Shirataki Noodles : zero calorie, zero carbs, high in fiber!

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The last time I went to Singarea; the Korean grocery store, I got so many things that I didn’t get a chance to explore all of them. Today, I discovered that the noodle pack I have in the fridge is the zero calorie noodles that all the american health magazines are talking about. It basically has zero energy! And it’s packed with fiber!!!

Why didn’t I know about it sooner!

Anyways, I followed Fahad’s instructions in soaking the noodles in water before using them which eliminated any fishy flavor it has.

I tried one but didn’t like the texture a lot so i decided to roast them in a pan for a bit before tossing them in the vegetable stock which made a difference in the textures.

For the vegetable stock, i used all the vegetables i could find in the fridge along with 2 tsp of soy sauce, spices, seaweed and lemon juice.

I downed the whole thing in a sec :p

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where can you get them?
Singarea, the same korean place i talked about earlier this month

And now if you excuse me, i’m going to finish whatever is left from my bowl of noodles yum!


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Shrimp Rice Noodles





You should know by now that I love seafood. I love everything about it and I LOVE cooking with seafood.


Today’s dish was inspired by a dish called Pad Thai. I had black rice noodles laying around for over a month, and I wanted to do a dish that’s fragrant, delicious and easy to do and doesn’t take that much time. so I made the following:



  1. Rice Noodles (any type)
  2. Spring Onions
  3. White Onions or the white tip of spring onions
  4. Shrimps
  5. Chili Flakes
  6. Lemon and Lemon Zest
  7. Salt and Pepper
  8. Garlic
  9. Fish sauce (or Diluted soy sauce)
  10. Olive Oil
  11. Paprika
  1. Start with soaking the rice noodles with cold water, then hot water for 10-15 minutes, then cold water again. Or just soak it with room temperature water for couple of hours if you’re lazy like me :)
  2. In a skillet or Wok, start with sauteing the chopped onions until they’re translucent. Add the garlic and keep stirring, then add the salt, pepper and paprika and toss in the shrimps and keep mixing till they all turn pink then add the chili flakes.
  3. add the fish sauce, lemon juice, and toss in the noodles. keep mixing until they absorb all the flavors then add the lemon zest.
Once you’re done, you can taste the noodles and adjust the flavors to your liking. I like loads of lemon with this dish so I add 1 full lemon and around half a teaspoon of lemon zest. I also add the spring onions in two stages. half of it goes in the skillet in the final stage and the other half to garnish the dish.
I like my rice noodles a little bit softer than what others like, so if you don’t want it to be too soft, don’t over cook it or don’t soak it with hot water prior to cooking.
Try it! It’s awesome :)
Bon Appetit!






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Pesto/Sun Dried Tomatoes Pasta.


I Apologize for the lack of posting these days, I’ve had a very hectic month with the preparation and execution of in the past 3 months (yes, I work at Wataniya :) )

I cooked 3 dishes only this month, along with the small, day to day recipes and I’ve been preparing for my cook book (fingers crossed x), and I managed to destroy yet another laptop, hence the lack of posts :)

Today’s dish is very easy. all you need is the following :

  1. A really good pesto brand, I love Marks and Spencer’s Pesto.
  2. Olive Oil and a knob of butter
  3. Sun Dried Tomatoes
  4. Linguine Pasta
  5. Garlic
  6. Salt and Pepper
  7. Parmesan Cheese
  8. Roasted Pine nuts


  1. Cook the Pasta till it’s al dente. Not smushy, but not undercooked.. you know, just right :). then stop the cooking process by straining them with cold water. drizzle them with olive oil so they don’t stick.
  2. In a pan, heat the olive oil and butter (add as much oil as you want), then add garlic, once it’s cooked but not burned add the linguine, and add the salt and pepper and sun dried tomato slices, and keep tossing the pasta to absorb all the flavor. if you feel it’s a bit dry, add a bit of the pasta water to the mixture. some people like to add cream at this stage but I don’t.
  3. Add as much pesto as you want. if the pesto is salty, eliminate the salt part. I usually add just 2 TBS. continue mixing in low heat but don’t over do it, otherwise it will burn and be bitter.
  4. Add the pine nuts and parmesan cheese and serve while it’s hot :)

That’s it! :)

p.s, I’ll be posting illustrations if images are not available from now on :)

Bon Appetit!


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Shrimp Pasta with sundried tomato cream sauce.

I’m a seafood person. Not knowing what a certain seafood dish tastes like would definitely haunt me forever.. I was given surimi products as an inspirational ingredient for my next dishes.. crab sticks, surimi shrimps and surimi lobster tails. This is trial #1 with the surimi shrimps.. They don’t quiet taste like

shrimps but they’re delicious :)


  1. Tagliatelle Pasta
  2. Shrimps
  3. 1 tbs butter
  4. Olive oil (or use the sundried tomato oil)
  5. 1 big white onion
  6. Garlic
  7. 2 cans of cream Continue reading
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Pasta with Mushroom and White Sauce.

One word: Yummmmmmmmmmmmm!

it was supposed to be a seafood pasta. I boiled the seafood frozen pack separately only to find its bitter. changed plans and added mushrooms instead. didn’t find fresh mushrooms around so I used canned. I prefer fresh mushrooms but you gotta work with what you have :)


  1. Pasta
  2. Mushrooms as needed.
  3. 2 Garlic cloves
  4. Crushed chili
  5. 1.5 pack of cream
  6. 1.5 tsp Cilantro
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Mushroom Rice




Mushroom with wild rice and yes… mascarpone cheese again :)



  1. Fresh Mushroom
  2. Onions
  3. Garlic
  4. Salt
  5. Pepper
  6. Maggie Cube
  7. olive oil and pepper

I added a pinch of hot curry powder :)



  1. in a pot, melt the butter with olive oil and saute the onions
  2. add the salt, pepper, maggie cube and keep stirring
  3. add the garlic and try not to burn it :)
  4. every now and then add a bit of water and keep stirring
  5. once all the flavors are combined together, add the mascarpone cheese and keep stirring until its all combined together and has a creamy texture.
  6. in another pot, either boil rice or pasta, they all work very well with this recipe. add more water than you need so that you use the water for the sauce. (the starch in the water prevents the sauce from becoming very liquidy)
  7. once the rice or pasta is done, drain the water if its pasta and mix it with the sauce.


the result was very silky and delicious <3

Bon Appetit!


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