Thai Chilli Paste & Basil Clams Spaghetti – Delishar

Believe it or not, this was actually the first time I cooked with clams. Clams are not something that I’d crave for, and I’ve had many sandy experiences with Clams when I ordered them at food centres. I wanted to make a dear friend lunch, and knowing that she loves clams, I decided to try cooking them.


I’m really glad that my friend enjoyed her lunch. She eats like a bird (very small portions), but after one regular portion, she said she was still hungry and wanted more! 🙂 Even I enjoyed the meal, given that I am not a big fan of clams. 


Being me, I had to make something Thai fusion, so I thought of Hoi Lai Pad Nam Prik Pao. I bought a bottle of Thai chilli paste from Bangkok during my last trip, and this recipe gives me a reason to use it! Thai chilli paste is mildly spicy, sweet, sour, and has a hint of shrimp paste. It taste a little like sweet sambal chilli, I’ve not seen it selling at the local supermarket. But I’m sure you can get it at golden mile, or substitute for a sweet chilli paste. Better yet, if you feel up to it, make it from scratch using this recipe HERE


Cooking this dish was really simple and took less than 30 minutes from prep to finish. The only inactive time was the soaking of the clams for it to purge out the sand. After rinsing the clams and gently scrubbing its shell. Lay them out on a tray with shallow salt water, then loosely tent it with aluminium foil. Remember to leave vents! Soak for 30 minutes to an hour in a cool area. Rinse again, drain, and you are ready to cook dem clams! 


Thai Chilli Paste & Basil Clams Spaghetti


This gorgeous mess is also known as Hoi Lai Pad Nam Prik Pao Spaghetti

  • 4 servings of pasta
  • 600 g clams
  • 1 stalk lemongrass minced
  • 3 cloves garlic minced
  • 1 shallot minced
  • 2 red chilli seeded & minced
  • 1/2 tbsp sugar
  • 1 tbsp oyster sauce
  • 2 tbsp Thai chilli paste Nam Prik Pao
  • 1 tbsp fish sauce
  • 1 cup fresh basil
  • 2 tbsp chopped coriander
  • 1/2 cup seafood stock/chicken stock
  • 3 tbsp cooking oil
  • Juice of 1/2 lime
  • lime wedges to serve
  • Cook your pasta 1-2 minutes shy of al dente.

  • Heat pan on med high, and add oil.

  • When oil is hot, add garlic, chilli, shallot, and lemongrass.

  • Saute until soft and fragrant.

  • Add oyster sauce, fish sauce, sugar, and Thai chilli paste.

  • Saute for 30 seconds, until combined.

  • Add clams, and stir fry until half cooked.

  • Pour in stock, and bring to boil.

  • Lower heat to medium, and cook till clams are cooked through, and opened up.

  • Add cooked spaghetti, toss to combined.

  • Remove from heat, and toss in basil and parsley.

  • Add juice of 1/2 lime, toss to combined.

  • Serve immediately with lime wedges on the side.

clam pasta 2

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Chilli Crab & Scallop Wonton Ravioli – Delishar

I am obsessed with chilli. Hot & spicy chilli peppers. I find it difficult to order something without that spicy kick, so much so that I always bring my own packets or sambal terasi whenever I’m travelling to the USA or European countries.  I’ve made a few variations of dishes, creating fusion between the east and west with the concept of the popular Singapore Chilli Crab. The dishes I’ve shared are Chilli Crab Cake Pasta, Chilli Crab Burger, and Chilli Crab Cream Pasta. Today, it’ll be another east meet west fusion. 

The inspiration popped up while I was cooking with the founder of Cirrus Culinnaire. She was teaching me how to make her famous ravioli from scratch, and that lady is a perfectionist! Her handmade pasta was rolled until paper thin, it was not easy for me to pass her test. I asked why do we need to roll it so thinly, and she explained that it makes a world of difference with the texture. The ravioli we purchase outside usually has pretty thick doughy wrappers and very little filling. I have to agree to that.

Crab ravioli 5

Already, I’m not a big fan of working with dough. So having to roll it over and over again through the pasta machine, and making sure it doesn’t tear was really work intensive. So when I went home, I improvised. Being the lazy efficient cook that I am, I used wonton skin to save me the trouble of working with dough. 😛 It worked out really well, and saved me so much time / heartache.

The cream cheese serves 2 purpose in this dish. It acts as a binder to hold the crab meat together, and the creaminess helps to balance and tone down the spiciness of the chilli crab sauce. He husband kept saying, “wow, that’s really good” while he was enjoying his serving. Went back into the kitchen and helped himself to a 2nd serving. Definitely something to try if you are looking to impress your guests! And so much cheaper to make than to purchase too!  


Chilli Crab Wanton Ravioli


Makes about 22 ravioli.
Serves 4-6 people

Wonton Ravioli

  • 500 g crab meat I used OKEANOSS from ntuc
  • 22 bay scallops
  • 113 g cream cheese softened
  • 3 tbsp chopped coriander leaves / cilantro
  • 1 pack of wonton skin about 50 pieces
  • Salt and pepper to taste

Chilli Crab Sauce

  • 2 shallots
  • 3 cloves garlic
  • 1 inch thumb ginger
  • 1 stalk lemongrass
  • 2 chilli padi seeds removed (or to taste)
  • 1/2 cup ketchup
  • 1 tbsp vinegar
  • 1 1/2 tbsp sugar
  • 1/2 tsp belacan chilli or to taste
  • 3/4 cup chicken stock
  • 1 egg lightly beaten
  • salt and pepper to taste
  • 1 tbsp oil
  • spring onions to serve

Wonton Ravioli

  • In a large mixing bowl, add cream cheese, crab meat, and cilantro.

  • Season with salt and pepper.

  • Place a wonton wrapper on work surface, scoop about 1 heaping tbsp of filling on the wonton.

  • Push a bay scallop into the middle of the filling.

  • Using your finger or a brush, wet the sides with water.

  • Lay another piece of wonton skin over, and start sealing the sides, making sure there’s no air trapped in there.

  • Then lay it on a tray lightly dusted with flour until ready to use.

  • Cover with a damp cloth while you continue wrapping the rest.

  • To cook, bring a pot of water to boil, then add some olive oil.

  • Drop ravioli on the olive oil to coat so that it doesn’t stick.

  • Cook in batches, so not over crowd your pan/pot.

  • Cook for 3-4 minutes or until done. (about 5-6 minutes if frozen)

  • Drain and plate on serving plate.

Chilli Crab Sauce

  • In a food processor, blend together ginger, garlic, shallot, chilli padi, and lemongrass to get a paste.

  • Add a splash of chicken stock if it’s not blending well.

  • In your frying pan, add 1 tbsp oil, and saute paste with belacan chilli for a minute.

  • Then add in chicken stock, and ketchup

  • Season with vinegar, sugar, salt and pepper.

  • Bring to a boil, then lower heat to medium

  • Slowly drizzle in beaten egg while swirling with spatula to thicken sauce.

  • When sauce is thicken and egg is all cooked, remove from heat.

To assemble

  • Plate ravioli on plate, then drizzle some chilli crab sauce over.

  • Garnish with spring onions and serve.

To get rid of the fishy smell of frozen crab meat.
Soak it in milk for 30 minutes, drain and squeeze out all the liquid.
Freeze the prepared ravioli on a single layer and transfer to zip lock back for storage after it is frozen.

Crab ravioli 4

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Chilli Jam Cashew Chicken – Delishar

This recipe came about on one of those days that I needed to clear out my fridge. Which would most probably be a Sunday as that’s the day that I’m usually low on supplies. I usually plan out the week’s menu from Monday to Friday, and pretty much make do with what I have on the weekends if I’m not making something special or to share on my blog. 

This dish was very much inspired by the popular Cashew Chicken. I actually think that cashew chicken is more popular in the western counterparts rather than in SEA. The first time I had cashew chicken was when I was either in the USA or Aussie. Any how, as I was looking through my pantry, my eyes caught sight of a bottle of chilli jam I recently purchased during my trip to Thailand (oh, how I miss that place!). So this was the result of putting my ‘left-over fresh produce’ together. 

The resulting dish was absolutely awesome! The husband kept nodding to himself as he enjoyed this for dinner. I really liked the crunch of the cashew that gives the dish some texture. The sweet, spicy, and savoury notes marries beautifully, and the sauce is just amazing over white rice. This is another one of those recipe that I will revisit again and again!


Chilli Jam Chicken


Serves 4 as part of multi-dish meal

Prep Time 10 minutes

Cook Time 15 minutes

  • 2 chicken breast sliced
  • 1/2 yellow onion sliced
  • 2 cloves garlic minced
  • 4 slices ginger
  • 2 tbsp Thai chilli jam
  • 1-2 tbsp fish sauce or to taste
  • 2 bunches of chinese celery cut into 2 inch pieces
  • 1/2 cup roasted cashew nuts
  • 1 cup Thai basil leaves
  • 2 tbsp cooking oil
  • 3-4 tbsp water
  • Heat wok on high heat, and add 1 tbsp oil.

  • Brown chicken slices.

  • Add onion, ginger, and stir-fry until onion soften.

  • Add garlic, chilli jam, and 3 tbsp of water.

  • Season with fish sauce to taste.

  • Add chinese celery, and stir-fry until wilted.

  • Remove from heat, toss in Thai basil and roasted cashew.

You can get chilli jam from shops in golden mile complex.
Or you can make you own chilli jam using this recipe
Chilli jam is used for Thai red tom yum soup too.

Adapted from

Chilli Jam Chicken insta

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{GIVEAWAY} Nitrate-Free Ham + Latasha’s Kitchen Red Chilli Onion Relish – Delishar

Giveaway ends 12th Dec 2018, midnight.

Ring in the festive season with healthy, sumptuous and wholesome premium roasts from Ryan’s Grocery. A comprehensive organic butchery and grocery store that promises and delivers on a full-service butchery with free-range, certified organic, gluten-free, premium meats.

This festive season, Ryan’s Grocery has collaborated with Delishar to giveaway this Nitrate-Free Ham made with the best Australian Free Range pork, and a perfect pairing of Latasha’s Kitchen Red chilli onion relish.

Here’s how:
1️⃣ Like both Ryan’s Grocery and Delishar FB page
2️⃣ Share this giveaway post

Celebrate the season with the wide selection of raw and roasts from Ryan’s Grocery! Orders are open now until 25 December 2018; place your orders early while stocks last! 7 days advance order is required for Christmas products.

Customers can order online at or walk-in at 29 Binjai Park.

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