Sunday, November 2, 2014

Sweet Potato & Longan Soup

As I had alot of dried logan, I decided to cooked this Sweet Potato with Logan Soup as dessert for my family.

Fish Soup Noodle

Today's lunch menu - my favorite Fish Soup Noodle.


4pcs of Batang Fish (cut into pieces)
2 tbsp corn flour + water
4pcs tomatoes (cut into pieces)
1 block of tofu (cut into big cubes)
Lettuce (tear into big pieces)
Slices of ginger
1 cubes Knorr Ikan Bilis seasoning

2pkts of thick Beehoon (use hot water to go through)


1. Marinate the fish with salt and sesame oil. Soak the fish in corn flour water.
2. In a pot of water, add slices of ginger and bring to boil. Add Knorr seasoning.
3. Add fish, followed by tomatoes, tofu and lastly lettuce.
4. Place handful of thick beehoon on bowl, scoop soup over beehoon. Serve hot. 

Sunday, October 26, 2014

Kong Pao Prawn

My family loves prawn and I was overwhelmed when I came across this recipe. It is not a difficult recipe and highly recommended to try out. 


2 tsp oil
2 thin slice of ginger
1/2 red & yellow capsicum (cut into pieces)
12-15 big prawn (shelled, peeled)
Handful of cashew nuts

Kong Pao Sauce:
2 tbsp light soya sauce
1/2 tsp cornstarch
2 tbsp sweet sauce
4 tbsp water
1/2 tsp sesame oil
Dash of pepper
1/2 tsp vinegar
1/2 tsp sugar


1. Mix the Kong Pao sauce and set aside.
2. Heat up a wok and add the cooking oil. Add ginger and do a few stirs.
3. Add capsicums and stir fry until you smell the aroma. Add the prawns and stir till cooked.
4. When the prawns are almost cooked, add the Kong Pao sauce, keep stirring until sauce thickens.
5. Add cashew nuts and do a few quick stirs, dish out and serve hot.

Saturday, October 18, 2014

Western Meal - Chicken Chop

My hubby requested western meal, so I decided to whip up chicken chop for dinner. Feeling accomplished for a great meal done. 

For the sauce, I have used Campbell soup base with black pepper and dark sauce and it tasted equally nice as those sold in restaurants.

Sunday, October 5, 2014

Yakitori, Meatballs with Biscuit Sticks & Garlic Spice Prawn

Prepared these Chicken Yakitori, Meatballs with biscuit sticks and Garlic Spice Prawn for dinner. Very satisfied with the final results and glad that my family members gave me the compliments.

Saturday, September 6, 2014

Chawanmushi (Japanese Steamed Egg)

I wanted to cook something different for dinner and so I decided to explore cooking Chawanmushi (Japanese Steamed Egg). I did this on discretion and it turned out yummy! In order to complement with the Steamed Egg, I had prepared Rice with Fried Fish Fillet and vegetables.


2pcs chicken breast (cut into smaller pcs)
1 tsp sesame oil
1 tbsp oyster sauce
Dash of pepper

2 fresh shitake mushroom (thinly sliced)
1 pc crab stick
Few carrots (cut into flower shape)
1 stalk of spring onion

3 eggs
1 tbsp mirin
1 tbsp light soya sauce
Few dash of white pepper
12 tbsp Water


1. Marinate the chicken with sasame oil, oyster sauce and dash of pepper. Keep in fridge for 30mins.
2. Beat 3 eggs with chopsticks, add mirin, light soya sauce, pepper, water and mix well. 
3. Place chicken meat into prepared saucer and pour in egg mixture. 
4. Place Mushroom on top and cover saucer (if you do not have cover, then cover with aluminium foil).
5. Steam on low heat for 10 mins. Add carrots and crab stick on top of steamed egg and steam for another       5 mins. Garnish with spring onion and serve hot.

Sunday, August 24, 2014

Homemade Nasi Lemak

For 5 servings


10 pcs drumsticks (marinated)
4 eggs
5pcs fish cakes
1 cucumber
Peanut & Ikan Bilis
2.5 cups Rice
A pinch of salt
500g coconut milk
2 pcs pandan leaves
Banana leaves


1. Season chicken drumsticks and deep fried till golden brown.
2. Beat eggs with some light sauce. Cook into thin omelette and cut into smaller pcs.
3. Cut fish cakes and cucumbers into desired sizes.
4. Wash rice, add coconut milk, salt and mix well. Add in pandan leaves and cook rice. 
5. Assemble as desired and serve hot.

Lo Mai Gai 糯米雞

We had breakfast at IKEA on a great Saturday morning and I ordered Lo Mai Gai to try out if it was really nice. Surprisingly, it was so yummy but the portion was too little for 4 of us to share. With great enthusiasm, I decided to cook this for Sunday lunch to satisfy everyone's craving. There were not too much hassle to get the 4 main ingredients and with some self discretion of seasonings, I made my best Lo Mai Gai ever! The big smiles and thumbs up from everyone further affirmed the great success of this delicacy.   


3 cups of glutinous rice
3 cups of water
1 Chinese sausages-sliced & half
5 dried mushrooms-soaked and diced into small pieces
pkt of chicken thigh meat-sliced in to small pieces
1 tbsp minced garlic

Meat marinating ingredients
2 tsp of sesame oil
2 tbsp Oyster sauce
Few dash of white pepper
1 tbsp ginger-chopped finely

Seasonings for glutinous rice
5tsp of Knorr chicken powder
2tbsp of light soya sauce
2tbsp of oyster sauce
Few dash white pepper


1. Marinate the chicken with seasoning and keep in fridge for 1-2 hours.
2. While marinating the meat, wash the rice and add in all the seasoning. Soaked the rice for 5-10 minutes. 
3. In a frying pan, saute the minced garlic until fragrant and brownish, add in the glutinous rice and stir fry until well mixed.
4. Transfer the fragrant uncooked glutinous rice to the rice cooker, add the cups of water and set to cook. In between the cooking, stir the glutinous rice to ensure that the top part of the rice is equally cooked and there is no burnt rice at the bottom of the rice cooker.
5. Meanwhile, grease the aluminium foil pie cups, place the marinated chicken, mushrooms and chinese sausages. Cover them with the cooked glutinous rice. Press it as compressed as possible. Steam in the steamer for 15-20 minutes.

Sunday, July 20, 2014

Fish Burgers

As I am running out of idea what to cook for lunch, I made these easy prepared fish burgers for everyone.   

Saturday, July 19, 2014

Teriyaki Chicken Rice

I came across this recipe which was quite quick and simple, so I decided to cook this for our dinner. Though it was a simple dish, everyone loves the taste of the Teriyaki Chicken. What a piece of art and having great satisfaction cooking a nice meal for my family.


4 skinless chicken breasts
3 tsp brown sugar
1 tbsp minced ginger
3 tbsp light soya sauce
1 tsp oyster sauce
1/2 cup hot water
1 tsp corn starch dissolved in 2 tbsp water
2 tsp of oil
Sesame seeds & stripe seaweeds for garnish


1. In a bowl, add water, soya sauce, sugar, oyster sauce and minced ginger. Mix well.
2. Add oil to a hot pan, pan fry the chicken breasts till brown on each side.
3. Use kitchen paper to remove excess oil from pan. Add sauce to chicken and let it simmer for 1 min. Add the cornstarch mixture and stir quickly till sauce turns thick, off heat.
3. Cut chicken into slices and sprinkle sesame seeds on top. Serve with rice, top with stripe seaweeds.