05 January 2014


A big bowl of mussels bathed in white wine, butter and garlic?  No, not with butter but olive oil.   It's both easy and quick for festive season.  

The "beard" is the fibrous hairy thing hanging from one side of the tasty bivalve. Pull it off with a side-to-side motion. soak the mussels in cold water and change every 20 minutes till ready to cook. This lets the bivalves expel any grit.  Finally, scrub them under the tap.

Fry garlic and fresh red chillies in olive oil till fragrant.  Add in mussels and give a quick stir.  Pour in white wine and seasonings.  Cover cook for 5 mins over high heat.

This watermelon salad is cool and refreshing, combining fresh mint, pickled artichokes and crumbled feta cheese in lime juice.  This salad is light and sweet, with a perfect balance between fruit and vegetables.

04 January 2014


Making pasta is easier and quicker than you may think, and thus this was served as main dish to celebrate the eve of 2014.

For an Asian flavor the pasta was paired with laksa sauce, which cooked down to a more creamy and thicker version

Pan fried fresh prawns a good combination with the sauce

Extra dish to go with the dish - chicken pork balls in tomatoes sauce

A mixture of minced chicken and pork, together with herbs like parsley, mint and bay leaves to stew with tomatoes sauce

03 January 2014


For the Christmas eve dinner a light appetizer of smoked salmon and feta cheese with bruschetta was served.

Feta is a type of Greek cheese traditionally made from sheep's milk or a combination of sheep's and goats' milk.  The cheese is salty and tangy in flavor and a crumbly consistency.  It is best to use up fast when it is in a packed form as it will dry out fast.  Best buy it packed in water or oil.

The smoked salmon gives a deep red flavor

These smoked salmon bruschetta can be prepared hours well in advance and refrigerated. The smoked salmon gives out rich deep flavor, which the brie lightens up making it suitable for an appetizer.