Wednesday, January 25, 2012

Mixed Berry Smoothie

Here’s another healthy refreshing Mixed Berry Smoothie breakfast recipe I’d like to share with you. This smoothie is made with a mixture of berries, bananas, yogurt, and orange juice. Besides the fantastic taste from the fruit mix, the color of this drink is so vibrant and soothing, it will certainly brighten up your day!

Mixed Berry Smoothie


1 Ripe Banana, peeled and sliced 

2 Cups Frozen Berries (blueberry, raspberry, Marion berry, and blackberry) 

6 Tbsp Greek Yogurt

2 to 2 ½ Tbsp Raspberry Jam or Honey

¾ Cup Orange Juice


Combine all the ingredients in a blender, and process until thick, smooth, and creamy. Serve immediately.

Serves 2

Wednesday, January 18, 2012

Scrambled Egg And Salsa Wrap

This delicious Scrambled Egg & Salsa Wrap is a really great breakfast to kick start your day! It's packed with nutrients and tastes fantastic. Fresh cooked scrambled eggs wrapped in a warm tortilla, topped with fresh tomato salsa, diced avocado, chopped cilantro, and season with freshly ground black pepper. Yum!

Scrambled Egg And Salsa Wrap


6 (about 5 inches) Flour Tortillas
4 Large Eggs
4 Large Egg Whites
2 Scallions/Green Onions, sliced
Sea Salt
Freshly Ground Black Pepper
1 Tbsp Olive Oil
6 Tbsp of Tex-Mex Cheese Mixed
Fresh Tomato Salsa (click here for the recipe)
1 Avocado, diced
Freshly chopped Cilantro


Make the fresh tomato salsa and set aside.

In a large bowl, place the eggs and add some salt and pepper as well as the chopped scallions. Whisk the egg until light and frothy.

Set a medium pan over moderate to low heat and add the olive oil. Pour in the egg mixture and cook gently and mixing it together with a heatproof rubber spatula. Cook the egg to your preference, and toss in the cheese and cook until the cheese has melted and set aside.

Warm the tortillas in the oven or microwave oven. Spoon the egg on a warm tortilla, spoon some salsa on over the egg, and top with avocado, cilantro and season with some freshly ground black pepper.

Serves 4 to 6

Sunday, January 15, 2012

Chunky Beef Chili

Instead of the usual ground beef chili, you may want to try making this hearty Chunky Beef Chili. This is a great tasting comfort meal, which your family and friends will love! The main ingredients include fresh diced vegetables, red kidney beans, and obviously, lots of chunky beef cubes. I prefer my chili to be sprinkled with a generous portion of my favorite toppings like chips, shredded cheese, sour cream, and also guacamole. Do try this recipe, enjoy!

Chunky Beef Chili


3 Tbsp Olive Oil
About 2 ½ lbs/1.13 kg Beef Chuck Roasts, cubed (3/4 to 1 inch)
2 Medium Yellow Onion, finely chopped
2 Carrots, peeled and diced
2 Celery Sticks, diced
2 Small Red Peppers, diced
4 Cloves Garlic, chopped
2 Tbsp Chili Powder
2 Tbsp Smoked Hot Paprika
2 tsp Ground Cumin
1 tsp Dried Oregano
1 tsp Ground Coriander

2 Cans (19 oz/540 ml x 2) Red Kidney Beans, rinsed and drained

1 Can (28 oz/794g/1 lb 12 oz) Diced Tomatoes With Juice
2 Cups of Beef Stock

Sea Salt

Shredded Cheddar Cheese

Chopped Cilantro

Sour Cream


Preheat oven to 350˚F (180˚C).

Toss the beef cubed with sea salt and pepper. Heat a stockpot or Dutch oven over a moderate to high heat. Brown the beef cubed with olive oil in batches, and set aside.

Add extra oil to the pan if necessary. Then cook onion, carrots, celery, and red peppers. Keep stirring, about 8 to 10 minutes and cook until the mixture has softened, fragrant and golden in color. Then stir in the chopped garlic and give it a quick stir. Mix in the chili powder, paprika, cumin, oregano, coriander, and mix well.

Then add the beef, stock, diced tomatoes, and bring to the boil. Cover the pot with parchment paper and place the lid on top. Transfer to the oven and bake until the meat is tender, about 1-½ hours. Add in the kidney beans and return to the oven and bake for another 1 hour until the meat is very tender. Serve warm.

Serves 8 to 10

Friday, January 13, 2012

Spicy Lemongrass Chicken Banh Mi

I'm currently hooked on this Spicy Lemongrass Chicken Banh Mi. I have already made them twice this week, kids love it as well. It's really that good. The slightly toasted Vietnamese-style baguette is filled with aromatic chicken, pickled cucumber and carrot, plenty of fresh herbs, such as Asian basil, coriander, and Ngo Gai. Do have a go at this Vietnamese inspired sandwich recipe and tell me what you think.

Spicy Lemongrass Chicken Banh Mi


6 (About 720 g) Boneless Chicken Thighs, cut each thigh in half
Sea Salt
Freshly Ground Black Pepper

3 Stalks Lemongrass, finely chopped
2 Cloves Garlic, finely chopped
2 Green Chilies, finely chopped
2 Tbsp Fish Sauce
2 Tbsp Peanut Oil
1 Tbsp Soy Sauce
2 Tbsp Honey
1 tsp Sesame Oil

6 (About 6-inches) Vietnamese-Style Baguette
Assorted Herbs
Green Chilies, sliced
Pickled Carrot & Cucumber

Pickled Cucumber and Carrot
1/3-Cup Rice Vinegar
1/3 Cup White Sugar
½ tsp Sea Salt
2 Carrot, julienned/shredded
1 Cucumber, julienned/shredded
1 Thai Bird’s Eye Chili, chopped


Pickled Cucumber & Carrot: Mix the rice vinegar, sugar, and sea salt in a small saucepan. Bring the mixture to the boil until the sugar dissolved and let cool to room temperature. Place the carrot, cucumber, and chilies in a mixing bowl and add in the sugar and vinegar mixture. Chill for about 20 minutes before serving.

Spicy Lemongrass Chicken: Season the chicken thighs with sea salt and black pepper. Heat a large cast-iron pan over high heat and add 1 Tbsp of peanut oil. Add the chicken and fry both side until golden brown. Turn the heat to medium and mix in the sauce, press down the chicken meat with a spatula, and continue to cook until the sauce thicken and become caramelized. Remove from the heat and let cool slightly before slicing.

Sandwich: Lightly toast the baguette and fill with chicken slices with its sauce, pickles, green chili, and assorted herbs. Serve immediately.

Serves 6

Tuesday, January 10, 2012

Sliced Banana Toasts

These are another perfect after-school snack for the kids, delightful Sliced Banana Toasts. Lightly spread butter on some toasts, layer with fresh sliced bananas, and sprinkle with cinnamon & sugar. Then, just bake and broil them in the oven for 10 minutes and 2 minutes respectively. It’s really easy and quick to make. A perfect combination of flavors, try it!

Sliced Banana Toasts


2 Slices of Bread
Unsalted Butter, at room temperature
2 Medium-Sized Ripe and Firm Bananas, peeled and sliced
Brown Sugar


Position a rack in the lower third of the oven and preheat the oven to 400˚F.

Line the bottom of the baking pan with parchment paper.

Lightly spread butter on bread, layer with sliced bananas, and sprinkle with cinnamon and some brown sugar. Then, bake in the oven for 10 minutes and broil them for another 2 minutes. Serve warm with some confectioners sugar, maple syrup, or honey, if desired.

Friday, January 6, 2012

Singapore Black Pepper Crabs

This is my version of the famous Singapore Black Pepper Crabs recipe. It's spicy, peppery, buttery and super delicious!

UPDATED: October 30th 2013
This is an updated post with a new video cooking guide.

Singapore Black Pepper Crabs


2 Large Dungeness Crabs (4 1/2 lbs), cut into 8 pieces for each crab
5 Tbsp Coarsely Ground Black Peppercorn
6 Tbsp Butter
5 Cloves Garlic, chopped
½ tsp Ground White Pepper
A Big Pinch of 5 Spice Powder
2 Tbsp Oyster Sauce
3 Tbsp Chinese Rice Wine
3 Tbsp Chicken Stock or Water
Peanut Oil


Dry fry the black peppercorn on a low heat until fragrant, and set aside.

Meanwhile, put the oil in a large wok, or large deep saucepan and heat over high heat until the temperature reaches 350˚F, or until a cube of bread dropped in the oil browns in 15 seconds. Add the crabs to the wok in quick succession (you may have to do this in small quantities to maintain the high heat in the oil). Cook for 4 to 5 minutes, and then transfer to a colander to drain off excess oil. Carefully strain the hot oil and place the wok back on the heat.

Melt the butter, and mix in the garlic and give the mixture a quick stir. Then add black pepper, white pepper, 5-spice powder, oyster sauce, rice wine, chicken stock, and mix well. Toss in the crabs and stir until all the crabs are coated with the sauce. Transfer the crabs to a serving plate and serve immediately.

Serves 4

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