Monday, 26 April 2010

::Chinese Spring Onion Pancakes::

I remember walking the streets of Taipei in the cold winter. There was this beautiful aroma that lingered in the streets that leads to my apartment. It made me felt close to home. It was just a roadside vendor, this old Chinese man making this beautiful pancakes. So i finally got the time to try this out for the first time. It's already in my husband's favourites.

Chinese Spring Onion Pancakes

Makes 8


2 cups plain flour

1/2 cup warm water
Vegetable oil

Spring onions (chopped)


1. Mix flour and water lightly with finger.

Knead lightly till dough is smooth and firm.

Cover dough with a damp cloth for 15 mins.

2. Roll dough on floured surface.

Cut the dough into 8 equal parts.

3. Roll each ball into 6 inch wide circle.

4. Take a tablespoon of vegetable oil

and spread evenly over surface.

5. Sprinkle some salt evenly over surface,

then followed by a good amount of spring onions.

6. Gently roll up the dough and form a circle.

7. Lastly roll out the dough into 6 - 8

inch circle and set aside while you heat up a non stick pan.

8. Drizzle some oil on a hot pan and fry

each pancake till nicely golden on each side.

9. Repeat this for each pancake.

To serve you can cut each pancake into smaller slices.

::Chocolate chip muffins::

I am having a flu, but i am very bored at home so i decide to bake. My childhood best friend, Intan gave me a recipe book for Easter called "Big Book Of Sweet Treats".

Thank you Darling...

So i did my own version of "Chocolate Chip Muffin".

Makes 10 large muffins


125 grams of salted butter (soften)
40 grams caster sugar

85 grams light brown sugar

2 medium eggs

2 tablespoons full cream milk

100 grams all purpose flour

3 tablespoons Hersey's cocoa powder

1 cup Hersey's bitter sweet chocolate chips

(Some for toppings)

Pinnch of salt

Large muffin cups


1. Pre heat oven to 190 deg.

2. Beat butter and both sugar together on

medium speed till light and fluffy.

3. Sift flour, salt and cocoa

powder together and set aside.

4. Add the eggs and milk together into

mixture and continue beating till smooth.

5. Pour in the flour mixture bit by bit,

beat till mixture is smooth.

6. Use a plastic spatula and mix in the chocolate chips.

Mix lightly and set aside.

7. Line a muffin tray with muffin cups, scoop a

spoonful of mixture into muffin cups.

Top each muffin with additional chocolate chips.

8. Bake for 12 - 14 minutes.

Once bake cool muffins on tray before serving...:)

Saturday, 24 April 2010

::Chicken Porridge::

Serves 4


250 grams chicken(various parts for stock and meat)

3 cloves garlic

2 inch fresh ginger

1 tablespoon sesame seed oil


White Pepper

700 ml water


2 cups of fragrant uncooked rice

1000 ml water



Fried shallots

Spring onion (thinly chopped)


1. Simmer all ingredients in A in a medium

pot for 45 mins over medium heat.

2. In another pot, wash rice repeatedly three times.

Then add in the water and simmer over medium heat for 30 mins.

3. Once stock is done, pour in the stock and chicken

skin only for extra flavour into the porridge.

Add salt and stir gently, simmer porridge for another 20 mins.

4. Take the rest of the boiled chicken

parts and shred meat and set aside.

Throw away unwanted parts and bones.

5. To serve take a handful of the shredded chicken meat into bowl, then add the porridge. Top with more shredded chicken meat, fried shallots, spring onions and a dash of white pepper.

::Oxtail Stew::

Serves 4-6

350 grams of oxtail meat

500 grams beef cube (for stewing)

6 potatoes (cut into halves)

2 large carrots (cut into 2 inch lengthwise)

1 small cauliflower (cut into small)

2 medium yellow onions (diced)

4 cloves garlic (diced)

2 inch fresh young ginger

2 tablespoons fried shallots

1 bunch fresh coriander

2 green chilies (cut slantwise)
1 teaspoon cumin

1 teaspoon fennel

1 teaspoon garam masala

1 tablesppon maggi seasoning

1 tablespoon light soya sauce

1 cube chicken stock

2 cinnamon sticks

2 cardamon seeds

1 star anise

5 cloves

3 dried bay leaves

4 tablespoon vegetable oil

1000 ml water


White pepper


1. Heat oil in a large pot. Stir in the onions, garlic, ginger, bay leaves, stock cube,

garam masala and all the other dry spices together.

2. Add in the oxtail and meat. Cover and brown meat for 2 minutes

3. Pour in the water, slowly add in the carrot and potatoes.

Cover and simmer on medium low heat for 1 hour.

4. Season well together with maggi seasoning, light soya sauce and

add in the cauliflower and the chilies after 30 mins into simmering.

5. In the last 10 mins add in the coriander and top with fried shallots.

Serve hot with steamed rice and sambal belacan....:)

Friday, 23 April 2010

Rosemary Veal chop, buttered parsley red potatoes and green beans.

Serves 2



10-12 Red potatoes (cut into half and makes slits)

A good bunch fresh parsley (finely chopped)

3 tablespoon of butter

Salt & Pepper


2 Veal chops

3 cloves garlic

1 lemon (for zest & juice)

2 stalks of fresh rosemary

2-3 tablespoon olive oil

Black pepper



1 packet of thin green beans


1. Marinate chops with ingredients in B.

Cover and refrigerate for 1 hour.

2. Pre heat oven to 200 deg.

3. Toss ingredients in A together. Line a

shallow roasting tin with a grease proof paper.

4. Arrange potatoes, flat side first.

Roast potatoes till cooked for 1 hour.

5. Place veal chops onto shallow roasting tin,

lined with grease proof paper.

Roast at 200 deg for 45 mins depending on

how you want your meat cooked.

6. Boil water and some salt for blanching the green beans.

Blanch the beans and set aside.

7. Serve the chops on top a bed of

green bean and potatoes on the side.


Black Pepper Garlic Wings.

Serves 2 - 4



10 -12 chicken wings


1 large red onion (cut into quarters)

3-4 cloves garlic

1tablespoon whole black pepper

1 tablespoon Worcestershire sauce

2 tablespoon vegetable oil



Lemon wedges (on the side)


1. Blend all ingredients in B together.

2. Pour mixture together with the

chicken and marinate for 30 mins.

3. Pre heat oven to 180 deg.

4. Roast wings for 30 - 40 mins

till slightly browned.

Serve with lemon wedges.

Wednesday, 14 April 2010

Birthday getaway ::Bali::

It's was my birthday, me and a group of my very dearest friends went down to Bali for a fun in the sun beach getaway.. It was amazing. i am going to write on four dishes which i felt was fantastic.

Firstly we had lunch on the beautiful La Lucciola.

I can't really remember what the dishes were

called so please excuse me.

My husband tried the poached eggs with salmon on muffins.

It was brilliant.

Enough to keep you going for half a day

walking in the street Bali..:)

I had pan fried fillets along with wedges and a portion of green salad. Very light perfect for a light meal by the beach. In Bali the food is really good that you can basically would want to munch every 2-3 hours... So a light meal is just right.

La Lucciola
Add: Jlh Laksmana (Jln Oberoi) Temple Petitengit, Kerobokan.

Before heading back we enjoyed a wet breezy afternoon in Kudeta. It was raining very heavily. We had ordered a few dishes i am totally in love with the "Tuna Carpaccio" with preserved lemon, fried capers,chili and salmoriglio dressing.

I also love the "Char Grilled Squid and Octopus Salad" chickpeas,

red radish, cucumber, chili & parsley without the chorizo.

Picture seen above of blog.


Tuesday, 6 April 2010

Barracks Cafe @ Dempsey House

Each month or two i will have my craving for the delicious food @ House Dempsey. Thanks to Talana's dad, Neil. I discover this hidden gem in the woods in our concrete jungle.
Food is good and slightly pricey but still affordable for a romantic dinner or gathering of close girlfriends.. :) The service can be slightly slow at busy nights.
But i have all the patience in the world to savour the tantalizing favourites.

I normally began with a few starters. I am in love with the "Bread Medley & Chunky Trio Dips" @ $15. You get four different dips and a basket of soft warm heavenly breads.

I will now announce my Star dish, "Harisa Sauteed Prawns and Grilled Mango" @$17 Just mouthwatering. Remember to dip the bread into the sauce. It's out of this world. Don't forget to squeeze the lemon it just brings out the bursting flavours.

My other recommendations would be the "Patagonian Wagyu Beef" @$25,
served along with sweet potatoes sticks and the "Truffle Fries".... Yuuum...

You should also try the "Squid Ink" Skinny pizza, juicy seafood tossed with fresh arugula leaves. @$23

As for the mains, i love the "Herb Crusted Lamb Rack" @$32.
Although i am not a huge fan of the ratatouille.

Now for the favourite part of the course. Desserts!!!!!
It has to be this energy pumping "Warm Chocolate Toffee Cake" @$12. Just look at the picture.
No words can describe it.

The restaurant has a beautiful indoor and alfresco dining view.

Greenery surrounding huge trees. No mozzies...:)
So the next time you choosing a new place to eat give House a try..
For reservations: +65 64757787
Add: 8D Dempsey Road

~~Grilled parsley crusted snapper fillet on bed of asparagus with panroasted potatoes~~

Here is a very healthy nutritious meal. Completed with protein, carbohydrates, vegetables all in one go.

Serves 2


2 red snapper fillets
1 kg of small potatoes (cut into halves)
1 packet of thin asparagus
1 good bunch of fresh English parsley (chopped finely)
Salt & Fresh crushed black pepper
Crush red chillies
Lemon wedges

1. Drizzle some olive oil on pan and roast the potatoes over medium
low heat till soft and crunchy on the outside.
2. Toss some parsley, salt, pepper and crush chillies.
Make sure you keep stirring from time to time so it cooked evenly .
3. Also drizzle some oil onto another shallow pan for the fish and asparagus.
Grill asparagus with some salt and pepper till slightly charred.
4. Season fillets well on both sides with salt and pepper. Coat The skin with a coat of the parsley then followed by breadcrumbs. If you so the other way the parsley wont stick as well.
5. Place skin side down first onto pan till it turn golden and crispy.
Cook evenly on both side till fish is cooked.
6. Serve by placing fillets over asparagus with potatoes and lemons wedges on the sides.
You can have capers as well it goes great with the fish.

Monday, 5 April 2010

~~Scotch Eggs~~

Happy Easter!!!!!

It's was Easter, i had some of my good childhood friends over for lunch. Scotch eggs was the first few dish i learn back in school. I never forget how easy and fast to whip up this tasty dish.

(Serves 4-5)

10 hard boiled eggs (deshelled)
750 grams beef mince
2 eggs
Good bunch of fresh coriander
Salt & Pepper

For coating:
2 eggs

For frying:
Vegetable oil


1. Mix the minces, eggs, coriander and season it well with salt and pepper.
2. Take a good amount of the mince mixture enough to cover a whole egg.
Gently bind it by cupping both hands together.
3. Coat each egg with a coat of beaten egg then followed by a coat breadcrumbs.
4. Heat oil in a deep wok or pan, and fry eggs till golden brown on all sides on medium heat.

Drain, remove and pad dry any excess oil with kitchen towel.