Spotted Sicklefish


Spotted Sicklefish best panfried and garnished with bean paste sauce. This fish has tender buttered meat.

Despite reviews I read claiming the  meat to be of average quality with slight muddy taste,  with proper preparation and seasoning, I would definitely disagree.

My family gave thumbs up for my first attempt preparing this Spotted Sicklefish.

Light and buttery without any muddy taste.



When it comes to panfrying certain fish, Happycall Pan is still my favourite.

See the amazing result without having to worry about the amount of splattering on the gas stove and the minimal cooking oil used.


Spotted Sicklefish in bean paste sauce, garnished with scallions, julienned young ginger slices and fresh red chillies.

Goes well with a hot plate of white rice.



For more interesting fish dishes, check out this link.

If you are interested with Happy Call Pan recipes, check out this link.

Freshly boiled crab meat transformed into two dishes


The experience of developing a similar dish in a new way.

When it comes to cooking, nothing is left wasted.


Fresh boiled meaty crab pincers.


The mixture well seasoned.


Peranakan Bakwan Kepting is ready to cook.

Check out this link for the detailed recipe.

Bakwan kepiting goreng is a wholesome, lightly flavored yet appetizing peranakan dish comprising mainly of fresh crab meat is now ready to serve.


With the remaining balance of the ingredients, I have created another dish “Fresh Crab Meat wrapped with Spun Rice Noodles”.



Check out this link for other interesting crabilicious recipes.


Purple Cauliflower Rice


Cauliflower rice is now the popular grain free alternative to rice. In fact riced cauliflower can be used as a standalone dish with low calories and carbohydrate counts.

Preparing this riced veggy is pretty simple.


1 medium head cauliflower (purple)


15 to 20 de-shelled and de-veined fresh prawns

Unsalted butter

Salt and pepper to taste

Chopped Scallions

Deep fried shallots


Cut the cauliflower head into quarters and then trim out the inner core from each quarter.

With your hands, break apart the cauliflower into large florets including the tender core.

Chopped the cauliflower until its completely broken down or to your desired size.


Warm a tablespoon of unsalted butter into a medium size pan over medium heat.

Add the chopped cauliflower and sprinkle with a little salt and pepper.

Cover and cook for about 8 to 10 minutes until the cauliflower is tender or to your desired texture.

Cook the prawns separately and add into the cauliflower rice.

Its best to serve this dish immediately.

Garnished the rice with  chopped scallions and deep fried shallots.



Check out this link for more interesting rice dishes.

Wagyu Goodness


Wagyu famous for its marbling, fat content, tenderness and fragrance.

Doesn’t require much seasoning other than good quality salt and grounded pepper.


Take out the strip loin from the refrigerator at least 20 minutes before cooking.
Season the beef with the sea salt and crushed black pepper on each side.
Brush olive oil on both sides of each strip loin beef.
Must sure the pan is hot for a good sizzled beef.
2 to 3 minutes sizzling on each side.
Turn over to do the same for the other side of the beef.
Press down a little on the beef.
You will find the juices are getting more active.
This method is for a medium done beef.
Let the beef rest on the chopping board.

Sliced the cooked beef and serve with your own salad.


Served with your own desired salad to complete a meal.


Added seasonal fresh lychees to the salad for more refreshing flavour.



For more interesting beef dishes, check out this link.

White Bee Hoon Vermicelli with Crayfish Soup


The key to the dish is the stock preparation.

The secret to turning bland bee hoon vermicelli into a seafood success lies in a robust broth.


One kilo fresh crayfish


Half packet dried Bee Hoon Vermicelli (soaked in cold water until softened)

Two pieces dried sole fish (oven toasted for better fragrance)

One medium size Napa Cabbage

Home prepared fish bone stock or chicken stock


Boil Bee Hoon Vermicelli until softened. Drain in cool water and set aside.

Cleaning crayfish

Grasp the body of the crayfish and twist off the head.
Peel off the top part of the tail’s shell (that was closed to the head)
Pinch the end of the tail and pull off the bottom part from the meat.
Remove the black vein on the back of the tail with a knife or by hand.
Crack open the claws with metal claw crackers on the widest part of the claws or cut the claws open with a pair of scissors to access the meat.

Wash, drain and set aside.


For today’s recipe, I have cut the crayfish head into halves for the broth.

To prepare the broth, add minced garlic and unsalted butter into a saucepan to sautéed.

Add the crayfish heads and the toasted dried sole fish and the chicken/fish stock and bring to a boil.

Add one to two tablespoons of Chinese cooking wine for better taste.


Leave the stock to simmer for about 15 minutes or until the stock becomes rich and thick.

Drain and transfer into a new pot before adding the cut Napa cabbage into the soup and leave it to cook until softened.

Adjust your seasoning accordingly  with salt and pepper and some light soy sauce.

In a wok, add the crayfish tails and cook with minced garlic and unsalted butter until the shell turned red.

Dish your desired amount of cooked Bee Hoon into a bowl, add the cooked crayfish tail and the hot broth.

Garnished with some chopped cilantros and deep fried shallots.


For more interesting crayfish dishes, check out this link.