Monday, 24 September 2018

Rainbow Ondeh Ondeh

160 g glutinous rice flour
1 tbsp fine sugar
135-140 ml water
A few drops of each colour (red, orange, yellow, green, blue and purple)
*you may just use 1 green colour (pandan paste)*

The Filling
Finely chopped palm sugar

The Topping

Steamed shredded coconut with a pinch of salt

1. Mix all the ingredients (except the colouring) and knead until smooth dough formed.
2. Divide dough into 6 portions and add different colour to each dough, knead each colour dough till even.
3. Divide each colour dough into 3 to 4 for big ones, 8-9 for mini ones. Roll it and lightly flatten it (If the dough is too dry, you may add a few drops of water). Add a little chopped palm sugar in the centre, seal it carefully and roll into ball again.
4. Cook all the ondeh ondeh balls in boiling water, once it floats remove it and soak it in cool water for 3 minutes.
5. Coat the ondeh ondeh with the steamed shredded coconut.

Friday, 31 August 2018

Seafood Vermicelli Soup

1 mud crab, cleaned and chopped
1/2 kg large prawns
1 kg clams
800g thick vermicelli, blanced
Vegetables (wong bok or cai xin)
8 sliced ginger
2 bulbs garlic with skin, halved 
50-75g unsalted butter
1/4 cup evaporated milk


1.5 tbsp fish sauce
1 tbsp brown sugar
1/4 cup hua tiao wine

The Garnishing
Chopped spring onion

The Broth
2-3L water
300g chicken carcass
10 chicken feet
500g big pork bones
1 dried sole fish
1/2 cup anchovies
1/4 cup soya beans
1 onion, wedged

1. Blanch chicken carcass, chicken feet and pork bones. Rinse with water and set aside.
2. Bring 2-3L of water to boil then add the blanched bones, feet and all the other ingredients. 
3. Cook the soup over high fire for 45 minutes. Turn to medium fire and continue to simmer for another 2-3 hours, season with salt and pepper.
4. In a wok or big pot, heat up 2 tbsp of oil. Saute ginger and garlic till fragrant. Pour the broth and bring it to boil. 
5. Add evaporated milk and butter. 
6. Season with fish sauce, sugar, pepper and hua tiao wine.
7. Add the crab. When the crab is almost cooked, add some prawns and vegetables. Lastly, add the clams, cover the wok/pot and cook for 3-5 minutes.
8. Combine the thick vermicelli into the seafood soup.
9. Garnish with spring onion and coriander. Serve hot.

Thursday, 30 August 2018

Crispy Fish with Thai Chilli Paste Sauce (Collaboration with Tramontina)

The Fish

1 fish, cleaned

The Sauce
1 stalk lemongrass, sliced
1 tsp minced garlic
3 shallots, sliced thinly
1 onion, sliced
3 lime leaves, sliced finely
2 chilli, sliced finely
A handful of Thai basil leaves
1.5 tbsp Thai chilli paste
1 tbsp fresh lime juice
1 tsp Thai fish sauce
Palm sugar to taste
1/4 cup water


1. Season fish with salt and pepper for 1 hr. 
2. Heat 2 tbsp of oil in Tramontina non-stick pan. Fry the fish till golden brown and crispy. Set aside.
3. In the same pan, fry shallots till fragrant, add onion and fry till transparent. 
4. Add minced garlic, lemongrass, chilli, lime leaves and basil leaves. Saute and toss till fragrant. 
5. Add Thai chilli paste and water, bring it to boil. Season with fish sauce, lime juice and palm sugar.
6. Pour the sauce over the fish and serve hot.

Grilled Tofu Steak with Peanut Sauce (Collaboration with Tramontina)

2 block tofu, cut in rectangular shape
2 tbsp corn flour

The Garnishing
1/2 cup shredded cucumber 
1 stalk spring onion, shredded
2 chilli, sliced

The Satay sauce 
Ingredients (to be grounded)
6 shallots
4 cloves garlic
3 tbsp chilli paste or 10 dried chilli, soaked (can be omitted if you prefer non-spicy) 
1 stalk of lemongrass (white part)
Thumbsize galangal
Thumb size belacan

Seasonings (to taste)
1 tbsp oil 
Salt to taste
Palm sugar to taste
1 tbsp tamarind juice
50 ml coconut milk
100ml water 
1/2 cup of grounded peanuts

1. Use kitchen towel to gently pat dry the soft tofu and dust some corn starch all over it.
2. Gently skew the tofu one by one.
3. Heat 1 tbsp of oil in Tramontina non-stick pan, and fry one side of the tofu till golden brown. Flip and fry till all sides are browned. Dish up and set aside.
4. Heat oil and add the grounded ingredients, stir fry till fragrant and a bit dry (but not too dry).
5. Mix in the grounded peanuts and tamarind juice and stir well. Next, add coconut milk and water, bring to boil. Season with salt and palm sugar. Simmer for a few minutes.
6. Arrange tofu steak on a plate, pour peanut sauce over it and garnish with some cucumber, spring onion and chilli.

*If the sauce is too thick, you may add more water or if the sauce is too watery, you can cook the sauce a little longer*

Thursday, 19 July 2018

Yong Tofu

Fillings Ingredients
1:3 (ratio) minced pork/chicken and grounded prawns (I mixed around 300g of minced pork with 800g frozen prawns)
1/5 cup fried salted fish, diced 
1/4 cup of spring onion, chopped

4 tofu, cut in triangular shaped and cut a hole in the centre
1 bittergourd, sliced 1.5 cm thick and remove seeds
1 eggplant, cut 2-3 cm in thickness and cut a slit in the centre
8 Green and red chilli, cut a slit from one end to the other end and remove seeds


1 tbsp oyster sauce
1 tsp salt
1 tsp brown sugar
1 tsp sesame oil
1 tbsp hua tiao wine
1 tsp corn starch

1. In a mixing bowl, combine all the ingredients and seasonings. Throw the paste a few times into the bowl until the paste become sticky and gluey.
2. Apply a small amount of fillings on each tofu, bittergourd, eggplants and chilli.
3. Pan fry the fillings side with a little oil till browned.
4. Serve with soup or sauce.

*Taste and adjust the seasonings to your preference

Golden Prawns and Meat Balls

1:3 (ratio) minced pork and grounded prawns (I mixed around 300g of minced pork with 800g frozen prawns)
3-4 water chestnut, diced finely
1 dried cuttlefish, diced finely (optional)
A few stalks of spring onion, chopped

1/2 tbsp fish sauce
1 tbsp oyster sauce
1 tsp salt
1 tsp brown sugar
1 tsp sesame oil
1 tbsp hua tiao wine
1 tsp corn starch
3 tbsp tapioca starch

1. In a mixing bowl, combine all the ingredients and seasonings. Throw the paste a few times into the bowl until the paste become sticky and gluey.
2. Heat 2-3 cups of oil in a pan/wok. Use one hand (right) to grab some of the meatball paste and squeeze out a ball shaped of paste in between your thumb and index finger, use another hand (right) to hold a spoon and scoop out the round paste. Put it in hot oil immediately after each round paste is created.
3. Occasionally stir the meatballs and deep fry till browned. Serve hot.

*Taste and adjust the seasonings to your preference

Shrimp Paste Fried Chicken Wings

10 chicken wings, cut into 2
4 shallot, pounded/grounded
5 garlic, pounded/grounded

3 tbsp shrimp paste (I used LKK)
1/2 tbsp oyster sauce
1 tsp salt
2 tsp brown sugar
2 tbsp hua tiao wine
1 tsp corn starch

Flour Batter
1 cup plain flour
1/4 cup corn flour
1 tsp salt
1 tsp bicarbonated soda

1. Season chicken wings with all the seasonings, pounded shallot and garlic. Keep in the fridge and marinate for 3-4 hours or overnight.
2. Put all the flour batter ingredients (except water) in a big mixing bowl. Add water gradually, mix it until it turns into a smooth batter and no lump (I used about 1/2 to 1 cup of water).
3. Heat 2 cups of oil in a pot (not smoky hot), dip each chicken wing into the flour batter evenly by removing the excessive batter that drip from the wings. 
4. Deep fry chicken wings till browned or cooked. Serve hot and crispy.

*Taste and adjust the seasonings to your preference

Tuesday, 17 July 2018

Golden Triangle Curry Noodles (Collaboration with Xando)

2 packets Xndo® ZeroTM Noodles
1 chicken thigh meat, diced
1 russet potato, cut into small cubes
1 onion, chopped
2 tbsp chilli paste (homemade or store bought)
1 tbsp curry powder
1 tsp turmeric powder
100 ml coconut milk
5 sheets spring roll skin, cut into rectangle
1 egg, beaten
1/2 cup plain flour
1 cup bread crumbs

1 tsp fish sauce
1 tsp brown sugar
1/2 tsp salt


1. Stir fry onion till translucent, add chilli paste and continue to fry for 5 minutes. 
2. Add chicken and potato, stir and cook for a couple of minutes. Add curry and turmeric powder, mix and combine well.
3. Pour coconut milk, bring it to boil and simmer for 10 minutes. Add 2 packets of Xndo® ZeroTM Noodles, mix well.
4. Season the curry noodles with all the seasonings. Keep in the fridge for 3-4 hours until the fillings are thicken/slightly harden
5. Scoop 1-2 tbsp of curry noodles filling onto the corner of each spring roll skin, fold and wrap it in triangular shape. Seal it with a bit of beaten egg.
6. Coat part of the triangle puff with some flour, then dip the same part into the beaten egg and coat it with Japanese bread crumb.
7. Heat up some oil in a pot, deep fry the triangle curry noodles until golden brown. Serve hot.