Caramelised Soy Sardine Bowl

April 28th, 2014 § 0 comments § permalink

Caramelised Soy Sardine Bowl_1

This is a super quick and easy rice bowl dish.

The combination of caramelised sweet soy sauce and sardine is simply delicious.

Caramelised Soy Sardine Bowl_2


— Caramelised Soy Sardine Bowl (serves 1)—

1 tablespoon soy sauce

1 tablespoon mirin

1 teaspoon sugar

1 tin sardine in oil, drained

1 serving cooked rice

Spring onion (for garnish), finely chopped

Ginger (for garnish), finely julienned


Mix the soy sauce, mirin and sugar in a small bowl.

Heat a frying-pan, add the sardines and cook for 1 minutes on both sides over a medium heat.

Pour the sauce in the frying-pan, turning the sardines several times to coat well with the sauce, cook until the sauce became thick.

Place rice in a bowl, top with the sardines, chopped spring onion and ginger.






Salmon Ochazuke

January 22nd, 2014 § 0 comments § permalink

Salmon Ochazuke_1

Ochazuke is a simple and easy Japanese dish. Pouring hot tea over cooked rice, roughly in the same proportion as milk over cereal, and topped with savoury toppings. It’s popular as a light meal or after-drinking snack in Japan.

In the olden days in Kyoto, when a host asks if you want to eat ochazuke, it means you have overstayed their welcome and it being politely asked to leave.
But don’t worry, it’s the custom of the past. If you are offered ochazuke in Kyoto now, then just enjoy :)

Salmon Ochazuke_2


— Salmon Ochazuke (serves 2) —

1 piece salmon fillet

Sea salt

1 tablespoon vegetable oil

1 cup cooked short grain white rice

2 cups Japanese green tea

1/2 sheet nori, finely shredded with kitchen scissors

1/2 spring onion, finely sliced

Wasabi paste


Rub the salmon fillet with a generous amount of sea salt.

Heat the vegetable oil in a frying-pan, cook the salmon on both sides over a medium heat until cooked through. Break the salmon into chunks.

Place the cooked rice in a bow, top with the salmon, nori, spring onion and a little wasabi paste.

Pour hot green tea over the rice.




Calamari in Tomato Anchovy Sauce

January 7th, 2014 § 0 comments § permalink

Calamari in Tomato Anchovy Sauce_1


— Calamari in Tomato Anchovy Sauce (serves 4) —

8 tbsp olive oil

6 anchovy fillets, chopped

3 tablespoons capers

2 garlic clove, very finely chopped

1 small red chilli, very finely chopped

1kg squid, cleaned a and chopped

A pinch of salt

3 tablespoons white wine

1 x 400g can chopped tomatoes

20 karamata olives, pettied

A handful chopped flat-leaf parsley


Heat the olive oil in a large heavy-based pan, add the anchovies and capers, stir-fry over a medium heat, until the anchovies dissolve.

Add the garlic and red chilli stir-fry for about 1 minutes.

Add the squid, stir-fry for a further couple of minutes. Add the white wine and boil until the liquid has almost completely evaporated.

Add the canned tomatoes, olives and a pinch of salt, reduce the heat to low and simmer for about 30 minutes.

Garnish with chopped flat-leaf parsley.




Mussels in Lemongrass & Coconut Milk

December 14th, 2013 § 0 comments § permalink

Mussels in Lemongrass & Coconut Milk_01


— Mussels in Lemongrass & Coconut Milk (serves 2) —

2 tablespoons sunflower oil

1 shallot, finely chopped

2 garlic cloves, finely chopped

1 lemongrass stalk, finely chopped

2 kaffir lime leaves, finely sliced

1/2 – 1 red chilli, deseeded and chopped

400ml coconut milk

1/2 tablespoon fish sauce

1/2 lime

Some coriander leaves

Crusty bread to serve


Heat the sunflower oil in a large pot. Add the shallot, garlic, lemon grass, kaffir lime and chilli, cook over medium heat until until soft and fragrant about 3 minutes.

Add the coconut milk and fish sauce and bring to the boil. Add the mussels and cover with a tight-fitting lid. Steam the mussels, shaking the pan occasionally, for 5 to 7 minutes until the mussels have opened. Finish with the squeeze of line and garnish with coriander leaves.

Serve with crusty bread.

Mussels in Lemongrass & Coconut Milk 2





Tomato Cream Crab Pasta

March 31st, 2013 § 0 comments § permalink

Tomato Cream Crab Pasta_1

Waiting for spring too long. I’ve been lazy too long. Eating long noodles.

Life is short. Got to move.

Tomato Cream Crab Pasta 2


— Tomato Cream Crab Pasta (serves 2) —

1 dungeness crab

3 tablespoons olive oil

2 shallots, finely chopped

1 clove garlic, minced

1/2 small red chilli, very finely chopped

4 tablespoons white wine

1 x 400g can chopped tomatoes

180g spaghetti

120 ml single cream

Salt and freshly ground black pepper

Some fresh parsley, finely chopped


Clean and chop the crab into pieces. Set aside.

Heat the olive oil in a wok over medium heat, sauté the shallots until softened. Add the garlic and chilli, sauté for a further 1 minutes.

Add the crab and fry for 2 minutes. Add the white wine, cover with a kitchen foil or lid and cook for 5-6 minutes. Add the canned chopped tomatoes and simmer until the liquid has reduced by half in volume.

Add the spaghetti to lightly salted boiling water, cook until al dente (follow the package directions).

Add the single cream to the tomato sauce, season to taste with salt and black pepper.

Add the cooked spaghetti to the wok, toss with the sauce. Sprinkle with chopped fresh parsley.




Salmon Rice with Spring Onion Salad

July 15th, 2012 § 0 comments § permalink

Japanese style salmon rice with lemon and soy sauce flavoured spring onion salad topping. This dish remind me of my hometown and mum’s cooking.

I grew up near the river where salmon are born and return. It was amazing to see how they remember the birthplace and swim back hundreds of miles upstream to reach their home.

Home is special for everybody.


— Salmon Rice with Spring Onion Salad (serves 2-3) —

300g rice (Japanese short grain white rice, or sushi rice)

420ml water

1 tablespoon sesame seeds

200g salmon fillets

1/2 teaspoon sea salt

1 teaspoon sake (rice wine)

60g spring onion

1/2 tablespoon fresh lemon juice

1/2 tablespoon light soy sauce

1/2 tablespoon  sesame oil


Rinse the rice in a clod water, changing the water several times until the water runs almost clear.

Drain the washed rice in a sieve and place in a saucepan.

Pour the water in the pan and cover with tight-fitting lid.

Bring to the boil over high heat and let cook for 2 minute. Reduce the heat to the lowest and simmer (always cover the pan with a lid) 15 minute. Remove from the heat, still covered, and leave the pan for another 10 minutes.

Roast the sesame seeds in a dry frying-pan over medium-low heat until golden. Set aside.

Sprinkle the salmon fillet evenly with the sea salt, cover and refrigerate 15 minutes.

Heat the grill or grill pan over medium heat, skin side down and grill for 3-4 minutes, carefully turn over and grill for another 3-4 minutes.

Break up the grilled salmon into small pieces with a fork. Sprinkle with the sake and mix.

Add the salmon and roasted sesame seeds into the cooked rice and gently mix everything.

Place the fresh lemon juice, light soy sauce and sesame oil in a small bowl and mix well to make dressing.

Cut the spring onion into very thin slivers. Toss with the dressing.

Transfer the salmon rice to bowls. Arrange the spring onion salad on top.

Fried Fish Salad with Soy Sauce Dressing

October 24th, 2011 § 0 comments § permalink

This crispy deep-fried cod warm salad has the perfect combination of flavour and texture.

Also the refreshing soy sauce dressing adds brightness to the dish.


— Fried Fish Salad with Soy Sauce Dressing (serves 2)—

200g cod fillets

3 tablespoons corn flour

Salt and pepper

Oil for deep-frying

100g mooli (daikon) radish

1 carrot

1/4 red onion

40g wild rocket


— for Soy Sauce Dressing —

3 tablespoons light soy sauce

3 tablespoons virgin olive oil

3 tablespoons rice vinegar

1 tablespoon fresh lemon juice

1 teaspoon honey


To make the dressing: combine all the dressing ingredients in a bowl. Set aside.

Julienne the mooli and carrot. Slice the red onion very thinly.

Cut the cod fillets into bite sized pieces, season with salt and pepper. Coat them with the corn flour.

Heat the deep-fried oil to 350F/180C, and deep fry the cod until light golden and crispy. Drain on kitchen paper.

Place the rocket, mooli, carrot and red onion on a plate, arrange the deep-fried cod on the top and pour the dressing over the cod and salad.

Crispy Noodle Wrapped Scallops

October 14th, 2011 § 0 comments § permalink

The weather is getting cold. Scallops need scarves.


— Crispy Noodle Wrapped Scallops (6 fried scallops) —

6 scallops

50g cooked thin egg noodles

1 egg york

Salt and pepper

Oil for deep-frying

Some parsley leaves, finely chopped


— for the Sweet Chille Dipping Sauce —

4 tablespoons sugar

6 tablespoons rice vinegar

A pinch of salt

1 small red chilli, finely chopped


To make the sweet chilli sauce, Place all the sauce ingredients in a small saucepan, heat gently and stirring until the sugar dissolves. Set aside.

Beat the egg york in a shallow plate, mix with the cooked noodles.

Season the scallops with salt and pepper, wrap some noodles around them.

Heat the deep-frying oil to 320F/160C. Deep-fry the scallops until the noodles became just golden brown. Drain on kitchen paper.

Sprinkle with the chopped parsley. Serve the sweet chilli sauce in a dipping bowl on the side.

Vietnamese Style Turmeric & Dill Fish with Rice Noodles

September 23rd, 2011 § 0 comments § permalink

I was impressed by the beauty of Vietnamese women when I visited Vietnam.

They don’t deck out in expensive outfits or heavy makeup, they just really have amazing natural beauty. I think the beauty is coming from their inner strength.

They are honest and hardworking, always smily.

Also, Vietnamese food is my favourite. If I were to be born again and be a man, I would love to marry a Vietnamese woman :)


— Vietnamese Style Turmeric & Dill Fish with Rice Noodles (serves 2) —

500g white fish fillets

2 tablespoons salted peanuts, roughly chopped

30g spring onion, chopped

Some oil for stir-frying

2 portions of thin rice noodles (vermicelli)

Some coriander leaves for garnish


— for turmeric marinade —

2 tablespoons Vietnamese fish sauce

1 tablespoon  turmeric powder

1 teaspoon sugar

1 tablespoon plain yogurt

1 tablespoon vegetable oil

1/2 tablespoon ginger, finely chopped

1 tablespoon shallot, finely chopped

2 cloves garlic, finely chopped

2 tablespoons dill, finely chopped (without stems)


Cut the white fish into 2 inch pieces.

Mix all the marinade ingredients in a bowl, add the fish and coat well. Cover the bowl with cling film and refrigerate for about 2 hours.

Cooke the thin rice noodles in a large pot of boiling water until cooked (follow the package directions). Drain and rinse well under cold water, and drain well again. Set aside

Heat some oil in a frying-pan, add the chopped peanuts and chopped spring onion and stir-fry for 1-2 minutes. Set aside.

Remove the fish pieces from marinade, remove the excess marinade.

Cook the fish under a preheated grill for about 3 minutes each side, or until cooked through.

Place a potion of rice noodles into a bowl, sprinkle with the sautéed peanuts and spring onion, top with a portion of fish and garnish with some coriander leaves.

Peri Peri Prawns

August 29th, 2011 § 0 comments § permalink

Spicy food addiction!


— Peri Peri Prawns (serves 2) —

12-16 large raw prawns

2 small red chillies (jalapeño) , very finely chopped

5 tablespoons fresh lemon juice

3 tablespoons olive oil

1 tablespoon ground paprika

2 garlic cloves, minced

1/4 teaspoon salt

Some flat leaf parsley for garnish


Peel and de-vein the prawns.

Place the chillies, lemon juice, olive oil, ground paprika, minced garlic and salt in a bowl, mix well.

Add the prawns in the peri-peri sauce and coat well. Leave to marinate for an hour.

Heat a flying-pan, add a little olive oil and fry the prawns about 30 seconds on each side.

Garnish with chopped parsley.