Cajun Chicken Drumsticks

After I came back from my holiday, I ask my youngest son what did he cook when I was away, he told me he cook Cajun chicken. As I don’t really cook a lot of western food, I’m not that familiar with the spices. Since he like Cajun seasoning, I decided to look up recipe on the internet and experiment with it. I came across this recipe online, which is very simple and easy, this is an ideal recipe when you need something quick that requires little to zero preparation, in fact, 5 minutes of preparation time is all that you need to make these crispy Cajun Chicken Drumsticks. This recipe is always popular with my boys.


1.2 kg drumsticks (about 6 to 7 drumsticks)

1/2 teaspoon pink Himalayan salt

30g butter

Cajun seasoning:

1 teaspoon pink Himalayan salt

2 teaspoon paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon white pepper


Wash and drain dry the chicken drumsticks then rub 1/2 teaspoon salt all over the drumsticks

Stir together all the spices for cajun seasoning in a plate and mix well.

Preheat oven to 190°C Grill setting

Line a baking tray with baking paper

Rub the chicken with the cajun seasoning all over. Leave the meaty side with

skin facing up.

Put about 5g of butter on the top of each drumstick, on the part that is most

meaty. The butter will melt all over the meat and skin, keeping the meat juicy

and and make the skin crispy.

Grill for 15 minutes in the oven, then turn the chicken over and grill for

another 10min or till golden brown and cooked.

Serve immediately.


Cauliflower Mash With Salmon (Ketogenic Diet, Paleo, Gluten Free)

My quest for healthy eating continues….. Today I crave for some mash potatoes, but I swap potatoe with cauliflower instead as trying to stay on a Low carbs diet. Who says healthy food cannot be delicious?? Will make this for family for sure since when I let my son’s have a mouth full to try and he says yum!

Serve 1

Cooked weight for the cauliflower mash is 250g

Cooked weight for the salmon is 122g

Calories: 588

Fats: 47.3g

Protein: 29.8g

Net carbs: 6g


200g cauliflower

30g grass fed butter

1/2 teaspoon pink Himalayan salt

130g salmon fillet (raw weight)

5g coconut oil – to pan fry the salmon

Marinate salmon with pinch of salt, dash of oyster sauce and sesame oil.

Steam the cauliflower till soft

Put the cooked cauliflower in a blender, add in the butter and salt and blend till mash, remove to a serving plate

Heat pan with coconut oil and pan fry the salmon till cooked

Serve immediately

Garlic Prawn Fat Head Pizza 🍕🍕🍕🍕🍕 (Ketogenic diet, Low Carbs, Gluten Free)

This is a Ketogenic Diet friendly pizza base as each slice of pizza is only 1.8g of carbs. For pizza, my favorite topping is garlic prawn.  I seldom order pizza for myself as it usually requires me to pay extra for gluten free base and extra for prawns range.  This pizza base is so easy to make and literally you can have a pizza in under 30mins!  As for taste wise, even my son who dislike “healthy eating” says is yummy, but the down side is, the base is not crispy compare to normal pizza. Well, I guess I can’t complaint since I’m on a diet and still can eat pizza isn’t it? 

Serving size: 8 pieces 
Ingredient for the base:

170g shredded mozzarella cheese

56g cream cheese

1 large egg, lightly beaten

½ tsp salt

85g almond flour
Ingredient for Topping:

5g minced garlic

40g concentrated tomato paste

80g grated mozzarella cheese

200g prawns

20g Spinach

20g mayonnaise- for drizzling 

Pre heat oven at 220°C
Line the baking dish with baking paper and apply 1 teaspoon oil on the paper 

Place the shredded mozzarella cheese and cream cheese into a microwave safe bowl and microwave on high for 1 minute. Mix with a spatula and microwave on high for another 30 seconds. Mix well 

Add in the egg, salt and almond flour. Put on the disposable food safe gloves and knead till we’ll combine 

Place the dough on the baking dish and flatten into round (I use the ring of a cake tin to help me get the shape)

Dock the dough with a fork, remove the ring and bake for 10 minutes.

When 10 min is up, Remove the pizza base from the oven 

Put the minced garlic and tomato paste in a bowl and mix well

spread the tomato paste on top the pizza base

Spread 60g of the grated mozzarella cheese on top

follow by the spinach and prawns, lastly sprinkle the balance of the 20g of mozzarella cheese on top

Return to oven and bake for 5 mins. 

Drizzle mayonnaise on top. Slice and serve hot or cold

Chicken And Mushroom Carbonara

I used to buy store bought Carbonara sauce whenever my family ask from “white pasta sauce”, but I stop buying them when I chance upon this recipe online. This suppose to be a dry spaghetti, but my son prefer it a bit wet, so after a few trial and error, I manage to get the consistency that he likes. Of course if you prefer the original version of the dryer spaghetti, you can reduce the amount of thicken cream and cheese. Enjoy! 

Serves 2


250g Fettuccine or spaghetti

350g Chicken thigh or chicken breast, cut into bite size

6-8 medium shitake mushrooms

1 tablespoon Olive oil

3 whole eggs + 1 more egg yolks

100g Thicken cream

60g grated Parmesan cheese

1/4 teaspoon Freshly ground pepper

1/4 teaspoon Salt, or to taste


1. Soak the mushroom till soft, discard the stems and sliced thinly 

2. Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper

3. In a bowl, whisk together the eggs, cream, Parmesan cheese, salt and black pepper

4. In a pan, heat up 1 tablespoons oil and cook the chicken till brown and fully cooked

5. Add the mushrooms and cook a another 2 minutes. Dish up and set aside. Leave the pan on the stove, do not wash it.

6. In a pot, bring water to a boil, add in 1/4 teaspoon salt and 1/2 tablespoon oil and cook the spaghetti according to the manufacturer’s instructions

7. Transfer the spaghetti into the pan then put in the egg mixture and mix to coat the spaghetti.

8. Add in the cooked chicken and mix well (The heat from the skillet, chicken, mushrooms and spaghetti will cook the egg yolks.)

9. Serve immediately.


This is a very quick spaghetti dish, so make sure you get everything ready before you start cooking.

If the spaghetti  gets too dry, you add in more cream or some of the spaghetti water to the sauce.

Spinach And Ricotta Cannelloni

Eldest son: “Mum, what’s this.” 

Me: “I don’t know…… I think is tube pasta…..”😂😂😂

Sometime last year, when we were having buffet at Crown Perth, my youngest son pointed at his plate and ask me can I make this at home. I happen to come across this instant Cannelloni, and follow the cooking instructions that is behind the box, and both of the boys says is very yummy. I don’t mind making this for them again as it was stuff with spinach, lots of lots of spinach! 😉😉

1 box (about 16 pieces) Instant dry Cannelloni

2 tablespoon oil

600g canned tomatoes puréed

2 teaspoon basil

1/8 teaspoon each of salt and pepper

250g spinach

250g ricotta

2 egg yolks 

2 clove garlic, crushed

30g grated cheese

1/8 teaspoon nutmeg 

1/8 teaspoon salt


Combine all the ingredients (A) in a large mixing bowl and mix well, set aside

Heat oil in saucepan, add in tomato puréed, basil, salt and pepper and bring to a boil, removed from heat.

Pour half of the tomato mixture into a large baking dish.
Fill the dry cannelloni with the mixture (A) and arrange it onto the baking dish

Pour the remaining tomato purée on top the cannelloni

Sprinkle the cheese on top

Bake at pre heated oven at 200°C for 30-35 min or till cannelloni is cooked.

Zucchini Noodles Bolognese (Paleo Diet) – Gluten Free, Grain Free, Dairy Free 

Been seeing a lot of Zucchini noodles recipe on the internet for quite sometime, today I decided to give this a try as I would like to increase vegetables intake in my children’s diet. I would say this is pretty much a Paleo diet – is gluten free, dairy free and grain free.  Whenever I make spaghetti for my family, I usually use bottled sauce, as they are cheap and convenient, so this is my first time making bolognese sauce from scratch.  And the verdict from my children – Yummy! 

Serves: 4-5

Ingredients for the Bolognese Sauce:
1 Tablespoon coconut oil / olive oil

1 large onions, chopped

4 garlic cloves, minced (or 1-2 Tbsp minced garlic)

500g lean beef mince (or mince of your choice)

1 Tablespoon dried rosemary

2 Tablespoon dried oregano

50g carrot, grated or finely diced

100g celery, finely diced

300g (about 1) zucchini, grated

1 kg large roma tomatoes, chopped

100g tomato paste

100g cup mushrooms, sliced

sea salt and pepper to taste

Ingredients for the Zucchini Noodles:

3 large Zucchini 

1/4 teaspoon salt

Direction for the bolognese sauce:

1. In a large pan cook onion and garlic in olive oil for a few minutes until they start to soften, but not yet brown.

2. Add the mince beef and herbs and cook until just starting to brown. 

3. Add the carrot, celery, Zucchini, tomatoes and tomato paste. Mix well and bring to a boil.  Reduce heat and let it simmer to allow the sauce to thicken until desired consistency.

4. Add in mushroom, salt and pepper to taste. Remove and set aside.

Direction for the zucchini Noodles:

1. Wash and clean the Zucchini, cut the the top and boot, end of the Zucchini 

2. Use a peeler and shred into long stripes. Discard the core

3. Put the shredded Zucchini onto a colander, add in the salt and mix well, leave it to drip dry

4. Heat wok, add in the Zucchini and fry for a few min, do not over cook.

5. Dish up and leave on a colander to remove excess water

Quick And Easy Minced Beef Spaghetti

Two weeks ago, while I was away for holiday in Singapore, I received text messages from my youngest son, asking me how to cook spaghetti, so I briefly gives him instructions over whatsapp on the cooking instructions.   When I come back, I decided to type out this step by step guide for him, so that he will be able to cook this if I’m away for holiday again.   

Serve 4 

500g minced beef

1 bottle (500g) of Bolognese sauce

1 large onion, slice 

Fresh or canned mushroom

350g spaghetti 


1. Slice the onion and mushroom and set aside.

2. Heat 1 tablespoon oil in a non stick pan then pan fry the onions till lightly brown (about 2 mins)

3. add in the minced beef and fry till cooked (about 2 1/2 mins)

4. Add in mushroom, Bolognese sauce and mix well, bring the sauce to a boil, reduce heat and simmer for 5-10 mins, remove to a serving dish.

5. In a large pot, bring 2 litters of water to a boil

6. Add in 1 teaspoon salt, 1 teaspoon oil and the spaghetti and cook on high heat till the spaghetti is cooked to your liking (about 15 min), stir occasionally.

7. When cooked, drain in a colander 

8. Put cooked spaghetti to a serving plate and pour enough sauce on top the spaghetti, add some shave Parmesan cheese (optional) and serve immediately