Lemon Basil Alaskan Crab Pasta – Delishar


Super quick, and incredibly simple to make, but guaranteed to impress your dinner guest! It took me only 20 minutes to make this gorgeous plate of pasta! I regretted not making larger portion of this dish as both the husband and I could not get enough of it! I made another 2 servings using teddy bear shaped pasta for the girls, and they finished their meal at record speed!

This time round, I used The Alaska Guys‘ Wild Alaskan Golden King Crab. Since they are already cooked in Sea Brine (a salt water solution that acts like a natural preservative) it means I just have to get them out of their shell with my pair of trusty kitchen shears and heat them up! The crab legs made the would-have-been-boring pasta popped with it’s succulent, sweet, salty, and most definitely fresh taste of the Alaskan sea!

TAG‘s Wild Alaskan Seafood are caught from the open sea of Alaska, then almost immediately the live crabs are cleaned, cooked, and packed for shipping to ensure that you get the freshest possible seafood from the Alaskan sea to your dining table. If you have not tasted Alaskan Crab, you are missing out on something really good. Use discount code “Delishar5” if you are planning to try out some of The Alaskan Guy‘s wild Alaskan Seafood!

Win S$68 TAG in-store voucher for you to redeem any of their wild caught Alaskan seafood! Go to GIVEAWAY page for more details! 

Ingredients (Serves 2)

  • Alaskan King Crab from The Alaska Guys, about 1/2 cup 
  • 2 servings of pasta
  • 2 lemongrass, ends only cut to 2 inch pieces & bruised 
  • 1/2 cup cherry tomatoes, halved
  • Handful of fresh basil, chiffonade
  • 4-5 cloves garlic, minced
  • 1 tbsp butter
  • 1/4 cup olive oil
  • 1/2 lemon
  • Salt and pepper to taste
  • Reserved cooked pasta water
  • Lemon zest and basil for garnish (optional)


Cook your pasta just shy of al-dente in a pot of salted water with lemongrass.

Reserve some of the water for later.

Remove shell of the Alaskan King Crab and cut it into bite size pieces.

Heat pan on med-low, add oil and butter.

When butter is melted, add garlic. 

Allow garlic to infuse oil for a couple of minutes without browning, lower heat if necessary.

Then add crab meat and cherry tomatoes. 

Saute for 2 minutes, and add pasta.

Toss to coat pasta, adding some pasta water if too dry.

Season with salt and pepper.

Remove from heat, squeeze in lemon juice, and toss in basil leaves.

Toss to combined and garnish. 

Serve immediately.

Bon appetit!!

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Lemon Basil Cream Linguine – Delishar

Don’t you just love a complete homecooked meal that you can whip up for the whole family in 30 minutes or less? Well, this is one of those recipes that is rich, creamy, filling, but thanks to the fresh herbs and lemon used in the recipe, it leaves you feeling satisfied but not overly heavy/sluggish.

The girls enjoyed their dinner as much as the husband and I did. So much so that my fussy 4 year old requested for it to be made again the next day. My 3 year old will slurp down anything with prawn in it. In her words, “Prawn is my favourite, you know?”.

Talking about the girls, remember this cake that I decorated for my 3 year old?


I’ve had readers asking me what kind of piping tips I used to pipe the flowers and roses, and where did I get it. I used a Wilton 2D, and I’d like to give you that piping tip, and a few common ones used to frost gorgeous cakes and cupcakes!

Delishar is giving away a set of Wilton 12 Piece Cupcake Decorating Set! This set consist of 4 decorating piping tips (2A, 1M, 4B, and 2D) and 8 disposable quality piping bags! To qualify, simply complete the Rafflecopter at the end of this post! 

But first, here is the recipe for my Lemon Basil Cream Linguine.

Lemon Basil Cream Linguine


  • 4 servings of linguine
  • 12-15 large prawns shelled and cleaned (or use chicken/scallops)
  • 1 cup cooking cream
  • 1/4 cup chicken stock
  • 1 shallot diced
  • 2-3 cloves garlic minced
  • Zest of 1 lemon
  • Handful of fresh basil
  • 2-3 tbsp divided
  • Juice of 1/2 lemon
  • 2 tbsp olive oil
  • Salt and Pepper
  • Chilli flakes to taste optional
  • Cook your pasta in a large pot of salted boiling water for about 8 minutes, just shy of al dente.

  • Season prawns with salt and pepper.In a large saute pan, over med high heat, add 1-1.5 tbsp oil.

  • Cook prawn on both sides, 2-3 minutes.Set prawns aside.

  • In the same pan, on med heat, add remaining oil.

  • Saute garlic, shallot, and chilli flakes, stirring often making sure it doesn’t burn.

  • Lower head to med-low, then add cream and allow to simmer until cream thickens.

  • When cream as thickened, add pasta, prawns, lemon zest, parsley, and basil.Toss to combine.

  • Use chicken stock to adjust to desired consistency. If it’s too wet, don’t worry. The pasta will absorb the sauce.

  • Season with salt and pepper to taste.Remove from heat, squeeze in lemon juice, and give it one last toss.

  • Serve immediately.

Get the pre portioned cook kit for this amazing dish and
cook it in your own kitchen! Order Now

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

a Rafflecopter giveaway

This giveaway ends on Wednesday, May 27, 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. Winner will need to self-collect prize at my convenience. Due to the nature of this giveaway, it is open to Singapore entrants only. Terms & condition apply.

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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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Thai Basil Lentil (V) – Delishar

I’ve been trying out different sources of protein, especially since my older daughter has declared herself to be vegetarian. The husband and I have started working out more regularly during lockdown so a cleaner and more sustainable diet has been helpful to keep our results in check.

The husband is a big fan of lentils because of the host of benefits it brings. Usually, I use them for traditional recipes like Dahl and lentil soup which isn’t as exciting, to be honest. Given that lentil itself can be quite versatile and quick to cook, I substituted meat for lentil in our family favourite Pad Kra Pao or Thai Basil Stir-fry. The end result was a huge success! The husband ate 2 large portions of it that evening, and more for supper later that night. I omitted chilli padi for the kids’ portion which was equally tasty.

Lentils are a part of the legume family and come in red, brown, black, and green. They are considered a pulse. Pulses contain almost no fat and they come in many shapes. For this recipe, I used USA red lentils which are split, making it quick and easy to prepare. One of the many benefits of using lentils is the accessibility use to the low cost while providing high levels of protein and fiber. Each kilo of dried lentils can make about 15-20 portions!

These USA pulses are also earth-friendly and sustainable. Farming sustainably means encouraging biodiversity, conserving scarce water resources, and building healthy soil through techniques like composting and planting cover crops. In short, really taking care of the crops and the earth. Making Sustainable foods friendlier for the environment and healthier for you.

The American Public Health Association (APHA) defines a sustainable food system as: one that provides healthy food to meet current food needs while maintaining healthy ecosystems that can also provide food for generations to come with minimal negative impact to the environment.” – Wikipedia

Nutritional facts: Lentils are made up of over 25% protein, making them an excellent meat alternative. They are also loaded with iron & folate which is essential for our red blood cells. Being a fiber rich food, it helps to improve blood sugar, regulate bowel movement and promote the growth of healthy gut bacteria. The phytochemicals in lentils improve heart health, lower cholesterol and protect us from type 2 diabetes. With all these health benefits, it’s about time to add this superfood to our diet. Let’s start cooking!

Thai Basil Lentil

Prep Time 10 minutes

Cook Time 20 minutes

  • ¾ cup red lentil
  • 1 cup Thai Basil leaves
  • 2 cloves garlic minced
  • 1 shallot diced
  • 120 g haricot
  • 3 chilli padi sliced
  • ½ red pepper sliced
  • ½ tsp salt
  • 2 tbsp cooking oil


  • 1 ½ tsp brown sugar
  • 1 tbsp kicap manis
  • 2 tbsp soy sauce or fish sauce
  • 1 tbsp dark soy sauce
  • 3 tbsp water
  • Dash of white pepper
  • Boil ¾ cup lentil in water with ½ tsp salt over medium-low heat for 10 minutes.

  • Drain and rinse with tap water, then set aside.

  • Mix all the ingredients for the sauce in a bowl and set aside.

  • Heat pan over medium-high heat with 2 tbsp of cooking oil.

  • Cook red pepper until soften.

  • Add shallot, chilli padi & garlic to cook until shallot is soft & translucent.

  • Add haricot beans to cook for a minute.

  • Pour in drained lentils and sauce mixture.

  • Stir-fry until combined and remove from heat.

  • Stir in Thai basil leaves and serve immediately.

This post was made possible by USA Dry Pea and Lentil Council

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