All My Recipes

Thai-Style Braised Fish Maw (Shark Fin) Soup I always prefer Thai-Style Shark Fin Soup as compare to our Chinese-Style ones. Thai-Style ones are more complex in flavour.. Very Umami-rich! For the benefit of those who do not eat shark fin, you can omit the shark fin and just add fish maw and abalone (optional). How to Choose Fish Maw:   One of my foodie friend who used to import Dried Seafood Items told me that the thicker the fish maw, the more gelatinized texture it is. This

Collagen Chicken Broth This is really a boiling pot of goodness! You will need at least 10 hour of boiling over medium low fire. Your hard work will definitely be paid off and your guests will be totally impressed. Plus…… its super good for our skin! Do I need to sell more on this soup base? You can start to prepare like now and it store very well in freezer. Just put it into the chiller for a less frozen gelatine broth a day before you intend to use it. Scoop the gelatinized

Succulent Herbal Baked Chicken infused with Dang Gui, sesame oil and rice wine — a comforting, aromatic dish that delivers depth of flavour while remaining balanced enough for the whole family. This recipe breaks down the herbal layering clearly, guiding you from inspiration to plate with warmth and confidence.

Crispy Rice Cake with Pork and Shrimp Coconut Dip (Khao Tang Na Tang) Khao Tang Na Tang is a Thai Dish – Pork and Shrimp in Coconut Sauce. It is usually served with Crispy Rice Cracker. It is spicy and very coconutti. Very flavourful and yummy! I first tried this dish many years ago. That many years ago was the first and last time I tried that. I really like the dish. It’s something very special and I had never tried before. It’s not a very familiar dish to me, so I didn’t pi

The Meltz-in-your-mouth Taiwanese Braised Pork Belly Rice (卤肉饭) – Fatty Yummy Version Taiwanese Braised Pork Belly Rice is one of the must-eat in Taiwan. It’s a bowl of rice served with Small Pieces of Pork Belly braised for hours in soy sauce and rice wine until it’s extremely tender and melt-in-your-mouth. I just came back from Taiwan and I knew I must share this recipe once I’m back to Singapore. For those who had follow my blog, I had already posted a recipe on Lu Rou Fan

Vietnamese Sweet and Sticky Fish Sauce Chicken Wings  Fish Sauce is one of the staple condiments in Vietnamese Cuisine. Fish Sauce, an umami-rich sauce, is made from anchovies, giving it an intense salty, pungent and briny taste. The first time I tried Vietnamese Chicken Wing is in a small Viet Café a long Beach Road, Singapore. The café is opened by a Vietnamese lady. This one of my favourite Viet café in Singapore. Almost all the dishes there are very authentic and tasty. T

The Newer Velvety Smooth Century Egg Congee Today is the best day to have this pot of goodness! A chilly day after rain, hubby is sick and I am having indigestion for many days. I love to grind my rice grain and break them into smaller pieces when making congee. The congee will be extremely smooth and it will be cooked in a shorter time. What makes this recipe different from the traditional one is the preparation of the minced pork. Instead of adding the minced pork together

Claypot Hokkien Mee With Sio Bak There is a hype on the Claypot Hokkien Mee with Roasted Pork Belly in Toa Payoh and I know it’s my type of hokkien mee. I love my Hokkien Mee to be very saucy. Especially with the rainy cold weather these few days, a piping hot pot of soupy noodle with a burst of umami flavour will be perfect! Not much time require to make this dish, unless you intend to make your own sio bak (roasted pork belly). This recipe will only focus on the Claypot Hok

Mac & Cheese which is also known as Macaroni & Cheese. IT’S MY COMFORT FOOD!! Traditionally, macaroni are used to prepare this dish. However, there are a lot of variation which uses short pasta like Penne, Fusilli and like this recipe, uses Mini Conchiglie (shell pasta). I prefer using shell pasta or fusilli as I feel that they hold the sauce better. Its really up to your preference on the choice of short pasta. Mac & Cheese are pasta stirred into cheesy Béchamel Sauce (also

Oozy Soft Centre Crab Cream Siew Ma These cute little Japanese Style Siew Mai with Oozy Soft Creamy centre are just Heavenly! Eat it hot when its freshly out of the steamer. But be careful not to burn tongue! :p The filling of these siew mai are quite easy to make. Likewise the folding of the siew mai are easy too – unlike the soup dumpling pleatings, which I made it an aesthetic failure! I used ready hand-picked crab meat instead of picking the meat out from the crab on my o

Rich & Sticky Taiwanese Style “Three-Cup Chicken” (三杯鸡) This dish really goes well with Rice! 很好下饭哦！也很好下酒！Goes very well with beer too! Three-Cup Chicken (三杯鸡) is a very popular traditional Chinese dish. Traditionally, this dish is cooked with 1 Cup Soy Sauce, 1 Cup Rice Wine and 1 Cup Sesame Oil (ratio is 1:1:1). That’s how the name 3-Cup Chicken came by. However, I did not use the traditional ratio and modify a bit to suit to my personal taste. This dish really goes well wi

Gooey, Flaky, Crispy Pablo Style Lava Cheese Tart (Medium to Medium Rare) Yeah! After several attempts, I finally succeeded – Hot stamped it and sealed with Apricot Jam! Happy! What is my favourite food in Japan? Pablo Cheese Tart! I happened to chance upon it when I was shopping in Tokyo. Even though the queue is not short, who can resist after seeing this poster outside their shop?! It’s a take away outlet in Tokyo so I had it when I was back in Hotel. It was no longer warm

Taiwan Style Salted Pork Belly with Rice (鹹猪肉饭) Yeah! Taiwan I’m Coming!! I will be going to Taiwan in Dec and was browsing my Honeymoon photos to see where should I revisit again. Why everything looks so yummy??!! This time I will only be going for 4 days. How can I finish all the food on the must eat list? 🙁 This Salted Pork Belly Rice is a simple yet yummy dish I had tried during the previous trip. It was so nice that we went there twice during our last trip. So… I decide

Creamy Uni (Sea Urchin) Risotto I just can’t get enough of Uni! I just got a box of fresh uni from Isetan. It’s so sweet and fresh. These cute little  ones never fail to caress your tongue and the next moment, they just melt in your mouth. I had quite a few meals of sushi rice with Uni for the past 2 weeks and I am a bit sick of having the same combination again. I have been racking my brain on what to cook with uni. Ah ha… Uni Risotto sounds like a good idea! Creamy plus cre

The Pitan Tofu (Century Egg Beancurd – Japanese Style) You are most likely to find this cold dish in any proper Japanese Restaurant. Well.. nice or not is another story. This is a surprisingly easy dish to make. It’s creamy and pungent taste from the century egg makes you keep picking up ur spoon and eat more. Top it with a generous amount of tobbiko to add crunch to this dish. Softness from the tofu, creaminess from the century egg sauce and bursting crunchiness from the tob

Uni Overload ~ Creamy Uni Carbonara with Onsen Egg Uni (Sea Urchin) is the Foie Gras of the Sea. I love it for it’s slightly briny sweetness with the creaminess that sings in your mouth the moment you pop it in. Uni is best enjoy when fresh as sashimi or together with sushi rice. Carbonara is another way to highlight the Uni. The creaminess of the carbonara sauce together with the sweet creaminess of the uni is such a perfect marriage. It’s not easy to get uni from Singapore.

Saucy Kung Pao Chicken with Velvety Smooth Congee  This is my kind of comfort food – rich , spicy and tummy-warming. l used to love visiting Geylang for their frog porridge. Not that l like frog legs. l actually loves the spicy Kung Pao Sauce generously poured over the Velvety smooth plain congee. My husband is not a fan of frog legs as well. As such , I replaced with the succulent chicken thigh. l adapted the recipe from  Angela Seah Thulin’s . This recipe has been praised b

The Fiery Wings with loads of Chilies, Garlic & Sichuan Peppercorns I promise, to all heat lovers, this recipe is finger licking good. It’s so good that you might even start sucking the dried chilies for the seasoning that are well coated over the chilies. Well that’s what I did ?. This recipe is inspired by Sichuan Spicy Chicken (辣子鸡). The slightly numbing peppercorn and spicy chilies heighten the pleasure of this dish. You can add more chili powder for a higher heat intensi

Eckitchensg’s Shiok Shiok Maki OMG ! This is really heavenly. The moment you sink your teeth into this maki, your mouth will be surrounded by the creaminess of the shiok sauce and the crunchiness of the Tobikko, bursting in every bite. This is Shiok-ness!  had Shiok Maki years ago at Koh Grill and Sushi Bar. This is the only dish I remembered having there. l really enjoyed the Shiok-ness. This is not an exact replication of Koh’s Shiok Maki as l do not remember the exact tast

Since young, I am a fan of lo mai gai. I love the stickiness of the rice and the flavoursome fillings. This is a must-order dish for Dim Sum. Most dim sum restaurant will serve the rice wrapped in lotus leaves. The rice will be infused with the woodiness fragrance of the leaves. If you cannot find lotus leaves, parchment paper can be use instead. It will still be very yummy. The weightage of the rice to fillings is just an estimation. You can use the proportion of rice to fil