Steamed Clams with Dark Rum

“It’s absolutely my favourite clam dish, for meals or one fo the dishes that complements your drinking session in the cold weather.”

Clam is one of the seafood I love most. Easy to prepare and it goes well with any kind of cooking method. The simplest way, to steam it!

Choose medium to large shells for more fleshy meat inside. How to choose good clams? I do not really have the best method to choose them, but at least sniff the clams from a short distance to determine if they are still good to eat or going bad, if they smelt fishy. it is better to get clams early in the morning at the wet markets as the clams are likely to be alive, still. So, don’t be afraid if you see it moves! The price of clams is low, too. With less than S$5, you may be able to get more than a bucket-full of clams.

This dish is not really suitable for young children as it contains dark rum liquor. I chose dark rum for its great scent. It remains fragrant, with a hint of mild sweet alcohol taste pretty much in evidence in the palate, even after much evaporation from the steam. However, its overall taste was subtle, and it’s best to serve while piping hot. For the rainy or cold season! More

Kai-lan Vegetables with Oyster Sauce (蚝油芥兰)

“Famous Oyster Sauced Kai-lan vegetable dish now you can cook it at home, easily and deliciously, without any bitter taste!”

Kailan, also named Chinese broccoli or Chinese kale. Many people like the crunchy texture of this leavy vegetable with thick stem, but often complain its mild bitter taste, too. Some readers asked me if I have a better to cook Kailan. Seriously, unless is baby kailan, I will not use stir-frying method as it does not sound appetizing to have the thick kailan stir-fried. I think, this is probably the best way to cook and taste Kailan without its inherited bitterness.

Yeah, you might find it hard to believe that these ‘raw-looking’ greens with just little sauce will not taste bitter. But I can assure you, yes, it wasn’t bitter at all. In fact, not even any mild greeny taste. It was, in fact, crunchy and delicious with a hint of natural sweetness! You may need to spend about S$10 to get this dish, from dining out. But now, you will be able to keep your bucks and have this tasted at home. With less than S$2 cost, this Kailan dish will be presented on your dining table, in just 10 minutes! More

Abalone Beehoon Soup (鲍鱼米粉汤)

“Express & light, but luxury lunch deal at home!”

Not sure what to have for lunch? I had plenty of Szechuan vegetable soup cooked in excessive portion for dinner on a weekend yesterweek. But the pork ribs in the soup were all finished up the same night, left only the vegetables with soup. Plenty of soup! It would be a waste to discard the soup, I used it to cook bee hoon soup for my lunch the next day. Yes, since there was a can of abalone in my storage bought during CNY, it would be good to enjoy it with my plain bee hoon (rice stick or rice vermicelli) soup!

Yeah, just the Szechuan vegetable slices and abolone slies in bee hoon soup. It’s a simple but luxury lunch meal! More

Silky Steamed Tofu with Dried Shrimps Sauce

“Silky smooth steamed tofu, easy to make, healthy to eat, happy to enjoy it!”

This is a very delicious and simple tofu dish. I kept the whole dish, and wanted to finsih up all by my own.

The tofu itself tastes bland with just plain steaming, of course. The real flavour comes from thre sauce. Pleasant briny taste with fragrant dried shrimp and shallot that yield super aromatic taste! Overall taste is subtle, and yet, flavourful. I loved the smooth and silky quick-steamed tofu contrasting with crisped and fragrant dried shrimp and shallot which created an interesting bites in the palate. Yummy.. More

Aromatic Pan-Fried Five Spice Meat Cake (香煎五香肉饼)

“The very own homemade meat cake to be marked 100% by your kids!”

Just like what my reader, Anne, told me that her son rated her cooking with 100 marks, for some pork dishes cooked with my recipes. I created this pork meat cake,and hope Anne (and any of you) could try and receive compliments from her loved ones again (winking smile)! My little one did praise me for making this meat cake for her.. As for her who does not really like pork, she loved this meat cake so much! This meat cake creates aromas in the bites. And I loved it with a touch of five spice flavour, not too strong but enough to taste its fragrance. However, not many children like five spice flavour, if your kid doesn’t, omit the five spice powder and substitute with some ground white pepper. Yeah, just call it a pan-fried meat cake dish will do (smile).

This meat cake can be served with rice during meals. Or, cook it as the filling to make a burger lunch box for your child to bring it to school! Hope you like it. More

Chocolate Peach Torte

“Be spoilt by this true ~ sweet indulgence”

When this torte was first made, it looked deceptively dense and overly rich. I thought this might be a failure to my first torte baking. But guess what? It was a big hit by my family and friends! As for me, I had it for my tea session over the weekend, reading my favourite lifestyle magazine while enjoying this own-baked savoury treat~ Yes.. and “No” (smile), it wasn’t overly rich for the taste bud. Instead, the taste was just right to bring out the true sensation! True creamy chocolaty taste, and pleasantly sweet without being overpowering. Texture of the cake is dense (that’s why it is called “torte”), but it is perfectly matched with the soft and smooth mousse cream in between the layers (Yes, torte is supposed to make in layers). Its density complements the silky mousse cream and chocolate topping, creating an overall taste of perfection!

Yeah, chocolate topping and mousse cream at the centre have to be in thick layers with just thin layer(s) of sponge cake (that makes a torte! And my first ‘spongy’ layer was a little too thick..:p). And, yes, torte has to have fruits (dry fruits, especially) and/ or nuts. Ha! Now you know what is “torte” (winking smile)?! More

Milky Papaya Soup with Hor Fun Noodle (木瓜牛奶汤)

“Healthy and Tasty Papaya Noodle Soup”

The inspiration of cooking papaya soup came from the famous payaya bee hoon soup served in Xin Wang Hong Kong café, when visited their café and ordered this papaya soup (chose instant noodles to go with it) for my late dinner, after the NDP preview on the 1st Aug. I was wondering if this papaya soup could be cooked at home and taste as nice. Yes, you can definitely do it.. I tried (laughing)!

Maybe, it is not as professionally done (presentation wise?) as the famous Hong Kong cafe, but it’s certainly delicious and very healthy for a homecooked soup dish. Not shy to say that, I think it is as tasty as theirs (winking smile)! More

The Correct Way to Cook Instant Noodles

“No choice, but to eat instant noodles? Here’s the correct way to cook instant noodles without harming our bodies and health (that much..)”

I have been sharing this piece of nutritional information with my readers in My Wok Life’s Face Book Fan Club. I did not post it up earlier on, because these types of nutritional tips/ information were supposed to be exclusive to my readers who joined me in my FB, as promised. However, it seems to be something useful to know, for the sake of your health, if you are one who hasn’t really came across this message.

Hence, I decided to have it posted in my blog today, to share it with ALL, even if you are not in my FB.. Just this one… The rest of other interesting information, you are still invited to log on and be my FRIEND, to know it all and have the first-hand information! Yeah, the FB Fan Club already has gotten to read this since a month ago…(chuckling)!

Well, you may or may NOT know about this:
Normally, how we cook the instant noodles is to put the noodles into a pot with water, throw in the powder and let it cook for around 3 minutes and then it’s ready to eat. However, that is the WRONG method of cooking the instant noodles! By doing this, when we actually boil the ingredients in the powder mixes, normally with MSG, it will change the molecular structures of the MSG causing it to be toxic, after boiling it on the heat. More