Char Kway Teow Straight Off The Wok At Home!!


Yay \o/ It’s time for the CookForFamily day blog post to be published! After Daniel from DanielFoodDiary wrote to me suggesting a tie up for this wonderful family oriented event, I was busily thinking what dish to whip up at home. In the end I settled for the humble and traditional Char Kway Teow as inspired by the recipe from my dad.

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Recipe: Kani Tofu with Century Egg Choya Sauce

Call it affinity or something, but when I encounter instances of the same dish twice and walk away thinking what goes into it, I definitely must have a go at recreating the experience. First it was at Sushi Tei, then subsequently it was at Fukuichi Japanese Restaurant, and although both restaurants serve up their portions of Century Egg Crab Tofu slightly differently, I was quite satisfied by the myriad of unique flavours erupting from the simple fusion.

A remarkably easy enough dish to whip up at home and served in petite portions. Want to know the recipe? Read on!

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Whipping up a dish of Soya Bean Milk Bee Hoon

My visit to Putien on Thursday saw me visiting its central kitchen to witness how their tofu was freshly made. But one of the biggest highlights of the day was trying out the traditional Soya Bean Milk Bee Hoon currently available for a limited time at its flagship restaurant along Kitchener road. Inspired so, I bought home two packs of Putien’s unique fine vermicelli to recreate the entire experience. The key thing about this dish is the bee hoon cooked together with soya milk for a sweeter nuttier flavour. Didn’t have some fried peanuts or seaweek but hey I’ve substituted it with pan toasted taupok! Here’s my recipe recreation with a little spice on my own.

Recipe : Soya Bean Milk Bee Hoon

  • 1 block of Putien’s fine dried vermicelli/bee hoon
  • 1/2 cup of unsweetened soya bean milk
  • 2 tablespoons oil
  • 1 egg, beaten
  • 4 cloves garlic, sliced finely
  • 1 taupok, sliced finely and toasted
  • 1 chilli padi, chopped
  • 1 tablespoon light sauce
  • 1 dried scallop, sliced finely
  • Salt to taste
  1. Heat oil in pan
  2. Stir fry garlic slices, set aside.
  3. In the same pan, pour in beaten egg and cook it into an omellete. Use the spatula to coarsely chop up the egg.
  4. At the side of the pan, add in the scallops and chilli padi. Stir fry for a minute.
  5. Pour in soya bean milk.
  6. Quickly add in the vermicelli.
  7. Flip the noodles around briskly and allow to simmer till the bee hoon absorb the milk.
  8. Add in sauce and salt to taste.
  9. Garnish with taupok.
  10. Serves 2


Honey Glazed Prime Ribs, Tempting Your Sweet Savoury Senses!

Yeah, the exams are over for me! (at least for this semester). After the two week hiatus from blogging, I thought it would be great to start off the holidays with something nice and easy to whip up from the kitchen. As I received two bottles of honey from Happy Sheep Honey, I wondered what to do with them (apart from the usual stuff of making a soothing warm drink or drizzling over pancakes). Well, I gave a little phone call to my Uncle Ben and he told me, why not create a dish of pork ribs with it. Not a couple of hours later, my uncle walked out of my grandma’s kitchen all ready with his creation of Honey Glazed Prime Ribs. And boy, did it make me hungry =D

p.s. the recipe for this dish is at the bottom of this article

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