Quick Roast Beef Salad

Quick roast beef salad


250 gm Sirloin steak seasoned with salt & pepper and grilled to your desired doneness.


  • 1 pc Red chili, de-seeded, julienne
  • 1 pc Bird eye chili chopped, optional if you like spicier, can add more
  • 1 pc Shallot, slice thinly
  • 1 pc Tomato, remove seed, julienne
  • 3 sprig Coriander leaf, coarsely chopped
  • 2 tblsp Juice from lime
  • 3 tblsp Thai Chili Sauce, can be found at any Asian shops
  • Salt to taste


  1. Grill the beef to your desired doneness; leave it to rest for 10 minutes.
  2. Then slice it, put in a bowl and mix with all the ingredients.
  3. You may add sliced green peppers or any other vegetables that you like.


Chef Kasdi our resident chef has made an incredibly simple salad here that looks so good you would not believe how easy it is to make. The salad should be mixed only when you are ready to serve the dish. Even leftover roast beef from Sunday’s roast dinner would be brilliant for this salad the following day.

Happy Cooking!

Gulab Jamun-Malaysian gold leaf dessert

gulab jamun


Gulab Jamun

  • Sugar Syrup
  • 3 cups Sugar
  • 2 cups Water
  • ½ tsp Lime Juice
  • ½ tablespoon of Rose water or Vanilla Extract

Gulab Jamun Balls

  • 1 cup Pancake Mix
  • 2 cups Dry Milk Powder
  • ¼ Cup Butter slightly melted
  • 2 tablespoons of Milk
  • ½ tsp Cardamom powder
  • 2 liter Cooking Oil (for frying)


  • Pistachio Nuts Chopped
  • Gold Flakes or gold paper


  1. In a pot add the sugar, water, lime juice and bring the mixture to a boil. Cook until all the sugar is dissolved. Turn off the heat and then add the rose water.
  2. To make the balls, mix all the items and knead as a dough. The dough should be soft to hard but not sticky.  Roll your balls about 1" diameter. Let them rest for about 30 minutes to an hour. You may cover them with plastic film or a damp towel to avoid drying. This is important for the gluten to relax.
  3. The balls have to be fried in a low to medium heat. As you add the balls they will start to float in about 4-5 minutes. If they start to crack turn the heat down because if the oil is too hot, the balls will start cracking and spoil the presentation. If the balls do not float in seven minutes, increase the heat to ensure they rise to the top. The balls have to be fried on a LOW TO MEDIUM HEAT.
  4. When the balls are floating, use a skimmer to turn the balls ensuring that they are evenly and fully browned on all sides. It may take another 10 to 15 minutes to finish the cooking process.
  5. After they are brown place them in the warm sugar syrup. If the balls break or crack within three minutes, they are NOT done and should be cooked for another 5 minutes. If the balls for testing do not break apart or crack, remove the remaining balls and place them in the syrup too. Let them stay in the syrup for at least 2 hours.
  6. Garnish with chopped Pistachio nuts and Gold Flakes.

Special thanks to Chef Bob from Kanpei Restaurant & Bar for this wonderful Malaysian dessert that is definitely something different for us to try.

Happy Cooking!

Crab and Four Angle Bean Salad with bean sprouts

Beansprout & four angle salad with crabs



  • 200 gm Bean sprouts
  • 100 gm Four angle beans or you may substitute with haricot vert
  • 3 nos Whole crabs, seasoned with salt, turmeric powder & pepper before grilling or frying


  • 2 no Red chili, de-seeded and cut in to small pieces
  • 1 no Birds eye chili, (more my be added if spicier is preferred
  • 1 stem Ginger flower or torch ginger flower
  • 3 tbsp Juice from limes
  • 3 tbsp Roasted desiccated coconut
  • ½ tsp Shrimp paste
  • Salt to taste


Place all the ingredients in a food processor except the roasted coconut, then coarsely grind. If you have an Asian pestle and mortar this can be used.


Slice the four angle beans; clean the bean sprouts and flush with running water, then strain. In a mixing bowl, place all the vegetables and dressing, mix well, adjust the seasoning.

Serve with the crab or any seafood you desire.


Chef Kasdi has proven here that simplicity is definitely the key, anyone & I mean anyone can cook great food at home for their loved ones and we are proving this Smile

Happy Cooking!

Total Hits for the month of August 2010

We would like to thank all our readers and friends from the bottom of our hearts for breaking another monthly hits target on Chef’s Tales the blog.

Due to the growing strong support, we managed to get a total of 19, 693 for the month of August and the hits seem to be growing stronger by the day.

I guess we will have to increase the new posts to keep it even more interesting for our viewers 🙂

Again, sincere thanks.

Warm regards,

Mike, chef Kasdi, chef Bob and Philip

Poached Eggs with Mushrooms and Warm Butter

Poached eggs with warm butter


  • 2pcs Eggs
  • 200gm Button Mushrooms
  • 50gm Mixed Salad
  • 1 Slice Wholemeal Bread
  • 20ml Olive Oil
  • 30gm Butter
  • 2liter Water
  • 20ml White Vinegar
  • 5gm Salt
  • 5gm Pepper


  1. In a pot, bring sufficient water to a steady boil and add the vinegar.
  2. Crack the eggs one by one and slowly add one of them to the boiling water, let the egg simmer for 2-3 minutes. Then using a slotted spoon, take out the cooked egg and continue the process until all the eggs are poached.
  3. In another pan, heat the oil and sauté the sliced mushrooms with the olive oil and season with the salt and pepper.
  4. Take the bread and drizzle with olive oil then grill or toast inside an oven for 4-5 minutes.
  5. Place the bread on a plate followed by the mixed salad and sautéed mushrooms, take 2 eggs and place them on top.
  6. In a small pan reheat the butter than pour on top of the poached eggs.


Chef Bob our Kanpei Restaurant Executive Chef has made a lovely dish here that will blow your guests or your family away on a Sunday morning. These simple as heck poached eggs will be just a breath of fresh air for breakfast or for afternoon tea with a cup of your favorite tea or coffee.

When poaching the eggs it is important that you add them one by one to ensure the water temperature does not go down too much by adding too many eggs all at once. Make sure the boiling water is a slow boil as when the water boils harshly there is a chance that the egg yolks will break or overcook.

Happy Poaching!

Cheese and Chive Omelet with grilled pickled apple

Cheese and chive omelet


  • 3 pcs Fresh whole egg
  • 1 tblsp Chives, slice thinly
  • 3 tblsp Mozzarella cheese or any cheese you desire
  • Salt and pepper to taste


  1. Beat the eggs in a bowl, season with salt and freshly crushed black pepper.
  2. Then add the chives, pre heat the non stick pan, add in the butter, pour in the egg mixture, stir, just before the eggs are firm, spread the cheese and fold it to a half moon shape.

Apple Pickles

  • 6 pcs Whole apples, peeled and cored, but keep it whole
  • 1 cup Sugar
  • 1 cup Water
  • 2 cup Vinegar
  • 1 tsp Whole cloves
  • 1 stick Cinnamon


  1. Wash, peel and core all the apples.
  2. Combine the remaining ingredients and simmer for about 15 minutes.
  3. Add the apples a few at a time and simmer until tender.
  4. Pack the apples in hot sterilized jars, adding syrup to cover apples and seal.

To assemble

Just before serving, bake the apples until slightly brown, then serve arrangement on the side of the omelet, garnish with fresh wild rocket or any vegetable or salad you desire.


Chef Kasdi has prepared a really easy all day possible dish here for everyone to enjoy making at home. The same syrup for the apples may be used for any other fruit pickles.

To get great tips on how to make an omelet click here http://bit.ly/dbHSjU

Happy Cooking!

Purchasing a fridge

When purchasing a fridge, most of the models have good points and bad points and whilst looking for the perfect fridge for your home or business may be fun (although somewhat confusing), there is one point that I would like to raise and one of which may be of value and help.

One must always try not to buy a model with a built in ice machine for simple reasons that may not appear at first to be obvious.

Fridges with built in ice machine need a sensor inside the freezer box or container that tells you when the container is full.

If the chosen fridge does not have this feature and the fridge does not know that the ice container is full, it will continue to produce ice.

When the ice is not able to drop out of the production section of the freezer and in to the storage container the whole system gets backed up, the ice gets frozen in one large lump and blocks the whole system.

The much needed built in sensor tells the machine that the container is full and automatically turns off the production of cubes until the level of ice subsides and again automatically restarting the process on its own.

One must check the senor weekly to ensure servicing is not required.

Kambing Hitam Manis

kambing hitam manis

Braised lamb with a sweet & spicy soya sauce

  • 500gm Lamb cube
  • 2 no’s Red onion
  • 10no’s Garlic
  • 3cm Ginger
  • 4no’s Cloves
  • 2no’s Star anise
  • 2no’s Cinnamon stick
  • 5no’s Cardamom
  • 150gm Kurma powder
  • 100gm Curry powder
  • 50gm Chili powder
  • 30gm Dry coconut
  • 4 tablespoon Dark soya sauce
  • 150ml Cooking oil


  1. Heat the oil in a cooking pot and then add all the spices (cloves, star anise, cardamom, cinnamon stick) and fry until fragrant.
  2. In a food processor blend in the onions, garlic and ginger with a little water, then pour into the hot pot and fry together with the already cooking spices for few minutes.
  3. Add all the spice powder as well as the dried coconut and dark soya sauce, stir for 10-15minutes.
  4. Lastly, add the lamb cubes, let it simmer slowly until the lamb is tender, not forgetting to continuously stir.


Kanpei Executive Chef Bob has made a great Malaysian specialty here today that again is very easy for you to make at home. As it is a stew kind of dish there are very few things that can go wrong if you cook it slowly and always continue to stir well. This wonderful lamb dish can be served with any kind of steamed rice or crispy toasted bread.

Happy Cooking!

Mum’s Gone to Tenerife

Today I would like to introduce a guest author to Chefs Tales with the continuation of my theory that we should be a community type blog that shares information and stories of food, family and life in general to anyone whom may enjoy it. 

I would like to thank Trish, the author and founder of Mum’s Gone To…blog for this lovely article from a hotel guest perspective.

Hope you enjoy it!

I’m surprising myself with my ability to find a second post’s worth of chit chat from our lovely lazy holiday and have to dedicate it to that wonderful pastime of people-watching, my favourite holiday activity.

On the whole, this being a smart gaff, the people are very civilised, quiet and stylish and I just love admiring other women’s clothes, bags, children etc. However, around the poolside I’m reminded of a phrase of my husband’s Scottish Auntie Jenny, who used to say, “Aye, the sights you see when you’ve nae got a gun!” That thought passes through my mind when at a nearby sunbed a middle-aged Spanish woman proceeds to merrily pluck away at stray hairs on her thighs with a pair of tweezers. My husband is fearful the plucking might go higher so he turns his bed round a little to focus on some younger totty to his left.

My favourite couple are the two very stylish gay chaps who look fabulous at breakfast and then come down to the pool in their bathrobes, sashaying along as if they are on the Milan catwalk, before disrobing with a swish of their shoulders, to reveal fetching speedos and well-maintained bodies. Wish I could say the same for “strangely-dyed-ginger-haired man” who walks round the pool in a tiny pair of lime green lycra pants which sport a handy zip at the front!

Whilst I’m not averse to snaffling away an apple or two from the breakfast buffet to keep us going during the day, one French family just take it a step too far. The wife is dripping in jewellery, tottering on astonishingly high heels and nearly wearing a teeny top from which her silicone chest makes a determined effort to escape. I reckon she must have spent a fortune on Botox and lip-plumping too. Her husband, with no perception that this really isn’t the done thing, proceeds to butter five baguettes and fill them all with an assortment of meats. He wraps them all up in the hotel’s linen napkins and trophy wife stashes them, with great aplomb, in her white leather statement handbag. My poor husband, who has hoofed it already to Netto and back for a packet of ham and a couple of rolls, can only look on with amazement at the sheer audacity of the whole operation.

Even worse, a carbon copy of Roman Abramovich is strutting around the hotel with an entourage of thick-necked heavies and his young family who are there for his every need. He sits at breakfast with a large glass of lager and his daughter (?) has to fetch and carry for him and even puts his sweater over his shoulders when he’s a bit cold. I’m not awfully good at watching people surreptitiously, (Hubby says I could never be a spy) so I gawp as Roman slurps his lager and plunges his croissant into a mug of cappuccino before shovelling it into his mouth.

Pass me the rifle, Aunty Jenny

Trish can be found @  http://www.mumsgoneto.blogspot.com/

Honey & Oat Rolls

 Honey & oat rolls

The dough:

  • 1 packet Spring roll skin
  • 3 tbsp Corn flour, dilute with cold water
  • Oil for frying, any kind of neutral low cholesterol oil


  1. Lay the spring roll skins on top of a working table or clean chopping board.
  2. Ensure that it is thoroughly dry.
  3. Brush it lightly with corn flour and water mixture; roll it into a cigarette shape, then cut slits about and 1 inch or about 2 cm in length.
  4. Please continue the same method until all the spring roll skins are finished, then in the hot oil, deep fry them all until they are golden brown.
  5. Remove the roll and place on a tissue paper to remove and soak up all the excess oil. While it is still hot, coat it with the honey and oat crumb mixture.

Honey and Oat Crumbs:

  • 150 gm Oatmeal
  • 100 gm Ground almond
  • 5 tbsp Honey
  • 1 tbsp Brown sugar
  • Pinch of salt & pepper


In a food processer, mix all the ingredients, and grind it well.


Chef Kasdi could not have come up with a lovelier and really simple dish that ANYONE and I mean ANYONE can make at home. Try this great idea for a tasty snack with a good morning coffee or afternoon tea break.

Happy Cooking!

Watermelon salad with cheese and nut balls

watermelon salad with cheese nut balls

Watermelon Salad:

  • 500 gm Red watermelon, cubed or any desired shape
  • 500 gm Yellow watermelon or rock melon, cubed or any desired shape
  • 5 pcs Basil leaves
  • 250 ml Spice syrup, recipe as below;
  • 150 gm Sugar
  • 300 ml Water
  • 1 no Lemon, juice, after squeezing add the whole lemon inside
  • 5 tbsp Honey
  • 1 stick Cinnamon stick
  • 5 nos Cloves
  • 30 gm Ginger, crushed
  • A pinch of salt

Cheese and Nut Balls:

  • 150 gm Ricotta cheese
  • 100 gm Mascarpone cheese
  • 100 gm Pistachio nuts, crushed


Mix all the ingredients together, shape in to balls and keep chilled.


  1. Make the syrup in advance, and then keep it chilled before mixing it with the fruits.
  2. Mix it well, just before serving, shred the basil leaves and mix it once further.
  3. Place the salad in a bowl and then arrange the cheese ball on top.


Chef Kasdi our resident chef has made a great and healthy dish here that really could not be easier to make. It looks great too and can be eaten any time, however what a great dish to wake up to in a morning for breakfast.

Happy cooking!!

Wild salmon on Asian style noodles

Wild salmon on fried noodles with peanut sauce.doc 2

Wild Salmon fillet, portion to 140gm each, skin on would be the best choice.

Salmon marinate:

  • ½ cup Grape seed oil or any neutral flavored oil
  • 2 clove Garlic, chopped
  • 1 inch or 50 gm Ginger, crushed
  • Salt and crushed black pepper to taste


  1. Mix all the ingredients in a bowl except the salt and pepper; pour over the salmon fillet, let it rest for at least 4 hours in a chiller making sure that you cover it with cling wrap.
  2. Pre heat a non stick pan on a medium high heat; just before you cook the salmon, season it with the salt and black pepper.
  3. Drizzle the pan with the oil that the salmon was marinated in from the bottom of the bowl, and then pan fry to your desired doneness.

Fried Noodles with peanut sauce:

  • 1 packet of fresh yellow noodles
  • 1 Cake tofu or bean curd – fried then cut into cubes
  • 3 cloves Garlic, chopped
  • 3 tbsp Light soya sauce
  • 2 tbsp Tomato ketchup
  • 1 tsp Peanut butter
  • 1 tbsp Thai Fish Sauce
  • 1 egg Beaten
  • 2 tbsp Chili paste-or sambal paste
  • 1 tbsp Peanuts, crushed
  • Oil for cooking, (you can use same oil as salmon marinate)
  • Tomato cubes, choy sum or any other vegetables you desire
  • Salt and white pepper to taste


  1. Pour the oil in a pre heated sauté non stick pan or wok. Then add the garlic, sauté it lightly, then add the yellow noodles, stir it well.
  2. Then add in all the sauce, if the noodles are too thick you may add in a bit of chicken stock or water.
  3. Stir in the beaten egg, mix well and just before you serve them, add all the vegetables.
  4. Turn off the heat, sprinkle the crushed peanut on top and serve.

To assemble:

Pour the noodles on your choice of plate and then place the salmon on top of and garnish with a slice of lemon and a sprig of flat parsley.


Chef Kasdi has designed a great and easy dish here for you to make at home that is both western and Asian in style and taste. This guy is really on a roll when it comes to creating new and great ideas. Well done chef!!

Happy Cooking!!

non anabolic steroids

Choosing fruit at the market

When choosing fruits at the market, one should always ensure that there are no blemishes or bumps. If they have been banged or dropped the bruise will start a rapid chain of events that will ensure the fruit ripens extremely quickly. Fruit is also made up of a large percentage of water, so you should pick fruit up in your hands. The fruit should feel quite heavy signifying the amount of water inside, heavy apples for example will be full of juice and crunchy to the bite. If they are light they will have less juice inside and will taste foamy when bitten.

Nicoise Salad with grain mustard

Nicoise salad

Grain Mustard Vinaigrette:

  • 1/2 cup Lemon juice
  • 3/4 cup Extra-virgin olive oil
  • 1 medium Shallot, minced
  • 1 Tbsp Minced fresh thyme leaves
  • 1 teaspoon Grain mustard
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper


  • 60-90gram Grilled rare – sashimi grade Tuna
  • 6pcs Quail egg, peeled
  • 10pcs Small new baby potatoes –(scrubbed and quartered)
  • Pinch of salt and freshly ground black pepper
  • 8 ounces Green beans- trimmed and each bean halved crosswise
  • 1/4 cup Niçoise olives
  • 2 Tbsp Capers- rinsed and/or several anchovies (optional)


  1. Marinade the tuna steaks in a little olive oil and crushed garlic (optional) for an hour.
  2. Heat a large skillet on a medium high heat, or place on a hot grill then sear the tuna steaks for 30 seconds until all its surface has turned brown.
  3. Whisk the lemon juice, oil, shallot, thyme and mustard in medium bowl; season to taste with salt and pepper and set aside.
  4. Bring the potatoes and 4 quarts of cold water to a steady boil in a large pot the add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes.
  5. Transfer the potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss the warm potatoes with 1/4 cup vinaigrette and set aside.
  6. Return the water to a boil, add 1 tablespoon salt and the green beans.
  7. Cook until tender and crisp, 3 to 5 minutes. Drain the beans and transfer to reserved ice water allowing it to stand until its cool which will take about 30 seconds.
  8. Dry the beans well and toss the beans, potato, quail egg with 5 tablespoons vinaigrette and add salt and pepper to taste.
  9. Arrange in a mound at the edge of the bed of lettuce.
  10. Slice the tuna, arrange on top of the salad and drizzle with the remaining vinaigrette, serve immediately.


Chef Kasdi has made us a salad here that can be served in a smaller portion as an appetizer of a larger portion as a main course. It is healthy, trendy and very easy to make right in your own home.

Chef Kasdi has been busy lately and we have not seen him for a while, but I am glad to say that he is back Open-mouthed

Happy cooking!

Washing lettuce

When washing any kind of lettuce, the main priority has to be that your guests are not grinding on grit or sand whilst eating your much loved salad that you have prepared for them…there is nothing worse.

When washing lettuce it is best to fill a clean sink with fresh cold water so that when all the lettuce is placed in the sink, there is at least 6 inches of water between the lettuce and the bottom of the sink.

Mix around the lettuce whilst washing each leaf individually and allowing all the sand to fall to the bottom of the sink. When this is done, whilst leaving the water in the sink, the lettuce must all be scooped out of the water and then placed to one side.

Then the water is drained off, the sink thoroughly washed and the same process completed a second time, after this is completed the lettuce is now clean.

You must not allow the water to drain first and the lettuce to touch the bottom of the sink as the lettuce will get mixed up with the sand and place you back to square one.

Wild Salmon Spring Rolls with Thai Sauce

Wild salmon spring rolls with Thai sauce

Salmon Spring Rolls

  • 100gm Salmon fillet
  • 40gm White cabbage
  • 2pcs Spring roll skins
  • 20gm Japanese pickles ginger
  • 2ltr Cooking oil
  • 2gm Salt
  • 2gm Black pepper
  • 1no’s Egg
  • 10gm Flour


  1. Cut salmon fillet lengthwise, season with salt and pepper.
  2. Bring a pot of water up to boiling point and blanch the cabbage until its soft, then take it out before plunging into ice cold water to stop the cooking process.
  3. Dry it, then take a roll pin and roll the cabbage ensuring that all the hard parts are soft by rolling the pin.
  4. Take 1 spring roll skin and put cabbage in the centre, then place the salmon on top adding a little bit of pickled ginger as well.
  5. Roll it and put a little bit off egg wash at the tip so you can stick and hold the skin together at both ends.
  6. Take the flour and mix it with a little bit off water.
  7. Toss the spring rolls in a little of mixed flour then deep fry them in a hot oil until they are golden brown.
  8. Do not overcook to ensure the salmon is partly cooked and stays moist.
  9. Serve with homemade Thai Sauce.

Homemade Thai Sauce:

  • 150gm Garlic
  • 150gm Red Chili
  • 50gm Ginger Bud Flower
  • 50gm Coriander Leave
  • 100gm Bird Eye Chili
  • 150gm Lemongrass
  • 300ml Plum Sauce
  • 50gm Sugar



  1. Chop all the ingredients until fine.
  2. Mix them all with plum sauce and sugar, stir until all the sugar is dissolved.
  3. If it’s too thick add some hot water to the mixture.
  4. It is better if it is refrigerated for 3-4 hours.


Kanpei Executive Chef Bob has made another very simple and lovely dish we can all make at home. It is very important to ensure that the salmon does not overcook as the dish will be spoiled if the salmon becomes dry. Chef Bob has garnished his spring rolls with some thinly sliced crispy ginger, fresh coriander and freshly ground black pepper.

Happy Cooking!

Loneliness… the curse of humans

When I started working in the Four Seasons Hotel, Yorkville in Toronto things could not have been any better. Everyone seemed happy, the customers were mostly wealthy and strutted around the hotel as if they never had a care in the world. The staff were extremely content and the hotel was full of opulence, romance and charm, life really was great, what can I say I was young.

The whole aura of the hotel seemed to ooze the feeling that life was for the living, it was to be enjoyed, indulged and it was to be shared. On one particular day I remember watching an older very senior chef work, Fred always seemed so happy, he would giggle at any given comment passed by a wondering soul drifting through the kitchen, he was everyone’s confidant, friend and was always willing to chip in and help others when he was able.

The hotel used to give cans of drinks to the hot perspiring chefs to help offset the heat in the kitchen keeping them hydrated. Minutes later picking up my can of soda thereby taking a big gulp would give me the shock of my life; it was full of whiskey from the cooking alcohol cabinet. I swallowed the rather large gulp wincing and glancing around to see if anyone was looking, then I very slowly placed the can down obviously knowing that it was not mine and went about my business whistling as if butter would not melt in my mouth.

I then watched from a distance to see whom the culprit was and was astonished to see Fred waltz over to claim his soda, taking a few big mouthfuls, finishing the whole contents of the can, squeezing it between his tightly grasped hand and throwing the empty can into the kitchen waste bin. I was gob smacked to say the least, no wonder he always looked so happy I thought.

A few weeks later I saw him slip and fall in the kitchen laughing out loud as others helped him to his feet. The next day Fred did not show up to work and thinking he had a cold or some other minor ailment we all left him alone to recover in peace. When he did not show up the next day alarms bells sounded, the Executive Chef went to visit him only to find him dead and alone in his apartment.

A couple of days after that the boss went to his funeral returning to work only to announce that he had gone to Fred’s funeral and noting that just he and the vicar alone had lowered Fred into his grave, there was not a single other friend or family member there to say goodbye to a person that seemed to have the world at his feet.

On hearing this, my young, innocent and naïve heart warming thought process to life in general was instantly destroyed. I was struggling to comprehend how such a popular person, who was loved, respected and admired at work, would live such a lonely private existence.

Years later I would fall in love and would be the envy of most men I knew. I dedicated my life and soul to my new partner and someone slowly but surely over the 3 years of dating would lose contact with my friends as I became deeper and deeper involved. Then came the big day and we were married with the subsequent travelling around the world together and ending up in Hong Kong where we were extremely happy…that is for about 9 months and then it was over and my make believe life came crashing down. My trophy wife was gone, so were my friends and the only stick I had to lean on was my career. I worked 16 hours a day to take my mind off my downfall only to return to my small, soulless, very quiet and lonely hotel room. I had managed to single handedly place myself in the unthinkable position of having had so many friends over the years and had somehow lost them all, the worst possible nightmare had come true, I had become Fred.

Loneliness can happen to anyone and we are all five minutes away from being in the position of talking to ourselves if we do not manage situations well.

In the hotel business I have met many and I mean many rich and famous people whom love to sit down and talk to you due to the fact that it is after hours and because they have no one else. They have fame, fortune, they have people chasing them for autographs, business deals, money or even just association, but very sadly not for love or friendship. When all the dust has cleared and the hangers on, cronies and groupies have gone home to their families and loved ones, they are truly alone and lonely.

There are billions of people on our planet and the incomprehensible reality that some people are torn apart by loneliness is astonishing. I was lucky as I eventually rebounded to meet my soul mate, I have 3 beautiful girls whom I truly believe love me and I know that I unconditionally love them in return.

Most of us hope and pray that when we do eventually pass on, we do so surrounded by our soul mate, our children and our grand children whilst lying in our warm bed.

Unfortunately there are many people that we all know and see every day whom are not so fortunate. They have suffered through terrible circumstances and for whatever reason have not rebounded and are living a life of desperate silence without friends or family.

Let’s make a pact together today that if we know someone who appears to be lonely, that we give them a call or even knock on their door to say hello. We can invite them for a coffee, drop off a baked cake to their home, shake their hand or simply make them feel special by remembering their name.

We CAN help to improve someone’s life and if we are able to do it for just one person we will feel good about ourselves whilst assisting another lonely soul to have a better quality of life.

Together, we can make a difference, I know it.

Tamago Stuffed Chicken Teriyaki with Yasai Itame and Matsutake Rice


Recipe provided by Arvin Ayson, Sous Chef, City Seasons Suites Dubai

Ingredients: For the stuffed chicken

  • 1 Boneless chicken breast- skin on
  • 2 tbsp Teriyaki sauce
  • 2 tbsp Sugar
  • Grated ginger
  • 2pcs Whole eggs
  • Spring onion

Ingredients: For the rice

  • 1 cup Uncooked rice
  • 1 tbsp Dashi
  • ¼ cup Matsutake mushrooms, wiped and trimmed
  • 1/ cup Aburaage (deep-fried tofu)
  • 1 tbsp Teriyaki sauce

Ingredients: For yasai itame

  • ½ cup Bean sprouts, washed and cleaned,
  • ½ cup Chinese cabbage
  • 1 pc Shiitake mushroom
  • 1 stalk Celery
  • 1 head Red onion
  • 1 pc medium Green bell pepper
  • ¼ cup Carrots, julienne
  • Salt and pepper to taste


  1. Prick the chicken with a fork.
  2. Mix together some teriyaki sauce, ginger and sugar in a bowl.
  3. Marinate the chicken in the mixture and keep in refrigerator for 15 minutes, meanwhile prepare tamago.
  4. Beat the eggs with the last of the teriyaki sauce, sugar and spring onion.
  5. Fry in a skillet like omelette. Set aside to cool down.
  6. Then stuff the tamago inside the marinated chicken in a jelly roll fashion. Secure with toothpicks.
  7. Heat some vegetable oil in a frying pan. Fry the skin side of the chicken on a medium heat until the skin is browned.
  8. Roll the chicken over to fry the other side on low heat.
  9. Pour the sauce used to marinate chicken in the pan. Cover the pan and steam cook the chicken on low heat until done.
  10. Remove the lid and simmer until the sauce becomes thick. Turn off the heat.
  11. Place the rice in a bowl and wash it with cold water. Repeat washing until the water becomes clear.
  12. Drain the rice in a colander. Place the rice and dashi in a rice cooker and set aside for 30 minutes.
  13. Shred the matsutake mushroom lengthwise and cut abura-age into thin strips.
  14. Add the matsutake, abura-age, teriyaki sauce, in the rice cooker and start cooking the rice.
  15. Heat the wok over a high flame. Add a little vegetable oil and begin to wok fry the vegetables. Season with salt and pepper.
  16. Slice the stuffed chicken breast and placed over the yasai itame. Serve with hot matsutake rice and some dipping sauces.


It is my pleasure today to introduce Guest Chef Arvin Ayson from The City Season Suites Dubai . He has prepared this wonderful and very simple dish for us to enjoy and the dish is a great addition to the recipes on our blog. All of us at Chefs Tales would like to thank him for his contribution and hope that all of our readers enjoy the pictures, recipe and easy to follow method.

Thanks Chef Arvin and Happy Cooking everyone!

Chef Arvin Ayson

About City Seasons

Currently operating four hotels in Dubai, Al Ain and Abu Dhabi, City Seasons Group offers convenient city-centre locations, perfect for business and leisure. Reflecting a fine blend of Arabian heritage and modern comfort, all hotels offer meeting and leisure facilities plus a selection of restaurants. City Seasons Muscat will open late 2010 with 380 rooms.

For further information please contact:

Elaine Nettleton

Communications Consultant

CTT Consulting

PR & Marketing Communications

PO Box 117067

Dubai, UAE

Email: elaine@cttconsultingme.com

Mobile: +971 50 455 4347

Boiling Prawns

When boiling prawns, one must always ensure that they do not overcook as in doing so they will become dry and spongy. The raw prawns should be plunged into an already boiling pot of salted water, when the water re-boils they are cooked and should be taken off the heat immediately. After taking them out of boiling water, they should be plunged into another pot of ice cold water to ensure that the cooking process is instantly stopped. There should be a generous ratio of water to the prawns so that they re-boil very quickly, as if there are too many prawns in the water, they will take too long to bring back to the boil and will overcook in the process. The salted water will ensure that the prawns still have the natural sea salt taste and they will remain moist, very pleasant to eat and easy to peel if they still have the shell on.

Prawn, Crab and Apple Salad

Crab salad with prawns


  • 50gm Fresh crabmeat
  • 4no’s Tiger prawn
  • ½no’s lemon
  • 2no’s Bay leaf
  • 5gm Black pepper Corn
  • 20gm Celery slices
  • 1no’s Onion cut wedges
  • 1no’s Apple green cubed
  • 2Tbspn Mayonnaise
  • 1tbspn Grain Mustard
  • 1no’s Tomato skinless deseeded and cubed
  • 10gm Mixed green
  • 1no’s Shallot chopped
  • 1no’s Red chili chopped
  • 10ml Olive oil
  • 2 Sprigs parsley chopped
  • 15ml Tomato Juice
  • 3 Slices smoked salmon
  • Salt
  • Sugar
  • Pepper


  1. Heat water (350ml) to a steady simmer then add the lemon, bay leaf, black pepper corn, celery and onion.
  2. Let it boil for a few minutes, then add the prawns and boil for 1-2 minutes until cooked.
  3. After they are lightly cooked, take them out and plunge into ice water to instantly let them cool down.
  4. Then take off the shells leaving only the tails.
  5. Mix the chopped onions, chili, olive oil, parsley and then season with salt pepper. Then add the mixture to the boiled prawns
  6. Take the crabmeat & mix with the cubed tomatoes and apple. Then add the mayonnaise and a bit of the grain mustard, season with salt and pepper and mix well.
  7. In a pan, warm the tomato juice with salt, pepper and sugar.
  8. Place the crabmeat mixture in a ring on a plate and top it with smoked salmon & arrange the marinade prawns on top.
  9. Garnish with bit of salad. Pour the heated tomato juice around it.


It is very important here to ensure that the prawns are not overcooked, normally when they are added to boiling water as soon as the water re-boils they are cooked.

Chef Bob from Kanpei restaurant & Bar has done a great job here to ensure that you have a very simple appetizer to use for your next visiting guests.

Happy Cooking!