Sesame Ginger Chicken


2 tbs white vinegar
1/4 cup honey
1/2 tbs soy sauce
2 tsp sesame oil
1 tsp fresh ginger, peeled and minced
1 clove garlic, minced
(1/2 tbs sesame seed)
Chicken wings/drumlets/thighs


1) Combine all the ingredients except the chicken in a bowl. Divide sauce into two portions.

2) Pat chicken dry with paper towels. Brush chicken with the sauce from the first portion and place on baking sheet. Bake at 375 dF until chicken is cooked through (~30 mins). After baking, Brush chicken with the remaining sauce from the second portion. Serve.

Salt and pepper shrimps with garlic


1 tbs cornstarch
1/2 tsp granulated sugar
Pinch of five-spice powder
Salt and Pepper
1/2 pound shrimps, peeled and deveined with tails left on
1 1/2 tbs canola oil
2 large garlic cloves, minced
2 stalks scallions, sliced thinly


1) In a bowl, combine cornstarch, sugar, five-spice powder, salt and pepper.

2) Pat shrimps dry with paper towels. Add shrimps to the cornstarch mixture. Toss and coat evenly and thoroughly.

3) Heat oil in skillet over medium-high heat. Add the shrimps. Leave them to cook until golden brown on one side (~2 mins). Flip shrimps over and cook until the sides are golden brown (~1 min). Transfer to a plate.

4) Add garlic and scallion to the skillet. Cook until garlic is fragrant and scallion is softened. Return shrimps to skillet and stir to combine. Serve.

Custard Puffs

Makes 48 puffs


Choux pastry:
1 cup all-purpose flour
1 tsp sugar
120 g unsalted butter
1 cup water
4 large eggs, lightly beaten

1/4 cup custard powder
6 tbs sugar
2 1/2 cups milk


1) Sift flour and sugar. Set aside.

2) Put butter and water in a saucepan. Bring to boil over medium heat.

3) Remove saucepan from heat and quickly add flour mixture in. Return saucepan to heat and stir vigorously constantly with wooden spoon until dough comes away from the sides of the saucepan and form a smooth ball.

4) Remove saucepan from heat and continue to stir the dough to release the steam.

5) Once dough has cooled, add the eggs and mix until a smooth thick paste is formed.

6) Drop tablespoonful of the paste on the baking sheet. Bake at 400 dF for 15 mins. Then reduce to 350 dF and bake for another 30-40 mins.

7) Remove and cool.

8) For the custard, mix the custard powder and sugar in a saucepan. Gradually add the milk, stirring constantly until well blended. Bring to full boil on medium heat, stirring frequently.

9) Remove saucepan from heat. Continue to stir the mixture until it thickens.

10) Cut the puffs open and spoon custard in. Serve with icing sugar.

Hokkien Mee

Makes 2-3 servings


2 cloves garlic, minced
3 eggs, lightly beaten
250 g yellow noodles
250 g white thick rice vermicelli
3 cups chicken broth
8 prawns, peeled and deveined, sliced into halves
2 stalks scallions, cut into 2-inches lengths and cut into thin strips
1/2 tbs fish sauce, more to taste
Few dashes of pepper
Dash of sesame oil


1) Blanch prawns and squid in boiling water. Drain and cut squid into rings. Set aside.

2) In a hot pan, add 1 tsp canola oil. Add garlic and fry until fragrant. Add eggs and scramble.

3) Add yellow noodles and rice vermicelli. Fry for a few minutes until noodles just begin to sear (use high heat).

4) Add 1/3 broth. Fry until broth is almost dry. Add another 1/3 broth. Cover and braise noodles on medium-low heat (~5-7 mins).

5) Add prawns, squid, scallions and fry together. Add fish sauce, pepper, sesame oil and remaining broth. Fry for 1 min and serve (with sambal chilli and lime).

Lion’s Head Soup

Makes 4 servings


1 pound ground pork
1 large stalk scallion, finely chopped
6 large water chestnuts, peeled and finely chopped
1 tbs shaoxing wine
2 tsp sesame oil
1 tsp sugar
2 tbs fresh ginger, peeled and finely chopped
2 tbs soy sauce
1 (~2 1/2 pound) head Napa cabbage
8 large shiitake mushrooms, sliced
2/3 cup canola oil
1 cup water
1 tbs cornstarch
1/4 tsp pepper
3 cups chicken broth


1) Mix pork, scallion, water chestnuts, shaoxing wine, sesame oil, sugar, 1 tbs ginger and 1 tbs soy sauce in a large bowl. Cover and chill until ready to use.

2) Remove and reserve 4 large cabbage leaves. Halves cabbage lengthwise, cut out and discard core. Cut cabbage crosswise into 2-inches wide pieces.

3) Heat 2 tbs oil in pan over high heat. Add mushrooms, cabbage and remaining 1 tbs ginger. Stir-fry until cabbage begins to wilt, ~3 mins. Add 1 cup water and stir-fry until cabbage has wilted, ~3 mins. Transfer cabbage to a pot, arranging it evenly.

4) Stir together cornstarch, pepper and remaining 1 tbs of soy sauce in a small bowl.

5) Divide pork mixture into quarters. Coat hands with the cornstarch mixture and form 4 large meatballs.

6) Heat remaining oil over medium-high heat. Add meatballs and fry until deep golden on all sides (~5 mins). Drain on paper towels. Add meatballs on top of cabbage in the pot. Add broth and then cover meatballs completely with reserved cabbage leaves. Bring to a boil then reduce heat and simmer, covered for ~1 hour. Serve.

Bean Sprouts with Tofu Puffs and Mushrooms


240 g bean sprouts
1 tbs canola oil
2 cloves garlic, finely chopped
10 small tofu puffs, cut into three pieces each
2 shiitake mushrooms, sliced
1 tbs soy sauce
(1 stalk scallion, cut into 2-inches lengths)


1) Heat up oil in pan. Add garlic and stir-fry until fragrant. Add tofu puffs and mushrooms for a few quick stirs. Add bean sprouts and stir. Add soy sauce, scallions and do a few more quick stirs. Serve.

Chinese Steamed Fish


1 live fish (~1.5 pound or less) or fish fillets
1 tbs shaoxing wine
2 inches ginger, peeled and cut into thin strips
2 tbs cooking oil
1 stalk scallion, cut into 2-inch length, then cut into thin silken threads
(Some cilantro leaves)

Soy Sauce Mixture:

4 tbs light soy sauce
2 tbs shaoxing wine
2 tbs water
1/4 tsp sesame oil
3 dashes white pepper
2 tbs sugar or to taste


1) Blend together the ingredients for the soy sauce mixture. Set aside.

2) Lay fish on plate. Drizzle shaoxing wine on top. Top with half of the cut ginger strips.

3) Steam fish for ~8-10 mins. Take out and discard the fish water and ginger strips. Lay remaining ginger strips on top of the fish.

4) Heat the oil until hot. Pour over the steamed fish. Bring the soy sauce mixture to boil and pour over fish. Top with scallion and cilantro leaves. Serve.


Makes 20 gyozas


1/3 cup cabbage, chopped
2 tbs green onions, chopped
1/2 pound ground pork
1 tsp sesame oil
1 tsp sugar
2 tsp soy sauce
1/2 tsp garlic, minced
1 tsp fresh ginger, grated
20 gyoza wrappers or wonton wrappers


1) Combine all the ingredients except the wrappers. Mix well.

2) Place ~ a teaspoonful of mixture in a wrapper. Put water along the edge of wrapper with the fingers. Fold wrapper into halves and pinch at the centre of the semicircle. Gather the sides towards the centre and seal well.

3) Heat 1 tbs oil in pan. Add gyozas and fry on high heat until bottoms are browned.

4) Turn to low heat. Add 1/4 cup water to pan. Cover and steam gyozas until water is gone. Serve. (Dipping sauce: Mix 1:2 ratio of soy sauce to rice vinegar)

Salmon Rosti

Makes 4 servings


1 pound salmon fillets, skinned
1/2 cup red onion, finely chopped
2 large eggs + 1 large egg white, lightly beaten
1 tbs whole grain mustard
(2 tsp dried dil)
1/2 tsp pepper
1/4 tsp salt
4 cups shredded potatoes
2 tbs canola oil


1) Cook salmon in the oven and flake it with fork. Combine salmon, onion, eggs, egg white, mustard, dil, pepper and salt. Add potatoes and stir to combine. Form 3-inches patties.

2) Heat oil in pan over medium heat. Add patties to pan, cover and cook ~3-5 mins until browned on the bottom. Turn and cook ~3-5 mins until crispy. Serve.

Salmon Burgers with Spinach and Ginger

Makes 4 servings


1 pound salmon fillet, skinned
120 g baby spinach, coarsely chopped (3 cups)
3 scallions, minced
1 tbs fresh ginger, peeled and finely grated
1/4 tsp salt
1/4 tsp pepper
1 large egg white
1 tbs soy sauce
Vegetable oil for brushing skillet


1) Cut salmon into 1/4-inch dice. Stir it together with spinach, scallions, ginger, salt and pepper in a large bowl until well combined.

2) Beat egg white and soy sauce in a small bowl and stir it into the salmon mixture. Form 4 (1/2-inch thick) patties.

3) Heat skillet and lightly brush with oil. Cook patties, carefully turning once, until golden brown and cooked through. Serve.

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