It has been a while since I featured the step-by-step instructions on “how to make a smooth & springy fish paste”, and only recently have I found the time to make them again. With a few batches of fish paste stored in my freezer, I started browsing thru my collection of cookbooks to look for new fish paste recipes. Among them is a recipe I had tried that ended up with the most satisfying results.   It...

  When I started introducing fish to my son, I steamed fish fillet. It is less risk for him to get choke with fish bone. Even now, I still prefer to steam fish for the family because it is easy, healthy, no-messy and will bring out its original flavour. Usually, I select fish fillet instead of whole fish which can be easily fitted into my electrical steamer. (This steamer can be used to cook rice and reheat...

  I haven’t posted any new pasta recipe for quite some time. This doesn’t mean we have stopped eating pasta. Pasta is always our family “all-time favourite ” especially for my son. He eats a variety of pasta – spaghetti, angel hair, shell, macaroni, fusilli (spiral), penne, linguine & alphabet. Good news to all the busy mommies and career women! I am going to share a very simple...

Fish paste can be used in different cooking methods. Eg, boiling (fish ball or yu wat 鱼滑), steaming (with beancurd 老少平安, otak-otak）, stuffing (yong tau fu 酿豆腐）, pan-frying or deep-frying (patties, fish cakes). My mother-in-law is an expert in making fish paste. She learnt the techniques by watching her neighbour doing it since she was a child. I enjoyed eating those dishes she made using...

Cookie cutter is my “effective tool” to encourage my son to eat more breads (especially wholemeal) during breakfast time. Among all the shapes, “gingerbread man” is his top pick because he loves the story of “Gingerbread Man”. This recipe is adapted and modified from Novum’s Kitchen Cooking for Kids cookbook. The sardine filling is both my hubby and son’s favourite. Usually I will cook...

This egg roll is not a pre-planned dish. The idea came to me when I was cooking lunch for both my son and myself on one Saturday afternoon when my hubby was away for his overseas trip. Basically, I just combined some ingredients from my cooked dishes and followed the method in this post. (If you can read chinese, refer to this site). Thus, I didn’t have the exact measurement. You may need to use your own...

These patties are made using the following: a) 50% of the remaining ingredients from this stuffed tofu poks b) 1 egg (lightly beaten) c) Dash of sugar and pepper Methods: a) Heat up a non-stick pan with 1 tbsp oil. Use a piece of kitchen to wipe the pan so that the oil will be spread evenly on the pan. b) When hot, use a laddle to scoop up the mixture and make small batters on the frying pan. Make a few batches....

This recipe is adapted and modified based on Stuffed Glutten Balls from Quick & Easy Hawkers’ Fair. Instead of using gluten balls, I use tofu poks. I had just bought 10 tofu poks and eventually only utilised 50% of the ingredients. Guess what did I do with the rest of the ingredients? The answer is here. Ingredients: 25 tofu poks 100g minced meat 100g minced prawn paste 100g fish paste 2 water chessnut...

In my earlier post about steamed egg rolls with fish paste, I took my pictures under poor lighting and the effect was not impressive even after some editings. So I decided to try this recipe again in the morning. I noticed that with more eggs and lesser fish paste, I manage to make a better and firmer egg rolls. You can try the following 2 new combinations: a) 2 eggs and 150g fish paste; or b) 3 eggs and 200g...

Ingredients: 400g salmon 4 tbsp teriyaki sauce (referred to the picture below) Dash of salt and pepper Squeeze of lemon juice Methods: 1. Wash salmon, cut into half. Pat dry. 2. Marinate with salt and pepper for 15 mins 3. Heat up 1 tbsp oil, grill salmon at medium heat until slighly golden brown, turn to another side to grill. (Be careful not to overcook it as the meat for 80% cooked salmon is very tender...