::Blue cheese beef patty burger::

Serves 4

A:Beef patties:

450 grams beef mince(weight watcher)

4 teaspoons of blue cheese

1 teaspoon fresh cumin powder

1 tablespoon dried parsley

1 teaspoon white pepper

1 teaspoon maggi seasoning

dash of chili flakes

2 eggs

salt

B:

4 teaspoon of blue cheese

4 burger buns

8 slices butterhead lettuce

4 slice tomatoes

4 slices of onion rings

Olive oil

Directions:

1. Mix all ingredients for the patty.

Combine well with one hand.

2. Divide the patty mixture into four equal parts.

3. With both hands gently cup into a burger patty.

4. Make a gentle hole in the middle with

your index finger and place a portion

of the blue cheese and cover

back with the patty mixture.

4. Heat a tablespoon of olive oil and fry

beef patties on medium heat till each side

is golden brown and cooked thoroughly.

5. Slice buns into halves and

toss it on a separate dry pan.

6. Place 2 sliced of lettuce onto bun,

followed by one burger patty and

onion rings and tomato top with the bun.

Serve with ketchup and mustard if needed.

The cheese will ooze out when u bite inti burger..

Yum...

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...

::Honey sambal chicken wings::

1kg chicken wings

1/2 to 1 cup of honey

2 tablespoons of chili paste

1 tablespoon turmeric powder

1 tablespoon garam masala

1/2 teaspoon crushed pepper

2 tablespoons maggi seasoning

a handful of fresh parsley(chopped)

Black pepper

Olive oil

Salt

Lemon

Directions:

1. Mix all ingredients together. Cover and marinate for 2-4 hours.

2. Grill over slow fire on bbq or 1hr 30 mins at 180 deg in oven.

3. Serve hot and squeeze lemon over.

::Rosemary & Lemon leg of lamb::

1 leg of lamb approx 2kg (butterflied)

2 stalk of fresh rosemary (slightly brusied)

2 tablespoon maggi seasoning

4-5 cloves garlic (sliced 1 cm think)

1 lemon (zest & juice)

Fresh black pepper

Olive oil

Salt

1. Make deep slits with a sharp knife.

Slot in each slit with a slice of garlic.

2. Mix all ingredients on both side, cover

and marinate in fridge for 2-3 hrs.

3. Cook fat side down on direct heat for 1-2 mins

till golden brown. This is to make it crisp.

4. Cook the meat on indirect heat for an hour.

5. Let meat rest for 15 mins before serving.

::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.

::Weekend BBQ::

Helllllo....

Lately I have been hosting a few bbqs..

Would like to share some of my new recipes.

I love love love bbq foods.

Once in a while it's great to have a small gathering

of family and friends and treat yourself

to some delicious bbq grilled food..

Why not?

Great food & amazing company. :)

Plus it will be the festive season soon...

::Meat Free Monday::

Hi everyone,

I just started my first meat free Monday...:)

Despite my love for meat.

I strongly feel that it for a great cause and that I could

somehow contribute andplay a part in this.

Click on the link below and read more about meat free Monday.

http://www.supportmfm.org/

Xoxo

Nam

::Royal China @ Raffles Hotel::

For our 2nd anniversary, Raf brought me to

Royal China as he knowmy obsession for "dim sum".

I fell in love with the doll house like restaurant.

The baby blue walls and white furniture are

make me really calm and relaxed.

The fooood was fantastic. The price was surprisingly moderate.

It is know for being the best restaurant to get your "dim sum".

We had the usual favourites, "Har kau" Steamed Prawn dumplings,

"Prawn chung fun" Rice flour rolls, "Peking" roast duck and vegetable dumplings in chili oil.

I strongly recommend this restaurant to anyone.

For details of restaurant click on link below:
http://www.raffles.com/EN_RA/Property/RHS/Restaurants_Bars/Royal_China_at_Raffles.htm

::Brunch @ Dolce Vita::

The restaurant is by the pool and the hotel have just revamp the pool area complete with white canopies.

It really relaxing and perfect way tp finish of your week.

The all you can eat brunch is

available on both Saturday and Sunday.

Pricing are $88++ or

$118++ for free flow of champange,wines and others.

Opens 11:30 am to 3pm.

Ala carte menu is available too.

Great ambience and good food..

Tel: +65 68853551

Mandarin Oriental Singapore

::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

::Ribena::

As I was picking up fresh vegetables at the wet market.

I came across this alien looking fruit. I asked the lady

and she replied "Ribena" known as Roselle.

I was super thrilled and bought 50cent worth of Ribena fruit.

I grew up drinking this refreshing drink and till now to know I can make my own fresh Ribena juice. Oh my.. Raf loves it too...

10-15 Ribena fruit

A small handful of Rock sugar

1000 ml water

1. Wash fruit well and peel the

fruit's calyxes(the lobes)

and set it aside. That is what you will

be needing to make the juice.

2. Boil water, add in the calyxes

together with rock sugar.

3. You will see the colour from the

calyxes transferring to the water.

Cook till calyxes turns transparent.

4. Set aside to cool before

straining juice into a jug.

Refrigerate and serve chill.

::On rainy days::

Just like to share with you my favourite

comfort food during rainy weekends..

Fried fish marinated with sambal and turmeric

Chicken soup with carrots and leafy vegetable

Soya sauce dip with Bird eye chilies & red onions

Steamed fragrant rice

So blessed.. Simple yet so satisfying.

xoxo

Nam

::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.

::Spice rice with curry leaves::

Serves 2

2 cups of fragrant or

basmati rice(washed)

2 cup of water

2 tablespoons of butter or ghee

1 small red onion (sliced)

1-2 stalk of curry leaves

2 inch cinnamon stick

2 cardamons

3 cloves

1/2 teaspoon mustard seed

a handful of fried shallots

a handful of fresh coriander

Salt

1. Heat up butter or ghee in pan,

fry onions and the spices together for a minute.

2. Add water to rice and pour fried mixture into rice,

season well with salt and cook rice.

3. 3 mins before rice is fully cooked,

sprinkle the shallot and coriander

over rice and cover again.