERFECT for a Sunday brunch!

Here’s what you need!
Couple of bacon strips - grilled ( substitute with any other meat or tofu )
1 egg – fried or poached
Mango - diced
Cucumber – diced
Baby tomatoes – halved
2 tablespoon of Balsamic vinegar
Salt and pepper to taste
2 drops of garlic juice

1)      Add the mango, cucumber, tomatoes, balsamic vinegar, garlic juice, salt and pepper. Keep aside for 10 minutes
2)      Layer the salad, bacon and egg
3)      EAT!

Did I say I love Sundays!

Saturday, February 23, 2013

Egg Fried Pasta with Prawns and Mushrooms

Are you tired of the same old pasta with tomato sauce or creamy white sauce? Then stir-fry the damn thing!! Hahaha .. Coming from Malaysia and with all the glorious Chinese influence, I have tried to stir-fry almost everything. So have a look at my easy to make pasta stir fry with prawns, mix veg and eggs. Ideal for anytime of the day!

You would need:
250g boiled Fusilli pasta
250g raw prawns
1 tablespoon of olive oil
5 cloves of garlic – reduce to taste
3 large chestnut mushroom – sliced
Broccoli and cauliflower – or any veg in your fridge
2 eggs
2 teaspoon of chili paste
1 teaspoon of oyster sauce
1 teaspoon of light soy sauce
2 teaspoons of dark soy sauce
Sesame oil – to drizzle at the end

1)      Boil the pasta – make sure it’s a little underdone as it will cook more when you stir fry – set aside
2)      Heat pan with olive oil, add garlic, chili paste mushrooms and prawns. Stir fry till everything browns a little
3)      Add veg, pasta, oyster sauce, light soy sauce, dark soy sauce and stir. Then add the eggs, salt and pepper to taste, and stir fry again
4)      Turn off heat, add a few drops of sesame oil and give it a good mix.

5)   EAT!

As easy as peas ..

Friday, February 22, 2013

Coriander & Lemon Grass Roast Leg of Lamb

Lamb is definitely one of my most favorite things in the world. If its in a stew or curry, the meat has to be so soft it drops out of the bone, and if its a roast, it has to be medium done. Most roast lamb recipes always include things like rosemary and red wine and all the typical ingredients. But this time I was craving for an Asian inspired roast lamb. So I opened up my fridge and took out all the Asian stuff I had :p

I really didn't know how this was going to turn out but I was willing to give it a go! Recipe as below ( ;

a nice cut of Lamb joint - for 2 people (remember the better the lamb quality, the better the taste)
1 bunch of coriander
1 lemongrass
1 small onion
5 cloves of garlic - add more if you like
3 birds eye chili - the really spicy one - reduce if you don't like it spicy
1/2 teaspoon of cumin
2 tablespoon of lemon juice
2 tablespoon of olive oil
Lemon wedges - to keep the roast moist
Salt and pepper to taste

1) Blend all the ingredients - except the lamb of coz!
2) Salt and pepper the lamb - and add marinate
3) Leave for a couple of hours or overnight
4) Roast at 200C for 40 minutes , then turn and roast another 40 minutes or so. Cook longer if you like it well done! and please increase time, if you use a bigger cut.

I also used up the balance juices to make a nice sauce. It was easy to make and goes with pretty much any sides.

This recipe actually turned out better than I expected and I think the next time I do it, I will add more chili to it. I am Malaysian after all!!

So whatcha think?? ( :

Wednesday, February 20, 2013

Superlicious Spicy Sausage Casserole

I had to include the word superlicious because this dish was Yummy! yes, with a capital Y! I have been out the past 2 days for work and I know it sounds crazy as its only been 2 days, but I was already having cooking withdrawal symptoms! I do like my home cooked food.

Its been freezing cold here so a casserole was definitely a good idea. Recipe below ( :

6 large spiced sausages
2 tablespoons of olive oil
1 large red onion - chopped
1 small bulb of garlic - chopped (reduce to taste)
3 large chilies - chopped
1 teaspoon of cumin
1 teaspoon of cinnamon
1 tablespoon of paprika 
1 can of chopped cherry tomatoes
3 sticks of celery - cubed
1 carrot cubed
10 cheshnut mushrooms - cut into halves
100ml chicken stock
1 can red kidney beans (use any beans you like)
1 spoon of corn flour
coriander - chopped
salt and pepper to taste

1) Heat up large pot, add olive oil, then add onions,garlic and chili. 
2) Add the sausages when the onions start to sweat. Brown the sausages and add the cumin, cinnamon and paprika
3) Throw in the celery,carrots, mushrooms and can of tomatoes. Stir for about 1 minute
4) Add the red kidney beans and chicken stock.
5) Simmer on slow heat for 45 minutes, salt and pepper to taste. Then add the corn flour to thicken up the sauce.
6) Finally add coriander and serve with mash, crusty bread or even rice.
*change as you please as this is my own recipe

So as the name suggest, it was super with super foods like beans,sausages, veg and delicious! and the leftovers is gonna be even better tomorrow! *bigwidehappysmile*

What do you think?!!