Yellow Tail Emperor Fish with Salt Crust


This is my third time baking different variety of fish with salt crust.

Baking it is an excellent way to retain the subtle distinctions in the flavor and texture of the fish.

Fish with flaky, delicate flesh that tastes best when it’s prepared with a little care and baking is one of the best method.


1.1/2 kilo Fresh Yellow Tai Emperor Fish with scales attached

One large lemon (sliced)

A bunch of cilantros (washed and removed roots)

3 egg white

(Check our here for the details of the preparation process and photos

You may asked why leave the scales attached.

This is to protect the flesh from becoming too salty.


Clean and gut the fish.

Whisk egg whites to soft peaks

Preheat the oven to 180 degrees C.

Tuck the lemon slices and bunch of cilantros  into the cavity of the fish.

Combine half packet of salt and egg whites into a big mixing bowl and mix well until the salt has the consistency of damp sand.

If the mixture is too dry, stir in some water and if the mixture us too wet, add more salt.

Line a piece of parchment paper over the baking dish.

Place half a portion of the damp salt in the baking dish to form a bed for the fish.

Place the lemon slices and cilantros along the fish cavity.

Place the fish on top and pack the remaining salt to cover the entire portion of the fish.

If you do not have sufficient salt, exclude covering the fish head and the fish tail.

Bake the fish for about 40 minutes at 180 degrees C.

Remove the fish from meat mallet, crack and remove the hard brown crusted salt.

Serve the fish while its still hot.

Fish is done when the flesh has just begun to turn from translucent to opaque (white) yet firm but still moist.


Here are two other types of fish using the same method of baking.

Philippines Clams Tulya Steamed In Wine


These clams are filter feeders sucking up water and small organisms while filtering out sand and debris.  Soft shelled clams should be rinsed several times. Its best to soak these clams with  flour in water as a filtering agent.

If you do not intend to cook immediately, its best to keep them in the coldest part of the refrigerator in a container with a perforated bottom to allow any fluids to drip out.

Always ensure that the clams are alive before cooking.

Discard any that does not snap closed when tapped and always discard those that do not open after cooking.


750 gms fresh Tulya clams

1 rice bowl Chinese Cooking wine Hua Tiao Chiew

3 tablespoons Mirin

Home prepared concentrated chicken stock

Few stalks of fresh chopped cilantros

2 fresh red chillies (diced)


In a claypot, add minced garlic and fry till fragrant.

Add the fresh clams and stir fry for two to three minutes.

Add the Chinese cooking wine and mirin and chicken stock.

Bring to a boil.

Whirl the claypot to allow more space for the clams to open while cooking.

Cover the clay pot for about 5 minutes until all the clams are fully cooked and all opened up.

Remove any clams that are not opened and add in the freshly chopped cilantros.

Garnished with fresh diced red chillies and served immediately.

Just yummy, sweet and juicy.


Here are more ideas on how to prepare clams.

Orange Cuttlefish


This is a Cantonese cuisine. A dish commonly found at all Wu Xiang food stalls.

One of the most expensive dish amongst all the other Wu Xiang items.


On large cuttlefish



4 tablespoons Hoisin Sauce

Lawry’s Seasoned Salt

2 tablespoons cooking honey

2 tablespoons  grounded assorted spices


Wash the cuttlefish until its clean to remove all  the grit, ink and sand.

Cut off the tentacles just in front of the eye.

Remove the cuttle bone from the cuttlefish.

Gently cut the outer skin and then peel off the skin.

Picking up the tentacles, push out the beak (mouth) from the bottom and pull out.

Remove the skin of the cuttlefish and separate the different parts.

You can retain the black ink to cook spaghetti or discard them.

Wash the cuttlefish and the inwards and set aside.

Remove any excess water with some paper hand towels.

Rub some Lawry’s Seasoned Salt before marinating the cuttlefish.

Spread the marinade all over the cuttlefish and set aside for 15 minutes.

Mix one tablespoon of Redman Orange Colouring and one tablespoon of lukewarm water and mix well.

With the aid of a disposal glove, apply the colouring over the entire cuttlefish.

In a saucepan big enough to place the cuttlefish, add three tablespoons of Hoisin Sauce and one tablespoon of Mirin together with one bowl of homemade chicken stock and bring to  a boil.

Add the marinated cuttlefish and adjust the heat to medium low and cook for about 8 to 10 minutes depending on the size of the cuttlefish.

Do not overcook the cuttlefish otherwise it will turn rubbery.

Turn off the heat and leave the cooked cuttlefish in the pot for another 10 minutes.

Remove from the pot and set aside.

Retain  the sauce in the pot and serve together with the sliced cuttlefish.


Cut the cuttlefish into bite size pieces and served with Orange Oil Soy for tangy flavour.

Alternatively, you can served the sliced cuttlefish with the sauce from the marinade.


Check out here for more cuttlefish dishes.

Chye Poh Kway Teow – Teochew Dish


Never fail to order Chye Poh Kway Teow from our favourite Teochew Restaurant Chin Lee Restaurant at Bedok North Road.

Today I have decided to dish my own version to cater to my family taste bud.


Half kilo thick flat noodles (Kway Teow)

One packet Twin Rabbit Brand Sweet Preserved Turnips

Half packet Twin Rabbit Brand Salted Preserved Turnips

2 tablespoons minced garlic

2 tablespoons minced dried shrimps

2 tablespoons dried baby shrimps (very tiny ones)

One bunch of Kai Lan (Chinese Broccoli)



Wash and trimmed Kai Lan (Chinese broccoli) and cut into 1.1/2 to 2 inch lengths. Set aside.

In a wok, add some cooking oil and fry the minced garlic, minced dried shrimps and the very tiny dried shrimps until fragrant.

Add the two types of preserved turnips and mixed well together.

Transfer the ingredients into a bowl and set aside.

In the same wok, add the Kway Teow (thick flat noodles) and fry till lightly brown.

If you prefer a lighter Kway Teow (add  superior light soy sauce for seasoning ) or the superior dark soy sauce if you prefer darker Kway Teow or even the sweet sauce.

I did not add cooking oil as these fresh thick flat noodles are pretty oily.

When done, transfer to a plate and set aside.

Heat up the same wok and add one tablespoon of minced garlic and fry till fragrant.

Add the chopped Kai Lan together with a half tablespoon of superior light soy sauce and  fry until cooked.

In the same wok, add the cooked Kway Teow and three quarter portion of the ingredients.

Mix thoroughly and adjust the seasoning to your own taste bud.

Portion accordingly to each plate.

Garnish with fried shallots.


Check our here for more noodles recipes.

Fuzhou Oyster Cake


I was very pleased with my first attempt of this Oyster Cake commonly known as UFO.

The outside is crispy and inside moist and soft.

Oyster Cake originated from Fuzhou, China.


1 packet large frozen oysters (you can use the balance to dish oyster omelette)

To thaw the frozen oysters quickly, immerse the whole packet of oysters in cold tap water in a big mixing bowl for about half an hour.

Leave the oysters in the colander to drain.

Once oysters are thawed, the texture of the meat becomes softer and these oysters are not suitable for raw consumption.

Preferably oysters should be thawed in the refrigerator and never be refrozen again.

Bundle of Scallions  (Washed and chopped)

A bowl of pan fried peanuts


Seasoned the oysters with Lawry’s Seasoned Salt and set aside.

Batter Preparation:

Serving: 4 to 5 Oyster Cakes depending on the size of your ladle)

100g Plain Flour

100g Self Raising Flour

50g Rice Flour

3/4 teaspoon Baking Powder

Salt and pepper to taste

300 – 350 ml home prepared chicken stock

1 tablespoon cooking oil

1.1/2 tablespoons Maggi Seasoning

Make sure the batter is not to runny.

Set aside for about 15 minutes.

In a wok, add cooking oil deep enough to cover the ladle.

Place the frying ladle in the hot oil for about two minutes to heat it up. This will also prevent the batter from sticking onto it.

Add two tablespoons of batter on the frying ladle and top with two to three large oysters and a generous amount of chopped scallions.

Cover with another thin layer of batter.

Add some pan fried  peanuts on top of each cake.

Lower the ladle into the hot oil for about two to three minutes or until the cake is set.

With the aid of the butter spreader, slowly remove the oyster cake from the ladle.

Deep fry each cake in the hot oil till the cake turned golden brown or to your desired doneness.

Each oyster cake is crispy on the outside and moist and soft inside.

The oysters remained juicy.

Served with your preferred chilli sauce or even fresh green chillies.


Check out for more local snacks here.