Snackilicious – Chempedak


Chempedak is the same specie as the Jackfruit.

All parts of the Chempedak tree exude a white sap when cut.

The fruit is somewhat smaller in size than Jackfruit and contains soft juicy and sweet flesh covering large seeds. Ripe Chempedak is yellow in colour and is sweeter than jackfruit. Its flavour is musky, aromatic and savoury that resembles durian and mango.



Half portion of Chempadak  (20 pcs pulps)


Half cup  all purpose flour

1/4 cup corn flour

1/4 cup rice flour

1/2 teaspoon Baking Powder

1/4 to 1/2 teaspoon turmeric powder

2 medium sliced unsalted butter

1 cup ice water


Oiled the knife and wear gloves before you remove the pulps from this fruit.

In a mixing bowl add the three types of flour and the turmeric powder.

Blend the mixture and combine the unsalted butter and ice water.

Mixed thoroughly until the batter is smooth and well incorporated.

Set aside for at least 20 minutes.

Heat wok with sufficient cooking oil and bring to a medium high temperature.

Dip each Chempadak pulp into the batter and deep fry until all sides turned golden brown.


Drain on paper hand towl to absorb any excess oil.

Serve immediately.



Check out this link for more snackilicious ideas.

Food Adventure @ Epicurean Market 2016


A picture says a thousand words.

The Epicurean Market 2016 serving up great flavours back the fourth time and better than ever with gastronomic dishes from well known chefs from Marina Bay Sands Hotel.

The annual culinary and gourmet festival that food lovers should not miss.


Celebrity Chef Tetsuya Wakuda (Waku Ghin) Signature dishes:
Slow Cooked Beef with Truffle Mushrooms

Grilled Ohmi Beef with fresh Wasabi

Marinated Botan Shrimp with Sea Urchin & Oscietra Caviar


Tartae of Toro Tuna from Shizuoka with Spring Onion, Mountain Potato, wrapped with Nori


Celebrity Chef Daniel Boulud Pastries


Jin Shan Lou Lobster with Millet in Golden Soup.

A signature dish of Master Chef Huang Ching Biao, who has 50 years of culinary experience under his belt, Lobster with Millet in Golden Soup is one of the must-tries at Epicurean Market 2016.



Check out this link for Epicurean Market 2015 dishes.



Chateaubriand (pronounced “sha-toe-bree-AHN”) is recipe for preparing a small roast from the center section of the beef tenderloin.



Season the beef steak with pink Himalayan salt and grounded peppercorns.

Add unsalted butter and some olive oil together into the pan over medium high heat.

Add the beef steak into the pan when the unsalted butter turned bubbly.

Cook for about 4 – 5 minutes (depending on the thickness of the steak).

This is a piece of small tenderloin therefore do not require longer cooking time.

Turn the beef tenderloin and browned on all surfaces of the meat.

When done, transfer the Chateaubriand to the plate and allow it to rest untouched for about 5 minutes.

In the meantime,  prepare your own desired sauce to go along with the meat.



Check out this link for more beefilicious recipes.


Home Fixed Inariage Sushi


Home fixed Inariage Sushi is so easy.

Inariage is a fried bean curd/tofu pouch, which is often cooked and seasoned with soy sauce, sugar and mirin.


1 packet (16 pcs)  seasoned bean curd skin for Sushi (Inariage)


Your own desired ingredients.

My family favourite Chuka Lidako (Seasoned Baby Octopus)



Remove the seasoned fried bean curd skin from the packaging.

Lightly squeezed each piece of fried bean curd skin to remove excess water from refrigeration.

Set aside to room temperature.


Add your own desired ingredients to each pouch and serve.


I have also added salted yolk prawn from another dish and Ebiko to these pouches.



For more interesting Japanese cuisine, check out here.

Tenderloin Beef Hor Fun


Yes, tenderloin is  also one of the most expensive beef cuts.

Take note to trim off  all the silver skin off the tenderloin with a thin and sharp knife.

Though beef tenderloin is known for being extremely tender unfortunately this portion of the beef doesn’t not have inherent beef flavour, therefore you will add more season to enhanced the flavour.



Portion of beef tenderloin (sliced)

Half kilo flat noodles (Hor Fun)

Bunch of leafy large Kai Lan



Marinate beef slices with superior light soy and dark soy sauce, corn flour, Chinese cooking wine, pepper and a dash of mirin.

Heat wok to a high temperature and add the flat noodles.

Swirled to coat with some cooking oil and add the Tai Hua sweet sauce to caramelize the noodles.


Dish up the flat noodles and set aside.

Using the same wok, add the marinated beef slices to sear on both sides.

Do not over cook.

Remove the cooked beef slices and set aside.

Add some cooking oil and toss the vegetable in minced garlic.

Prepare the seasoning sauce for the flat noodles using oyster sauce, light soy sauce, sugar, Chinese cooking wine, home prepared chicken stock and dash of pepper to taste.

Return the cooked flat noodles and toss lightly.

Add the seasoning to coat thoroughly.

Include the beef slices and toss altogether.

Dish up a portion to each serving plate and serve immediately.

Garnished with preserved diced green chillies and deep fried shallots for added flavour.