Stewed Pork Mui Fan

Mui Fan 烩饭 is a quick one dish white steamed rice topped with a quick braised sauce. The sauce should be light as to emphasize the sweetness and freshness of the seafood, meat or vegetables used. It’s a perfect way to use leftover rice with bits and pieces in the fridge – The MeatMen

This version however had a little twist as I stumbled upon a series of videos produced to look at how to improve stay-home cooking during Covid lock down by making home staple food more epic and delicious. These videos are helmed by a MasterChef Singapore finalist Aaron Wong and are totally legit even though this is the first recipe that I tried out as I happened to have a convenient can of stewed pork lying around the kitchen.

Ingredients (for 1 pax)

  • 1 small can of Narcissus stewed pork
  • 100ml water (estimate depending on the amount of sauce)
  • 1-2 tbsp minced garlic
  • 2 tbsp corn flour + 2 tbsp water
  • 1 tsp oyster sauce (to taste)
  • 1/2 pack of xiao bai cai or any veggies
  • 1 egg separated to yolk and whites
  • 1 generous serving of rice


  1. Boil some water to blanch the xiao bai cai with some oil and salt.
  2. Cool with ice bath or running water then drain and set aside.
  3. Add a little oil to a sauce pan and brown the minced garlic a bit.
  4. Open can of stew pork and drain the sauce into the same sauce pan.
  5. Add about 100ml water to the sauce and add in oyster sauce, add more if required. It can be slightly salty as the egg white will dilute the taste a bit.
  6. Bring sauce to a boil and slowly pour in the corn flour mixture to thicken the sauce.
  7. While sauce is still boiling, beat egg whites and pour in the whites in a circular motion.
  8. Remove from heat to let the egg whites cook in the hot sauce and mix a little with a spoon.
  9. Add in the pieces of stewed pork to the sauce to warm up the meat.
  10. Put rice in serving plate, make a small indent and pour the egg yolk on top.
  11. Add the blanched veggies, piece of stewed pork and pour the sauce over the rice and egg yolk.
  12. Serve hot.

Recipe from

Salmon Porridge (Rice Cooker)

Ever since lunch and dinner got catered at work, I have been pretty lazy about cooking as there was no need to bring my own bento lunch to work. After getting some fish soup from group buy with a friend, today I decided to use up the last bag of batang fish soup and try something different like a fish porridge. At first I was worried I did not have enough fish broth to properly cook the porridge but it turned out great – not water but thick porridge which is what I actually like. I think it can taste better if I added some vegetables or additional seafood but I was totally out of veggies until my delivery comes 2 days later.

Ingredients (serves 2 pax)

  • 1/2 cup of short-grain rice
  • 1 500ml packet of batang fish soup
  • 3/4 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1 tbsp oyster sauce
  • 3/4 tbsp soy sauce
  • 2 pieces salmon steak remove skin cut into big slices
  • 1/2 tbsp cooking sake for salmon
  • Additional seafood / veggies / spring onions etc optional
  • Salt and Pepper to taste ( I did not add)


  1. Rinse rice few times and until water runs clear and add soup, ginger, garlic, oyster sauce, soy sauce to the pot. Stir a little to mix the seasoning and put into rice cooker and select porridge mode.
  2. When porridge is done, add salmon and seafood into the poor, stir and switch to “keep warm” mode for 10mins or more until all seafood is cooked.
  3. Season with salt and pepper if not enough taste and serve hot

Recipe adapted from

Stewed Pork Cabbage Rice

I ran out of ideas on what to cook for dinner and had to rely on Google to find me a good one-pot meal idea and best cooked fuss free like via the rice cooker. I had tried this recipe before previously but the water ratio was wrong.


Ingredients (serves 2 pax)

  • 300gm rice washed and rinsed
  • 1/4 cabbage washed and chopped into small pieces
  • 1 can of stewed pork
  • 1-2 tsp minced garlic
  • 1/4 tsp sugar
  • White pepper to taste
  • 250ml stew pork sauce + water + 1 tbsp light soy sauce


  1. Shred the pork into smaller chunks
  2. Add 250ml of stew pork sauce, water and light soy sauce to washed rice
  3. Add in the shredded pork
  4. Add in minced garlic, sugar and pepper.
  5. Give the rice a mix
  6. Add in cabbage
  7. Cook rice as per normal rice cooker operation
  8. Let cooked rice sit for 5 minutes.
  9. Fluff up and rice and mix the cabbage into the rice.
  10. Serve hot


This is a really simple and fast to whip up noodle dish – just need some greens and one protein and it’s good to go for a meal.


Ingredients (serves 1-2 pax) 

  • 1/4 or 1/2 a cabbage
  • 1 carrot
  • 1/4 or 1/2 yellow onion
  • 200 gm pork belly
  • 2 noodles rinsed and drained
  • 2 sauce powder pack (mix one pack with 50ml water)


  1. Chop and slice up cabbage, onion and carrots and meat for stir-frying.
  2. Heat pan and stir-fry the pork belly until color starts to turn.
  3. Throw in the veggies to stir-fry for a while until onions start to turn transparent and cabbage starts to soften.
  4. Add in noodles and wet sauce and mix.
  5. Add in sauce powder and continue to mix and loosen up noodles.
  6. Coat noodles evenly in sauce and continue to cook until sauce is almost all absorbed.
  7. Serve hot.

Korean Fried Chicken

This is new recipe that a friend just shared with me.  I made the air-fried version to day.



Fried Chicken

  • 10 pieces of mid-joint wings / or 5 drumlettes and 5 wings
  • 1/2 tbsp salt
  • Black pepper (to taste)
  • Fresh milk (enough to cover over chicken)
  • 1 egg
  • 1.5 tbsp plain flour
  • 4 – 5 tbsp cornflour / sweet potato flour


  • 2 tbsp butter / olive oil
  • 2 tbsp sugar
  • 3 tbsp light soy sauce
  • 2 tbsp honey
  • White sesame seeds

Steps for frying chicken

  1. Jab chicken pieces with skewers.
  2. Season chicken with salt, black pepper and milk for at least 3 hours.
  3. Pour away the milk, add in 2 eggs and plain flour.
  4. Coat chicken pieces in cornflour / sweet potato flour and fry.


Steps for Sauce

  1. Melt butter in pan or use healthier olive oil.
  2. Add in sugar, soy sauce and honey and mix on low fire until combine and thicken.
  3. Pour in fried chicken pieces and coat with sauce.
  4. Sprinkle white sesame seeds and serve!

Peanut Pancake 大块面 / 面煎糕


Ingredients (makes 8-10 pieces)

  • 3g yeast
  • 3g baking soda
  • 420g water
  • 70g sugar
  • 330g plain flour
  • 2 eggs


  1. Mix yeast, water and sugar in bowl with whisk.
  2. Add flour, eggs and baking soda and continue to mix until no lumps.
  3. Rest mixture for 30 mins.
  4. Grease frying pan with some butter.
  5. Put 1-2 scoops of batter into frying pan and fry on low fire for about 2-3 mins.
  6. Put some butter / corn / peanut with sugar.

White Sugar Cake 白糖糕

This happened to be one of my mum’s favorite kuehs and she would usually buy it from the market stall. It was only recently out of curiosity that I found a recipe to try making this rice cake and apparently it is actually the favorite of a lot of friends! You need to see the honeycomb effect then this steam cake is a success!


Ingredients A: Mix together until no lumps
Rice flour 140g
Water 150g

Ingredients B: Mix and melt into sugar syrup on low heat
Sugar 140g ( I used 130g, suggest use less)
Salt 1/4 tsp
Water 150g

Ingredients C: Mix and set aside
Yeast 1/2 tsp
Warm Water 1- 2 tbsp

Ingredients D: Oil the steaming dish
Oil 1 tsp


  1. Mix A and B and then C. Cover with damp cloth and let it proof for about 2 hours.
  2. Grease steaming pan with oil and add the remaining oil to the mixture.
  3. Get water boiling in pot / wok / steamer and steam the cake for 15-20 mins on mid – high heat. Stick chopstick in the middle of pan. If fully cooked, there will be no residue.
  4. Remove cake and wait until cool to cut and serve.

Buta Don (Pork Rice Bowl)




  • 150-200 gm of shabu shabu pork belly
  • 1 1/2 tbsp light soya sauce
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 tbsp sugar
  • 1 nob of ginger grated
  • some minced garlic


  1.  Mix all sauce ingredients together including garlic and ginger.
  2.  Heat pan and add in pork belly no need to cook thoroughly.
  3.  Pour in sauce and reduce heat, cook until sauce thickens.
  4.  Serve on rice.


Waffles (Grill Pan)


Ingredients (4-5 pieces) 

  • 100g plain flour
  • 30g cornstarch / cornflour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 235ml milk
  • 80ml oil
  • 1 egg
  • 1 tsp vanilla extract
  • Oil
  • Maple syrup / Peanut butter


  1. Whisk the flour, cornstarch, sugar, baking powder, baking soda and salt in a mixing bowl.
  2. In another bowl or large measuring jug, whisk the milk, vegetable oil, egg and vanilla together until blended.
  3. Add the wet mixture to the dry ingredients and whisk until just mixed.
  4. Scoop appropriate amount to heated grill and fry until brown.
  5. Spread generously with peanut butter or eat with maple syrup.


Cantonese Thick Porridge with Luncheon Meat (Thermie)


Ingredients (serves 2-3) 

  • 160g rice washed
  • 1150g hot water
  • Half can of luncheon meat cut into cubes and air fried
  • Some Chinese cabbage sliced
  • Pinch of salt


  1.  Put rice and water into mixing bowl – 13 mins / 100 C / Sp3 with MC on.
  2.  Add meat and veggie and cook for – 5 mins / 100 C /  Sp1.
  3.  After cooking, rest porridge for 5 mins before serving.

Garlic Herb Butter Sea Bass with Broccoli

It’s been a while since I worked up the energy to cook and I have this piece of sea bass lying in the fridge for the longest time so finally I decided to cook it for lunch.



  • 1 piece sea bass fillet
  • 1 small broccoli
  • 45g unsalted butter
  • 1 medium lemon juiced (I omitted)
  • 1.5 tbsp oil
  • 2 tbsp herbs
  • 1 tbsp minced garlic
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt


  1.  Combine butter, lemon juice, some garlic and herbs in a small saucepan and   remove from heat once butter has melted.
  2.  Mix all the powders and salt. Rub the mixture over both sides of the fish fillet. Pour any unused powder mix into the butter sauce.
  3.  Heat pan on medium heat and grease pan with oil.
  4.  Fry fish fillet for 3-4 mins (cooking time depends on thickness of fillet).
  5. Turn fillet over and pour butter sauce over it. Cook for another 2-3 mins.
  6. Remove fish from pan and stir-fry broccoli in butter sauce for 3-4 mins.
  7. Dish up and serve together with fillet.


Recipe from


Hua Diao Chicken Soup Noodles

I had wanted to buy a packet of these noodles before I fly back from Taipei but thanks to the bigger than expected boxes of sun biscuits and pineapple cake, I had to forego getting the noodles because I had no time to go searching. Most convenient stores only carried the bowl version and that was too bulky. That left me with a big craving but also the motivation to search out recipes to cook this soup noodle and now I have a much more healthier version to go to. This soup noodle is very comforting and great for a cold day.



  • 2 boneless chicken thigh / 1/4 chicken / 2 chicken wings
  • 250 gm noodles / beehoon / mianxian
  • 100 gm leafy vegetable / xiao bai cai / shanghai green
  • 10g m goji berries
  • 1 shallot
  • 10 gm ginger
  • 100-150 ml hua diao wine
  • 100-150 ml water
  • 25 ml light soy sauce
  • 10 ml oil
  • Pinch of salt


  1. Clean and pat dry chicken and marinate with a little hua diao wine and light soy sauce for 15-30 mins
  2. Slice shallot into thinly and slice ginger into pieces
  3. Add oil to pot and stir-fry ginger and shallots until fragrant
  4. Add in marinated chicken and fry until chicken is almost cooked
  5. Pour in the hua diao wine and water to cover the chicken pieces and bring to boil
  6. Reduce heat and add in goji berries to simmer for 5 mins
  7. Add in remaining soy sauce and salt to taste when chicken is cooked.
  8. In a separate pot, bring water to boil, blanch vegetables and cook noodles / mian xian / beehoon. Drain off the water
  9. Pour noodles and vegetables into serving bowl and cover with soup and chicken. Serve hot.

Thermomix Steps