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Yes i am back after a long overdue break....

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More updates coming up :)

xoxo,
Nam

Cannelloni & beef mince filling

Serves 4

12 Cannelloni

300 grams beef mince

150 grams grated Parmesan cheese

2 tbsp olive oil

1 tbsp butter

1 large chopped onion

6 Basel leaves

salt & pepper

Bechamel sauce:

9 litre of HOT milk

50 grms butter

70 grms plain flour

pinch of nutmeg

salt

directions:

1. Pre heat oven to 190 deg C.

2. Bechamel sauce- Melt butter in a

saucepan, stir in flour,

add the hot milk, stirring

rapidly with a whisk to prevent lumps.

3. Once its boils, remove from

heat add nutmeg and salt.

4. Filling- Boil cannelloni for 4

mins in plenty of salted water.

5. Heat up oil in pan, brown onions with

mince for 10 mins. When browned

and add 2 ladles of the Bechamel sauce,

100 grms of Parmesan cheese.

6. Fill cannelloni with meat filling.

Use a tsp or easy your clean fingers.

7. Take a large greased baking tray,

spread a layer of Bechamel sauce on,

arrange filled pasta and pour the remaining

sauce over and top with Parmesan and

Basel leaves.

Bake for 20 mins.

Spatchcock Chicken with spinach, mushroom & goat cheese stuffing

Serves 2-4

1 medium whole chicken(spatchcock)

100 grams fresh spinach

1 cup button mushroom(sliced)

1 1/2 tbsp olive oil butter

Goat cheese

1 large onion(sliced)

4 garlic(smashed)

Freshly cracked black pepper

Salt

Direction:

1. Preheat oven to 180 dec C.

2. Spatchcock the chicken and usign your

fingers gently pull the skin apart from

the flesh around the breast and thigh

area to create pocket for the stuffing.

Set aside onto baking tray lined with baking paper.

3. For the filling, heat up a butter in a medium pan.

Toss the mushrooms followed by spinach.

Add a tiny pinch of salt and pieces of goat cheese.

Set aside to cool after 5 mins.

4. Place onions and garlic onto baking tray arougn the chicken.

Take the stuffing mixture and fill up the pockets.

Brush the chicken with olive oil,

a good sprinkle of salt and black pepper.

5. Roast in oven for an hour and half.

Five Ways to Get Replenished in Ramadan | Asia Society

How to stay healthy during Ramadan!!

Click on link.....

Five Ways to Get Replenished in Ramadan Asia Society

Love,

Nam

Ramadan is here again...

From Nam's Makan Time,

I wish all readers a healthy and peaceful Ramadan.

Check out my new scale friendly healthy dishes.

After a day of fasting, eat smart at each IFTAR is ideal.
I have posted a link for you to read up and

learn how to plan the right meal for your next Iftar..

Salam,
Nam

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.

::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