28Nov, 2023
Braised Duck with Dried Tangerine Peel 橙皮焖鸭

I must admit I am still not good at cutting a whole poultry, including this duck. But nevertheless, it was braised till so succulent and tender that the meat is almost falling off the bones. So even if you do not cut it (which is pretty difficult to cut such a tender duck) as well, they can easily be tear apart even with using chopsticks. 

When I was in Taiwan earlier, where I attended a cooking class, the instructor told me that how dried tangerine peel can be attained. Basically you can peel the skin off your oranges and baked them till they are very very dried and store them for future use. Well, whilst I didn’t attempt this method myself, I gotten my dried tangerine peel from the chinese medicine hall at 60cents only and got quite a more than enough portion. This is how they are looked like.

The tangerine aftermath was pretty decent with a very aromatic braised sauce. I actually finished 1/3 of the duck all by myself and because this is braised, you can actually store this in the fridge for reheating again the following day. Usually braised foods are more flavourful the longer you re-cook them.

And time really zoom past fast. It’s been a month since I am into the new job. I am thinking to start preparing lunch box to work from now such that I actually went to purchase a thermal lunch box for it. BUT I really hope I have the determination to wake up earlier everyday to do it !!  LOL. 

Hope everyone will enjoy eye-feasting on this Braised Duck with Dried Tangerine Peel !! Have a happy weekend !!

Fresh duck can be purchased from Purelyfresh online which delivers right to your doorstep, 7 days a week !

Braised Duck with Dried Tangerine Peel 橙皮焖鸭


Total time


  • 1 whole duck (around 2 kg, cut into half)
  • 5-6 pcs garlics, crushed
  • 10 slices ginger
  • 5 pcs tangerine peel
  • 1 tbsp cooking oil
  • 2 tbsp light soya sauce
  • 2 tbsp oyster sauce
  • 2 tbsp shaoxing wine
  • 1 tbsp kecap manis (sweet soya sauce)
  • 1 tbsp rock sugar
  • 4 tsp dark soya sauce
  • 1 litre water



27Nov, 2023
Spicy Eggplants with Dried Shrimps 辣炒虾米茄子

What a heavy day today, knowing that I had to farewell an old time colleague a second time. The industry that I am working in is pretty niche, hence I was quite glad to know that an ex colleague was in the company that I just joined. But else, having joined for slightly more than 2 months, this old time colleague is going to leave again. Although I much knew people come and people go, but still knowing good old colleagues leaving is never a good feeling, especially the ones whom you can worked with.

Maybe as one grows older with friends getting lesser, and with the corporate scene that we are surviving in being more political than anything else, nothing beats true blue working relationship with people whom we can relate to. So when any of such people packed off suddenly, the motivation starts to dip. 

But reality is such that I have to accept, whether I like it or not. So what I can do to make myself feel better is none other than therapeutic cooking. The moment I came back home, I start to get my woks working and indeed, the soul feels comforted immediately and so much so that I wanna blog as well. 

Coming back to the dish, I know many people detest eating eggplants which I never used to fancy too. But ever since I have had this dish with Teochew mui or congee at the stalls, I start to have a liking for them. Especially when they are cooked with minced meat which you can find the recipe here, or this variation, which is cooked with spice and dried shrimps.

Eggplants tend to turn black easily when they are cut due to oxidisation with the air, similar to that when we cut apples. So to prevent this from happening, I blanch them in hot cooking oil with the purple sides drenched in the hot oil. This helps to retain the bright purplish colour of the eggplants and retains its texture too when they are stir fried later on.

This simple home-cooked is a brilliant fit with plain congee and I really love how the spice and fragrance of the dried shrimps come together with the tender eggplants.

It’s mid week today which makes it another 2 days before TGIF. So everyone including myself, hang on there ! In the meantime, enjoy this dish !! And do follow @eatwhattonight on Instagram for more daily updates !! 

Get your fresh groceries and other cooking supplies from PurelyFresh online today !!

Spicy Eggplants with Dried Shrimps 辣炒虾米茄子


Recipe type: Main

Cuisine: Chinese

  • 1 egg plant, cut into sections
  • 1 tsp minced garlic
  • 2 tbsp dried shrimps, soaked in some water till soft and minced
  • 1 tbsp spicy bean paste (辣豆瓣酱)
  • 3 tbsp water
  • 1 tsp sugar
  • 1 chilli padi, diced
  • some cooking oil
  • some diced spring onion, for garnishing



27Nov, 2023
Dried Scallop & Pumpkin Brown Rice Porridge 瑶柱金瓜糙米粥

Rice has always been a staple diet in our Asian families. But ever since my dad was hospitalised for quite awhile earlier, and having frequented the hospital very often then, I started noticing that some of the patients were served brown rice instead of our conventional white rice. And having checked with the people at the hospital, it was realised that those who were served brown rice were in fact diabetes patients who required a lower sugar content in their diets.


That’s where my concept of eating healthy brown rice becomes more entrenched and I started doing it on a more often basis whenever I could. I suppose many people starting having the “detest look” upon asking them to eat brown rice, after all healthy food are never delicious to begin with. Our general idea of brown rice is often associated with it being tough and dry. So mum always tell me to mix our traditional white rice with some brown rice so that it doesn’t taste so wholesomely of the brown rice right from the beginning.



However, this Kinmemai Better Brown rice retracts all the assumptions mentioned above and proved itself as indistinguishable as compared to our white rice, but without eliminating any of the extra nutritional benefits you can get from the brown rice. 



With a “Healthier Choice” stamp of approval from the Singapore Health Promotion Board, you can be sure that this particular brown rice is packed with all the goodness you can get from its extra fibre, vitamins and minerals right down to its conventional taste that will keep you wanting for more.



With that, I actually prepared a Dried Scallop and Pumpkin Brown Rice Porridge from Kinmemai Better Brown rice and it was so so proven right. The distinguishable toughness of traditional brown rice wasn’t in existence at all and compiled with fragrant scallops and healthy pumpkin, this porridge is geared with all the taste it deserves. In fact, I stir fried the condiments and seasoning together first to bring out the flavours before cooking them on a stew pot thereafter. It was deliciously good !



Hope you guys will enjoy this Dried Scallop and Pumpkin Porridge cooked entirely from Kinmemai brown rice as much as I do ! Enjoy !!


Kinmemai Brown Rice can be found at the following retail points for your info :

– Cold Storage

– Cold Storage Market Place

– Emporium Shokuhin

– Fish Mart Sakuraya

– Isetan Jurong East

– Isetan Scotts

– J-mart

– Jasons The Gourmet Grocer

– The Japanese Association

– Meidi-ya

– Thomson Medical Centre Pharmacy


Dried Scallop & Pumpkin Brown Rice Porridge 瑶柱金瓜糙米粥


Recipe type: Main

Cuisine: Chinese

  • 1 cup brown rice (rinsed and drained well)
  • 700-800ml water
  • 3 dried scallops (soak in the water as listed above till softened and drained, retained the scallop water and shred the scallops by tearing them apart)
  • 100g pumpkin puree (cut the pumpkin to chunks, microwave it till softened before blending it till puree form)
  • 100g diced pumpkin
  • 30g preserved radish (soaked in water to remove away the excess salt and drained well)
  • 1 tbsp minced garlic
  • 2 tbsp diced shallots
  • 1 tbsp cooking oil
  • 1 tbsp oyster sauce
  • ½ tsp pepper
  • ¼ tsp salt
  • ½ tsp sesame oil
  • ½ tsp chicken powder (optional)
  • some chopped spring onions
  • some toasted peanuts
  • some fried shallots


23Nov, 2023
Braised Pork with Dried Tangerine Peels & Soy Sauce 陈皮酱油焖肉

Although there have been a few braised meats recipes in the website already, but I would always love to try out using new and different additions to braising meats so that there can be a unique flavour each time. And the kind of braised meats that I would love, are those that has been stewed to tenderness, where the meat is almost falling off, compiled with a flavourful sauce that’s both savoury with a tad of sweetness.

When I was in Taiwan earlier last year where I attended a cooking class, the instructor ever told me that they will usually retain the skin of the tangerines that they have during CNY, baked them till they are super dry and used them for braising their meats. 

So there and then, I was quite keen to try adding such “tanginess” to the brasied sauce. However, instead of baking my own tangerine’s skins which I do not have any at the moment, I got some from the Chinese herbal store, where I was gotten a pack for like 50 cents. It’s not something that’s purchased off the shelves, so you probably gotta ask the people at the store to “pick” those tangerine skins which they kept them behind the counters. And you can tell them it’s 陈皮 that you are looking for.


I added 3-4 pcs of the tangerine skins to the braised sauce, compiled with the other standard ingredients, cooked it over the stove till it boils, before settling it further on the electric cooker to braise till tenderness.

The extra aroma from the tangerine skins adds a refreshing tanginess to the sauce, blends well with the soy sauce and spices and gives an extra touch of a faint citrus cue to the overall after taste.   



And braising is such a fuss free way of cooking, that all you gotta do is to add everything to the pot and start the cooking. If you own a pressure cooker, the cooking time is even cut shorter. Hence, this is a very delightful and friendly dish if you are intending to prepare this on a busy working day. And you can used it for other meats too, like the duck in this recipe here !


Enjoy !!


Braised Pork with Dried Tangerine Peels & Soy Sauce 陈皮酱油焖肉


Total time


Recipe type: Main

Cuisine: Chinese

  • 200g pork belly/pork collar
  • 600ml water
  • 3 tbsp light soya sauce
  • ½ tbsp dark soya sauce
  • 1 tbsp shaoxing wine
  • 30g rock sugar
  • 3-4 pcs dried tangerine peels
  • 2 star anise
  • 1 clove
  • 4 pcs ginger
  • 2 pcs whole garlics, slightly crushed
  1. Blanch the pork in some boiling water to remove the impurities and excess oils.
  2. Add in the pork together with all the rest of the ingredients into another pot for cooking over the stove.
  3. When the sauce starts to boil, off the flame and transfer the pot to an electric cooker or slow cooker.
  4. Cook over the electric cooker for around 1.5 hours or desired tenderness. Serve hot with rice.

You can use a pressure cooker too which should be able to shorten the cooking time into half.



22Nov, 2023
Steamed Chicken with Shiitake Mushrooms & Dried Tangerine Peel 香菇橙皮蒸鸡

Goodness, just realised the last time I updated the blog was more than 2 weeks ago. It has been awhile, isn’t it ? But nevertheless, I am pretty active in Instagram and learning to take some cooking videos and editing them using the mobile recently. Not so perfect still, but I guess it’s still do-able ! LOL. Well, do catch those videos in my IG stories if you are an Instagrammer !

I must say, this is probably an outdated recipe which I have shared on IG before. But for those who doesn’t use IG, which I know many still doesn’t still, I will try my best to continue in updating this little space of mine too. I am pretty attached to this blog site as I have spent a considerable amount of effort in setting it up, designing the space and putting everything in order and it wasn’t easy. So as long as I am still able to manage, I will try my best to keep this updated and fed it with my little cooking and baking adventures in life.

Earlier on, I was presented with this cookbook known as “Best of the Best 9 – Perfecting the Art of Steaming” from the Popular bookstore and this was one of the recipes that could be found in it. It was simple and straightforward, well I probably should say all steaming recipes are pretty noob friendly too and it so happen that I have all the ingredients on hand. So here it goes, a dish called Steamed Chicken with Shiitake Mushrooms and Dried Tangerine Peel. 

Serving my one bowl meal of the same with an assortment of stir fried vegetables.

You can easily get dried tangerine peel from chinese medical halls where a good bunch of it probably costs you around 50 cents. I used it often to braise meats as it gives the extra tanginess to the sauce. But for steaming wise, this is quite the first time I am using it for this purpose. Well, not too bad for a start ! After all, it’s from a published recipe book so it shouldn’t fare too badly too. Hehehe.

So here’s to sharing this really easy peasey recipe if you are in need of a healthy and quick meal !

Steamed Chicken w Shiitake mushrooms & Dried Tangerine Peel 香菇橙皮蒸鸡



  • 2 whole chicken legs
  • 4 dried shiitake mushrooms
  • 5g dried tangerine peel (can be purchased from chinese medical halls)
  • 1 tbsp ginger shreds
  • ½ tbsp corn starch
  • 1 tbsp light soya sauce
  • 1 tbsp glutinuous rice wine (i replace w shaoxing wine)
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 2 tsp dark soy sauce
  1. Cut whole chicken legs into pieces. Mix w marinade and set aside.
  2. Soak shiitake mushrooms to soften, remove stalks and sliced.
  3. Soak dried tangerine peel, scrape off white pith, rinse and chop.
  4. Arrange chicken pieces, mushrooms and dried tangerine peel on a steaming plate. Sprinkle ginger shreds on top.
  5. Steam over high heat for 8 minutes. (As my chicken pieces are bigger, so I steam mine for 15mins.)





19Nov, 2023
How to Make Dried Sole Fish Powder for Fish Soup

Managed to get my fish soup fix again with some freshly red grouper fish that comes all neatly sliced and this is with much thanks to 9sSeafood ! And for those who enjoy fish soup as often as me, the dried sole fish powder is the essence in every fish soup for that extra unami boost. ⁣⁣

⁣And for those who have been asking, here are some pictures of the dried sole fish which was bought. In Mandarin, we called it “干扁鱼”. It costs around S$5 per 100g from the dry goods stall in the wet market (not sure if supermarket does sell but so far never seen any).⁣⁣

And this could last you a long time because you probably just need a small dollop of it for each serving of fish soup.⁣⁣ You can toast or air fried the sole fish but the house will probably smell a lot during the toasting, so do remember to keep your windows and doors open !