28Nov, 2023
Fish Fillets with Bittergourd in Black Bean Sauce 黑豆豉苦瓜鱼 – Eat What Tonight

Had been feeling horrid with a stomach flu for the past week and is still feeling unwell at the moment. It’s been many years since I suffer from a stomach flu already and I guess it’s the only kind of illness that could really get me down. And once I get it, it will take at least 2 weeks or more before I get a full recovery, respite all the medication taken. Sigh. So you can imagine much of my last mid week break and weekends were all spent on nursing it.

Though I could not resist but sneak out to get a breather and stolen some bites of junk food here and there, but still the sleepless nights from the coughing is still quite unbearable. So all I could do was to catch a glimpse of all the food pictures taken and start drooling on them, especially this most recent one – Fish Fillet with Bittergourd in Black Bean Sauce.  Though I am never a fan of bittergourd, but ever since we knew that Dad suffer from cancer, bittergourd became something that’s found very commonly in the household. Perhaps you may ask why is this so ? Because cancer cells actually feeds on sugar and consuming bittergourd can help to moderate the sugar levels in the body system. Ever since we knew of this fact, bittergourd became a common sight in the fridge.

And I find that this dish goes particularly well with congee, the Teochew mui that kind. The congee helps to diffuse the saltiness from the black beans and bitterness from the bittergourd. So when they are enjoyed together, the savouriness and bitterness gets moderated to the right hue and makes a perfect one dish meal anytime as desired.

I used fresh Toman fish fillets from PurelyFresh online and they even assisted to slice the fish upon request, at no additional charge.

Hopefully the daunting stomach flu will go away sooner and I could be fit as fiddle once again to storm my kitchen.  In the meantime, enjoy this dish !! 🙂

Fish Fillets with Bittergourd in Black Bean Sauce 黑豆豉苦瓜鱼


Recipe type: Main

Cuisine: Chinese

  • ½ bittergourd, sliced (rub the bittergourd with some salt and set aside for 30 mins before rinsing the salt away)
  • 1 tbsp cooking oil + more for blanching the fish
  • 1 tbsp minced garlic
  • 5 slices ginger
  • 5 dried chillies (soak in some water till softened, de-seed and sliced)
  • 1 chili padi, diced
  • 50ml stock / water
  • 2 tbsp black bean paste
  • 1 tbsp sugar
  • 1 tbsp shaoxing wine

1) The purpose of rubbing the bittergourd with some salt is to reduce the bitterness of it.
2) Blanching the fish in hot oil prior to cooking gives the fish a better texture and prevents it from breaking up when stir frying thereafter.



26Nov, 2023
Bean sprouts with Salted Fish 咸鱼炒豆芽

I realised my recent recipes evolve too much around poultry. LOL. Don’t be mistaken, I am not a whole meat person. I do eat my share of vegetables also. And this is one which I do liked especially when I am having congee ~ Bean Sprouts with salted fish. 

I used to hear from the old folks that salted fish are what the poor people used to have because it can be preserved for very long and so for those who can’t afford a proper meal, using salted fish in a simple rice or vegetable dish settles for one meal easily.

But nowadays the trend seem to have changed because salted fish is sold quite expensively now too. One small slice of it can cost easily from $5 to $6. And even in restaurants, dishes that comes along with salted fish like such is not exactly cheap too.

Actually I quite like bean sprouts, whenever it is being used in fried vermicelli, noodles soup or dishes like this one. Except for the fact that I need to spend much time trimming the ends of the bean sprouts, which I am quite slow at. So sometimes I will try to get those “silver bean sprouts” where they are sold already trimmed on both ends of the sprouts but comes at a higher price tag. This usually, can be found at NTUC finest. Otherwise, you can also get the normal ones from the fresh market or anytime from PurelyFresh online.

Well, it’s Sunday once again. Another week has just passed by and there are still so much on my waiting list to be done. Are anyone of you like me too, burning everyday to the core, but still pending so much undone to be done ? LOL. 

Hope everyone will enjoy this simple stir fried dish ! Have a great week ahead too !

Bean sprouts with Salted Fish


Recipe type: Main

Cuisine: Chinese

  • 100g bean sprouts (trim away the heads and tails)
  • 4-5 stalks of spring onion, cut into sections
  • 2 chilli padi, diced
  • 1 tbsp minced garlic
  • 1 tbsp cooking oil
  • 2 tbsp salted fish, diced (deep fried, crispy kind)
  • 1-2 tbsp water
  • pinch of salt, to taste
  1. Heat up 1 tbsp of cooking oil to a wok. Add in the minced garlic, salted fish, chilli padi and the white parts of spring onion and saute till fragrant.
  2. Add in 1-2 tbsp of water if it gets too dry.
  3. Stir in the bean sprouts, green parts of the spring onion and salt to taste. Once the bean sprouts are cooked and softened, off the heat.
  4. Serve hot immediately.



25Nov, 2023
Fermented Black Bean Oyster Chicken 豆豉蚝油鸡丁

The earlier posting on cooking with fermented black beans with golden tofu was quite a hit, so here’s me embarking on another one, this time with air fried chicken. This is a very convenient dish, especially if you are packing it for a lunch box meal like what I’ve done. Boneless chicken is used, hence making it a very versatile lunch box dish where you can polish up your meal easily, since that’s no bones.

There are certain food which might not make it suitable for including into your lunchbox because of the way the food has to be consumed. Hence, as much as possible, when I am thinking of ideas for a quick prep meal especially on a weekday night or lunch box affair, I tried to incorporate easy ideas for a fuss free cooking. 

But I am getting quite tired of the usual style of kong po, black pepper or even spring onion dishes. Hence, for some versatility, I made this dish which I feel is pretty awesome for a change from my usual meals and fermented black beans, as I mentioned earlier makes everything all the better. 

To give the dish a bit more cheer, I included 3 colours of bell peppers and even coarsely crushed the fermented black beans this time to bring out the flavour more. As far as I understand, most of what we saw that’s sold commercially cook fermented black beans as a whole by themselves so that the dish looks more presentable. However, I do realised that slightly crushing the beans coarsely makes the dish more fragrant and because they are finer in size already, they gets incorporated into the flavour of the dish better. Well, that’s my humble opinion and you are free to try and determine if we think the same !

So here’s to sharing this very versatile and yummy home-cooked which makes an awesome fuss free work day dish. 

Grab some fresh boneless chicken leg from Purelyfresh online to cook up this deliciously easy dish today !

Fermented Black Bean Oyster Chicken 豆豉蚝油鸡丁


Recipe type: Main

Cuisine: Chinese

  • 2 pcs boneless chicken leg, diced
  • ¼ onion, diced
  • ½ red capsicum, diced
  • ½ yellow capsicum, diced
  • ½ green capsicum, diced
  • 2 tsp fermented black beans, crushed
  • 1 tbsp chopped garlic
  • 1 tbsp cooking oil
  • 1 tbsp light soya sauce
  • 1 tbsp shaoxing wine
  • 1 tbsp corn flour
  • ¼ tsp sesame oil
  • dash of pepper
  • 1 tbsp oyster sauce
  • ½ tbsp shaoxing wine
  • 1 tsp sugar
  • 100ml water
  • 2 tsp corn flour + 2 tbsp water (mix together)



24Nov, 2023
Szechuan Bean Paste Grilled Fish 四川辣豆酱烤鱼

A late Happy New Year to all !! LOL. Took a blogging break during the crossover and am pretty much happy to be back in action once more. Well, you can still find me on IG at @eatwhattonight and Facebook, sharing recipes there and then, when I am really lazy to on the laptop. Especially after facing a day’s work at the computer screen, my evenings are starting to become so precious now.

Nevertheless, this is still a platform where I wanna seriously document down what I’ve tried in the kitchen thus far, as it is far easier to search for any single recipe should I looking for one.

Supposedly to be resting in bed too now, because am down with a bad flu once again. Sigh. It seems that the health is really taking a toll on me in the recent months. Guess I am really getting old !! So I had better make sure my 2018 resolutions have to be accomplished, so that I can live life to the fullest !! LOL.

Ok I know, a whole lot of nonsense babbling there. Let’s come back to the real food stuffs. I don’t is it because I am sick, the craving for food which I shouldn’t be eating now seems to be greater than usual. LOL. So that’s this Szechuan Bean Paste Grilled Fish which I attempted previously after Mom gifted me with the yellow strip fish which is pretty much decent for one to two pax.

I fused it with a blend of Szechuan peppercorns and spicy bean paste and had it grilled on banana leaves. It’s not difficult to imagine, isn’t it ? The aroma of the peppercorns, infused with the spice from the bean paste together with the banana leaves, that’s quite a wholesome grilled thing. In fact, I believe many of us should already know that anything to serve or grill on banana leaves are given that extra aroma as compared to when you are just purely grilling food by itself.

But to ensure the banana leaves doesn’t get burn out easily yet having to ensure the fish gets cook quickly, you need to splatter quite a fair bit of oil which might makes the dish pretty oily. To eliminate that, I pre-steam the fish before having it on the grill for a couple more minutes. The fish gets cooked, the aroma from the grill stays and the banana leaves doesn’t get burn out.

So here’s to sharing this simple and fuss free recipe which I hope I can get to eat this once again when I am recovered !! So shooo away, bad virus !! LOL.

Enjoy !

Szechuan Bean Paste Grilled Fish 四川辣豆酱烤鱼


  • 1 fresh whole fish, anything of your choice fit for 1-2 pax (adjust the following accordingly if you are having a bigger fish)
  • 1½ tbsp spicy bean paste
  • 1 tsp sugar
  • 1 tsp Szechuan peppercorns, crushed coarsely
  • ½ ginger flower, sliced
  • 1 thumb size ginger, sliced
  • 2 tbsp oil
  • 1 pc banana leaf
  1. Make a few slits on the fish on both sides. This is to ensure that the fish gets cooked evenly.
  2. Steam the fish on high heat for approximately 10 mins.
  3. Transfer the fish on top of the banana leaf with a plate underneath (in case the leaf breaks).
  4. Place/rub all the rest of the ingredients except the oil, all over the fish.
  5. Heat up a grill pan with 2 tbsp of cooking oil. Place the banana leaf with the fish in it and grill on both sides for around 4 minutes.
  6. Garnish as desired and serve hot with rice.




13Nov, 2023
Fermented Black Bean Chicken with Tri-Color Capsicums

Ever since my mum introduced me to using these dry fermented black beans, I’ve been using and cooking them up more often than the bottled fermented black bean sauce. One thing is that the dry beans can be readily stored for a longer period of time and secondly, I can adjust the savouriness of the seasoning sauce more easily according to my own preferences.

Fermented black beans goes on well with many Chinese dishes, such as noodles, fish, chicken just to name a few. Whilst some may detest the raw smell of it, but the awesome flavors they bring to the noodles and meat once they are cooked would probably just make you crave for more there and then.

So here’s to sharing the recipe for this Fermented Black Bean Chicken with Tri-Color Capsicums which not only goes on really well with a simple rice or porridge, but also served well as an ideal one-plate dish especially if you just need to cook for yourself and looking for something simple and fuss-free.

12Nov, 2023
Stuffed Red Bean Pumpkin Pancakes 南瓜红豆馅饼

Tried my hands on these Stuffed Red Bean Pumpkin Pancakes from scratch, including the red bean paste and I must say they are really good ! Especially the homemade red bean paste is a far cry from the store bought paste as you can alter the sweetness of it to your liking plus it’s packed with such an aromatic red-beany taste that you probably can’t get from the instant ones.

Though it might seem tedious to prepare them but once you get yourself down to doing it, they are not as tough as you would imagine. In fact, it was quite a breeze if you can prepare them sequentially by steps.

The end result boosts of a thin and chewy pumpkin skin that houses a tastefully sweet red bean filling and it makes a great tea time companion with a pot of warmly brewed tea. The extra red bean paste can be freeze up to be used as filling for your breads, buns or even mooncakes !

12Nov, 2023
Steamed Stuffed Bean Curd – Eat What Tonight

Steamed Stuffed Bean Curd – Eat What Tonight

Steamed stuffed bean curd with a little twist by the addition of a little toasted salted fish ! Bean curd dishes are generally easy to whip up and more especially so if you just need to steam them and top it with some savoury sauce. But with a little more effort like this dish, we get to try out something new as well so why not ?

Loved that the filling is really delicious and along with the sauce, it makes the tofu very appetizing. The salted fish can be a bonus for those who favours it but otherwise can always be eliminated as it might not be easy to find them nowadays as well. Goes along awesomely with some plain porridge or rice and for the light eaters, this should make a satisfying and hearty meal all together.

8Nov, 2023
Golden Cereal Balls with Red Bean Filling

Golden Cereal Balls with Red Bean Filling – Eat What Tonight

I was challenged to create a new recipe using Nestum cereal that is totally different from our usual cereal prawns or cereal chicken and it has to be easy to prepare and taste delicious. So I got this inspiration and came up with this Golden Cereal Balls with Red Bean Filling that actually resembles our Peanut Mochi balls and instead of coating them with crushed peanuts, cereals are used and Japanese red bean paste as the filling.

It is pretty simple to prepare since I am using an instant red bean paste as the filling and the texture is a chewy and soft mochi-alike cereal balls that come off with a little crunch after the cereals are being fried. You can also save up the extra and reheat them slightly in the oven the following day to consume which I actually thought it taste better.

7Nov, 2023
Broccoli and Pork Slices in Black Bean Sauce

Broccoli and Pork Slices in Black Bean Sauce – Eat What Tonight

The kind of one-dish meal I can easily polish up a bowl of rice with ! This Broccoli and Pork Slices in Black Bean Sauce is a typical Chinese home-cooked dish that’s absolutely delicious and satisfying. Replace the pork slices with chicken if you’re unable to take pork which will be equally tasty too as the gist of this dish lies in the savoury black bean sauce more than anything else.

I used dry black beans for this and crushed them to bring out the flavors prior to cooking instead of using the bottled black bean paste. For one reason, it’s cheaper to just buy the black beans by itself rather than a whole bottle of the paste if you are not going to use it often. For second reason, you can better moderate how savoury you want the sauce to be in this way according to one’s preferences.

This recipe is a sure keeper because it’s super easy to prepare and perfectly ideal for a quick meal option. Do eliminate the chili if you are cooking for the kids though !