21Nov, 2023
Zhajiang Noodles 炸酱面 – Eat What Tonight

Cooked this Zhajiang noodles last week using a sweet bean noodle paste which my ex Japanese boss used to tell me that they love using this paste in whatever Chinese cooking they do. And there was a period of time which his wife couldn’t find it from any of the supermarkets anymore. So I went to source around some neighbourhood stores and manage to find it from one of those local groceries. And I got myself one extra pack to try it out too. 

Understand that this is a commonly used sauce for cooking Zhajiang noodles, hence I did the same also. I reckon there are several different brands of such sauce in the market, hence the saltiness of each varies. So you probably got to do a taste test as you cook along.



Mine version may not be the most authentic Zhajiang noodles as I have never seriously get down to exploring the real good ones, but I guess the savouriness of the sauce complied with the minced meat and with some chilli oil added, it does goes on well with noodles. 



And though the Chinese name of the paste is 甜面酱, well don’t be deceived by the term of it ! It’s actually quite similar to fermented soya bean paste which is salty in nature. LOL. So do moderate the use of it !





In the meantime, enjoy and have an awesome week ahead ! 


Zhajiang Noodles 炸酱面


Recipe type: Main

Cuisine: Chinese

  • 250g pork minced meat
  • 1 tbsp minced garlic
  • 1½ tbsp minced ginger
  • 1½ tbsp cooking oil
  • 1 tbsp sweet bean paste sauce
  • 1 tsp fermented soya beans
  • 250g water
  • Some sugar to adjust
  • One-Two bunches of noodles
  • Some blanched vegetables



21Nov, 2023
Barramundi Fish Porridge – Eat What Tonight

With thanks to the kind folks at Kuhlbarra, I am really pleased to receive these barramundi fish belly from them once again. With that, I prepared a fish porridge that’s wholesomely cooked using homecooked chicken stock, dried scallops and grated ginger, with literally no seasoning being used.


The barramundi fish belly was smooth and succulent and pose an excellent amount of omega 3 and collagen. But for those who prefer something less fatty, the barramundi fish portions itself would be another perfect choice for this porridge.



As you can see from my feed, porridge and noodles have always been my kind of things, not forgetting sandwiches and bread ! LOL. This porridge though without or rather minimal seasoning, was still flavourful and good in every way. And with the boneless barramundi fish that came all ready to be cooked, serving of this dish is certainly quite a breeze.



If you are a porridge-y person like myself, I am sure you will enjoy this healthy fish porridge too !



Have a great week ahead !


Barramundi Fish Porridge


  • ½ cup cooked rice⁣⁣⁣
  • 600ml chicken stock ⁣⁣⁣
  • Water to adjust⁣⁣⁣
  • 1 tbsp minced ginger⁣⁣⁣
  • 3 dried scallops⁣⁣⁣
  • ¼ tsp pepper⁣⁣⁣
  • 100g barramundi fish/belly, sliced
    Marinate with :⁣⁣⁣
  • 1 tsp shaoxing wine⁣⁣⁣
  • ½ tsp sesame oil⁣⁣⁣
  • Some salt⁣⁣⁣⁣⁣⁣
    To serve with:⁣⁣⁣
  • Some fried fritters⁣⁣⁣
  • Some diced spring onion⁣⁣⁣
  • Some shredded ginger⁣⁣⁣
  • Some century egg, diced⁣⁣⁣





21Nov, 2023
Pan Grilled Barramundi Fish With Lemon Garlic Butter Sauce

Hoola ! Finally I get down to penning another recipe again ! This time I actually pan fried barramundi fish belly from Kuhlbarra and coat it with a lemon garlic butter sauce. Though the name is seemingly long, but it’s actually quite simple to beef up. And since the barramundi fish belly is already succulent by itself, the sauce actually complements the fish by giving the entire dish a very refreshing and tantalizing after taste.

And since this is kinda a western dish, so I thought I would cooked up some spaghetti pasta to go along with it too. And indeed, everything pairs up nicely as an appetizing meal. The barramundi fish belly is high in collagen and omega 3, hence it has a very smooth texture due to the high fats contents.

Pan frying of this fish with some olive oil is excellent as it retains the natural taste and freshness of the fish well. I love the fact that this is so straightforward in preparation and cooking that it was served up easily in 20 minutes.

So here’s the recipe which I’ve shared earlier in my Instagram feed here too.

Enjoy !

Pan Grilled Barramundi Fish With Lemon Garlic Butter Sauce


  • 100g barramundi belly⁣
  • ¾ tbsp minced garlic⁣
  • 2 tbsp olive oil⁣
  • Some sea salt⁣
  • 2 tbsp butter⁣
  • 1 tbsp fresh lemon juice⁣
  • 2 tbsp water⁣
  • ½ tsp sugar⁣
    Optional :⁣
  • Some shredded parsley⁣
  • Some chilli flakes⁣
    To serve with:⁣
  • Some blanched asparagus⁣


21Nov, 2023
Silky Egg Hor Fun 滑蛋河粉

Cooked this Silky Egg Hor Fun (Rice Noodles) couple of weeks ago and hence keeping it down on records now. And with this dish, it somehow makes me wonder why is the height of our stoves in our local homes are made so high. Because I am not relatively tall, and this dish actually requires you to toss the hor fun high in the air from the wok which makes it pretty difficult if your stove is high and you are not tall enough. 

This dish actually requires a high heat to cook the hor fun and toss it well. If you do not toss the hor fun well, it will probably all stick together in one lump which will makes it difficult to cook thereafter too. And a high heat is required to get that slight charred taste (wok hei) which is the essence of the dish.

And because the heat from the stoves in our high rise homes isn’t that strong as compared to commercially, I actually microwave the rice noodles so that they are already heated up prior to cooking. Hence, it will be slightly easier when getting it to be charred thereafter. 

So here’s the recipe to share ! And above are really quite my 2-cents worth, but hope it helps !

Silky Egg Hor Fun 滑蛋河粉


Recipe type: Main

Cuisine: Chinese

  • 180-200g hor fun (flat rice noodles)⁣
  • 60g pork slices⁣
  • 2-3 pcs prawns⁣
  • 1 squid, cut into rings⁣
  • 1 egg, beaten⁣
  • Some green vege⁣
  • 2½ tbsp oil⁣
  • 1 tsp minced garlic⁣
    For the gravy (add all together):⁣
  • 300ml chicken stock⁣
  • 1 tbsp oyster sauce⁣
  • 1 tsp light soya sauce⁣
  • ½ tsp dark soya sauce⁣
  • ½ tsp sugar⁣
  • Pinch of pepper⁣
    Pork marinade:⁣
  • 1 tsp light soya sauce ⁣
  • ½ tsp corn flour⁣
  • Pinch of pepper⁣
    For the Hor Fun:⁣
  • 1 tsp light soya sauce⁣
  • 2 tsp dark soya sauce⁣
    For thickening:⁣
  • 1½ tsp corn flour⁣
  • 2 tbsp water⁣
    To serve with:⁣
  • Some preserved green chillies⁣


21Nov, 2023
Herbal Bak Ku Teh 药材肉骨茶

Cooked this Herbal Bak Ku Teh for collaboration with IUIGA earlier and here I am sharing it ! In fact, I cooked such a huge pot of it that the extra was frozen and reheated to eat anytime I want thereafter. And not sure why, I always find that the food always seem to taste better after it has been left overnight. Probably the flavours will take sometime to come out.

The herbal taste was made such that it wasn’t too overwhelming that it overpower the aroma of the bak ku teh soup. It was a pleasant and good after taste. And I actually quite love the addition of enoki mushrooms and toufu puffs that came along with it, such that it wasn’t only meat and everything meat only. 

It was a simple preparation with little efforts and because of the good retention of heat and flavour with the cast iron pot from IUIGA, it was very flavorful and tasty. It does not carries the strong MSG taste that we often had while enjoying BKT and yet was still delicious as a homecook dish in its own ways.

Although a varieties of herbs are used, you can always get one which already come prepacked with a bit of everything in a convenient form from the supermarkets.

Enjoy this with plain white rice and you are all good to go ! And I have the feel and tendency to want to cook this again very soon ! 

Enjoy !!

Herbal Bak Ku Teh 药材肉骨茶


Total time


Recipe type: Main

Cuisine: Chinese

  • 1 pork big bone, blanched
  • 500g pork ribs, blanched
  • 1 tbsp light soya sauce
  • 1 tbsp dark soya sauce
  • 1 tsp salt
  • 1 tbsp white peppercorns
  • 1 whole bulb of garlics
  • 1.5L water
  • 6-8 pcs tofu puffs
  • 6 pcs beancurd knots
  • 1 pack enoki mushrooms
  • 10 pcs button mushrooms
    To Serve with :
  • Some lettuce
  • Some fried fritters
  • Some diced chillies
    Chinese Herbs (or can be replaced by 1 pack of ready herbal bak ku teh mix) :
  • 1 tbsp wolfberries (枸杞子)
  • 5 pcs red dates (红枣)
  • 10 pcs lily bulb herb (百合)
  • 3 pcs Solomon’s seal (玉竹)
  • 3 pcs Licorice root (甘草)
  • 10 pcs chuan xiong (川芎)
  • 3 pcs Chinese yam (淮山)
  • 4-5 pcs Codonopsis root (党参)
  • 4-5 pcs Chinese Angelica root (当归)




21Nov, 2023
Pumpkin Spinach & Salmon Porridge 金瓜菠菜三文鱼粥

Made this very comforting Pumpkin Spinach and salmon porridge sometime back and thought it would be good to share here too. I quite like this porridge because it’s very versatile and healthy. Eliminate the salmon and you will get a vegan dish. Eliminate the ginger and you have a kids’ friendly meal. ⁣⁣I am none of the above so I have everything all in.

It’s also a very delicious and healthy porridge that uses very minimal seasoning as the pumpkin provides for the sweetness of the dish whilst spinach add to the green-ness alongside with healthy salmon cubes. The colour of this dish is very brilliant too and makes it look very appetising.

Saw on Instagram some others have tried it too and agree that it was a yummylicious dish indeed too. And it’s pretty effortless too, other than the constant stirring needed if you are cooking it via a gas stove.



Well spinach and salmon are quite my favourite foods too, hence anything with them are just excellent to me. In fact when it comes to home cooked meals, simple and comforting dishes like such are very much preferred and I could just have them as often as I can without getting tired !



And so, here’s the really fuss free and noob friendly recipe to share ! Hope you enjoy it too !! 


Pumpkin Spinach & Salmon Porridge 金瓜菠菜三文鱼粥


Recipe type: Main

Cuisine: Chinese

  • ½ cup uncooked rice⁣⁣
  • 200ml chicken stock (or vegetable stock if for vegan)⁣⁣
  • 400-500ml water⁣⁣
  • ½ tbsp minced garlic⁣⁣
  • 1 tbsp shallot oil⁣⁣
  • Pinch of pepper⁣⁣
  • 150g salmon cubes, season lightly w salt (omit if for vegan)⁣⁣
  • 3-4 bunches of spinach, cut into sections⁣⁣
  • 2 tbsp sweet corn⁣⁣
  • 80g pumpkin, cut into chunks⁣⁣
    To serve with (optional) :⁣⁣
  • Shredded ginger/scallions⁣⁣
  • Fried shallots⁣⁣
  • Fried fritters ⁣⁣


21Nov, 2023
Abalone and Shredded Chicken Porridge 鲍鱼鸡丝粥

Been on such a porridge-y binge recently that I’ve been cooking them non-stop ! LOL. Basically also because I wanna go on a diet, so some light dishes would be good, especially after all the CNY feasting and stuffs. 

And well since I have some leftover abalone and roast chicken from the CNY, so I make use of both and churn them into a simple and delicious Abalone and Shredded Chicken Porridge ! 

Always love such easy one pot dishes ! But don’t get mistaken that I actually cooked this in a claypot, though I wish I could. But it’s not easy cooking porridge in a claypot as the rice will stick horribly to the bottom of the claypot and get burnt very easily. So what I did was to start cooking it in a normal pot before transferring the porridge to the claypot at the end to finish it off. One good thing about serving porridge in a claypot is that the heat retention is pretty good and it is still warm even when I am almost finishing it.

So here’s a quick and easy recipe to share ! And well, since I have finished all my abalone for the CNY, I won’t have anymore abalone to cook this dish anytime soon ! Haha !!

Abalone and Shredded Chicken Porridge 鲍鱼鸡丝粥


Recipe type: Chinese

Cuisine: Main

  • ¼ cup cooked rice⁣⁣⁣⁣⁣
  • 100ml chicken stock⁣⁣⁣⁣⁣
  • 400ml water + more to cook till desired consistency⁣⁣⁣⁣⁣
  • 2 dried scallops⁣⁣⁣⁣⁣
  • 1 tsp minced ginger⁣⁣⁣⁣⁣
  • 1 tsp shallot oil⁣⁣⁣⁣⁣
  • 1 tbsp abalone brine⁣⁣⁣⁣⁣
  • 1-2 small abalones, sliced⁣⁣⁣⁣⁣
  • 1 small piece of roasted/blanched chicken breast, shredded⁣⁣⁣⁣⁣
  • Pinch of salt & pepper to taste⁣⁣⁣⁣⁣
    To serve with:⁣⁣⁣⁣⁣
  • Fried fritters⁣⁣⁣⁣⁣
  • Spring onion, diced⁣⁣⁣⁣⁣
  • Shredded ginger⁣⁣⁣⁣⁣
  • Fried shallots⁣⁣⁣⁣⁣

Optional: You might want to add an egg too for extra goodness, which I did too ! But it’s well hidden within the porridge. 🙂



21Nov, 2023
Barramundi Fish and Egg Salad Tacos

And I made some Tacos ! Since I had a ready pack of store bought tacos shells from Mission Foods too, so I thought might just as well. The intention was to make some kids and everyone friendly tacos so the traditional mexican tacos which tend to be on a spicy sourish base might not be quite appropriate for the Asian kids’ taste buds. So I made do with some pretty effortless and probably healthier version of tacos that’s filled with baked Barramundi fish from Kuhlbarra, egg mayonnaise salad, grilled honey tomatoes, buttered corns and an abundance of oakleaf lettuce. ⁣ 

Basically I find that tacos are pretty similar to wraps if you were to enjoy it to your own style. Simply stuff the tortilla wraps with whatever you desired, make it flavorful to your delights and top it up with any sauces or dressings of your preference. 

And since I wanted a healthier tacos there and then, I eliminate meats for this time and settle on some premium Barramundi fish from Kuhlbarra. It was lightly marinated with sea salt, freshly grind black pepper and finish off with a touch of fresh lemon juice before sending it to the oven. Flake the fish at the end of the baking session and you are all good to go.

The egg salad was made with some Japanese mayonnaise which is pretty similar to what we always have had in our sandwiches. The honey tomatoes and corns were also grilled with some unsalted butter. You could also top it up with some sauces like sweet chili or bbq sauce as desired but I didn’t had any since I gonna keep it healthy.

Probably a little replicated version of our chinese popiah. Not sure if you will like it, but I quite enjoyed the process of combining all the foods on the wrap and stuffing them into the mouth thereafter. LOL. But setting the food aside, I think it also makes a good bonding time for the parents and kids. 🙂

Have fun !

Barramundi Fish and Egg Salad Tacos


  • 2 hard boiled eggs, mashed⁣⁣
  • 1 tbsp japanese mayonnaise⁣⁣
  • Pinch of shredded parsley⁣⁣
  • 1 slice of barramundi fish⁣⁣
  • 1 lemon wedge slice⁣⁣
  • Pinches of sea salt and freshly grind black pepper⁣⁣
  • Some honey tomatoes⁣⁣
  • Some lettuce⁣⁣
  • Some tacos shells, store bought⁣⁣
  • 50g sweet corns⁣⁣
  • 20g butter⁣⁣




21Nov, 2023
Sesame Noodles using Mizkan Sesame Sauce with Roasted Nuts

In collaboration with Mizkan once again, I actually whipped up a very simple and fuss free Sesame Noodles using Mizkan Sesame sauce with roasted nuts. Using white jade noodles from Taiwan, the sesame sauce is further enhanced with peanut butter, soya sauce, sesame and chili oil. And of course, you are free to use any kind of noodles you wish, and even spaghetti is fine. 

Mizkan sesame sauce with roasted nuts boosts of a rich sesame fragrance that’s creamy, savory and tantalizing. You can enjoy this noodles typically as a warm or cold noodles, though I much preferred the former. Enjoying it with some appetizing sliced cucumbers and tossing the noodles in green onions makes the dish an all good to go.

In fact because I am quite a fan of anything noodles, so am always glad to be finding ways for more tasty noodles sauce recipe. This sesame noodles is pretty nice and with the fact that it can be served for vegans too, makes it very versatile a dish. This particular noodles sauce is rich and creamy and serves as an ideal dish for anyone who’s desiring a quick whip up without too much hassle. You can also served it further with some grilled salmon or chicken as desired. 

All of Mizkan’s products are wholesomely made in Japan which gives them a premium edge over others. You can also look out for other recipes that I’ve done using Mizkan products as below. 

Fish Slices with Sesame Sauce 芝麻酱鱼片

Century Egg Pork Congee 皮蛋瘦肉粥

Grilled Mixed Mushrooms with Sesame Sauce 芝麻酱烤香菇

Peanuts & Preserved Vegetables with Meatballs Porridge 花生冬菜肉饺粥

Superior Abalone Scallop Pot 鲍鱼干贝一品锅

Salmon & Vegetables Nabe-Tsuyu Hotpot using Mizkan’s Hotpot Soup Base

Chinese New Year Yu Sheng with Mizkan Sesame Sauce

Chinese Dumplings & Vegetables One Pot Meal with Mizkan’s Hotpot Soup Base

Goma Dare Mince Meat Chawanmushi using Mizkan’s Sesame Sauce with Roasted Nuts

Chinese Hotpot using Mizkan Pork Bone and Soy Sauce Nabe Soup Base

All Mizkan’s products can be found at all major supermarkets islandwide in Singapore. 

Last but not least, hope this quick and fuss free 15-minute Sesame noodles will appeal to you too ! Enjoy !! 

Sesame Noodles using Mizkan Sesame Sauce with Roasted Nuts


Recipe type: Main

Cuisine: Chinese

  • 100g noodles / spaghetti
  • 3 tbsp Mizkan Sesame sauce with roasted nuts
  • 1 tsp peanut butter
  • 1 tbsp chilli oil
  • 1½ tsp sugar
  • 1½ tsp sesame oil
  • 1½ tsp light soya sauce
    To Serve With :
  • Some diced cucumbers
  • Some diced spring onion
  • Some black sesame (for garnish)

Skip the stir frying steps if a cold noodles is preferred.