Toad in the Hole

By peachpurple March 29, 2016 Baked

“Who wants Toad in the Hole?” I asked

My son wanted 2 toads but my teenager wanted 1 toad.

the real toad ! by peachpurple

the real toad ! by peachpurple


Honestly, are we eating toads today?


Toads in the Hole are not real toads trapped in a hole.

We are not keen on eating exotic food.




Actually, this is a real treat recipe for our children.

It is a combination of pork sausages baked in batter that resembles hotdog buns.

This is an easy pork recipe for our quick dinner since dad wasn’t at home today.

We are not pork lover but sometimes my son would like to have different dinner meals rather than rice and main course meals that had bored him so much.



I wouldn’t want to disappoint him, so I found this Toad in the Hole recipe in my old recipe scrap book.

You can buy a pack of pork sausages at the Tesco Hypermarket or get a pack of chicken sausages instead.

Batter is easy peasy.

Mix in flour, eggs and milk that forms a batter alike tempura.

Baking takes around 30 minutes.

So while waiting, you might as well prepare fresh salads instead or carbonated drinks.


chicken hotdog by peachpurple

chicken hotdog by peachpurple


There are many types of flavored sausages available in the market.

Try using different types to suit your kids tastebuds.



Toad in the Hole by peachpurple

Toad in the Hole by peachpurple

Here is the recipe for Toad in the Hole


  • 4oz plain flour
  • a pinch of salt
  • 1 tsp dried herbs
  • 1 egg-beaten
  • 1 and 1/4 cups of milk ( fresh or milk powder )
  • 1 tbsp sunflower oil
  • 1 tsp onion-chopped
  • 1 packet of pork sausages



Method of cooking:

  1. Preheat oven at 400F
  2. In a large mixing bowl, add in flour, salt, herbs.
  3. Create a well in the centre, crack in the egg and half of the milk.
  4. Beat into a smooth batter.
  5. Add in the remainder milk and stir again.. Make sure no lumps.
  6. Heat the oil in a shallow flameproof dish.
  7. Add in the onion and saute for 2 min.
  8. Add in the sausages and cook until the sausages turn brownish.
  9. Pour in the batter into the dish.
  10. Arrange the sausages well.
  11. Transfer the dish into the oven and bake for 30 min.
  12. When the batter had risen and turn golden, turn off the oven.
  13. Serve with boiled carrots and veggies of your choice.
  14. Goes well with chilli sauce, mayonnaise and mustard.


Serves: 3 person

Ready in 40 min.



What flavor of sausages do you like?

copyright allright reserved and photos by peachpurple


Pasta with Shrimp and Basil

By peachpurple March 27, 2016 Healthy Food

Decided to have pasta today, one of the rare recipe that I would whip up for lunch.

My kids love pasta as I had educated them that pasta is much healthier than burgers and fries.

However, no kids would wait for 1 hour lunch because they are impatient when they are hungry.

I found out that smaller pasta cooks faster than spaghetti and Penne.

If you like fusilli or linguine, try to cook at least 10 minutes earlier so that you don’t have to wait for them to turn soft or al dante.

This is one super easy and super quick pasta meal that works well with shrimps and basil.

If you want to cook 2 different pasta, just choose a handful of each and cook them together as per packet instructions.

Remember to sprinkle olive oil in order to loosen them up after drained.

Pasta with Shrimp and Basil by peachpurple

Pasta with Shrimp and Basil by peachpurple

Here is the recipe for Pasta with Shrimp and Basil.


1 lb fresh shrimps-peeled and deveined, retain the tail.

6oz linguine, fettuccine or fusilli pasta

2 tsp dried basil or fresh

2 tbsp butter


Method of preparation:

Cook pasta as per packet insttructions.

Drain and return pasta to pan.

cook shrimp and basil in butter in another pan over low heat for 3 minutes.

Stir often to make sure that the shrimps turn opaque.

Toss in the shrimp into the hot pasta.

Toss both ingredients until well combine.

Drizzle a little olive oil.

Transfer to plate and sprinkle with dried basil.

Garnish with spring onion and shredded cheese.

Serve 2-3 person

Ready in 20 minutes


If you would like healthier choice of pasta, try spinach linguine or wheat pasta

Reduce using margarine because it is higher in fats.

If you are a vegetarian, replace shrimps with button mushrooms or hard press tofu instead.

No seasoning or pasta sauce required as this pasta recipe is supposed to be light and easy.

Great for lunch or breakfast if you have ample time.



What pasta do you prefer?


copyright allright reserved and photo by peachpurple



St Patrick’s Day Recipe: Irish Lamb or Mutton Stew

By peachpurple March 14, 2016 Meat



Irish Lamb or Mutton  Stew from Martha Stewart  ( see recipe here )became a hit among my Irish Facebook friends since everyone believes that it is a traditional dish to dine for St Patrick’s day ( mar 17 ).


Lamb meat are rare in our country because it has to be imported from foreign countries which incurred taxes and higher price.

Hence, majority would substitute lamb meat with mutton which are easily available in the wet market.

You can purchase fresh, tender mutton at a reasonable price and request for your preferred part from the vendor.

Now, the lamb stock is a knotty problem. One has to boil mutton bones for hours , incurring more usage of fuel ( gas ) and electricity ( slow cooker ).

Hence, I would suggest to opt for ready made mutton stock cubes for a quicker meal and cut down on the cost of energy.

If you desire to have a tender mutton meat, I would suggest to parboil the mutton meat in advance before cooking time.

Cut the mutton or lamb into cubes and dump them into boiling water for 30 minutes.

Use a fork to poke into the meat to check on the tenderness.. Drain and set aside.

onion by peachpurple

onion by peachpurple


Potato by peachpurple

Potato by peachpurple



mutton cubes by pixabay



Here is the rest of the recipe for Irish Lamb or Mutton Stew

  • 3 pounds small Yukon gold potatoes,, peeled
  • 2 medium onions, (about 1 pound),, halved lengthwise and cut into thin half-moons
  • 2 1/2 pounds lamb shoulder or mutton, cut into 1-inch cubes
  • 2 1/2 teaspoons coarse salt
  • a few dash white pepper, freshly ground
  • 2 teaspoons fresh thyme, coarsely chopped
  • 3 cups homemade lamb stock, or low-sodium store-bought chicken stock
  • 2 tablespoons curly- or flat-leaf parsley, finely chopped


    1. Preheat oven to 325 degrees. Cut 1 pound of the potatoes into 1/4-inch-thick rounds; spread them out in a large (5- to 6-quart) heavy-bottom pot or Dutch oven. Layer half the onions on top of the potatoes.
    2. Place lamb cubes on top of onions. Sprinkle with 1 1/2 teaspoons salt; season with pepper. Add the thyme. Place remaining onions on top of lamb. Add the stock and 1 cup water.
    3. Place whole potatoes on top of onions. Sprinkle with remaining teaspoon salt; season with pepper. Cover with a tight-fitting lid; bring to a boil over medium-high heat. Transfer to oven; cook, without stirring, 2 hours. Sprinkle with parsley

Happy St patricks Day and have a wonderful Irish dinner !!


copyright allrights reserved and photos by peachpurple

mutton photo by pixabay

Spiced Raisin Rice

By peachpurple March 13, 2016 Healthy Food

white rice before cooked by peachpurple

white rice before cooked by peachpurple

Spiced Raisin Rice is almost the same as Nasi Bryani, locally best known most expensive rice which  is fragrant to smell and goes well with curry chicken.

The differences between these two rice are the ingredients used to cook the

fragrant rice.

Spiced Raisin Rice uses long grain rice, raisins, cinnamon stick, cloves,  cardamons and red chillies .

Among the two, I prefer Spiced Raisin Rice because it require less cooking  time and I simply love the raisins, pistachios and chopped spring onions for

side garnishing.

Best main course dish to go along with Spiced Raisin Rice are Curry Chicken, Stir Fry Vegetables and  Sambal Seafood.

Gosh! I am hungry right now. Better be off having my dinner and get back to you soon.


Spice Raisin Rice by peachpurple

Spice Raisin Rice by peachpurple

Spiced Raisin Rice


# 2 cups uncooked long grain rice , washed

# 1 tbsp raisins

# 1 tbsp golden raisins

# 1 cinnamon stick

# 4 cloves

# 2 cardamons

# salt to taste

# 1 small onion, thinly sliced

# 2 tsp garlic, chopped

# 2 fresh chillies, chopped

# 3 cups water

# 3 tbsp olive oil


Black raisins by peachpurple

Black raisins by peachpurple


# ½ cup raisins

# ½ cup pistachios

# ½ cup pitted prunes, chopped

# 1 tbsp chopped spring onions



Method of cooking:

  1. Heat up wok with oil. Saute onions, cinnamon, cloves, cardamons until fragrant.
  2. Add in garlic, chillies, salt until fragrant.
  3. Add in washed long grain rice, stir fry 1 min before ½ cup water.
  4. Transfer the Spiced Raisin Rice into the rice cooker, pour in the  remainder water and press COOK ( cook rice as usual )
  5. Once the rice is cooked, use the wooden spatula to fluff up the rice,  light and fluffy.
  6. Garnish with raisins, cover back the lid for 10min before serving.

Garnish with the raisins, pistachios, prunes and spring onion .



Just in case you couldn’t finish up the remainder Spice Raisin Rice, store it in a Tupperware, place it in the fridge, not the freezer.

Heat up the cold rice using a pan with a little butter. Do not use the steamer to heat up because the rice would turn out wet and damp.



Copyright allrights reserved and photo by peachpurple


Mexican Salsa- Spicy Salad

By peachpurple March 6, 2016 Dessert


by peachpurple

Mexican Salsa, is one of the salad that you should try out.

This recipe was shared online by my aunt residing in Singapore.

She loves to experiment different countries salad and found that this  Mexican Salsa is spicy compare to Western salads.

Originally, Mexican Salsa requires  green or red chillies which are locally  called “chilli merah or chilli padi” but you can leave them out if you can’t stand

spicy food.

Alternatively, remove the chilli seeds to reduce the spice.

It is a  combination of cucumber, onion, peppers, tomatoes, red and green  pepper ( capcium ), chillies and lots of taco chips !!

You can buy a few bags of taco chips at the supermarket, original taste would be better.

This is how you eat tacos with the salsa.

Scoop a teaspoon of Mexican Salsa and place it on top of the taco chip.

Open wide your mouth.

Shove the whole thing into your mouth and munch it!

Here is the recipe for Mexican Salsa

Serves : 4 person

Prepare time: 10 min


  • 3 inch cucumber- chopped finely
  • 1 small onion – chopped finely
  • 1 small red pepper – remove seeds, – chopped finely
  • 1 small green pepper- remove seeds , – chopped finely
  • 2 tomatoes, – chopped finely
  • 1 red / green chilly ( remove seeds , – chopped finely)
  • 1 garlic clove, – chopped finely
  • salt and pepper
  • 4oz taco chips or more
onion by peachpurple

onion by peachpurple


tomatoes by peachpurple

tomatoes by peachpurple


Mix all ingredients together in a bowl, except the taco chips

Add in salt and pepper according to taste.

Cover and chill in the fridge for 30min to 1 hour in order to allow the salsa

flavor to induce.

Place the bowl of Mexican Salsa on a plate, spread out lots of taco chips.

Uniquely, Mexican Salsa does not require any salad seasoning at all.

It is originally 100% veggie salad and refreshing except for the spicy flavor.

It is best to prepare 2 different bowls if you want to serve Mexican Salsa to  your kids, they can’t take the red chillies!

This is best serve when watch movies online or TV.

A healthy snack rather than munching the tacos!!

Do try and let me know.

copyright allrights reserved and photos by peachpurple



Baked Orange Chicken Wings

By peachpurple March 4, 2016 Chicken


extra oranges by peachpurple

extra oranges by peachpurple

If you have excess fresh oranges in hand, you might as well make a good use of this  rich vitamin C fruit with your main course of the day.


Yes, marinate freshly squeezed orange juice with chicken wings or drumsticks and  bake them for a healthier choice.


Most people prefer deep fried chicken wings but I would opt for Baked Orange  Chicken Wings as they tasted crispy and juicy when they are well grilled in the  oven or open air grill.


You can serve this wings with your favorite chilli sauce, mayonnaise or just plain.


My kids loved this wings as their finger snacks after dinner but I requested them  to have the wings along with their dinner as a bonus.


The secret to these wings are perfect combination of the right sauces and  marinate with orange juice, chill in the fridge at least 30 minutes before baking.


This helps to the chicken wings to absorb all the sauces right into the bones.


Simply crispy and delicious!!



baked orange chicken wings by peachpurple

baked orange chicken wings by peachpurple

Baked Orange Chicken Wings




1 tbsp hoisin sauce

1 tbsp tamarin soy sauce

1 tbsp oyster sauce

1 tbsp tomato ketchup

2 tbsp mirin ( cooking sake, Japanese )

one freshly squeezed orange juice

ground black pepper



Combine all the ingredients of the marinate in a large bowl and mix well.

Add in the chicken wings and mix well until all are well coated.

Leave aside , chill in the fridge for 30 min to 60 min.

Heat up oven or grill.

If you have the grill sticks, poke the chicken wings through it and grill in the oven

for 20-30min.

Alternatively, you can also place foil in the baking tray, arrange chicken wings on  top and bake for 30min. Remember to turn the other side after 15 minutes.

Brush some butter if desired.

Prepare lots of salads or cucumber as your side dish.


Yield: 6 persons



Just in case you don’t know, Tamarin is a dark Japanese soy sauce that is available  in most supermarket . 

They are almost like the local dark soy sauce but not salty.

For those uncooked wings, you can keep them in the freezer for weekend BBQ  dinner or party.




How often do you eat chicken?

How do you cook your chicken?

Do you prefer fried chicken, baked chicken or grilled chicken?

Do share with me your opinion. I would love to hear from you.


copyright allrights reserved and photos by peacpurple

Grape, Cottage Cheese and Lettuce Salad

By peachpurple March 3, 2016 Dessert

Simplicity is the best way to prepare a simple salad as a dessert for starters.


by peachpurple

by peachpurple



This salad recipe shared by my Facebook friend which she initially planned it out with steamed carrots instead of seedless grapes.

An awesome salad recipe I must admit and you can replace the centre ingredients with any type of fruits that you desire.

So pretty to serve at the beginning of the meal, I bet your love ones will enjoy very much.

I prefer to have a combination of veggies and fruits rather than all  veggies salad which is quite boring .

Let your kids help you out with the salad preparation tasks.

Allow them to decorate the ice  lettuce on the plate, any pattern as they desire, let them play around for a while.

Kids imagination are creative you know.

Do try this refreshing salad, I bet that you will prepare it everyday once you are hooked to it.


Grape, Cottage Cheese and Lettuce Salad

Serves 4 person

Ready in 10 min


  • some sun flower seeds
  • 1 pack ice berg lettuce, washed and separated
  • 1 stalk chives-chopped
  • 1 tablespoon sultanas
  • 120g / 4oz seedless grapes
  • 2 tsp olive oil
  • 2 tsp wine ( red or grape )
  • 360g / 12oz cottage cheese


  1. Lightly toast sunflower seeds until brown. Shake often to even them.
  2. Be careful not to burn them.
  3. Arrange the lettuce leaves on serving plates and sprinkle chopped chives over them.
  4. Mix together the sultanas, grape and cottage cheese in another bowl.
  5. Place a scoop of the mixture on each plate.
  6. Sprinkle with toasted sunflower seeds over each plate.
  7. Mix together olive oil and wine.
  8. Use this as the sad dressing.
  9. Pour over the salad and serve immediately.

I would suggest to chill the lettuce leaves first to enhance the crisp and crunchy taste.

If you are out of sunflower seeds, you could opt for ground nuts , hazel nuts or cashew nuts.

Remember to toast and chop them.

Enjoy your salad meal.

I enjoyed mine !!

copyright allrights reserved and photos by peachpurple


Detoxify Soup: Radish and Carrot Soup

By peachpurple February 29, 2016 Radish


Radish Soup by peachpurple

This Radish Soup is also known as Detoxify Soup in my family household.

I really don’t know who had taught my mother-in-law this secret recipe but it sure

detoxify  my liver and stomach well.

Now, I don’t have to rely on detoxify supplement pills or beverage which

aren’t cheap either.

Just in case you might not know, radish has lots of benefits that helps to

reduce common  ailments that we usually encountered due to our unhealthy

eating habits.

Detoxify the toxins in our body is one of the benefits that showed lots of

differences  after my family had drank this Radish Soup.

Although I must admit that it does smell STINKY, a foul odor that resembles

dead rat,  it tasted sweet and soothing after boiling chopped radish with

carrots and red dates  that enhanced the natural sweetness without adding

any seasonings or sugar.


Radish Soup by peachpurple


Here is my mother-in-law secret recipe ; Radish Soup:


# 1 medium white radish

# 1 medium carrot

# 1 tbsp red dates

# 3 pieces of dried mushrooms ( shitake or black dried mushrooms )

# water

# slow cooker

Method of boiling:

  1. Peel off skin of white radish and carrot.
  2. Chop radish and carrot into large cubes or quarters.
  3. Wash red dates, cut into halves
  4. Soak dried mushrooms in a bowl of water until soften. No need to cut.
  5. Fill up slow cooker with tap filtered water until ¾ full.
  6. Throw in all the ingredients and cover the slow cooker with lid.
  7. Set the timer HIGH for 30min.
  8. Then, set to AUTO until the soup had been reduced to half of the pot.
  9. Set to LOW to keep warm.


If you are out working, set the slow cooker to AUTO for the whole day.

By the time you reach home, you can turn off the power and starts drinking your wonderful detoxify soup.

Guarantee carrots and radish had softened by then.

If you dislike eating the radish, omit them. Just drink the warm soup will do. 

By the way, it doesn’t smell STINKY anymore after boiling the radish.


Yield: 4-6 persons


Have you tried drinking radish juice or radish soup?

How do to detoxify your liver or stomach?

I won’t be surprise to know that you had NEVER detoxify your organs

because I never did until my mother-in-law recommended us to drink this Radish Soup.

Do share with me your opinion. I would love to hear from you.


copyright allrights reserved and photos by peachpurple

Cod Fish with Black Pepper Sauce Recipe

By peachpurple February 18, 2016 fish

The Real Cod Fish- just in case you don't know- by Pixabay

The Real Cod Fish- just in case you don’t know- by Pixabay


This is one recipe that I had tried out at a local Western Cuisine restaurant  that serves East and West popular food at a reasonable price.

Judging from the Cod Fish with Black Pepper Sauce, I found that this is an

easy  fish dish that anyone could dish up with ready made black sauce mixture

that  you can purchase at any grocery shops or supermarket.

This is a challenging task for me as I will be testing out an expensive cod fish, not  just a Yellow Scad tail fish that is really cheap.

I will be darn cursed and swear by my hubby if the cod fish had tasted like a

rotten  tomato if turns out worst than I had expected.

Luckily, the black sauce mixture had saved the day.

Surprisingly, everyone, including my kids, enjoyed this Cod Fish with Black

Pepper  Sauce meal with thumbs up.

Anyway, you could cut down the cost of this meal by using other type of

white meat  fish such as Garoupa or Ikan Kurau.



Cod Fish with Black Pepper by peachpurple

Cod Fish with Black Pepper by peachpurple

Cod Fish with Black Pepper Sauce Recipe


Original Black pepper by pixabay

Original Black pepper by pixabay

# 4 pcs of cod fish slices

# 1 sachet of black pepper mix ( any brand )

# 5 tbsp water

# 1 small onion, chopped

# 3 slices ginger, shredded

# 1 stalk coriander leaves, chopped


  1. Place the cleaned fish cod  slices on a shallow plate.
  2. Mix the ingredients and sprinkle over the fish.
  3. Steam fish in steamer for 15-20 minutes or until the fish are cooked.
  4. Garnish with coriander leaves and fried ginger before serving.
  5. Yield: 4 persons

A very simple fish recipe for a family of 4.

I try to use steaming method for our daily meals in order to keep away from deep fries which is oily, fatty and high in cholesterol.

You should give this fish dish a try.

Alternatively, replace the cod fish with any white fish you can find such as Garoupa or White Pomfret


What is your favorite fish with black pepper sauce?

Do you like cod fish?

Do share with me your recipes. I would love to learn from yours.

copyright allrights reserved by peachpurple

photos by peachpurple and pixabay

Drinks Recipes: Easy Orange & Apple Smoothie

By peachpurple February 15, 2016 Beverage

Apple and Orange smoothie by peachpurple

Apple and Orange smoothie by peachpurple

Imagine this, a tall glass of naturally sweet Orange and Apple Smoothie is

offered to you.

Would you reject it and grab a can of Coke or quickly slurp up this juicy fruit

drink while enjoying the natural goodness of fresh fruits?

Now this is what summer is all about!


Apple and orange by peachpurple

Apple and orange by peachpurple

Fruits Intake

There are many ways to consume fresh healthy fruits and vegetables that are essential for  everyone’s healthy eating habit.

It is advisable to eat between 3-5 servings of fruits and vegetables a day.

This is a good reason to absorb sufficient nutrients in your body.

It is also the best way to replace body fluids with fresh fruit juice or vegetable juice instead  of cold carbonated beverages.


Hot weather, best to quench down smoothie by peachpurple

Hot weather, best to quench down smoothie by peachpurple

Best Time To Drink Orange & Apple Smoothie- 

Normally, I would blend some orange and apple smoothie for my kids and hubby at least 3x a week.

This delicious fruity smoothie provides them lots of nutrition filled beverage that they can  have it for breakfast or when they feel thirsty for a drink especially summer days.

The combination of fresh orange, green apple and ice-cream gave an excellent smooth, flavorful, fruity taste that everyone had been looking  forward  to whenever they are bored with the usual cut oranges and apples.



Orange & Apple Benefits: 

  • Orange also contains high in vitamin c which is vital for healthy bones, strong  teeth and  smooth skin.
  •  Hence, oranges are important for growing kids and prevent them  from catching cold,  influenza or runny nose.
  • As for apples, they are high in fibers and antioxidant to prevent heart diseases and  lung cancer.
  • Hence, as the old saying goes; “An apple a day, keeps the doctor away”.
  • You might as well eat or drink both fruits; orange and apple to keep

away the  doctor.

Checkout this Orange and Apple Smoothie Recipe and you will be serving up a delicious,  healthy drink in a jiffy!



Orange & Apple Smoothie Recipe


Preparation Time: 10 minutes

Blending Time: 1minute

Ready To Serve Time: 11 minutes

Yield: 2 persons


Nutrition Value: • Energy: 168 kcal • Carbohydrates: 30gm • Protein: 4gm • Fat: 4gm



  • 2 large oranges-skin peeled and cut into quarters
  • • 1 green / red apple- cut into small cubes
  • • 50gm Vanilla Ice-cream
  • • 2 cups crushed ice
  • • ½ cup iced water

Step-by-step method:

Peel off the orange skin and remove the seeds

Cut them into quarters or smaller pieces

Peel off the apple skin.

Chop them into cubes or quarters.

Remember to remove the seeds and apple core.

Put in all ingredients into a fruit blender.

Blend for 30 seconds or until smooth.

Cold, icy Ice-cubes, crush them with a ice-crusher bender.

Alternatively, put them into a zip lock bag, zip it up and bang them onto the floor.

There you have crushed ice-cubes !!

Pour into 2 tall glasses.

If you prefer, decorate with sliced oranges and red cherries.
Don’t forget the ice-cream!

I prefer Wall’s brand. Simply cold, creamy and I just can’t satisfy myself with

just one scoop!

copyright allrights reserved and photos by peachpurple

Salad Recipe: Tuna Chickpea Salad

By peachpurple February 13, 2016 Dessert



Tuna Chickpea Salad by peachpurple

My kids love fish dishes very much. Serve them any type of fish dish on the dining table,  they will eat happily while licking their fingertips.

However, they are reluctant to eat their veggies and beans which are a hard nut to crack  for a frantic mom.

Kids do have this eating problem, eh?

Hence, I decided to make an all-in-one salad dish for lunch with warm toasted  garlic bread for a change.

Thankfully, this Tuna and Chick Salad was a success to trick my kids into

finishing off  everything off in the bowl.

Tuna and Chick Salad is a wonderful salad, a mixture of canned tuna, chick

peas, chopped  red pepper and cucumber.

You can serve this tuna recipe as a side dish or as the main dish for dinner,

accompanied  with warm pita bread or garlic bread, whichever your kids preferred.

Sweet and delicious, love those crunchy bites on the colorful veggies.

Mayo tuna

canned tuna by peachpurple

chickpeas by pixabay

chickpeas by pixabay

Salad Recipe: Tuna Chickpea Salad


Prepare time: 10 min
Ready to serve time: Immediately
Yield: 4 persons


Ingredients to prepare:

  • 720g canned chick peas- rinsed and drained
  • A bunch offspring onions-washed and chopped
  • A small piece of cucumber-chopped
  • 1 small red pepper-remove seeds and chopped
  • 1 tbsp chopped fresh parsley
  • 1 tbsp lemon juice
  • 150ml low fat yogurt
  • 420g canned tuna fish in brine-drained
  • Lemon wedges and parsley sprigs to garnish

    red and green peppers by peachpurple

    assorted cucumbers by pixabay

    assorted cucumbers by pixabay


    Yogurt of your choice by peachpurple


    1. Place the chick peas in a large bowl and add in spring onions,

  • cucumber, red pepper and parsley.

    2. Mix in the lemon juice and natural yogurt.

    3. Flake the tuna into large chunks. Add into the bowl.

    4. Stir gently to make sure tuna does not break apart.

    5. Mix well. Divide salad into 4 serving plates.

    6. Garnish with lemon wedges and parsley.


    If you preferred, chill tuna and chick pea salad in the fridge for 1 hour before serving for a refreshing,cool dessert.

    Divide the ingredients quantity into halves I serve there are less than 4 persons to serve.

Do share with me your thoughts regarding recipes.

I would love to hear from you.

copyright allrights reserved and photos by peachpurple

Baby Romaine & Fruit Salad

By peachpurple February 10, 2016 Dessert


salad 2

Salads have always considered as a healthy food in many peoples eyes.

A plate of fresh vegetables with fruits is good for the body, replenish fluids and helped out bowel movement to easily remove waste without constipation.

Today, I made a plate of Baby Romaine with fruit Salad for a light dessert after a heavy  lunch of fried Hokkein Noodles ( Chow Mein).

It is  good to have a plate of fresh cool salad of lunch. Helps to digest those oily fatty food into the waste colon.

At least we don’t feel so bloated and lazy after lunch. It is not healthy to lay down on the sofa after a meal.

I love this mixed salad, a wonderful combination if avocado, pear, baby romaine and garnish with chopped roasted peanuts, drizzled with mayonnaise.

If you are out of pear, try apples , kiwi or honeydew to substitute the fruit.

I would suggest you add in lemon olive oil for a tangy lemon taste, fragrant and healthy.

Here is the recipe for Baby Romaine & Fruit Salad

# Lemon olive oil
# 50ml lemon juice
# 150ml extra virgin organic olive oil
# A little salt

In a mixing bowl, stir in lemon juice and olive oil until blends smoothly. Add salt to taste.

  1.  How to prepare salad
    # 10 pieces of baby romaine leaves
    # Half green pear
    # Half avocado
    # 200g of roasted peanuts, chopped
    # Some mayonnaise


Wash baby romaine leaves and tear them apart
Slice pear with skin thinly in crescent shape

Slice avocado without skin in crescent shape
Arrange baby romaine, pear and avocado on the plate.

Repeat the arrangement with the rest of the ingredients

Sprinkle some roasted peanuts across the salad

Drizzle mayonnaise across the salad
Drizzle lemon olive oil across the salad.

Serve immediately

What is your favorite fruit or vegetable salad?
Do you like to add in avocados?
Do share with me your opinion. I would love to hear from you.

copyright allrights reserved and photos by peachpurple


Grilled Coriander Lemongrass Beef Recipe

By peachpurple February 9, 2016 BBQ

Grill coriander lemon grass beef

You don’t have to be a professional chef to whip up a restaurant style beef meal to please  your guest or family members.

Nowadays, beef is not difficult to cook as long as you use the grilling method with marinated ingredients, prepared several hours before cooking time.

Spicy ingredients are a combination of lemon grass, mixed spiced, all blend together into fine paste.

Marinate this paste with slices of beef is the best way to seal up the beefy odor.

Grilling helps to cook the beef tenderly well, a simple BBQ in the oven would be just nice ,  an easy way out rather than to spend your time under the hot weather, sweating while BBQ.

While waiting for your beef meal to cook, prepare mash potatoes or light salad as the side  dish.

I would suggest you to squeeze ½ fresh lemon juice over cooked Grilled Coriander  Lemongrass Beef in order to bring out the original taste of beef.



fresh beef cut by peachpurple

lemongrass by wikipedia

lemongrass by wikipedia

coriander leaves by wikipedia

coriander leaves by wikipedia


Grilled Coriander Lemongrass Beef Recipe


  • 1 stalk lemon grass-crushed
  • 1 tbs garlic and shallots- chopped
  • 3 bird eye chilli ( optional)
  • 1 tbsp fish sauce
  • 1 tsp lemon juice
  • 1 tbsp oyster suce
  • 1tsp sesame oil
  • toasted coriander seeds- approximate
  • 1 tbsp chinese parsley
  • 1 tbps sugar
  • 5-8 pieces beef steak
  • olive oil


  1. Use a food processor to blend all ingredients together but leave out the beef.
  2. Make sure the ingredients turn into a soft paste.
  3. Marinate the paste over the beef.
  4. Allow it to marinate for 30 min-1 hour before grilling.
  5. Grill in oven for 30-40 minutes until cooked.

You can also use a skillet or frying pan to roast the beef until both sides are cooked, charred a bit is ok.

It is best to marinate beef overnight to produce lovely, tender beef.

I would advice on that.



Do you like beef ?

Do you like grilled beef or stew beef?

Do share with me your opinion. I would love to hear from you.


copyright allrights reserved by peachpurple

photos by peachpurple and wikipedia



BBQ Seafood

By peachpurple February 3, 2016 BBQ


BBQ Seafood by peachpurple

I love the way BBQ seafood are grilled over open fire grill, the ones that you could see at  night market ( locally called Pasar malam ), attracting passersby with the aromatic  BBQ smell for a mouth watering purchase.

The price for each BBQ stick depends on the cost of value of each seafood.

Squids and prawns are expensive, but worth to purchase for a quick meal that goes well with white rice.

I finally found the recipe from some Malay websites, how to prepare BBQ Soya Seafood at home. The secret to producing aromatic BBQ is the marinating sauce.

A lot of sauce ingredients are required and marinate for 30 minutes in order to allow the  seafood to absorb the aromatic sauce into them.



oyster sauce, light soy sauce, dark soy sauce by peachpurple

# 1 tbsp dark soya sauce

# 5 pieces of ginger, minced

# 5 medium garlic, minced

# 3 tbsp LP sauce

# 30ml fresh lemon juice

# 2 tbsp tomato ketchup

# 2 tbsp oyster sauce


prawns by pixabay

# 10g shallot, minced

# 2 tbsp sesame oil

# 2 tbsp black pepper ,grounded

# 500g assorted seafood  ( prawns, baby squids, calamari, fish-salmon or fish cod )

Method to prepare:

  1. Mix all the ingredients in a small bowl , except the seafood.
  2. Mix well until the marinade sauce are well blended.
  3. Cut and wash well the seafood, snip off the prawn heads and fillers, remove the inks and soft bones of calamari, cut fish into cubes.
  4. Add the marinade sauce into the seafood for 30minutes.
  5. Poke the seafood into the skewer and BBQ in the oven or open BBQ grill.
  6. Alternatively, place the seasoned seafood onto baking tray, grill in the oven, flip over after 15 minutes.
  7. Serve with lemon wedges, sweet and sour sauce.



This recipe is best used for BBQ parties or festive season.

Squeeze lemon juice over the cooked seafood to bring out the natural taste of seafood.

Prepare cold salads or vegetable salads as side dish.

Yield: 4-6 persons


What is your favorite seafood?

Do you BBQ meat in the oven or open BBQ grill?

What is your favorite marinade sauce?

Do share with me your opinion. I would love to hear from you.

copyright peachpurple

photos by peachpurple


Stir Fry Fresh Clams with Basil Leaves

By peachpurple January 24, 2016 Clams


by peachpurple

In Malaysia, fresh clam is a popular seafood dish that you can find in any restaurant menu list.

If you want to buy fresh clams, you could drop by at the seaside where fishermen would be selling these freshly caught clams packed in a bag by the roadside at a very cheap price.

Of course, you need to wash these clams thoroughly as they are full of sands and pebbles from the seabed. Otherwise, you will be consuming clams with sands!

singlöng asam curry

sambal paste by peachpurple

Fresh clams recipes are favorite delicacy among the Malay and Chinese families who are fond of sambal paste.

Some people prefer to steam clams, open up the tight lip mouths of the clams, dig out the flesh and dip into hot spicy sambal paste or chillies, consuming in a huge amount as a snack.

As for me, I prefer to have Stir Fry Fresh Clams with Basil Leaves.


basils by peachpurple

It is a simple dish of clams with the combination of chopped garlic, fish sauce and lots of birds eye green chillies as known as Cili Padi among the Malay friends.

These clams still taste as good as sambal paste clams and I love the gravy that tasted well with white rice.

Stir Fry Fresh Clams with Basil Leaves



clams by wikipedia

# 600g fresh clams, washed

# 6 pips garlic, sliced

# 30g fresh ginger, shredded

# 5 bird eye chillies , chopped

# some local basil leaves

# 5 tbsp fish sauce

Method of cooking:

  1. Soak the fresh clams into salt water for 15 minutes. Remove and wash, drain well.
  2. Heat up wok with oil, sauté ginger, garlic and bird eye chillies until fragrant.
  3. Add in the clams and keep stirring until aromatic.
  4. Add in fish sauce and a little water, stir well.
  5. Cover and simmer for 5 minutes.
  6. Finally, add in basil leaves and stir again before turning off heat.
  7. Serve immediately.
  8. Yield: 4 persons

ginger and garlic by peachpurple


seasonings by peachpurple


Do you like clams?

Do you prefer stir fry or spicy clams?

Do share with me your recipes. I would love to learn from yours.

3 Healthy Foods that ARE NOT Healthy

By peachpurple January 23, 2016 Brans and Muffins

You just can’t trust everything that advertised on the labels anymore.

It says”Healthy” but the true fact is, these foods are not so healthy after all.

Most of healthy food that we know are marinated and combined with sugar, fats and salt which are used in order to satisfy consumers’ taste buds.

Nowadays when I shop for food groceries, I always make it a habit to read the nutritional labels on the food packaging before purchase.

Here are 3 healthy foods that you should know that they aren’t healthy :

yummy fruity smoothie

Mango smoothies by peachpurple

Smoothies-  We know that smoothies are pretty healthy food because it is made from fresh fruits well blended with low fat milk or yogurt.

However, some of these sold on the counter fruity smoothies, fruit juice and crushed fruits are high in calories, sugar plus syrup which are not required.

Sure, smoothies replenish your thirst after work, school or when the weather is hot but I would rather blend my own smoothies at home while I have my own water bottle drink while I am outside. Save money and no sugar.



Homemade Cereal with nuts by wikipedia

Homemade Cereal with nuts by wikipedia

Energy Bars-Most of us might think that energy bars are packed with nutrients and fibers, suitable for weight watchers and snack time especially when you are working overtime or had to burn midnight oil for school projects.

Ironically, the truth is energy bar is packed with excess sugar, syrup and contain more calories which would clogged up your arteries in no time.

I usually buy non sugar corn flakes, mix with chopped fruits and roasted nuts, mixed them all into a container. Snack my homemade energy bar anytime, anywhere, healthily.

Bran muffins home baked is better than store bought by pixabay

Bran muffins home baked is better than store bought by pixabay

Bran Muffins- Oh come on! You gotta be kidding! Honestly, you just gotta to check the labels again. Bran sounds healthy right? It contains fiber but do check for the fats and calories. Store bought bran muffins are also high in sodium, which is 1/3 of your sodium intake per day. Hence, if you chow down 2 bran muffins, you had 2/3 of your sodium in your tummy. Try to buy bran cereal, sugar free, with low fat milk, chopped fresh fruits such as apples, grapes or bananas. Definitely your bowel will love you more.

Do you know any other healthy foods that are not healthy?

Share with us!

Copyright allrights reserved by peachpurple

photos by peachpurple and pixabay and wikipedia

Easy Spaghetti with Canned Mushroom Soup

By peachpurple January 7, 2016 Mushroom soup

In this blog, I will introduce you a very delicious meal yet easy to prepare and cheaper than you had thought.

My dear friend @andriaperry had requested me to share this recipe with her on this blog since I had posted a photo of this Spaghetti with Mushroom Soup on yesterday’s blog.

You can use any brand of mushroom coup that you desire and use any type of vegetables available in your fridge.

Substitute ingredients

Optional choices are cabbage, bell pepper, celery or fresh tomatoes.

You can use any type of spaghetti or pasta that you preferred.

However, I didn’t add in any meat into this recipe because I wanted to make it light and easy.


Ingredients to prepare

Campbell mush soup spag

  • Campbell Cream of Mushroom
  • 1 small potato- cut into cubes
  • 1 small carrot- slice into match sticks
  • 1 long bean or string bean- cut into sections
  • 3 shitake / chinese mushrooms/ button mushrooms- cut into thin slices
  • 1 big bowl water – approximately 400 ml (0.84 pint)
  • chopped garlic and onions- 1 tbs
  • 1 packet of Angel Hair Spaghetti – cook as per packet instructions until al dente


spag 1248

by peachpurple

Method of cooking:

  • Firstly, approximately grab 3 handful of angel hair spaghetti for 3 person. Break them into halves and bring to boil a pot of water. Toss in the broken angel hair to cook as per packet instructions.
  • Now to prepare the mushroom soup, open up a can of Campbell Cream of Mushroom. Set aside.
  • To prepare the main ingredients, cut and chop all the abovementioned and set aside.
  • Heat up a wok wit 1 tbsp of olive oil.



pot 1248

Sauting the cubes of potatoes by peachpurple



  • Saute chopped garlic and onions until fragrant.
  • Toss in the chopped veggies (carrots, potatoes and beans ), stir fry for 2 minutes.
  • Pour in 400ml water into the wok, bring to boil.

See the mushroom cream in curdles? You have to loosen it with a spatula, by peachpurple


  • When the water starts to bubble (dancing), add in the slices of mushrooms and dig up the  Campbell Cream of Mushroom into the wok.
  • Use the spatula to loosen up the cream .
  • Add in 1 tsp of corn flour to thicken the mushroom soup.
  • Turn off heat when the soup has thicken.
  • Place cooked angel hair spaghetti in a deep dish or plate.
  • Ladle up a few spoonful of mushroom soup over it.
  • Sprinkle dried oregano or herbs over it.
  • Don’t be shy, just Devour!!!

That spaghetti with mushroom sauce looked absolutely fabulous,

Indeed it WAS!
Original recipe created by peachpurple

Copyright all rights reserved by peachpurple

photos by peachpurple

What Is your favorite Pizza Toppings

By peachpurple January 2, 2016 Meat

How was your New Year Day?

Did you had a great time on your day off?

I do hope you had an enjoyable time with your friends, spouse or family



Blazing Seafood Pizza by peachpurple


We did had a grand feast of :

  • 2  delicious  regular  pizza,
  • a  plate  of spaghetti aglio e olio
  • 2  soup  of the day ( creamy mushroom ),
  • a loaf of garlic bread and
  • 6 roasted honey drumsticks

Everyone love the melting cheese on top of the pizzas but the important part is the  ingredients hidden beneath the cheese.

Which ingredients do you like for your toppings on your pizza?

I just found out that if you love pizza, try to choose the healthy ingredients

for the toppings  and avoid additional cheese which is high in saturated fats and calories.

Choose the following healthy ingredients:


black olives by pixabay

black olives by pixabay


  i) Black Olives:

 Has unsaturated fats which is a good fat that we need,

polysaturated fats that  aids to lower high blood pressure and cholesterol level.

In addition, it is high in iron and anti-oxidants in prevention high risk diseases.



pineapple cubes by peachpurple


ii) Pineapple

Extremely high in vitamin C, boost your immunity system against

free radicals  and promote healthy blood vessels.



mushrooms by pixabay



High in Selenium which acts as the antioxidant in our body to

protect our body cells from free radicals.

It also aids in prevention of organ cancers and low in calories, a great diet for

weight watchers.


Fresh garlic by peachpurple

Fresh garlic by peachpurple

 iv) Garlic:

 A well-known ingredient for anti-cancer, lower high cholesterol level,

anti-bacterial for virus, bacteria, flu, runny nose and cough.



green and red capciums by peachpurple









v)  Capciums ( bell peppers)

Super low in calories, reduce blood clots, improve digestive system because of the fibre and the highest antioxidant among all green veggies.




Hence, we had 2 different toppings of pizzas:270820148532

No. 1 – Blazing Seafood Pizza ( capcium, onion, ham, crab sticks)

My kids love ham so much, they would not mind a little spiciness!

No. 2 – Veggie Lover Pizza (mushroom, onions, capciums) –

Noticed that this pizza is meatless?

So, what are your favorite toppings?

Go easy on the cheese!

Copyright all rights reserved by peachpurple

photo : mushroom by pixabay

olives by pixabay

the rest belonged to peachpurple



Salad for the Day: Bacon Caesar Salad

By peachpurple December 31, 2015 salad


Caesar salad by peachpurple

Caesar salad by peachpurple


If you dine in any Western or Asian restaurants, I am sure you can find  

Caesar Salad  among the  food served in the menu list.

Vegetarian Salad

Originally, Caesar Salad belonged to the vegetarian category but as the new generation  of chefs had submerged over the time, traditional Caesar Salad had been added  with different ingredients  to  create a modern twist with an extra zing.

Instead of the old Western style salad, new Caesar Salads had been included  

into most  restaurants menu for more varieties in order to meet customers preference  and taste buds.

Now, you can find Chicken Caesar Salad and Bacon Caesar Salad which are 

meat lovers  favorite side dish.

In this article, try to whip up this Bacon Caesar Salad anytime of the day, 

be it breakfast,  lunch,  snack time or dinner.

A simple and delicious salad recipe to attract your friends and family 

members  to enjoy your  culinary skill.

Here is the recipe:

Bacon Caesar Salad Ingredients


white bread by peachpurple

800g romaine or ice berg lettuce

# 4 slices of white bread

# 8 strips of pork bacon

# 4 hard boiled eggs

# 100g shaved Parmesan cheese

# 1/2 bowl fried anchovies


Dried anchovies by peachpurple

Dried anchovies by peachpurple

150g mayonnaise

# 1 clove garlic, minced

# 5 tsp anchovy oil ( from fried anchovies )

For poaching:

2 L hot water

# 200ml white vinegar

# a pinch of salt



iceberg leaves by feedigitalphotos

iceberg leaves by freedigitalphotos


1. Place water, vinegar , salt into a saucepan and bring to boil under low fire.

2. Place eggs into the water, one at a time and boil until eggs are hardened. 

( 3 min for soft egg yolk,  10 min for hard egg yolk )

3. Remove and peel off egg shells.

hard boiled eggs by peachpurple

hard boiled eggs by peachpurple

4. Preheat at 180C.

5. Cut bacon strips into squares , place on baking tray and bake for 10 min

 until  crispy.

Remove bacon from tray, use paper towel to soak up the excess oil.

6. Cut bread slices into cubes.

Spread minced garlic on the same baking tray with the bacon oil.

7. Mix in the bread cubes. Place in oven , bake for 5 min until golden brown.

Remove aside.

8. Tear romaine or lettuce leaves into bite size pieces. Place in a large bowl.

9. Mix dressing ingredients together and toss with the lettuce.

10. Place coated lettuce into individual bowl, sprinkle bacon and bread

 ( croutons ).

11. Add in one hard boiled egg for each bowl.

Yield: 4 persons

Simplicity garners attraction.


Copyright all rights reserved by peachpurple

photo by peachpurple

Crunchy Cool Salad Recipe

By peachpurple November 29, 2015 salad


Crunchy Cool Salad by peachpurple

Crunchy Cool Salad by peachpurple



Salad is very easy to prepare with just simple ingredients in your fridge such as carrots, cucumber and ginger.


Today, I had made this crunch cool salad recipe which is refreshing, crunchy and goes well with grilled or barbecued dishes.


Now the salad dressing plays the crucial in salad preparing because it gives out the perfect natural taste of cool salad that tickles your taste buds.


I had used original yogurt, lemon juice and chicken stock for the salad dressing.


If you are out of lemon, replace it with lime or a little white vinegar.


How to prepare

Choose dark green, slender long cucumber. Use a vegetable peeler to peel off several strips along the cucumber. Leave one inch space in between before the next peeling. Therefore, you will have stripes cucumber.

As for the carrots, peel into thick slices and chopped ginger finely.

You may like to read Peanut Salad and Mixed Salad Recipes


Orange carrot by peachpurple

Orange carrot by peachpurple


Yogurt by peachpurple

assorted cucumbers by pixabay

assorted cucumbers by pixabay

  • Cook Time:
  • Preparation Time: 10 minutes
  • Cook Time: 10 minutes
  • Ready to Serve Time: 20 minutes
  • Yield: 4 Persons


  • Ingredients:
  • 1/2 cup Plain Yogurt
  • 1 teaspoon Concentrated Chicken Stock ( I use MAGGI brand)
  • 1 teaspoon chopped ginger
  • 2 teaspoon like lemon juice
  • sugar and pepper to taste
  • 350gm cucumber, cut into 2cm thickness
  • 100gm carrot -sliced

Step-By-Step Instruction:


Cut the cucumber into your desired shapes but make sure that the thickness is approximately 2cm thick.

Slice the carrot into thin slices or strips.

In a salad bowl, mix in plain yogurt, concentrated chicken stock, chopped ginger, lime juice, 1 tsp of sugar or less, a few dash of pepper and stir well.

Test out the salad dressing’s taste. Adjust accordingly.

Add in cucumber and carrot.

Toss well. The higher, better still.

Chill in the fridge for 20 minutes before serving. This will allow the salad taste crunchy and cool.

Ready to serve.


Copyright all rights reserved by peachpurple

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