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.

Bali ~Feel good food...

Waroeng Bonita Bali.

During my last trip to Bali. My good friend

Cheryl introduced me to Soup Buntu Goreng

(Fried Oxtail Soup).


I have to agree with her it was amazing.
Super friendly staff and great food at reasonable price..

Good reads too.

http://bonitabali.com/

We stayed at the beautiful Villa Awali..

Stayed very close to the stunning pool and view..

and our own BBQ Sunset dinners..

Oh dear my mouth is watering looking at all these food. :) Am so planning my next trip soon.

Happpy Easter!!

I know it's waaaaay past new yrs..

It is Easter already.. :) Happy Easter...

I do hope you are having a warm beautiful day..

I took a 4 month break to set up my new

place which I moved in last Xmas..

then I had my exams Phewwwwwwww..

I am finally back on my blog. Nam is ready than ever with

more new recipes to cook in my beautiful

backyard kitchen.. I have my herb garden..

It is amazing to cook with your own freshly plucked herbs.

The smell is just pricelss.

So enjoy my new upcoming recipes and hope you give it a try..

Xoxo,

Nam

Red cabbage & apple salad..

1/2 medium red cabbage(thinly sliced)

1 red apple(thinly sliced)

1 green apple(thinly sliced)

1 lemon

1 medium/small onion(thinly sliced)

a good pinch of fresh chervil(chopped)

a good drizzle of olive oil

salt + black pepper

Directions:

1. Toss all vegetables & fruits in a large salad bowl.

2. Squeeze the lemon and season salad, toss and serve.

::Orange-honey glazed roast chicken & pomegranate sauce::

Serves 2

1 whole chicken(cleaned and pat dry)

1 large orange(juice & zest)

1 pomegranate(juice& pulp)

3-4 tablespoons honey

black pepper

1 teaspoon cornflour

Olive oil

Salt

Directions:

1. Pre heat oven to 180 deg c.

2. Mix honey, zest of orange and half juice of orange,

olive oil, salt and pepper into small bowl.

3. Pour mixture evenly onto and inside chicken.

4. You can choose to put the orange pulp into the cavity.

5. Cover with foil and roast for 1hs 30 mins.

Remove foil after 45 mins and scoop up the juice

over chicken to retain moisture.

6. Remove and allow chicken to rest before cutting

and strain excess juice stock onto a bowl.

7. To make sauce, squeeze the juice of the remaining half

of orange and also vigorously roll the

pomegranate on surface to break the juice sacs.

Combine both juices into a small pot.

8. Heat the pot and add the cornflour and chicken stock.

On low heat stir till combined.

Pour sauce over chicken when serve.