Crispy seafood platter – revisited recipe by Jamie Oliver


Got inspired by another Jamie Oliver’s recipe, I tempted myself to make one of his seafood platter that I thought I might like to eat for summer dinner. You can see the original recipe on this link, as I changed some ingredients that likely I found in the nearest grocery store.


  • sunflower oil , for deep-frying
  • fresh calamary rings
  • shrimps , shell off and butterflied
  • 100 g plain flour , plus extra for dusting
  • sea salt
  • chilli powder
  • red pepper powder
  • freshly ground black pepper
  • a few sprigs of fresh flat-leaf parsley
  • 1 lemon , cut into wedges
  • 2 large potatoes

For the sauce (makes 500ml):

  • 20 fresh red chillies
  • 4 garlic cloves
  • 1 cup caster sugar
  • malt vinegar


Prepare the sweet chilli sauce
  1. Finely chop the chillies, I prefer not to have the seeds with.
  2. Finely chop the garlic
  3. Put the sugar and one cup of cold water in a medium saucepan over a high heat. Bring to the boil, then reduce the heat to a simmer. Add the chillies, garlic, a pinch of salt and some splash of malt vinegar. Then cook over a low heat for 10 to 15 minutes. You can whiz the sauce with plunging blender to have smoother texture.
  4. Set aside.
Prepare spicy chips
  1. Cut the potatoes into chips
  2. Place a deep-fat fryer over a medium-high heat. Fill it with three-quarters full with sunflower oil and leave it to heat up.
  3. Fried the chips until it turns golden. Transfer the potatoes into double layer kitchen paper to drain the fat.
  4. Place the fried chips into a large Tupperware, drizzled with some salt, chilli powder and pepper powder, then shake it and set aside.
Prepare the crispy calamary and shrimp
  1.  Wash the calamaries and shrimps, place it in a large bowl. Finely grate over the zest of the lemons and squeeze over most of the juice, then toss to coat.
  2. Place the flour and a good pinch of salt, black pepper, chilli powder and pepper powder into a large bowl, then add the calamary and shrimp and toss to coat. Mix it well.
  3. Carefully lower the calamary and shrimp into the hot oil and fry for 3 to 4 minutes, or until golden and crisp on the outside and cooked through.
  4. When the last batch of seafood is almost done, squeeze a little lemon juice over the parsley sprigs, then dip into the flour and lower into the oil for a few seconds – be careful as it’ll spit.
  5. Serve the crispy calamary and shrimp straight away, with crispy spiked parsley, lemon wedges for squeezing over and the sweet chilli sauce on the side for dipping.




Chillies chicken drumsticks

chillies chicken drumsticks

New recipe is coming! The chillies chicken drumsticks is one of my basic recipes using some basic ingredients (chillies, tomatoes, garlic, and onion). You can cook any meat with these basic ingredients that you usually have at home. It is very easy and tasty. If you’re not a fans of spicy food, this recipe is not spicy at all, but make sure you de-seeds the fresh chillies and add enough tomatoes.


  • 2 Garlic cloves (minced)
  • 1 medium onion (chopped)
  • 8 chicken drumsticks
  • one pot of red chilli purée
link for picture
  • 2 red chillies (de-seeds and thinly sliced)
  • 2 medium tomatoes (chopped)
  • 1 lemon grass
  • 2 lime leafs (optional)
  • Juice of half lemon
  • olive oil
  • cooking butter
  • black pepper
  • 1 tbs of caster sugar

For serving: Rice or fried potatoes, cucumbers or pickles and salads.


  • Heat 2 tbs olive oil and cooking butter in a medium-high heat. Put the chicken drumsticks and cook it until brown, add some black pepper, stir again and set aside on a plate.
  • Use the rest of the oil and fat from the chicken to stir the onion, garlic, lemon grass, and lime leafs until you can smell the perfume
  • Add fresh red chillies, cook again for 2-3 minutes.
  • Add chilli purée, caster sugar and some cooking butter and  stir it using the wooden spatula until mixed (make sure that the sauce does not dry at the bottom of the pan).
  • Add the chicken drumsticks and some chopped tomatoes, mixed it well, put the lead and let it cooked for at least 20 minutes, but don’t forget to stir it every 10 minutes.
  • Normally there will be some water from the juice of fresh tomatoes, turn the heat off when there’s no more water and add some juice of lemon.
  • Serve it with cooked rice or fried potatoes, cucumber and salads.


p.s. Chilli purée usually contains salt, so you do not need to add some salt.

Croustillant de camembert


Even after 6 years living in France, I’m still not becoming cheese lover, until I finally tried this starter dish in one of my favourite French bistro in town “croustillant de camembert” or cheese balls. I tried to make my own recipe by guessing their ingredients, and it’s close to the taste that I expected.


  • 1 block of Camembert (cut into 3 cm of dice)
  • 6 tbsp flour
  • salt and pepper
  • 2 tsp of garlic powder
  • 1 egg
  • 2 tbsp of milk
  • panko bread crumbs
  • Vegetable oil for deep frying

Serve with Green Salads and Fig jam

Ingredients to make green salads: Lettuces, 1/4 of red onion (chopped), shallots dressing salads, and olive oil.





Place the flour, beaten egg and breadcrumbs in three separate shallow bowls. Mix the flour with garlic powder and season with salt and pepper. Roll the Camembert in the flour, then in the egg and finally in the breadcrumbs. Shake off with the breadcrumbs and set aside on the prepared tray. When all the cheese balls are done, refrigerate for 15 minutes.

Pour the oil into a deep fat fryer or deep saucepan and heat it, gently lower 4 or 5 balls into the oil and fry until golden. Remove with a slotted spoon and drain on kitchen paper. Keep warm while you cook the rest. Serve it with green salads and fig jam.

Bon appétit! 🙂

smoked salmon with dill and sweet mustard


Hey guys, today I’ll give you an idea how to make simple smoked salmon to look more interesting and tastier.


  • 8 tranches of smoked salmon
  • Ikea sweet mustard (you can only find this in Ikea groceries store when you visit Ikea)
  • some fresh dill
  • 2 big pickles (sliced)
  • Lemon

and some toothpicks for serving.

Ikea sweet mustard


Take one tranche of salmon , cut it diagonally in to two pieces. Then, put a little bit mustard in one side of the tranche, put one tiny branch of dill, and roll the salmon. Put another tiny branch of dill and one slice of pickle. Use one toothpick to spare it. Sprinkle some juice of lemon before tasting.

Enjoy. 🙂

Home made chicken katsu

Chicken Katsu or Japanese fried chicken is one of my favourite quick dish when I don’t really have lots of time to cook. Here is my recipes:

for 2 persons:



2 chicken breast (slice it like butterfly)

5 tbsp of flour

1 tbsp of maïzena (corn flour)

some salt and black pepper,

1 tsp of paprika powder

1 tsp of chili powder

1 tsp of coriander powder

1 egg, separate egg yolk and egg white

Some katsu bread crumbs (you might find it in Asian groceries store)

Sweet soya sauce

Cucumber & tomato pickles:

1/2cup of Malt vinegar

2 tbsp caster sugar

1/2 cucumbers, cut into dice

1 tomato, separate with the grains, then cut into dice

1 green onions, thinly sliced.

you can add some small green chilli if you can handle spicy


1st step: prepare cucumber pickles

Mix the vinegar and custer sugar, put the cucumber, tomato and chilli, mix it again, sprinkle the green onion. Set a side.

2nd step: chicken katsu

Place the flour, beaten egg and breadcrumbs in three separate shallow bowls.Mix the flour, maïzena, some salt and black pepper, paprika powder, chili powder, coriander powder in a medium bowl. Shake it well. Coat the chicken breast in the mixture. Meanwhile, heat the oil.

Dip the chicken into the egg white, then press into the Katsu bread crumbs until well coated on both sides. Deep fried the chicken in hot oil until golden brown.

Tips! Instead of throwing the egg yolk, I used to fried the egg yolk (half-cooked). Put on top of the katsu when it served.

Served it with white rice, cucumber pickles, and soya sauce. Bon appétit! 🙂