Fried red snapper with green chili & curry leaves.

Serves 1-2

1 medium size tail part of red snapper

1 green chili (sliced into 1cm)

1 small onion(thinly sliced)

1 sprig of curry leaves

1 tablespoon of chili paste

1/2 tablespoon of turmeric powder

water(to combine paste)

limes(for serving)

vegetable oil(for frying)

salt

Directions:

1. Mix the paste together with all other

ingredients and season it with salt.

2. Coat fish with paste and

leave to marinate for 30 mins.

3. Heat oil in frying pan

over medium high heat.

4. Gently place fish into oil

together with the marinate.

5. Fry till golden on both

side for abt 7-10 mins.

6. Serve hot and squeeze fresh

limes over before digging in. :)

Nam's Mixed grill for two..

6 medium glass prawns(trimmed)
4 chicken wing
1 rib eye steak
4-6 long potatoes(cut 1cm lenght wise)
Chili flakes
4 cloves garlic(crushed)
for chicken: chicken marinate sauce + foil

lemon for serving

Dip:
plain greek yogurt
2 tablespoons lemon juice
bunch of fresh mint
salt + pepper

**You may need 2-3 grill/frying pan.

Directions:
1. Prepare yogurt dip. Mix all ingredients and
give it a good mix. Cover and keep it chilled.
2. Marinate chicken with chili flakes,sauce and season well.
Place all wings into a foil wrap and set aside.
3. Have both pan working at the same time.
So food can be served all at one go.
4. First pan-
a)Place the wrapped foil onto the pan over medium high heat.
Flip over after 7 mins to cook the chicken evenly.
Push the foil to one side of the pan.
b) Drizzle olive oil on the other side of pan,
brown garlic and chili flakes and toss in prawns. Season well.
5. Second pan-
a)drizzle olive oil onto pan, place
potatoes slices over high heat.
Top with chili flakes and season well.
Cook for 5 mins on each side till charred with grill marks.
b) As for the steak, repeat same step as the potatoes.
Cook steak for 2 mins over high heat for medium,
5 mins for well done. Allow steak to rest for
5 mins before cutting into cubes.


6. Serve all in one grill pan together
along with the dip and lemon on the sides.

Smoked salmon & Avocado with White Balsamic dressing.

Serves 2-4

250g fresh washed spinach

250g smoked salmon with dill
(plain or other flavours will do)
a ripe avocado (sliced thinly)

8-10 whole red cherry tomatoes

a medium red onion (thinly sliced)

Dressing

a good drizzle of WHITE balsamic vinegar + olive oil

pinch of salt

freshly crushed black pepper

Directions:

1. Toss all ingredients in a salad bowl and serve.
It is that simple.

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

Salt

Satay sticks

Lemon

Directions:

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...

::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)

Salt

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

::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

Salt

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

::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.

Pan Fried Leather jacket with butter and capers.

It was the first time I am trying to cook

this odd looking fish.

My mum got me the fish and she told

me to try and the meat and really superb.

Happy with the outcome.

I followed a simple OZ recipe and

spiced it up and u can't go wrong.

Serve 2

1 medium leather jacket (skinned and head off)

2 tablespoons of butter

1 tablespoon capers (drained)

Pinch of salt (optional)

Chili flakes (optional)

1. Melt butter on a non stick shallow

pan large enough to fit the fish.

2. Fry fish for 5 mins each side

till golden brown and crisp.

3. Turn fish over gently and toss in the capers,

chili flakes fry for capers till brown.

4. Serve on plate and drizzle sauce over and capers

over fish and potatoes on the sides.

Tuna Olive Sandwich

For healthy light snack for sahur during ramadam..

1 can of tuna in light oil(drain oil)

4 slices of wholemeal bread(Toasted)

6-8 Pitted green olives

8 slices of cucumber

Drizzle of olive oil

Half a lemon(juice)

Freshly ground black pepper

Pinch of Salt

Chili flakes(Optional)

1. Mix all ingredients together and season well.

2. Arrange 4 slices of cucumber on a slice of

toast and then place 2-3 spoonful of tuna mixture.

3. Top with more slices of cucumber and a slice of toast.

Gently press it down and serve.

Lemongrass coconut cream prawns

Serves 4

A:

8-10 medium prawns

(Deshelled tails intach)

B:

1 large onion

2 cloves garlic

1 cm ginger

1 lemongrass

2 Bird eye chili

C:

I/2 tablespoon turmeric powder

Half cup coconut milk

2 turmeric leaf (tie into a knot)

3 tablespoon Vegetable oil

Salt

1. Blend all ingredients in B

with a little water till smooth.

2. Heat oil in a wok, fry blended mixture

together with turmeric powder and leaf.

Fry till fragrant for 20 mins.

3. Stir in the coconut milk till well combine.

4. Add in the prawns last as the cook really fast.

Mix and season well with salt. Simmer for 10 mins.

Serve with hot steamed rice.

Baked fish with green chili and coriander

2 whole medium "Cincarn" fish (gutted)

3 stalks of coriander

3 green chilies

1 stalk of lemongrass (thinly sliced)

2 cloves garlic

1 teaspoon whole black pepper

Good drizzle of olive oil

Salt

1. Preheat oven to 180 deg.

Line a grease proof paper on a shallow baking tray.

2. Make a long slit along the back of each side

of the fish so you can stuff in the mixture.

3. Place all other ingredients into a

food processor and mix till well combine.

4. Spread the mixture evenly onto fish.

Place fish onto baking tray and

drizzle extra olive oil over fish.

5. Bake fish for 35-45 mins.

Serve hot with steamed rice.

White pepper flower crab

Ingredients:

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

Salt

Directions:

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..

Ingredients:

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

Salt

Drizzle of oil (pan frying)

Directions:

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.

Stir Fried Prawns and Enoki Mushrooms

Ingredients:

6 medium glass prawns (deshelled tails intact)

2 stalks Enoki mushrooms (trim ends)

4 stalks of Bak Choy (cut lengthwise)

1 small carrot (cut lengthwise)

1 medium onion (sliced)

2 cloves garlic (chopped)

1 tablespoon light soya sauce

Dash of white pepper

Salt

Vegetable oil

Directions:

1. Heat oil in a wok and fry garlic,

onions and carrots for 1- 2 minutes.

2. Throw in the prawns stir

well till it starts turning red.

3. Stir in the mushrooms and bak choy,

season well with light soya sauce, pepper ans salt.

4. Stir till combine for 30 seconds,

turn off heat and serve hot.

Prawn & Spring onion omelette

Ingredients:

4 medium glass prawns(deshelled and cut into three)

2 eggs

1 stalk spring onions (chopped)

1 small red onion (sliced)

1 garlic (chopped)

White Pepper
Salt

1 tablespoon vegetable oil

Directions:

1. Mix and beat all ingredients in a bowl and season well.

2. Heat oil in a non stick frying pan on high heat.

3. Gently pour in mixture and spread it evenly.

Turn down heat to medium.

4. Cook for 30 seconds till golden brown

and flip gently cook for another 30 seconds.

5. Take a round serving plate and place onto pan face down.

Flip slowly so omelette gently sit onto plate.

::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)

Salt

10 by 10 inch Aluminium foil

Directions:

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...

::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

Salt

Water (boiling pasta)

Directions:

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.

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

Serves 2

Ingredients:

A:

10 frozen scallops

(of course it's way better if you

cant can fresh ones) Defrost

1 tablespoon butter

Fresh black pepper

Salt

Sauce

1 clove garlic (finely chopped)

2 tablespoon butter

1 lemon (for zest and juice)

Black pepper

Salt

Sides:

Frozen spinach (200 grams)

4 medium potatoes

Alfalfa sprouts (Garnish)

Butter

Salt

Pepper

Directions:

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.

::Butter parsley chili prawns::

Serves 2

Ingredients:

8 glass medium prawns (deshelled tails intact)

1 tablespoon butter

1 teaspoon dry chili flakes

1 teaspoon dried parsley

Salt

Directions:

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. :)

~~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

Ingredients:

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)

Breadcrumbs

Salt & Fresh crushed black pepper

Crush red chillies

Lemon wedges

Directions:

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.