Prosciutto Piperade
Here is a traditional French dish - it’s a Basque (an area that stretches from Spain to France) styled dish. The style of Basque dishes is heavily reliant on fresh produces.
This recipe is best served with rice or pasta - the tradition is to serve it with chicken.
INGREDIENTS
5-6 pieces prosciutto ham
2 tomatoes
1/2 green pepper
1/2 red pepper
1/2 onion
2 eggs
salt & pepper
1 tsp thyme
1 tsp bayleaf
2 tsp paprika
DIRECTIONS:
1. Make an X on the skin of the tomatoes and boil in water for 20 seconds. Then place tomatoes in cold water to peel the skin off. (Do this only if you don’t want the skin, I usually keep the skin for vitamins)
2.  Add olive oil to a shallow pan and lightly saute prosciutto ham until crispy. 
3. Then using the same pan, saute onions until they brown. Add in garlic, thyme, bay leaf, peppers and a pinch of salt and cook until peppers soften.
4. Dice the tomatoes and add them into the pan. Then add in prosciutto ham and paprika. Sprinkle some salt and pepper to taste. 
5.  Spread the sauteed mixture into a bake-able pan. Dig 2 wells with a spoon and crack the 2 eggs into the wells.
6. Bake at 230’C in the oven for 10 mins

Prosciutto Piperade

Here is a traditional French dish - it’s a Basque (an area that stretches from Spain to France) styled dish. The style of Basque dishes is heavily reliant on fresh produces.

This recipe is best served with rice or pasta - the tradition is to serve it with chicken.

INGREDIENTS

  • 5-6 pieces prosciutto ham
  • 2 tomatoes
  • 1/2 green pepper
  • 1/2 red pepper
  • 1/2 onion
  • 2 eggs
  • salt & pepper
  • 1 tsp thyme
  • 1 tsp bayleaf
  • 2 tsp paprika

DIRECTIONS:

1. Make an X on the skin of the tomatoes and boil in water for 20 seconds. Then place tomatoes in cold water to peel the skin off. (Do this only if you don’t want the skin, I usually keep the skin for vitamins)

2.  Add olive oil to a shallow pan and lightly saute prosciutto ham until crispy.

3. Then using the same pan, saute onions until they brown. Add in garlic, thyme, bay leaf, peppers and a pinch of salt and cook until peppers soften.

4. Dice the tomatoes and add them into the pan. Then add in prosciutto ham and paprika. Sprinkle some salt and pepper to taste.

5.  Spread the sauteed mixture into a bake-able pan. Dig 2 wells with a spoon and crack the 2 eggs into the wells.

6. Bake at 230’C in the oven for 10 mins

Hi! Just found your blog. Everything looks sooo goooodddd. I've bookmarked like everything XD I'm a complete novice when it comes to cooking. Do you have any tips? I feel like even if I follow instructions, it doesn't go right and I can never remember recipes like amounts or instructions. Frankly, I only know how to make ramen 😅 Love the blog:)

- Asked by Anonymous

Hello! Thank you! I think when you start to cook, you have to sort of just go with your gut feelings~ Just try doing different things (like playing around with the amount of ingredients or what ingredients to use together). It’s the best way to learn how to cook. The food might not taste as good, but once you cook more often, you’ll learn from before what you can do to make the food taste better. I think the first time I cooked, I made a sunny side egg along with some noodles. The egg turned into scramble egg and the noodles were way too soggy. So I took note of that and tried to change the way I make them next time.

I think it’s all about observing and trying, then experimenting. Sometimes I try recipes and I never quite follow their amounts of specific ingredients. I might think.. ‘oh I don’t like this ingredient so let me try with another..’ or ‘hmm, they used too much of this and too little of that, so I’ll change the amounts around.’ Cooking is really about personal preference :) When you use recipes, use a as a guideline but change anything you want, because it’s your cooking~

Whew.. this is getting long!! I’ll stop now~ Thank you so much for dropping by here!

Hi great blog! Quick question, can i substitute pandan leaves/ extract in the pandan cake recipe with anything else? I can't get a hold of it here sadly :/

- Asked by Anonymous

Hi there! Yes you can definitely substitute the pandan leaves + water mixture. Really, any kind of ingredients would work, depending on what flavor you’re looking for.

If you want something a flavor that’s close to what the pandan cake tastes like, you can try using some Bay-leaf, Lemongrass, and a very small amount of Thai Basil. Try grinding a small amount of each up in a mortar and taste the flavor. Too much of these herbs might make the flavor more bitter. (Make sure you add a bit of sugar as well- Pandan leaves have a small amount of sweetness).

Hope this helps!

Hello mysecretrecipebook, I also love to cook, was wondering if you had more baking recipes like carrot cake? Thanks...a new fan.

- Asked by Anonymous

Hello! Thank you for dropping by my blog!

I’ve never made carrot cake before.. I do have baking recipes, though I’m not sure if you’ve seen them yet. But they’re under the ‘Baked Goods’ section on the menu bar~ You can also find some Non-baked Cakes in the dessert section!

Let me know if you have more questions! I’d be more than happy to help! :)

Spiral Potato Chips
If you’ve been to any asian food markets, you have probably seen this snack, but the deep-fried version. I honestly don’t like eating deep fried food too much, so I thought why not make a baked version? It’s healthier without that much oil and it’s less messy to make.
If you like this snack too, why not try to make a baked version at home? It’s quite easy to make, only the cutting of the potato into a spiral shape take a little more practice.
INGREDIENTS:
4 potatoes
olive oil
salt & pepper
paprika
4 long skewers (or 8 short ones)
DIRECTIONS:
1. Thoroughly wash the potatoes, and scrub off any excess dirt. Lay a cutting board flat on a clothe to make sure it doesn’t slip. Then lay the potato on top. Push a skewer through the middle of the potato.
2. Using a very sharp knife, cut into the potato about 1cm inwards. Keep the knife at the same position and slowly rotate the potato so you’re cutting diagonally into the potato and make spiraling cuts.
3. Next, pat some salt and pepper and paprika onto the potato for seasoning. Make sure the seasoning stays on. Then carefully pull the layers of the potatoes down towards the end of the skewer.
4. Brush on some olive oil onto the potato skewers. And bake in the oven for 30 - 40 minutes at 300’C.
5. You can serve with sour cream.

Spiral Potato Chips

If you’ve been to any asian food markets, you have probably seen this snack, but the deep-fried version. I honestly don’t like eating deep fried food too much, so I thought why not make a baked version? It’s healthier without that much oil and it’s less messy to make.

If you like this snack too, why not try to make a baked version at home? It’s quite easy to make, only the cutting of the potato into a spiral shape take a little more practice.

INGREDIENTS:

  • 4 potatoes
  • olive oil
  • salt & pepper
  • paprika
  • 4 long skewers (or 8 short ones)

DIRECTIONS:

1. Thoroughly wash the potatoes, and scrub off any excess dirt. Lay a cutting board flat on a clothe to make sure it doesn’t slip. Then lay the potato on top. Push a skewer through the middle of the potato.

2. Using a very sharp knife, cut into the potato about 1cm inwards. Keep the knife at the same position and slowly rotate the potato so you’re cutting diagonally into the potato and make spiraling cuts.

3. Next, pat some salt and pepper and paprika onto the potato for seasoning. Make sure the seasoning stays on. Then carefully pull the layers of the potatoes down towards the end of the skewer.

4. Brush on some olive oil onto the potato skewers. And bake in the oven for 30 - 40 minutes at 300’C.

5. You can serve with sour cream.

Angel Hair Salmone Fume (Smoked Salmon)
Another new pasta recipe here for you to try out. It’s a delicious pasta cooked with smoked salmon and peas. (Off course, if you don’t like peas, you can take that out of the recipe.) The pasta is tomato based but it’s a very light tomato sauce.
The recipe makes a nice dinner for the summer. The dish is light but the salmon gives this dish a strong smoked flavor.
INGREDIENTS:
2 cups angel hair pasta
1/4 cup smoked salmon
1/3 cup green peas (frozen or canned)
2 large tomatoes or 3 tbsp tomato paste + 1/2 cup water
Parmesan Cheese
1 clove garlic - minced
salt & pepper
DIRECTIONS:
1. In a small pot, first boil the tomatoes until they soften. This will take about 10-15 minutes. Then drain the water and mash the tomatoes into a sauce, season with salt and pepper, then cook for another 10 minutes.
2. In another pot, boil enough water to cook the pasta. Cook until al dente. Drain the pasta thoroughly when cooked.
3. Using a shallow pan, lightly cook the smoked salmon. Be careful not to break apart the salmon. Set the salmon aside.
4. Using the same pan, saute the minced garlic. Then add in the peas to saute until cooked. Lightly sprinkle salt & pepper atop.
5. Next, add tomato sauce into sauted peas. Keep the heat to medium-low. Carefully stir in the angel hair pasta, then lightly mix until sauce is well incorporated with the pasta. Add in cooked smoked salmon.
6. Plate to serve, then sprinkle some salt and pepper to taste. Finally add on Parmesan cheese.

Angel Hair Salmone Fume (Smoked Salmon)

Another new pasta recipe here for you to try out. It’s a delicious pasta cooked with smoked salmon and peas. (Off course, if you don’t like peas, you can take that out of the recipe.) The pasta is tomato based but it’s a very light tomato sauce.

The recipe makes a nice dinner for the summer. The dish is light but the salmon gives this dish a strong smoked flavor.

INGREDIENTS:

  • 2 cups angel hair pasta
  • 1/4 cup smoked salmon
  • 1/3 cup green peas (frozen or canned)
  • 2 large tomatoes or 3 tbsp tomato paste + 1/2 cup water
  • Parmesan Cheese
  • 1 clove garlic - minced
  • salt & pepper

DIRECTIONS:

1. In a small pot, first boil the tomatoes until they soften. This will take about 10-15 minutes. Then drain the water and mash the tomatoes into a sauce, season with salt and pepper, then cook for another 10 minutes.

2. In another pot, boil enough water to cook the pasta. Cook until al dente. Drain the pasta thoroughly when cooked.

3. Using a shallow pan, lightly cook the smoked salmon. Be careful not to break apart the salmon. Set the salmon aside.

4. Using the same pan, saute the minced garlic. Then add in the peas to saute until cooked. Lightly sprinkle salt & pepper atop.

5. Next, add tomato sauce into sauted peas. Keep the heat to medium-low. Carefully stir in the angel hair pasta, then lightly mix until sauce is well incorporated with the pasta. Add in cooked smoked salmon.

6. Plate to serve, then sprinkle some salt and pepper to taste. Finally add on Parmesan cheese.

Japanese Tonkatsu Sandwiches
Tonkatsu is a very popular modern Japanese dish - you can find it on rice dishes and Ramen. The crunchiness of the bread crumb layer with the tender texture of the pork makes this a great companion in sandwiches.
Tonkatsu is easy to make and require little ingredients. It makes a great lunch for anyone of any age!
INGREDIENTS:
3 pork loin chops
1 egg
1/3 cup flour
1 cup bread crumbs (Panko - should be fine bread crumbs)
1 tbsp soy sauce
1 tsp white pepper powder
salt
deep frying oil
6 pieces white bread
DIRECTIONS:
1. Quickly rinse the pork chops under cold water, and pat dry.
2. Marinade the pork chop with soy sauce, white pepper powder and some salt.
3. Place in the fridge for 2-3 hours or overnight (preferred).
4. Mix the flour and panko together in a shallow bowl. For the egg, beat until smooth.
5. For each pork chop loin, first dip thoroughly in the beaten egg and then into the flour and panko mixture. Make sure the pork loin is covered completely with the mix.
6. Heat up the dry frying oil. When the oil is ready, place in the pork loin and deep fry until golden brown.
7 Toast some white bread and when the bread is ready, assemble with pork chop. Serve immediately!

Japanese Tonkatsu Sandwiches

Tonkatsu is a very popular modern Japanese dish - you can find it on rice dishes and Ramen. The crunchiness of the bread crumb layer with the tender texture of the pork makes this a great companion in sandwiches.

Tonkatsu is easy to make and require little ingredients. It makes a great lunch for anyone of any age!

INGREDIENTS:

  • 3 pork loin chops
  • 1 egg
  • 1/3 cup flour
  • 1 cup bread crumbs (Panko - should be fine bread crumbs)
  • 1 tbsp soy sauce
  • 1 tsp white pepper powder
  • salt
  • deep frying oil
  • 6 pieces white bread

DIRECTIONS:

1. Quickly rinse the pork chops under cold water, and pat dry.

2. Marinade the pork chop with soy sauce, white pepper powder and some salt.

3. Place in the fridge for 2-3 hours or overnight (preferred).

4. Mix the flour and panko together in a shallow bowl. For the egg, beat until smooth.

5. For each pork chop loin, first dip thoroughly in the beaten egg and then into the flour and panko mixture. Make sure the pork loin is covered completely with the mix.

6. Heat up the dry frying oil. When the oil is ready, place in the pork loin and deep fry until golden brown.

7 Toast some white bread and when the bread is ready, assemble with pork chop. Serve immediately!

Lebanese Cuisine: Cranberry and Pine-nuts Stuffed Turkey Thigh

This is the first Lebanese dish I’ve made. I saw this on a restaurants menu and recreated it at home. The dish is not hard to make but the preparation takes a bit longer than other recipes I post. 

If you like a slight twist to the stuffed turkey recipes, this is the recipe to try! The stuffed cranberries taste perfect with the turkey thigh. 

INGREDIENTS:
2 turkey thighs 
1 can cranberries
1/2 cup pine nuts 
2 tsp cumin
2 tbsp soy sauce 
2 tbsp olive oil
salt & pepper

DIRECTIONS:

1. Start by rinsing the turkey thighs under cold water. Then use a paper towel to pat dry. If you bought deboned turkey thighs then proceed to next step. If not, place the turkey thigh onto a cutting board and let the ankle of the thigh point towards yourself. Using a very sharp knife cut through the skin at the top working downwards. Once the skin is opened use the knife and make short cuts through the meat. When the bone is exposed, work your way around the bone first on the sides then to the bottom. 

2. Rub the olive oil and soy sauce well onto the turkey thighs. Both outside and inside. Sprinkle some cumin in the inside and rub into the meat. Add in some salt and pepper. 

3. In a bowl, mix together half the cranberries and pine nuts. Now place a few spoonful of the mixture onto the inside of the turkey thigh. Roll the turkey thigh lengthwise and hold with a few toothpicks. 

4. Bake the turkey thighs in the oven for 30 minutes at 360’C.

5. In the meantime, make some cranberry sauce by cooking the remaining cranberries in a small pot. You can add 3 tbsp of stock to give it more flavor. 

6. When the turkey thighs are cooked, serve with cranberry sauce.

Lebanese Cuisine: Cranberry and Pine-nuts Stuffed Turkey Thigh

This is the first Lebanese dish I’ve made. I saw this on a restaurants menu and recreated it at home. The dish is not hard to make but the preparation takes a bit longer than other recipes I post.

If you like a slight twist to the stuffed turkey recipes, this is the recipe to try! The stuffed cranberries taste perfect with the turkey thigh.

INGREDIENTS:
2 turkey thighs
1 can cranberries
1/2 cup pine nuts
2 tsp cumin
2 tbsp soy sauce
2 tbsp olive oil
salt & pepper

DIRECTIONS:

1. Start by rinsing the turkey thighs under cold water. Then use a paper towel to pat dry. If you bought deboned turkey thighs then proceed to next step. If not, place the turkey thigh onto a cutting board and let the ankle of the thigh point towards yourself. Using a very sharp knife cut through the skin at the top working downwards. Once the skin is opened use the knife and make short cuts through the meat. When the bone is exposed, work your way around the bone first on the sides then to the bottom.

2. Rub the olive oil and soy sauce well onto the turkey thighs. Both outside and inside. Sprinkle some cumin in the inside and rub into the meat. Add in some salt and pepper.

3. In a bowl, mix together half the cranberries and pine nuts. Now place a few spoonful of the mixture onto the inside of the turkey thigh. Roll the turkey thigh lengthwise and hold with a few toothpicks.

4. Bake the turkey thighs in the oven for 30 minutes at 360’C.

5. In the meantime, make some cranberry sauce by cooking the remaining cranberries in a small pot. You can add 3 tbsp of stock to give it more flavor.

6. When the turkey thighs are cooked, serve with cranberry sauce.

Roasted Stuffed Salmon
There’s no need to go to an expensive restaurant and pay so much for a plate of stuffed Salmon! You can make this dish at home for no more than 10 dollars- it’s both affordable and delicious. The preparation is simple and doesn’t take too long. If you’re trying to show off your cooking skills to family and friends, here is the dish you want to try!
This recipe uses spinach, mushroom and cheese but feel free to substitute any other ingredients into the recipe. Do make sure that you’re not stuffing too much vegetables without them being drained. Vegetables give out a lot of water when cooked and might make the dish a little too soggy.
INGREDIENTS:
1 salmon fillet (about 3 inches wide, 2 inches long, 1-2 inches thick)
1 cup spinach - washed and drained
2 cups mushroom - washed and drained
1/2 cup mozzarella cheese
salt & pepper
olive oil
DIRECTIONS:
1. Prepare the mushrooms and spinach by washing and draining them from excess water. Coarsely chop the mushrooms and the spinach as well. Rinse the fillet and pat dry.
2. Heat up a shallow pan to medium heat. Add in 2 tsp of olive oil and quickly saute the spinach and mushroom until they’re half cooked. This will soften the texture a little and will make it easier to stuff into the salmon.
3. Place the salmon fillet on a flat surface and let orange part of the fillet face towards you. Estimate about 1 cm from the edge. Place your other hand on the top of the fillet. Then, using a very sharp knife, push the knife to the other side of the fillet at the point.  Then cut towards the other edge of the fillet , leaving 1 cm at the end. You should now have a pouch inside the fillet and every edge should be intact.
4. Rub around 2 tbsp of olive oil onto the fillet. When the saute mushrooms and spinach is ready, mix with grated mozzarella cheese and carefully stuff into the fillet.
5. Sprinkle some salt and pepper onto the fillet. Then preheat the oven to 320’C. Cover the fillet with a layer of tinfoil and bake for 15-20 minutes.
6. Serve with greens and some dill sauce (or sour cream) on the side!

Roasted Stuffed Salmon

There’s no need to go to an expensive restaurant and pay so much for a plate of stuffed Salmon! You can make this dish at home for no more than 10 dollars- it’s both affordable and delicious. The preparation is simple and doesn’t take too long. If you’re trying to show off your cooking skills to family and friends, here is the dish you want to try!

This recipe uses spinach, mushroom and cheese but feel free to substitute any other ingredients into the recipe. Do make sure that you’re not stuffing too much vegetables without them being drained. Vegetables give out a lot of water when cooked and might make the dish a little too soggy.

INGREDIENTS:

  • 1 salmon fillet (about 3 inches wide, 2 inches long, 1-2 inches thick)
  • 1 cup spinach - washed and drained
  • 2 cups mushroom - washed and drained
  • 1/2 cup mozzarella cheese
  • salt & pepper
  • olive oil

DIRECTIONS:

1. Prepare the mushrooms and spinach by washing and draining them from excess water. Coarsely chop the mushrooms and the spinach as well. Rinse the fillet and pat dry.

2. Heat up a shallow pan to medium heat. Add in 2 tsp of olive oil and quickly saute the spinach and mushroom until they’re half cooked. This will soften the texture a little and will make it easier to stuff into the salmon.

3. Place the salmon fillet on a flat surface and let orange part of the fillet face towards you. Estimate about 1 cm from the edge. Place your other hand on the top of the fillet. Then, using a very sharp knife, push the knife to the other side of the fillet at the point.  Then cut towards the other edge of the fillet , leaving 1 cm at the end. You should now have a pouch inside the fillet and every edge should be intact.

4. Rub around 2 tbsp of olive oil onto the fillet. When the saute mushrooms and spinach is ready, mix with grated mozzarella cheese and carefully stuff into the fillet.

5. Sprinkle some salt and pepper onto the fillet. Then preheat the oven to 320’C. Cover the fillet with a layer of tinfoil and bake for 15-20 minutes.

6. Serve with greens and some dill sauce (or sour cream) on the side!

Baked Mozzarella Italian Ciabatta w/ Tomato Sauce
Ciabatta is a famous bread that originated from Italy in the 80s. It has a very crisp crust and soft center. They also are made in small rolls to large loafs. There are also many variations on how the bread is seasoned - sometimes with olives or cheese.
I tried baking Ciabatta with some Mozzarella cheese paired with some fresh tomato sauce dressed in olive oil. The combination of the heavy protein and cheese and the sourness of the tomato sauce makes this a great appetizer!
INGREDIENTS:
1 Ciabatta (you should be able to find this at any local bakeries)
1 cup grated Mozzarella cheese
3 fresh tomatoes
2 tbsp tomato paste
1 tsp salt
1 tsp sugar
3-4 tbsp extra virgin olive oil
DIRECTIONS:
1. In a bowl, boil tomatoes until they soften. I usually like to keep the tomatoes’ skin in my dishes, but if not peel the skin off after the tomatoes are softened.
2. Drain the water in the pot and add in tomato paste to cook. Use a masher to mash the tomatoes. Add in a small amount of water (about 2-3 tbsp) to let it cook.
3. Cook the tomatoes sauce in the pot for about 15 minutes at low heat until most of the water evaporates.
4. Sprinkle the mozzarella cheese on the Ciabatta and bake in the oven for about 10 minutes.
5. Meanwhile, turn back to the tomato sauce and season with salt and some pepper if desired. Add in the sugar as well. 
6. When the sauce is cooked, add in olive oil.
7. Serve the bread with the cooked tomato sauce! (If you want to prepare this for the summer, you can also chill the tomato sauce in the fridge before serving.)

Baked Mozzarella Italian Ciabatta w/ Tomato Sauce

Ciabatta is a famous bread that originated from Italy in the 80s. It has a very crisp crust and soft center. They also are made in small rolls to large loafs. There are also many variations on how the bread is seasoned - sometimes with olives or cheese.

I tried baking Ciabatta with some Mozzarella cheese paired with some fresh tomato sauce dressed in olive oil. The combination of the heavy protein and cheese and the sourness of the tomato sauce makes this a great appetizer!

INGREDIENTS:

  • 1 Ciabatta (you should be able to find this at any local bakeries)
  • 1 cup grated Mozzarella cheese
  • 3 fresh tomatoes
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp sugar
  • 3-4 tbsp extra virgin olive oil

DIRECTIONS:

1. In a bowl, boil tomatoes until they soften. I usually like to keep the tomatoes’ skin in my dishes, but if not peel the skin off after the tomatoes are softened.

2. Drain the water in the pot and add in tomato paste to cook. Use a masher to mash the tomatoes. Add in a small amount of water (about 2-3 tbsp) to let it cook.

3. Cook the tomatoes sauce in the pot for about 15 minutes at low heat until most of the water evaporates.

4. Sprinkle the mozzarella cheese on the Ciabatta and bake in the oven for about 10 minutes.

5. Meanwhile, turn back to the tomato sauce and season with salt and some pepper if desired. Add in the sugar as well.

6. When the sauce is cooked, add in olive oil.

7. Serve the bread with the cooked tomato sauce! (If you want to prepare this for the summer, you can also chill the tomato sauce in the fridge before serving.)