Homemade Water Chestnut and Sugar Cane Drink

“The natural thirst quencher to rehydrate body, flavourful and healthily”

Cooked some healthy drinks for the hot weekend, to quench our thirst as well as reduce heatiness in the body.

Homemade version of water chestnet and sugar cane drink has its natural and smooth mouthfeel that sooths the throat wonderfully. This homemade drink is also better in taste, not too strong flavour since it’s without additional flavouring. Simply loved its mild flavour, soothing and cooling effects.

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Stir-Fried Baby Kai Lan with Garlic (清炒小芥兰)

Sugarcane drink

“Simply delicious and healthy vegetable dish you should always cook at home”

If you like vegetables, you’ll sure like Baby Kailan (Baby Kai Lan or known as Chinese Broccoli or Chinese Kale). I’ve came across some friends, told me that they loved this veggie, but could only eat it when dinning out. Cooking this at home was almost impossible as they often found it tasted bitter after cooked. So, they gave it up, in the end.

So, I am going to share my cooking method of this baby kailan dish, and hope it may help a little, to overcome the fear of cooking baby kailan at home, after this (smile).

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Fuzhou-Style Noodle in Thick Broth (福州淋面)

“Don’t mistaken, it’s not the common Lu Mian that I’ve cooked. This is my home ‘secret’ recipe of savoury Fuzhou Noodle Dish!”

I guess most of you heard or tasted Lu Mian (卤面) which commonly sold in many hawker stores and food courts in Singapore. Lu Mian (Noodle in braised sauce) is one of the Fujian (福建) cuisine, if I am not wrong. However, I am not going to introduce recipe of Lu Mian here, my recipe is more a traditional style of similar noodle dish, with its origins from Fuzhou (福州).

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Yu Sheng Dish for Lo-Hey Ceremony (鱼生捞起)

“Yu Sheng, 鱼生 = 年年有余. Let’s have surplus year after year!”

Yu Sheng (Chinese raw fish salad dish) is my favourite festive dish. Last year, I have already blogged on Abalone Yu Sheng dish, and the right way to go about the topping (of each ingredient) & tossing for Lo-Hey ceremony.

I loved Yu Sheng, especially homemade kind. It’s so convenient to get the prepack ingredients in majoy supermarkets in Singapore nowadays. And even the prepacked shreded carrots & radish were sold in many supermarkets. Even raw fish was easily obtainable from wet market, Japanese stores (for raw salmon) in supermarkets, or like me, got a new type of smoke salmon slices in olive oil, specially packed for Yu Sheng dish available in major supermarkets. I got a packet from NTUC Fairprice Finest, costs about S$8, for more than 10 slices (see above pic). Taste of the smoke salmon in olive oil was great. It was not as briny taste as sual smoke salmon, but more moist with slight natural sweetness in it.

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Deluxe Broccoli with Mock Abalone and Stewed Mushroom (花开富贵)

“Broccoli floret so much resembling the blossom. So, it’s named 花开富贵, simply refers to blossom brings wealth.. This is my deluxe version of broccoli with mock abalone and stewed mushroom steak (素鲍片西兰花烩扒菇).”

I blogged on this similar recipe two years ago. And, because of the 1st day of Lunar month of January, which means it was a Chu Yi (初一), that was our vegetarian day, even if it’s Chinese New Year, I cooked this dish again, for dinner on the very 1st day of CNY. However, to celebrate festive day better, I made my dishes more presentable than usual, trying to make its appearance look like restaurant standard (laughing).. Well, at least I was certain that the taste of this dish was more or less comparable, with less money spent on its ingredients.

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Hotpot – Recipe and Cooking Tips

“Blissful hotpot meal for the family and friends!”

Hey hey!  Long time no see! Still within the 15 days of Lunar New Year. I wish all a very Gong Xi Fa Cai!

Guess we all are having elaborated meals so often during the season. Me, too, have been enjoying great sumptiuous food almost every other day for the past 2 weeks.. Well, I always repeat this statement: “Ok.. will keep fit and go on diet after the 15th of Lunar New Year..” Wahaha..

Anyway, I made hotpot/ steamboat meal at home, of course. Hotpot meal is almost a MUST in this Chinese festive, for several reasons. In winter countries, eating hotpot keeps the family warm, physically and heartedly. In my year-long-summer Singapore, we have hotpot during festive to symbolise togetherness of the family. Also, Chinese believed that hotpot meal, where a metal pot of soup stock base (choices of spicy or non-spicy soup stock) is simmering at the center of the dining table, symbolises raising of wealth as liquid/ soup refers to money (风山水起), and the constant boiling motion of soup/ stock in the hotpot symbolises rolling of the ball of wealth (财源滚滚).. I loved hotpot where the family sits together surround the dining table to slowly enjoy such healthy hotpot meal, simply spoilt by the extensive choices of ingredients, pick and place whatever ingredients you like into the hotpot.

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It’s about every food I’ve cooked with heart and loves