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Stir-fried Tung Choy with Shrimp Paste


100g of tung choy(kangkung or water spinach) leaves -separate the leaves from stems and cut the stems into 2-3 pieces
1 clove of garlic*
2 fresh red chillies*
1 teaspoons of shrimp paste
Salt to taste
Some water
Cooking oil


Blend the asterisk ingredients until fine. Heat some oil in a wok, and stir fry the blended paste until fragrant.

Then, add shrimp paste and continue to stir fry for a minute. Then add the tung choy stems, salt and a little of water and continue stir fry until the stems are slightly softened.

Finally add the tung choy leaves and continue stir fry for about 30 seconds.

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Fried Squid with Oyster Sauce


10 squids - cut
1 tbsp turmeric powder
1 tsp salt
1 onion - slice
2 tbsp oyster sauce


First is to marinate the cut squid with turmeric powder & salt. Put aside.

Then stir-fry the squid together with cut onions. Once the onions tender, add in oyster sauce. Stir & cover. Let simmer for a couple of minutes.

Serve with hot rice.

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Vegetable and Chicken Stir Fry


1 pack of fresh mix vegetable.
1 chicken breast (sliced)
2 tablespoons of oyster sauce
3-5 drops of sesame oil
1 fresh red chili (finely chopped)
1 clove of garlic (finely chopped)
A pinch of black pepper
A pinch of salt


Marinate sliced chicken breast with salt and black pepper.

Heat up oil then add chili and garlic and fry until fragrant then add sliced chicken breast. Wait for a minute then add oyster sauce and stir well.

Finally add vegetable and sesame oil.

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Dried Mushroom Porridge : Chinese Recipe


1 cup of rice
300g chicken
4 dried mushrooms
1 inch ginger
2 cloves of garlic
2 cloves of shallot
1 teaspoon of pepper
1 teaspoon of salt
2 scallions
3 bird’s eye chilies
Soy sauce
Some salted radish


Step 1- Chicken Stock
Heat up water and when it boils, put in chicken. Then add salt and wait for about 10 minutes (Chicken Stock). Then take out the chicken and shred the meat and put aside.

Step 2 – Rice
At the same time, boil rice with plenty of water.

Step 3– Porridge
Heat up a wok with some oil. Fry garlic, shallot and ginger until fragrant. Add dried mushroom. Wait for a minute then add 2 cups of chicken stock from step 1. After that add rice and stir well.

Step 4-Ready to be served.
Your porridge is now ready to be served with shredded chicken, finely chopped bird’s eye chilies with soy sauce, finely chopped scallions and some salted radish.

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Beef Pad Prik : Thai Recipe


½ Kg of Beef (sliced small)
5 Shallots - grind
2 cloves of garlic -grind
4 bird’s eye chillies - grind
2 lemon grass
2 Calamansi leaves
A cup of mix veggies (Long beans, carrot, baby corn)
1 tablespoons of Tomato sauce
1 tablespoons of Chili sauce
2 tablespoons of Oyster sauce
1 tablespoons of Sweet soy sauce
1 tablespoons of Fish sauce
Salt and sugar to taste


In a wok heat up 4 tablespoons of cooking oil and stir fry shallots,garlic and chillies for 30 seconds.

Add beef and continue to fry until the beef is ¾ cooked. Then add all the sauces together with lemon grass and calamansi leaves.

Then add all the vegetables, salt and sugar.

Stir to mix them well before served.

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Black Pepper Chicken


2 Chicken Breast - cut to pieces
Ground black pepper
2 Capsicums (sliced)
2 Tomatoes (cut four)
3 Scallions (finely chopped)
2 cloves of Garlic (finely chopped)
½ Onions (finely chopped)
2 tablespoons of sweet soy sauce
1 teaspoon of corn flour(dilute in 1/2 cup of water)
Salt to taste.


Marinate chicken with salt and black pepper. Heat up oil and and fry the marinated chicken until half cooked and set aside.

Then in same pan reduce the oil and add onion, garlic capsicums and scallion and fry until fragrant.

Then add half cooked chicken and stir. Add sweet soy sauce and corn flour.

Finally add tomatoes and salt to taste.

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Sweet and Sour Big Prawns


1kg of big prawns
1 large onion (half)
tomato ketchup
chili sauce
salt and sugar


1. Trim and de-vein the prawns

2. Use clean water to rinse the prawns

3. Use 1 tablespoon of salt to marinate the prawns and keep in fridge for hours.

4. Heat wok and add 2 tablespoons of cooking oil.

5. Pour in the marinated prawns into wok, stir fry the shrimps till shell completely turn to red.

6. Dish out and set it aside.

7. Remove the excess oil from wok but only leave approximately 1 tablespoon of oil in wok.

8. Add in cut onion, fry for second. Return prawns back to wok again. Add in a pinch of salt, sugar, appropriate quantity of tomato ketchup and chili sauce, continue stir fry until all seasoning are mixed well.

9. Add in 3 tablespoons of water, bring to boil.

10. Dish up.

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Steamed Soft Tofu


2 pack of soft soy bean cake (tofu)
1 tablespoon dried shrimp, soaked and washed
2 cloves garlic, minced
1 tablespoon chili paste
2 tablespoon oyster sauce
2 tablespoon sweet soy sauce
1 tablespoon sweet chili sauce
1 tablespoon soy sauce
1 teaspoon chicken granules (cube)
1 stalk spring onions, finely sliced
2 tablespoon sliced, fried shallots
1 fresh red chili, finely sliced


1) Unpacked tofu and steamed for 10 minutes

2) Heat 2 tablespoon oil and saute garlic until slightly brown. Add chili paste dried shrimp, sauces and cube and cook for 5 minutes.

3) Remove tofu from heat. Spoon sauces mixture over tofu. Garnish with spring onion, fried shallots and sliced red chili.

4) Serve hot.

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Fried eggs in soy sauce


4-6 fried eggs - Place on a serving plate.

Sauce ingredients

3 cloves garlic, chopped
1 cm ginger, sliced
1 1/2 tbs korma curry powder
1 1/2 tbs chili paste
2 tbs tomato sauce (ketchup)
3 tbs sweet soy sauce
2 tbs thick soy sauce
salt and pepper (optional)

1 large onion
2 red chillies
2 green chillies
1 tomato, quartered
1 stalk spring onion


Heat oil and fry chopped garlic, ginger, korma powder, chili paste till fragrant. Add 1 cup hot water. Add sauces and bring to boil.

Add all sliced ingredients and simmer for 2 minutes (until the sauce slightly thicken).

Remove from heat; then spoon sauce over eggs. Serve hot with rice.

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Beef Stew


4 tablespoons olive oil
500g boneless beef chuck, cut into cubed
2 cups chopped onions
3 cups chicken broth
1 can diced tomatoes, undrained
3 tablespoon oyster sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon thyme
2 bay leaves
1 clove garlic, minced
1 carrot, peeled, into 1 inch lengths
2 large potatoes, cut into large cubed
1 can button mushroom, sliced
1 tablespoon cornstarch, mixed with
1 tablespoon water
2 tablespoons chopped fresh parsley


Heat 2 tablespoon olive oil in heavy large pot. Sprinkle meat with salt and pepper. Add meat to pot, saute until brown on all sides, about 10 minutes. Remove from heat.

Reduce heat to medium, add 2 tablespoons oil to the same pot. Add onions, saute until golden brown, about 10 minutes.

Mix meat into onions. Add 1 cup chicken broth, tomatoes with juices, oyster sauce, garlic, herbs and bay leaves. Bring to boil.

Reduce heat to low, cover pot and simmer 30 minutes, stirring occasionally.

Add carrots, potatoes and button mushroom and 2 cups chicken broth. Cover, simmer, stirring occasionally until sauce is slightly thickened. Reduce heat, add cornstarch mixture and stirring for a few minutes, until sauce thickened.

Season stew with salt and pepper. Sprinkle with parsley. Serve with noodles, rice, bread or pasta.

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