Thursday, October 31, 2013

Fabulous Fruit Salad

Fruit salads are one of the easiest, most colorful, tastiest, nutritious salads you can prepare.

A selection of your favourite fruit, sliced ( I used 1 green & 1 red apple, 1/4 pineapple, 1/2 dragonfruit , 1 orange, 1 plum) and a handful of almond flakes.

Directions: Combine chopped fruit in a bowl. Mix all fruits together with the lemon or lime juice. Drizzle fruit salad dressing over fruits. Cover tightly and refrigerate. Add almond flakes and stir before serving.

Tuesday, October 29, 2013

Fish Dory with Lemon Butter Sauce


5 Dory fillets
1/2 cup plain flour, seasoned (salt & pepper)
60g butter
juice of ½ lemon
1 small bowl finely chopped parsley or watercress
steamed potatoes, steamed asparagus & cherry tomatoes to serve


1. Pat fish fillets dry with paper towel and dust with seasoned flour, shaking off any excess.

2. Melt half of butter in a large frying pan on medium heat. When starting to sizzle, add fish fillets and cook for 2 to 3 minutes each side, until tender and golden. Remove to warm plates.

3. Add remaining butter and lemon juice to pan, increase heat to high and stir for 1 minute, until well combined. Stir through parsley/watercress. Serve fish with steamed potatoes, asparagus & tomatoes and spoon over sauce.

Monday, October 28, 2013

Dragonfruit Smoothie.


Blend the following until smooth:

1/2 dragonfruit
1/2 cup ice cube
1/2 cup low fat milk
1/2 cup yogurt
Honey to taste (optional)

Sunday, October 27, 2013

Mix Herbs Cheese Pita Bread with Sausage Scrambled Egg.


5 Mix herbs Pita breads
1 packet sausages, sliced round
1 onion, sliced
1/2 red pepper
1/2 green pepper
6 Eggs, lightly beaten
1 tbsp olive oil
salt and pepper


Heat a large non-stick frying pan to a setting just above medium. Add the olive oil in the frying pan. Frying the onion for 3 minutes. Add the sausages green & red pepper. Cook and stir gently over medium heat. In the mixing bowl, whisk the eggs with salt & pepper. Add the eggs and stir immediately by using a fork . When they are almost cooked, take them off the heat, as the hot pan will continue to cook them. Remove eggs from the pan before they lose their moist appearance.Transfer eggs to serving plates. Serve the sausage scrambled eggs with toasted pita bread or any bread as you prefer.

Note (optional) : For Pita bread, sprinkle olive oil & cheese on top of the pita bread and baked for only 2 minutes.

Wednesday, October 23, 2013

Poached Eggs

Method :

2pcs Whole-Wheat Sandwich Bread
4 cups Water, approximately
2 tsp White vinegar
2 eggs
Chives, snipped

Pour water into medium saucepan until 3 inches deep. Add vinegar. Stir. Bring to a boil on medium-high. Reduce heat to medium. Water should continue to simmer. Break egg into shallow dish. Slip egg into water. Cook for 2 to 3 minutes until egg white is set and yolk reaches desired doneness. Remove with slotted spoon. Sprinkle with salt , pepper and chives.

Monday, October 21, 2013

Grilled Salmon With Creamy Dill Sauce.


1 salmon fillet
1 teaspoon juice lemon
1 teaspoon salt & pepper
1 big onion, sliced and separated into rings
3 lemon slices
1 tablespoon olive oil

1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
3/4 teaspoon dill weed
Salt & Pepper to taste

Line a baking pan with foil, grease lightly. Place salmon skin side down on foil. Sprinkle with juice lemon pepper, salt & olive oil. Top with onion and lemon. Fold foil around salmon; seal tightly.
Bake at 350° for 10-15 minutes. Open foil carefully, allowing steam to escape. Bake for another 10-12 minutes or until the fish flakes easily with a fork.
Combine the sauce ingredients until smooth. Serve with salmon.

Saturday, October 19, 2013

Fresh Corn With Sour Cream


6 large corn (steam)
1/2 green pepper
1/2 red pepper
1/2 cup sour cream
1 tbsp sugar
salt & pepper

Mix it all together and chill for about 30min to meld the flavour and done !

Thursday, October 17, 2013

Kerabu Pucuk Paku


2 ikat pucuk paku - dipotong dan dicelur
30gm udang kering
3 biji cili merah
½ biji kerisik
2 ulas bawang merah
1 biji bawang besar - dihiris
1 biji cili merah - dihiris
2 sudu makan pati santan
Air Limau secukupnya
Sedikit belacan
Garam dan gula secukup rasa


1. Bersihkan pucuk paku dan celurkan sehingga masak. Ketepikan.
2. Kisar halus cili merah, bawang merah , udang kering dan belacan bersama kerisik.
3. Setelah itu masukkan pucuk paku yang telah dicelur tadi.
4. Perahkan air limau secukupnya serta masukkan garam dan gula secukup rasa.
5. Kemudian tuangkan pati santan sambil gaul rata.
6. Akhir sekali, taburkan bawang besar dan cili yang telah dihiris.

Kerabu Kedondong


10 -12 biji kedondong yang agak muda dibuang kulit dan sagat kasar
2 biji lobak merah di sagat
1 biji timun di sagat
2 biji lada merah dihiris
6-10 biji cili padi di hiris
4 biji bawang merah dimayang
2 sdb udang kering direndam dengan air panas dan ditos kan/ di goreng sekejap tanpa minyak dan di tumbuk
sedikit garam,gula dan cuka
1/2 cawan kacang digoreng dan dikisar kasar

Campurkan semua bahan sehingga rata. Ratakan gula dan garam.Jika mahu boleh juga perahkan sedikit limau kasturi atau limau nipis.

Pomegranate and Japanese Cucumber Salad.


1 Japanese cucumber, slice

Just a pinch of habbatus Sauda

1/2 of a pomegranate’s worth of seeds, do this easily by whacking the outside of the pomegranate with a wooden spoon so the seeds fall directly into your bowl

Small handful of curly parsley/salad, chopped finely

Zest and juice of half a lemon

A generous drizzle of fruity olive oil

Salt & pepper

Place all ingredients in your bowl and lightly toss to combine. Let rest 15 minutes before serving to let the cucumbers achieve a lightly pickled effect.