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Tuesday, December 30, 2014

Omelette

 make this omelette
at least once a week.
It’s insanely delicious,
whether laden with
veggies or kept simple.
I love it with dill, but
it’s good with almost
any herb or scallions.
Once you are a pro at
making this, add any
other cooked veggies
you have around.

$1.60 total
$0.80 / s e rving


Broiled Grapefruit

If your oven has a
broiler, this is a fast
and fun way to liven
up a standard, healthy
breakfast of grapefruit.
This method produces a
hot and sticky treat.

Tomato Scrambled Eggs

For today’s breakfast, fluffy,
creamy eggs hold together a
mass of tangy, juicy, sweet
tomatoes. Best enjoyed when
tomatoes are in season.

$3.60 total
$1.80 / s e rving


Monday, December 1, 2014

Indian Tandoori Chicken

About this recipe: This is a recipe for Tandoori chicken with a twist - it's cooked on the barbecue. Marinate for at least 6 hours or overnight if you can

Chicken Chop

Recipe photo: Chicken ChopAbout this recipe: Growing up, this was a favourite "western" food that we would order at the clubhouse restaurant. The sides that went on this dish would include potato fries, carrot & peas salad and garnished with sliced tomato and cucumber. The asian touch would be to eat the chicken with chili sauce - preferably Lingam's. If you prefer, mushroom sauce can also be served over the chicken.





Spiral Curry Puffs (Karipap Pusing) Recipe – A Flaky & Crispy Treat

Spiral Curry Puffs (Karipap Pusing) Recipe – A Flaky & Crispy Treat

curryPuffs_front
Luckily for me, these days, whenever I have the urge for Malaysian food, all I have to do is either visit one of the many Malaysian restaurants here in Melbourne or google a recipe online. Technology rocks.

Indian Style Fish Curry



So my sister lent me this awesome cookbook which I think she doesn’t realize is still with me. It’s part of the Periplus Mini Cookbooks and titled ‘Homestyle Indian Cooking’ authored by Devagi Sanmugam.

If like me, you’re still learning to make Indian dishes at home, this recipe book will come in handy. This is also the recipe book I referred too when making this for the first time.

Growing up, fish curry was not my favourite dish on the table. I felt like there were too many spices in the way of the curry. I found that I couldn’t enjoy the taste of the gravy without getting some sort of little yucky tasting spice into my mouth.  Not high on my list of recipes to try, I nonetheless tried out this fish curry recipe hoping it would be a winner. And it was!