Tag Archives: Lingham Chili Sauce

Spicy Bacon Egg Cups (Recipe)

Breakfast is the most important meal of the day, especially people with gastric and acid reflux issues. I always looking out for breakfast idea but what’s better than the combination of bacon and egg for breakfast.

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I guess most of you have seen this on facebook but how many of you actually tried it? Frankly it’s relatively easy and perfect for beginner to impress your lover/family.

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There’s only a few ingredients called for the recipe, thick cut bacon strip, eggs, parmesan cheese, salt and paper.

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I marinated the thick cut bacon strip with Lingham Sriracha Hot sauce for at least 2 hours in the fridge.

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Pan-fried the bacon strip for 2-3 minutes and drain the oil on towel paper.

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Brush the muffin pan generously with melted butter and lay the bacon strip forming a bacon lined cup.

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Crack one egg into each bacon lined cup

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Topped each bacon egg cup with parmesan cheese, salt and pepper.

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Sent to the oven for 10-15 minutes and bon appetite!

Spicy Bacon Egg Cups/strong>

Ingredients (3 servings):

3 thick-cut bacon strip
3 eggs
2 tablespoons Lingham Sriracha Sauce
1 tablespoon of butter (melted)
2 tablespoons parmesan cheese
salt and pepper to taste

1. In a small bowl, marinate the thick-cut bacon with Lingham Sriracha Sauce and refrigerate at least half an hour to 2.
2. Preheat the oven to 180 degree Celsius.
3. Pan-fry the marinated bacon strip for 2-3 minutes in a non-stick pan and drain it with towel paper.
4. Brush the muffin pan generously with melted butter for easy removal.
5. Lay the bacon strip in the muffin pan forming bacon line cups.
6. Crack one egg into each bacon line cup.
7. Top each bacon egg cup with parmesan cheese, salt and pepper.
8. Bake in the pre-heated oven for 10-15 minutes.
9. Bon appetite!

Spicy Brownies ala Mexican Brownies Recipe

I’m back in the kitchen! This round I’m testing a new recipe and glad it went well! You might not know, Brownies are well known as the America’s favorite bar cookie. Brownies is said to be the perfect end for any meal, what do you think? The classic brownies are more fudgy and gooey while i decided to tone down the texture a bit to be more cakey.

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Mexican brownies are more dense and fudgy with added spices, cinnamon and cayenne pepper. I decided to substitute the pepper with Lingham extra hot sauce as it added more kick to the brownies. Apart from being spicy itself, the hot sauce proceed to elevate the entire flavours as well.

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It’s quite easy to whip out this spicy brownies as you can complete the batter in a bowl. The electric mixer is not needed for this recipe.

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First you melt the chocolate with the butter with double boiler.

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Add in the cocoa powder and sugar, stir it well

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Add in the flour and stir it well too

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Whisk in the eggs, one by one

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Lastly, whisk in the cinnamon powder and Lingham Extra Hot sauce

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Ready to go into the oven for 30-35 mins

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Tadaaaa! You get a dry cracked crust brownies with the wonderful spicy moist texture! yums!

Spicy Brownies/strong>

Ingredients (16 servings):

150 grams bittersweet chocolate
113 grams unsalted butter
15 grams cocoa powder
180 grams castor sugar
3 eggs
1 tsp vanilla essence
100 grams cake flour
1/4 tsp salt
1 tsp cinnamon powder
1 tsp Lingham Extra Hot Chili sauce


1. Pre-heat the oven to 180 degree Celsius. Butter an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment paper.
2. Melt the chocolate and butter in a large bowl placed over a pot of simmering water. Remove from heat and stir in the cocoa powder and sugar.
3. Whisk in the vanilla extract and eggs, one at a time, stir well.
4. Stir in the flour and salt.
5. Lastly, whisk in the cinnamon powder and Lingham Extra Hot Sauce.
6. Pour into the cake pan and bake for 30-35 minutes. You may test the doneness by inserting a tooth pick and comes out with a little batter and moist clumps clinging to it.
7. Bon appetite!

*Tips: The best way to clean cut the brownies is by using a plastic knife

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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!