July 11, 2017

Honey Rojak


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.

Corn Fritters

1 ear of corn, remove kernels
1 spring onions, finely chopped
1 Chinese parsley, finely chopped
1 garlic, minced
4 tbsp dried shrimps, finely chopped
4 tbsp fried shallots
1 tbsp fish sauce
5 tbsp self raising flour
3 tbsp potato starch
125 ml Water
1 egg (60g)
Half tsp sugar
Half tsp salt
Dash of pepper

  1. Mix all ingredients with water. Flour mixture should spread slowly.
  2. Shallow fry at medium fire.
  3. Drain oil before serving.

May 09, 2017

Steamed Chicken with Black Fungus

Marinate 6 chicken drumsticks for 1 hour with a handful of black fungus, a knob of ginger (sliced), 2 cloves of garlic (chopped), 6 tbsp soya sauce, 2 tbsp Chinese wine, 1 tbsp sesame oil, a pinch of salt & pepper.

Bring chicken to room temperate. Add wolfberries & steam for 30 mins.

Add half cap of Huiji Waist Tonic & stir well.

Garnish & serve with spring onions & parsley.

May 07, 2017

Batang Fish Soup

This recipe make 6-7 bowls of fish soup


Fresh Batang head and bones 
Use a generous amount of fish head & bones. Rinse and pat dry fish head and bones. Spray with oil. Bake in oven at 200 degrees until golden brown. It takes about 45 mins.

Fresh Batang fillet
Do not rinse with running water. Rinse once in a bowl of lightly salted water, slice and chill. Cook straight from the fridge.

2 pcs of Sole fish
Rinsed, pat dry, spray with oil, air fried at 180 degrees until crispy. Grind into powder.

Half a yam, about 8 slices, air fried or deep fried until golden brown 

Half a Napa Cabbage aka Wong Bok, cut into chunks 

Large chunk of old ginger, sliced


Fish sauce

Chinese wine

Salt and pepper to taste

3 garlic cloves, chopped
Fry in a small amount of oil until golden brown

Spring onions, chopped

Chinese parsley, chopped

Fried shallots

Making of fish stock
  1. Add fish head and bones, ginger and sole fish powder to boiling water.
  2. Boil for 15 mins before simmering for 30 mins.
  3. Set aside.

Making of fish slice soup
You can cook one bowl at a time or all at once.
  1. Sieve out the soup and discard the fish head and bones.
  2. Add napa cabbage, yam, fish sauce, chinese wine, salt and pepper. Cook until cabbage turns slightly softened.
  3. Add fish slices and bring stock to a rolling boil.
  4. Garnish with spring onions, chinese parsley, fried garlic oil and fried shallots.
  5. Serve immediately.

Dipping sauce
Chili padi, chopped
Garlic, minced
Ginger, minced
Soya sauce
Tau Cheo, paste or finely chopped

May 03, 2017

Hakka Yam Abacus Seed 客家算盘子

Some ten years back, I first tasted this Hakka abacus yam seed cooked by Aunty Choo from Sarawak. I found out that the dough preparation was tough and having to knead the hot dough by hand deterred me from trying it out. I bought from some hawker stalls and theirs was tasteless and greasy.

The challenge of kneading hot dough to develop its texture prompted me to use my stand mixer to do the job. Please note that you must use the slowest speed to knead the dough, else you could risk damaging your mixer.

Here's the Hakka Yam Abacus Seed recipe!


For the dough
1kg yam (about 700 gm of yam after removing skin)
230 gm tapioca starch (about 1/3 portion of 700 gm of yam)
Additional tapioca starch
1 tsp salt
2 tbsp oil

For frying the abacus seed
A handful of cuttlefish shreds
A handful of black fungus, sliced thinly
A handful of dried shrimp, rinsed, drained and chopped coarsely
8 dried mushrooms, rinsed, drained and sliced thinly (reserve its soaking liquid)
100 gm pork shoulder butt, minced
10 shallots, sliced thinly
4 cloves of garlic, remove skin and minced

1/2 cup of mushroom water (soaking liquid)
2 tbsp oyster sauce
2 tbsp fish sauce
2 tbsp dark soya sauce
Generous amount of white pepper
Salt to taste

Spring onions, chopped
Chinese parsley, chopped
Fried shallots


Preparing the dough
  1. Slice the yam into 5mm thickness.
  2. Steam for 25 mins until very soft. Top up water during steaming to prevent the water from drying up.
  3. Transfer hot steamed yam into a stand mixer bowl immediately.
  4. Using the lowest speed and K hook, add oil & salt. Mix until the yam become a smooth mash. 
  5. Change to dough hook, add tapioca flour. 
  6. Gradually, add more tapioca starch when necessary & stop adding once dough is not sticky to hand. 
  7. Pinch a small amount of dough and roll into round shape. Press the middle with your finger to form an indentation. 
  8. Using a large wok filled with water, bring water to boil. 
  9. Cook the abacus seed while gently stirring to prevent sticking. They are cooked when floating on water. 
  10. Using a large sieve, rinse the abacus batch by batch in small amount under running tap water before transferring into a bowl of cool water. 
  11. Set aside.

Frying the abacus seeds
  1. Using small fire and 3/4 cup of oil, fry the shallots until crisp and golden brown.
  2. Set aside fried shallots and leave its oil in the wok
  3. Using small fire and shallots oil, fry the dried shrimps, mushrooms, cuttlefish and minced garlic until fragrant.
  4. Add seasoning, follow by abacus seed.
  5. Stir well.
  6. Garnish and serve immediately.

  • Please ensure that the yam was steamed until it turned very soft for the mixer to mashed it up easily.
  • Use the dough when its warm because it will dry up when its cooled and prompt you to add water.
  • Please use the lowest speed when kneading the dough on stand mixer.