Guest Post: Fish Bone Soup Rice by Quay Po Cooks

Veronica from Quay Po Cooks is probably no stranger to most of you! Being a Chinese Malaysian myself, I find visiting her blog an absolute “torture”.. in a good way! Her dishes bring back lots of childhood memories for me, and her food photos are so vivid I literally drool at my computer whenever I go on her blog. Therefore, I am so excited and honored that Veron has decided to take the time to submit a Guest Post for my humble blog. Check out her blog post below and don’t forget to visit her blog! Fish Bone Soup Rice … Continue reading Guest Post: Fish Bone Soup Rice by Quay Po Cooks

Salmon and Squid Pasta with Creamy Chilli, Garlic, Lemon and Parsley Sauce

I hate trying to name my own dish! If I keep it too simple and generic, people may not be curious enough to find out what flavours are actually in it. If I be too specific, it just becomes a mouthful. Today’s casual Saturday lunch (now that hubby’s back home the word “casual” actually means “slightly fancy”, lol) took me forever to decide what I should name it. Technically, it’s just a Creamy Seafood Pasta dish. BUT it’s got salmon in it! How can I not mention the salmon. The salmon itself contributes 70% of its overall flavour to this dish. Oh, and it’s … Continue reading Salmon and Squid Pasta with Creamy Chilli, Garlic, Lemon and Parsley Sauce

Creamy Garlic Prawns with Moroccan Cous Cous

This recipe is one of the classic favorites in my kitchen. We try not to have it too often because of the high butter and cream content, also because prawns are not cheap – but whenever we do feel like we should indulge in a special treat, Garlic Prawns it is! The best thing about this dish is that it is so simple and easy to prepare. Even the Moroccan Cous Cous featured in this recipe is easy to prepare! Look out for this jar of Ainsley Harriot Spice Sensation Cous Cous at any CostCo outlet – amazing Moroccan flavors! … Continue reading Creamy Garlic Prawns with Moroccan Cous Cous

Guest Post: Seafood Spaghetti

A Favorite Food Gets an Extra Dose of Flavor This guest post was submitted by Maria Rainier, a freelance writer and blog junkie. She is currently a resident blogger at First in Education, where she’s been performing a bit of research into the gender wage gap problem and if there’s any relationship to this and how much your college degree is worth. In her spare time, she enjoys square-foot gardening, swimming, and avoiding her laptop. Well, if she keeps coming up with recipes as amazing as this – I hope she doesn’t avoid her laptop too much! Thank you so much … Continue reading Guest Post: Seafood Spaghetti

Smoked Salmon Appetizers and Salad

Earlier this week, while shopping for some smoked salmon so we can have a healthy salad for dinner – I was stuck in a serious dilemma at the supermarket for a good 3 minutes! You see, I only needed 200g of smoked salmon to make my salad. But, I’ve worked it out that if I buy 200g only, the price per kg was $60! On the other hand, buying a whole 1kg packet of smoked salmon was only $30/kg. There is another twist – the 1kg bag was on special because it has already been thawed and therefore I could not … Continue reading Smoked Salmon Appetizers and Salad

Beer-battered Prawns with Tomato & Chilli Relish

Recipe from I’ve been looking for a decent beer batter recipe for a while now, and this has been one of the better ones so far! The trick to not have a fully greasy taste of deep fried seafood is to make sure the oil for deep frying is really hot. This would “seal up” the seafood almost immediately, keeping the grease mostly on the outside of the batter and less absorbed into the seafood you’re cooking. It also ensures a truly crisp batter with a soft inside. This would only work with seafood, as they take less time … Continue reading Beer-battered Prawns with Tomato & Chilli Relish

Scallops with Peperonata, Aioli & Pork Crackles

This dish is so easy to make and presents really well. Hubby thought I could easily sell lots of this as an entree at a restaurant, lol. This recipe was inspired by a recipe on but the difference is I made the peperonata instead of purchasing the jar and I topped it up with pork crackles for that extra crunch. Extremely happy with how this turned out.. I really hope you like this as much as I do! Ingredients: 20 scallops without roe 2 tbsp extra virgin olive oil 1 yellow capsicum / peppers, sliced 1 tsp chopped garlic … Continue reading Scallops with Peperonata, Aioli & Pork Crackles

Poached Salmon with Cucumber Sauce Recipe

Inspired by a recipe from Australian Good Food Magazine Nov 2010 – SUPER EASY Flicking through my subscribed food magazines, I have always found the easiest and simplest recipes get me most inspired. Occasionally, it’s great to try something new and challenging – but let’s be real, in our day to day life filled with routines and activities – it is starting to become more and more valuable to find recipes that I will cook regularly, without much of a fuss and something uniquely different from the familiarity of common everyday dishes. This recipe caught my attention because 1) It … Continue reading Poached Salmon with Cucumber Sauce Recipe

Sarawak Laksa Recipe

(This picture above is an authentic bowl of Sarawak Laksa from a coffee shop in Kuching, scroll all the way down the post to see my home cooked version…) Living in Melbourne and growing up in Kuching usually equals to some serious occasional food cravings. I’ve lived in Melbourne for 5 years now, and everytime I have a chance to go home and visit my family still living in Sarawak (Malaysia) – it usually means lots of eating activities. To prove my point, during my last trip I blogged a massive 7 BLOG ENTRIES on Kuching Food Adventures alone. That’s … Continue reading Sarawak Laksa Recipe

Kikkoman Asian Marinades… Magic Sauce!

In the past week, I have cooked two dishes using the same sauce: Kikkoman Sweet Chilli, Ginger and Soy Marinade and Sauce combined with Melted Butter.  Rainbow Trout in Sweet Chilli, Ginger, Soy and Butter Sauce served with Creamy Mashed Potatoes and Vegetables. The trout has literally been smothered with the sauce, and baked in the oven for 30 minutes at 180C fan-forced, fully wrapped up in foil. The result is this tender, “steamed-effect” fish and its meat was still slightly pink and it was just absolutely divine. Never overcook fish, it’s meant to be enjoyed most when it’s still … Continue reading Kikkoman Asian Marinades… Magic Sauce!