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How to Cook Easy Singapore Noodles recipe
March 24, 2017

The story behind Singapore Noodles


Singapore Noodles does not originate from Singapore itself. Nobody could figure out why it is named as SIngapore noodles when it was originated from the Cantonese community in the past centuries.

Actually, if I am not wrong, it is named as SIngapore because if you translate the Chinese dish, it is pronounced as Xin Zhou Mi Fen, that if you direct translate, if means Singapore Noodles.


Singapore Noodles is made of rice rice vermicelli also known as Bihun or Bee Hoon, locally.

You could hardly find anyone in SIngapore consume Singapore Noodles . Instead, Singaporean prefers Hokkien Noodles!



Ingredients Used


This noodle recipe is similar to Chow Mien recipe, it is stir fry noodles , combined with assorted seafood of your choice.


Vegetables used are usually green pepper ( capcium), spring onions and carrots but some people would replace the pepper with bean sprouts which are cheaper in price.


You may noticed that Singapore Noodles do not contain chicken meats at all. Unless one is allergic to seafood, you might replace it with chicken meats instead.


It is a common practice to add in shrimps or Tiger Prawns in this noodle recipe and the fragrance of the noodle comes from the seafood itself.


Bi Hun or Bee Hun which is locally known is actually rice vermicelli, noodles that are made from rice flour, thin, white in color and great for weight watchers.


ALternatively, you could replace it with glass noodle threads ( also known as Thung Fen ), that appears alike crystal clear thin noodles that is much chewy and expensive too.


You have to soak the rice vermicelli in a basin of water in order to soften them first. Then bring a pot of water to boil, pour the noodles into the boiling water to cook them briefly.

Then, drain them and set aside.




Singapore Noodle Recipe



  • 1 packet egg noodles or rice vermicelli ( Bi Hun )
  • 55ml olive oil
  • 2 clove chopped garlic
  • 1 small onion-sliced
  • 1 slice ginger-cut into match sticks
  • 1 fresh red chilli-remove seeds and sliced into match sticks
  • 1 red/green pepper ( capcium)-remove seeds and cut unti match sticks
  • 1/4 of carrot- peeled and cut into match sticks
  • Ahandful of shrimps or Tiger prawns-remove shells,head and tails
  • 1 egg (Grade A)
  • Ahandful of chicken meat or left-over chicken
  • 1 tbsp curry powder
  • 1 tbsp light soy sauce
  • White pepper to taste
  • 1 stalk chopped spring onion



Method of preparation

  • In a soup pot, bring to boil water. When the water started to dance ( bubbles), toss in the noodles to cook briefly, approximately a few minutes will do. DO not over cook the noodles.
  • Remove from the pot, drain in a colander. Set aside.
  • Marinate prawns with a little salt.
  • Cut chicken meat into slices and marinate with a little light soy sauce and pepper.
  • Bring to wok to heat with 2 tbsp olive oil.
  • Beat the egg, toss into the wok, scramble the egg and transfer to a bowl. Set aside.
  • Bring the wok to heat again, add in 2-3 tbsp of olive oil.
  • Saute chopped garlic, ginger and onion until fragrant.
  • Toss in red chilli , carrot sticks and red pepper ( capcium) . Stir fry for a few minutes.
  • Then , add in shrimps and chicken meat, stir fry for 5 minutes until the shrimps turn pinkish and the chicken meat looks semi-cooked.
  • Toss in the chopped spring onion, give a quick stir before adding in the noodles.
  • Quickly, toss and turn the noodles so that it doesn’t stick to the sides of the wok.
  • Pour in the curry powder, light soy sauce and white pepper. Keep stir fry like a crazy woman.
  • Make sure that the noodles are well combined with the seasoning.Otherwise, some parts are pale in color while another part is colored.
  • Turn off heat. Transfer the Singapore Noodles to a huge serving plate.
  • Garnish with fried crispy shallots and sambal sauce.


Serves 4 person, a great meal for lunch or dinner . You can also prepare this Singapore Noodles in advance for a picnic trip or birthday parties.



Written by peachpurple



Photo taken by wikipedia

Article checked by plagium




Quick and Easy Chow Mien Recipe
March 24, 2017
chow mien

Chow Mien is actually a Chinese language which indicates Stir Fry Noodles.

It is a popular meal served among the CHinese community all over the world.

If you are in Chinatown, you may noticed Chow Mien is in the menu or roadside hawker stall.


There are 2 versions of Chow Mien; dry and wet noodles.

There are 2 types of noodles used; fresh yellow noodles from the wet market and dried egg noodles sold in 6-8 pieces in a pack.


If you are a fan of Chinese take away, you would not miss Chow Mien for sure!

It is a stir fry noodles mixed with variety of vegetables, chicken meat is a must and tasty sauce that you can DIY at home.


Some people prefer the wet type of Chow Mien whereby the black sauce is turn into thick sloppy gravy whereby you can slurp the noodles and dirty your lips.


SOme people prefer the dry type of Chow MMien whereby the black sauce is reduced and mixed well with the noodles, that looked alike instant noodles.


In today’s recipe, I had written the recipe for dry type of Chow Mien that you can find in any CHinese restaurant.


Ingredients you need


Basically, you can add in any type of vegetables you have in your fridge, you don’t have to purposely rush to the supermarket to buy the exact veggies.

Some may prefer bean sprouts, sow peas, French beans, green pepper (capcium) or even celery!

I prefer Chinese cabbages and mustard greens for more GREENS in my noodle recipe.

As for the meat, you can choose one or both type of meats; boneless and skinless chicken fillets or shrimps without shells ( heads and tails of course!)

If you want to have a vegetarian style of Chow Mien, replace the meats with mushrooms, tofu strips, baby corn or vegetarian meats.


In other words, Chow Mien is a versatile meal, you can turn it into a Vegetarian or Meat base stir fry noodles depending on the ingredients you had used in this noodle recipe.


As for the secret recipe, is the SAUCE!

Yes, you can DIY your Chow Mien sauce at home with the basic ingredients:


  • Light soy sauce- prefer the non salty type
  • Oyster sauce- vegetarian or oyster flavor, doesn’t really matter
  • Sesame oil-the fragrance comes from here. You can also heat up olive oil, stir fry white sesame seeds to produce homemade sesame oil.
  • Chinese wine- you can either buy Shaoxiang wine or rice wine from the market
  • Chilli sauce- a little spice to the noodles could perk you up. Any type of chilli sauce will do. However, I would refrain using Thai Chilli sauce, which is suitable for Sweet and Sour recipes.




Chow Mien Recipe




  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp Chinese cooking wine
  • 1 tbsp Chilli sauce
  • 1 tbsp sesame oil
  • 2 cloves garlic-peeled and chop
  • Afew slices of ginger-cut into match sticks
  • 350g boneless chicken meat-remove skins and fats
  • 1 packet egg noodles or fresh yeloow noodles
  • 2 tbsp olive oil
  • 2 stalks mustard greens-washed and cut
  • Afew leaves of Chinese cabbage or lettuce-washed and cut into bit size
  • Afew slices of carrot-peeled and cut into match sticks
  • 1 handful of Chinese black mushrooms-soaked and cut into strips
  • 3 stalks spring onions-chopped
  • 110ml water or chicken stock
  • White pepper to taste




Method of preparation:

  • If you are using fresh yellow noodles, soak the noodles in a bowl of water tor emove the excess oil and yellow coloring.
  • If you using egg noodles, cook as per packet instructions.
  • Cut the skinless and fatless chicken meat into strips.
  • In a shallow dish, combine light soy sauce, oyster sauce, Chinese cooking wine, chilli sauce, sesame oil together.
  • Then, add in the strips of chicken, toss and turn to marinate them well. Allow to stand for 10-15min.
  • In a soup pot, bring to boil with water, toss in the fresh yellow noodles or egg noodles to cook them briefly. Do not over cook the noodles. Otherwise the noodles would turn mushy.
  • Drain and set aside.
  • Heat up a wok with olive oil.
  • Add in chopped garlic and ginger , stir fry until fragrant.
  • Toss in the carrot sticks, mustard greens, cabbages and black mushrooms. Stir fry for a few minutes.
  • Add in the marinated chicken into the wok, quickly stir fry for 5 min to cook the chicken.
  • Add in the left-over marinate sauce and water ( or chicken stock), allow to simmer for a few seconds.
  • Then, toss in the noodles, quickly toss and turn like a professional chef in the kitchen.
  • Toss in the chopped spring onions, give a quick stir before turn off heat.
  • Sprinkle the white pepper before transfer the Chow Mien into individual plates.
  • Serve hot with sides dishes such as scrambled eggs and crispy fried shallots.




Written by peachpurple



Photo taken by wikipedia

Article checked by plagium


More noodles related recipes here:

Minced meat with scrambled eggs

seafood spaghetti tom yum

hokkien noodles

Homemade Pizza: Roasted Vegetarian Pizza
March 23, 2017

Do you love pizza?

I am sure that majority of us are pizza lovers, be it meat pizza or vegetarian pizza.

At least once a month, I would order a take-away at PizzaHut for a pan pizza that cost RM 5 ( USD 23 cents )!! That is SUPER CHEAP right?

My favorite is Hawaiian Pizza, Vegetarian Pizza and Seafood Pizza but the size of the pizza is way too small for the appetite of 4 person, isn’t it?

Forking out more money for Large pizza is out of my budget.

Hence, I decided to look for a simple pizza recipe where I can bake pizza anytime, any day that I wanted and I could save money too.

My kids and I had started to like Vegetarian Pizza because I had tried to embrace them the concept of consuming vegetables for good health and the nutritions of vegetable which are able to keep them strong, healthy and good bowel movements.

Honestly, I have not tried Roasted Vegetarian Pizza before. This recipe gave me the chance to prove it that pizza is REALLY EASY to prepare and roasted vegetables taste as good as meat toppings too.

I had thought whether or not to buy a readymade pizza dough or make my own homemade pizza dough with the protein flour.

If you are in a hurry, you could forget about making your own pizza dough. Just grab a packet of pizza dough or crust from the supermarket before your kids started to wail for food!

.Roast vegetables are as good as grilled vegetables. If you have time, go ahead, chop some of your favorite vegetables, grill them over the open grill or grill oven. Since I wanted to save time, I went ahead with roasting the cut vegetables over the frying pan which saves time and less hassle.

Don’t chop or cut your vegetables one night before hand because they will turn soft and mushy the next day.

Always make sure that the vegetables are fresh, chilled in the fridge and use appropriate size of the vegetable. For example, if you need eggplant, choose a small one, use up the whole eggplant, don’t leave the remainder in the fridge.




Roasted Vegetable Pizza



  • 1 and 1/2 cup protein or bread flour
  • 1/2 tsp firmly packed dried yeast
  • A pinch of salt
  • 100ml warm water
  • 1 tbsp olive oil



Pizza toppings:

  • 1 small red pepper (capcium)-remove seeds, cut into squares
  • 1 small zucchini-sliced
  • 1 small aubergine  /eggplant- sliced
  • 1 small onion-peeled and sliced
  • 3 medium size tomatoes-remove seeds, cut into squares
  • 2 tbsp pasta tomato paste
  • Salt and pepper
  • 150g grated cheese -any type



Method to prepare:

  • In a big mixing bowl, sieve the protein flour, yeast and salt together.
  • Make a well in the middle, pour in water and olive oil alternately to form a stiff dough.
  • Knead for 10min.
  • Use a pyrex bowl, grease with olive oil so that the bread dough does not stick to it.
  • Transfer the bread dough into the bowl, cover with a plastic wrap and leave it at a warm place to rise double the original size. Top of the fridge is the best place to keep warm.
  • Leave it to rise for 45min.
  • Preheat the oven at 200C, place  the baking sheet on the tray.
  • Place a pizza plate ( card board covered with foil wrap ).
  • Heat up a frying pan with butter.
  • Roast the red pepper, zucchini, eggplant and onion until toasted on both sides. A little charred is alright.
  • Roast the tomatoes with the skin side up until a little blistered.
  • Peel and discard the tomato skin. Mash up the flesh with pasta sauce, salt and pepper to taste.
  • On a flat surface, sprinkle with flour, roll out the bread dough.
  • Shape it into a round shape.
  • The thickness of your pizza depends on your choice.
  • Spread the tomato mixture all over the pizza surface.
  • Decorate with roasted vegetables on top.
  • Garnish with grated cheese on top.
  • Bake the pizza for 30min until the cheese bubbles.
  • Leave in the oven for 10min before cutting the pizza.


Makes around 6-8 slices


Written by peachpurple

Photo taken by pixabay

Article checked by plagium


More delicious food for kids related recipes here:


baked Turkey Hampie

eggs with minced meat

tom yum bee hoon


Chicken and Corn Fritters Snack for Kids
March 22, 2017
chick corn fritter

My best friend told me that if there is one snack that could satisfy her 2 year old toddler, she would give me a kiss if I could share with her the recipe.


Well, I don’t want her kiss but I definitely wanted her 2 year old toddler to eat something different , rather than consuming baked macaroni with cheese, that would make her produce baby fats.


How about Chicken and Corn Fritters, I had suggested yesterday but she wasn’t sure that her toddler would put corn into her mouth.


I told her that Chicken and Corn Fritters are super easy to prepare and IF her toddler doesn’t like it, she and her hubby could finish them up because these fritters are super delicious snack that roadside stall doesn’t sell them at all.


She wasn’t convinced.


So, I had made some today and brought the first batch to her house for a “Test Trial”


It did freaked her out when her toddler kept eating one after another corn fritter non-stop because she knew that her baby dislikes anything with corn.


Now Chicken and Corn Fritters are made from left-over chicken which I had in the fridge. You could either steam fresh chicken fillets or keel, but make sure there isn’t any bones in the meat because you don’t want to choke your child, would you?


You may noticed that I had added in an extra ingredient; BANANA, which is helpful to make your child’s bowel movement to move the waste easily with the combination of banana and corn.


You could either use sweet corn kernels from the can or buy raw corn kernels in the frozen department of the supermarket.


Spring onion and coriander give the least taste of raw vegetables to children, so you don’t have to worry about the child picking out the bits of  veggies from the fritters.



Chicken and Corn Fritters Recipe



  • 1 Banana ( medium size)
  • 1 egg -Grade A
  • 85g cooked chicken or left over chicken
  • 200g corn kernels from a can-drained
  • 1 stalk spring onion- chopped
  • 1 tsp fresh or dried coriander
  • Salt and pepper
  • 85g self raising flour or plain flour mix with 1 tsp of baking powder
  • Peanut oil for deep frying



How to prepare :

  • Peel the banana, mash it with the back of a fork.
  • In a mixing bowl, transfer the mashed banana, egg, cooked chicken-shredded, chopped spring onion, coriander, salt and pepper.
  • Mix well until all ingredients are combined.
  • Add in the self raising flour, stir to form a soft batter, add a little water if too dry.
  • Heat up a wok with sufficient peanut oil.
  • Add in spoonful of Chicken and Corn batter into the wok, giving some space in between by using the spatula to break them apart.
  • Cook for a few minutes, flip over to fry the uncooked side.
  • When the fritters had turned golden brown and crispy, remove from the oil, transfer to a paper kitchen towel.
  • Allow the towel to absorb excess oil from the fritters.
  • Serve the Chicken and Corn fritters with chilli sauce, mayonnaise or mustard.



Makes a wonderful packed lunch for kids



Written by peachpurple

Photo taken by pixabay

Article checked by plagium


More snack related recipes here:

carrot scones

easy corn porridge

homemade chicken burger for kids

How to bake a Perfect Fish Pie
March 21, 2017
fish pie

Red Snapper is a cheap fish which can be used well in a flavored Fish Pie but if you are willingly to fork out more money, you could treat your family members with cod fish or haddock fish.


Some people are sensitive to fish odor but if you choose the right type of fish, you could hardly smell any fishy odor at all.

Some of the fish I could recommend you to try for a perfect Fish Pie is fish cod, Red Snapper, haddock or Dory fish.


This is a family pie that belonged to my grandmother for generations.

Grandma used to bake tasty Fish Pie for us during festive season because it is a rare occasion that she would bake for us.


Fish Pie may take a few hours ahead for you to prepare in advance, to minimal the haste.

Sometimes, grandmother would prepare the ingrdients one night beforehand and wake up early in the morning to bake them, that awoke us up with the aromatic smell of the baked pies.


For this Fish Pie, grandmother used to buy Red Snapper from the wet market.

She would remove the intestines, scrap off the scales, use the spoon to scrap off the flesh from the bones.


I would rather use the easy method, buy a white fish cod or Dory fish from the wet market because it has less bones and more white soft fish flesh without any fishy odor.


Although white fish cod and Dory fish may be expensive, it is worth to spend a little more for my family.






Fish Pie Recipe



  • 3 large potatoes
  • 2 tbsp low fat milk
  • 2 tso olive oil
  • 1 garlic-chopped
  • 1 small onion-chopped
  • 1 small green pepper ( capcium)-remove seeds, halved and sliced
  • 1 tsp cayenne powder
  • 1 tbsp plain flour
  • 2 fresh tomatoes- remove seeds, chopped
  • 3 tbsp water
  • 1 medium size haddock / cod fish or Red Snapper
  • 60g shrimps-remove shells
  • 2 tbsp butter




Method of making Fish Pie

  • Preheat the oven to 190C
  • Peel the potatoes, cut them into wedges, put them into a pot of water with 1 tsp salt. Boil until the potato wedges turned soft and tender.
  • Drain the soften potatoes, mash them with the back of a fork and then mix with low fat milk. Stir until the mashed potatoes diluted well with the milk.
  • Heat up olive oil in a saucepan, add in chopped garlic and onion, saute until fragrant.
  • Add in green pepper, stir fry for 3 min.
  • Stir in cayenne powder and flour into the saucepan.
  • Gradually, pour in the chopped tomatoes and water into it.
  • Bring to boil, keep stirring all the time.
  • Remove the skin from the fish, remove the bones and cut them into small pieces.
  • Place the fish on top of the vegetables, partially covered the saucepan and simmer for 10 min.
  • Stir in the shrimps into the fish and vegetables, mix well.
  • Then, transfer all the ingredients into a oven proof dish.
  • Spoon the mashed potato on top of the fish dish and level the surface with a spoon.
  • Dab small pieces of butter over the potato here and there.
  • Bake in the oven for 20-30min.
  • Then transfer the Fish Pie into a grill to brown the mashed potato.



More recipes written by peachpurple:

Turkey Hampie

Sweet and sour red snapper

Black Pepper sauce cod fish

How to Make Crispy Seafood Wontons
March 21, 2017
seafood wonton

Seafood Wontons are my favorite snacks during teatime break, especially when I dine out while window shopping.


Wontons are Chinese cuisine which are very popular among young and old.

They are also known as dumplings, which are available in wet or fried method, depends on consumers taste buds.


However, I do prefer fried , crispy and brownish wontons because dipping the wontons into chilli sauce and mayonnaise or Thai Chilli sauce was a splendid complimentary taste.


Wonton skins are actually thicker than spring roll skins but smaller in size, around the size of your palm, square with little flour spread on both sides .

This is done in order for the wonton skins not to stick to each other, so that you can peel it off easily.


Minced seafood fillings are easily done by mixing assorted seafood into the pan, mix with spiced powder, salt, pepper, lemon juice and a little of cayenne powder.

Pour in flour and milk gradually in order for the fillings to be a bit sticky.


Cooked fish cod can be replaced with Red Snapper which is cheaper.

I chose baby squids because they are easily chewed compared to adult squids.

If you are allergic to shrimps, you could replace them with cooked crabs or readymade crab sticks that you can buy from the supermarket or wet market.


Seafood wontons are best cooked with deep frying method, either use a deep fryer or a wok with sufficient oil.


Otherwise, the wontons would absorb up the insufficient oil, making them soaked with oil and flimsy.


To make a crispy and crunchy seafood wontons, heat up the wok with oil until you could see light smoke rising up.

Then slide in the pouch wontons one at a time so that they would not stick to each other.



Seafood Wontons



  • 85g butter
  • 25g plain flour
  • 150ml milk ( or mix powdered milk with warm water )
  • 6 tsp lemon juice
  • 1 clove crushed garlic
  • 1 tbsp chopped fresh mint
  • A pinch of cayenne
  • 1/2 tsp spice powder
  • A little salt and pepper
  • 85g cooked shrimps without shells
  • 55g fresh fish cod
  • 85g cooked baby squids-cleaned
  • Some wonton skins




Method of making:

  • Heat up wok with a little butter.
  • In a big bowl, stir in flour, and then gradually pour in the milk.
  • Pour in the mixture into the wok, keep stirring the sauce until it thickens.
  • Pour in the lemon juice, chopped mint, cayenne powder, spice powder, salt and pepper.
  • Add in the shrimps, baby squids and white cod fish into the mixture.
  • Melt in the remaining butter.
  • Once the seafood mixture is mixed well, reduced the gravy, remove from heat.
  • Place the wonton skin onto a dry flat plate.
  • Scoop up 1tbsp of seafood mixture in the middle of the wonton skin.
  • Draw up 4 sides of the wonton skin together into a bundle.
  • Pinch the sides together to form a pouch.
  • Dab a little water onto the wonton skin in order for the pinched sides to stick together.
  • You can either bake the Seafood Wonton on a baking tray for 30 min or deep fry them in a wok with sufficient oil for 5 minutes.
  • Bake until crispy and brownish


Makes 12-20 wontons

Written by peachpurple

Photo taken by pixabay

Article checked by plagium


More snack related recipes here:

Heart shaped toast 

Eggless pancakes

Chow Mien

Quick and Easy Baked Tandoori Chicken
March 20, 2017

Tandoori chicken recipe isn’t difficult to prepare at all if you have all the ingredients at home or buy readymade tandoori paste at the hypermarket.


I would rather use the fresh spices well blended with the other ingredients than readymade paste.


In addition, if you wish to make your chicken taste better, marinate the chicken parts with the blended spice overnight or at least an hour before baking time.



I love the taste of the tandoori paste because it is simply different from chilli paste.


Use the accurate ingredients, don’t leave out other spice ingredients because the taste of tandoori chicken would be weird..


Always use plain yogurt instead of fruity yogurt because it will make the Tandoori Chicken taste weird too.


If you are out of yogurt, try replace it with fresh thick coconut milk, which gives the similar milky flavor.


Don’t forget the salads!

You can prepare vegetable or fruit salads while waiting for the Tandoori Chicken baking in the oven.

Since it may take around 45min to an hour of baking time, prepare fresh salads in advance, chill them in the fridge because cold salads makes a perfect complimentary side dish for baked chicken.




Tandoori Chicken Recipe



  • Seeds from 6 cardamom pods
  • 2 tsp cumin seeds
  • 4 tbsp plain yogurt
  • 1 large clove garlic-chopped
  • 2 tbsp lime juice
  • 1 inch fresh ginger-peeled and chopped
  • Salt and pepper
  • 1 pinch ground turmeric powder
  • 1 pinch cayenne pepper ( red chilli powder)
  • 2 chicken thighs or 4 chicken wings-remove skin and fats
  • Butter for glazing



1 tomato-chopped

1/2 large bombay onion-cut into slices

1/2 lime juice

1 coriander sprigs-chopped


Method to bake Tandoori Chicken:

  • Heat up a small non stick frying pan, add in 1 tbsp of butter, add in cardamom and cumin seeds, heat up until fragrant.
  • Don’t burn them.
  • Remove, transfer to a mortar and pestel, crush them into powder form.
  • Alternatively, you can crush them on a chopping board by rolling the toasted cumin seeds and cardamom with a rolling pin.
  • In a blender, put in the plain yogurt, salt and pepper, lime juice, the powdery spices, cayenne powder. Blend until the ingrdients turn into a fine paste.
  • You will have a dark red paste.
  • Use a knife to criss cross cut the chicken thighs or chicken wings. You can chop them into smaller pieces if you want to.
  • Then coat all the chicken parts with the spice paste.
  • Prepare a foil for baking.
  • Lightly grease the foil with a little butter.
  • Transfer the coated tandoori chicken parts onto the foil.
  • Cut the butter into small cubes. Scatter the butter cubes on top of each chciken parts.
  • Then, cover the chicken with the sides of the foil, to form a package.
  • Put the foil package with the tandoori chicken into an oven.
  • Bake for 30-45min until the chicken turn golden brown and a little charred is alright.



How to prepare the salad:

In a small bowl, mix together the chopped tomatoe, bombay onions, lime juice and coriander.

Mix well.



Serve hot with white rice, tomato salad and tandoori chicken for each person.



Written by peachpurple

Photo taken by pixabay

Article checked by plagium


More chicken related recipes here:


All in 1 Chicken in a pot

Kung Pao chicken

BBQ chicken recipes

Pork Fillet with Stuffed Dried Apricots and Walnuts
March 4, 2017

I had always wanted to try stuffed turkey but it is difficult to buy fresh turkey in our country.


Hence, I decided to try roasting Pork Fillet with Apricot and Walnut Stuffings instead of turkey.


Pork fillet is much easier to purchase in our country and we could buy fresh pork fillet at very reasonable price.


Buy pork fillet from the wet market, make sure that the fillet is lean, without fats.

Alternatively, you can also buy pork fillets from the supermarket buy make sure that the color of the fillets are red pinkish , not pale.

Touch the pork meat, it should bounce back when you press in down.


Use a sharp kitchen knife to cut a big slit at the top of the fillet, big enough to stuff in the ingredients later.

For the stuffin fillings; I would recommend you to put in non meaty ingredients, more fibre and nuts for chrunchy and sweet tasty flavor that matches the pork fillet.


If you like, you could try chopping dried apricots, sultanas, red dates, plums for more fibre.

Assorted nuts such as walnuts, pecans, cashewnuts are great for those who love chewy nuts but buy those raw nuts because they are cheaper than seasoned nuts.


Toast them in an oven for 10min, bring them out and chop coarsely not finely.

By the time you have chopped finely, you could taste out the difference as it melts into the pork flesh.

Allow the coarse nuts to embed into the pork fillet by mixing with the fibre fruits.


Egg yolk and breadcrumbs help to combine the dried apricots and walnuts together so that these ingredients do not fall apart when you cut the pork later.


Do not cut the cooked pork fillet to thickly after you had roasted it.

Moderate thickness should allow your family members to enjoy this pork meal without feeling bloated and remember to prepare complimentary side dishes such as vegetable salads or cooked broccoli.




Pork Fillet with Apricot and Walnut Stuffing Recipe



  • 450g lean pork fillets
  • 1 small onion-chopped finely
  • Some bread crumbs
  • Some ready to eat dried apricots-chopped
  • Some toasted walnuts-chop coarsely
  • 2 tsp chopped fresh parsley or dried parsley
  • 1 egg yolk
  • Salt and pepper for seasoning
  • Fresh sprigs parsley to garnish




  • Preheat oven to 180C.
  • Rinse the pork fillet briefly, cut off any fats, cut a slit down to fill in the stuffings.
  • In a mixing bowl, fill in chopped onions, breadcrumbs, dried apricots and corasely chopped walnuts together.
  • Mix well, before adding in the chopped fresh parsley, egg yolk and seasoning as according to your taste. Stir and mix well until all the ingredients are well combined.
  • Then, fill in the stuffings into the slit of  the pork fillet. Then secure the slit with a string.
  • Place the pork fillet with the fillings onto a rack in the oven, roast the pork fillet for 45min.
  • Allow the pork to rest in the oven for 10min .
  • Then, place the pork onto a chopping board, slice the pork and serve hot.



Written by peachpurple

Photo taken by peachpurple

Article checked by plagium


More meat  recipes to share:

Garlic BBQ Beef

Cajun BBQ Chicken

Minced meat with scrambled eggs

Fish Cod Steaks in Tarragon Sauce
March 3, 2017

Are you a huge fan of fish cuisine?


If you are looking for fish recipes with less bones, you should buy fish cod steaks, even though they are expensive in Asian countries.


Fish cods contain white flesh and soft tender texture, no bones at all.

This fish is suitable for kids and old folks who are vulnerable to choking bones which is no joke at all.


Fish cod steak makes a splendid cuisine for black pepper sauce and tarragon sauce.

You don’t have to deep fry this fish cod because the flesh cooks easily and flakes quickly when cooked throughly.



What is tarragon ?


Tarragon is a green leafy ingredient that belongs to the herb category.

It is a Siberian hern, usually used in France cuisine.


Tarragon leaves combine well with seafood especially any type of fishes especially fish cod steaks.

Besides that, tarragon leaves also pair well with chicken meats and omelettes too!


Some chefs even use tarragon leaves in soups and stews because it enhance a sweet and fragrance smell that is awesomely delicious.


If you cannot find fresh tarragon leaves in the market, you could also replace it with dried tarragon which are available in small bottles at the seasoning department.


I love the tantalising taste of tarragon blended so well with the fish cod steaks.

The thick sauce that I had used is simple. Just mix low fat milk with vegetable stock together.


Fresh low fat milk is most suitable because it is refined, filtered and doesn’t turn into pulps.

Alternatively, you can also use powdered milk but make sure that it is low fat and low in cholesterol.



Fish Cod Steaks in Tarragon Sauce Recipe



  • 4 pieces of cod fish steaks
  • 300ml low fat milk ( fresh milk or powdered milk)
  • 150ml vegetable stock ( homemade or ready made)
  • 1 tbsp chopped fresh tarragon leaves or dried tarragon
  • 1 bay leaf
  • 2 tbsp corn flour mixed with 4 tbsp water
  • Salt and pepper to taste




  • Briefly wash and pat fry the fish cod steaks.
  • Heat up a non stick pan, melt a tbsp of butter, put in the cod steaks to half cook them on both sides.
  • Then, add in the low fat milk, vegetable stock, chopped tarragon leaves and bay leaf together.
  • Stir slowly in order not to break the cod steaks apart.
  • Season with salt and pepper as according to taste.
  • Heat under low fire, poach for 10min until the cod steaks are cooked.
  • The flesh of the fish should appear opaque and flake easily.
  • Discard the bay leaf.
  • Carefully, lift up the cod steaks one at a time, place onto individual serving plate.
  • Add in the blended corn flour into the cooking liquid, keep stirring well.
  • Heat up until the sauce boils and thickens and then reduce the heat and cook gently for a few minutes.
  • Check the seasoning once in a while, add in extra salt and pepper if required.
  • Pour the sauce over the fish cod steaks.
  • Garnish with chopped parsley.



Written by peachpurple

Picture taken by peachpurple

Article checked by plagium


More articles related to fish to share:

Red fish snapper with sweet and sour sauce

Fried fish Japanese style

Grilled Fish

Family Chicken Pies for Breakfast
March 3, 2017

Sick and tired of making breakfast daily!


It is always toast bread, sanwiches, oatmeal and ham bread!


Kids had been complaining of lack of appetite due to boring breakfast.


SO, I decided to prepare pies in advance, freeze them in bulk so that I could heat up in the microwave oven in the morning for them to have for breakfast.


Sure glad that I did made some Family Chicken Pies that my good old friend had shared with me.


She told me that kids and teens are more likely to love Chicken pies rather than breads because of the ingredients.


Yes, I agree that chicken meat with sweet corn kernels, covered with mashed potatoes were heavenly, just like those pies that are served in Western cuisine restaurants.


Some called it Baked Chicken Pie because it is baked in the oven.


Doesn’t matter, really.

As long as my kids stop complaining of boring breakfast and don’t skip off breakfast, I am willingly to make these pies in advance.


Next time, I am going to put them into individual pie cups for convenience.


They can even bring this Family Chicken Pie to school for lunch!



Family Chicken Pie Recipe



  • 700g chicken meat-cubed
  • 1 large onion, thickly sliced
  • 200ml chicken stock
  • Salt and pepper
  • 25g butter-melted
  • 175g buttom mushrooms from the can ( discard the water)
  • 25g plain flour
  • 225g sweetcorn kernels from the can (discard the water)
  • 2 tsp chopped fresh parsley
  • 1 tsp lemon juice
  • 4 tbsp thick cream
  • 1kg potatoes
  • 115ml hot milk ( powdered milk mixed with hot water)
  • 85g grated cheese ( Cheddar)
  • 25g potato crisps ( Tidbits)



How to prepare Family Chicken Pie:

  • Cut the chicken meat into cubes. Remove any skins or fats.
  • In a saucepan place the chicken cubes, onions, wine, chicken stock together.
  • Heat up until low heat, allow to cook for 20min until chicken cubes turn tender.
  • Drain the liquid and reserve it as the sauce.
  • Bring a pan to heat. Melt the butter in the pan.
  • Cut the button mushrooms into thin slices.Gently fry the mushrooms
  • Stir in the flour, add in the reserved liquid, stir quickly so that the flour doesn’t burn.
  • Stir in the cooked chicken mixture, sweetcorn kernels, chopped parsley, lemon juice and thick cream together.
  • Season with salt and pepper.
  • In a pot with water, bring to boil with peeled potatoes, cut into wedges.
  • Boil until the potatoes had soften.
  • Drain the cooked potatoes, transfer to a flat plate.
  • Use the back of a fork to mash the cooked potatoes.
  • Transfer the mashed potato to a bowl, add in milk and 1/2 cup cheese, mix well .
  • Season the mashed potato with salt and pepper according to taste.
  • In a heatproof dish, transfer the chicken mixture into the dish.
  • Then cover the top with the mashed potato. Even the surface.
  • Crush the potato crisps with your hand, sprinkle over the top and garnish with grated cheese after that.
  • Bake in the oven for 20min until the top turned golden brown.
  • Cut the Family pie into 6-8 portions, serve hot with side dishes such as vegetable salads and tasco.



Written by peachpurple

Photo taken by pixabay

Article checked by plagium


More chicken related recipes here:

Kung pao chicken

Minced chicken with scrambled eggs

Chicken soup noodle