Mango Salsa Sauce (Recipe)

Cooking is not your thing and KFC / Pizza Hut / Dominos pizza are the only ideas when it comes to pot luck party? Today I’m gonna share with you guys the perfect recipe I have here for mango salsa sauce, a perfect dressing for nachos, salad, grilled chicken or even pan seared salmon fillet. It’s so refreshing and yummy-licious!

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These are all you need for the making of mango salsa sauce! Make sure you get a ripe mango to get the best taste out of it!

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Finely dice the mango, red onions, red bell pepper and rough chop the cilantro, you are almost done with it!

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Add in all the ingredients in a bowl and give it a stir, tadaaaaaa! Siap!

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Be it a pot luck party or bbq party, nachos with mango salsa sauce is always my best starter!

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Mango Salsa Sauce

Ingredients (8 servings):

2 ripe mango, peeled, seeded, and diced small (about 1 1/2 cups)
4 tablespoon red bell pepper, diced fine
4 tablespoon red onion, finely diced
4 tablespoons fresh lime juice
4 tablespoon chopped fresh cilantro
2 tablespoon rice vinegar
2 tablespoon olive oil
1/2 teaspoon cumin
1 1/2 teaspoon Lingham Extra Hot Chilli Sauce
salt to taste


1. Dice the peeled and seeded mango, red bell pepper, red onions and set aside.
2. Chop the fresh cilantro and set aside.
3. Mix all the ingredients and sauces into a mixing bowl.
4. Serve it along with nachos or topped it on pan seared salmon.
5. Bon appetite!

The Misuse of Disabled Parking Lot in Malaysia

The misuse of disabled parking lots issue in Malaysia has been the topic of countless hearings over the past several years. In line with the Persons with Disabilities Act 2008, the government has step up the availability of disabled parking lots in Malaysia. However, the these parking lots are built in very limited numbers.

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Despite the sad number of disabled parking lots, Malaysian seems to take advantage of the OKU parking lots for non other than the two reason, nearer to the entrance or the ordinary car parks are fully occupied. Probably if you ask those healthy people who parked at the disabled parking lots, they might answered you with “sorry sorry, five minutes jeh” or even worst off “how often you see OKU drivers on the road?”. I guess they don’t understand that the parking space is meant for the disabled even if it’s just for a few minutes.

But why? Why this issue has been rising as compared to other countries?

Do you know that British actually enforce a Blue Badge Scheme system whereby people who are using the disabled facilities will have to display their Blue Badged for inspection by the police officers and traffic attendants. If you to fail to produce a badge for inspection, without reasonable excuse, you can get fined to maximum of £1,000.

Looking back into the Malaysia enforcement system, the authorities have to increase the enforcement towards people who abused the facilities meant exclusively for the disabled such as parking lots. “The authorities must be quick to take action against such people. There is no excuse for an able-bodied person to use a parking space meant for the disabled even if it’s for a few minutes.”, said S Jeyaraj, disabled author of the guidebook “Guidance For Wheelchair Bound. He said this included members of the disabled community who did not drive but were passengers. “The parking spots are for disabled drivers not disabled passengers, as their drivers can drop them off and park elsewhere.”

What make things worst was the non-governed disabled parking sticker system has to be revamped and governed. You and I can easily walk into those stationery shops to purchase the disable parking sticker. Something has to be done, and applause to Selangor and Penang states that have taken the lead in this matter. Selangor has issued free parking stickers to disabled persons which covered all the municipalities in the state. Penang also issued similar free parking stickers to disabled persons for areas under the jurisdiction of the Majlis Perbandaran Pulau Pinang (MPPP).

So Malaysian, let’s spread the awareness on how important it is not to abuse OKU parking facilities. All these legal issues should be looked into by everyone. Shall you have any doubt over any issues, you can actually check it through AskLegal. A platform which simplifies the legal jargon for our understanding.

Penang Char Kuey Teow (Recipe)

Craving for a plate of Penang Fried Kuey Teow but it’s too far away? Worry no, you can dish out at home too!

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I’m glad that growing up in the Northern side of Malaysia, Alor Star exposes me to numbers of scrumptious delicacies. From the well known prawn noodle, curry noodle, curry fish head to Penang Fried Kuey Teow, I can’t live without any of them, like seriously. Dishing out a bowl of prawn noodle or curry mee takes up lots of time, so I decided that I could probably cook the Penang Char Kuey Teow on my own 🙂

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So here are the ingredients for the Penang Fried Kuey Teow, Flat rice noodles, prawns, bloody cockles, chinese chives (ku chai), minced garlic, eggs, crab meat, special sauce and Lingham Extra hot Chili Sauce. I can’t get fresh bean sprouts the other day, you can add that in at your side.

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I always get my work station prepared in this way, everything is reachable so wont kelam kabut. Always remember that when you get clumsy, you are more likely to fail your dish.

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Most of the fried kuey teow recipe will call for homemade chili paste, I decided to substitute it with Lingham Extra Hot Chilli Sauce. The flavour actually binds real well together.

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One of the tips for dishing out a good plate of Char kuey Teow is to keep the wok on high heat, creating the breath of wok (wok hei). Don’t be greedy and cook in batches else you gonna end up having a hangus kuey teow.

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Penang Fried kuey Teow

Ingredients (2 servings):

500g Flat rice noodle (kuey teow)
4 cloves of garlic (minced)
10 shelled prawns
16 shelled bloody cockles
handful of chinese chives
50g shelled crab meat
2 eggs
2 tablespoon Lingham Extra Hot Chilli Sauce

Sauce (enough for 4 servings)

5 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon sugar
1/2 teaspoon fish sauce
1/2 teaspoon salt
1/4 teaspoon pepper


1. Mix all the sauce in a small bowl and set aside.
2. Heat the wok with highest heat until it smokes, add in two tablespoon of oil and fry the minced garlic for a good 5-10 seconds.
3. Stir in the prawns and let it cook through. Add in the flat rice noodle and do a quick stir.
4. Add in 1 tablespoon of the sauce for each serving and stir vigorously. Act fast else the noodle will stick to the wok.
5. Add in 1 tablespoon of the Lingham Extra Hot Chilli Sauce for each serving as well and stir till it binds well.
6. Push the noodle to both side of the wok and crack an egg on the empty area. Stir it to allow the eggs white blend well. Flip the noodles over the eggs and wait for about 10-15 seconds.
7. Add in the chinese chives (bean sprouts if you are adding it) and continue to stir-fry it.
8. Add in the cockles, crabmeat and perform couple of quick stirs, dish out and serve immediately.
9. Bon appetite!

Deep Fried Pomfret with Sweet Sour Sauce (Recipe)

Couple of days ago was my dad birthday, I decided to cook him some home-cooked dishes for the big day. Since my training ended relatively earlier that day, I went to Aeon to grab some groceries for the dinner preparation.

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For the dinner, I have cooked a pot of Old Cucumber Spare Ribs Soup, Stir-fried Pea Sprouts and Deep Fried Pomfret with Sweet Sour Sauce. The deep fried pomfret is my favorite mom-cooked meal before I leave to KL. Trust me it’s damn tasty and easy to prepare.

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Thus I have decided to share this quick and easy to prepare recipe. All it takes is 5 ingredients and about half an hour of marination plus 15 minutes of cooking time.

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One key hint of the recipe is to get the ratio right for the tomato and chilli sauce. 2/3 part of tomato sauce and 1/3 part of Lingham Sweet and Sour Sauce.

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Deep frying the pomfret (3-4 minutes on each side – cooking time depends on the size of the fish yea)!

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Heat up the sauce and just dump in the sliced onions and shredded cucumber (get a firm cucumber instead of lembik version).

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Pour the sauce over the fish and it is ready to serve! isn’t this easy?!

Deep Fried Pomfret with Sweet Sour Sauce


600g Pomfret
1 small size cucumber (add more up to your liking)
1 medium size red onion
4 tbsp of Tomato Sauce
6 tbsp of Lingham Sweet and Sour Sauce
2 tbsp of water

salt and pepper (for seasoning)


1. Clean, descale and gut the pomfret (Get the fishmonger to do the job).
2. Rub the salt and pepper on both side of the fish, leave it aside for half an hour.
3. Slice the onions and shred the cucumber.
4. Bring the heat up slowly for the oil and deep fried the fish for 3-5 minutes on each side.
5. Heat up the sauce up in the pan and mix in the sliced onions and shredded cucumber.
6. Pour the sauce over the fish.
7. Bon appetite!

Spicy Pesto Pasta with Pan-fried Salmon Cube (Recipe)

I always fancy Pesto sauce for my pasta when I’m dine out there. But I have been realising that something is missing from the pesto sauce. I have come to realise that not much people have incorporate the spicy element into the sauce (chili fans), and hey I have came out with an incredibly simple but yet full of flavours spicy pesto sauce.

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I have dished out a plate of Fusilli with Spicy Pesto Sauce and tossed along with pan-fried Salmon Cube which is prefect for lunch or dinner =]

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Get your ingredients ready! I have add in the Lingham hot sauce for the spice and trust me, it’s damn good!

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I add in two tablespoon of Lingham extra hot sauce for the spicy kick!

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I don’t have a food processor at home, so I just blend the ingredient in a blender. Boleh jugak lah!

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Tadaa, you get half bottle full of spicy pesto sauce (sufficient to serve 3-4 pax!) Store up the rest in the fridge!

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Pan-frying the salmon cube, I sliced it slightly bigger pieces to retain the juicy-ness in the cooking process. I just hate those restaurants serving dry and flat pieces of salmon slice in their pasta (yucks!).

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Boiled the pasta accordingly with the package direction!

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Toss the fusilli, spicy pesto sauce and pan-fried salmon together!

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Spicy Pesto Pasta with Pan-fried Salmon Cube ( For 2 pax)


140g Sun Dried Tomatoes
1 cloves of garlic
5 pitted black olives
2 tbsp of toasted pine nuts
2 tbsp of Lingham Extra Hot Sauce
1 tbsp of grated parmesan cheese (add more for your liking)
50gm of Sweet basil
10 tbsp of olive oil (adjust accordingly to get the smooth moist paste)
salt and pepper to taste
1 salmon fillet
250gm of Fusilli


1. Place the sun dried tomatoes, garlic, olives, pine nutes, parmesan, basil, lingham hot sauce and olive oil into the food processor/ blender and pulse into a smooth paste. Add in salt and pepper to taste.
2. Place a pot of salted water over a medium-high heat and bring to the boil. Add the fusilli in and cook according to the package directions (11 minutes for mine). Drained the pasta.
3. Place a large pan over a medium heat and add a dash of olive oil. Add the seasoned salmon cube with salt and pepper and fry until nicely seared.
4. Toss the pasta with 4 tbsp of the spicy pesto sauce and salmon cube.
5. Bon appetite!