Slapilicious Spicy Grilled Shrimp Boats  Print Prep time 15 mins Cook time 15 mins Total time 30 mins  Shrimp was one of my favorite foods growing up Southeast Asia. Since land animals like beef and lamb are expensive compared to seafood, shrimp as an important...
5.0 from 2 reviews Harry's Shrimp Paella  Print Prep time 10 mins Cook time 45 mins Total time 55 mins  Making one-pot rice dishes is a common tradition in many cultures. I find making rice dishes very comforting especially when I’m away from home. When I was a...
5.0 from 1 reviews Barbecue Ritz Cracker Crusted Salmon  Print Prep time 10 mins Cook time 25 mins Total time 35 mins  During weeknights after a long day at work and commute to downtown Los Angeles, I like to prepare quick nutritious meals that use few ingredients...
 5.0 from 1 reviews Tri-trip Wrapped Scallops  Print Prep time 10 mins Cook time 15 mins Total time 25 mins  This recipe is in response to emails I received when I did live BBQ segments with zany KTLA5 anchor Wendy Burch in May 2015. Folks wanted to know what...
Lobster Caveman Style with Foo Foo Sauce  Print Prep time 10 mins Cook time 15 mins Total time 25 mins  Here’s a recipe to try on your grill for the upcoming July 4th weekend. In my live BBQ segments with zany KTLA5 anchor Wendy Burch, I wanted to showcase...
SYD Grilled Shrimps and Grits  Print Prep time 15 mins Cook time 30 mins Total time 45 mins  In my travels through Louisiana and the Gulf states of America, I’m always on the lookout for delicious Shrimp and Grits on restaurant menus. I’ve sampled many...
  Grilled Mackerel Stuffed with Spicy Chili Paste  Print Prep time 20 mins Cook time 20 mins Total time 40 mins  One of my favorite ways to enjoy fish while growing up in Georgetown on the tropical island of Penang in Malaysia was to have it grilled with some...
Grilled Whole Prawns with Coconut Tamarind Marinade  Print Prep time 15 mins Cook time 15 mins Total time 30 mins  Tamarind was a common ingredient in the kitchen where I grew up as child in Penang, Malaysia. It comes from a large tree where the sticky tart pulp...