Tagliatelle with seafood veloute recipe

I am extremely sorry for the long hiatus once again…almost a month!

A valid reason I guess..

I just entered a relationship! *dances around* and it’s not just some random guy on the street heh…

Well…I met him at a church retreat in the beginning of November and we really connected so well that we got together pretty quickly. Call it ‘love at first sight’ that words cannot explain…We got together because we had been so incredibly attracted by each other’s personality, maturity…..so much that age is only just a number and everything else doesn’t matter anymore. 

I really thank God for I am so blessed to be with him. Although he may not be one of the best cooks in the world, but he is definitely the best human ‘dishwasher’ I can ever have and I really don’t mind this at all because it means I can cook him whatever he wants to eat. Best thing I can ever ask for is that he eats almost anything and supersize portions as well! So I can cook super huge portions and he can wipe the dish clean yet not put on any weight. But starting december after his exams, he is going to get me to start training for a half marathon, while he goes on his weight training. So we can both keep fit together. I love how he appreciates the food I cook and how he openly expresses how much he love them….and most importantly, how much he really likes me for who I am.

I thank God for he is unique, open, sensitive, caring, loving, thoughtful….the list goes on. He shares similar interest especially photography. It has just been an amazing journey even though it has only been 3 weeks since we got together. There is just too much to tell about the amazing story on how both of us got together, and the journey doesn’t just stop there, but I will share this another time perhaps.

One thing for sure is that I have been all motivated again to cook whatever he wants to eat, and I found out that our favourite food is the same i.e. steak! But he loves whatever I cook all the same, and so I have started with my cooking experiments once again…

One of the dish I cooked recently for him is a spaghetti recipe by Gordon ramsay. I think I have put in way too much butter as I didn’t measure the quantity of butter I was going to put in. Was whitish creamy until I added in the extra butter so be careful when you try out this recipe to not put in too much butter as it is a brilliant delicious dish!


Tagliatelle with seafood veloute, adapted from Gordon Ramsay

For 2:

300g piece skinned salmon fillet

3 large scallop/ 6 smaller scallops

6 large raw tiger prawns

500ml fresh fish stock

50g butter

1 large shallot, chopped as finely as possible

200ml white wine or dry vermouth, or half of each

150ml whipping cream

large handful mixed soft herbs including parsley and chives, finely chopped

1 tbsp lemon juice

150g fresh tagliatelle

drizzle olive oil

chevril or parsley sprigs, to serve


Prepare all the seafood. Trim and slice the salmon into 6 equal size square chunks. If the scallops are large, cut them in half lengthways. Peel and devein the prawns if needed.

Place fish stock into a shallow saucepan and bring to a simmer. First add the salmon and poach for 1 min. Add the prawns and poach for 1 min more. Add the scallops and poach for 1 min more and simmer everything for a final min until just cooked.

Carefully tip the fish and poaching liquid into a sieve over a large saucepan or bowl, keeping all the salmon chunks intact.

Heat half the butter in the cleaned shallow pan and add the shallot. Cook very gently for 5 mins until soft but not coloured, then pour in the alcohol and boil until reduced to a few tablespoons. Pour in the poaching liquid and boil down until reduced by half, about 20-25 minutes. Stir in the cream and, once more, reduce by half. Turn down to a gentle simmer and whisk in the rest of the butter.

Gently add the seafood to the sauce, taking care not to break up the salmon. Simmer lightly until heated through, then add most of the herbs, squeeze over the lemon juice and set aside.

Meanwhile, cook the tagliatelle in plenty of boiling water until just done, about 5 minutes, then drain well and add back to the pan with a drizzle of olive oil and the rest of the herbs. You are now ready to plate up.

Use a roasting fork to twirl a neat bundle of tagliatelle. Stand the bundle in the middle of a warm large pasta bowl. Alternate the salmon and seafood around the pasta. spoon the sauce over the seafood, top the pasta with the chervil or parsley sprigs and serve immediately.


Fettuccine Alle Cipolle Recipe

I don’t cook things that are way too complicated all the time. There are days when i just crave for something really simple such as a pasta dish. Cooked this at my sister’s house in York.

Ok perhaps not quite as simple as you need to make the pasta sauce from scratch…but considered simple as compared to the other cooking I make… LOLz…

I admit midway through cooking this pasta dish, I felt as though everything was going in the wrong direction as the sauce tasted somewhat strange…..not quite accustomed to white wine ish pasta sauce taste….But at the end of the cooking, the dish just taste sooooo brilliant that I really couldn’t stop eating….and I really do mean it! My sisters had to snatch the huge bowl away from me!

I am sorry the photo just look so out of colour…I could not take photos in my sister’s house as their lighting was yellow and my photo just looked horrible. Took it out to the garden where there was a bit of sunlight…lighting not great at all..

But anyway,

Fettuccine Alle Cipolle Recipe (adapted by….I have to really apologise the the author of the pasta book…I really cannot remember your name. Kept a recipe in my phone without writing your name down. Extremely apologetic)

Serves 4

6 tablespoons olive oil

3 large onions, peeled and finely sliced

1 carrot, peeled and finely grated

1 tablespoon freshly chopped rosemary

200g minced lamb

200ml white wine

300ml vegetable stock

400g fresh fettuccine or egg tagliatelle

100g freshly grated Parmesan cheese

Salt and pepper to taste

Tomato puree, approx 2 tbsp

1) Heat the olive oil in a large saucepan and fry the onions, carrot and rosemary for 5 minutes over a medium heat until softened and golden. Stir occasionally with a wooden spoon.

2) Add the lamb and mix well allowing the meat to crumble. Continue to cook for 5 minutes stirring frequently unit the meat has browned all over.

3) Pour in the wine and cook for a further 3 minutes to allow the alcohol to evaporate. Season with salt and pepper and pour in the stock. Add tomato puree into the sauce. Bring to the boil then lower the heat and simmer, uncovered, for 30 minutes. Stir every 10 minutes.

4) Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente.

5) Drain the pasta and immediately add to the meat sauce. Increase the heat to high and gently mix the sauce and the pasta together for 30 seconds to allow the sauce to coat the pasta evenly. Stir constantly.

6) Serve immediately, topped with the freshly grated Parmesan cheese.

char kueh tiao recipe / char kway teow recipe

I really really love eating char kueh tiao /char kway teow even before I came to UK. I remember how I used to visit this char kueh tiao hawker stall in damansara at least 3 times a week. I love it so much that I cannot live without it even in UK.

Leeds does not have any malaysian restaurants, hence, you can see why I have explored so much into asian/malaysian cooking and try my very best to perfect them. The pic below is my char kueh tiao which I made in 2008. I haven’t really taken any pics of the char kueh tiao I made since 2008. I think mainly because I preferred making kueh tiao soup and I very rarely char kueh tiao anymore.

I think I have posted my recipe on the kueh tiao soup a few blog entries back for those who want to have a look at it. I do prefer my kueh tiao soup as I really think it taste heavenly. I remember making the kueh tiao soup for dinner for my friends in edinburgh dec 2012. It was so good that they wake up the next day requesting to finish up the remaining kueh tiao soup and it still taste sooo good. Really reminded me of malaysia where we wake up and go to a hawker stall for kolok mee, wantan mee etc. Kueh tiao soup is one of the noodle soup which I will die for and cook it just to impress others (besides my chicken rice)…haha… Below is the link for my kueh tiao soup recipe.


Not that the char kueh tiao isn’t good, but it taste just as amazing as well! It is one of the dishes I will make for supper after a friday cell group meeting, alongside my homemade teh tarik…a perfect mamak combination.

Char Kway Teow /char kueh tiao recipe by Famous street food of penang: a guide & cook book.

Chilli paste:

10 dried red chillies, soaked unit soft.

2 fresh red chillies

5 shallots, peeled

1/2 tsp salt

4 tbsp cooking oil


5 tbsp lard or cooking oil

2 cloves garlic, chopped

2 tbsp chilli paste or to taste

200g medium-sized prawns, shelled

1 chinese sausage, sliced

400g fresh flat rice noodles (kway teow)

1 tsp light soy sauce

1/2 tsp dark soy sauce

1 tsp salt or to taste

4 eggs

1/2 tsp ground white pepper

1 tbsp water

200g bean sprouts

50g chinese chives

150g cockles (optional)

100g crab meat (optional)

To prepare chilli paste:

Cut up roughly the chillies and shallots. Pound or blend in an electric blender adding some water if necessary. Season to taste with salt. Heat oil over low heat and fry the chilli paste, stirring continuously until fragrant and oil has separated from the paste. Set aside.

To fry the kway teow:

Heat oil and fry the garlic until aromatic over medium heat. Turn up the heat and add the chilli paste. Fry until aromatic before adding prawns and chinese sausage slices. Add the kway teow and stir-fry for a few seconds before adding the light and dark soy sauce and salt.

Make a ‘well’ in the centre of the kway teow and add a tablespoon of oil. Crack in the eggs and season with pepper. Let the eggs start to set before scrambling. Fry together with the kway teow.

Add the water, bean sprouts, chives and cockles (if using). Stir fry for 20 seconds before dishing out. Serve topped with some crab meat, if desired.

Wan ton noodle recipe

I had an undying craving to eat wan ton mee today. Unfortunately, none of my friends could make it for dinner. So had to enjoy this alone. *sniffles* Ok…blame my random cravings which can be utterly spontaneous that no one can ever respond rapidly to my last minute invites.

Was definitely heavenly enough to fulfil a malaysian craving for wonton noodles…

Wan ton mee craving…

Recipe adapted from Famous street food of Penang: a guide & cook book.

Wanton dumplings:

300g minced pork

100g prawns, minced

one stalk of spring onions, sliced into fine pieces

2 Thai shallots, sliced into fine pieces 

dash of ground white pepper

salt to taste

2 tsp sesame oil

1 egg

40 wonton wrappers

To prepare wanton,

In a bowl, combine all the ingredients except the wonton wrappers. Mix well. To wrap, place a tspful of the filling mixture in the centre of the wrapper and gather up the edges to form a bundle.

Heat enough oil in a wok to deep fry the wonton over medium heat until golden and crisp. Remove and set aside on paper towels.

For the wonton soup, (I did not make the wonton for the soup in the picture as I am eating alone and fried wontons are more than enough for me!)

Bring chicken broth to a rapid boil. Drop in the dumplings and cook for 20-30 seconds (or until it starts floating on the water). Remove with a slotted spoon and put into a soup pot. Season with salt and pepper.

Seasoning (mix together),

1/2 tsp oyster sauce

1/2 tsp dark soy sauce

1tsp light soy sauce

1 tsp sesame oil

Mix all seasoning in a clean bowl. 

Shake one portion of the noodle coil to loosen it.

Place the wonton noodles in a perforated ladle in a pot of boiling water. Cook for approximately 30 seconds. Remove once cooked and mix with the seasoning.

Pickled chillies (I did not make it as I do not eat chillies):

3 fresh green chillies, sliced.

2 tbsp white vinegar

pinch of salt

2 tbsp light soy sauce

Combine the chillies, vinegar and salt and pickle for at least 2 hours or preferably, overnight. Serve with light soy sauce.


Barbecue pork, sliced.

Choy sum (blanched in boiling chicken broth)

Mee suah recipe (aka long life noodle)

Apologies to my readers for the weekend hiatus.

Over the weekend, I had been occupied with a friend who was visiting from Cornwall and his good friends in Glasgow who are also my close friends.

So, had a bit of a cooking spree as you can see.

Made chicken rice on a friday. Was very yummy and definitely fulfilled a chicken rice craving for the meantime.

Kind of love how everything is not quite colour-coordinated here. Feels very chinese.

Then on a sunday, my close friends asked me to cook mee suah (aka long life noodles) as they said they could kindly take a video of me cooking it. Extremely last minute decision with no preparation of what I was going to say! So excuse me for the awkwardness and the repetition of ‘so…so’ in the video…haha..blame my friends who were giggling so hard behind the video and I tried so hard to maintain my composure of not ‘strangling’ them. hehehe…


Some of you must be wondering why on earth would I make a video. A month back, I randomly signed myself up to a online yahoo project organised by London TV productions. They requested me to do a short video clip on the dish I was going to make prior to filming. Hence, after a month’s delay due to my busy schedule etc, I have finally uploaded the video for them on youtube.

So below is the dish I am going to present (if I am not too late with my video submission). Our traditional foochow long life noodles. Very fine thin white noodles submerged in a rich delicious chicken soup cooked with foochow red wine. Simple yet extremely delicious. Apologies on the substandard food presentation as I was so hungry that I could not be bothered with presentation.

You can roughly view my recipe on the video. Not too complicated. Just need to find the correct ingredients. Thanks to my friends who have the authentic foochow red wine imported from sarawak!

Recipe for mee suah:

One good size Corn fed chicken

One glass of good foochow red wine, doesn’t really matter how much you pour into the wok/stock pot

Ginger (smashed with pestle and mortar)

Chinese mushrooms

Goji berries

Red dates

1 litre of water


Fry the ginger over high heat.

Once aromatic, fry the chicken for 2 minutes or so.

Pour foochow red wine into the wok/stock pot to burn off the alcohol.

Pour water into the wok/stock pot. Drop some chinese mushrooms, goji berries and red dates into the soup which will give the soup a sweet flavour.

Cover and cook for 40 minutes.

Cook the mee suah in a separate pot of boiling water. Once cooked, remove the cooked mee suah into a clean bowl.

Pour the chicken soup over the mee suah.

Serve with boil egg and ingredients in the soup.

simple, yet amazingly delicious and forever a foochow craving!

Kueh tiao soup / kway tiao soup / kuey tiao soup recipe

Craving for a bowl of kueh tiao soup? Note the variations in spelling…

One of my favourite noodles which I will never be tired of making just because it is simply so delicious.

Well worth the effort in making a good concentrated stock. Over the past few years, I have combined the Lam mee recipe with the soup kueh tiao recipe to make the most delicious stock ever. I never use MSG so I do go in lengths by adding more chicken bones and prawn shells to make a wonderful heavenly broth.

Recipe from ‘famous street food of penang a guide & cookbook’


2 litres water

1 chicken, quartered

1 chicken carcass, in pieces

200g pork bones (optional)

1 tsp white peppercorns, smashed

1 tsp sugar, or to taste

1 tsp salt, or to taste

600g flat rice noodles )kway teow), scalded

180g beansprouts, blanched


300g shredded chicken meat

15 fish balls

2 stalks spring onions, chopped

lard oil and crisps

garlic oil and crisps

Dipping sauce

6-8 bird’s eye chillies, sliced

3 tbsp light soy sauce

To prepare stock:

Bring water to boil. Add the chicken, chicken carcass, pork bones and peppercorns. Bring back to a boil, lower heat and simmer for 30-40 minutes. Strain stock into a clean pot and season to taste with sugar and salt. When chicken is cool enough to handle, shred about 300g of the meat and set aside for the topping.

To serve,

Bring stock back to a boil. Place a serving of kueh tiao and bean sprouts in a bowl. Top with shredded chicken. Cook 3 or 4 fish balls in the boiling stock and add to the bowl together with the hot stock. Garnish with spring onion, a teaspoon of lard oil and crisps, and a teaspoon of garlic oil and crisps. Serve with the chilli and soy dipping sauce.

Lard crisps:

150g lard, cut into 1cm cubes.

Place lard in a pan and render over low heat until it turns to oil. Fry until the lard cubes are crisp and lightly browned. Set aside. Keeps well for 1 week at room temperature.

Garlic crisps:

60ml cooking oil

5 cloves garlic, peeled and chopped

Heat oil and fry garlic over low heat, stirring often, until aromatic and lightly browned (1-2 minutes). Set aside.

Pho Bo recipe

I have never tasted vietnamese food until a few months ago when my friends in Edinburgh were crazy over pho bo at this little vietnamese restaurant in Edinburgh.

Since then, I am so into Vietnamese cuisine.

The wonderful taste of pho bo was so unforgettable that I decided to recreate my own pho bo in Glasgow so I could continue living the dream of a heavenly pho bo.

Thanks to the internet, I found this brilliant pho bo recipe which tasted even better than the pho bo I had in Edinburgh!

Although the pho bo beef stock takes hours on end to boil and requires a handful of spices/ ingredients to bring out the flavours, the wait is all worth it! I love my beef pink just as how I love my steak to be done in the same way (medium rare). Rest assured my beef comes from either wholefoods market or marks and spencers so quality is not compromised.

Pho Bo (vietnamese beef noodle soup) recipe by Sarah Hobbs:

1kg beef bones

3L cold water

2 brown onions, chopped

5cm piece ginger, peeled, sliced

5 whole star anise

2 cinnamon sticks

1 tsp black peppercorns

5 whole cloves

1 tbs coriander seeds

2 tbsp fish sauce

2 tbsp lime juice

100g thick rice noodles

1 (about 200g) beef fillet steak

2 cups bean sprouts

3 green onions, trimmed, thinly sliced diagonally

2 red bird eye chillies, thinly sliced

1/2 cup mint leaves

1/2 cup coriander leaves

Lime wedges, to serve

Place the beef bones, water, onion, ginger, star anise, cinnamon, peppercorns, cloves and coriander seeds in a large saucepan over high heat. Bring to the boil. Reduce heat to very low and cook, skimming surface occasionally of any fat with a metal spoon, for 3 hours or until liquid reduces by half. Remove from heat and set aside to cool. Strain through a fine sieve into a clean saucepan. Remove and reserve any meat from the bones and discard remaining solids.

Place the soup over high heat and bring to a simmer. Add the fish sauce and lime juice and stir to combine. Taste and season with salt, pepper, fish sauce and lime juice.

Meanwhile, place the noodles in a large heatproof bowl and pour over plenty of boiling water. Set aside for 5 minutes to soak. Drain well. Divide noodles and reserved beef evenly among serving bowls. Top with sliced beef. Pour the hot soup evenly among each serving bowl. Top with bean sprouts, green onion, chilli, mint and coriander. Serve immediately with lime wedges, if desired.