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Showing posts with the label Vegetables

Honey Rojak by Cassandra Xu

Love my Chinese salad - Rojak, but the amount of sugar puts me off! Honey makes a good alternative & taste just as good. Choice of ingredient is really up to you! Crispy you tiao is most important for me. Do a very hot & quick toast to maintain the soft fluffy inside.
Recipe for rojak sauce (one portion)
• 2 tbsp #HuijiHoney
• 1 tbsp rojak shrimp paste
• 1 tbsp caramel sauce
• 1 tbsp tamarind juice
• 1 calamansi, its juice & zest
• 1 tsp of finely chopped ginger flower
• 2 tbsp finely grounded peanuts
1. Add rojak sauce with grounded peanuts. Mix well. Adjust sweetness & tanginess to taste.
2. Add all chopped ingredients & toasted you tiao. Stir well.
3. Top with more grounded peanut before serving. Enjoy!
Suggestion: Do a 50/50 mix of finely grounded & coarsely grounded peanut. Finely grounded peanut helps thicken the sauce while coarsely grounded peanut gives texture to the dish.

Honey Garlic Cauliflower by Rita Choo

Cauliflower is unpopular as it has bland taste but unknown to many it has many amazing benefits. I choose to cook it in a tasty way so my family can enjoy its benefits.
1 cup plain flour
2 cups panko breadcrumbs
3 large eggs
1 head cauliflower, chopped into bite-size florets
Pinch of salt
1/2 tsp coarse black pepper
oil for frying
1/4 cup honey
1/4 cup soy sauce
2 garlic cloves, minced
Juice of 1 lime
1 tbsp. chilli garlic (can use Sriracha)
1/4 cup water
2 tsp. cornflour
1/4 cup spring onion, chopped
Combine flour, salt and pepper in a large bowl. Toss in cauliflower until fully coated with flour mixture.Add panko breadcrumbs in one bowl and beaten eggs in another bowl. Dip cauliflower in beaten eggs then panko until fully coated.Fry cauliflower until golden brown. Set aside.Whisk together cornflour and water in a small bowl. Set aside.Combine soy sauce, honey, garlic, lime juice and chilli garlic in a small saucepan over medium heat. When the mixture reaches a boil, reduce heat…

Braised Chinese Spinach with Dual Egg in Superior Broth by Jessica Lie

A bunch of chinese spinach (pluck and separate the stem and leaves)
1 salted egg (separate the white and yolk)
1 egg whites
1 tsp chopped garlic
Some wolves berries

1 packet CP Chicken Broth Concentrate mix with 350 ml of hot water
1/2 tsp sugar
1/2 tbsp cooking wine
1 tsp corn flour mix with 2 tsp water for thickening

1. Heat up oil in a wok and then saute the chopped garlic till fragrant. Add chinese spinach, stir it for a while.
2. Pour the mixture of the CP Chicken Broth Concentrate, sugar and cooking wine, bring it to boil. Cover the wok and cook until the spinach is soft but not overcooked.
3. Turn the fire to low, remove the spinach and place the stems in the centre of the plate surrounded by the leaves.
4. Add the salted egg yolk into the broth until its cooked, remove it and place it on top of the spinach stems.
5. Use high fire, quickly stir in the salted egg whites follow by the wolves berries. Stir in the corn flour mixture slowly to thicken th…

Lontong by Tay Ai Whey


1 tube ready made lontong cut into equal sizes (available in supermarkets)
4 pieces firm tofu pan fry till golden brown in colour
5 pieces large tofu puff, cut into triangle
2 carrot sliced
250g bangkuang cut into strips
80g long beans cut into 4cm lengths
80g cabbage cut into pieces
2 hard boiled eggs
1 cube chicken stock cube
200ml coconut milk
400ml water
Salt to taste

Spices to be blend into paste

6 red chilli deseeded
1 medium red onion
3 cloves garlic
1 inch ginger
2 stalks lemongrass sliced
2 candlenuts softened
1 tablespoon turmeric powder


Heat the wok with cooking oil and saute blended spices till fragrant.

Add water and stock cubes and bring it to boil.

Add in long beans, cabbage, carrot, firm tofu, tofu puff and bang kuang and bring to boil. Cover and let it simmer until vegetables are softened.

Add in coconut milk and salt to taste. Keep stirring till mixture comes to a boil.

Arrange the lontong on a serving plate and ladle the gravy over it.…

Stir fry Lady Fingers and Onions with Sambal Belachan by Tay Ai Whey


10 lady fingers sliced
2 cloves garlic, minced
1 teaspoon of dried shrimps, rinsed and soak for 3 minutes
1 tablespoon of sambal chilli paste
1 small onion sliced finely
3 tablespoons of water


Heat up the wok with oil. Saute the garlic until fragrant and add in the dried shrimps and onion. Stir fry for a few minutes.

Add in the lady fingers and stir fry in the wok for 1 minute.

Add in the sambal chilli paste and stir fry to combine them well. Add the water and continue to stir fry to your desired crunchiness / softness. Dish up and serve hot.

年年有"鱼"好彩头 Fishcheon Chinese Radish Rice Cake by Brenda Khaw

250g Fischeon (diced)
2 tbsp dried shrimp (chopped)
1 tsp Garlic (chopped)
300g Radish (grated)

1200 ml Water
300g Rice flour 沾米粉
20g Corn flour 薯粉
2 tbsp Wheat starch 澄面粉
2 tsp Chicken powder or Mushroom seasoning powder
1/2 tsp pepper
1 tsp salt
1 tsp sugar


1) Fry fishcheon with 2 tbsp of oil till fragrant at low heat, remove from oil. Set aside for later use. Using the oil remain inside to pot to fry garlic, and dried shrimp till fragrant, add in 1 or 2 tbsp of oil if necessary.
2) Put all dry ingredients, rice flour, corn flour, wheat starch chicken/ mushroom powder seasoning, sugar, salt n pepper in a pot.
Add in 500 ml cold water, follow by radish and all fried ingredients mix well. Add in 700 ml hot water and mix well. Boil it with medium heat till it form a watery but sticky texture. Use wooden spatula to stir mixture to prevent starch stick at the bottom of the pot.
3) Transfer watery sticky rice flour mixture into a grease steaming tin and…

Eggplant Dip (Baba Ganoush) by Sagnes Jane


1 large eggplant (about 600g), cut in half lengthwise
Olive oil
2 tablespoons tahini paste
2 tablespoons lemon juice
½ teaspoon finely grated garlic
¼ teaspoon salt
¼ teaspoon ground cumin
1 tablespoon minced parsley

Adjust oven rack 4 to 5 inches below the broiler and heat broiler.
Brush the cut sides of the eggplant with olive oil. Set the eggplant cut-side down on a foil-lined baking sheet.
Broil until the eggplant halves are very wrinkled and very tender when pressed, about 40 minutes.
Using a big spoon and scrape the flesh from the eggplant into a colander, allowing it to sit for 3 minutes.
Blend or mix together roasted eggplant, tahini, lemon juice, garlic, salt and cumin.
Stir in fresh parsley and drizzle with a splash of olive oil.

Pickled Vegetables aka 酸菜 by Christine Tan

1 Japanese cucumber
1 roman lettuce
2 medium purple onions
1 carrot
2 handful of broccoli (you may use cauliflower too)😊

Skin off for onions & carrots
Wash all the mixed veg
Chop all veg into small things slices (good enough to have a nice crunch)

Place all chopped veg in a big bowl and mix it well with 1 teaspoon of salt
Set it aside for 20mins...pour the residue away (so that the veg will be more crunchy)

Place all the veg into a glass jar
Now...we prepare the liquid mixture
Add 6 tablespoons of sugar into 400ml of hot boiling water into a bowl
Stir it well ..then add 3 to 5 tablespoons of vinegar into the bowl and mix them together
Lastly...pour the liquid mixture into the mixed veg glass jar and leave it for 2 nights. You can sprinkle some roasted sesame seeds onto the pickled veg if you like😁

Cucumber & Pineapple Salad by Jennie Grace Eu‎

1 cucumber - seeded and sliced
3 pieces pineapples sliced
1/2 carrot sliced thinly
1 small onion sliced finely
2 red chilli padi sliced thinly

Marinate Sauce
5 tablespoons of vinegar
1 tablespoon of fish sauce
1 tablespoon of Shaoxing wine
1 teaspoon of sesame oil
1 tablespoon of white sugar
2 limes squeezed

Whisk the marinate sauces together in a mixing bowl until sugar are dissolved.

Toss the ingredients in the mixing bowl of marinate sauces and combine them well.

Cover the mixing bowl with plastic wrap and refrigerate overnight in the fridge

Blaukraut / German braised red cabbage by Jumi Tan

(Serve 4 person)

• 3 large onion
• 2 green apples
• A large red cabbage
• 3 tablespoon of sugar
• 1 tablespoon of salt
• 2 tablespoon of cornstarch
• Pepper to taste
• 3 tablespoon of oil
• 320ml vinegar
• 2 cups of water

Step 1: In a pot put oil, place in finely chopped onion and apple. Brown them
Step 2: Add water. Add in a whole large finely chopped red cabbage. Add in salt, sugar, pepper and apple cider. Use mid-low heat and cook it for 1 hour (Keep stiring every 10-15mins, remember)
Step 3: Before you off the fire, put in cornstarch (mix with water), tat will give your Blaukraut a shiny and glossy finish 》 也就是勾芡的意思
>>> Can keep this in the fridge for up to 2 weeks

Kimchi by Jumi Tan

Ingredients: (no measurement will be given as I do this in agaration all the time)
• Napa cabbage (if U google it, its the cabbage with jade green leaf not the yellow kind). Making kimchi is hard work. So usually I do more, 8 to 12 at one go.
• Garlic (peel them) >>> Is a must >>> go into blender
• Ginger (Peel and slice) >>> Is a must >>> go into blender
• Spring onion (wash and cut into 1 to 1.5 inches) >>> Is a must
• Onion (Peel and cut into bite size piece >>> Is optional >>> go into blender
• Pear or Apple (Cut into bite size piece, they add sweetness to your kimchi) >>> Is optional >>> go into blender
• Chili (Take out seed and cut into bite size) >>> Is optional >>> go into blender
• Chili powder >>> Is a must
• Fish sauce >>> Is a must

Step 1: Cut napa cabbage into half. Make a V-cut near the stem, we dont need that. Then cut the kimchi into bite size 1-1.5inc…

KFC Coleslaw by Lily Tan

Ingredients: (serves 6-8)
- 1 Head Cabbage (finely chopped) {about 8 cups}
- 1 Carrot (finely chopped) {about 1/4 cup}
- 2 tbsp Onion (finely chopped)

- 1/2 cup Mayonnaise
- 1/4 cup Milk
- 1/4 cup Buttermilk
- 2 1/2 tbsp Lemon Juice
- 1 1/2 tbsp White Vinegar
- 1/3 cup Sugar {about 75g}
- 1/2 tsp Salt
- 1/4 tsp Pepper

1. Chop up raw cabbage, carrot and onion very finely {like size of rice grain} and put all in a large mixing bowl.

2. Combine all dressing ingredients in a bowl; stir well to ensure sugar has dissolved and mixture is well-combined and smooth.

3. Pour dressing over mixed veggies and mix well.

4. Refrigerate for at least 2-3 hrs before serving, but ideally overnight. Its taste gets better when chilled longer.

Pork Stew with Bitter Gourd by Shuzhi Xu‎

300g Twee Bak-cut into small pieces
1/2 tsp spices salt
1tsp knorr all purpose seasoning
1 tsp sugar
1 tsp sesame oil
1 tsp dark soy sauce
1 tbsp sweet potato flour
4 small potatoes-cut into chunks
1 carrot-cut into slices
Half a bitter gourd-cut into slices, soaked in salt water to reduce bitter taste.

1. Heat pan with oil at medium heat, add pork to pan, pan fry till lightly browned but not done. Scoop the pork onto plate and set aside.
2. Add 300ml of water to claypot, add potato chunks, carrot slices & pork to pot. Cook for 25min over small fire after boiled.
3. Add bitter gourd slices and cook for another 10min.
4. Ready to serve.

Onion & Garlic Pancake by Jumi Tan

Step 1: In a large bowl, add in 3 cups of plain flour and 2 eggs. Mixed well.
Step 2: Add in minced garlic, chopped onions and chopped spring onion. Mixed well. Adjust accordingly to your liking.
Step 3: Add in seasoning of salt and pepper to taste. U can add in a little curry powder or other spices if U like.
Step 4: Add in water little by little to form a thick glue like texture, not runny pls
Step 5: Heat up your wok and get ready to deep fried. Pour an amount of batter into the chinese wok spatula. After abt 1 min or so, the pancake should slide off easily off the spatula.
Step 6: Continue to deep fried them until both side is golden brown. Size should come up like a ham chim peng diameter. Serve with sweet thai chili sauce is damn shiok!

Deep Fried Prawns with Assorted Vegetables by Jessie Koey

Ingredients A
18 Medium prawns
1/2 tsp hua tio chew
1/2 tsp salt and pepper
1/2 tsp of sugar n cornflour

Ingredients B(Assorted minced vegetables)
1 long bean
2 Dried mushrooms (soaked and drained)
3 water chestnuts
1/2 red chilli
Koo chye (chives)
2 tbsp sweet corn kernels
2 shallots

Ingredients C (thick Flour batter)
1 egg
100 ml ice water
a pinch of salt and chicken powder

200 g crispy flour
50 g rice flour

Shell the prawns and leave the tail intact. Devein the prawns, clean and drain them. Score the belly of the prawns to prevent them from curling during deep frying.
1) Add Ingredients A to the prawns and mix evenly. Set aside.
2) Mix Ingredients C thoroughly. Add B and flour, mix to form a flour batter.
3) Heat oil in the wok. Dip the prawn in the flour batter, remove it with a spoon. Deep fry the prawn for 4 mins or until golden brown, remove . Serve hot with spicy, sweet and sour sauce, ketchup or mayonnaise.

Curry Vegetables by Jumi Tan

Quarter of a big chinese cabbage, 10 strand of long beans, 1 carrot, 7 pieces of tao pok, 1 handful of dried shrimps >>> Make a pot of curry to serve 4-5 person.

Step 1: Cut chinese cabbage into one inch size, cut carrot into thick match stick size, boil in water, to speed up the cooking process as these vegetables are hard to soften.
Step 2: Heat up wok with oil, brown minced garlic, caramelized red onion, sliced ginger, add finely chopped dried shrimps. Stir-fried.
Step 3: Add in long bean continue to stir fried and add chinese wine, salt, pepper, chilli padi paste (mine is home made and super spicy), turmeric powder, and curry powder. Transfer some water from the cabbage soup to this wok. Simmer away.
Step 4: Add in tau pok (cut into half triangle) into the wok.
Step 5: Add in cabbage & carrot together with the water from the pot. U determine how thick U want the consistency of your curry. Continue to simmer in low-mid heat
Step 6: Finally add in a small pack of coco…

Green Papaya Salad ( Som Tum) by Rontree Chan

Handful of Shredded green papaya and carrots ( portion 2:1) keep in fridge.
4 gloves of Thai mini garlic or 2 garlic
1-2 chilli padi
1 kaffir lime juice and it's zest ( can use normal lime.
1-2 raw long bean cut to 2-3 inches length.
1 1/2 Tbsp of Palm sugar
1 Tbsp fish sauce.
4 cherry tomatoes cut half
2 Tbsp of fried dried shrimp
2 Tbsp of pan fried mini nuts ( pan fried with skin on for ard 10-15mins, keep moving the pan to prevent burn.) remove skin.

~In a Ziplock bag, put in garlic and Chilli. Use a rolling pin or bottom of bottle to crush and bruise it.
~ put in long beans, palm sugar, lime juice and fish sauce. Lightly smash on the long bean and mix till Palm sugar dissolve.
~ put in tomatoes, light crush it.
~ put in green papaya and carrot. Lightly smash on the papaya to let out juice. And shake the bag to mix well.
~ lastly add in the nuts and dried shrimp, shake and combine well to serve.

Ginger candy by Jumi Tan

Step 1: Cut up a whole piece of big ginger into slices (2 mm in thickness), simmer in slow fire in half a cup of water until dry >>> This step (to soften)

Step 2: Add in fresh orange juice (3 oranges, do not include pulp), 3 tablespoon of sugar and continue to simmer until dry. This step (to infuse flavours)
Step 3: Take it out and lay it on a plate. Cool down and dust with sugar & let it dry for 8 -10 hours outside. It's a slow making process but totally worth the effort.
Step: Once dry completely store in container
P/S: If U have a food dehydrator....BETTER!

Mui Choy with pork belly by Cassandra Chee

Preparation for Pork Belly

1. Cut into long strips.
2. Airfried at 180 degree for 15 mins.
3. Chopped into thick chunks & set aside.

Preparation for Mui Choy in claypot
1. Fry garlic cloves & ginger until fragrant.
2. Add mui choy and stir fry for awhile.
3. Add light soya sauce, caramel sauce, chinese wine, rock sugar, dried chilli & enough water to cover the mui choy.
4. Add pork belly.
5. Simmer for 2 hours in claypot.
6. Add cornflour + water to thicken the gravy slightly.

Stir-fried Garlic Chives 青龙菜 by Rita Choo

(serves 2-3)


1 pack of Garlic chives
4 cloves of garlic, minced
oil for stir frying
salt to taste


1. Wash, drain and cut the vegetable into 2 inches long.
2. Heat pan with oil. Add garlic and saute until fragrant.
3. Add vegetable and add salt. Stir fry until cooked (about 5 minutes). Ready to serve.