Snaky Long Beans


Beans are classified into four groups according to shape, growth characteristics, number of nodes after flowering, height of the plant, and shape of the plant stem.


15 snake beans


2 tablespoons minced garlic

2 tablespoons dried shrimps

2 tablespoons Sambal Chilli

Cooking Oil

2 tablespoons Sambal Floss Shrimp

Small bowl of home prepared Chicken stock


Heat up wok, sauté the minced garlic, dried shrimps and chilli paste until aromatic.

Add in the cut snake beans and stir fry for about 8 minutes.


Add a small bowl of home prepared chicken stock.

Cover the wok for another 8 minutes under high heat.

Remove the wok cover and continue to stir fry till most of the chicken stock has absorbed into the vegetable.

Add the sambal floss shrimps and mix well.

Dish up and serve hot.



Always choose beans that are bright in colour and free from blemishes.

Do not buy beans with swollen pods.


Click for more vegetable dishes.

Collagen Goodness Hotpot @ Charcoal Thai Nex


Thanks OpenRice Singapore for inviting me to this food tasting session.

This super rich collagen broth stewed for several hours with a mixed ingredients of chicken bones and chicken meat turning into collagen pudding.

Just forget Botox, this broth will provide all the collagen.

Charcoal Thai collagen broth is jiggly and gelatinous and as it cooked slowly melting into a  gelatin (rich liquid).

Check our my review for full details.


For more food reviews, click here.


Honey Glazed Ham


This method is to flavour the ham from underneath.

End result having a caramelized and crispy finish from a normal Honey Baked Ham.


1 medium size Honey Baked Ham

4 pieces Star Anise Seeds

12 pieces cloves

Cooking Honey

Raw Sugar

Apple Vinegar

Worcestershire sauce

Grounded Black Pepper

Cinnamon Powder


Add cloves and star anise into a baking pan filled with water.


Place the ham on top of the rack.

Ensure the ham is not wet, clean with some paper hand towel to remove any moisture.

Score the ham with a sharp knife from one end of the ham to the other.

About half an inch apart.

This is to flavour the meat of the ham.


Preheat oven at 180 degrees C.

Place the scored ham into the centre of the baking tray and roast for 20 minutes.

In a mixing bowl, add raw sugar, cooking honey, mustard sauce, apple vinegar, grounded black pepper, worcestershire sauce and cinnamon powder.

Mix well and set aside.


Remove the roasted ham from the oven and start the first glaze of the ham with the prepared sauce.


Brush a layer over the entire ham and return to roast for about 15 to 20 minutes at 200 degrees C.

Continue to do so for a couple of times until the roasted ham is well roasted, flavourful and well glazed.

When  done, let the honey glazed ham to rest for about 10 minutes.

This is my first attempt and I am happy with the end results though some parts are slightly charred.

Sliced to your desired thickness and serve with your favourite garnishing.

Christmas Baked Ham


How about preparing a healthy Christmas soup.

Check out here.

Healthy Christmas Soup – Sweet Potato and Pumpkin Soup


Combination two vegetables together to provide a nutritious soup.

Sweet potatoes are naturally sweet tasting.

Both vegetables are high in carotenoids which helps to strengthen our eyesight and our body immunity.


One medium Pumpkin

4 medium size Sweet Potatoes

1 large Sweet Onion

2 tablespoons Cinnamon Powder

Organic Olive Oil

Home Prepared Chicken Stock


Preheat oven at 200 degrees C.

Cut the pumpkin, sweet potatoes and sweet onions into chunks.

Place the vegetables in the baking tray and sprinkle generous amount of olive oil.

Sprinkle cinnamon powder over the ingredients.

Roast the vegetables for an hour until they are golden browned and cooked through.

Leave the vegetable to cool and peeled off the pumpkin and sweet potato skin.

Bring about 800ml of home prepared chicken stock to a boil.

Add the roasted vegetables into the pot and blend the ingredients.

Use a stick blender to puree the soup.

If the soup is too thick, add more chicken stock to thin the soup.

Simmer the soup and add seasonings to taste.


Check out Christmas dishes at this link.


Crackling Pork Hock


There are two main methods of preparing Pork Hocks.

I prefer cooking the Pork Hock on the stove and finishing off in the oven.

May sound tedious but trust me its worth the effort.


1 medium/large fresh Pork Hock

1 tablespoon whole black peppercorns

4 pieces Star Anise Seeds (whole)


Check the fresh pork hock to see if there are any hairs on the hocks before  you cook them. If there are, the easiest way to get rid of them is to singe them off.

In a pot, add black peppercorns, Star Anise Seeds and Pork Hock.

Add sufficient water to cover the whole Pork Hock and bring to a boil, simmer and cook until Pork Hock is just tender. Do not overcook.

Drain and set aside.

Preheat oven at 220 degrees C.

Leave a tray of water below the baking rack.

Rub the cooked Pork Hock with Lawry’s Seasoned Salt and Five Spice Powder.

Score the skin of the Pork Hock with a sharp knife.

Roast for about 40 minutes (depending on the size of the Pork Hock)

Continue to cook until the skin of the Pork Hock become crispy and crackled.

Leave the roasted Pork Hock on the baking rack for about 2o minutes before cutting.

Served with your favourite salad and sauces.

Today, I served the Pork Hock with fresh pineapple cubes and cherry tomatoes.


Here’s how I prepare last Christmas Pork Hock.

Christmas Roasted Chicken


There is nothing better than a well cooked delicious  roasted  chicken using the classic lemon and herbs.

Simple to cook and yummilicious.


One fresh chicken (1.4 kg)

1 large Pomegranate

15 Brussel Sprouts


10 Cherry Tomatoes

3 tablespoons Minced Garlic

4 tablespoons Organic Olive Oil

MasterFoods Thyme Leaves

MasterFoods Parsley Flakes

Lawry’s Seasoned Salt

Grounded Black Peppercorns

4 tablespoons White Wine


Sprinkle olive oil over the entire chicken.

Seasoned with  salt and grounded black peppercorns.

Add herbs inside the chicken cavity.

Cut one medium size lemon into four pieces and popped into the chicken.

In a mixing bowl, add minced garlic and white wine to ferment.

Mixed well and set aside for at least 30 minutes.

The cooking time for chicken per kilo is about 45 minutes.

Preheat oven at 190 degrees and place the chicken to roast.

Leave the baking tray to collect the juices from the roasting.

After half hour, turn the chicken to the other side to cook.


Flip over to the other side of the chicken and cook for another half hour.

When done, remove the chicken from the oven and pour the fermented garlic and white wine on top of the chicken and sides for a flavoursome finish.

Pop into the oven for about 15 minutes at 220 degrees C.

Do the same for the other side of the chicken as well.

The garlic will also browned the chicken and provide fragrance to the roasted bird.

Keep watch on the rapid roasting process.

You may need to adjust your timing to your required doneness.

Remove the chicken from the oven and pour the chicken juices into your dressing.

Leave the chicken about 10 minutes to settle down before serving.



Add about two tablespoons of the juices into the frying pan and fry the Brussel sprouts and cherry tomatoes until they are soft.

Remove from the pan and decorate along the roasted chicken.

Cut and deseed pomegranate:

Use a sharp knife to remove the flower (top of the pomegranate).

By cutting an angle and removing a cone of pith from the flower will prevent from cutting into the seeds.



Leave the fruit on a plate to hold the seeds while you sectioned.

Now the pomegranate seeds are  ready for garnishing with the roasted chicken.

This is only one pomegranate So much from just one fruit.


Sprinkle your desired quantity of these Pomegranate seeds  over the Roasted Chicken.



Here are some other dishes for the Holiday Seasons.


Chitterlings Craving?


Large pig intestines though the smell is not very pleasant, if cleaned properly its worth every effort.

Large pork intestines taste better than the small intestines .


Method of Cleaning:

Thaw the large pig intestines to room temperature.

Aside from using coarse salt to clean a few rounds external and internal sides of the pig intestines,  I have added white vinegar and corn flour for a more thorough  cleaning process.

Once cleaned thoroughly, rinse with warm water.

Final step, marinate the pig intestines with some Chinese cooking wine Hua Tiao Chiew. The wine will help to tenderize and infuse flavour to the meat.

Now its ready to braise.

Braising Ingredients:

1 tablespoon Cinnamon Powder

1 tablespoon Five Spice Powder

3 tablespoons Superior Dark Soy Sauce

3 pieces Anise Seeds

1 tablespoon Raw Sugar

1  tablespoon Sesame Oil

5 cloves garlic

350 – 400 ml home prepared pork stock


In a pot, add all the above ingredients and pork stock and bring to a boil.

Add the pig intestines and cook over for about 15 minutes and lower the heat thereafter to simmer until your desired doneness.

Check the level of the gravy and add more home pork stock if required.

Chilli Sauce:

2 large fresh red chillies

4 slices young ginger roots

1 teaspoon Apple Vinegar

1 teaspoon  water

Blend the above ingredients until fine.

Serve with the braised pig intestines.

Garlic Oil Preparation:

In a small pan, add two tablespoons minced garlic and 3 tablespoons cooking oil.

Over low heat, simmer until the garlic becomes fragrant and nicely browned.

Turn off the heat.

Set aside.

Add a small portion of the garlic oil to  the Kway Chap before serving.



Check out this link on how I braised the other ingredients to go along with the Kway Chap.

Crabby Experience with Sri Lankan Crabs Roe


The advantage of buying live crab not only for its succulent fresh meaty meat but also the creamy innards, tasty briny juices pooled in each crab shell.

Just make sure to remove the loosely attached white coloured crab gills.

Keeping only the crab roe for cooking.

Many housewives complained each time they cooked the crab roe it becomes hardened.

There are two methods of cooking the crab roe either steamed or prepare like the Japanese chefs by putting the shell directly over the gas stove and cooked over low heat until done with a drizzled of Chinese cooking wine.

Just make sure all the parts are heated through before serving.


I just loved the distinctive  blue claws coloured  Sri Lankan crabs mud crabs.

Well known for its snow white and tender meat.

Their sizes can grow up to about 20 cm in length ranging from bluish green to dark green upon maturity.

These crabs are burrowed in deep muddy mangroves.



Check out this link for some of my home cooked crabilicious recipes.

Premium Grade Black Wagyu Beef


Ito Kacho Yakiniku @ Mandarin Gallery serves premium grade black Wagyu beef imported from Japan.

Situated on the fourth level, this is the first outlet to be established in Singapore outside Japan

Well known for the recommended beef cut for Yakiniku which is the belly portion where marbling consistency is the highest.


The convection or indirect grilling is a good method for slow cooking and grilling as the convection occurs at the top of the grill.


Click for my review:


For more Food Discovery experiences, check out this link.


Appetizer for Xmas


Mouth Watering Appetizer for Christmas.

Aside from traditional meal like turkey and other roasts.

These sea prawns makes a “glorious entry” to any feast from Ocean to the Dining Table.


Simply steam these Sea Prawns until they turn red.


Set aside to cool.

Prepare your favourite dressing to go along this dish.

The salad dressing for this dish comprises of Wasabi, Mayo and Plum Sauce.

Simply a winning combination.



Check out this link for more Christmas dishes.