29Nov, 2023
Hong Kong Style Egg Tarts 港式蛋挞 – Eat What Tonight

This has been on my to-bake list for the longest time ! And today I finally get down to doing it. What I so loved about this recipe or rather Christine’s recipe is that it’s very straightforward, doesn’t require any pre-bake of the crust, blind bake or whatsoever. 

For HK style egg tarts, generally I would prefer the rich buttery kind instead of the flaky one anytime. And this is more especially so when the tarts are just fresh out from the oven. It’s a bit strange on my taste buds though, I am not so into the egg custard but more on the crust instead. Somehow too much of the custard make me feel kinda “too much”. So I prefer an egg tart that’s thicker on the crust and lesser of the custard. Does anyone out there has such strange preference like me too ? 

Coming back to this recipe, it is that simple that I really wonder why does people need to queue for long time and pay so much for a single piece of egg tart ? All it takes are just a little of good butter, eggs, flour, sugar and milk and this can easily makes you a close to dozen pieces of these delicacies.

Best of it all, the egg custard can be baked together with the crust without the need to do any pre-bake. The egg custard preparation is pretty brainless. And the gist of the tart is to get the most premium or richest butter you reckon. All these add up to a home baked Hong Kong style egg tart that’s pricelessly good !

Get your fresh ingredients supply from PurelyFresh online today to make the best home cooked delicacies for your loved ones today !

Enjoy !! 

Hong Kong Style Egg Tarts 港式蛋挞



Recipe type: Dessert

Cuisine: Chinese

  • 215g plain flour / all purpose flour
  • 15g cake flour / top flour
  • 65g butter, room temperature
  • 30g castor sugar
  • 1 egg, lightly whisked
  • ¼ tsp vanilla extract
  • 1 egg
  • 40g castor sugar
  • 80ml hot water
  • 40ml fresh milk
  • ½ tsp vanilla extract
  1. Add the sugar into the hot water, Mix until completely dissolved and allow it to be cooled down.
  2. Whisk the egg with the fresh milk.
  3. Pour in the sugar syrup from Step 1 and vanilla extract. Mix well.
  4. Sift the egg mixture a few times to get rid of any foam. Set aside.
  5. Beat the butter and sugar with a hand held mixer at medium speed until it becomes smooth, fluffy and light in colour.
  6. Reduce the speed to low and add in the whisked egg and vanilla extract. Mix well.
  7. Sift in the flours in 2 batches, and using a spatula, fold in the flours until all is well combined.
  8. Knead it into a dough.
  9. Place the dough on a baking mat and with a cling wrap on top, roll out the dough to ½cm in thickness.
  10. Measure each small piece of dough at 28g and place it into the tart mould. Using your thumb or the back of your thumb, press the dough lightly outwards from the bottom until it spread out and hang over the mould, turning the mould clockwise / anti clockwise in order to make an even tart shell. Trim away any excess dough that’s hanging over at the sides.
  11. Using a ladle, fill the tart shells with the egg custard to the brim.
  12. Position rack in the lowest part of the oven. In a pre-heated oven of 200 degrees, bake the tarts for around 13 minutes until the edges are slightly browned. Then reduce the heat to 180 degrees C. Keep a close watch on the egg tarts. Once the custard starts to puff up, keep the oven door slightly ajar with an oven glove and continue to bake for another 13 minutes or until the custard is set.
  13. Check by inserting a skewer into the custard. If it is no longer wobbly or stands on its own, it is cooked.
I prefer weighing each individual piece of dough and using the hand to spread it out within the tart mould.
Alternatively you can also cut out the shape of the mould and place it into the mould. However, as the crust is of a high butter content, it might be difficult to handle.



27Nov, 2023
Singapore Style Char Kway Teow 新加坡式炒粿条

Although it’s old fashioned and I’ve probably say it countless times, still I wanna say it !! LOL. TIME FLIES !!! And we are into the second half of the year already. Gosh, I haven’t been keeping track of how far my resolutions have gone by, but something definite is that, I ought to push myself harder into achieving more goals. But you know la, sometimes lazy bug just gotten too much into me. Haha.

Nevertheless, I geared myself up to cook up this really Singapore styled Char Kway Teow. Why do I say singapore styled ? Because I grew up eating and enjoying the sg style which comprises of pork lard, cockles and perhaps some cai xin and fish cakes too in the local char kway teow scene. I always tell the char kway teow uncle to cook a little sweeter for me (because I liked it that way) and also to cook the hum (cockles) well (熟一点). Although I know cockles has to eaten half raw to taste good, but it often gives me the runs, similar to the problem of oysters from our fried oyster cake. 

And a fiery hot flame is needed to cook up this local dish which though we couldn’t get the same such “wok hei” from home, but still I think it’s pretty good enough, considering we omit such things such as MSG. LOL.

Although some people say that using pork lard for cooking is unhealthy, but I ever heard of another saying is that in actual fact, the bottled oils that we are using are even unhealthier because they have gone through some forms of chemical treatments and contain preservatives for the long shelf life. Hence said, the au natural pork lard is in another sense free of such preservatives and chemicals and thus better for health. Hmmm… I don’t have any take on this for once, because I feel that as long as all things are taken in moderation, that should be fine ? What say you ?

Old schools hawker dishes like these have to be a keeper because they help to preserve the local heritage. Just like using abackpack reminds me of the times when I was still in school and I am missing much of those old school days. If you have followed me on IG, remember I posted something earlier on this stylish backpack from Gaston Luga ? Use my promo code “eatwhattonight15” and get 15% off + Free shipping + 20% off as tax rebate (from non-Eu country) when you shop atwww.gastonluga.com. 

And if you have noticed, there are certain stalls that sell the Char Kway Teow in wet or “nua nua” version. But I don’t particularly fancy those. I prefer the drier kinds for this, hence you can see it from my own home cooked version. 

Hope you enjoy this local dish as much as I do !! Happy kway-teowing !! 

Get your fresh groceries from PurelyFresh online to whip up this all time favourite local dish today !

Enjoy !!


Singapore Style Char Kway Teow 新加坡式炒粿条


Recipe type: Main

Cuisine: Chinese

  • 200g kway teow (flat rice noodles)
  • 50g yellow noodles
  • 70g caixin vegetables
  • 70g fish cakes, sliced diagonally
  • 1 chinese sausage, sliced diagonally
  • 150g cockles (the weight is with shells) + 3 tbsp cockles juice (after washing, pry open cockles shell with a small sharp knife and remove the cockles, the juice is the “blood” of the cockles. Add some water if it’s not enough to make up the quantity.)
  • 50g beansprouts
  • 1 egg, slightly beaten
  • 1 tbsp minced garlic
  • 1 tbsp deep fried diced pork lard
  • 1 tbsp dark soya sauce
  • 2½ tbsp sweet soya sauce (kecap manis)
  • 1 tbsp water
  • 1 tsp fish sauce
  • some cooking oil

1) It’s not economical to heat up a small quantity of oil for 1 tbsp of pork lard. Hence, I prepared more and keep the rest for future use or other dishes.
2) Adjust the sweet soya sauce (kecap manis) according to your preference of sweetness for the dish.
3) You can reduce the time to cook the cockles if you prefer them to be more raw.


18Nov, 2023
Chinese Style Steamed Pomfret Fish 中式清蒸白鲳鱼

The traditional Chinese way of steaming white pomfret fish include using salted vegetables, salted plum, tomatoes, ginger slices and some chili padi for that extra spice I desired and top with a little light soya sauce, shaoxing wine and sesame oil. And this is best served with plain porridge or rice !

White pomfret fish meat has a very tender texture, hence best served through the steaming method to retain most of its freshness. It is one of the most popular whole fish that’s enjoyed by the Chinese at home. Hence this traditional old school way of steaming was actually brought down to me from the old folks.

The absolute idea of enjoying this dish is to get a fresh pomfret fish and the rest are really all complimentary to the fish ! Do you happen to steam your fish this way too ? It’s simple, delicious and makes a good one dish meal easily.

And here’s the quick and fuss free recipe to share !

16Nov, 2023
Chinese Style Braised Pork Belly using Ninja Foodi

How are everyone coping with the current situation ? Hope it has still been well despite the stringent stay-home measures currently. Just a little ranting before proceeding on to the recipe. Had intended year 2020 to be a new milestone for me, it being a new decade, a new age and a hopefully kinda new and different lifestyle. But sadly this has to be taken a drawback because of the current viral situation. Nevertheless, the plans have still been on my mind for the longest time ever. The question is when ? Before you start all the wild guessing, let me just clarify in a bit. Sabbatical is the magic word.

For those who have ever been on a sabbatical, going to take one or is somewhat liked me contemplating on one, could you share with me your thoughts about it, on a private note of course ? Drop me a mail at [email protected] and we can take on from there.

Moving on next is our star of this post, being the Chinese Style Braised Pork Belly and this time cooked vis the pressure cooking function with my new toy, the Ninja Foodi ! Am sure some of you whom are based outside of Asia would be pretty familiar with the the Ninja Kitchen brand since it originates and is an established and renowned household brand in USA.

Ninja Foodi is a versatile 2-in-1 kitchen appliance that comprises of a Pressure Cooker cum Air Fryer in one. And because of this unique feature, you literally only need one of this appliance and that will save you 50% of your kitchen countertop space. ⁣⁣⁣And since most of us have had to cope up with the one month and upcoming two-months long of stay-home period, it’s also an excellent time to ignite the little MasterChef in you and start whipping up a storm in the kitchen. With that, an awesome assistant liked Ninja Foodi would definitely be of great help !

⁣⁣⁣And here’s the real deal. Use promo code “EATWHATTONIGHT” and that will entitle you to a whopping 25% discount when you purchase from : ⁣⁣⁣

Well this is non affiliate marketing nor am I in anyway receiving commission for the said deal. So am just sharing something worthy. With that said, I tried out the Pressure function and cooked up a tenderly soft braised pork belly in 30 minutes and serve it upon a spread of braised peanuts, eggs and salted vegetables for a local hawker style of Kway Chap. The word Kway refers to the broad rice noodles that is used to serve alongside this dish whilst Chap typically meant the soya based sauce used to cook the dish.


16Nov, 2023
Chinese Style Steamed Egg 中式蒸滑水蛋

Chinese Style Steamed Egg 中式蒸滑水蛋 – Eat What Tonight

Think I am always a bit late in recording my recipes here. But generally I still prefer to pen down my recipes in this blog which you maybe surprised, I do refer to them more often that you could imagine. Because I do find it easier to search for my past recipes from this website than Instagram. And I could record more specific details and steps in the blog than any other platforms too.

I reckon I had made these steamed egg countless times so I guess this is quite an almost fool proof recipe (for me) already. It’s actually not too difficult if you get the ratio and steps right. And generally success rate will be high even for a first attempt. And even if you failed, it’s perfectly fine too because it will still taste as good albeit the un-smooth texture only.

Just remember the key aspect ratio of egg : water will be 1:2 and also sharing some tips in the notes section below the recipe for extra caution. Hope they will be useful to you !

14Nov, 2023
Singapore Style Fried Vermicelli 星洲米粉

I’ve been soooo slow in my blog postings recently despite the fact that I still have a couple of recipes on hand to post… Mainly due to the year end lazy bug getting into me and also for the fact that I’ve been clearing a whole year worth of annual leave in this last 2 months of the year that rendered me all the laziness. LOL. But I really enjoyed the peace and all the nothing-to-do time during the leave period now even though I’m unable to travel. It kinds of calm me down and allow me to simply chuck everything aside and just focus on a good bout of rest whilst emptying the brains and mind at the same time. Hope it has been the same for you too.

Coming back to this dish, it has been on my mind for a good period of time to try out this recipe but was held back simply because of a single ingredient which I do not usually have on hand, and that is tomato sauce. Because I don’t usually take tomato sauce as a dipping sauce by itself, so I thought it would be rather wasteful to buy a whole bottle of it just to satisfy this dish. But nevertheless, I bought a small bottle then because my heart is dying to cook Singapore Style Fried Beehoon at home !

And glad to say there was no regrets ! Although I am still having 90% of the tomato sauce sitting around, but I guess I can still use it for other purposes like a sweet and sour dish soon. This Singapore Style Fried Vermicelli is really tasty and I love the bout of sweet and savouriness that comes along with it. Notwithstanding the fact that I enjoyed all kinds of fried vermicelli from economical fried beehoon, to vegetarian to pork legs vermicelli, still the Singapore style never fails to impress.

For those who are based in Melbourne Australia, you can get your your hands on this Asian grocery online to try out the recipe !

13Nov, 2023
“Ah Kun” Style Kaya Butter Toasts

Those who reside in Singapore should be familiarize with “Ah Kun 亚坤” which boost of an old school Kaya Butter Toasts and local coffee chain of food stores that you can literally find in every estate. I’ve always been a huge fan of such toasts since Kaya jam is probably the only kind of jam that I’ve ever liked. The “Ah Kun” style of Kaya Butter toasts is made up of 2 thinly sliced old school Hainanese loaf bread before sandwiching with cold butter and kaya jam.

So technically, this isn’t much of any recipe to share. However attempts to duplicate such toasts at home might prove some difficulties as if you would have realize, the loaf bread that Ah Kun uses in their store are generally thicker than those found in the bakeries and supermarkets. So it makes slicing of the bread easier. In fact, I’ve attempted on several occasions on using store bought Hainanese bread to slice them thinly but it never works out well simply because 1) the thickness is not thick enough to be given a clean slice 2) the bread is too soft and has too much crumbs after slicing.

Of course, you may say another way is to make your own bread and sliced them to your desired thickness. But I guess I’ve pretty much found the way to making thin and crisp Kaya Butter Toasts at home without too much effort is by using a Press Griller. Then it suddenly dawned on you that the Press Griller can be used in such way other than for grilling too ! So here’s a quick video to demonstrate how to achieve that so desired crispy and warm Kaya Butter Toasts at home but with minimal efforts.

12Nov, 2023
Old-school Style Mee Tai Bak Noodles Soup

An old school favourite of mine is this old school style Mee Tai Bak (silver rat) noodles soup that comes typically with only minced meat, meatballs and a little beansprouts before topping with diced spring onion and fried garlic. It looks really simple but it’s so delicious that I always cannot resist a second helping.

For a quicker cook up, you can use a chicken or pork bones soup base which can be store bought or homecooked. The gist of this dish is to top it with lots of freshly fried minced garlic which adds a great deal of aroma to the soup. Why is it an old-school favourite then ? Well I grew up enjoying Mee Tai Bak noodles in any form and this dish typically carries simple ingredients which can be easily found in most Chinese homes kitchen, requires essentially zero cooking skills and yet taste deliciously flavourful.

So sharing this wholesomely awesome homecooked Old-School Mee Tai Bak Soup for your slurpy-lucious meal anytime !

11Nov, 2023
Country Style Chicken Stew – Eat What Tonight

A tomato based chicken stew that packs a punch because a good abundance of vegetables such as celery, tomatoes, carrots, onions and potatoes are used for the stew ! And coupled with the chicken pieces, this dish can be easily polished away with rice, pasta or even bread.

If you are tired of all the roast stuffs for Christmas already, this hearty recipe can certainly bring you some healthy comfort. I used a fresh whole kampong chicken for the stew which hence makes it all the more better. It has that bit of sweetness coupled with some sourish-ness from the tomatoes and with the amount of vegetables used, it can easily make a one-pot meal too.

To prevent the potatoes from getting too mashed up too, they were added halfway through the cooking time which was pretty ideal as the texture was just right on spot for the softness yet without becoming too mashy. I also added a touch of red wine right at the end which helps to bring out the flavours even better. Hope this dish will delight you as much as I do.

9Nov, 2023
Shanghai Style Fried Udon Noodles 上海乌冬炒面

Easy and delicious Shanghai style fried udon noodles ! Even Mama gives the thumbs up for this, except that she said I had added in too much meat as compared to the noodles and vegetables ! She’s not much of a meat eater, that’s why ! I had wanted to clear off the pork belly sitting around in the fridge and I wasn’t expecting her to wanna eat the noodles also, hence the customized version was originally intended for myself only.

Nevertheless glad that she liked it too and that proves that the recipe is a keeper. I will definitely try to make it a wholesome vegan version next time round should I have all the ingredients on hand once again.

While I don’t really have any specific brands of Udon noodles to recommend but I find that the chilled ones from Don Don Donki has a seemingly more chewy texture than the non-chilled ones found in local supermarkets which I better preferred and stir frying the noodles this way make it even better. So hopefully I can find both the tummy and fridge space to prep this dish again soon – gonna go on diet soon from all the eating !!