Thursday, 30 June 2011

Pork Belly Stew in White Beer


500gm pork belly, cut into half-inch rectangles
2 large potatoes, cut into eighths
2 carrots, chopped into inch-wide slices
1 large stalk of celery, chopped
2 cups of chicken stock
330ml of White Beer (I use Hoegaarden)
1/4 cup flour
1 large onion, sliced
3 cloves garlic, sliced
3 tablespoons cooking wine (Sherry)
1/4 cup of chopped herbs (I use Thyme)
Extra Virgin Olive Oil
Salt and Pepper to taste


1. Brown the pork belly on both sides and set aside.
2. Fry the onion and garlic with olive oil, in a large saucepan. While it’s cooking, sprinkle in about 1 tsp salt.

3. Add in the cooking sherry. Stir the liquid around the bottom of the saucepan, scraping up any brown bits.

4. Add the carrot, potato and celery. Add in the herbs.
5. Pour in the chicken stock and beer.
6. Bring the mixture to the boil, then reduce the heat to low-medium. Let the mixture simmer away, uncovered, for about 30mins.
7. Add in the flour, bit by bit to reach your own favourite consistency
8. Enjoy!

Wednesday, 29 June 2011

Mussels in Beer Broth


1 kg mussels
Olive oil
1 onion, finely chopped
4 garlic cloves, thinly sliced  
1 Can (330ml) Beer (Best results, use full bodied beer between 5 (Tiger) to 8 (Barons) %)
Salt and Pepper to taste


1. Sweat onion and garlic in oil over medium heat until fragrant and slightly softened, about 3 minutes. 
2. Add beer, salt and pepper and bring to a boil.
3. Add mussels and cover, simmer over medium-high heat for 6 to 8 minutes.
4. Enjoy!


1. Before cooking, if Mussels are open, throw them away
2. After cooking, if Mussels are closed, throw them away.

Tuesday, 28 June 2011

Ham and Onion Omelette


3 Eggs, beaten
100g Ham, sliced thickly
1 Red Onion, sliced into rings
Olive oil
Salt and pepper to taste


1. Heat up pan and drizzle in olive oil on medium heat
2. Add in onions and let them sweat
3. Once onions turn translucent, add in ham and pour beaten eggs in
4. Add in pinch of salt and pepper
5. Flip over the omelette after 3 mins
6. Another 2 mins and its ready
7. Enjoy!

Monday, 27 June 2011

Braised Soya Sauce Mushroom Chicken

3 pieces chicken thighs/drumsticks
Chinese mushroom
4 cloves of garlic crushed
Few slices of ginger, shredded
150ml of water
Sugar to taste

1 tbsp of Chinese cooking wine
3 tbsp of light soy sauce
2 tbsp of dark soy sauce
1 tsp of sesame oil


1. Clean chicken and pat dry with kitchen towel. Marinate chicken for 15-20 minutes.
2. Clean Chinese Mushrooms, pre- soak for at least an hour. Discard stalks.
3. Heat oil, add in garlic and ginger and fry until fragrant.
4. Add chicken along with marinade and stir fry for about 5 minutes, add in Chinese mushroom
and stir well.
5. Pour in water and mix well, high heat boil for 5 minutes then reduce heat.
6. Leave everything to simmer for about 20 minutes, stirring occasionally.
7. Enjoy

Sunday, 26 June 2011

Beef Bourguignon on bed of Mash Potatoes


1kg Stewing Beef, in Cube
3 tablespoons of olive oil
3 onions, chopped
3 carrots, sliced thickly
3 stalks of celery, chopped
1 head of garlic, peeled
1 botle of french red wine, Burgundy or Bordeaux
60ml tomato paste
400ml of beef stock
2 tablespoons dried thyme
Salt and pepper
Flour (For thickening, add more if you like it thicker. i use 2 Tbsp)

Mash Potatoes

5 Russet Potatoes
Knob of butter
50g shaved Parmesan Cheese
Extra Virgin Olive Oil


1. Heat oil in a large pot, season beef with salt and pepper and brown evenly and thoroughly. 
2. Remove beef and add onions, carrot and celery to the pot. Sauté, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized. 
3. Add garlic, wine and tomato paste and stir well. 
4. Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender
5. In the meantime, peel and chop up the potatoes.
6. Boil them in a pot for 10 mins
7. Drain and add butter, olive oil and cheese 
8. Mash the potatoes
9. If you like the thick gravy, add in 2 tablespoon flour to the beef and stir well.
10. Serve beef on top of a bed of  mashed potatoes.
11. Enjoy!

Saturday, 25 June 2011

Blood Cockles


1kg Cockles


1. Boil a large flask of water
2. Pour cockles into a soup pot
3. Once water is boiled, pour into soup pot and make sure water is enough to cover the cockles
4. Cover and let them cook for 5 to 8 minutes
5. Drain and Serve
6. Enjoy with Sambal Belachan

Friday, 24 June 2011

Teochew Yam Paste (Orh Nee)


500g Yam, peeled and dice up
250ml Coconut Milk
1 tablespoon Cooking Oil
5 tablespoon Castor sugar
200ml Coconut Cream


1. Steam Yam for 20 mins, mashed them up
2. Add sugar and oil to yam mash and mix well
3. Heat up 100 ml coconut milk in a pot and mix in the yam paste
4. Stir well to combine to reach desired consistency, controlled by adding up to total of 250 ml coconut milk
5. Once ready, serve in a bowl and scoop Coconut cream on top.
6. Enjoy! 

Thursday, 23 June 2011

Steam 2 eggs (Egg and Century Egg) with Hotdog (双蛋蒸香肠)


1 Century Egg, Diced
1 tsp light soy sauce
Pinch of pepper
1 tsp sesame oil
2 large eggs, beaten
180ml water

2 Hotdogs


1. Mix together the light soy sauce, pepper, sesame oil. 
2. Mix the beaten eggs, century eggs and water together.
3. Sliced the Hotdogs lengthwise into 2 and combine everything together
4. Steam in a steamer for 15 mins
5. Enjoy!

Wednesday, 22 June 2011

Baby Yorkies (Yorkshire puddings)


1 mug of plain flour
1 mug of milk
1 egg
Pinch of Salt
Extra Virgin Olive Oil


1. Turn the oven on to 250ºC.
2. Place a 6 hole shallow bun tin to warm up inside oven.  
3. Put the flour, milk and egg and mix with a pinch of salt. 
4. Remove the bun tin from the oven and close the door.
5. Quickly drizzle a little olive oil in each compartment, then do the same with the batter until each one is half full. 
6. Place in the top of the oven, close the door and do not open for 14 minutes, until golden and risen.
7. Enjoy!

Tuesday, 21 June 2011

Braised Squid in Soya Sauce


400g Squid, cleaned and washed
1 Tbs Dark Soya Sauce
1 Tbs Light Soya Sauce
1 Tbs Sugar
Minced Garlic
Red chilli for decoration


1. Mix the squid, dark and light soya with sugar to marinade for about 2 to 3 hours
2. Heat up oil and add minced garlic
3. Pour the squid with marinade and stir fry
4. Once sauce thickens and squid is cooked through, remove
5. Enjoy!

Monday, 20 June 2011

Stir-fry Chinese Round Spinach (苋菜)


2 pkt of Chinese Round Spinach (Hin Cai)(苋菜)
4 Cloves of Garlic, minced
Handful of Ikan Bilis, Soaked to soft


1. Seperate the leaves from the stem of the spinach. 
2. The stems need to break and pull for the membrane to be removed. (Skip this step and you have tougher veg)
3. Heat up oil in a wok
4. Add in Garlic
5. Add in Ikan Bilis and stir-fry for a while to release flavour
6. Add in the Spinach (They will shrink to half portion)
7. Stir Fry them well, add in the ikan bilis water (If you prefer less watery, do not add in water cos spinach release lots of water)
8. Once Spinach soft and done, about 5 mins under high heat, Remove
9. Enjoy!

Sunday, 19 June 2011

Cheese Cupcake

I was alone on a public holiday and went to the supermarket. *Supermarket is to me what shoes and handbag is to women.* Then i thought of making something to surprise Jaylen when he comes home. So i decided to make something which he likes, Cheese and Cup Cakes!

1 Tbs Full cream milk
90g Butter
65g Sugar
2 Eggs
85g Self raising flour
50g Grated Cheese, i use Parmesan

1. Beat butter, sugar and eggs together.
2. Add in flour, mix well.
3. Add in grated cheese and milk and mix well.
4. Spoon batter into cupcake cases. Makes about 5.
5. Bake at 180C for 25 mins.
6. Enjoy!

Saturday, 18 June 2011

Braised Red Snapper in Dark Soya sauce


600g Red Snapper Fillet (Must be Fresh)
1 tbsp shredded ginger
1 tbsp finely chopped garlic
Red chilli for Decoration 


1 tbs light soya sauce
1 tbs dark soya sauce
1 tbs oyster sauce
1 tsp salt
1 tsp sugar
1 tsp sesame oil
100 ml water

1. Steam Fish fillet with ginger strips for 20 mins
2. In a saucepan, sautee the garlic in oil 
3. Add in the sauce mixture and warm through
4. Once fish is done, remove from steamer and add to sauce
5. Once the sauce has penetrated the fish and is bubbling, remove and serve
6. Enjoy!

Friday, 17 June 2011

Honey Pork Ribs (蜜汁排骨)

Recently, i was all alone at home for the weekend. And there was an EPL game on at 7pm. So i thought, why not make a dish that goes well with Beer? It will be a perfect evening to catch my Favourite team in action and enjoying nice beer-pairing dish.

500g Ribs (I use a mixture of Spare Ribs and Prime Ribs) Be sure to use Fresh not Frozen for maximum results
1 Tbs Chinese cooking wine
2 1/2 Tbs sugar
3 Tbs white vinegar
4 Tbs light soy sauce
5 Tbs

1. Blanch the ribs in hot water to remove any impurities and blood.
2. In a wok, add ribs and all the seasonings.
3. Bring the wok to a boil.
4. Turn to low flame and let it simmer till the sauce thickens. Take care not to burn it. (For me, its between 35 to 45 mins)
5. Enjoy!

Thursday, 16 June 2011

Steam Fish Fillet with Salted Bean Paste (豆醬)


1 Fish Fillet (Grouper, Red Snapper, White Snapper or Kurau)
1 tsp Salted Bean Paste (豆醬)
3 Slices of Ginger, chop to thin shreds
1 Tomato, sliced


1. Lay fish fillet in a steam dish
2. Spread the Salted Bean Paste (豆醬) on top of the fillet
3. Scatter Ginger slices over the fillet
4. Arrange Tomato slices over the fillet
5. Steam for 12 mins
6. Enjoy!

Wednesday, 15 June 2011

Yu Sheng (魚生)

I know Chinese New Year is long gone. i just realised i had this post  that was not posted cos i had the date typed wrongly when i used the Schedule post function. So, now it is.


1 box of Yu Sheng (魚生) from NTUC (I use Earthern Pot Brand)
600g Salmon, sliced thinly
1 Green Zucchini ,shredded and squeezed dry
1 Carrot, shredded and squeezed dry


1. Arrange the zucchini and carrot on a plate
2. Arrange the condiments from the Yu Sheng (魚生) around the zucchini and carrot
3. Sprinkle the sesamee seeds and spices over the ingredients
4. Drizzle the syrup over the ingredients
5. Toss the ingredients as high as you can!
6. Enjoy!

Tuesday, 14 June 2011

Watercress soup with Conpoy and Wolfberries

This soup is very cooling and has been on my menu for many years. I always make this whenever the weather is cranky or when my family showing signs of heatiness. This soup is so simple to make; your 3 year old kid can do it too!


2 bunch of Watercress
A handful of Conpoy
1 Chicken bone (Keep the Meat for stir fry or Stew)
3L of water
A handful of Wolfberries


1. Soak the dried scallops and wolfberries
2. In a pot, add water and scallops
3. Scald the chicken bone in hot water and add to pot
4. Seperate the stem from the leaves of Watercress and add the stem to pot.
5. under low heat, simmer for 2 hours.
6. After 2 hours, remove the stems and you can either set aside to serve or throw them
7. Add in the leaves and wolfberries and continue to simmer for 30 mins
8. Enjoy!

Monday, 13 June 2011

Crabstick and Parmesan Cheese Omelette


2 Eggs, beaten
4 Crabstick, cut into half lengthwise
Generous shavings of Parmesan Cheese


1. Heat a wok, pan fry crabstick for 1 min
2. Pour in the eggs
3. When the eggs start to solidify, flip them over and fry the other side for 1 min.
4. Sprinkle generous shavings of parmesan cheese over the omelette.
5. Enjoy!

Sunday, 12 June 2011

Steam StingRay (魔鬼鱼)


500g Stingray 魔鬼鱼
5 slices of Ginger, shred
4 cloves garlic, chopped
2 tbsp light soy
1 tsp salt
1 tsp sugar
1 tsp sesame oil
Stalk of Spring onion
80 ml water


1. Clean Stingray and cut into pieces.
2. Steam at high heat
with some shredded ginger for 15 minutes.
3. Heat up cooking oil and fry chopped garlic until fragrant.
4. Add in light soy, sesamee oil, salt, sugar, water and stir well and bring to boil.
5. Pour sauce over steamed stingray, sprinkle spring onion on top.
6. Enjoy

Saturday, 11 June 2011

Minced Pork with Dong Cai (冬菜肉饼)

Another childhood favourite dish that evokes memories whenever i eat it. It always taste so good especially with good quality 冬菜. This is what gives it the unique flavour. I have never failed to order this whenever i have Teochew Porridge or at Mixed Rice Stalls!


300g Mince Pork
2 tbsp Dong Cai (冬菜)
1 tbsp Light Soy
1 tbsp Sesamee Oil
1 tbsp Hua Teow Chinese Wine
1 Egg
1 Stalk Spring Onion, Chopped
1 Red Chilli, Julien
Pepper to taste


1. Chop up the 冬菜 and rinse water once.
2. Combine all ingredients and marinade for 1 hour in fridge
3. Lay the mixutre flat in a container and steam for 15 mins
4. Enjoy!

Friday, 10 June 2011

Mediterranean Tomato Salad


15 Cherry Tomatoes
1 Pkt cubed Feta Cheese (If you cant find, use normal Cheddar Cheese)
Extra Virgin Olive Oil
5 cloves Garlic, thinliy sliced
Few sprigs of Flat Leaf Parsley


1. In a 330 ml bottle (I use bottles of drinks with cap), put in Garlic and fill up with Extra Virgin Olive Oil to make Garlic infused olive oil. (This can keep in the fridge for up to a month)
2. Half the cherry tomatoes
3. Chop up the flat leaf parsley.
4. In a salad bowl, mix tomatoes, feta cheese and flat leaf parsley with generous lugs of Garlic infused olive oil.
5. Enjoy!

Thursday, 9 June 2011

Baked Meatball Marinara



700g ground Beef 
300g ground Pork
2 clove of garlic
1 tablespoon of Extra Vrgin olive oil
1 egg
50g Bread crumbs
1 tsp Basil (Fresh is better)
1 tsp Parsley (Fresh is better)
1 tsp Oregano (Fresh is better)
Pepper and Salt

Marinara sauce 

1 Can diced tomatoes
2 Garlic cloves, thinly sliced
1 Shallot, chopped
1 Tbsp extra virgin olive oil
1/2 Tsp
Oregano (Fresh is better)
1 Tsp  Basil (Fresh is better)
1/2 Tsp salt


1. Preheat oven to 200 Degrees C.
2. Mix the meatballs ingredients together, set aside for 2 hours and squeeze them into golf ball size balls
3. Place the meatballs on a greased pan, do not crowd them.
4. Bake for 15 minutes, and then turn. Bake for an additional 15 minutes, turn again and continue to bake until meatballs are browned and cooked through.
5. In a small saucepan, heat the olive oil over medium high heat; add the garlic and shallots and wait for about one minute.
6. Add tomatoes, oregano, basil and salt. Simmer over low heat, stirring occasionally for about 10 minutes.
7. Once meatballs are done, add into the sauce, mix well and serve!
8. Enjoy!

Wednesday, 8 June 2011

Banana Bread


After reading Aspiring Bakers #7 Chocolate Delight (May 2011) - Round Up and with my entry there amonst the other aspiring bakers, made my hand itchy again. June's theme is "BREAD SEDUCTION" and i started thinking, 'What bread can seduce me?' Heehee, i remembered a good Banana Bread always brings a smile to my face, especially during the baking process as the aroma can really fill up the house. So this is my entry for Aspiring Bakers #8 for June 2011. For those interested to know more, go to The Sweetylicious


110g Butter
2 Eggs
2 cups Plain flour
1 Tsp Baking Soda
1 cup Mashed Ripe Banana (About 2 Bananas)
1 Banana, Sliced
1 cup Brown Sugar


1. Preheat Oven to 180 Degrees C
2. Mix Butter and Sugar together until creamy
3. Add Bananas and Eggs to the butter
4. Sift Flour and Baking Soda into mixture and combine
5. Pour half mixture into a baking pan 
6. Arrange sliced bananas on surface
7. Pour other half mixture in pan over the bananas.
8. Arrange few slices of banana on surface of bread mixture, pressing them down 1 - 2 cm
9. Bake for 50 mins or until a skewer comes out clean
10. Allow to cool before serving
11. Enjoy!

Tuesday, 7 June 2011

Breaded Pork Chops


10 slices Pork Loin Patty about 1 inch thickness
5 Packet Breadcrumbs
Enough Eggs for dumping in
Oil for frying


1. Using the back of your cleaver, flatten the pork loin patty. (They should expand in size to about 1.5 times)

2. Season the patties with salt and pepper evenly sprinkled on both sides and set aside for 2 hours.
3. Place the pork into the egg liquid
4. Coat the pork with breadcrumbs
5. Place the pork into the egg liquid again
6. Coat the pork with breadcrumbs again
7. Pan fry the patty till golden brown on both sides
8. Enjoy!

Monday, 6 June 2011

Curry Fish Head with Okra, Tomatoes and Eggplant


1 large Red Snapper fish head
10 Okra
2 Tomatoes, quartered
1 Eggplant, cut to thick strips
80g asam paste, mixed with 400ml water and squeeze out the juice
500ml water
cooking oil
1/2 tsp of salt
1 tbsp sugar

Curry Spices:

75g Fish curry powder (I use Earthern Pot), mixed with 100ml water
100g shallots, finely chopped
50g garlic, finely minced
20g Lemongrass stalk, finely chopped
Few Curry leaves, more if you like the flavour


1. Heat up oil, stir fry the curry spices until fragrant.
2. Steam Okra and eggplant for 5 mins, set aside
3. Add in tomatoes, stir well.
4. Add in the water, asam juice, salt and sugar, and bring to a boil
5. Add in fish head
6. Once fish head is almost cooked through (About 8 to 10 mins), add in Okra and Eggplant.
7. After another 3 mins, remove from heat and serve.
8. Enjoy!

*If you find this is troublesome, you can buy ready made Fish Head Curry Spices and just add Okra, Eggplant and Tomatoes with Fish Head. It will be easier and taste just as nice.
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