November 10, 2015

Smoked Salmon

I did not have a smoker so I used Vanessa Tay's method to smoke my salmon. The recipe is from Jeffrey Yeo. 

Cure the salmon for two hours.

Line the wok with aluminum foil. Add 2 tbsp of rice grains & 2 tbsp of Long Jing tea leaves. I took out the extra piece of foil because it took too long to heat up. 

Oil the inset with olive oil. Rinse away the marinate on the salmon & dry it with paper towel before laying it skin down onto the inset.

Heat up the wok with medium fire. The moment you see smoke appearing, cover the wok with lid. Switch to smallest fire. Start timing 10 minutes.

The wok, inset & lid were purchased from Tott Store (Dunearn road) for $22.

Remove the lid & let it cool before storing in the fridge until ready to serve.

Flake it before serving over some salad.

Next attempt try 9 mins smoking.

November 03, 2015

Chicken in tomato chili sauce

Usually I'll add 8 fresh tomatoes but today I tried tomato puree.

1. Rub 4 chicken drumsticks with tumeric & salt.

2. Airfried for 15 mins at 180 degrees.

3. Cook drumsticks with 1/2 cup rempah, 1/2 cup tomato puree, 6 crushed lime leaves, 1 chopped gula melaka for 15-20 mins.

4. Add some water & stir frequently to avoid the sauce from drying up & sticking.


November 02, 2015

Laksa Prawns


25 pcs medium size prawns, deshelled
200ml coconut cream
100ml to 150ml water
Half cup of rempah
3 candlenuts
3 tbsp dried shrimps
A handful Laksa leaves
Fish sauce


1. Blend candlenuts & dried shrimps until fine & fry them in coconut oil until fragrant.
2. Add rempah & mix well.
3. Add coconut milk, water & bring to boil. Add water gradually until your desired consistency.
4. Add prawns, laksa leaves & fish sauce. Cooked for a minute before turning off the stove.
5. Leave the prawns in the pan for another minute to 'finish cooking'.
6. Serve immediately.

March 18, 2015

Crispy Chicken Chop with Mushroom Sauce

Recipe from Hey Chef: Episode 9 (Time 14:25)

4 pieces of boneless chicken legs, marinated with half tsp of sea salt, 2 eggs & 2 tbsp plain flour for 15 minutes.

1 punnet of fresh mushrooms, sliced
1 clove of garlic, minced
2 tbsp butter
Plain flour
Sea salt


For Chicken Chop
Using a non-stick pan and slow to medium fire, add 2 tbsp oil and pan fry the chicken with skin side down first. Flip and pan fry both sides until golden browned. Set aside.

For Mushroom Sauce
  1. Using the remaining oil in the pan, add 2 tbsp butter, mushrooms and salt. Stir fry until mushrooms seeps liquid and softened.
  2. Scatter 2 tbsp of plain flour all over mushrooms and stir until flour disappears.
  3. Add hot water gradually until desired consistency.
  4. Salt & pepper to taste.
  5. Served over chicken chop.


  • Recommends flattening the chicken meat to cook evenly.
  • After setting aside the chicken chop, it will seep out liquid so I recommend doing the sauce first so that the chicken chop can be served immediately.

March 15, 2015

Creamy Salmon Pasta


Pasta for four pax, boiled with 1 tsp of sea salt until al dente.

Sashimi-grade salmon, rub some sea salt all over and air fried at 180 degree for 7 minutes until fully cooked.

2 tomatoes, removed core and diced

2 cloves of garlic, sliced

200ml Emborg cooking cream

200ml Mentaiko sauce


Chinese parsley, chopped

  1. Fry garlic until fragrant then toss with pasta.
  2. Add Mentaiko sauce, cooking cream and a quarter cup of pasta water. Mix well.
  3. Add tomato and chinese parsley. Mix well.
  4. Portion the pasta into serving plates. Topped with salmon flakes and Furikake.
  5. Add some freshly grounded black pepper if preferred. Serve immediately.

Mentaiko sauce can be purchased from Kuriya seafood market or Japanese sauce section at Cold Storage.