Tuesday, February 22, 2011


I love green beans and their crisp when they are really fresh. I have adapted this recipe from Emeril Lagasse at Food Network. This recipe comes out to be so yummy and lemony with the touch of the nuttiest of the pine nuts. This is a recipe worth to try =)

SERVES : 2 servings


1/3 pound fresh green beans, ends trimmed, blanched in boiling salted water
1 tbsp unsalted butter
1 tbsp minced shallots
1 tbsp pine nuts
1 tsp fresh lemon juice
Pinch of salt
Pinch of freshly ground black pepper


1. Drain green beans well and pat it dry.

2. Heat the butter in a medium skillet over medium heat. Add shallots and cook for 1 minute, stirring constantly to keep from burning. Add the pine nuts and cook, stirring, for an additional minute. Add the green beans and toss to coat evenly. Cook just enough to warm through, about 1 minute.

3. Add the lemon juice, salt and pepper and toss to combine.

4. Remove from the heat and serve immediately.

Sunday, February 20, 2011


Usually fresh ravioli is served with marinara sauce after cooked in a boiling water. This time I'm making them in crispy texture and sprinkle with some fresh grated Parmesan and good quality of marinara sauce.

The result to the outcomes was delicious and it's the best appetizer. Hereby is the recipe I would like to share;


Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-brought cheese ravioli
1/4 cup freshly grated Parmesan
1 jar store brought marinara sauce, heated, for dipping


1. Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer register 325 degree F.

2. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet and continue with the remaining ravioli.

3. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

4. Sprinkle the fried ravioli with freshly grated Parmesan and serve with a bowl of warmed marinara sauce for dipping.

Tuesday, February 15, 2011


As the February 14 is a day for all lovers and is time to celebrate it with love. I always with the mood when comes to this day and here's sometime I wanna share with all my friends.

A table with full of inspiration of foods and chocolate. Will share all these recipes on my blog soon....so keep tuning in =)

Chocolate Dipped Strawberries

Gianduja Souffle / Hazelnuts Chocolate Souffle

Thursday, February 3, 2011


People celebrate around the world as the Chinese Lunar New Year began on February 3. 2011 marks the start of the Year of the Rabbit, according to the Chinese zodiac.

This year while celebrating the new year, I've make a special dish which is so famous in Malaysia, Singapore and Hong Kong....is called 'Yee Sang' /鱼生 or 'Yu-Sheng' /余升 . It's also considered a symbol of abundance, prosperity and vigor.

To prepare this dish is quite simple but it have a lot of preparations. The ingredients include shredded radish, shredded carrot,finely julienned fresh young ginger, shredded green papaya, shredded green mango, finely julienned green onion, finely julienned fresh chilies, red pickled ginger, sushi pink ginger, thinly sliced sushi grade salmon, roasted crushed peanuts, roasted sesame seeds, fried wanton wrappers, sesame oil, extra virgin olive oil, limes, five spice powder and white pepper.

As for the sauce, you need plum sauce and kamquat paste/Korean citrus tea paste. Mix together and add some sesame oil and hot water.

All ingredients been added and it's time to have fun. Have everyone standing at the table and toss the Yee Sang into the air with chopsticks while saying various 'auspicious wishes' out loud. It is believed that the height of the toss reflects the height of the diner's growth in fortunes, thus the diners are expected to toss enthusiastically.