Oven grilled Butter lemon prawns!


This impromptu recipe that came into my head today is a sure keeper!

While grilling it, my whole kitchen smells like I’m on a vacation by the sea. Imagine… bbq stations grilling seafood by the beach and the smell of the sea….ahhhh!  This,  the smell of the buttery prawns and seafood puts my mind on a beach vacation mood!  No kidding! 

Ok, here’s the impromptu ‘smell of the sea recipe’.  Smells good and taste yummy too!   Try it and let me know if you like it! 

Fresh prawns (in this recipe, I use  about 20 prawns)
Butter (unsalted)  40g sliced into flat squares
Lemon 1/2
Basil leaves(as desired)
Garlic salt  (as desired)
Black pepper (as desired)

1. Place washed prawns into a marinating bowl/plate.
2. Rub garlic salt evenly on prawns.
3. Line up prawns neatly on baking tray,  place sliced butter on top of prawns.
4. Squeeze 1/2 lemon juice onto prawns.
5. Lastly , sprinkle basil leaves and black pepper onto prawns.
6. Place baking tray into oven and grill on medium heat* for about 15-20mins or until prawn shell turned red and cooked.
7. Optional : Serve with fresh salads & steam rice.   

*I use my oven (bosch)  pre-programmed function – grilling over medium heat.

Enjoy!  Hope you like it! 



Oven baked chicken drumlets

My favorite marinates recipe for chicken!
Try it and let me know if you like it too!

1kg chicken drumlets
1 whole shallots, finely chopped
9 cloves garlic, finely chopped
2 inches ginger, finely chopped
3-5 dashes white pepper
1 teaspoon Hua Tiao Jiu (chinese wine)
2 teaspoons sugar
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 tablespoon sesame oil

Garnish (optional)
Spring onions, chopped


1. Place chicken drumlets in a bowl.
Add in all seasonings – shallots, garlic, ginger, onions, light and dark soy sauce, sugar, white pepper,sesame oil and hua diao jiu .

2. Stir and mix well to coat the chicken with the marinates.

3.Seal bowl (I used a large oven safe flat bowl) well with aluminum foil/cling wrap film and place in the fridge to marinate for a minimum of 3 hours.

4. Remove from fridge after 3 hours and spray the drumlets with a little oil and put into oven to bake at 180°C for 20- 25 minutes.

5. Turn and flip the chicken and grill for another 5-10 minutes.

6. Garnish as desired.

Dinner is served
Enjoy! 🙂

Delish Cold Soba Noodles


I develop a liking for cold noodles years back when I first tried it at a vegetarian eatery near my working place.  Was skeptical at first,  cold dish?  All vegetables? But my doubt disappeared when I took my first bite!  Oh my, it was delish!  I had savoured it frequently with my then colleagues now turned aunty buddies during lunch. We would call the cafe hotline to find out the daily menu (and yes, their lunch menu changes daily) and we would make our dash in high heels to the eatery. 

I somewhat miss dining there and have not return since I stopped working!  Well well,  since I had mastered some tiny cooking skills now….. I tried to recreate my own version of it!   Of course it will not be all vegetarian ingredients in the bowl,  cos it will not satisfy the carnivores tummies in my family! 

Here’s my version of a healthy,  yet tasty cold soba noodle recipe! Enjoy and try making it too! Let me know if you love it as much as we do!

Note: This recipe yields 3 bowls of soba noodles.

1 packet Soba noodles (any type is fine,  i use green tea soba)

1 1/2 Japanese cucumber
3 stalks Spring onions
1 Carrot
Handful of bean sprouts
5 Prawns
200g Chicken breast meat
3 Eggs

8 tbsp Sesame sauce
3 tbsp Sesame oil
1 tbsp Black sesame seeds
1 tbsp Vinegar
1 tsp Black Pepper
1 tsp Salt

1. Boil the following till cooked –
Soba noodles, carrot, bean sprouts, prawns, chicken breast meat, eggs. Set aside.
2. Drained water from soba noodles and set aside in fridge.
3. Chopped spring onions, set aside.
4. Slice Japanese cucumber, set aside.

Prepare cooked the ingredients :

5. Sliced carrots, set aside.
6. Shred the chicken meat and marinate with 1 tbsp sesame oil and black pepper. Set aside.
7. Marinate the beansprouts with 1 tbsp sesame oil and 1 tsp salt. Set aside.

8. Peel hard-boiled eggs and cut into half. Set aside.
9. Slice prawns in half. Set aside.

Prepare cold noodle sauce:
10. Mix sesame sauce with vinegar, 1 tbsp sesame oil and 1/2 cup water. Set aside in fridge.

Note: You may choose to prepare all the above in advance and keep them in the fridge (cling wrapped or in airtight container) if it is not serve immediately.

To serve :
1. Put cold soba noodles in a bowl.
2. Place and arrange all cooked ingredients neatly onto cold soba noodle.
3. Drizzle pre-prepared cold soba sesame sauce onto noodles.
4. Sprinkle spring onions and black sesame into bowl.
5. Serve immediately. Mix ingredients in bowl and enjoy!:)

Drunken Prawns


Drunken prawns

Hic…hic..! Excuse me while i try to walk in a straight line …  Just kidding! This drunken prawn dish is definitely mild in alcohol content and it is infused in such rich flavour that you wish it had more juices to slurp down! 

Ok… Hic!… Follow…. This recipe…. And you will not be drunk after eating,  promise!  🙂

Ingredients :
9 medium size Prawns
3 tbsp Hua tiao jiu (chinese cooking wine)
2 tbsp Seafood soy sauce
Handful of wolfberries
Handful of sliced fresh ginger
Optional : Chinese parsley for ganish

Method :
1. Prepare prawns. Wash and cut off prawn head (optional). Set aside.
2. Soak wolfberries with 2 tbsp of hua tiao jiu(chinese wine) for 15 mins.
3. Arrange prawns in bowl and add wolfberries, drizzle seafood soy sauce, 1 tbsp hua diao jiu and ginger slices in the bowl.

4. Prepare deep pan / wok for steaming prawns. Fill pan/wok with enough water and set to high heat.
5. Steam prawns for 5-7 mins or until shells turn red.
6. Garnish with chinese parsley and serve immediately.

Enjoy! 🙂

Rice burger (Yakitori + Spam + Egg)


Always a kids favorite….rice burger!  You can add any variations of your favourite food to the rice burger and it will still be as tasty!

My version of rice burger.


Ingredients :
1 can Spam
200g Chicken fillet
1/2 Cucumber
3 Eggs (beaten)
1 Roasted seaweed
1 cup Japanese sushi rice

Marinates for chicken:
3 tbsp Yakitori bbq sauce
3 Garlic cloves
1 tsp black pepper
2 limes (juice)

Marinates for egg:
1 stalk Spring onion (chopped)
1/2 tsp Black pepper
1 tsp Sesame sauce

Tools :
Rice burger mold

1. Add marinates for chicken to chicken fillet. Marinate it for minimum of 2 hours.

2. Cook japanese rice. Once done, add vinegar and furikake seasoning mix of your choice to cooked rice.  Set aside to cool down.

3. Slice spam and cucumbers. Set aside.
4. Add seasoning into egg and fry on pan till cooked.   Set aside.
5. Airfry marinated chicken at 190 deg for 20 mins. Leave it to cool and sliced chicken to desired pieces.


Airfried yakitori chicken fillet

6. Airfry sliced spam at 165 deg for 15 mins.  Leave it to cool.


Ready ingredients

Prepare to make rice burger:
1. Place roasted seaweed on mat.
2. Place rice burger tool on seaweed and add rice.

3. Set rice with rice mold. 

4. Remove rice mold and add cooked ingredients on rice. 
5. Wrap and close the burger. Enjoy!

Optional : Serve with cold salad and fruits.


Airfryer Char Siew (Honey Roasted Pork)

Here’s the recipe for bbq char siew or chinese roasted pork. This recipe is simple and fuss free! I am using a ready char siew paste as stated below. Try it! Your tummy will thank you for it:).

280g Pork tenderloin

2 tbsp Lee Kum Kee Char Siew Sauce


Lee kum kee char siew sauce

1 tbsp Garlic powder
2 tbsp Hua tiao jiu (chinese cooking wine)
2 tbsp Raw honey

1. Place pork tenderloin in a bowl, use a fork to poke the surfaces of the meat.
2. Add all marinates, char siew sauce,garlic powder, hua tiao jiu and raw honey into the bowl and spread evenly onto pork. Marinate for minimum of 2 hours.
3. Preheat airfryer at 200 deg for 5 mins.
4. Place marinated pork into airfryer and set temperature at 160 deg and airfry for 20 mins.
5. Glaze pork with raw honey (evenly on surface) and set temperature to 165 deg and airfry for another 5-10 mins.
6. Once surface of pork is slightly charred or roasted, its ready!
7. Sliced evenly and serve with sliced cucumbers and vegetables as desired. Enjoy!


Char siew bento

Chicken drumsticks with BRAND’s chicken essence


Exam’s fever is on for this week!   My brain is wired naturally to think of energy boosting meals for little one.   The first thing that comes to my mind is chicken essence! It has its known benefits like :
– increases mental concentration and improves short-term memory,
– helps in improvement of one’s  immunity which are beneficial to the body. Ahh perfect!

Personally, I had disliked drinking it as a kid, and unfortunately the same goes for my boy.  But, no worries!   This chicken dish helps to save the day!

My little fussy eater managed to finish eating the chicken and it’s precious essence during dinner.  I’m so relieved that this method of consumption works rather than asking him to drink it straight out from the bottle.

So if you are like me, with fussy eaters!  Try this dish!   You’ll be surprised at the results –  tasty chicken infused with rich chicken essence and the soup tasted mildly sweet!  Yumz!

Most kids usually do not like the taste or smell of chinese herbs, in my recipe below I have included only one piece of ‘dang gui’ for flavoring purpose .

Here’s the recipe: 🙂

3 chicken drumsticks
2 bottles of BRAND’s chicken essence

Handful of wolfberries
1 piece Dang Gui (当归)
5 Red Dates
3 Dried mushrooms (soaked & sliced)

2 tablespoon lightly salted soy sauce
1 tablespoon Chinese wine (hua tiao jiu)
1 teaspoon white pepper
1 teaspoon sesame oil
(using the above, marinate the chicken for 30mins or more before cooking)



1. Drain marinated juices.  Placed marinated chicken onto steaming plate.  Add herbs to chicken, arranging it evenly onto chicken.


2. Cover steaming plate with aluminum foil and steam it for about 15 minutes.

3. Open aluminum foil,  pour chicken essence over the chicken, cover with aluminum foil and steam for another 25 minutes or until chicken is tender and cooked.

4. Remove aluminum foil,  add garnish (optional: parsley) and serve immediately with steam rice.

Enjoy! 🙂

Note: You may choose to add up to 4-5 pieces of Dang Gui (当归) if you prefer more herbal taste. Also if you prefer the dish to be sweeter,  add more wolfberries as you desire.