Friday, 26 April 2013

Parmesan Baked Fish with Onion and Leek


4 white cod fillets
2 medium leeks, sliced (only white stems, discard most of the green leaves)
1 medium sized white onion, sliced
½ cup Parmesan cheese
1. Preheat oven to 200°C.
2. In a frying pan, heat a tablespoon of oil over medium heat. Add onions and leeks and sauté for about 8 minutes until softened. Remove from heat and allow vegetables to cool. 3. Seasoned both sides of the fillets with salt and pepper. Place a fish in and place enough leek, onion and cheese mixture in the middle. Lay 2nd piece over to cover the leek and cheese.
4. Using a spatula, gently place the fish into the baking dish. Spread any stuffing leftovers around the fish. 
5. Bake in preheated oven for about 20 minutes until fish flakes easily.
6. Serve fish on bed of the Leek and onion mixture.  
7. Enjoy! 

Sunday, 21 April 2013



250g Minced Meat
2 Clove Garlic, minced 
2 Tbsp Dark Soy
2 Tbsp Light Soy
1 Tbsp Cooking Wine
1 Tsp Sugar
1/2 Cup Water 


1. Heat up oil in Wok, and add in garlic
2. When garlic is fragrant, add in meat and stir fry to break the meat up to small pieces
3. Once the meat is brown, add in the dark and light soy, wine, sugar and water
4. Braise for 5 mins.
5. Enjoy! 

Tuesday, 16 April 2013

Simple Penne Rigate

500g Penne Pasta
Block of Parmesan Cheese
1 tbsp Salt
Extra Vrgin olive oil

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. 
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.
9. Enjoy!

Thursday, 11 April 2013

Mash Sweet Potatoes, Hotdogs and Egg


2 medium sweet potatoes, peeled and cut into 2-inch chunks
1/2 cup Milk
3 Tbps Butter
1 Egg
2 Hotdogs
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. Arrange hotdogs on top of a bed of mash sweet potatoes.
6. Enjoy!

Saturday, 6 April 2013

Potato, Chicken and Egg Salad

2 Large Bratagi Potato, chop to 1cm cubes
2 Hard boil Eggs, sliced
1 Boneless chicken thigh meat
4 Tbsp Mayo
2 Tsp Djion Mustard
Salt and Pepper
1. Boil potatoes for 8 minutes till knife can easily go thru when pierced. Cool and chill in fridge.
2. Boil eggs and Slice. Cool and chill in fridge.
3. Season chicken with salt and pepper, pan fry for 8 minutes on each side till golden brown. Chop to 1 cm cubes. Cool and chill in fridge.
4. After ingredients are chilled, assemble potato and chicken in bowl.
5. Add in mayo and mustard. Mix well.
6. Serve with eggs on top of salad.
7. Enjoy!

Monday, 1 April 2013

Seafood Sambal Tumis


1 fresh squid, sliced into rings
1 Shark Steak, about 250 - 300g, cut into thick slices
3 cloves of shallot *
1 clove garlic *
½ inch ginger *
5-10 dried chillies *
1 onion (sliced)
1 teaspoon of belacan
Tamarind juice (soak a teaspoon of tamarind paste in a cup of warm water)
1 tablespoons of sugar
Salt to taste


1. First blend the asterisk (*) ingredients. 
2. Heat oils in a frying pan and sauté the blended ingredients until the paste separated from the oil. 
3. Add belacan (prawn paste). 
4. Then add in squid and shark and stir well until cook (estimate for about 5 mins). 
5. Put in the slices onion until it about to soft. 
6. And finally, add tamarind juice, sugar and salt to taste. 
7. Simmer on low heat until the sambal thickens.
8. Enjoy! 
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