30Nov, 2023
Spring Onion Ginger Fish Fillets 姜葱鱼片 – Eat What Tonight

Freaking warm weather is making my throat sore !! Hence, I was craving for something that’s really easy to savour, like perhaps some congee ? And with that, you know what I need ? Some really velvety Spring Onion Ginger Fish Fillets that’s boneless and with thick savoury gravy where you would need just a small serving of it to go alongside with the congee.

That’s my typical kind of comfort food anytime literally, is it yours too ? 🙂

And my favourite grocery supplier PurelyFresh, actually managed to de-bone and slice the fish upon my request and this makes all the job even easier than ever !! 

As the name implies, spring onion and ginger are basically the gist of the dish. However, I much prefer the fish’s texture to be smooth and velvety as well. And the core to this is to marinate the fish in some egg white and corn flour.

And blanching the fish in hot oil prior to cooking can actually prevents the fish from breaking up whilst stir frying thereafter too. You can also slice the fish more thickly to prevent that as well. 

Hope this comfort dish can soothe your taste buds and tummies, just like it did to me !! Enjoy !! 🙂

Spring Onion Ginger Fish Fillets 姜葱鱼片


Recipe type: Main

Cuisine: Chinese

  • 400g fish fillets
  • 1 tbsp garlic, minced
  • 15 slices of ginger, soaked in 1 tbsp of shaoxing wine
  • 2 bunches of spring onion, cut into sections
  • some cooking oil
  • For the Fish Marinade:
  • 2 tbsp shaoxing wine
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 egg white
  • 4 tsp corn flour
  • ½ tsp pepper
  • For the Seasoning:
  • 1½ tbsp oyster sauce
  • ¾ tbsp light soya sauce
  • 2 tsp sugar
  • ½ tsp chicken powder
  • dash of pepper
  • 200ml water
  • Corn Flour Thickening : 2 tsp corn flour + 2 tbsp water



25Nov, 2023
Honey & Ginger Glazed Chicken 蜜制姜汁鸡

Am totally exhausted this week and was constantly on the crave for sweet stuffs. And nope, coffee doesn’t work for me. Instead I think sweet stuffs works better for me, boosting the energy levels and keeping my brains wide awake !!  Imagine I was at the hospital for almost the entire week and I was liked patronizing the desserts store in the food court on an almost daily basis too ! LOL.

So deciding to prepare some food for my Monday lunch bento and the caregiver at the hospital over the weekend, I whipped up this quick and fuss free dish, Honey & Ginger Glazed Chicken. 

Infusing ginger with some vinegar, sugar and salt, and using the sauce to incorporate into a sweet savoury honey combo and coating it with air fried chicken. Little effort does it but the goodness isn’t compromised ! And with much thanks to the folks at Huiji, their honey came just at the right time for me to beef up this dish. As we all know, handling honey is a very sticky and messy affair, especially when drips and drops of it all over the cap or on the fingers is a common sight. Well, with Huiji special cap design for its honey bottles, it ensures that every squeeze leaves no residue and allows for exact amount of honey needed in each squeeze, with no wastage or fussiness. 



What’s more, the bottle can be recycled to be used as an oil or sauce dispenser thereafter too ! Talking about environmental friendly, this is definitely the way !


Coming back to the dish, I really enjoy how the ginger and honey infused in each other to create that pleasant and distinctive flavour. Choosing to air fried the chicken instead of frying certainly helps to speed up the cooking process and makes the dish all the way healthier. In fact, I am loving how the gloss and glaze of the sauce that coats the chicken makes them looks ultra tempting. 



So here’s a quick take on the recipe. In fact, I am also sharing instant updates and some recipes too as and when on IG when I couldn’t find time to access the blog, so you can probably follow me on my IG here for the latest updates ! In the meantime, let’s gear up as we enter the last week of October and Gambatte !! 


Honey & Ginger Glazed Chicken 蜜制姜汁鸡


Recipe type: Main

Cuisine: Chinese

  • 2 whole chicken thigh, cut into 3 parts each
  • 60g young ginger, diced
  • 1 tbsp rice vinegar
  • 1½ tbsp mirin
  • ½ tsp salt
  • 2 tsp sugar
  • 1 tbsp light soya sauce
  • 1 tbsp corn flour
  • ¼ tsp pepper
  • 3 tbsp honey
  • ½ tbsp light soya sauce
  • ¼ tsp salt
  • 2 tbsp of the ginger marinate sauce




20Nov, 2023
Ginger & Chilli Stewed Chicken 辣姜焖鸡

Some of you asked me how many people do I usually cook for. Well it’s usually cooking for one or two servings the most. Probably many would find it cumbersome to just cook for one especially since it seriously doesn’t make economical sense to do so. Even buying groceries such as a pack of vegetables would probably take you a couple of days before you manage to clear it. I don’t deny that fact though. But I got so tired of dining out or packed away food that somehow despite the extra effort, I would want to try to cook my own meals as much as possible. Though sometimes this effort might prove fruitless on work days, but I would definitely make it a point to prepare some home-cooked meals over the weekends.

And also because weekends is the only time when I can seriously enjoy the little space I had of my own and be indulge in whatever I wanna do on my own me-time for liked a straight 24 hours. Waking up late, binge drama watching, snacking non-stop, couching like a Garfield and taking my time to prepare some piping hot meals for myself. Especially after I went through a cancer surgery 3 months back, this somehow give me the realization that I ought to do lead my life happily and do what I just want to do. Because you never know what’s going to happen next.

So I prepped this easy Ginger and Chilli Stewed Chicken earlier and served it on with some plain congee. Typically like a chinese Teochew mui dish, and adding on with some egg rolls and green vegetables. It was simple and yet satisfyingly delicious. Hope this little recipe will inspire you to make that extra little effort to cook for yourself.

Happy weekends !

15Nov, 2023
Ginger Soya Chicken – Eat What Tonight

Can’t imagine we are already in August for year 2020 already. Stepping into the 5th month of the Work-From-Home regime has definitely benefited me much. To be honest, I am getting so used to this WFM thingy that I can’t imagine myself waking up at 6ish-am in the mornings anymore, beating the maddening CBD crowds and trains to head to work again. But then again, if this doesn’t happen anymore also implied that this virus thing is still on-going which is neither something good either. I seriously missed travelling and holiday-ing a lotsssss.

But much has also been gained so far. I get to prepare more home-cooked meals, de-clutter more and also more time in tidying up the house. Before this, everything was always a mad rush over the short 2-days weekends with little rest time in between. And because I get to cook more often too, I managed this Ginger Soya Chicken earlier which is a little mock up of one of the dishes from one of my favourite Mixed Vegetables rice 杂菜饭 stall in my hood.

Though a pretty simple and homely Chinese fare, the gravy was indeed awesome with rice. Something which I could polish up my rice easily which is considered quite a feat as I am usually not a heavy rice eater. So hope this little dish of mine can stir up some inspirations for your next meal preparation. Enjoy !!

15Nov, 2023
Shredded Ginger and Dark Soya Fish 姜丝酱油鱼

Some people commented that this dish looked liked a confinement dish ! But no no, I am not certainly not in confinement. LOL. Nevertheless I loved this dish to bits because the shredded ginger added a really good fragrance to the dish and compiled with the fact that I am using boneless fish slices for it make the dish a breeze to enjoy. Though it may look not look gorgeous in presentation, but the aroma and taste beats it all.

And what’s more I get to clear up more freezer stash and really glad that the freezer is finally down to half empty which is quite a feat for once in a long time. I have been thinking recently that I’ve been sharing recording recipes on this blog for a goodness long time and was contemplating to share other aspects of food related or lifestyle in time to come. What do you people think ? Any suggestions on what I should incorporate next or what do you hope to hear from me ? Maybe I could do a posting on the different cookware collection that I deem useful ? Or some I share more food related reviews ? Let me know and keep your comments coming. Though I maybe slow in replying on some days as I have a full time day job to cater to, but I will try my best to keep the pace going.

Coming back to this recipe, it’s a dish that isn’t too difficult to begin with. As you can see I am trying as much as possible to incorporate yummy and fuss free cooking nowadays which most of us or anyone new in cooking can easily embark on. I guess many already had a bit too much of home cooking during the circuit breaker period, so you would probably give it a miss if it’s anything too complicated or requires much effort. So be it confinement dish or not, this one is a keeper and meant for everyone whether or not you are in confinement !

10Nov, 2023
Pandan & Peanut Tang Yuan (Glutinous Rice Balls) in Ginger Soup

It’s the 7th day of the Chinese New Year which is known as 人日 and also the day where it’s everyone’s birthday. So Happy Birthday to All ! Most people will probably do a typical thing, that’s to gather around for another round of festive “Lou Hei” but for me, I find comfort in a warm and harmonious bowl of these homemade tang yuan in a soothing sweet ginger soup.

So my mum ask me how I manage to get the peanut fillings in without breaking the skin of the glutinous rice balls. And guess what’s my answer. Well I told her if you can’t get the fillings in, then you can always get the fillings out ! Another way of enjoying these mochi-alike tang yuan is to coat them in a mixture of crushed peanuts and fine sugar which is equally enjoyable !

Used pure pandan juice for these homely tang yuan without any artificial colorings and made them in mini sizes so that it’s easier to finish up and the warm ginger soup which was made from scratch as well taste really comforting too, especially when it’s pretty chilly these couple of days due to the constant rain !