Butchering Giant Groupa

Definitely require lots of skill to dissect the giant grouper and cut them into different parts.

This large white flaked fish contains no intramuscular bones.


This fish has become the choice of people concerned with healthy eating because it is nutritious in addition to being delicious.

I was coaxed to buy this gigantic fish head only half portion together with the grouper abdomen area (well demanded) and here are some of the dishes I have cooked.


Fish Head Curry.

This is only a quarter of the huge Fish Head chopped into chunks for easier cooking.


For recipe check out here for the details.



This is the section of the Giant Grouper meat (near the abdomen) which is highly demanded and not easily available.


I have prepared White Hor Fun (thick flat noodles) with these sliced fish meat as another dish.



You can check this link for a similar recipe on how to prepared slice fish Hor Fun.



Lets see what I shall do with the remaining portion of the Grouper Fish Head!



Chopped Giant Grouper fish head with white noodles in home prepared fish broth with diced yam.



Interested to know how I prepare this dish, check out this link for the details.




Credit goes to this video on how Butchering a Giant Grouper

Posted in Recipe by Category - Fish

Steamed Salted Fish with Minced Pork

Sik Wai Sin Eating House has one of the best Steamed Salted Fish with Minced Pork dish but unfortunately this eatery has closed down.

I am not a lover for salted fish but its ok once in a while to enjoy salted fish dishes.

A  very simple dish even an amateur cook can prepare.


Ingredients required for this dish.

Minced pork, diced salted fish and chopped fresh waterchestnut (optional).

Mixed all the ingredients together with some corn flour for smoother texture.

You can also add a little seasoning of superior light soy sauce if you prefer a more salty taste.

Depending on the amount of salted fish used, otherwise soy sauce can be skipped.

Last but not least a little dash of sesame oil for added flavour.

Place the ingredients in a metal plate and steam until the minced meat is fully cooked.


Inorder to taste the salted fish, I have simplify this dish to enjoy every bite of the salted fish and the cooked minced pork.


Check out this link for more interesting pork dishes.



Posted in Recipe by Category - Pork Dishes

Pork Chop

What is your choice of meat for your Pork Chop?

I prefer the distinctive marbled Kurobuta Boneless Pork Chop which is exceptionally juicy and flavourful.



Each piece of pork chop well coated with breadcrumbs.


Check this link for the detailed preparation of the Pork Chop.



Served the tender Pork Chop with your own choice of salad.


I have chosen two fruit combination that goes well with this dish.


Zespri Kiwifruits


Red Jambu (local exotic fruit)

The waxy skin with crunchy white flesh. Highly attractive ornamental fruit, as well as sweet and tasty.

Have you wonder the blooming process of these beautiful Red Jambu?

Check out this link to see the illustrated photos and informative facts about this special fruit.


Posted in Recipe by Category - Pork Dishes

Tilapa Fish

20170829_171339.jpgThis fish is best to deep fried and served with Thai chilli sauce.

The basic skill of cooking this dish is to butterfly or splitting or kiting the fish.

This will help to keep the fish whole but largely debones it.

An ideal technique for deep frying fish especially when the cooking pan is not able to accommodate the entire fish.

You will need a large cutting board using a very sharp fillet knife or a pair of kitchen shears.


How do you deep fry the fish?

Check this link for the detailed information


This is the end result of the deep fried Tilapa Fish drained over paper hand towel to remove excess oil.


In a separate pot, cook the chilli sauce and pour the hot sauce over the entire fish just before serving.


I like to garnish this Thai Sauce Deep Fried Tilapa Fish with some fresh basil leaves for that extra herbal flavour.


For more interesting fish dishes check out this link.





Posted in Recipe by Category - Fish, Taste of Thailand


Pronounced as ‘fuh’

Commonly known as Vietnamese Beef Noodle Soup with savoury broth and tender beef slices.

I have chosen to use beef shin for this soup.

The stock has a combination of beef bones, water, onion, ginger, star anise, cinnamon, peppercorns, cloves and coriander seeds.


Best garnished with a generous amounts of fresh mint leaves and basils leaves.


How do you prepare this dish?

Check out this link for the details.





Posted in Beefilicious, Recipe by Category - Noodles, Vietnamese Cuisine

Nutritional value of Pig Skin

These days, scientists have discovered that the regular consumption of pig skin or pig trotters will delay aging.

(This is a photo of the braised pork skin which I have prepared)



Due to the presence of large amounts of collagen in these pig skins, it is believed to slow down cellular aging.

Pork skin is an excellent source of Vitamin B12. The presence of collagen on the skin with special nutritional role, can promote skin cells to absorb and store water to prevent wrinkles and making it rich smooth.

The pork skin protein, fat and carbohydrate content are very rich, pork skin nutrition which also improve immunity.

To make the pork skin dish more interesting, I have added Nyonya Achar to the shredded pork skin for more flavour.

An interesting combination.



Check out this link for more porkilicious dishes.


Posted in Recipe by Category - Pork Dishes

Lotus Seed Dessert

Commonly known as Lien Chee Suan


Lotus seeds or lotus nuts are the seeds of plants in the genus Nelumbo, particularly the species Nelumbo nucifera.


2 packets Lotus Seeds


1.5 litres water

6 screw pine leaves (pandan leaves) knotted

250g brown cane sugar

3 tablespoons potato flour


Heat up sauce pot and caramelized brown cane sugar with some water.

Immediately remove from the heat otherwise it will turn bitter.

Add the lotus seeds together with the knotted screw pine leaves and bring to a high boil.

Lower the heat and simmer until the lotus seeds are softened.

In the meantime dissolve the potato flour with some water and add to the sauce pot.

When the mixture thickened, remove from heat.

I prefer to serve this dessert hot.



The trick about preparing this dessert is the balancing of the sweetness with brown cane sugar and the consistency of having to stir the mixture well so that it does not coagulate.

If you need to reheat, add some water and stir slowly into a paste.


Check out this link for some wonderful photos of the Lotus Flower developments.





Posted in Dessertalicious