Raised Vegetable Garden

It's been a joy and truly a labor of love piecing our raised bed garden together. We learnt a lot from our last/first attempt at gardening and this time we were better planned.

The Best Pizza Dough

We got a bit tired of our whole wheat pizza dough I think we got too accustomed to it and decided it needed some tweaking.

US Road trips

We've made a few road trips around the US. There's a lot to see here and a lot of distance to cover. Here are some of our trips on the east coast.


Panama's carnival celebration in Panama City are supposed to be the second largest in the world. Enjoyed this big party with fantastic street food, dozens of stages and loud music blaring at every corner.


Canada has some of the most beautiful sceneries and landscapes. I hope to drive across to the West coast some day but till then here's a glimpse of Toronto and beyond.

Monday, February 21, 2011

Gordon Ramsay's Red snapper with chilli, tamarind and lime sauce recipe

This has got to be my Recipe of the Year 2011 !!! Simply delicious, easy to make and so rewarding! Thanks once again to the amazing Gordon Ramsay.

Gordon Ramsay's Red snapper with chilli, tamarind and lime sauce recipe

  • 4 red snapper fillets, about 100-120g each.
  • Sea salt and black pepper.
  • 2 tbsp vegetable or groundnut oil.
  • Rucola Salad

     For the sauce:
  • 1½ tbsp vegetable or groundnut oil.
  • 4 long red chillies, de-seeded and chopped.
  • 6 garlic cloves, peeled and chopped.
  • 4 spring onions, trimmed and finely sliced on the diagonal.
  • 2 tbsp lime juice.4 tbsp tamarind paste (or lime juice).2 tbsp soy sauce.
  • 2 tbsp fish sauce.
  • 2 tsp palm sugar (or soft light brown sugar).
  • 2 tbsp water .

How to make red snapper with chilli, tamarind and lime sauce

  • For the sauce, heat the oil in a saucepan over medium heat. 
  • Add the chillies and garlic and stir frequently for about 1-2 minutes.
  • Add the rest of the ingredients, stir well and simmer gently for about 5-10 minutes until the sauce thickens. If it thickens too much, add a touch more water to thin it down.
  • Season the red snapper fillets with salt and pepper. 
  • Heat the oil in a non-stick frying pan. Fry the fish fillets, skin-side down, for 90 seconds until the skin is light golden brown and the fish is cooked two-thirds of the way up. Flip the fish over and cook the other side for about 30 seconds just until the flesh turns opaque and feels firm.
  • Season the Rucola (Rocket salad) with virgin olive oil, Balsamic vinegar, salt and pepper

Gordon: "This is my take on a dish I enjoyed in Thailand several years ago - a whole crispy fried pomfret smothered in a delicious sweet, sour and hot tamarind sauce. Utterly divine. My healthier version uses red snapper fillets, but you can use any firm white fish for this recipe."

Recipe from http://www.channel4.com/4food/recipes/chefs/gordon-ramsay/red-snapper-with-tamarind-lime-sauce-recipe

Gordon Ramsay's Steak with Caramelized Onions and Snow Peas

Here's another great Steak recipe inspired by Gordon Ramsay's Caramelized Onions and Seared Beef.

Gordon Ramsay inspired Steak with Caramelized Onions with Sweet Baby peas

Boneless Sirloin steaks
  • 2 boneless sirloin steaks (a pound each and about 1/2 inch thick)
  • 1 large clove of garlic, minced and mashed into a paste
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper to taste
  • 3 red onions, halved lengthwise and cut into 1/3-inch-thick wedges
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons brown sugar
  • A bag of Sweet Baby peas(young/early)
  • 2 tablespoons butter

Caramelized Onions
  • Rub the steaks with garlic paste and 2 tablespoons oil, coating completely and place aside.
  • Meanwhile, in a large skillet, heat 2 tablespoons oil over medium- high heat until hot and just starting to smoke. 
  • Reduce to medium heat and fry the onions until golden brown 
  • Add sugar, vinegar, and 2 tablespoons water; simmer, stirring occasionally, until onions are tender. keep the flame down to minimum now. It should be done in 3-5 minutes.
  • In the meantime season the steaks with salt and pepper. 
  • Heat 1 1/2 tablespoons oil in a steak skillet over high heat until hot but not smoking. 
  • Cook steaks until golden brown, about 2 minutes per side for medium-rare. Transfer to a cutting board, and let it rest for 5 minutes before serving.
  • In the meantime fry the Sweet Baby peas in butter.

Wednesday, February 09, 2011

La Salsiccia | Italian Sausage with Couscous and Vegetable Stir Fry

Grill Italian Sausage La Salsiccia with thyme and oregano. Make sure you poke/pierce the sausages with a fork so that the fat can escape. It shouldn't take more than 10 minutes on the grill each side.

Heat up some water in the kettle and get your Couscous ready. That's a no brainer.

Stir Fry Vegetables are always easy. Chop some Cabbage, Onion, Mushrooms, Capsicum and Red Chili.

Italian Sausage La Salsiccia

Italian Sausage La Salsiccia with Couscous and Vegetable Stir Fry

Sunday, February 06, 2011

Chicken Hakka Noodles Recipe | Indian Chineese Hakka Noodles

Here's one classic Indian Chinese preparation of Fried Noodles. Chicken Hakka Noodles best served with Chicken Schezwan or Chicken Manchurian.

  • 2 cups Flat Egg Noodles (also called Hakka noodles); boiled and strained
  • 4 chicken thighs boned
  • 1 Table spoon of Garlic Ginger paste
  • 3 Red Chinese Chilies
  • 2 Spring Onion
  • 1 small Capsicum (sliced)
  • 1/4 Cabbage
  • 1 big Carrot
  • 1/2 tsp Vinegar
  • 1 1/2 tbsp Oil
  • 1 1/2 soya sauce
  • 1 small Onion
  • Hoisin sauce
  • Salt to taste

Chicken Hakka Noodles Ingredients.
How to make Hakka Noodles:-
  • Marinate the chicken pieces in soya sauce for about half an hour before you start.
  • Heat oil in a pan, add chilli, chopped onion and garlic ginger paste and fry for a minute.
  • Add the chicken pieces and let the meat cook a bit.
  • Cut the carrot into this long matchstick shaped bits and the cabbage into this strips
  • Add the chopped carrot and cabbage.
  • Try and time the capsicum so it gets cooked along with the chicken.
  • Now add the boiled and strained noodles and salt (to taste) and mix well.
  • Add vinegar and soya sauce and some Hoisin sauce and mix it well.
  • Put the chopped spring onion right at the end and switch off the wok. You want those spring onions nice and crunchy.
  • You can fry an egg or two and place on the top. That does make it more exciting :)

Chicken Hakka Noodles.