Wednesday, July 12, 2017

Cantonese Steamed Fish

It is a bingo!! The gravy is perfectly delicious.  Even my daughter commented that today the fish is so nice and the gravy too.  Thanks to The Wok of Life for your recipe.  I made some adjustment as I am using collagen bone broth to replace water and sugar.

Recipe adapted from
with adjustment made

1 pkt of Seabass Fillet from The Fish Market by Song Fish
3 slices of ginger, slice into strips
1 small bunch of cilantro, cut into small parts
1 stalk of spring onion, slice into strips
2tbsp of oil
1.5 tbsp Feng He Light Soya Sauce
1/8 tsp salt
3 tbsp of Collagen Bone Broth (you can use water but need to add some sugar if you do not have collagen bone broth)

1. Wash and pat dry the fish. Place fish on a steaming plate. Steam in a wok using high heat for about 8-10mins or till cook. (Use skewer to poke. If can poke into the meat easily and took out easily mean it is cooked).
2. Once done remove from wok. Drain away the liquid on the plate. (You can use kitchen paper to soak up the liquid)
3. Place some cutted cilantro on the fish. Left some for later use.
4. In a small bowl, mix light soya sauce, salt and collagen bone broth. Set aside.
5. In a wok, heat oil and add in the ginger strips and fry till lightly brown.
6. Add in the remainder cutted cilantro and spring onion strips in. Add in the light soya sauce, salt and collagen bone broth mixture in. Stir it till the spring onion strips look like wilted.  Off heat. Pour this gravy over the fish and serve.

Monday, July 10, 2017

Fish Fillet with Black Bean Sauce

This is my second attempt cooking this dish. Thank you Gabriela Tan for your sharing on the ingredients used.  I added black bean sauce this time round.  It is a wonderful yummy dish. Well like by my family.

1 packet of Batang Fillet from The Fish Market by Song Fish (consist of 2 pcs of fillet)
1 big green scallion, cut into few pieces
1 red chilli , remove seed and cut into few parts
2 pieces of ginger
1 tbsp of black soy bean
3 tbsp of collagen bone broth
Cooking oil

1 tbsp of cornflour
1tbsp of oyster sauce
1 tsp of light soy sauce

1. Slice the 2 pieces of batang into 12 pieces.
2. Marinate it with cornflour, oyster sauce and light soy sauce for minimum 2 hours in the fridge.
3. Heat wok with cooking oil. Pan sear the fish pieces till 3/4 cooked. Dish up and set aside.
4. With the remainding oil, fry ginger and scallion till fragrant. Add in fish, red chilli and black bean sauce. Stir to mix well. Add in the collagen bone broth. Stir well.
5. Once done, dish up and serve.

Tuesday, July 4, 2017

Steamed Chicken with Feng He Garden Black Bean Sauce

A simple yummy one dish meal serve with rice.  This dish I used black bean sauce, soy sauce and dark soya sauce from Feng He Garden.

2 chicken legs, chopped into few parts
1 tbsp feng he black bean sauce
1/2 tsp sugar
1.5 tbsp feng he soy sauce
1/4 tsp feng he dark soya sauce
1 tsp sesame oil
1 tsp corn flour
3 slices of ginger, cut into strip

Spring onion

1. Marinate all the above ingredients together for at least 2 hrs.
2. In a medium size steaming bowl, lay a big piece of cooking paper.
3. Pour all the ingredients in step 1 into the medium size steaming bowl with the cooking paper in it.
4. Wrap up the cooking paper and tied with a string. (I used the bamboo string used for wrapping bak chang.)
5. Steam under high heat in a wok for 25-30mins.
6. Garnish with chilli and spring onion. Serve hot with rice.

Sunday, July 2, 2017

Cupcakes and Cookies with customised Doraemon Tag

Friend ordered cupcakes and cookies with customized Doraemon's tag for her son's birthday party in school

Soft Spongy Banana Cupcakes

A very big Thank You to Susan Quek, a member in a facebook group who shared this recipe.  It is indeed a keeper. The cupcake is very soft and spongy.


3 eggs
130g sugar
200g banana (very ripe, mashed)
150g cake flour
1/2 tsp baking powder
1/4 tsp baking soda
100g corn oil (or any vegetable oil)
1 tsp vanilla extract 

1. Preheat oven to 160 degree C.
2. Whisk eggs, sugar, vanilla extract and mashed bananas at max. speed till stiff/ribbon stage. 
3. Sieve flour, baking powder and baking soda together. 
4. Fold in sifted flour and mix well. 
5. Add in oil and mix well till batter is shiny and flowing.
6. Pour into muffins/cupcakes baking tin and bake for 20-25minutes.

Friday, June 23, 2017

Fried Mee Tai Mak

Today I decided to cook noodle for dinner.  It had been a long time since I ate mee tai mak so I bought a packet of mee tai mak as my choice of noodle for dinner.  I fried mee tai mak using my own agaration of amount of ingredients I used.  Lucky my kids and my hubby love it very much.


1 packet of Mee Tai Mak (bought from wet market)
4 cloves minced garlic
Minced pork (marinate with some cornflour, light soya sauce and pepper)
Green veg
2 eggs
Some prawns
Some squid
Sweet caramelized dark soya sauce
Light soya sauce
Some salt
Cooking oil

1. Heat oil in wok. Light fry egg and dish up. Put aside.
2. Add in garlic and fry till fragrant. Add in minced pork, green veg, prawns and sotong. Stir fry till cooked. Dish up all ingredients include any gravy and set aside.
3. Clean up the wok with kitchen paper.
4. Heat up some oil in wok again.
5. Pour in mee tai mak and stir fry.
6. Add in caramelized sweet dark sauce and light soya sauce. Stir fry to mix well with the sauce.
7. Add in all the ingredients in step 2 back into the wok. Stir to mix well with the mee tai mak.
8. Taste test. You can add in light soya, salt and pepper to your taste preference.
9. Once done, dish up and serve hot

Friday, May 5, 2017

Walnut and Cashew Nut Pork Ribs Soup

Today I boiled this soup for the kids as it is school examination week too.  This soup is good for brain developement and eyes.  Both kids finished up their bowl of soup after hearing that it is good for their brain developement.

15g Peeled walnut
15g Peeled cashew
1 handful red dates
15pcs Lotus seed
1 tbsp dried lily
30g Red kidney bean
400g Pork ribs
1700ml water
Small handful of Wild Yuzhu

Salt to taste

1. Pre boil the pork ribs in a small pot for awhile.
2. Wash the other ingredients with water.
3. In another pot, add water in and add in all the ingredients including the pre boiled pork ribs.
4. Bring it to boil under med high heat for about 30min to 40min.
5. Reduce to med low heat and let it simmer for another 2 hours.
6. Add salt to taste and serve hot.