Wednesday, September 3, 2008

Chicken Curry Devil (Extra Hot)

The recipe from the cookbook is a dry version, but i turn it into a wet version by adding a few more ingredients.

Unfolding of the recipe

(The Dry Version)

1 tsp salt
1 tsp msg
1 tsp pepper

(B) ground to a fine paste
115g shallots or onions
4 cloves garlic
55g ginger, sliced
1 stalk lemon grass, sliced
10 fresh red chillies
8 dried chillies, soaked in warm water

1 1/2 tsps powdered mustard or 1 tbsp prepared mustard
3 tbsp sugar
1 tsp salt
1 tsp msg
2 tbsps vinegar

1.4 kg chicken, cut into pieces or winglets and drumlettes
285 g grated coconut (1 canned of coconut milk)
115 ml oil

1. Season chicken with A.

2. Squeeze coconut in small handfuls through a piece of muslin for No. 1 milk, to obtain approx. 140ml. Add 225ml water to the coconut. Squeeze for No. 2 milk and set aside in another bowl. (skip this if you are using canned coconut milk)

3. Grind B (or use an electric blender) to a fine paste.

4. Heat oil in wok and fry paste over moderate heat till oil bubbles through and paste is fragant, adding a few tablespoons of No. 2 milk, stir till gravy starts to boil, add the chicken and cook over moderate heat for 10mins.

5. Add No. 1 milk, stir well, reduce heat to low, cover pan and simmer for 15-20mins or till chicken is tender.

Note: the above is the dry version, if you desire a wet version, follow the below

Here is it

(The Wet Version)

1 litre of water
1 litre of milk or coconut milk
1 tsp od coriander powder
plus 10 cloves garlics, ground or blend till fine
4 tbsps curry powder
4 tbsps chilli powder (for extra hotness, reduce or increase to your liking)
1 tsp salt
1 tsp oyster sauce
2 tbsps soya sauce
somemore lime juice, cumin and turmeric powder to taste.


Serve with bread or rice. Yum!


Barbecued chicken with peanut sauce

Unfolding of the recipe


Meat preparation:
10 shallots
2 cloves garlic
1/4 thumb-sized piece turmeric or 1/2 tsp turmeric powder
4 stalks lemon grass, sliced
2 slices galangal

2 tbsps coriander seeds
2 tbsps cumin

1 tsp dark soya sauce (more if desired for colouring)
1 tsp salt
4 - 5 tbsps sugar
4 tbsps oil

455g chicken, chilled and cut into thin pieces

1. Pound A to a smooth paste.

2. Fry B over low heat for 5mins, till fragrant. Pound to a fine powder while still hot.

3. Mix C in a bowl and add to pounded paste (Method 1).

4. Rub paste mixture into the chicken. Sprinkle the coriander and cumin powder over the chicken and mix thoroughly. Marinate chicken for 1hr. Thread seasoned meat on to satay sticks or fine metal skewers. Grill over charcoal fire or under hot grill. Baste with oil and water mixture to keep chicken moist.

Peanut Sauce:
4 shallots
2 cloves garlic
1/2 stalks lemon grass, thinly sliced
5 - 8 dried chillies, deseeded, or 1 - 2 tbsps chilli paste
1 thin slices galangal

1/2 tbsps salt
2 - 3 tbsps sugar
1 tbsp lime juice or 1 tbsp thick tamarind water

115g freshly roasted ground peanuts
55 ml oil

1. Pound A to a fine paste.

2. Boil pounded peanuts with 225ml water over low heat till thick. Stir constantly for about 1/2hr. Set aside.

3. Heat oil in wok and fry pounded paste (method 1) till fragrant and oil seeps through the paste.

4. Add paste to peanut mixture. Add B. Boil sauce over a low heat for 5-7mins till sugar is dissolved, stirring constantly. Cool peanut sauce and serve separately with barbecued chicken and garnish.

If desire add coriander powder, cumin, turmeric powder to peanut sauce to enhance the taste.

cucumbers, cut into slices or wedges
onions, cut into wedges

If lemon grass is not available, use 1 tsp grated lemon rind.

is equally delicious made with beef or lamb.

Winter Melon Scallop Soup

Winter melon is considered a cooling vegetable, so it is good to eat it especially when the weather is hot.

Unfolding of the recipe

300g spareribs
300g winter melon
850ml of boiling water
some dried scallops (desire amount)
Peppercorns and salt to taste

1. Add crushed peppercorns, scallops and spareribs to the boiling water in a pot, bring to a boil and let simmer for 40 minutes.

2. Add in winter melon and cooked till just done.

3. Season to taste.

Shark's Fin Soup with Crabmeats

Unfolding of the recipe

905g small chicken, cut into four pieces 5 chicken bones
1.4 litres water
1 tsp peppercorns

or 1.4 litres of canned chicken stock

1 tbsp oyster sauce
1 tbsp light soya sauce
1 tsp msg
1 tsp sherry or wine
Dash of pepper

115g steamed crab meat
115g prepared softened shark's fins (already soaked in alkaline water) (i used 115g of imitation shark's fin, is as good)

2 eggs, beaten with 2 tbsps of water

5 tbsps cornflour
55ml water

2 tbsps lard (or cooking oil, or you could simply skip this)

1. Boil A. Simmer till stock is reduced by one-third (1-1 1/2hrs). Strain into saucepan. Return chicken stock to the boil.

2. Mix B in a bowl. Add to stock with C. Bring to the boil.

3. Blend D and pour gradually into the soup, stirring all the time to prevent curdling.

4. Add beaten eggs, stirring gently till they rise to the surface.

5. Lastly stir in the lard. Serve hot.

with chinese celery, black vinegar and dash of pepper.

Wednesday, August 27, 2008

Steam Cod Fish

Healthy & tasty seafood dish, yet simple and easy.

Recipe courtesy to Jane from Ophe blogsite
Unfolding of the recipe
Gou Ji Zi, washed
Light shallow fry shallots and let cool
Light Soya Sauce
Slices of ginger
Cod Fish
1. Place fish with gou ji zi, cool fry shallots and drizzle a little of the shallots oil onto the fish
2. Drizzle light soya sauce over fish
3. Prepare steamer, steam fish for 7mins and turn off fire, do not remove cover, let fish stay in steamer for 3 more minutes before serving

Guacamole Dip

Gotta this recipe on a leisure afternoon while watching the Food Network

Recipe courtesy to Bobby Flay
Show: Boy Meets Grill

Unfolding of the recipe

2 ripe avocados, peeled, pitted and diced
1/2 red onion finely diced
2 jalapeño, finely chopped
some fresh cilantro leaves, coarsely chopped
lime juice, as desired
Salt & pepper to taste


Coarsely mash avocados, and jalapeño with a wooden spoon until the avocados are creamy but still very chunky. Add onion, and salt & pepper to taste, and stir together. Sprinkle with lime juice and cilantro, then stir and taste once more. Add more jalapeño, onion, salt & pepper, lime juice, or cilantro as desired. Serve with tortilla chips.

Makes 2 cups

Make one nice party snack.

Chrysanthemum Tea

Ingredients for Chrysanthemum tea
1 oz dried chrysanthemum
4 cups of water
1/2 cup rock sugar (or other sweetener) or to taste
1. Rinse dried chrysanthemum under running water and drain.

2. Bring dried chrysanthemum and water to a rolling boil for 20 to 30 minutes.

3. Add the rock sugar towards the end of the boiling time. Stir to dissolve. Remove from heat.

4. Pour the boiled chrysanthemum juice through a filter. Discard the chrysanthemum. Allow the juice to cool. Refrigerate and serve over ice.

Chrysanthemum tea is said to be good for the heart and eyes, curing headaches and calming the mind. Serve either hot or iced.

Mojito Fresco

Cooling cocktail to quench the summer heat.

2 large limes
2 cups water
1 cup sugar
Ice Cubes
1/4 to 1/2 cup light rum
Quartered limes (optional)

1. Cut the 2 large limes into pieces; combine with the 2 cups water, and the 1 cup of sugar in a blender container. Cover tightly; blend with several on-off motions for 30 seconds or until limes are coarsely chopped. Do not puree. Strain through a sieve into a large pitcher. Dilute mixture with 1 to 2 cups water to taste. Cover and chill.

2. Wet the rims of 4 to 6 tall glasses; dip rims in sugar. Fill sugar-rimmed glasses with ice. Add 1/2 to 1 ounce rum to each glass. Pour chilled lime mixture over rum. Add extra quartered limes, if desired. Makes 6 servings.

Nutrition Facts
Servings Per Recipe 6 servings: Calories 152, Total Fat (g) 0, Saturated Fat (g) 0, Cholesterol(mg) 0, Sodium (mg) 3, Carbohydrate (g) 34, Fiber (g) 1, Protein (g) 0, Vitamin C (DV%) 11, Calcium (DV%) 1, Iron (DV%) 1, Percent Daily Values are based on a 2,000 calorie diet

Wednesday, August 20, 2008

Minced Pork with Basil

Inspired by Gail's minced pork with basil dish, i went online and search for the recipe and gotta this easy recipe from this link.

Unfolding of the recipe:
(which i improvise a lil to compromise my ingredients)
(if you are looking for authentic Bangkok style favour, used red Thai chile and Thai basil)


200 g ground pork
2 tablespoons oil
3 small red chilli, chopped (for extra hotness, more if desire)
2 garlic cloves
1 tablespoon oyster sauce
1 1/2 tablespoons fish sauce
1 teaspoon sugar
1/4 cup water or pork stock
1/2 cup basil, fresh chopped


1. In a hot pan, add the oil and stir fry garlic and chili until fragrant.

2. Add pork and continue to stir fry on medium heat until almost ready.

3. Keep stir frying and add pork stock as needed.

4. Add oyster sauce, fish sauce, sugar.

5. Increase heat to high and add fresh basil. Keep stir frying for few seconds.

6. Serve with white jasmine rice and fried eggs.

Great for a quick meal.


Spicy Pork Ribs

Unfolding of the recipe:

1 1/2 cup of barbecue sauce
1/2 cup red wine vinegar
1 tbsp Worcestershire sauce (optional)
1 tbsp light brown sugar
1 tsp garlic powder (more if desire)
1 tsp bottled hot pepper sauce or pepper flakes (more if desire)
honey (desire amount)
4 lb pork ribs (makes 4 servings)

Above pic is 1lb pork ribs (makes 1 serving)


1. Combine barbecue sauce, vinegar, Worcestershire sauce, brown sugar, garlic powder and hot sauce or pepper flakes in medium bowl. Place ribs in large shallow dish. Brush both sides with barbecue mixture; cover and chill 3hrs.

2. Remove ribs; just before cooking add in the honey.

3. Pop e marinated ribs into e oven and broil it over low temperature until tender or slightly burnt. Check for burning.

Serve with mashed potato (refer to below recipe) or fries.

is equally delicious made with beef ribs

Garlic and Parsley Mashed Potatoes

Servings: Makes 2 servings

Unfolding of the recipe

3 small potatoes
2 tsp butter
2 tsp mayonnaise
1/4 cup milk
1 clove garlic, finely chopped
parsley flakes, desire amount
salt and pepper

1. Peel and quarter potatoes, then cover with salted cold water by 1 inch in a 4-quart saucepan and simmer until tender, 20 to 25 minutes.

2. Drain potatoes and back into saucepan or in a bowl, mash it with a fork or spoon.

3. Add butter, milk, mayonnaise, chopped garlic and parsley flakes.

4. Salt and pepper to taste. Serve.

Cook's note:
Mashed potatoes can be made 1 day ahead and reheated (preferably in a microwave).

Tuesday, August 19, 2008

Banh Xeo Vietnamese Crepe

As i ran out of idea what to cook (getting bored of the same old dishes), i chance upon this recipe from the net while fishing for some Thai dishes.

Simple yet yummy. Give it a try?

Unfolding of the recipe from the net
makes 2 crepes

1/2 cup rice flour
1/2 cup water
1/4 teaspoon turmeric
pinch of salt
vegetable oil for frying

2 ounces small shrimp
2 ounces sliced roast pork
2 scallions, sliced
1 cups bean sprouts
You could also play around with the ingredients
Here my own twist
2 ounces small shrimp
2 ounces minced pork (seasoned with a little of each fish sauce, salt & pepper, soya sauce, chilli flakes, cumin)
1 stick of crabmeat
1/2 cup of corn

leafy lettuce leaves
fresh herbs such as mint, Thai or Vietnamese basil (optional) and cilantro

dipping sauce (refer below)

In a bowl mix the rice flour, water, turmeric and salt.

Heat a little oil in a 10 inch non-stick pan and cook the pork and shrimp. When cooked through, add the scallions. Add a little more oil, you may need a tablespoon or two to make the crepe very crisp and chewy. Pour in 1/2 cup batter on top of the fillings and tilt the pan to spread the batter into a crepe. Top with bean sprouts and cook for several minutes until the bottom of the crepe is beginning to turn brown and very crunchy. Fold the crepe in half and drain on paper towels. Serve with lettuce and herbs and dipping sauce.


Nuoc cham dipping sauce
2 teaspoons sugar
1 teaspoon chili paste or a chopped red chili
2-3 Tablespoons fish sauce
1-2 T lime juice (or lemon juice)
1/4 cup water1 clove garlic, minced

Mix all the ingredients, taste and make any adjustments to your liking.

Walla, the dipping sauce

Dry Beef Curry with Peanut and Lime/Lemon

Wants for a change, give this recipe a try.
Thou its require a bit of hard work, but it's all worth it!
The taste is unique and yummy. The beef absorbs the coconut milk and peanut butter mixture and stays succulent.
Darling love it.

(adjust the quantity as desire)

Unfolding of the ingredients

400g/ 14oz can coconut milk
900g/ 2lb stewing steak, finely chopped
300ml/ 1/2 pint/ 1/4 cups beef stock
30ml/ 2 tbsp crunchy peanut butter
juice of 2 limes (or lemon)
lime (or lemon) slices, shredded coriander (cilantro) and fresh red chilli slices, to garnish

For the red curry paste
30ml/ 2 tbsp coriander seeds
5ml/ 1 tsp cumin seeds
seeds from 6 green cardamon pods (optional)
2.5ml/ 1/2 tsp grated or ground nutmeg
1.5ml/ 1/4 tsp ground cloves
2.5ml/ 1/2 tsp ground cinnamon
20ml/ 4 tsp paprika
pared rind of 1 mandarin orange, finely chopped (optional)
4 -5 small fresh red chillis, seeded and finely chopped
25ml/ 1 1/2 tsp granulated sugar
2.5ml/ 1/2 tsp salt
1 piece lemon grass, about 10cm/ 4in long, shredded
3 garlics cloves, crushed
2cm/ 3/4in piece of fresh galangal, peeled and finely chopped
4 red shallots, finely chopped
1 piece shrimp paste, 2cm / 3/4in square
50g/ 2oz coriander(cilantro) root or stem, chopped
juices if 1/2 lime (or lemon)
30ml/ 2 tbsp veg oil

1. Strain the coconut milk into a bowl, retaining the thicker coconut milk in the strainer or sieve.

2. Pour the thin coconut milk from the bowl into a large bowl, heavy pan, then scrape in the half the residue from the sieve. Reserve the remaining thick coconut milk. Add the chopped steak. Pour in the beef stock and bring to the boil. Reduce the heat, cover the pan and simmer gently for 50mins.

3. Make the curry paste. Dry-fry all the seeds for 1 - 2 mins. Tip into a bowl and add the nutmeg, cloves, cinnamon, paprika and orange rind. Pound the chillies with the sugar and salt. Add the spice mixture, lemon grass, garlic, galangal, shallots and shrimp paste and pound to a paste. Work in the coriander, lime juice and oil.

4. Strain the beef, reserving the cooking liquid, place a cupful of liquid in a wok. Stir in 30-45ml/ 2-3tbsp of curry paste, according to taste. Boil rapidly until all the liquid has evaporated. Stir in the reserved thick coconut milk, the peanut butter and beef. Simmer, uncovered, for 15-20mins, adding a little more cooking liquid if the mixture starts to stick to the pan, but keep the curry dry.

5. Just before serving, stir in the lime juice. Serve in warmed bowls, garnished with the lime (or lemon) slices, shredded coriander and sliced chillies.

The curry is equally delicious made with lean leg or shoulder of lamb.

Deep-fry Drumettes & Winglets with Coconut Milk

Having some leftover coconut milk in the fridge?
Don't waste it, used it to marinate chicken drumettes and winglets and turn it into a yummy crispy deep fried chicken dish.

All you need ingredients:

Chicken drumettes and winglets (your desire quantity)
coconut milk
some ginger juice
salt and pepper
oil for deep-frying

1. Wash chicken drumettes and winglets and drain.

2. In a bowl season the drumettes & winglets with salt and pepper. Add in the coconut milk and marinate it for 1/2hr (or longer).

3. Deep-fry the drumettes & winglets to golden brown and drain.

4. Sprinkle fried drumettes & winglets with more salt and pepper. Serve hot.

Sweet & Sour Pork Ribs

Unfolding of the recipe

1/8 tsp salt
1/8 tsp sugar
1/2 tsp msg (optional)
1/2 tsp ginger juice
1 tbsp light soya sauce
1 small egg, beaten with 1 tbsp cornflour

225g tender pork ribs, cut into 3cm (1 in) pieces
salt water
60g cornflour
oil for deep-frying

1. Wash pork ribs in salt water and drain.

2. Mix A in a bowl. Marinate ribs for 1/2hr.

3. Roll the marinated ribs in cornflour. Leave to stand for 10mins.

4. Deep-fry ribs and drain.

5. Arrange on a serving dish to serve with sweet and sour sauce.

85ml water
1/2 tbsp cornflour

1/8 salt
1/8 msg (optional)
1 1/2 tbsp sugar
2 1/2 tbsp tomato ketchup
1/2 tsp sesame oil
1/2 tsp soya sauce
1 1/2 tbsp vinegar

2 piece of pineapple, diced
1 small onion, quartered
1 small tomatoes, quartered
2 red chillies, seeded and sliced thickly

1/2 cucumber
2 tbsp lard (oil for a healthier choice)
1 stalks spring onions, cut into 5cm (2 in)lengths

1. Dice the cucumber into square pieces

2. Blend (A) and (B) in separate bowls.

3. Pour lard/ oil in a hot pan and stir-fry (C) for a min over high heat. Lower the heat. Add (A) and (B) (Method 2) and stir mixture till it boils.

4. Add the diced cucumber and spring onions. Remove from heat.

5. Pour sauce over the fried ribs just before serving. Serve hot.

Green peppers and chinese mushroom can also be added to this dish. Put them in to cook with the other vegetables.

Tuesday, July 22, 2008

Semi-homemade Chee Cheong Fun with Prawns Filling

Is duper easy as it's a semi-homemade dish, all you need to have is a pack or more ready fresh rice rolls aka chee cheong fun in your refrigerator. Ready in less then half an hour.

To top off this semi-homemade dish with a even fuss free method, the help from the microwave.

Microwave cooked prawns
Ingredient for filling

1. Peel and devein the prawns
2. Wash and place in a bowl
3. Place in microwave for 2 mins, or until cooked.
4. Set aside to cool.

To make chee cheong fun mushroom soya sauce:
1 tbsps oil
4 slices ginger
2 tbsps sugar
55g (2 oz) mushroom soya sauce (no mushroom soya sauce? substitute it with normal soya sauce is equally yummy)
55ml (2 fl oz) water
1 tsp msg

Unfolding of how to make chee cheong fun with filling
A pack of ready fresh rice rolls

Something like this (you could get it from any chinese supermarket)

1. Wash ready fresh rice rolls and put it in a container
2. Add oil to it
3. Place in microwave for 2-3 mins to soften it
4. Remove and soaked it in water for awhile (this help to unroll the rolls)
5. Work the soften rice roll in a plate or board, unroll each individual rolls and a line the prawns filling and roll it back.
6. Reheat the treated rice rolls with prawns filling back to the microwave for 1-2mins.
7. Pour the sauce over and serve.

Garnish with fried onion and chinese parsley.

If you like heat, add sambal chilli to it... yum yum

Play around the filling with charsiew or mushroom, any of your liking.

Banana Muffin

Craving for some moist banana muffin?

Here the unfolding of the recipe

4 mashed bananas (small-medium ripe bananas)
1/3 cup sugar
2 eggs
1/8 cup veg oil
1/2 cup unsalted butter
1 1/2 cup flour
1 tsp baking soda
1 tsp baking powder
a little pinch salt

1. Pre-heat the oven at 350 degree Fahrenheit (175 degree Celsius).
2. Line the muffin cups with paper baking cups in non-stick pan and set aside.
3. In small bowl mix together flour, baking soda/ powder and a pinch of salt (dry mixture).
4. In a big bowl cream butter and sugar. Add eggs, mashed bananas and veg oil (wet mixture).
5. Fold in the dry mixture to the wet mixture. Mix only to combine, and not too much. (else the outcome of the muffin/cake will be hard)
6. Scrape the batter into the prepared pan. Each cup to 2/3 level full.
7. Ready and pop them into the oven for 30min for muffins.
8. Remove from oven and cool it.

Note: For testing use a toothpick. Pierce toothpicks into the muffin if it comes out clean without sticking. It means muffin is done.

Bingo there you got it, you homemade banana muffins.

Pocket Wanton

Inspired by the Siam Cuisine deep fried stick wanton, i gave it my own twist, the mini pocket wanton.

Unfolding of the recipe


1 tbsp chopped garlic
50g shredded carrot
50g shredded black mushrooms
50g soaked cellophane noodles also known as glass noodles (if you don't have, could also substitute with bee hoon... hehe)
100g shredded cabbage
200g shredded yam bean
200g minced pork

Filling seasoning
2 tbsps water
1/2 tsp cornflour
1/2 tsp sugar
1 tsp salt
2 tsps sesame oil
1 tsp fish sauce
pinch of pepper
1 tsp shaoxing wine

A pack of square Wan Tons wraps (you could get it from any chinese supermarket)

1. Stir fry chopped garlic in 2 tbsps of oil till fragrant. Add minced pork stir fry for awhile until pork is half cooked and add in shaoxing wine.
2. Add in yam beans, cabbage, mushrooms, cellophane noodles and carrot. Stir well. Add seasoning (A) and stir further.
3. Set it aside and cool.

To wrap
1. Prepare two small bowl of water, one clear and one starch. (clear for fingertips rinsing, as it maybe messy)
2. Moisten the top and side edges with starch water
3. Place teaspoonful of cooked filling in the center, fold it half and tuck in the filling and roll it into a round pocket
4. Press to seal the sides.

Deep fried it, yummy wantons in the waiting...

Note: Covered the remaining in damp kitchen towel or tea towel and stored in the refrigerator.

Thursday, June 19, 2008

Nasi Lemak

Darling loves this and rated it 4.5 out of 5 and commented it by far the much better dish that i whipped up.

Unfolding of the recipe


2 cups rice (rinse dry)
675ml coconut milk, instead 300ml coconut milk and 375ml water
4 pandan leaves (knotted)
1 stalk lemongrass (bruised)
since coconute milk is reduced, add some sugar to spice it up the reduce sweetness from coconut

Put all ingredients; rice, coconut milk, water, pandan leaves, lemongrass into rice cooker. After 10 minutes, open rice cooker add salt and colouring (if desire) and stir for 1min. Close the rice cooker and allow the cooker to finish cooking the rice, approximately another 5 minutes.

Microwave fried ikan billis
Recipe from Ang's culinary adventures, its super super fast and easy. You have to try it to believe!

A handful or 15g of ikan billis
2 tbsp of oil
1 tsp of chilli powder or curry powder (optional)
salt and pepper to taste

1. Wash Ikan Billis and air dry
2. Add oil and chilli powder
3. Place in microwave for 2 mins, remove and stir, repeat until desired degree of crisp

Fried Turmeric Chicken

chicken wings or chicken drumsticks (desire amount)
Marinate with coriander powder, cumin powder, pepper powder, cinnamon powder, turmeric powder, curry powder, fish sauce, milk, oil, salt and pepper.

1. Marinate chicken for an hour or more
2. Remove from marinate and air dry
3. Deep fry chicken and turn occasionally to cook evenly until crisp and golden brown.
4. Drain on paper towels.

- groundnuts (fried in 1/2 tps oil)
- cucumber (sliced)
- egg omelet
- egg sambal (see recipe below)
- 1/2 hard boiled egg
- tou kwa (cut each tou kwa into 8 slices, deep fry in vege oil)
- vegetarian ikan bilis (anchovies) (shredded potato slices or yam slices, deep fry until crispy. Add salt to taste)

Play around with any of the above accompaniments, served with coconut rice and sambal chilli for additional spiciness.

Semi-homemade Egg Sambal

Unfolding of the recipe


2 eggs
6 tbsps sambal chilli paste from bottle
1/2 cup coconut milk
2 - 3 tbsps tamarind (assam) juice
salt and sugar to taste (if needed)
2 tbsps oil


1. Hard boil the eggs and shell them.
2. Cut eggs into halves and arrange neatly in a serving dish.
3. Prepare the sambal chilli paste, coconut milk and assam juice.
4. Heat the oil and fry the chilli paste for 2 to 3 mins.
5. Add the coconut milk, assam juice and season to taste.
6. When the sambal is slightly thick, pour over the eggs and serve.

Chocolate Chips Cookies

Drop Cookies

Prep: 1omins. Bake: 12mins. per batch Yield: 18 midsize cookies

Unfolding of the recipe


1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup sugar
1 eggs
1/2 tps vanilla extract
1 1/8 cups all-purpose flour
1/2 tps baking soda
1/2 tps salt
1/2 cup semisweet chocolate chips (more if you like)
1/4 cup chopped pecans (optional)


1. In a large mixing bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in chocolate chips and nuts (dough will be slightly sticky)

2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350F for 10-12mins or until lightly browned. Remove to wire racks to cool.

Darling loves it!

Savoury Steamed Rice Dumplings

Unfolding of the recipe


100g chinese dried radish (rinsed)
15g chopped garlic
4 tbsps cooking oil
1/4 tbsps sugar (or season according to your taste)
sesame seed (optional)

150g rice flour
1/2 tbsps caltrop starch
375ml water
1/4 tsp salt


1. Heat oil. Put in the chinese dried radish and simmer for 40mins over low heat.
2. Add chopped garlic. Stir well and simmer till fragrant. Add sugar and stir well. Turn off the heat.

1. Bring some water with salt briefly. Turn off the heat.
2. Add rice flour and caltrop starch. Stir well. Pour the mixture into a mould. Steam for 15 to 20mins.

To serve
Place the filling on the dumplings. Serve and with sambal (optional)

Above serve 2 people.

Tomato Vinegar Salad

This dish is super easy and simple, ready in just minutes.

All you need Ingredients:

tomatoes of any kind (sliced)
garlic (chopped)
parsley flakes or fresh parsley
extra virgin olive oil
balsamic vinegar
salt and pepper (to your taste)

Combine everything together... and WALLA!

Popiah Filling

Unfolding of the recipe


1 tbsp chopped garlic
50g shredded carrot
50g shredded bamboo shoot (don't have bamboo shoot, substitute it with more yam bean)
50g shredded black mushrooms
50g dried shrimps (soak for 10min and drain)
100g minced pork
100g shredded yam bean

Filling seasoning
2 tbsps water
2 tsps sesame oil
1/2 tsp cornflour
1/2 tsp sugar, 1 tsp salt (according to your taste)
pinch of pepper


1. Stir fry chopped garlic in 2 tbsps of oil till fragrant. Add fried shrimps and stir fry till fragrant. Add minced pork and stir well.

2. Add in yam beans, bamboo shoot, mushrooms and carrot. Stir well. Add seasoning and stir further.

3. Set it aside and cool.

Wrapped it with spring roll pastry (you could get it from any chinese supermarket), deep fry it and turns it into fried spring rolls aka fried popiah.

Fried Hokkien Mee

I'm really so glad to have taste the success of my own cooked Hokkien mee, it's always one of my favourite dish.

Darling rated it 4 out of 5. The remaining 1 is room for improvement.

The unfolding of the recipe:

200g hokkien mee
150g Thick Bee-Hoon
50g Bean Sprout
2 Eggs (beaten)
1 tbsp Light soy sauce
1 tbsp Garlic (chopped)
8 Prawns (cooked)
1 Sotong (cooked)
100g Pork belly (cooked in water and shredded) (as pork belly meat is too fatty for me, i substitute it with pork ribs meat instead)
some Chinese chives
750ml Stock

500g Pork Bones (i used pork ribs and later used the cooked pork ribs meat to substitute the pork belly meat)
3 litres Water
50g Sugar cane (if you don't have sugar cane? in my case, i substitute it with some sugar to give the sweetness)
300g Clams (if you don't have clams? in my case, i substitute it with dried scallops and prawns shell to give the seafoody sweetness)

Rock sugar, Salt

1. Blanch pork bones in hot water. Rinse well. Wash the sugar cane and cut into big pieces. Sock Clams in water for 1hr. Boil pork bones in water for 15mins. Add sugar cane and clams. Boil for 3hrs. Strain the stock. Add seasoning according to your taste.

2. Fry eggs with oil till fragrant. Add a little soy sauce. Stir well. Put in hokkien mee, bee-hoon and bean sprouts. Stir fry further. Add some stock. Stir well and cover the lid. Cook briefly. Stir fry the ingredients till fragrant and dish up.

3. Heat oil in a wok. Fry garlic till fragrant then add some light soy sauce, some stock and fried Hokkien mee from step (2). Stir well. Add prawns, sotong, pork and chinese chives. Stir well and serve with sambal chillies and limes.

Unlike in Singapore where they sell the fresh thick bee-hoon, over here we have to use the instant one. And thank to Shirley for her recommendation.