Luffa Omelette (丝瓜芙蓉)

Luffa Omelette (丝瓜芙蓉)

Ingredients 1 x luffa 4 x eggs ½ teaspoon salt 1/4 teaspoon sugar Cooking oil 6 table spoon. 1 clove garlic 5-10 Prawns (optional) 1 tablespoon soya sauce Dash of ground pepper Method If prawn is used, de-shell the prawns. Remove skin of garlic, minced or chop into small pieces Remove the think
Steam Fish With Salted Vegetables (咸菜)

Steam Fish With Salted Vegetables (咸菜)

This is the same as basic steam fish, with salted vegetables added. This is good for premium fish like grouper, threadfin, pomfret (or commonly misspelled as promfet), where the meat is very tasty. Ingredients Fish ( 1 slice of mid cut 2 cm
Pasta with Mushroom Cream Sauce (Pasta Al Funghi – Vegetarian)

Pasta with Mushroom Cream Sauce (Pasta Al Funghi – Vegetarian)

This is an improved version of the same recipe posted earlier. Ingredients (Serve 1) 5 dry shitake mushroom 3 clove of garlic 250 ml full cream milk (or whipping cream milk for fuller texture) 2 slice of cheese 2 tablespoon olive oil ¼ teaspoon salt small cup of
Steam fish with Shitake Mushroom

Steam fish with Shitake Mushroom

This is good for premium fish like grouper, threadfin, pomfret (or commonly misspelled as promfet), where the meat is very tasty.   Ingredients Fish ( 1 slice of mid cut 2 cm thick, or 1 fish about 300-500gms) Salt 5-10 dried shitake mushroom 4 teaspoon sesame
Sweet Potato in Ginger Soup (番薯糖水)

Sweet Potato in Ginger Soup (番薯糖水)

Desserts stalls in Singapore usually sell sweet potato in dried longan (桂圆) soup.  Using ginger is taught by my mom and I like this version. Ingredients (5 to 8 servings) 3 or 4 sweet potato (red or yellow is fine) 1 section of

Steam water egg (蒸水蛋)

 Ingredients 2 chicken eggs 1 salted duck eggs (optional, can be replaced with 1 chicken egg) 1 century egg (optional) 50-100 grams minced pork 1/3 teaspoon salt dash of white pepper (grounded) water Method Remove the husk of the salted … Continue reading →

How to choose a chinese cleaver or chopping knife

knife handle

Having a good Chinese cleaver (菜刀) is an important part of Chinese cooking. Unlike western cooking that differentiate types of knife for different purpose, Chinese uses the cleaver for almost any form of food processing. It can be used to … Continue reading →