`Chef at Home' Sunday

We decided to turn last Sunday into a `Kitchen day'. Instead of `lepaking' (loitering) around shopping malls, we thought it would be good idea to whip up some new appetizer's and deserts recipe. So off we went to Subang Carrefour early in the morning to do our marketing for the necessary ingredients. By the time we finished and had our very late breakfast, we were ready to start at 1p.m.

For this session, I have two lovely assistants, namely, my wife and my younger sister. They were fooling around with the food and were pretty demanding as assistants. They must have music before they could cook and were only selecting in the tasks they like to do...aiyoh!

Anyway, by 4p.m. we have finally managed to present the dishes below. Rather successful I would said (with a few minor fine tuning if we were to cook them again in the future).

This is a modified recipe from Jamie Oliver. Proved to be an excellent hit recently when we served this during Ryan's birthday.

I had to soak the glutinous rice the night before for this recipe. Best to serve while still hot and while the spring roll is still crunchy. It's more of a sweet desert than a appetizers.

This is one of the easiest appertizers to make. Simply stuff a mixture of minced shrimp, onion and mint leaves, olive oil and lemon juice into cherry tomatoes. Best when served chilled. The only thing is that sizable cherry tomatoes can be pricey.


This fish cutlet recipe is a mixture of minced fish, onions, chili, mint and mash potatoes coated with bread crumbs and fried. The mint and coriander dip is an excellent compliment. Again, ideal to serve while still hot.

This is again another simple appetizer to prepare. Shrimp coated with coconut shreds served with mayonnaise, sprinkled with lemon zest. Yummy.

By the time, we finished sampling all the above, we were already full and hence skipped dinner, which we originally intended to have angel hair cooked aglio oglio style with shrimps and mussels. That, we will do for our Tuesday's night dinner, where we still have our Watermelon Granita prepared on Sunday. Food! Food! Glorious Food!