Mummy's clam and spaghetti recipe

Chop garlic, cut tomatoes into wedges, spread everything on a baking sheet or tray. Sprinkle liberally with salt and pepper and olive oil. Bale in 350 oven. Make sure clams are in single layer as they open at different times. Nothing worse than overcooked clams. Toss the whole thing with the pasta including juices. 

Fish n Chips

2cups self raising flour 

2/3 cup corn flour 

1/2 tsp turmeric 

3 pinches salt 

Ice cubes and water mix to pancake batter consistency 

Light flour fish filet

Dip in batter

Deep fry

Use extra batter for cucur udang 

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Fish n chips

2cups self raising flour 

2/3 cup corn flour 

1/2 tsp turmeric 

3 pinches salt 

Ice cubes and water mix to pancake batter consistency 

Light flour fish filet

Dip in batter

Deep fry

Use extra batter for cucur udang 

Steak au Poivre

2 each    12-14 ounce PRIME New York Steak
               Kosher salt
1 Tbsp.   olive oil
2 Tbsp.   unsalted butter
2             Shallots, brunoise (1/8" dice)
1/4 cup   Dry red wine (very good quality, not fruity)
1/4 cup   Cognac or Brandy
3 Tbsp.   heavy cream
2 Tbsp.   unsalted butter
2 Tbsp.   green peppercorns in brine


Season the steak generously with salt and pepper. Heat the olive oil and butter in the pan over medium-high heat and cook the steak on both sides until golden brown (about 3-4 minutes each side for medium-rare.). Remove the steaks and set aside.

Add the shallots, cook for about 1 minute, add the red wine and cognac and allow to flame. Add the cream and butter, shaking the pan. Add the peppercorns and add the steak back into the pan. Shake the pan to coat the steak.

Lemon Linguine

This lemon linguine recipe is a creamy, lemony pasta side dish that pairs perfectly with roast chicken or pork. Food blogger Jenna Weber explains what her secret ingredient is for this dish in a full post on the Fresh Tastes blog.

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Ingredients

• 8 oz dry linguine pasta
• 2 tablespoons butter
• juice of half a lemon
• 2 tsp fresh lemon zest
• 8 oz Greek yogurt (or sour cream)
• ¼ tsp salt
• ½ cup freshly grated Parmesan cheese
• ¼ tsp red pepper flakes (a dash)
• minced fresh parsley for serving
• fresh cracked pepper for serving

Directions

1. Cook the pasta in boiling salted water according to package directions. Drain and set aside.
2. Melt the butter in a large skillet. Add the lemon juice, zest, salt and red pepper flakes and mix.
3. Take the skillet off the heat and slowly add the yogurt (or sour cream). The sauce will appear to break---don’t worry! Immediately add the linguine, Parmesan cheese and pepper. Toss well.
4. Serve pasta immediately with minced parsley on top.

Yield: 4 servings

Lobster noodles

Lobster Yee Mein Recipe (Lobster Noodles with Ginger and Scallions) Ingredients: 1 lobster (about 2.5 – 3 lbs) 4 oz. Yee Mein or E-Fu Noodles 1 1/2 cup water + 1 tablespoon corn starch (use more corn starch if you like thicker sauce) 2 stalks scallions (cut into 2-inch length) 10-12 slices peeled ginger 3 tablespoons cooking oil Extra cooking oil for frying Sauce: 2 tablespoons oyster sauce 1 tablespoon soy sauce 1/8 teaspoon white pepper powder 1 1/2 teaspoons sugar 1/2 teaspoon sesame oil 1 tablespoon Shaoxing wine Salt to taste Method: Clean the lobster and chop into pieces. (I always ask the store to chop it up for me). Lightly crack the lobster claws in advance. Blot the lobster dry with paper towels. Heat up a pot of boiling water and boil the Yee Mein according to the packing instructions. Make sure not to over boil the Yee Mein. Drain and set aside on a big plate/bowl. In a big wok or deep skillet, heat up 3 tablespoons of cooking oil. Stir-fry the ginger until aromatic and drop in the lobster. Stir continuously until they start turning red, then add in the sauce, follow by the water. Continue to stir and coat the sauce nicely, then cover the wok/skillet with its lid and wait for a couple minutes or until the lobster pieces are cooked through. (Do not over cook the lobter as it will turn rubbery in texture!) Remove the lid and add the chopped scallions into the lobster. Add salt to taste if needed. Transfer the lobster out and pour onto the bed of yee mein. Serve immediately.

Marinated fig and mozzarella salad

Ingredients . 8 or more ripe figs , stalks trimmed . 4 tbsp balsamic vinegar . 2 tbsp extra-virgin olive oil , plus extra for drizzling . finely grated zest juice of 1 lemon . 1 tbsp chopped fresh thyme . handful of fresh mint leaves . 2 x 150g packs mozzarella . 50g bag wild rocket Cut each fig lengthways into four wedges. Make a marinade by whisking the vinegar, oil and lemon juice with salt and pepper to taste. Stand the fig wedges up in the middle of a large shallow serving dish, keeping them close together. Scatter the lemon zest and thyme on top, then drizzle with the marinade. Leave to stand at room temperature for 30 minutes. Roughly chop the mint. Drain and slice the mozzarella, toss with half the mint and season with salt and pepper to taste. To serve, arrange the mozzarella and mint mixture round the figs, scatter with lightly torn rocket leaves and the remaining mint, and drizzle with a little olive oil. Making it cheesy Chef Tom Kime says - pile the marinated figs and mozzarella on a piece of crusty bread, and grill until the toast is crisp. Top with rocket and serve as a bruschetta.