My Secret Recipe Book

Meatball & Broccoli Flatbread PIzza

With a few kinds of left over food, you can easily make a flatbread pizza! Easy dinner made with easy ingredients, but definitely tasty!

INGREDIENTS:

6 meatballs

tomato sauce or 1/2 tomato (chopped)

1 cup chopped broccoli

1/4 onion

3 cloves garlic

salt and pepper

1 flatbread

1/2 cup Parmesan cheese

DIRECTIONS:

1. Spread tomato sauce over the flatbread or place chopped tomatoes on top.

2. Top with crushed or minced garlic and sliced onions.

3. Add on meatballs (whole or cut in half).

4. Place broccoli on top and add on cheese.

5. Bake in the oven at 360’C to 400’C for 30 minutes.

6. Sprinkle with salt and pepper if desired.

Gomae- Japanese Spinach Salad with Sesame Sauce

I always order this dish when I go out to each Japanese food. The sweetness and the smoky flavor of the sesame seeds is a great condiment to bring out the flavor of the spinach.

INGREDIENTS:

1 package spinach

2 tbsp sesame sauce

2 tsp sesame seeds

1 tsp olive oil (or sesame oil)

1 tsp sugar

2 tbsp water

DIRECTIONS:

1. In a small pot, boil the spinach until it’s lightly cooked.

2. Drain the spinach and leave in the fridge to drain and dry.

3. In a bowl, mix together sesame sauce, olive oil, sugar and water.

4. When spinach is drained, make into a long cylinder.

5. Dip one side into sesame seeds.

6. Fill the bottom of the dish with the prepared sesame sauce.

7. Place the cylinder of spinach on top of the sauce before serving.

Greek Yogurt Cheesecake

I saw this recipe awhile ago online and thought I’d make it for an aunt’s birthday. The cheesecake turned out absolutely delicious. If you’re like me, who loves light and fluffy cheesecakes, you should try this recipe. The yogurt makes the cake a lot lighter and less filling - meaning you can have a few more pieces than usual!

INGREDIENTS:

2 cups Greek yogurt

2 tbsp lime zest

1 lime - juiced

4 eggs

1/2 cup sugar

2 tbsp honey

1 tsp cinnamon

1 tsp vanilla extract

1 pack digestive biscuits

1/3 cup butter

DIRECTIONS:

1. To prepare the cake base, crush digestive biscuits into crumbs or crush in a blender.

2. Mix the crushed biscuits with butter, which needs to be melted in the microwave before hand.

3. When butter and crumbs are mixed, press it hard against the bottom of the cake pan.

4. Bake the cake base at 350’C until hardened.

5. In a large bowl, mix together yogurt, sugar, honey, lime zest, and lime juice until well blended.

6. Beat in eggs and add cinnamon and vanilla extract. Mix everything thoroughly.

7. When both mixture and cake base is ready, pour the mix onto the cake base in the pan.

8. Bake at 375’C for 30 minutes. Keep checking- if the inner edge is still jiggly, it’s ready as long as the outer edge (about 2 inches from the rim) is stiff.

9. Refrigerate overnight before serving.

— 10. Additional: if you want, you can make a berry mixture or decorate the berries onto the cake.

Homemade Baked Yam Chips

A zesty little snack to munch on when you watch TV or a movie at home!

INGREDIENTS:

1 large yam

2 tbsp olive oil

1 tsp crushed Rosemary

1 tsp crushed thyme

salt and pepper

1/2 lemon

1 tbsp lemon zest

DIRECTIONS:

1. Slice the yam into thin slices (about 1/2 cm)

2. In a bowl, mix together olive oil, lemon juice, lemon zest, Rosemary and Thyme.

3. Dip the yam slices into the oil mixture quickly.

4. Sprinkle salt and pepper over the yam slices after you place then into a pan lay with parchment paper.

5. Bake at 325- 350’C until crispy.

Pineapple Fried Rice

A few weeks ago, I uploaded a Pineapple Fried Rice recipe. That tasted more like a Risotto rather than Asian Fried Rice but this one is it! The added sweetness of pineapples to fried rice is heaven.

INGREDIENTS:

1 pineapple - chopped and DRAINED

5 cups cooked rice (overnight)

2 eggs

2 grilled chicken breast

1 cup chopped shrimp

1 tsp soy sauce

2 tsp salt

1/4 cup chopped peanuts

DIRECTIONS:

1. In a pan, heat up the rice until the grains are seperated.

2. Set the rice aside and make scrambled eggs using the eggs. It’s best if you move your spatula in a (circular motion)

3. Set the scrambled eggs aside.

4. Add the rice back into the pot and saute with half of the peanuts.

5. When rice is warm, add in chopped chicken breast and cook until 70% cooked.

6. Add in shrimp and sautee again till half cooked.

7. Put in the drained pineapple and some salt and fry until everything is cooked.

8. Sprinkle on the rest of the peanuts and serve!

Pan-fried Salmon & Basmati Rice with Coriander Oil

Another filling dinner with a nice touch of Salmon! The coriander oil adds another flavor to the dish.

INGREDIENTS

1 salmon filet

1 cup Basmati rice (Thai rice will work too)

2-3 stalks celery - diced

1/2 red onion - diced

2 cloves garlic - minced

6-8 stalks asparagus - diced

3-4 tomatoes (preferably juicier types) - chopped

1 tbsp chili powder

1 tbsp cumin

2 tsp hot sauce

oregano leaves

thyme

parsley

coriander

olive oil

sugar

salt

ground black pepper

DIRECTIONS

1. Cook rice using a rice cooker or boil in a metal pot . Add salt and black pepper or butter to taste.

2. Leave in the fridge or aside to cool after rice is cooked..

3. In a frying pan and heat up 1/5 cup of olive oil at medium heat.

4. Gently saute the garlic then add the celery and red onion.

5. Saute until soft then add in tomatoes, make sure the moisture don’t evaporate away.

6. Add in chili powder, cumin, oregano leaves, black pepper, salt, sugar, hot sauce. Add seasoning to taste.

7. Cook for about 5 minutes and add in water if most of it has evaporated away then add in some thyme and parsley for flavoring.

8. Simmer for another 5 minutes then add asparagus.

9. Mix in the Basamti rice that has been cooled and gently fold the sauce in.

13. Quickly season the salmon filet with salt and olive oil then pan-fry it on medium heat.

14. Prepare the coriander oil by first blanching the coriander then add to a blender.

15. Add olive oil and blend until a soft puree texture.

16. Season the oil with salt and pepper then blend.

17. Plate the the salmon and rice and dab some coriander oil.

Prosciutto Ham with Baby Mozzarella

I had something similar at a restaurant a few weeks ago and decided to try making it. A very light- tasting appetizer with a balance between sweet and salty. It’s also heavily textured which makes it fun to eat the dish!

INGREDIENTS:

slices of Prosciutto Ham

slices of french baguette (about 5-8 cm)

baby mozzarella

1/4 cup sugar

DIRECTIONS:

1. Prepare the slices of prosciutto ham and baguette slices.

2. Toast the baguette slices until they’re biscuit like.

3. Top the baguette slice with a piece of prosciutto ham and one piece of baby mozzarella.

4. In a small saucepan, heat up the sugar at high heat until it meats. Keep cooking and stirring until the sugar turns into a light brown color.

5. Add the caramelized sugar topping the baby mozzarella.

6. Sprinkle with dried parsley or any mild dry herbs.

Sweet Coconut Soup (Tom Kha Gai)

This is another dish that I made for my mom on Mother’s Day. Honestly, this was the best dish out of all the ones I cooked. If you want to try this dish, you’ll definitely need to spend some time to hunt of the ingredients. They’re essential for the traditional flavor of the dish!

INGREDIENTS:

1 1/2 can coconut milk

2 cups chicken or veggie stock

1/2 - 1 cup milk

1/5 cup lime juice

1 tbsp lime zest

5 garlic cloves - minced

2 stalks lemon grass - chopped diagonally

1 inch long of galanga - sliced

6-8 kaffir lime leaves - chopped

1 tsp chilli sauce

sugar (if needed)

2 tbsp fish sauce

1/2 bunch cilantro leaves

1 cup chopped mushroom

2 cups diced chicken breast

DIRECTIONS:

1. Prepare all ingredients according to the recipe.

2. Heat up the coconut milk in a pot then add in chicken stock and milk.

3. Add in lemongrass, kaffir leaves, garlic, galanga and cilantro.

4. Boil for 15 minutes and simmer at low heat for another 15.

5. Drain the soup from the herbal ingredients. (If you have a pocket sieve, you can leave it in the soup to cook)

6. Add lime juice, lime zest, chopped chicken, and sliced mushroom into the soup.

7. Boil until chicken is cooked. Then simmer again for 10 minutes or so.

8. Decorate with green onion or cilantro when ready to serve!

Creamy Whole Button Mushroom

I’ve never thought of cooking mushrooms as a whole with cream and wine! What a perfect dish to go with some creamy rice! This is especially tasty to fellow mushroom lovers: Imagine that first bite into that juicy mushroom! YUM!

INGREDIENTS

15-20 button mushrooms

1/2 onion

1/2 lemon

2 cloves garlic - minced

parsley

white wine

heavy whipping cream

butter

salt

ground black pepper

olive oil

DIRECTIONS

1.Mix garlic with some wine into a paste and season with salt.

2. Add olive oil and dice chopped onions and saute in a pan.

3. Add button mushrooms and a pinch of salt

4. Cook for about 10 minutes until mushrooms are lightly browned, add a little bit of white wine.

5. Cook until white wine has mostly evaporated and add the garlic paste.

6. Squeeze lemon juice into the mix.

7. Add the fine chopped parsley and cook for about 2 minutes.

8. When it’s boiling, add enough whipping cream and cook that up to a boil as well.

9. When it starts to thicken, add in butter, stir, and take it off the heat.

10. Plate it and enjoy.