Crunchy Seaweed Salad


The colour of these seaweed are natural with no colouring effect and no chemical added.



Soak the dried seaweed in a large basin.

As this is my first experience handling the seaweed, I used up the whole packet and got a shock of my life, the seaweed expanded and overflowed.

So if you don’t intend to cook the whole packet, go slow and soak bit by bit.


You will noticed the water turned sticky.

Just drain a couple of rounds.

You noticed the soaked seaweed becomes more transparent and crunchy.


I soaked the seaweed overnight, drained and separated them into a few Lock and Lock airtight containers and refrigerate for later use.
Here’s the looked alike soft jelly.
A colourful dish of salad with marinated seaweed as the main ingredient.
What a way to celebrate Chinese New Year with this dish.
Seaweed Salad
For more Chinese New Year dishes, click here.

SG50 Jubilee Prawn Cocktail Salad


Celebrated  Singapore Golden  Jubilee SG 50  in style, simple and classic by serving Prawn Cocktail Salad while watching the repeat telecast of our 50th Anniversary National Day Parade Aug. 9, 2015.


15 to 20 fresh sea prawns


Check out this link on “How to whip up home made coleslaw.

It is best to keep the salad in the refrigerator about half to one hour before serving.

Rinse the fresh sea prawns.

Bring a large pot of sea salted water to boiling prawn.

Drop the prawns and bring back to the boil and leave it to simmer for another 3 minutes until the prawns have cooked through.

Lift out the prawns and leave it cool.

Peel the prawns completely by removing the vein and trail running down the back.

On a serving plate, add the desired amount of salad ingredients.

Place the steamed prawns either in the centre or surrounding the salad and served immediately.


For more prawn dishes, check out this link.

Mangolicious Salad


What do you do when you have excess mangoes in the kitchen?

Puree for mango lassie, mango pudding.

My family favourite – Mango Salad

The original sweetness of the mango added natural flavour to any salad dish.

A lightly toss of a combo of selected julienned and shredded colourful vegetables, a drizzle of olive oil and some mayo is all you need to whip up a yummilicious salad.

If you have fresh prawns, just steamed them. De shelled and deveined and add to the dish for the seafood splendour.

Chilled the salad in the refrigerator for half and hour and its ready to serve.

Its best to serve the mango in chunk slices for the real bite.


Check out for more salad dishes.

Kanichaimasse Salad


Though Kanichaimasse are not real crab meat, its unique name comes from Kansai (Osaka, Japan). The taste of this crab cake is just like real crab and one of the best selling crab cake in Japan and normally sold out.

First look I thought it was real crab meat and after tasting it still couldn’t believe its not real crab meat.

The taste and texture are so different from those bought at our local supermarkets product mainly from mainland China or Thailand, no wonder the price is four times more expensive than the normal imitation crab sticks.


One packet  Kanichaimasse from Japan

Half round cabbage (sliced thinly)

One large carrot (shredded)

Miracle Whip

Mayonnaise Cream

1 tablespoon of Coarse Sugar

Half tablespoon of Apple Vinegar


In a large mixing bowl, add the thinly sliced cabbage leaves and shredded carrots.

Mix with a few tablespoons of Miracle Whip and Mayonnaise cream, apple vinegar and coarse sugar and stir in one direction.

Finally Kanichaimasse slices.

Chill the salad for at least an hour before serving.

Just yummy!


For more salad ideas, check out here.


Whip Up Home Made Coleslaw


Coleslaw makes a great side dish to go along with deep fried chicken wings and grilled prawns.

Its easy to prepare and can be refrigerated prior to serving.

Its pretty basic mixing the dressing up and combination the cabbage and carrot together.


1 medium round cabbage

1 medium carrot

1 medium sweet onion

5 tablespoons Miracle Whip

2 tablespoons cooking oil

1 tablespoon Apple Vinegar

3 tablespoons coarse sugar

Half teaspoon sea salt


In a mixing bowl, combine the shredded cabbage  and thinly sliced sweet onion.

Next add the shredded carrots.

In a medium mixing bowl whisk together the salad dressing, cooking oil, sugar, vinegar and salt.

Pour the salad dressing over the cabbage mixture and toss to coat.

Chill at least two hours before serving.

I have used a round Air Tight Lock and Lock container to store the coleslaw.


For more salad ideas, click here

Five coloured Salad


One green Hawaiian Papaya

One large carrot

One bowl beansprouts

Few stalks Cilantros

1 – 2 fresh red chillies (deseeded)

3 tablespoons toasted white sesame seed

Marinade for Salad:

1 tablespoon Fish Sauce







2 tablespoon Cooking Honey

1 tablespoon Sesame Oil


Shred the green papaya and the carrot.

Parboil the beansprouts and set aside.

Cut the red chillies into strips.

Cut the cilantros into 2 inches length.

In a large mixing bowl, add all the ingredients and marinade with the gravy.

Keep the salad in the refrigerator at least an hour before serving.

Top the salad with toasted white sesame seeds.

I have specially prepared this five coloured salad to go along with the Rice Cooker Steamed Chicken Drumsticks.


Interested to cook more chicken recipes.

Click here to find out.

Cuttlefish Salad



1 large pre-soaked Cuttlefish

(This cuttlefish has been soaked in alkali water)

4 – 5 tablespoons of finely sliced young ginger roots

Few stalks of chopped cilantro leaves

2 large fresh red chillies (sliced thinly)


1 tablespoon Sesame Oil

4 tablespoons of Plum Sauce

1 tablespoon Coarse Sugar

1 tablespoon corn flour mixed with 2 tablespoons of water

Toasted white sesame seed


Cut the pre-soaked cuttlefish into strips.

Heat pan over medium heat, add some cooking oil and fry the thinly sliced ginger roots till fragrant.

Add the cuttlefish and thinly sliced red chillies and mix thoroughly.


Include some water into the pan to mix with the ingredients.

Once the bubbles starts to appear, add the sesame oil, plum sauce and sugar and stir thoroughly.


Leave the cuttlefish to cook for about 8 to 10 minutes until it becomes soft but not chewy.

Taste first before adding the thickening mixture.

Since cuttlefish is bland, you may need to add more sugar and plum sauce, adjust accordingly to your taste bud.

Add the  corn flour mixture to thicken the gravy.

When the gravy has thickened, turn off the heat and transfer the cooked cuttlefish into a serving plate.

Garnished with chopped cilantro leaves and more of the thinly sliced fresh red chillies.

Topped with toasted white sesame seed for more fragrant.

Close Up View of this yummy salad dish.


The end result of this dish, the cuttlefish must be crunchy and not chewy.

Click here for more recipes on cuttlefish: