23Nov, 2023
Salmon Cubes with Tofu & Shimeiji Mushrooms 三文鱼炒鸿喜菇与豆腐

Hoola ! I am so so in loved with simple home-cooked meals of one plate and one pot dishes recently that I have been doing it almost on an everyday basis !! Because the time after work is already so limited for cooking much say the cleaning up aftermath, such one dishes meal certainly take off from me pretty well. And because the cleaning up thereafter is such a breeze, I can also spend more time on being a couch potato and indulging in my dramas after the meal ! LOL. 

Well, most of us I supposed are just so brain dead after work. Hence, the best luxury we could afford is to be a “Garfield” and couch as long as we could !! 

I usually stocked up quite a fair bit of salmon slabs as it’s the best and easiest dish that anyone can beef up anytime. A simple dash of sea salt and freshly grind black pepper is all good to send it for cooking and be prep for a neat and nice salmon dish henceforth. But every time grilled, steamed or baked salmon also can be a bit sian, isn’t it ? Especially salmon is only one dish by itself, and we would still need to prepare for some other side dishes to complement it.

So by working along that line, I had this Salmon cubes with Tofu and Shimeij mushrooms, a simple stir fried that combines the fish, tofu, mushrooms and some greens all in one dish ! And serving it with a plain congee is all good enough to get it going. No other side dishes required to be prepared as you can find everything deliciously combined all in this one plate dish !

Enjoy !! And hope everyone has an awesome week ahead !! 加油 !!

Salmon Cubes with Tofu & Shimeiji Mushrooms 三文鱼炒鸿喜菇与豆腐


Recipe type: Main

Cuisine: Chinese

  • 150g salmon, cut into cubes
  • 1 tbsp cooking oil + extra for pan frying tofu
  • 1 tsp chopped garlic
  • 60g shimeiji mushrooms
  • 3 stalks spring onions, cut into sections
  • 30g tofu, cut into cubes
  • Dash of sea salt
  • Dash of freshly grind black pepper
  • ¾ tbsp oyster sauce
  • ¾ tbsp light soya sauce
  • ¾ tbsp cooking wine
  • ¾ tbsp mirin
  • dash of pepper
  • 100ml water
  • 1 tsp corn flour + 1 tbsp water, for thickening
  1. Marinade the salmon with sea salt and fresh black pepper.
  2. Heat up the cooking oil for pan frying the tofu cubes until golden brown. Dish and drain.
  3. With 1 tbsp of cooking oil left in the wok, add minced garlic, shimeiji mushrooms and the white parts of spring onion.
  4. Saute till mushrooms are softened, add in the salmon cubes and pan fried slightly. Add the water and seasonings and allow it to simmer for approx. 10 mins.
  5. Add the thickening mixture, tofu and green parts of the spring onion.
  6. Mix briefly and remove from heat. Garnish as desired and serve hot immediately with rice or congee.





23Nov, 2023
Salmon and Spinach Congee 三文鱼菠菜粥

I have a strong penchant for anything noodles, vermicelli or porridge because they make really good one bowl meals when you do not have the luxury of time to cook up a spread. In Chinese, we generally term these as “粉面粥”. Even then, these one bowl-er meals can be equally flavourful and perhaps healthier too if they are cooked well. 

Especially when the weather is pretty warm recently, elaborate meals are just not on my cards. What’s more, lesser washing and cleaning up is an extra bonus for such meals which I know many people, including myself, do dread. Haha !!



I never used to think that green vegetables can go well in a one-pot congee,  but spinach as a green vege apparently overturn this thought of mine. It goes on very well with this pot of congee that’s awesomely loaded with salmon cubes. 


I love how the turnout of the congee with all the colours in place, the green from the spinach, the orange from the salmon and the yellow from the egg. Not sure why too, but fried fritters is a must-have for me in all of such congee or porridge. Somehow, the crispiness from the fritters though gets mellowed down in the hot congee, but when eaten together they do blend well and serve to complement each other. 



So penning this absolutely delicious and flavourful Salmon & Spinach Congee recipe here ! In fact for any recipes that’s noted here, it also works as an online recipe book for myself to refer to, which many a times I do if I were to cook the same dish again. I used to pen them down on books and papers which I reckon might not so effective because I do have the tendency to misplace them overtime. 


But if the recipes here do benefit any of you in anyway, or if they can satisfy your hunger pangs whilst looking at the pictures, feel free to adopt them as you wish. 🙂



In the meantime, happy Tuesday !!  


Salmon and Spinach Congee 三文鱼菠菜洲


  • ½ cup rice
  • 125g salmon, diced, season lightly w some sea salt n sesame oil
  • 1 tbsp minced ginger
  • A handful of spinach
  • ½ tbsp shallot oil
  • 600ml water
  • 200ml stock
  • Light soy sauce & pepper to taste
  • 1 egg
  • Some fried fritters
  • Some shredded ginger
  • Some fried shallots
  1. Cook the rice with the stock and water, minced ginger and shallot oil. Adjust w more water to cook till desired congee consistency.
  2. Taste and season w light soy sauce and pepper if desired.
  3. Add the salmon cubes and spinach. Once cooked, off the flame.
  4. Add the egg to a bowl and together with the congee. Serve with shredded ginger, fried fritters and shallots. Tuck in !


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 ⁣⁣


18Nov, 2023
Salmon and Edamame Beans Egg Fried Rice 三文鱼毛豆蛋炒饭

It’s my favourite egg fried rice again ! And I am sure it’s also the favourites of many of you out there. Because no one, simply no one I have heard of who doesn’t fancy a fried rice so far. And today version is further topped with salmon cubes and edamame beans ! And with the plus fact that it’s more protein packed than usual because there’s simply more eggs than rice in this fried rice !

Also for the fact that I am trying to reduce my rice intake, so this plate of fried rice uses one whole chunk of salmon and 2 full eggs but only contains slightly more than 1/2 cup of short grain rice. So you can visualize yourself enjoying the ingredients rather than eating fried rice then. Lol.

But I must reiterate that it’s still a fried rice nevertheless because it was intended to be one, and a very tasty one too ! Because salmon and edamame beans are healthy and delicious foods to begin with, so they can never go wrong with the scrambled eggs and Japanese short grain rice.

Recently I saw someone sharing some thoughts about posting recipes that I find it very meaningful and true. It goes on to say something liked ~ instead of sharing very elaborate recipes which you would need to go to great strengths to produce that excellent food, why not share some down to earth and simple recipes which the majority of us can follow or even improvise to an even better one which would in turn benefit more people. And I am so in agreement with this. So here I am, sharing this quick and fuss free recipe here ! Hope you will like it too !

14Nov, 2023
Salmon and Vegetables Cream Stew

Salmon and Vegetables Cream Stew – Eat What Tonight

Can’t imagine it’s already the first month end of 2021 already ! Time certainly flies liked nobody’s business in a pandemic. And I still have some backlog of recipes yet to be posted here. Let me start off the year with a rich and creamy stew liked such before we head for more Chinese homecooked dishes later on. I had on hand a pack of cooking cream earlier which was intended for other purpose but the plan was changed last minute (as usual) so decide to utilize it in this dish for something different.

This dish packs a good amount of creaminess loaded with much salmon cubes and assorted vegetables and is really simple to whip up. Loved the bustling richness of the stew along with all the healthy ingredients that was included. It goes on marvelously with rice and before probably well before you knew it, the dish would have be polished off the plate in no time.

So here’s to sharing this fuss-free recipe that requires minimal efforts and yet still taste delicious awesome !

7Nov, 2023
Salmon and Potatoes Patties 三文鱼马铃薯饼

These patties taste really awesome ! The salmon flakes, potatoes chunks along with diced carrots, onions and sweet corns combination turn out to be surprisingly good. I actually managed to finish a few of these Salmon and Potatoes Patties in one go.

Only a few simple ingredients are required and the whole process is pretty much a breeze ! Just mix everything together, mold them into patties and fried them completely.

The most cautious part of the cooking will probably be the frying part as there’s a tendency for the patties to break apart when frying. To overcome this, make sure the oil is hot enough before adding the patties into it and frying them in small batches to ensure the hot temperature does not dip. And once the patties are placed into the hot oil, do not attempt to flip them till they are browned at the edges. With some caution in so doing, these Salmon and Potato Patties will turn out great.