All My Recipes

An easy, home-cook version of the classic Buddha Jump Over the Wall, featuring premium ingredients gently simmered in a deeply flavourful broth — rich, nourishing, and perfect for special occasions.

Homemade Shui Jiao dumplings packed with juicy pork, prawns, and crunchy water chestnut — a comforting Chinese classic made easy.

Juicy Peri-Peri Chicken marinated in a bold blend of chilli, garlic and lemon, then roasted to achieve a smoky, charred finish. This homemade version balances heat, acidity and depth, guiding you clearly from inspiration to plate for a flavour-packed family meal.

Thai Style Chicken Rice (Khao Man Gai) features tender poached chicken served over fragrant, ginger-infused rice with a bold, garlicky dipping sauce. This recipe breaks down each component clearly — from poaching to sauce balance — guiding you from inspiration to plate for a comforting, complete meal.

Japanese Style Spaghetti inspired by Miam Miam combines butter, soy and dashi for a savoury, umami-rich finish, topped with silky egg for added depth. This recipe breaks down each component clearly — from sauce balance to pasta texture — guiding you from inspiration to plate for a comforting fusion favourite.

Abundance & Prosperity Poon Choi (盆菜) is a celebratory one-pot feast layered with premium ingredients simmered in a deeply savoury, heavenly rich broth. This recipe guides you through thoughtful layering, broth building and assembly, bringing a meaningful festive centrepiece from inspiration to plate.

Melt-in-Your-Mouth Pineapple Tarts Woohoo! My favourite Festive Period is just around the corner and I am super excited! Beside being able to gather with relatives we don’t meet up very often, having great fun and laughter over steamboat, mahjong and a few games of poker, one of my favourite part is savouring all the goodies available on the coffee table. Pineapple tart of course is a must-eat, must-buy and must-bake for me! This recipe is shared with me from my Uncle who was

I love fried chicken wings! And this recipe uses Air Fryer for a healthier, less oily chickens wings. Plus, I do not need to armour myself from the oil splattering. Crispy Air fry Nan Ru (Fermented Beancurd) Fried Wings 南如炸鸡翅 uses red fermented beancurd as the main ingredients to marinate the wings for a ultra flavorful umami-rich chicken wings.   Though it’s not deep fried, it is as crispy and delicious as those submerge in hot bubbling oil. Though this recipe asks for minim

Apple and Pear Pork Rib Soup (清热苹果雪梨排骨汤) This might not be one of the attractive picture I have ever posted, but it’s definitely one of the recipe we need the most ~ especially this period seems to be  common cold and seasonal flu seems to be affecting alot of people, including myself. Apple and Pear Pork Rib Soup (清热苹果雪梨排骨汤) is one of my favourite soup ~ made with Apple, pear, almond kernels, honey dates, wolfberries and pork rib. Natural sweetness from the fruits elevated t

Penang Orh Tau Yew Bak (Dark Soy Sauce Pork Belly Penang-Style) This dish has a very special meaning to me. It reminds me of my Late Grandma and Mama, both of Penang Origin. Ever since they left, I never had this dish again… until my Penang- born hubby made this dish during one of our family dinner. And I knew it from the very 1st bite that it’s the taste that I have been missing. I asked for this recipe from my Hub and here I share with you so that everyone can enjoy this si

Tom Yum Goong, is a popular dish in Thailand ~ a.k.a Spicy and Sour Soup. This is definitely my favourite Thai Dish, pack with the 5 flavors burst – Salty, sweet, spicy, sour and umami. I have very high expectation on Tom Yum Soup and i never like the cube/paste one as it just doesn’t give me the taste I got from Authentic Thai Restaurant. I love the freshness from the herbs and spices, tanginess from the freshly squeezed lime, sweetness from the coconut and savory note from

Mentaiko Udon 明太子うどん (Spicy Cod Roe Udon) is one of my favourite dishes in Japanese cuisine. Actually I love any dishes with mentaiko but this is definitely my favourite mentaiko dish. I love the combination of the springy udon texture and the salty creamy cod roe with a hint of spiciness from the marinated roe. All toss together and top with shredded cucumber and seaweed. *For non spicy version, you can substitute with Tarako (non spicy version) instead of Mentaiko. But the

Hong Kong Chu Hou Braised Brisket 港式柱侯炆牛腩 I have been experimenting on this dish for quite a while to get the perfect authentic taste of Hong Kong. And trust me, this recipe is a keeper! Hong Kong Chu Hou Braised Brisket (with/without tendon), 港式炆牛腩 or 港式焖牛腩, is a popular Cantonese Dish, made with Chu Hou(柱侯) Sauce, that one must definitely eat when in Hong Kong. It is a one dish meal with beef, carrot, radish and the ultra flavorful sauce goes so well with both rice or Hong

Silky Smooth Poached Soy Sauce Chicken  Soy Sauce Chicken, traditionally a Cantonese Dish, a.k.a  豉油鸡 where the chicken is poached in spices infused soy sauce marinade.  Though a simple dish, one of the stall selling soy sauce chicken was awarded 1 Michelin Star for their flavorsome, toothsome Soy Sauce Chicken. I love the flavor of this dish and yet I prefer the silky Smooth texture of the Hainanese Style chicken. As such, I did an experiment of using both the cooking method

This is one of my favourite childhood dish! Ah ma always cooked it during Birthdays of our family members or when I pulled her sleeve and requested for it. I will just stand beside the stove while she was making it a and enjoying every single steps. My Taiwanese friend commented that it tasted like the Taiwan version. Of course! My Grandma is from Taiwan #金门 and this is definitely a recipe that yields Authentic Taiwanese Taste. Simple ingredients are used – Dried Shrimps, Por

Hainanese Curry Rice with Scissors Cut Hainanese Pork Chop Who don’t love this sloppy mess ~ Rice smoothered in messy Hainanese Curry and braised gravy, accompanied by Five spices Hainanese Pork Cutlet, Braised Wings & Cabbage stew aka Chap Chye! The taste from my late papa on the table. Making this meal can finish within an hour. Just need to marinate the pork chop few hours ahead or even day before.You can use pork loin or pork shoulder. Use a mallet or the back of a cleav

JB Style Ba Kut Teh – DIY Herbal Sachet! & Kiam Chye  This is the reason that always get me crossing the bridge to our neighbouring country – Malaysia (Johor Bahru) and of course only to my favourite stall – Shoon Huat Ba Kut Teh @ Taman Sentosa ( 顺发肉骨茶) . The reason I love their Ba Kut Teh is because their Ba Ku Teh is neither too peppery nor is it too herbal in taste. Their soup is well-balanced with a hint of herbs and is extremely flavorful. This was like my only motivati

A comforting bowl of Taiwanese Orh Ah Mee Sua — silky wheat vermicelli in a savoury, thickened dashi-based broth topped with tender oysters and optional pork intestine. This homemade version balances depth, texture and aroma, guiding you clearly from inspiration to plate.

Thai Style Braised Pork Leg on Rice (Khao Kha Moo ข้าวขาหมู) with Special Homemade Vinegar Chilli  Thai Style Braised Pork Leg on Rice (Khao Kha Moo ข้าวขาหมู) is a must eat street food when you are in Thailand. It is definitely an influnced by Chinese and Thai further elevate this dish with their own herbs and seasoning. It is braised until the meat is super tender and the skin & fats of the trotter just melt in your mouth. Serve with a special homemade Thai Chili Sauce, whe

Singapore Hawker Style BBQ Chicken Wing We each have a love affair with Wings. And this is definitely one of our Singaporean’s favourite – Hawker Style BBQ Chicken Wings. Ultra-flavourful Soy Marinated Wings, grill over charcoal until perfectly charred. Squeezed lime juice over the glistering charred wings and dipped with Sambal Chili Sauce. A dish worth putting on weight for. This dish can also be easily achieve in your kitchen – cook it in oven, or even air fryer. You will