Recipe: Pesto Pasta with Oven-Roasted Chicken

I've said it before and I'll say it again - it's amazing having a herb garden at home. Furthermore, my kids love eating herbs, be it raw (straight from the plant) or used in our cooking.

One of our favorite herbs from the garden is sweet basil, which we love making pesto with. Don't worry though if you do not own a basil plant, you can always get a pack of basil at the supermarket for under RM2 and make this.

Pesto Pasta with Oven-Roasted Chicken

Making pesto is super simple, especially if you are using a food processor. Just place everything in there and blitz until you get a paste. To make our dinner more substantial, we served our pesto pasta with oven-roasted chicken. You can also use a grill pan to cook it, though using the oven would be less messy. We use chicken breast as it's leaner and healthier, but equally delicious!

Pesto pasta is one of my kid's favorite pasta so they were delighted to see this at the dinner time. Loved the marinade for the chicken, making the chicken really tasty and tender. This recipe is a keeper, one I would be making over and over again! :)

Funny pasta-eating faces!

Pesto pasta with oven-roasted chicken
Recipe by Baby Sumo
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves 4


Ingredients
2 quantity homemade pesto (recipe here)
300-350g dried spaghetti
Salt and freshly ground pepper

To garnish
Parmesan cheese, freshly grated
8-10 cherry tomatoes, halved
A handful walnuts
Basil leaves, roughly torn
Extra virgin olive oil

For the chicken
1 boneless, skinless chicken breasts
1/2 tbsp cooking oil

For the marinade
1 clove garlic, crushed to a paste
1 large pinch of salt
1 tbsp olive oil
Juice of 1/4 lemon
1 tsp whole cumin seeds, roughly ground
1/2 tsp smoked paprika


1. First, clean the chicken breast and then cut each piece into half lengthwise and crosswise. This will cut down cooking time. Place marinade ingredients in a bowl, and mix well, then rub all over the chicken breasts and leave to marinade for at least 2 hours in the fridge.

2. To make the pesto: please refer to recipe here. You can place all ingredients in a food processor to save time. Once the pesto is ready, set aside in the fridge with a covering of olive oil.

My kids always have fun making pesto at home!

3. For the chicken:
To cook in oven: Preheat oven to 200°C (roast mode). Line the baking tray with foil, and brush lightly with oil. Then place marinated chicken on the tray in a single layer. Roast in preheated oven for 12-15 minutes, until cooked through. Season chicken with more salt, if necessary.

To cook on hob: Alternatively, heat 1/2 tablespoon of oil in a large grill pan over high heat. Once the pan is hot, place chicken down, and turn heat down to medium heat. Cook the chicken breasts just until golden brown and cooked through, about 5-6 minutes each side. Season chicken with more salt, if necessary.

4. To prepare the pasta: Cook the spaghetti in a large pot of boiling salted water over medium high heat until al dente, stirring occasionally to prevent it from sticking, about 8-10 minutes. Drain the spaghetti and place in a large bowl. Then add the pesto and toss to coat. Add some olive oil (about 1 tbsp) if it seems a little dry.

5. To serve: Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for each serving.  Cut each chicken breast on a slight diagonal into 6-8 thin slices. Arrange the chicken slices alongside the spaghetti.

6. Garnish with the cherry tomatoes, shaved Parmesan cheese,  walnuts and torn basil leaves.


(Note: We do like our pasta with lots of pesto, however if you're having this for the first time, try with 1 quantity pesto and gradually add more to your liking).

*I am submitting this to LTU: Noodles/Pasta hosted by Anne of My Bare Cupboard.


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Recipe: Spaghetti pasta with garlic butter prawns, crispy bacon and chilli flakes

Last year, my kids were totally crazy about pasta (having pasta every weekend and weekdays too if they can get away with it)... and it looks like this craze will continue in 2015. Other than crispy bacon, my kids also love prawns hence this pasta dish was born.

It is a combination of the Asian-style "garlic butter prawns" as well as Italian aglio olio pasta - a really fantastic fusion pasta dish, I have to say. For the adults, I also added in some dried chilli flakes for the spicy kick. Absolutely delicious!

The kids love this :)

Spaghetti pasta with garlic butter prawns, crispy bacon and chilli flakes
Recipe by Baby Sumo
Preparation time: 10-15 minutes
Cooking time: 15 minutes
Serves 4


Ingredients
300-350g spaghetti
1 1/2 tbsp extra virgin olive oil
4 rashers streaky bacon, finely sliced
4 cloves garlic, minced
20 king prawns, peeled and deveined, with tails intact
1-2 tbsp salted butter
1-2 tsp chilli flakes
2-3 stalks parsley, roughly chopped
8-10 sweet basil leaves, thinly sliced
Salt and freshly ground pepper
Parmesan cheese, to garnish



1. In a pot of salted water, cook the spaghetti pasta according to pack instructions, about 8-10 minutes until al dente. Remove from heat and drain, run under cold water to stop from cooking further.

2. Heat the olive oil in frying pan on medium high heat. Add bacon and cook for 3-4 minutes, until crispy and golden brown. Remove and set aside.

3. In the same pan, melt the butter and then add the garlic and cook for another minute until golden brown. Then, add the king prawns and chilli flakes (start with 1 tsp and more if you prefer it spicier), and cook for 1- 1 1/2 minute until the prawns are cooked through. Add the drained pasta, season with salt and pepper as necessary and toss well.

4. Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for each serving. Top with crispy bacon, prawns as well as parsley and basil. Grate Parmesan cheese all over.

Note: You can omit the chilli flakes in Step 3 if serving to kids, then sprinkle in at the end with cheese for those who want it.

*I am submitting this to LTU: Noodles/Pasta hosted by Anne of My Bare Cupboard.


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Recipe: Tenderloin Steak with Pumpkin Mash and Caramelised Onions

Looks like I'm going in reverse order for my Christmas postings this year... starting with dessert (passion fruit meringues) and for my second Christmas 2014 post, it will be the main course.

Tenderloin Steak with Pumpkin Mash and Caramelised Onions

Being meat lovers, beef is usually the star of our Christmas dinner. In the past, we've served roast beef (rib eye is best), op rib (also known as tomahawk, prime rib) and this year, we're thinking of serving individual steaks for Christmas. This is definitely a good option if you're hosting a small Christmas dinner party for your family.

Since it's Christmas, why not splurge on some tenderloin... otherwise, rib eye or striploin would be good too. Since tenderloin is a thick cut, we usually cook it in the grill pan (as we would a normal steak) for about 4 minutes to get a nice sear, then in the oven to finish cooking.

Steaks are fantastic paired with pumpkin. The pumpkin is roasted first, then mashed and simply seasoned with butter, salt and pepper. The sweetness of pumpkin complements steaks perfectly. Also made some caramelised onions to accompany the steak. I'm sure there will be many happy faces in my family if this was served on Christmas Day. :)

Perfectly cooked steak... agree?

Have you planned your menu for Christmas Day yet?




Tenderloin steaks with pumpkin mash and caramelised onions
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 30-35 minutes
Serves 4


Ingredients
For the steaks
4 tenderloin steaks, about 200-250g each and 2" thick
Salt and pepper
Olive oil
Thyme


For the pumpkin mash
800g ripe pumpkin, cut into thin slices
3 tbsp extra virgin olive oil
A handful fresh rosemary, leaves snipped
A bunch of fresh thyme
Salt and freshly ground pepper

2 tbsp butter
1-2 tbsp milk or whipping cream (optional)

For the caramelised onions

2 large onions, halved and thinly sliced
2-3 tbsp Worcestershire sauce
1/2 tsp brown sugar
1 1/2 tbsp salted butter
1 tbsp chopped parsley


For the pumpkin mash
1. Start with the pumpkin mash. Preheat oven to 180°C (roast mode).

2.  Arrange the pumpkin on a baking tray in a single layer. Tuck rosemary and thyme beneath each piece of pumpkin and drizzle with olive oil. Season with salt and pepper.

3. Bake in preheated oven for 15-20 minutes, until tender and the top layer looks slightly wrinkled. Remove from oven.

4. Remove skin from the pumpkin and place the pumpkin pieces in a bowl. Mash and then add butter, and season with more salt and pepper as necessary. Add a touch of milk or cream if the consistency is too thick.


For the steaks
1. Remove the steaks from fridge one hour before cooking to bring it to room temperature.

2. Wash and pat very dry with kitchen towel. Rub olive oil, salt and pepper all over the steaks.

3. Heat a grill pan over medium high heat for a few minutes,until very hot.

4. Place the steaks in the pan and cook for 2 minutes, then flip over and cook for another 2 minutes.

5. Place steaks on a baking tray, and then place in preheated oven (180C) for 5-6 minutes, or until the meat has reached your desired doneness. To check for doneness, use a meat thermometer.  To test, insert the meat thermometer in the centre of the steak. The temperature you should aim for is between 120°F and 125°F for medium rare.

6. Once it has reached your desired doneness, remove from oven and cover the steak loosely with foil to rest for 5 minutes. Do not cover too tightly or the meat will sweat. After resting, the meat temperature should be around 130°F to 135°F (ie perfect medium rare).

Beef Doneness Temperature Chart

Beef Doneness	Temperature (°F)
Rare	120 - 125
Medium rare	130 - 135
Medium	140 - 145
Medium-well	150 - 155
Well Done	160 & above

Note: You can start cooking the steaks 5 minutes before the pumpkin comes out of the oven.


For the caramelised onions

1. While the steaks rest, heat 1 tbsp oil over medium high heat in grill pan (clean with a kitchen towel beforehand if the pan has any black burnt bits). Add onion, and cook until tender, about 4-5 minutes (again, this depends on your preference, how soft you want it). Add Worcestershire sauce, sugar and butter and toss to coat. Season with salt as necessary. Cook for another 5-10 minutes, then turn off heat.

To serve

1. Spoon pumpkin mash onto serving plate, then top with steak and caramelised onions. Garnish with thyme. Serve with good quality salt such as Maldon or Fleur de sel.

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I am submitting this to the "Cook & Celebrate: Christmas 2014" event which I am co-hosting with Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe. To join, simply cook or bake any Christmas recipes for the whole month of December 2014.

Your post must be a current post i.e. posted in December 2014 - please do not link older posts.Please mention our "Cook & Celebrate: Christmas 2014" event in your post and link back to Zoe of Bake for Happy Kids, Diana of The Domestic Goddess Wannabe and Baby Sumo of Eat your heart out.

Happy cooking! Do check out the other bloggers recipe below:


If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)

Recipe: Avocado salad with Tomatoes, Shallots and Toasted Cumin Vinaigrette (Bobby Flay)

I love avocadoes and would eat them every single day if I could. I always have a few sitting on my kitchen counter, so they definitely came in handy when I saw this avocado salad recipe from Bobby Flay.

Avocado salad with Tomatoes, Shallots and Toasted Cumin Vinaigrette

If you like guacamole, you should certainly try this. It tastes very similar to guacamole since the ingredients used share a similarity (think toasted cumin seeds, tomatoes, shallots). Also got to harvest the rocket and mizuna from my herb garden to add to this salad. :)

This is quick and easy to put together, and love the tangy cumin vinaigrette that is poured over the salad. A refreshing salad that I would love to eat any day.

Brilliant colours - so want to eat this again!

Avocado salad with Tomatoes, Shallots and Toasted Cumin Vinaigrette
Recipe by Baby Sumo, adapted from Bobby Flay
Preparation time: 10-15 minutes
Serves 2

Ingredients
10 cherry tomatoes, halved
2 ripe medium Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks
2 shallots, thinly sliced
1 quantity toasted cumin vinaigrette, recipe follows
1 cup arugula / rocket leaves
1/2 teaspoon ground cumin
2 tbsp freshly chopped cilantro leaves


For the vinaigrette:
1 tbsp fresh lime juice
1/2 tbsp rice wine vinegar
1/2 tbsp honey
1/2 tsp cumin seeds, lightly toasted
1 tbsp chopped fresh cilantro leaves
2 tbsp olive oil
Salt and freshly ground pepper


1. To make the vinaigrette, whisk together the lime juice, rice wine vinegar, honey and cumin together, then slowly add the oil and whisk until emulsified. Add the cilantro leaves and season with salt and pepper. Note: Do not use a blender to make this vinaigrette.

2. Place the salad ingredients in a large bowl, then add the vinaigrette. Toss, check the seasoning and serve immediately.

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I am submitting this to the "Cook Like Bobby Flay" event which I am co-hosting with Zoe of Bake for Happy Kids and Grace of Life Can Be Simple. To join, simply cook or bake any recipe from any Bobby Flay websites or cookbooks for the whole month of November 2014.

Your post must be a current post i.e. posted in November 2014 - please do not link older posts.Please mention Cook like a Star in your post and link back to Zoe of Bake for Happy Kids, Grace of Life Can Be Simple and Baby Sumo of Eat your heart out.

Happy cooking! Do check out the other bloggers recipe below:



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Recipe: Spaghetti Pasta with Zucchini, Crispy Bacon & Parmesan

My kids love pasta, so much so that it has become a weekend staple in our home. Their favorite pasta is spaghetti and I am often surprised at how much they can eat.

Scenario #1
Mummy: "Kids, do you want to go out to the mall and eat some nice food?"
Kids: Mummy can we stay home, and can you make us pasta for lunch?

Scenario #2
Mummy: Do you want to go for dim sum today? (Note: They love siew mai)
Kids: Don't want siew mai.... can we have pasta instead.... the one with the bacon, pleaseeeeee?

Scenario #3
Mummy: Do you want mummy to cook something else for a change?
Kids: Nooooooo, we want pasta. Mummy's pasta is the best.

That's basically how it goes every weekend. My kids will request for pasta every weekend. As a mummy, I'm only glad to see them eating well and enjoying their food. :)

Here's the recipe for their (current) favorite pasta, spaghetti with zucchini and bacon. It's one of those pasta dishes that everyone loves. Simple and quick to make too.

Spaghetti pasta with zucchini and bacon
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Serves 4

350g spaghetti pasta
5 streaky bacon (about 125g), sliced thinly
1 zucchini (about 300g), sliced thinly
4 cloves garlic, finely chopped
3 tbsp extra virgin olive oil
Salt and freshly ground black pepper
Freshly grated Parmesan, to garnish
Fresh parsley or basil (optional)


1. In a pot of salted water, cook the spaghetti pasta according to pack instructions, about 8-10 minutes until al dente. Remove from heat and drain, run under cold water to stop from cooking further.

2. Heat the olive oil in a large frying pan or wok on medium high heat. Add bacon and cook for 3-4 minutes, until crispy and golden brown. Remove and set aside.

3. Using the same pan, add the garlic and cook for a minute until golden brown. Then, add the zucchini, and cook for 3-4 minutes until it turns translucent. Add the drained pasta, season with salt and pepper as necessary and give it a quick stir.

4. Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for each serving. Top with crispy bacon, as well as parsley and basil (if using). Grate Parmesan cheese all over.

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Recipe: My Mum's Chicken Curry with Potatoes + Happy Diwali

A couple of weeks ago, I posted a photo of my mum's chicken curry on Facebook and Instagram, and got some email requests for the recipe. So, here it is!

This is an Asian-style curry which is fragrant from the fresh herbs used - ie lemongrass, curry leaves and daun kesum (Vietnamese mint). My mum has been cooking this for us since we're kids, and it is one of my favorite versions of chicken curry. The gravy is so delicious, that you can't help but have extra helpings of rice. We do recommend making a huge pot of this, so that you'll have leftovers for the next day (we like dunking toast in the curry sauce - I think this is quite a Malaysian way of eating leftover curry). Even Hubby enjoys eating it this way for breakfast!

Now everyone, say thank you Aunty for the recipe :)

And to all my readers and friends celebrating Diwali, Happy Deepavali to you all! :)

My Mum's Chicken Curry
Recipe by Baby Sumo 
Preparation time: 10 minutes
Cooking time: 1 1/2 hours
Serves 4-5

Ingredients
1 chicken maryland
1 chicken breast
1 bulb garlic, minced
3 large onions, sliced
3 stalks lemongrass, bruised with your cleaver
8 stalks curry leaves
6 stalks daun kesum (Vietnamese mint)
6 tbsp curry powder
4 medium potatoes, cut into big chunks
1/2 grated coconut
4-5 tbsp cooking oil
700ml warm water
1 tsp salt
1/2 tsp light soy sauce


1. First, squeeze out as much coconut cream as you can from the grated coconut, you will get about 60-70ml. Set aside. Then, soak the grated coconut in 600ml warm water and squeeze again to get coconut milk.

2. Mix the chicken pieces with 2 tbsp curry powder, 1/2 tsp salt and 1/2 tsp light soy sauce. Set aside to marinate for 10 minutes.

3. In a large pot, heat oil over medium high heat. Add the potatoes and brown, about 3-4 minutes. Remove from heat and set aside.

4. Add chicken (from Step 2) into the same pot and cook for 5-7 minutes,until the chicken pieces are evenly browned. Remove and set aside.

5. Add the garlic and onion, and cook for 2-3 minutes, until the onions are slightly softened and garlic is golden brown. Then, add the curry leaves, lemongrass and daun kesum and cook for a further 30seconds. Add the remaining 4 tbsp curry powder and cook for 1 minute until fragrant. Stir in the coconut milk only and bring to the boil.

6. Once boiling, reduce heat to low and add the potatoes. Simmer for 1 hour, then add the chicken and cook for 15 minutes. Stir in the coconut cream and cook for another 5 minutes. Taste and season with more salt as necessary.

Note: If you have any leftovers, simply reheat before eating and serve with toast bread (soldiers). Dip and enjoy!

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*This recipe was featured on Asian Food Channel's Facebook page on 24 October 2014.

Recipe: Caramelised shallot & mushroom toasts (Gordon Ramsay)

I am loving Gordon Ramsay's "Fast Food" cookbook. So far the ones I have tried are really easy to make and taste really good. I made this caramelised shallot and mushroom toast from his book since I love these two ingredients. A simple, delicious brunch option.

I saved a few thick slices of the Champion Toast I baked the previous evening to make this. Shallots, garlic and thyme are sauteed together until the shallots are softened, then sugar is added to caramelise it slightly and finally mushrooms and butter are added to the pan. Then top it on your toasted bread and you have one healthy, delicious lunch!

I reckon a poached egg on top would work well too.

Caramelised shallot & mushroom toasts
Recipe by Baby Sumo, adapted from Gordon Ramsay's Fast Food
Preparation time: 10 minutes
Cooking time: 5-7 minutes
Serves 2


Ingredients
6 shallots, peeled and thinly sliced
1 tbsp olive oil
2 sprigs thyme, leaves only
1 clove garlic, peeled and crushed
1/2 tsp caster sugar
200g white button mushrooms, thinly sliced
2 tbsp butter
A splash of sherry vinegar (red wine vinegar)
A small handful fresh parsley, roughly chopped
Salt and freshly ground pepper
2 thick slices rustic white bread (I used Champion Toast)



1. In a large saucepan, heat oil over medium heat. Add shallots, crushed garlic and thyme, and saute for 2-3 minutes, until shallots are softened. Season with salt and pepper.

2. Add sugar and increase to high heat, stirring and cooking for 1-2 minutes, until the shallots are lightly caramelised.

3. Add the mushrooms and butter, then saute for a further 2 minutes, until cooked, then add a splash of red wine vinegar and season with more salt and pepper, as necessary. Discard the garlic, then add the parsley and mix well.

4. Toast the bread and place on two plates. Divide the shallot/mushrooms on top of the toast and serve immediately.

* I am submitting this to the "Cook Like Gordon Ramsay" event which I am co-hosting with Zoe of Bake for Happy Kids and Mich of Piece of Cake. To join, simply cook or bake any recipe from any Gordon Ramsay websites or cookbooks for the whole month of August 2014. You can link your posts at one of the host's pages.

Your post must be a current post i.e. posted in August 2014 - please do not link older posts.Please mention Cook like a Star in your post and link back to Zoe of Bake for Happy Kids, Mich of Piece of Cake and Baby Sumo of Eat your heart out.

Happy cooking! Do check out the other bloggers recipe below:





* I am submitting this post to "Cook-Your-Books #15" hosted by Joyce.

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Recipe: Oven-Roasted Dragon Tiger Grouper 龙虎班 with Lemongrass, Dill and Fennel

Remember that beautiful dragon tiger grouper 龙虎班 we got from MySeafoodMart.com? It was so fresh, that we decided to cook it there and then.

Oven-roasted dragon tiger grouper with lemongrass, dill and fennel

We plucked some lemongrass from our garden, sliced it thinly and stuffed it in the stomach area along with some fresh dill and fennel leaves. I also covered the top layer with lots of sea salt, you can scrape these off later once the fish is ready. Then, the fish is placed in the oven and baked - easy peasy. And while the fish is cooking, I made a simple soy sauce/garlic dip.

The fish is moist and flaky, and we loved the wonderful aroma of the lemongrass. This would work well with any whole fishes - just adjust the cooking time according to the size of the fish.

Oven-roasted dragon tiger grouper with lemongrass, dill and fennel
Recipe by Baby Sumo
Preparation time: 5-10 minutes
Cooking time: 30 minutes
Serves 4

Ingredients
1kg dragon tiger grouper, scales and guts removed
3 stalks lemongrass, thinly sliced or bruised
A bunch of fennel/dill leaves
2-3 tbsp oil
Sea salt

For the dip
6 cloves garlic, finely chopped
3-4 tbsp oil
3 tbsp light soy sauce



1. Preheat oven to 200°C (roast mode). Line a baking tray with foil, then using a brush, apply a thin layer of oil.

2. Place fish on tray, then stuff the stomach area with the lemongrass and fennel/dill. Drizzle more oil on the fish and then cover with a layer of sea salt. The sea salt can be scraped off later once the fish is ready.

3. Cook in preheated oven for 28-30 minutes, or until a skewer inserted in the thickest part goes all the way through.

4. Serve with a soy sauce/garlic dip. To make the dip, fry the garlic in oil for 2 minutes until lightly golden. Place oil and garlic in a small bowl, then top with soy sauce. Mix well.

Note: You can use any whole fish for this recipe.

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