Sunday, August 07, 2011

Basil Pesto

This basil pesto is seriously good on home baked fresh bread.

Bunches of basil leaves
3-4 tbs extra virgin olive oil
1 tbs lemon juice
8 walnuts
pinch of rock salt

1. Blitz all the ingredients in a blender. Serve with bread.

Tuesday, August 02, 2011

Pork Chops

This is my own personal recipe for pork chops. It has a slight caramelized flavour that reminds me of char siu (chinese barbequed pork) which makes it my favourite recipe when I have to cook a Western style pork dish.

1 pork loin
1 head garlic
1 lemon
1 tbs organic honey
2 tbs raisins
3 potatoes (boiled and mashed)
1 tbs dark golden syrup
salt and pepper

1. On the night before, put pork loin (pricked with fork), cloves of garlic (unpeeled), lemon juice and zest and honey. Bake for 30 mins until pork is cooked.
2. Place in fridge and allow to marinade.
3. The next day, remove pork and slice thinly. While cutting pork, boil potatoes. Squeeze the filling out of garlic cloves and add to potatoes and mash with some butter, salt and pepper. Set aside.
4. Pour the rest of the juice from the baking tray onto a frying pan and cook thin pork slices on it. Drizzle the dark syrup on it and allow to caramelize.
5. Serve pork with reduced sauce, mashed potatoes and steamed vegetables. In this case, I steamed mushrooms, brocolli and carrot to serve with this.


I have showcased a pizza recipe on the blog before, but I wanted to put this up as it is a different combination of toppings that made for an absolutely superb pizza. This time around, I went for the freshest ingredients possible.

1. Tomatoes on vine (this made for a far tastier tomato than the ones sold without stalks or vines)
2. Onion (I had to use white, but red onions or shallots are tastiest)
3. Garlic (roughly chopped)
4. Fresh basil leaves torn up
5. Dried French pepperoni sliced thinly
6. Black olives (I find the ones sold without brine taste better than with brine)
7. Cheese topping: a mixture of parmesan, mozarella and cheddar

Thursday, June 09, 2011

Green curry with pork and vegetables

This is another green curry recipe to showcase how versatile this curry can be. I have written up the recipe for making the actual curry paste- in this recipe, I will show the easy way to make the curry using Mae Ploy's curry paste which can be bought at Asian shops here. I usually make a curry to finish leftovers in the fridge- I had pork, french beans, coriander and cabbage that needed using up so I turned it into this delicious hearty curry. It only took a mere twenty minutes to cook this up.

2 heaped tablespoons of Mae Ploy green curry paste
1/2 can coconut milk or coconut cream
2 tbs fish sauce
2 tbs sugar (or you can use Thai palm sugar for a more intense flavour. It usually comes in big cubes that have to be cut)
pinch of salt
4 kaffir lime leaves (this can be bought frozen at the Asian shop, just peel off the frozen leaves and throw into pot)
1 sprig coriander chopped
1/2 onion sliced
100 g pork cubed
1/4 head of cabbage sliced

1. Heat oil and fry curry paste until fragrant. Add the pork.
2. Cook under high heat until pork is almost cooked and add vegetables (except coriander).
3. Add seasonings when vegetables are softened.
4. Finish off with coconut milk and coriander.

Tuesday, June 07, 2011

Bjarne's Brulee

This brulee is the recipe of a friend of ours called Bjarne who made the most delicious creme brulee I have ever tasted. We made it on his instructions and it was pure heaven in a cup. His secret, from what I have gathered from his recipe is that he only uses top quality ingredients for his dessert such as the real vanilla stalk instead of vanilla essence, pasteurised egg yolks and the organic sugar made from sugarcane. This recipe calls for a fruit base which adds a fresh tart contrasting flavour to the sweet creamy brulee.

1/2 litre of cream
1 stalk of vanilla
150 g of organic caster sugar (from sugarcane)
6 pasteurised egg yolks
200g mixed berries

1. Whisk the egg yolks with sugar until light and frothy. (with mixing machine).
2. Heat cream under low heat. Scrape vanilla seeds from stalk and add to cream. Throw in the stalk as well. Keep to a light simmer, and then sieve the mixture, discarding the stalk.
3. Add the warm cream slowly in pouring mixture to the egg yolk mixture while it is whirring in the machine at full speed.
4. Boil berries with 50 g of sugar until softened. Put on bottom of glass container.
5. Add the cream mixture on top.
6. Bake in water bath at 160 degrees for 1 hour. Take out and leave to cool for several hours.
7. Put the glass cups back in a water bath. Add 2 tbs of sugar at the end and bake under high heat to set or use a flame torch to caramelize sugar on top of the creme brulee.

Tuesday, May 31, 2011

Butter Prawns Bruschetta

The most wonderful thing happened this weekend. I found fresh curry leaves in Bazaar Vest. After years of missing my favourite Malaysian butter prawns, I can finally make it at home. I was wondering how I should serve it. Usually it was a dish served with many other dishes at the Chinese restaurants I frequented to be eaten with rice. It didnt seem fitting to serve it by itself with rice- so I came up with the idea of making it bruschetta style, which turned out perfect- it soaks up the wonderful buttery, curry leaf aroma-filled gravy and you can enjoy the perfectly cooked prawns on top. It would make for the most decadent starter dish for a dinner. If the shopkeeper at the Bazaar continues to sell it, my dinner guests would be in for a real treat!

200g tiger prawns, cleaned, de-veined
2 cloves of garlic minced
3 bird eye chillies chopped
3 tbs butter
5 tbs evaporated milk
2 sprigs curry leaves
1 tsp shaoxing wine
1 tsp light soya sauce
1 tbs sugar
pinch of salt

1. Heat butter (add some extra virgin oil if necessary) and fry up garlic until fragrant. Add chillies and toss around under high heat.
2. Throw in prawns and cook for 2 mins before adding curry leaves. Season with shaoxing wine, soya sauce and sugar. Continue frying under high heat until prawns are cooked through.
3. Add the evaporated milk at the end to gather up and concentrate the different flavours into a sauce.
4. Toast bread (in this case I used soft buns as it best soaks up sauce). Put spoonfuls of the butter prawns, adding some of the sauce on the side, and serve up. Eat while its warm!

Monday, May 30, 2011

Sushi with Chilli Soya Dressing

I make sushi periodically because it is easy to pack for lunch. Here is my recipe for sushi and a special dressing I invented which I call 'Chilli Soya Dressing'.

Seaweed for rolling
2 cups sushi rice boiled with 2.5 cups water
3 tbs sugar
1 tsp salt
Fillings for sushi- you can use tuna, salmon, cucumbers, avocodoes- in this case, I used tiger prawns and cucumber
1/3 cup sushi vinegar

1. Prepare sushi rice- boil rice. In the meantime, boil vinegar, sugar and salt together. Leave to cool.
2. When rice is prepared, mix in the vinegar mixture.
3. Use immediately by spreading on seaweed rolls, filling with condiments and rolling.

Chilli Soya Dressing
1 tsp linghams chilli sauce
1 tbs mayonnaise
1/2 tsp soya sauce

1. Mix up mayo and chilli sauce.
2. Drizzle the soya sauce on top of it. Absolutely delicious!

Another dressing I do is to mix up 1/2 tsp wasabi with mayo and then drizzle with soya sauce.

Monday, May 23, 2011

Stir Fried Chicken with Holy Basil (Gai Pad Grapow)

I made this chicken dish with an addition of carrots to make it more hearty. A delicious blend of flavours from kaffir lime leaves, holy basil, fish sauce and sugar.

200 g chicken minced
1 head of garlic minced
1 carrot sliced thinly
3 small red chillies
3 tbs fish sauce
1 tbs dark soya sauce
1 tbs sugar
4 kaffir lime leaves
dash of pepper and salt
Holy Basil

1. Heat oil and fry garlic.
2. Add chicken and fry until cooked.
3. Add carrots and chilli and fry for five mins.
4. Add condiments. Continue cooking under high heat.
5. Add the end of the stir frying, throw in holy basil leaves which have been stripped from stalks.
6. Serve hot with rice.

Friday, April 08, 2011

Thai Style Salmon Salad

I made a simple Thai style smoked salmon salad for lunch today.


2 sprigs of green lettuce

1/2 avocado sliced

smoked salmon

2 tbs fish sauce

1 tbs palm sugar

1/4 lemon juiced

1 teaspoon sesame seeds

smoked salmon

1. Chop up vegetables and place in plate with slices of smoked salmon

2. Make the dressing of fish sauce, palm sugar and lemon by mixing seperately in a bowl before pouring over.

3. Garnish with sesame seeds.

Wednesday, January 05, 2011

Home-Made Pizza

I really dont get why people buy pizzas when it tastes so much better home-made. This one is made with a medley of seafood- clams, prawns and crabsticks.

For dough:
1 tbs dry active yeast
1.5 cups warm water
3.5 cups flour
1 tbs olive oil
1/2 tsp salt

1. Sprinkle the yeast on warm water, leave to bubble. In the meantime, sieve flour in big mixing bowl.
2. Make hole in the center of flour and add the water, oil and seasonings. Knead.
3. Cover with kitchen cloth and leave to rise for 2 hours before using for pizza.

Pizza toppings:
1 pack cheddar cheese
1 pack mozarella cheese

For pizza sauce:
2 tbs tomato paste
1 packet chopped tomatoes
1 bay leaf
1 tsp dried basil
1 tsp dried oregano
salt and pepper

Boil these ingredients up in a pan, spread on pizza. Add toppings and bake in middle oven, 180 degrees for 15 mins.

Sunday, January 02, 2011

Skildpaddeis (Chocolate Turtles Ice Cream)

I tried my hand at making this absolutely delicious ice-cream that I wanted to share on this site. It is made with 'skildpadde' (chocolate turtles), a famous Danish chocolate which has a caramel filling inside. For this recipe, any ordinary chocolate will do as well. It has such a creamy and rich flavour, and I doubt I will go back to store bought ice-cream again.

2 pasteurised egg yolks
4 tbs powdered sugar
2 teaspoons vanilla sugar
5 dl cream
1 pasteurised egg white
12 Toms chocolate turtles (skildpadde)

1. Whisk eggs, powdered sugar and vanilla sugar.
2. Add cream (whip it until thick) and chopped chocolate turtles
3. Whisk egg white until stiff and fold in.
4. Put in a springform or baking tray and freeze for 3-5 hours.

Singapore Chilli Crabs

This is one of the most delicious ways to cook crabs.

2 crabs (in this case, I used 200 g cracked claws)
1 red onion chopped
2 cloves garlic minced
6 fresh red chillies
5 cm piece of ginger sliced
2 tomatoes quartered
1.5 cups tomato sauce
2 tbs brown sugar
1 tsp dark soya sauce
1 tsp shaoxing wine
1 tbs sweet chilli sauce
1 tbs white vinegar
1 cup water
salt and pepper to season

1. Heat oil and fry onions, garlic and ginger.
2. Add chillies and tomatoes and stir. Add water and all the seasonings to a thick sauce. Then add crabs.
3. Cook crabs for 25 mins in the sauce
4. Serve with bread rolls to soak up sauce or you can look up the recipe of Chinese mantou buns which go superbly with the dish.

Malaysian Butter Prawns

For this butter prawns recipe, I used virgin lobsters which worked just as well. The best result would be with tiger prawns. Also, fresh curry leaves would make a big difference in the intensity of the flavour of the dish. I had to use dried curry leaves instead as I didnt have any fresh ones- in this case, just use more to create the same kind of flavour.

250 g prawns (or virgin lobsters in this case)
100 g dried curry leaves (or 3 sprigs fresh curry leaves)
100 g butter
1 cup evaporated milk
6 birds eye chillis (deseeded)
3 cloves garlic minced
1 tsp light soya sauce
1 tsp sugar
1 tsp shao xing wine
1/2 tsp salt

1. Heat butter and fry garlic and chillies.
2. Add prawns and curry leaves and fry at high heat (in a wok)
3. Add seasonings and evaporated milk. Simmer for 5 mins. Serve.
(Note that prawns should not be overcooked, otherwise they will shrivel).