Saturday, September 22, 2012

Croquettes with Melted Cheese

I had some cheddar cheese in the fridge, so I decided to make this croquettes for lunch today. The preparation was quite easy but the frying was challenging. The oil must be hot enough and you need to be quick to get it out once it turns golden brown. MIL and kids enjoyed it very much!


4 large potatoes (boiled/steamed, mashed)
150g minced meat
1/4 large onion (sliced)
1/4 carrots (diced)
3pcs cheddar cheese(tear into small pcs)
Salt and pepper to taste
1 egg (Beaten)
Bread crumbs


1. Fry the onion till transparent, add carrots and minced meat. Fry till all cooked.
2. Mix the mashed potatoes together with the minced meat mixture till well combined. Add in salt and pepper to taste.
3. Pick 1 portion and flatten it, add some cheese in the middle and cover with another portion of mashed potatoes. Make into a patty form or balls.
4. Coat them with flour, then beaten egg and lastly bread crumbs.
5. Deep dry in low-medium heat oil till golden brown.

Saturday, September 8, 2012

Taiwanese Braised Pork Rice (滷肉飯)

I have tried the Taiwanese Braised Pork Rice from Xiao Ba Wang and very much wanted to cook it myself. While browsing through the seasoning in the shop Kwong Cheong Thye, I found this Sweet Bean Paste that might be able to make this Braised Pork as close to those in Xiao Ba Wang. Though the taste not exactly the same but it was quite close and good enough for me. 


350g minced pork
2tbps dark soya sauce
2tbsp sesame oil
dash of pepper
5 hard-boiled eggs
5tbsp dark soya sauce
2tbsp sugar
1 bunch of Xiao Bai Cai (steamed)
cooked rice
2tbsp olive oil
1tbsp chopped garlic
2tbps Sweet Bean paste
2tbsp dark soya sauce
dash of pepper


1. Marinate minced pork with dark soya sauce, sesame oil and dash of pepper. Keep in fridge for 1 hr.
2. In a pot, add water enough to cover the hard-boiled egg. Add in dark soya sauce and sugar and use low heat to boil until eggs are darker in color.
3. In a frying pan, put in olive oil and add garlic, stir fried till slightly brown.
4. Add in the marinated minced pork and keep stirring.
5. Add in sweet bean paste, dark soya sauce and pepper, stir well. Add some water and simmer for a while.
6. In a bowl of cooked rice, place on top with vegetables, eggs (cut into halved) and minced pork. Ready to serve.

Saturday, September 1, 2012


This is the best Homemade without chilli laksa I ever ate. I am not a chilli person and so it always not easy to eat laksa anywhere out there because it comes with chilli. I came across this laksa paste from Kwong Cheong Thye (Geylang Off Sims Ave) and tried with 200g of paste (just nice for 4 pax). It was terrific! The gravy tasted the same as sold out there and its not spicy at all. Just the perfect laksa for me.


2 pkts thick bee-hoon
250g bean sprouts
20 cooked prawns
10 deep fried beancurd puffs
4 fishcakes(cut into pieces)
200g laksa paste (ready packed)
150g coconut milk
300ml water
some parsley flakes
2 hard-boiled eggs(optional)


1. Put coconut milk, water and laksa paste into pot. Bring to boil.
2. Add deep fried beancurd puffs and fishcakes till boiled.
3. In another pot, bring water to boil and cook the thick bee-hoon and bean sprouts until well done. Drain and place in a bowl.
4. Scoop the laksa gravy into the bowl of noodles. Top with cooked prawns and garnish with parsley flakes.
5. Ready to serve.