Seafood Galore at Plaza Brasserie

For this coming Mother's Day you can make your mum feel special by treating her a sumptuous seafood spread on either lunch/dinner at Plaza Brasserie (Park Royal, Beach Road) from 12 - 13 May 2012. And on top of the wide range of buffet spread, each mum also gets to enjoy a complimentary glass of cocktail or mocktail on the two mentioned dates.

SEAFOOD GALORE

Good News! For your information, Plaza Brasserie's popular Seafood Galore buffet is back from 01 May to 30 June 2012 in conjunction for the celebration of Mother's and Father's day. And to whet your appetite, Savour Executive Chef, Jackson Goh's signature dishes such as deep-fried prawns with garlic sauce, claypot braised fish head, alongside an array of fresh oysters, shellfish, chilli crab and baked whole salmon will be on the ordering menu on top of the usual buffet spread.

From Mondays to Thursdays:-
pair your selection of fresh fish with a preferred sauce and allow their chefs to whip up your dish.

Sweet and Sour fish is always one of the popular dishes among kids and adults due to its crispy deep-fried texture plus sweet and savoury sauce which makes it a great pair.

Cantonese Style Steamed Fish with Soy Sauce is definitely something on your ordering list for mum and dad to enjoy.

But out of the 3 "fish" dishes we had that day, I personally preferred the Braised Fish Head With Yam which consists of most of my favourite ingredients such as Yam, Chestnut, Button Mushrooms and etc. And I am sure both mum and dad or anyone in the family would loves this dish to bits.

As From Fridays to Sundays:-
You can indulge in the 'Crustacean Selections', ranging from bamboo clams to juicy crabs prepared in your favourite choice of sauce.

This Cereal Prawns is sure to be on the "Must" order list where you can find dish, you can find big and fresh succulent prawns hiding below a pool of crispy and fragrant fried cereal. Each prawn taste so juicy and crunchy especially with the combination of those delicious fried cereal.  

Although I am not a fan of "shellfish" but this Stir-fried Bamboo Clam and Lala has indeed bought up my attention with its natural sea flavours, sweetness and some extra spices to lighten up this dish.

PREVIEW OF WHAT'S ON THE BUFFET SPREAD

Bread and Salad Counters:- I guess most of you would prefers to start off the buffet by having some refreshing salads, bread or cheese before the main course comes into picture. 

Like all other buffet spread, this one at Plaza Brasserie also consists of both hot and cold stations where you get to enjoy their signature "Soft Shell Crab with Tobiko Mayo", "Braised Sea Cucumber". "Chicken Rice", "Fruit Rojak", "Fresh Seafood on Ice" and etc.

Dessert Counter:-  Provide a range of Western and Local dessert such as Mango Pudding, Mini Pancakes,  Chocolate Mousse(Must Try!), Fresh Cut Fruits and Daily Tong Shui like; Cheng Tng, Sesame Tang Yuan, Tau Suan and etc.

WHAT'S ON MY PLATE!

At the Chef's cooking station, you pick up your desire choice of freshly made Roti Prata from the wide varieties such as Chocolate, Durian, Egg, Onion, Plain and etc. But if you love Durian like me, you must try their Durian Prata which consists of "real" durian pulp in between those flashy skin.

Something Extra!

CARROT CAKE

(Not included in the buffet spread)

This is something extra apart from the buffet spread that we are having. Indeed Park Royal has a very unique Carrot Cake that is rich and moist in taste plus it is full of grated carrot and toasted nuts in between each layer of smooth and silky sweet cream cheese frosting.{Must Try!}

SEAFOOD GALORE @ PLAZA BRASSERIE

Mondays to Sundays (excluding the following dates)
Dinner Adult: S$52.00++            Child: S$31.00++(4 to 12 years old)

Mother's Day Special

12 and 13 May 2012
Lunch
Adult: S$58.00++          Child: S$35.00++(4 to 12 years old)
Dinner 
Adult: S$58.00++          Child: S$35.00++(4 to 12 years old)

Father's Day Special

16 and 17 June 2012
High Tea
Adult: S$42.00++           Child: S$25.00++(4 to 12 years old)
Dinner
Adult: S$55.00++           Child S$33.00++(4 to 12 years old)

For enquiries and reservations, please call 6505 5710 or email fb.prsin@parkroyalhotels.com

Braised Bee Hoon With Pumpkin & Prawns

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With Chinese New Year(CNY) celebration still going on until next Monday, 06 February 2012(the fifteen day of Chinese New Year). Most households are still in the festive mood on preparing auspicious CNY dishes with ingredients such as Abalone, Mushrooms, Black Moss, Sea Cucumber and etc.

In this post I am using simple ingredients such as rice vermicelli, pumpkin(金瓜 - 金玉满堂), prawns(嘻哈大笑) and mushrooms to prepare a very colourful and auspicious New Year noodle dish for the family.

Prawn Capsicum and Chilli Pizza

Pizza is an oven-baked, flat and usually disc-shaped bread typically topped with tomato sauce, shredded cheese and various toppings such as seafood, beef, chicken, capsicum, ham, olive and etc. Here we made a rectangle shape lemon scented pizza base top with succulent juicy shrimps, grated mozzarella cheese and lovely chopped fresh basil.

PRAWN CAPSICUM AND CHILLI PIZZA

Since these few days we are experiencing cold rainy evenings we decided to make something simple and yet hearty to fill our hungry stomach. So together with my boy we made this Prawn, Capsicum and Chilli Pizza using our homemade pizza dough. And in order to make a tangy pizza base to enhance the flavour of the shrimps, I have added some lemon zest and juice to make the pizza dough.

(serves: 2-4 | Preparation: 90 minutes | Cooking: 15 - 18 minutes)

Basic Pizza Dough: make 2 (30cm) base
7g Instant Active Dry Yeast
190ml Lukewarm Water
1 Teaspoon Caster Sugar
1/2 Teaspoon Salt
2 1/2 Cups Plain Flour
1/4 Cup Olive Oil
Zest of 1 Lemon
1 Tablespoon Lemon Juice, optional

Method:-

1. Combine yeast, sugar, salt and lukewarm water in a measuring cup/bowl. Stand in a warm place for 10 minutes or until mixture is foamy.

2. Place flour in a large mixing bowl together with lemon zest. Make a well in centre, add in yeast mixture and stir until dough comes together.

3. Next stir in olive oil and lemon juice till it form a dough. Knead dough on a lightly-floured surface for 5 - 7 minutes or until smooth and elastic.

4. Place dough in a large, oiled bowl. Cover and set aside in a warm place for 1 hour or until doubled in size.

5. Using your fist, punch down centre of dough and knead for another 30 seconds and divide the dough into half.

Ingredients For Pizza:
1 Portion of Pizza Base, see recipe above
1/4 Cup Tomato Paste Sauce
1/4 Cup Grated Tasty Cheese
1/4 Cup Grated Mozzarella Cheese
1/4 Red and Green Capsicum, thinly sliced
8 Medium Prawns, shell removed
1/4 Teaspoon Dried Chilli Flakes
Some Shredded Fresh Basil Leaves
*Polenta(cornmeal), optional

Method:-

1.Roll dough flat to 30 cm round pizza base or 9" x 7" rectangle and place base on greased baking tray. (I greased the baking tray with olive oil and dust with some polenta(cornmeal) to give the pizza base an extra crunchy texture)

2. Spread base with tomato pasta sauce and top with half the cheese mixture.

3. Next evenly scatter the capsicum, prawns, basil, chilli and remaining cheese on top.

4. Bake in preheated 200 Degree Celsius oven for 15 - 18 minutes or until base is crisp and cheese melted. Serve.

If you have no time to prepare the fresh pizza dough you could also replace it with those ready-made pizza dough, baguette or tortilla to act your desire base. I am sure you and your family would enjoy this quick and easy pizza with some fresh salad greens or hot pipping soup(some western cream soup recipe HERE). Till then have a great weekend ahead.

The Ultimate Crab & Durian Buffet @ Sentosa Boardwalk

Last Saturday evening we finally went for the "Ultimate Crab and Durian Buffet" after hearing so many different reviews from media, bloggers and friends who had tried. We had booked two tables to cater our usual group of foodie friends as well as a few new comers to feast on this "FULLY" booked buffet which starts from 09 - 26 June 2011, 6.00pm to 11.00pm(daily) at the Promontory along the Sentosa Boardwalk.

The long waiting queue of people was there even 10 minutes before the buffet starts and when enter the venue you will see a long buffet line with over 40 different varieties of food to satisfy your hungry and taste. To begin with the buffet you can start with either their cold/hot appetizer such as "Coral Crab Bisque with Sour Cream Soup" to go with freshly baked roll. Or you can pick up something from the selection of Maki Sushi, Poached Tiger Prawns, Prawn and Mango with Avocado Mousse, Fresh Oysters and etc.

Further down the buffet line of this Ultimate Crab buffet, you would at least get to try 5 different crab dishes such as Wok-Fried Chili Sri Lankan Crab, Black Pepper Sri Lankan Crab, Masala Mud Crab shown above. Or others some others like Salted Egg Yoke Crab, Nonya Curry Crab and Ginger Scallion Flower Crab. I am sure for someone who loves crab there is definitely something that suits you.

Even though when comes to seafood, crab eating it is usually not my cup of tea compare to the others like prawn and fish. I find their Masala Mud Crab taste better than Wok-Fried Chili Cab because of it lovely hot and spicy taste from the Masala spices. And if you like spicy food, don't missed out their "Beef Rendang" which is very tender and comes in thick and fragrant gravy which you would love to dip with the Fried Man Tou or as gravy for the crabmeat fried rice.

One of our friend in group recommend this must try "Whole Baked Salmon in Rock Salt" which served with Chive Butter. The fish itself taste so fresh and juicy with it's nature sweetness even without any serving sauce. And personally I prefer this baked salmon compare to their Salmon Sashimi. Some of us are also quite shock to see the orange-red colour of their sashimi but the texture and taste wise was still quite average which generous thickness of slices.

Look at those baskets of D24 Durians! To be honest, Durian are the main reason why I am coming for this buffet. According to one of our friend she said that everyday at around 7.00pm onwards there will be a non-ending queues waiting eagerly for their turn to get hold of a plate or two of these creamy and delicious freshly open Durian.

Although not every seeds of these durians are of good grade but at least you can expect about 80% of it. And if you would like to have something different, perhaps their Durian Pengat which is on the lighter taste compared to the fresh durian pulps will be a good choice for you. But unfortunately the one that we had that day are not served in individual cups with a extra gula melaka topping like what mentioned in some blogs that I have read about. Instead I think the chef have mixed the gula melaka syrup together with the durian puree for our convenient.

Other than Fresh Durian and Durian Pengat, they also served other accompany desserts such as Fresh Cut Fruits, Nonya Kueh, Ice-cream and pastries such as Dark Chocolate Mousse, Durian Cheesecake, Tiramisu and Durian Mousse.

THE ULTIMATE CRAB AND DURIAN BUFFET
Venue: The Promontory, Sentosa Boardwalk
Time: 6pm - 11pm
Prices: Adult $38++ / Child $21++
(Free flow of ice water but other drinks chargeable)
Telephone: 6279 1767

Special Promotions:
Islanders - 15% discount (max. 10 pax per reservation)
ANZ Credit Card - Every 3 paying Free 1

p/s: By the way the buffet is already fully booked till the last day of the promotion. However you can try walk in and may be lucky to get a table.

Each and everyone of us has a wonderful night with good company of friends, food and excellent view from the promontory where we are able to catch the fabulous fireworks and Crane Dance performance. For more read-up and photos related to this buffet, you can refer to their blog links shown below:-

1. Maureen: http://www.misstamchiak.com/

2. Shi Ting: http://lobsterpaints.blogspot.com/

3. Celes: http://celestialdelish.blogspot.com/

4. Derrick: http://www.sgfoodonfoot.com/

5. Meng Ching: http://jessiefoodtrip.blogspot.com/

6. Sherie: http://www.maameemoomoo.com/blog

7. Priscilla: http://www.iluvmyscooter.com/

Asian-style Baked Sutchi Fillet

Sutchi Fillet is a white and greasy fillet of “Catfish” with a fancy name. This fillet is usually found in the frozen department in most local supermarkets which is cheap and great for cooking processes such as steaming, breaded, pan-fried or baked. Even though it might have slight frozen smell or fishy taste but the texture of was rather smooth and fine which is easy to consume by kids.

For this dish, I marinated the fillet with sesame oil, ginger and garlic at least an hour or more before cooking time in order to mask up the frozen taste of the fillet.

Ingredients: (serves 2)

1 Pieces of Sutchi Fillet, thawed
4 Slices of Ginger
4 Cloves of Garlic
1/4 Teaspoon Sesame oil

Seasonings:
1/2 Tablespoon Oyster Sauce
1/2 Teaspoon Fermented Black Beans(豆豉)
1 Teaspoon Cooking Wine
1 Teaspoon Sesame Oil
4 - 5 Slices of Ginger, julienned
2 Shallot, peeled and cut into thin slices
1 Small Chili, thinly sliced diagonally
1/2 Stalk Spring Onion, thinly sliced diagonally

For this dish, I spent around S$5.00 with sutchi fillet cost around S$2.00 for 1 piece, $3.00 for baby bok choy, ginger, chili, shallot and etc.

Method:

1. Grease 1/2 teaspoon of olive oil on baking tray or disposal foil tray. Top with fish fillet.

2. Combine oyster sauce, cooking wine and sesame oil in a small bowl.

3. Spoon the seasoning sauce over fish fillet, top with ginger, chili, spring onion(half portion) and fermented black bean. Cover the tray with foil.

OR

~ Saute the ginger and shallot over medium heat till sligh golden brown, toss in fermented black bean, chili and spring onion and continue to fry for another 10 seconds before adding in the sauce mixture (oyster sauce, cooking wine, sesame oil).

~ Spoon mixture evenly onto the prepared fillet, cover the tray with foil.

4. Bake for 15 minutes in oven toaster, remove the foil cover and continue to bake for another 5 minutes uncovered till fish is cooked through.

5. Sprinkle with reserved spring onion and serve together with prepared baby bok choy.

Seafood Bee Hoon Soup

One dish meal is always the best dish to be served on the dining table during weekday’s menu. If you are bored with rice or bread perhaps you can try out this quick and easy Seafood Bee Hoon Soup. You can add in whatever seafood that you prefer to give the soup its natural sweetness.

That day I managed to find some very big and fresh "Clams - 蛤蜊" in the wet market and instantly I knew I want to use them to add extra flavour to my seafood soup. This clam is very cheap and good which cost about $4 per kg and you can also use it to cook herbal clams soup, pasta with clams and etc.

Ingredients: (serves 2)
1 Piece of Dried Bee Hoon
500g of Clams
8 Medium Fresh Prawns
1 Bunch of Choy Sum
2 - 3 Slices of Ginger
1 Stalk of Spring Onion, cut into section
1.5 Litre of Water
1 Ikan Bilis Stock Cubes, optional

Method:
1. Soaked the dried bee hoon in water for about 30 minutes till it soften. (you can cut it into a few session for easy consumed)
2. Trim the choy sum and cut it into sections and soaked in water for a few minutes to wash away the dirt. Rinse then set aside.
3. Heat 1 teaspoon of oil in a soup pot, add in ginger and spring onion, saute them until fragrance then add in water and bring it to boil.
4. Simmer the soup for about 5 minutes, then add in stock cubes and season to taste. Set the broth as side while blanching the seafood.
5. Bring another pot of water to boil, add in the clams and cook for about 30 seconds or less, when it opens removed it from the water immediately and rinse with cold/ice water.
6. When the clams are done, turn off the heat, and add in the prawns into the hot water. Let it soaked for about 1 minutes, removed and rinse with water.
7. Next bring the soup broth to boil, add in the soft bee hoon, when it comes to boil again add in the prawn and choy sum and cook for another 1 minutes or so.
8. Lastly, served the bee hoon and other ingredients in a big bowl, top with some clams and pour over some hot broth and serve immediately with some cut chilli and dried shallot.

Note:
~ You need to soak the clam in some salt water for about 10 - 15 minutes to remove the soil and dirt in it.
~ Blanching of the seafood before cook is to retain their crunchiness especially for the prawn so that it will not be overcooked and the soup broth will be clear.


So with all these wonderful ingredients, you can also served your very own Seafood Bee Hoon Soup at home in less than 30 minutes time. And most important you can assure that all ingredients used are fresh and full for bursting flavour. If you don't preferred clams, you can always replaced it with fish slices, squid or etc that suits your family preference.

Seafood Mui Fan

 "Mui Fan" is one of the common local Zhi-Cha" (煮炒摊) dish found in either food center or coffee shop around Singapore. But sometime you can also spot this similar dish in some high-end Chinese restaurants where they added some premium ingredients such as scallop, abalone and etc.

Although I used to cook this dish often but it didn't came across my mind to do a recipe post on this until I was chatting with one of my blogger friend about this a few weeks back. So after the conversation, I thought getting this recipe up might be of some use for those reader who wish to try replicate this dish.

This is one of my favourite dish that I have learn from my late dad. He used to cook this for me whenever I am in a rush for work or coming back late for dinner. Often he will add in my favourite ingredients to make the egg sauce and spoon it over some pipping hot rice to create a hearty home cook meal. For this dish you can use whatever ingredients you prefer from seafood, meat or poultry to create different version according to your liking.

For this recipe I will use prawn, fishcake, crabmeat stick and bunch of choy sum(菜心).

Ingredients: (serves 2)
8-10 Medium Size Prawns
1 Large Fried Fish cake, cut into slices
4 Imitation Crabstick, cut into halves
1 Bunch of Choy Sum
1 Medium Rice Onion, cut into wedge
3 Cloves Garlic, finely chopped
2 Eggs
2 Rice Bowl of Cooked Rice
100 ml Water
1 Tablespoon Cornstarch Solution

Method:
1. Wash, clean the prawns, removed the shell of the body(head retain), slit the back of the prawn and remove the dirty or vein.
2. Marinate prawns with some cornstarch, pepper and cooking wine. Set aside.
3. Trim and wash the choy sum and set aside to drain well.
4. Preheat the pan with 1/2 tablespoon of oil, saute the minced garlic and onion till fragrant, add in the marinated prawns.
5. Give it a quick stir for about 10 - 15 seconds, till it slightly changed colour, add in the choy sum and stir-fry for another 5 seconds.
6. Next add in the fish cake slices and crabstick, and give it another quick stir before add in the water.
7. When the water comes to boil again, crack in the eggs, gently give it a few stir to separate the egg then stir it the cornstarch water to thicken the sauce.
8. Off the heat, season it with some salt and pepper before spooning it on top of the rice.
9. Serve hot with some cut chilli in light soy sauce.

Note:
~ If you are not sure what is "Fish cake", refer to the picture above(2nd row, on the left). It usually come in either rectangle or oval shapes.
~ Mixed 1 Tablespoon Water with 1/2 Teaspoon Cornstarch

This will come in handy when you run out of idea on what to cook or when you are feeling too tired to do all the preparations or washing. All you need is to gather anything that you can find in your fridge to make into a sauce base to go with your rice. 

Salmon With Passionfruit Sauce

Cooking with Passion fruit is never to come across my thought as I don't really have passion with this fruit. But after hearing good comments from my friend Tracy on this fruit, I decided to give it a try and at one go I have whipped up a main course and a dessert to pair with it. So today's Menu will be Salmon With Passion fruit Sauce served with Passion fruit Salad and PassionMisu(recipe) here for dessert.

The passion fruit is round to oval, yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit can be grown to eat or for its juice, which is often added to other fruit juices to enhance aroma. Fresh Passion Fruit is known to be high in vitamin A, Potassium and dietary fibre. Passion fruit juice is also a good source of ascorbic acid (vitamin C).


For this dish I used the passion fruit to make the serving sauce for the salmon and sweet potato as well as the passion fruit salad. I made use of the empty shell of the passion fruit as a serving plate for the salad to the overall dish more presentable. You can make use of any kind of vegetables or fruits that you can find in your fridge compartment. For my Passion fruit Salad the ingredients used are as follow:-

Salad Ingredients : (serves 2)
2 Tablespoons of Cucumber Cubes
2 Tablespoons of Apple Cubes
1 Tablespoons of Tomato Cubes
1 Tablespoon of Passion fruit Pulps
1 Tablespoon of Pomegranate

Methods:
1. Cut all the items into similar shape and sizes then mixed them together and set aside in the fridge.
2. Scoop the salad into the reserved passion fruit shell.

Note:
a) You can use whatever fruits and vegetables that is in your fridge but try to choose those with mild favour to compromise with the passion fruit taste.

As for the main course, I used salmon fillet to accompany the fragrant of the passion fruit sauce and it really blend well with this combination. This salmon dish consists of 3 portion of preparing method for the fish, sauce and side dish. You can use any side dish you prefer, eg. fresh salad greens, mash potato, potato wedges or etc. For my case, I served it with pan-fry sweet potato slices.

Sauce Ingredients:
2 Medium Passion fruits
1/2 Teaspoon Butter
3 Shallots, sliced & roughly chopped
1/2 Teaspoon Honey
1 Tablespoon Cooking Wine

Methods:
1. Halves the passion fruit, scrape flesh into strainer and push it through the stainer and get about 80 - 100ml of juice. Set aside.
2. After frying the salmon, use the kitchen paper towel to wipe the pan then add in the butter and saute the shallot till fragrant, about 1 minutes or less.
3. Add in cooking wine, passion fruit juice and honey then simmer on medium low heat till thickened, about 30 seconds then remove and set aside.

Note:
a) The use of honey is for seasoning purpose as in sweeten and enhance the favour of the passionfruit and it also act as a caramelised agent to thicken the sauce.

Main Ingredients: (serves 2)
2 Pieces of Salmon Fillet, about 200g each
Salt & Pepper
1/2 Tablespoon passion fruit juice
1/2 Tablespoon Cornflour
1 Teaspoon Olive Oil
1 Teaspoon Butter

Methods:
1. Season the salmon with salt, pepper and passion fruit juice then coat it with some cornflour on both side then set aside for about 1 minute.
2. Heat up the pan with olive oil and butter then pan-fry the salmon, skin-side down for about 4 minutes on each side until cooked through. the timing will depending on the thickness of the fillet.
3. Removed the fillet and arranged on serving plate together with the side dish, salad and drizzle some passion fruit sauce on the fillet and served extra sauce on the side.

Lavender-Cointreau Baked Seafood

Lavender is a genus of about 25–30 species of flowering plants in the mint family. The plant is also grown commercially for extraction of lavender oil from the flowers. This oil is used as an antiseptic and for aromatherapy. Lavender flowers can be candied and are used as cake decoration. Lavender is also used as a herb, either alone or as an ingredient it is also used to flavour sugar, the product being called "lavender sugar", and the flowers are occasionally sold in a blend with black, green, or herbal tea, adding a fresh, relaxing scent and flavour.


You can use this Lavender-Cointreau Dressing for baking other seafood like Prawn or Scallop. Since I still have some frozen scallop in the freezer, I took one of it to bake with the reminding sauce.

Ingredients:
1 Large Scallop
1 Tablespoon of Lavender-Cointreau Dressing
Some Fresh Lemon Rinds
Pinch Of Chilli Flakes

Methods:
1. Rinse and clean the scallop well, pad dry and place it on a big of aluminum foil, fold the sides up to form a parcel so that the sauce will be within the foil when baking.
2. Top the scallop with lemon rind, Lavender-Cointreau Dressing and chilli flakes and baked in the toaster oven for about 3-5 minutes depending on the thickness.
3. Remove it from foil and place it on serving plate.

Lavender + Cointreau + Blueberry + Lemon Rinds + Cod Fillet = Lavender & Blueberry Baked Cod Fillet. What do you think of these combination? Do you dare to give it a try? It's really a combination of favour, fragrant and taste. If you have these ingredients in your pantry, do give it a try and you will be surprised with the outcome :)

Ingredients:
1 Piece of Cod Fillet, about 150g
6 Fresh Blueberries
Some Fresh Lemon Rinds
2 - 3 Cherry Tomato, halves
2 Tablespoons of Lavender-Cointreau Dressing

Methods:
1. Wash and pad dry the cod fillet then place in on the middle of an rectangle aluminum foil, fold the four sides up to form a rectangle parcel so that the sauce will be within the foil when baking.
2. Top the cod fillet with blueberries, lemon rind, cherry tomato and the Lavender-Cointreau Dressing and baked in the toaster oven for about 7 - 10 minutes depending on the thickness of the fillet.
3. When the fillet is cooked, remove it and place it on serving plate and drizzle the sauce from the fish parcel to the fillet.

To make the Lavender-Cointreau Dressing, it's not necessary that you must have Cointreau. You can replace it with Grand Marnier or Orange Juice if this dish is to serve to kid.

Ingredients: (makes about 150ml dressing)
1 Teaspoon of Honey
3 Tablespoon of Olive Oil
1/2 Teaspoon Dried Lavender
1 Tablespoon of Lemon Juice
1 Tablespoon of Cointreau

Methods:
1. Place all the ingredients in a small saucepan or frying pan over moderate heat, stirring with a spoon at all time, until ingredients caramelised into a sticky sauce. (it will be about 3 - 4 minutes)
2. Remove from heat and allow to cool then use it for drizzle over the seafood before baking.