All the nutritions in ABC Soup

All the nutritions in ABC Soup


Half kilo fresh prime pork ribs

2 cobs sweet corns
3 large potatoes
2 large tomatoes
1 large carrot
1 large sweet onion
2 tablespoons of dried scallops


Blanch the prime pork ribs and skim off the scums.
Unskinned and cut sweet corns into 4 big chunks.
Peeled and cut half potatoes.
Peeled and cut the large carrots into bite size.
Quartered the tomatoes.
Peeled and cut slice the sweet onion.
Fill a large earthen pot with water sufficient enough to cover all the ingredients.
Bring the water to a boil.
Add the prime pro ribs, dried scallops and sweet corns.
10 minutes later followed by the rest of the ingredients.
Let the soup to boil over medium heat for about 30 minutes.
Lower the heat and continue to simmer until the potatoes and carrots turned soft.
Lastly add the tomatoes and salt and continue to simmer for another 10 to 15 minutes until the tomatoes are cooked.

Turn off the heat and serve while the soup is hot.

What Would You Do With Over Ripe Mangoes?

What Would You Do With Over Ripe Mangoes?


2 ripe mangoes
1 cup low fat milk/fresh milk
Sugar (no sugar required if mangoes are very sweet)
1 cup ice cubes


Peeled and pitted mangoes and sliced them.

Blend pulp of mango in a mixer with 3 to 4 tablespoons of sugar (if mangoes are not sweet enough)

Slowly add milk and stir continuously.

Add ice cubes to tall glass and pour in the desired smoothie.

You can also store the smoothie in the refrigerate and serve later.

A refreshing mango drink for a hot sunny day!

Air Fryer Roasted Honey Glazed Chicken Wings (Version 1)


6 pieces fresh large chicken wings
1 tablespoon of seasoned salt
2 tablespoons of honey


Marinate the chicken wings with seasoned salt and coat with honey and set aside for at least one hour.

Pre-heat Mimch Air Fryer for 5 minutes.

Spray some cooking oil on the gill basket.

Brush a little bit of cooking oil on al the chicken wings before putting them on the gill basket.

Line the pan with a piece of aluminum foil or preferably baking paper.

Set to 25 – 30 minutes and roast the stuffed chicken wings.

Turn the stuffed chicken wings once on each side.

Check the texture and cook accordingly.

You may need to increase the roasting time to another 10 minutes depending how you want the brownness of the chicken wings.

Serve while hot.

Air Fryer – Roasted Char Siew (Pork Butt)

Air Fryer - Roasted Char Siew (Pork Butt)


1 strip pork shoulder butt ( good amount of fat marbling within the meat)



2 tablespoon Lee Kim Kee Hosin Sauce
1 tablespoon Rose Wine
1 teaspoon Superior Light Soy Sauce
1 tablespoon Superior Dark Soy Sauce
4 tablespoons Honey
1 teaspoon Sesame Oil
Few dashes of grounded pepper


Marinate pork and refrigerate for at least three hours or more.
Before roasting, bring the marinated pork to room temperature at least half hour.
Place a piece of aluminium foil on the pan.
Grease the gill basket by spraying cooking oil.
Brush a little cooking oil over the pork.
Preheat the Air Fryer for 5 minutes.

Place the marinated pork on the gill basket.
Roast for 20 minutes.
Glaze with more marinates all over the pork and flip the pork at every 10 minutes interval.
Check the doneness and how you want the texture of the pork.

Increase to another 10 minutes for each side to reach your preferred carmelization/brownness.

Remove the Char Siew from the gill basket and leave it to cool.

Slice the Char Siew into bite sizes.

Heat up the balance of the marinades to drizzle over the Char Siew and serve as sauce to complement the hot rice.

Keeping Singapore Food Heritage Alive!

Keeping Singapore Food Heritage Alive!

Extracted from the article:


Long hours

The 30-hour course, held over 10 days, will cover operations and management classes, street food and cooking demonstrations. Seetoh admits that it is not an extensive course, but provides a “first-layer look” at the street food industry.

Young hawker Douglas Ng, 23, is among those looking forward to the course. He recently struck out on his own, setting up his Fishball Story stall at Golden Mile Hawker Centre.

Ng added that older hawkers have questioned his decision to work in the industry, “They are all asking me, ‘Why are you doing this business? It’s very tough, every day must work long hours’.“ He confesses that the work is tough, and “there is no work-life balance at all”.

Calling himself a “passionate cook” who does not have any formal training, Ng — who regularly clocks in 16-hour days — hopes to learn how to work effectively, and pick up methods that will help him maintain and improve the quality of his food.

The programme fees are $3,000 but e2i will be providing a 90% subsidy for Singaporeans and Permanent Residents. The course will be conducted in the last quarter of the year. Applications are open from now to the end of September. Prior experience in the food industry is not necessary. Interested applicants can send their queries to


2013 World Street Congress at F1 Pit

To attract the world’s attention to the World Street Food Congress, Seetoh hosted The World Street Food Congress 2013.
From Street Market to World Market. From 31 May to 9 June in Singapore’s F1 Pit Building & Paddock. The event consisted of a 2-day Dialog conference alongside a 10-day street food jamboree featuring some of the world’s best street food masters serving up their cultural specialties. This isn’t just about local food of Singapore, or even Asia; chefs from the US and Europe were here to cook up a storm. The event was the first World Street Food Awards to acknowledge and recognized the best street food cooks and their food.

Prawn Fritters aka Cucur Udang (Using Large Prawns)

Prawn Fritters aka CuCur Udang


10 fresh large prawns
1 medium size sweet onion (diced)
Few stalks of scallions (chopped)

5 tablespoons Plain Flour
1 tablespoon Self Raising Flour
Sea salt to taste
Dash of grounded white pepper
1 teaspoon Turmeric Powder
1 tablespoon of Maggi Seasoning
250 ml water


Wash prawns, deveined and deshelled (except the tail).
In a mixing bowl add all the ingredients till no lumps except prawns.
The batter should not be too runny nor too thick.

Heat wok until hot.
Slowly place a tablespoon of batter with one large prawn and deep fry for 1 to 2 minutes until golden brown.

Gently remove the fritters with a pair of tongs or chopsticks.
Continue to fry until the batter finished up.
Drain the prawn fritters on paper towel.

Serve hot with crispy green chillies.

Air Fryer Roasted Stuffed Chicken Wings

Air Fryer Roasted Stuffed Chicken Wings


6 fresh big chicken wings
10 medium size prawns (deveined and de shelled)
Few stalks of scallions (chopped)
3 big fresh water chestnuts (chopped)
1 teaspoon of Superior Light Soy Sauce
Half teaspoon of Superior Dark Soy Sauce
Dash of spice salt


To debone the chicken wings, firstly bend backwards the joint between drumlet and winglet to loosen the tendons.
Using a sharp knife slowly scrap down against the bone to loosen the meat from drumlet.
Pull the drumlet bone.

Continue to scrap down the second joint, pushing back the skin and meat as you go along.
Carefully twist the two tiny bones around.
Be careful not to tear the skin.

Once done, prepare the stuffing for the wings.
In a mixing bowl, add the minced fresh prawns, chopped water chestnut and scallions.
Add dash of pepper, one teaspoon superior light soy sauce and a pinch of corn starch.
Mix well all the ingredients and seasoning.
Stuff the chicken wings with the mixed ingredients until they are firmed (about 1.1/2 to 2 teaspoons).

Brush some spice salt and dark soy sauce over the chicken wings skin and leave it in the refrigerate for at least 2 hours.

Pre-heat Mimch Air Fryer for 5 minutes.

Set to 25 – 30 minutes and roast the stuffed chicken wings.

Turn the stuffed chicken wings once on each side.
Check the texture and cook accordingly.
Serve while hot.

Agar Agar Santan (Coconut Milk)

Agar Agar Santan (Coconut Milk)


1 packet New Moon AAA Premium Grade Agar Agar Strip (37.5g)
400 ml Coconut Milk
1000 ml water
14 tablespoons of Castor Sugar
2 knotted stalks Pandan Leaves
Half teaspoon Rose Essence
Few drops of Bake King Cochineal Red (Cherry Red)
Salt to taste


Presoak Agar Agar strips for at least half an hour.
Add 1000ml of water into a medium size pot.
Add the Agar Agar strips and bring to a slow boil.
Add castor sugar and cook until the agar agar strips and sugar are totally dissolved.

Divide half portion of the dissolved agar into a separate pot.
In one pot add a few drops of Bake King Cochineal Red (Cherry Red) colour and half teaspoon of Rose Essence into the pot and mix thoroughly.
Transfer to Lock and Lock Rectangular box and leave it to set in the fridge chiller.
Once the agar is set, bring the chilled agar out from the refrigerator.

In the other pot, add 400ml coconut milk, knotted pandan leaves and a teaspoon of coarse salt to boil for a short while.
Transfer the boiled coconut milk and add on top of the first layer Agar Agar.

Remember to combine the top layer (coconut milk) only when the bottom layer has firmed up but not totally hardened.

Once done, stored the two layered Agar Agar in the fridge chiller until hardened.

Cut the Agar Agar into bite size pieces with an Agar Agar knife and serve.


My family prefer more coconut milk added to the Agar. Therefore I have divided equal
portion for each layer.

Some may prefer less coconut milk and more Agar Agar.

The choice is yours.

Home Made Vadai (Deep Fried Prawn Fritters)

Home Made Vadai (Deep Fried Prawn Fritters)


Vadai also known as Wada is a savoury fritter snack from South India.
There are many recipes for making Vadai.

This is the simplest snack version of the recipe.

Since I do not have any “urad dal” available, I simply use flour and prawns for this snack.


10 fresh medium size prawns
5 tablespoons of plan flour
1 teaspoon self raising flour
250 ml water
2 teaspoons Turmeric Powder
1 teaspoon coarse salt
Dash of white pepper
10 fresh green chillies (garnishing)
Half tablespoon of cooking oil


Combine all the ingredients into a mixing bowl and mix evenly with a whisk.
Add water slowly into the batter.
Whisk until the batter is smooth.
Mix well and leave aside for 20 minutes.

Heat up enough cooking oil for deep frying in a wok.
Use a large spoon or ladle to scoop the batter.
Add two medium size prawns on top and drop slowly into the hot oil.
Repeat with the rest of the batter and fry until golden brown.

Drain on paper hand towel and serve with fresh green chillies.

Unfortunately I ran out of fresh green chillies in the refrigerator when I prepare this snack.

Nyonya Chap Chye Soup

Nyonya Chap Chye Soup

Prawn Stock Preparation:

Fry a tablespoon of minced garlic until fragrant.
Add the prawn shells and fry until the shells turn orange red.
Add water and bring to a boil.
Drain the cooked prawn shells and set the soup aside to be used later in this dish.


1 medium round Cabbage
5 bowls Prawn stock
I packet golden lily bud
1 small packet of black fungus (softened in water and trimmed)
5 pieces Shiitake mushroom (soaked in warm water)
12 to 15 pieces fresh medium prawns (de shelled)
Small piece of pork loin (siced)
2 tablespoons of grounded bean paste
2 tablespoons of minced garlic
2 small bundles glass noodles (softened in water)
3 pieces sweet beancurd (softened in water)


Heat a large pot and sauté the minced garlic until fragrant.
Add the sliced pork and prawns and mix well.
Now add the sliced mushrooms, black fungus, golden lily bud, beancurd and glass noodles and stir well.

Pour the home made prawn stock and mix together.
Lastly, the cabbage and bring to a boil.

Add a little light soy sauce to taste.
Simmer for another 10 minutes.
Remove from heat.


The soup tastes better when kept overnight.
Remember to boil again and cool before storing in the refrigerator.

You can also serve sambal belacan and rice, if desired.