Signed, sealed, delivered…

How bout that huh? A menu from celebrity chef Bobby Chinn’s restaurant in Hanoi signed by the man himself! Many thanks to the Shimster for getting Bobby to sign the menu and for bringing it back to Brunei safe and sound! You da man! Oh, and Bobby, if you’re reading this, thanks muchly! When you come to Brunei, I’ll buy you breakfast at Jing Chew!

Quick and Dirty Roast Lamb…

The last time I posted a recipe was over six months ago. Thought I’d do one today for a change ๐Ÿ™‚

  • Start with a nice cut: I always go for the shoulder cut these days cos I find it way tastier and easier to carve. Plus its slightly cheaper than lamb leg which is overrated if u ask me ๐Ÿ™‚
  • Use simple ingredients: Lamb is such a flavorful meat u dont really need to use fancy marinades and spices etc. Best fren nya sira, black pepper, garlic, rosemary, and thyme. Thats it. Oh, and olive oil of course to bring it all together!
  • Do a Norman Bates: Stab the hunk of meat all over with a good size knife
  • Stick it in… all the way in: Just sumbat the holes we just made with the garlic.. skin on and everything… it’ll taste fricken beautiful later trust me!
  • Season well: Do the Saxa Salt Cha cha, the Black Peppa Rhumba, then sprinkle dem erbs, and top it off wit some olive oil to bring all together
  • Make the bed: Since this is a roast, we need to make sure the hot air circulates around the lamb. Mun inda we will have half roast half boiled lamb. I know I should probably use a rack, but using the potatoes and carrots makes for a way tastier gravy later… mmmm
  • Bring on the heat: Chuck the lamb in the pre-heated oven at about 170 degrees Celsius for about 3 hours
  • Bob’s yer uncle: There ya have it… a beautiful succulent lamb roast with a beautiful gravy! This goes really well with either pita bread or steamed white rice and a glass of the good stuff… Try it yerself!

Tapsilog Pilipino Alabang… Masarap na!

Wonderful filipino beef & rice dish. Yum yum!


1 pound top sirloin, partially frozen
2 cups cooked rice, preferably day-old
5 eggs
4 cloves garlic, finely crushed
2 tablespoons vinegar (optional)
1 teaspoon sugar
1 to 2 tablespoons soy sauce
Salt, pepper

Slice meat across grain at least 1/8-inch thick. Mix with 2 cloves crushed garlic, vinegar, sugar and soy sauce. Season to taste with salt, pepper. Cover and let stand in refrigerator overnight.

Heat 3 tablespoons oil in large skillet over medium heat. Fry remaining garlic until golden brown. Add rice and fry, stirring constantly.

Season to taste with salt. Make well in center and break in 1 egg. Stir quickly to blend, then stir-fry 5 minutes. Remove from heat and stir in green onions. Cover and keep warm in oven set on low.

Heat oil in heavy skillet over medium-high heat. Fry several beef pieces to brown, stirring occasionally. Remove and keep hot. Fry remaining beef and keep hot.

Cook remaining 4 eggs to desired style (sunny-side up, poached, scrambled or over-easy) and serve on 4 individual plates with fried rice and beef (tapa). Serve with diced or sliced tomatoes.


Parmesan Chicken Wings


1 cup grated Parmesan Cheese
2 tbsp. chopped parsley (or 1 tbsp. dried parsley flakes)
2 tsp. paprika
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup (1 stick) melted butter
1 pound chicken wings, disjointed and tips removed

Preheat oven to 350ยบ. In a big ziplock bag, combine parmesan cheese and spices, and shake to mix. Pour melted butter into a shallow bowl. Dip wings (a few at a time) into the butter, then put into the bag and shake to coat. Place the chicken on a baking sheet and bake for 45 minutes.

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