Semiha K Mohammed

09/09/2026

This is how I made a desi seafood boil while still keeping that classic buttery garlic sauce as the base.

I added curry leaves, shallots and a few South Asian spices, but the best part was the tamarind. I really wasn’t sure how it would work, but that little bit of tanginess was exactly what the sauce needed. It brought everything together without turning it into a curry.

And you definitely need rice with this. I served it over Calrose rice because it soaks up all that buttery, garlicky, spicy sauce and makes every bite even better.

09/09/2026

This is how I made a desi seafood boil while still keeping that classic buttery garlic sauce as the base.

I added curry leaves, shallots and a few South Asian spices, but the best part was the tamarind. I really wasn’t sure how it would work, but that little bit of tanginess was exactly what the sauce needed. It brought everything together without turning it into a curry.

And you definitely need rice with this. I served it over Calrose rice because it soaks up all that buttery, garlicky, spicy sauce and makes every bite even better.

Desi Seafood Boil

For the boil

- Shrimp
- Crab
- Sweet corn
- Baby potatoes
- Sausage
- Lemon wedges
- Bay leaves

Spices: 1 tsp chilli powder, ½ tsp cayenne, ½ tsp turmeric, 1 tsp Cajun (optional), 2 tbsp brown sugar, 1½ tbsp salt.

For the butter garlic sauce

- 500g Lurpak Salted Butter
- ¾ cup minced garlic
- ¼ cup minced shallots
- Curry leaves
- 2 tbsp chilli powder
- 1 tbsp Kashmiri chilli powder
- 1 tsp turmeric
- ½–1 tsp cayenne
- 1 tsp crushed black pepper
- 1 tbsp chilli flakes
- 1 tsp cumin
- 1 tsp Cajun (optional)
- 1 tsp salt
- 1 tbsp sugar
- ½ cup tamarind sauce

For the rice

- 1 cup Calrose rice
- 2 cups water
- Salt

Method

Boil the potatoes with the lemon, bay leaves and spices for 10–12 minutes. Add the corn and sausage and cook for 5 minutes, then add the crab and finally the shrimp for 2–3 minutes. Reserve ½ cup stock and drain.

Melt the butter and sauté the garlic, shallots and curry leaves until fragrant. Add the spices, sugar and tamarind, then stir in the reserved stock. Toss in the seafood and vegetables until well coated.

Cook the rice with 2 cups water and salt, then serve the seafood boil over the rice.

06/09/2026

Couldn't make it to Istanbul, so I brought Istanbul to my kitchen.

After seeing so many reels of balik dürüm, the craving was way too strong to ignore. Balık dürüm is a popular Turkish street food made with grilled fish wrapped in flatbread with fresh salad and a squeeze of lemon.

I did a lot of research before making it, but I still had to use a different fish because I couldn't get my hands on mackerel fillets.

I have no idea how the original tastes, so I can't compare, but as a sandwich on its own... this was absolutely incredible. Now I really need to try the real thing one day.

Recipe coming soon.

Have you ever made something just because a reel made you crave it?

05/09/2026

This might just be my new favourite Filipino dessert. If you love mango sago, you're going to love this version too. Sweet dragon fruit, juicy lychees, chewy sago and nata de coco come together in a creamy, refreshing dessert that's perfect served ice cold.

Dragon Fruit Lychee Sago

Ingredients

1 medium dragon fruit, diced

1 cup cooked sago

1 can nata de coco, drained (about 340 g)

1 can lychees, drained and deseeded (about 565 g)

1 cup milk

1 cup cream

½ cup condensed milk, or to taste

1 cup ice cubes

Method

Cook the sago according to the package instructions until completely translucent. Rinse under cold water and drain well.

In a large bowl, mix together the milk, cream and condensed milk.

Add the cooked sago, dragon fruit, lychees and nata de coco.

Add the ice cubes and gently mix everything together.

Chill for at least 1 hour before serving. Serve cold.

Would you try this, or are you team Mango Sago?

04/09/2026

As pretty as the colour looks, the taste is just as refreshing. If you love mango sago, you're going to love this too. It swaps the mango for dragon fruit and lychees, but it's just as creamy, fruity and packed with tropical flavours.

Dragon Fruit Lychee Sago

Ingredients

- 1 medium dragon fruit, diced
- 1 cup cooked sago
- 1 can nata de coco, drained (about 340 g)
- 1 can lychees, drained and deseeded (about 565 g)
- 1 cup milk
- 1 cup cream
- ½ cup condensed milk, or to taste
- 1 cup ice cubes

Method

1. Cook the sago according to the package instructions until completely translucent. Rinse under cold water and drain well.
2. In a large bowl, mix together the milk, cream and condensed milk.
3. Add the cooked sago, dragon fruit, lychees and nata de coco.
4. Add the ice cubes and gently mix everything together.
5. Chill for at least 1 hour before serving. Serve cold.

03/09/2026

Chicken Arayes

Ingredients

For the arayes

500g chicken mince

1 large red onion, finely minced

1 tbsp minced garlic

A handful of cilantro, finely minced

½ cup breadcrumbs

1 tsp cumin powder

1 tsp chilli flakes

1 tsp crushed black pepper

Salt, to taste

Pita bread

For the dipping sauce

Yogurt

Mayonnaise

Garlic, minced

Salt

Sriracha

Sweet chilli sauce

Pomegranate molasses

Method

In a bowl, combine the chicken mince, onion, garlic, cilantro, breadcrumbs, cumin, chilli flakes, black pepper and salt. Mix well.

Cut the top off the pita and gently open it.

Stuff with the chicken mixture. You can use a thick or thin layer, depending on your preference.

Heat a little oil in a pan over medium-high heat. Pan-fry the stuffed pita until the chicken is browned and slightly charred and the pita is toasted.

Transfer to an air fryer and cook at 180°C for 8–12 minutes, or until the chicken is fully cooked through. Cooking time will depend on how thick you make the filling.

For the dipping sauce, mix yogurt, mayonnaise, garlic, salt, sriracha, sweet chilli sauce and pomegranate molasses to taste.

Cut the arayes into wedges and serve hot with the dipping sauce.

03/09/2026

02/09/2026

It's September, and I'm ready for cozy recipes and comfort food... just waiting for the weather to catch up lol.

Anyone else feel the same?

This banana bread with figs and walnuts turned out SO good. Stay tuned for the recipe!