Tuesday, 30 July 2013

Beer Steamed Prawns


10 large prawns
1 can of beer 330ml
1 tsp salt
1 tbsp wolfberries, soaked
1 bunch cilantro, stem and leaves separated
Ginger slices, enough to line steaming dish


1. Trim the head and tail end of the prawns. Make a small incision towards the back of the prawn and use a tooth pick to pull out the veins at the back.
2. Soak deveined prawns in a bowl of water with 1 tsp salt. After 10 minutes, drain and rinse the prawns.
3. Line steaming plate with sliced ginger and stem of cilantro. Arrange prawns one layer on top of ginger. Pour enough beer to submerge the prawns partially.
4. Add in wolfberries. 
5. Prepare steamer. When water in steamer is boiling, steam the plate of prawns at high heat for about 4 minutes, or until the prawns turned fully orange. Do not over-cook.
6. Garnish with cilantro leaves.
7. Enjoy! 

Thursday, 25 July 2013

Baked Salmon with Potatoes and Broccoli


1 Pc Salmon ~125g 
1 head Broccoli, chop to florets
2 Baby Potatoes
Salt and Pepper
Extra Virgin Olive Oil


1 egg + 1 egg yolk
50g Pecorino cheese, finely grated
50g Parmesan Cheese, finely grated


1. Boil potatoes for 10 mins in salted water
2. Lightly press the potato to break the skin, arrange on tray and drizzle Extra Virgin Olive Oil.
3. Season with salt and pepper.
4. Place salmon in foil with light drizzle of Extra Virgin Olive Oil, salt and pepper.
5. Bake salmon and potatoes in a pre-heated oven of 220 degrees C for 20 mins
6. Bring water to a boil, add in broccoli and drain after 3 mins. Season with  light drizzle of Extra Virgin Olive Oil, salt and pepper.
7. To make sauce, whisk all in a bowl. Heat up a saucepan on low heat. 
8. Pour egg mixture in saucepan and keep whisking. 
9. Once u see the egg start to curdle, off flame and whisk continuously to prevent curdling.
10. Plate up and enjoy!    

Saturday, 20 July 2013

Grilled Chicken Breast Salad


1 Chicken breast, cut into 2 halves
1 head of lettuce, thinly sliced
1 zucchini, thinly sliced
1/2 cup Lemon juice
Few leaves of Rosemary
Salt and Pepper
1/4 cup Extra Virgin Olive Oil


1.  Marinade chicken breast with pinch of salt and pepper and rosemary leaves on both sides for 1 hour
2. Heat up a pan, sear the chicken breast for 3 mins each side on low heat until cooked
3. Let them rest for 10 mins
4. Arrange in a plate, the lettuce and zucchini
5. For dressing, mix the lemon juice and extra virgin olive oil in bowl and whisk fast till emulsify.
6. Season dressing with salt and pepper.
7. Slice up the chicken breast, arrange over the veggies.
8. Drizzle dressing to desired amount
9. Enjoy! 

Monday, 15 July 2013

Roasted Potatoes


5 Baby Potatoes
Few leaves of rosemary
Handful of  Cheddar Cheese
Pepper to taste
Extra Virgin Olive Oil 


1. Boil potatoes for 10mins
2. Drain and lightly flatten the potatoes
3. Preheat oven to 220 degrees C
4. Drizzle Extra Virgin Olive Oil over the potatoes
5. Season with Pepper and some rosemary leaves
6. Roast for 15 mins 
7. Arrange cheddar cheese on top of each potato
8. Enjoy 

Wednesday, 10 July 2013

Salmon, Egg and Mushroom Pizza


2 piece Ready made wraps
5 white button mushrooms, thinly sliced
50g Salmon fillet, cut to thin slices 
1 hard boil egg, sliced
Tomato paste for spreading on wrap
1 handful mozzarella cheese
Few leaves of rosemary
pepper to taste


1. Preheat oven to 220 degrees C
2. Lay wrap on a baking tray
3. Apply tomato paste on wrap
4. Arrange Salmon, Egg and Mushroom on wrap
5. Scatter cheese and rosemary leaves over the condiments
6. Add pepper to taste
7. Bake in oven for 5 mins
8. Enjoy!  

Friday, 5 July 2013

Beef Ragu

3 medium sized carrots, chop finely
3 stalks of celery, chop finely
1 large onion, chop finely
4 cloves garlic, chop finely
100g streaky bacon 
1.5kg of beef shin, dice it
1 cup of red wine
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon tomato paste
1 tin chopped tomato
Beef stock or water to cover the ingredients

1. Heat the oil in a stockpot with the strongest heat and add bacon first until the bacon oil starts to run. Then add carrots, garlic, celery, onion and tomato paste. Cook until all the vegetables start to caramelise. Stir occasionally.
2. Add beef and keep cook until beef is cooked on the outside. Add wine, stock, tinned tomato, rosemary and thyme and bring it to boil. Once the ingredients have started to boil, turn down the heat and simmer for at least 2 hours. Stir occasionally while simmering and after 2 hours it’s ready.
3. Enjoy! 

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