Pumpkin Abalone

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8 slices of pumpkin
150 g minced chicken meat/pork
8 hard boiled quail egg – shelled

16 shreds black mushroom

1/4 tsp salt
1 tsp sesame oil
1 tsp light soy sauce
1 tsp corn flour

Sauce Ingredients
1 tsp Hua Tio Jiu
1 tsp corn flour
150 ml chicken stock/water
1 tbsp Abalone sauce
1 tsp light soy sauce

1) Marinade minced meat with seasoning ingredients and set aside for 10 minutes.
2) Divide the minced meat to 8 portions and make the center a little concave. Put a quail egg on the center and arrange 2 shreds of mushrooms on two sides. Follow the same procedure for the remaining portions.
3) Sprinkle the pumpkin slice with a bit of corn flour and place the “abalone” on top. Pour the sauce ingredients over it and steamed over high heat for 10 minutes.
4) Drizzle with sesame oil and serve hot.

Dried Curry Chicken Noodle

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Dried Curry Noodle 1
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Chicken Curry Gravy

4 drumsticks
1 grated coconut
1 tbsp gula melaka
Salt and sugar to taste
4 potatoes – boiled till half-cooked and quartered
10 pieces small square tau pok
1/2 packet desiccated coconut
2 slices dried tamarind
Chicken mixed spice (50 cts) – bought from Indian stall in market
1 sprigs curry leaf
4 pieces kaffir leaves
2 stalks lemon grass – bruised

Blended Ingredients (finely)
8 shallots
3 cloves garlics
2 stalks lemon grass
11/2 inch galangal
1 inch turmeric
4 pieces candle nuts
1/2 inch ginger
15 dried chillies – soaked till soft and drained
A handfull of dried shrimp – soaked till soft
50 ml water
1 tbsp oil

Seasoning Ingredients
1 chicken cube
2 tsp sugar
Salt to taste

1 packet San Remo Vermicelli
300 g bean sprouts – blanched
Fried fish ball (optional)
Fish Cake
Hard boil egg – halved

Sauce Mixture
1 tbsp dark soy sauce
1 tsp abalone sauce
2 tbsp water

1) Washed drumsticks , drained and halves. Marinade with 1 tsp each of salt, sugar and corn flour. Set aside.
2) Squeeze coconut for 200 ml No. 1 milk and 200 ml water to same coconut and squeeze again for No. 2 milk.
3) Heat oil in a wok and saute blended ingredients with mixed spice, curry leaves, kaffir leaves and lemongrass till fragrant and oil seeps through. Put in chicken pieces and No. 2 milk. Cook over moderately high heat for 10 minutes, stir to prevent burning.
4) Add 1/2 of No.1 milk, tamarind piece, gula melaka,  tau pok and potatoes. Stir and cooked uncovered over moderate heat for 10 minutes or until chicken is tender, potatoes is cooked and gravy begins to thicken. Reduce heat to low , add remaining No. 1 milk desiccated coconut and allow to simmer for another 5 minutes till gravy is thick.  Season with salt, and sugar (please taste accordingly). Remove from heat.

To serve
1) Bring a large saucepan of water to the boil over high heat, cook vermicelli according to packet instructions.
2) Stir noodle in a bowl of prepared sauce mixture.
3) Transfer to a serving plate, garnished with bean sprouts, fish ball, fish cake, egg, potato and chicken. Ladle the curry gravy over it and serve hot with a small bowl of curry gravy. Repeat process with other servings.


Broiled Stuffed Capsicum With Turkey Bacon and Mushroom

Broil Capsicum 1

broil capsicums

2 red capsicums – halved and removes the seeds and membrane
300 g Turkey Bacon – cut to your desire size (season with 1/2 tsp Himalayan Pink salt and pepper)
200 g canned button mushroom – sliced
1/2  big onion – diced coarsely

Sauce Ingredients
4 tbsp San Remo Mushroom and Basil Sauce
1 tsp coarsely black peppercorn
1 tsp Italian Herbs

Olive oil
1 tbsp corn oil
16 slices chedder cheese

1) Drizzle olive oil at the bottom of the capsicum and roast in pre heated oven 180 C for 25 minutes.
2) Heat oil in a wok and saute onion till translucent, add in turkey bacon, mushrooms, stir to mix for 1 minute.  Season with sauce ingredients and adjust taste to your preference.
3) Place a slice of cheese at the base of each capsicum, topped with mushroom mixture and top with another slice of cheese.
4) Place under the broiler for 3-5 minutes or until bubbling and hot.

Crispy Mushroom Bolognese

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Crispy Mushrooms Bolognese 1
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15 pieces medium fresh shitake mushrooms
(remove stems and minced coarsely)
70 gm minced chicken
2 small potato- steamed and mashed
1 tbsp minced coarsely onion

1 tbsp garlic oil
Corn flour for dusting

Seasoning Ingredients
2 tbsp San Remo Tomato and Basil Sauce
Salt to taste
1 tsp sugar
1/2 tsp sugar
1/2 tsp pepper
1 tsp corn flour

1 egg – lightly beaten
3 tbsp corn flour
4 tbsp panko breadcrums – pound till finely

Oil for frying

1) Heat oil in a wok and saute onion till fragrant, add in minced meat and mushroom stem, saute till meat is opaque, set aside.
2) In a mixing bowl, add in fry ingredients, mashed potato, seasoning ingredients and mixed till well combined.
3) Lightly coat the mushroom and filled up with the mixed ingredients, lightly dust with flour, egg wash and coated with pounded panko breadcrumbs. Do the same to the rest of the mushrooms.
4) Heat enough oil in wok till hot, slowly lower the paste side down first and fried till crispy and golden, drain well on kitchen paper.
5) Serve hot with olive vegetable fried rice and dip with Thai sweet and spicy sauce.

Pulut Tai Tai With Gula Melaka Kaya

Pulut Tai Tai

Kaya 1

2 cups glutinous rice
100 ml Kara Coconut milk (mixed with 2 cups water)
1/2 tsp salt
5 pieces pandan leaves

1) Wash glutinous rice, add in 2 cups of diluted coconut milk, pandan leaves, salt and cook in the rice cooker.
2) Before the rice is cooked, scatter green colour or blue pea colouring to  the rice and let it cook till rice is cooked through.
3) Take the rice out from the cooker, use a fork or chopstick to flip the rice.
4) Place the rice on a greased square baking tray with cellophane sheet, press hard and until compact as possible. Use your hand or spoon.
5) Steam over rapidly boiling water for a further 10 minutes so that they will bind well. Remove from steamer and let it cool completely and cut into your desire sizes.
Squeeze Gula Melaka Kaya on top of the rice before serving.

Biscotti With Almond, Pistachio Nuts and Dried Cranberries


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Biscotti 3

4 egg whites
80 g castor sugar

120 g plain flour
30 g rice flour
1/4 tsp of salt
(Sieve flour 2 times)

Dried Ingredients
80 g pistachio nuts
50 g dried cranberries – chopped roughly

1) In a mixing bowl, whisk egg white till foamy and add in sugar in 3 batches and whisk till stiff peaks.
2) Fold in flour gradually and scatter the dried ingredients into meringue mixture and mix well.
3) Pour into a greased lined loaf pan and baked in pre heated oven 175 C for 40 minutes. Transfer to a cooling rack and let it cool completely. Use a serrated knife to slice it thinly (your preference, thick or thin) and bake again at 150 C for 20-25 minutes.
6. Store in airtight container.

Sticky Yuzu Lychee Chicken Wings

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8 chicken wings – cut into two
(made a slit on the meatier part and season with 1/2 egg white, a bit of salt and corn flour for 20 minutes)
1/2 red and green capsicum – cut into small cubes
1/2 red big onion – cut into cubes
2 cloves garlic – minced
Lychee meat

Sauce Ingredients
150 ml lychee syprup
150 ml Yuzu juice
11/2 tbsp Maple syrup
1 tsp white vinegar
1 tbsp oyster sauce
1 tbsp sugar
Salt to taste
1 tbsp corn flour (mixed with 2 tbsp water)
1 tbsp tomato sauce

1 tsp roasted sesame seed
1 fresh red chilli – sliced

1) Heat enough oil in a wok and deep fry chicken wings till golden, drain well and set aside. Blanched capsicum in hot oil and set aside.
2) Heat 1 tbsp of oil in a wok and saute minced garlic, onion till translucent, add in the sauce ingredients and bring to a boil, lower heat and simmer till sauce thickens and a bit sticky, taste accordingly and adjust to your preference.
3) Add in the fried chicken wings and lychee meat, toss to well coated with the sauce. Transfer to a serving plate lined with baby romaine and scatter with sesame seed and sliced chilli.

Gula Melaka Kaya


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90 g shredded gula melaka
30 g brown sugar
200 ml coconut milk
4 pieces pandan leaves – shredded and tied into knots
A pinch of salt

5 egg yolks

1)  Cook gula melaka, coconut milk, pinch of salt, brown sugar and pandan leaves over medium heat, stirring constantly, still just starting to simmer gently. Turn off heat.

2) In a mixing bowl, whip egg yolks and pour half of the coconut mixture into egg yolk mixture while stirring the mixture at the same time.
3) Pour the egg yolk mixture into the remaining half of the coconut milk mixture at one go.
4) Over medium heat, cook the combined mixture till slightly thickened, stirring constantly. Reduce heat to low, continue stirring till mixture is thick enough to coat sides of the pot thickly.
5) Discard pandan leaves. Transfer to a bowl or bottle. Leave to cool completely and stored in a unused jam bottle.
6) Cover and refrigerate, can store up to a week.

Fried Assam Laksa La Mian

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120 g Prima Taste Premium Non-Fried Noodle (La Mian)
(cook according to the instruction on the packet)
1 stalk bunga kantan – sliced finely (divide into 2 parts)

2 garlics- minced
3 shallots – sliced
1 stalks lemongrass – sliced finely
1/2 cup dried shrimps – soaked till soft and chopped finely
30 g Tom Yum paste
1/2 can sardines/ikan kembong – mashed roughly
2 tbsp toasted belacan
2 tbsp ‘hae ko’ (prawn paste)
juice from 5 limes or 100 ml assam water
1 tbsp chicken powder
200 ml water
4 tbsp oil

1/2 stalk bunga kantan – minced
1 big red onion – sliced in rings
1 small stalk lettuce – shredded
1/2 cucumber- julienned
1 red chiili – julienned in thin strips
6 chilli padi – cut finely
6 daun kesom – shredded
a handful of mint leaves

1) Heat oil in a wok and add garlics, shallots and dried shrimps. Saute until lightly browned and aromatic. Add tom yam paste, water and belacan, stirring well to mix.
2) Add hae ko and water, season with chicken powder, stir and mix well.
3) Add in La Mian, sardines/ikan kembong and stir with a ladle and a pair of chop sticks. Add the lemongrass, 1/2 of sliced bunga kantan and lime juice. Add salt if necessary.
4) Arrange lettuce on a large plate, ladle the noodles over the lettuce and top with all the remaining garnish. Serve with calamansi on the side.

Steamed Pork Leg With Sichuan Vegetables

Pork Leg 2

pork leg 3

Pork Leg

Pork Leg 1

Pork Leg 4

1 pork leg, deboned

Seasoning Ingredients
1 tbsp light soy sauce
3 cloves garlic – bruised
1 tsp pepper
1 tsp salt

2 tbsp dark soy sauce
Oil for deep frying

1 piece Sichuan Vegetables – sliced thinly and soaked for 30 minutes
4 slices ginger
2 fresh red chilli – sliced

1 tbsp corn flour – mixed with 3 tbsp pork stock
2 stalks spring onions – chopped

Sauce Ingredients
1 tbsp fermented black beans (washed and drain well)
11/2 tbsp light soy sauce
1 tbsp oyster sauce
3 tbsp Hua Tiao Jiu
4 pieces small rock sugar
1 tbsp sugar
1/2 tsp pepper


1) Marinade pork leg with  seasoning ingredients for 30 minutes. Put pork legs in a deep saucepan and add enough water to cover the pork. Bring to a boil and simmer over low heat for about 1-1/2 hour.
2) Drain pork leg and wipe dry with kitchen paper. Rub evenly with dark soy sauce. reserve pork stock for thickening solution.
3) Heat oil in a wok for deep frying till hot and deep fry the pork leg for 5 minutes or until the skin is dark brown. Remove and after cooling, cut into thick slices and arrange on a heat-proof dish.
4) Spread the szechuan vegetables, ginger and chillies on top of the pork. Pour the combined sauce ingredients down the side of the dish.
5) Steam over rapidly boiling water for 1 hour or more or until pork is completely tender.
6) Carefully strain the liquid from dish into a saucepan and bring to a boil. Thicken with cornflour mixture and pour over the pork leg.
7. Serve sprinkled with spring onions.

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