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

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

Wonton Soup (馄饨汤)

“Scrumptious wonton soup, good for an enjoyable meal, perfect for warming the heart of your loved ones! Check out my recipe and tips to make and cook good wonton soup!”

Wonton is a word transcribed from Cantonese. In mandarin, we called it 馄饨 (pronounced as “hoon toon”). It simple means irregularly shaped dumpling. The other more simplified name is 云吞 (pronounced as “yun toon”), which direct translated as cloud swallow. Either way, they all mean tiny dumplings!

I like to make wonton as it is simple and much likeable by my little one as it looks like cute tiny balls in the bowl.

The wonton skins or wrappers can be made at home from fresh dough. However, you might find it tedious to roll each wrapper to very thin sheet. Moreover, it is so convenient to buy the wrapper off-the-shelf, nowadays. They are typically sold in a vacuum-packed of square-shaped pre-made wrappers, with cornstarch dusted between these 7cmx7cm cubicle sheets to keep them from sticking together. More

Sweet Potato Dessert Soup with Dried Longan Recipe

“Heart-warming & savoury sweet potato dessert soup with dried longan. Simple recipe and tips to attain perfect taste and texture of this sweet soup dish!”

You do have impression that potato-related food is generally a ‘fattening’ food, don’t you? Would you believe if I tell you only potato is considered as, but not the sweet potatoes? Yes, not all kinds are. Sweet potatoes are not a fattening food. In fact, both potato and sweet potato are NOT high in calorie. The difference is, potatoes contain higher GI (= 56 – 65) (which somehow related to ‘fattening’), while sweet potatoes are relatively low GI (= 48 – 54) food. Check out GI(Glycemic Index)/ GL elaboration here.

How to have sweet potato taken regularly with nice cooking ways, and yet, not causing weight issue? Besides having just the steamed ones, try to have it cooked into dessert soup! Cook the sweet potato in dessert soup might look simple and very easy for some season cook, but it could be quite a challenge to some newbies, to reach the desired taste and texture of the sweet potatoes, too. The key is to control the sweetness in your soup. I never liked my sweet dessert soup to be too sweet (smile), of course, cannot be tasted bland! A successful sweet potato soup, taste of the ginger in it counts, too. I won’t have the ginger tasted over-whelming. Neither would I forgo the spicy fragrance at all.

Don’t forget the sweet potatoes mustn’t be cooked too soft as it will lose its interesting bites and beautiful & glossy appearance. Over-cooked sweet potatoes look ‘aged’ and easily disintegrated upon ladling into bowls. Always test its readiness with a fork inserted into the potato, after boiling for 30 minutes or so. More

Prawn Noodle Soup with Prime Ribs in Slow Cooker (排骨虾面汤)

“Prawn noodle soup with super tender pork ribs in slow cooker”

It has been years since I first made prawn noodle soup (see my homemade Prawn Noodle Soup recipe). It is so simple to cook and devour on your very own “home-taste” prawn noodles. Moreover, prawn noodles are definitely healthier choice than having curry laksa noodles.

This time, I cooked a slightly more ‘complicated’ version of prawn noodle soup, with pork ribs added, too. Steps remained, but the soup base was cooked with additional ingredients which makes the soup a special one. It was adapted from recipe of Ms. Yvonne Soh, which has been featured under Taste column of The Sunday Times last week (thanks). The mention of “using cloves, star anise and black peppercorn” in prawn noodle recipe caught my eyes. Never thought that these spices will go along with prawn flavoured broth, so I thought I should give it a try!

Yes, it turned out fabulously. I love the taste of soup with a hint of dried anchovies and spices. The intense flavour in the soup was enhanced by slow cooking method. As I need to work, and wish to cook the ribs till very tender which can be achieved only by hours of cooking. I cooked it first in the wok, and then, transferred over to slow cooker, early in the morning before leaving the house. Goodness! The pork ribs were so tender which almost melt in the mouth. To me, it taste better than the outside stores. More

Milky Seafood Noodle Soup (Mee Tai Mak)

“Express Homemade Milky Seafood Soup using a LOW-FAT Evaporated Milk .”

We were having packed Mee Tai Mak Soup from hawker stores as dinner for the past two days, as we wished to have just something hot, soupy, light and fast. And, I was still fanatical over the same noodle soup, for tonight’s dinner. Not the same again, we had the home-cooked one, I cooked as I was inspired by the blogger of My Memories, posting her Milky Fish Soup. It built the urge of having it cooked with a different kind of soup base, the milky type instead of my usual clear soup. With much variances, I’ve came out with the noodle soup recipe of my own.

Besides fish slices, I have added with other seafood as well as some minced pork meat, to make my soup dish more plentiful. Assorted soup (什锦汤) has always been my favourite as I’ll get to eat in varieties, despite having to cook only 1-dish meal. More

Homemade Tang Yuan in Ginger flavoured Sweet Soup (姜汤手工汤圆)

“Hand made Glutinous Rice Balls filled with loves for this festive celebration, Dongzhi Festival (冬至)”

Today is Dōngzhì Festival or you called it Chinese Winter Solstice Festival (in Chinese: 冬至). One of the important festive celebrations to Chinese. Chinese calls this celebration as Gua Dong (过冬). Normally 冬至 falls on 22nd December, but this year falls on 21st December instead.

The most essential festive food in 冬至 is Tang Yuan (汤圆) aka Glutinous Rice Ball. 汤圆 symbolizes reunion. Eating 汤圆 together with the family is the best celebration in this festival. More

Non-Spicy Szechuan Soup (豆腐羮)


“It’s a non-spicy version of Szechuan ‘hot’ & sour soup for the children. It’s not hot.”

Szechuan Hot & Sour Soup, a tasty and fulfilling soup dish, likable by all of us. I thought I should cook without the chilli this time. The cooking method was almost the same, just differed by the addition of heat. My family liked both the spicy and non spicy versions.

Serves 4-5
Ingredients
6 cups of chicken broth
1 cup of tree ear fungus aka cloud ear fungus (Chinese translation: 黑木耳), julienned
1 cup of bamboo shoots, julienned
1 cup of dried shiitake mushroom, soaked and julienned
200 gram pork shoulder part, julienned
1 cup of white bean curd aka tofu, julienned
2 large eggs
3 tablespoon of white vinegar
2 tablespoon of Zhejiang black vinegar (Chinese translation: 浙江黑醋)
1 tablespoon of fresh lemon juice
1 teaspoon sesame oil
Sprinkle of salt and white pepper
More