Monday, December 22, 2014

Kimchi Stew Recipe

I was given a tub of kimchi and was wondering what to do with it.
My daughter suggested making kimchi stew.  I tried the recipe I googled and it was a success.

Ingredients :

1 cup of kimchi
1 tbsp of gochujang
(a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt)
100 g meat (chicken , pork or beef)
1 egg tofu
1 clove of garlic (minced)
1 egg (optional)


1. Sautéed garlic with so oil.  Add meat and cook it until the pink disappear. 
2. Add kimchi and 3 cups of water and stir gently
3. Add gochujang and stir until gochujang dissolve
4. Add cut egg tofu
5. Let the stew simmer for a few minutes.
6. Crack in an egg if you want before serving

Monday, December 15, 2014


Chomp Chomp is a wonderful place to have local delights.  Somewhere near Chomp Chomp is an European inspired café by the name of Arbite.  I would not have notice it if not for the signboard as the café is located on the 2nd storey. 

What exactly does Arbite mean?  It is a pun on the German/Danish word for work (arbeit/arbejde).    

Arbite has a homely ambience.  It is a place where you can enjoy a cup of coffee and read a book. 

The soup of the day was clam chowder.  It was creamy and rich. It would be great if there were croutons or a slice of toasted bread.


Pork Schnitzel was larger than the usual XXL chicken.  It was delicious but I personally find it too dry. 

Egg Belinda was a set of toasted butter brioche with chicken ham, poached eggs, hollandaise and asparagus.  I totally enjoy the brioche.  It was crunchy on the outside and soft on the inside.  It was prefect with hollandaise and runny poached eggs.

My Ratings  :  3.5 /5

Address  :  66A Serangoon Garden Way, Singapore 555962

Tel : 6287 0430

Opening Hours : Tue – Fri, 11.30 am – 3.00 pm, 6.00pm - 10.30pm
                            Sat – Sun 11.00 am – 10.30 pm
                            Last Order at 2.30 pm & 9.30 pm
                            (Sun 9.00pm)
                            Closed on Mondays         

Website  :

Wednesday, December 3, 2014

Wen Dao Shi (搵到食)

I purposely woke up early to have dim sum at Wen Dao Shi (搵到食).  When I first heard of the name of this first thought was "You must be kidding". 

The entrance of the eatery looks nostalgic.  The interior is quite plain but is filled with hungry customers.

The waitress told me to go to the Kowloon corner.  I scratched my head and wondered what did she mean by that until I saw a signboard which stated Kowloon.

Instead of a menu, I was given a folder which was filled with pictures of the food they served.  I was told to write the number that indicated the food on a piece of recycled receipt. 

The minced pork porridge came within minutes despite the crowd.  It was filled with shredded chicken and minced pork.  The texture of the porridge was not as smooth as what I expected.

Xiao Long Bao was way below my expectation.  There was no soup in it although I must admit the meat was well marinated.  Siew Mai was packed with juicy meat and Har Kow was delicious.  Glutinous rice was of the right texture.

I would give full score for the drinks.  The drinks were contained in plastic containers and were fantastic.  I would recommend Honey Lemon Tea.

There was no WOW factor.  However,  if I have craving for dim sum in the middle of the night, I would still consider coming here.

My Ratings : 3.2 / 5

Address :  126 Sims Ave, Singapore 387449

Opening Hours  :  24 Hours

Saturday, November 29, 2014

Firm Tou Fu (Tau Kua )with Thai Sauce with Airfryer

Firm tou fu or tau kua with Thai sauce is a fuss salad

1. 1 piece of firm tou fu (tau kua)
2. 1/2 carrot (shredded)
3. 1/2 cucumber or zucchini ( shredded)
4.iceberg lettuce ( cut into small pieces)

5. Some beansprouts
6. Thai chilli sauce
7. Some grounded peanuts and sesame


1. Cut firm tou fu into quarter.  Put them in airfryer (180 degree , 8 mins). You can also deep fried the tou fu.

2. Blanch beansprouts. Once beansprouts are removed from hot water quickly put them into ice water for a few seconds. This will help retains the crunchiness.
3. Arrange tou fu , beansprouts, the rest of the vegetables in a bowl.
4. Add grounded peanuts, sesame and thai chilli sauce.

Tuesday, November 25, 2014

Chocolate Chips Cake with Airfyer

I bought a airfryer and my colleague gave me the recipe for chocolate chips cake.  She assured me that it is easy to bake this cake

1. 125 g self raising flour
2. 125 g butter (room temperature)
3. 65g sugar
4. 2 eggs (room temperature)
5. Some chocolate chips or chocolate rice

1. Pre-heat airfryer 140 degree for 10 mins
2. Beat butter and sugar until creamy with mixer
3. Add eggs one by one

4. Sieve flour and fold flour into mixture.
5. Add chocolate chips.
6. Pour mixture into baking container

7. Bake for 35 min at 140 degree

1.  I use 125g plain flour with 1.5 teaspoon of baking powder
2.  Please note that it is a small cake, just right for a family of 4.

Sunday, November 23, 2014

Little Ice Cream Kafe

Tanjong Katong Road is home to many eateries.  After a meal, you can get some ice cream at Little Ice Cream Kafe. 

Ice cream here are made in house and daily.  There are also many interesting flavours to choose from.  Besides ice cream, customers can choose to have waffles or brownies.  I was there on Thursday and it happened to be Brownies Day.  Brownies are sold at half the usual price if you top it up with a scoop of ice cream.


I had the brownies with Hersheys Dark Chocolate ice cream.  The ice cream was fantastic and the brownie was rich.

Besides Half Price Brownie Thursday,  there is also Free Mix-in Monday,  Half Price Waffle Tuesday and Eat-All-You-Can Ice cream Buffet on Friday.

My Ratings  :  3.1 / 5

Address  :  258 Tanjong Katong Rd, 437046
Telephone  :6440 8526
Operating Hours: 

Website  :

Monday, November 17, 2014

Ice Edge Cafe

Ice Edge Café is located at a quiet corner near Kovan MRT station.  The place was almost filled with diners when I went there to celebrate my daughter's birthday.  
We had our all time favourite .....Agilo Oilo.  It was quite good and had lots of mushrooms. 
I had Presto Cream Chicken.  The chicken was tender and well-marinated and the sauce was creamy.   
Calzone was huge.  However, it was filled with air.  The fillings were quite miserable. 
We love the lava cake here as we like to observe the warm 'lava' flowing out of the cake gracefully.  The chocolate cake was moist.  The ice cream which accompanied the cake was a perfect match for the lava cake.

I was disappointed with their service.  Well... at least with one of the younger waiter.  If have a choice, I will not patronise Ice Edge Café in the near future.

My Ratings :  3.3 / 5 (Food)
                       2.4 / 5 (Service)

Address  :  2 Kovan Road,  Simon Plaza, #01-10,
                  Singapore 548008

Telephone No : 6858 5729

Nearest MRT Station :  Kovan MRT Station

Monday, November 10, 2014

Kok Sen Resturant at Keong Saik Road

I like to go to the older estates for meals.  I find the food at these estates taste better than newer estates.  There were many eateries along Keong Saik Road.  Most of them were cafes.  One of the eateries that stand out among the 'Westerners' was Kok Sen Restaurant. 
We managed to get a table despite the dinner crowd.  The dishes on the menu were almost similar to any usual zi char stall.  
We loved the stir-fried black pepper beef.  The black pepper sauce was hot and really whet our appetite. 

Stir-fried black pepper beer

Our favourite was Sambal Chilli Kang Kong.  The chilli was spicy and very shiok.  It was not a problem finishing a bowl of rice with only this dish.

Sambal Chilli Kang Kong
However, I was disappoint with the Prawn Paste chicken.  I was expecting chicken wings but small parts of chicken were served instead. 

Prawn Paste Chicken

Beware..... there is no AC.  If you have low threshold for heat...avoid this place.

My ratings  :  3.8  /5

Address  :  30 B Keong Saik Road

Telephone: 6223 2005

Operation Hours  :  11.30 am to 10.30 pm

Thursday, November 6, 2014

Sir-fry Beef with Bell Pepper and Broccoli in Oyster Sauce

Sir-fry Beef with Pepper Bells and Broccoli in Oyster Sauce

Ingredients :

1.  150 g Beef tenderloin
2.  300 g broccoli
3.  1/3 red bell pepper
4.  1/3 yellow bell pepper
5.  3 cloves garlic

1.  1/2 tablespoon light soy sauce
2.  1 teaspoon corn flour
3.  2 teaspoon oil
4.  pepper as desired

1.  3/4 tablespoon oyster sauce
2.  1/2 teaspoon corn flour
3.  2 tablespoon water


1.  Finely slice beef tenderloin.  Mix with the marinade and put aside for half an hour.
2.  Cut broccoli into small floral pieces.  Blanch them in boiling water. 
3.  Cut red and yellow bell pepper into thin stripes
4.  Heat wok and put in 1 tablespoon of oil.  Sautee the garlic until fragrant.  Put in beef, loosen and fry for 1 minute.  Turn the beef over and fry for half a minute more.  Add red and yellow bell pepper and broccoli and stir-fry.
5.  Pour seasoning and stir-fry until the sauce reduces.

Tips  :
Do not stir-fry beef tenderloin for too long.

Friday, October 31, 2014

Sweet and Sour Pork (1)

Sweet and Sour Pork
I usually cooked sweet and sour pork with chilli sauce and tomato sauce.  However, I ran out of tomato sauce and had to look for alternatives.  I remembered a page from my old cookbook.  One of the recipe was sweet and sour pork using vinegar and sugar. 
1)  Pork tenderloin 225 g (sliced thinly)
2)  1/2 cucumber (cubed)
3)  1 slice of pineapple (cubed)
4)  1/2 onion (sliced)
5)  3/4 Tablespoon soy sauce
6)  1/2 egg
7)  3 Tablespoon cornstarch
8)  sesame oil and pepper (as desired)
1)  3 Tablespoon soy sauce, vinegar, sugar each
2)  1/2 cup water
3)  1/2 Tablespoon cornstarch
4)  1 teaspoon sesame oil
1)  Tenderized the slice pork loin.  Mix well with soy sauce, egg, cornstarch, sesame oil and pepper.
2)  Deep fried pork loin for about 3 minutes.
3)  Remove pork loin.
4)  Heat 2 Tablespoon oil and add sauce, cucumbers, onions and pineapples.  Stir brefly and bring it to boil.  Add fried pork loin and stir well.
Tips  :
How to tenderize pork loin?
I usually tenderize pork with a meat mallet or a knife.  It is one of the best ways to break up tough muscle fibers.


Sunday, October 26, 2014

Fancy Delights Tarts

Egg tarts are great snacks.  I like the smell of freshly baked egg tarts.  My friend introduced me to Fancy Delights' tarts.  She told me how her family loves the tarts.  I bought some to try too.

Fancy Delights' tarts are different from the regular tarts.  The tarts may look small, but they are deep.  There are so many flavours to choose from.  Besides the original flavour, I like the coffee chocolate flavour.  It has a rich coffee smell and chocolatey flavour.  The crust is thin and the filling is a combination of creamy, light (kind of like bean curd texture) and not too sweet.   

There are also savoury flavour such as mushroom chicken and black pepper chicken. 
Worth trying !!!

My Ratings  :  3.5 / 5

Website  :

Tuesday, October 21, 2014

Stir-fried chicken

Stir-fried Chicken



1.  chicken breast / leg  200 g (cut into small pieces)

Add the following to chicken breast and mix well. (Part A)
  • 1/2 tablespoon soy sauce
  • 1/4 teaspoon salt
  • 3/4 tablespoon cornstarch
  • dash of pepper

Vegetables (diced)

1. 1 small carrot
2. baby asparagus
3.  button mushrooms


1.  1/4 teaspoon salt
2.  1/4 teaspoon sugar
3.  1 teaspoon cornstarch
4.  4 tablespoon water
5.  dash of pepper
6.  sesame oil as desired


1.  Add 1 tablespoon oil to Part A before stir-frying to separate chicken.
2.  Stir-fry chicken in a pan.  Remove chicken when cooked.
3.  Stir-fry all the vegetables.  Add chicken when vegetables are cooked.
4.  Add sauce and stir-fry to mix well.

Tips  :

You can add nuts (roasted peanuts or cashew nuts) to the dish.

Friday, October 17, 2014

Boon Tong Kee Chicken Rice

Boon Tong Kee Chicken Rice is my all time favourite chicken rice.  I will always order two bowls of rice when I have chicken rice there as the rice is fragrant and full of flavour. 

It is a must to order steamed chicken.  The chicken is smooth and tender and will not stick in between your teeth.  Their homemade chilli and ginger complement the chicken well.

The other dishes in the menu are all worth trying.

Way to go Boon Tong Kee...!

My Ratings  :  4.7 / 5

Address  : 
1.  399 /401 /403 Balestier Road Singapore 329801
2.  470 /472 MacPherson Road Singapore 368188
3.  Blk 34 Whampoa West #01-93 Singapore 330034
     (Beside Boon Keng MRT Station )
4.  425 River Valley Road Singapore 248324
5.  199 East Coast Road Singapore 428902
6.  18 Cheong Chin Nam Road Singapore 599742
7.  Blk 233 Ang Mo Kio Ave 3 #01-1194 Singapore 560233

Friday, October 10, 2014

Loysel's Toy @ Kallang Riverside

We wanted to lunch at Tim Ho Wan at Aperia Mall thinking it would not crowded.  I did not except to see a long queue.  We gave up queuing and went to Loysel's Toy, although it was a bit out of the way.   

At Loysel's Toy, you can choose to have your meals indoor or outdoor.  The al fresco section was near Kallang river.  You can enjoy your meal while enjoying the beautiful scenery. 

I liked the coffee served here.  There were also All Day Breakfast such as pancakes, omelette and scrambled eggs. 

There were another main courses like the grilled chicken burger.  The meat was well marinated.  The salad dressing was great too. 

The salmon in the salmon pasta tasted fishy but the pasta was well cooked and creamy. 

Overall, it is a great place to chill out and relax either on your own or with friends. 

My Ratings  :  3.7 / 5

 Nearest MRT Station  :  Lavendar MRT Station

Tue - Fri: 09:00 - 18:00
Sat - Sun: 09:00 - 19:30
Closed: Mon

Tuesday, October 7, 2014

Korean Tofu Stew

Korean Tofu Stew
Korean Tofu Stew

Korean tofu stew is an appetizing dish and goes well with rice.


1)  150 g of chicken filet (cut into small size)
2)  1 box of silken tofu
3)  2 pieces of mushrooms (cut into small slices)
4)  1/2 brown onion
5)  1 cup of chopped green onion
6)  1 cup of zucchini / cucumber
6)  1 1/2 tablespoon kochujang
7)  1 tablespoon miso paste
8)  1 teaspoon of sesame oil
9)  2 teaspoons minced garlic

zucchini and onions

1)  Mixed kochujang, miso paste, sesame oil and minced garlic in a bowl.
2)  Heat pot with some oil.  Fry the mixture for a few minutes. and add chicken filet and continue to fry for a while.
3)  Add 3 cups of water into the mixture. 
4)  Add brown onion, mushrooms and simmer for a while.
5)  Add zucchini and tofu and simmer for a while.
6)  Add chopped green onion and serve hot.

Saturday, October 4, 2014

Spanish Doughnuts @ Orchard Central

Churro is a type of Spanish doughnut.  It is a popular snack in Spain, France, Portugal and United States.  There are two types of churros in Spain, one which is thin and the other which is long and thick.  They are often eaten for breakfast dipped in hot chocolate. 

Churros is rather similar with You Tiao.  Some people believed churros were introduced to Europe by the Portuguese who had sailed to China during the Ming Dynasty.  They modified the making of You Tiao as they did not master the skill of 'pulling' the dough.  Instead, they turned the dough into star design. 

I tried the churros at Original Churros at Orchard Central.  The churros were simply delicious.  First, they were not oily and were lightly dust with icing sugar. The churros were freshly made and fried upon order.  Secondly, there were three dip sauces (dark chocolate, milk chocolate, white chocolate) to go with these crunchy churros. 

Churro with dark favourite
Churro with milk chocolate
Churro with white chocolate
Other choices include Churro Hot Filler's ($3.60 for 1pc) which were filled with jam, custard, chocolate, caramel or hazelnut might be a more convenient choice

I would love to try the Premium Churros ($4.30 each, $21.60 for pack of 60).  These Premium Churros come in flavours such as Chocolate Bombon, Strawberry Cream, Triple Chocolate, Peanut Butter, Black Forest and Coconut Bombon.

Oh dear.....I can't continue anymore.  I need some churros now!

My Ratings  :  4.7 /5

Address  :  181 Orchard Road,
                   Orchard Central

Opening Hours  :  Mon-Sun: 11:00am - 10:00pm

Wednesday, October 1, 2014

Macaroni Soup

Macaroni Soup

Macaroni Soup is one of the one pot dishes I cook when I want to eat something light.  I used to use commercially made chicken stock. But now I make my own stock, which in my opinion is healthier and without preservatives.
Ingredients  (For 2 persons)
1)  1 1/2 cup of macaroni
2)  6 cups of stock (either vegetable or chicken stock)
3)  100 g of minced meat
4)  1 carrot (cube)
5)  4 mushrooms (slice or dice)
6)  Salt, sesame oil and pepper
7)  1 tablespoon soy sauce
8)  1/2 teaspoon sugar
1)  Boil a pot of water and add a pinch of salt.  Cook macaroni in the water.  Remove macaroni when cooked.
2) Marinate mince meat with soy sauce, sesame oil and sugar.  Roll mince meat into balls.
3) Bring stock to a boil, then add carrots, mushrooms and mince meat.  Add salt and pepper to taste. 
4)  Once carrot, mushrooms and mince meat are cooked, turn off fire.  Scoop some macaroni into a bowl.  Add stock to the bowl of macaroni.

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