Braised Sea Cucumber


Sea Cucumber is one of the Big Four ingredients for Chinese delicacy cuisine.

The other three being abalone, shark fins and fish maw.


4 medium size dried Sea Cucumber (soaked and cleaned)

2 medium size carrots (sliced

2 cans button mushrooms

2 tablespoons minced garlic

Home prepared chicken stock (preferably more concentrated than diluted)

1 tablespoon sesame oil

1 tablespoon Chinese cooking wine (Hua Tiao Chiew)

1 tablespoon Superior Dark Soy Sauce

Method of Soaking Dried Sea Cucumber

Check out here for the details on how to soak dried sea cucumber


Peel carrots and cut off ends.

Slice across carrot the desired thickness at a slight diagonal.

Remove the button mushrooms from each can and discard the water.

Quick rinse the button mushrooms and set aside.

Cut the sea cucumber into bite size pieces and blanch with boiling water with some sea salt.

Remove and drain in the colander.

Heat up pan and fry minced garlic till fragrant.

Add the sliced sea cucumber and stir for a few minutes together with the garlic.

Add the sliced carrots and the sauces and mix well.

After cooking over medium heat for about 10 minutes, add the button mushrooms and stir a few times.

Leave all the ingredients to simmer for about half an hour over low heat.

Check on the water consistency, add more stock is the gravy is running low.

Before turning off the heat, check the doneness of the sea cucumber.

Some may like it more crunchy, others prefer softer texture.

Taste the gravy and adjust accordingly.

Its best to serve this dish hot.

I prefer the gravy slightly diluted as it goes well with a plate of hot plain rice.


For more sea cucumber dishes, check out this link here.

Chinese Leeks with Bee Hoon


Since its Chinese New Year, I have decided to add the Chinese leek into my Bee Hoon dish.

This is a meatless dish with mixture of dried sweet bean curd sheets, black fungus and carrots.

Known commonly as Da Suan. Chinese believed eating leeks is auspicious symbol of wealth in the coming year.


Two stalks Chinese Leek

One packet dried Vermicelli (Bee Hoon) soaked

Two packets dried sweet bean curd sheet (trimmed into smaller pieces)

Two small packets dried black fungus (soaked and trimmed)

2 large fresh red chillies (sliced)


Shred the Chinese leeks thinly.

Love the garlicky taste of Chinese leeks.

A delightful dish, simple and yet light for lunch gathering.


A plate of Bee Hoon is ready to serve. Topped with fresh diced red chillies and a tablespoon of fried shallots.

Click for details instruction on the preparation.


Here is another dish using Chinese leek.



Premium Abalone with Ee Fu Noodles


Aside from tossing Yu Sheng (Raw Fish) on the seventh day of the Chinese New Year also known as “Everyone’s Birthday,”  it’s often a day  to eat noodles, which symbolized longevity.


One can whole Abalone

One packet Ee Fu Noodles

Two stalks Chinese leeks (shredded)

Six pieces dried Shiitake Mushrooms (soaked and sliced thinly)

1 large carrot (shredded)

2 tablespoons minced garlic

2 tablespoons Premium Oyster sauce

1 tablespoon Abalone Sauce

1 teaspoon coarse sugar

1 tablespoon Sesame Oil


Cut the abalone into slices and set aside. Discard the can water.

In a wok, add some cooking oil and fry the minced garlic till fragrant.

Add the sliced Shiitake mushrooms and carrots and stir well.

After five minutes, add the Ee fu noodles and break them into smaller portion and fry together with the ingredients.

Add two bowls of home prepared chicken stock to soften the noodles.

After five minutes, add the seasoning and mix thoroughly.

Finally, add the shredded Chinese leeks and cook for another 3 minutes.

Taste the noodles and adjust the flavour to your own likeness.

In a clean pan, add a teaspoon of cooking oil, minced garlic  and fry the abalone slices for 2 to 3 minutes.

Add the oyster sauce, a little bit of sugar and sesame oil.

Do not overcook the abalone slices otherwise it will turn rubbery.

Add one tablespoon of Abalone Sauce for more flavourful taste.

Serve the Ee Fu noodles into individual plate and add a few pieces of the abalone to go along with the noodles.

Simple dish with flavourful sauce mixture.

Cooking is about combination of ingredients and sauces.


For more dishes on noodles, check out here.

Pineapple Rice with a Twist


2 cups cooked rice (one cup Brown Rice and one cup white rice)

Quarter fresh pineapple (cut into small cubes)

A bowl of fresh sea medium size prawns (chopped)

One medium size Japanese sweet onion (chopped)

2 boiled Salted Egg Yolks  (to be used as topping and garnishing)

1 piece Special Grade Pork Sausage

1 packet Spice Paste


Heat oil in non stick wok on medium high heat.

Add diced onions, chopped prawns and diced Chinese sausage and stir fry for 2 to 3 minutes.

Add the cooked rice and spice paste and stir fry for another 2 to 3 minutes.

Finally add the diced pineapple and stir thoroughly for another 2 minutes until all ingredients are well incorporated.

Transfer to the rice cooker to keep warm.

Top each plate of pineapple rice with a tablespoon of chopped salted egg yolk and crispy shallots before serving.


Check out here for more rice dishes.

Steamed White Spotted Rabbitfish


Rabbitfish aka Pei Tor.

The Chinese believed that eating this fish will bring good luck and prosperity during the New Year.

During the breeding season around Chinese New Year, these rabbitfishes are much bigger and comes with roes.

The gall of the Rabbitfish is bitter if accidentally ruptured during cleaning but the meat is tasty and can be cooked in various ways such as steaming and deep frying.


Three pieces large Rabbitfish filled with Roe


To get rid of any sea smell, rub lightly with salt over the fish.

Another alternate is to use rice wine or vinegar.

Clean, rinse and pat dry with paper hand towel and set aside.

Cut two diagonal slits across each side of the fish for faster cooking.

Bring the steamer to a boil and plate a metal plate on top of the steamer with some lengthwise scallions to prevent the fish from sticking at the base of the plate.

Steam the fish until you see the fish roe almost turning to opaque.

Turn off the heat and discard the fish water.

Prepare your own garnishes (e.g. shredded Chinese leeks, diced red chillies, more scallions cut lengthwise and your own choice of gravy)

In a new metal plate, place back the semi cooked Rabbitfish together with the other garnishes.

Pour half portion of your own choice of gravy and steam the fish until fully cooked and the fish roe turned opaque.

Approximately 8 to 10 minutes depending on the size of the fish.

Add the other portion of the gravy over the fish  one or two minutes before switching off the fire.

Serve hot.

A closer look at the Steamed Rabbitfish.

It amazing to see such a huge piece of roe only available during breeding during the Chinese New Year season.


Look out for another method of preparing Rabbitfish by panfrying.


Medicinal Benefits with Pig Stomach Soup


Peppery Hot Pig Stomach soup not only helps to stimulate your appetite but also nourishes the kidney and reduced water retention.

The Pig Stomach aka Pork Tripe contains protein that will strengthen the body, spleen and stomach.

With added gingko nuts which is also high in protein, vitamins and minerals. Gingko nuts is believed to stabilize asthma and soothes cough.

A fully cleansed Pig Stomach.

I simply loved the thickness of these pig stomach slices.

A good broth does makes a lot of difference to the soup. Using chunky pork bones.

Gingko nuts added to the Pig Stomach

For detailed instructions on how to clean and prepare Pig Stomach Soup, check out here.

Braised Shark Fin Soup in Superior Broth


Shark fin soup is a traditional Chinese delicacy associated with prosperity, honor and good fortune is served at important occasions such as corporate banquets, weddings, and New Years celebrations.


A packet of good quality Shark Fins

Concentrated home prepared chicken stock

Two fresh crabs (steamed)

Leave the steamed crab to cool and extract the meat and set aside.

You can also store the crabmeat in the freezer before cooking.


Quick rinse the shark fin with tap water and drain in the colander. Set aside.

If you have frozed the fresh crabmeat, leave it to thaw to room temperature.

Marinate the shark fin and crabmeat with a tablespoon of sesame oil, dash of sea salt and grounded white pepper and superior light soy sauce. Mix them well and plate them in a metal plate to steam for about 10 minutes.

When done, remove from the steamer and set aside.

Bring the home prepared chicken stock to boil over high heat.

Pour the steamed shark fin and crabmeat into the pot and stir well.

Simmer for about 10 minutes over medium low.

Add two tablespoons of good quality vinegar.

Before turning off the heat,  add tapioca flour with water to the Shark Fin soup and stir thoroughly.

Taste and adjust the seasoning to your own doneness.

Serve hot.


It is important to use fresh crab meat for this dish.


For more Shark Fin dishes, check out here.


Putien “Yu Sheng”


On the seventh day of Chinese New Year, it has been my family tradition to order a packet of “take away”  raw fish (Yu Sheng) from Putien for our dinner.

Simply because Putien Yu Sheng has more flavourful twist with its signature seaweed. Specially flown in from the city of Putian (Fujian Province, China)  as one of the key ingredients for their colourful raw fish combination.

Other ingredients included are raw salmon slices, lime, peanut oil, five spice powder and condiments.

Also voted to be one of the top 10 restaurants providing Yu Sheng.

Two containers of signature seaweed was included in this order.

Tossed Yu Sheng


Check out here on how to toss Yu Sheng.

Panfried Sambal White Spotted Rabbitfish


2 pieces fresh White spotted Rabbitfish with roe

1 large Japanese sweet onion (sliced)

5 tablespoons Sambal Chilli (or  your own home made sambal sauce)

1 tablespoon water

1 tablespoon brown raw sugar


Wash and rub the Rabbitfish with some sea salt or vinegar to get rid of the sea smell.

Rinse and set aside.

Cut diagonal slits across the body of each fish on both sides to expedite cooking process.

In a pan, add about 3 tablespoons of cooking oil and pan fry the fish on both sides until it turn browned over medium heat.

Do not cook over too high heat otherwise the fish will burn easily.

You need a slower process for the roe to be cooked completely.

When fish is fully cooked, turn off the heat and transfer to a serving plate.

Using a new pan, add a teaspoon of cooking oil and fry the sliced sweet onion until it turn transparent.

Add the sambal chilli, sugar and some water and bring to a boil.

Pour the sambal gravy over the fish and served immediately.

Such thick fish roe almost occupying half side of the fish.

Its best to serve the fish immediately with a bowl of hot porridge or plain hot rice.


If you do not wish to pan fry these rabbitfish, you can also steam them.

Click here for details of steaming the fish.

How about trying to prepare cod fish with fresh raspberries?

Click here for details.