Hot plate tofu (without hotplate)

Dried shrimp
Egg Tofu 1 tube
Carrot half sliced
3 or 4 Shitake mushrooms, chopped
Ginger 3cm chopped
Garlic 2 cloves chopped
Spring Onions 3 – separate green and white parts and chop
Oyster sauce 1 Tbsp
Chilli Bean Paste  2 Tbsp (use less for less spice)
Light Soy Sauce 1 tsp
Sugar, Salt, White Pepper to taste
Cornflour 1 Tbsp dissolved in 2 Tbsp water
Eggs 2 beaten


1. Beat eggs and make an omelette. Place omelette on plate and set aside.

2. Cut Egg Tofu to half inch thick pieces.  Cover with cornflour and shallow fry in oil until golden brown and crispy. Place on top of omelette.

3. Heat wok, add oil and fry the ginger, garlic and spring onion (white part) till fragrant.  Add vegetables and fry. Add oyster sauce, chilli bean paste, soy sauce and  1 cup water.  Simmer till vegetables are cooked and water is reduced.  Adjust to taste with sugar and salt.  Thicken with cornflour and set aside.

3.  Pour sauce on tofu and omelette.  Sprinkle some pepper and chopped green onions and serve!

Note: I didn’t use mince meat but would add that the next time.

Recipe adapted from:

Balsamic Chicken Wings


  • 9 wing segments
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • grated ginger
  • Mince garlic/ garlic powder
  • Zest and juice of 1/4 lemon
  • Salt and pepper


Combine the honey, brown sugar, vinegar, ginger, garlic and lemon zest and juice in a large bowl. Season with salt and pepper. Marinate chicken for at least 4 hours, best if overnight or longer.

Preheat the oven to 350 degrees F (180 degrees C).

Heat a large skillet over medium heat. Working in batches if necessary, sear the chicken wings, flipping once, until golden brown, about 3 minutes. Transfer the skillet to the oven and cook for about 30 minutes, flipping the wings often to prevent them from burning. Remove the skillet from the oven and add the remaining marinade. Continue to cook the wings on the stovetop until the sauce is thick and coats the chicken wings evenly.

Recipe from:


  • These wings were delicious and I would definitely make them again. They have a nice refreshing lemon taste.


See recipe from:

Some changes:

  • I used pork instead of beef, but will try beef in the future.
  • I marinated the pork in soy sauce, sugar, salt, pepper, oyster sauce, chinese sherry, garlic salt and sesame oil for 12hours.
  • I omitted peppers and spinach.
  • Used oyster mushrooms instead of white mushrooms, but I think white mushrooms would be better.



  • 2 medium eggplants
  • olive oil (as needed)
  • 1.5 lb lean ground beef 
  • 2 medium onions, peeled and chopped
  • 2 tablespoons fresh minced garlic (or to taste)
  • 1 (8 ounce) can tomato sauce (3/4 cup tomato paste + 1 cup water = 2 cup tomato sauce)
  • 1 teaspoon dried oregano (or to taste)
  • 1 teaspoon salt, divided (or to taste)
  • 1/2 teaspoon fresh ground black pepper (or to taste)

Cheese sauce

  • tablespoons butter
  • 1 teaspoon salt 
  • 1 teaspoon fresh ground black pepper (or to taste)
  • tablespoons flour
  • cup half-and-half cream
  • egg
  • 1 cup grated parmesan cheese/ mozzarella cheese  (can use more)


  1. Grease a 13 x 9 pan.
  2. Peel the eggplants then slice 1/4-inch thick (or a little thicker won’t hurt).
  3. Brush cookie sheet with olive oil.
  4. Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
  5. Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
  6. In the bottom of the prepared baking dish arrange half of the eggplant slices.
  7. In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.
  8. Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
  9. Arrange the remaining eggplant slices over the beef mixture.
  10. PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
  11. In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
  12. Pour the cheese sauce over mixture in baking dish.
  13. Bake in a preheated 350 degree F oven for 45 minutes.
  14. Cut into squares.

Adapted from

I doubled the cheese sauce and used 1.5 times the beef

Chicken soup


  • Chicken pieces (I used thigh fillet pieces)
  • Olive oil
  • Celery, diced
  • Onions, diced
  • Carrots, diced
  • Parsnips, diced
  • Salt, pepper, cayenne pepper
  • Rosemary (fresh or dried)
  • Cumin
  • Chilli flakes (optional)
  • All spice, bay leaves (optional)
  • Water
  • Chicken stock cubes


  • Lightly fry chicken with oil, celery, onions, celery, carrots and parsnips
  • Add salt, pepper and cayenne pepper
  • Add water and chicken stock cubes and bring to a boil
  • Simmer for approximately an hour
  • Add rosemary and simmer for another 10 minutes

Risotto with bacon, asparagus and prawns

Ingredients (serves 4-5)
2 tablespoon olive oil
30 gm butter
4 cloves of garlic, chopped
1 large onion, chopped
600 grams streaky bacon
600 grams prawns, seasoned lightly with salt and pepper
A bunch of asparagus
2 cups Arborio rice
4 cups stock, simmered (chicken or prawn stock)
1/4 cup white wine
1/2 cup grated cheese
Basil or Italian parsley, chopped
Salt and pepper to taste

Heat a large heavy based saucepan. Fry about 1/3 of the bacon until crispy and set aside. Add a little olive oil and stir fry the prawns until it’s pink. Remove and set aside.

Boil the asparagus until tender and then submerge in ice water. Cut into bite-size pieces and set aside.

Heat the rest of the olive oil and butter in the pan. Add the onions and stir fry for a few seconds. Then add the garlic and the remaining bacon and fry for about 3 minutes. Stir in the Arborio rice and cook over medium heat for about 5 minutes or so, until the rice slightly colours, stirring regularly. Add the white wine and simmer to absorb the liquid, again, stirring frequently.

Begin adding stock, one cup at a time. Add the stock slowly, stirring well and allowing the rice to absorb the liquid, before continuing adding the stock. Continue to do so until the you have finished adding all 4 cups of stock, making sure that you stir dilligently. You will see the arborio grow plumper as the rice grains absorb the flavourful liquid. After you have added all 4 cups of stock, taste the risotto. If the rice is still crunchy, you may need to add a little more water or stock until the rice is fully cooked. Season with salt and pepper.

Add the bacon, prawns and asparagus and stir.

Remove the pan from the heat and stir in the parmesan cheese and basil/parsley.

Recipe adapted from