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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Stuffed Eggplants باذنجان محشي بالزيت

I’ve tried this dish about 5 or 6 years ago. An old friend of the family brought the tiniest, softest, most delicious stuffed eggplants ever. Tasted like stuffed vine leafs ورق عنب. She left the country before we were able to get the recipe from her. This is my way of imitating it.. I kinda miss her!


  1. 1 cup of rice
  2. 1/2 cup parsley
  3. 1/4 cup tomato
  4. 1/4 cup onions
  5. salt
  6. black pepper
  7. potato slices
  8. small eggplants (the light purple and white ones.)
  9. half a cup of lemon
  10. 1/4 cup olive oil
  11. 1 Garlic clove


  1. Wash the eggplants and snap the head off.
  2. Carve all the flesh out, leaving about .5 cm of flesh. (I stuffed 6 small eggplants, 4 small zucchinis and there was still more stuffing left, so if you want, you can cut use 3/4 cup of rice instead of 1 )
  3. sprinkle the eggplants with salt from the inside and leave them for 5 minutes. Continue reading
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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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Rice Salad

Alot have happened those 2 weeks. all I can say is that 24 hours a day isn’t enough but we try to make the most of it and I sure am doing my best.

back to cooking,

I was talking to a friend of mine yesterday and she mentioned my rice salad. it’s been a while since I made it so I thought it would be a good time to introduce it here :)

I usually make it with wild rice or black rice, but I tried the mixed rice pack this time. tasted a bit different, more starchy but great never the less. It disappeared 5 minutes after I made it!


  1. Onion (optional)
  2. Tomato
  3. Parsley
  4. This salad dressing
  5. Garlic and Ginger


  1. take a cup of rice, rinse it with water and cook it with boiling water and a bit of salt.
  2. let it rice cool a bit then mix it with the dressing
  3. add in the garlic and ginger
  4. then add parsley, tomato and onion.

You can add as much dressing as you want, what ever veggies you would like to add and enjoy it’s freshness.

can’t be any easier. not really a salad. its a well dressed rice dish.

I hope you like it as much as I do :)

Bon Appetit!


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