Thursday, July 20, 2017 0 Comments

Salted Egg Yolk Scallops Recipe

1 kg Scallops
1 Tbsp Olive Oil
2 Tbsp Unsalted Butter
1 bulb Garlic, smashed
A handful of fresh Curry Leaves
1 pc Chilli Padi (Bird's Eye Chilli), chopped
5 pcs Salted Egg Yolks, smashed
1 can Carnation Evaporated Milk

Heat oil and butter in a wok. 
Add garlic, chilli padi and curry leaves. Fry till fragrant.
Add scallops. Simmer for 3 minutes.
Add salted egg yolk. Simmer for 1 minute.
Pour the evaporated milk and season with pepper.
Simmer for 2 minutes.

Serve immediately.

Good for 5.

Tip: No salt is needed as the salted egg yolks have enough saltiness.

Tofu Omelette Recipe


1 small Yellow Onion, chopped
1 small Green Bell Pepper, chopped
1 small Red Bell Pepper, chopped
2 big blocks Firm Tofu, shredded
1/2 cup Cheddar Cheese, shredded
6 Large Eggs, lightly beaten
Salt & Pepper

Lightly beat the eggs in a bowl.
Mix together the chopped onion, green & red bell pepper, 
shredded tofu and cheese.
Add the mixture to the beaten eggs.
Season with salt & pepper.
Pour mixture in a baking pan.
Bake at 350 degrees for 45 minutes to an hour,
or until the eggs are cooked and omelette is set.

Serve with toasted wholemeal bread.

Good for 5.

Spicy Sardines Spaghetti Recipe


500 g Spaghetti Noodles, No. 5
1 Tbsp Olive Oil
1 pc. Yellow Onion, sliced
3 cloves Garlic, smashed
2 cans Spicy Sardines, cut to bite-sized
3 Tbsp Tomato Ketchup
Salt & Pepper
1 tsp Chicken Broth Powder

Shredded Cheddar Cheese

Drizzle oil in a wok.
Caramelise the chopped onion.
Add in the garlic, fry till brown.
Pour in the spicy sardines and its sauce.
Add the tomato ketchup.
Season with salt and pepper.
Stir and simmer for 5 minutes.
Set aside.

Boil water. Add chicken broth powder.
Cook spaghetti noodles, al dente.

Arrange the spaghetti noodles on a plate.
Pour the spicy sardines sauce onto the noodles.

Garnish with shredded cheddar cheese.

Tip: Any brand of spicy sardines can be used. 
I tried Ayam Brand and it suited my taste. Yummy!

Prawn Milk Soup Recipe

1 kg Prawns
1 Tbsp Olive Oil
5 Tbsp Salted Butter
1 bulb Garlic, smashed
A handful of Curry Leaves
2 Chili Padi (Bird's Eye Chilli), chopped,
1 can Carnation Evaporated Milk
Salt & Pepper, to taste.

Clean the prawns. Set aside.
Drizzle Olive oil in a wok.
Add in butter and chilli.
Toss in the curry leaves. Fry until crispy fragrant.
Add the prawns. Simmer for 3 minutes.
Pour the evaporated milk. Simmer until the prawns are cooked.
Be careful not to simmer too long. The milk will curd.
Season with salt and pepper.
Serve hot.

Good for 5.

Other evaporated milk brand can be used. 
I prefer the taste of Carnation, though.

Rellenong Bangus Fried Rice Omelette Recipe

Serves 4


1 tbsp olive oil
4 cloves Garlic, finely chopped
3 Shallots, finely chopped
1 medium Carrot, diced
1 large Milk Fish (Bangus)
2 large Calamansi
1/4 cup Green Peas
1/4 cup minced Sweet Pickle Relish
1/4 cup Cheddar Cheese, grated
Light Soya Sauce
Salt & Pepper
1 tbsp Olive Oil
1 tbsp Butter
6 large Eggs
1/2 cup Fresh Milk
3 1/2 cups day-old Cooked Rice


4 Lettuce LeavesTomato Ketchup

Scale and clean the milk fish.

Boil the whole fish in a large pan until cooked. 
Take out the fish from the boiling water. 
Let the fish cool at room temperature.
Remove the milk fish meat from the bones. 
Make sure to clear all small bones.
Squeeze calamansi juice to the meat. Stir.Set aside.

Heat a large wok and pour in a splash of olive oil.

Saute garlic, shallots and carrots until fragrant.
Add the milk fish meat, soya sauce, sweet pickle relish and green peas. 
Simmer gently for 15 to 20 minutes.
Add the grated cheese. Stir well.
Season with salt and pepper.
Toss in the day-old cooked rice.
Stir thoroughly and cook for 10 minutes.
Drizzle light soya sauce to taste.
Set aside.

In a bowl, lightly beat 5 large eggs with fresh milk.

Heat oil in a large round non-stick pan.
Pour a quarter of the beaten egg and spread it into the pan.
Cook until firm.
Arrange a cup of rellenong bangus fried rice in the middle of the egg.
Fold the egg on 4 sides to cover the fried rice.
Carefully transfer the fried rice omelette upside down into the plate with lettuce.
Squeeze some tomato ketchup.
Do the same with the remaining 3 cups of rice.
Serve warm.

Crab Masala Sandwich Omelette Recipe

lemon masala lump crab

Have a happy meal!


Olive Oil
1 lb Lump Crabs
2 Shallots, finely chopped
2 inches Leeks, sliced thinly
2 Green Chillies, sliced
3 sprigs Fresh Dill
Lemon Masala Spice, to taste
Freshly Ground Pepper
5 large Eggs, slightly beaten
1 cup Mozzarella and Sharp Cheddar Cheese, grated
Wholemeal Bread

Drizzle the pan with olive oil.
Fry the lemon masala spice until fragrant.
Saute shallots, leeks and chillies.
Add the lump crabs.
Season with salt and pepper.
Slightly beat the eggs in a bowl.

Drizzle a bit of olive oil in a pan.
Put a heap of lump crab mixture.
Top with a hunk of cheese.
Add fresh dill.
Pour part of the beaten eggs over the mixture.
Cook for 2 minutes. Flip it.
Cook the other side for another 2 minutes.
Spread the omelette on toasted bread.

Togue with Salted Fish Recipe


1 tsp Olive Oil
100g Salted Fish, soaked for an hour
2 cloves Garlic, crushed
1 tsp Ginger, finely chopped
1 fresh Chilli, deseeded, finely chopped
4 handfuls of Bean Sprouts (Togue)
3 tbsp Crispy Fried Shallots
Half a handful of Spring Onion, chopped into 1" length
Half a handful of Coriander
1 tbsp Oyster Sauce
1/4 tsp Sesame Oil

Soak the salted fish in water for an hour. Drain and chop.
Splash oil in a wok. 
Fry the salted fish till crispy golden brown.
Remove from oil. Set aside.

Using the same oil, fry the garlic, ginger and chilli for a minute.
Add the bean sprouts and spring onion.
Pour a tbsp of oyster sauce and drizzle with sesame oil.
Simmer for 10 minutes. 
Add the coriander leaves.
Season with white ground pepper.
Add the crispy fried salted fish and crispy fried shallots. Stir.
Remove from heat immediately.

Tuesday, December 28, 2010 0 Comments

Green Chili Crab Recipe

Go Green!

Chili Crab is so famous in Singapore. 
Why not make it green for a change? 


1 big Sri Lankan Crab
1/2 cup Curry Leaves
1 sprig of Spring Onion
1 tablespoon of Sugar
2 tablespoons of Tamarind Juice
Salt and Pepper
Drizzle of Canola Oil
1/4 cup of Water
5 fresh Green Chillies
1 fresh Jalapeno Chilli
2 stalks Lemongrass
5 Shallots
3 cloves Garlic
1 thumb-size Ginger
3 big Green Tomatoes

Clean the crab and chop it into pieces. Steam for 15 minutes. Set aside.
Using a mortar and pestle, pound all the chillies together with
the ginger, lemongrass, shallots and garlic.
Puree the green tomatoes. Set aside.
Drizzle the wok with oil. 
Saute the paste and curry leaves until fragrant.
Add in the steamed crabs.
Pour in 1/4 cup of water and green tomato puree.
Simmer for 3 minutes.
Add the tamarind juice and sugar.
Season with salt and pepper.
Garnish with spring onion.
Wednesday, December 15, 2010 0 Comments

Shrimp Chopsuey Recipe

Serves 5


1 kg Shrimps, shelled leaving its tail. Deveined.
100 gm Snow Peas
200 gm fresh Young Corn
50 gm Red Bell Pepper
50 gm Yellow Bell Pepper
1 stalk Leek
1 stalk Celery
3 cloves Garlic, smashed
3 Shallots, sliced
1 medium Carrot, sliced
100 gm Shitake Mushrooms
2 tsp Cornstarch, dissolved in 1/4 cup of water
2 cups Vegetable  Broth
1 tsp Sesame Oil
1 tsp Chinese Rice Wine
salt and Pepper to taste
A drizzle of Canola Oil

Saute garlic and shallots.
Add the fresh young corn, mushrooms, celery, and carrots.
Pour 1 cup of veggie broth. Simmer for 2 minutes.

Mix in the shrimps and the remaining veggies.
Add another cup of veggie broth.
Pour in the dissolved cornstarch.
Simmer for 10 minutes.
Drizzle with sesame oil and Chinese rice wine.

Season with salt and pepper to taste.

Thursday, December 09, 2010 0 Comments

Sweet and Sour Galunggong Recipe


200 g Galunggong or Mackerel Scad
3 tbsp Cornflour
Canola oil
Red Bell Pepper

1 clove Garlic
1 thumb-size Ginger
1 tsp Canola Oil
Drizzle of Chinese Rice Wine
2 medium Fresh Tomato, sliced
1 tsp Sugar
Salt & Pepper

Coat the fish with salt, pepper and cornstarch.
Deep fry in canola oil until brown and crispy.
Set aside.

To make the sauce, saute garlic and ginger until fragrant.
Add fresh tomatoes.
Add a pinch of salt and pepper, 1 tsp sugar.
Drizzle with Chinese rice wine.

Add the red bell pepper and pineapple slices.
Simmer for 3 minutes.

Pour the sauce over the golden fried galunggong.
Tuesday, July 13, 2010 0 Comments

Poach-a-Peach Recipe

Serves 5


5 fresh Peaches
1/2 cup Maple Syrup
1/4 cup Water

5 tablespoons Maple Syrup
10 tablespoons Yogurt

5 Pineapple 
1 Kiwi
5 Strawberries
a handful Blueberries
5 Cherries

Boil a quarter cup of water in a saucepan.
Arrange the peaches with skin intact into the simmering water.
Add in half cup of maple syrup. Poach the peaches.
Remove from the saucepan and peel off the skin.
Arrange on a platter with some fresh fruits.
Pour maple syrup and yoghurt.
Wednesday, September 23, 2009 9 Comments

Sans Rival Recipe

pistachio sans rival

By: Heny Sison

7 large Egg Whites
3/4 tsp Cream of Tartar
1 c Sugar
1 c Pistachio, coarsely chopped

Preheat oven to 275 degrees F.
Beat together egg whites, cream of tartar and sugar 
until stiff but not dry.
Fold in nuts.
Divide mixture on 4-9" x 1/2" round pans lined with parchment paper.
Bake in the preheated oven for 1 hour or until golden.
Transfer to wire racks.
Cool in the pans for 5 minutes.
Invert then carefully remove the parchment paper.
Completely let cool on wire rack.

3/4 c Sugar
1/2 c Water
9 Egg Yolks
3/4 c Butter
3/4 c Margarine
1/2 tsp Vanilla Extract
1 1/4 c Pistachio for decoration

Boil together sugar and water until 220 degrees F.
Beat egg yolks at speed 6 until thick and fluffy.
Continue cooking the syrup until 240 degrees F.
Pour hot syrup in a stream.
Beat until cold.
In another bowl, beat the butter and margarine compound until light.
Add egg yolk mixture then the vanilla.
Beat until creamy.
Use this to fill the meringue layers.
Decorate top and sides with more buttercream.
Sprinkle with pistachio nuts all over.
You can use other nuts for the variety... cashew, macadamia, almond.
Thursday, August 06, 2009 0 Comments

Sinantulang Talong Recipe

Good for 2

1 whole eggplant

1 tsp Olive Oil
3 Garlic, grated
2 Bird's Eye Chilli, chopped
3 cups riped Santol flesh, finely minced
3 tbsp Vinegar
1 1/2 cups Cream Cream
Salt & Pepper, to taste
A dash of Sugar

Heat a pan and splash a round of olive oil.
Brown the garlic. Throw in the chilli.
Add the finely minced santol flesh.
Drizzle vinegar and cook for 5 minutes.
Pour the coconut cream
Simmer until the coconut cream is fully absorbed.
Season with a dash of sugar, salt & pepper.

Grill the eggplant.
Let it cool. Remove the skin.
Flatten the eggplant using a fork.
Spread sinantulan over the eggplant.
Serve warm with steamed sweet potato leaves and rice.