Green Spaghetti! – kids friendly


Bon Appétit

My two daughters are 12 and 7 and they are not a big fan of green vegetables.  But this is one dish that they love and I cook it at least 2 or 3 times a week.
It’s really easy to prepare and it’s super delicious.  Let me show you how to prepare this healthy green spaghetti.
1. Wash a bunch of English parsley (approximately 12 stems  – a little more or less is fine)


2. Put the parsley in the food processor/blender and add  3 – 4 cloves of garlic, 1/2 tsp ginger powder (or grate some fresh ginger) and 1/2 tsp of salt. Add about 150ml of warm water.
[Note: You can also add a few walnuts.  Me and hubby like walnuts but my two girls do not.  I guess having two nutty parents is more than they could tolerate. LOL!]


3.  Give it a good blend and you will get a nice healthy green mixture.


4.  Pour mixture into a big bowl and add 3 tablespoons of olive oil and sprinkle some black pepper.  Mix well and keep aside.


5. Boil the spaghetti and when it’s ready, drain and pour it into the green mixture.

drop spaghetti into mixture

6. Give it a good mix and you’re ready to serve.  My girls like to have this spaghetti top with fried bacon and a few sprinkles of parmesan cheese.  This recipe would go well with roast chicken or any grilled meat of your choice.


Enjoy! Eat well & be happy!




Easy quiche

Quiche is simply an egg custard, seasoned with anything you desire. This is the perfect recipe for busy moms. No fuss, no base and just add whatever filling you like. It’s healthy, tasty, quick & easy to make and the best part is my two daughters love it!


3 eggs

1/4 cup milk

1/4 cup plain yogurt (Homemade yogurt recipe)

1 cup grated cheese

4 tablespoon of self-raising flour

Salt & pepper to taste


1st Choice: Salmon & Fresh Parsley

Quiche with salmon Quiche with salmon & parsley

Rub some salt on the salmon slice. Drizzle some olive oil on salmon and pan-fry until it’s cooked. Let it cool and break the salmon into small pieces and remove any bones. (You’ll get about 1 cup of salmon – more or less is fine). Rinse and chop fresh parsley – about 1/2 cup.

Put the salmon & parsley into a bowl, add some pepper, squeeze some lemon and mix lightly.

2nd Choice: Spinach and Ham

Quiche with spinach and ham Quiche with spinach and ham

The stores here do not carry canned spinach so I use fresh spinach instead. I rinse and boil spinach for 1 minute, drained and chopped into small pieces. Cut ham (any type) into small pieces to make about 1 cup. Put chopped spinach and ham together and mix lightly. Add some salt & pepper.

Note: Remember to put in 1/2 tsp of baking soda in hot water when boiling spinach – this is to make sure spinach stays green otherwise it will turn yellowish.

3rd Choice: Sausages and Mushroom (canned button mushroom or fresh mushroom)

Quiche with sausage & mushroom - straight from the over. Quiche with sausage & mushroom – fresh from the oven.

Slice or cut sausages and mushroom into small pieces. What I normally do is slice a small onion and pan-fry it for 2 minutes with the sausages and mushroom to add more flavour.

Note: The above are just 3 suggestions on type of filling you can put into the quiche. Feel free to try with whatever you desire and it will taste great even with any leftover meat dishes.


1. Pre-heat oven to 180°C.

2. Whisk together in a bowl eggs, milk, yogurt and flour.

3. Fold in cheese and fillings.

4. Pour into a standard pie dish/pan (9″ in diameter & 1-1/4″ deep). I normally use a glass dish and remember to oil the base with some olive oil or butter.

5. Bake for 40 minutes or until set.

6. Serve hot.


‘Nasi lemak’ recipe


This simple meal can be found almost everywhere in Malaysia. It is a favourite amongst Malaysian and there are some who eat it at least once everyday!

The ingredients and the cooking process involved in creating this tasty meal is simple. Nasi lemak is rice cooked in coconut milk. Screwpine leaves, locally known as pandan leaves, are first washed and later added into the cooking pot to give the rice its signature fragrance. The rice is usually eaten together with anchovies fried till golden brown, crispy cucumber slices, roasted peanuts, half boiled egg and chilli paste known as sambal.

Here’s a classic nasi lemak recipe you’ll enjoy!

Ingredients for 4 servings:

Nasi Lemak
1/ 1/2 cups long grain rice
3/4 cups coconut milk
1 tsp cooking oil (to prevent the rice from sticking together)
3/4 cup water
1 in ginger, sliced thinly
1 red onion, sliced thinly
2 pc/knot screwpine leaves(pandan leaves)
1 stick lemongrass, smashed
1/2 tsp fenugreek
Salt to taste

5 boiled eggs (cut into half)
1 cucumber, sliced round
75g medium-sized anchovies (ikan bilis), deep-fried till golden brown and crunchy
75g peanuts (roasted)
5 salted fish (optional)
banana leaf

Chili Paste (Sambal)
20g of dried chillies, soaked in water, boiled and blended (less if too spicy, more if you like it really HOT!)
20g shallots, blended
20g garlic, blended
20g dried shrimp paste (belachan), baked or roasted about 15 minutes
25ml tamarind juice (mixed with water)
50g medium-sized ikan bilis, peeled
50g red onions, sliced
Salt and sugar to taste


Nasi Lemak

Wash rice in cold water and drain. Soak in coconut milk for 10 minutes.

Pour 1 tsp of oil in the rice cooker, add the rice and let the oil coat the rice.

Now add water.

Add sliced ginger and red onions. Then add screwpine leaves(pandan leaves) and lemongrass.

Cook rice in rice cooker until soft for about 30 minutes.

Chili Paste (Sambal)

Take out all seeds from the dried chillies so that the paste will not be too hot.

Then boil and blend the chillies.

Then add chillies, shallots, garlic and shrimp paste (belacan) in some water (just enough to cover the ingredients) into the blender and grind till fine.

Put some oil into a stock pot, add the chilli mixture and stir well till it changes colour.

Add tamarind juice. Cook until the chilli mixture turns a little dark red. Do not overcook as the mixture will turn darker and darker. Then add anchovies (ikan bilis) and red onions.

Lastly, add salt and sugar to taste.