Chicken Corn Soup

A refreshing light soup made from chicken bones with cream corn and carrots.



2 fresh deboned chicken drumsticks or chicken fillet


Thick chicken broth (from chicken drum bones)

1 packet of Sweet Corn Cream Style

1 packet of Sweet Corn Kernel Style (not in the photo)

1 large carrot (diced into small cubes)

1 tablespoon of dried scallops (optional)


In a saucepan, add the debone chicken drumsticks  into the home prepared chicken broth together with the dried scallops  and bring to a boil.

Transfer the two pieces of cooked chicken drumsticks into a plate and leave it to cool.

In the same saucepan with chicken broth, add the packet of cream corn and carrot cubes and bring to a boil.

You may need to remove some scrums from the cooked broth if required with a metal sieve.

Shred the chicken fillet into small strips and add into the boiling broth.

You may need to add some corn starch to thicken the chicken corn soup to your likeness.

Drizzle some sesame oil before turning off the fire.

Heat up the soup before serving.


This is my son childhood favourite soup.

Coral Seaweed Koi Fish Agar

Benefits of Coral Seaweed

Boasts tremendous nutritional value that includes being a natural water based fiber that aids in digestion, improve the immune system, and is rich in collagen, calcium and iron!

These coral seaweed contains 10 times richer amount of collagen than bird nest, 37 times more calcium than cod liver. It is low in fat and calories but bursting with nutrients like magnesium, iron, sodium and calcium.

A  non-fattening dessert that helps to provide good nutrients for the skin and also a healthy nutritious dessert that provides fiber and an array of great nutrients.




Here’s the recipe for Agar Agar Santan.



New Zealand Grass Fed Beef



Grass fed beef have more vitamins, minerals, Omega-3 and conjugated linoleic acid (CLA).


2 pieces of fresh Silver Fern New Zealand Rib Eye Steaks

Lawry’s Seasoned Salt

Crushed Wholesome Black Peppercorns

Dash of Extra Virgin Olive Oil


Cut the rib eye steaks into cubes.

Seasoned with salt and pepper.

Heat non stick pan with a drizzle of cooking oil over medium heat.


Stir fry the beef cubes to your doneness.

Serve immediately.


A plate of garlicky buttered rice will compliment these grass fed beef cubes very well.

For rice recipe click:


This NZ beef cubes were served as a side dish.

Which part of the beef is the Rib Eye Steak?





Pan Fry Bamboo Clams



These 15 pieces of Bamboo Clams were still so fresh from the freezer.


15 pieces Bamboo clams

2 fresh red chillies (diced)

Chopped spring onions

Dash of Chinese cooking wine (Hao Tiao Chiew)

2 tablespoons minced garlic

2 tablespoons unsalted butter

1 tablespoon Superior Light Soy Sauce



For cleaning and removing bamboo clam shells, click link for details:

Heat up a non stick pan and add the unsalted butter and minced garlic.

Fry the garlic until fragrant.

Add the bamboo clams meat and stir for about 2 to 3 minutes.

(Do not overcook the meat as it will become very rubbery).

Drizzle some Chinese cooking wine.

Add diced red chillies and generous amount of chopped spring onions.


Transfer to a serving plate and serve immediately.


Recommend a garlicky buttered rice to go along with these fresh crunchy bamboo clams.

For recipe click:



Garlicky Dried Drill Rice



Cooked rice

Five tablespoons dried krill

4 tablespoons minced garlic

2 tablespoons unsalted butter


Heat non stick pan and add unsalted butter.

Add minced garlic and dried krill  and fry until fragrant.

Add cooked rice and mix well.


For flavour include one tablespoon of light and dark superior soy sauce.

Transfer the garlic rice to rice cooker to keep warm

Garnish with generous amount of fried shallots.

Delicious rice to complement any side dishes.



Saba Shioyaki (Grilled Mackerel)

Simple dish with a flavour that comes only from salt.

An oily fish with firm and flaky meat.


2 pieces of medium sized Saba (sliced into halves)


Lawry’s Seasoned Salt

Sherry Cooking Wine

Kitchen Equipment:

Happy Call Pan


Trim the fish head and divide the Saba into portions.

Marinate Saba slices with seasoned salt and Sherry Cooking Wine half an hour before cooking.

Heat Happy Call Pan over medium fire and place the fish slices.

Close the lid for about 5 minutes and check the doneness (depending thickness of fish slices).

Leave the lid open until the fish is cooked.

When one side of the fish is brown and flaky.

Turn to the other side and cook the same. Close lid for 5 mins and thereafter open the lid.

Transfer the cooked fish on a plate and garnish with your favourite greens or salad.



You do not require oil for this recipe as Saba is an oily fish.


Close Up of Saba Shioyaki

Renowned Pig Offaly Soup in Tiong Bahru District – Singapore


The Koh Brother  Pig’s Organ Soup at Seng Poh Road has a long history as far back as in the 1950’s .  This stall was setup when the market was opened officially on 21st January 1951.

The market was shut down in 2004, re-built and now the two-storey building re-opened in 2006 known as Tiong Bahru Market and Food Centre.

Koh Brother Pig’s  Organ Soup

The pig offaly combination with the authentic salted vegetable “Giam Cai”  base soup is very addictive.

Fresh ingredients of lean pork slices and various parts of the pig organs  are served with the piping hot clear  mustard vegetable soup has the tinge of saltiness but not too overpowering.

Each spoonful of the soup goes well with a bowl of white rice.

The tender well cleaned pig large intestines sliced thinly combined with the light mustard vegetable soup is also another dish not to be missed.


To date, I could not find another stall that served my favourite  Chestnut Glutinous Rice Wrapped in Pig’s Intestines. This is the Koh Brother’s speciality.

This well received glutinous rice cooked to perfection  is a must try for many local patrons.


The great chilli sauce goes well with each slice of glutinous rice.

The rice is gooey combined with the sweetness of the roasted chestnut and red beans is a side dish not to be missed which may vanished someday from our local scene and only remembered in our Singapore food legacy.


#02-29 Tiong Bahru Market and Food Centre

30 Seng Poh Road

Operating Hours: 9am to 3 pm (Tuesdays to Sundays)

Contact: 81137218




Buttered Bamboo Clams


5  pieces cleaned and de shelled Live Bamboo Clams

2 tablespoons unsalted butter

2 tablespoons minced garlic

Chopped spring onions

Crispy shallots

1 tablespoon of Chinese cooking wine (Hua Tiao Chiew)


Heat non stick pan and add unsalted butter and minced garlic.

Fry until garlic is fragrant.

Add the bamboo clam meat and mixed well over medium heat for 3 minutes.

Drizzle with some Chinese cooking wine.

Once the bamboo clams meat turned opaque, turned off the heat.

Transfer a portion of the cooked bamboo clam to each cleaned bamboo clam shell.

Garnished with a generous amount of chopped spring onions and topped with crispy shallots.

Serve hot.

For cleaning and removing bamboo clam shells:


Steamed Live Bamboo Clams


Half  tablespoon cooking oil

6 cloves minced garlic

1 tablespoon superior light soya sauce

Half tablespoon superior dark soya sauce

1 tablespoon  sesame oil

1 tablespoon of Hua Tiao Chiew (Chinese cooking wine)


Cilantro leaves

Sliced red chilli for garnishing


12 Live  Bamboo Clams meat (cleaned and cut)



In a small bowl combine the marinade together with the bamboo clam meat.

Place a portion of the marinated bamboo clam meat into each empty cleaned shell.

Add chopped cilantro leaves, diced fresh red chillies and additional minced garlic.

Its best to line the steamer with a double layer of aluminium foil and place the bamboo clams topped with the ingredients and steam for 3 minutes at high temperature.

Once the bamboo clams meat have turned opaque, switched off the heat.

(do not overcook the bamboo clams otherwise the meat will be very rubbery)

Transfer the cooked bamboo clams  with shelves in tact onto a serving plate.


You can opt to add more fresh garnishes to the steamed bamboo clams before serving.

These bamboo clams taste great when served hot.


For cleaning and removing bamboo clams instructions, please click here:

Cleaning and Removing Bamboo Clam Shells



Its always best to keep the fresh bamboo clams with some ice on a large tray.


These fresh bamboo clams are so clean that I only need to rinse the shells without brushing only  with some tap water before placing them into the boiling water.


Place the raw clams into boiling water with a chef basket. Add three to four pieces at a time.



The shells will pop open within 5 to 10 seconds.

Do  not soak in boiling water as the meat will get tough.

At once, place the clams in ice water and remove the meat from the shell.

Use a pair of kitchen scissors to remove all the impurities from each bamboo clam.

Squeeze the digger (foot) and make a circular cut to remove the stomach area.

Remove the tip of the siphon and the digestive track (dark parts of the clam).

Pick our the small intestines along the way.

The last thing to do is to slit the digger so that it will lie flat.


Rinse and the clam is ready for cooking.

For Recipe link click here: