Stir-Fried Milk (炒鲜奶)

Post & Recipe in English and Chinese (中英食谱)

“=&0=&Stir-Fried Milk or Steamed Milk Dish, both are the best dishes you shouldn’t missed! 跟我在电视节目上煮的一样。不论是炒鲜奶还是蒸鲜奶,两种做法都是你不能错过的好佳肴!

Once again, thank you for watching the cooking program, <Hey Chef! S2>, on Channel 8, which I had the honor to take part in one of the great episodes. From this experience, I learned to master this (century old) legendary Chinese dish and some special dishes which easily resemble at home. (Thank you thank you)

If you would like to cook these healthy yummy milk dishes, here I have the video in Toggle, for your reference:
<Hey Chef!S2 ~ EP 4>

Recipe in writing as well as my way of mastering it thru Chef Pung is also shared here:


















A serving of my healthy delicious stir fried milk with seafood counts about 100kcal. Steamed milk counts about 80kcal.

I would like to thank also my guests who rendered their support and time to attend my food tasting session during the filming. Siew Jun of Monniker Cafe, and Daphnie Chong.

Tips: Try using the thicker type of cling wrap which meant for steaming purpose. It’s easily available at major supermarket.
* Put the milk dish to steam only when the water is rolling boiled.
* Toppings of seafood is added by choice and preference. Personally think it elevates the overall flavor of the dish.
* Pat dry prawns before marinating is the key to successful marination.
* To yield bouncy effect of the prawns, soak prawns in iced water and keep refrigerated for several hours.

* 蒸鲜奶时,等水烧滚后才把盘放进锅里蒸。
* 海鲜用料只是按个人喜好和选择而加的。本身觉得它能提升这道菜肴的整体味道。
* 腌制虾成功的关键在于腌制前必须把虾抹干水分。
* 想达到虾肉QQ的效果,把虾浸泡在冰水里冷藏数小时。

PatriCa’s Cooking on Eat List Star?

“My Wok Life gets to cook on TV.”

Again, it was an honor to be invited to this highly rated cooking competition tv program by Mediacorp.

PatriCa was given a chance to render a little helping hand to the Thai contestant, Chef Anupong (Chef Aae), in his round of cooking.

I was really thrilled, for having such a memorable cooking experience with one of these most anticipated next big culinary stars.

Of course, the end result of Chef Aae’s Thai dessert was perfect, out of the “imperfect” cooking process. Whose “fault”?? 🤐

Find out its full interesting session from below Toggle link to catch up:

I am sure you would continue to watch the more exciting episodes on the coming Sundays, 9:30pm, on Channel 5.

Chinese New Year Festive Dishes on Just Cook It

“If you wonder who’s the lady in red……”

Yes, it’s me, PatriCa. I was the one in red dress, telling about my favourite Yu Sheng fruit salad for Chinese New Year, on the festive episode of Just Cook It! 一起来下厨, last evening (25th Jan).

I am a food and recipe blogger, and with great honour, I have been invited to participate in great cooking/ food related tv programmes.

If you have missed me in the episode, and still wish to watch this great cooking show (and with my little humble appearance in it). Watch it on Toggle:


MyWokLife on TV Cooking Shows

“Really pleased, and it was a privilege to have been invited to the Mediacorp Channel 8 show, Just Cook It! 一起来下厨. Next episode, featuring Chinese Lunar New Year dishes, will be aired this coming Wednesday (25th Jan)!

Just Cook It! will allow the audience to learn 8 dishes all at once, allowing you to enter the world of culinary secrets! Each episode, 10 culinary experts will be invited, while 3 of them will prepare their expertise on the spot, respectively “Celebrity cuisine”, “Novelty cuisine” and “Signature dishes”.

According to each episode’s theme, the restaurant that is famous for an ingredient will be invited to the show.

Dishes are simple to learn and cook. Audience will also get to find out different popular and delicious food to be located in Singapore each episode. Not only get to know where to eat, the chef owner will be present to hand down its secret recipe on the show!

Next episode, featuring Chinese Lunar New Year dishes, with my little appearance as one of the guests, is coming up =&0=&Do stay tuned to learn up some festive dishes!


Louisiana Seafood Boil


“Are you ready for a feast?”

Planning for any gathering, or feeling like fixing a feast for your loved ones? For the seafood connoisseur, here’s my easy and delicious all-in-one seafood treat.

This is especially great to cook for a group epicureans to get together. Chatting, laughing and having great food together… Great food, great home cooked food, but minus the hassle of cooking up extensive dishes. You would still be able to impress your guests with this lucious meal. :)

Again, this is a simple to cook seafood boil. As it was cooked from scratch, no instant soup pack used in my recipe, many little spices were required. No worries, all the ingredients are available in NTUC Fairprice and Warehouse Club.

Below is the video recipe, or click on link (Video):

4 tablespoons Kirkland Signature Pure Olive Oil
1 tablepoon Kirkland Signature Pure Sea Salt
2 teaspoons Kirkland Signature Coarse Ground Black Pepper
1 teaspoon Kirkland Signature Organic Sugar
1 Emerald Whole Cooked Mud Crab , thawed
300 grams Blue Oceans Frozen Flower Clam , thawed
2 tails Blue Oceans Frozen Cray Fish , thawed
0.5-1 kilogram Blue Oceans Black Tiger Hoso Shrimp , thawed and trimmed
1 Large Pot of Water , (about 2.5 litres)
1 Sweet Corn , thickly sliced or broken in 3 parts each
3-4 Mini Potatoes with Peel , washed and halved
1 Whole Garlic , unpeeled
1 Fresh Ginger , chopped
4 Small Onions , peeled
1 Large Lemon , wedged
4 Bay Leaves
4 Basil Leaves
4 tablepoons Mustard Seeds
3 tablespoons Coriander Seeds
1 tablespoon Dill Weeds
1 tablespoon Ground Allspice
1 tablepoon Cayenne Pepper
2 knobs Butter
Sweet Basil , chopped

(1) For crab seasoning: add 4 tablespoons mustard seeds, 3 tablespoons of coriander seeds, 1 tablespoon of dill weeds, 1 tablespoon of ground allspice, 1 tablespoon of cayenne pepper, 1 teaspoon black pepper and 1 teaspoon sugar in a bowl and mix well.

(2) Heat pot with oil over low fire. Add 4 onions, 1 thumb of ginger, 1 whole garlic and sauté till fragrant. Then, stir in seasoning mix and 4 basil leaves, and quickly fill in water until 2/3 full. Increase heat to medium fire, and bring to a boil.

(3) Squeeze the lemon wedges and drop it into the pot. Add 4 bay leaves and 1 tablespoon of salt.

(4) Add 3-4 small potatoes and boil for 10 minutes. Add 1 ear of sweet corn and boil for 15 minutes.

(5) Add 2 tails of crayfish and allow to cook for 5-8 minutes. Add in 300 grams of clams, 1 kilograms of prawns and 1 crab. Cover with a lid and cook for 3 mins.

(6) Turn the heat off, and allow the remaining heat to cook for 10 minutes before removing.

(7) Lay sheets of large parchment papers (or newspapers) on the table. Using a skimmer, retrieve all the seafood and vegetables, and place atop. Melt 2 knobs of butter on the hot seafood, garnish with ground pepper and chopped basil and serve.

Tips: This is a spicy dish. The soup is meant for boiling and to allow the seafood to absorb its flavor only.

Maple Coffee Pork Ribs

Restaurant standard maple coffee ribs for tonight…. There is no excuse for you not to eat at home!

This is easily one of the best coffee ribs which I have created for my cooking assignment.

This is an easy recipe, with a little bit more steps to follow, but it’s definitely worth the time and effort. Well, everything was done from scratch! :)

Delicious, delicious…. Yes, the ribs were perfectly flavored. This pork ribs dish could be served as a Western cuisine, or your usual Chinese sit-down dinner meal. Just the plating that matters.. Otherwise, this is so yummy to enjoy on its own, or go with a plate of steamed rice!

Below is the video recipe as well as the written recipe for easy reference:

The ribs were much darker in its color during my trial cooking at home when the unsieved coffee was added to the dish. For the same, it actually yielded much stronger coffee taste. However, for better presentation, the coffee was sieved to filter away any grounds. Still good, and rest assure no coffee essence needed here. The use of good quality maple syrup plays a part, too. :)

*All ingredients are available at NTUC Fairprice (or the great value purchase at Warehouse Club).

Durian Cake with Banana Streusel in Glass

“Scrumptious durian dessert recipe, now comes with a professional video cookbook, by and on”

The media news and durian experts speculated that MSW (Musang King) durians would drop its price this August. So, I thought it’s the best time (again) to eat the king of fruits, durian. To me, it’s more that just eating this creamy fruit, incorporate yummy durian into your homemade dessert and baked goodness would be an excellent idea, too!

The super aromatic and crunchy banana crumbs as the topping is something you wouldn’t want to miss. Make sure you have it to compliment this durian cake in glass well.

See, I have the nice video recipe (with full written recipe onsite, too) of my durian dessert embedded for you, here:

This durian dessert is not difficult to assemble. With its beautiful presentation, it’s definitely something for you to show off and proud of.

For written recipe, click the above link or as below for easy reference:
For Durian purée:
1 bowl of durian, puréed (from 8-10 seeds of durians)
1/4 cup of confectionary sugar
1/4 cup of heavy cream

For Whipped cream:
1 cup of heavy cream
1 teaspoon of vanilla essence
2 tablespoons of confectionary sugar

For Cake (A):
250g of sponge cake mix (Redman brand)
4 eggs
60g of water
2 teaspoons of vanilla essence

For Banana streusel crumb (B):
1 cup of plain flour
1 ripe banana, mashed
1/2 cup of sugar
1/2 teaspoon of cinnamon
100g Butter (melted)
A pinch of salt

Preheat oven to 170deg Celsius. Combine all ingredients (A) in a mixing bowl and beat on medium speed for 8-10 minutes, or until pale and fluffy. Pour into lined square baking tin and bake for 20 minutes. When baked, set aside to cool.

To make streusel: Whisk together all ingredients (B). Use clean hands to crumble the doughy banana mixture onto lined baking tray. Bake at 170deg Celsius for 8 minutes. Flip the crumbs and continue baking for another 10 minutes. Cool completely to harden

To whipped cream: Whip heavy cream in a completely dry and cold mixing bowl on high speed until soft peak. Add sugar and vanilla essence, continue beating until stiff peak. Spoon whipped cream into piping bag. Chill it for later.

To purée durian: Mash durian flesh with fork. Add heavy cream and sugar to combine well. Spoon durian purée into piping bag. Chill it for later.

To assemble the sweet treat: Use a cutter that fits your glass to cut out the layers of cake. Place a slice of cake layer. Pipe a layer of whipped cream, followed by a layer of durian purée. Top another layer of cake and repeat with whipped cream and durian.

Impress your party crowd or guests with this!

Tips: If you think the durian tastes sweet enough, omit sugar. If the texture of the durian you have is the wetter kind, omit the heavy cream. If you prefer to taste more of the original flavour of the durian, omit both sugar and heavy cream.
*Use a really cold mixer and bowl to whip the cream. Suggest placing the mixing equipment into freezer for at least 10 minutes before use.
*Use any type of glass or cup to serve your durian dessert.
* Monitor the baking of banana streusel to avoid burning.