Wednesday, 29 February 2012

Half Boil Eggs


2 Eggs
Boiling Water
White Pepper
Dark Soy


1. Put Eggs in a bowl with a lid. Make sure eggs are room temperature.
2. Pour boiling water to cover the eggs, completely submerged
3. Put lid on and wait for 5 mins
4. Once 5 mins up, pour away the water and let rest 5 mins
5. After resting, crack into a bowl and season with pepper and dark soy.
6. Enjoy! 

Monday, 27 February 2012

Stir Fry Beef with Basil


400g beef strips, or steak cut into thin strips

2 tbsp oyster sauce
1 Tsp Corn starch
Pinch of Salt and Pepper
handful Basil leaves
2 tbsp vegetable oil


1. Marinade the beef with cornstarch, salt and pepper

2. Heat a wok or large frying pan until smoking hot. Pour in the oil and swirl around the pan, then add the beef strips. 
3. Cook, stirring all the time, until the meat is lightly browned, about 3 mins, then add the oyster sauce. 
4. Cook until heated through and the sauce coats the meat. Stir in the basil leaves and serve immediately

5. Enjoy! 

Saturday, 25 February 2012

Celery Omelette


4 stalks Celery
2 eggs
pinch of salt
Cooking Oil


1. Finely slice the Celery
2. Add the eggs, salt and beat well.
3. Heat some oil in a large nonstick frying pan. 
4. Sweat the celery for 5 mins and add eggs mixture into the pan and spread evenly. Cook about 2-3 minutes on each side. 
5. Enjoy!

Thursday, 23 February 2012

Homemade Carrot Cake

150g Raddish (shredded and squeezed dry)
100g Carrot (shredded and squeezed dry)
50g dried shrimps (soak in water till soft, use the water for the water measurements below)
4 Mushrooms (soaked and cubed)
1 Chinese sausage (cubed)
3 Tbsp chai por (rinse with water)
2 Shallots (sliced)
5 Tsp salt
2 Tsp sugar
600g Rice flour (Erawan Brand)
1.9L water
1. Mix 1.9L water with rice flour
2. Heat up some oil in wok, fry the shallots till golden brown.
3. Add in the chai por and fry, followed by dried shrimps, chinese sausage, then mushrooms.
4. Add in radish/carrots to fry till well cooked.
5. Add a little water when it gets too dry (less than 1/4 cup).
6. Fry till all the water dries up.
7. Mix well rice flour solution and pour into wok slowly.
8. Add pepper, salt, sugar
9. Cook till the mixture starts to slowly solidify
10. Pour into greased baking tin and smoothen out with back of spoon.
11. Steam on high heat for 45 mins immediately.
12. Pour water away from the cake after steaming
13. Leave to cool totally before inverting it onto a plate.
14. Cut to thick slices and pan fry them till golden brown or just eat it on its own!
15. Enjoy!

Tuesday, 21 February 2012

Drunken Fettuccine


1 Pkt Fettuccine (454 g) 

3 to 4 Anchovy fillets, chopped 
2 Cups of Shiraz
1/2 Cup freshly grated cheese 
Small bunch of Italian parsley, finely chopped 

4 Tbps extra virgin olive oil 
2 garlic cloves, finely chopped 
Salt to season


1. Bring salted water to boil in a large pot. Add Fettuccine and cook for 7 to 8 minutes, pasta should still be a little firm in the middle (just before pasta is al dente).
2. In a saucepan, heat extra virgin olive oil. Add garlic, anchovy fillets and cook for about 2 to 3 minutes.
3. Add Fettuccine to the pan and toss well.
4. Pour in red wine and cook until it has reduced and Fettuccine has finished cooking.
5. Add freshly chopped parsley and grated cheese to pasta and toss well.
6. Enjoy!

Sunday, 19 February 2012

Pan fry Fish Fillet with Homemade Hollandaise Sauce


1 Boneless Fish Fillet 
2 Egg yolks
110g Butter, diced
Salt and freshly ground black pepper 
Lemon wedge (To squeeze over fish)


1. Season fish fillet with salt and pepper
2. Pan fry 4 mins on each side till golden brown
3. Place a heatproof bowl over a saucepan of simmering water on a medium heat. Add the egg yolks and 1 tablespoon of cold water and whisk together. 
4. Gradually add the butter, bit by bit until each addition has melted and emulsified as it is whisked in, before adding the next. 
5. Once all the butter has been added, cook for a few minutes more, stirring regularly until the sauce has thickened enough to coat the back of a spoon. 
6. Taste and season with salt, pepper.
7. Spoon over the fish fillet and serve with wedge of Lemon
8. Enjoy! 

Friday, 17 February 2012

Sesame Oil Chicken (麻油鸡)


300g chicken drumlets or any part you fancy
2-3 inches knob of ginger (peeled and cut into thin strips)

1 1/2 Tbps soy sauce
1/2 Tbps oyster sauce
1 Tbps Shaoxing wine or Chinese rice wine
2 Tbps sesame oil
1/2 Cup water
3 Dashes white pepper powder


1. Heat up a wok over high heat and add the sesame oil. When a swirl of smoke appears from the wok and the oil is fully heated, add the ginger strips and stir fry until light brown or aromatic. 
2. Add chicken to the wok and stir fry for about 10-15 seconds before adding the soy sauce, oyster sauce, wine, and white pepper powder. Continue to stir-fry until the chicken is 70% cooked.
3. Add water and do a few quick stirs. Cover the wok with the lid and turn the heat to medium to low heat and let the chicken cook for a few minutes or until the sauce thickens and the meat becomes tender. 
4. Enjoy!

Wednesday, 15 February 2012

Char Siew (叉烧)


250g Pork Shoulder (五花肉) 

1/4 Tsp Salt
1 Tsp Sugar
1 Tsp Dark Soy
1 Tsp Light Soy
1 Tbsp Lee Kum Kee BBQ Sauce
1/2 Tsp Sesame Oil
1/2 Tsp Cooking Rice Wine

1. Marinade the pork for 3 - 4 hours.
2. Pre-heat oven to 180 Degrees
3. Roast the pork for 40 mins.
4. Slice the pork after allowing to rest for about 15 mins
5. Enjoy! 

Monday, 13 February 2012

Angel hair in Tomato and Basil Ragu


500g Angel Hair pasta 
500g Sausages, casings removed and coarsely chopped

Olive oil
300g sliced mushrooms
1 Red onion, chopped
1/2 Cup chopped fresh basil
1/2 Cup chopped fresh oregano
3 Cloves of garlic, chopped
1/2 Cup white wine
1 Can tomatoes puree
3 Cups diced fresh tomatoes 

Salt and pepper
1/2 cup grated parmesan cheese


1. Heat some olive oil in large pot; add onion and cook until just browned, about 5 minutes. 

2. Add the sausage and mushrooms and cook until sausage is nearly done (about 8-10 minutes). 
3. Stir in chopped basil, oregano, and garlic; cook for 1 minute. 
4. Add wine; cook for another 3-4 minutes. 
5. Add tomatoes puree; cover and simmer over medium heat until thickened, about 15 minutes. 
6. Add diced tomatoes continue to simmer, stirring frequently, about another 10-15 minutes.
7. Season with salt and pepper. 
8. Cook pasta according to package directions. 
9. Add ragu to cooked pasta and stir in the cheese.
10. Enjoy! 

Saturday, 11 February 2012

Character Cookies


225g butter, softened
110g caster sugar
275g plain flour


1. Preheat the oven to 180°C.

2. Cream the butter in a large bowl or in a food mixer until soft.
3. Add the sugar and beat until the mixture is light and fluffy.
4. Sift in the flour and bring the mixture together to form a dough. Allow dough to rest for 1 hour in fridge.
5. Roll the dough flat and cut out the characters using moulds and place them slightly apart on a baking tray.
6. Bake in the oven for 15 minutes
7. Enjoy!

Thursday, 9 February 2012

Pork Chops with Egg and Japanese Curry Gravy using Happycall Pan


2 Pork Chops
1 Egg
Salt and Pepper
Extra Virgin Olive Oil


160ml Chicken Broth
1 Onion, Thinly Sliced
1 Cube Japanese Curry Roux 


1. Marinade the pork chops with pinch of salt and pepper on both sides and chill for at least 2 hours
2. Heat up Happycall Pan on medium heat.
3. Place pork chops on pan, close the cover and wait.
4. After 3 mins on 1 side, flip Happycall Pan.
5. Once you see steam coming out from the Happycall Pan, the pork chops are done. (About 5 mins)
6. Remove pork chops and crack the egg into the pan, close the lid and turn off the flame.
7. After 1 min, Open the lid!
8. Serve pork chops with Egg and Gravy
9. Enjoy! 


1. Slice up onion and sweat them in a pan
2. Add in broth and bring to boil
3. Add Roux into the pan and mix well 
4. Pour over the pork chops
5. Enjoy!

Tuesday, 7 February 2012

Pan Fried Meat Balls


250g Mince pork

1 Egg
1 Small onion, diced
50g Fish paste
1/4 Tsp five-spice powder
1/2 Tbps fish sauce
Pinch of white pepper
Pinch of salt
Oil, for frying


1. Mix all the ingredients (except the oil) in a bowl and blend well. The mixture should be sticky.
2. Heat up a wok with some oil enough to cover half of the meatballs (shallow fry the meatballs). 
3. Scoop up some of the meatball mixture with your hands and shape it into a small. Drop the meatball into the wok to fry. Repeat the same until you use up the mixture.
4. Use the spatula to turn the meatballs to fry the other side until they are cooked. 
5. Enjoy! 

Sunday, 5 February 2012

Bake Saba (Spanish Mackerel)


2 Mackerel (saba) fillets 
Extra Virgin Olive oil
Pinch Sea salt and black pepper
1 Lemon, cut to wedges


1. Using your hands, spread drops of extra virgin olive oil over the mackerel skin. 
2. Season the skin only with Sea salt and freshly cracked black pepper.
3. Place mackerel fillets skin side up on a roasting pan.
4. Bake the fillets at preheated oven of 200°C for 10 minutes. 
5. Before serving. squeeze lemon juice over the hot crackling skin.
6. Enjoy! 

Friday, 3 February 2012

Stir Fry Celery with Prawns


150 g Prawns, deshelled and deveined
2 stalk Celery, peeled and sliced diagonally
1 Tsp oil
½ Tsp salt
1 Tbsp rice wine


1. Heat oil in wok. Add in celery and sauté for 1 minute.
2. Add in prawns and cook until prawns turn pink.
3. Add in salt and rice wine, stir.
4. Off heat, dish up and serve.
5. Enjoy!

Wednesday, 1 February 2012

Soy Sauce Chicken with Potato Stew


5 Chicken Wings, cut into halves
3 Medium Size Potato, peeled and cut into 1" cubes
2 Medium Size Tomato, halves and seeds removed
1 Medium Size Carrot, peeled and cut into 1cm thick slices
2 Medium Red Onion, cut into wedges

4 Tsp Thick Dark Soy Sauce
4 Tsp Light Soy Sauce
4 Tsp Cooking Wine
300ml Water


1. Marinate chicken wings with 1 teaspoon of cornflour, 1/2 tsp of dark soy sauce, sesame oil and cooking wine each. Set aside for 3 - 5 minutes while preparing the rest of the ingredients.
2. Heat up a wok with 1 Tbps of oil, fry the potato cubes(dust it evenly with some cornflour)for 3 minutes or until slightly golden brown, remove on plate and continue the same method with carrot. 
3. Next using the same wok, toss in onion wedges and saute till fragrant before adding in the marinated chicken wings.
4. Fry both side of the chicken wing till slightly brown, add in potato and carrot together with seasonings and give it a quick toss before pouring in the water (water level must be able to cover the chicken).
5. When the mixture comes to boil, add in tomato and simmer on low heat for about 15 - 20 minutes or until chicken is cooked through, potato and carrot soften and soup is almost thicken. 
6. Drizzle some sesame oil and dash of pepper, top with spring onion(cut into sections).
7. Enjoy!
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