Tuesday, April 9, 2013

Tuna, Apple and Harissa Salad - Lunchbox Meals

A salad for me needs to be more than just a couple of green leaves thrown together. It need to be exciting, it needs to be filling, it needs to have at least 3 different food groups in one plate and it needs to be easy to make! oh it also needs to be YUMMY!

This tuna, apple and harissa salad absolutely hits the spot! It has the protein from the tuna, carbs from the potatoes, veg for the vitamins, the spice from the north African harissa paste and apple to bring it all together. A winner in my household.

All you need is:
1 can of tuna
1 potato - cubed and boiled
1 can of chickpeas
1 gem lettuce
1 red apple - cubed
11/2 tablespoon Harissa paste
2 tablespoon of balsamic vinegar
2 tablespoons of olive oil
Squeeze of lemon
Salt and pepper to taste

1) Mix all together and enjoy!

I love sharing all this easy to make salad recipes! Its easy, healthy and delicious ( :

Thursday, April 4, 2013

Minty Lamb Kebabs With A Touch Of Spice

I am finally back from my holidays and wanted to share this Minty Lamb Kebabs that I recently made which went down a treat! Mint and lamb as we know go really well together but adding a bit of spice to the mixture really make it a tad more special I think. We do enjoy a good spicy meal ( :

This dish took me literally 5 minutes to marinade, so try and prep this in the morning when you wake up. I only cooked it for dinner so the lamb had a good 10 hours or so to marinade and soak up all the minty goodness! You can either cook it in a BBQ or throw it in a pan like I did on medium fire and cook to your taste.

All you need is:
500g cubed lamb shoulder
3 Tablespoons of yogurt
Handful of chopped mint
1 Teaspoon of minced garlic
1 Teaspoon of chili powder
1/2 Teaspoon cinnamon powder
1/2 fresh lemon juice
Salt and pepper to taste
Skewers - soaked in water
Cherry tomatoes

1) Beat the lamb cubes a little to tenderize it. Add salt and pepper.
2) To the lamb, add yogurt,mint,garlic,chili powder, cinnamon powder and lemon juice. Stir well and leave aside for couple of hours.
3) Skewer it up with the peppers and tomatoes and grill.

Serve this with mint yogurt sauce! I promise you will enjoy this ( ;

 hhhmmmmm ( :

Thursday, March 14, 2013

Turmeric and Curry Leaves Fried Fish

Curry leaves and turmeric, you cant go wrong with those ingredients if you want to infuse a bit of Indian flavors in your cooking! This is a common way of frying fish in Malaysia and normally served as a side dish. And it goes well with everything! This version is simple and tasty and not time consuming at all!

All you need is:
3 Kingfish steaks - Marinate with 1/2 teaspoon of turmeric, 1/2 lime juice, pepper and little salt
1 medium shallot - chopped
3 cloves of garlic - chopped
2 red chilies - chopped
handful of fresh curry leaves
1/2 teaspoon cumin
salt and pepper to taste
4 tablespoons of oil to fry the fish (You could deep fry if you want - i normally don't deep fry)

1) Add oil to heated pan, then fry the marinated fish till cooked - keep aside
2) Using the same oil, (remove some if you think its too much oil) fry the shallots, garlic and chilies. Stir for 1 minute, then add the curry leaves and cumin. Fry another minute.
3) Add salt and pepper to taste (remember not to add too much as you have already seasoned the fish before frying) and serve!

Want some? ( ;

Tuesday, March 12, 2013

Sweet Potato, Cannellini Beans and Prawn Masala

Masala is a term used in the Indian community which mean a mixture of spices. There are many different versions of making your own masala, with different spices that you can add and remove and you can pretty much use any meat/seafood product or make it a vegetarian dish.

This is my version of Sweet Potato, Cannellini Beans and Prawns Masala which is absolutely delightful with steamed white rice or tortillas/nan/chapati breads. The sweet potatoes gives a perfect contrast to the juicy prawns in a spicy masala and the cannellini beans gives just that fuller taste to the dish bringing it all together; you have to try this!

All you need is:
1 sweet potato - diced and marinated in turmeric and salt
few tablespoon of oil
250g raw prawns - cleaned
1 can of Cannellini Beans
1 red onion - diced
3 cloves garlic - chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon chili powder (add more if you like it spicy)
1 teaspoon garam masala (a spice mix that can be bought in most grocers)
1 bay leave (use curry leaves if you have it)
salt and pepper to taste
Coriander - chopped

1) Heat pan up to medium high, add oil, fry the sweet potato till 3/4 cooked. Remove and set aside
2) In the same oil, add onion,garlic and bay leave and stir fry for 1 minute
3) Add mustard seeds, cumin and prawns. stir another 1 minute.
4) Add chili powder, garam masala and cannellini beans. Then add in the sweet potatoes. Remember to add a few tablespoons of water of its too dry.
5) Salt and pepper to taste, add coriander and serve.

Now try this, get yourself some tortillas, 1 scoop of this sweet potato masala, 1 scoop of yogurt, a squeeze of lime juice, wrap it and eat it! Simples ( :

Monday, March 11, 2013

Dark Chocolate Rocky Roads - Just in time for Easter!

With Easter being just around the corner, its chocolate eggs everywhere you go and many of my friends with kids always complain about the amount of sugar being consumed by their kids in just 1 month. Kids bouncing around the house sugar high for 1 month! Its not really good is it? Especially with so much cheap chocolates filled with coloring and all the things you don't want your kids to eat floating about, you might as well do your own treats for them, or get your kids involved and make it a family thing! Celebrations are definitely meant for that!

I made this Dark Chocolate Rocky Roads which was absolutely delicious and super easy to make. You can substitute any other ingredients that you have to it and make it personal!

All you need is:
100g 70% Dark chocolate bar -
1 tablespoon butter
Handful of Corn flakes
Handful of raisins
Handful of mixed nuts
Handful of marshmallow
Some Easter Eggs
* Add anything else that you want

1) Melt butter and chocolate together (over hot water)
2) Add all the ingredients to the melted chocolate
3) Place the scoops on a tray and refrigerate till cold and hard.

Like I said, its a healthier version that the shop bought ones and you can add dried fruits or any healthy option to the mixture for the calorie counters out there. Its all covered with chocolate so your kids will never know!

Enjoy (( :

Sunday, March 10, 2013

Chinese 5 Spice Prawns and Tofu Skin Stir Fry

Here is another easy yet tasty dish for the days when we don't have hours to spend in the kitchen. Tofu or bean curd come from soy beans and is a great source of protein. I love anything made with soy beans. Nothing like freshly made iced soy milk on a hot hot day ( :

Tofu skin/sheets can often be found in Asian grocers; they come dried so you would need to soak them in warm water to soften them. Its really good with any sauce because it absorbs the flavor really well and gives you more of a bite than your normal silken tofu.

I combined the tofu skin, with some prawns and threw in any other vegetable I managed to find in my fridge. Its the sauce which matter most I think, so you can throw in whatever you have too.

All you need is:
2 tablespoon of ground nut oil (or any that you have - this recipe is supposed to be easy remember?!)
Beancurd sheets - about 4 cut into strips
3 dried shitaki mushroom - Soak and sliced
250g raw prawns - cleaned
1 cup mix veg
1/4 lettuce
Cherry tomatoes - halved
3 cloves garlic - minced
2 chilies - minced (reduce to taste)
1 teaspoon of oyster sauce
1 teaspoon of dark soy sauce
1 teaspoon of light soy sauce
1 teaspoon of Chinese 5 Spice powder
1/2 teaspoon of rice wine vinegar
1 tablespoon of Cornflour - mixed with 5 tablespoons of water
Salt and pepper to taste

1) Fry the garlic and chilies in a wok/pan. Add the prawns, mushrooms and beancurd. Stir fry till prawns are half cooked
2) Add the oyster sauce, dark soy sauce, light soy sauce, 5 spice, and vinegar. Stir for 1 minute
3) Add the veg, check salt and pepper, then add the cornflour water to the pan. Stir everything for another 30 seconds and serve immediately. 

The 5 spice works so well with the prawns, beancurd and mushrooms. You cant go wrong with this one. 

Add a couple of sesame seed oil before serving. So are you going to get some beancurd sheets?

Friday, March 8, 2013

When life gives you lemons; you throw a Lemon Drizzle Cake back at it!

Cook you way through all the sadness and sorrows! Yes that's the only attitude to have!

I have to share this Lemon Drizzle Cake recipe with you today because this is the only recipe you will ever need! especially if you are new to baking like me. Yes its true, throw me any ingredient and I will give you a plate of food but when it comes to baking *_* Its not like I am not used to it. During times like Diwali, we ( my whole family gets involved) make almost 20 different types of cookies and cakes. Picture a sweat shop (well a cleaner, nicer, filled with laughter one) with my mum project managing everything. My sisters making the dough, my brothers cutting them, me decorating them and my dad, the oven master. Ahh fun times ( :

OK I am rambling again! The point of that story was baking was a family thing and I have never been that comfortable doing it on my own. Till now .. you see, I married a man who loves his cake; and what do they say again?? The way to a man's heart is through yummy cakes?? :p

Here's my easy yet scrumptious Lemon Drizzle Cake recipe.

All you need is:
For the Cake:
1 cup of Butter
1 cup caster sugar
4 eggs
2 lemon zest - grated
1 cup self raising flour

For the Drizzle:
1/4 cup caster sugar
2 lemons juice

1) Heat up your oven to 180'C - grease an 8 inch tin with butter ( i didn't use any paper)
2) Beat the butter and sugar till its all mixed well. Then add the eggs 1 by 1 and continue beating the mixture.
2) Add the flour and the lemon zest to the mixture and mix well.
3) Bake for about 40 to 50 minutes - test the center with a stick, and if there is no sticky bits, then cake is done. Set aside to cool

1) Beat the sugar and lemon juice to make drizzle. Once cake is cooled, take a fork, poke the cake all over and drizzle as much as you like.

Nice, soft fluffy center with a zesty top!

I promise you this is worth a try!