Scallop Corn Chowder

Since summer is arriving soon, that also means that corn will start selling for cheaper prices. Its quite amazing what you can make with corn.. from soups to fritters to salads and even desserts. Yes desserts! It’s that faint sweetness that makes it a versatile ingredient.

Everytime I make a dish with corn I fall more in love with it. it definitely has become my second favorite ingredient (second after mushrooms).

This corn chowder has many layers of texture. I like having fresh corn in my dish but I also like having that creamy corn flavor in the soup. If it’s too much work you can always skip one ingredient or the other.


  • 2 tbsp butter 
  • 1 cup flour
  • 1 cup cream
  • 1 cup water
  • 1 can creamy corn
  • 1/2 cup fresh corn
  • 1/2 onion - diced
  • salt & pepper
  • 4 scallops
  • 1 tsp paprika


1. In a pot, melt the butter and when it’s ready add in the diced onions and sauté until they turn golden brown.

2. Stir in the flour and once that turns into a ball, stir in the cream until the mixture is well mixed into a creamy sauce.

3. Add in the water and the can of creamy corn and let it cook for around 20 mins. If the water is reduced add some more water in.

4. As for the scallops sprinkle paprika and salt and pepper on them for a flavor. Then heat up a pan and cook the scallops around 1 minute each side.

5. Return to the corn chowder and add in the fresh corn. Let it simmer for another 10 minutes or so. Remember to keep stirring to avoid burning on the bottom.

6. Before serving add in salt and pepper to taste.

7. Add on top the cooked scallops.



Butterscotch Pudding

I apologize for those who have been waiting for some new recipes for the last week! It’s exam season at school, hence it’s been a busy month trying to finish school and getting ready for exams. It’ll be a slow month, but I’ll try my best to upload recipes regularly.

For any dessert lovers- this should be something to try. It’s an amazing delicious dish that is definitely very easy to make. Since the main ingredients of this dessert is butter and brown sugar, it has a strong sweetness to it along with the creaminess from the butter.

The richness of this dessert plays well with whipping cream on the side. I added some chocolate shavings to give it some more texture.


  • 1/2 cup brown sugar
  • 2 tbsp butter
  • 2 eggs
  • 2 cups milk
  • 1/2 cup whipped cream
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 3 tbsp shaved chocolate
  • 3 tbsp rum (optional)
  • 2 tbsp cornstarch


1. Melt the butter in a pot at low heat. Make sure the butter doesn’t burn!

2. When the butter is all melted and warm, add in the brown sugar and stir until the sugar is all melted. If you want a rich flavored pudding, you can cook the sugar and butter mixture for 1 or 2 more minutes.

3. Using a bowl, mix together cornstarch 1/2 cup of milk first. Mix the cornstarch and dissolve it completely. Do make sure that there are no cornstarch chunks. If there is, strain it before mixing it with anything else! Otherwise, the pudding with be chunky.

4. Whisk in the eggs into the cornstarch mixture.

5. Whisk in the egg mixture now with the remaining milk. Then stir the milk into the sugar mixture. Mix well. Add in vanilla extract and cinnamon.

6. Place the pot onto high heat and stir constantly. Once it starts bubbling, turn the heat to medium. Stir until the mixture thickens. This should take around 5-10 minutes.

7. Stir in some rum if you want to add it.

8. Pour into serving glasses and refrigerate overnight. Before serving, add on whipping cream and shaved chocolate.



Pesto Chicken Mixed Pasta

I finally had the chance to make Pesto Chicken Pasta, something that I’ve been craving for for the last few months. Pesto has quite a distinct taste to it and I love the combination of basil and Parmesan cheese… and off course, toasted pine nuts as well!

Pesto originated from Genoa, a northern coastal area of Italy. The main ingredients in their cuisine mainly consists of garlic, olive oil, and basil. Traditionally, Pesto is made by grinding the ingredients together in a mortar. I got a little lazy and simply blended everything. Using the traditional way helps bring out the flavor in the ingredients that will give your Pesto sauce a stronger flavor.


The Pesto

  • 1/3 cup pine nuts
  • 1/2 cup Parmesean cheese
  • 8 tbsp extra virgin olive oil
  • 1 bunch basil
  • 2 tsp lemon juice
  • 1 clove crushed garlic


  • 2 cloves garlic
  • 1 cup sliced chicken breast
  • 1 pack of pasta ~250g
  • salt & pepper
  • 1 tsp paprika
  • 1 tsp cumin
  • 2 tsp soy sauce


1. Prepare the pesto sauce. First pluck off the basil leaves from the stems. Discard the stems. In a pan, add about 1 tbsp of olive oil until warm. Then stir in the pine nuts and toast until they turn golden brown. Let it chill at room temperature for a little bit before proceeding.

2. Add the chill pine nuts into the blender and blend until coarse. Then add in basil leaves, cheese, garlic clove, lemon juice and olive oil. Blend until the nuts are fine and paste-like.

3. In a pot, boil water and once water is ready, cook the pasta until it’s al-dente. (This is usually about 20 minutes if you’re using spaghetti)

4. Next, prepare the chicken. Slice the chicken breast if they haven’t been sliced already. Then add in paprika, cumin, soy sauce, and some salt and pepper to marinade. Once ready, saute in a pan.

5. Once pasta is ready, drain it from excess water. Add it into the pan with the saute chicken. Add in a few spoonful of pesto and mix. Keep the stove at low heat to keep warming the pasta.

6. Sprinkle some salt and pepper to taste and Parmesan cheese before serving!