It is all about COOKING!

For the healthier side on a rainy day, I tried cooking this easy scallop recipe for the first time, which gives a bit of Japanese Steakhouse taste at home. To sum it up, this dish can be served for any special dinner occasion. You can also toast to end the workday by serving this dish that is perfectly sized for two. Ingredients 4 teaspoons of olive oil (to be divided) 1 1/2 pounds of bay scallops 1 medium onion to be sliced thinly 7 ounces fresh shitake mushrooms (retain only the caps) 1/2 tablespoon freshly grated ginger 2 cloves minced garlic 1 cup shredded carrots 1 cup mung bean sprouts 2 tablespoons low sodium soy sauce 2 tablespoons fresh lemon juice 1 small bunch scallion (for garnishing) Instructions Dry the bay scallops with a paper towel so that it will be easier to sear. Set aside Cut the onion into half and slice them thinly. Remove the mushroom stems and discard them away. Slice the caps. Mince 2 cloves garlic. Shred 1 cup of carrots. Slice the scallions for garnishing He

Being a seafood lover, it can be a rewarding dish to understand why seafood tastes so great. Fish is important for our bodies, how much fish we should eat and how to fit seafood into your diet. It is just one of those days and definitely, I do not like to spend exorbitantly on seafood by eating at restaurants. To satisfy my craving, I decided to cook a delicious meal of pan-seared fish with prawns and scallops on garlic and butter for the first time. 😂 Ingredients 2 fresh fish fillets of about 100 to 200g each 150 grams tiger prawns (about 6 in total), de-shelled with tails on) 100 to 200 grams fresh scallops (without shells) 2 teaspoons dried basil or parsley 4 to 6 cloves of garlic (minced) 2 teaspoons of butter 2 teaspoons of olive oil salt & pepper Instructions Season the fish, prawns and scallops with the dried basil / parsley, garlic and a pinch of salt and pepper. Leave 1 clove garlic aside (for Step 2)    Add 1 teaspoon of olive oil into a pan. Melt the butter on medium he

Tom Yum paste is a very handy ingredient to have in the kitchen which can be used to cook stir-fried dishes. In Thai's cooking style, it comes in a bunch of spices and herbs that creates a distinct tangy flavour. Ingredients 300grams Salmon Steak 1 stalk of lemongrass (only the white parts) chopped 1/2 sliced red onion 1 clove (minced) garlic 1 thumb-sized ginger (peeled and sliced) 1 tablespoon Tom Yum Paste 3 to 4 pieces Kaffir Lime (Alternatively, you can use lime zest as a substitute) 1/2 to 1 cup of water 1/2 teaspoon fish sauce Spring onions (sliced for garnish) 1 tablespoon vegetable oil Instructions Heat a tablespoon of oil in a pan over medium-high heat. Fry ginger, garlic and lemongrass for a minute till it becomes fragrant.   Add the sliced onions, saute for 5 minutes untill it softens. Stir in tom yum paste and Kaffir leaves. Cook it for about 5 minutes untill the colour deepens. Season with fish sauce and add in water, stirring it to your desired consistency. Add in t

It is one of the dishes where most Chinese cook during the Chinese New Year season. In fact scallops go well with broccoli or other vegetables. One thing though, scallops are expensive to buy but they are definitely worth the purchase because they provide plenty of nutrients such as vitamins, minerals, antioxidants and lean protein. In addition, they are beneficial in strengthening your heart health, building strong muscles, good blood circulation and reducing inflammation too. Ingredients 300 grams broccoli 6 large scallops  4 slices ginger 1 long spring onion 1 1/2 tablespoon dried wolfberries Condiments 2 tablespoons vegetable oil 1/4 teaspoon sodium bicarbonate (or baking soda) to blanch broccoli 3/4 teaspoon salt Condiments For Brown Sauce Slurry 1/2 tablespoon Oyster sauce 1/2 teaspoon salt 1 teaspoon light soy sauce 2 teaspoons corn starch 50 ml water Instructions Cut the broccoli into bite size pieces. Cut the ginger into thin slices. Wash the spring onions and cut them into sm

  Introducing this simple chicken-flavored recipe that is infused with a quick marinade of garlic, lemon and basil. It tastes great with rice, pasta or baked potatoes. It just makes everything easier as this plate goes well along with shrimp, salmon, pork and steak. This lemon basil chicken can be paired with sides that are gluten or dairy-free to maintain healthy standards. Ingredients 4 chicken breasts halved 2 tbsp of all-purpose flour 2 tbsp butter 1 cup chicken stock 3 tbsps fresh lemon juice 3 tbsps chopped fresh basil 1 tbsp lemon zest Instructions Place chicken breasts on a chopping board. Flatten it slightly by using smooth side of a meat mallet. Dust flour on both sides lightly. Melt butter over medium heat on a large skillet and heat it each side for about 3 minutes till it turns lightly browned.  Add chicken stock, lemon juice, basil and lemon zest in the skillet.  Cover it and allow it to simmer until the chicken is no longer pink about 10 minutes.  Transfer the chicken in