Crispy Asian Tofu

Tofu, you say? Not a huge fan! Neither am I. But what if I promise it’s gonna be crispy, crunchy and ‘peanut’y all at the same time?

Hellooooo! As you know, I’m turning into this protein addict. I experiment a lot these days with meat, eggs, lentils, seeds. Tofu is a soya product and a great source of protein for all you vegetarians out there. It’s an excellent source of micro-nutrients as well.

I love tofu in Asian gravies, stir fry, salads, steamed with a delicate sauce or even in a simple fried rice. Throw this Crispy Asian Tofu into a salad or stir fry or like I have, a warm bowl of minimally seasoned whole wheat noodles.

This healthy eating craze is not limited to weight loss. I love eating anything that leaves me feeling good! I’ve got to feel light and happy at the end of the day and wholesome food plays a huge role in doing so 🙂


This recipe is very simple and versatile. You can tweak it to your liking. If I haven’t managed to convince you yet, you can totally substitute tofu for the protein of your choice.


This was heavenly!


Baked to perfection and those slightly charred edges were the highlight for me.


I’ve enjoyed making this. I hope you do too 🙂

Until next time! Have a wonderful week!

Crispy Asian Tofu
Cuisine: Asian
Cook time:
Total time:
Serves: 2
  • Firm tofu 1 block (500 g)
  • Soy sauce 1 tbsp.
  • Sambal/ Chili paste 1 tbsp.
  • Peanut butter 1 tbsp.
  • Crushed garlic 1 tbsp.
  • Brown rice flour 2 tbsp. You can alternatively use white rice flour/ refined flour
  1. Wipe the tofu dry with paper napkins and cut into uniform cubes.
  2. In a separate bowl, whisk soy sauce, sambal, peanut butter and crushed garlic to form a smooth marinade.
  3. Marinate the tofu for anywhere between 1-5 hours. I left mine refrigerated overnight.
  4. Preheat the oven to 180C and line a baking tray with parchment paper.
  5. Spread the tofu on the lined tray and dust it with brown rice flour.
  6. Bake for 10-15 minutes or until deep brown and crispy.
  7. Cool for 30 second and serve as you like



Barley risotto


Helloooo my lovely readers. I am posting after really really long and I’ve got reasons for doing so… You’ll know soon 🙂

Anyway, as most of you know I love whole grains… way more than Arborio rice! Hence, Barley risotto. Its creamy, silky and absolutely delicious. Barley is one of my favorite grains and I make soups and salads with barley very often. It has a chewy texture and nutty flavor. Barley is super rich in minerals and vitamins; the dietary fiber content makes it a great weight loss option.


Barley is said to prevent certain kinds of cancer, lower cholesterol and reduce blood sugar. I was sold on weight loss! And the best part, it tastes so good! Here’s one of my barley recipes and I’m gonna share many more with you in time 🙂


If your partner is one of those health freaks ( husband, hope you’re listening) you have dinner sorted for your valentine 🙂

I made mine with chicken and mushrooms, you can make yours with mushrooms, peppers, ham, bacon and the list goes on…


A glass of wine, a vanilla cinnamon candle in the background, some lovely tracks on those speakers, a pretty dress, good food and that familiar smile… Yeah I’m dreamy…


Barley risotto
: Healthy
Cook time:
Total time:
Serves: 2
  • Barley 1 cup
  • Minced onion 1
  • Minced garlic 1 tbsp
  • Chopped celery 2 tbsp.
  • Chopped bacon (optional)
  • Chicken breast 1
  • Chicken stock 4 cups
  • Butter 1 tbsp
  • Parmesan shavings
  • Salt
  • Pepper
  • Sliced chili or red pepper flakes
  • Olive oil
  • Parsley/ cilantro
  1. Heat oil in a pan. Saute chopped bacon and cubed chicken until bacon is crispy and the chicken, cooked. Set aside.
  2. In the same pan, saute onions, celery and garlic until golden brown. Toss in barley and toast for 2-3 minutes.
  3. Add chicken stock in parts and stir until the barley is almost cooked. This can take anywhere between 20-25 minutes. Season with salt and freshly cracked pepper.
  4. Tumble in the bacon and chicken and cook for a minute to marry all the flavors.
  5. Take the saucepan off the heat and toss in a tablespoon of butter. Cover and let the risotto rest for 30 seconds.
  6. Garnish with shaved Parmesan and parsley. Serve immediately.


Hope you guys try this. This recipe is keeper 🙂

Have a wonderful day!

Hasselback Sweet Potato with Schezwan Sauce

Hasselback Sweet Potato with Schezwan Sauce
  • Sweet potato with skin 1
  • Olive oil 1 tbsp
  • Schezwan sauce 2 tbsp
  • Salt to taste
  1. Preheat the oven to 200 C.
  2. Cut into a washed, scrubbed and dried sweet potato as shown in the video.
  3. Brush the sweet potato with oil and bake for 45 min to an hour.
  4. When the sweet potato is slightly crispy and cooked all the way through, sprinkle some salt and brush the schezwan sauce all over.
  5. Bake for 10-15 minutes at 200 C and serve how with a dip or a salad or just as is!

sweet potato1


Helloooo folks! Here’s another healthy favorite from my kitchen. Sweet potato roasted to crispiness and brushed with a spicy schezwan sauce. How good does that sound… I’ve fallen in love with sweet potato, the health benefits and the flavor. When I’m lazy, I simple coat cubed potato with olive oil, sprinkle some salt and roast in the oven. My husband and I could kill for that kinda stuff…but yeah we make peace by the end of it 🙂

sweet potato2


Toss some salad on the side, and it’s a whole meal by itself!

Hope you guys try it and write to me when you do.

Have a lovely day!

sweet potato3


Breakfast smoothie


Hello lovelies! I’m sharing with you all my formula to rise and shine… my quick and delicious breakfast smoothie! It’s extremely healthy, it’s fun to make and most importantly gives you the energy boost you need to kick start your day.


I love it and I bet you will!

Top it with some home made granola (or store bought…) and you’ve got the easiest breakfast on hand.


Here’s how you go about it

Breakfast smoothie
Serves: 1
  • Chikoo 1
  • Banana medium sized 1
  • Papaya ½ cup
  • Apple ½ cup
  • Fresh orange juice ½ cup
  • Cinnamon powder ½ tsp
  • Yogurt ½ cup
  • Milk ½ cup
  • Ice cubes optional
  1. Pour the yogurt, milk and orange juice into a blender.
  2. Add the fruits and cinnamon powder and blend until smooth.
  3. Top this smoothie with granola for a wholesome breakfast!

Stay fit! Have a great day 🙂

Tandoori Prawns

I promised to be back, and I am!

Tandoor is my favorite tool in the Indian household. Whoever discovered cooking with coal was genius! That being said, the tandoor set up is time consuming and when the tummy is full, that mess can totally put you off ! As you guessed, my tandoor is meant for guests only; the sole purpose, show off! 😉


As shown in my video, I used my grill pan as it does the job just fine. Tandoori prawns are delicious! This marinade renders the prawn succulent and bursting with flavor. I use the same tandoori marinade to grill cottage cheese, mushrooms or chicken.


The char marks are puuurrffeecctt, what say…


I urge you to try it this weekend!

Have a fab one, you guys! 🙂


Tandoori Prawns
  • Large Prawns 10-12
  • Egg yolk 1
  • Gram flour 1 tbsp
  • Hung yogurt 1.5 tbsp
  • Chili powder 2 tbsp
  • Turmeric powder 1 tsp
  • Cumin powder 1 tbsp
  • Black salt to taste
  • Carom seeds ½ tsp
  • Oil 1-2 tbsp
  • Skewers
  1. Mix all the ingredients except the oil and marinate the prawns for 15-20 minutes.
  2. Skewer the prawns as shown in the video.
  3. Heat the grill pan, brush with oil and grill for a minute on each side.
  4. Serve immediately with green chutney or yogurt.



Healthy Noodle Salad

Hi all! I’ve missed you guys… I’ve turned into this freaky health freak lately. Well, freaky because I freak myself with my choices of food! I can’t stand to eat unhealthy anymore… I’m not complaining but it’s more of a lifestyle change and I’m loving every bit of it. I do love my doughnuts, but occasionally. I hope this phase is here to stay 🙂

Soba noodle salad is healthy, nutritious and super tasty! Its the perfect balance of good carbs, protein and greens. I love how the tangy sweet dressing compliments the salad! Noodles soak up the dressing if left untouched for a while. I do like to make my salad in the morning if I’m serving it for dinner… that way all the flavors get to know each other better.


Soba noodles are generally served cold. You can use just any variety of noodles you fancy! My main protein in this salad is chicken. You can substitute the meat with tofu or cottage cheese or eggs.


I topped my salad with toasted sesame seeds for that added crunch. Crushed peanuts will work too. I’m attaching my video link below and I’m hoping you guys subscribe to my YouTube channel, Liquorish!

Have an amazing day y’all!


Reminding you to subscribe to my YouTube channel.

Healthy Noodle Salad
Serves: 2-3
  • Chicken Breasts 2
  • Salt and pepper to taste
  • Curry powder 1 tbsp
  • Mushrooms 100 gm
  • Oil 1 tbsp
  • Soba noodles 2 bundles
  • Bell peppers sliced
  • Scallions 1-2 tbsp
  • Coriander 1-2 tbsp
  • Toasted sesame seeds 1-2 tbsp
  • For the dressing,
  • Garlic 1 clove
  • Olive oil or vegetable oil 2 tbsp
  • Soy sauce 2 tbsp
  • Vinegar 1 tbsp
  • Salt to taste
  • Sugar ¼ tsp
  • Red pepper flakes to taste
  1. Cook the noodles in salted water before prepping the salad.
  2. To begin with, season chicken breasts with salt, pepper and curry powder.
  3. Bring the grill pan to a medium temperature and brush it with oil.
  4. Grill the chicken for approximately 3 minutes per side.
  5. When the chicken is half way done, throw in the halved mushrooms and grill until tender.
  6. Rest the grilled chicken for 8-10 minutes.
  7. Grate 1 clove of garlic into a shallow bowl for the dressing. Add the oil, soy sauce, vinegar, seasoning and whisk until combined.
  8. For the assembly, slice the chicken breast and combine all the elements. Top the slad with toasted sesame seeds.
  9. For best results, refrigerate the salad for 4-5 hours and serve cold 🙂





Paprika Chicken


Hello my lovely readers! I’m very happy to be getting along with my You Tube channel. It’s a whole new world out there and it seems nice 🙂 I’ve been trying my hand at editing my videos as well, its’ a lot of learning and I’m loving it. It’s the exact same feeling as when I started off with Liquorish, the website. I hope you all subscribe to my channel, I promise to pick up the pace with the videos.

Anyway, so you’ll hear all about the story of my paprika chicken in my video and if you like pasta, you’re gonna love this!


Here’s my video recipe

Here’s what you need,

Paprika Chicken
Serves: 1
  • Chicken breast 1
  • Paprika 3 tbsp.
  • Salt to taste
  • Olive oil 3-4 tbsp.
  • Onion 1
  • Garlic cloves 2-3
  • Whole wheat flour 2 tsp.
  • White wine ¼ cup
  • Chicken stock ¼ cup
  • Parsley/ Cilantro to garnish
  • Parmesan cheese (optional)
  1. Marinate the chicken strips with salt, a tablespoon paprika and set aside for 10-15 minutes.
  2. Heat a tablespoon of oil in a pan and sear the meat until partially cooked. Set the chicken aside.
  3. Heat the remaining oil in the same pan and add chopped onion and garlic. Saute until soft and translucent.
  4. Add whole wheat flour, stirring continuously until the raw smell disappears. Add papirka and stir for another 10 seconds.
  5. Pour in the wine and chicken stock. Add the cooked chicken along with the juices and simmer for a minute.
  6. Garnish with parsley or cilantro and serve immediately over fresh pasta.
  7. Be generous with the parmesan 🙂

Hope you all try it. Have a great day!



Garlic Pepper Prawns

Stir fry1

Hellllooooo my lovely readers. I’m posting after really long! That’s because I’ve been planning for bigger things for Liquorish. The result, a YouTube channel 🙂 so yes, my channel is called Liquorish. Please subscribe although the video may just be tragic right now as it’s my first time.

Stir fry3

I had so much fun bonding with my husband during the shoot as he was behind the camera; all great things start with him anyway. I’m certain he didn’t have as much fun with the number of retakes! A huge part of me was really nervous and I’m guessing you can sense that in the video! I know I’m gonna get better with time.

Stir fry4
I will not be posting step wise pictures anymore, as you have a video to view for clarity on the recipe. My website will contain the exact amount of ingredients and the method to make all my recipes. I’m hoping you guys support my new venture, like you always have 🙂

Here’s the link to my YouTube video and my brand new channel! Yay!


Garlic Pepper Prawns
Cuisine: Asian
Serves: 2
  • Prawns 8-10
  • Bell peppers 1 cup
  • Minced chili 1 tsp.
  • Slivered garlic 2 tsp.
  • Sugar ½ tsp.
  • Salt to taste
  • Pepper 1 tsp.
  • Corn flour 1 tsp.
  • Dark soy 1 tbsp.
  • Light soy 1 tbsp.
  • Vinegar 2 tbsp.
  • Minced scallion for garnish
  1. Whisk together sugar, salt, soy sauce, vinegar, pepper and corn flour.
  2. Heat oil. add slivered garlic, chili, peppers and prawns and give it a good toss in the wok.
  3. When the prawns turn sunset orange, pour the sauce mixture right in and stir until the prawns are completely cooked.
  4. Serve immediately with scallions.


Chocolate Almond Mug Cake

Hi guys! I’m very happy today and I have no idea why… It’s just one of those happy days 🙂 tomorrow being Valentine’s Day, I’m sure many of you are baking heart shaped cookies, cakes, chocolates and so on. I’m gonna sit back and enjoy the day with my husband. But really, what’s valentines’ day without dessert, right? And it’s gotta be chocolate! But as I said, I’m not spending more than 5 minutes in the kitchen for dessert. For those of you who feel the same, here’s a super duper quick, delicious mug cake recipe that yields an amazing fudgy, moist cake in 45 seconds! You heard me right!


Mug cakes are usually dry and boring on the inside. This one is everything but that! I’m not going to take credit for the recipe though. It’s another one of Chef John’s recipes that’s definitely a keeper. I love the guy 🙂 I’ve tweaked it to my liking and it is peeerfffeecctt!

Here’s what you need,

To begin with, crack an egg into a mixing bowl and add sugar, cocoa, butter, oil, vanilla essence and milk. Whisk the mixture thoroughly until the sugar has completely dissolved.

Gently stir in the toasted slivered almonds and chocolate chips.

The next step is a crucial one. With a spatula, fold the flour- baking powder mixture ONLY until the flour disappears into the chocolate mixture. Do not over mix the batter. This helps to retain the moisture in the cake.

Spoon the batter into pretty microwave safe cups until half full. Tap down gently to get rid of air pockets.

Set the microwave on its highest temperature and cook the cake for EXACTLY 45 seconds. Set a timer if need be. I did 🙂

The cake will get excited and rise at first. As it cools, it’s going to look like the image on the left.

Let the cake cool for about 30 seconds and dig right in… Oh wait! Ice cream and a generous dusting of cocoa, of course!

Oh here’s a shot of the gooeyness I was talking about… before I gobble it all up!

Hope that satisfies your soul!

Wishing all my lovely readers a happy Valentine’s Day! Big hug!

Have a fantastic weekend!

Chocolate Almond Mug Cake
Prep time:
Total time:
Serves: 2
  • Egg 1
  • Sugar ¼ cup
  • Cocoa 2 tablespoons
  • Vanilla essence 2-3 drops
  • Milk 3 tablespoons
  • Melted butter 2 tablespoons
  • Vegetable/ Sunflower oil 1 tablespoon
  • Chocolate chips 2 tablespoons
  • Toasted almonds 2 tablespoons
  • All purpose flour ¼ cup
  • Baking powder 1 teaspoon
  1. In a mixing bowl, whisk an egg with sugar, butter, oil, cocoa and milk until all the sugar has dissolved completely.
  2. Stir in the toasted almonds and chocolate chips.
  3. Gently fold the flour+baking powder until just mixed through.
  4. Spoon the batter into heat proof cups until half full.
  5. Set the microwave on its' highest temperature and cook for 45 seconds.
  6. Cool for 30 seconds.
  7. Top with your favorite flavor of ice cream and a generous dusting of cocoa. Serve immediately.




Prawns on toast would be more appropriate. With valentines’ day round the corner, I’m sure many of us are looking to cook up something fancy, yet simple for our loved ones. My idea of spending this day with my loved ones would be in the comfort of my home, for many reasons.

I love spending time in the kitchen, but there are these days when you want to avoid slogging in the kitchen while wanting impress the one. It’s these days that brings out the best in me, I’m a master improviser… if that’s even a word.

I usually have most of these ingredients at all times, except prawns. So this may take wee bit o planning. Prawn toast is an amazing appetizer, if the word prawn doesn’t suggest that! Picture minced prawn with Chinese flavor on toast. Are you salivating yet? Sure you are…

Here’s what you need

As you all know by now, I despise white bread. I opted for whole grain bread. The choice is entirely yours.

Begin by mincing cleaned and deveined prawns with a sharp knife.

Add spring onion, chili flakes, fish sauce and soy sauce and continue to mince until the mixture comes together. To the prawn mixture, add a teaspoon of egg white and mix to combine. Season the prawns to taste.

Toast the bread in a toaster until golden brown and trim the crust. Spread the prawn mixture evenly on each slice of bread.

Heat a tablespoon of olive oil in a non-stick pan and gently place the bread prawn side down, as shown below.

Cook the prawns for 2-3 minutes and invert onto a plate. Cut diagonally and serve immediately.
It is important to serve immediately as the toasts will get soggy with time.

I garnished with sesame seeds as I love the crunch it renders. Its’ a perfect party appetizer as well.

Hope you try this for your valentine and everyone else 🙂

Have a brilliant one!

  • Cleaned prawns 12-15
  • Soy sauce 1 tsp.
  • Fish sauce 1 tsp.
  • Chili flakes 1 tsp.
  • Spring onion, chopped 1 tbsp.
  • Egg white 1 tsp.
  • Bread 2 slices
  • Salt to taste
  • Oil 1-2 tbsp.
  1. Mince prawns with a sharp knife until coarse. Add spring onion, soy sauce, fish sauce, chili flakes and continue to mince until well combined.
  2. Combine the egg white will giving it a thorough mix.
  3. Toast the bread until golden brown and trim the crust.
  4. Spread the prawn mixture on the toast and shallow fry, prawn side down, in a non-stick pan.
  5. Flip and serve hot garnished with sesame seeds and spring onion.