Braised Hotate (Scallops)


1 packet Frozen Boiled Scallops


Defrost boiled scallops.

Drain in the colander.

Pre boiled scallops are bland, you will need to add more marinate for taste.

Marinate these  pre boiled scallops with Teriyaki Sauce/Yakiniku BBQ Sauce/or your own preference sauce for at least half an hour.

If you prefer sweeter, just add a little cooking honey or raw sugar to the marinate.

Place the marinated boiled scallops in a medium saucepan together with the sauce and simmer over medium low for about 10 – 15 minutes. If you overcook these scallops, the meat will turn rubbery.

Just add a tablespoon of water, there is no need to add water to the gravy because as it simmered, water will sip out from these scallops due to the solution used to help the scallops retain moisture when frozen.

Drain the scallops.

Discard the gravy and the excess water from the pot.

You will notice that the colour of the scallops is now brownish as a result of the low simmer.

Leave the scallops to dry for a while.

Add the same marinade and mix well one  more time.

Again leave the marinade for about half to one hour before serving.

I did not specific the measurements of the marinade, this is up to your own preference.

You need not recook again after the second marinade.

Here’s a pot of braised hotate for serving.

This is a very simple recipe.

You can have this dish any time you want, don’t need to visit any Japanese fair for hotate.

Just keep a packet of the frozen boiled scallops and defrost anytime.


Following are more scallops recipe for your consideration:

Steamed Fish Head with Curry Vegetable Gravy


1 fresh Red Snapper Fish Head (into halves)

4 to 5 slices of ginger (to be used for steaming the fish head)

3 large tomatoes (quartered)

6 -8 lady fingers cut into halves

1 packet beancurd skins

1 medium size round Chinese cabbage

Tamarind paste (soaked and drained)

2 to 3 tablespoons Curry Powder

250 – 300 ml Coconut Milk

1 cup or more boiled plain water (depending on your gravy preference)

3 tablespoons cooking oil

Sea salt and coarse sugar to taste

Few sprigs of curry leaves (optional)

Rempah (Paste) for the Vegetable Curry gravy

4 – 5 fresh red chillies (diced)

4 – 5 dried chillies (soaked and deseeded)

1 piece belachan

3 tablespoons minced garlic

1 large red onion

2 stalks lemongrass (white portion only)

2 inches ginger roots (sliced)

1 inch turmeric (sliced)

(Blend all the above ingredients into a fine paste by adding a little water at a time if too dry).


Wash  fish head thoroughly and rub some coarse salt all over and rinse off.

Place the fish head in the metal plate together with a few sprigs of cilantros for about 15 to 20 minutes or until the cooked.

In a large saucepan, add the cooking oil over medium heat and fry the rempah (paste)

until the oil starts to bubble and fragrant.

Add the tamarind juice and curry leaves and continue to fry for another 2 minutes.

Add the curry powder and mix thoroughly.

Gradually add the required amount of coconut milk and allow gravy to simmer.

Add the sliced lady fingers, tomatoes, cabbage and bean curd.

Add some water and allow all the ingredients to bring to a boil.

Include some sugar and salt to taste, lower the heat and leave the vegetables to simmer until tender or to your own doneness.

I prefer to prepared the vegetable gravy a few hours ahead before serving to allow the flavours to infuse together.

Before serving warm up the curry gravy and add the steamed fish to simmer for a couple of minutes.

Its important to get a good quality fish head when preparing this dish.


Interested to know how to prepare Red Snapper fillets with special tangy sauce.

Check out here.

Roasted Beef Sandwich


3/4 kilo Netted Fresh Topside of Beef

2 large red onions

1 large Japanese cucumber

1 large carrots

Olive oil

Lawry’s Seasoned Salt

Freshly grounded black peppercorns


Leave the beef at room temperature at least half an hour before it goes into the oven.

Preheat oven at 240 degrees C.

Roughly chop all the vegetables and pile them into the middle of the large roasting tray.

Drizzle with olive oil.

Marinate beef with seasoned salt, crushed grounded black peppercorns and drizzled with olive oil.

Place the beef on top of the vegetables.

Place the roasting tray in the preheated oven and reduce heat to 200 degrees C for

about 45 minutes to an hour depending on the weight of the beef.


1.5 kg at 200 degrees C for an hour for medium beef.

5 to 10 minutes earlier for medium rare.

Leave for another 10  – 15 minutes for well done.

Caramelized Onions

Sliced the sweet onions and set aside.

Heat pan with unsalted butter and fry the sweet onions until transparent and slightly browned.

Drizzle some Sherry cooking wine to the caramelized onions.

Toasted bread slices in the oven.

Cut the roasted beef into thin slices.


Sandwich the beef slices between the toasted bread. Topped with  fresh lettuces, sliced tomatoes and a generous amount of caramelized onions.

You can secure these thick Roasted Beef Sandwiches with food picker.


A close-up of the yummilicious Roasted Beef Sandwich.


Do you wish to prepare your own home made pork chop bun?

Check out here:

Fresh Pork Tendons Hor Fun


Procure yourself with some raw pork tendons if you are all for gelatin.

The pig tendon is a prime piece of connective tissue designed to hold muscle to bone and withstand all tension and force.  Its simply collagen without the bone.

They are fat fee but a well cooked tendon gives a mouthfeel similar to good pork belly especially braised.


8 pieces fresh pork tendons

6 – 8 quail eggs (boiled and de shelled)

1 packet medium size Hor Fun (Flat Noodles)

5 tablespoons Superior Dark Soy Sauce

1 tablespoon Coarse Sugar

2 tablespoons minced garlic

1 tablespoon Sesame Oil

Few stalks of scallions (cut into 2.1/2 inches width)


Boil quail eggs, peeled and de shelled when cool. Set aside.

In a small bowl, marinate the cooked quail eggs with dark soy sauce.

Wash and clean raw pig tendons.

In a medium size pot, add cooking oil and minced garlic.

Fry garlic till fragrant and add the raw pork tendons.

Add dark soy sauce, sugar and sesame oil and stir well.

Add water to cover all ingredients.

Heat over medium high and cook for about 30 minutes.


Reduce to low to simmer  and add the boiled marinated  quail eggs and cook until the tendons have softened.


In a wok, fry the Hor Fun (medium flat noodles) and add the pork tendon gravy and mix well.

Divide each portion into each serving plate.

Place a few pieces of the pork tendon and some quail eggs and some gravy before serving.

Garnished with preserved green chillies and fried shallots.

Closer look at the soft pork tendons.

Appropriate cooking time about 1 hour 15 minutes.


How about preparing beef tendon.

Here’s the click to the recipe.


Soupalicious Live White Angel Venus Clams with Bee Hoon and Shredded Chicken Soup


I like to cook these clams with unsalted butter, minced garlic together with Sherry Cooking wine.

My family would slurp the savoury broth with the oceanic flavour  till the very last drop.


A kilo fresh Venus Clams

2 – 3 fresh Chicken Drumsticks (boiled and shredded)

Home prepared chicken broth

Diced fresh red chillies

2 tablespoons minced garlic

1 tablespoon thinly sliced ginger roots

Unsalted butter

Sherry Cooking Wine

Superior Light Soy Sauce

Fried shallots for garnishing

A bunch of round leave Spinach which are highly vitamin-rich, good source of vitamins as well as folate supplement.


Soak clams in a mixing bowl with cornflour to remove all the grits etc.

Drain and place them in the colander.

In a pot, add the unsalted butter and fry the minced garlic and ginger until fragrant.

Add the clams and stir fry together with some Sherry Cooking wine.

Now include the chicken broth and cover the pot and bring it to a boil to cook the clams.


Once all the clams are opened, add the vegetable and leave it to simmer for a short while.

Add seasoning salt and pepper to taste.

Prepare the  Bee Hoon (Vermicelli)  according to package instructions (usually soaking in water for 20 mins will do); drain and set aside in the colander.

Divide the Bee Hoon into equal portions and pour the clam broth into each bowl and serve hot.

Garnished with fresh sliced red chillies, more thinly sliced ginger roots and fried shallots.

The home prepared chicken broth added flavour to this one bowl dish.


Clams lover, how about dishing a plate of huge live Youthful Venus Clams as appetizer?

Check out here for the details.





Baby Back Ribs Fall Off The Bone


The spirit of Christmas has never been better than dishing new recipes for my family and friends.

Which type do you belong to?

1. Rib lovers who prefer to have meat fall off the bone or

2. Gnaw and tear meat off each rib?



1 row baby back ribs


3 tablespoons Hoisin Sauce

1 tablespoon Tomato Sauce

2 tablespoons Five Spice Powder

2 teaspoon Sesame Oil



Remove the layer of tough and stringy white membrane covering the ribs with the aid of a butter knife, wedge underneath the membrane and pull up and off the bone.

At times the membrane are really thick and sometimes thin which will be more difficult to remove but try to get as much as you can.

Season all the ribs with Lawry’s Seasoned Salt.

Apply the marinade generously over both sides of the ribs.


Leave the marinated baby back ribs tightly sealed overnight.

Cover with aluminium foil and refrigerate overnight.

Preheat oven to 160 degrees C .

Place the ribs meat side down on aluminium foil and prick back of ribs a couple of times with a knife.

Coat generously the marinade to all sides of rib rack.

Placing the rib rack meat side down, fold the aluminium foil around it to create a tight seal.

Transfer to the grilling rack in the oven and bake until tender and cooked through about 2 hours.

Remove to cool for 15 minutes.

Increase the oven temperature to about 180 degrees C.

Remove the foil, discard the juices and brush the marinade on all sides of the rib rack.

Place rib rack meat side up and return to the oven and bake for 10 to 15 minutes.

Continue to do so until you are happy with the doneness of the rib rack.

Cut back ribs into individual segments and serve with your own preferred salad.



Flavourful Stewed Oxtails


A flavourful stewed ox tails with diced vegetables braised in red wine.


5 pieces of thick ox tails slices

One large sweet onion (chopped)

1 large carrot (diced)

1 small turnip (diced)

2 tablespoons minced garlic

4 tablespoons tomato paste

1 bowl red wine

1 tablespoon cinnamon powder

1 tablespoon coriander powder

Freshly grounded black peppercorns

Home prepared Chicken broth


Trim off the fats and season oxtail slices with salt and freshly grounded black peppercorns together with the spices in a large mixing bowl.

Cover the mixing bowl with plastic wrap and refrigerate for at least 2 hours.

In a medium saucepan heat over medium high and add cooking oil and warm through.

Add the oxtail pieces and seared turning occasionally until the meat is uniformly golden brown all over on all sides. Transfer the meat to a plate.

Add the chopped onions to the pan drippings and cook over medium heat until lightly caramelized about 10 minutes.

Add the carrot, turnip and celery and cook for 5 to 8 minutes.

Stir in the tomato paste and the minced garlic and cook for 2 minutes.

Pour in the red wine and  the ox tail pieces and mix thoroughly.


Bring mixture to a simmer and cook over medium heat until liquid has reduced by half, about 15 minutes.

You can add home prepared chicken broth to the stew if you find the gravy is too thick.

Continue to braise the oxtail until the meat is fork tender.

Approximately about 1.1/2 hours depending on the thickness of the oxtail pieces.

A closer look at the flavourful stewed ox tails.

A plain plate of rice with some yummy stewed ox tails.


Here’s another method of preparing Stewed Ox Tails.




Boiled Huge Live Youthful Venus Clams


Nothing taste more like the sea than freshly Live Young Venus Clams.

Their salty, sweet flavour, dynamic crunchy texture and the misty oceanic aroma unify in each clam.


4 – 6 Huge Live Young Venus Clams

The size of each clam is slightly more than 3 inches in diameter.

Each clam is meaty.

I would consider these clams to be the smaller version of bamboo clams.

Unsalted butter

Sherry Cooking Wine

Chopped Scallions

Sliced fresh red chillies

Sliced thinly young ginger

2 tablespoons minced garlic


Rinse the clams and soak in a bowl of water with 2 to 3 tablespoons of corn flour for half an hour.

Bring a pot of water to boil and drop the clams into the pot.

Once the clam shell is opened, scoop and drain in the bowl.

Trim and remove the intestines of each clam.

Do not discard the oceanic salted water from the cooked clams.

Heat a saucepan with some salted butter.

Add the minced garlic and ginger and fry till fragrant.

Include the red chillies sliced and chopped scallions bring to a boil.

Add a tablespoon of Sherry Cooking Wine and the oceanic salted water from the clams and mix well.

In a serving plate, place the clams and add the garnishes on top of each clam and serve immediately.

Garnished with chopped cilantros.


Here’s my recipe on how to prepare Buttered Bamboo Clams