Sole Cakes on Pandanus and Cucumber Fish Jelly

For this month’s Daring Cooks challenge, I had to buy a really fresh fish but since I am not going to use the whole thing for the challenge, I further challenged myself to create a complete dish using every single part of the fish. The post for Daring Cooks March will be revealed in a … Continue reading

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Lemongrass Fried Chicken

I can’t see how anyone can resist crunchy, crispy, juicy fried chicken for I simply cannot although it is normally very unhealthy. I eat a fair bit of junk (please don’t judge me), but as a consolation, I try to make them as healthy as possible. To reduce the sin level with fried chicken, I … Continue reading

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Almond Crusted Chicken Aglio Olio with Mandarin Watercress Salad

Although I try to cook everyday, Sundays are the days to tackle those mercilessly difficult recipes. Like every other Sunday, I had big plans for today, which includes an oven roasted duck ballotine and a quiche, but as you can see, it wasn’t realised. Why? I woke up at 5pm thanks to overindulgence in Julia … Continue reading

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Easy Rice Burger

When you’re feeling a little lazy but still would like a decent, somewhat exciting, and very tasty meal, a rice burger is the way to go. Because I cook from scratch, I’d bake burger buns if I’m making a burger, but the oven’s busy with my profiteroles so why not go Asian? Rice cooker, fry … Continue reading

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Scallion and Sesame Chicken Crackers

Everyone knows to make yummy chicken soup from a leftover roast, but what would you do with leftover chicken soup? I say nothing goes to waste and turn it into crackers! They’re easy to make, tasty and very versatile to serve. These little munchies taste just like the store bought kind, without the extra chemicals … Continue reading

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Zucchini Stuffed with Pork and Century Egg

Zucchini Stuffed with Pork and Century Egg Ingredients: 2 large zucchinis 200g ground pork 1 century egg bunch of cilantro 1 tbsp oyster sauce 3 tsp corn starch salt pepper oil Method: Slice zucchinis into 2 cm thickness. Hollow centre with a small knife. Dice century egg and cilantro into small pieces. Mix with ground … Continue reading

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Longevity Peach Onigiri

It’s a Chinese tradition to serve longevity peach buns during birthdays and so I made a rice version with a hidden surprise. Ingredients (makes 8): 8 cups of cooked sushi rice8 large scallops8 edible leaves (any kind)Red food colouringPinch of saltOil Method: Allow cooked rice to cool till it is not too hot for handling. … Continue reading

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Chinese Winter Solstice (Dong Zhi)

 Dong Zhi is a traditional Chinese end of year festival where the family gathers for heart warming winter food. I love festivals because it means I get to spend a whole day in the kitchen! Some ingredients traditionally used in our family includes arrowroot bulb, dried mushrooms, spinach and pig stomach. The must-have dish is … Continue reading

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Baked Onion Cup

  Ingredients: 1 large white onion3 prawns (de-shelled)1 egg1/2 tsp soy sauce1/4 tsp fish sauce1 tbs waterpepperparsley for garnish Method: Preheat oven to 220 degrees C (428 degrees F). Peel off outer skin of onion. Slice the bottom so onion can stand upright but be careful not to cut off too much. Slice top off … Continue reading

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Plum and Mango Wantons

A simple sweet twist to the regular wanton recipe and a healthier tea-time replacement. Ingredients: Fresh plums (halved and pitted) MangoWonton skinVegetable oil Method:.  Dice mango into bits. Fill inside of plum with a little mango and place flat side down on the middle of wanton skin. Wrap it up and deep fry in oil … Continue reading

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