Wednesday, 29 August 2012

Pork Ribs & Black Bean Soup


8 pieces Pork Prime Ribs
3/4 cup Black beans, washed

2 Litres water

Salt and pepper to taste


1. Scald your pork ribs in simmering water for10 seconds. Drain. Add it to a different soup pot along with the washed black beans. Add water and let it boil.

2. Turn the heat down to simmer and let it simmer for about two hours with lid on.
3. Check if the beans are soft enough to bite. Adjust seasoning with salt and pepper.
4. Enjoy!

Sunday, 26 August 2012

Simple Salad with French Vinaigrette


1 Iceberg Lettuce, shredded
2 hard boil egg, sliced
10 button mushrooms, quartered
100g corn
10 cherry tomatoes, halved
Pepper to taste

French Vinaigrette 

1/8 teaspoon sea salt
1 tablespoon sherry or red wine vinegar
1/2 small shallot, peeled and minced (about 1 tablespoon)
1/2 teaspoon Dijon mustard

40 to 60ml Olive Oil


1. Assemble all the ingredients in a mixing bowl.
2. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.
3.  Mix in the Dijon mustard, then add 3 tablespoons (45 ml) of olive oil. Stir well, then taste. If too sour for your liking, add the additional olive oil and more salt, if necessary.
4. Stir in vinaigrette to the veggies.
5. Enjoy!

Thursday, 23 August 2012

Baked Saba over Dry Egg Noodles


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


1 Tbsp of fried shallot oil
1 Tsp of light soy sauce
1 Tsp of oyster sauce
1/2 Tsp of dark soy sauce

1/2 Tsp of sambal chili paste 


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. Cook the egg noodles according to instructions and toss them in the sauce. 
6. Arrange the noodles and arrange sliced Saba on top.
7. Before serving. squeeze lemon juice over the hot crackling skin. 
8. Enjoy! 

Monday, 20 August 2012

Breakfast at Hard Rock Hotel Singapore at Resort World Sentosa

Breakfast at Starz Restaurant of Hard Rock Hotel Singapore at Resort World Sentosa.

Scrambled Eggs, Baked Beans, Roast Tomatoes, Chicken Sausage, Ham and Bacon

Smoked Salmon, Cured Beef, and Tri Cheese Platter

Century Egg Pork Congee

Mee Rebus

Waffles with Chocolate Sauce and Danish Pastry

Tropical Fruits Platter

Coffe, Orange and Apple Juice       

Friday, 17 August 2012

Braised Chicken with Potato, Carrot and Mushroom


2 chicken thighs, cut into pieces

2 cloves garlic,  chopped
5 slices of young ginger
1 Tbsp sesame oil
2 Tbsp oyster sauce
1 Tbsp soya sauce
1 Tbsp dark soya sauce
Few Shitake mushrooms

1 Carrot, chopped
1 Potato, sliced thickly 
1 cup water
Salt, sugar and pepper to taste


1. Heat some oil and sesame oil in a wok. Saute garlic and ginger till fragrant.

2. Add in chicken, carrots and potatoes and stir fry for 5 minutes.
3. Add in the rest of the ingredient : oyster sauce, soya sauce, dark soya sauce,  mushroom, water. Bring to a boil and lower the flame to let it simmer for 20 minutes.
4. Season with pepper. 

5. Dish up and garnish with spring onions.
6. Enjoy! 

Tuesday, 14 August 2012

Simple Chicken Soup


2 Chicken Drumsticks with Thigh, Chopped to pieces
2 Potatoes, chop to bite sizes
2 Carrots, chop to bite sizes
2 Onions, quartered
1 Tsp Dried Thyme
Salt and Pepper to taste
1.5L water


1. Scald chicken pieces for about 1 min.
2. Add Chicken into a soup pot and add in water.
3. Bring to a boil, and reduce to simmer.
4. Use a sieve to remove any scum from the water surface 
5. Add in carrots, potatoes, onion and thyme
6. Simmer for 2 hours, covered
7. Season with salt and pepper
8. Enjoy! 

Saturday, 11 August 2012

Braised Broccoli with mushroom, tau pok, carrot and beancurd skin


1 Broccoli, cut into chunks
4 pieces Shitake mushroom, sliced to half
1 piece bean curd skin, break into smaller pieces, soaked and drained
3 piece tau pok, cut to squares 
1 carrot, chop to chunks 
3 cloves garlic


3 Tbsp oyster sauce
2 Tbsp light soy sauce
1 Tbsp hua diao wine
1/2 Tsp sugar
3/4 cup of corn flour mixture (mix 3/4 cup of water with 1 tablespoon of corn flour)


1. Heat a wok with 2 tablespoon of oil.

2. Add in the garlic to stir fry until fragrance.
3. Add in the carrots, mushroom, bean curd skin, tau pok and seasoning
4. Bring to a boil then simmer for 10 minutes.
5. Add in the broccoli and cook for another 5 minutes. 
6. Enjoy! 

Wednesday, 8 August 2012

Ketchup Chicken

Ketchup Chicken


  • 3
    Chicken Drumstick

  • 1
    Carrot, cut to pieces

  • 2
    Onions, quartered

  • 6 Tbsp

  • 3 Tsp

  • 1/2 Tsp

  • 1 Cup`

Cooking Directions

  1. 1. Heat up 1 tbsp oil, fragrant big onions.

  2. 2. Add in carrots & chicken, stir-fry for a while.

  3. 3. Add in seasoning.

  4. 4. Simmer for abt 20 mins.

  5. 5. Enjoy!

Friday, 3 August 2012

Minced Meat Vermicelli (肉挫冬粉)


250g Minced Meat
1 bundle Vermicelli, soaked in water
1 hardboil Egg
Stalks of Kai Lan
2 Clove Garlic, minced 
2 Tbsp Dark Soy
2 Tbsp Light Soy
1 Tbsp Cooking Wine
1 Tsp Sugar
1/2 Cup Water 


1. Heat up oil in Wok, and add in garlic
2. When garlic is fragrant, add in meat and stir fry to break the meat up to small pieces
3. Once the meat is brown, add in the dark and light soy, wine, sugar and water
4. Blanch the kailan and set aside 
5. After braising for 1 mins, add in vermicelli to cook for 5 minutes.
6. Enjoy! 
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