Monday 24 September 2018

Rainbow Ondeh Ondeh

120g glutinous rice flour 
40g tapioca 
80g steamed sweet potato 
1 tbsp fine sugar 
110ml water 
A few drops of each colour (red, orange, yellow, green, blue and purple) *optional*

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 is formed.
2. Divide dough into 6 portions. Add different colour to each dough, knead it till the colour is well incorporated.
3. Divide each colour dough into 4 to 5 balls. Roll it and then make a dent in the centre (If the dough is too dry, you may add a few drops of water). Add a little filling in the centre, seal it carefully and roll it into balls again.
4. Cook all the ondeh ondeh in boiling water. Once it floats, let it cook for another 1-2 minutes. take it out and soak it in cold water for 3 minutes
5. Remove the ondeh ondeh with a slotted ladle or strainer. Roll them over the steamed shredded coconut and coat well.

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

LadyHomeChef's Hakka Yong Tou Foo With Abalone Sauce

Filling Ingredients
1:3 (ratio) minced pork/chicken and grounded prawns (I mixed around 300g of minced pork with 800g frozen prawns)
1/4 cup fried diced salted fish
2 medium dried squid, diced and fried

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 minced garlic
1/4 cup chopped spring onion

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

Abalone Sauce Gravy Seasonings (to taste)
1 tbsp oyster sauce
3 tbsp abalone sauce
1 tbsp light oyster sauce
1/2 tbsp brown sugar
1/2 tbsp hua tiao wine
1/2 tsp sesame oil
Dash of pepper
1/2 tsp potato starch (for thickening)
1/4 cup water

1. In a large mixing bowl, combine all ingredients and seasonings. Throw the paste a few times into a bowl until the paste become sticky and gluey.
2. Apply a small amount of fillings on each tofu, bittergourd, eggplant and chilli.
3. Pan fry the fillings side with a little oil till browned or cooked. Set aside.
4. Combine gravy seasonings in a medium bowl.
5. Heat 1 tbsp of oil in a pan/wok, fry minced garlic until fragrant. Pour all the gravy seasonings, bring it to a boiled and thickened gravy. Taste and adjust the seasonings to your preference.
6. Use low fire to mix fried yong tou foo into the gravy, stir it for 1-2 minutes for the ingredients to absorb the gravy. Dish up and garnish with some chopped spring onion and coriander.

Tips: I used frozen prawns for the filling as it gives more crunchy texture than fresh prawns.

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.

Monday 16 July 2018

Hua Tiao Ginseng Chicken Stuffed Rice (Collaboration with Xndo)

1 whole chicken (I used French Chicken)
2 packets Xndo® ZeroTM Rice
1 Korean/Chinese ginseng 
10 red dates
10 cloves garlic, skin peeled
1/4 cup lotus seeds
1.5 cups water
1 tbsp spring onion, chopped

1.5 tbsp coarse sea salt
1/3 cup + 2 tbsp hua tiao wine

1. Season chicken in and out with 1/3 cup of hua tiao wine and 1.5 tbsp of coarse sea salt.
2. Stuff all the ingredients except water into the chicken's stomach by saving a few pieces to put in the pot later on. Marinate for 3 hours or overnight.
3. Place chicken in a tanyu pot/claypot, pour 1.5 cups of water with left over red dates, garlic and lotus seeds. 
4. Drizzle 2 tbsp of hua tiao wine onto the chicken.
5. Cover the pot and cook the chicken over medium fire for 30 minutes or until cooked (cooking time depends on the size of the chicken).
6. Garnish with some spring onions and serve hot.

Sunday 15 July 2018

Hotstone Seafood Rice (Collaboration with Xndo)

2 packets Xndo® ZeroTM Rice
1 squid, cut into rings
8 prawns, peel and devein, tail on
5 crabsticks or 1/4 cup crab meat
1/2 packet shimeji mushrooms
1 carrot, cut into chunks 
1 cup cabbage, cut into small pieces
1 onion, cut into wedges
3 stalks spring onion, cut into 3 cm long
1-2 cups chicken stock (homemade or store bought)


1 tbsp light soya sauce
1 tsp salt
1/2 tbsp mirin
1 tsp sake

The Thickening
Mix 1 tsp of potato starch with 1 tsp of water for thickening

The Garnishing (optional)
Bonito flakes 

1. In a hotstone bowl, heat up 1 tbsp of oil. Add onion and spring onion and saute till fragrant.
2. Add carrot, cabbage, shimeji mushrooms, stir fry for 3 minutes.
3. Pour the chicken stock, bring it to boil. Season the soup with all the seasonings, taste and adjust the seasonings to your preference. 
4. Add the prawns, squid and crabsticks or crab meat.
5. Once the seafood is cooked, combine 2 packets of Xndo® ZeroTM Rice into the seafood soup.
6. Lastly, thicken the soup with thickening mixture. Garnish with some bonito flakes.

Monday 25 June 2018

FFTH Fried Noodles (2 servings)

2 precooked cintan noodles
1/4 cup fishcake, sliced
1/4 cup lean pork/chicken, sliced thinly
1 tomato, cut into wedges
1 egg
3 crabstick, cut into 3 sections
Fried anchovies (ikan bilis)
Bean sprouts
2 tbsp sunflower oil 

Pork/chicken marinate seasonings

1 tbsp light soya sauce
1 tsp sesame oil
1/2 tsp sugar
1/4 tsp cornstarch

Paste (to be blended/grinded)
1 small size bombay onion
2 shallots
2 red chilli, seeds removed
4 cloves garlic

2 tbsp tomato sauce
1 tbsp fish sauce
1 tbsp light soya sauce
1 tbsp sweet sauce
1/2 tsp dark thick sauce (for colouring)

1. Marinate sliced lean pork/chicken with the seasonings for 1-2 hours.
2. Heat oil is a pan, stir fry sliced pork/chicken till almost cooked. Set aside.
3. In the same pan, cook the blended paste till fragrant. Add tomato, sliced meat, fish cakes and crabstick, quickly fry it for 2 minutes.
4. Add precooked cintan noodles, use a pair of chopsticks to help loosen the noodles. Pour all the seasonings, mix and combine until the noodles are evenly coated with the sauces.
5. Add cabbage and bean sprouts, stir and fry it, leave it at one side of the pan with the noodles. 
6. Crack an egg, leave it to cook at the bottom, slowly flip it and combine with noodles.
7. Lastly, add fried anchovies. Dish up. 
8. Garnish with some cucumber. Serve hot with sambal chilli (optional).

Thursday 31 May 2018

Taro Chiffon Cake with Taro Bits

Ingredients of batter (makes one 8" cake)
5 egg yolks 
30g caster sugar
100g top flour (to be sifted with baking powder)
1 tsp baking powder
80ml coconut oil 
110g taro paste with coconut mixture
2 tbsp tiny diced taro
A few drops of purple gel colouring (optional)

Taro paste ingredients

60g fresh taro paste
100ml coconut milk

Ingredients of meringue
5 egg whites
65g caster sugar
1/2 tsp cream of tartar

1. Preheat oven at 150ºC.
2. In a small sauce pan, bring taro paste ingredients to simmer, leave it to cool. Measure 110g of taro paste mixture and set aside (we only need 110g of taro mixture).
3. Beat the egg yolks with a balloon whisk and mix in 30g of sugar. Add 110g taro paste mixture and a few drops of purple gel colouring, combine well.
4. Add sifted top flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, fold in the coconut oil. Set aside.
5. Use a large clean bowl, make sure there’s no water or oil in it. Beat egg whites with an electric mixer until bubbles formed, add the cream of tartar, beat well. Add 65g of sugar in three batches and beat well in between additions. Continue to beat until stiff peaks form. 
6. Scoop out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula until just combined.
7. Pour the 1/2 of the cake batter into the chiffon cake pan, randomly throw in some tiny diced taro and pour the rest of the cake batter. 
8. Bake in pre-heated oven for about 1 hour and 15 minutes. If after baking for 20 minutes, the top of the cake gets a little brown, you may use aluminum foil to cover the top of the cake and continue to bake until it's fully cooked. Use a needle or toothpick to insert the centre of the cake, it should come out clean and dry.

Dark Chocolate Cookies with White Chocolate Chips

250g self raising flour (sift with bicarbonated soda) 
160g unsalted butter (soft but still cold) 
100g brown sugar 
15g caster sugar 
2 tsp chocolate emulco 
2 tbsp charcoal powder
1 egg
100g white chocolate chips 
5g bicarbonated soda
1 tsp vanilla extract
Pinch of salt

1. Preheat oven at 150ºC, put unsalted butter, brown sugar, caster sugar and salt in a mixing bowl and cream till blended.
2. Add in egg and mix till well blended, then mix in chocolate emulco, vanilla extract and charcoal powder.
3. Mix in sifted self raising flour till incorporated. Lastly add white chocolate chips and mix evenly.
4. Scoop a small amount (coin size) of cookies dough onto baking tray by separating them 2-3cm apart.
5. Bake at 150ºC for 15-20 minutes. Remove and cool the cookies on a rack before transferring it into an airtight containers.

*Recipe was adapted from a member in SHC and modified by Jessica Lie (LadyHomeChef)*

Tuesday 29 May 2018

Iced Fruit Tea

Ingredients (makes about 2L)
300ml assorted fruit juice (orange, pineapple, mango, carrot, grapefruits, lemon, strawberry, calamansi, kiwi and grapes)
1L Lipton red tea (I used 8 tea bags to make 1L of red tea)
500ml water
Syrup to taste 
Plenty of ice cubes

Assorted fruits to be added in the tea (sliced)
Orange, pineapple, mango, carrot, grapefruits, lemon, calamansi, grapes, kiwi strawberry and mint leaves.

Combine the fruit juice and cut fruits in a jar.
Add red tea, water and syrup to taste, let it sit for 5 mins. Lastly, add plenty of ice cubes before serving.

Note: You may substitute any juice or fruits that you want.

Sunday 20 May 2018

Garlic Chilli Oil with Preserved Turnips 蒜香菜脯辣椒油

1 cup minced garlic
1 cup minced shallot
1/2 cup chilli powder/flakes
1/2 cup preserved raddish/turnip (菜脯)
800ml or more cooking oil

Seasonings (to taste)

1. Heat up but not smoky 800ml of oil in a wok or pan over a medium-low heat. Cook (keep stirring) minced shallot until it turns transparent/fragrant. 
2. Add garlic, continue to cook and keep stirring till the garlic turn slightly brown. Add preserved turnip and cook for about 3 minutes.
3. Stir in the chilli powder, continue to cook and let it simmer (keep stirring) for 10 minutes. 
4. Taste and adjust the chilli oil with salt and sugar to your preferences.

Note: Do not be afraid of the amount of oil to be used in this recipe as the main point is to cook the hot oil out of the chilli powder. The chilli powder will also absorb a lot of oil, thus you may need to add more oil or reduce the amount of the chilli powder.

Sambal Chilli for Indonesian Smashed Chicken

6 red chilli, cut into sections
A handful bird eye chilli (red and green)
1 large tomato, sliced roughly
8 shallots, sliced roughly
12 clove garlic, sliced roughly
Thumbsize belacan (shrimp paste)
2 tbsp oil

1 tsp sugar

1. Heat up 2 tbsp of oil in a pan. Put all the ingredients and cook till the chilli, shallots and garlic turn soft. 
2. Season the chilli mixture with salt and sugar, stir and combine.
3. Use mortar and pestle to grind/crush the chilli mixture roughly or turn into paste.
4. Serve with fried chicken.

Monday 7 May 2018

Baked Gyoza with Cauliflower and Potato Puree

6 CP chicken gyoza
100g cauliflower, cut chunked
1 medium russet potato
1.5 cup milk
25g unsalted butter
1/4 cup shredded parmessan cheese
Ikura (salmon roe)
Dill for garnishing

1 tsp Salt 
Pinch of pepper


1. Boil the cauliflower with 1 cup of milk till soft, drain and set aside. Cook russet potato in boiling water till soft, remove the skin and cut it roughly. 
2. To make the cauliflower and potato puree, combine cauliflower, potato, 1/2 cup of milk, butter, salt and pepper in a blender. Blend it till smooth.
3. Spread the puree on a baking tray/plate and place the CP chicken gyoza nicely on it. Sprinkle some shredded parmesan cheese on the puree.
4. Preheat oven at 200ºC. Bake the gyoza for 10-15 minutes or till the cheese is brown.
5. Remove from the oven and garnish it with some ikura and dill. Serve hot.

Note: You may torch the cheese and gyoza lightly to make it slightly charred.

Wednesday 2 May 2018

Hot and Spicy Red Wine Vinaigrette Gyoza #CPCreativeGyoza @CP Singapore @CPFoodsSG

12 pcs CP chicken gyoza
2 clove garlic, chopped finely
10 dried chillies, cut into sections (2cm)
1 bird eye chilli, sliced

Crispy flour mixture for gyoza

Mix 1 tsp of corn flour with 1 tsp of plain flour and 1/3 cup of water

Seasonings (to be mixed in a bowl)

1 tbsp Korean chilli paste
1 tbsp red wine vinegar
1/4 cup light soya sauce 
1 tbsp mirin
1/2 tbsp sake/ryorishu
3/4 cup water
2 tbsp brown sugar (to taste)

Handful of chopped spring onion
2 tbsp roasted white sesame


1. Pan fry CP chicken gyoza with 2 tbsp of oil for 2 minutes. Add the flour mixture, cover the pan with lid. Use medium-low fire, cook the gyoza till browned and crispy (do not flip the gyoza). Set aside. 
2. Heat 1 tbsp oil in a pan, cook and keep stirring the dried chilli and bird eye chilli for 3-5 minutes. Add minced garlic and continue to cook till fragrant.
3. Add all the seasonings, bring it to simmer. Taste and adjust the seasonings to your preference.
4. Put the fried gyoza back into the pan and quickly coat it with the sauce evenly. 
5. Dish up and garnish it with some spring onion and roasted white sesame. Serve hot.

Sambal Chilli Gyoza with Dried Shrimps #CPCreativeGyoza @CP Singapore @CPFoodsSG

10 pcs CP chicken gyoza
1/4 cup dried shrimps, chopped finely
2 shallots, chopped finely
3 clove garlic, chopped finely
1 bird eye chilli, sliced
3 okra (lady fingers), sliced 
1/4 cup sambal chilli

1 tbsp light soya sauce
Brown sugar

1. Pan fry CP chicken gyoza with 2 tbsp of oil for 2 minutes. Add 1/4 cup of water and cover the pan with lid. Use medium-low fire, cook the gyoza till browned or the water has dried up. Set aside. 
2. Heat 1 tbsp oil in a pan, saute dried shrimps till a bit dry. Add shallot and cook till transparent. 
3. Add garlic and bird eye chilli, cook for 2-3 minutes or until fragrant. Add sliced okra and combine the seasonings, taste and adjust the seasonings to your preference.
4. Serve with sambal chilli on the fried gyoza and sprinkle some fried dried shrimps mixture. Serve hot.

Braised Pork Ribs Noodles (serves 4)

1/2 kg prime ribs (pork)
600g handmade noodles/La mian
1 bulb garlic, wash and halved
3 ginger, sliced
3-5 star anises
2 bay leaves
1 cinnamon stick
1 onion, sliced
1 big or 2 small tomato, wedged
2 carrots, wedged
2-3L hot/boiling stock

3 tbsp chilli bean paste 
Light soya sauce
Rock sugar
Hua tiao wine
2 tbsp oyster sauce

1. Heat 2 tbsp of oil in a pot, stir fry ginger and garlic till browned. Add onion, star anises, bay leaves, cinnamon stick and cook till fragrant. Add onion, carrot and tomato, continue to cook till tomato is soften.
2. Add prime ribs till cooked. Slowly pour the hot/boiling water, bring it to boil further. Turn to low fire, simmer for 15-20 minutes.
3. Season the soup with all the seasonings, taste and adjust the seasonings to your preference.
4. Low fire, cook the soup till the prime ribs are soft. Serve with noodles (la mian), lastly garnish with spring onion and coriander.

Friday 20 April 2018

Rainbow Nasi Lemak (AIA Vitality Healthy Cookout Showdown Winning Dish)

Rainbow Nasi Lemak
What we need...

A. Coconut Rice
B. Sliced Cucumber
C. Air Fried Chicken Thigh
D. Sambal
E. Sambal Kangkung 
F. Fried Beaten Egg
G. Air Fried Peanuts and Anchovies

A. "The Coconut Rice Ingredients"
15-18 dried blue pea flowers
3 tbsp hot water
2 cups jasmine rice
200ml organic light coconut milk
3 pandan leaves (tie a knot)
3 sliced galangal
3 lemongrass (cut into 2 sections each)
2 shallot (lightly smashed)
4 Indonesian bay leaves (optional)
3/4 tbsp salt
1/2 tsp sugar

1. Soak the dried blue pea flowers with hot water for 1-2 hours. The water should turn out bluish purple. Drain the water and set aside. 
2. In a small saucepan, bring the coconut milk to boil. Add salt and sugar to taste. Let it cool down before cooking the rice.
3. Cook the rice in the rice cooker with the cooked coconut milk and coloured water, you may want to top up some water till the water level is about 5mm above the rice.
4. Put the rest of the ingredients on the rice and drizzle 1/2 tbsp of organic light coconut oil 

B. Slice the cucumber in round shaped and set aside. 

C. The Fried Chicken Ingredients
4 chicken thigh meat

The Chicken Seasonings
5 shallot + 5 garlic (to be pounded)
1 tbsp curry powder
1 tsp turmeric powder
1 tsp coriander powder
2 tsp salt
2 tbsp corn or tapioca starch

1. Marinate the chicken thigh meat with all the seasonings for at least 4 hours.
2. Pre-heat the Air Fryer to 180 degrees.
3. Place the 4 chicken thighs into the bottom of the AirFryer cooking compartment. Cook for 15 minutes or until the chicken is cooked. Remove.

D. The Sambal Chilli Ingredients (to be blended)
15 dried chillies (soaked and cut into small pieces)
4 red chillies (cut into small pieces)
6 bird eye chillies 
8 shallots
6 garlic
1 thumbsize belacan 

100-150g palm sugar (gula melaka)
1 tbsp salt or to taste 
Add on 1 sliced onion


1. Blend all the sambal chilli ingredients together except the sliced onion.
2. In a pan/wok, heat 1/4 cup of organic coconut oil (we need more oil as the chilli paste will absorb a lot of oil). 
3. Use low medium fire ans stir fry the sambal chilli till its thicken a little or till the colour change to dark red. Stir it constantly.
4. Add gula melaka and salt to taste.
5. Lastly add sliced onion and mix it for a couple of minutes.

E. The Sambal Kangkung

A bunch of kangkung, wash and cut into 3 sections
1/4 cup chilli sambal "C"

1. Heat 1 tbsp of organic coconut oil and stir fry the kangkung with the chilli sambal. Dish up.

F. The Fried Beaten Egg Ingredients
4 eggs

1. Heat 1 tbsp of coconut oil in a pan and use a round egg mould ring to cook the egg till the below is slightly brown
(Fry the egg one by one)

G. Use Air-fryer to roast the 1/2 Peanuts and 1/2 Anchovies till it browns or cooked.

To assemble The Stack of Rainbow Nasi Lemak 
Use a round cookie cutter to create the stack. 
First, compress the coconut rice on the most bottom. Second, a layer of sliced cucumber. Third, sambal kangkung. Fourth, the fried beaten egg. Fifth, the air fried chicken follow by a layer of sambal chillies. Last but not least, the roasted anchovies and peanuts.
Serve immediately and enjoy!

White Wine Creamy Tomato Soup Pasta with Seared Butter Prawns

1/2 packet *San Remo elbows pasta
Small bunch of parsley
3 thyme sprigs 
1/2 cup frozen vegetables (peas and carrot)
1/2 onion, chopped
2 tbsp minced garlic
10 prawns, remove head and shell but tail on
Some parsley flakes for garnishing

Prawns Seasonings
Black pepper
Garlic powder

White Wine Creamy Tomato Soup Seasonings
2 tbsp *San Remo sun dried tomato and garlic paste
500ml chicken stock (homemade or store bought)
150ml cooking cream
2 tbsp white wine
1.5 salt (to taste)
1 tsp brown sugar
1/2 tsp black pepper
25g butter
2 tsp olive oil


1. Boil water in a pot, cook *San Remo elbows pasta according to packet instructions.
2. Marinate the prawns with salt and black pepper. In a pot, cook the prawns with butter and olive oil, sprinkle some garlic powder. Set aside.
3. In the same pot, saute onion till transparent, add garlic and fry till fragrant. 
4. Add parsley and thyme and cook for 1-2 minutes or until fragrant.
5. Pour in the chicken stock and bring it to boil. Add the *San Remo sun dried tomato and garlic paste, cooking cream and white wine. Stir well and bring it to simmer. Add frozen vegetables and season the soup with salt, brown sugar and black pepper. Taste and adjust the seasonings to your preferences.
6. Once the soup is ready, combine the elbow pasta in the soup. Serve with seared butter prawns and sprinkle with parsley flakes.

Optional: You may want to lightly torch the prawns for a few seconds to get the charred effect.

Monday 12 February 2018

Sweet and Sour Chicken/Pork

1 large drumstick meat/shoulder butt (pork), cut cube
1 green/red capsicum, cut square
1 onion, sliced
1 pineapple, diced
1 tsp minced garlic
1 cup potato starch

Meat seasonings
1 tbsp oyster sauce
1 tbsp light soya sauce
1/4 tsp salt
1 tsp sugar
1/2 tbsp hua tiao wine
1 egg white
Sesame oil
1 tsp corn starch

Sauce seasonings
1/4 cup tomato sauce
2 tbsp plum sauce
1 tsp rice vinegar
1 tsp light soya sauce
1 tsp oyster sauce
1 tbsp brown sugar
1 tsp potato/corn starch
1/4 cup water

1. Marinate the meat with all the meat seasonings for 2 hours or more.
2. Coat the meat evenly with some potato starch. 
3. Heat 2-3 cups of oil in a pot or wok. Use medium-high to high fire and deep fry the meat till brown. Dish up.
4. Heat up the remaining oil and use high fire to fry the meat again for another 2 minutes till crispy. Set aside.
5. Mix all the sauce seasonings in a bowl.
6. Saute garlic till fragrant. Add onion and capsicums, fry for 1-2 minutes. 
7. Add pineapples and the sauce seasonings, bring it to boil and simmer for a minute.
8. Add the fried chicken/pork, mix well until it's all coated with the sauce. Serve hot.

Thai Seafood Sauce

6 big green chilli
10 small green chilli
4 red bird eye chilli
8 cloves garlic
2 shallot
8-10 fresh lime juice
3 coriander roots
1-2 tbsp Thai fish sauce to taste
Sugar to taste

Put all the ingredients in a food processor and blend it coarsely.
Note: You may add more lime juice if you want it to be more sour

Thursday 25 January 2018

Seared Scallop Canape with White Wine and Butter Yuzu Sauce (collaboration with Emporium Shokuhin)

Yam Ingredients and Seasonings (makes 12)
100-200g shredded yam
1 tsp salt
3 tsp tapioca flour

1. Combine all the yam ingredients and seasonings in a mixing bowl.
2. Divide the shredded yam into 12 portions, roll and make it in round shape. Deep fry it till crispy.

Scallops Ingredients and Seasonings
12 scallops
1 tsp Salt
A dash of black pepper

1. Marinate scallops with salt and black pepper for 1 hour.
2. Use kitchen towel to dry the scallops and use olive oil to sear the scallops both sides for 3-6 minutes till browned (timing may vary as it depends on the size of the scallops).

The Sauce Seasonings
1 tsp minced garlic
2 tbsp yuzu
1 tsp olive oil
1 tbsp white wine
2 tbsp butter
A pinch of salt
5 tbsp water

1. Heat olive oil and melt butter in a sauce pan. Saute minced garlic till fragrant.
2. Add the rest of the seasonings, bring it to boil. Set aside.

Others (for garnishing)
Tobikko (fish roe)
Edible Golden dust

To Assemble
Put seared scallop on top of the fried shredded yam, follow by a small amount of the sauce, tobikko and edible golden dust. Lastly, garnish with rosemary or any greens.

Wednesday 17 January 2018

Seafood in a Nest (Collaboration with Huiji)

1 chicken thigh meat, sliced
6 scallops
8 prawns, peeled and deveined
1/2 onion, sliced
1/2 carrot, sliced
Some frozen peas
Some egg noodles
1/2 tbsp minced garlic

Chicken thigh seasonings
1 tsp oyster sauce
1 tsp soya sauce
1 tsp hua tiao wine
Sesame oil
Dash of pepper
1/4 tsp corn flour

The sauce seasonings
2 tbsp Huiji Waist Tonic
1 tbsp oyster sauce
A dash of pepper
1 tsp brown sugar
1 tsp of potato starch mix with 1 tsp of water for thickenning

1. Marinate the chicken thigh with all the seasonings for 2 hours.
2. Soak egg noodles in water till soft. Use kitchen towel to tap dry the noodles.
3. Heat 2 cups of oil in a wok, use 2 laddles (put some egg noodles on a laddle and use another laddle to press it as to create a bowl shape) and deep fry the egg noodles till crispy. Set aside.
4. Heat 1 tsp of oil in a wok, fry garlic till fragrant. Add onion and fry till fragrant.
5. Add chicken and fry till almost cook, add scallops and prawns.
6. When the prawns are starting to turn red, add carrot and mushrooms and fry for 2 minutes. 
7. Add all the seasonings and mix well. Lastly add some frozen peas, toss for 1-2 minutes, then thicken the sauce with the potato starch mixture (If the sauce is too dry, you may add 1 tbsp of water).

Friday 5 January 2018

Donut Pasta with Shrimp

Ingredients (makes 10)
50g brown rice pasta (spaghetti)
10 prawns, peel (leave the tail) and devein.
1/2 cup mozarella cheese
1 bay leave
1 tsp minced garlic
1 tbsp San Remo sundried tomato and garlic sauce
1 cup San Remo bolognese and mushrooms sauce
1 tsp brown sugar
1/4 cup water
Coral lettuce

Spaghetti seasonings
1/2 tsp Salt
Black pepper

The prawns seasonings
Garlic pepper seasonings
Cajun seasonings

1. Marinate prawns with all the seasonings for one hour. 
2. Cook *San Remo Brown Rice Spaghetti according to package instructions and set aside.
3. Heat 1 tsp of olive oil in a pan and quickly fry the prawns till cooked. Set aside.
4. In the same pan, stir and fry the spaghetti with some salt and pepper. 
5. To cook the sauce, saute some garlic and bay leave till fragrant. Add San Remo sundried tomato and garlic sauce, San Remo bolognese and mushrooms sauce and 1/4 cup of water. Bring it to boil and simmer for 3-5 minutes. Add 1 tsp of brown sugar. Off fire and set aside.
6. Spread a bit of mozarella cheese on each mini donut mould, put 3-4 strands of spaghetti over the cheese by going round and round. Add a bit of mozarella cheese on the spaghetti again as to make it stick together.
7. Bake the donut pasta at 180ºC for 5 mins or until the cheese is melted. 
8. Gently remove the donut pasta and put a tiny piece of lettuce in the centre follow by prawn.
9. Lastly, drizzle some pasta sauce over it.
10. (Optional) You may want to use a torch and sear the prawns and cheese for a few seconds.