Author Archives: nors
As they say, you cant go wrong with salmon, its a very simple dish for those who love an organic and healthy diet. As we all know that salmon is one of the healthiest fish in the market which is loaded with omega 3 accompanied by greens and citrus salad and a cold asian noodles. I am happy to share the items inside my mystery box – yes, I joined a competition in NZ and got 3rd place- yehey. Its a 1 hr competition where in you need to cook what inside the mystery box. All made from scratch. …..
here we go:
Salmon – olive oil, garlic, salt and pepper – seared with little oil until skin is crisp the flipped for about 2-3 mins.
Asian cold noodles – soba noodles, garlic, ginger, corriandet, rice wine, mirin, salt and pepper – boil soba noodles in lemon tea bag and tossed with all the ingredients.
Fennel salsa – fresh squeeze orange, dice fennel bulbs, dice red onions, salt and pepper, fresh chillies, olive oil, kale greens
Grilled lemon to serve….
Measurement??? No exact measurement as you will follow your tastebuds… good luck and enjoy!!!!
Egg base: 3 farm eggs, 1/4 cup milk, salt and pepper – mix all
Filling: Some slice mushrooms, onions, capsicum, baby spinach, feta cheese, tomato slices all saute in little oil. (Except feta cheese)
Sauce: sriracha and aoili
Heat teflon pan with metal handle, place a little butter and pour over egg mix, wait until eggs form into circle, then dropped in vegetables and feta cheese. Place in oven at 180 degrees for 5 mins and cook until fluffy, serve hot with garlic buttered bread. Place dressing on top as shown on photo, or design your own.. yummmm
Recipe? Yes, its very easy and simple….. you may need…
1 slab pork ribs, cut in 2 bones each serve. 2 big potatoes, chicken stock, mesculin salad, tomato and onion, soy sauce, salt pepper, chillies, bbq sauce and fried onions.
Boil pork ribs with 2 cups chicken stock plus 1 onions and 3 tomatoes salt and pepper, 2 tbsp soy sauce, options of chillies. Boil until tender and stock reduced. … place on grill or simply in a sizzling metal pan. Add reduced stock little by little until it goes flambe ( not a good idea to do it indoor) then add in bbq sauce (you can buy or we can make-recipe to follow) then sprinkle with fried onions.
Serve with fried potatoe wedges and your favourite green salad..
Hi everyone. … its been a long time since i posted recipe. Been really busy as got a toddler now. Yes, we have a new member in the family. And shes really cute and very busy child. Her name is pepper by the way. …ok back to the recipe. I dont know if i will call this as a recipe as its a traditional food or way to celebrate a certain occaision. Its just any dish over the rice place in a banana leaf shared by numerous people. Just dont top the rice with soupy dishes as people will use their hands eating on this very long food table. We used to do it in fiesta, birthdays, even weddings or just normal group gatherings. As they say, its not the food, its not the place, its the companion and food that shared together. … happy eating!!!!
Roast vegetble salad….. Its a very healthy salad made of different vegetables such as kumara, pumpkin, courgettes, onions, potatoes, carrots with toasted pinenuts, pumpkin seeds and sunflower seeds dressed with olive oil, lemon and balsamic vinegar. Its Our most popular salad in the cage as it is gluten and dairy free and vegan as well….. Must try!!!!
Recipe? Actually its any roast vege u want plus the ingredients i mentioned above. Cut dice or bite siZe then seasoned with salt and pepper. So easy and simple!!! Add some fresh chopped parsley and corriander and some baby spinach!!!! Accordong to yoir taste adjust by salt and pepper….
This is my version of pork longganisa….. Every single longganisa has its own identity and version. As i follow my own cooking rules, i always make sure that every recipe i create is compose of my 4s secret taste buds… 4s is = balance of sweet, salty, sour and spicy. So its no longer a secret as i revealed it already…. Oooops, i forget the main secret, do it with love. This is my wife a nd daughter breakfast for almost every single week….Now back to longganisa, its a simple minced pork with my 4s ingredients. Are you ready???? Here we go….
500 gms mince lean pork plus 100 gms mince pork with fat. 1 pc egg, salt pepper to taste, 50 gms crushed pineapples, 100 gms brown sugar, chili flakes to spice up, 1/2 cup banana ketsup. 2 tbs honey, 1/2 cup corn flour, 1 cup minced garlic…
Yes a lot of garlic.. combine all ingredient together and place in a cling film like a sausage style. Depending on the size you wanted. You can do thick or thin sausages… Freeze overnight…Cooking?? take out sausage in cling film and place little oil in a teflon pan, seared all sides then add in 1 cup of water and simmer for 20 mins until it is thickened. Fry until sticky and sausages are starting to caramelized…then fonish with little soy sauce around 1 tbsp….. Serve hot with rice!!!! Yuiummmyyy
Just thought of sharing my boss meal. Every single day i cook different lunch meal for her. ….As we sell burger in the cafe but she doesnt want to eat carb, so decided to deconstruct it. It comes out nicely and well presented. As we need to eat with our eyes first.. Its yummy. Try my gluten free chicken burger with side garden salad…..
300 grams mince chicken, 1 pc egg, pinch garlic powder, salt and pepper, 1 small minces onions, 50gms minced red peppers, parsley, 2 tbsp gf flour…combine everything then form a patty. Then seared in a metal teflon pan with little oil. Bake for 10 mins…makes 2 or 3 patties..
Your favourite garden salad. Mesclun, cucumber, red onions, olives, feta cheese optional. Plus olive oil, lemon and salt and pepper for dreasing.
Using your imagination, plate up cooled burger and salad…topped with aoili dressing and ketsup if you wish…. Yuuum!!!
Tuesday is vegetarian day. And i made it gluten and dairy free……..not for me but for my boss. So every tuesday i see to it that i prepare her something new, something different off the menu. To give you an idea, i cooked different meal as lunch every single day to my big boss. Yes, 5 days a week, 20 days a month means 20 different lunch meals. Each meals become our $10 lunch special in our place……might be posting soon our selection of $10 lunch specials. . . Ok Back to the menu, i am happy to share u the recipe. Here we go……
For rosti – need some boiled kumara , onions, parsley, corriander, salt and pepper, some chilli flakes and egg.
Procedures???? No exact measurement as 70 percent is kumara and the rest will be depending on our taste buds. So might need to explore….mix all ingredients and for into a rosti around 200gms. Nocely seared with oil and bake for 5 minutes at 180 degrees
Field mushrooms – season with salt pepper balsamic and roast for 5 minutes at 180 degrees.
Wilted spinach – wilt quickly in oan with little olive oil salt and pepper.
Now….assemble all ingredients using your imagination in a plate. Dressed with balsamic reduction and truffle oil.
Latest on the menu board………just sharing one of our favourite sandwich here in the cafe. Its a grilled lemon and spicy chicken sandwich with crisp slaw salad and mango salsa made vietnamese french inspired baguette bread……. ingredients???? Using your imagination, grilled chicken with lemon salt and pepper and chili flakes until cooked. Prepare a slaw. A simple carrots and cabbage will do as this will be topped with mango, spanish onions, tomati and capsicum corriander salsa seasoned with fish sauce and sweet chili…..yum. must try