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Recipe Index

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Biscuits and Cookies

Bourbon Biscuits
Vanilla Sugar Cookies

Viennese Swirls

Breads and Yeast

Bagels
Challah
Ciabatta

Sourdough
Tiger Bread

Breakfast

Basic Waffles Batter
Cheese and Onion Muffins

Dried Raspberries and White Chocolate Pancakes

Brownies

Browned Butter Brownies

Mint Chocolate Brownies
Peanut Butter Chocolate Brownies

Cakes, Cupcakes and Muffins

Banana Walnut Crumble Muffins
Banana and White Chocolate Muffins
Battenburg
Black Forest Cupcakes
Blueberry Jam Butter Cake with Homemade Sprinkles

Chocolate Madeleines

Chocolate Swirl Cheesecake with Ginger Nut Base (No Bake)
Fresh Fraisiers

Green Tea Cupcakes with Green Tea Frosting

Guinness Chocolate Cupcakes with Cream Cheese Frosting
Jaffa Drizzle Loaf

Jam Doughnut Cupcakes
Lemon, Kumquat and Poppy Seed Cupcakes with Lemon Buttercream

Mini Passion Fruit Cakes
Mochaccino Cupcakes

Passion Fruit Cupcakes with Chocolate Frosting

Rich Chocolate Orange Cupcakes

Sour Cherries Chocolate Muffins
Toblerone Cheesecake (No Bake)

Curries and Masalas

Aubergine Masala (v)

Malaysian Chicken Curry

Desserts

Baklava with Dried Strawberries and Chocolate Chips

Cokodok (Mashed Banana Fritters)
Double Chocolate Tartelettes
French Fruit Tart

Mango, Pear and Ginger Crumble
Profiteroles with Drizzled Chocolate

Sago Gula Melaka

Drinks and Beverages

Elderflower and Ginger Beer Drink
Mint and Lemon Slice Ice Cubes

Jams, Chutneys and Relishes

Roasted Garlic and Onion Jam
Tomato Jam

Meat

Char Siu (Roasted Pork)

Char Siu Pau (Roasted Pork Buns)

Malaysian Chicken Curry

Pasta and Pizza

Chilli and Lime Scallops Spaghetti

Prawn and Chilli Linguine
Spaghetti with Salmon, Scotch Bonnet Peppers and Spinach

Spinach and Ricotta Ravioli (v)

Pastry, Pies and Tarts

Double Chocolate Tartelettes
French Fruit Tart
Roasted Vegetable Tart
Saffron Infused Fish Pie

Tomato and Basil Tart (v)

Rice and Noodles

Claypot Seafood Rice

Vegetable Briyani (v)

Salad, Sides and Dips

Baba ganoush (v)

Chunky Mango Kerabu (v)

Courgette Couscous Salad (v)
Cucumber Ribbon Salad (v)
Fennel and Orange Salad (v)
Grapefruit and Orange Salad (v)
Hummus (v)

Tomato and Basil Bruschetta (v)

Vietnamese Rice-Noodle Salad (v)

Vietnamese Spring Rolls (v)

Scones, Bars and Squares

Apple Crumble Squares

Buttermilk Scones

Green Tea Scones

Seafood

Braised Sea Bass with Chilli and Garlic Sauce

Chilli and Lime Scallops Spaghetti

Moules Marinière

Prawn and Chilli Linguine
Spaghetti with Salmon, Scotch Bonnet Peppers and Spinach

Thai Fish Cakes

Soups and Stews

Kimchi Jjigae
Moroccan Chickpea Soup (v)

Mulligatawny Soup (v)
Simple Broccoli Soup (v)
Wan Ton Soup

Snacks

Stir Fries

Aubergine, Pepper and Coriander Stir Fry (v)

The Daring Kitchen

Daring Bakers’ June 2011 - Baklava

Daring Bakers’ July 2011 – Fresh Fraisiers

Daring Bakers’ October 2011 - Povitica

Daring Bakers’ December 2011 – Sourdough
Daring Bakers' January 2012 - Scones
Daring Bakers' February 2012 - Loaves and Muffins
Daring Bakers' March 2012 - Tiger Bread
Daring Bakers' May 2012 - Challah
Daring Bakers' June 2012 - Battenburg

Daring Cooks’ July 2011 - Noodles

Daring Cooks’ December 2011 – Char Siu & Char Siu Pau
Daring Cooks' February 2012 - Thai Fish Cakes & Cucumber Ribbon Salad
Daring Cooks' March 2012 - Braised Sea Bass with Chilli and Garlic Sauce

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Popular Posts

Roasted Garlic and Onion Jam

This jam pairs perfectly with a chunk of brie and homemade ciabatta! A couple of weekends ago mum and I ventured out to the latest designer-like grocery outlet that has been the talk of the town of late. Granted everything in store looked amazing with so many interesting items from all over the world but the prices were more than shocking. The Stonewall Kitchen’s Roasted Garlic and Onion Jam caught my eye and although I was very tempted to purchase it on the spot I decided to be prudent and figured that I could probably replicate this jam at home for a fraction of the price. And I did! To be honest it wasn't so much the Onion Jam that caught my attention rather it was the promise of a jar full of roasted garlic goodness! I love garlic so much that I could probably have roasted/steamed/pickled garlic at any time of the day. Gross, I know. Roasting garlic is so easy and satisfying! Anyway that aside, this jam/chutney/spread – whatever you want to call ...

Mint and Lemon Slice Ice Cubes

Mint and Lemon Slice Ice Cubes What a rubbish week this has been! The deadline for my first big work project was due in this week which resulted in late nights or very early mornings. So naturally come Thursday afternoon when the final edits were sent to off to the printers I was doing jumps of joy internally and already planning my weekend in detail. I get home at a decent hour and decide I should go for a run shoes as I am training for my first 10k run in about 4 weeks. 2k in and I manage to fall spectacularly, twisting my ankle badly in the process, and almost rolled into a drain! A trip to the hospital later confirmed that I’ve badly sprained the ankle and require lots of rest which is really frustrating. Then on Saturday morning, the ‘home’ button on my iPhone stops working! Anyway here we are on a Sunday night, my ankle isn’t as swollen, my phone has been fixed and I have had a lot of sleep for the last couple of days thanks to the awesome meds ...

Chilli and Lime Scallops Spaghetti

Having recently acquired a taste for scallops, it is only natural and partly the duty of a food blogger to try to add scallops to my cooking repertoire. Fresh scallops are quite the rarity in Kuala Lumpur, unless of course I’ve been looking for them in the wrong places, like many other things, which is a flaw I’ve become accustomed to. A couple of months ago, I rang my mother in excitement having apparently discovered a supermarket which sold fresh scallops, only to realise later on that they were actually fishballs. How does one confuse fishballs for scallops? Seriously, even I can’t answer that question. Anyway, I soon realised that I would have to make do with frozen scallops if I was ever going to get around to cooking some. Having never cooked them before, I was naturally quite wary as it’s quite a finicky ingredient to play around with. The last thing I want to do is to undercook seafood but at the same time overcooked scallops are disgustingly rubb...

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Nish Whips Up A Dish © 2011 and onwards by Vanisha Sritharan