Tuesday, March 27, 2012

Tumeric and Chilli Fries

I love making these fries- with a tinge of tumeric and chilli powder for flavour. It is delicious deep fried- but I bake them on a greased tray for a more lowfat version.

5 potatoes (you can skin them but I leave the skin on for nutrition)- sliced thinly
1 tbs tumeric powder
1 tsp chilli powder
1 tsp salt

1. Mix sliced fries with the seasonings.
2. Bake at 200 degrees for 30 mins or deep fry.

Thursday, March 22, 2012

Pad Thai

Pad Thai is wonderful. It is sweet, salty, nutty, sour, bitter and spicy all at the same time. Its like an explosion of flavours in your mouth. I always make mine with prawns and a generous heap of chopped nuts, chilli flakes and a lime wedge. Recipe can be found in the archives.

Monday, March 19, 2012

Creamy Pasta with Chicken

This is comfort food at its best.

1/2 packet spaghetti
5 cloves garlic minced
200 g chicken breast cube
100g parmesan cheese grated
1/2 red chilli finely chopped
100 ml cream
salt and pepper.

1. Heat olive oil and fry garlic until fragrant. Add chicken and cook until chicken is light golden.
2. Toss in cooked spaghetti, season, then add cream and cheese. Cook until cheese is melted.
3. Serve with garnish of basil leaves. Crack black pepper on top.

Mummy's Nasi Lemak

Yes, I have been cooking up a lot of my mum's recipes lately- I have become homesick for her food. Nasi Lemak means coconut rice and usually mum serves them with a prawn sambal and ikan bilis. (or fried fish). She also has a side of stirfried kangkong usually on the side.

2 cups of rice
2.5 cups coconut milk
0.5 cups water
1 tsp salt

1. Cook rice with coconut milk, water and salt. Adding a pandan leaf would bring more fragrance to the rice.

Prawn Sambal:
2 red onions
3 cloves garlic
4 red chillies
1 tbs sugar
1/2 kg prawns
squeeze of lime or tsp of tamarind
pinch of salt

1. Grind onions, garlic and chillies.
2. Fry the mixture well until oil comes to the top.
3. Add prawns and seasonings.
4. Cook until sauce has thickened. Serve with the hot rice and fried ikan bilis on the side.

Friday, March 16, 2012


Can anyone detect a pattern here? Yes I have been craving sweet things lately. It must be the pregnancy- almost seven months now!

A sundae is such an easy thing to whip up and it can be really fancy if made with syrups and fresh fruit. Here is my dressed-up recipe for a sundae:

4 strawberries chopped
handful of grapes diced
1 tbs golden syrup
vanilla ice-cream
smashed up macaroons
sugared walnuts
1 tbs sugar

1. Use 1 of the strawberries to make a coulis by boiling with the sugar. Place at the bottom of the sundae dish.
2. Drizzle the sundae dish with golden syrup before placing 1 scoop of ice cream. Add fresh fruits and a sprinkle of macaroons. Repeat with second scoop of ice- cream followed by fresh fruits and macaroons. Place sugared walnuts at the top.
3. Serve before it melts!

Caramel Popcorn

Its movie day tomorrow and I have whipped up a batch of caramel popcorn for the occasion. I find this to also be a lovely gift item for friends- just wrap up with transparent foil and decorate with a ribbon- so easy to make and so festive too. I have put up a recipe for caramel popcorn in my archives- today I did my shortcut version:

1. Make a toffee sauce by melting butter, sugar and golden syrup. When the mixture is thick and gooey, pour over popcorn. Leave to cool. Then store in an air-tight container.

Friday, March 09, 2012

Strawberries and Cream

Need I say more? This is the most decadent and delicious dessert- and so simple to rustle up.


2 tbs sour cream

1 tbs sugar


Mix sour cream with sugar. Then place strawberries on top.

Note: I like to use sour cream over regular cream as the consistency is much thicker- also I like the hint of sourness mixed with the sweet. Can be made with regular cream as well.

Wednesday, March 07, 2012

Roasted Chicken with Potatoes

This is a recipe that got me through my student days when I stayed at a hostel. Its very simple and tastes really good.

1 piece of chicken (I buy chicken from a butcher and get it skinned and quartered)
1 lemon
salt and pepper
2 tbs butter
Salad side (here I have used cucumbers)

1. Marinade chicken in lemon juice. You can also add garlic to the marinade.
2. Place chicken on baking tray with chopped potatoes. Season with salt and pepper.
3. Add 1 tbs of butter on chicken and the other tbs on top of potatoes.
4. Bake at 200 degrees for 30 mins. In the middle of the baking, use a brush to baste potatoes with the chicken fat which has oozed out of the chicken.
5. When chicken is browned and potatoes are cooked through, remove from oven and serve with side salad. One way to find out if chicken is done is to poke a fork through the meat. If the juices run clear, the chicken is cooked through- you can see that fork mark on my piece!

Note: Other variations I would make on the roasted chicken- sometimes I would slather it with store bought bbq sauce and bake. Other times I rubbed honey on it and it gave it a sweet caramelized skin.

Sunday, March 04, 2012

Mummy's Ayam Masak Merah

This is my mother's recipe for ayam masak merah (chicken cooked red). The deviation I made was that I used chicken fillets- usually she makes it with pieces of boned chicken. It would have tasted better with the boned pieces- so I would recommend that instead of the fillet I used. I also added tomato to my dish to make it more hearty- thats something you can add at the end phase of the cooking and cook it until slightly softened with the juices running. I also garnished with some sprigs of coriander. Below, I will put her original recipe:

1 chicken cut into pieces
1-2 red onions sliced
3-4 dried chillies (can be substituted with fresh red chillies)
3 cloves garlic
1 tsp chilli powder
1/2 tsp tumeric powder
salt to taste
1 tbs sugar
1 tbs tomato sauce
tamarind or lime juice to taste

1. Marinate chicken with salt, tumeric and chilli powder for half hour.
2. Deep fry chicken in wok until three quarters cooked.
3. Grind onions, chilli and garlic to a paste.
4. Fry paste until oil comes to the top.
5. Add fried chicken and the rest of the condiments.
6. Cook for half hour until sauce is thickened.
7. Serve with rice.