Tuesday, April 05, 2011


These simple, fail-proof recipes are easy to whip up and makes entertaining at home a real breeze!

Grilled Chicken Skewers with Yoghurt Dip

Serves 4 – 6 persons

1 pc Chicken Breast

1 stalk Lemongrass

1 tbsp Coriander Powder

1 tbsp Cumin Powder

½ tbsp Fennel Powder

Salt & pepper to taste

1 Red Capsicum

1 Slice Pineapple

3 sprigs Fresh Basil (optional)

2 tbsp Extra Virgin Olive Oil

Yoghurt Dip
1 cup Low-fat Yoghurt
3 sprigs Coriander
Juice from 1/2 Orange


1. Soak skewers for 1-2 hours in water.

2. Cut chicken breast into bite-size cubes. Bruise lemongrass stalks lightly.

3. Marinate chicken with spice powder, lemongrass, fresh basil, salt and pepper for 1-2 hours.

4. Remove seeds from capsicum. Cut capsicum and pineapple into 1cm dices.

5. Thread chicken cubes onto skewers alternating with capsicum and pineapple dices.

6. Lightly brush chicken skewers with oil. Grill skewered chicken for 15-20 minutes until thoroughly cooked.

7. Chop coriander finely. Whisk yoghurt with orange juice. Add in chopped coriander and stir evenly.

8. Serve chicken skewers dressed with yoghurt dip.

Chef's Tips:

Chicken can be substituted for your preferred choice of meat such as beef, lamb or duck.

Use your favourite combination of spices or herbs or both as marinade. The sky's the limit!

Instead of capsicum and pineapple, try tasty options like sweet potato, pumpkin, leek, shallots or any other vegetable or fruit that can withstand grilling.


Almond Tuiles

  • 100g granulated sugar
  • 120g egg whites (approximately 4-5 egg whites)
  • 5 ml vanilla extract
  • 1g salt
  • 1 Orange for its zest
  • 45g flour
  • 60g unsalted butter (melted)
  • 100g almond flakes

  1. Whisk sugar, egg whites and vanilla. Add in salt, orange zest and flour. Stir well to ensure no floury lumps in the mixture.
  2. Line baking tray with parchment paper and brush melted butter thoroughly on it.
  3. Drop teaspoon amounts of earlier blended mixture on the buttered paper.
  4. Flatten into disk shapes using a fork dipped in butter.
  5. Sprinkle almond flakes onto each disk.
  6. Bake at 200°C until golden brown for about 8-10 minutes.
  7. After cooling, place almond tuiles in a tight fitted container.

Chef’s Tip: Almond tuiles can be eaten on its own with coffee or tea or serve with ice cream or your favourite cream-based dessert.

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