Baked Portobello Mushroom with Potato, Salmon and Mozarella Cheese

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Salmon patties

6-8 portobello mushroom (remove stem and pat dry, dust the inside with some corn flour)

200 g russet potato
100 g sweet potato
1/2 big onion – minced
1/2 egg white

150 g salmon fillet
4 tbsp fresh milk

150 g mozarella/ chedder cheese (50 g to mix with the potato mixture)
2 tbsp olive oil/butter
Salt and black pepper to taste
1 tsp Italian Mixed Herbs

1) Pre heat oven (200 C)
2) Steam the sweet potato and russet potato until soft, then drain and mash in a mixing bowl.
3) Put the salmon fillet into a bowl, add the milk and cover with cling film, make a few holes in the cling film and cook in the microwave for 11/2 minutes until it is cooked through, flake into the mashed potatoes, add 50 g of shredded cheese, egg whites, onions, butter and season with salt and black pepper to your preference. Stir to combine evenly.
4) Place the potobello mushroom on the baking sheets and fill them with the mixture.  Topped with mozarella shredded cheese, cherry tomato and baked in pre heated oven for 15-20 minutes or until the mushroom is cooked and top is golden in colour.

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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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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.

Grilled Smokey BBQ Chicken Chop

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5 pieces boneless chicken leg (washed, removed excess fat pat dry)

Seasoning Ingredients
1 tbsp honey
1 tbsp minced garlic
1 tsp sea salt
1 tsp chicken powder
3 tbsp McCormick Grill Mates Smokehouse BBQ Sauce
1 tbsp McCormick Grill Mates Brown Sugar
1 tsp coarsely black peppercorn
1 tsp McCormick Grill Mates Montreal Steak Seasoning
2 tbsp McCormick Grill Mates Chilli and Pepper BBQ Sauce
1 tsp corn flour
2 tbsp olive oil

Mushroom and Herbs Sauce Ingredients
1 packet McCormick Mushroom Gravy Seasoning
1 packet McCormick Herbs Gravy Mix for Beef
1 tsp McCormick Italian Herbs
1 tsp abalone sauce
500 ml warm water
(Mix the mushroom gravy seasoning and herbs gravy Mix for beef with warm water, abalone sauce, italian herbs and cooked as per packet instructions.)

1) In a mixing bowl, add in seasoning ingredients and chicken leg, stir and mix well. Marinade for 3-4 hours in the refrigerator.
2) Remove the chicken from the fridge and let it come to room temperature.
3) Grill  the chicken in a 220 C pre heated oven till cooked through, turning it after 20 minutes.
4) Serve with Balsamic Salad, cucumber, roast mini potato, sweet corn, broccoli and Mushroom and Herbs Sauce.

Creamy Mushroom Chicken Soup

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Creamy Mushroom Chicken Soup 1

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2 chicken legs – cut into bite size
1/2 cup chicken stock
1/2 carrot – cut into cube
1 big yellow onion – cut into small cube
2 potatoes – cut into cube
1 can button mushroom
1 tbsp oil
1 tsp mixed herbs
1 tsp black pepper
2 bay leaves
1 cup cooking cream
Salt to taste

1) In a pot, add enough water to cover the chicken and bring to a boil, lower heat and simmer till half cooked.
2) Add in potato, carrot and button mushroom, chicken stock and cooking cream, mixed herbs, bay leaves and black pepper.
3) Simmer till chicken and potato is cooked through, season with salt, taste accordingly and adjust to your preference.
4) Thicken with corn starch and serve hot with garlic bread and salad.

Stewed Chicken With Black Fungus and Mushroom

Stewed Chicken
1/2 chicken (cut into small chunks) or 2 drumsticks and 6 mid joint wings
6 slices ginger
4 cloves garlics
3 shallots – sliced
8 dried shitake mushroom (soaked till soft)
25 g black fungus (soaked till soft)
3 potatoes – peeled and cut to small chunks

Seasoning Ingredients
1/2 tsp salt
1/2 tsp white pepper
1 tsp corn flour

Sauce Ingredients
2 tbsp oyster sauce
1 tbsp light soy sauce
11/2 tbsp dark soy sauce
3 small rock sugat
1 tsp corn flour

1 tbsp Hua Tiao Jiu
11/2 tbsp sesame oil
1 stalk spring onion – cut into 2 inch lengthwise

1) Marinade chicken pieces with seasoning ingredients for 20 minutes.
2) Heat sesame oil in a claypot till hot, add in ginger slice, shallots and garlic. saute till aromatic.
3) Add in mushroom, stir fry for 1 minute, add in chicken, potato and black fungus, stir to mix evenly for till chicken is opaque. Add in sauce ingredients and enough water to cover the chicken. Stir to mix, bring to a boil. Cover, and simmer over low medium heat for 10 minutes. Drizzle the Hua Tio Jiu on top of the cover and continue to simmer for a further 10 minutes or till chicken is tender and potato is cook through. Taste accordingly and adjust to your preference.
4) Add in spring onion and stir to mix evenly. Serve hot with porridge or rice.

Baked Cheese Mushroom With Quail Egg

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15 dried mushroom (blanch and drain)
15 quail – boil and deshelled
Some grated Mozzarella cheese
Some minced chicken ham
Salt, sugar and pepper to taste
Some corn flour for coating

2 potatoes – steamed and mashed
150 g minced chicken meat

Minced Vegetables
1/2 onion
30 g red capsicum
30 g green capsicum
20 g carrot
30 g celery

1) Heat some olive oil in a pan, fried minced meat till opaque, add in minced vegetables and stir fry for 2 minutes. Season with salt, sugar and pepper to taste. Set aside to cool.
2) Add in mashed potatoes and mix well. Stuff mushroom (coated the inside with some corn flour) with mixture and insert a quail egg in the center.
3) Sprinkle some minced ham and grated mozzarella cheese on top. Bake in oven for 5-10 minutes over 200 C or until golden colour.

Braised Tau Kee With Minced Chicken Meat and Mushrooms

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2-3 pieces tau kee (fried bean curd stick) cut into 21/2 inch in lengthwise and soaked in hot water for 5 minutes – drained and set aside
1/2 cup black fungus – soaked in water till soft
8 pieces small shitake mushrooms – soaked in water till soft
12 pieces dried lily buds – soaked till soft and tied into knot
120 g minced chicken meat/pork (season with a bit of salt and corn flour)
6 cloves garlic

50 g tung fen (glass noodle) soaked in water till soft
1/2 tbsp corn flour (mixed with 2 tbsp water)

Sauce Ingredients
2 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp oyster sauce
400-500 ml chicken stock
1 tsp sesame oil
1/2 tsp white pepper

1) Heat oil in a wok and saute garlic till a bit brown, add in minced meat and fry till opaque, add in mushrooms and stir fry for 5 minutes till aromatic.
2) Add in black fungus, dried lily bud, tau kee and sauce ingredients. Bring to a boil, transfer to a heated claypot,  cover, and simmer over low heat for about 20-25 minutes.
3) Add in the tung fen and cook for another 8 minutes. Thicken with corn starch and stir to well combined. Taste accordingly and adjust to your preference.

Fish Maw With Crabmeat Amd Enoki Mushroom Soup

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1 small piece fish maw (soak in hot water till soft and cut into bite size)
100 g crabmeat (I use frozen one)
4 crabstick – cut into strips
3 dried scallops – soaked and shredded
150 g chicken breast meat (poached and shredded)
3 pieces shitake mushroom (soaked till soft and sliced) = retain the water
3-4 pieces black fungus – sliced thinly
2 eggs – beaten lightly
1 packet enoki mushrooms (trimmed off the ends)
3 cloves garlic – minced
2 packets CP chicken broth (add water to makes 1.8 litre )

3-4 tbsp sweet potato starch (mixed with 5 tbsp water)

Salt to taste
1 tsp white pepper
1 tsp Hua Tio Jiu
1 tsp sesame oil

Side Condiments
Black Vinegar
Chilli oil (optional)
Coriander leaves – chopped


1) Bring chicken broth, scallops and mushroom water to boil in a deep pot. When it boils, add in the mushrooms, fish maw, crabsticks, crabmeat, shredded scallops, black fungus, shredded chicken meat and garlics. Let is simmer for 10-15 minutes over low heat.
2) When the soup is about to be ready, add in enoki mushroom and boil for 3 minutes. Season with salt, pepper, hua tia jiu and sesame oil. Taste accordingly and adjust to your preference.
3) Thicken the soup with potato starch to your preference and slowly pour the eggs while stirring the soup.
4) Ladle soup to bowl and sprinkle with chopped coriander leave, vinegar and chilli oil. Serve hot.

A Abundance Of Happiness (Bai Ling Gu with Shredded Chicken)


250 g Bai Ling Gu – slice thinly
3-4 pieces Shitake mushroom – soak till soft
1 piece chicken breastmeat – cut into strips
1 small can button mushroom – halved

Seasoning Sauce
1 tsp salt
1/2 tsp pepper
11/2 tsp corn flour
2 tbsp water

8 stalks Shanghai White Cabbage  (siew pak chai)

Broth Ingredients
1 tsp wolfberris
1 packet CP concentrated Chicken broth
100 ml water
Salt to taste
A pinch of pepper
11/2 tsp corn flour (add with 1 tbsp water) for thickening

1) Marinate chicken breast meat with seasoning ingredients for 30 minutes.
2) Rub some oil on a bowl, place Shitake mushroom in the centre and arrange sliced Bai Ling Gu on the side.
3) Arrange marinated chicken meat and button mushroom alternatively on top of the shitake mushroom.
4) Bring broth ingredients to a boil and blanched vegetable.  Remove the vegetables and immerse in cold water.
5) Steam over rapidly boiling water for 15-20 minutes. Over turn to a plate and decorate with blanched vegetable at the side.
6) Bring broth to a boil and add in wolfberry and thicken with corn starch. Pour over mock abalone and serve hot.