Category Archives: Recipe

Making a Meal Out Of Your Pancake

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This is a Japanese savoury pancake called Okonomikayi, meaning “add-what-you-like pancake”. In my pancake, I have added cabbage, crab meat, prawns, mushroom, tomato, bonito flakes and dressing like mayonnaise and okonimiyaki sauce.

For the pancake base
1 cup of Plain flour
1 Egg
1 cup of Water (or Dashi Stock)
Shredded white cabbage

For the toppings
Garlic (minced)
Onion (sliced)
Mushroom (sliced)
Tomato (sliced)
Oyster sauce
Crab meat

For the dressing
Bonito flakes
Okonimiyaki sauce

1) First, get the pancake mixture ready by mixing together the flour, water, egg and finish off by adding in the thinly shredded white cabbage.
2) Stir fry the toppings as your would normally by heating up some oil in a pan, then add in garlic, onion, mushroom, tomato, crab meat and prawn in that order. Then add in some oyster sauce for extra flavour.
3) Add the pancake mixture on top of the toppings in the pan, heat on medium fire and wait patiently for 10 – 15 minutes.
4) Use a fork to poke some holes to see if the pancake is cooked.
5) Flip the pancake over and cook the other side.
6) Now, you can decorate your pancake by sprinkling in some bonito flakes. The bonito flakes will move if your pancake is still hot! Create your own design by squirting on some mayonnaise and okonimiyaki sauce too!

Mmm.. If that is not a meal, what do you call it? Happy pancake making!

Share your best pancake and win a Philips AirFryer too by entering‘s pancake challenge competition.


Thai Basil Minced Beef Recipe

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This recipe is inspired by the Thai Basil chicken recipe. You can google search for “Thai Basil Chicken” and get many different recipes online but I have used what I have got in my pantry and fridge to make up this delicious recipe.

500g Minced Beef (or any minced meat)
2 Tbs Fish sauce
2 Tbs Light soy sauce
1 Tbs Brown sugar
2-3 Tbs Gourmet Garden Basil paste (be generous!)
1 Tbs Gourmet Garden Chilli paste (as hot as you fancy)
1 tsp Gourmet Garden garlic paste (to add an infused garlicky taste)
2-3 chopped shallots
4-5 chopped garlic
1 small chopped chilli
Spring onion to garnish

1) Heat sunflower oil in wok and add in shallot, garlic and chilli.
2) Add in minced meat and stir fry till almost brown.
3) Add in fish sauce, soy sauce and brown sugar.
4) Add in basil, chilli and garlic paste towards the end and stir well.
5) Garnish with spring onion.

Taste super with warm white rice and steam egg!

My One Pot Slow Cooked Recipe

Have you ever experiment with dishes and come up with your own recipe? This is my one and only self-invented dish and is well liked by those who has tried it (including my OH, in-laws and neighbour). This dish is nick-named my “Kimchi” dish because it has the Chinese white cabbage in it, it is garlicky and peppery like the Kimchi, but it is definitely not the real Kimchi (a popular Korean dish).

Chinese white cabbage
Shiitake mushrooms
Fish balls
One whole garlic (chopped, I have yet to try replacing it with garlic paste)
Oyster sauce
Korean red pepper paste

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1) Heat sunflower oil in wok and add in garlic.
2) Add in the bottom (harder) part of the white cabbage first, followed by the leafy part. Give it a good stir fry.
3) Add in the chopped shiitake mushrooms and fish balls.
4) Add in oyster sauce and stir well.
5) Add in the Korean red pepper paste and stir well.
6) Transfer to the slow cooker and add enough boiling water to cover the food content.
7) Slow cook on high for 2 hours.

Serve with warm rice and enjoy.

(Forgot to take a picture of the finished dish this time, but will try to upload it when I remember next time).

Mum’s Miso Fish

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This is another dish I learnt from my mum. It is extremely easy to prepare and very healthy too.

What you need
2 teaspoons miso paste
Chopped Garlic
Julienned Ginger
Julienned Small red chilli
Sliced Spring onion
1 Tablespoon Light soy sauce
1 Tablespoon Rice wine
Corn flour
White fish fillets (I used Basa fillet)

My easy instruction
1) Cut the fish fillets into bite size squares and coat with corn flour.
2) Heat a little oil in wok and add in the garlic, ginger and red chilli. Stir for 2 minutes.
3) Add in the fish fillets and stir fry.
4) Add light soy sauce, rice wine and miso paste. Stir fry for another few minutes.
5) Garnish with spring onion.

Serve with warm rice. Enjoy.

Mum’s Slow Cooked Pork Rib Stew

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This is my entry into Gourmet Garden’s Blog Off/ Cook Off competition.

This is my mum’s recipe (a traditional South East Asian dish) and I could not find an exact same one from the Internet. Every time I want to make this dish, I would have to ring her up to reiterate all the ingredients required. This time, I am going to type it down here so I can refer to it next time.

If you have a slow cooker, you should definitely give this dish a go. It has a nutty taste and so full of flavours. It is warm and there is depth of flavour and there are different textures. Perfect for winter I think.

Marinade A
2 – 3 cubes of Red fermented bean curd
1 Tablespoon of Rice Wine (Xiao xing wine)
1 Tablespoon of Light Soy Sauce
1 Teaspoon of Sugar
1 Teaspoon of Cornflour

Marinade B
1 Tablespoon of Gourmet Garden’s Chilli paste
1 Tablespoon of Gourmet Garden’s Ginger paste
1 Tablespoon of Gourmet Garden’s Garlic paste
1 Teaspoon of Miso paste
2 thinly sliced and chopped Shallots

700g Pork Ribs
1/2 Cup of Raw peanut
Potatoes (Optional – to make the stew more starchy)

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Easy steps
1) Boil raw peanut in a pot.
2) Marinade the pork ribs with marinade A.
3) Add oil into a wok/ pan and fry the marinated pork ribs.
4) Clean the wok/pan.
5) Add oil into the wok/pan and fry marinade B.
6) Add in the fried pork ribs and cooked peanuts. (Optional – add cooked potatoes)
7) Stir.
8) Add water and wait till it boils for five minutes.
9) Transfer into slow cooker and cook on high for 3 hours, then low for 2 hours.

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My mum and me (1986)

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Rice Krispie Chicken

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This is Lisa Faulkner’s Rice Krispie Chicken. It is super tasty and so easy to make!

What you need
Chicken Breasts
Rice Krispie cereal

My easy instruction
1) Cut chicken breast into five thin strips.
2) Coat the chicken strips with mayonnaise.
3) Use your palm to crush the Rice Krispie in a food storage bag (I.e. Zip-Lock bag), add pepper and salt into the bag.
4) Coat the chicken breast in the Rice Krispie crumbs mixture.
5) Bake in the oven at 190 degree Celsius for about 18 – 20 minutes.

Alternatively, you can check out the original recipe on ITV Lorraine’s website – Rice Krispie Chicken.