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 




Thermomix – the world’s smallest kitchen


This must be one of the most costly kitchen appliance ever – priced at SGD $2,320. The big price tag that will have most people reeling and resisting. However,  given that it can replace 12 appliances and can do wonders – allowing newbie cooks, husbands and even children to easily whip up tasty and healthy dishes. It’s no wonder that this machine is flying off the shelves despite it’s price.

I was already aware of this product last year when a friend invited me over to her place for a demo session and boy was I impressed – this machine grinds, blends, cooks, stir-fries and kneads. If it can airfry and bake… it will be perfect!  But it’s already close to perfection.

Since I was going to move house in late June and was going to have a full kitchen with ample counter space, I made the decision to get a set and frankly I haven’t regretted.



Chinese Sausage Fried Rice

It’s been ages since I have blogged about my cooking – not because I have stopped cooking but just distracted with other things going on and also I was cooking a lot out of my new kitchen tool – the Thermomix.  This German made kitchen appliance is rather costly but given the amount of functions it can do – I think it rather justifies the expensive price tag. I will write more detailed separate post.

Recently there was a video about how to prepare fried pork chops the Ding Tai Fung way and usually that comes accompanied with egg fried rice so last night I was watching some fried rice videos and the idea of cooking fried rice stuck and I just happened to have some leftover rice in the fridge.


Ingredients (serves 1)

  • 2 lap cheong sliced
  • 1/2 cup cooked cold overnight rice
  • Spring onion
  • 1 tbsp oil
  • 2 eggs lightly beaten


  • 1 tsp light soya sauce
  • 1 tsp dark soya sauce
  • 1 tsp oyster sauce
  • 1 tsp water
  • Pinch of pepper & salt


  1. Heat pan and add a little oil and add in lap cheong to lightly pan fry and extract the oil. Line a plate with paper towels and dish out the lap cheong to soak up the excess oil.
  2. Pour eggs into the pan and scramble until about 70% cooked then add in the rice and break up any clumps.
  3. Add some minced garlic and handful of spring onions – stir fry together to mix eggs and rice. Flatten rice in pan and let it cook for a while on high heat then stir-fry the rice.
  4. Mixed all the sauce seasoning and pour over the rice – mixed evenly and continue to cook until rice is dry enough for your liking.
  5. Serve hot.

Recipe from



French Toast

I remember this was something my mum would make to use up the leftover bread and it’s usually eaten with kaya or honey. Personally I prefer it with honey and I actually don’t like the bread too soggy so that the crust is still crispy.



  • 5-6 pieces of bread
  • 2 eggs
  • 1/4 cup of milk / cream
  • 1 tsp sugar
  • 1/4 tsp of cinnamon
  • Splash of vanilla extract
  • Pinch of salt
  • Butter / oil


  1. Add eggs, milk, sugar, cinnamon, vanilla and salt into dish and mix with a fork
  2.  Heat pan with butter or oil
  3. Coat bread with batter and fry until light brown
  4. Serve hot with honey


Recipe from https://www.youtube.com/watch?v=r1ZLSbQ0r0I

Salted Egg Chicken (AF)

I bought the Knorr salted egg powder for the longest time and only used it once to cook fried tofu. Today I finally tried using it on chicken but silly me forgot to add egg to the marinated chicken before frying but it was still edible.




  • 2 boneless chicken thighs cut into chunks
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp rice wine
  • 1 egg beaten
  • 2 tbsp potato flour
  • 1 tbsp corn flour


  • 6 tbsp salted egg powder
  • 4 tbsp oil
  • 2 tbsp garlic
  • 1 tbsp sugar
  • 1 red chili
  • 20 curry leaves


  1. Marinade chicken for 15 mins with sugar, salt, pepper and wine
  2. Add beaten egg and mix well
  3. Coat chicken with potato and corn flour
  4. Airfry at 200 degrees for 20 mins – turn chicken at 10 mins mark
  5. Set aside to cool
  6. Heat oil in pan and fry garlic, chili and curry leaves and sugar
  7. Add in salted egg powder and fry until fragrant
  8. Add in chicken pieces and coat in sauce
  9. Serve hot

Recipe from



Shanghai Mooncakes

I actually had not really planned to make mooncakes this year but since I promised my dance class to treat them to mooncake – I decided to try out this Shanghai mooncake recipe as it has been something I had been thinking to do. I went to Kwong Cheong Thye to purchase the lotus paste as I heard that they carried more varieties and purchased a low sugar HK lotus paste which was not only not sweet but tasty as well. I also got the ready salted egg yolks.


Ingredients ( Makes 11 Pieces)

Pastry Skin

  • 300 gm plain flour
  • 40 gm custard powder
  • 1 tsp baking powder
  • 80 gm icing sugar
  • 1 egg, lightly beaten
  • 150 gm unsalted butter
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract / essence
  • Black and White Sesame seeds


  • 605 gm of lotus seed paste
  • 11 salted egg yolks
  • 1/4 tsp sesame oil

Egg Glaze

  • 1 egg yolk
  • 1 tsp milk


  1. Sift flour with baking powder, custard powder and salt into big mixing bowl
  2. Sift in icing sugar and mix well into flour
  3. Cut in unsalted butter and rub into flour – better to use pastry cutter as there is a lot of flour and butter.
  4. Make a well and add in the lightly beaten egg and vanilla, combine into a soft dough without kneading and rest for 30 mins.
  5. Meanwhile, add sesame oil to egg yolks and steam for 5 minutes. Set aside to cool.
  6. Divide lotus paste into 55 gm each and roll into balls. Flatten and wrap one salted egg yolk inside.
  7. Divide dough into 60 gm each and roll into balls. Flatten with rolling pin and wrap filling and shape.
  8. Decorate with sesame seeds and bake in preheated oven at 180 degrees for 10 mins.
  9. Take out from oven to rest 5 mins and apply egg glaze evenly and return to oven to bake for another 25-30 mins until golden brown

Recipe from







Steamed Cantonese Glutinous Rice

This is another of the comfort food that I love and remember. Even though my mum did not cook it often. Glutinous rice unfortunately is not so easy to digest so it’s not exactly a staple food item. But every time mum cooks this – everyone will want to have second helpings.



  • 1 cup of glutinous rice soaked overnight
  • 3-4 pcs of scallops / or dried shrimp
  • 4-5 pcs of dried mushroom
  • 1 Chinese sausage / lap cheong sliced
  • 1/2 – 1 chicken thigh or pork cut to small pieces
  • 1 tbsp light soya sauce
  • 1/2 tsp dark soya sauce
  • 1 tsp sugar
  • Garlic
  • Olive oil
  • 1 cup water from soaking mushrooms and scallops

Marinade for chicken / pork 

  • 1/2  tbsp oyster sauce
  • 1 tsp light soya sauce
  • 1/2 tbsp shaoxing wine
  • 1/2 tsp sesame oil
  • white pepper


  1.  Marinate chicken / pork for at least 30 minutes or longer and drain water from glutinous rice.
  2.  Wash and then soak mushrooms and scallops overnight and reserve the water later for steaming
  3.  Slice mushroom and tear scallops into strips for frying later
  4.  Heat wok pan and stir fry lap cheong until oil is released
  5.  Remove lap cheong and add in chicken or pork stir fry. Add scallops, mushrooms and garlic and stir fry together until fragrant. Dish up and set aside to cool.
  6. Add rice to pan and add seasoning – stir fry until rice is coated evenly
  7. Add back meat, mushroom etc and stir fry for while to mix with rice
  8. Off heat and dish rice into steaming pot or pan
  9. Add 1 cup of water or enough to cover rice in pot.
  10. Steam for 30-40 minutes until rice is cooked and dry





Air Fry Sausages and Potatoes

I love potatoes in almost any cooking style but sometimes, I dun cook fast or often enough and my potatoes start to sprout. So this is one quick and fast way to cook my potatoes before they spoil and I waste food to throw them away.  If you had potatoes that sprouted, simply cut way the sprouts and they should be safe to eat.



  • 2 -3 potatoes peeled and cut into cubes
  • 2-3 fresh sausages cut into pieces
  • Pepper and salt
  • Mixed herbs
  • Olive oil


  1. Spray olive oil on potatoes and sausages and mix in baking pan
  2. Salt, pepper and mixed herbs to season
  3. Put into air fryer and AF for 20-25 mins at 200
  4. Open and mix at 10 mins or so to mix to ensure even cooking
  5. If sausages are in smaller pieces than potatoes – then AF the potatoes first and add in the sausage later to prevent burning them while potatoes are under cooked

Baked Egg Toast Cups

Fast and simple recipe that has everything for a great brunch! Looks just like what a cafe would serve isn’t it?



  • 3 pieces of wholemeal bread
  • 3 eggs
  • 3 sausages sliced / ham
  • Cheddar & Mozzerella cheese
  • Pepper & salt
  • Mixed herbs


  1. Preheat toaster / oven at 180 degrees.
  2. Flatten bread with rolling pin and stuff into muffin tray or ramekins. Spread a thin layer of butter on the ramekin to prevent sticking.
  3. Put sliced sausage on top of bread and crack egg inside each bread cup.
  4. Put cheese on top of eggs and sprinkle some pepper and mixed herbs.
  5. Put into toaster / oven and bake for 15 mins.
  6. Serve in ramekin or remove to serve.


Recipe from