Wednesday, October 1, 2008

King prawn dish


I love prawns and the bigger the size the better it is for me. I love to cook prawn too and I rejoice its delicateness. It is a challenge cooking fresh prawn...one always must try to retain its freshness but at the same time add some ingredients to complements. Never overcook prawns.


This one is a very simple recipe using only black pepper, butter, salt and coriander leaves. No harm if you want to sprinkle some lice juice to add extra zest to the dish.


It takes around 3-5 mins only to cook. For me seafood dish must be visibly appealing...and on the taste, it must have the "wow" factor. This dish has both.....and using very fresh prawns which I personally bought from Labuan.

One-pot dish


Hi, I have many fantastic recipe for one-pot dish. This I accumulate mostly during my student days in London. Most are easy to make but most are time consuming too because lots of simmering has to be done.


What are the rules? The rules are similar to the rules in making salads....which is none...no rules what soever and that is the beauty of it. Just throw anything in the pots.


most of mine are meat or chicken base although I have some which is fish based. The one I particularly like and always a hit all the time is spinach with salted fish. It is light, yet satisfying.

Goes so well with a hot plate of basmati rice.


The picture is my version of morrocan tajine. I used lamb and exotics such as sun-dried tomatoes, honey and calamata olive. This is indeed a beauty and goes so well with nan or plain bread. It takes around 3 hours preparation and cooking time.

Thursday, September 25, 2008

Seafood dish


Hi, imagine life without the seafood bounties from the sea. No prawn, squids, fish, lobster and the likes. It would be unthinkable. We should protect our seas and oceans. I love to eat seafood as much as I love to cook them. Having spent 9 years in Labuan, once can't help but be fascinated by the abundance of seafood there. But I only developed the liking to cook them when I moved back to KL in 2006. I am into cooking seafood now and collecting recipes. What I am looking for is a receipe which is mind blowing. It must have the "wow" factor, not only on the taste but on the look too. As a famous chef from the Taj Hotel in India puts it, "people eat with their eyes first.
The picture is my version of Ikan Masak Tiga Rasa. I however think it is more akin to Ikan Masak Tauchu (fermented black beans). It is a fast dish yet elegance and has the "wow" factor on appearance and test. It has proven to be a hit everytime I cooked it.