Seafood Tom Yum...

Seafood Tom Yum...

(Serves 2-3)

Ingredients:

2 tablespoons of Holly Farms (Instant tom yum paste)
2-3 Kaffir lime leaves
2-3 Bird's eye chilies (snap into halves)
6-8 Glass prawns (peel head off, shells on)
1 large squid (cut into rings lengthwise)
1 lime (for juice)
2 lemongrass (gently bruised)
Half can of straw mushrooms (sliced into halves)
Salt
1000 ml water


Directions:

1. Boil water in medium pot, add tom yum paste,
lemongrass chilies,kaffir leaves and squeeze lime.
(You can also throw in the lime if you wish)
2. Bring it to boil.
3. Add in the prawns,squid and mushrooms. Season well.
Cook for another 5- 7 Min's till seafood is cooked.


Serve hot with plain rice...

Pan roasted potatoes..

Pan roasted potatoes.....


Ingredients:
4-6 washed potatoes (cut into quarters)
1 clove of garlic (thinly sliced)
Crushed chili flakes
Black pepper
Salt
Olive oil


Directions:

1. Heat oil in a pan, throw in garlic, chili and potatoes.
2. Season well and cook over slow fire till potatoes soft.
3. Remember to stir potatoes so it doesn't get burned.

Yogurt masala chicken...

Yogurt masala chicken.... (Serves 4)

Ingredients:
A:
8-10 chicken wings (or other chicken parts)
250 grams plain yogurt
2 tablespoons chili paste
1 tablespoon turmeric
1 tablespoon ginger paste
1 tablespoon garlic paste

B:
2 tablespoons of ghee (or any vegetable/olive oil)
1 large red onion (diced)

C:
1/2 cup water

D:
Handful of fried shallots
Bunch of fresh coriander



Directions:
1. Mix ingredients A in a bowl and marinate in refrigerator for 1-2 hrs.
2. Once you take the chicken out, preheat oven to 200 deg.
3. Heat ghee in a small pot.
4. Add onions and fry till brown and set.
5. Water done the marinate by adding the water and mix well.
6. Transfer the chicken and marinate into a baking dish.
7. Pour the ghee and onion mixture all over chicken.
8. Top by sprinkling the fried shallots and coriander and bake for 1 to 1hour and 30 mins @180 deg..

Enjoy it with butter rice and cucumber salad.....

Lemon & cherry tomato spaghetti...

Lemon & cherry tomato spaghetti...

(Serves 4)

Ingredients:

A:

400 grams spaghetti

Salt

Water (for boiling)

Olive oil

B.

2 clove garlic (cut into half)

2 lemons (juice and zest)

1 cup parmesan cheese

8-10 yellow cherry tomatoes (cut into halves)

6 tablespoons olive oil

Fresh basil

Black pepper

Salt

Directions:

1. Boil spaghetti in a large pot with salt till al dente.

2. Drain and set aside.

3. Take a large serving bowl and rub the exposed side of the garlic all over bowl.

4. Squeeze juice of both lemons in the bowl, keep aside for zest later.

5. Add in the olive oil, and cheese and mix well.

6. Toss in the pasta,tomatoes,basil and season well.

Baked potatoes with cream cheese sauce..

Baked potatoes with cream cheese sauce...

(Serves 4)

Ingredients:

A:

6 russet potatoes
Salt

Water (for boiling)

B:

250 grams Philadelphia original cream cheese

2-3 tablespoons butter

3-4 tablespoons plain yogurt

50 ml milk

Black pepper

Salt

Directions:

1. Boil water in a pot and prick the potatoes with a fork.

2. Add the potatoes, salt and boil till potatoes are half cooked.

3. Drain potatoes, cut each into halves lengthwise and place into baking dish and set aside.

4. Heat up ingredients B in a small pot over low fire.

5. Whisk well till combine.

6. Preheat oven to 180 deg.

7. Pour sauce over potatoes and bake for 30 Min's till brown.

Cherry tomato Caprese...

Cherry tomato caprese...

(Serves 2)

Ingredients:

1 packet buffalo mozzarella (shredded into small pieces)

5 yellow cheery tomatoes (sliced into halves)

5 red cherry tomatoes (sliced into halves)

Few fresh basil leaves (sliced thinly)

Olive oil

Black pepper

Salt

Directions:

1. Place all ingredients onto serving plate.

2. Top with basil, drizzle oil and season well and serve.

Pineapple lemon pickle salad...

Pineapple lemon pickle salad....


Ingredients:
1 small pineapple (skinned and cut into small cubes)
1 lemon ( for juice)
1 medium red onion (sliced)
2 bird eye chillies (sliced)
Coriander leaves
Salt


Directions:
1. Mix all ingredients into a bowl and mix well.

Green pea rice...

Green Pea Rice...

(Serves 2)

Ingredients:

A:
2 cups fragrant rice (washed and drained)
500 ml water


B:
3 tablespoons of ghee
1 medium red onion (sliced)
1 stalk of curry leave
1 teaspoon mustard seeds
Half can of green peas (drained)
Salt


Directions:
1. Cooked rice as per normal.
2. Heat ghee in a small pot and fry all ingredients in B for 1-2 minutes.
3. Once rice is cooked and ingredients B and stir well.
4. Cook rice for another 1-2 minutes and let it rest before serving.

Mutton dhalcha...

Mutton Dhalcha... (Serves 4)


Ingredients:

A:
500 grams boneless mutton (sliced or cube)
2-4 mutton bone marrow
1000 ml water
4 cm ginger
4 cloves garlic (crushed)

B:
1 good handful of dhal lentil (washed and socked in water)

C:
6 tablespoons dhalcha curry powder
3 tablespoons tamarind paste (mix with water to get watery paste and dispose seeds)
5 large potatoes (cut into quarters)
2 medium brinjal (cut into quarters)
1 large carrots (cut lengthwise)

D:
2 large onions (sliced)
2 stalks curry leaves
6 cm cinnamon stick
6 cloves

3-4 cardamon seeds
2-3 star anise
1 tablespoon garam masala powder
Vegetable oil

E:
2 large tomatoes (cut into quarters)
1-2 cup of coconut milk
Salt

Directions:
1. Boil ingredients A in a large pot. Simmer till meat is 3/4 cooked.
2. Add in the ingredients B & C into pot and mix well cover and let it simmer.
3. Heat up oil into a small pot and fry all ingredients D and saute till onions gets transparent.
4. Add in ingredient D into together into dhalcha mixture.
5. Lastly add in ingredients E into dhalcha mixture and season well and check taste.
6. Simmer till flavours are combine and meat is tender.

It taste even better after a day or two as the flavour get richer.. Store well in container and refrigerate till needed.

Tomato Rice...

Tomato Rice....

(Serves 2)

Ingredients:

A:

2 cups fragrant rice (washed and drained)

450 ml water

B:

3 tablespoon ghee

1 medium red onion (sliced)

2 tablespoons tomato puree

2 cm cinnamon stick

2 cloves

1 cardamon seed

1/4 teaspoon fennel seed

50 ml evaporated full cream milk

Salt

C:

1 large tomato (cut into 8)

1 stalk coriander leaves

Directions:

1. Wash rice and add water in rice pot and set aside.

2. Heat a small pot and the ghee, all spices and onion in B. Fry for 1 minute.

3. Add the remaining ingredients in B and simmer for another minute.

4. Pour in the mixture B into A and mix well. Cook rice normally.

5. Stir rice when it almost cooked. Add in ingredients C and continue cooking.

6. Stir rice and set it set before serving.

Stir fried curry prawns...

Stir fried curry prawns...

(Serves 2)

Ingredients:
8 large glass prawns (heads trimmed, shells on)
2 stalks of curry leaves
1 tablespoon fish curry powder
1 teaspoon mustard seeds
1 large red onions (sliced)
2 tablespoon water
Vegetable oil
Salt


Directions:
1. Heat oil in wok on medium high heat.
2. Stir in the onion, mustard seeds,curry powder and curry leaves. Saute for 1 minute.
3. Throw in the prawns and season well with salt.
4. Lastly add water and toss prawns till cooked and serve hot.

Ghee Rice..

Ghee Rice...

(Serves 2)

Ingredients:

A:

2 cup fragrant rice (washed and drained)

450 ml water

50 ml evaporated milk

B:

3-4 tablespoons of ghee

2 inch cinammon stick
2 cloves sticks

2 cardamon seeds

1/4 teaspoon fennel seeds

1/4 teaspoon cumin seeds

1 small red onion (thinly sliced)

C:

2 tomatoes (cut into quarters)

1 sprig of fresh mint leaves

D:
1 tablespoon rose water

Directions:

1. Put all ingredients in A in the rice cooker pot. Set side.

2. Heat up small pot and add in ingredients B.

3. Saute till onions turn transparent.

4. Mix ingredients B into A. Stir well and cook rice as normal.

5. Once rice is half cooked, stir in ingredients C and continue to cook.

6. Lastly, once rice almost cook add in ingredients D.

7. Let the rice set at least 30 Min's before serving.

Serve hot with gravies and pickles..

Cucumber lemon pickle salad

Cucumber lemon pickle salad...

Ingredients:
1/2 cucumber (cut in half lengthwise and slice thinly)
1 lemon (for juice)
2 bird eye chilies (sliced thinly)
1 red onion (sliced thinly)
1 stalk coriander leaf
Salt

Directions:

1. Throw all ingredients together. Squeeze lemon and season with salt.

Enjoy it along curries...

Chicken Masak Merah...

Chicken Masak Merah.. (Red sauce)

(Serve 2-3)

Ingredients:

A: To Blend:
2 red onions (peeled and quartered)
3 cloves garlic
4 red chilies
1 cm ginger
1/2 cup water

B:
2 inch cinnamon stick
1 star anise
2 cardamon seed
2 cloves
1/4 teaspoon cumin seed
1/4 teaspoon fennel seed
1 tablespoon turmeric
1 tablespoon chili paste
3 chicken thighs (cut tight into 2)
4 large potatoes (cut lengthwise)
1 cup water
1 cup vegetable oil
Salt

Directions:

1. Blend all ingredients A.
2.Heat oil in wok or pot. Throw in the spices in B and fry for a minute.
3.Add in the blended mixture, chili paste and turmeric powder once oil is hot.
4. Fry till fragrant for 20 Min's.
5. Add the chicken and water and simmer till cook.
6. Throw in the potatoes when chicken is half cooked.
7. Season well and cook till potatoes is soft.


Serve hot with rice...

Summer spinach salad...

Summer fruit & spinach salad....

(Serves 2)

Ingredients:


100 grams baby spinach (washed and dried)
10-12 red seedless grapes (cut into halves)
1 orange (peeled)
6-8 baby yellow tomatoes (cut into halves)
20 grams pumkin seeds
Shaved parmesan


Dressing;
1 teaspoon sesame oil
Olive oil
Balsamic vinegar
Pinch of salt

Directions:

1. Place all ingredients into large salad bowl.
2. Peel orange slices over the salad so the juices will flow into the salad and act as a dressing.
3. Using your fingers peels each orange slice into three.
4. Drizzle sesame oil, olive oil, balsamic vinegar and the pinch of salt.
5. Toss the salad lightly and serve onto plate.
6. Top salad with the shaved parmesan.

Grilled cod & spinach fruit salad...

Grilled cod & spinach fruit salad....

(Serves 2)

Here is a simple light fruity dish.. I hope you enjoy it.



Ingredients:

Fish:

2 cod steaks

Salt

Black pepper

Olive oil

Salad:

100 grams baby spinach (washed and dried)

10 yellow baby tomatoes (cut into halves)

10 green seedless grapes (cut into halves)

1 orange (peeled)

A bunch of sliced almonds

1 teaspoon sesame oil

Olive oil

Balsamic vinegar

Salt

Directions:

1. Heat grill pan and season fish steaks well on both sides.

2. Place fish on the hot grill and cook for 2-3 Min's on each side.

3. For the salad throw all ingredients in a large salad bowl.

4. Peel the orange over the bowl so the juices flows into the salad. Using your fingers peel the each orange slices into three.

5. Check taste and season well.

6. Place half portion of the salad onto place and once fish steaks are ready place each steak over the salad.

Enjoy...

Will be right back....

Will be right back.....

Oh My.... I am sorry that i have not been posting new recipes lately.. It been a crazy superbly busy three weeks for me... Raya outings and my cousin's big wedding. And it is not stopping...:) I promise that i will be back this week with new delicious recipes... I miss cooking that for sure... So please bear with me..

Love,

Nam

Selamat Hari Raya Aidilfitri.....

Selamat Hari Raya Aidilfitri...

I would like to wish of of you "Selamat Hari Raya Aidilfitri & Maaf Zahir Dan Batin". May you have a warm and beautiful time with your beloved ones. Hopefully the raya treats has been a succes for those of you who tried...:)

Love,

Nam

Shepherd's pie...

Shepherd's Pie....

(Serves 4)

A:

500 grams beef mince

1 medium onion (grated finely)

1 carrot (grated finely)

2 cloves garlic (chopped)

1 can/ 8 oz tomato sauce

2 tablespoons Worcestershire sauce

1 can green peas

Black pepper

Salt

Olive oil

B:

1 kilo potatoes (peeled)

50 grams butter

2 eggs

100 grams parmesan cheese (grated)

Directions:

1. Boil potatoes in salted water in a huge pot till soft and tender. Once done let it cool and set aside.
2. Preheat oven to 200 deg.
3. Heat olive oil in a frying pan.
4. Once oil is hot, brown the meat and season it well with salt and pepper.
5. Stir in the onions and carrots and mix well for 10 Min's.

6. Add in the tomato sauce and Worcestershire sauce and stir and let it simmer till mixture thicken.
7. Mash the potatoes in a big bowl, add in the butter and eggs, combine well and set aside.
8. Lastly add the green peas to the beef mixture and stir for 5 Min's. Set aside.
9. Prepare a 10 by 10 or a 12 by 12 baking dish.

10. Scoop in the beef mixture into the dish and gently pressing it down evenly.
11. Top the mash potatoes over the beef mixture evenly.
12. Sprinkle the grated parmesan over the cheese and gently mixing it together till slightly combine.
13. Use a fork and make rough peaks.
14. Bake till golden brown for 30 -40 Min's.

Tomato salsa

Tomato salsa...

3 tomatoes (chopped)

1 onion (chopped or sliced thinly)

1 green chili (seeded and chopped)

3 stalks coriander (chopped)

Olive oil

Salt

Direction:

Add and mix al ingredients together and season well.

Beef & lime wraps..

Beef & lime wraps..

(Makes 2)

Ingredients:

A: Marinate

250 grams stir fry beef

1 1/2 lime (for zest and juice)

1 green chili (seeded and chopped)

2 clove garlic (grated)

Black pepper

Salt

B:

1 red pepper (thinly sliced)

1 medium red onion (thinly sliced)

Olive oil

2 tortillas

Directions:

1. Mix in the ingredients in a non metal bowl.

2. Zest the lime and squeeze the juice.

3. Cover and marinate for 2 hours in refrigerator.

4. Once marinate is ready, heat oil in pan.

5. Saute the onions and pepper till soft.

6. Add in the marinated beef squeezing out the marinate juices out.

7. Brown the beef for 5 minutes.

8. Pour in the marinate mixture and bring to boil for another 15 Min's.

9. Divide the beef fillings into 2. Place each portion onto tortilla.

10. Wrap it and secure wrap with a toothpick.

11. Serve with tomato salsa and sour cream..

Chicken enchiladas...

Chicken enchiladas... (Serve 2-3)
Here is a great easy recipe which i love... It have make my own alter it to my own way as some of the ingredients are hard to find in Asia..

Ingredients:

A: Enchilada Sauce

2 tablespoon olive oil

2-3 tablespoon butter

3 clove garlic (grated)

1/2 teaspoon cumin

2 1/2 tablespoons chili powder

1/2 teaspoon unsweetened cocoa powder

16 oz canned tomato sauce

1 cup water

1/2 brown sugar

1/2 cinnamon powder

Salt

B: Fillings

6 tortillas wraps

250 grams boneless chicken fillets

6 slices Montery Jack cheese

C: Toppings

250 grams shredded sharp cheddar cheese

Black pitted olives

Jalapeno peppers

Directions:

1. Boil the chicken fillets till cooked. Once cooked, drain and let it cool.

2. Shred the fillets and set aside.

3. Heat olive oil and butter in a pot.

4. Add in the garlic and cumin. Fry for 1 minute.

5. Throw in the chili and cocoa powder and mix till combine.

6. Pour in the water and tomato sauce and stir well.

7. Add in the brown sugar, cinnamon powder and season well with salt.

8. Simmer till sauce becomes thick for 30 Min's.

9. Pre heat oven to 200 deg.

10. Take one tortilla wrap and spread the enchilada sauce evenly.

11. Divide the shredded chicken into 6 portions. In the my pic i only 5 tortillas..You can do 6..

12. Place the shredded chicken over the sauce.

13. Place the montery jack cheese slice over the chicken. I tear up the cheese into 2 as it cover the chicken evenly. You could also add 2 slices of jalapenos.

14. Roll the tortilla and place it into a baking dish.

15. Repeat the same step 10 - 14 for the next remaining tortillas.

16. Pour the remaining enchilada sauce over the tortillas, covering it evenly.

17. Sprinkle the shredded cheddar all over the sauce.

18. Lastly top with black olives and jalapeno over.

19. Bake till cheese melt for about 30 Min's.
20. Serve hot with sour cream and extra jalapeno...

Mouthwatering.......Yum

Chocolate chip M&M cookies...

Chocolate chips M&M cookies...

Ingredients:

500 grams Optio biscuit mix (keep in refrigerator the night before baking)

250 grams butter

2 tablespoons cocoa powder

200 grams cashew (chopped in small bits)

125 grams semi sweet chocolate chips

150 grams mini chocolate M&M

Directions:

1. Preheat oven to 175 deg.

2. Line 2 or 3 cookie sheets with grease proof baking paper.

3. Melt butter in a big mixing bowl. Trick is to melt it in the the oven while you are preheating it.

4. Roast the cashew for 5 Min's. And set aside to cool completely.

5. Stir the butter till smooth.

6. Add in the cocoa powder into butter and mix well.

7. Pour in the flour bit by bit into the mixture. Use clean hand to mix it well.

8. Lastly our in the cashew nuts and chocolate chips and combine well together.

9. Make 1 inch balls and place it 2 inch apart.

10.Decorate each cookie with 3-4 mini M&M, Press it down gently.

11. Bake for 15 Min's.

12. Allow cookie to cool on sheets before transferring to wire rack.

13. Store in air tight container.

Enjoy........

Triple chocolate cookies....

Triple chocolate cookies.....

(Makes 6-7 dozen)

1 3/4 cups all purpose flour

1/4 cup Hersey's cocoa powder

1 3/4 teaspoons baking powder

1/4 teaspoon salt

12 oz unsweetened Hersey's100% chocolate bar

1/2 cup unsalted butter (room temperature)

1 1/4 cups dark brown sugar

1/4 cup sugar

3 large eggs

11/2 teaspoons vanilla essence

1 cup semisweet Hersey's chocolate chip

Directions:

1. Sift flour,cocoa powder,baking powder and salt into a big bowl and set aside.

2. By using the double boiling method, melt chocolate in a metal bowl set over a pot of simmering water, stirring the chocolate bars so it will melt evenly. Remove from heat once it smooth.

3. Cream butter and both sugars in a stand mixer on medium speed for 5-7 Min's till light and fluffy.

4. Add in the eggs and vanilla essence till combine.

5. Pour in the melted chocolate and beat till combined.

6. Mix in the flour bit by bit on low speed till all is combined.

7. Lastly pour in the chocolate chips and mix well.

8. Cover and refrigerate cookie dough for about 15-20 Min's till it firms up.

9. Preheat oven at 175 deg and line 2-3 cookie sheets with grease proof baking paper.

10. Roll out 1 inch balls onto sheets and place a decorative heart shape pressing gently onto each cookie.

11. Bake for 8-10 Min's. Cookie will appear soft but will firm up upon cooling. Lets cookies rest before transferring to wire rack.

12. Store in air tight container.