Chef,S Nectar, “Red Beans soup with Lotus Seeds”


Ingredients for making the red bean soup

  • 200 gram dried red beans
  • 25 gram dried lotus seeds, soak in cold water for 30 minutes
  • 25 gram dried lily bulbs, soak in cold water for 30 minutes
  • 1 tangerine peel
  • 1500 ml (6 cups) water
  • 100 gram rock sugar (or to taste)

Method of making the red bean soup

  1. Place 4 cups of water and red beans in a pot and bring to a boil. Let it boil for 5 minutes, then turn off heat, and cover the pot with a lid. Let the beans sit in the boiling water for 1 hour. Drain and refresh with cold water.
  2. Return the red beans to the pot, add lotus seeds, lily bulbs, tangerine peel, and the 6 cups of water. Bring to a boil, then cover the pot, reduce heat and simmer for 45 minutes to 1 hour or until the bean has softened.
  3. Sweeten the soup with rock sugar and cook until all the sugar has fully dissolved. Turn off heat and serve immediately, at room temperature, or chilled.

Please Note

You can served it chilled or hot as per your preferences, one of the healthiest options for dessert.

Herbal Jelly- “Gui Ling Gao”


Herbal Jelly

Ingredients for making the jelly

  • 1 packet of Gui ling gao powder (50 gm)
  • 250 ml water to mix
  • 1.5 liter water to make the jelly 
  • 250 gm cane/rock sugar

Method of making the jelly

  • Boil the water with the cane sugar till sugar has dissolved.
  • Meanwhile, mix the 50 gm of Gui Ling Gao powder with the 250 ml water thoroughly mixed well.
  • Once the syrup is boiling, lower heat and mix in the powder mixture, keep stirring for about 10 mins.  The mixture will start to thicken.
  • Sieve the mixture  and pour into serving bowls.  Discard any lumps.
  • Once get cool, keep chilled in the refrigerator before serving.

Please Notes

Cut the jelly into Dices and garnish it with mint leaves, served chilled.

Chef’s Nectar Special, Chilled Mango, Pomelo & Sago


Chilled Mango, Pomelo and Sago

Ingredients for making the desert

  • 400ml mango juice (Mango dices/pulp)
  • 150ml evaporated milk
  • 2 large ripe honey mangoes, cubed
  • sugar syrup by mixing 2 tbsp caster sugar with just enough hot water to dissolve
  • 80 gms sago pearls
  • 50 gms Pomelo

Cut the mango into dices and use blender to blend the mango in to pulp

Method of making


1) Boil a pot of water to boil. Add sago and simmer for about 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for about 10 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside.
2) Reserve one quarter of the cubed mangoes for garnishing (step 4). In a blender, blend the rest of the mangoes and the evaporated milk for a short while till well mixed.
3) Mix mango smoothie prepared in step 2 with mango juice. Add sugar syrup to taste. Add cooked pearl sago prepared in step 1 to the mixture. Chill in fridge.
4) To serve, portion out to individual serving bowls and garnish with pomelo sacs and cubed mangoes.

Please Note

Pomelo is the best source of vitamin c as its citrus content give the little sourness to this heavenly dessert which is very nutritious and healthy. use some of the dices and pomelo flakes for the garnish.

“Double Boiled Peach Resins with Lotus Seeds”


Ingredients for making

  • Peach Resin, 80 grams (rinse and soak in water, store overnight in the fridge)
  • Snow Lotus Seeds, 80 grams (rinse and soak in water, store for 5-6 hours in the fridge)
  • Rock Sugar, 1
  • Homemade Chinese Almond Milk, 400ml 
  • Honey Dates, 4
  • Boiling Hot Water

Method for making

  1. Wash overnight-soaked peach resin under running water and remove any debris or dirt.
  2. Dissolve rock sugar into the Chinese almond milk. 
  3. With two double boilers, prepare each double boiler by adding Chinese almond milk, 2 honey dates, 1/2 portion of peach resin and 1/2 portion of snow lotus seeds. 
  4. Place a clean micro-fiber cloth into the inner pot. Fill it with 1 liter of boiling hot water. 
  5. Place both double boilers into inner pot filled with boiling hot water. Bring the inner pot to a boil over low heat. 
  6. When boiling, transfer the inner pot, Let it sit aside for 45 minutes. 

Please Note

  • The longer you leave the dessert in the freeze more “custard-y” the texture will be. 
  • Peach Resin and Snow Lotus Seeds are known to be rich in collagen and good for health.
  • This double boiled dessert is good for the skin and nourishing for the lungs. Above picture is just for your understanding, you can have it as per your preference. enjoy !!

“Yam Paste With Ginko Nuts”


Ingredients for making

  • Yam: 2 (About 800g – 1kg)
  • Olive oil: 150g
  • Coconut cream: 100g
  • Salt: a pinch
  • Sugar: 150g
  • Ginkgo nut: 1 small can (200g)

Method of making

  1. Steam yam for at least 30min till soft. Roughly mash with fork or masher.
  2. Place yam in food blender. Gradually add oil in while blending.
  3. Heat up wok. Place yam into wok and stir in coconut cream.
  4. Add salt and sugar. Stir till dissolved.
  5. Serve warm with ginkgo nuts.

Instructions to follow while making the paste

  • Having a food blender will help to save a lot of effort on the mashing. Unfortunately, I don’t have one at home. The portion seen here was mashed with a fork first and later worked through a sieve to achieve the smoother texture.
  • To get an even smoother texture, either use more oil or add water to it. This would produce a slightly runny effect which is what we get in restaurants.
  • Don’t add too much coconut cream into the yam paste as the taste of coconut would overwhelm the original taste of the yam.

Please Note

Delicious dessert with health benefits, you must try it with you family and friends

Crab Ravioli with Saffron Cream Sauce, Chefs’ Nectar Special


Crab Ravioli

Crab Ravioli with Saffron Cream Sauce

1 batch homemade pasta dough
1 pound lump crab meat
1 cup (8 oz) ricotta cheese
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
3 scallions, chopped
salt and pepper
Italian parsley, chopped, for garnish

Making of the sauce

4 tablespoons butter
1/2 cup chicken stock
1 cup heavy cream
pinch of saffron (5 or 6 threads)
1 Tbsp flour
1/4 cup Parmesan cheese, shredded
2 tsp tomato paste

Method of making the Ravioli

  • On floured surface or using a pasta roller, roll dough out to make a thin sheet (about 1/16″ thick). Gently press ravioli stamp or edge of a glass into the pasta dough to make outlines. Fill each ravioli with about 1 tablespoon of filling. Roll out another sheet of pasta, and place on top of the other sheet, pressing down around the filling. Cut the ravioli using a stamp or glass – pressing on edges to make sure they are sealed well. Place on jelly roll pan lined with wax or parchment paper.
  • For the sauce, melt butter in large saucepan. Add the flour, and whisk for a couple minutes to form a light roux. Slowly add in the chicken stock, and heavy cream – whisking constantly until thickened. Add the saffron, and reduce heat to low, stirring occasionally for 10 minutes. Add the Parmesan cheese, and tomato paste – stir to combine. Season to taste with salt and pepper.
  • Bring 4 quarts of salted water to a boil. When boiling, drop ravioli in and cook for about 4 minutes. Reserve 1/2 cup pasta water in the event the simmering sauce is too thick.
  • Drain pasta and gently toss with the sauce. Sprinkle with chopped parsley and serve.

Please Note

You Can give other shape as well if you want to do the twist with this variation, this is just an idea, you can do any other stuffing as well. enjoy this fabulous dish with you loved ones.

Fish Taco Chef’s Nectar Speciality


Fish Tacos

Ingredients for making the tacos

Fish Taco Ingredients

  • 24 small white corn tortillas
  • 1 1/2 lb tilapia
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • salt to taste
  • 1/4 tsp black pepper
  • 1 Tbsp olive oil
  • 1 Tbsp Butter

Fish Taco Toppings

  • 1/2 small purple cabbage
  • 2 medium avocado sliced
  • 2 roma tomatoes diced (optional)
  • 1/2 diced red onion
  • 1/2 bunch Cilantro longer stems removed
  • 4 oz 1 cup Cotija cheese, grated
  • 1 lime cut into 8 wedges to serve

Fish Taco Sauce Ingredients

  • 1/2 cup sour cream
  • 1/3 cup mayo
  • 2 Tbsp lime juice from 1 medium lime
  • 1 tsp Garlic
  • 1 tsp Sriracha sauce or to taste

Method of making the Tacos

  1. Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
  2. Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
  3. Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
  4. To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
  5. To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.

Please Note

You can add any cheese of your style as per your taste and preferences.

Chef’s Nectar,”Honey and Lime fruit Salad”


Fruit Salad

Ingredients for making the salad is endless

  • 1 pound (500 g) strawberries washed, hulled and sliced
  • 3 kiwi fruits peeled and sliced into half moons
  • 2 mangoes peeled and diced
  • 10 ounces (300 g) blueberries washed
  • 1 cup green grapes halved
  • 9 ounce (250 g) can pineapple chunks or pieces (or 1/2 of a fresh pineapple, peeled and diced)
  • 3 tablespoons honey
  • 1 tablespoon fresh squeezed lime juice
  • 1 tablespoon pineapple juice (from the canned pineapple, if using)

Instructions to follow while making the salad

  • Place prepared washed and sliced or diced fruits in a large salad bowl.
  • Using a measuring jug, combine the honey, lime juice and pineapple juice. Pour the syrup through the fruit and mix well. Mix the juices accumulated at the bottom of the bowl once again before serving, if not serving immediately.

Please Note

Above mentioned pics is just for presentation you can add the fruits as per your liking and taste.

Chef’s Nectar, “Fish Florentine”


Fish Florentine

Ingredients for making the Fish

  • 220 gms skinless white firm fish fillet (such as grouper, bass or halibut)
  • 1 tablespoons extra virgin olive oil
  • 1 tablespoon salted butter
  • 1 cup red bell pepper chopped
  • 2 cloves garlic minced
  • 9 ounces fresh baby spinach, from two bags
  • 2 ounces 1/3 less fat cream cheese, I like Philadelphia
  • ¼ cup half & half cream
  • 3 tablespoons grated Parmesan cheese
  • kosher salt
  • fresh black pepper
  • 10 gms broccoli, asparagus, sundried tomatoes each for plating
  • Garnished with colored peppers

Method for making the fish

  • In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
  • Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
  • Add cream cheese, half & half and Parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
  • Heat a separate skillet on medium high heat, add remaining oil and butter.
  • Season fish on both sides with salt and pepper and place on the hot pan.
  • Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
  • Divide the spinach mixture on the bottom of each plate and top with piece of fish.

Please Note

You can coat/drizzle the sauce on the fish or you can cooked the fish along with sauce, i cooked separately to make it more appealing.

Chefs Nectar, Grilled Salmon Lemon Capers Sauce


Grilled Salmon Lemon Caper Sauce

Ingredients for making the salmon fillet

  • Juice of 3 lemons, divided
  • 1 tbsp olive oil
  • 2 tbsp chopped fresh oregano
  • 1/2 tbsp dried oregano
  • Kosher salt and freshly ground black to taste
  • 2 slices (6 ounces each)
  • 2 tbsp butter
  • 1 tbsp capers rinsed
  • 100 gms assorted garden vegetables

Method of making the salmon

  1. Whisk juice of 1 lemon, olive oil, oregano, salt and pepper in a large bowl. Add salmon fillets, turning to coat. Refrigerate salmon for 10 minutes.
  2. Preheat grill for medium-high heat. Grill salmon 4 to 8 minutes, depending on the thickness of the salmon and the type of grill you’re using. Salmon is done when it flakes easily when poked with a fork.
  3. Heat remaining lemon juice in a small saucepan over medium heat. Cook 5 to 7 minutes until it starts to get thick and some of the water evaporates. Add butter and a pinch of salt. When butter melts, stir in capers. Taste, and add more salt if necessary.
  4. Side by side drizzled little olive oil with crushed garlic and saute little vegetables like, carrots, zucchini, mushrooms and adjust the seasoning.
  5. arrange saute vegetables in the plate and put the grilled salmon on the top, serve hot with a garlic infused breads with mushrooms caps.

Pleas Note

While grilling make sure salmon should not be break carefully grill it and make a nice design on it