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South indian food are normally made out of lentils. It brings me back to my childhood days going to Little India with my family. I use to love the Paper dosai which is more crispy then the normal dosai. As i grew older my taste buds have changed. So here are two of my favourites now Egg dosai and Idly.

Dosai is a crepe made of Rice and black lentils.

Idly is a steamed batter of fermented black lentils (de husked) and rice.

Both are normally served warm with chutneys. It's a typical breakfast dish for the south indians. But people in Singapore tends to enjoy it at any time of the day. Back in those days they use to serve the chili powder along with the dosai. It is hard to find it now. They kinda of stop it...:(

Love,

Nam

Steamed Sea bass

(Serves 2)

Ingredients:

1 Sea bass (descale and gutted)
1 inch fresh young ginger (thinly sliced)
2 clove garlic (thinly sliced)
1 lemongrass (thinly sliced)
Bunch of fresh coriander
1 teaspoon sesame oil
1 teaspoon light soya sauce
Salt & Pepper

Directions:

1. Prepare your steamer. Clean fish and place on a steaming dish.
2. Season and rub the sesame oil on both side of fish. Top the fish with the ginger,garlic,
lemongrass and coriander. Don't forget to place some inside of fish too..
3. Once steamer is hot place fish and steam till fish is cooked.
Timing differs for size of fish. 10-12 mins for small - medium and 15- 20 mins for large.
Don't over cook fish.

Serve with steaming hot rice and dip!!!

Sambal Chili Kicap

Here is a dip which is normally serve with seafood. It's tangy flavour just give the extra kick.

Ingredients:

1 small onion (sliced thinly)

2-3 calamansi limes (juice)

2-3 green or red bird's eye chili (you can mix both)

2 tablespoon dark sweet soya sauce

1 teaspoon white sugar

Directions:

Mix all ingredients well and serve.

Weekly Sinful Indulgence

I have MAD love for chocolate. So being a chocoholic, it is a must for me to treat myself daily with something to beat my cravings. My mad sugar rush starts kicking in normally around 3pm daily. My body needs it for some weird reason. Despite being so skinny alot of people hate the fact that i can afford to indulge in such sinful act. Haahhahahahahhaha........

So here is one of my favourite slice of heaven. Let me introduce you to my love "Belgian Chocolate Marquise" from Cedele. The outlet is conveniently located under my office tower...:) For only $3, you get to savour the wonder of the melted chococlate couverture folded with cookies, nuts, cherries and raisins.... Halleluya!!!!!!!

So the next time, you walk pass Cedele. Do drop in and try this slice of heaven..

Love,

Nam

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!!!!

Watercress & Salmon Rolls

Makes 10 rolls

Ingredients:

10 Slices of smoked salmon

2 tablespoons sour cream

2 -3 tablespoons cream cheese

1 lemon (cut in wedges)

Salt & Pepper

Bunch of watercress (trim ends)

Directions:

1. Mix the sour cream,cream cheese and juice of 1 wedge of lemon together.

Season well with salt and pepper.

2. Place a slice of salmon onto clean board, take a few sprigs place on end on salmon and

spread sauce and roll place onto plate. Repeat this for the rest. Refrigerate till serve. Serve with lemon wedges on the side.

::Syairahim's Quick and Easy Chicken Rice::

I would like to introduce to all you readers an easy and hassle free way to prepare your own Chicken Rice. Yes you heard it HASSLE FREE. I have tried the products a few time. I have got to tell you. It's a thumbs up for me and my husband. So here is a brief write up of the product.

1011 chicken rice is the famous Pasir Ris dish renowned for it's superb taste and unique fragrance. Prepared using a careful selection of only the finest ingredients, 1011 instant chicken rice set brings the great taste of their secret recipe to your home!

It's very easy to prepare, here a step by step to achieve that great quality chicken rice in your own home.

No preservatives and refrigerate at all times.

Chicken Rice Paste
(Serves 5-7)

170 g per bottle.

Ingredients: Vegetable oil. garlic, ginger and salt.

Directions:

1. Thaw and stir well before use. Mix 8.5 tbsp (85 g) of paste into 720 ml (4 cups) water.

Let the mixture simmer for 10 mins in rice cooker.

2. Wash 500 g of Thai Fragrant rice and drain well. Add the rice into rice cooker

along with the paste and cook for 15 mins. Stir evenly after rice is cooked for best results.

Chicken Rice Chicken Paste (marinate)

Ingredients: Flour,garlic,salt and tumeric.

1. Thaw and stir well before use. Add 12 tbsp of paste into bowl.

2. Take 1.5 kg of chicken parts and into bowl and coat with paste evenly with hands.

Marinate for 15-20 mins.

3. Deep fry the chicken in hot oil. You could double fry chicken for best taste.

Chicken Rice Chilli Paste

Ingredients: Chilli, vinegar, sugar and garlic.

Directions:

Thaw and stir well before use. Add 5 tbsp of chilli paste with 70 ml water and stir evenly.

Serve with Chicken Rice and enjoy..

Whole set for just $12/ nett SGD.

To order please call Madam Zaleha @ 90219414.

Free delivery!!!