Pita Pockets...

Sometimes you get so bored, and you just don't know what to prepare for dinner..and then you see something and an idea just ops up. That is what happen to me, when I saw this packet of pita. So, I Thought why not have pita pockets.

The ingredients as above, chopped tomatoes, avacados, mangoes, chillies and onions. A little bit of lettuce and any cheese that you can find... I used blue cheese. I also pan fried some chicken pieces for my son and husband, because they NEED THEIR MEAT.

Now just assemble and put them in the oven to heat it up.

 

This was my pita, the vegetarian one with cheese just melting on the top...simply irresistible.

This is the non vege version, added with chicken. Pita stuffed pocket is a healthy meal (made this with wholemeal pita) and you can be as adventurous as you like with this.

Glazed Salmon with Wild Rice and Roket salad

It has been long time since I blogged and since I experimented. So, I found this nice block of salmon, and I thought I better make good use of it. Ran through the net, and found something interesting and I improvised with whatever I could  find in the fridge.

Ransacked my fridge, and found pomegranate..hmmm...interesting, a pack of rocket. I opened a packet of rocket, and dropped some cherry tomatoes, and dressed it with balsamic vinegar and topped it up with pomegranate. Voila...a salad. The pomegranate were little rubies in the mix of green salad, not only pleasing for the eyes but gives a tangy taste and wonderful texture, making a boring salad bursting with flavour. I even got my son to eat the greens.

Next I put the wild rice to boil. The comes the salmon.... Pour some soya sauce (light) and mix in brown sugar to make a glazed. Season the salmon with black pepper, and then marinate it with the soya sauce and brown sugar mix. Be generous. Lastly, sprinkle sesame seeds and roast it in the oven as normal.

Once cooked, assemble your plate with the salad, mix the wild rice with the oil from the cooked salmon and plate them all...Oh yes, and of course, place a glass of white wine, right by its side...Classic....

Aliyaa Island Restaurant & Bar - for a unique taste of Sri Lanka

ALiYaa means – “elephant” in Singhalese, a pretty decent restaurant situated in Bukit Damansara , offers quite an impressive array of food & drinks.mistaken. Food prices are  reasonable enough to not burn a terrible hole in your pocket, & yet allow you to enjoy your well-prepared Sri Lankan food.

For appetizer, we had the fish cutlet and potatoes and peas cutlet, which were fairly good.

Mutton Paal Poriyal is served with rice, gravy, green beans and seeni sambal. The mutton gravy was really good, and the seeni sambal, which tasted rather unique,was combination of grated coconut, carrots and some herbs.

Lumprais is rice with deviled dish of choice - mutton, fried egg with roasted cashews nut and vege, and mixed and oven baked.  We did enjoy this dish very much, as it was all mixed up, sort of a version of fried rice but mushier.

Aliyaa Puttu comes with potato sambal, pol sambal, vegetables and a curry of your choice, where I choose fish curry. Interesting combination, because we normally have our "puttu" with cooconut and brown sugar.

Sweet appam served with milk and gula melaka was the best dish of the day ! Yummy....Appam served with creamy coconut milk, soft in the middle, and crispy on the side...yummm...yummm.

 

On average the dishes were good, a tad spicy but GOOD! And this is evident by the different races of diners you will find in the packed restaurant.