Tuesday 29 November 2011


Banana ketchup is a staple Filipino dipping sauce. It is probably more popular and more consumed than tomato ketchup. A lot of Filipino dishes are best eaten with this sweet condiment.

Friday 25 November 2011


Yang Chow or Yeung Chow fried rice is a rice dish that is more simply as listed special fried rice in restaurant menus. What's special about it is that it is a complete meal in itself although it may also be eaten with other dishes.

Tuesday 22 November 2011


Thanksgiving is not a big event here in England, even if the pilgrims who started the tradition of Thanksgiving are English. The turkeys here are probably celebrating in secret, thankful that they are not to be eaten...yet. Turkey and trimmings is the traditional English Christmas dinner so the celebration will be short lived.

Turkey is such a big bird and it is no mean feat to go through the rigours of preparing and cooking it. If you don't want to go through all that or have only a few guests and don't need a whole turkey, turkey portions are a wise option. This very easy but really delicious turkey saltimbocca recipe makes a festive dinner in no time. It is traditionally made with veal but also done with pork or chicken. So why not turkey? 

Whoever thought of this recipe was so right in giving it that name. Saltimbocca literally means "jump in the mouth" in Italian. When you taste the first mouthful, you'll understand why. The dish is so delicious that those words were probably uttered as an involuntary plea to the food. The prosciutto and sage transforms the flavour of the turkey altogether. A sweet glaze of marsala and balsamic vinegar balances the salty flavour of the prosciutto and adds another dimension to its flavours. You won't believe that a handful of ingredients and a few easy steps will result to an amazing meal. Now, that is one good reason to celebrate.

Happy Thanksgiving to all! 


1 turkey breast
2 tbsps. lemon juice
1 tbsp. flour
4 slices of Prosciutto di Parma (parma ham)
8 sage leaves
1 tbsp. butter
1 tbsp. olive oil
1/4 c. Marsala wine
1 tbsp. balsamic vinegar
2 tbsps. sugar
ground black pepper


Make 4 thin diagonal slices from the turkey breast. 

Sandwich each slice between two sheets of baking paper and flatten with a meat tenderizer (using the smooth side) to make thin escalopes. 

Season the turkey with lemon juice. Sprinkle sparingly with the flour. 

Cover each escalope with a slice of proscutto, then arrange two sage leaves on the top. Secure the sage leaves with cocktail sticks. 

Heat up the butter and olive oil in a pan. On medium heat, fry the escalopes with the turkey side down for 2-3 minutes or until light brown. Turn over and fry for another 2 minutes. 

When all of the escalopes are done, transfer them to a serving dish. 

Deglaze the pan with the marsala and balsamic vinegar. Season with pepper and sugar. Simmer for a few minutes until syrupy. Use as glaze for the saltimbocca before serving with potatoes, polenta or orzo.

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Friday 18 November 2011


The healing and comforting properties of chicken soup is legendary and is known and accepted worldwide. Each country has their own kind of chicken soup. It is one dish that is best when home made. The love and care that went into making it is what makes it taste so delicious.

Tuesday 15 November 2011


Memories of summer is now in the distant past. The air is once again cold and damp. The trees are leafless and the ground full of fallen leaves waiting to be cleared. Our barbecuing days are over, at least for now. Warming stews and soups are what's best to eat at this time of year.

Friday 11 November 2011


Before I met my husband, my knowledge of Malaysian cuisine was at an absolute zero level. He introduced me to this wonderful cuisine that was so different and quite the opposite of Filipino cuisine. Tasting the strong spices for the first time was a bit of a shock to my unaccustomed palate. After getting used the heat and spices, I found that it was a very exciting and interesting cuisine and one that would leave you pining for it.

Tuesday 8 November 2011


Yum yam! Yams, the delicious orange coloured tuber that takes the spotlight on Thanksgiving are actually sweet potatoes. These vitamin packed sweet spuds are very abundant and well loved in Southeast Asia. The more common ones are starchy unlike the more common moist fleshed, orange coloured variety. They are eaten all year round simply steamed as a snack or used as an ingredient in recipes. 

Friday 4 November 2011


It is Guy Fawkes night in here in England on November 5. The story goes that in 1605, a group of people conspired to overthrow the King by blowing up the Parliament. Luckily, the attempt was foiled when hints of the plot was leaked to authorities. A certain guy called Guy Fawkes (yes, that's his real name) was caught in the cellar of the parliament building with 36 barrels of gunpowder. To celebrate the happy turn of events, people lit up bonfires. From then on, November 5 was called Bonfire Night and people celebrate with fireworks and bonfires where they burn effigies of Guy Fawkes. 

Tuesday 1 November 2011


Chicken wings have always been very popular street food in Asia. They are one of the inexpensive munchable snacks eaten on the go. There is no denying that they are fun to eat. Because they have a lot of bones and skin, they are extra tasty, too.