Taejin loves the outdoor and enjoys exploring the world around him.
  • The power of food as a bonding tool – use it to create a meaningful relationship!

  • “Cooking is not about being the best or most perfect cook, but rather it is about sharing the table with family and friends.” ~ Skye Gyngell

    Restaurants and food reviews reflect my personal taste experience. One man's meat is another man's poison. What I like and dislike may be in conflict with your opinion. To each his own.

    The recipes I provide have been tried, tested and adjusted to my family's preference. On seasoning of food; when in doubt, less is more.

    Please feel free to leave a comment or just say Hello on my About page :)

Taejin loves the outdoor and enjoys exploring the world around him.

Lessons From My Grandson

My elder grandson turned 18 months today. No longer the centre of his parents’ universe with the arrival of his younger sibling but he’s maturing… Taejin has taught me kindness by sharing his binky, which by the way is his most prized possession, straight from his mouth and popping it into his crying baby brother’s … Continue reading

喜虾大笑!

Fritters That Will Make You Laugh Like A Happy Shrimp! 喜虾大笑!

Chinese, particularly the Cantonese chefs/restauranteurs, loves a good pun when it comes to naming their dishes especially on festive occasions. Anything that screams “Prosperity” will sell like hotcakes during the Chinese New Year (CNY) period! 喜哈大笑 means having a hearty laugh and on a Cantonese cuisine menu during Chinese New Year period, prawn dishes are often … Continue reading

phat-kaphrao-%e0%b8%9c%e0%b8%b1%e0%b8%94%e0%b8%81%e0%b8%b0%e0%b9%80%e0%b8%9e%e0%b8%a3%e0%b8%b2-thai-holy-basil-minced-pork-stir-fry-with-rice-and-egg-recipe
Happy Birthday Taeyang!

Renri (人日) Brings Me Tae Yang 태양 To Cherish And Love!

Today is 人日 (Renri) and therefore in accordance to the Chinese legend, it is everybody’s birthday! It is also the official day to 捞起 (Lo Hei). But you know what? My elder daughter is now in the maternity ward coz the stork is delivering my second grandson! Tae Jin is now a hyung, meaning big … Continue reading

Making Ngoh Hiang for CNY.

Ngoh Hiang Recipe (五香滷肉卷)

Ngoh Hiang (五香滷肉卷) is 5-spiced pork rolls wrapped with translucent beancurd skin, a sheet different from those for making gingko barley dessert soup. Ngoh Hiang is great as an entrée or appetiser as well as a potluck dish for parties! Ngoh Hiang is a traditional must-have item at almost every Chinese New Year celebrating households … Continue reading

Grilled Ham & Cheese Sandwich

Suck My Toasts!

You’ve heard of finger licking good fried chicken but how about toasts so good you don’t just lick, you’ll be sucking your thumb to get the last tastes??? Lol… Of course I’m biased when when it comes to my cooking but try these simple comfort food that you can make in a jiffy. You’ll be … Continue reading

Thai Steamed Lemon Fish Recipe - Pla Kapong Neung Manao (ปลากะพงนึ่งมะนาว)

Thai Steamed Lemon Fish Recipe – Pla Kapong Neung Manao (ปลากะพงนึ่งมะนาว)

I still have several whole fish from the fishery port so this time, I cooked something that my family would order whenever we visit a Thai restaurant – Pla Kapong Neung Manao (ปลากะพงนึ่งมะนาว), which is Thai-style Steamed Fish with Chilli, Garlic & Lime, but I did not have lime so I used lemon instead and … Continue reading

Biryani uses much more spices than Pulao and is more vibrant in colour and taste.

Biryani Recipe (Part 2) – Spiced Rice Is Nice!

The difference between Biryani and Pulao (Pilaf in English) is that in pulao, the Basmati rice is usually cooked in the meat/vegetable seasoned broth. Depending on the local cuisine, pulao may also contain dried fruits, fish, meat and vegetables. Overall, pulao uses lesser amount of spice mix as compared to a biryani dish and the … Continue reading

biryani-chicken

Biryani Recipe (Part 1) – Chicken Masala

Ever since the visit to our local fishery port, I have lots of fish in my freezer. Hee had requested Indian-styled fried fish this night, and it would be my first attempt at cooking it. Vanessa, “I want the biryani you cooked for us in Melbourne.” It’s been 4 years since I’ve cooked biryani but … Continue reading

2016 Christmas Dinner!