Home made Salted Eggs


You only need a couple of ingredients to prepared Salted Eggs.

Just ensure that none of the eggs are broken or have any cracks on them.

For this first attempt, I have used 5 chicken eggs (unable to get duck eggs from my egg supplier).


Chicken Eggs but preferably duck eggs

1 cup sea salt

4 cups tap water

1 tablespoon Chinese cooking wine Hua Tiao Chiew

2 pieces Star Anise

2 tablespoons Szechuan Peppercorns


In a medium sauce pan, add tap water and sea salt together with the star anise and Szechuan peppercorns.

Bring the ingredients to a boil.

Turn off the heat when the salt are fully dissolved and leave it to cool completely.

Pour the Hua Tiao Chiew into the saucepan and stir well.

Use a clean glass container for storage purpose.

Carefully placed each chicken egg into the container ensuring that all the eggs are not cracked.

Pour the salted boiled water into the container and ensured that all the eggs are submerged in the brine.

I used paper bowls to compress the eggs so that they are well seated  at the bottom of the container.

Tightly cover the container and place it at room temperature.

I prepared this batch on July 31, 2014.

The brining process normally takes about 30 to 40 days.

You can indicate the start and finish dates on the container as a reminder.



This is the condition of the brine after 22 days of storage.

I took one salted egg out from the container on Aug 22, 2014.

Boiled the egg and checked the condition of the white and yolk.

The egg white is still a bit soft and the yolk looked oily but not too firm.

Egg white a bit salty so you can reduce the salt to 3/4 cup.

Closeup of the egg yolk on Day 22.

The taste of the egg white is a bit salty but still acceptable.

The Hua Tiao Chiew has given the egg yolk a nice orangey tinge and the egg fragrant from the star anise and peppercorns.

Will leave the rest of the 4 eggs for another week and check it out.

Another two salted eggs were taken out exactly a month from preparation – August 31, 2014.

Close Up of the lovely, fragrant, oily rich orangey salted egg yolks.



It takes a month (30 days) to get a rich salted egg yolk.

Discovered the other two eggs had cracked lines during the brining process.

Therefore I have discarded the last two eggs.

Red Snapper Fish Head Curry


One large Red Snapper Fish Head  (divided into halves)

6 medium sized  Okra (Ladies’ Fingers) cut into halves

3 ripe Tomatoes (quartered)

Few stalks of curry leaves

One fresh coconut grated

Tamarind pulp (drained)


2 Lemongrass (about 3 inches lengths)

5 fresh red chillies

Turmeric(size of thumb)

2 pieces nutmeg

15 shallots

10 garlic

5 slices of galangal

1 slice of Belachan

Blend into a paste and add a teaspoon of coarse salt


Heat a large pot with two tablespoons of cooking oil.

Add the rempah and stir till fragrant about 10 minutes and the oil appeared.

Once the oil begins to seep out from the rempah, add the quartered tomatoes,  okra (ladies’ finger), curry leaves  and tamarind juice and mix well.


Grate the fresh coconut  and mix with a few cups full  of lukewarm water.

Cover and allow it to stand for 10 minutes.

Press the liquid out through a clean cloth until the required amount of coconut milk is ready.

Pour the coconut milk into the large pot with the other ingredients and bring it to a boil.

Marinate the fish head with a pinch of salt and add them into the gravy and cook gently for 15 minutes.

Serve hot with a plate of white rice.


The taste of fish head a little sourish, richness of coconut milk and spiciness of the rempah.

Close Up of the Red Snapper Fish Head Curry





Cauliflower Soup


1 head cauliflower (chopped)

Cameron Highland Cauliflower



1 large carrot (diced)

3 medium potatoes, peeled and cubed

3 bowls home made chicken broth

2 tablespoons minced garlic

1 big sweet onion (sliced)


2 slices of unsalted butter

1 cup cream

1 teaspoon sea salt

Grounded pepper to taste

1 tablespoon of Sherry Cooking Wine

Salt and pepper to taste


In a large sauce pan over medium heat, melt the unsalted butter.

Add the minced garlic and diced sweet onions and fry until fragrant,

Add the diced potatoes and carrots for five minutes.

Include the home made chicken broth and bring it to a boil.


Stir in the cauliflower, cover and reduce heat and simmer until vegetables are tender about 20 minutes.


This is how it looks like after half an hour removed from heat.


Puree in batches in a blender or in the pot using an immersion blender.


This is the pureed portion.


Return to low heat and add seasoning and  include a tablespoon of Sherry Cooking wine.

Garnished with Oregano leaves.


Another soupalicious recipe.

Roselle Drink


I discovered Roselle drink in a bottle form when I was holidaying in Taiwan.

Back home in Singapore, each time when I dine at Din Tai Fung, without fail, my drink would be none other than “Roselle” drink.


Today, I found  freshly packed Roselle calyces  from the market and decided to prepare my very own Roselle Drink.

Health Benefits:

Natural Health Benefits of Roselle calyces.

A medicinal and edible plant containing Protocatechuic acid.

A powerful antioxidant and anti-inflammatory.

Reduce cholesterol and triglyceride.

Help weight loss, high in Vitamin C, regulates blood pressure etc.


Due to diuretic effect, those who have stomach acid, gastric acid should avoid taking this drink.

Close Up of the Roselle calyces


A packet of fresh Roselle calyces

1 medium size sweet fresh Pineapple

I piece ginger (about 1.1/2 inch length)

2 -3 cloves garlic peeled

Sugar cane slabs/rock sugar  (sweetness to your own choice)


Soak the fresh Roselle calyces a large mixing bowl for half an hour to remove impurities.

Drain and set aside.

Sliced the fresh pineapples into medium pieces.

In a large pot, add the Roselle calyces and sliced pineapple and bring to a boil.

The water must be sufficient to cover all the ingredients.

When the water has boiled, add in the smashed ginger and garlic cloves.

Combine the sugar cane slabs together and stir well to dissolve the sugar.

Continue to simmer for about half and hour until the ingredients are softened.

Roselle calyces are boiled in water to extract the dark red colour.

Now the whole pot has turned into a nice dark reddish drink.

Turned off the heat. Leave the pot to cool.

Use a sieve to drain the residues.

Transfer the Roselle Drink into a large glass jar or smaller drinking bottles.

You can serve this drink hot or cold.

Add a couple of ice cubes for a refreshing full citrusy flavour  for a hot day.

Find out more about Roselle plant, check out this link.



Kong Bak Pau (Chinese Braised Pork Slices)



Two strips Pork Belly (approximately half kilo per piece)


I tablespoon Chinese cooking wine Hua Tiao Chiew

2 tablespoons  coarse sugar

2 teaspoons five spice powder

3 cloves minced garlic

4 tablespoons Superior dark soy sauce

1 teaspoon grounded pepper

3 bowls of water


The layered fats of the pork belly

Side view of the pork belly



Brush the pork belly  with superior dark soy sauce till the skin is dark.

Marinade the ingredients entirely over the pork belly and leave the sauce dry on the skin first about 15 minutes.

In a medium to large sauce pan (able to accommodate two pieces of pork belly) heat up  2 tablespoons of cooking oil over high heat and add in the marinated pork and deep fry for about 5 to 8 minutes till brown.

Add sufficient water to cover the two thirds of the belly pork and leave it to simmer for about 2 hours over low fire.

Turning each side every half an hour.



You will be required to add more water if the gravy has thickened.

Turn off the fire and leave the cooked pork belly to cool.

Cut the pork into slices.



In the meantime, defrozed  the buns and steam up over high heat for about 5 to 6 minutes until softened.

Once steamed, the buns will be soft and fluffy.


Serve one slice  of pork belly with the bun and add a few 2 inch stalks of scallions as garnishing.

You can also include a small teaspoon of the gravy into the bun  for additional flavour.



Here’s a recipe on how to prepare Siew Mai.


Steamed Silver Pomfret


Black Pomfret for deep or pan frying.

White or Silver  Pomfret for steaming.

Being high profile, the best way if to serve by steaming using the least amount of

ingredients and seasoning.

The  Pomfret is cut into the shape of a butterfly for presentation and steaming purpose.

Light and refreshing and  an excellent source of B vitamins including vitamin B12 and Niacin (vitamin B3).

Notes about Silver Pomfret

This fish is identified by its unique physical features like:

  • More or less rhomboidal shape
  • A blunt nose
  • A long, single dorsal fin
  • A caudal fin with long lobes
  • Pointed and highly extended lower caudal lobes

As the fishes grow older, their lobes shorten in length. Adults of this variety are silvery white in colour and have tiny silvery scales on their body. However, they turn black in appearance when approximately five to eight centimetres in size. On an average, a fish of this type weighs about one kilogram and is nearly thirty centimeters long. The largest Silver Pomfret was found to be two kilograms in weight and having an approximate length of forty centimeters. This is an offshore creature and usually prefers to live at a depth of 20-40 fathoms. It exists in the middle column of water but closer to the bottom.

Braised Teochew Duck (Lo Ack)

This is my first attempt to prepare Braised Teochew Duck


1 large fresh duck

I prefer to discard the head and neck of the duck

3/4 cup of Superior Dark Soya Sauce

3 stalks lemongrass, trimmed and bruised

1.1/2 inch fresh smashed galangal

2 pieces cinnamon sticks

2 teaspoon Szechuan peppercorns

4 whole cloves garlic

5 pieces Star Anise

2 tablespoons coarse sugar

2.1/2 cups plain water (additional when the gravy thickened)

2 tablespoons sea salt


Rinsed the fresh duck and pat dry with paper towel.

Apply about one and half tablespoon of sea salt all over the duck include the inside cavity.

In a large pot, large enough to place the whole duck.

Add the plain water, superior dark soy sauce and all the ingredients into the pot and boil for 10 to 15 minutes until fragrant.

Reduce the heat to medium and place the whole duck into the pot together with the boiled gravy.

The liquid should reach halfway up the duck.

You will require to add more plain water during the cooking process.

Just quarter of a cup at a time.

For the first twenty minutes, baste the duck every five minutes until the colour is evenly coated on all sides of the duck.

Simmer for another hour or so until the meat is soft and tender.

Flipped the duck once or twice during cooking.

The total cooking time should take about one to one and half hour.

To check the doneness of the duck, use a chopstick and poke on the thickness part of the duck.

If the juices run clear, the duck is cooked.

Turn off the heat when done.

Continue to leave the braise duck submerged in the gravy for another hour.

Cut the duck into serving pieces and arrange on a plate.

Juicy tender duck drumstick.

Drizzle the gravy over the duck and serve with hot yam rice and dipping sauce.

Ingredients for Dipping Sauce:

5 cloves garlic

3 large fresh red chillies

2 large yellow lemon juice

Salt to taste

Grind the garlic and red chilies together until a paste is formed.

Add the lemon juice and salt to taste and mix well.


If you happened to have some extra duck meat, how about preparing a bowl of shredded duck porridge.

Click here for the details.



Sio Bak aka Roasted Pork Belly

An easy foolproof recipe.



This recipe was adapted from the video presentation.

Credit goes to this youtube video


1 large piece of Pork Belly approximately 0.75 kilos.


Spread Chinese cooking wine over the whole piece of pork belly meat.

Add a generous amount of grounded white pepper and a couple of teaspoons of five spice powder.

Rub some sea salt over the entire area of the meat.

Store in the refrigerator for at least 12 hours with the skin side up without covering.

I have left the marinated pork belly for more than 16 hours.

With the aid of a pork skin pricker, prick as many holes as possible over the entire pork belly skin.

During this process, pluck out any hair from the skin before roasting.

Remember not to prick into the fat layer.

With a piece of large aluminium foil, line the pork belly with the skin upwards and fold into a rectangular shaped packet.

Now with the aid of a kitchen brush, brush vinegar on top of the pork skin.

Put a small packet of coarse sea salt all over the pork bell skin.

Preheat the oven and bake at for 45 to 50 minutes at 190 degrees C.

When done, remove all the salt from the pork belly skin.

Place the roasted pork belly on the rack and back to the oven and “broil” for another  15 to 20  minutes or until the skin is crackling, puff and crispy.


So far this is the best recipe and proven successful.

After four hours of cooking, the skin is still very crispy and the meat juicy.

Sotong Rendang


3 large fresh squids


5 tablespoons of cooking oil

2 tablespoons of tamarind juice 1 teaspoon sea salt

About 2 inches of galangal (peeled and smashed)

2 stalks of lemongrass (peeled and smashed)

2 teaspoons palm sugar

1 cup of thick coconut milk

2 cups of water

1 sweet onion (sliced)

A few stalks of Kaffir lime leaves

Spice Paste(Rempah)

Half cup of chopped shallots

Half cup of toasted coconut

3 slices of old ginger

2 tablespoons of grounded coriander seeds

2 tablespoons of grounded dried red chillies

Half teaspoon grounded fennel

3 tablespoons of curry powder


To make the Spice Paste, blend the ingredients in a food processor until smooth.

Heat the oil on a non stick pot, combine the spice paste with all other ingredients and bring to boil.

If not sweet enough, add more palm sugar to taste.

In a non stick wok, add in the sliced pieces of squids and stir fry briskly.

Add in the cooked rempah and mix well.

Pour half packet of coconut milk and stir thoroughly.

Do not over cook the squids as  it will be tough and chewy.

Drop a couple of kaffir lime leaves for more fragrance.

Cover the wok for a few seconds.


Transfer the sotong rending to a serving plate.

Serve while hot with plain white rice.


Steamed Fish with Kaffir Lime Leaves



Half kilo fish meat

Few stalks of Limau Purut (Kaffir lime leaves)

Half packet of Thick Coconut Milk

1 egg

Half small cabbage cut into strips

2 fresh large red chillies

2 stalks cilantro leaves, chopped

Banana leaves scalled and cut into small portions

Ingredients to be grinded into fine paste:

1 large sweet onion

3 cloves garlic

1 large fresh red chilli

3 – 4 slices of galangal

1 tablespoon chopped cilantro roots

2 – 3 pieces Limau Purut leaves (Kaffir Lime Leaves)

2 stalks lemongrss

1 slice Belachan

Half teaspoon sea salt


If you are using your own fish meat, debone the fish and scrap off meat with a tablespoon or simply fillet and chop up roughly and than minced.

In a large mixing bowl, add the fish meat, coconut milk and the grinded spices.

Separate the egg,  yolk and white separately.

Cut the cabbage into fine julien strips.

Mix all the ingredients together and blend well.

Scoop a portion of the mixed ingredients into a ramekin lined with a piece of banana leaf for fragrance.

Place a few strips of red chilli and cilantro leaf on each ramekin and steam for about 15 minutes.

This is how the steamed fish looked after steaming.

Leave it to cool and set.


If you do not wish to steam all the mixed ingredients at one go, you can store the mixture in the refrigerator with a piece of cling wrap.