• 1 1/2 cups soft bread crumbs, about 3 slices bread
  • 1/4 cup finely chopped onion
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon all spice
  • 3/4 cup milk
  • 2 pounds ground beef
  • 2 tablespoons butter or margarine
  • 2 tablespoons vegetable oil
  • 2 tablespoons milk
  • 10 1/2 oz.beef broth
  • 1 cup half-and-half or light cream


Combine bread crumbs, onion, salt, pepper, all spice and 3/4 cup milk in a large mixing bowl. Let milk soak into crumbs for a few minutes. Gently stir in ground beef until well blended; form into balls about 1 to 1 1/2 inches in diameter. Brown meatballs in butter and oil in a large skillet; remove with a slotted spoon. Drain off all but 2 tablespoons of drippings; stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and cream. Continue cooking, stirring constantly, until sauce thickens and boils for a minute.


Easy. Quick. Tasty EGGPLANT

Eggplant slices brushed with steak or bbq sauce and honey, then broiled and topped with Cheese.


Pinoy Breakfast

As we call it "Pinoy Quick Breakfast"

  • fried egg
  • marinated meat
  • pickled papaya
  • cup of fried/steamed rice
  • coffee



serves 4


• ½ a clove of garlic, chopped
• sea salt and freshly ground black pepper
• 3 good handfuls of fresh basil, leaves picked and chopped
• a handful of pine nuts, very lightly toasted
• a good handful of freshly grated Parmesan cheese
• extra virgin olive oil
• a small squeeze of lemon juice

First I’m going to show you an easy recipe for making pesto and then I’ll give you some ideas on how best to use it, instead of just having it with pasta all the time. When it comes to making pesto, you can invest in a good processor if you like, but you can also make it using a pestle and mortar. If you have a blunt blade from your processor then don’t chuck it, but keep it specially for making pesto or marinades where you need to bruise out the flavour, instead of chopping. You may think it’s nice to toast the pine nuts until they’re coloured, to give them a nutty taste, but the really good pestos I’ve tasted in Italy just have them very lightly toasted, to give a creaminess rather than a nuttiness. Pesto is normally made with green basil, but purple basil looks good if you can get hold of some. Another way, slightly more American, uses rocket instead of basil – it’s fragrant and interesting with roasted meats, but I prefer this classic pesto recipe.

Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food processor. Add a bit more garlic if you like, but I usually stick to ½ a clove. Add the pine nuts to the mixture and pound again. Turn out into a bowl and add half the Parmesan. Stir gently and add olive oil – you need just enough to bind the sauce and get it to an oozy consistency.

Season to taste, then add most of the remaining cheese. Pour in some more oil and taste again. Keep adding a bit more cheese or oil until you are happy with the taste and consistency. You may like to add a squeeze of lemon juice at the end to give it a little twang, but it’s not essential. Try it with and without and see which you prefer.

Pasta peperonata

serves 4


• 2 red peppers, deseeded and sliced
• 2 yellow peppers, deseeded and sliced
• extra virgin olive oil
• sea salt and freshly ground black pepper
• 2 red onions, peeled and finely sliced
• 2 garlic cloves, peeled and grated
• 2 handfuls of fresh flat-leaf parsley, leaves finely chopped, stalks reserved
• 2 tablespoons red wine vinegar or balsamic vinegar
• 2 handfuls of grated Parmesan cheese
• optional: 2 heaped tablespoons mascarpone cheese or crème Fraîche
• 455g/1lb rigatoni, penne or spaghetti

Put all the peppers in a large frying pan over a medium heat with a little olive oil and a pinch of salt and pepper. Place a lid on, and cook slowly for 15 minutes until softened. Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour. Add the onion and cook for a further 20 minutes. Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan. Cook for about 3 minutes most. Have a little taste, and season with a bit more salt and pepper. Add the vinegar - it will sizzle away, so give everything a good toss. Then add one handful of the grated Parmesan and the mascarpone or crème fraîche if you are using it and turn the heat down to minimum while you cook the pasta.

Meanwhile put a large pot of salted water on to boil. Add the pasta to the boiling water and cook according to the packet instructions. When cooked, drain in a colander, reserving some of the cooking water. Put the peppers, pasta and parsley leaves into a large warmed bowl. Give them a good toss together, then add a little of the pasta cooking water and a few good lugs of extra virgin olive oil to coat the pasta nicely. Serve straight away sprinkled with the rest of the Parmesan.

Sweet Potato Patties

Cooked rice adds texture to these sweet potato and cumin flavored patties.We like to serve them with sweet chilli sauce and a salad. They could also be used to make veggie burgers.

Make 8 Patties

18g (1/3 cup) fresh breadcrumbs
50g (1/4 cup) rice
250g peeled and roughly chopped sweet potato
1/2 small onion, finely chopped
1/2 cup frozen mixed corn kernels and baby peas
30g (1/3 cup) grated parmesan cheese
1/2 teaspoon ground cumin
1 clove garlic, crushed
1 large egg yolk
1 tablespoon chopped flat leaf parsley
salt and pepper
1 tablespoon oil, for frying
Sweet chille sauce, to serve

To make the breadcrumbs, place some day-old bread in a food processor and process to make fine crumbs.

Cook rice in boiling water according to the directions on the

Drain well.

Boil, steam or microwave sweet potato until tender.

In a large bowl, roughly mash the cooked sweet potato with a fork.

Add breadcrumbs, rice, onion, pea and corn mix, parmesan, cumin, garlic, egg yolk, parsley, salt and pepper and stir until just combined.

Form mixtures into 8 patties

Heat oil in a heavy based, non-stick frying pan over medium heat. Cook patties for about four minutes on each side until golden brown and cooked through.
Serve patties hot. Cooked patties can be stored in the refrigerator and reheated in the oven or microwave before serving. Just add your favorite sweet chilli sauce =)



This recipe is ideal when you have little time to cooking or when you work late. It is an Italian dish simple and fast to prepare. The main ingredients are garlic, extra virgin olive oil, hot pepper and spaghetti.

INGREDIENTS (for 4 people):
400 g of Spaghetti
2 Cloves of garlic
1 – 2 Hot peppers (as you prefer)
1 / 2 Glass of Extra virgin olive oil


COOKING TIME: 8 minutes

WINE: Piave Pinot Grigio Doc (White Wine)

Let salted water boil. Cut the garlic and the hot pepper in pieces and place them in a pan with the extra virgin olive oil, and cook for about 3 – 5 minutes or until the garlic becomes golden.

Spaghetti aglio olio e peperoncino
When water boil add the spaghetti and cook for about 6 – 8 minutes.

Spaghetti aglio olio e peperoncino
When spaghetti are ready drain them, pour on it the oil and mix all together.
Place spaghetti on a platter, sprinkle with Parmesan and serve hot.
This is the result:


Beef Casserole

Ingredients (serves 4)

  • 2 tablespoons olive oil
  • 1.5kg diced beef chuck or blade steak
  • 2 large onions, cut into thin wedges
  • 2 leeks, white part only, sliced
  • 2 garlic cloves, crushed
  • 4 sticks celery, trimmed, sliced
  • 2 large carrots, peeled, cut into 3cm pieces
  • 2 x 425g cans diced tomatoes
  • 1/4 cup red wine
  • 1 cup beef stock


  1. Heat 1 tablespoon oil in a large saucepan over high heat. Cook beef, in 4 batches, stirring, until browned. Transfer to a plate.
  2. Reduce heat to medium. Add remaining oil, onions, leeks, garlic, celery and carrots to pan. Cook, stirring often, for 5 minutes.
  3. Return beef to pan with tomatoes, wine and stock. Bring to the boil. Reduce heat to low and simmer, covered, for 1 hour. Uncover and simmer gently, stirring occasionally, for 30 minutes or until beef is tender.
  4. Divide half the casserole between 4 plates. Serve with mashed potato or bread. Set aside remaining casserole for High Pie (see related recipe). Leftovers Allow reserved casserole to cool. Keep in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.


Homemade Potato Chips


6 large potatoes, peeled and sliced lengthwise into 1/8-inch thick slices
Vegetable oil enough for deep frying

How to do it:

Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.Heat oil in a large, heavy saucepan until the oil is heated right. The best way to find out when the oil is ready is to dip the handle end of a wooden spoon into the oil.When the oil is reached the correct temperature, it will vigourously start bubbling around the wooden spoon.

Fry the potatoes in small batches until golden brown on both sides, turning once. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Season with salt immediately.

If not homemade potato chips, make sure you have some very high quality store bought potato chips.



2 1/4 cups half and half
2 tbsp unsalted butter
1 small Spanish onion, finely chopped ( substitute: red onion)
2 tbsp all-purpose flour
1/4 tsp salt
1/2 tsp chilli powder
1/2 pound crumbled blue cheese
1 tbsp green onions
Chopped chives for garnish

Place the half and half in a small saucepan and bring to a simmer over low heat. In the meanwhile heat the butter in another medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk, and continue whisking until thickened. Season with salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the cheese and green onions. If the sauce is too thick, thin it with a little extra milk. Garnish with chives and serve warm with potato chips for dipping.

Ceasar Salad Wraps

Chicken Caesar Wraps
Modified from Everyday Food

One dozen lavash wraps
1 1/2 cups low-fat buttermilk
2 tablespoons fresh lemon juice
1 garlic clove, pressed through a garlic press
1/2 cup grated Parmesan cheese
coarse salt and ground pepper
6 to 8 ounces precooked grilled chicken breast strips
1/4 cup light mayonnaise
2 medium heads (1 1/2 pounds total) romaine lettuce, cut into pieces


  1. In a medium bowl, combine buttermilk, lemon juice, garlic, and Parmesan. Season with salt and pepper.
  2. In a large bowl, stir together mayonnaise and buttermilk mixture. Add romaine and chicken; toss to combine.
3. Place the lavash wraps, two at a time, on a plate and cover with a wet paper towel. Microwave for 30 seconds to soften the lavash so it doesn't tear
4. As each lavash wrap comes out of the microwave, place about a 1/2 cup of salad mixture in the center of the wrap. Fold in the ends and roll up like a burrito.
5. Slice the rolled wrap into three equal pieces. Secure each piece with a toothpick and serve on a platter.



1cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)
Vegetable or Olive Oil


4oz dark chocolate, chopped
2 cups milk
1 teaspoon cornstarch (also known as cornflour and is the powder that causes the thickening)
4 teaspoons sugar


Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360 degrees F. To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture. Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels.
Mix Sugar and the optional cinnamon; roll churros in sugar or dump the sugar on the pile of churros, like the pros. That churro taste will take you right back to your favorite summer days walking the paseos of Spain.
Note: real churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.

Chocolate for Churro Dunking
Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite. Served warm.

Pass that Brownie

For Brownies:
3/4 cup (1 1/2 sticks) unsalted butter
4 ounces unsweetened chocolate
1 cup semisweet chocolate chips (one 6-oz bag)
1 3/4 cups sugar
1/2 teaspoon peppermint extract
4 large eggs
3/4 cup all-purpose flour

For Glaze and Sauce:
1 cup whipping cream
2 cups semisweet chocolate chips (one 12-ounce bag)
1/4 teaspoon peppermint extract

Mint Chip ice cream

Garnish: (optional)
Chocolate Curls Instructions:
Preheat oven to 350 degrees F (180 C). Butter and flour 9-inch (23cm) square metal baking pan. Stir 3/4 cup butter, unsweetened chocolate and chocolate chips in heavy large deep saucepan over low heat until melted. Remove from heat. Add sugar and peppermint extract to warm chocolate mixture in saucepan; whisk to blend. Whisk in eggs 1 at a time. Add flour; whisk to blend.

Pour batter into prepared baking pan. Bake until tester inserted into center comes out with some very thick moist batter still attached, about 30 minutes. Cool brownies in pan on a rack 10 minutes. Using back of fork, press down on edges of brownie to make flat and even.

Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate chips; whisk until melted. Mix in extract. Pour 1 cup glaze over warm brownies in pan (set aside remaining glaze in pan to use as sauce). Refrigerate until brownies are firm, about 3 hours.

Cut brownies into 16 squares. Place 1 brownie on each of 6 plates. Rewarm remaining glaze/sauce in pan over medium heat until warm, stirring constantly. Place scoop of ice cream on each plate. Spoon sauce over ice cream. If desired, garnish with dark chocolate curls.

Brownies and sauce can be made 4 days ahead; cover separately; chill.

Makes 16 servings.


The MacDonald Sandwich

Hungry shoppers are being offered the chance to eat a gourmet sandwich, but the £85 (US $148) price tag might be too much for some to swallow.

The McDonald sandwich - named after its creator Scott McDonald, the chef at London department store Selfridges - is said to be the world's most expensive.

Its cost is down to the Wagyu beef that makes up most of the filling, packed in a 24-hour fermented sour dough bread. There have been at least five advance orders placed for the 21oz (595g) meal!

London's most expensive sandwich, nick-named 'The MacDonald Sandwich', is seen at Selfridges in London April 10, 2006. The sandwich, which is on sale for 85 pounds ($148 dollars), contains


Wagyu beef
fresh lobe foie gras
black truffle mayonnaise
brie de meaux
red pepper
mustard confit
English plum tomatoes. (REUTERS)

Read Also:
Is this the world's most expensive sandwich? (Selfridges & Co.)
'Most expensive sandwich' on sale (BBC News)

"If you are a food lover,
this represents great value for money "


Lemon Grass Tea

"Something Conscientious after eating fatty meals"

Water - a cup or two
Lemon grass - a stalk
Honey - teaspoonful
Pandan leaves - (optional)


Lemon Grass, Pandan leaves and water in a pot
Let it boil for five minutes
serve with desired amount of honey

Chicken ala King


1 sm. green pepper, chopped
1 (4 oz.) can mushrooms, drained (reserve liquid)
1/2 c. butter
1/2 c. flour
1 tsp. salt
1/8 tsp. garlic
1/4 tsp. pepper
1 can corn, drained
1 1/2 c. milk
1 1/4 c. chicken broth
2 c. cut up chicken cooked
1 (2 oz.) jar pimentos

Cook and stir green pepper and mushrooms in butter in 3 quart saucepan over medium heat 5 minutes. Stir in flour, salt, pepper and garlic. Cook over low heat, stirring constantly until bubbling. Remove from heat. Stir in milk, broth and reserved mushroom liquid. Heat to boiling stirring constantly. Boil and stir for 1 minute. Stir in chicken and pimientos. Heat until hot. Serve over cornbread or biscuits.


photo by: www.jenius.com


600 g sliced beef (kobe)
500 g vegetables thick sliced
(Onion, Mushrooms, Green pepper, Corn, Potato (boiled), Spring onion, Leek, Okra, Squash etc.)
Lettuce leaves
Yakiniku sauce (see below)
2 cloves garlic
sesame oil
1 lemon (dipping sauce for salt based yakiniku sauce)

(If possible, prepare these ingredients and dishes.)
Cooked rice

1. Rest the meat in a freezer for 1 hour then slice. (about 5 mm to 1cm)
2. Prepare all vegetables (thick slice) then place them in a serving dish.
3. Wash the lettuce and place them in a serving dish.
4. In a bowl, put sliced meat, Yakiniku sauce (1 tbsp for 200g meat), grated garlic and sesame oil then mix with your hand to roose the meat and spread the sauce evenly.
5. Spread the meat and place on the dish.
6. Pour little yakiniku sauce to the small bowl for dipping sauce.

"...and start grilling"

Making Yakiniku sauce

Yakiniku sauce (soy sauce based)
1/4 onion
1 clove garlic
1/4 apple peeled and cored
2 tbsp white wine
200ml soy sauce
2 tbsp sugar
1 tsp honey
1 tsp lemon juice
2 tsp roast sesame seed lightly ground
1. Process onion, garlic and apple in food processor.
2. In a pan, put wine and heat to boil. Add soy sauce, sugar, honey and (1) then simmer for 20 minutes with low heat stirring occasionally.
3. Add lemon juice and sesame seed then cool down.
(You can store this sauce 3 weeks in a fridge.)

Yakiniku sauce (salt based)
1 small onion
1 clove garlic
3 tbsp white wine
1 tbsp sea salt
2 tsp honey
1 tbsp sesame oil
1 tbsp lemon juice
1 tbsp roast sesame seed (lightly ground)
3 spring onion very finely chopped
1. Process onion and garlic in food processor.
2. In a pan, put wine and (1). Cook for about 3 minutes with stirring. Add sea salt, honey, sesame oil and lemon juice thtn cook for another 1 mimute.
3. Cool down and add sesame seed and finely chopped spring onion.
(You can store this sauce few days in a fridge.)
Use lemon juice instead of dipping sauce, in case you use this sauce.

Pho Bo

2 onions, halved
4″ nub of ginger, halved lengthwise
5-6 lbs of good beef bones, preferably leg and knuckle
1 lb of beef meat - chuck, brisket, rump, cut into large slices [optional]
6 quarts of water
1 package of Pho spices [1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 star anise, 1 cardamom pod, 6 whole cloves - in mesh bag]
1 1/2 tbl salt
1/4 cup fish sauce
1 inch chunk of yellow rock sugar (about 1 oz) - or 1oz of regular sugar

2 lbs rice noodles (dried or fresh)
cooked beef from the broth
1/2 lb flank, london broil, sirloin or eye of round, sliced as thin ias possible.
big handful of each: mint, cilantro, basil
2 limes, cut into wedges
2-3 chili peppers, sliced
2 big handfuls of bean sprouts
Hoisin sauce
Cock sauce (Sriracha)

Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.

Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.

Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you’ll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - if you want a little more flavor, add a few dashes more of fish sauce, large pinch of salt and a small nugget of rock sugar (or large pinch of regular sugar).

Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible - try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will “assemble” their own bowls. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that’s needed. The package that I purchased (above) - needed about 45 seconds in boiling water.

Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle into each bowl. the hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish.

"Soulful Recipe..mmm... really refreshing, relaxing and relieving."

Chicken Adobo

Adobo Ingredients:

  • 1/2 kilo chicken, cut/fillet

  • 1 head garlic, minced

  • 1/2 yellow onion, diced

  • 1/2 cup soy sauce

  • 1 cup vinegar

  • 2 cups of water

  • 1 teaspoon paprika

  • 5 laurel leaves (bay leaves)

  • 4 tablespoons of cooking oil or olive oil

  • 2 teaspoon sugar

  • 3 tablespoons water

Adobo Cooking Instructions:

  • In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.

  • Add the chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, sugar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

  • Remove the chicken from the sauce pan and on another pan, heat cooking oil and brown the chicken for a few minutes.

  • Mix the browned chicken back to the sauce . Bring to a boil then simmer for an additional 5 minutes.

  • Serve hot with the adobo gravy and plain rice.

Adobo Cooking Tips:

  • You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your adobo.

Cherry Lemon Drop


Cherry Lemon Drop recipe

Drink Category

Shots & Shooters

Sub Category

Absolut® Citron vodka

Alternate Names
cherry lemon drop, cherry, lemon, drop, absolut® citron vodka, sweet and sour mix, lemon, grenadine syrup, drink recipe, drink, recipe, alcoholic drink recipe, cocktail recipe, cocktail, mixed drink, martini


A delicious recipe for Cherry Lemon Drop, with Absolut® Citron vodka, sweet and sour mix, lemon and grenadine syrup. Also lists similar drink recipes.


1 1/2 oz Absolut® Citron vodka
1 1/2 oz sweet and sour mix
1 slice lemon
1 splash grenadine syrup

Serving Method

Combine equal parts of Absolut Citron vodka and sweet and sour mix over ice in a cocktail shaker. Shake well; add juice of one lemon slice and grenadine, then strain into a large shot glass or small old-fashioned glass. Sprinkle sugar around the rim of the shot glass, and serve.

Serving Glass

Shot Glass


Lemon Chicken

What you need

Boneless skinless chicken breasts - 150 gm

Peanut (groundnut) oil - 2 tbsp

Garlic - chopped - 2 tsp

Ginger - chopped - 2 tsp

Orange juice - 4 tbsp

Lemon juice (lemon, not lime) - 2 tbsp

Orange rind (zest) - 2 tsp

Lemon rind - 1 tsp

Light soy sauce - 2 tsp

Sugar - 1 tsp

Red chilli paste - 1/2 to 1 tsp (depending on your taste)

Spring onions (scallions) - chopped - 1 tbsp

Chicken stock or water - 4 tbsp (1/4 cup)

Sesame oil - 1/2 tsp

Cornflour (cornstarch) and water mixture - 2 tsp cornstarch to which 1 tbsp cold water has been added and mixed well.

How to make it

Cut the chicken breasts into thin strips. Mince both the orange and lemon rind.

Heat a wok till it's nice and hot. Add the peanut oil and swirl it around the surface. 10 seconds later, add the ginger and garlic.

When the ginger and garlic turn fragrant, add the chicken strips. Wait one minute for the chicken to sear, flip the pieces with a spatula and let the other side sear for one more minute.

Now add all the other ingredients except the spring onions and the cornflour mixture. Bring it to a boil, simmer for another 2 minutes, then stir in the cornflour slurry and mix well. The sauce should thicken in about 10 seconds. Taste for the flavour balance, adding either sugar (more sweetness), orange/lemon juice (more tartness), or light soy sauce (more saltiness) as required.

Quickly add the spring onions, stir once, and serve on to a warm plate.

Chef's notes

This dish can also be served as a cold starter. Just make it less saucy.

If you're living in a tropical country and all you can find is round limes instead of lemons, cut the quantity of juice by half so that you don't accidentally kill the dish. :)

If the orange juice you've got is a sweetened variety (quite common in India), leave the sugar out and make the dish. Add more sugar only if the dish needs it.

The chilli paste actually intensifies some of the flavours in this dish. It's not there to make it "spicy'. Trust me on this one.

Light Soy sauce is one ingredient whose saltiness can vary a lot. Check your brand's saltiness and then adjust. If in doubt, add less. You can always add more later if needed.

My recipe has a decidedly gingery background taste to it. If that puts you off, cut the ginger by half and make it.


The once tiny basil plant on the back porch is now very large and bushy so I'm always looking for ways to incorporate basil into recipes so I can keep up with the plant. This variation of Spaghetti alla Carbonara incorporates basil and sauteed mushrooms with the classic recipe. Carbonara is Steven's favorite meal and in the end he preferred the original version of just bacon, eggs, and cheese instead of this one. However, I found the flavors very enjoyable and a little change is nice sometimes.

Spaghetti alla Carbonara with Basil and Mushrooms

4 oz thick sliced bacon, chopped
4 oz. mushrooms, sliced
2 eggs
1/2 C grated Parmesan
Freshly ground black pepper, generous amount but to taste
8 oz spaghetti
A handful of basil leaves, torn into small pieces or chiffonade

Heat a skillet over medium heat to render the bacon. Once the bacon is crisp, remove with a slotted spoon and set aside in a bowl. Bring a pot of water to a boil.

Pour out all of the rendered fat of the skillet reserving about 1 - 2 tsp of sauteing the mushrooms. Saute the mushrooms until they are brown and all the liquid has evaporated. Add the mushrooms to the bacon and set aside. As the mushrooms are cooking, start boiling your pasta.

As the spaghetti cooks, beat the eggs, parmesan, and pepper together in a bowl. The sauce must be prepared before the pasta is done cooking.

When the pasta is al dente, quickly drain but reserve some of the pasta water to loosen the sauce if needed. Immediately return the pasta to the pot (off heat) and pour the egg mixture over the pasta, add the bacon and mushrooms, and quickly stir into the pasta. The residual heat from the pasta and pot will cook the eggs and thicken it into a sauce. Keep stirring until the sauce has thickened and evenly coats the pasta. Work quickly otherwise the eggs will scramble rather than temper into a smooth and creamy sauce. If the sauce is too thick add a bit of the pasta water to loosen it. Serve immediately and add more freshly ground pepper if you'd like. I like mine really peppery.