Saturday, 31 March 2012

Cockles Curry with Long Beans

2 kg cockles (boiled and removed the shell)
4 strands long beans - cut
1 sweet potato - cut
1 stalk lemongrass - crushed
4 onions - chopped
3 garlic - chopped
1/2" ginger - sliced thinly
2 tblsp curry powder
1 tblsp chilli powder
1/2 tsp tamarind paste
salt to taste
curry leaves

1. Boiled cockles until its open. Let cold, and then remove the shell. Keep a side
2. Heat 3 tblsp oil in a pot, sautee garlic, onion, ginger and curry leaves until fragrant
3. In a bowl combine curry powder with a bit of water, and then add into the pot. continue stir fry
4. Add sweet potato, cooked until soft. Followed by cockles. Stir thoroughly
5. Add in coconut oil, salt and long beans. Let it simmer
6. Served with rice.

Ikan Siakap Tiga Rasa

Deep Fried Fish with 3 flavors

For the Fish
Siakap (Barramundi) or kerapu (garoupa)
2 tbsp plain flour
1 tsp turmeric powder
1/4 tsp salt
Cooking oil for deep fry

For the Sauce
3 garlic - chopped
5 onion - chopped
1/2" ginger - chopped
1 tsp chilli paste (optional)
3-4 birds eye chilli (chili padi)  - slowly pound just to break
1/4 can pineapple cubed (keep the water)
1 tomato - cubed
2 tbsp oyster sauce
1 tsp plum sauce
1 tsp light soy sauce
1 tblsp fish sauce
1 tsp corn flour (add with water to make cornstarch)
1/2 tsp black pepper
Salt to taste
Corriander leaves

1. Coat fish with turmeric powder, plain flour and salt. Deep fry until crispy. Set a side
2. Heat a bit of oil in a wok, stir fry onion, garlic and ginger until fragrant.
3. Add in chilli paste & Birds eye chilli, and continue stirs.
4. Combine all other ingredients including the pineapple juice (add about 3 tblsp) cooked for 2-3 mins.
5. Season with salt and black pepper, soy sauce and fish sauce. Add cornstarch to thicken.
6. Pour the sauce on to the fried fish, garnish with corriander and served  

Chicken Chop with Blackpepper sauce

2 chicken thighs - removed the bones and slowly pound it until medium thin
3 tblsp Worchestershire sauce
1 tblsp soy sauce
1 tsp black pepper
2 eggs - lightly beaten
4 tblsp flour

1. Marinade chicken with Worchestershire, soy sauce with black pepper. Leave it overnite
2. Remove from marinade and drain out
3. Dip the chicken into the eggs and then coat it with flour thouroughly
4. Heat about 2 tblsp oil in a frying pan, and cook the chicken on the medium heat until brown
5. Served with black pepper sauce and potatoes chips

Black Pepper Sauce
2 cloves garlic - chopped
1 big onion - cut
1/2 cup beef broth/ stock
3 tblsp freshly pounded black pepper
3 tblsp butter
1 tsp sugar
2tblsp worcestershire sauce
1 tsp corn flour mixed with 1/2 cup water

1. Melt butter in a small pot, sautee the garlic & onion until yellow
2. Add beef stock, let it boil
3. Add in all other ingredients, stir thouroungly until it thick

Spicy Fried Fish

A cut snapper
1 tsp chilli powder
1 tsp turmeric powder
2 garlic  - pounded
2 onions - pounded
1 tblsp butter
Salt to taste

1. Combined all ingredient and marinate the fish for at least 30 mins
2. Melt butter on a frying pan, fry the fish until properly cooked
3. Served with tartar sauce and salads.

Friday, 30 March 2012

Ikan Asam

2 pcs Kerisi fish or jenahak (snapper) etc
1 tsp turmeric powder
1 tblsp flour
1 tsp salt
1 big onion - cut
2 garlic - sliced
3 tblsp chilli sauce
3 tbslp tomato sauce
1 tsp plum sauce
1 stalk spring onion - cut
1 tblsp light soy sauce
A pinch of sugar and salt to taste

1. Coat the fish with turmeric powder, salt and flour. Deep fried and keep a side
2. Removed oil and leave a bit of oil. Stir fry the onion, garlic until brown.
3. Add chilli, tomato and plum sauce. Mixed well
4. Add light soy sauce, salt and sugar to taste, Put in the fried fish and stir well.
5. Dish out, garnish with spring onions and served

Pajeri Buah Mangga (Manggo Curry)


2 green manggo
3 onions - chopped
2 garlics - chopped
1/2" ginger - pounded
1" cinnamon stick
3 tblsp meat curry powder
1 tblsp chilli powder
1 tsp cumin powder
1 stalk curry leaves
2-3 tblsp brown sugar (depending on your taste)
2 tblsp kerisik
1 cup coconut milk
1 handful dried shrimp - soaked and pounded
Salt to taste


1. Peel manggo and sliced thick.
2. In a bowl, combine curry powder, chilli powder and kerisik. Add water to make it paste
3. Heat 3 tblsp oil in a wok, sautee the cinnamon stick, cardamom, onion, curry leaves, garlic & ginger until fragrant
4. Add curry paste and stir fry until oily. Add pounded dried shrimp, continue stir fry
5. Add Manggo & coconut milk, sugar and salt. Let it simmer for about 10 mins
6. Served with rice or bread

Thursday, 29 March 2012

Char Ho Fun


1/2 pack kuay teow (white flat noodles)
5-6 sliced chicken meat
5-6 pcs prawn (peeled and deveind)
Few of squid - cut into rings
1 stalk of Pak Choy (sawi)
2 garlic - chopped
1 egg white
1 tbsp dark soy sauce
1 tsp light soy sauce
1 tsp black pepper
1 garlic - chopped
1 tsp sesame oil
1 cup chicken broth
1tsp chicken stock (granules/ powder)
1 tblsp corn flour mixed with a bit of water
Spring onions- cut
fried shallots
Cooking oil

1. Heat oil in a wok, stir fry kuay teow with light & dark soy sauce. Cook for few mins and dish out and set aside
2. Rinse the wok, add a bit of oil. Sautee the garlic until fragrant
3. Add in chicken meat, prawns and squid together with chicken broth. Let it simmer
4. Add chicken stock , pepper and salt to taste
5. Add in pak choy (sawi), egg, sesame oil and stir slowly
6. To thicken the sauce, add in the corn starch.
7. Pour the gravy on to the kuay teow and garnish with spring onion and fried shallots
8. Served immediately

Masak Lemak Nangka Muda

I went back to my home town recently and brought back this young jackfruit. My mother used to cook this with various style, this is one of my favourite.

1/2 young jackfruit - remove the skin
1 stalk lemongrass - crushed & cut into 2
2 cups coconut milk
Few pcs salted fish (preferably kurau bones )
Salt & sugar to taste

Ingredient B (make into chilli paste)
1 red chilli
3 pcs chilli padi
3 onions
1 tsp turmeric powder
1/2" galangal
1 pc turmeric peel (asam gelugor)

1. Cut young jackfruit and boiled it until it soft. Remove and set a side
2. At the meantime, blend ingredient B; into paste
3. Combine coconut milk with chili paste, add lemongrass, salted fish & turmeric peel into a pot. Let it simmer
4. Once it's boiled, slowly add the jackfruit, add a pinch of sugar and salt if required. (Dont forget that the salted fish is already salty)
5. Served with white rice

Wednesday, 28 March 2012

Sambal Kering Ikan Bilis

Ingredients A - for sambal

10 pcs dried chilli - deseeded
1 big onion - Cut
3 garlic
2 small onions
1 tblsp sugar
1 tblsp dark soy sos
1 tblsp white vinegar
Salt to taste

Ingredient B

Anchovies (ikan bilis) - soaked and washed thoroughly
1 handful Groundnuts - washed and dry
Potatoes - Sliced thin

1. Deep fried ancovies & groundnut Separately. Set aside
2. Blend dry chilli, onion and garlic
3. Heat oil in a wok, stir fry the blended paste until fragrant.
4. Add salt, sugar, chicken stock, dark soy sauce and vinegar.
5. Continue stirs until it dry, dish out and let it cold
6. Combine anchovies and peanut/ potatoes with chili paste. Mixed thoroughly
7. Served with rice or bread

Thai Manggo Salad

1 green manggo - Peel the skin and sliced thinly

Ingredients A
1 big onion - sliced thinly
1 red chilli - removed seed and sliced thinly
1-2 chilli padi  -sliced
1 stalk corriander leaves - sliced
1 lemongrass - sliced thinly
1 ginger flower - sliced thinly (optional)
1 tsp lime juice
2 tblsp fish sauce
2 -3 tbslp sugar

1 handful groundnuts - fried without oil and pound
2 tblsp dried shrimp  fried with 1 tblp oil until crispy
salt to taste

1. Fry groundnuts without oil and pound coarsely. Do the same with dried shrimp but use a bit of oil.
2. Combine ingredient A into a bowl , stir thoroughly
3 Add manggo, groundnuts and dried shrimps and mixed well
4. Served with rice or as a salad

Note: Choose manggo which not too sour otherwise you need to add more sugar.

Thursday, 22 March 2012

Stir Fried Bean sprout

1 pck beansprout - remove the root
3-4 pcs prawn (or salted fish)
1 pc Tofu - cut & deep fried
3 garlic - chopped
1 red chilli - sliced
1 tblsp light soy sauce
1 tsp sesame oil
1 tsp pepper
1 tsp chicken stock powder
1 carrot - cut
2 stalks spring onions - cut
Salt to taste

1. Deep fried tofu. Set aside. (if you use salted fish - deep fried and shredded)
2. Heat oil in a wok, sautee the garlic until fragrant
3. Add prawn, stir fry until cook, add chilli, light soy sauce, sesame oil, pepper & chicken stock.
4. Combine with tofu, carrot, beansprout, mixed well. Finally add spring onion with quick stir.
5. Garnished with shredded salted fish and fried shallot. Served

Wednesday, 21 March 2012

Ayam Goreng Kicap

3 pcs chicken breast - cut
1 tsp turmeric powder 
1 tsp salt                          

Blend to make chilli paste
6 pcs dried chilli - fried with 2 tblsp oil
3 garlic
1/2" ginger
2 small onion

1 big onion - cut
2-3 tblsp dark soy sauce
1 tblsp tomato sauce
1 tsp sesame oil
1 tsp chicken stock powder
1 tsp sugar

1. Coat chicken with turmeric powder and salt, deep fry until brown
2. Reduced the oil to about 2 tblsp, sautee the onions followed by chilli paste. Stir fry
3. Add all other ingredients and chicken. Mixed well
4. Garnish with spring onion. Served while its still hot

Fried Riced with Salted Fish

1 pcs of salted fish fillet - soaked with water
1 bowl of cooked rice (cold)
1 big onion - cubed
1 red chilli or chilli padi - chopped
3 cloves garlic - chopped
1 tblsp dark soy sauce
1 tsp fish oil
1 tsp chicken stock powder
1/4 cup beansprout (optional) / Frozen Mixed vege
1 stalk spring onions - cut
Cooking oil

1. Rinse the salted fish, pat dry and sliced thinly. Deep fry until crispy, set aside
2. Clean the wok, and add 2 tblsp of oil. Sautee with garlic until brown
3. Add chilli, chicken stock, soy sauce, fish sauce and rice. Mix well
4. Stir in the fried salted fish, beansorut and spring onions.
5. Served immediately

Tuesday, 20 March 2012

Puding Jagung Manis

1 can sweet corn
3/4 cup sugar
1 cup custard flour
1 cup fresh milk (coconut milk)
1/2 cup evaporated milk

1. Combine all the ingredient in a pot, cook with low heat. keep stir until fine
2. Put it in the mould, when it cold keep it in the fridge.
3. Served it as a dessert

Mince beef with curry powder

This is actually based to Chilli Beef Con Carnes, but my family and I did'nt like red kidney beans so I decided to improvise this recipe into more to Malaysia style.

1 bowl minced beef
1 potato - cubed
1 carrot - cubed
1 tomato - cubed
3 tblsp frozen corn (mixed vege)
1 stalks curry leaves
1 tblsp curry powder
1/2 tblsp chilli powder
1 red chilli or chilli padi
3 cloves garlic - chopped
1/2" ginger - chopped
1 big onion - cubed
2 tblsp dark soy sauce
1 tblsp tomato sauce (puree)
Salt & sugar to taste

1. Heat oil in a wok, sautee garlic & ginger until brown
2. Add curry, chilli powder and curry leaves. Add a bit of water. Stir fry until fragrant
3. Add minced beef and potatoes, continue stirs for another 5 mins
4. Add all other ingredients, mixed well
5. Served with bread or rice.

Prawn Clear Soup

During my visit to Siem Reap, Cambodia. I head given an opportunity to learn this recipe by the hotel management. Great experience for me.

This simple clear soup is very refreshing. Recipe; courtesy of Paradise Angkor Villa Hotel's chef; Van Chanrith.

3-4 pcs Prawn - peeled
1 tomato - cut
1 big onion - cut into wedges
2 garlic - crushed
1 tsp fish sauce
1 tsp sugar
1 tsp lime juice
1 tsp salt
2 cups chicken broiled (stock)
1 lemongrass - sliced
Corriander leaves

1. Add chicken broiled into a pot, add garlic, onion & lemon grass. Let it simmer
2. Combine the fish sauce, lime juice, sugar, salt and prawn into the pot.
3. Add tomato and corriander leaves.
4. Served while hot

Butter Prawn with Egg Floss

10 pcs big prawn
2-3 strands curry leaves
1/2 sticks butter
3 cloves garlic  - chopped
3-4 pcs bird'seye chilli (chilli padi) - slice ( reduced if you dont like it spicy)
1/2 cup full cream fresh milk (evaporated milk)
1 tsp sugar
Salt to taste

Cooking Oil

Egg Floss
4 eggs yolk
salt & pepper to taste

1. Heat wok, melt 3 tblsp butter and a bit of oil. Add egg yolk and keep stir to turn it into floss; until it turn brown. Remove from wok and drain the oil in a strainer. Set aside
2. Add oil into the wok, Add half of curry leaves. Deep fry prawn for few minutes. Remove and keep aside
3. Reduced the oil, leave about 1 tblsp only. And then melt the balance of butter.

4. Add chopped garlic, onion, curry leaves and chilli. Keep stir until it turns brown.
5. Continue with milk and prawn and add salt and sugar to taste.
6. Transfer to plate and garnished with egg floss. Serve immediately

Monday, 19 March 2012

Asam Fried Fish

When I'm off mood and dont feel like having anything heavy for meal. I just cook this...

3 pcs Senangin or any type of fish
1 big onion
1 red chilli
1 green chilli
1/2 tsp tamarind paste
1/2 tblsp dark soy sauce
1 tsp fish sauce
1 tomato - cut

1. Coat fish with salt and turmeric poder. Deep fried and keep a side
2. Heat oil in a wok, sautee the onion, chilli until brown
3. Add tamatind, soy & fish sauce, fish and tomato. Stir fry for 2 mins
4. Serve with white rice.

Asam Prawn

1/2 kg big prawn - Do not peel the skin
1 brinjal
4 lady finger
1 bunga kantan (ginger flower) - cut into 2
1 lemon grass
1 stalk kesum leaves (Vietnamese Mint)
1 tblsp tamarind paste
1/2 cup coconut milk
1/2 cup water
2 tomato - cut
a pinch of sugar
salt to taste
2 tblsp cooking oil

Ingredient B - To blend
3 onion
2 garlic 1/2" ginger
4 dried chili - removed the seeds
1 red chilli
1 tsp shrimp paste (belacan)
1 tsp tumeric powder

1. Quick fry prawn and set aside
2. Heat up oil in a pot, add ingredient B. Stir fry until fragrant
3. Add coconut milk and water, let it simmer.
4. Add tamarind paste, kesum leaves, kantan shoot,
5. Put in brinjal and ladyfinger.
6. Finally put in the prawn and tomato.
7. Served with rice

Note:  You can replace prawn with fish i.e. Dory, Snapper.

Paru-paru Goreng

Beef lungs - (cut into 4, clean and boiled)
3-4 green/red chilies - sliced (long)
1 big onion - sliced
1 tsp sugar
1 tblsp soy sauce
1 tsp lime juice
1 tsp chicken stock powder/ granules
1 pcs tomato - cut
salt to taste (optional)

Ingredient to be pounded
2 dried chilli - pounded
1 garlic
1 onion
1/2" ginger

1. Boiled beef lungs until cooked (about 45mins). Once cold, slice thin.
2. Coat with cumin, fennel, turmeric powder & a pinch of salt. Deep fry and keep a side.
3. Heat up oil and sautee the onion and  chilli paste until fragrant
4. Add salt, chicken stock, sugar and tlime juice to taste.
5. Combine lungs & cut tomato into wok and mixed thoroughly
6. Garnished with spring onion and served with rice

Squid with Green Peppercorns

When I was at Siem Reap, Cambodia. I tasted few dishes cooked with green peppercorns and I loved it. I requested the hotel staff to buy for me the fresh Kampot green peppercorns to take back home. This is one of the lovely recipe which I get it from the hotel chef. So let's try this..

1/2 kg fresh baby squid - clean and sliced
3 cloves garlic - chopped
1 red chilli - sliced
1 big onion - sliced
1 stalk lemon grass - use only the tender part - chopped
4 kaffir leaves - sliced
1/2 cup green peppercorns
3 tblsp fish sauce
1 tsp of palm sugar
1 tsp plum sauce
1/2 cup green beans (optional)
1 stalk corriander leaves


1. Heat wok with 3 tblsp cooking oil, stir fry squid for only 30 seconds. Remove and set a side

2. Add oil into the wok, and sautee garlic and lemongrass until fragrant

3. Add cut chilli, green beans, peppercorns and kaffir leaves. Add in squid, plum and fish sauce, palm sugar and corriander leaves . Add salt if needed.

4. Served with rice

Kampot Pepper Fish Fillet

Kampot pepper is a pepper with great taste quality, It's come from Cambodia. This recipe is can be used for beef, chicken or prawns. I will cook the Kampot pepper beef or chicken soon and upload the picture. At meantime lets try this one first.

1 Dory fish - cut and coat with salt and turmeric
1 big onion (yellow) - sliced
3- 4 stalk fresh green peppercorn
4 pcs garlic - chopped/ crushed
2-3 red chilli padi - crushed
Lettuce leaves

Ingredient A -(mixed all)
1 tblsp palm sugar
1 tblsp freshly ground black pepper
2½ tblsp mushroom sauce
3 tblsp fresh lime juice
1 tsp fish sauce

Cooking oil

1. In a bowl, combine sugar, black pepper, soy sauce, garlic, chiles and half the lime juice.

2. Coat fish with salt and turmeric powder and deep fried it. Keep a side
(For beef and chicken, marinate for at least 30mins but do not deep fry)

3. Heat up oil in a wok, sauté  in garlic and chilli padi until fragrant, and then add in cut yellow onions and greenpepper corn.

4. Add ingredient A, stir fry for few mins and finally add fried fish fillet. Slowly stir until it mixed properly. (for beef and chicken, stir fry until cooked)

5. Garnished with lettuce and served with rice

Mixed Vegetables Chinese Style

Ingredients - (Type of vegetables is up to you)
1 Carrot - sliced
Few pcs young corn - cut
1 stalk Kailan or sawi
1 tomato - cut into wedges
1/2 cup can mushroom
1 green/ red capsicum - cut

1/2" ginger - sliced
3 cloves garlic - crushed
1 big onion - cut

4-5 pcs of prawn or
Few pcs of chicken meat (sliced)

Ingredient A
1/2 cup of water
1/2 tsp sugar
1 tsp sesame oil
1 tblsp light soy sauce
1 tblsp ouster sause
1 tsp chicken stock - granules/ powder
Salt and pepper to taste

1 tblsp corn flour mixed with 3tblsp water
Cooking oil


1. Heat 2 tblsp oil in a wok, sautee garlic and onions un til fragrant
2. Add prawn or chicken. Stir fry until cooked.
3. Add ingredient A, cut onion, capsicum, carrot and button mushroom. Continue stirring for 2 mins
4. Add other vegetables, followed by the cornflour mixture. Stir fry until cooked
5. Served with rice

Sunday, 18 March 2012

Cambodian Lok Lak Beef

This is Cambodian simple recipe that you should try. Very easy and delicious, you can eat it with rice, potato chips or even with wrapped.

300g beef - cubed
1 tsp sugar
1 tsp salt
1 tsp crushed black pepper
1/2 tsp chilli sauce
2 tblsp light soy sauce
2 tblsp oyster sauce
2 tblsp tomato sos
4 pcs garlic, crushed
2 small onion, chopped
Cooking oil

Ingredient for Pepper Dip ( Mixed all)
1 tblsp crushed back pepper
1 tblsp sugar
1/2 tblsp lime juice 
1 tblsp salt
1 tblsp crushed garlic

1. Mix sugar, salt, pepper, oil, soy sauce, oyster sauce, ketchup and garlic in a mixing bowl, add beef, mixed properly and marinate for at least 30mins.
2. Heat up wok with 2 tblsp of oil, sautee onions and garlic, add meat and stiry fry about 10mins (until cooked)
3. Garnish with tomato, salads or long beans
4. Served with rice or potato chips and pepper dip

Khmer Amok Chicken

I had a chance to learn this, during my trip to Cambodian. This is their traditional dish called 'Chicken Amok'. Quite easy to cook and the way it was presented is so unique and beautiful.

(serving for 1 pax)

1 pc chicken thigh (remove the bones and cut into small pieces)
1 pc whole young coconut
1 tblsp thick coconut cream (or milk)
2 tsp roasted peanut (groundnut)
1/2 tsp salt
1/2 tsp sugar
1 tsp fish sauce
1pc salad - sliced
2 pcs of banana leaves & tooth picks
Ingredient for Kroeung paste - (Blend all)
2 garlic
2 onion
1/2" galangal
1/2" ginger
1 lemongrass (slice)
1/4" fresh turmeric
2 pcs kaffir leaves

1 pcs kaffir leaf  - sliced thinly
1 red chilli  - sliced thinly
2 tblsp coconut cream - (heat up in a small pot with slow heat)

1. Heat up the steamer with water.
2. In a bowl, mixed chicken meat with 2 teaspoon of kroeung paste, salad, salt, sugar, coconut cream & fish salt. Keep aside
3. Use the banana leaves, and make a cup (mould) as per the picture
4. Put the chicken mixture into the banana leaves bowl. Slowly put it in the steamer and steam it.
5. After 5 minutes, put the young coconut in the steamer together with the chicken and continue until the chicken cook properly for about another 10 minutes.
6. Swith off the stove. Remove the young coconut and the chicken from the steamer
7. Scoop the chicken into the young coconut.
8. Heat up coconut cream in a small pot. Use only 2tsp and put it on top of the chicken and garnish with kaffir leaves and chilli
9. Served with white rice

Monday, 12 March 2012

Thai Fried Rice

2 bowl cooked rice
3-4 pcs prawn
2 tblsp bowl minced chicken
2 onion.       )
2 garlic.       ) chopped
1/4" ginger. )
3 tblsp mixed vege or long beans
1 carrot - grated
1 lemon grass - sliced thinly
1/2" galangal -chopped
2 tblsp Tom Yum paste
1 tblsp chili paste
2 kafir leaves - sliced thin
1 tsp soya sauce
1 tsp Pepper

1) Heat wok and add cooking oil. Stir fry the onion, garlic & ginger
2) Add chicken and prawn until cooked
3) Add chili and tom yum paste, stir until fragrant
4) Put in vegetables, kafir leaves, lemon grass, light soya sauce and pepper
5) Mixed with rice and stir well
6) Served while it still hot

Tempe Goreng Berlada

This yummy simple food is very popular during fasting month. My mother used to cooked this for sahur (early morning breakfast). I loves to eat it with hot plain rice... without anything else.


2 pcs tempe - cut
1 cup of anchovies - soaked
1 big onion - cut
2 garlic - chopped
5 pcs dried chilli - stir fry and pounded
1 tblsp soy sauce
1 tbslp palm sugar (boil 1 stick with 1/2 cup of water until dissolved)
1 chicken stock (powder/ granules)
1 tblsp white vinegar
1 tsp lime juice


1. Deep fry Tempe and anchovies separately until brown. Keep a side

2. Remove the oil leave about 2 tblsp and saute the garlic. Add cut onion and chili paste, stir fry about 5 mins.

3. Add soy sauce, vinegar, chicken stock granules and palm sugar. Stir properly until it dry. Remove from the stove

4. Combine Tempe and anchovies, mixed well. Transfer iinto a plate and garnish with salad and tomato, served with white rice.

Note: You can add peanut to this recipe

Barbecued steak

Marinade Beef
2 cut Ribeye Beef (Prime Grade Beef)
1 tblsp Wonscester sauce
1 tblsp vinegar
1 tblsp olive oil
1 tsp yellow mustard
1 tsp soy sauce
1 garlic - finely chopped

1. Add all ingredient and marinade the beef overnight or minimum at least 3 hours.
2. BBQ grill the beef (see BBQ tips at the bottom)
3. Make sure you wrap with alumanium foil immediately after remove from the grill, to moisture the beef.
4. Serve with sliced mustard garlic butter (see recipe below)

Mustard Garlic Butter Spread
2 teaspoons dijon mustard
1/2 stick butter - softened (room temperature)
1 clove garlic  - fibely chopped

Combine all in a bowl and mixed well. Wrap in cling warp like a stick. Keep in the fridge, sliced before served

This are excellent tips for barbecued steak, which I copy paste from the internet. For further info check out at

1. Preheat the barbecue to the correct temperature before adding the steak. As a general guide, you should be able to hear a sizzle as the steak hits the hot surface. The heat seals the surface, trapping the juices inside.

2. Bring steak to room temperature just before cooking. The meat can become tough if it goes straight from the fridge to the barbecue. Drain any marinade from the steak before placing it on the barbecue to cook. Excess liquid can ignite on the barbecue and cause a flare-up. Plus, if you're cooking steak on a flatplate, the liquid can boil around the meat and make it tough.

3. Limit the number of steaks cooking on the barbecue at any one time. Overcrowding reduces the heat, which can prevent the steaks from cooking evenly and cause them to release juices, making the meat tough.

4. Use tongs to turn your steak. Sharp forks can pierce the surface, which allows the juices to escape. Cover the steak loosely with foil before resting to keep it warm. If you cover it tightly, the meat will sweat and lose its moisture.

Sunday, 11 March 2012

Roast Potato

This is great for side dish when you cook grilled beef ot chicken.


5 potatoes (peeled & washed)
1 large onion
1 sprig of Rosemary
1 tsp of black pepper
1/2 tsp of chicken stock (powder)


1. Cut potatoes into half. Cut slits on the potatoes to allow to cook evenly. Put the potatoes in a roast tin.

2. Pre-heat oven to 180 degrees (fan-forced).

3. Fry onion in a hot pan, add in onion and stir until soft.

4. Add in rosemary, black pepper and chicken stock.

5. After stirring for about 2 minutes, mix the onion & potatoes together in the roast tin. Cook it in the oven for approximately 45 minutes.