Tuesday, July 21, 2015

Hollywood Plum Jam

4 cups hollywood plums, washed and pitted
2 cups sugar
1/2 tsp ground cinnamon

Steamed Butterfish

2 butterfish - cleaned
shredded ginger
few slices of butter
1 tomato - sliced

  1. Place fish on a steaming plate.
  2. Add tomato and shredded ginger.
  3. Sprinkle salt on the fish and place sliced butter on top of the fish.
  4. Place fish in a steamer with boiling water.
  5. Steam for 10 minutes on medium high heat.
  6. Serve warm with rice.

Monday, July 20, 2015

Soft boiled Ramen Egg

2  large eggs

  1. Take 2 eggs from the refrigerator and place it in a pot.
  2. Add water to cover at least 2/3 of the eggs and bring to a boil.
  3. Reduce heat to medium high, cover and boil for 4 1/2  minutes, stirring occasionally.
  4. Remove eggs and place in a bowl of cold tap water, covering the eggs.
  5. Let the eggs sit for 2 minutes to cool down.
  6. Peel and soak the eggs in your favourite broth for at least 5 hours. 
  7. Enjoy the delectable soft egg white and the squishy, runny yolk melting in your mouth!
  8. A tasty accompaniment to a bowl of ramen or just simply your favourite soup noodles.

Fried Tofu with prawns

1 pkt soft tofu - cut into large cubes and deep fry
12 prawns - peeled and cleaned
broccoli and cauliflower florets - blanched
2 cloves garlic - minced
1 shallot - minced
salt and pepper to taste
cornstarch solution

1 tbsp light soy sauce
1 tbsp oyster sauce 
1 tsp huatiao wine
1 tsp sesame oil

  1. Heat up oil in pan.  Fry ginger, shallots and garlic till aromatic.
  2. Add prawns and saute till prawns turned opaque.
  3. Drizzle sauce and fry to mix well.  Sprinkle salt and pepper to taste.
  4. Add water and mix well.  Stir in cornstarch solution to slightly thicken the sauce.
  5. Place fried tofu in a large serving plate.  Place prawns on top of the tofu.
  6. Arrange blanched vegetables around the plate and serve warm with rice.

Sunday, July 19, 2015

Fried Chicken with Sour Plum Sauce

2 chicken drumsticks and 2 chicken wings - chop into pieces
2 tbsp home made sour plum sauce 
2 cloves garlic - chopped
shredded ginger
shredded green onion
1 red chili - shredded 
cooking oil

Braised Sea Cucumber with Pork Ribs and Taro

1 packet frozen fresh sea cucumber - washed and cleaned, cut into big chunks
 4 dried shitake mushroom - soaked and drained
1 medium sized taro/yam- peeled and cut into chunks and deep fry

1 lb pork ribs
1 star anise
2 cloves

1/2 tsp five spice powder
2 cloves garlic - chopped
few slices ginger 
1 tbsp oyster sauce
1 tbsp light soy sauce

1 tsp dark soy sauce
1 tsp black vinegar 
pepper to taste
vegetable oil
1 cup water

Seasonings for pork rib
1 tbsp light soy sauce
1 tbsp shaoxing wine
pinch of salt
dash of pepper
1/2  tsp cornstarch
1 tsp sesame oil


  1. Marinate pork ribs for 1 hour or more.
  2. Bring a pot of water to boil.  Add sea cucumber and blanched.  Drain and set aside.
  3. Heat up oil in a large pot.  Fry garlic and ginger for a while. Add pork ribs and mushrooms and fry to mix well.
  4. Drizzle light soy sauce, dark soy sauce and oyster sauce.  Do a quick stir fry over high heat.
  5. Add star anise, cloves and water and simmer over medium low heat for 30 min or till meat is tender..
  6. Add fried taro and blanched sea cucumber and cook till desired tenderness. 
  7. Add black vinegar and pepper.
  8. Serve warm with rice.

Friday, July 17, 2015

Stir Fried Korean Squash with Bean Vermicelli

1 Korean squash - peeled and shredded
1 tbsp dried prawns - soaked and drained
1/4 cup minced meat
10 fresh prawns - peeled and deveined
salt and pepper to taste 

Wednesday, July 15, 2015

Stir Fried Sea Cucumber with Mushroom and Broccoli

1 pkt freshly frozen sea cucumber - cleaned, cut into big pc and barboiled
8 pcs fresh shitake mushroom
broccoli and cauliflower florets - blanched
3 slices of ginger
1 tsp minced garlic
1 tsp minced shallot

some chicken stock or water
pinch of sugar
dash of pepper
1 tsp sesame oil
1 tbsp black vinegar
cornstarch solution
cooking oil

Grilled Black Cod

1 lb black cod

Marinade Sauce
1 cup dry sake
1 cup mirin (i replace with 1/2 cup sake and 1 tsp white sugar)
1/2 cup brown sugar
2 1/2 tbsp miso paste

  1. Add brown sugar and sake in a pot and heat it till lightly warm.  Turn off heat and let sugar slowly dissolved.
  2. Add miso paste into the pot and stir to combine well.  Let mixture cool to room temperature.
  3. Place the black cod  into a large bowl.  Pour the marinade into the bowl and mix well. Cover and let it steep.  Refrigerato for 3 - 5 days.
  4. Before grilling, remove excess marinade on the fish.
  5. Preheat weber to 450 degrees F,
  6. Place fish in basket and grill 5 minutes on each side.
  7. Remove from grill and serve warm with rice.

Fried Sin Chew Bee Hoon (星洲炒米粉)

Ingredients (2 servings)
1/2 packet rice vermicelli - bee hoon
10 prawns - peeled and deveined
2 eggs
4 cloves garlic - chopped
2 shallots - peeled and sliced
1 piece char siew (shredded)
1/2 onion (chopped)
handful of beansprouts
1 fresh red chilli (i replace with red capsicum) - shredded
1 stalk green onions - cut into 3cm length
1/2 to 1 cup chicken stock 
cooking oil

Saturday, July 11, 2015

Stir Fried Fish Cake and Bell Peppers with Black Bean Sauce

fish cake - sliced
sweet bell peppers - cut
1 tsp fermented black beans - soaked in water for 10 min and drained, chopped slightly
2 cloves garlic - chopped
1 tsp chopped ginger
cornstarch solution
cooking oil

Friday, July 10, 2015

Grilled Mackerel Pike (Pacific Saury) 烤秋刀鱼

2 mackerel pike - cleaned and halved
salt and pepper to taste
1 wedge lemon
1 red chili - cut
soy sauce 

refer to here  

Vietnamese Braised Pork Belly with Eggs (Thit Kho)

1 1/2 lb pork belly - cut into pieces
4 hard boiled eggs
3 cloves garlic - peeled and sliced
3 shallots - peeled and sliced
some green peppercorns - light crushed
1 tbsp grated palm sugar
11/2 tbsp fish sauce
1 tbsp dark soy sauce 
pinch of 5-spice powder
salt to taste
1 cup fresh coconut juice
1 cup water (approx)
cooking oil

Thursday, July 9, 2015

Chow Fun with BBQ Pork (Char Siew)

1 lb of rice noodle
3 stalks of green onion
1 bowl BBQ pork - cut into strips
handful of bean sprouts
1 stalk green onion - cut into small length
vegetable oil

Braised pork with purple potato and carrot

3/4 lb boneless pork - cut into cubes
6 unpeeled purple potatoes - scrubbed and halved
1 carrot - peeled and cut into cubes
2 shallots - peeled and sliced
2 cloves garlics - peeled and chopped
2 slices ginger
salt and pepper to taste
 1 cup water 
cornstarch solution
1 tbsp vegetable oil 

Friday, July 3, 2015

Seaweed salad

1 oz dried wakame seaweed 
2 tbsp rice vnegar
1/2  tsp salt
1 tsp sugar
1 teaspoon toasted sesame oil
1 tbsp toasted sesame seeds