Monday, 21 July 2014

Well, recently I found a lazy way to cook this Fishball dry noodle, so I'm going to share it here!! Its a simple, fast to cook yum yum to eat meal.. haha!

To cook this in just 5 mins, You will need to prepare :

Ingredients :

1. Noodle
2. Beansprout and Caixin (sawi in Malay)
3. Fishball

Sauce :

1. Cooking oil
2. Instant fried onion
3. Fish sauce
4. Light soy sauce
5.Tomato sauce or chili paste
6. Water

Method :

1. In a bowl, add in 1 tsp of cooking oil, 1 tsp instant fried onion, 2 tsp light soy sauce, 1 tsp fish sauce, 2-3 tbsp tomato sauce or chili paste. Set aside.

2. Bring to boil a pot of water. Add in beansprout, caixin and fishball. Then add in the noodle, allow it to cook for about 1-2 mins.

3. Discard the water in the pot by using a drainer. Then pour the noodle and the ingredients into the bowl which the sauces have been prepared earlier, mix well and add some water if the mixture is too dry. 

Tuesday, 6 May 2014


Ingredients : 

2 boneless chicken leg, cut into chunks
1 tbsp red chili, finely chopped
1 tbsp garlic, finely chopped
1 tbsp coriander, finely chopped
1 tbsp spring onion, chopped

Marinade :

1/2 tbsp fish sauce
1 tbsp sugar
1 tbsp light soy sauce
1 tbsp lime leaves, finely chopped
1/2 tbsp garlic, finely chopped

Seasoning :

6 tbsp Thai sweet chili sauce
1/2 tbsp fish sauce
1/2 tbsp brown sugar
1 tbsp lemon juice

Method :

1. Marinate the chicken with the marinade for at least 30 mins. Pan fry the chicken till golden brown then set aside.

2. In the same pan, add 1/2 of the finely chopped coriander, spring onion, chili and garlic. Stir fry till fragrant then add in seasoning to boil.

3. Add the chicken into the seasoning mixture and continue to cook for another 2-3 mins. Then add the rest of the coriander, spring onion, chili and garlic. Mix well and serve.

Monday, 28 April 2014


Ingredients :

12 pcs chicken mid-wings
Greaseproof paper

You can make 12 individual bags to wrap one at a time or 6 bigger bags to wrap two at a time. To make a bag, simply staple both side. Lastly, staple to seal after put the chicken mid-wings into the bag.   

Marinade :

2 cloves garlic, sliced
1 pc 2cm ginger, sliced
3 tbsp light soy sauce
3 tbsp honey
2 tbsp oyster sauce
1/2 tsp chili powder

Method :

1. Marinate the chicken mid-wings for overnight or at least 1/2 a day.
2. Preheat oven to 200c, bake for 20mins. Remove staples before serving. 

Tuesday, 22 April 2014


Ingredients :

300g skinless toman fish slice
1 box tofu, cubed
2 tomatoes, cubed
3 eggs
1 piece dried seaweed
100g soya bean
50-100g ikan bilis a.k.a anchovy
1 soup filter bag
Pepper to taste
1 tbsp cornflour
1/2 tsp salt
Cooking oil 
2.5L water

Method :

1. Marinate the fish slice with pepper.

2. Boil 2.5L of water in a large pot. Then put soya bean and ikan bilis in the filter bag, tied it and add it into the water. Simmer on low heat for about an hour or so.

3. Discard the filter bag. Then add in sliced fish, tofu and tomatoes. After the soup starts boiling, tear the dried seaweed and add into the soup. 

4. To make the crispy egg floss. Beat the egg with 1/2 tsp salt and 1 tbsp cornflour. Heat a pan with cooking oil, then add in the egg with a sifter. Cook the egg till brown and crispy.

5. Ladle the soup into a serving bowl. Garnish with lettuce, red chili and egg floss. Serve with hot steam rice.  

Tuesday, 15 April 2014


Ingredients :

300g sliced beef shin
3 carrots, cut into length
2 onion, diced
4 garlic, diced
3 tbsp sliced button mushroom
1 red chili 
100ml light soy sauce or add to taste
100ml dark soy sauce or add to taste
2 tbsp plain flour
1/2 tsp pepper
1/2 tsp salt
3 tbsp cooking oil

Method :

1. In a bowl, mix plain flour with pepper and salt. Then coat the beef shin with the seasoned flour.

2. In a pot, heat cooking oil. Then add the coated beef and cook for 2 mins or till browned on both side. Add in the diced onion and garlic, followed by water (add enough water to cover the beef).

3. Bring it to a boil, then add in light soy sauce and dark soy sauce. Allow it to simmer on low heat for 1hr, then add in the carrots. Continue to simmer for another 30mins before transfer it to a baking plate/tray.

4. Pre-heat oven at 180c. Spread the mushroom and red chili over the beef, then cover the dish with aluminum foil and bake for 1hr. Serve.

Sunday, 13 April 2014


Ingredients :

500g kway teow
200g yellow noodle
A handful of mustard green a.k.a sawi 
A handful of beansprout
A handful of fishcakes
12 prawns, shell removed
100g beef slices
3 eggs, beaten
1 tbsp light soy sauce
3 tbsp fish sauce
2 tbsp chicken stock
3 tbsp sweet soy sauce
7 cloves garlic, minced
1 tsp cornflour
Cooking oil
1 cup water

Method :

1. Marinate beef slice with light soy sauce and cornflour. Set aside.

2. Heat oil in a large wok. Saute garlic till fragrant, then add in prawns, mustard green, beansprout and fishcake. Stir fry for 1min then push it to the side of the wok and add in the beaten egg. Allow the egg to cook for awhile before mix well with the rest.

3. Add in chicken stock, then kway teow and yellow noodle. Followed by 1 cup water, fish sauce (add salt if necessary) and beef slices. Allow the noodle to simmer for about 2mins, then add in sweet soy sauce. Mix well and serve.   

Thursday, 10 April 2014

PRAWN OMELETTE cooked in Oyster omelette style

Ingredients : 

10 prawns  (cooked, remove shell)
1 stalk chopped spring onion for garnish
3 tbsp cooking oil
2 chopped garlic
1/2 tsp fish sauce

Mixture A :

3 tbsp tapioca flour
1 tbsp rice flour
150ml water
1/2 tsp salt 

Mixture B :

2 eggs
1/2 tsp salt

Method :

1. Heat 3 tbsp cooking oil in a non stick pan. Pour in mixture A, wait for it to set a little before add in mixture B.

2. Allow the egg to cook and set before mix with the flour mixture. Pan fried the mixture till brown, then push it to the side (add more cooking oil if necessary) . Add in chopped garlic, prawn and fish sauce.

3. Continue to cook and mix well. Dish up and serve, garnish with spring onion.