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My last tryst with cooking seafood was a luscious Crab Meat Fried Rice which was the first recipe in my Off The Hook series. I have teamed up with these amazing seafood specialists at Off The Hook to collaborate and produce some simple non intimidating recipes using their beautiful produce. This recipe is dedicate to a delicate fish called the Red Snapper. I’m not someone who likes cleaning fish so when I was given the choice, I opted for the fish to be scaled, cleaned and cut into fillets for me so then I don’t end up butchering it at…

I am not a professional chef nor am I a cook that’s been hovering about the kitchen for years. I actually started cooking quite by accident and I find it to be more therapeutic than anything else. It is my greatest stress buster and the more I explore or experiment the happier I am. I try my hardest at making simple dishes that are not over whelming or complicated and don’t need any special ingredients. I find I’m most attracted to recipes that do not intimidate me. For this reason in particular I tend to stick to vegetable or chicken…

When I started my blog I was more interested in the eating aspect of food than cooking. In fact I swore I wouldn’t set foot into the kitchen because I thought it was boring and most importantly difficult. However a lot of that has changed thanks to an extremely fussy and selective palette. Which means I get bored of eating the same thing and constantly crave new flavours and dishes. No one is going to indulge me which led to me starting my experiments in the kitchen to please my selective taste buds and before I knew it, I was…

My relationship with food is a tempestuous one. There are times when I love it and get all engrossed in flavours and different recipes and then there are days where I get frustrated and start counting calories. Like most people, the things I enjoy aren’t always the best for me and I’m struggling with the ‘ everything in moderation’  bit. My current state of affairs is that I’m desperately trying to eat clean. It isn’t always possible specially when I’m travelling but when I’m at home it is a massive effort to cut out the junk and focus of good…

I find most restaurants that serve Chinese food with a smattering of Thai or Malaysian based dishes describe themselves as ‘ Pan Asian’ restaurants. Most of the time it’s just Indianised Chinese fare that we are comfortable with but to really understand what sort of cuisines are included in this ‘ Pan Asian’ list, one needs to have a broad mind and a slightly adventurous palate. There is a certain thrill and excitement in discovering new food that only a curious eater will understand. Travelling always helps but the readiness to embark on a culinary adventure isn’t what every so…

Ramadan is nearly over and with Eid just around the corner, my short but enjoyable series of Ramadan Recipes comes to an end. I had a few more recipes that I wanted to experiment with but I shall do those in time as this was a hectic month and tonight I’m off traveling. Since this is the last recipe in the series ( at least for the moment ) I thought I’d go out on a high note and attempt something that I love eating and ordering in but have never made. After carefully meticulously following the recipe and plenty…

One of the things that makes me incredibly happy is when folks are receptive to the things I write and enjoy what I post. When people try out recipes that I’ve toiled over and experimented with, it’s a different kind of high. The response for my ongoing Ramadan Recipes series has been wonderful but the nicest response was when Dubai’s Department of Tourism and Commerce Marketing extended some recipes that are a Ramadan specialties,  sourced from Chef Jens Muenchenbach, at Waldorf Astoria Dubai Palm Jumeirah. I absolutely love collecting recipes and tend to do cooking classes wherever I go. Chef Muenchenbach’s recipes…

As part of my Ramadan Recipes series on the blog, I’m trying to find dishes that you would typically eat during the holy month of Ramzan for iftar. There are plenty of recipes but this is not my area of expertise so it takes a little time and practice to perfect these recipes. A dish I thoroughly enjoy no matter what time of the year is a Baida Roti ( egg roti ) It’s usually stuffed with lamb but I enjoy the chicken one as well. It’s like a thick stuffed pancake almost and eerily similar to an Indonesian Murtabak.…

I find that when I get ready to enter the kitchen, I’m most comfortable with quick recipes that take just minutes to prepare and that why I love Chinese style stir fry recipes. I must admit the most tedious part of such recipes is the prep where it is a wee bit time consuming to chop all the vegetables and meats but the actual cooking time is barely 5 minutes. Some stir fry recipes can get quite elaborate with multiple ingredients, of course this depends entirely on what you’d like to toss in, but I find like in most cases,…

I don’t care much for fish or even shelled fish like crab or lobster but I have a special place in my heart for prawns. They are one of my favourite ingredients and if they didn’t have so much cholesterol I’d honestly cook them every second day. Most of the time I end up tossing them into a curry, either Goan or Thai and that seems to work just fine but this time around I wanted to enjoy them without being drowned in a curry or gravy. I wanted a dry prawn dish full of flavour. This one reminds me…