New recipes for the new term!

The new term is just about to begin! The summer has been oh-so-wonderful and I bet half of you have been busy working real hard and saving up for the start of the new term (while the other half are being whisked away for family holidays, perhaps). Whether or not you’ve got enough money in your pockets to brave this coming term, and you’re looking to save MORE (so you can go out on your well-deserved nights off), I have a piece of advice for you – having home-cooked meals will most definitely do the trick, rather than your usual almost daily takeouts. Plus, I can promise it really isn’t that difficult or time-consuming to prep your simple yet delicious meal, even if you’re the busiest of the lot (unless you’re telling me you don’t know how to use a knife, then we may have a little problem). Also, it’s certainly a healthier option, I must say. You get to control what goes into the dish/meal. 😀

So today, I will share with you a couple recipes which I have tried & tested during this whole year of my student life, and which I have really enjoyed too, with the hopes that you may take the time to just try it out yourself. I spend way too much time watching MasterChef to be honest, and then secretly aspire to be just like them so I end up in the kitchen trying and tweaking recipes – and they turned out pretty well, really.

I use a lot of fresh ingredients because I believe that’s the way to go and of course, some cupboard essentials/must-haves that can save you on days you get too lazy to grocery shop, or if you forget to stock up on the fresh stuff.

It really doesn’t matter if you’re cooking for one, or for everyone else in the house, the recipes would work just as well!


First on the list is my tuna steaks with an Asian twist! I know tuna steaks are usually served with some side salad or relishes, on the salad,  or on its’ own. For this recipe, the Asian twist comes from the soy sauce, lime and coriander dressing that accompanies the steaks, and is served with a bowl of hot, steaming rice!

Tuna steak 2


Tuna steaks with an Asian twist

Serves 2


2 pcs

Tuna steaks



1 pc

Shallot, thinly sliced

1 tbsp

Olive oil/vegetable oil/sunflower oil

¾ tbsp.

Sesame oil

1 tbsp

Soy sauce

2 tsps

Fish sauce

1 pc

Rocket/bird’s eye chilli, finely sliced

½ pc

Red chilli, thinly sliced

2 cloves

Garlic (chopped)

1 ½ tsps.

Lime juice

A handful of coriander leaves and stalks

Salt & pepper to taste


1) Wash the rice and cook as per instructions.

2) Rub the tuna steaks with desired choice of oil, salt & pepper. Heat up a grilled pan on medium heat.

3) Meanwhile, you can start prepping the dressing. In a small bowl, mix the sesame oil, soy sauce and fish sauce with the chopped garlic, shallot and chilli. Chop up the coriander leaves and stalks (roughly or finely – you decide) and add into the mixture. Add in the lime juice last. Have a taste before you decide to add in more of anything. If it is too sour, you can counter that with a bit of sugar, or fish sauce.

4) As the grill pan becomes really hot, sear the tuna steaks on the pan, one by one. Cook for 1 minute on each side, so the tuna will be pink in the middle. However, if you prefer it to be well done, you can leave it on the pan for another minute or so on each side. Leave it to rest on a plate while you work on the second piece.

5) Serve the tuna steaks with a bowl of steaming hot rice; if you want, you can sauté some fresh greens to go with. The dressing can be served as an accompaniment, or you can choose to pour the dressing over the tuna steaks after they are rested.





Tuna steak

Tuna steak 1



Next, I am going to introduce my pan-fried lamb served on a bed of spring veggies, topped with balsamic vinegar and rosemary reduction sauce! It is one of my favourite successful experiments and it only took me about 30 minutes on the whole to complete this dish! I was surprised myself. Not to mention, it was absolutely delicious.


pan fried lamb

Pan-fried lamb & spring veggie with balsamic vinegar & rosemary reduction sauce

Serves 2


2 pcs

Lamb leg steaks (boneless)


Baby potatoes


Carrots (chopped)//baby carrots


Fine beans

4 stalks

Celery (chopped)

1 pc

Red onion (sliced)

1 bunch

Fresh mint (optional)

1 knob


1 sprig

Fresh rosemary (or a spoonful of dried rosemary)

2 cloves

Garlic (chopped)

1 piece

Chicken stock cube

¾ cup

Balsamic vinegar

2 tbsps

Olive oil

Salt & pepper to taste

Freshly boiled hot water


1) Season the lamb steaks with some oil, salt, pepper and some fresh (or dried) rosemary.

2) In a large saucepan, sauté the garlic, sliced red onion, and celery until soft. Add in the bunch of fresh mint (if you want), baby potatoes and chopped carrots, cover with boiled water and crumble in the chicken stock cube. Put the lid on and allow to simmer. Trim the beans and leave it aside to add in later.

3) Heat up a frying pan, and add in the lamb leg steaks. Cook for about 3 minutes a side, or depending on how you prefer it done. Once done as desired, leave it on a chopping board to rest.

4) Add the trimmed beans into the saucepan and stir; taste and season accordingly.

5) For the balsamic vinegar and rosemary reduction: melt the butter in a small saucepan and add in some rosemary and chopped garlic. Pour in the balsamic vinegar and let it reduce.

6) By now, the spring veggies should be tender and the water mostly evaporated. Spoon it into a deep dish, and place the rested lamb leg steak onto the bed of veggie. Pour the balsamic vinegar & rosemary reduction sauce over the steak and veggie.



I sure hope you will enjoy trying out these recipes and have a scrumptious meal! Of course, if you’re looking for more recipes, do check out the Currys Student Cookbook here – they are collating wonderful recipes for us students to work with throughout the week(s) for the new term!

Just because we are students, it does not mean we can’t have awesome (and possibly fancy) home-cooked meals! Trust me, we can! 😀

I, for one, am looking forward to read others’ recipes and give them a shot.


If you do attempt my two favourite recipes here, drop me a comment? Let me know how it goes, tweak it to your liking and share it with the rest of us! 🙂


Most importantly, have lots of fun in the process! 😉 Can’t wait to hear from you guys!


Toodles! ♥


    • Alexandra Wong August 26, 2014 / 14:44

      Yes Honey! You should totally try this 😀

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