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.

Crispy Pan Grilled Spinach Cake

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(serves 4)

200 g medium prawns – shelled, devein and minced finely
200 g minced chicken/pork
80 g Spinach (blanch, drain and chop)
80 g french bean (blanch and cut)
80 g mushrooms (soak, drain, steam cook and dice)
1 potato (steam cook and mashed coarsely)
2 tbsp diced finely carrot

Seasoning Ingredients
1/2 tsp salt
1 tbsp Huiji Honey
1/2 egg white
1/2 tsp corn flour

1 egg – beaten lightly
Crispy tempura flour batter (should not be runny)
1 tbsp flour

1) In a mixing bowl, add in minced prawns, meat, seasoning and stir to mix well.
2) Add in spinach, french beans, mushrooms, carrots, potato, stir to combine well and toss evenly. Flatten on oiled board and sprinkle with some flour. Glazed with beaten egg.
3) Heat a bit of oil in a non stick pan and fry coated side for 1 minute, flip over and coat with flour and egg , turn over to fry until cooked. Set aside to cool completely and coated with crispy tempura flour batter.
4) Heat oil in a wok till hot and and deep fry spinach cake till crispy and golden. Remove and drain well. Cut into chunks and serve with sweet and tangy sauce.

Sweet and Tangy Sauce
2 tbsp Huiji Honey
3 tbsp Thai Sweet Spicy Sauce
Juice of 1 calamansi

Mix all in small bowl till well combined.


Sambal Hae Bee Egg Mani Chye (Sayur Manis)

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A bunch of Mani Chye (Sayur Manis) – leaves removed from stem and crushed coarsely
(blanched in boiling water with salt and oil for 2 minutes) drain and washed over running cold water. Set aside

Seasioning Sauce
Salt and sugar to taste
1/2 tsp chicken powder
50 ml water

Pounded Ingredients
3 cloves garlic
5 shallots
3 fresh red chilli
1 inch belacan

2 tbsp dried shrimp – soaked in hot water till soft, drained and pounded

1) Heat oil in a wok and saute pounded ingredients till aromatic, remove to a small plate.
2) Using the same oil, pour in beaten eggs and stir around quickly till they are broken up to form small pieces.
3) Add in blanched mani chye and fried sambal and stir around to mix with the eggs and sambal evenly. Add in seasoning and stir to incorporate well with the flavors. Taste accordingly and adjust to your preference.

Jiu Hu Char (Shredded Dried Cuttlefish With Mangkuang)

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300 g mangkuang/jicama – peeled and slice thinly into fine thin threads or shredded
1/2 carrot – shredded
1/2 small cabbage – shredded
3-4 pieces small dried cuttlefish – soaked till soft and shredded thinly
4 dried shitake mushroom – soaked till soft and shredded

4 cloves garlics – minced
1 tbsp dried shrimp – soaked till soft and minced coarsely
Lettuce leaves
Sambal Belacan

Seasoning Ingredients
1/2 tbsp abalone sauce
1/2 tbsp oyster sauce
2 tbsp light soy sauce
1/2 tsp white pepper
Salt and sugar to taste
50 ml water

1) Heat oil in a wok and saute garlic till fragrant, add in cuttlefish, dried shrimp and mushroom, stir fry till aromatic and soft.
2) Add in shredded cabbage, carrots, mangkuang and fry till cooked. Add in seasoning ingredients and water, stir to mix evenly,  cover and simmer over low heat till gravy thickens. Taste accordingly and adjust to your preference.
3) Serve wrapped with lettuce leaves and Sambal Belacan.

Blooms Of Unity


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400 g  Kai lan flower
1 can Baby corns
8 pieces Mushrooms fish paste (steamed over rapidly boiling water for 10 minutes)
2 big tomato – quartered

Broth Ingredients
1-1/2 packets  CP Concentrate Chicken broth
600 ml water
1/2 tsp sesame oil
1 1/2 tsp corn flour (mixed with 2 tbsp water)
Salt to taste

1) Blanch kai lan flower in boiling water with salt and oil for 1/2 minute, drain and plurge into cold water. Lightly score an ‘X’ on the non stem end of each tomato, blanch in boiling water till skin splits. Remove and peel of the skin. Cut into quarters.
2) Place 2/3 of the broth in a pot and bring to a boil, cook kai lan flowers, mushroom fish paste, baby corns and tomatoes till hot. Arrange the vegetables on a serving platter.
3) Bring the remaining 1/3 of the broth to a boil, thicken with corn starch and pour over the vegetables. Sprinkle sesame oil on top and serve.

Luffa With Tofu Meat Ball

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2 long luffa – peeled and cut into 3 inch in lengthwise
1/2 carrot – peeled and sliced
2 eggs – lightly beaten (add in some tang hoon and make egg scramble)
1 firm tofu – mashed and season with a bit of salt, corn flour
50 g minced chicken meat
50 g minced prawn meat
2 cloves garlic – minced

Seasoning sauce
1/2 onion – minced coarsely
1/2 tsp sesame oil
1/2 tsp salt
1/2 tsp light soy sauce
1/2 tsp chicken powder
1 tbsp corn flour
1/2 egg

Plain flour – for coating

Sauce Ingredients
1/2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sesame oil
1 tsp Chicken powder
1 tsp corn flour

1) In a mixing bowl, add in minced chicken meat, prawns, onion  and seasoning ingredients, mix well and set aside.
2) Take 1 tsp of mashed tofu, flatten a bit and add in some meat mixture, put 1 tsp of tofu over it and roll into a ball, coat with flour, do the same for the rest of the tofu till finished. Place them in a steaming plate and steamed over rapidly boiling water for 8 minutes. Cool and set aside.
3) Heat oil in a wok and saute garlic till fragrant, add in luffa and stir fry over high heat till a bit soft, add in sauce ingredients and a bit of water, scrambled eggs, carrot, steamed tofu and simmer over low heat till luffa is cooked through.
4) Dish out and serve hot.

Sambal Long Beans

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300 g long beans – cut into 2 inch in lengthwise
1 tsp sugar
Salt to taste
1/2 tsp Knorr All -In-One Seasoning powder

Pounded Ingredients
2 tbsp dried shrimp – soaked till soft
5 small chilli padi/fresh red chilli
6 shallots
3 cloves garlic
1 inch toasted belacan

1) Heat enough oil in a wok and deep fry long beans for 10 seconds, drained and set aside.
2) Heat oil in a clean wok and saute pounded dried shrimps till fragrant, add in pounded shallots, garlic, chilli and stir fry till aromatic for about 3 minutes. Add in toasted belacan and continue to stir fry for 1 min.
3) Add in long beans, sugar, Knorr All-In-One seasoning powder and salt to taste. Briskly toss long beans to mix well with the sambal and fry for a further 1 minute.
4) Dish to serving plate and serve hot.

Steamed/Baked Sweet Potato Vegetable Pau

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170 g sweet potato (orange type)
11/2 tbsp maple syrup
240 g Hong Kong flour
1 tsp baking powder
20 g shortening
1 tsp Instant Yeast granules
100 ml water

1 piece grease proof paper (cut into 2 inches squares, brush some shortening on papers)

1) Peeled and cut sweet potatoes into small pieces. Steam till cooked and mash whilst hot. Add in maple syrup and mix evenly. Keep aside.
2) Sieve flour and baking powder on a cleab surface.Make a well in the center, add in yeast, shortening, sweet potatoes and add in water little by little.Knead dough till it is smooth and non-sticky. Cover dough to proof for about 10-20 minutes.
3) Divide dough to 14 portionsand shape into balls. Flatten each ball of dough and wrap in filling. Seal pau and place sealed surface upwards on a piece of greased greaseproof paper. Arrange on a tray, cover and proof for one hour.
4) Steam over rapidly boiling water for 10-15 minutes. Serve hot.

Fillings Ingredients
200 g sengkuang – shredded
50 g carrot – shredded
50 g bamboo shoot – sliced thinly
1 tbsp dried shrimp (soaked till soft) – minced
2 dried mushroms (soaked till soft) – sliced thinly
100 g minced chicken meat
3 shallots – sliced thinly

Sauce ingredients
1 tsp soy sauce
1 tsp oyster sauce
Salt and sugar to taste
1 tsp Knorr Hao Chi All-In-One Seasoning powder
1/2 tsp sesame oil
Pinch of pepper
1/2 tsp corn flour (mixed with 1 tsp water)

Heat oil in wok and saute shallots till fragrant, add in dried shrimps and mushroom, stir fry till aromatic.
2) Add in minced meat, vegetables and sauce ingredients, stir fry well.

Arrange pau on a baking tray lined with greased parchment paper and baked in 190 C till golden and crisp.

Stir Fry Chye Sim With Prawns


300 g Chye Sim
100 g small prawns – washed and shelled
2 cloves garlic – minced
2 shallot – sliced thinly
1 tsp corn flour – mixed with 1 tbsp water

Sauce Ingredients
1 tbsp oyster sauce
1 tsp Maggi chicken powder
Salt to taste

1) Rinse and cut the chye sim, separate the stem and leaves.
2) Bring a pot of water with oil and salt to a boil. When it boils, add in the  stem and leaves of the chye sim and blanch for about 10 seconds. Drain and rinse with cold tap water. Set aside.
3) Heat 1 tbsp of oil in wok till hot, saute minced garlic and shallots till fragrant, add prawns and stir fry for 1 min. Add in the chye sim and sauce ingredients, toss briskly over high heat to mix evenly for about 1 minute.
4) Thickened with corn starch and serve hot.

Spicy Winged Beans Salad

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400 g winged bean
150 g minced chicken meat
1/2 lime
Sliced red chilli

Sauce Ingredients
1 tbsp fish sauce
1 tbsp gula melaka
2 tbsp warm coconut milk (optional)

Pounded Ingredients
5 shallots – sliced
4 garlics
8 dried chilli – soaked till soft or
1 tbsp chilli paste ( add more if you more spicy)
1 tbsp dried shrimp (soaked till soft)

1) Washed and sliced the winged bean. Set aside
2) Heat 11/2 tbsp of oil in a wok and saute the shallots for 1 minute then add in the garlic . dried shrimp and chilli and continue to stir fry till shallots is a bit sticky and garlic turns brown.  Allow to cool down. When completely cool, pound in pestle until just a red paste.
3) Bring a pot of water to boil, add 1 tsp salt and sugar, blanch the winged beans for 20 seconds. Drain and put in iced water (to maintain the green color). Blanched the marinated minced meat , drain and set aside.
4) In a big mixing bowl, add the chilli paste, sauce ingredients, lime juice and fish sauce. Taste accordingly and adjust to your preference (it should be tangy, spicy and sweet but not too RUNNY). Add in the winged beans warm coconut milk, chicken meat  and stir to mix them evenly together.
6) Transfer to serving plate and sprinkle some crispy shallots and sliced red chilli.