Three Quick and Simple Steps For Fragrantilicious Portobello Mushrooms


These giant Portobello mushrooms are meaty and juicy in texture.


1 packet giant Portobello Mushrooms

Unsalted Butter


  1. Trim and discard stem by scooping out the feathery grills and clean the surface with damp paper hand towel. To degill or not degill its up to you and also depending on the recipe. 
  2. Add unsalted butter into a frying pan and pan fry the sliced Portobello until slightly soft.
  3. Serve while hot.

Basically, this simple recipe is just to quickly sautéed the Portobello with unsalted butter. The whole kitchen will be filled with fragrance from both the butter and the mushroom.


Whether to degill or not degill these mushrooms?

These gills are edible.

Depends on your recipe but if you are preparing Portobello burgers, it best to keep these feathery gills in tact.

When preparing light coloured dishes or sauces, its best to remove them due to discolouration.

Alternatively, you can keep the scraped gills for making mushroom or dark meat stock which will also be more flavourful.


Click here for mushroom recipes.

How to Cook Visual Appeal Cereal Buttered Prawns


The following method is to increase both visual appeal and the apparent size (circular shape and larger appearance) of these king size crustaceans.

Remove the rostum (prawn head)

  1. Remove the antenna (curly and long feelers)
  2. Remove the periopods (front legs) but retain the pleopods (hind legs)
  3. Cut off those telson (sharp spiky parts of the prawn tail)Most importantly,  all  you need to do is to use a pair of sharp kitchen scissors, starting from behind the prawn head, cut the shell along the middle portion of the prawn body and all the way to the tail to  reveal and remove the central  vein or the intestinal track.

Rinse well and set aside to cook.


Check out at this link for recipe.

Still maintaining the shells but much easily to remove when served.

Garnished with chopped fresh red chillies.



Prawn heads make a great base for  stock, so they are well worth keeping especially sea prawns.


For more prawn dishes, click here.

Offaly – Pig Organ Soup


My home prepared pig organ soup is the soup base from Salted Vegetable Duck Soup aka Kiam Chye Ark.

Three types of ingredients such as pork belly, pig kidney and pig liver are added.


2 strips fresh pork belly

One piece of soft powdery pork liver

A pair of pig kidney

A bunch of Chinese parsley used for pig organ soup.


Check out this link on how to prepare the pig kidney and pig liver from my previous dish.

The pork belly is cooked together with the Salted Vegetable broth and a few stalks of Chinese parsleys  for about 15 minutes depending on the thickness of the pork belly and removed.

You can also include pig bone for this broth for better taste.

The pork belly will be sliced into bite sizes and mixed together with the other ingredients before serving.

Cook the pig kidney and pig liver in separate sauce pot before adding them into the serving bowl.

Divide the ingredients into a serving bowl and add your desired quantity of soup.

Serve with a plate of hot white rice and your favourite chilli sauce.


For more offaly recipes, check out here.



USDA (U.S. Department of Agriculture) Beef

How do you grade beef?

For its quality and yield grades.

A quality grade is a composite evaluation of factors that affect palatability of meat (tenderness, juiciness, and flavour).

Yield grades for the amount of usable lean meat on the carcass.

In total there are eight quality grading for beef based on the amount of marbling (flecks of fat within the lean), its colour and maturity.




Check out this link for all the beefilicious dishes.


Spaghetti with an Asian Twist


This “Alce Nero 30 Minutes Organic Meals”  is a collaboration with Alce Nero Singapore and Singapore Home Cook.

Come, join Singapore Home Cook to share your cooking experience.

Decided to cook the Alce Nero  Organic Spaghetti with an Asian flavour


200g Alce Nero Organic Spaghetti

6 tablespoons Alce Nero Organic Tomato Sauce with Vegetables

3 tablespoons Alce Nero Organc Apricot Jam

2 packets firmed Extra Silken Smooth Tofu

400g minced meat with a little fat

1 tablespoon minced garlic

Sea salt

Superior Light Soy Sauce


Remove the tofu from the packaging and cut  into bite sizes and set aside.

Boil water and add some sea salt.

Cook the spaghetti until al dente or slightly longer (2 to 3 minutes more) for softer pasta.

Heat saucepan and fry the minced garlic till lightly browned.

Add the minced meat and fry until semi cooked.

Add the organic tomato sauce with vegetable and organic apricot jam and mixed well.

Add the tofu and blend together and simmer for about 3 – 4 minutes.

Adjust the seasoning with some sea salt and superior light soy sauce.

Divide each portion of the spaghetti into serving plates.

Dish a desired amount of the minced meat tofu sauce over the spaghetti.

Garnished with a generous amount of chopped parsley and serve warm.


For more 30 minutes Organic Meals, check out this link.


Grilled Salmon Fish Head and Belly Strips


Salmon is one of the easiest and healthiest fish to prepare on a grill.

Salmon Oil is a rich source of Omega-3 fatty acids providing DHA & EPA.


All you need is a fresh medium size Salmon fish head cut into halves and a few strips of Salmon belly strips.

Remove the collar portion of the Salmon for easier grilling.

The simplest method is to marinated with some seasoned salt and off its goes to the griller for a yummilicious fish dish.

Do not discard the salmon oil from the fish.

Keep them to fry rice.


Check out at this link on how to prepare fish head with bee hoon soup.

Appreciating Fish Collar


Do you know the best part of the fish head is the fish collar.

Appreciating Fish Collar, try this dish and get hooked.

This little known jewel is none other than the fish collar which is not only succulent but tender if grilled correctly with a flavourful wedge that existed between the pectoral fins and the gill cover.

Having tried a few times Hamachi kama from Japanese restaurant, I decided to give a try and grill my own fish collar using half portion of this huge Red Snapper while the other half will be kept for my family favourite Fish Head Curry.

To draw out the umami in food I used mirin to marinade the fish collar.

This is the fish head part of a large Snapper.


Marinate the fish collar with Lawry’s Seasoned Salt, Maple Syrup and  Mirin.

Mix all the ingredients together in a plastic bag, seal and marinate for at least two hours.

Brush some olive oil over the entire fish collar.

Cover the baking pan with baking paper and place the fish collar, skin side down.

Grill over high heat at 200 degrees C until the top is nicely browned for about 15 – 25 minutes

Cooking time will vary depending on the size of the fish collar.

Grilled until the skin is crisp and the inside is just cooked through.

You can easily scrape the flesh off the cartilage with the fork.

Serve immediately, drizzled lemon juice over the grilled fish collar.

Garnished with grated daikon radish.


Tasty radish kimchi is also a good accompaniment to the fish collar.

How to prepare radish kimchi?

Check out this link for the recipe.


For more yummilicious fish recipe, check out here.

Tomato Soup with Alce Nero Organic Animal Pasta Di Semola


This “Alce Nero 30 Minutes Organic Meals”  is a collaboration with Alce Nero Singapore and Singapore Home Cook.

Come, join Singapore Home Cook to share your cooking experience.

Tomato based soup with alphabet pasta has always been  my childhood soup.

With a packet of giveaway from Alce Nero Singapore, I decided to prepare a simple tomato base soup with these cute designed pasta and I was very surprised my family loved it.

Yes, easy, simple and nutritious.


125g Alce Nero Pasta Di Semola

5 tablespoons Alce Nero Organic Chunky Tomato Puree

2 tablespoons Alce Nero Organic Wildflower Honey

Home prepared chicken broth

Frozen Mixed Vegetable

2 tablespoons minced shallots


Thawed the frozen mixed vegetables to room temperature.

Add a little cooking oil to the sauce pan and fry the minced shallot until transparent.

Add your desired amount of Alce Nero Organic Chunky Tomato Puree.

Stir for one to two minutes.

Add Alce Nero Organic Wildflower honey to sweeten  the tomato soup as wildflower honey has floral flavour.

Include your desired amount of mixed vegetables,   Alce Nero Organic animal Pasta Di Semola and home prepared chicken stock and bring to a boil over medium heat.

Taste and adjust seasoning (sea salt and grounded white pepper).

Do not overcook the pasta as they will expand after cooking.

Its best to serve this tomato soup immediately whilst its hot or alternatively you can add additional home prepared chicken stock to reheat and serve.


Check out here for more “Alce Nero 30 minutes Organic Meals”.