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 ⁣⁣


19Nov, 2023
Spinach Tri Eggs Macaroni Soup 苋菜三蛋通心粉汤

Riding on the wave that a number of spinach soup stalls has sprouted up recently in our local hawker centers, I decide to cook this soup too ! Well although spinach is generally good for health as advertised, but based on what the old folks say, not everyone is suitable to consume spinach because too much of it tends to be too “cooling” for the body in the Asian context. And furthermore, with the addition of century eggs and salted eggs, I do wonder if it is really that healthy as advertised.

Nevertheless, I feel everything should still be consumed in moderation and that would be generally fine. It’s not as if you are gonna have all the eggs on an everyday basis. So this soup is still good in its own context. In fact, I think without all the century eggs and stuffs, it probably won’t stand out as much too. And pairing tri-eggs with spinach seem ideally compatible. And it’s the first time I am having macaroni this way, and I suppose it works pretty decently too !

You can use any soup base for this to your preference. Whilst some will probably prefer an ikan bilis soup base, I used a pork bones and chicken one instead. And with additions such as mushrooms, minced meat and slice pork to accompany the soup. So it’s literally a soup packed with alot of ingredients indeed.

The spinach tends to shrink quite a fair bit after cooking so don’t be intimidated by throwing one huge bunch of them to cook. I tend to remove the stems and pluck only the leaves from the spinach for cooking because some of the stems can get stringy and difficult to eat after cooking. And spinach are known to contain alot of sand, so be mindful to wash and rinse them a few times before cooking too.

This soup is really delicious and I will cook it again using an ikan bilis soup stock the next round !

14Nov, 2023
Tri-Eggs Spinach Noodles Soup – Eat What Tonight

A quick and delicious Tri-Eggs spinach noodles soup this is ! Consisting of century egg, salted egg and egg and cooked with lots of spinach with your desired noodles, this soup sure packs a punch and will surely makes you hungrier than usual !

Time certainly flies, isn’t it. We are already down to the last quarter of the year ! Somehow the Covid situation just makes time past so much faster than usual and even if we are still unable to travel as of now, there’s always a reason to stay put and put your culinary skills to the test and whipped up some delicious homecooked liked this ! ~~

Notwithstanding that, this is a pretty simple dish to serve up and if you were to ask me if any of the 3 eggs are my best favourites, I would say all of them ! I loved century eggs with congee, salted egg yolks with fried chicken or prawns, and certainly the daily dose of egg for everyday cooking.

And here’s to sharing this yummy-licious noodles soup for a fast cooking meal anytime !

12Nov, 2023
Spinach Egg Tofu – Eat What Tonight

Unlike the usual spinach tofu where you have the spinach as a different layer on top of the tofu, I actually blend the spinach to create juice in this recipe and incorporate them into the egg tofu making itself hence the green color tofu as they are seen. This is probably a more comprehensive way of incorporating the entire spinach into the tofu making and gives the dish a little more vibes than then usual spinach tofu.

What’s more, the sweetness from the spinach can be channeled directly into the tofu itself but yet it doesn’t feel like you are having the greens itself. For those who steer clear of green vegetables, this is probably a good way for you to enjoy your greens without too much effort too.

I pan-fried the tofu thereafter to give it a little crisp and even enjoyed it as a dish just like that by itself. It’s absolutely healthy and delicious, so why not. But if you find it a little too plain to be eaten that way, you can stir-fry it with some oyster sauce and mushrooms to make it a complete dish all together !

8Nov, 2023
Mushroom & Spinach Sour Cream Pasta

I always thought that cooking cream is usually the way to whip up a good pasta but somehow after trying out this recipe, I am convinced that sour cream can also be a good alternative to achieve a tasty and flavourful pasta.

And if given a choice for pasta, I will always choose the one that comes with bacon as it releases a good aroma to the oil and enhance the pasta taste greatly. The crunchy bacon bits after frying is what I so-love about eating pasta with it as well. Other than bacon, I love a good blend of mushroom and spinach as they tend to bring out the colours and nutrients of the dish naturally.

It’s not easy to score a good pasta recipe and here’s one to begin with !