‘All-Purpose’ Grilled Chicken

For the past few days, I’ve been struggling with the meals I prepare including my breakfast and lunch at my workplace. I’ve been eating store-bought meals for years and most of them are on the naughty side. So lately… I’ve been thinking of one dish in which I could use in more than one meal.

Now, let’s talk about grilled chicken. Personally, I love chicken thighs – the one sweet and spicy, to be specific. But… I’ve been trying my best to eat more chicken breast than thighs now. Don’t be too happy – this might last for only few days. 😛 So there are grilled chicken that is only good for salad or rice or you know, just one meal. Then my hungry brain told me to search for a good grilled chicken recipe that’s good for everything.


This grilled chicken is good for salad, pasta, wraps, tacos, sandwich and so much more – you just have to be creative. 😉 I found a lovely marinade recipe and made the few adjustments and it tasted wonderful.

I hope my friends at Fiesta Friday # 155 would find this wonderful, too. Thanks, Angie, for keeping this party going. Lots of love to you!

All-Purpose Grilled Chicken

  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 6 tbsp brown sugar
  • 1 tsp dried rosemary
  • 1 tbsp spicy brown mustard
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp garlic powder
  • 3 chicken breasts (best if pounded to 1/2 inch thick)
  1. In a jug, mix all ingredients except chicken.
  2. Place chicken in a large ziplock bag or a bowl. Pour in the marinade and keep inside the fridge for 30 minutes to overnight.
When ready to grill:
  1. Remove the chicken from the marinade.
  2. Grill for 5 minutes or until cooked through.
  3. Let the chicken rest for 5 minutes before cutting and serving.


The chicken can be grilled over charcoal, electric grill, in a grill pan/cast iron pan or under a broil.

This can be served with salad, pasta, rice and also as a filling for sandwich and wraps.

Happy weekend to all of you! Don’t forget to make someone smile today. 😉


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Pepper Corn and Beef

This is probably one of the quickest and easiest dish you can prepare. The combination of beef and corn is simply scrumptious. You might need more rice. 


I have the tendency to dislike food and not to try them at all when somebody tells me the taste is not that “wow” or if I have tasted something close previously and did not like how it tasted.

I have tried pepper corn & beef before when at the airport and starving to death. That was the only dish looked appealing to me. When I tasted it, it was too pepper-y – more like it was called pepper-y pepper & pepper than pepper corn & beef. From that moment, no matter how pepper corn & beef looked mouth-watering to me, the eye contact between me and the photo never lasted that long. I always run away.


Not until few days ago… For how many years of running away from pepper corn & beef, I finally met the one made my eyes sparkle and my tummy rumbling.

Ahh, the taste was amazing – balance between salty, sweet & pepper-y. I apologize to all pepper corn & beef I’ve met before, but I’ve met my soulmate… and we’re engaged! 😀


But for now, I am sharing this with all my friends and bringing this dish at Fiesta Friday #151. Thanks for keeping this party going, Angie!

I got more rice for you, so help yourself. 😉

Pepper Corn and Beef


  • 500g ground beef, low fat, washed and drained
  • 1/4 cup butter
  • 1 tbsp cooking oil
  • 2 tbsp onions, chopped
  • 1 tsp garlic, minced
  • 3/4 cup corn kernel
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup water
  • 2 tbsp oyster sauce
  • 1 tsp ground black pepper
  • Salt, to taste
  • 1 tsp ground black pepper, to garnish (I used about tsp)
  • Spring onions, sliced, to garnish


  1. In a skillet or pot, add ground beef. Cook until almost dry.
  2. Add oil and butter. Cook until butter is melted.
  3. Add garlic and onion. Stir and cook for about 2 minutes.
  4. Add corn, soy sauce, water, honey, oyster sauce, salt and 1 tsp ground black pepper. Cook for 5 minutes.
  5. Do a taste test and adjust seasoning accordingly.
  6. Remove the pan from the heat.
  7. Garnish with spring onions and another 1 tsp ground black pepper.  Add more if desired.
  8. Serve with cooked white rice.

Source recipe: Pepper Corn & Beef by Filipino Style Recipe

Happy holidays to all!


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Harissa Roast Chicken with Chickpeas and Feta

Spicy. Easy. Delicious. This would be a perfect dinner. 

Harissa Roast Chicken with Chickpeas - TNSCC 2

My closest friends know that I have an excellent appetite, but there are times that I still amuse them when I can fill my tummy again after 30 minutes of heavy meal.

Is it because my digestion is very fast? I really don’t know. Maybe it’s time for me to see a doctor.

I did see a doctor, but not because of that.

When I am given names of medicines, I always ask Google’s help with the side effects and all. One of my medicine’s side effects is ‘increase in appetite’ and I can’t help but ask myself:

‘How can my appetite can be any stronger?’

If only people’s appetites are students, mine will be the summa cum laude. 😀

Why wouldn’t be my appetite be that good if you see such beautiful dish?

Harissa Roast Chicken with Chickpeas - TNSCC 1

It was one of those times when I was looking for an easy dish to prepare and I was so lucky that I found this.

The chicken can be marinated overnight or can be just brushed with the sauce and baked right away, depending on your preference. I suggest to let it sit inside the fridge overnight.

The chickpeas and tomatoes are sauteed with onions and cumin, but I am sure this can also be marinated along with the chicken pieces. I haven’t tried, but I will give it a go the next time I make this.

The mint gives every bite a freshness and the feta gives a very little tang. Overall, this dish is absolutely delicious and perfect for a busy day.

Harissa Roast Chicken with Chickpeas and Feta


  • 900g chicken pieces, I suggest thighs and legs
  • 1 tbsp harissa paste
  • 2 tsp honey
  • 2 tbsp lemon juice
  • zest of half a lemon
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 1/2 tsp cumin powder
  • 400g chickpeas, drained
  • 1 cup cherry tomatoes, halved
  • Crumbled feta, to serve
  • Fresh mint leaves, to serve


  1. In a bowl, combine, harissa, honey, salt, lemon zest and juice and 1 tbsp olive oil.
  2. Brush chicken pieces with the harissa sauce and let sit overnight in the fridge. (Make sure the chicken pieces are dry before you mix the sauce.)
  3. Next day: Preheat oven to 400 F.
  4. Heat remaining 1 tbsp olive oil in a pan or shallow flameproof casserole.
  5. Add onion and cooked until fragrant, about 3-4 minutes. Add the garlic and cumin powder, and cook for another 1-2 minutes or until aromatic. Add chickpeas and tomato. Transfer to baking dish. Take out the chicken pieces from the fridge and place on top of the chickpeas.
  6. Roast for 35-40 minutes until dark golden and cooked through.
  7. Serve with crubled feta, mint and additional squeeze of lemon.

Source recipe: Harissa Roast Chicken with Chickpeas and Feta by Delicious

Harissa Roast Chicken with Chickpeas - TNSCC 3

I am late for Fiesta Friday # 118, but better late than never. Right, Angie? 🙂 Thanks for co-hosting, Kaila and Lauren. ❤

Happy Fiesta Friday!

Always wishing you a blessed day and full of smiles. 😀


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{Versions & Verdicts} Liz’s Meatballs in Nutty Coconut Curry Sauce

Shallow fried meatballs, then simmered until cooked with nutty coconut curry sauce – a very tasty dish that goes well with white rice! 

Meatballs in Nutty Coconut Curry Sauce - TNSCC 3

I know that you experience that feeling that there are recipes that will never leave your mind… even when you are about to sleep. 😀

This recipe is just one of those many recipes floating in my brain and I must say that it’s been there long time ago.

I think the reason of not making this sooner is… the time I saved this recipe, I was just beginning to explore some ingredients and afraid to use them at the same time.

I’ve lost contact with Liz for some time, but when I saw her name on the WordPress reader again, I immediately remembered this recipe I’ve been dying to try.

Meatballs in Nutty Coconut Curry Sauce - TNSCC 5

I was supposed to make homemade Thai red curry paste, but time did not permit me to. If only I could tell my boss – ‘Sir, can I take one day off because I want to make authentic homemade Thai red curry paste?‘…but I don’t want him to kick me out. So I didn’t. Instead, I got one from the local grocery store and finally made this dish.

Thai red curry paste is a fiery paste that is essential in Thai cooking. The said paste consists of red chilies, coriander roots, lemongrass, galangal, kaffir lime peel, cumin and coriander powder. There are variations that use shrimp paste as well. The paste is achieved by grinding the ingredients using mortar and pestle. Using a food processor is also okay, but the labor of love in grinding them by the traditional way will give you the best results. Ahhh – this makes me want to make my own, seriously. Maybe one day! 😉

Meatballs in Nutty Coconut Curry Sauce - TNSCC 1

Going back to the recipe…

The meatballs are lightly browned in a little oil, then dunked into the creamy, delicious sauce which consists of Thai red curry paste, curry powder, peanut butter and coconut milk. And take note – I used freshly squeezed coconut milk from freshly grated coconut milk. I am not a big fan of canned coconut milk. When it comes to coconut milk, I prefer it fresh most of the times, depending on the recipe.

The dish came out really good – so tasty and so full of amazing flavors! Of course, I served it on top of hot jasmine rice. Oh so yummy! 😀 I added another tablespoon of peanut butter and it gave me a thicker sauce, which I really loved. I love peanut butter based sauces, so that would explain why. 😉

Meatballs in Nutty Coconut Curry Sauce - TNSCC 2

Meatballs in Nutty Coconut Curry Sauce

  • Servings: 4-5
  • Difficulty: easy
  • Print


For the meatballs:

  • 500g ground beef
  • 3 cloves garlic, crushed
  • 1 tbsp ginger, grated
  • 2 tbsp coriander leaves, finely chopped
  • 1/2 tsp pepper, or to taste
  • 1/2 tsp salt, or to taste
  • 1 tbsp cooking oil

For the sauce:

  • 1 tbsp cooking oil
  • 1/2 cup onion, chopped
  • 3 tbsp Thai red curry paste
  • 2 tsp curry powder
  • 4 tbsp peanut butter
  • 1 1/2 cup coconut milk
  • 1 beef cube dissolved in 1/2 cup warm water
  • Salt and pepper, to taste
  • Coriander, for garnish


  1. In a bowl, combine ingredients for the meatballs except the cooking oil and mix using your clean hands. Shape into small balls.
  2. In a skillet with medium-high heat, add cooking oil. Fry meatballs until brown. Place them over stack of kitchen towels. Set aside. (I browned the top and bottom sides only and it worked just fine. Make sure not too let them stay in the skillet for a long time or else you’ll get tough meatballs.)

Meanwhile, make the sauce –

  1. In a large cooking pan with medium heat, add cooking oil. When hot, add in chopped onions and cook for about 3-5 minutes.
  2. Add in Thai red curry paste and curry powder. Mix thoroughly until fragrant.
  3. Add in peanut butter and water. Mix until peanut butter is dissolved, then add coconut milk. Reduce the heat to low and simmer for 5 minutes.
  4. Add the meatballs to the sauce and stir carefully to coat. Cover and simmer for another 15 minutes, making sure to stir from time to time to avoid from sticking.
  5. Add salt and peper according to your taste.
  6. Add in chopped coriander leaves.
  7. Serve with white rice.

Source recipe: Meatballs in Nutty Coconut Curry by My Favourite Pastime

Wishing you a day full of smiles! 😀 😀 😀


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I hope my friends at Fiesta Friday #99 will love this delicious dish. I hope Angie and the co-hosts, Caroline and our first time co-host, Linda, will love this, too. 😀 Click the Fiesta Friday #99 link above to join the party. 😉
And before I go, care for a close-up? 😀
Meatballs in Nutty Coconut Curry Sauce - TNSCC 4
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Char Siu Chicken

Chicken thighs marinated in delicious marinade, baked until chicken skins are brown and crisp. Served with white rice and chili oil. 

Char Siu Chicken - The Not So Creative Cook 3

It’s funny that you want to cook/bake something, but the recipe has another recipe attached to it. I mean, there are other options you can do – choose another filling, use your go-to recipe or whatever that is… But then… you tell yourself ‘Oh la la! This attached recipe sounds really good! Okay, let’s make life a lot more complicated.‘ 😀

Also, that time, the trip to Macau and Hong Kong was still fresh and still haven’t forgotten all those foods – oh such a nightmare not to taste them again sooner. So, okay – let’s get Chinese.

I love Chinese food. I think most of us do. I mean, what’s not to love? Chinese foods taste really good! But I haven’t tried a Chinese BBQ. Well, maybe it’s just the same as the others. I don’t know. Only one way to find out – make it!

Char Siu literally means ‘fork-roast’. Traditionally, marinated meat slices are skewered on long forks and placed in a covered oven or over a fire to cook. In Hong Kong, Char Siu Chicken (or other meats) are displayed by hanging them inside a glass-window ‘box’ in restaurants.

HKG 2015, TNSCC 5

I did not try one as I was busy trying other foods. 😀 It was a lovely feeling having to make this at home.

I used boneless and skinless chicken thighs because its my favorite part of the chicken. With those marinade, this came our really, really good! My cousin, who helped me with the photoshoot came on devouring the chicken as soon as I was done taking photos. I looked back at her and she was busy with the chicken and I was like ‘Okay! Wait! Wait! Here’s your rice!‘ Oh wow! No need for me to ask her how was the dish because I already knew the answer. 😀

For me, I enjoyed everything – the chicken, most especially the skin – the crisp skin full of amazing flavors, the Chili and Garlic Oil. Ahh, this Chili and Garlic Oil was fantastic and it paired very nicely with the Char Siu Chicken. If only my hands can work as fast as lightning, I would have finished off the chicken and make the same all over again for the other dish I was supposed to make.

Char Siu Chicken - The Not So Creative Cook 1

When in Hong Kong and Macau, I noticed that meals are usually served with hot or cold tea… or warm water. So, to complete the experience, I also enjoyed my meal with delicious Jasmine tea. 😉

Char Siu Chicken - The Not So Creative Cook 2

Char Siu Chicken

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 6-8 chicken thighs, skinless and boneless*
  • 1/4 cup sugar
  • 2 tsp salt
  • 2 tsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp sesame oil
  • 2 tbsp honey


  1. In a bowl, sugar, salt, soy sauce, rice vinegar and sesame oil.
  2. Place the chicken thighs in a ziplock bag or container and pour in the marinade. Marinade for 1 hour.
  3. Preheat the oven to 350 F.
  4. Line a baking pan with foil. Place the chicken pieces in one layer (skin side up). Roast for 45 minutes or until the chicken skin is brown and crisp. (Turn the baking pan halfway through, basting the chicken thighs with its juices.)
  5. Remove the pan with the oven and let rest for about 10 minutes.
  6. Serve with white rice, chili oil (recipe below) and a good cup of hot tea.

Note: You can use any meat you prefer.

Source recipe: Char Siu by Adora’s Box 

Chili and Garlic Oil

Char Siu Chicken - The Not So Creative Cook 1Ingredients:

  • 1/2 tsp fine salt
  • 1 tbsp dried chili flakes
  • 3 tbsp vegetable oil (or any flavorless oil)
  • 3 cloves garlic, finely crushed


Mix all ingredients together. Store in a small airtight container. This can be kept at room temperature for one to two weeks.

Source recipe: Instant Chilli and Garlic Oil by Adora’s Box

I promise you, they are really good together! I hope you’ll have a chance to try this and let me know what you think.

Wishing you a day full of smiles! 😀 😀 😀


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I am sharing this at Fiesta Friday #96, hosted by the Amazing Angie. We don’t have co-hosts this week, so don’t forget to cast your votes on Tuesday. 😉 Now, link up and have fun!  

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{Versions & Verdicts} Amanda’s 15-MINUTE HONEY PEPPER BEEF STIR FRY

Quick and easy stir fry beef with a sweet taste and a little kick. Perfect for busy cooks. 


When I started blogging, all I knew was cook and share! I didn’t know that copying the full recipe text from another blog/food site is not allowed by the owner. So you could tell me that I don’t read any other texts except the recipe posts.

Everything has changed now!

I started editing the recipes, but I cannot remember which one I did first. So lately, I’ve been busy with editing recipes. Uh, maybe not 100%, but I wrote them in my own words. And yes, I started from the beginning. I am not yet done and I don’t know when I’ll be done… But at least little by little. 🙂 It’s needs a long time, I know. But this recipe I am sharing now? Not at all. I mean – it can be done in 15 minutes!

15 Min Beef Stir Fry - TNSCC

So, you know Amanda from The Chunky Chef – who shares drool worthy recipes like these Beef Enchiladas with Homemade Enchilada Sauce?? Oh, so delicious! If only I am her neighbor, I’d come everyday knocking at her door. Or better yet, find a space inside her home. 😀

Let’s talk about this quick and easy recipe: it’s sweet with a little kick. Uh, okay! Sweet and spicy. Some white rice with this? Yes, please! And… you can prepare this in no time. Yeah! Like I said 15 minutes. I just added some nuts for the texture… well, because I am a texture girl. 😀 Okay, no sense! Let’s move on to the recipe…

15 Min Beef Stir Fry - TNSCC 2

And for your information, I also don’t know how to use chopsticks. So the chopsticks are for display purposes only. 😀

15-Minute Honey Pepper Beef Stir Fry

  • Difficulty: very easy
  • Print

  • 500g flank steak, sliced thinly, across the grain
  • 2 garlic cloves, minced
  • Onion, about 1/3 cup, sliced
  • 1 1/2 tbsp vegetable oil

For the sauce: 

  • 3 tbsp soy sauce
  • 3 tbsp honey
  • 1 1/2 tbsp oyster sauce
  • 1/2 cube beef cubes, dissolved in 2 tbsp water
  • 1 tsp sriracha sauce
  • 1/2 tsp ground black pepper
  • 1 tsp corn flour dissolved in 2 tbsp water
  1. In a small bowl, mix all the sauce ingredients except the corn flour-water mixture. Set aside.
  2. In a wok (or large heavy skillet) on a high heat, saute onion and garlic in for a minute, making sure not to burn them.
  3. Add the sliced flank steak and stir fry for about one minute. (You may have to do this in batches if you have smaller skillet.) Transfer to a plate and set aside.
  4. In medium-high heat, add the sauce to the wok. Cook for one minute.
  5. Add the beef, onion and garlic back to the wok. Cook for about five minutes.
  6. Add the corn flour-water mixture and cook until thick.
  7. Sprinkle with sesame seeds and sliced spring onions just before serving.
  8. Add nuts if you desire.

Notes: You can prepare the sauce and slice the onions and garlic ahead of time and keep them in an air tight container inside the fridge and when you’re ready, you can start heating up that wok. 😉

Source recipe: 15-Minute Honey Pepper Beef Stir Fry by The Chunky Chef

This is so good with loads of white rice! 😀 It’s really awesome that you can make something as delicious as this in a short period of time!

I hope you make this and enjoy as much as I did. Have a fab weekend to you, my lovely friends. 🙂


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I am sharing this at Fiesta Friday #94, hosted by the Amazing Angie. She’s not alone because Aunt Juju and Stef are joining as the co-hosts for this week’s FF. Thank you, lovely ladies! Now, click the badge below and join the fun! 😉 And can you believe that Fiesta Friday is on it’s way to it’s 100th? Yay! And did someone said we have each other for nearly two years? Wow! That’s amazing!! ❤

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From Selma’s Table: Spicy Sticky Chicken

Baked chicken thighs glazed with a sticky spicy sauce. Served with mango salsa. Amazingly delicious.

Sticky Spicy Chicken - The Not So Creative Cook

I could say that even when it comes to main dish, I love anything sweet – sweet and sour, sweet and spicy. Place something sweet in front of me and you’ll be surprised by how I will gladly stuff them in my mouth. Even main dish, you ask? 😀 Yep! Even main dish.

Again, I am proud to say that I got the recipe from our darling Selma. Her blog consists of so many awesome recipes that I don’t know which one to make first.

Again, let’s take that one at a time.

Sticky Spicy Chicken - The Not So Creative Cook 6

I love chicken thighs and I love sweet glaze. This dish suits perfectly for my taste. I could eat the dish everyday. Apart from the dish being so lip smackingly delicious, this will be so much better with a side. Hmmm, grilled corn on the cob. Buttered corn kernels. But let’s talk about a mango salsa.

Sticky Spicy Chicken - The Not So Creative Cook 5

Sounds good? I tell you, the combo is a bomb!

What are you waiting for? Grab some chicken thighs and make this delicious dish. 😉

Sticky Spicy Chicken - The Not So Creative Cook 3

Sticky Spicy Chicken

  • Servings: 2-3
  • Difficulty: easy
  • Print


  • 4 chicken thighs
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp olive oil
  • Salt & pepper

For the glaze:

  • 3 Tbsp honey
  • 2 Tbsp soy or teriyaki sauce
  • 1 Tbsp grated ginger
  • 3 cloves of garlic, crushed
  • 1 tsp chilli flakes, adjust according to your taste

To serve:

  • 2 tbsp pre-roasted peanuts, chopped or crushed
  • 3 spring onions finely sliced
  • Mango salsa, recipe below


  1. Preheat oven to 400 F.
  2. In a baking dish, place the chicken thighs skin side up.
  3. Pour over the chicken the freshly squeezed lemon, olive oil, then salt and pepper.
  4. Roast for about 35 minutes.
  5. Meanwhile, place all the glaze ingredients in a small sauce pan over medium heat. Bring to a boil and reduce the heat to low and let simmer for 2-3 minutes or until thick. Remove from the heat and set aside.
  6.  When the chicken is done, remove the chicken from the pan and pour the juices to the pan with glaze. Let it boil again for 2-3 minutes or until reduced.
  7. Return the chicken to the baking dish and pour the glaze all over.
  8. Put it back inside the oven and bake again for 10 minutes or until the glaze has set.
  9. Top with peanuts and spring onions.
  10. Serve with mango salsa (or any side of your choice) and white rice.

Mango Salsa: chop ripe mangoes, tomatoes, cucumber and onion. Mix together and sprinkle with fresh parsley or cilantro.

Source recipe: Sticky Spicy Chicken by Selma @ Selma’s Table

Sticky Spicy Chicken - The Not So Creative Cook 4


I hope you have the chance to try this and don’t forget to share. 😉 Thanks for being with me today. Have a fabulous weekend to everyone.


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I am sharing this at Fiesta Friday #88, hosted by the Amazing Angie. Thank you, Angie, and thank you to our co-hosts.

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King Fish in Turmeric and Coconut Milk

This dish is very popular in our family. If not using king fish, we use a low-priced fish. The taste is just the same, but using king fish is much easier when eating. 😀

King Fish in Turmeric & Coconut Milk

This dish uses the spice paste called ‘Sakurab’ which I have mentioned multiple times (for my old readers) that this comes from a root vegetable with the same family as the spring onions. The root vegetable used in this dish has stonger taste and smell compared to spring onions and they are have mostly the white part rather than the green. It is mixed with ginger and red chilis to finish the paste. Here’s how it looks:

'Palapa' or 'Sakurab'
‘Palapa’ or ‘Sakurab’

This paste was made by my Aunt September last year (yeah, this paste has a long-life). She was one of my Aunts who was closest to our family. She made this especially for me. So you could say that this dish is quite special to me. We haven’t seen each other for seven years until last year. She passed away early this year. Like my Mom, she will always be special to me.

King Fish in Turmeric and Coconut Milk


  • 4 slices of king fish, cleaned and washed
  • 1 cup coconut milk
  • 1 cup coconut cream
  • 1 1/2 tbsp of ‘sakurab/palapa’ paste
  • 1 tomato, sliced
  • 1 onion, sliced
  • spring onions, for garnish
  • salt, to taste



  1. In a cooking pot, saute onions and tomatoes in medium heat. Add the ‘sakurab/palapa’ paste.
  2. Add fish and coconut milk. Cook for 7 minutes.
  3. Add coconut cream. Let it boil for a few minutes. Add salt to taste. Turn off the heat.
  4. Add spring onions.
  5. Serve with white rice.


Canned coconut milk/cream can be used.

If using fresh grated coconut, follow these steps:

Prepare 3 bowls and strainer.

Bowl 1: put 2 cups of grated coconut and 1 cup water. Squeeze, squeeze, squeeze until you get a very beautiful coconut cream.

Get Bowl 2, top with the strainer, pour the coconut together with the another 1 cup of water and squeeze until the coconut is dry. Set aside. Take note to save the coconut.
Now, you have the used grated coconut. Go back to Bowl 1 and put the used grated coconut and add 1 cup water and again, squeeze, squeeze, squeeze…

Get Bowl 3, top with the strainer, pour the coconut together with the coconut milk and squeeze until the coconut is dry.
Now, you can throw the used grated coconut.

Clearly, you have the coconut cream and milk on a separate bowls. Set them aside until ready to use.

Palapa or Sakurab paste can be substituted:

You will need:

  • ½ cup white part of spring onion, sliced
  • ¼ cup chopped ginger
  • 2-3 bird’s eye chili (or add more if you want screaming spicy)

Put the ingredients for palapa in a food processor and pulse for 1 or 2 seconds. (Not longer than that because you are not making it to a full paste-like spices.) You can also use mortar and pestle for this or you can put them in a ziplock bag and pound. Set aside until ready to use.

King Fish in Turmeric & Coconut Milk 2

This dish is best paired with rice. I don’t know the right words to describe the dish except that this is so tasty and will always be a favorite of mine.

I hope you enjoy all enjoy this dish. Have a lovely weekend to all. 🙂


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I am sharing this at Fiesta Friday #87, hosted by Angie. For this week, we are all co-hosts. So you know what to do when the party ends, come back and vote for your favorite entries. Meanwhile, click the link above to join the party. Have fun! 😉

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From Selma’s Table: Extraordinary Roasted Chicken, Potatoes and Chickpeas

Chicken thighs, chickpeas and potatoes marinated for 24 hours in amazing ingredients. Baked the next day until crisp. Fabulously delicious that you’d love to polish off everything. 

Selma has been famous not only in the WordPress community, but also in other food sites. Her take on Elaine’s recipe made her won at Food52 and everyone talked about that. Her take includes chicken thighs. Did someone said chicken thighs? Get out of the way and I’m coming, baby! 😀

Extraordinary Roasted Chicken, Potatoes and Chickpeas - The Not So Creative Cook 3

I loved Elaine’s recipe so I know loved this, too. When this won at Food52, I thought ‘Oh wow! Elaine must have done an amazing job. This is a must try. The way Selma described the dish, this must be really awesome.’

I was expecting to eat the dish alone so I used only three chicken thighs which I also expect that could last for two sittings. I made the dish around mid-morning and I should have finished the whole dish if my cousin didn’t tell me to save some for her. When she arrived from work, she was surprised when it’s almost gone. What else would she expect me to do? 😛

Extraordinary Roasted Chicken, Potatoes and Chickpeas - The Not So Creative Cook 4

It’s amazing how tender the chicken thighs were and how super tasty this was. I honestly regret why I didn’t get myself another batch of chicken thighs. Oh, well! You can’t expect amazing food to stay too long.

Extraordinary Roasted Chicken, Potatoes and Chickpeas - The Not So Creative Cook 2

Extraordinary Roasted Chicken, Potatoes and Chickpeas

  • Servings: 4
  • Difficulty: easy
  • Print


  • 400 g can of chickpeas, rinsed and drained
  • 400 g floury potatoes, washed, peeled and cut into chunks
  • 1 whole head of garlic, cloves separated
  • 4 chicken thighs,  bone-in, skin-on


  • 1 tbsp olive oil
  • 4 tbsp freshly squeezed lemon juice
  • 1 ½  tsp brown sugar
  • 1 tbsp yogurt
  • 1 tbsp mayonnaise
  • 1 tbsp harissa paste
  • ½ tsp chilli flakes
  • 1 tbsp tomato paste
  • 1 tbsp soy sauce
  • Salt and pepper, to taste


  1. Mix all the ingredients for the marinade. Set aside.
  2. Place the chicken thighs, chickpeas and potatoes in a ziplock bag or shallow container. Add in the marinade mix and combine well. Tightly cover the dish  or tightly close the ziplock bag. Place it in the fridge for 24 hours. Try mixing it whenever you open the fridge. (I did kept mine in a disposable container and made ‘shake shake shake’ whenever I open the fridge 😀 )
  3. Next day: preheat your oven to 375 F. Transfer the marinated chicken and veggies into a baking dish and cover with aluminum foil. Bake for about 1 hour. Remove the aluminum foil and bake uncovered for another 15 minutes or until the crips and lovely golden brown.

See Selma’s recipe here: Extraordinary Roasted Chicken, Potatoes and Chickpeas by Selma @ Selma’s Table

I hope you try this recipe (if you haven’t) and I am sure you will love this. I promise you that. 🙂


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I am sharing this at Fiesta Friday #84, hosted by the Amazing Angie. Thank you for linking up at last week’s FF when me and Elaine were co-hosts. I hope you do link up this week with Effie and Steffi.


Before I close this post, I want to share this video. I suddenly remember Selma the moment I heard the song. We miss you, dear friend.


You can still share your tribute for our darling Selma. The link is permanently open. 


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Featured at: Fiesta Friday #84