Tandoori Chicken Pita with Cucumber Mint Yogurt Dressing – Delishar

Pita bread is a middle eastern flat bread. You can buy them from Cold Storage. If you cannot find them in store, using a wrap would be equally nice. If you have a choice, pick the healthier wholemeal selection. 

Ingredient (Serves 2)

  • 2 wholemeal pita bread
  • 2 chicken breast, skin removed
  • 1/2 a tomato, sliced
  • 1 small cucumber (I prefer the Japanese cucumber), half of it diced into small cubes, another half into thin slices*
  • 4 leaves of butterhead lettuce
  • 1/4 cup parsley
  • 1/4 cup of mint leaves, chopped*
  • 1 cup plain or greek yogurt (greek is nicer!), divided*
  • 2 cloves garlic, grated
  • 1/2 tsp grated ginger
  • 1 tbsp lemon juice
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp cumin
  • 1/4 tsp garam masala
  • 1/4 tsp cayenne pepper
  • Salt and pepper*

If you do not have all these spices at hand, I’m sure you will be able to find pre-mixed Tandoori spice. I know there is a vendor at my hawkers that mix the spices for you. You just need to tell him what you are making. 

Pretty pretty spices! 

Add the dry spices, salt, pepper, grated ginger, garlic, lemon juice, and 1/2 cup of yogurt in a bowl.

Prepare the chicken like this, with deep slits on the surface of the breast

Marinate it for at least 2 hours, or better, overnight.

Make the sauce and put it in the fridge for use later. 

Mix the other 1/2 cup of yogurt with the mint leaves, diced cucumber, salt, and pepper. *marked in ingredient list.

Preheat oven to 180*C, when oven is ready pop the chicken into the oven for 30-35 minutes. Flipping once. If you like your meat a little charred, put it under the broiler for a couple of minutes.

While waiting, prepare your fresh vegetables.

Cut pita bread into half and grill / toast it. 

When they are done, set aside. Remember not to stack them up, as the pita may still be releasing steam. Stacking them may cause them to turn soft/soggy. 

When your chicken is done, let it sit for a couple of minutes before slicing into it. 

Assemble and serve. Alternatively, let your family/guests play with the food by assembling themselves. 

Bon appetit! 

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Baked Crab Cake Burger with Singapore Chilli Crab Mayo Dressing – Delishar


This dish my dear friends… is OH MY YUM! The husband took a bite and his eyes was wide open when he lets out a ‘Wow!’ with his mouth full.

When I was cracking my head during my weekly mean planning… Yes, I plan my menu weekly to minimize wastage of fresh produce. I was thinking to myself, how else can I fusion our local and very famous chilli crab? Then crab cakes came to mind. I have always wanted to make crab cakes, and with that newly found frozen crab meat.. it makes it so easy!

Who doesn’t like crab cakes? Who doesn’t like burger? Then I decided to put it all together. So when I made my chilli crab sauce for the ‘Singapore Chilli Crab Cream Pasta‘ yesterday, I took out about 4-5 tbsp of the sauce before I add heavy cream and egg. For the sauce recipe, please go to http://delishar.com/2013/09/singapore-chilli-crab-cream-pasta.html Adjust the recipe to make about 1/2 cup sauce. Or you can simply use a premix, because you do not need much of the sauce. But be careful when you use premix, you need to adjust how much to put it because of the difference in concentration and salt content.

If you live in a place where you cannot find Singapore Chilli Crab premix. Use equal parts ketchup with thai sweet chilli sauce (eg. 1 tbsp chilli crab sauce, mix 1/2 tbsp sweet thai chilli and 1/2 tbsp ketchup) to substitute. It will not taste authentic but I’m sure it will still taste good.

Ingredients (Serves 2)

  • 1 pack of 250g frozen crab meat, cooked (brand is OKEANOSS FROZEN CRAB MEAT. It cost S$3.50 for 250gm at NTUC)
  • 2 burger bun
  • 1.5 tbsp chopped spring onions
  • 1 tbsp finely diced yellow onion
  • 8 curry leaves, thinly julienne
  • 2 tbsp diced red pepper
  • 1/2 to 3/4 cup panko 
  • 1/2 egg
  • 1 tbsp mayo
  • 2 tbsp Singapore Chilli Crab sauce (How to make sauce from my other post)
  • 1 cup shredded iceberg lettuce
  • 1/4 cup shredded carrot
  • 1/4 cup chinese parsley
  • 6 slices of cucumber
  • Salt and pepper
  • 3 tbsp Mayo*
  • 1.5 tbsp Chilli Crab Sauce*

Preheat your oven to 200*C

Get your ingredients ready

Make your dressing, 2:1 ratio.

2 parts mayo to 1 part Chilli Crab Sauce. Put in chiller until ready to use.

It works well as a salad dressing too!

Mix the ingredients, (Red pepper, curry leaves, spring onion, yellow onion, mayo, crab meat, 2 tbsp chilli crab sauce, 1/2 a beaten egg, salt and pepper) What to do with the other 1/2? Add 1 more and make a small fried omelette as a burger topping!

Add in panko crumbs until you get a shape-able consistency and the mixture holds well together.

Chill in fridge for 30 mins to 1 hour. 

Skip if you do not have the time.

Shape crab cakes into 2 patties, place on greased pan and spray on a little oil on the top side. Bake for 14 mins, flipping once.

Butter(I used olive spread) the buns and put it in the oven with the buttered side up to toast. I toasted mine for 4-5 minutes. It should be crusty outside and soft in the middle part. 

Line your plate with shredded lettuce, but leave enough to build your burger!

Build your burger… 

I built mine bottom up with lettuce, crab cake, sauce, cucumber, shredded carrot, parsley.

Serve and enjoy the yummy burger! 

Bon appetit!

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Kani Avocado Salad with Wafu Dressing – Delishar

After I started working, I have LIMITED time to make a decent meal. Anything quick, easy, edible, and healthy will be passable. I’m left with so little energy on the weekends, but depriving myself time in the kitchen is simply depressing. Any little time I spend in the kitchen is pure joy, an ecstasy actually, something to keep me sane. Last week, I made this quick salad with one of my favourite dressing. I always kind of feel a little cheated when I walk into a Japanese restaurant and order myself a plate of Kani Avocado Salad. The bill comes… and ka-ching ka-ching… EXPENSIVE! Now i’m glad, I can make it anytime I want at a fraction of the price. 🙂

Ingredients (Serves 3)

  • 6 crab sticks, microwaved for a min
  • 3 cups iceberg lettuces, cut into bite size pieces 
  • 1 ripe avocado, sliced
  • 1 tomato, cut into wedges
  • 1/2 Japanese cucumber, sliced


  • 1/2 cup japanese rice vinegar
  • 2 tbsp sesame oil
  • 1 tbsp extra virgin olive oil
  • 1 tbsp sugar
  • 1 tbsp grated ginger
  • 1 large clove garlic minced
  • 2.5 tbsp soy sauce 

Mix the ingredients of the dressing all together. 

Build salad and drizzle dressing over salad.


Bon appetit!!

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Buffalo Chicken Burger with Homemade Ranch Dressing – Delishar

I was craving for some buffalo wings but I didn’t have any chicken wings at home. And I was way too lazy to walk over to the supermarket to get some. However, I was planning to make some chicken burger that day, so I improvised, and I’m glad I did! It was so easy to make, and it was ready in no time. The Baked Hand Cut Fries took a little longer, but burger and fries goes hand in hand together, so it was well worth the wait! Honestly, there wasn’t much work needed for the fries really, cut, mix, and bake.


The husband raved about the Ranch Dressing, which I thought was really nice too. I cut up more celery sticks just so I can dip and have a little more of the sauce. I bought the Frank’s hot sauce from USA as it was much raved about. But feel free to substitute for any hot sauce you can find in the local supermarket. 🙂



buffalo process


Buffalo Chicken Burger with Homemade Ranch Dressing

Sharon of Delishar


  • 350 g minced chicken
  • 3 tbsp panko crumbs
  • 2 tbsp chopped spring onions
  • 1 tbsp cajun spice
  • Salt and pepper to taste
  • 1-2 tbsp milk
  • 1/4 cup hot sauce I used Frank’s
  • 1-2 tbsp veg oil

Ranch Dressing

  • 4 tbsp buttermilk
  • 1 tbsp mayo I used fat-free
  • 1 tbsp sour cream I used low-fat
  • 1 tsp rice vinegar
  • 1 garlic finely minced into paste or use a garlic press
  • 1/2 tsp dried dill or 1 tsp finely chopped chives mint, parsley

To Serve

  • 3 burger buns toasted
  • Slices of cucumber
  • Tomato slice
  • Butterhead lettuces
  • Celery sticks
  • 1 heaping tsp Ranch Dressing


  • In a bowl, mix chicken, panko, cajun spice, and season with salt and pepper.

  • If mixture is too dry, add milk.

  • Divide meat mixture into 3 and shape into patties creating a dent in the middle.

  • This ensures that the patty cooks evenly and doesn’t puff up in the middle.

  • Heat pan on med high and add oil.

  • Pan fry patties until nice and golden brown on each side (about 3 mins).

  • Then dip to evenly coat patties with hot sauce.

To serve

  • On toasted bun, built your burger, and top with prepared Ranch Dressing.

  • Serve with celery sticks, Baked Hand Cut Fries, and Ranch sauce.

An alternative to using buffalo hot sauce is melted butter with sriracha chilli sauce.
1/4 cup melted butter
1-2 tbsp sriracha chilli sauce
1 tbsp white vinegar

Bon Appetit!!

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Snow Crab Kani Avocado Salad & Wafu Dressing + Giveaway! – Delishar


There is no substitute for REAL crab meat! Those imitation crab meat, well… taste like imitation crab meat. A while ago, I mentioned The Alaskan Guys or TAG; A dedicated team that aims to bring the best of Alaskan seafood from the cold sea of Alaska to your dinner table. I shared about farmed vs wild caught salmon in my previous post. And this time round, Delishar got TAGd by their delectable Alaska Oplio Snow Crabs! They were SOOOooo good! And you know what I love about them is that, they are so easy to prepare! There are a few ways to cook your crab, more like heat up the crab legs. Their crabs comes pre-cooked and frozen, so all you need to do is to heat them up, and you’re ready to impress your dinner guests! 


TAG‘s Alaskan Crabs are caught wild from the pristine water of Alaska. The processing includes cleaning, cooking, freezing, and the crabs will then be packed for shipment. All in a manner that ensures the crabs maintain it’s freshness, and seals in all it’s natural flavours. In other words, this is the closest you can get, to have tasty and fresh wild caught Alaskan crab from the water to your table without catching it on your own that is! The guys from TAG goes the extra mile for their customers by thoughtfully including write-ups on the different ways you can prepare and cook the frozen crabs. They even included some recipe cards with simple fuss free recipes for reference! Great resource to have when you can’t think of what to make with the crabs. Quite honestly, just eating them plain is more than enough! 


Chinese New Year is coming, a time where family members and good friends get together, to catch up over a good meal. A time for feasting, and good fun, and delicious food. Do take this opportunity to treat yourself and your love ones to fresh quality products. If you are interested to get some quality wild caught Alaskan seafood, quote “Delishar5” for  5% cart discount on The Alaskan Guys’s online store


I understand that many of you will be busy preparing for your Chinese New Year feasts/goodies! So I’d like to make cooking a little easier by giving a lucky reader a Microplane Premium Zester/Grater! This product make zesting so much more efficient for your CNY cook and bakes! To enter, simply complete the Rafflecopter at the end of the post! 


Ingredients (Serves 2)

  • 250g Snow Crab Legs (approx 3-4)
  • 1 cup shredded lettuces, densely packed
  • 1/2 japanese cucumber, thinly sliced
  • 1/2 tomato, thinly sliced 
  • 1/2 small avocado, thinly sliced

Preheat oven to 230C.

Clean crab legs with a toothbrush.

Use a double sheet of aluminium foil to wrap snow crab. 

Make a small hole for steam to escape.

Bake for 8-10 mins until heated through.

Allow to cool to touch before removing crab meat from shells.



Wafu Dressing (about 1/2 cup)

  • 1/4 cup japanese rice vinegar
  • 1 tbsp sesame oil
  • 1/2 tbsp extra virgin olive oil
  • 1/2 tbsp sugar
  • 2 tsp grated ginger
  • 1 clove garlic, pressed
  • 4 tsp soy sauce 

Mix all the ingredients of the dressing together. 

Build salad and drizzle dressing over salad.


To take part in the giveaway, simply complete the Rafflecopter below!

a Rafflecopter giveaway

This giveaway ends on Wed, Feb 4, 2015 at 11:59 p.m. Singapore time (GMT+8). The winner will be selected by random.org and will contacted by email. If there is no response after 48 hours, another winner will be selected. Meet up required for prize collection, therefore it is open to Singapore entrants only.

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