Chef’s Nectar”Stuffed Mushrooms with Walnuts”


  • Stuffed Mushrooms with Walnuts

Ingredients for the stuffing of mushrooms

  • 18 to 24 button or Cremini mushrooms, scrubbed clean, stems separated from the caps, stems finely chopped
  • 1 tablespoon butter
  • 2 small shallots, minced, about 2 tablespoons
  • 1 large garlic clove, minced
  • 2 tsp chopped walnuts
  • Salt to taste
  • 2 tsp chopped parsley
  • 1 tsp dried thyme
  • 2 tsp breadcrumbs
  • 2 tsp sherry or chicken stock
  • 2 tsp extra virgin olive oil
  • 2 tbsp grated Parmesan cheese

Method for making the stuffed mushrooms

1 Preheat oven to 375°F (190°C).

2 Make filling -Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4 to 5 minutes, stirring often. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes.

Turn off the heat and add the parsley, dried thyme and breadcrumbs. Pour the sherry into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.

3 Stuffed mushroom caps -Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing, and place on a baking sheet. Sprinkle grated Parmesan cheese over each mushroom.

stuffed mushroom caps on a baking sheet ready for baking

4 Bake– Bake for 10 to 20 minutes at 375°F (190°C), or until the cheese browns a little and a little water starts to pool at the base of each mushroom. Allow to cool for 5 minutes or so before serving.

Please Note

As above illustrated the plating, I used tomato slices/roundels to make it more appealing and drizzled reduced balsamic for color.

“Curried fish Rana,s Style”


Curried Fish

Ingredients for making the fish

  • 1 tablespoon peanut oil
  • 1 brown onion, finely chopped
  • 1 carrot, thinly sliced
  • 1 zucchini, thinly sliced
  • 400g butternut pumpkin, cut into 2cm pieces
  • 2 tablespoons yellow curry paste
  • 400ml can coconut milk
  • 700g firm white fish fillets
  • 2 x 250g Log Grian rice
  • 1/2 cup coriander leaves
  • 1 tablespoon fried shallots

Method of making

  • Heat the oil in a large wok over medium heat. Add the onion, carrot, zucchini and pumpkin and stir-fry for 5 mins or until onion softens. taste.com.au1:06How to prepare onions.
  • Add the curry paste. Cook, stirring, for 1 min or until fragrant and vegetables are coated in paste. Stir in the coconut milk and bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 mins or until pumpkin is tender.
  • Add the fish and stir gently to combine. Simmer, uncovered, for 5 mins or until fish is cooked through. Season with salt and pepper.
  • Meanwhile, heat the basmati rice following packet directions.
  • Sprinkle curry with coriander and fried shallots. Serve with the steam rice.

Please Note

In this different version, i just did a twist in this recipes to make it more palatable with exotic veggies. you too can add as per your liking,

Chefs’ Nectar,” Prawns Croquettes with Mint Mayonnaise”


Prawns Croquettes

Ingredients for making the croquettes

  • 20 large prawns, whole
  • 1 tbs unsalted butter
  • 1 tbs vegetable oil
  • 1 large onion, roughly chopped
  • 2 tomatoes, roughly chopped
  • 2 tbs unsalted tomato paste
  • 1 carrot, finely chopped
  • 4 garlic cloves, crushed
  • 1 tsp fennel seeds
  • ½ tsp chilli flakes
  • 250ml milk
  • 2 tbs parsley, chopped
  • 2 spring onions, sliced
  • 200g plain flour
  • Freshly ground black peppercorns and salt to taste
  • for coating
  • 2 egg whites
  • 1 cup breadcrumbs
  • Vegetable oil, for deep-frying
  • Saffron Mayonnaise:
  • for mint mayo
  • ginger, garlic, mint, coriander, green chilly (make a paste)
  • 1 tbs hot water
  • ½ cup home-made or good-quality store-bought mayonnaise

Method of making

  • Peel and de vein the prawns, keeping the tails intact. Reserve the shells and discard the heads.
  • For the mint mayonnaise, in a blender blend mint, coriander,garlic flakes, ginger root and green chilly water and make a paste out of it, mixed this paste with mayonnaise and stir until combined. Cover with plastic film and place it in the fridge until required.
  • Make 20 equal-sized balls (about 1tbs each) and place them onto a tray. Lightly season the prawns with salt and pepper. Grab 1 ball, flatten it on the palm of your hand and wrap each prawn leaving the tail uncovered. Place it back on the tray. Repeat with the remaining prawns.
  • Pour the breadcrumbs in a shallow bowl and the egg whites in another bowl. Line a baking tray with paper towel. Roll the croquettes in the egg whites then breadcrumbs. Half fill a deep-fryer or medium saucepan with vegetable oil and heat to 190°C or test the oil with a little piece of bread, if the bread turns gold in 30 seconds, the oil is ready for deep-frying. In batches, fry the croquettes for 3 minutes or until golden. Drain on prepared tray. Serve warm with mint mayonnaise and lime wedges.

Please Note

  • Its nectar,s delights for every occasion, Easy to make and so irresistible. Never thought to flavor mayonnaise in this way. Innovative you must try and have party with your friends..
  • You Can add the mint puree with little green chilly in mayo that would be mint mayo.
  • you can add wasabi in the mayo it would be wasabi mayo. enjoy all the different creations..

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.