January 26, 2022
Chinese New Year is a time to celebrate the beginning of a new lunar new year. Truth be told, it is the food that gets me excited! I especially look forward to the yearly reunion dinner where family members would all gather on New Year’s Eve and enjoy a sumptuous feast. Symbolic ingredients like abalone, fish, chicken, noodles will always make their appearance on the dining table. Whatever you decide to cook, Chinese New Year is a time to show generosity, abundance and indulgence during this period, so be sure to prepare plentiful.
October 29, 2021
Six years ago, I’ve shared my Balinese Ikan Bakar recipe using a grill pan. With the invention of smart kitchen appliance like air fryer, you could cook almost any type of food with it. Air fryer is essentially a small convection oven that circulates hot air at high speed (source: Wikipedia) These days, I’ve been heavily relying on my air fryer to make meals.
October 8, 2021
July 13, 2021
Looking for a dish that pleases both adults and children? Then this Easy Chinese Shrimp Cake recipe is for you. Shrimps or prawns are a lean source of protein and low in fat so it is pretty much a guilt-free food in my opinion. The ingredients used is widely available and you’ll probably have most of it in your pantry.
March 15, 2021
As far as I could remember, mom has always taught us the importance of not wasting food. I recall she would store tons of chicken, pork and fish bones in the freezer. One of my all-time favorite snacks is this Crispy Fried Fish Bones. Frying has a knack for bringing out some of the best flavors.
February 1, 2021
This Thai Style Prawn with Glass Noodle is just one of the many items we would order from a Thai food menu. Honestly, there is nothing complicated to this dish. Apart from using fresh prawn, the combination of soy sauce, oyster sauce creates a flavorful umami-rich taste to the dish, while the prawn and cabbage amp up the natural sweetness. The bean vermicelli tends to soak up the flavor of the sauce, and that’s how it’s supposed to be.
January 26, 2021
Whenever we are in Bangkok, Thai Style Steamed Sea Bass is one of the must-order items for us. Now you can replicate this steamed fish at the comfort of your home. In Thailand, the most common fish to use for this recipe is sea bass. I’ve tried it with grouper and barramundi too. Instead of whole fish, you could use whole fillet as well.
November 24, 2020
Chinese Sliced Fish Soup is a staple dish found in every hawker centre in Singapore. It is believed to have originated from the Teochews. Today’s Chinese Fried Fish Soup is another version where chunk of fish head bones and sliced fish are battered lightly with corn flour and flash fried into golden crispy chunks. While it is important to use fresh fish when making fish soup, the soul of this dish I believe, is in its luscious and rich broth. To achieve that signature ‘milky’ soup base, the trick is to keep boiling the broth over high heat for 10 to 15 mins to release the collagen and essence from the fish bones.
October 30, 2020
I’ve lost track of how many clam recipes I’ve written over the years but I’m not complaining. Clams are just incredibly sweet and succulent. They are also a lean source of protein and rich in minerals and vitamins. This Steamed Clams in White Wine Butter Sauce is so easy and forgiving and literally takes about 5 to 7 minutes to put together. You could also omit the white wine and replace with clam or chicken stock.
October 2, 2020
August 19, 2020
I’m always in search of bouncy handmade fish balls made from real fish. Not the commercial kind that are filled with starch and binders. The beauty of homemade fish ball is in its irregular-shaped look and texture, plus it actually tastes like fish. Fish balls originated from China and the Teochews (Chao Zhou) are arguably the experts when it comes to making fish balls. Just watch “Flavorful Origins” on Netflix and you’ll know what I mean.
August 7, 2020
Clam is one of my all-time favorite bivalve molluscs. The good ones are super briny and reminds me of the ocean. Preparing and cooking fresh live clams are actually not daunting at all. I’ve actually shared a post on how to clean out bits of sand often found in the clams. The last thing I want when I’m enjoying my clams is to bite on gritty sand with my teeth.
July 3, 2020
It would be a mistake to not include this Golden Salted Egg Prawns in my recipe archive. This dish is one of the most popular items to order in Chinese seafood restaurants. At least in Singapore. This recipe uses fresh salted egg yolks, not the powder kind that comes from a bag. I’m a purist when it comes to salted egg yolk sauce.
June 24, 2020
I’m a self-confessed squid aka calamari lover. Be it steamed, grilled and of course fried, I can’t seem to get enough of this cephalopod. But not when they are all chewy and rubbery. I’m talking about the sweet and succulent kind with just enough bounce to keep my jaw in business.
May 27, 2020
One of the best dishes I had during my latest Bangkok trip (which was actually more than a year ago) was Stir-fry Curry Flower Crab. Since we are not able to travel to Thailand during this period, the only way to get my fix is to make it myself. Flower crabs are also known as 花蟹 or Blue crabs. The shell is softer than other types of crabs and the flesh is tender and sweet.
November 7, 2018
September 26, 2018
Jjambbong is a hybrid noodle dish having roots in Chinese cuisine and being adapted from Korean cuisine. Originally from North-East China, this noodle dish arrived in Korea with the arrival of Chinese immigrants since the 1800s, mostly from Shandong. It was then adapted to suit Korean palates, and to use Korean ingredients as a substitute to Chinese ones.
October 24, 2017
June 23, 2017
March 10, 2017
Being an Asian, making spring rolls has always been a regular cooking activity at home. There’s nothing complicated in making them, perhaps the only part you’ll need a little practice is wrapping them nicely. When I came across these Firecracker Prawn Rolls from The Woks of Life, I was eager to try them. They are whole deshelled prawns marinated with a spicy chilli dressing and wrapped individually with spring roll wrappers. Because of their shape and color, they do resemble Chinese firecrackers, minus the explosion...
December 9, 2016
Pasta is always good and when paired with seafood, even better. Unless if you are allergic or simply not a fan of crustaceans. All hope is not lost as this tomato based dish is easily customized according to your own preference of ingredients. Right up to the type of pasta. The fanfare of this Spaghetti al Cartoccio is in its presentation. That being said, making a good tomato sauce is essential to the success of this dish. Today, I used Alce Nero Organic Pasta Sauce with Basil...
October 26, 2016
There is something about claypot stewed noodles that is just so grounded, aromatic and inviting. The name itself evokes an impression of highly skilled, effortful cooking over hot coals until the smoky and salty aroma of sauce, ingredients and noodles permeate the entire place. Fortunately, modern technology has made this a much easier feat, and this recipe is tailored in such a way that almost anyone can make and enjoy this wonderful dish... For those who do not have a claypot, fret not. A normal pot works just as well. The ingredients to this Claypot Seafood Yee Mee are so versatile, do not limit yourself to just these few...