Tuesday, 31 December 2013
Monday, 30 December 2013
Tom Kha seafood turned out really good and tasted like what it should be; milky, aromatic and amazing delicious.
Tuesday, 24 December 2013
4 breast chicken medium sized
salt and freshly ground black pepper
For the piri-piri sauce
6-12 fresh red chillies, depending on how hot you want it
1 tbsp garlic, blanched and chopped
1 tsp salt flakes
½ tsp oregano
½ tbsp paprika
100 ml olive oil
50 ml vinegar
To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.
Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
Place the breast chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour.
Preheat the oven to 200 C/390 F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue.
Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.
Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.
Serve with chips and salad.
Friday, 20 December 2013
1 package (10 oz./300 g) frozen chopped spinach, cooked, cooled and squeezed dry
1/2 cup Nestle Yogurt
1 medium onion, minced
2 large clove garlic, minced
250 g Cream cheese
1/4 cup fresh milk
2 teaspoons Worcestershire sauce
2 medium scallions, finely chopped
1 teaspoon freshly squeezed lemon juice
crackers, carrot sticks, celery sticks, potato chips, for serving
Salt & pepper to taste
1. Over medium heat, heat oil in large saucepan. Then add onions and garlic. Saute until fragrant and light golden brown.
2. Add spinach continue to saute till spinach cook together with onions and garlic. Add salt and pepper.
3. Add .milk, cream cheese.
4. When cheese melts, turn down heat to low.
5. Continue stirring and allow dip to simmer until cheese and rest of ingredients are blended well together.
Serve warm with bread and/or crackers.
Add additional salt/pepper to personal taste.
Sunday, 15 December 2013
Noodle broth or noodle soup is the same thing :) different country has a different called. Noodles is my favourite yet I'm picky when I dine out. I prefer prepare my own so I won't mumbling about it over and over again...It may be my favourite but it doesn't mean I can eat it everyday ;). I enjoyed my noodle during the rainy days..why? I have no idea..its just more feeling LOL
Tuesday, 10 December 2013
Monday, 9 December 2013
This month's Asian Food Fest challenge was a great one!
My house is all about food., my whole family we just enjoyed delicious home cooked. We find its more fun to enjoy our time cooking, friends coming over, chit chat and delicious dinner..that what happen in my house every weekends. Last weekends, my parents sleep over..its just nice to have them around and I decided to prepare them Shakshuka for breakfast :)
Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced with cumin. In Israel Shakshuka is often eaten for breakfast, but as for me it seems to go perfect for all time! Its super easy and scrumptious.
A dish that enjoyed by all. When I was small my mum would loved to make this on Sunday for breakfast and it will be gone in a minutes! I seriously didn't know it was an Israeli dish at all and plus didn't even know it was called Shakshuka until I saw on food channel when I was browsing for recipes.
1 tbsp olive oil
1/2 medium brown or white onion, peeled and diced
1 clove garlic, minced
1 medium green or red bell pepper, chopped
4 cups ripe diced tomatoes,
2 tbsp tomato paste
1 tsp chili powder (mild)
1 tsp cumin
1 tsp paprika
Pinch of cayenne pepper
Salt and pepper to taste
1/2 tbsp fresh chopped parsley
Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant. Add the bell pepper, sauté for 5-7 minutes over medium until softened.
Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka.
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
Garnish with the chopped parsley.
Thursday, 5 December 2013
Friday, 29 November 2013
Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. Thai green curry recipe is one of the best I've ever made. This spicy Thai-style green curry with tender chicken thigh fillets, eggplant.
I love Thai-food because of the amazing fragrant. Its just delicious to enjoy when its still hot!
1 tbsp vegetable oil
2 tbsp Thai green curry paste (according to taste)
1 tbsp soft dark brown sugar
750 g skinless, boneless chicken, cut into chunks
6-8 kaffir lime leaves, torn into pieces
400 ml coconut milk
Good shake of Thai fish sauce or light soy sauce
Small handful of coriander, roughly chopped
½-1 lime, juice only
Green curry paste :
2 stalk of lemongrass
3 fresh green chilis
4 cloves of garlic
a thumb sized piece of fresh ginger
a large bunch of fresh cilantro
a small bunch of fresh thai basil
1 tsp coriander seeds
3 tbsp soy sauce
1 tbsp fish sauce
To make your green curry paste :
Peel and roughly chop the garlic and ginger
• Set aside a few sprigs of fresh coriander
• Whiz the rest in a food processor with the lemongrass stalks, spring onions, chillies, garlic, ginger, coriander seeds and lime leaves (if using), until everything is finely chopped.
• While whizzing, pour in the soy sauce and fish sauce
• Blend again until you have a smooth paste
• If you don’t have a food processor, chop everything by hand as finely as you can.
prepare your curry :
Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, . Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.
The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.
Thursday, 28 November 2013
I planned to have extra space on my blog. Would love to share ideas and recipes for your baby & toddlers. My son he's 9 months old, he loves food very much but very picky. I was having hard time to prepare his food before as I followed exactly the book from the children clinic, most of it just porridge with spinach or chicken. Abraham never enjoy the meals.
As I surfing for his recipes, I found few sites that helps me to provide better nutrients and delicious food for him. Abraham he has a strong palate. He loves chicken, carrot and apple mixed together. He finds it extermely interesting flavors for him.
I'm going to share delicious recipes that fits perfectly for your little ones. They can enjoy food as we do but without sugar or salt.
I have been making; salmon suprise, chicken apple, alphabets pasta bolognese, avocado banana, peas lamb, tomatoes soup with bread stick, yoghurt kiwi, homemade strawberry jam, berries cereal, banana baked custard..etc..I'll share you all this delicious recipes.
Sunday, 24 November 2013
This is my 3rd recipes from the Jamie's Food Revolution book.
Meatballs are fabulous! They're perfect with homemade tomato sauce and spaghetti. You can have your meatballs with crusty bread too.
4 sprigs of fresh rosemary
12 cream or plain crackers
2 heaped teaspoon Dijon mustard
1 pound good quality ground beef
1 heaped tbsp dried oregano
1 large egg
seas salt and black pepper
a small bunch of fresh basil
1 medium onion
2 cloves of garlic
1/2 dried red chili
2 can of diced tomatoes
2 tbsp balsamic vinegar
1 pound dried spaghetti
Parmesan cheese, for grating
Preparing your meatballs :
Monday, 18 November 2013
Check the link below for my latest guest post for Aara from Sweets & Spices :)
Aara requested Chocolate Lava cake, well its an easy dessert to prepare..less time consuming. You can get this recipes from the link below :)
Guest Post Chocolate Lava Cake
Monday, 11 November 2013
1 fresh red chili
a thumb sized ginger
2 cloves of garlic
a small bunch of cilantro
2 red bell peppers
2 medium sized potatoes
3 ripe tomatoes
1/2 cup of Jalfrezi paste
2x14 ounce can of diced tomatoes
1/4 cup balsamic vinegar
Sea salt and freshly ground black pepper
1 cup natural yogurt
Pick the cilantro leaves and chop the stalks. Halve, seed and chop the bell peppers. Cut the potatoes into 4, quarter your tomatoes, carefully halve the pumpkin then scoop out the seeds with a spoon and discard. Slice the pumpkin into wedges size.
Thursday, 7 November 2013
Sunday, 3 November 2013
Priya Suresh, one of the famous foodblogger, I have to says I adore her cooking..been following her page from time to time. :) This time I personally invite Priya to be my guest for the month. I messaged her a couple days ago.. and asking whether she would love to be apart for the month guest? with an open arms, she accepted the invitation. I may not know Priya that well, but she has been a great in commenting most of my photos :)
3cups All purpose flour
2tsp Active dry yeast
1/4cup Parsley leaves (chopped)
1/2cup Luke warm water
3tbsp Olive oil
Mix the yeast,sugar and salt in luke warm water and keep aside for 5minutes until the yeast turns foamy.
Take the flour in a large vessel, add gradually the foamy yeast and olive oil, knead everything as smooth and soft dough.
Now add the chopped parsley leaves and knead again for few minutes.
Arrange the dough in a greased bowl,keep in a warm place for atleast an hour or let the dough gets doubled their volume..
2cups Scrambled paneer
1no Onion (big & chopped finely)
1no Tomato (chopped)
1/2cup Bellpepper (chopped)
1tsp Cumin seeds
1tsp Ginger garlic paste
1/4tsp Turmeric powder
2nos Green chillies (chopped)
1/2tsp Garam masala
Chopped coriander leaves
Heat enough oil,lets crack the cumin seeds, add immediately the chopped onions, ginger garlic paste, saute until the onions turns transculent.
Now add the chopped tomatoes,chopped green chillies, chopped bellpeppers,give a quick stir and add the turmeric powder, garam masala powder with salt, saute everything for few seconds.
Finally add the scrambled paneer,put the flame in simmer,cook everything for few minutes (keep stirring continously).
Let it cool completely.
For swirl rolls:
Punch down the dough and roll it as a large rectangle shaped disc.
Now spread the already prepared paneer bhurji evenly over the rolled disc.
Roll from an end to another to for a log shaped dough.
Slice the log as 9-10 equal pieces. Arrange them on a greased square shaped baking mould, with some spaces between them.
Let them sit again for half an hour in a warm place.
Preheat the oven to 350F for few minutes.
Bake the rised swirl rolls in the middle rack for 20-25minutes until the crust turns golden brown.
Let them cool a bit.
Serve warm with a cup of tea.