Teochew Oyster Fritters



  • 200g Oyster
  • 1 spring onion-diced
  • 75g Corn Starch
  • 75g Tapioca Starch
  • 1 tsp Fish Sauce
  • 100g water
  • 3 eggs – whisked
  • Salt & Pepper
  • 2 tbsp Cooking oil
  • Few stalk of Coriander -chopped


  1. Massage oysters with small amount of Corn Starch and salt. Wash and dry thoroughly.
  2. Mix oysters with spring onion, tapioca starch, corn starch, fish sauce and water. Season with pepper.
  3. Heat the pan with oil. Pour the mix. Fried until golden brown then turn. Pour on the whisked egg. Fried until golden brown and turn again.
  4. Garnish with chopped coriander and serve.





Japanese Soft Cotton Cheese Cake -Carol’s recipe



Baking tin (suggest non-removable base tin) – spray oil and cover with baking paper

Remark: Foil bottom of baking tin with large aluminium foil if use removable base tin. Double foil or seal 2 piece of aluminium foil well to create a large piece of foil if aluminium foil not large enough to avoid the water go in to the tin.



  • 4 Egg whites- refrigerated
  • 100g Castle sugar
  • 1 tsp Lemon Juice
  1. Place egg whites in a large clean bowl free of oil and water. Use an electric mixer to beat the egg whites until bubbled, then add half sugar and lemon juice and blend with medium speed by turning the bowl. Pour all sugar in the egg whites when more bubble and blend with high speed until very stiff peaks form.

Cheese batter:

  • 170g Milk
  • 200g Cream cheese –diced
  • 60g Butter- unsalted
  • 30g Castle sugar

Egg yolk batter:

  • 50g Milk
  • 20g Corn flour
  • 50g Standard flour or low gluten flour
  • 4 egg yolk
  1. Prepare the cheese batter first. Heat the cream cheese with milk in a pot, stir until well melted, remove from the heat. Add in the butter and sugar while hot, stir until melted.
  2. Prepare the egg yolk batter. Mix milk with egg yolk and sugar. Sift in flour and mix well.
  3. Mix well egg yolk batter and cheese batter(best temp 40-45C for best texture).
  4. Fold in half of meringue into cream cheese mixture gently with a rubber spatula, fold in another half meringue until well mixed.
  5. Pour the mixture into baking tin. Knock off large bubble. Place the baking tin on a large baking tray. Add boiled hot water in the tray as much as possible.
  6. Bake in preheated oven 180C for 15 minutes to colour. Adjust the heat to 100-120C for about 50 to 60 minutes. Test with a needle or skewer that comes out clean.
  7. Remove from the oven and remove from the baking tin. Flip it on a wire rack, tear off the baking paper and cool completely. Brush jam on top as prefer. Chill in a fridge for about 3 hours. Enjoy!


Chicken & Beef Satay Recipe

satay.jpgChicken Satay

Marinade Ingredients

  • 400g Chicken, cut into thin 1 inch strips
  • 1 tbsp brown sugar
  • 1 tbsp turmeric powder
  • 2 tsp ground fennel
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 10 shallots, blend
  • 6 cloves garlic, blend
  • 1 tsp belacan granules
  • Bamboo skewers soaked in water to prevent burning


  1. Blend garlic and shallots. Add all other ingredients.
  2. Marinade the meat at least 2 hours or overnight in the fridge.
  3. Skewer the meat onto the bamboo skewers evenly.
  4. Cook this over a charcoal grill for best flavor or grill in oven or on a griddle pan.
  5. Braise the satay with a stalk of lemongrass with oil create the authentic flavor.


Beef Satay – Adapted from former Malaysian Masterchef contestant Poh Ling Yeow


  • Bamboo skewers soaked in water to prevent burning
  • 1kg Beef, cut into thin 1 inch strips and then into 1inch long pieces, which makes it easier for skewereing. You can use any of the more tender cuts of meat like feather, rump or sirloin. Don’t use stewing or chuck steak as that will be too tough.


  • 2 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 5 small shallots or one medium spanish onion chopped
  • 2 cloves garlic sliced
  • 1 tsp ground turmeric or 2 cm fresh, chopped
  • 4 stalks lemongrass, sliced finely (pale part only and remove any dry outer layers)
  • 1 cm galangal chopped
  • 4 tablespoons brown sugar
  • 1½ teaspoon salt
  • ½ teaspoon dark sweet soy
  • 4 tablespoons oil


  1. Blend lemongrass, shallots, galangal and garlic in a food processor until fine paste. Stir well to combine with other ingredients.
  2. Marinate the meat overnight.
  3. Skewer the meat and barbeque or grill until the meat just cooked.


Homemade Satay Sauce – makes double the amount of sauce required but freezes well

  • 15 small shallots or 2 medium spanish onions, chopped
  • 15 dried red chillies (don’t use fresh and make sure the dried ones are large chillies as the smaller finger size ones are too hot), stalks discarded, seeded, soaked in boiling water until soft and drained
  • 8 cloves garlic
  • 2 cm piece galangal, chopped
  • 2 stalks lemongrass (pale part only and remove any dry outer layers)
  • 1 – 2 tablespoons tamarind paste (from jar or you can use extract from pulp)
  • ⅔ cup brown sugar
  • 1 teaspoons salt
  • 150ml vegetable oil
  • 1 cup water
  • 2 tablespoons lime juice
  • 500g salted, roasted, crushed peanuts


  1. Blend shallots, garlic, galangal, rehydrated chillies and lemongrass with food processor and blitz to form a fine paste. Don’t be tempted to add water as this will make the paste difficult to caramelise. You can also use a mortar and pestle but you must add only small amounts of the ingredients at a time, ensuring you have a fine paste before you add more ingredients. Set aside.
  2. Heat oil in a saucepan or wok over medium heat, add in paste, fry and stirring until caramelised and fragrant.
  3. Add water and bring to boil. Add tamarind, lime, sugar, salt and half the peanuts. Bring to boil again, and simmer until thickened. remove from heat and set aside till required. When you’re ready to serve, re-heat and stir through the remaining peanuts.

Taiwan Braised Pork on Rice (LuRouFan) – Simple Recipe



  • Pork minced or Pork belly – diced
  • Fried Shallot
  • Shiitake Mushroom – diced
  • Ginger – minced
  • Garlic – minced
  • Star Anise
  • Light Soy Sauce
  • Dark Soy Sauce
  • Cooking wine
  • Sugar
  • Chinese Five Spice Powder
  • Salt & Pepper
  • Hard boiled eggs -shell peeled
  • Chinese Green Vegetables – boiled
  • Rice – steamed


  1. Heat the pot with oil. Saute minced ginger, garlic and fried shallot until fragrance. Brown the pork minced or diced pork belly. Add diced Shiitake mushroom and stir well. Mix well with light soy sauce, dark soy sauce, cooking wine, star anise, chinese five spice powder, sugar and pepper powder.
  2. Add in hot water or stock until minimum 1-2cm top of meat.
  3. Add in peeled hard boiled egg, fried shallot and stir well. Simmer 2 hrs with low heat.
  4. Seasoning with salt and pepper. Serve on rice with boiled Chinese green vegetables and braised egg.

Roast pork – Chef recipe

Roast Pork


  • 1 kg Pork belly
  • 3 slice Ginger
  • 1 Spring Onion
  • 1 tbsp Cooking Rice Wine
  • 1 Anise Star
  • 1 tsp Baking Soda
  • 1 tbsp Salt
  • 1 tsp Sugar
  • 1 tbsp Light Soy Sauce
  • 1 tsp Chinese Five Spice powder
  • 2 Bamboo Stick


  1. Boil pork belly with ginger slice, spring onion, anise star and rice wine from cold water until medium cook.
  2. Dry the pork belly with paper towel. Bunch little hole on skin with bamboo stick as many as possible.
  3. Rub the skin with salt and baking soda.
  4. Turn to the side of meat. Few shallow cut on the meat for easier get into the flavour. Brush the meat except skin with mix of soy sauce, five spice powder, salt and sugar. Marinade for minimum 2 hours.
  5. Stick with bamboo stick to prevent changing shape during roasting. Cover the meat with aluminium foil except the skin.
  6. Preheat oven 250C. Roast the pork belly with skin up for 30 mins.
  7. Scrap the burning skin with knife. Brush with oil. Roast in the oven with 200C for 10 mins.
  8. Cool down the pork belly. Sliced and serve.

Beef & Ale stew – Jamie Oliver Recipe



  • 3 Dried or fresh bay leaves

  • 500g stewing beef – diced

  • 500ml ale, Guinness or stout

  • 2 sticks celery- trim and chop

  • 2 medium onions – peel and chop
  • 2 carrots – peel and chop

  • olive oil

  • 1 heaped tablespoon plain flour

  • 400 g tinned chopped tomatoes

  • sea salt

  • freshly ground black pepper


  1. Put all the vegetables and the bay leaves into the pan or casserole pan with 2 lugs of olive oil and fry for 10 minutes.
  2. Add your meat and flour. Pour in the ale and tinned tomatoes. Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper.
  3. Bring to the boil, put the lid on and either simmer slowly on your hob or cook in an preheated 180C oven for 3 hours.
  4. Remove the lid for the final half hour of simmering or cooking until meat tender.
  5. Remove the bay leaves before serving, taste it, seasoning and serve.

Honey Pork Jerky – Homemade recipe



  • 600g minced pork
  • 100g sugar
  • 2tbsp honey
  • 1tbsp light soy sauce
  • 1/2tbsp Chinese rice wine
  • 1/2tbsp fish sauce
  • 1tbsp oyster sauce
  • 1tsp dark caramel sauce
  • 1/8tsp Chinese five spices powder
  • A dash of Pepper
  • 1/2tsp-3/4tsp salt or to taste


  1. Mix all ingredients in a large bowl with a pair of chopsticks. Stir the mixture in one direction until the meat stick. Rest in the fridge for several hours.
  2. Spread the marinated minced pork on baking paper, cover with cling wrap. Roll the minced with cling wrap to desire thickness or about 2-3mm. Place the rolled meat patty on baking paper onto the baking tray.
  3. Bake at pre-heated oven at 160C for 20mins. Remove from oven. Increase the oven temperature to 240C.
  4. Cool slightly the meat patty and cut into your desired size. Place at same baking tray.
  5. Grill (top heat only) one side at 240C for 10mins, then remove from oven, turn over another side, wait oven temperature back to 240C and grill for 7mins or until golden brown with slightly caramelized.