Longan and Snow Fungus Sweet Soup (龙眼雪耳糖水)

It’s a very Cantonese thing to cook soups – both savory and sweet. This was my first attempt at making a sweet soup since I have some snow fungus which I previously used for chicken soup. I was just wondering how should I use it up and it occurred to me that I could make this dessert. This dessert soup can be eaten both warm and cold. Personally, I prefer it cold as it’s more refreshing especially given the hot weather recently. I estimated the amount of ingredients so I did not exactly follow the portions as listed. I also used my multi-use tea pot’s sweet soup setting.




  • 40 gm snow fungus
  • 2 litres of water
  • 5 pandan leaves (optional)
  • 50 gm dried longan
  • 20 red dates
  • 100 gm gingko / lotus nuts (optional)
  • 120 gm rock sugar (can be reduced)


  1. Soak snow fungus until puffed up and soften. Trim and discard the dark yellow hard part of the center of the fungus. Cut to small pieces and put into pot.
  2. Add all ingredients except gingko nuts into pot and bring to boil for 20 mins. Add the gingko nuts and continue to simmer for 1 hr or more depending on how soft you want the ingredients.
  3. Add rock sugar to taste and stir to make sure sugar is fully dissolved.  Remove the panda leaves and serve warm or chilled.


Recipe adapted from



Chives Omelette (韭菜煎蛋)

I seldom get to eat this dish cos there is old saying that too much chives will make your legs weak but I think there is no basis to this. I bought a bunch of chives cos there is some wanton skins I am thinking of using up but I realized it’s a bit too much for the amount of minced meat I have on hand so I used half for chives omelette instead.



  • 50 gm of chives
  • 2 eggs
  • 1/2 tsp fish sauce
  • Dash of hua diao wine
  • 2 tsp cornstarch + 2 tsp water
  • Olive oil


  1. Wash chives and pat dry with paper towels and cut chives into 1 cm bits
  2. Add fish sauce and hua diao wine into eggs and beat until frothy
  3. Mix eggs mixture with chives and add in corn starch solution
  4. Heat oil and pour half of egg mixture into pan
  5. Turn heat to low and fry for about 1 min
  6. Turn over and fry another 1 min or when browned


Recipe from



Zha Jian Mian (炸酱面)

I’ve always like this dry mix noodle and would always eat it outside but I thought it was quite tedious to make. However when I checked the recipe, it was not as complicated as I thought just that I need to get bean paste so off to Redmart to order 2 kinds of bean paste – sweet and chili. I used the wrong type of bean curd though so it turned out more like mapo tofu instead but still tasted great on both noodles and rice.



  • 250 gm of yang chun mian ( I used 2 x dry brown rice noodles)
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 pc tau kwa diced (I used soft tofu)
  • 250 gm minced pork
  • 1 1/2 tbsp sweet bean sauce
  • 1 1/2 tbsp chili bean sauce
  • 1 tbsp light soya sauce
  • 1 tbsp sugar
  • 1 tbsp hua diao wine
  • 1/2 cup water
  • 1 1/2 tsp corn starch
  • Julienned carrot / cucumber or blanched vegetables


  1. Cook the noodles, drain and set aside
  2. Heat the oil in pan and stir fry garlic together with tau kwa and minced pork. Stir fry until meat turns white then add in both bean sauces and mix well
  3. Combine light soya sauce, sugar and hua diao wine and add into pan. Add enough water to cover the ingredients and let the sauce come to a boil
  4. Mix the corn starch with some water and stir into the sauce to thicken it.
  5. Dish on top of cooked noodles and add in the carrots / cucumber or vegetable to serve

Note: If using soft tofu, add before the water.

Recipe from Her World


Shanghai Fried Noodles (上海炒面)

My first attempt at frying noodles was a bit of a disaster cos the noodles were mushy cos I cooked them a tad too long luckily it was still edible but not worth posting about. Since I had the brown rice noodles – I wondered if they could be used for frying so after checking out some recipes, I decided on this one since it looked simple and I had all the ingredients on hand. I used 4 pieces of my brown rice noodles instead of the 500 gm white noodles / Udon etc – so my noodles turned out a tad salty




  • 120 gm pork sliced to bite size pieces
  • 1 tsp minced garlic
  • 500 gm shanghai white noodles / udon
  • 150 gm cabbage shredded
  • 1 -2 tsp chili bean sauce (optional)

Marinate for pork 

  • 1 tsp light soya sauce
  • 1/2 tsp corn starch
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • Dash of white pepper
  • Dash of sesame oil

Noodle sauce 

  • 1 tbsp light soya sauce
  • 2 tbsp dark soya sauce
  • 1 tsp oyster sauce
  • 1 tsp sugar
  • 3 tbsp chicken stock or water
  • Dash of sesame oil


  1. Marinate pork for 20 mins or longer
  2. Cook noodles according to instruction until noodles are soft but still firm. Drain and rinse with cold water then set aside
  3. Heat oil in pan and stir fry marinated pork until cooked and set aside
  4. Add garlic and fry until fragrant and add in the shredded cabbage and fry until soften and add in noodles. Pour the sauce over and stir to coat the noodles evenly. Add in pork and chili bean sauce
  5. Stir fry to combine and serve


Recipe from Christine’s Recipes



Homemade Garlic Bread Spread

Garlic bread at home used to be made with McCormick’s garlic bread powder and butter spread but somehow it never tasted as good as the ones outside which are so expensive. As I have some wholemeal bread left over and was craving for garlic bread – I googled for how to make garlic bread spread from scratch and found this most simple recipe.



  • 4-5 pieces of sliced bread
  • 30 gm of butter soften
  • 1 tbsp of minced garlic
  • Pinch of salt
  • Dash of mixed herbs (optional)
  • Sprinkle of Parmesan Cheese (optional)


  1. Mix soften butter with minced garlic and salt
  2. Add in mixed herbs
  3. Spread on bread and sprinkle on cheese
  4. Toast bread until crisp
  5. Serve hot

Prawn Paste Chicken (虾酱鸡)

This dish is always a must order when eating zi char and when I got my Air Fryer I have always been wanting to make it at home but my first few attempts was not successful with too much flour or too thick a batter. This time I tried another recipe but I used just corn flour cos I didn’t  have any potato starch.



  • 6 mid joint wings
  • 1 tbsp prawn paste
  • 1/2 tbsp sugar
  • 1/2 tbsp sesame oil
  • 1 tbsp Shaoxing wine
  • 1/2 tbsp oyster sauce
  • Dash of white pepper
  • 3 tbsp plain flour
  • 3 tbsp potato starch
  • 1/8 tsp baking powder
  • 1 egg
  • 50 ml water


  1. Marinate the wings with prawn paste, sugar, sesame oil, Shaoxing wine, oyster sauce and white pepper for up to 4 hours.
  2. Mix the flour, potato starch, baking power, 1 egg, baking powder and water into a smooth batter.
  3. Put the wings into the batter and coat them evenly
  4. AF at 180 degrees, for 13 mins ( no preheat) and turn wings and AF for another 7 mins. Drain oil on paper towels.

Recipe from The Meatmen


Sweet & Sour Vinegar Pork Ribs (糖醋排骨)

I ordered a packet of pork soft bone sometime back and cooked some today cos I saw a recipe using Zhejiang vinegar which I brought to eat with dumplings. The original recipe calls for deep frying the pork ribs but I used my Air Fryer instead to make the dish healthier and oil-less. This dish is very appetizing with the perfect combination of sweet and sour.



  • 250 gm pork ribs / pork soft bone
  • 1/2 tbsp light soya sauce
  • 1/2 tbsp Shaoxing wine
  • 1/2 tbsp sesame oil
  • 1/2 tsp salt
  • 1/2 tsp sodium bicarbonate
  • Dash of white pepper
  • 1 tbsp corn starch
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1/4 cup Zhejiang vinegar
  • 2 tbsp sugar


  1. Wash and drain pork ribs
  2. Marinate pork ribs with light soya sauce, shaoxing wine, sesame oil, salt, sodium bicarbonate and pepper for at least 30 mins or longer
  3. Add corn starch to pork ribs and mix well
  4. AF at 200 degrees for 10-15 mins depending amount of ribs and set aside.
  5. Heat olive oil in pan and stir fry minced garlic until fragrant
  6. Add in vinegar and sugar and cook until sauce starts to thicken
  7. Add the pork ribs and mix well with sauce.


Recipe from The Meatmen



Claypot Rice via Electric Lunchbox

This is a great one pot meal which is very tasty – I always can’t help getting second helpings when mum makes this at home. I think my mum uses a lot more dark soya sauce as her version tends to be much more darker in color. I used chicken thigh meat and it’s a healthy version as I removed all the skin most of the fats.



  • 1 cup low GI rice
  • 1 cup water – use slighlty less than the full cup
  • 1 chicken thigh – skin and fats removed
  • 4 pcs of dry mushrooms soaked
  • 1 lup cheong
  • 1 tsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 1/2 tbsp light soya sauce
  • 2 tsp Ginger juice, grate and squeeze  1 big piece of ginger


  1. Cut chicken into bite size pieces and marinate with ginger juice, dark and light soya sauce and oyster sauce and keep in fridge for at least 30 mins.
  2. Cut up lup cheong and mushroom.
  3.  Wash and rinse rice and add in water
  4. Add in lup cheong and mushroom and chicken. Pour in all marinate sauce.
  5. Put into electric lunch box and set to cook for 35-40 minutes. Alternatively, use a rice cooker.
  6. Give the rice a good mix with chopsticks to coat all rice with marinate sauce and serve


Recipe from


Air Fryer Roast Pork / Siew Yoke / Sio Bak / 烧肉

This is one of my favorite foods and I remember mum tried making it a few times but could not get the skin right occasionally. The meat would be yummy but the skin turned out tough and rubbery. Most recipes involved having to poke the skin properly and needs to dry the meat in advance for at least a day or so which seems so troublesome to do. While I was ecstatic that roast pork can be made via Air Fryer – the thought of having to go through so much work made me hesitant. I came across this recipe on one of the Air Fryer cooking group I joined and could not believe that it could be so simple! So I took a chance and tried it out and wow was I amazed!




  • 500gm – 1kg pork belly
  • 5 – 8 cloves of peeled garlic
  • 1 tsp five spices powder
  • 1 cup salt


  1. Wash and use paper towels to dry the pork belly thoroughly
  2. Make horizontal slits on the sides of the pork belly and insert each piece of garlic. Push deep inside so that the garlic dun pop out and burn. Be careful not to cut through the meat through when inserting garlic.
  3. Rub all sides of the pork belly generously with five spices powder. Wipe off from skin if any of the powder gets on.
  4. Layer skin with salt generously and evenly.
  5. Wrap the meat sizes with foil.
  6. Add *water in the bottom pan until the fan pattern and preheat AF at 190 for 5 mins and place the pork belly on grill pan or basket.
  7. AF at 190 for 35 – 40 mins until a salt crust forms on the skin
  8. Remove pork belly from AF and remove the salt crust and foil
  9. Raise temp to 200 and place pork belly back and AF for another 25-30 mins
  10. Remove from AF and rest pork belly for at least 10 minutes before cutting

*Adding water will make the oil easier to clean off but make sure the water level is no high enough to hit the basket or grill pan.

Recipe shared by Alice Chin in Fun Cooking with Philips Airfryer FB Group

Any leftover roast pork makes a perfect compliment to fried cauliflower rice too.


Fried Black Carrot Cake / Chai Tow Kway (菜头粿)

This is one of my Singapore hawker favorites and a dish that I will get a craving for from time to time. I remembered Mum did the carrot cake from scratch and fried it once or twice but it was too mushy and did not turn out good. Maybe one day I will try making the carrot cake from scratch too but today I used ready made tube of carrot cake that is available from the supermarket. There are two versions to fried carrot cake – black or white. The only big difference between the two is the addition of black sweet soya sauce. Personally I am a bigger fan of the black version compared to the white.

Image may contain: food

Ingredients (serves 2)

  • One whole tube of carrot cake 480 gm
  • 3 tbsp of chye poh (washed and drained)
  • 1 tbsp of minced garlic
  • 3-4 tbsp of olive oil
  • 3 eggs beaten
  • 2 tsp fish sauce
  • 2-3 tbsp sweet thick soya sauce (Rose Brand)
  • chopped spring onions for garnish


  1. Cut carrot cake tube into cubes, if amount is too much for one pan. Separate all ingredients into half to fry. Use spatula to break into smaller pieces.
  2. Add 3 tbsp oil to pan and pan fry carrot cake until crispy and slightly browned. Use spatula to cut carrot cake into smaller pieces.
  3. Add 1 tbsp oil and stir fry garlic and chye poh together with carrot cake
  4. Add 2 tsp fish sauce stir fry and add in beaten eggs.
  5. Continue to stir fry and add in the sweet soya sauce.
  6. Make sure carrot cake is evenly coated with the sweet soya sauce
  7. Serve with spring onions.


Notes: I used kicap manis as I could not find the rose brand sweet sauce and it is much more watery and salty compared to the thick sweet sauce.

Recipe from The MeatMen



Braised Pork Belly in Soy Sauce (豆油肉)

I love braised dishes and have been wanting to do a braise sauce instead of using premix seasoning. While I followed the recipe from Noobcook – the taste was too bland so I adjusted with light soy and sweet soy sauce. After one night, the taste is much better but not yet close enough to how my mum makes it yet so I will need to experiment more.  I left out the sugar, eggs and mushroom from the original recipe. This dish goes very well with rice or noodles.



  • 500 gm pork belly
  • 1 1/2 tbsp dark soy sauce
  • 1 tbsp olive oil
  • 1 pack of tau pok


  • 500 ml – 1 litre water
  • 1 1/2 tbsp dark soy sauce
  • 1/2 tbsp light soy sauce
  • 1/2 tbsp sweet soy sauce / kicap manis
  • 1 cinnamon stick
  • 1 star anise
  • 4 cloves
  • 1/2 tsp 5 spice powder
  • 6 pieces of garlic / 2 black garlic bulbs
  • Dashes of white pepper


  1. Blanch pork belly with hot water to remove scum and reduce smell
  2. Heat oil in pot and brown pork belly on medium heat
  3. Add 1 1/2 tbsp dark soy sauce and stir to coat pork.
  4. Add in sauce and bring to a boil
  5. Reduce heat to a simmer for an hour until meat is tender
  6. Add in tau pok during last 10 mins of simmering


Recipe from Noobcook


Mad About Sucre Spring Menu 2nd April 17

Finally back again at Mad About Sucre for their Spring menu – I so missed the food there!

Spring Tangy Tomato Soup, Hand-picked Fresh of Arctic Snow Crabs

I love this soup – it’s slight tangy sour taste really serves to bring up your appetite. The pita bread croutons were super crunchy and the highlight is the Arctic Crab meat which was so fresh and sweet.


Fisherman’s Seafood Basket in Beer Batter with Aged-brandy Tartare Sauce & spicy Homemade Wasabi Mayo 

This serving was HUGE! If not for the fact I was hungry and Joyce was sharing with me, I don’t think I might be able to finish it. Lots of calamari rings with prawns, fish, potato wedges and onions in beer batter. Personally, I like the Tartare Sauce better than the Wasabi Mayo.


Wild-caught Blueback Salmon, Sauce of Confit Garlic and Organic Herbs 

Change of sauce from last season and the salmon was wonderfully fresh and just lightly pan fried and just cooked through so the natural sweetness comes through. There is a hint of spiciness in the Jalapeno peppers used in the sauce. Wild caught salmon really do taste different from farm reared ones.


Castile – Yougurt Mousse, Spring Lychee, Strawberry Rhubard, Blueberry, Honey Sponge, White Chocolate Feather 

This cake is soooooo pretty! I love the delicate white feather on top. First taste would be that of the Yogurt Mousse and then you’ll hit the berries and the lychee jelly in the center. Sucre always know how to blend the different flavors so well that everything always taste so good together.



Anemone – Tropical Mousse, Confit of Pineapple, Ginger Gel, Milk Chocolate Disc, Hazelnut Chantilly, Vanilla Choux Spon 

Haha too excited and started eating before taking photograph. This cake is another splendid showcase of Sucre’s skill. You never know what interesting ingredients they will use. The pineapple and ginger is refreshing blend. I like the chocolate disc and hazelnut chantilly. I am so going to eat this by myself the next time.


Viburnum- On season Pistachios, Sour Cherry, Pistachios Tuile 

This is definitely a pistachio special and Sucre has mastered using Pistachios which is not a typical nut used for baking as it is challenging to stabilize. This cake is heavier on taste and I think it’s best eaten on it’s own as a tea item or shared.


Mad About Sucre

27 Teo Hong Road, Singapore 088334

Nearest MRT: Outram Park Exit H