Crispy Sea Bass with Red Wine Garlic Sauce


Using your own distinctive concept and lead the taste than just following recipe.

Instead of steaming Sea Bass, I have chose to use Red Wine in Garlic Sauce to complement the crispy fish.

Butterfly the Sea Bass

Sauce Preparation:

2 tablespoons unsalted butter

4 tablespoons minced garlic

1 teaspoon sea salt

3 tablespoons Black Pepper Sauce

Half bowl Red Wine

In a small sauce pan, melt butter and fry garlic until fragrant and add the above ingredients and bring to a boil.

How to fry the fish until it becomes so crispy?

Check out here.

Coat the entire fish with flour.

The Sea Bass swimming in the hot oil.

So crispy that the bones are be easily eaten.

Serve the crispy Sea Bass with the Red Wine Garlic Sauce and garnished with chopped cilantros.


For more crispy fish recipes, check out here.

Ideas on What you can do with Smoked Duck and Braised Duck


Smoked Duck

Sliced smoked duck with noodles.  Garnished with shredded lettuces.


Here are many dishes I have cooked using smoked duck as the key ingredient.

Home prepared Braised Duck

Noodles with Braised Duck Meat with gravy from the braised.



Check out here for various recipes on how to prepare duck dishes.

Air Fried Gochujang Pork Belly Slices


Jeyuk Bokkeum is one  my family favourite  Korean meat dish.

In Korean “Jeyuk” means “pork” and “Bokkeum” means “Stir fry”

Instead of using the store bought Spicy Chilli Pepper Paste aka GoChujang, I made my own marinade with the spiciness to my family likeness.

The best cut of pork would be the pork shoulder, loin or pork belly.

I used pork belly to intensify the pork flavour.

Instead of pan frying, grilled, I cooked this dish with my Korean Mimch 360 Air Fryer.


Two strips of pork belly sliced

Home prepared Gochujang Paste

Pork Marinade:

Grounded Chilli Bean Paste

Korean Chilli Pepper flakes

Sesame oil


Minced Garlic

Brown Sugar

Apple Vinegar

(I did not specify the amount for each ingredient, its up to you to prepare your own version.  I prefer to make my own version of Gochujang Paste as the store bought  paste are either too mild or too hot, I prepare the paste to my family likeness.)

Marinade the pork belly slices for at least one and half hours.

Place the marinated pork belly slices on the Air Fryer gill basket and brush each piece of pork with sesame oil.

Set the timer to 30 minutes for the Air Fryer. I am using the Mimch 360Air Fryer that does not have temperature setting.

Depending on the thickness of the belly pork slices, you may need to adjust the timer to another 10 minutes if the meat is not nicely browned.

Flip each piece of the pork belly slices to the other side and cook for another 10 to 15 minutes or to your own doneness.

Again brush some sesame oil on each piece of the pork belly before air frying.

Nothing beats wrapping Chinese lettuces with these tasty air fried pork belly slices and garnished with home made radish pickles and tiny strips of scallions.

You can also drizzle the balance of the gravy to go along with each piece of the pork belly.

Here’s how you prepare the serving.


Check out here for the pickled radish recipe.

Here’s more Korean dishes to consider.

Grass Jelly with Mango and Sago Dessert


Grass jelly is a jiggly Asian dessert that has a shiny black or dark green appearance.

It takes several hours of boiling the dried herb down into gelatinous and gummy substance. The mixture is strained and then kneaded with some flour. After hours of work the substance is finally ready to be formed by cooling in trays into cubes known as grass jelly.

Easily available in different sizes and forms from the local supermarkets.

Commonly known to Singaporean as “chin chow”.


Remove the grass jelly from the plastic package and cut them into larger cubes and  leave in the refrigerator to cool in an air tight container.

Slice mangoes and cut them into cubes.

Do  not throw away the smaller pieces of the mango, add them to a blender and puree to be added to the dessert later.

Soak some sago in cool water to expand and bring them to a boil.

In a small saucepan, add one or two pieces of Gula Melaka and two to three pandan leaves with some water and bring to a boil.

Leave it to cool.

You can use crush ices or smaller ice cubes together with some icy water and add onto a bowl.

Topped with a generous amounts of grass jelly (chin chow) cubes and mango cubes and sago.

Add a few tablespoons of the mango puree and the gula Melaka liquid.

Adjust the sweetness accordingly to your own taste bud.

Serve cold.


For more dessert ideas, check out here.

Tangy Taste Red Snapper Fillet


What would be more appetizing than the tangy caramelized sweet yellow onions to go with this steamed Red Snapper Fillet.

Sharp flavoured, sour, spicy combination.


1 large fresh Red Snapper fillet


Handful of dried red chillies (soaked)

2 tablespoons Tamarind Pulp (soaked)

1 large sweet yellow onion (sliced)

10 – 12 shallots

8 cloves garlic

2 fresh red chillies

1.1/2 to 2 inches younger ginger roots.


Mix the tamarind pulp with water and break it up with a fork to dissolve.

Strain the tamarind water and discard the pulp.

In the blender, add all shallots, garlic, young ginger roots and chillies and processed until all the ingredients are pureed using a little of the tamarind juice.

Adjust the ingredients to your taste bud.

In a sauce pan, with some cooking oil over medium low heat, add the blended ingredients and fry till the oil sips through.

Add the sliced yellow onions and fry for another two to three minutes.

Add the tamarind water together with some sea salt, coarse sugar  and grounded pepper and simmer for another 8 to 10 minutes.

This is to melt and infuse the flavours and at the same time reduce the liquid so that the paste will be more concentrated.

Switched off the heat and set aside.

Score and rub a pinch of salt to the entire  fish with Lawry’s Seasoned Salt.

Salt helps to bring natural flavour to the ingredient.  For maximum flavour, add salt to the fish just before cooking.

Steam the Red Snapper fillet for about 15 minutes until the fillet turned opaque.

(This piece of fillet is very thick, therefore the steaming time has been extended).

Discard the steaming water from the metal plate.

In a new metal plate, place the steamed fish and pour a generous amount of the cooked tangy paste and steamed again for about 3 minutes to allow the paste to infused into the fish.

Serve while the fish is hot and garnished with lots of cilantros.

I chose Red Snapper because the fillet has great, firm and fine textured and has a mild white meat.


My fish dishes are escalating to new heights, check out here for all the details.

If You Like Pizza Drumlets, You Will Enjoy These


I happened to taste a piece of these drumlets at one of our local supermarket.

I immediately bought two packets, caused the taste, seasoning etc. are exactly or rather very similar to those served at Pizza Hut.

So much cheaper.

Just stored two packets in the freezer, thaw and airfry anytime.

These are the thawed drumlets ready to be airfried.

Just brush some cooking oil on all sides of the drumlets.

I set the airfrying for 30 minutes with one flip over the other side of the drums at half time.

Now the drumlets are ready to be served.


Here’s my own recipe for finger licking sweet and spicy chicken drumlets from scratch.

Loving Greens – Chinese spinach in chicken broth


Spinach has always been linked to Popeye The Sailor Man.

Popeye “power food”.

Loaded with vitamins A, K, D and E and a host of trace minerals.

Researcher identified more than a dozen different flavonoid compounds in spinach that function as anti-inflammatory and anti-cancer agents.

There are basically two different types of spinach.

1. The small, smooth, flat textured leaf spinach

2. The crinkle textured broad leaf spinach.

When cooked, the spinach releases some of the nutrients into the liquid produced.

By boiling the spinach greens, the nutrients are released into the water.

By sautéed or steaming this vegetable will help to retain the nutrient juices.

Here’s a recipe using the sautéed method of preparing the dish.


2 bundles of fresh Chinese spinach

1 tablespoon minced garlic

2 tablespoons wolfberries

Home prepared chicken stock


Trim off the thick stems of the spinach and discard.

In a large metal basin with water, soak the spinach to loosen sand and dirt.

Repeat the cleaning process a few times and drain in the colander.

You can also use the salad spinner to remove any excess moisture.

Heat some cooking oil in a wok and add minced garlic.

Saute until the garlic just beginning to turn brown and fragrant.

Add the spinach into the wok by packing it down a bit with your hand.

After 2 to 3 minutes the spinach should be completely wilted.

Add a pinch of sea salt and some superior light soy sauce.

Adjust to your taste bud the seasoning.

Remove from heat.

In a sauce pot, add about one bowl of home prepared chicken stock and the wolfberries, bring to a boil.

Pour the chicken stock over the plate of cooked spinach.

De shelled the century eggs and cut into slices.

Place the sliced century egg on top of the vegetable and served warm.



Fried Rice With A Twist!


Not everyone likes the taste of  Buah Keluak.

Here’s my own version of Buah  Keluak Fried Rice.

I noticed most restaurant served their fried rice with too much nutty pulps that makes the rice blackish.

I prefer this texture.

I have added a couple of other ingredients to make this Fried Rice yummilicious,

A close look at my version of Buah Keluak Fried Rice.


Check out here for more details of Buah Keluak and its dishes.

Yong Tau Foo Soup


I used home prepared fish stock (Red Snapper or Garoupa fish bones) to prepare the clear consommé soup for my Yong Tau Foo dish.

There are countless variety of food items to be used for the Yong Tau Foo servings such as fish balls, pre-soaked cuttlefish, different types of seafood including items such as bitter gourd,  red and green chillies filled with fish paste. The list goes on.

Different types of food sliced into bite sizes cooked in boiling broth and served. Normally accompanied with red sauce and chilli sauce.

This is a healthy, pick and mixed meal.

In a large pot, reheat the amount of fish stock required over medium heat, add all the ingredients and bring to a boil.

Include some Chinese cooking wine (Hua Tiao Chiew) to enhance the stock flavour, pinch of sea salt and a little superior light soy sauce.

Taste the soup base and adjust the seasoning to your taste bud.

Before serving, garnished with chopped scallions.

With the added combination of different types of ingredients, the fish broth has become more flavourful and yummilicious.

Just look at the concentrated fish stock after cooking.

How do you prepared you fish stock?

Check out here for the details.


Interested to prepare your own Hakka Style Yong Tau Foo. check out here for the details.