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.