Friday, 30 March 2012

Spaghetti Aglio, Olio e Peperoncino with Honey Baked Ham

Recently, my sis-in-law went on a tour of Europe. She brought back a packet of this Aglio, Olio e Peperoncino for me. Not knowing what it is, i did a research and found that it was a mixture of Dried Garlic, Oil and Chili Peppers. I cooked it and it was really tasty! If you happen to be in Italy, or shop at an Italian Grocer, do get some to try!

1 Tbsp Aglio, Olio e Peperoncino for each Adult portion
Spaghetti of your choice (I used Angel Hair)
2 slices Honey Bake Ham per Adult
Extra Virgin Olive Oil


1. Cook Spaghetti of your choice till Al Dente 
2. In a pan, add about 2 Tbsp of  Extra Virgin Olive Oil and 1 Tbsp of glio, Olio e Peperoncino  per adult 
3. Once the glio, Olio e Peperoncino is heated through, add in the spaghetti and Ham.
4. Mix well and serve
5. Enjoy! 

Wednesday, 28 March 2012

Garlic Bread


1 whole Garlic bulb, finely minced
2 Tbsp grated parmesan cheese
50g unsalted butter, cubed and melted at room temperature
Salt and pepper
Fresh parsley, chopped finely
1 Baguette, sliced


1. Mix garlic, parmesan cheese, butter, salt, pepper and parsley well in a small bowl. 
2. Spread over sliced baguette. 
3. Toast in oven of 200C for about 10 minutes.
4. Enjoy! 

Monday, 26 March 2012

Penne Pasta with Shrimp Kebab


500g Penne Pasta
Block of Parmesan Cheese
1 tbsp Salt
Extra Vrgin olive oil
10 Shrimps wrapped in 10 slices of Streaky Bacon and put on skewer 

For Sauce

200g Streaky bacon, Slice into strips
2 tbsp Extra Virgin Olive Oil
4 cloves Garlic, mince finely
10 Cherry Tomatoes
1 bunch of Parsley, Chooped finely (Optional but reccomended)


1. Boil a pot of water and dump in 1 tbsp Salt and some drops of Extra Virgin Olive Oil
2. Once boiled, throw in Penne and boil for 10 to 12 mins or depending on your choice of done-ness. 
3. In a Pan, heat up Extra Virgin Olive Oil and stir fry garlic. Add in bacon to release flavour.
4. Once bacon has released its flavour, add cherry tomatoes and stir for 5 mins. In another pan, sear the Shrimp and bacon till golden brown. Set aside.
5. Once Penne is done, drain and dump into the sauce.
6. Mix well in the pan and throw in half of the chopped Parsley.
7. Plate your Penne and scatter half of the chopped Parsley all over.
8. Grate Parmesan Cheese on top and add the shrimp kebab over them.
9. Enjoy!

Saturday, 24 March 2012

Meatball Marinara


250g Minced Beef
1 Onion, minced
1 Clove garlic, minced
1 Sprig Rosemary, leaves roughly chopped
1 Egg
4 Slices Bacon 
1 Slice bread, chop to cubes soak in 3 Tbsp Milk
Pepper to taste

Marinara Sauce 

1 Onion, minced
3 Cloves garlic, minced
1/2 Cup olive oil
1 Can tomato puree
1 Can tomato paste
1 1/2 Can water
1/2 Cup fresh chopped parsley
3 Tsp Oregano
1 Tsp Sugar  

Marinara Sauce
In large pan, brown onion and garlic in oil. Add remaining ingredients and simmer over low heat at least 2 hours. 


1. Mix all ingredients together and marinade for 1 hour
2. Roll them into meatballs. 
3. Make the Marinara Sauce 
4. Cook meatballs in marinara sauce.
5. Enjoy!

Thursday, 22 March 2012

Purple Sweet Potato mash with Hotdogs and Potato Salad

2 medium purple sweet potatoes, peeled and cut into 2-inch chunks
2 potatoes, quartered 
1/2 cup Milk
3 Tbps Butter
1 Egg
2 Hotdogs
2 Tbps Dijon mustard
Coarse salt and ground pepper
1. Place hotdog, egg, sweet potatoes and potatoes in steamer and cover; steam until tender, 20 minutes.
2. Drain, and return sweet potatoes to saucepan.
3. Meanwhile, in a small saucepan, bring milk, butter to a simmer, stirring to combine; remove from heat. 
4. Add to drained sweet potatoes, and mash just until smooth and season with salt and pepper
5. Toss potatoes with mustard and pepper.
6. Arrange hotdogs on top of a bed of mash sweet potatoes. 
7. Serve with potato salad and egg.
8. Enjoy!

Tuesday, 20 March 2012

French Baguette

*Recipe adapted from thebatterbaker *


280g Bread flour
1 Tsp Salt
1 Tsp Yeast
180ml Warm water


1. Mix everything in a bowl till a dough forms.

2. Knead the dough till smooth and elastic, about 10 min.
3. Shape dough into a ball and place in a lightly oiled bowl to proof for at least 1 hour.
4. Roll it out to a rectangle. Starting from one of the short ends, roll the dough like a swiss roll.

5. Pinch all edges to seal the dough then place it seam-side down.

6. With a sharp knife, slash a few diagonal lines across the top of the dough. 
7. Set aside for about 45 min to proof a second time.
8 Pre-heat Oven to 220 degrees
9. Bake for 30 mins.
10. Allow to cool before slicing up to eat.
11. Enjoy! 

Sunday, 18 March 2012

Bake Pork Meatballs with Streaky Bacon


250g Minced Pork
1 Onion, minced
1 Clove garlic, minced
1 Sprig Rosemary, leaves roughly chopped
1 Egg
8 Slices Bacon (4 Slices thinly minced for meatballs, 4 slice for baking with meatballs)
1 Slice bread, chop to cubes soak in 3 Tbsp Milk
Pepper to taste


1. Mix all ingredients together and marinade for 1 hour
2. Roll them into meatballs. Preheat Oven to 180 Degrees.
3. Cut up 4 slices of bacon into 1 cm square
4. Lay bacon slices  in a baking tray
5. Place 1 meatball over every bacon slice
6. Bake in oven for 15 mins
7. Enjoy! 

Thursday, 15 March 2012

Stir fry Pork with Potatoes (马铃薯炒猪肉)


250g Pork, sliced

3 Potatoes, peeled and sliced to 1cm thick slices
3 Cloves garlic, minced

2 Tbsp dark soy sauce
1 Tsp light soy sauce
A pinch of salt

100ml Water 


1. Heat up your wok until hot. Turn heat to medium. Add in the garlic and fry until aromatic.

2. Add the pork slices and stir fry for a bit. Add the light soy sauce then add in the potatoes, then add in the salt.  
3. Add in the dark soy sauce.  Stir fry around again to coat well. Add water. 
4. Bring to a boil and turn heat lower to allow for simmering until everything is cooked.  
5. Enjoy! 

Monday, 12 March 2012

Streaky Bacon & Chicken Kebab with Mango Salad in Honey Mustard Dressing


4 Chicken Fillet, cut into 1 inch cubes
8 Slices Streaky bacon, cut each into 2 pieces
Half a Mango, diced
2 Pc Lettuce
1 Sprig Rosemary
1 Clove Garlic
Sea salt


1 Tbsp Dijon Mustard 
1 Tbsp Honey
2 Tbsp Mayo


1. Mix all dressing ingredients and set aside
2. Marinade chicken with pinch of sea salt and black pepper with some chopped Rosemary for 1 hour
3. Wrap chicken cubes with bacon and put on a skewer
4. Heat some oil in a pan and add in 1 clove garlic with sprig of rosemary 
5. Once oil is heated thru, pan fry the chicken kebabs
6. Arrange 2 pc lettuce on a plate and scoop mango inside. Drizzle with some honey mustard dressing.
7. Once kebab is browned on both sides and cooked thru, serve together with the mango salad.
8. Dip the kebabs into the honey mustard dressing.
9. Enjoy! 

Saturday, 10 March 2012

Melaka Day 2

Day 2! Hotel Renaissance Breakfast @ Zest Restaurant!

Teh Tarik


After breakfast, it's goodbye Melaka and hello Singapore! But before going home, have to eat dinner right?

This place is called Nijyumaru @ Permas Jaya JB

Salmon Sashimi

Garlic Grilled Beef

Bake King Prawn


Thursday, 8 March 2012

Melaka Day 1

Recently, i went on a short 2 day trip to Melaka, short 2 hours drive from Singapore.



Silky White Chicken 

Chicken Rice Balls

Char Siew and Roast Pork

Silken Tofu   

Honey Lemon Juice

 Later, while walking along Jonker Street, i chanced upon this ... ...  

Baba Durain Chendol!

 Soon, it was dinner time and i was walking to this famous Capitol place ... 

Look at the long queue!

Ended up eating at this place called A Famosa 


Satay Celup!


Tuesday, 6 March 2012

5 Spice Mince Meat Omelette


250g Mince pork
1 Egg for marinade
2 Eggs for Omelette 
1 Small onion, diced
50g Fish paste
1/4 Tsp five-spice powder
1/2 Tbps fish sauce
Pinch of white pepper
Pinch of salt
Oil, for frying


1. Mix all the ingredients (except the oil) in a bowl and blend well. The mixture should be sticky.
2. Heat up a pan with some oil,  add in meat mixture and flatten it out.
3. After 5 mins, flip over the meat. Beat 2 eggs and pour over the meat.
4. Once Egg is done, remove from pan. 
5. Enjoy! 

Sunday, 4 March 2012

Stir Fry Pork with ginger and spring onion (姜葱猪肉)


300g pork, cut into thin strips

4 stalks of spring onions, cut into inch-long sections
1 inch piece of ginger, peeled and sliced
Oil for cooking


1 tbsp Chinese rice wine (or dry sherry)
1 tbsp light soy sauce
1 tsp cornflour
A dash of white pepper


1 tbsp Chinese rice wine (or dry sherry)
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp dark soy sauce (for colour, optional)
1/2 tbsp sesame oil
4 tbsp water
2 tsp corn flour, dissolved in 2 tbsp water


1. Marinade the pork and set aside in the refrigerator for a few hours or overnight for best result.

2. Combine all the seasoning ingredients (except for the last cornflour mixture) in a bowl. Heat a wok or heavy based pan on medium-high heat. Add in some cooking oil and heat until the oil is hot but not quite smoking. Stir fry the ginger and white parts of the spring onions very quickly for about 30 seconds.
3. Add the pork and stir fry briskly until the meat is about 70 percent cooked, which should take only a couple of minutes. Add the green parts of the spring onions, pour the seasoning ingredients into the pan and mix evenly.
4. Stir in the corn flour mixture at the end and simmer on low heat for about a minute to thicken the sauce. Dish out and serve immediately

5. Enjoy! 

Friday, 2 March 2012

Chicken Salad with Dijon Mustard Dressing



5 pc of Chicken Fillet
1 Lettuce, shredded
1 Carrot, Shredded
Sprigs of Parsley, Finely chopped
Handful of Thai Basil, Finely chopped
Juice of half an lemon
Sea salt
Black Pepper 


3 Tbsp Dijon Mustard

1 Tbsp honey 
2 Tbsp Mayonnaise 
Black pepper


1. Mix all the dressing  ingredients in a bowl. Chill.
2. Marinade chicken with pinch of sea salt and black pepper.
3. Pan fry chicken till golden brown.  
4. Assemble the salad in a bowl, lettuce, basil, parsley and carrot for the nice colour.
5. Chop chicken up and place over the greens 
6. Pour dressing over the chicken salad.
7. Enjoy! 
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