8Des, 2023
Hainanese Chicken Rice Balls with Garlic Chilli Sauce 海南鸡饭与辣椒酱 – Eat What Tonight

Chicken RIce_2

The weather must be playing tricks on me lately. Everyone knows that food pictures are best taken in broad daylight where the sun is up and shining. But for the past 3 weekends at least, every time when I finished plating my dishes and about to start taking pictures, it will start to rain !! And the best part is, after I proceeded and done with the photo taking, the rain would stop and the sun would be bright and sunny again ! It’s really OMG lor !!

Chicken Rice_4

Chicken Rice_6

Grrrr.. anyway that aside, I finally made the Hainanese Chicken Rice !! Surprisingly, the most laborious task is not the chicken, nor the rice but is the garlic chilli sauce ! And I should say that should be the “killer” of it all too !! It was so good that the old folks actually asked for all the chilli sauce I had prepared for their future dipping with other foods !

Chicken Rice_8

Why I said the chilli sauce is the most laborious is that it took me a good 40 minutes to pound all the chilli ingredients !! I tried using the food processor to grind it prior to pounding but the machine somehow doesn’t get it into a good paste liked chilli texture that I was looking for, hence I had to resort to mortar pounding eventually.

Chicken Rice_9

But then, no regrets for all the hard work put in !! The chicken rice balls were so fragrant, the chilli sauce dip was great and pairing it with the smooth tender chicken, everything are just too welcoming for words !!

Chicken Rice_10

The only setback is that I realised I didn’t know how to “chop” up a whole chicken perfectly into neat pieces after cooking it !! LOL !! So you can see that it’s really an amateur’s piece of work in whole chicken chopping there !! Hahaha !!

Chicken Rice_5

If you really desire a good Hainanese chicken rice, do use fresh chicken in your cooking ! I gotten mine from PurelyFresh online and theirs is indeed fresh !

Chicken Rice_1

Enjoy !!

Hainanese Chicken Rice Balls with Garlic Chilli Sauce 海南鸡饭与辣椒酱


Total time


Recipe type: Chinese

Cuisine: Main

  • 1 whole fresh chicken, approx. 1 kg
  • 3 tsp salt
  • some water
  • 2 cups white rice (rinsed and drained)
  • 1 tsp chicken fats
  • 2 tsp oil
  • some chicken broth (from cooking the chicken above)
  • 35g ginger, minced
  • 2 shallots, minced
  • 2 whole garlics, minced
  • ½ tsp salt
  • 1 tsp chicken seasoning powder
  • some pandan leaves
  • For the Garlic Chilli Sauce:
  • 1 large lime, cut into halves
  • dash of salt
  • dash of sugar
  • 4 tbsp chicken oil (from cooking the chicken above)
  • 45g ginger, minced
  • 4 cloves garlics, minced
  • 1 red chili, diced (you can adjust the proportion of chillies to chillies padis according to how spicy you want it to be.)
  • 8 chilli padis, diced
  1. Rinse the chicken well, drained and pat it dry. Rub the salt all over the chicken, including the interior as well and allow the marinade to stay for at least 30 minutes.
  2. Heat up a wok of water that is deep enough to fully submerge the chicken, till it boils. Place the chicken into the water after it has boiled.
  3. Cover the lid and allow the chicken to continue to be cooked on high heat for another 10 minutes. Off the flame thereafter, and allow the chicken to continue immerse in the hot water for another 50 minutes till it is cooked through.
  4. After the chicken is cooked, drain the chicken and lower it into another bowl of ice cold water for another 30 minutes. Remove and cut into pieces after that.
  5. Now from the broth/water that is used to cook the chicken, you will notice that is a layer of white fats floating on the surface. Scoop and remove the white layer of fats floating on the surface in one bowl. In another bowl, scoop and remove the transparent layer of oils floating on the surface. Reserve the remaining chicken broth to cook the rice later.
  6. Add 2 tsp of oil and chicken fats from the above step into a deep frying pan and heat it up.
  7. Add in the minced ginger, shallots and garlics and saute till fragrant.
  8. Add in the white rice grains and saute till all are well mixed. Off the flame.
  9. Transfer the rice together with the minced ginger, shallots and garlics into the rice cooker. Add the salt and chicken seasoning powder.
  10. Add the chicken broth that is used to cook the chicken till the 2-cup water level mark.
  11. Tie the pandan leaves into a knot and place it into the rice cooker.
  12. Set the rice cooker to cook the rice on normal rice mode.
  13. In a mortar, add the juice of ½ a lime, minced ginger and garlics, and all the chillies and pound till fine or paste liked.
  14. Add the remaining juice from another ½ of the lime, 4 tbsp of the transparent layer of chicken oil that was reserved from Step 5, dash of salt and sugar and mix well.
  15. Wet your hands with some of the chicken broth and shape the chicken rice into balls. Serve with the chicken pieces and garlic chilli sauce.

Hainanese Chicken often has the problem of it being undercooked, especially at the joints where the thighs are. To resolve this issue, poke the area around the thighs with a sharp skewer before cooking the chicken in the hot water. This is to allow the hot water to be able to flow into that part of the chicken and be cooked.


7Des, 2023
Steamed Pork Ribs in Black Bean XO Sauce 黑豆豉XO酱蒸排骨 – Eat What Tonight

Steamed Pork Ribs in Black Bean XO Sauce_1

A dim sum delight which I much adore ! And this time round, I added a premium touch to it with some XO sauce, making it more delightful than usual !

Steamed Pork Ribs in Black Bean XO Sauce_3

I often have the issue of cooking with fermented soya beans as I am always too generous with them, resulting in a very salty dish ! But this time, I make sure I am careful with the amount of fermented black beans used and dunked it with extra XO sauce so that it’s more flavorful !

Steamed Pork Ribs in Black Bean Xo Sauce_2

I really wondered how this dish can make its way into a dim sum favourite as it’s more liked a core Chinese dish to me. Instead, I make do this dish with a plain white rice and it was all so savory and appetizing. And steaming pork ribs till tenderness is much more effortless as compared to frying or grilling it.

Steamed Pork Ribs in Black Bean XO Sauce_6

I thought it will taste even better if I were to steamed the ribs in a bamboo basket just like how the dim sum places served them. But my basket is too small to accommodate the large serving of ribs that I have prepared. I would assume the aroma of it being steamed in a bamboo encasement should add an even greater flavour to the dish which perhaps will explain why this cuisine makes it to the dim sum listings as well.

Steamed Pork Ribs in Black Bean XO Sauce_5

Steaming food is always one of the easiest and healthiest cooking options. So you can visualize this recipe should not take you more than a few steps to beef up !! Yes, as the usual advocator of simple and straightforward home recipes, here’s another one you can happily indulge in !

Steamed Pork Ribs in Black Bean XO Sauce_8
Steamed Pork RIbs in Black Bean XO Sauce_7

Grab your fresh pork ribs from PurelyFresh online today to prepare this dim sum delight today !!

Steamed Pork Ribs in Black Bean XO Sauce_4

Enjoy !! 

Steamed Pork Ribs in Black Bean XO Sauce 黑豆豉XO酱蒸排骨


Total time


Recipe type: Main

Cuisine: Chinese

  • 250g pork ribs
  • 1 stalk spring onion, the white part only
  • ½ tbsp ginger, cut into thin strips
  • 2 whole garlics, sliced
  • 2 shallots, sliced
  • 1 dried chili (soaked in water till softened, drained and diced)
  • 1 tbsp oil
  • ½ tbsp fermented black beans
  • 2 tbsp XO Sauce (I used Lee Kum Kee brand)
  • 1 tbsp Shaoxing huatiao wine
  • 1 tbsp oil
  • 1 tsp corn flour
  • 1 tsp sugar
  • ½ tbsp dark soya sauce
  • 1 tbsp water



7Des, 2023
Satay with Peanut Sauce 沙爹和花生酱 – Eat What Tonight

Chicken Satay_1

For 2 consecutive weeks in a row, I experimented with both the pork and chicken satay as well as the peanut sauce. The first week I made these pork satay, I used the traditional satay marination where I grind the shallots, garlic, lemongrass and seasoning to a paste and marinate the poultry overnight. And as for the peanut sauce, I attempted using peanut butter instead of ground peanuts. 

Pork Satay_3

Chicken Satay_3

As for the 2nd week, I played alongside with the Chicken Satay using a simpler marination with only various seasoning to replace the shallots and garlic and I tried the peanut sauce using the good old ground peanuts. The verdict ~ For marination wise, both are quite on par and as for the peanut sauce, I prefer the ground peanuts method instead. So if you are lazy on a satay craving day, you can always go for the chicken satay marination where much lesser effort is required. 

Pork Satay_1

Chicken Satay_2

And something I noticed quite apparently, using olive oil to grill the satay gives it an extra boost to the taste. While some will use the lemongrass as a “stick” to brush the satay during the grilling for the flavor, I choose to grill the lemongrass together with the satay in the same grill pan so that the oil that actually grilled the poultry get infused with the flavour as well.

Pork Satay_5

Chicken Satay_4

I will be sharing both the Chicken and Pork Satay in this recipe and you can choose whether you prefer the traditional method or the simplified version !! Do grab some fresh pork collar from PurelyFresh online to made this delightful hawker treat as they are more tender and not so fattening as pork belly. As for the chicken satay, boneless chicken leg has to be the only choice ! 

Pork Satay_3

It’s Friday’s eve again !! Enjoy !!

Satay Sauce_1

Satay with Peanut Sauce 沙爹和花生酱


Total time


Recipe type: Side

Cuisine: Chinese

  • Some olive oil for grilling
  • 500g pork collar, diced
  • Blend all the following into a paste:
  • 6 shallots
  • 3 garlics
  • 2 stalks lemongrass (use only the bottom part, remove away the outer layer and diced)
  • 3 tsp cumin powder
  • 1 tsp tumeric powder
  • 1 tsp sugar
  • ¼ tsp salt
  • 2 tbsp kecap manis (sweet soya sauce)
  • 1 tsp onion powder
  • 2 tbsp cooking oil
  • dash of pepper
  • 600g boneless chicken leg, diced
  • 2 stalks lemongrass (use only the bottom part, remove away the outer layer and cut into sections)
  • ½ tbsp dark soya sauce
  • ½ tbsp light soya sauce
  • 2 tbsp kecap manis (sweet soya sauce)
  • 1 tbsp mirin
  • 1 tbsp sugar
  • 1 tsp garlic powder
  • 2 tsp onion powder
  • ½ tsp pepper
  • ½ tsp tumeric powder
  • 1½ tsp cumin powder
  • 150g ground peanuts
  • 20g assam pulp, mixed with 100ml water and drained away the assam seeds
  • 150g water
  • 3 tbsp brown sugar (or more if you prefer sweeter)
  • 1 tbsp kecap manis (sweet soya sauce)
  • ½ tsp salt
  • Blend all the following into paste form:
  • 6 garlics
  • 6 shallots
  • 2 lemongrass, diced
  • 2 chillies, remove away the seeds and diced
  • 5 slices ginger
  • 3 buah kualas
  • 2 tbsp cooking oil

Optional : For an extra kick, add in some crushed pinepples (canned / fresh) to the peanut sauce to make it into Pineapple Peanut Sauce.



6Des, 2023
Braised Fish in Spicy Black Bean Sauce 辣黑豆豉焖鱼 – Eat What Tonight

Braised Fish in Black Bean_1

I think I grew up on almost 99% of Chinese food in entirety as my old folks are the typical Asian family kinda. Perhaps that’s why I have quite a penchant for such foods as well and it is only when I started to work, I am being exposed to a greater variety of other cuisines. But nevertheless, I still enjoyed Chinese foods as my all time favourite home cooked dishes anytime. I can never get tired of them as there can just be as much variety and choices in Chinese cooking.

Braised Fish in Black Bean_4

If you were to just look at our local chap chai peng (mixed vegetables)  or zhi char stalls, the numerous choices displayed is liked almost limitless. Even if you are going to have the same kind of foods everyday for a few months, but the extensive menu will still allow you to get a different choice on every setting. And having said that, today I am sharing a Braised Fish in Spicy Black Bean Sauce which is a very homely food that I really enjoyed !!

Braised Fish in Black Bean_3

Black bean or soya bean paste is a common sight in the family cooking as the parents will usually prepare fish that’s steamed in bean paste and it is as good as it can get. And with that, everyone just need some plain rice to go along and together with some greens, that will easily make one contented comfort meal.

Braised Fish in Black Bean_6

Hence today, I decide to rejuvenate this recipe with a slight twist. I pan-fried the fish slightly before cooking them in the black beans and adding a touch of spicy bean paste for that extra kick. So you can get a tad of grilled, braised, savoury and spiciness in this comfort dish. It may sounds a lot to that, but it’s really quite an effortless dish. 简易的家常小煮就是我的座右铭 !

Braised Fish in Black Bean_2

Enjoy !! And do get your fresh mackerel fish and groceries from PurelyFresh online to serve up this comforting home-cooked dish !! 

Braised Fish in Black Bean_5

Braised Fish in Spicy Black Bean Sauce 辣黑豆豉焖鱼


Recipe type: Main

Cuisine: Chinese

  • 300g mackerel fish, sliced into 2 pieces
  • 1 tbsp shredded ginger
  • 2 whole garlics, crushed
  • 1 pc red chili, sliced
  • 2 tbsp cooking oil (for pan frying fish)
  • 200ml water
  • 1 tbsp spicy bean sauce
  • 1 tbsp black beans
  • 1 tsp light soya sauce
  • 1 tsp sugar
  • dash of salt
  • some diced spring onion (for garnishing)



6Des, 2023
Broccoli with Egg White Sauce 西兰花炒蛋白酱 – Eat What Tonight


The end of the week is finally coming. The week has been nothing short of draining after dealing with various people affairs at work. And all I need now is probably more comfort food. And come last weekend, I prepared the Broccoli with Egg White sauce that’s so simply delicious that I feel I ought to share it !! In fact, it is such a no-brainer dish that can be wrapped up in less than 30 minutes.


There are a lot of greens that I don’t really eat, especially salads. Because they felt so raw and cold that always get me into a tummy ache, so I hardly take any salads. And because of that as well, there are also quite a number of other greens that I don’t fancy. Fortunately, broccoli is still something that’s relatively acceptable. So in all means that is, I tried to find ways to make my broccoli dish as tasty as possible.


I saw this dish at one of the Chinese restaurants and they are serving it at a whopping price of more than $10 !! But with just one stem of broccoli, 2 eggs and some imitation crab meat which will probably set u back at most $3 if you choose to cook it yourself ! And perhaps healthier, because no MSG is used. Well, this has surely make it to my list of comfort foods now and I am sure it will make it to yours and everyone in the household as well !!




Broccoli with Egg White Sauce 西兰花炒蛋白酱


Recipe type: Main

Cuisine: Chinese

  • 200g broccoli, cut into florets
  • 35g diced crab meat
  • 1 tbsp minced garlic
  • 1 tbsp cooking oil
  • 2 tsp oyster sauce
  • 1 tsp sesame oil
  • 2 egg whites
  • 100ml stock (either home-made/chicken stock, if using store bought and tends to be saltier, please adjust with some water accordingly.)



6Des, 2023
Chicken Franks with Potatoes in Oriental Sauce 东方酱炒香肠马铃薯 – Eat What Tonight


I suppose everyone has a childhood favourite and tomato sauce without fail, is something that accompanies a kid’s growing up meal. And I guess I am no exception. But as we grew older, tomato sauce has less of an appeal and is gradually replaced by the various kinds of hot spices.


But when I went to dabao chap chai peng recently, this childhood dish caught my attention once more. 

Chicken Franks with Potatoes in Oriental Sauce, a dish that most of us grew up with and it’s been a long while since I even had that. Well, kinda suddenly missing it all of a sudden then. I decide to search for that long missing taste and I am really glad that I did.  


Chicken franks and potatoes seem to complement each other perfectly and accompanied by a blend a sweet and sour oriental sauce, it’s a dish that’s just fit for everyone in the household and will surely be delighted by the kids in particular.


Enjoy !! 

Chicken Franks with Potatoes in Oriental Sauce 东方酱炒香肠马铃薯


Recipe type: Main

Cuisine: Chinese

  • 5 chicken franks, cut into small pieces
  • 2 potatoes, sliced
  • 4 tbsp mixed vegetables
  • 1 tbsp cooking oil
  • 1 tsp minced garlic
  • ½ onion, sliced
  • extra cooking oil (for deep frying the potatoes and chicken franks)
  • 2 ½ tbsp tomato sauce
  • ½ tbsp oyster sauce
  • ½ tbsp sweet soya sauce or kecap manis
  • 2 tbsp mirin
  • 2 tsp sugar

Deep frying the potatoes in the hot oil is to give the potatoes an extra texture so that it does not turn mashy during cooking after that.




3Des, 2023
Supreme Soy Sauce Fried Noodles 酱油王炒面 – Eat What Tonight


I love going to Hong Kong, mainly for its food and shopping. And it’s liked quite a destined travelling location that I would not missed on a yearly basis. And one of my favourite breakfast or supper items is their Supreme Soy Sauce Fried noodles. If you are a Hong Kong drama fan like me, you would also realise that this dish is one of their most common and favourite home-cooked breakfast item on the family table. And what I so loved about this dish is that there you do not essentially need al0t of ingredients to go along with this dish and only a few kinds of vegetables and sauce condiments is all that’s need to keep things going. 


The only difficulty I encountered is to find the right kind of noodles to prepare this dish. Went to several NTUCs and couldn’t get the right kind of noodles and eventually mom gotten this “emperor noodles’ from the wet market which I must say, is the perfect fit for this dish ! Not only is the noodles the right texture in every way, the QQ-iness and tender texture makes it the best fried noodles I ever had. It’s even better than the so-called “Hong Kong noodles” sold at zhi char stalls which I think egg noodles were being used instead.


Even the very fussy sista give a thumbs up for this dish and the most joking part is, everyone keep mistaking it for fried rice vermicelli instead of fried noodles !


Oh not forgetting to mention the kind of noodles that I’ve gotten. This is the “emperor noodles” that was used to prepare this dish. Gotten it at the noodles stall from the wet market at Bedok Blk 85 which costs $2 for one pack. 


Get your supply of other fresh ingredients from PurelyFresh online today to cook up this very seemingly simple yet very delectable and mouth-watering dish today !


Enjoy !! 


Supreme Soy Sauce Fried Noodles 酱油王炒面


  • 200g noodles
  • 50g spring onion, chopped into sections
  • 50g beansprouts
  • ½ onion, sliced
  • 1 tbsp ginger, shredded
  • 4 tbsp cooking oil
  • 200ml stock/water
  • 2 tbsp oyster sauce
  • 1 tbsp light soya sauce
  • 2 tbsp dark soya sauce (depending on the brand of dark soy sauce used, adjust according as some brands maybe darker than the others)
  • 2 tsp sugar
  • 1 tsp chicken powder
  • ½ tsp sesame oil



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.



28Nov, 2023
Fish Slices with Sesame Sauce 芝麻酱鱼片

The blowing super hot and cool weather these days is seriously giving many people much of a headache. Especially when the kitchen feels like a furnace just when you wanna cook, a fuss free, quick and healthy cooking is all that you desire. These is one of those days where staying any longer in the furnace kitchen felt like you are going on fire !! Then just when you had finished cooking, the weather suddenly makes a 360 degrees turn and start pouring !

It’s really OMG, isn’t it ? So when Mizkan presents me with their range of varied sauces, you know I just can’t resist using them in my cooking because they are just so convenient and versatile. 

More often than not, we often notice Sesame sauce being used in salads and greens as a salad dressing. But as the usual advocator of Chinese home cooked foods, I decide to incorporate Mizkan Sesame Sauce into some Toman Fish Fillets and did a simple stir fried of it with ginger and chilli padi and serve it simply with plain white rice or congee.

The gist of this dish lies in getting a smooth velvety fish fillet slices that’s well drizzle with sesame sauce and a dash of sesame oil at the end of it. Marinating the fish slices with each ingredient and mixing them well before adding the next one aids in allowing the fish to fully absorb the flavours of the marination. To prevent the fish slices from breaking up during stir frying, a prior blanch of them in some hot oil can do the trick nicely too.

And loving how the very fragrant Japanese made Sesame Sauce blends neatly with the fish slices at the end of it and the dash of sesame oil helps to bring out the entire flavours totally. Overall, it’s a very tasty and convenient to the max home-cooked dish that allows even the most noob cook to whip up with ths most minimal effort.

Once again, with much thanks to Mizkan for their sauces ~~ And also PurelyFresh online for presenting fresh groceries to me as always !! I know I am much blessed indeed ! 🙂

Fish Slices with Sesame Sauce 芝麻酱鱼片


Recipe type: Chinese

Cuisine: Main

  • 150g Toman Fish Slices
  • some shitake mushrooms, sliced
  • ½ tsp spring onion, chopped, with more for garnishing
  • ½ tsp ginger, chopped
  • 1 chilli padi, diced
  • some cooking oil
  • ½ tsp salt
  • ½ tsp Shaoxing wine
  • 1 tbsp egg white
  • ½ tbsp corn flour
  • 2 tbsp Mizkan Sesame Sauce
  • dash of sesame oil

1) Adding the marinade ingredients one by one and mixing well after adding each ingredient can allow the fish slices to absorb the flavours better.
2) Blanching the fish slices in hot oil can prevent the fish slices from breaking up during cooking thereafter.



25Nov, 2023
Grilled Mixed Mushrooms with Sesame Sauce 芝麻酱烤香菇

I have always love a touch of Japanese sesame sauce in my salads as compared to the usual salad dressing. However, very often that not, when we buy a bottle of sesame sauce as dressing for our salads, there will often be quite a fair bit of leftover because we only use a few spoonfuls each time. So what should we do with the balance sauce, if you may ask ?Well, other than cooking it with fish, as you may see from my recipe here, I also grilled some mixed mushrooms and added a touch of the sesame sauce with it this time. I enjoyed how the tenderness of the shrooms gets infused with the sesame sauce and creates an all new taste all together. The Japanese, as we all knew are renowned for their quality standard in their food ingredients. Mizkan, in particular, a long established brand in the industry, has well maintained their market leader status in the food industry market because of their consistency in quality and standards. Using one of their most popular items to date being the bottled sesame sauce, which encompasses a rich and luscious sesame fragrance made wholesomely from freshly grind sesame seeds, this simply fuss free dish makes a good appetiser or a comforting side dish in 15 minutes !I liked to address this as a wholly Mushrooms salad, which serves as a comforting deviation from our usual standard greens especially since it is served warm. And to top it up, I added some optional capsicums as well to brighten up the dish too !So if you are a mushrooms lover too, do give this a shot as it not only helps to clear up the balance sesame sauce sitting around, it also beefs up a fresh appetiser which you are unlikely to enjoy anywhere else ! That’s what killing two birds with one stone means !

Grilled Mixed Mushrooms with Sesame Sauce 芝麻酱烤香菇


  • 3 button mushrooms, sliced thinly
  • 30g shitake mushrooms, sliced
  • 30g shimeiji mushrooms
  • 2 tsp minced garlic
  • 30g capsicums, diced
  • 2 tbsp of stock / water
  • 2 tbsp Mizkan sesame sauce
  • salt to taste
  • dash of freshly ground black pepper
  • some shredded parsley