Oh Crab! Who Is Uncle Leong? – Uncle Leong Seafood Restaurant 龍海鲜螃蟹王

According to Mr. Hawazi Daipi, Senior Parliamentary Secretary, Ministry of Education and Ministry of Manpower, “Singaporeans’ love for food is reflected in the growth of the food and beverage industry in Singapore. According to latest figures by the Department of Statistics, the Singapore F&B industry now comprises about 6,200 establishments, employing some 91,300 workers, or … Continue reading

Mapo Tofu 麻婆豆腐

Chen Mapo Tofu or commonly known as Mapo Tofu (stir-fried tofu in hot sauce) was created by the wife of a small restaurant owner during Qing Dynasty (1644-1911). There are many stories surrounding the origin of this dish. According to Wikipedia: Ma stands for “mazi” (Pinyin: mázi Traditional Chinese 麻子) which means a person disfigured by … Continue reading

Sambal Fish – Baked, Broiled or Grilled

Above is Dory Fish which I find not “oily” enough but I couldn’t find Stingray in Melbourne, QVM. This is a very simple recipe. Just 2 main ingredients: fish and sambal, then pop them into the preheated oven or broiler. Cooking time varies with the thickness of the fish fillet. Amount of sambal is to … Continue reading

Ray’s Salmon Tomyum Soup

I walked out of my room, saw Ray and Vanessa unpacking their loot and dividing them into per-meal-cooking portions before chucking them into the freezer. They had gone to QVM earlier without me. Great! And more great news… Ray’s gonna cook dinner tonight 🙂 Ingredients for Soup Base: 1½ – 2 cups Fresh Chicken Broth … Continue reading

Sambal Sotong

Pineapple-cut Squid or simply Squid Rings are fine. Here I have some prawn meat too. Ingredients: 500g Squid (remove cartilage, scrape off slime and score the insides then cut into bite size). 3-5 tablespoons Sambal Tumis (according to taste). ½ red Onion, sliced (optional, for extra crunch and sweetness). 1 – 2 teaspoons Vegetable Oil (if … Continue reading

Sambal Ikan Bilis Recipe

Fried Anchovies (Ikan Bilis) Ingredients: 200g Ikan Bilis (Dried Anchovies) Enough Oil for deep frying 3 tbsp Sambal Tumis (more if you like) Method: 1. Heat oil in pot and deep fry the anchovies till golden and crispy. 2. When anchovies are cooked, drain on kitchen towels to remove excess oil. 3. In a pan, … Continue reading

Ying Thai 2

Thai Seafood Hotpot – You decide if you like it mild, medium, hot or hot hot! We usually start with the tomyum seafood soup Valerie studying the menu but she already knew what to order – our usual… And progress onto the curries and this time we’ve order Green Chicken Curry Pad Krapow is a … Continue reading