Pan Fried Rabbit Fish


Rarely you will find meaty Rabbit Fish at this time of the year.

Rabbit Fish is popular during Chinese New Year because of its roe representing abundance.

Its best to ask the fishmonger to remove the guts as tearing of the gall or the belly meat will turn to bitterness.

Simply marinate the Rabbit Fish with some seasoned salt and fry the fish until both sides turned nicely browned.

Alternatively, prepare your own sambal and brush over the fish and pan fried until crispy.

Squeeze some lime juice over the fish and serve immediately.


Check out at this link on how I prepare the Rabbit Fish during Chinese New Year Symbolic Dishes.

Saba Fish


Saba is commonly grilled but for fresh ones my choice is always to have them pan fried.

15-11-13-18-59-59-756_decoThis cold water fish contain a high amount of Omega 3 fatty acids.

I prefer to serve the fish with lemon wedges and allow diners to squirt a little lemon juice on top of their fish right before they eat it – this helps ensure a crispy, non-soggy fish.

How do you cook the Saba Fish?

Here’s the link with the details.


Check out this link for more recipes on various fish preparation.

Spaghetti with Chicken Katsu Curry


Instant curry roux are sold in blocks ranging from mild, medium and hot spiciness and available in most supermarkets.

Sweet onions, diced carrots and potatoes are the basic vegetable added to the dish. Accompanied by deep fried pork or chicken served with rice or noodles.

Today, I decided to serve with spaghetti.


2 cubes of Japanese curry

2 large potatoes (peeled and cubed)

1 large carrot (peeled and sliced)

1 large sweet yellow onion (peeled and sliced)

2 large chicken fillet (deep fried)

Home prepared chicken stock


In a sauce pot, add some cooking oil and sauté the sliced onion until soft and fragrant.

Add the carrots and potatoes and fry together for another 2 to 3 minutes.

Add in the chicken stock and the curry blocks.

Mix all the ingredients and ensure to break up the curry blocks.

As it simmer, the sauce will begin to thickened.

Add more chicken stock is required.

Turn off the heat.

Check out this link on how to prepared the chicken chop.

Boil water and add some sea salt.

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

Cook the spaghetti until al dente.

On a serving plate, add your desired amount of cooked spaghetti, topped with the curry gravy and lastly, sliced chicken chop.

Its best to serve this dish while warm.


Check out here for more spaghetti dishes.

or  Japanese cuisine

Shredded Yam Strips Latticed Vermicelli Rolls


Check out this link for my first dish using finely Latticed Vermicelli Sheets.

Here is another dish using these fine delicate vermicelli sheets with fragrant shredded yam strips as the key ingredient.


One medium size Yam (shredded)

A bowl of minced fresh prawns (minced)

10 fresh water chestnuts (chopped)

2 medium size carrots (shredded)


In a large mixing bowl, add all the above ingredients, a teaspoon of sesame oil, a tablespoon of corn flour, superior light soy sauce and one beaten egg and mix well.

15-10-30-13-10-21-663_decoSet aside for about 15 minutes.

Thaw the frozen Latticed Vermicelli Sheets for a short while.

Place a Latticed Vermicelli Sheet on the chopping board and add about two tablespoons of the ingredients to form a roll.

Here’s a diagram on how to prepare the spring roll.

Heat wok with sufficient cooking oil to cover all spring rolls.

Deep fry each Latticed Vermicelli roll until lightly brown on both sides.

Drain on paper hand towel to absorb excess cooking oil.

Garnished with chopped cilantros and serve with your own preferred sauce.



Check out this link for more Rolls Dishes.

Pan Fried Sole Fish


The simplest method of preparing fresh sole fish is to pan fry with some butter to enhance the natural delicate flavour of the fish.


2 large fresh sole fish (skinned and trimmed)

Unsalted butter

Grounded Thyme Leaves


Marinate each piece of Sole Fish with some seasoned salt.

Add a slice of unsalted butter into the frying pan.

When the butter starts to bubbled, add the fish and pan fry until each side turned golden brown.

Drain on paper hand towel.

Before serving, sprinkle grounded thyme leaves on top of each pan fried Sole Fish.

Thyme leaves has an aromatic, floral herb with woody notes.

Isn’t this dish simple?

You can also served these Sole Fish with your own fruit salad.


Check out at this link for more fish recipes.


Dakgangjeong (Sweet Crispy Chicken)


I have included plump chicken feet into this dish and added a new level of preparing these phoenix claws, surprisingly its just yummy.


4 pieces large chicken wings (cut into two sections)

6 pieces plump chicken feet (cleaned and soak in salt water for 10 minutes)

5 tablespoons Potato Starch

2 tablespoons Corn starch

10 dried chillies (soaked in warm water and chopped)

Grounded black pepper

Seasoned Salt

1 tablespoon minced garlic

1 tablespoon minced young ginger

2 tablespoons toasted white sesame seed

Sauce Preparation:

In a small bowl add the following:

1.1/2 tablespoon Cooking Honey

1 tablespoon Brown Sugar

3 tablespoons home prepared chicken stock

2 tablespoons Superior Light Soy Sauce

1 tablespoon Superior Dark Soy Sauce

1 teaspoon Apple Vinegar


Heat sauce pot with some cooking oil.

Add the minced garlic, minced ginger and chopped dried chillies till fragrant.

Add the grounded black pepper and the sauce ingredients and bring to a boil.

Just before turning off the heat, add the toasted white sesame seed and mix well.

Set aside.

Marinate the chicken wings including the chicken feet with a little seasoned salt, dash of black grounded pepper and ginger juice.

Its best to marinate the chicken for at least half an hour before cooking.

Firstly coat the chicken pieces with some corn flour followed by potato starch.

Heat wok and deep fry the chicken pieces until it turned lightly brown.

Drain with paper hand towel and leave it aside for about 10 to 15 minutes.

Again deep fry the chicken pieces once more over high temperature until they turned golden brown.

Reheat the sauce and bring to a boil.

You may need to add some additional home prepared chicken stock if the gravy is too thick.

Coat each deep fried chicken pieces with the gravy using a fork and spoon.

Serve while its hot.

Since I have a batch of plump chicken feet, I have added them into this dish adding a new level of preparing chicken feet.

Finger licking good.


Check out this link for recipes on chicken preparation.



Recently I was introduced to this vegetable locally known as “Da Lao Po Cai” literally means “beat wife vegetable”. I thought the veggie seller was pulling my legs.

The leaves are crispy with tender leafy tops and lightly flavoured.

Endive requires little or no cooking. Just crunchy as lettuces is appropriate for salad and goes well with fruits.

You can use the tougher leaves for soups which I did for this threadfin soup dish to go along with plain rice.

Or use this vegetable as a accompaniment for Singapore Style Zi Char version of Seafood Hor Fun.

Endive has very little calories and contain high fibre, minerals such as iron and potassium.

Having  high inulin and fibre container in these endives help to reduce cholesterol.


Check out here for Loving Greens recipes.


Singapore Style Indian Rojak


One is definitely spoilt for choices when it comes to ordering Indian Rojak.

Here are some of my favourite ingredients.

Ingredients/Method of Cooking:

( 1) 1 packet frozen Tempeh

Thawed the frozen Tempeh and cut into bite sizes.

Marinate with Paprika Powder and a pinch of  Lawry’s Seasoned Salt.

Deep fried until golden brown and drained on paper hand towel.

Set aside.

(2)  1 packet Cooked Bobo Big Flat Fish Cake (3 pieces per packet)

Panfry the big flat fish cake for a short while.

Sliced each piece of Fish Cake.

Set aside.

(3) 2 large fresh Squids (cleaned, marinated and coloured)

Marinate the fresh squids with Hoisin Sauce and colouring and set aside for at least 15 minutes.

In a sauce pot, add the balance of hoisin sauce and a small rice bowl of home prepared chicken stock over medium low heat and bring the marinated squid to a boil until the squid is firmed. About 8 to 10 minutes depending on the size of the squid.

Set aside.

Dough Mixture:  (Divided into three portions for different types of fritters)

2 cups All Purpose Flour

1 tablespoon Rice Flour

1 tablespoon Corn Flour

1/4 teaspoon Bicarbonate soda

1/2 teaspoon Sea Salt

600 ml water

1/2 teaspoon turmeric powder (optional)

Yeast Mixture:

1 cup warm water

2 tablespoons coarse sugar

1 teaspoon instant dry yeast

Stir yeast mixture until smooth paste.

Mixture to proof for at least 2.1/2 to 3 hours.

(4) Spongy Plain dough fritters , take 1/3 of the dough/yeast mixture.

3 tablespoons All Purpose Flour

2 tablespoons warm water

Mix well into a smooth paste and set aside for at about 8 to 10 minutes.

Scoop the mixture and drop into the boiling oil and cook until it turns lightly brown.

Set side.

Note: You can prepare the dough fritter in advance and before serving just deep fry for another one to two minutes until golden brown.

(5) Prawn Fritters

Use another 1/3 portion of the dough/yeast mixture.

Add your desired amount of prawns to each batter and deep fried till lightly brown.

Again drain on paper hand towel and set aside.

Note: You can prepare the prawn fritters in advance and before serving just deep fry for another one to two minutes until golden brown.

(6) Crispy  Onion/Leek  Fritters

4 tablespoons Rice Flour

4 tablespoons Self Raising Flour

1 tablespoon Glutinous Rice Flour

1/4 teaspoon Baking Powder

1/2 teaspoon sea salt

1/2 tablespoon cooking oil

Ice Water

1 large yellow sweet onions (slice lengthways)

2 medium stalks leek (shredded)

Put all ingredients in a mixing bowl.

Add cold water little by little (but not too runny)

Leave batter in the fridge to rest for at least half an hour

Deep round ladle in hot oil,  scoop a small quantity of batter and sliced onion/leek.

Deep fry in batches till lightly brown.

Set aside.

Before serving, deep fry again for another one to two minutes until the onion/leek fritters turned golden brown.

Drain on paper hand towel and serve warm.

(7) Potatoes

Boiled the potatoes until softened.

Marinate each potatoe with a generous amount of Paprika Powder and deep fried for about 2 to 3 minutes until the potatoes turned lightly browned but not burned.

Drain on paper hand towel and set aside.


1 large yellow sweet onion (sliced for garnishing)

1 large Japanese cucumber (sliced)

2 large fresh green chillies (chopped)


For the Singapore Indian Rojak sauce, check out details here.


Singapore Style Indian Rojak Sauce


Indian rojak a popular Singaporean favourite prepared and served by local Indian Muslims.

I have always wondered what are the ingredients needed for a good Indian rojak sauce.

Having tasted many sauces from different Indian Rojak stalls, I decided to whip my own version.

By the way, this is not an Indian dish but a local dish. I have counter checked with my ex Indian colleagues from New Delhi and Ballabgarh and they have confirmed this dish never existed in their country.


2 large Indonesian sweet potatoes

(do not be misled by the texture, this is  one of the sweetest sweet potatoes I have ever tasted)

The colour is just appropriate for Indian Rojak (orangy colour)

10 shallots (minced)

4 cloves garlic  (minced)

1 bowl Acetes (Udang Geragau) (soaked/rinsed/minced)

3/4 tablespoon tamarind pulp (soaked and drained)

3 tablespoons red chilli paste

2 tablespoons Orange Sugar

Home prepared chicken stock

3 tablespoons grounded peanut

1 teaspoon sea salt

1 tablespoon coarse sugar (optional)

1/2 teaspoon Superior Dark Soy Sauce

(please adjust the seasonings to your own taste bud)


Clean the sweet potatoes well and steam until softened.

Peel and smoothened the steamed sweet potato with a potato masher.

Blend the shallots, garlic and Acetes (Udang Geragau) and set aside.

Heat wok with a little cooking oil and fry the blended paste.

Add the chilli paste and home prepared chicken stock.

Add the blended sweet potatoes and simmer for a short while over medium low.

Now add the tamarind juice, Orange Sugar, coarse sugar (optional)  and salt to taste.


Stir continuously over a low heat or until the gravy thickened.

Add the grounded peanuts and the superior dark soy sauce for colouring.

Once the gravy thickened, turn off the fire and reheat the sauce before serving.

You can add more home prepared chicken stock is the sauce becomes too thick and adjust the seasoning.


Place all the Indian Rojak ingredients in a platter and top with garnishing such as sliced sweet yellow onion, Japanese cucumber and diced fresh green chillies.

Lastly, pour the Indian Rojak gravy over or alternatively serve the sauce in small sauce bowls.

Its best to serve the sauce warm.


Check out here on how to prepare some of the Singapore Indian Rojak ingredients.