Buttered Prawns with Salted Eggs

Buttered Prawns with Salted Egg


12 Fresh King Size Prawn (deshelled and deveined)
3 tablespoons butter
2 tablespoons cooking oil
5 shallots peeled and chopped
3 red chilies chopped
5 sprigs curry leaves
3 cooked salted egg yolks, mashed with a fork
2 tablespoons Milkmade Condensed Milk
3 tablespoons water
Half teaspoon sugar
Half teaspoon sea salt


Slit the back of the prawns with a sharp knife, deshelled, devein, wash and drain.
Heat butter and oil in a non stick wok, sauté chopped shallots until fragrant.
Add diced red chillies, curry leaves and cook for a minute.
Add the salted egg yolks and mash with the back of the ladle.
Add in the condensed milk, water, sugar and salt to taste.
Leave it to boil for 1 minute before adding the prawns.
Turn off the heat when the prawns are cooked and sauce thickened.
Turn off the heat.
Serve immediately.


You can leave the prawn shells in tact.

I prefer to deshelled the prawns so that you will not waste the egg yolk and the prawn can be eaten straight away without the hustle and bustle of taking out the shells. The choice is yours.

Grilled Cod FIsh

Grilled Cod FIsh


3 medium slices of fresh cod fish
3 tablespoon of honey
3 tablespoon of Mirin
1 tablespoon lemon juice
1 teaspoon grated ginger
1 tablespoon of minced garlic
2 teaspoon of Chee Seng 100% Pure White Sesame Oil


Mix all ingredients and marinate fish fillet for one to two hours.

Leave the marinated fillet in the refrigerator. Sealed with a plastic wrap over the plate.

Place fish on grill pan and cook until flaky (about 5 to 7 minutes per side, depending on the thickness of the fillet)

While the fish is cooking, bring the marinade to a slow boil, reduce heat and simmer until it thickens.

Drizzle the marinade over the cooked fish and garnish with snow peas and shredded carrots.


You can use different types of vegetables, salads of your own choice.

I chose snow peas and carrots for colourful presentation.

Cod fish has a rich buttery flavour and very high in Omega 3.

Ginseng Chicken Soup with Rice and Chestnut Stuffing (Samgyetang)


Ingredients for Korean  Ginseng Soup (Samgyetang)
Ingredients for Korean Ginseng Soup (Samgyetang)


Encompassing goodness as a booster for the immune system.


1 Whole Sakura Fresh Chicken

2 to 3 pieces finger thick ginseng roots

1 teaspoon salt

1 teaspoon grounded white pepper

6 dried red dates

3 slices ginger 10 cloves garlic, peeled and left whole

2 stalks of spring onion to garnish


Half cup glutinous rice, soaked in boiling water for half an hour then drained.

4 dried red dates

4 dried chestnuts (optional)

Half teaspoon salt


Combine the ingredients for the stuffing and mix well. Rinse the chicken inside and out, pat dry with paper towel.

Stuff the chicken with stuffing but not too tight as the rice will swell during cooking.

Close the cavity of the chicken by threading a skewer in and out of the flap.

Place the chicken in an earthen pot large enough to hold the chicken.

Add water to cover the chicken completely.

Add the ginseng, salt, pepper, dried red dates, ginger and garlic and bring to boil.

Reduce the heat and leave it to simmer gently.

Continue to cook until the chicken is very tender and the flesh is almost falling off the bone.

To serve, remove the chicken from the pot and cut into halves or quarters.

Return the chicken into the soup and serve.

Garnish with lengthwise spring onion stalks.


Here’s a simple radish pickle recipe to consider.


Sliced Fish with Bitter Gourd Porridge

Sliced Fish with Bitter Gourd Porridge


300g of Fresh Fish Slices
1 Bitter Gourd cut into slices
2 bowls of cooked rice
2 tomatoes cut into wedges
Ice Berg Lettuces
1 pot of Fish Stock


Add a tablespoon of cooking oil into the soup pot.
Add in the young ginger slices and sauté it until fragrant.
Followed by bitter gourd and continue to fry for another two minutes.
Pour the fish stock.
Bring the mixture to boil again, add in the fish slices and tomatoes.
Cook for another two minutes over high heat.
Add a tablespoon of Chinese cooking wine Hua Tiao Chiew.
Turn off the heat, season with salt to taste.
Add cooked rice in a soup bowl.
Scoop the hot soup mixture over the rice.
Garnish with Iceberg lettuces.
Add fried shallots for extra flavour.


This is a simple and nutritious soup.

I would normally prepared fish bone stock which gives a more flavourful taste to the soup.

The stock is made from fish bones.

The homemade cooked fish broth are freezed and stored in air tight Lock & Lock round containers.

Lychee with Scallops



12 large size sweet fresh lychee
Quarter portion of raw lotus roots
Handful of asparagus shoots
12 big frozen Canadian scallops
2 tablespoons of wolfberries



Defroze the whole packet of frozen large Canadian scallops in a bowl of water.
Leave to thaw for about 20 minutes until the scallops are soft and set aside.
Peel the lychees and remove the seeds from the fruit.
Sliced thinly the raw lotus roots
Cut the asparagus shoots lengthwise.

Place scallops on the grilling pan about two minutes for both sides (Make sure the scallops are drain on paper towel and absolutely dry before cooking)
Remove the grilled scallops and set aside.
In a separate pan, add the asparagus, lotus roots and wolfberries and stir fry till cook.
Add a dash of Chinese cooking wine Hua Tiao Chiew, dash of pepper and a tablespoon of superior light soya sauce.
Serve the scallops topped with the fruits and vegetables.


Lychees are seasonal fruits.


You can also replace the fresh lychees with canned found at our local supermarkets.

For sweetness you may wish to retain the syrup from the can to add onto the cooking process.

These wolfberries have natural immune system boosting properties and are loaded with minerals, vitamins and antioxidants.

Kiam Chye Duck Soup (aka Salted Duck Soup)

Kiam Chye Duck Soup (aka Salted Duck Soup)


1 whole duck cut into eight pieces
Removed skin and trimmed fats.
350 grams of salted vegetables with more stems than leaves, cut into middle slices
3 tomatoes (quartered). Not too ripe, to obtain sourishness from the tomatoes.
2 tablespoon of Chinese cooking wine Hua Tiao Chiew

2 pieces sour plum


Rinse the salted vegetables and soak in water for about 20 minutes to remove excess salt.
Clean the duck and rub areas with salt to remove scrums.

Parboil for about 3 minutes.

Rub the duck pieces with Chinese cooking wine Hua Tiao Chiew and leave aside for 10 minutes.
Bring water to boil in a big earthen pot and add the salted vegetables and tomatoes.
Followed by the duck meat.
The cooking process should take about one and half hours depending on the amount of duck meat.
Taste the soup and add season if required.
Switched off the stove when done and set aside.

You can reheat the soup before serving.



Overnight soup taste even better.


If you are keen to learn how to prepared Braised Teochew Duck or Lo Ack

Click for detailed recipe: