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.

::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

Stuffed ravioli with zucchini & onion

Serve 2-3

1 packet of stuff ravioli

(Trying Passion Pasta Goat Cheese & sundried tomatoes)

Half a zucchini (remove seeds and thinly sliced)

1 large white onion (finely chopped)

2 cloves garlic (finely chopped)

1 red chili ( deseed and thinly sliced

Olive oil

Salt

Black pepper

1. Boil pasta is boiling water and

drain when cooked and set aside.

2. Heat two tablespoons of oil in pan.

3. Brown the onion, garlic, chilies and zucchini and

stir till zucchini get slightly soft and transparent.

4. Throw in the pasta and season well.

Serve hot.

Sauteed brussel sprouts with lemon & garlic

1 packet of whole Brussels sprouts

(ends trimmed and cleaned)

2 cloves garlic (diced)

Half lemon (juice)

Olive oil

Salt

1. Heat up shallow pan and drizzle

some olive oil and brown garlic.

2. Toss in the Brussels sprouts sauteed each

side for 2 min till turn slightly brown.

3. Add the lemon juice just before you turn off the heat.

This is to balance the bitter taste.

Serve as a side.

Wild Rocket Tagliatelle

Serves 2

Ingredients:

A handful of wild rockets

250g Tagliatelle (Pre boiled)

2 cloves garlic (chopped)

Shaved Parmesan cheese

Dried chili flakes

2-3 tablespoons Olive oil

Salt

Directions:

1. Heat up olive oil in a shallow pan and brown garlic

for 1 minute over medium heat.

2. Toss in the rockets and stir till slightly wilted.

3. Add in the pasta and a dash of dried chili

and combine and season very well.

Check if the pasta needs extra Olive oil.

4. Cook pasta for 1 minute and serve hot on plate.

Top with shaved Parmesan ans serve.

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.

::Vegetable Fried Rice::

Serves 2-3

Ingredients:

4 cups of cooked rice

1 cup of frozen vegetable (carrots, peas and corn)

2 eggs

1 medium red onion

2 cloves garlic

3 green chilies

1/2 Ikan bilis or vegetable stock

Vegetable oil for frying

White pepper

Directions:

1. Blend onion, garlic, pepper and chilies

together with a bit of water.

2. Heat a tablespoon of oil in a wok

and fry eggs and vegetable together.

Mix well for 2 mins and transfer into small

bowl and set aside.

3. In the same wok heat up 3 tablespoon

of oil and add the blended mixture and stock,

fry till fragrant for 15 mins.

Season well with salt.

4. Then add in the rice and stir well and toss

the egg and vegetable mixture together.

Stir till all ingredients till well mixed.

Serve hot.

::Chinese Spring Onion Pancakes::

I remember walking the streets of Taipei in the cold winter. There was this beautiful aroma that lingered in the streets that leads to my apartment. It made me felt close to home. It was just a roadside vendor, this old Chinese man making this beautiful pancakes. So i finally got the time to try this out for the first time. It's already in my husband's favourites.

Chinese Spring Onion Pancakes

Makes 8

Ingredients:

2 cups plain flour

1/2 cup warm water
Salt
Vegetable oil

Spring onions (chopped)

Directions:

1. Mix flour and water lightly with finger.

Knead lightly till dough is smooth and firm.

Cover dough with a damp cloth for 15 mins.

2. Roll dough on floured surface.

Cut the dough into 8 equal parts.

3. Roll each ball into 6 inch wide circle.

4. Take a tablespoon of vegetable oil

and spread evenly over surface.

5. Sprinkle some salt evenly over surface,

then followed by a good amount of spring onions.

6. Gently roll up the dough and form a circle.

7. Lastly roll out the dough into 6 - 8

inch circle and set aside while you heat up a non stick pan.

8. Drizzle some oil on a hot pan and fry

each pancake till nicely golden on each side.

9. Repeat this for each pancake.

To serve you can cut each pancake into smaller slices.

Rosemary Veal chop, buttered parsley red potatoes and green beans.

Serves 2

Ingredients:

A:

10-12 Red potatoes (cut into half and makes slits)

A good bunch fresh parsley (finely chopped)

3 tablespoon of butter

Salt & Pepper

B:

2 Veal chops

3 cloves garlic

1 lemon (for zest & juice)

2 stalks of fresh rosemary

2-3 tablespoon olive oil

Black pepper

Salt

C:

1 packet of thin green beans

Directions:

1. Marinate chops with ingredients in B.

Cover and refrigerate for 1 hour.

2. Pre heat oven to 200 deg.

3. Toss ingredients in A together. Line a

shallow roasting tin with a grease proof paper.

4. Arrange potatoes, flat side first.

Roast potatoes till cooked for 1 hour.

5. Place veal chops onto shallow roasting tin,

lined with grease proof paper.

Roast at 200 deg for 45 mins depending on

how you want your meat cooked.

6. Boil water and some salt for blanching the green beans.

Blanch the beans and set aside.

7. Serve the chops on top a bed of

green bean and potatoes on the side.

Enjoy.

Sambal Kangkong

Serves 4

Ingredients:

Kangkong (washed and cut into 4 lengthwise)

2 cm cube of grilled shrimp paste

1 tablespoon of dried shrimp

3 red chilies

Salt

Half cup of vegetable oil

Directions:

1. Blend chili, shrimp paste and dried shrimps with a bit of water.

2. Heat oil in wok, add the blended paste and saute for 15-20 mins.

3. Toss in the kangkong and season well with stir well and cook till vegetable is wilted and soft.

Serve as a side dish. Goes really well with "Nasi Lemak"

Grilled spiced lamb & roasted pepper couscous

Serves 4

A : Lamb

4 lamb steak

1 lemon for juice

1 tablespoon paprika

1 tablespoon cummin seed powder

1 tablespoon fennel seed powder

Black pepper

Dried rosemary

Salt

B : Couscous

250 grams couscous

2 Red pepper (cut into smaller pieces)

2 Yellow pepper (cut into smaller pieces)

2 garlic (crushed)

350 ml water

1 chicken stock cube

1 lemon (zest)

Olive oil

Salt & pepper

C : Salad

1 good handful of purple cabbage (thinly sliced)

1 good handful of spinach

8 cherry tomatoes (sliced into half)

Good drizzle of sesame seed dressing

Pepper

Salt

D : Sides

Plain yogurt

Lemon wedges

Direction:

1. Mix and marinate all the ingredients in A. Cover and refrigerate for 1-3 hrs.

2. Pre heat oven to 180 deg. Line a shallow roasting tray with grease proof paper.

3. Toss the garlic and peppers together. Drizzle with olive oil and season well. Roast for 45 mins.

4. Boil water and chicken cube for 15 min on high heat.

5. Place couscous and lemon zest into a big bowl.

Add the boiling stock into bowl cover and let it stand for 10 mins.

5. Take the lamb out to room temperature and heat up the grill.

6. Drizzle a little oil and place steaks on grill. Cook till both side are nicely charred.

7. Check the peppers, remove from oven.

Fluff the couscous with a fork and then toss in the pepper. Set this aside.

8. Do your salad last as it is very easy to toss everything together.

Mix all salad ingredients and set aside.

9. Your steaks should be ready. Serve by putting a good amount of couscous on plate,

top it with a steak and a serving of salad, yogurt and lemon wedge by the side.

Quail eggs & Pak choy soup

(Serves 2-4)

8-12 quail eggs (preboiled and shell removed)

2-3 stalks of pak choy (cut into 3 lengthwise)

1 bundle of soh hoon (dried glass noodles)

1 large tomatoes (cut in quartes)

1 medium red onion (thinly sliced)\

1 green chili (cut slantwise)

1 clove garlic (thinly sliced)

Half a cube of vegetable stock

750- 850 ml water

1 tablespoon vegetable oil

1 tablespoon light soya sauce

Salt & white pepper

Fresh chinese celery (garnish)

Directions:

*Boil quails eggs for 10 - 15 mins. Cool it with water before gently removing shell.

1. Heat oil in medium pot throw in the garlic,onions and vegetable stock. Saute for 1 minute.

2. Add the water and bring it to boil.

3. Stir in the quail egg, tomatoes, light soya sauce, soh hoon, chili and season well.

4. Lastly, you can add the pak choy. Simmer for 5 minutes.

Top with the celery and serve hot with steamed rice.

Goes great with some fried fish on the side. Yuuuuuuuuummmm

::Golabki/Steamed cabbage rolls::

Serves 4

Makes 10 rolls

A:

Tientsin cabbage (leaves only)

Water & Salt for blanching

B:

250 grams beef mince

1 cup of cooked rice

2 eggs

Salt & Pepper

C:

1 onion (chopped)

Half can of tomatoes

Small can of tomato puree

Butter

Directions:

1. Bring water and salt to boil. Blanch leaves for 1 minute. Drain and set aside on plate.

2. Add mince, cooked rice and eggs together, season well.

3. Prepare by placing a leaf onto clean board. Place a handful of the mixture on the

end and roll tightly making sure you don't have any spills.

4. Once all the rolls are done. Heat up a pan and melt butter and saute onions.

5. Add tomatoes and puree, season well. Place the rolls into pan and cover cook on low heat for an hour.

6. Make sure you turn rolls are 30 mins and making sure it not sticking onto pan.

Serve with mash potatoes

Spinach Keema

(Serves 4)

One of my fav from my beloved Dadi...

Ingredients:

250 grams beef mince

4 medium potatoes (cut into small cubes)

75-100 grams frozen spinach

1 medium red onion & 2 clove garlic (blended with a bit of water)

2 tablespoons meat curry powder

1 tablespoon turmeric

1 tablespoon maggi seasoning

1 teaspoon garam masala

3 tablespoons of vegetable oil

Salt

Directions:

1. Heat oil in wok, add the puree mixture along with the curry powder and turmeric. Stir for 5-7 mins.

2. Throw in the potatoes, mince and seasonings. Mix well and cover and cook till potatoes are soft.

You can add a little water if mixture is too dry.

3. Once potatoes are soft, you can add in the frozen spinach. Cover and cook till

spinach is well combined. Check taste and season accordingly.

Serve with chapatti or pratas!!!!

Beef wrapped asparagus

::Beef wrapped Asparagus::
(Makes 12-13 rolls)


1 packet of beef shabu shabu (defrosted)
1 packet of thin asparagus (cut in halves)
1 tablespoon of vegetable oil
Toothpicks


Directions:

1. Gently separate one slice of beef and place onto board and fold the beef into half lengthwise.
2. Take three sticks of asparagus and place at the end of the beef.
Roll it and secure with a toothpick. Repeat till all is done.
3. Heat up oil in pan and place the rolls cook till both side and golden brown. Serve hot.

Black pepper beef & Vegetables..

Black pepper beef & vegetables...
(Serves 2)


250 grams of stir fry beef
1 small broccoli (cut in smaller pieces)
1 medium carrot (sliced into 1 cm rings)
1 medium onion (sliced)
1 clove garlic (chopped)

1 tablespoon freshly ground black pepper
1 tablespoon light soya sauce
1 teaspoon maggie seasoning
1 teaspoon cornflour + 1 tablespoon cold water
Salt
Vegetable oil for stir frying


Directions:

1. Heat oil in a medium frying pan.
2. Saute the onion and garlic for 1 minute.
3. Throw in the beef, carrots, pepper, soya sauce and seasoning mix well till beef is cooked.
4. Once the beef is cooked finally add in the broccoli, the cornflour mixture and salt.
5. Stir till all is well combined and serve hot with steamed rice.

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..

Mini Onion pancakes...

Mini onion pancakes.... (Makes 18-20)


Ingredients:
1 1/3 cup plain flour
1 egg
200 ml water
1 large onion (diced)
1 green chili (seeded and diced)
1 red chili (seeded and diced)
Pinch of salt
Oil for shallow frying


Directions:
1. Mix flour, salt, egg and water. Beat till mixture is smooth.
2. Add in the chilies and onion.
3. Heat oil in shallow non stick pan.
4. Drop a spoonful of mixture in oil.
5. Fry till golden brown and drain onto paper towel.

Kailan oyster with egg tofu and mushrooms.

Kailan oyster with egg tofu and mushrooms..

(Serves 4)

Ingredients:

1 packets baby kailan (trim ends)

1 packet of egg tofu (cut into 6 1 inch circles)

8 small Japanese oyster mushrooms (or any preferred mushrooms)

2 small tomatoes (cut into 8)

3-4 tablespoon oyster sauce

2 cloves garlic (sliced)

Pinch of salt

Oil for stir fry

Directions:

1. Heat oil in a wok.

2. Place the egg tofu gently and fry till brown on both sides for 2 Min's. Set aside.

3. With the same oil throw in the garlic, stir for 1 minute.

4. Add in the kailan,tomatoes,mushrooms and oyster sauce and stir well.

5. Season with a pinch of salt.

6. Lastly add in the egg tofu and stir well for 1 minute.

Serve as a great side dish...

Feta stuffed pepper...

Feta stuffed pepper...

(Serve 2)

Makes a brilliant starter or side dish.. Fetalicious.....

Ingredients:

2 bell peppers (i find the red and yellow much sweeter and tastier)

1 packet of feta cheese (diced into small squares)

1 garlic (diced)

2 basil leaves

Sprinkle of dried parsley

Extra virgin olive oil

Directions:

1. Cut the top of the peppers. Remove core and seeds. Put pepper in small baking dish.

2. Place the basil leave and some of garlic in the peppers.

3. Fill the peppers with all the feta.

4. Put the remaining garlic on top.

5. Sprinkle a dash of dried parsley.

6. Drizzle the extra virgin olive oil over the pepper.

7. Bake for 40 Min's at 200 deg.

I like to rest the pepper rest for a while before enjoying it.. Let the feta sets in nicely.