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Favorite Recipes

Airfried (Homemade) Mozzarella Cheese Sticks by Michelle Heng

Airfried honey lime chicken wings by Anna Tan

Crispy Roasted Chicken by Margaret Goh

Glutinous Rice by Quequek Yeo

Purple Sweet Potato Glutinous Rice Cake by May Chong

Banana cake by Ajumma Neo

Pandan Cake by Tay Engleng

Lemon curd Buns by Jeannie Lee

Gula Melaka steamed cake by Theresa Chu‎

Braised Wings with Shiitaka Mushrooms and Eggs by Mabel Tan

Jumbo Prawn & Scallop Porridge by Camilla Teo

(serves 5-6 persons)

1 cup of rice
2 litres of water
6 King Prawns
6 Dried Scallops
3 slices of ginger
1 tbsp Chicken broth
1 tbsp Ginger, julienned
1 tbsp Green Onion, chopped
1 Daishi bag (Japanese soup base)
Some Fructus Lycii (枸杞子)
Salt & pepper (optional)

1. Cook rice using rice cooker (usually rice cookers have the water level for porridge made from 1 cup of rice). Estimate about 2 litres of water.
2. In another medium cooking pot, add 1 Daishi bag with 800ml of water, add 3 slices of ginger. Bring the stock to boil then add prawns. Cook till the prawns turn red.
3. After the porridge is cooked, transfer to a bigger pot. Add the prawn stock, chicken stock, julienned ginger, green onion & fructus lycii. Cook for another 10 minutes in low-medium heat. Transfer to bowls and garnish with chopped green onions.

Variation ~ Can replace Daishi soup with Chicken broth.

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