Simple Economic Fried Bihoon 经济炒米粉
Simple Economic Fried Bihoon 经济炒米粉

Simple Economic Fried Bihoon 经济炒米粉

Economic fried bihoon, or simple stir fried rice vermicelli is a typical breakfast for Malaysian and Singaporean Chinese. For this recipe, I used the simple ingredients such as cabbage, crabstick, egg and some spring onion (whatever can be found in my fridge) to make my good and satisfying breakfast. Although the fried bihoon looks uninteresting, it is really delicious with a fiery hot chili paste especially the shredded cabbage which lends a “crunchy” texture and a refreshing taste to the dish.

1/2 packet bihoon/rice vermicelli (about 100 gm)
2-3 cloves garlic (chopped)
1 handful of shredded cabbage
2 stalks spring onion (cut into sections)
2-3 crabstick (cut into cubes)
1 egg (lightly beaten)

2 tbsp soy sauce
1/2 tbsp dark soy sauce
50 ml water
1 tbsp oyster sauce
Dashes of white pepper powder

1.    Boil a pot of water, add in 1 tbsp of oil and a pinch of salt, cook bihoon till soft. Drain and set aside in a covered container.
2.   Combine all seasoning ingredients in a bowl, set aside.
3.   Heat 2 tbsp of oil in a pan, pan-fry egg till both sides are brown. Dish out, cut into strips and set aside.
4.   Heat 2-3 tbsp of oil in the same pan, saute garlic till aromatic, add shredded cabbage and stir-fry 2-3 minutes till half done. Add in cooked bihoon, then followed by seasoning mixture, continuously stir-fry bihoon till well blended. Cover and let the bihoon simmer for 1-2 minutes until fully cooked through and no longer wet.
5.   Off the heat, mix in spring onion, crabstick and shredded fried egg.
6.   Dish out to serving platter and serve hot.

1. Feel free to add in your preferred meat, seafood, and veggie.


米粉                  半包 (约 100 gm)
蒜                      3 瓣 (切碎)
白菜                  1 大把 (切丝)
青葱                  2 颗 (切段)
蟹棒                  2-3 支(切小块)
鸡蛋                  1 颗(打散)

调味料 :
醬油                 2 大匙
耗油                 1 大匙
黑酱油             1 大匙
水                     50 ml
胡椒粉             少许

1.    把一锅水煮开,加入1大匙油及少许鹽后,加入米粉撥散,待水回滾后15秒钟撈出放入碗里,蓋上盤子燜5分钟。
2.   烧热一炒锅,加入1-2大匙油, 倒入鸡蛋后赶快把锅晃晃让鸡蛋液扩散均匀, 边上翘起的时候,翻面,两面煎熟,冷切切成蛋丝备用。
3.   原锅,烧热2-3匙油,爆香蒜碎,加入白菜絲翻炒2-3分钟至半熟,加入米粉、调味料,轻轻把米粉和调味料拌匀,蓋上锅蓋燜煮1-2分钟至米粉熟透。
4.   关火, 混入青葱段、蟹棒和蛋丝,即可盛盘。

1.   可以随意加入自己喜爱的肉类、海鲜及蔬菜。

Stir-fried Chicken Wing With Fermented Beancurd 腐乳炒鸡翅


Stir-fried Chicken Wing With Fermented Beancurd 腐乳炒鸡翅

Stir-fried Chicken Wing With Fermented Beancurd 腐乳炒鸡翅

Simple stir-fried dish, just marinate the chicken wings with fermented beancurd, and then stir-fried to perfect goodness. This dish is deliciously savory with umami flavor from fermented beancurd, and great to go with steamed rice or congee.

8-10 chicken wing mid-joints
5-6 slices ginger
3 cloves garlic (sliced)
1 red chili (trimmed and sliced diagonally)
1 stalk spring onion (cut into 1″ section, separate white part from the green)

2 cubes white fermented beancurds (any flavour)
1 tbsp white fermented beancurd’s pickling liquid
1 tbsp oyster sauce
1/2 tbsp sugar
1 tbsp rice wine

1 cube white fermented beancurd (mashed)
1 tbsp Shaoxing wine
1 1/2 tsp sesame oil

1.   Combine chicken wing mid-joints with all marinade ingredients till all liquid is absorbed. Set aside to marinate in the refrigerator for 5-6 hours or overnight.
2.   In a smoking wok, heat 1 tsp white sesame oil and 1 tbsp oil till very hot, stir-fry ginger slices over high heat till lightly browned. Add garlic, chili and spring onions (white part only), saute till garlic is lightly browned. Add mashed fermented beancurd and saute till aromatic. Add chicken and stir-fry till wok is very hot, then drizzle with wine and stir through, continue to drizzle with water and stir till chicken is just cooked through, and the sauce is slightly thickened.
3.   Check seasoning according to your liking. Off the heat, sprinkle with onion greens and drizzle with 1/2 tsp sesame oil.
4.   Dish out to serving plate and serve immediately.

1.   Leave the gravy slightly watery if not eating immediately as the sauce thickens as it sits.

一道简单又好下飯的菜式,… 鸡翅加了腐乳提味,口感丰富,味道增色不少,非常惹味。

雞中翅          8-10 支
姜                  5-6片
蒜                  3 瓣(切片)
红辣椒          1 颗(对角切片)
青葱              1 棵(切1″段,葱青和葱白分开)

腐乳              2 块(任何味道)
腐乳汁          1 大匙
耗油              1 大匙
糖                  1/2 小匙
米酒              1 大匙

腐乳              1 块 (捣烂)
绍兴酒          1 大匙
麻油              1 1/2 小匙

1.   雞中翅洗淨沥干,加入所有腌料抓勻,放進冰箱腌制6小时或隔夜。
2.   烧热炒锅至冒烟,放入一小匙麻油和一大匙油烧至稍热,爆香姜片,加入蒜片、红辣椒、葱白爆香至蒜片稍金黄色,放入腐乳炒出香味,再加入雞中翅翻炒至炒锅很热,洒入米酒煸炒,再加入清水,大火翻炒至雞中翅熟透,酱油稍微浓稠。
3.   调味后关火,洒入1/2小匙麻油,混入葱青段,即可盛盘上桌。

1.   酱汁不要煮的太乾,待冷后会稍微更浓稠。

Kaya Toast And Half-Boiled Eggs 烤吐司生熟蛋
Kaya Butter Toast And Half-Boiled Eggs 烤吐司生熟蛋

Kaya Butter Toast And Half-Boiled Eggs 烤吐司生熟蛋

Perfectly soft-cooked eggs, drizzled with soy sauce and pepper,  then paired with toast spread with coconut-based kaya jam, offer a comforting start to the day.

2 bowls of water (about 480-500 ml)
2 large eggs (at room temperature)
Kaya toast (for dipping)

1-2 tsp soy sauce (to taste)
A dash of white pepper

1.   Place eggs in a bowl, set aside.
2.  Bring 500 ml of water to a rolling boil, then gently pour boiling water over the eggs, and the water must be enough to cover the eggs. Cover the bowl and and allow the eggs to cook for 8 minutes.
3.  Dish out the eggs, set aside to cool for 1-2 minutes.
4.  Crack the eggs into a serving bowl, drizzle with soy sauce and white pepper, serve immediately with kaya and butter toast.
5.  To prepare Kaya toast, spread kaya or coconut-egg jam and butter over a slice of toast and top with another slice of toast. Cut into half or fingers.

1.  Free feel to click here for  Kaya spread or coconut-egg jam recipe.


清水                        2 碗(约 480-500 ml)
鸡蛋                        2 颗(室温)
咖椰牛油烤面包   1 份

酱油                        1 小匙(适量)
胡椒粉                    少许

1.   鸡蛋放在一碗里备用。
2.   将2碗(500ml)清水煮沸后,轻轻地倒在鸡蛋上至沸水盖过鸡蛋,加盖让鸡蛋煮8分钟。
3.   取出鸡蛋,用小茶匙敲开蛋壳,倒入小碗里,把内壳里的蛋白也刮下来。
4.   滴上酱油,撒上一点胡椒粉,配上咖椰牛油烤面包食用。
5.   准备烤吐司,吐司麵包烤好后抹上些許奶油和咖椰醬,再盖上令一片烤吐司麵包,对半切开即可。

1.   简易的咖椰醬食谱的链接。

Braised Pork Belly With Potato 土豆红烧肉
Braised Pork Belly With Potato 土豆红烧肉

Braised Pork Belly With Potato 土豆红烧肉

Braised pork belly also known as red-braised pork belly (Hong Shao Rou/红烧肉)) is a Chinese dish with many variations. It can be braised with dry vegetables, dried cuttlefish, potato, radish, so on and so forth.
This recipe is regarding the braise of pork belly and  potato in a luscious sweet and savory sauce.
The result is a rich and succulent pork belly, soft and flavorful potatoes covered in savoury sweet sauce. This dish is perfectly delicious with a bowl of steamed rice.

250 gm pork belly
1 potato (peeled, chunked)
2 star anise
4-5 ginger slices
2-3 cloves garlic (sliced)
1 tbsp rock sugar (break into small pieces)

1/2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp rice wine
Salt to taste
Dash of white pepper

1.   Blanch pork belly in boiling water for 5 minutes, rinse pork belly thoroughly under cold running water and drain well, set aside.
2.   Heat a wok with 2 tbsp of oil, saute ginger till aromatic, add garlic and star anise, continue to saute for 2-3 minutes, add rock sugar and cook over low heat till fully melted. Then, add pork belly, and stir-fry for 2-3 minutes till the pork belly is lightly browned .
3.   Mix in all seasoning ingredients and a bowl of water, bring to a boil. Low the heat, cover and simmer for 20 minutes.
4.   Then, add potato and mix well, continue to simmer for another 20-30 minutes till the potato is cooked through and the pork belly is tender.
5.   Switch to high heat, and cook till the sauce has thickened. Dish out go serving plate, garnish with coriander, and serve immediately.


五花肉          250 gm
土豆              1 粒 (削皮、切块)
姜                  4-5 片
蒜                  2-3 瓣 (切片)
八角              2 朵
冰糖              1 大匙

酱油              1 大匙
黑酱油          1/2 大匙
蚝油              1 大匙
料酒              1 大匙
胡椒粉         适量
盐                 适量

1.    把五花肉烫热水洗净,切块备用。
2.   热锅烧2大匙油,爆香姜片,加入蒜碎、八角炒出香味,再放入一大勺冰糖,小火炒至冰糖融化成焦糖色。
3.   放入五花肉翻炒至上色,然后调入酱油、黑酱油、料酒、胡椒粉、盐翻炒均匀,加入一碗清水煮开后,加盖小火焖烧20分钟。
4.   放入土豆翻炒均匀,继续焖烧20分钟至土豆软糯及五花肉变软,然后转大火收汁。
5.   盛盘,洒上香菜即可。

Taro Crisp Balls 繡球炸芋虾
Taro Crisp Balls 繡球炸芋虾

Taro Crisp Balls 繡球炸芋虾

Taro Crisp Balls, or “Wu Har” in Cantonese, is a Lunar New Year Snack made of  taro strips  that are shaped into balls and deep-fried to perfection. The taro  balls are crispy and fragrant especially the aroma from the coriander .

500 gm taro (peeled)
2-3 tbsp glutinous rice flour
3 tbsp white sesame seeds
Coriander leaves

1 tbsp rice wine
1 1/2 tsp five spices
1 tsp chicken granule
1 tsp sugar
1/2 tsp salt
1/2 tsp white pepper

1.   Slice taro into 1/2 cm thick slices, then using a peeler, peel taro along the edge of 1/2 cm slice to make long thin strips (width of 1/2 cm).
2.   Place the taro strips in a mixing bowl and gently mix in all the seasoning ingredients.
3.   Then, mix in glutinous rice flour and sesame seeds.
4.   Heat sufficient of oil for deep frying over moderate heat. Then, heat up the net ladle in the hot oil.
5.   Place a bundle of taro strips and a spring of coriander leave into the net ladle. Slowly lower the net ladle into hot oil, and use a pair of chopstick to gently hold the taro ball in the net ladle for few seconds. Deep-fry the ball till golden brown, and the ball will dislodge from the net ladle when fried through. Continue to fry the rest of the taro balls.
6.   Transfer the taro balls to the kitchen towels to soak up excess oil. Set aside to cool before storing.

1.   Feel free to check the detail of making “Wu Har” from this Hong Kong Video.


芋頭                        1/2 個 (約 500 gm)
糯米粉                    2-3  大匙
白芝麻                    3  大匙
芫茜/香菜叶         适量

鹽                             1/2 小匙
五香粉                    1 小匙
米酒/紹興酒          1 大匙
胡椒粉                   少許
鸡精粒                    1 小匙
糖                            1 小匙
盐                            1/2 小匙
白胡椒                    1/2 小匙

1.  芋頭去皮,切1/2cm厚片,然后再刨絲。(絲不要太短太碎,就會不易成型)
2.  把芋絲放进大盤里,加入所有調味料拌勻至軟身后,再混入糯米粉和白芝麻迅速拌勻。
4.  中火烧热油锅,把一小圓漏勺放入烧热及沾少許油,跟着把適量芋絲及少许芫茜/香菜叶揉成一小球放進漏勺里。
5.  轉小火后,将小圓漏勺慢慢的放入熱油,用一双筷子轻轻握住芋球在小圓漏勺几秒钟,继续炸芋球至表面定型,便可以把芋球倒在油锅中炸至表面呈金黃色。
6.  撈起滤油,放涼一會就可入罐久藏。

1. 详细的做法可以参考观看香港食谱影片网

Kaya/Coconut Egg Jam 咖椰
Kaya/Coconut Egg Jam 咖椰

Kaya/Coconut Egg Jam 咖椰

Kaya/Coconut Egg Jam 咖椰 (Kaya And Butter Toast 咖椰黄油烤面包)

Kaya/Coconut Egg Jam 咖椰 (Kaya And Butter Toast 咖椰黄油烤面包)

Kaya, also known as Coconut Egg Jam is a food spread, made from coconut milk, eggs and sugar. Creamy, gooey, and sweet, which is perfect on toast, hot steamed roll / mantou or cream craker.

Ingredients :
4 egg yolks
200 ml undiluted coconut milk
50 gm sugar
20 gm palm sugar/gula melaka (chopped)
3-4 pandan leaves (washed, knotted)

Direction :
1.   In a sauce pot, add in coconut milk, sugar, palm sugar and pandan leaves. Cook over low heat till sugar and palm sugar are fully dissolved, off the heat and set aside to cool. (Do not boil the coconut milk)
2.   In a medium bowl, stir 4 egg yolks with a wire whisk. (Do not beat until the mixture increases in volume)
3.   Gently pour the coconut milk-sugar mixture into the egg yolk while stirring the egg yolk at the same time.
4.   Then, pour the coconut milk-sugar-egg yolk mixture into the inner pot of a double boiler. Double boil the mixture over low heat, stirring constantly with a whisk till slightly thickened.
5.   Continue stirring and simmering till the mixture is thick and creamy, and coats the back of the spoon.
6.   Once the consistency of the mixture is thick but still runny, turn off the heat, discard pandan leaves and set aside to cool before storing.


蛋黄                     4 粒
浓椰奶                 200ml
椰糖/棕榈糖       20gm
细砂糖                 50 gm
香兰叶                 3-4 片(洗净,打结)

1.    将浓椰奶倒入锅里,加入椰糖、细砂糖及斑兰叶,用慢火煮至糖完全溶解 (千万不要煮沸),离火放在一旁,让甜椰奶降至室温,备用。
2.   把鸡蛋黄打散,搅拌均匀 (千万不要打出泡沫)。
3.   慢慢把已降温的甜椰奶倒入蛋黄液里,同时也继续搅拌蛋黄液。
4.   再把搅拌均匀的甜椰奶蛋黄液倒入锅里,用慢火隔水炖煮至全部凝结成糊状为止,边煮边搅拌以免焦底。不要煮的太乾,待冷后咖椰会更加浓稠。
5.   取出咖椰,丢掉香兰叶,待冷后即可享用。

Nasi Kunyit With Chicken Curry 黄姜糯米饭咖喱鸡
Nasi Kunyit With Chicken Curry 黄姜饭咖喱鸡

Nasi Kunyit With Chicken Curry 黄姜糯米饭咖喱鸡

Nasi Kunyit/Turmeric Glutinous Rice 黄姜饭

Nasi Kunyit/Turmeric Glutinous Rice 黄姜糯米饭

Simple Chicken Curry 简易咖喱鸡

Simple Chicken Curry 简易咖喱鸡

Nasi Kunyit With Chicken Curry, is a celebratory dish traditionally served with Red tortoise cake/Angku Kueh, Red Eggs etc… to celebrate a new born baby’s full moon for Malaysian and Singaporean Chinese.
Nasi Kunyit, also known as turmeric glutinous rice, prepared by steaming the soaked glutinous rice to perfection. Coconut milk is added to the rice very 10 minutes for 3 times while steaming, so that the coconut milk is evenly being absorbed by each grain. The rice is very aromatic and great to go with Chicken Curry.

500 gm glutinous rice (rinsed)
1 tbsp turmeric powder
2 pcs dried tamarind peel/asam keping
1 tbsp white peppercorns
1/2 tsp salt (to taste)
10 pandan leaves (washed)
200 ml coconut milk

1.   In a big bowl, add glutinous rice, dried tamarind peel, turmeric powder and enough water to submerge the glutinous rice,  stir till well combined and set aside to soak for 5 hours.
2.   Dissolve 1/2 tsp of salt in coconut milk, set aside.
3.   Drain the rice and discard the dried tamarind peel. Place the glutinous rice in a steaming tray lined with pandan leaves, add in peppercorns and steam over high heat for 10 minutes.
4.   Use a spoon or a pair of chopstick, fluff the rice and mix in 1/3 of the coconut milk, continue to steam for 10 minutes. Then, fluff the rice and mix in another 1/3 of the coconut milk, steam for another 10 minutes. Add the final 1/3 of the coconut milk, stir well and steam for the final 10 minutes. Add a bit of water if the glutinous rice is still hard.
5. Remove from steamer and serve warm with Curry Chicken.

1. You may substitute the dried tamarind peels with 1 tbsp of lime juice.

黄姜糯米饭配咖喱鸡… 这种搭配通常出现在亲戚朋友的孩子满月,满月礼盒里头会包含黄姜糯米饭、咖喱鸡、红龟糕、红鸡蛋等等,比较传统式的…

糯米                              500 gm (洗净)
黄姜粉                          1 大匙
浓椰浆                          200 ml
盐                                  1/2 小匙
班兰叶                          10 片
胡椒粒                          1 大匙
罗望子/亚叁果皮       2 片

1.   糯米洗净后放入碗里,加入足够的水(稍微盖过糯米)、罗望子/亚叁果皮、黄姜粉搅拌均匀,泡5小时。
2.   把1/2匙盐放入浓椰浆里,搅拌至融化,备用。
3.   蒸盘上铺一层班兰叶,放入已沥干的糯米和胡椒粒,放入蒸锅蒸10分钟。
4.   加入1/3的浓椰浆轻轻搅拌均匀,继续蒸10分钟。
5.   再拌入1/3的浓椰浆,轻轻挑松米饭,继续蒸10分钟。
6.   最后,把剩下1/3的浓椰浆均匀的加入米饭中,并轻轻挑松米饭,再蒸10分钟即可。如果糯米饭还是比较硬,可以加入少许水。
7.   趁热配上咖喱鸡食用。

1.   可用一大匙青柠汁/青桔子汁来代替罗望子/亚叁果皮。

Fish Fillet Sandwich 鱼柳三明治
Fish Fillet Sandwich 鱼柳三明治

Fish Fillet Sandwich 鱼柳三明治

Fish Fillet Sandwich 鱼柳三明治 (Open sandwich, 开放式三明治)

Fish Fillet Sandwich 鱼柳三明治 (Open sandwich, 开放式三明治)

A no-mess breakfast … Delicious sandwich layered with fish fillet, cheese, veggies and tartar dressing,  ready in 10-15 minutes!

Ingredients :
2 slices white bread
2 slices breaded fish fillet
1 slice cheddar cheese
1/2 yellow onion (sliced)
1/2 tomato (sliced)
French red frisee (washed, drained)

Tartar Sauce:
1 tbsp minced yellow onion
3 tbsp mayonnaise
1 tsp lemon juice
Pinch of salt

1.   Combine all the Tartar sauce ingredients in a bowl, set aside in freeze to chill.
2.   Heat a pan with 2 tbsp of oil, pan-fry breaded fish fillets till golden brown on both sides.
3.   To assemble sandwich, arrange French red frisee on a slice of bread,  top with a slice of cheese, 2 slices of fried fish fillet,  1-2 big scoops of tartar sauce, tomato and onion, cover with another slice of  bread, or serve as an open sandwich!

说到简单易学的早餐,那就是三明治啦,… 新鮮吐司搭配了煎魚柳、起司、生菜、番茄、洋葱,再佐上塔塔醬,只需15分钟,一份美味又营养的西式快餐。

材料 (1份):
鱼柳              2 片
吐司              2 片
生菜              适量(洗净,沥干)
番茄              1/2 颗(切片)
洋葱              1/2 颗(切片)
车打奶酪      1 片

美乃滋          3 大匙
白洋葱碎      1 大匙
柠檬              1 小匙
盐                  少许

1.   把所有塔塔酱材料混合在一碗里,放在冰箱冷冻备用。
2.   烧锅热少许油,放入鱼柳煎炸至两边金黄色,备用。
3.   在一片吐司上,叠上一层生菜,一片车打奶酪,2片煎鱼柳,然后把塔塔酱涂在鱼柳上,跟着叠上番茄和洋葱,再盖上令一片吐司即可,或做开放式三明治享用。

Roasted Chicken WIth Teriyaki Sauce 酱烤鸡腿
Roasted Chicken WIth Teriyaki Sauce 酱烤鸡腿

Roasted Chicken WIth Teriyaki Sauce 酱烤鸡腿

Roasted Chicken WIth Teriyaki Sauce 酱烤鸡腿

Roasted Chicken WIth Teriyaki Sauce 酱烤鸡腿

A simple and easy to make pan-roasted chicken.
Just season the chicken with soy sauce and pepper, pan-grill the chicken to perfection, and then lacquer with homemade sweet soy teriyaki sauce. It’s delicious savoury, … A finger lickin’ roasted chicken.

2 chicken leg quarters (thigh done removed)

2 tbsp soy sauce
1 tbsp dark soy sauce
2-3 dashes of white pepper

3 tbsp mirin
3 tbsp soy sauce
1 tbsp honey
1 tsp brown sugar (to taste)

1.   Pierce the chicken meat with a fork.
2.   Combine all the marinade ingredients with chicken, and set aside to marinate for 60 minutes.
3.   Combine all sauce ingredients in a bowl, set aside.
4.   Place the marinated chicken, skin side down in a frying pan, pan-grill with cover until nicely browned.
5.   Flip over, then cover the pan and brown the other side.
6.   Then, flip the chicken over, skin side down, and pour in the sauce mixture.
7.   Continue to flip the chicken in sauce to coat evenly, and pan-grill for another 1-2 minutes till done.
8.   Dish out to serving plate, serve with green veggies and cherry tomatoes.


鸡全腿          2 支(去大腿骨)

酱油              2 大匙
黑酱油          1 大匙
胡椒粉          少许

味啉              3 大匙
酱油              3 大匙
蜂蜜              1 大匙
红糖              1 小匙(适量)

1.   鸡腿洗净抹干后,用叉子在鸡腿肉叉小洞,以方便入味。
2.   取一大碗里加入所有腌料,放入鸡腿抓匀,腌制1小时。
3.   把所有混合在一碗里,备用。
4.   取一平底锅,鸡腿皮朝下放入锅里,盖上锅盖煎至焦黄色后,翻面,再盖上锅盖煎至鸡腿熟透及稍微焦黄。
5.   再次翻面,鸡腿皮朝下,倒入混合的酱汁,继续翻转鸡腿,让鸡腿的表面均匀的涂上酱汁,再烤1-2分钟即可。
6.   配上蔬菜和小西红柿,便可上桌。

Salt And Pepper Baked Flower Crab 椒盐烤花蟹
Salt And Pepper Baked Flower Crab 椒盐烤花蟹

Salt And Pepper Baked Flower Crab 椒盐烤花蟹


A simple and yet tasty crab recipe, just dust the crab with salt and pepper seasoning, and then baked in the oven. Simple right! The simple seasoning and cooking process preserve the natural sweetness of the crab meat. A delicious snack for beer buddies !

2 fresh flower crabs (about 400 gm each)
2 tbsp unsalted butter

Salt and pepper seasoning:
1 tbsp salt
2 tbsp freshly cracked black pepper
1/2 tsp five spice

1.   Preheat oven on 350F/180C.
2.   Combine all the seasoning ingredients and unsalted butter in a bowl, set aside.
3.   To prepare the crab, remove the upper shell of the crab, discard the gills, clean the crab under running water and drain.
4.   Apply salt and pepper seasoning mixture all over the crab (inclusive of the inner part), then wrap the crab with aluminum foil.
5.   Bake the crab in preheat oven for 10-15 minutes till cooked through. Check for doneness every 10-15 minutes, as bigger crab may need longer baking time.
6.   Serve immediately.

咸、香、酥,还带有鲜甜味,好吃的下酒菜哦 !

新鲜蓝花蟹               2 隻 (一隻约 400 gm)
无盐黄油                   2 大匙

盐                                1 大匙
新鲜先磨黑胡椒       2 大匙
五香                            1/2 小匙

1.    预热烤箱至350°F/180℃。
2.   将所有椒盐调味和无盐黄油混合在一个碗里,备用。
3.   取出花蟹的上壳,丢掉弃鳃,清洗后沥干。
4.   把混好的椒盐黄油涂在花蟹上(包括蟹壳内部),然后用铝箔包裹好。
5.   放入预热烤箱中烤10-15分钟至熟透,即可享用。

Ham ‘n Cheese Scrambled Egg Sandwich 火腿乳酪炒蛋三明治
Ham 'n Cheese Scrambled Egg Sandwich 火腿乳酪炒蛋三明治

Ham ‘n Cheese Scrambled Egg Sandwich 火腿乳酪炒蛋三明治

Ham 'n Cheese Scrambled Egg Sandwich 火腿乳酪炒蛋三明治

Ham ‘n Cheese Scrambled Egg Sandwich 火腿乳酪炒蛋三明治

A lovely sandwich with thinly sliced ham, melted cheese and scrambled egg on toasted bread.

Ingredients (per set):
2 slices white bread
1 slice ham
1 slice cheddar cheese
1 egg (beaten)
French red frisee (washed, drained)
Unsalted butter

1.  Butter each slice of bread, and toast in oven toaster till golden brown on both sides.
2.  Crack an egg into a bowl, add 2 tbsp of milk, a pinch of salt, a dash of pepper, and beat till well blended.
3.  Heat butter in a nonstick pan, fry ham till cooked through, and set aside.
4.  Using the same pan, heat butter over medium heat until hot, pour in beaten egg mixture, cook till egg begins to set, gently pull the egg across the pan forming large soft curds. Continue pulling, lifting and folding egg until set and thickened. off the heat, place the cheese slice on top of the scrambled egg, cover and let the scrambled egg sits in the pan for 1-2 minutes.
5.  To assemble sandwich, arrange the French red frisee on top of a slice of toasted bread, followed by a slice of ham, egg and cheese, then cover with another slice of toasted bread. Serve immediately.


白吐司              2 片
火腿                  1 片
车达奶酪          1 切片
鸡蛋                  1 颗(打散)
生菜                  适量(洗净,沥干)
无盐黄油         适量

1.    每片吐司涂上无盐黄油后,放入烤箱烤至两边微焦。
2.   鸡蛋打入碗中,加入2汤匙牛奶,少许盐和胡椒粉拌匀,备用。
3.   烧热不粘锅热融化少许黄油,放入火腿煎至熟香,备用。
4.   中火融化黄油在原锅至热,倒入搅拌好的鸡蛋,煮至鸡蛋开始凝固,然后轻轻地将鸡煎蛋煎炒至嫩嫩即可关火,再把奶酪片放在炒鸡蛋上面,盖上锅盖,让炒鸡蛋坐在锅里1-2分钟。
5.   组装三明治,把生菜叠在一片烤吐司上,然后叠上一片火腿,炒鸡蛋和奶酪,再盖上另一片烤吐司即可。

Ginkgo Nuts Stewed Chicken 白果炖鸡
Ginkgo Nuts Stewed Chicken 白果炖鸡

Ginkgo Nuts Stewed Chicken 白果炖鸡

Ginkgo Nuts Stewed Chicken 白果炖鸡

Ginkgo Nuts Stewed Chicken 白果炖鸡

This is a nourishing Chinese soup, made by stewing ginkgo nuts and ginseng with chicken to scrumptious and savoury clear soup. It’s delicious with tender chicken. Enjoy!

2 chicken thighs (about 500 gm)
100 gm ginkgo nuts
2 tbsp dried scallops (washed, soaked in warm water for 20 minutes)
1 ginseng root (washed)
5-6 ginger slices
1000-1200 ml water
Salt to taste

1.   To prepare the ginkgo nut, gently crack the nut shell and peel the brownish skin. Cut the nut into half at the bottom and remove the stem, set aside.
2.   Blanch chicken thigh in boiling water for 10-15 minutes, set aside.
3.   In a soup pot, add in water and bring to a boil, then add in all other ingredients (chicken thighs, ginkgo nuts, ginseng root, ginger slices and dried scallops), and bring to a boil again.
4.   Cover and simmer over low heat for 1 hour till chicken is tender and cooked through.
5.   Season to taste with salt and serve warm.


鸡全腿          2 支 (约500 gm)
白果              100 gm
干扇贝          2 大匙 (洗涤,在温水中浸泡20分钟)
姜                  5-6 片
人参              1 根
清水              1000-1200 ml
盐                  适量

1.    白果去壳去软皮,然后用小刀切成两瓣,把里面的白芯去掉,备用。
2.    鸡全腿洗净,放入开水里焯烫10-15分钟,备用。
3.    汤锅加入清水大火煮开,再放入其他材料(除了盐)一起烧沸,然后转小火炖1小时至鸡肉熟软。
4.    加入盐调味后即可趁热享用。


Pumpkin Tang Yuan And Tapioca Pearls In Coconut Milk 椰汁西米南瓜汤圆
Pumpkin Tang Yuan And Tapioca Pearls In Coconut Milk 椰汁西米南瓜汤圆

Pumpkin Tang Yuan And Tapioca Pearls In Coconut Milk 椰汁西米南瓜汤圆

Pumpkin Tang Yuan And Tapioca Pearls In Coconut Milk 椰汁西米南瓜汤圆

Pumpkin Tang Yuan And Tapioca Pearls In Coconut Milk 椰汁西米南瓜汤圆

This is a Thai dessert, made by mixing pumpkin puree with glutinous rice flour to form balls, then cooked in boiling water and served with tapioca pearls in sweetened coconut milk.

150 gm pumpkin (sliced)
150 gm glutinous rice flour
100 ml coconut milk
2-3 ginger slices
2-3 pandan leaves (washed, knotted)
3 tbsp coconut powder
A handful of tapioca pearls/sago
Castor sugar or rock sugar (to taste)

1.   Bring a small pot of water to boiling point, add tapioca pearls, simmer over medium-low heat for 5 minutes, stir while simmering. Once the tapioca pearls had turned partially translucent, off the heat, cover the pot with lid. Let it stand for 10 minutes.
2.   Rinse the tapioca pearls through a sieve and running water to remove the excess starch. At this time, the tapioca pearls/sago had turned partially translucent but you can still see some white dots.
3.   Boil another small pot of water, add the partially cooked tapioca pearls and cook till the tapioca pearls/sago turn fully translucent. Then, strain into a very fine sieve, and keep in a bowl of water until ready to use.
4.   Steam pumpkin slices for 10-15 minutes till pumpkin is fork-tender. Then, use a fork to mash the pumpkin to puree, gradually blend in the glutinous rice flour, continue to mix in 3 tbsp coconut powder and 1 tbsp sugar.
5.   Use your hand to knead the pumpkin and flour mixture into a pliable dough, and then roll into small balls, set aside.
6.   Bring a pot of water to boil, gently drop the pumpkin tangyuan into the boiling water and boil until the tangyuan floats to the top, Transfer them to icy water for 2 minutes. Drain and set aside.
7.   In a small pot, bring 1 bowl of water to a boil, add in coconut milk, pandan leaves, ginnger slice and continue to simmer over low heat for 10–15 minutes. Season to your liking with sugar.
8.   Pour pumpkin tangyuan and tapioca pearls into coconut milk and mix well. Serve hot or cold, as you like.


南瓜               150 gm (切片)
糯米粉           150 gm (适量)
西米               1 把
椰子粉          3 大匙
椰奶              100 ml
糖                  适量
班兰叶         3-4 片 (洗净,打结)

1.    锅内加水煮开后放入西米,边煮边搅拌,煮至5分钟滅火,盖上锅盖焖10分钟。
2.   把西米捞出过凉水,这时西米的外表已经呈透明状,内部还是有很大的白点。
3.   锅内再次加入清水煮开,再把在半透明的西米再次放入煮至西米呈现透明状。
4.   捞起西米,放入凉开水中,备用。
5.   南瓜片放入蒸锅蒸10-15分钟至软,然后用勺子压成泥,分次加入糯米粉,再加入3大匙椰子粉和1/2大匙糖,然后揉成面团,不粘手即可。
6.   将南瓜糯米面团揉成大小相同的小圆球,备用。
7.   锅里加水煮开后,倒入南瓜汤圆,煮至南瓜汤圆浮起来即可捞起,然后加入冰水里浸泡2分钟,盛起沥干,备用。
8.   取一小煲,加入1碗水煮开,再放入椰奶、班兰叶、姜片,小火煮10-15分钟,再加入糖调味。
9.   滅火后放入西米露和南瓜汤圆,搅拌均匀即可享用。

Fish Fillet Mee Hoon Soup 鱼肉米粉汤
Fried Salmon Belly Mee Hoon Soup (without milk) , 炸三文鱼腩 米粉汤 (无淡奶)

Fried Salmon Belly Mee Hoon Soup (without milk) , 炸三文鱼腩 米粉汤 (无淡奶)

Fried Salmon Belly Mee Hoon Soup (without milk) , 炸三文鱼腩 米粉汤 (无淡奶)

Fried Salmon Belly Mee Hoon Soup (without milk) , 炸三文鱼腩 米粉汤 (无淡奶)

A very simple and humble noodle dish where rice noodles are served with slices of fried fish fillet and the delicious broth flavored with salted mustard greens. Normally, evaporated milk is added to the broth so that the overall appearance of the noodle will be milky white and creamy. But, I have omitted the evaporated milk as I prefer clear soup … very very Chinese style.

300 gm fish fillet (cut into thick slices)
A bundle of  mee hoon/rice vermicelli (soaked till soft, drained)
A bundle of bok choy (cut into half)
4-5 ginger slices
500-600 ml chicken broth
1 tomato (wedged)
50 gm salted mustard greens (cut into small chunks)
3-4 cloves garlic (chopped, sauteed)
2-3 tbsp cornstarch (for coating)
Cilantro (chopped, for garnishing)

2 tbsp soy sauce
A dash of white pepper
1 tbsp rice wine
1 tsp sesame oil

Salt (to taste)

1.    In a bowl, add fish fillet and all marinade ingredients, combine well and set aside to marinade for 30 minutes.
2.   In a large pot, add chicken broth, ginger slices, salted mustard greens, tomato wedges and bring to a boil, then simmer over low heat for 20-30 minutes. Season to your liking with salt, set aside.
3.   Heat a wok with 2 tbsp, saute the chopped garlic till golden brown, set aside.
4.   Coat the fish fillet with corn flour, and shallow fry till golden brown, set aside.
5.   Reboil the broth, add bok choy and continue to boil for 10 minutes, then add mee hoon and cook for 1-2 minutes. Off the heat.
6.   Dish out the mee hoon soup to serving bowl, garnish with fried fish fillets, garlic oil and cilantro, serve with sliced chili and soy sauce.

鱼肉米粉汤 (无淡奶)

去骨鱼                    300 gm (切厚片)
咸菜                        1/3 棵 (约 50 gm, 切块)
小白菜                    1 小把 (洗净)
姜                            4 -5 片
蒜                            3-4 瓣 (剁碎)
番茄                        1 颗 (切块)
米粉                        1 把 (浸软,沥干)
鸡高汤                    500-600 ml
玉米淀粉                2-3 大匙
香菜                        适量 (剁碎)

酱油                        2 大匙
胡椒粉                    少许
米酒                        1 大匙
麻油                        1 小匙

盐                            适量

1.   鱼片洗净后,放入所有腌料抓匀,腌制30分钟。
2.   取一汤锅,放入鸡高汤、姜片、咸菜丝、番茄,大火煮开,然后转小火煨煮20-30分钟,再加入盐调味,备用。
3.   烧锅热2匙油,爆香蒜碎至金黄色,备用。
4.   鱼片沾上玉米淀粉,放入油锅炸至金黄,备用。
5.   汤底再次煮开,放入小白菜煮10分钟,加入米粉继续煮1-2分钟至米粉熟后即可熄火。
6.   把米粉盛入碗,加上炸好的鱼片。撒上蒜酥、香菜就可以上桌了。