Chicken and Mushroom Stir Fry

I can eat a dish like this simply anytime. It is very easy to do, fast to prepare, simple and yet very tasty. For this stir fry chicken and mushroom I used dried shitaake mushroom which must be soaked first before cooking and also oyster mushroom. But you can choose any type of mushroom that is available in the market, preferable 2 or three kinds for varieties. Do try!

500gm chicken breast, cut into 1 inch cubes
10 dried shitaake mushroom, halves (soak first until tender)
200gm oyster mushroom, halves
3 garlic, finely chopped
1 big onion, finely chopped
1 inch ginger, finely chopped
1/2 red capsicum, cut into 1cm cubes
1/2 green capsicum, cut into 1 cm cubes
1/2 yellow capsicum, cur into 1cm cubes
1 table spoon fish sauce
2 tables spoon soy sauce
salt and pepper, to taste
oil for cooking

1. In a pan, pour some oil. When the oil is hot, put in the onions, garlic and ginger. Stir for a while until the ingredients become soft.

2. Then add the chicken breast. Stir until the chicken is cooked.

3. Add the mushroom, fish sauce, soy sauce and stir fry for about 2 minutes.

4. Lastly, when the mushroom are cooked, add salt and pepper and the red, green and yellow capsicum briefly. Do not overcook the capsicum or they will become soggy.

5. Serve is a serving plate. You can eat it on its own or with a plate of white rice.

serves 2-4 people


Pasta and Chicken Balls in Tomato Sauce

This is a one of the family favourites. It is not Asian, but it has been well accepted in this country. I thought it would be nice once in a while to share something which is quite universal. To add a little zest, I have also added some spices to make it more flavourful. First, you have to boil the pasta with some salt and oil. You can also use any kinds of pasta besides spaghetti. The sauce is also just like any tomato sauce that you make for any pasta at home. For this dish that we had as our lunch a few days back, I used spiral pasta which is soft and chewy. Do try!


500gm spiral pasta ( boil until tender with some salt and oil)

Chicken Meatballs
500gm minced chicken
a pinch of salt
1 tea spoon cumin powder
1 tea spoon coriander powder
pepper, to taste

(mix all ingredients and form small chicken balls. Fry until golden brown)

Tomato Sauce
4 garlic, thinly sliced
3 big onions, thinly sliced
10 fresh tomatoes, thinly sliced
1 table spoon tomato puree
1 tea spoon dried Italian herbs
1 tea spoon cumin powder
1 tea spoon coriander powder
1 table spoon sugar
1 sprig spring onions, finely chopped
salt and pepper, to taste

1. In a pan, fry and saute the big onions and garlic until golden brown.

2. Add fresh tomatoes and tomato puree. Cook and stir until the tomatoes are turned into thick sauce. You may add some water if the sauce is too thick.

3. Add cumin, coriander powder, dried Italian herbs and sugar. Stir well.

4. After a minute, add some salt and pepper to taste.

5. Add the fried chicken balls and sprinkle some chopped spring onions if any.

6. In a plate, put the cooked pasta and add the chicken balls and the tomato sauce before serving.

serves 4-6 people


Fried Fish Sambal (Sambal Ikan Rebus Goreng)

This is a fish sambal which uses pounded dried chilies. The ingredients are quite similar to ikan bilis sambal that we use for nasi lemak. For this sambal, I used fried fishes that have been boiled for a while in a pot. When the fishes are tender, take them out and marinade them with some salt and tumeric powder and fry until crispy. Then you can make the sambal and add the fishes last. Do try the recipe!

2-4 Ikan Rebus (poached fish), fry until crispy

Pounded ingredients
2 garlic
1 big onion
50gm dried chillies (soak in hot water until tender before you pound them)
1cm shrimp paste

Other ingredients
2 table spoon white vinegar
salt, to taste
sugar, to taste


1. Fry the fishes until crispy. Take them out and put in a plate.

2. In a pan, put a little bit of oil and add the pounded items. Stir well until the oil submerge from the mixture. Add some sugar, salt and vinegar up to your taste buds. Let the mixture thickens a bit.

3. When the mixture is thicken, add the fishes and stir well until all fishes are well coated with the chilli mixture.

4.Take the fishes out and serve in a plate with some white rice.

serves 2- 4 people

How to Make Sardine Curry Puff (Karipap Sardin)

Do not know how to prepare sardine curry puff? Then watch this video and follow the easy steps to make one!


Four Types of Barbeque Sauce

Having a barbeque is one great way to relax while enjoying good, casual food among family and friends. It is a good idea if we prepare barbeque sauce ahead and experiment with different kinds of barbeque sauce of different flavours. I would like to share with you four types of barbeque sauce that I got from that I thought would be useful. Thanks!


Cola Barbecue Sauce

  • 250g of barbecue sauce
  • 290g of Coca-Cola or Pepsi
  • A stick of butter or margarine
  • Salt & pepper

Mango Barbecue Sauce
  • Ripe mango (peeled and cubed)
  • 250g of mango chutney
  • 120g of minced onion
  • 15g of minced garlic
  • 875g of canned crushed plum tomatoes with the juices
  • 30g of cider vinegar
  • 15g of molasses (available in many organic stores)
  • Tabasco sauce

Orange-Sour Cream Sauce
  • 450g of sour cream
  • 125g of brown sugar
  • 30g of orange juice
  • 30g of orange liqueur (or a tablespoon of Sunquick)
  • 5g of grated orange peel

Blueberry Barbecue Sauce
  • 30g of vegetable oil
  • 60g of minced onion
  • 15g of minced jalopeno chillies (or pickled green chillies)
  • 60g of ketchup
  • 60g of vinegar
  • 45g of brown sugar
  • 45g of Dijon mustard
  • A tablespoon of Tabasco sauce
  • 500g of blueberries


Cola Barbecue Sauce

This one is an interesting twist to the brown sauce; and a

good substitute, too.

The slight sweetness from the cola and its tangy undertones

give the familiar flavours of brown sauce a rejuvenating lift to

poultry, lamb or gamey meats. It can also be used as a marinade for

steaks or chicken, if you are adventurous enough to evolve its recipe!

1. In a saucepan, simmer 250g of barbecue sauce, 290g of Coca-Cola

or Pepsi and a stick of butter or margarine.

2. After 45 to 60 minutes, take it off the heat and season with salt and

pepper. Just know that this sauce is not meant to have a thick consistency.


Mango Barbecue Sauce

The appetising orange colour of this one will remind you of

processed baby food but the flavours are way more sophisticated.

It has a gentle tangy edge to its sweetness with spicy up-lifter which

makes it a perfect companion for grilled prawns and all types of white

meat, fish, chicken and even duck.

1. In a saucepan, throw in a peeled and cubed ripe mango,

250g of mango chutney, 120g of minced onion, 15g of minced

garlic, 875g of canned crushed plum tomatoes with the juices,

30g of cider vinegar, 15g of molasses (available in many organic stores)

and a dash of Tabasco sauce.

2. Cover the saucepan and simmer these ingredients on low heat

for 20 minutes or until the sauce thickens.

3. Then puree or mash through a strainer and season with salt and

pepper before serving.


Orange-Sour Cream Sauce

At first taste, I thought this one was orange cheesecake in a spoon.

Its orangey zesty undertones help cut the creaminess of its

consistency and flavour. However, it is a surprisingly terrific

companion for a variety of grilled fruits like pineapple and melon.

My favourite´s the grilled papaya with a dollop of this creamy,

zesty sauce. Papaya´s meaty, juicy quality gives the sauce a

terrific body. Now, the best part is that there is no cooking required.

1. All you need to do is mix together 450g of sour cream,

125g of brown sugar, 30g of orange juice, 30g of orange liqueur and

5g of grated orange peel. You do need to refrigerate it for a few

hours before serving.

2. Cut fruits of your choice in thick, chunky slices and grill them for

a minute or two on each side. Allow for the flesh to be seared to

have that smokey flavour.

Tip: You can replace the orange liqueur with a generous

tablespoon of Sunquick.


Blueberry Barbecue Sauce

Rajesh advises that you consume this sauce the same day you

make it. Believe me, spreading this tangy and plummy sauce on

your grilled meats makes a world of difference. You´d love the deep

purple colour too! Although it is rather zesty on your palate at first

contact, its hint of sweetness will come through to complement the

flavours of lamb, beef or gamey meats.

1. Now to begin, heat up 30g of vegetable oil in a saucepan.

2. Saute 60g of minced onion and 15g of minced jalapeno chillies.

When these wilt, add 60g of ketchup, 60g of vinegar,

45g of brown sugar, 45g of Dijon mustard and a generous tablespoon of

Tabasco sauce.

3. Bring it all to a simmer before adding 500g of either fresh or

frozen blueberries.

4. Continue simmering on low heat for another 10 minutes until

the sauce thickens.

5. Once it is off the heat, puree or mash through a strainer and season

with salt and pepper before serving.

A tip: You can replace the jalapenos with pickled green chillies.

Just add one or two cili padi for a local kick.