Sio Bee Version 2


1 packet Shanghai Suikow Pastry (about 20 pieces)

1 bowl of fish meat

2 bowls minced pork (with more fats)

2 tablespoons fresh water chestnut (minced)

1 teaspoon Sesame Oil

Grounded pepper


Place all the ingredients in a mixing bowl.

With a pair of chopsticks stir the ingredients until gluten developed.

Take the mixture and slapped it against the bowl for about 10 minutes so that the mixture looked a bit shining.

Leave it to refrigerate for at least  half an hour for easy handling.

Put a piece of Siukow pastry wrapper your palm and scoop with two teaspoons of mixture and place it in the middle of the wrapper.

Squeeze gently between your fore finger and thumb and semi wrap the wrapper around the filling.

Lightly pat the bottom so that the Sio Bee has a firm base and sit nicely.

Place the Sio Bee in a metal plate and steam for about 10 to 15 minutes over high heat.

Here’s the steamed Sio Bee.


If  you wish to prepare the traditional Siew Mai, here’s the recipe.



Sio Bee Using Wanton Wrapper Version 1


After some research, I have discovered that Sio Bee is actually wrapped with pork stuffings whereas Siew Mai on the other hand is wrapped with pork and shrimps stuffings though both are steamed.

Sio Bee is Kuching Siew Mai.

Servings: 20 pieces


Wanton Wrapper

Minced pork with pork fats

Shrimps (de shelled, deveined and chopped

Salt and grounded pepper to taste

1 teaspoon of Sesame Oil

1 tablespoon Tapioca Flour with 1 tablespoon of Plain Flour

Premium Oyster Sauce


Mix all the ingredients into a small mixing bowl.

With a pair of chopsticks stir the ingredients until gluten developed.

Take the mixture and slapped it against the bowl for about 10 minutes so that the mixture looked a bit shining.

Leave it to refrigerate for at least  half an hour for easy handling.

Put a piece of Wanton wrapper in your palm and scoop with two teaspoons of mixture and place it in the middle of the wrapper.

Squeeze gently between your fore finger and thumb and semi wrap the wrapper around the filling.

Lightly pat the bottom so that the Sio Bee has a firm base and sit nicely.

Use some water to seal the sides of the wanton skin.

Place the Sio Bee onto a greased metal plate and steam for about 10 minutes over high heat.

Serve while hot.



For Tim Sum dishes, check out here for Yam Puff




Pan Fried Batang Fish with Sauce


2 pieces fresh Batang Fish

Sliced thinly a few stalks of scallions and one large fresh red chilli.

Include a few slices of old ginger roots.

Sauce Mixture:

4 tablespoons Superior Light Soy Sauce

1 tablespoon Superior Dark Soy Sauce

1 teaspoon Sesame Oil

1 teaspoon Coarse Sugar

Marinate the fish slices with some salt and both sides.

Heat the wok with a tablespoon of cooking oil and add the two slices of Batang Fish over medium  high heat.

Once the fish is nicely browned, flip to the other side and so the same.

Transfer the pan fried fish into a serving plate.

Heat non stick pan and add the slice ginger.

Followed by the sliced scallions and red chilli.

Add the sauce mixture and bring it to a boil.


Pour the sauce mixture over the fish and serve immediately.


Here’s is the link to Assam Fish recipe using Batang Fish as well.

Chicken Macaroni Soup


Maicar  Macaroni is made of 100 percent durum wheat semolina.

The durum wheat is milled to remove the bran and germ, leaving the rich yellow endosperm granules called semolina. This is then ground into flour and used to make pasta. Semolina granules are used for cereals and couscous.


Half packet Premium Quality Maicar Macaroni

3 fresh  chicken drumsticks

Few stalks of cilantros (chopped)

Fresh red chillies for garnishing

3 chicken eggs


De skinned the chicken drumsticks and place them in a pot with sufficient water to cover the drums and bring to a boil over high heat and simmer until the chicken meat becomes tender.

You want to use the chicken broth for the Macaroni Soup therefore the soup should be more concentrated for sweetness.

Add some sea salt and a dash of Chinese wine (Hua Tiao Chiew) into the broth and taste.

Adjust the seasoning to your own taste bud.

I prefer to soak the dried macaroni in  a basin of tap water prior to boiling with a teaspoon of cooking oil for about 10 minutes to soften.

Bring water to boil in a small wok and add the soaked macaroni together with a teaspoon of sea salt.

Continue to boil for about 8 to 10 minutes depending on the quantity or to your desired texture.

Drain away the water and place the cooked macaroni on the colander.

Quick rinse the cooked macaroni with tap water  to prevent them from sticking to each other.

Pan fry the eggs with some cooking oil.

Scoop a portion of the cooked macaroni into a bowl.

Add the shredded chicken drumstick and pour sufficient chicken broth for each serving.

Place a sunny side up egg into the bowl and garnish with some fresh diced red chilli and chopped cilantros.

Serve hot.

A refreshing bowl of Chicken Macaroni Soup is very comforting.


Looking for more soup ideas.

Check out here.

Kueh Pie Tee (Simplified Version)


Serving Kueh Pie Tee as breakfast for Chinese New Year has been my family practice for years.

These days, I prepared this dish quite often.

Had a strong craving for these Kueh Pie Tee recently and in order to appease my craving, I did a simplified version.


One container Kueh Pie Tee Moulds








Steamed Prawns

Fews  stalks of cilantro leaves (chopped)

One large turnip (shredded)

2 medium size carrots (shredded)

2 stalks of Chinese chives (sliced thinly)


Fry all the ingredients in a medium size pot.

De shelled the steamed prawns and cut into halves and set aside.

Place the ingredients into each Kueh Pie Tee mould and serve with your favourite chilli sauce.

Kueh Pie Tee

Simply couldn’t get enough of Kueh Pie Tee

Please click to this link for the detailed recipe.

Here’s is the Vinegar Chilli Sauce Recipe.

Chilli Sauce Preparation:


2 fresh red chillies

1 clove garlic

1 thin slice ginger

sea salt and coarse sugar to taste

1 tablespoon Apple Vinegar


Use to pound the chilli sauce but now I use the blender.

Blend until mixture becomes fine.

Add salt and sugar and vinegar.

Taste and adjust to your own taste bud.

Serve as required.

General Info:

Photo of the Kueh Pie Tee Metal Mould

Vegetarian Bee Hoon

Serving for 2 to 3


Half packet of Bee Hoon (Vermicelli)

1 small packet Black Fungus (soaked and trimmed)

1 packet sweet bean curd stick(cut into strips)

Half Green Round Cabbage (trimmed)

2 small carrots (shredded)

1.1/2 to 2 bowls home made chicken broth

1 tablespoon minced garlic


Wash all the necessary ingredients and cut them into bite sizes.

Soak the bee hoon (vermicelli) and drained in colander.

Heat wok and add a tablespoon of cooking oil.

Add the minced garlic and fry till fragrant.

Add black fungus, sweet beancurd, carrots and cabbage and stir thoroughly.

After 5 to 6 minutes pour into the wok the chicken broth, portion by portion.

Finally include the soaked bee hoon (vermicelli) and mix well.

For season add some superior light soy sauce and oyster sauce.

Make sure to stir well all the ingredients and taste to see whether there is a need to add a little more seasoning.

Divide the vegetarian bee hoon (vermicelli) into equal portions.

I have added a sunny side up egg to go along with the vegetarian bee hoon.

Garnish this dish with fresh diced red chillies and fried shallots.


Are you interested in preparing your own Cuttlefish with Bee Hoon dish.

Here’s the recipe:

White Clams in Sambal Sauce


White clams shown in this post is a major seafood export for Vietnam.

It is easily recognized by the white shell and dark black streaks covering one of the side edges which looked as though it had been dipped in paint.


1.1/2 kilo White Clams

4 tablespoons of Sambal Chilli Paste
2 tablespoons of minced garlic
3 inches ginger roots (julienned)
Few stalks of scallions (chopped)

1 beaten egg


Drain water and rinse Clams to remove any oceanic remnants

Soak the white clams in a big bowl of water with cornflour.
Leave it for half an hour or more.
Rinse the white clams and leave on the colander.
You can store them in the fridge if you do not wish to cook immediately.

In a large wok, add cooking oil and fry julienned ginger roots and minced garlic until fragrant.
Pour in the sambal chilli paste and mix well for 2 to 3 minutes, till infused with the rest of the ingredients.

Add the white clams and mix well.
Sometime you don’t even need to add any water to the ingredients.

For this recipe, I did not add water since water are expelled from these clams during the cooking process.
Cover the wok and bring to boil over medium heat, cooking until clams open and water has almost dried up.

Add the beaten egg and mix well for a few seconds.

The mixture around the clams should not be saucy but chunky.
Remove the clams to a platter or large serving bowl.
Discard any clams that do not open.

Garnish this dish with chopped cilantros or scallion.

Its best to serve these white sambal clams straight from the wok.

Take a closer look at the clams. Though the meat may be a little bit smaller than I expected, the taste is great with a little saltiness of the ocean.


Here’s  is another recipe for Venus clams.

Click to check it out.



Nasi Ulam (Herbal Rice)


Nasi Ulam a Nyonya rice dish.

“Nasi” translated in English for “rice”  and “Ulam” means “herbs”.

A incredibly healthy dish and can be pretty addictive.

The preparation may seemed tedious to some.

There are many ways of preparing this dish, some prefer more herbs but others may not.

Here is my own version of Nyonya Nasi Ulam (Herbal Rice).
Instead of salted fish or Ikan Selar  Kuning , I replaced with meaty fish cooked in turmeric Basmati rice and selected herbs.


2 cups Basmati Rice Classic

2 tablespoons minced dried shrimps (soak, minced, fry and cool)

1 piece of Red Snapper Fillet (Meaty Fish)  (de skinned) and pan fry.

3 – 4 tablespoons Turmeric Powder

2 tablespoons MasterFoods Parsley Flakes

Salt, sugar and pepper to taste

5 tablespoons of fresh grated coconut

1 small piece Belachan (toasted and grounded)

Ingredients (chopped finely)

5 shallots

2 inches stalk torch ginger flower (bunga kantan)

4 pieces Mint Leave (daun pudina)

4 pieces lime leave (daun limau purut)

Few stalks of Cilantros

2 fresh red chillies


Pan fry the fish meat until fully cooked.

Set aside to cool and shred into small pieces.

Panfry the freshly grated coconut until fragrant and slightly light brown. Set aside.

Cooked the Basmati rice and set aside.

(I have chose this rice instead of the normal rice for better fragrance and fluffy texture of the rice grain).

Chopped finely the all the ingredients (torch ginger flower, mint leaves, cilantros, shallots and lime leaves) and set aside in a plate.

In a mixing bowl, add the cooked Basmati rice and include the turmeric powder and mix well to your desired colouring.


Now include all the finely chopped ingredients including the grounded Belachan.

Blend the ingredients together with the rice and add sea salt, coarse sugar and grounded pepper.

I have include two tablespoons of MasterFoods Parsley flakes  to the combination.

Followed by the panfried grated coconut and lastly the shredded fish meat but set aside a portion to be added on top of each plate during serving.

Stir all the ingredients and mix them well.

Transfer the Nasi Ulam into the rice cooker to preheat before serving.

Its best to serve this rice dish slightly warm.

Portion each serving onto a plate and add extra shredded fish meat and garnish with cilantros and fried shallots.

A yummilicious plate of herbal nutritious rice not to be missed.


For more rice dishes such as Pineapple Rice, check out at this link.


Mee Tai Mak aka Silver Needle Noodles with Trio Balls Combination Soup


A simple comfort soup dish without having to take too long to prepare.

All you need is a good refreshing stock none other than fish stock from fish bones.


Minced pork

Cuttlefish paste

Fish balls

Fish Stock

Mee Tai Mak (Silver Needle Noodles)


Marinate minced pork with some superior light soy sauce, grounded pepper and sprinkle some cornflour.

Form balls from the marinated minced pork and set aside.

I prepared some cuttlefish paste balls since I have the balance from my previous cuttlefish paste recipe.

Fish balls, you can either prepare your own from scratch or just purchased some fish balls to include in this soup.

For fish stock  preparation, please check out details here.

Heat up the fish stock and when the broth is boiling, add a pinch of sea salt, Chinese cooking wine and some superior light soy sauce.

Add the ingredients and cook thoroughly.

Taste the stock and adjust the seasoning to your own likeness.

Bring to a quick boil the Mee Tai Mak  and divide them into equal portions in a big soup bowl.

Add the ingredients and pour sufficient fish stock before serving.

Garnished with chopped cilantros and fried shallots.

Closer view of the comfort one dish soup


For more soup ideas.

Check out here: