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Braised Pork Belly in Red Pepper Paste recipe

Slow Cooked Pork with Homemade Massa de Pimentão

As promised, here is the amazing braised pork recipe with the delicious homemade Massa de Pimentão (recipe from last week, scroll down for the link)! I know it requires a bit of planning and time to make, but it is so worthy to invest your time into it, perhaps a great weekend project for you?

This dish was inspired by a recipe from a cook book I have, ‘Lisbon – recipes from the heart of Portugal’ by Rebecca Seal. The said recipe is Pork with Clams (Carne de Porco á Alentejana) in which Seal cooked pork and clams with Massa de Pimentão. It looks delicious on the cook book so I decided to do a similar one which in many ways, reminds me of my childhood. My version of the Massa de Pimentão has Chinese spices in it, so in order to compliment it, I opt for pork belly (instead of pork leg, the traditional ingredient for Porc a l’Alentejo) which is one of the most popular cuts of meat we use in Chinese cuisine. Choose a piece that is not too fatty but definitely not too lean because the combination of the two makes the texture of the meat desirable, every bite is a joyful sensation! You will know what I mean if you try it.

Another addition in my recipe is Portuguese chouriço, which I thought would enrich the taste of the whole dish and I was right, it gives an extra depth of flavour and texture to the final result. If you are up for something rich in taste and balance in texture as a special treat, this recipe is the one for you and I highly recommend it!

Braised Pork Belly in Red Pepper Paste recipe Braised Pork Belly in Red Pepper Paste recipe


serves 4-5

  • 800g Free range pork belly, cut into bite size pieces
  • 3 tbsp. of homemade Massa de Pimentão (recipe here)
  • 1 tbsp. shaoxing rice wine or Marsala wine
  • 250g Portuguese chouriço (or Spanish chorizo as alternative), cut into small pieces
  • 2 medium carrot, cut into bite size pieces
  • 5 waxy potato, such as Linda, peeled and cut into bite size pieces
  • 2 shallots, finely chopped
  • 2 bay leaf
  • 1 litre of chicken stock (you might not need all)
  • Salt and pepper to taste
  • Vegetable oil

To serve:

  • Steamed Jasmin rice or Basmati
  • Or
  • Crusty bread
  • A handful of chopped fresh coriander
  • Good quality Portuguese olive oil

Add a good pinch of sea salt, and a few twists of freshly ground black pepper, Shaoxing wine (or Marsala), Massa de Pimentão and bay leaf to the pork belly. Stir well and make sure all meat is evenly coated with the marinade. Refrigerate for 1 hour or best overnight (recommended).

Warm a couple of teaspoons of vegetable oil in a cast iron casserole (or heavy bottomed sauce pan), sauté shallots and a small pinch of salt until slightly soft and fragrant (not brown). Add chouriço. Sauté until chouriço is crispy and golden brown and released the beautiful paprika oil. Remove the sausages (but leave the oil in), and then add the marinaded pork belly into the casserole. Brown the meat in all sides for a couple of minutes, be careful not to scorch the bottom of the pan.

Add a splash of stock (or water) to deglaze the casserole. Then add the remaining chicken stock (about 2 cm above the meat). Stir until everything is combined. Bring the content to boil and then reduce to slow simmer, for about 1.5 hours or until the meat is very tender.

Add potato and chouriço to the casserole and bring it back to slow simmer (make sure there is enough liquid, add more stock or water if needed) for another 30-45 minutes or until the potatoes are soft but still have some bites. Season with salt and pepper.

Just before serving, drizzle generous amount of olive oil to round up the overall taste. Serve with steamy hot rice or mop up all the sauce with warm crusty bread. Don’t forget to sprinkle the chopped fresh coriander leaves to compliment the richness and silkiness of this dish.

If you have made this dish and liked it, please leave a comment as I would love to hear from you!

Braised Pork Belly in Red Pepper Paste recipe



Massa de Pimentão recipe

My Version of Massa de Pimentão (Red Bell Pepper Paste)

Hello!! It has been so long since I posted here! I am so sorry for the silence! I haven’t forgotten about the blog and I haven’t forgotten about you – my dear reader!

I have been doing a lot of thinking about my blog lately, not that I have doubt about keep writing it, but questions are how can I go forward with it in this constantly changing and highly competitive society? And in which direction should I go to make the content more meaningful and still be relevant to my life and everyone else’s around me (including yours, my reader)? I do have a few ideas but I am still struggling to find the most appropriate choice, and I still haven’t had answers to all of my questions yet…

Having said that though, I would still like to share some recipes with you during my ‘critical thinking process’ even if it is sporadically, I hope you will still enjoy reading and cooking my recipes. I am grateful for your patience and I hope I have an answer soon but until then, please enjoy this recipe which I will highly recommend you to try! And I have a follow up recipe (next post) for you which will put this delicious condiment into great use.

Massa de Pimentão is a popular Portuguese condiment made with red bell peppers, a versatile sauce with absolute outstanding flavour. It only consists of a few ingredients, although the making process is a slightly longer one (with a 24 hours waiting time), but it definitely WORTH the effort!! Traditionally, Massa de Pimentão is made with red bell pepper, salt, garlic and olive oil. Bell pepper are evenly salted at room temperature for about 24 hours, and then roasted (or broiled) until soft and then pureed with garlic and olive oil. Since I want to give the overall flavour a little more complexity rather than a predominate sweetness, therefore my version has taken on a Chinese twist, I added Chinese five spice and a bit of extra toasted Szechuan pepper corns. These spices give the pepper paste a wonderful pungent and licorice flavour which go surprisingly well with the sweetness of the bell pepper, and I have to say, the taste is pretty unique.

Massa de Pimentão can be used in a number of different ways: as a spread on bread and crackers, as a dip, as a pasta sauce (tried), as a condiment or marinade for any meat and fish dishes. I used it to marinated pork belly and made a delicious braised pork dish, the taste was out of this world! (I will post the recipe for you in my next post shortly) If you opt for vegetarian option, I can imagine it will be just as delicious on roasted aubergine or any other root vegetables such as potato and squash.

Don’t be alarmed by the duration of time this recipe needs, the actual ‘cooking’ is done by the oven, all you need to do is to first salt the bell peppers a day before, roast them on the next day, let them cool and blend with the rest of the ingredients. So easy and so so delicious! Make it please and follow through with the next braised pork recipe, and I dare to say: you will not regret it.

Massa de Pimentão recipe Massa de Pimentão recipe Massa de Pimentão recipe Massa de Pimentão recipe Massa de Pimentão recipe Massa de Pimentão recipe


  • 6 large red bell pepper, wash, deseeds and cut into large chunks
  • 1&1/2 tbsp. salt
  • 2 tbsp. olive oil (separated 1/2 tbsp + 1&1/2 tbsp)
  • 1 tsp. Chinese Five Spice
  • 1/4 tsp. Sezchuan pepper corn (toasted and ground)
  • 1/4 tsp. roasted garlic powder

Sprinkle salt evenly on the bell pepper chunks, cover and leave them to marinate at room temperature for 24 hours (it will be best or if not allowed at least 12 hours).

After 24 hours, preheat oven to 180 degrees celsius. Drain the excess liquid from the pepper and rinse them quickly with cold water, then pat dry.

Transfer the pepper on a baking tray lined with baking paper, drizzle 1/2 tbsp. of olive oil over and use your hand to coat the pepper evenly with oil, then distribute the pepper on the baking tray in one layer, skin side up. Bake in the hot oven for 45 minus, once the time is up, switch off the oven and leave the pepper in for another 10 minutes. Remove from oven after and keep them in a bowl or a box with a lid, cover and set aide for a few minutes.

Let the pepper cool down and peel of the outer skin, which should slip off the flesh easily. Add the pepper flesh into a food processor alongside the rest of the ingredients and the other 1.5 tbsp. olive oil, blend for 10 second or until the mass is pureed and smooth; blend for a few more seconds if needed.

Transfer the paste into a clean air tight jar, use it as desire, store the rest in the fridge. It keeps well in the fridge for about 2 weeks (or more).

Massa de Pimentão recipe

Thai Inspiried Coconut Mushroom Soup with Crispy Turmeric Aubergine recipe

Thai Style Coconut Mushroom Soup with Crispy Turmeric Aubergine

Autumn is the best season to whip up some tummy-warming soups. I often cook pumpkin and squash soup as they are in season and bountiful around this time of the year. Such as my Miso Butternut Squash Soup (this and this one), or this coconut pumpkin lentil soup. These velvety soups somewhat soothing for the stomach and satisfying at the same time. All of these soups are super easy and take relatively little time to prepare and can be made in a large batch for freezing as well (it is handy for a busy weeknight when you are too tired to cook). They are some of my favourite soups to make.

Today recipe though does not include pumpkin nor squash, but I find it equally comforting in this season – a Thai style coconut soup that is creamy, umami and full of goodness. The coriander, lemongrass and ginger perfume the soup in a subtle yet uplifting way, a classic trio in Asian (especially Thai) kitchen, infused in coconut milk, gives the soup base a unique flavour with a wonderful floral tone. The main seasoning is fish sauce, it creates a umami bomb which compliments neatly to the sweetness of the creamy coconut milk. It can also be easily made vegan by replacing the fish sauce with dried Shiitake mushroom and Kombu. This soup is also extremely versatile, you can use any types of vegetable (here I have mushroom and okra), or even meat, fish and vegetarian protein such as tofu and tempeh; served with rice or noodles for a more substantial meal.

The most exciting element in this soup is the crispy turmeric aubergine. Not only does it give the whole dish a delicious touch, but also provides a brilliant contrast of texture to the soup. I do recommend you to fry the aubergine after the soup is cooked and served as a topping immediately once cooked, because the aubergine will lose its crunchiness after a while. But the soft version is still absolutely delicious in the soup (because the next day my husband took the left over soup to work, I added in some mung bean noodles for a more satisfying meal for him. And he reported back to me that it was still wonderfully delicious especially with the noodles). I can assure you, whichever way it ends up, the taste of this soup will not be compromised.

Note: Try to find fresh coriander that still has its root attached as the root provides the most intense flavour. When preparing it, pick the leave, set them aside in a small bowl, then cut the root off, leave it whole; then finely chop the stems. But of course, if you can only find those ones that without the roots, it won’t be the end of the world, and it shouldn’t stop you making this soup. Although it will have less intense coriander flavour, but the result will still be amazingly satisfying.

Thai Inspiried Coconut Mushroom Soup with Crispy Turmeric Aubergine recipe Thai Inspiried Coconut Mushroom Soup with Crispy Turmeric Aubergine recipe Thai Inspiried Coconut Mushroom Soup with Crispy Turmeric Aubergine recipe Thai Inspiried Coconut Mushroom Soup with Crispy Turmeric Aubergine recipe


Serves 4-5 as a starter

For the turmeric aubergine:

  • 1 aubergine, halved lengthwise and then thinly sliced
  • 1 tsp. fine sea salt
  • 1 tsp. ground turmeric
  • Vegetable oil for frying (about 250ml)

For the soup:

  • 2x (400ml) can coconut milk
  • 400ml Dashi stock (or vegetable stock or water)
  • 1 (2cm) piece ginger, peeled and finely sliced
  • 2 sticks lemongrass, trim the top and remove the first layer, cut into 2-3 pieces and bruise them with a rolling pin or your knife
  • 1 small bunch of fresh coriander with roots (see note for its preparation)
  • 1 small onion, finely chopped
  • a large handful of cherry tomatoes, 3-4 if they are the bigger ones, halved
  • 250g chestnut mushrooms, brushed clean and cut into bite size pieces
  • 1 large carrot, or 2 small, scrubbed and sliced (keep the top and end for the soup)
  • 2-3 okra, sliced crosswise
  • 3 tbsp. fish sauce
  • A pinch of salt
  • A pinch of coconut sugar
  • 2 lime, halved then quartered (for serving)
  • vegetable oil

Put the aubergine in a colander and sprinkle them with salt and ground turmeric, mix well and make sure the aubergine is coated with spice and seasoning evenly. (if you use your bare hand, beware that turmeric will stain your fingers for a couple of days, I use reusable food grade glove.)

let the aubergine sit in the colander for at least 10 minutes while you prepare the soup.

In a medium sauce pan, heat a tbsp. of vegetable oil and sauté the ginger, lemongrass, coriander stems and roots, onions, top and end of the carrot with a pinch of salt for about 1 minute or until fragrant. Carefully pour in coconut milk and the dashi stock into the pan. Covered and let it simmer for about 20 minutes. Then season with fish sauce (first add 2 tbsp. then add the 3rd if needed) and coconut sugar. Drain the soup with a colander and transfer the soup back into the pan.

Bring the soup back into simmer on medium heat, add sliced carrot and cherry tomato, cover and cook for about 5 minutes. Then add mushrooms and let the soup simmer for another 5-10 minutes while you are preparing the turmeric aubergine.

In a small sauce pan, heat about 2 cm deep oil (roughly about 250ml) until hot. You can check the temperature by carefully adding a small piece of aubergine, if it sizzles immediately, it means the oil in ready.

While you are waiting for the oil to heat up, squeeze out as much water as possible from the aubergine, then do your best to separate the pieces so that they are not stuck together. Fry them in the hot oil in batches. Once they turn golden brown, removed them from the oil with a kitchen tongs or slotted spoon onto a plate lined with kitchen paper. Set aside. Keep the oil for other use.

The soup should be ready by now, have a taste and adjust the seasoning if needed. Remove from the heat. Squeeze in the juice of quarter of a lime and add in the okra and a small handful of coriander leaves. Stir and mix well.

Ladle the soup into warm bowls and topped with the turmeric aubergine and more coriander leaves if desire, serve with another squeeze of lime juice just before serving.

Thai Inspiried Coconut Mushroom Soup with Crispy Turmeric Aubergine recipe

Roasted Gochujang Cauliflowers Rice Bowl recipe

Roasted Gochujang Cauliflower Rice Bowl

Since I have been cooking regularly for my vegan friend, I am always on the search for new way of cooking vegetables. Cauliflower is one of them which is on our regular rotation. I love to cook them in curry, make cauliflower tempura with chickpea flour, baked them with sumac and za’atar for a middle eastern style salad, or chop them finely and add them into my favourite fried rice. Today, I fancy adding some heat to my usual baked cauliflowers, so I use my all time favourite spicy sauce – Gochujan miso sauce as a marinade. The result is out of this world (yes, if you love spicy umami food!)! Of course this delicious creation has to go on top of steamy hot rice, well, if you are not a fan of rice, any other grains such as quinoa, millet, or even polenta would go really well with it.

To make this rice bowl much healthier and more appealing, I chose a few other toppings to compliment the fiery hot cauliflower: avocado gives the dish a creamy texture, the quick pickled cucumber and carrot help cooling down the heat; small leafy green salad gives crunchiness and the pomegranate seeds give a sweet and tangy flavour, a squeeze of lime juice just before serving ties all the flavours together. All in all a bowl of goodness which is full of deliciousness and exciting textures to satisfy your taste buds and ‘mouth feel’, what more could one possibly want?

Note: make an extra portion of the spicy marinade for drizzling on top of the finishing bowl will give the whole dish a much deeper flavour. Highly recommended!

Roasted Gochujang Cauliflowers Rice Bowl recipeRoasted Gochujang Cauliflowers Rice Bowl recipe


Serves 4

  • 500g cauliflowers, cut into bite size pieces
  • 1 avocado, sliced
  • 4 tbsp. pomegranate seeds
  • 2 handfuls of baby spinach (or other salad of your choice)
  • Cress, for garnish
  • 1 lime, cut into 4 wedges
  • Steamed rice for serving (or other grain of your choice)

For the cauliflowers marinade: (make one more portion for serving)

  • 2 tbsp. Gochujang (Korean chili paste)
  • 2 tsp. Miso paste (I use brown rice miso)
  • 2 tsp. sesame oil
  • 1 tbsp. mirin
  • 1 tsp. agave syrup
  • a squeeze of lime juice
  • 1 tbsp. water (plus more if needed)

For the quick pickled vegetables:

  • 1 small cucumber, deseeded and julienned
  • 1 medium carrot, julienned
  • 2 tbsp. brown rice vinegar (or usual rice vinegar, apple cider will work too)
  • 1 tsp. agave syrup
  • a few pinches of sea salt

Preheat oven at 200 degree celsius.

In a small bowl, combine all marinade ingredients and mixed well. It should make plenty of sauce, you might not need to use it all up for the roasting part. The remaining sauce can be use for serving.

Transfer cauliflowers on a roasting tray and make sure they are not too crowded. Pour the marinade on the cauliflowers and mix and coat them as much as possible with the marinade. A couple of spoonfuls of marinade at a time. Reserve the remaining sauce for serving.

Bake the cauliflowers in the preheat oven for about 15-18 minutes. Remove from oven, keep them warm and set aside.

While the cauliflowers are baking, make the pickle by first combine the vinegar and syrup in a bowl. Then add salt and vinegar mixture to the julienned vegetables. Mix well and set aside (turn the veggies a couple of times to make sure all has contact with the sauce).

To assemble the bowls: arrange cauliflowers, avocado, pickled veggies, baby spinach, pomegranate seeds and cress on top of the steamy hot rice. A squeeze of lime juice just before serving. Drizzle a spoonful of the spicy sauce to the bowl to get a little extra spicy kick!

Serve immediately!

Roasted Gochujang Cauliflowers Rice Bowl recipe



Ginger Spring Onion Ramen with Crispy Tofu recipe

Ramen with My Favorite Ginger Dressing and Crispy Tamari Tofu

This ginger and spring onion dressing is one of the best dressings you can possibly have on your dinning table, it also works great as a dip. It brightens up and goes super well with nearly everything: meat, vegetables, fish, in rice porridge, fried rice, noodles and the list goes on. I find the sauce tastes the best right after it is made but it also keeps well in the fridge for up to 4 days (only if it will last that long!). But like most of the leftover food, expect it will lose its bright green colour and ‘fresh’ taste after a day or two. Therefore, I recommend to make the dressing fresh every time.

I find today’s recipe a bit Zen-like, it is almost like temple food, very simple yet delicious meal which is ideal for a busy weekday when all you want is something light and takes very little time to make. Of course you can add all sorts of pickles such as kimchi to ‘spice’ it up, or pickled radish to give it a little bit of tanginess. Or if not vegan, a soft boiled egg will also make a nice addition. But I prefer it as is to allow the ginger spring onion dressing to ‘shine’.


(serves 2)

  • 300g firm Tofu (preferable organic and non GMO)
  • 2-3 tbsp. corn starch
  • 1/2 tsp. garlic powder
  • vegetable oil (for frying)
  • 2 potions of dried ramen (I use brown rice ramen)

For the ginger dressing:

  • 1 thumb size ginger, peeled and grated, about 1 tbsp.
  • 1 bunch spring onion (about 4 sprigs), trimmed and finely chopped
  • 3 tbsp. neutral vegetable oil (not olive oil)
  • A pinch of salt

For the Tamari dressing: (for Tofu)

  • 40ml tamari or 50ml regular soy sauce
  • 50ml mirin
  • 1 3cm square kombu seaweed, wipe clean
  • 1 tsp. maple syrup (or honey)

Simmer mirin in a small sauce pan for about a minute and remove from heat, add tamari (or soy sauce) and kombu and maple syrup, mix well and set aside.

To make the ginger spring onion dressing: heat 3 tablespoons of oil in a pan until very hot. Very carefully add the grated ginger and chopped spring onion into the hot oil. Use a spatular to spread the vegetable evenly into the oil, remove from heat immediately (we only want to take the raw edge of the veggies instead of cooking them) and add the salt, mix again and set aside.

Drain tofu on a kitchen towel, slice and gently squeeze out as much excess water as possible. Cut the tofu into (bit size) cubes.

Place corn starch and garlic powder on a plate, mix well. Add tofu, make sure they are coated with the starch/garlic mixture evenly.

Warm a splash of vegetable oil in a frying pan (or wok) and add tofu, fry until all sides are crispy and golden brown (you might need to cook them in batches). Transfer them onto a plate lined with kitchen paper. When finish, remove the paper towel and drizzle a couple of tablespoons of the tamari dressing on the tofu,  keep warm and set aside while you cook the ramen.

Cook the ramen as per package instruction, drain and transfer ramen into two warm bowls. Add ginger spring onion dressing generously in the hot ramen, mix well and topped with crispy tofu and drizzle the remaining tamari dressing just before serving if desire.

Ginger Spring Onion Ramen with Crispy Tofu recipe



Steamed Sea Bass with Ginger and Spring Onions recipe

Steamed Sea Bass with Ginger and Spring Onions

My mother used to make this dish at least once a week when we were kids, as fresh fish and seafood are abundance in Macau’s market. Majority of the fishes and shellfish for sale in the market live in large tanks or buckets of water with plastic tubes pumping in oxygen for the day. Once you decided which one to buy, the fishmonger will scale and clean the fish for you right there and then.

With such fresh ingredient, it is best to cook it in the most simple way possible, to allow the freshest taste shines. In this case, steamed with ginger and spring onion – the most popular allium/herb/spice mix in Chinese cuisine. The fragrance of the ginger and spring onions infuses the slightly sweet flesh of the fish beautifully. There is a special step to take after the fish came out of the steamer – just before serving, pour hot oil onto the fish and fresh sliced spring onions, then drizzle sweet soy sauce all over. I learned this method from my mother and it will always be the way for me to finish off this dish. The sizzling oil not only takes the raw edge off the allium, which adds wonderful flavour to every mouthful; but also provides the steamed fish an extra ‘kick’ on the taste and a foundation for a good tasty sauce. Of course, it is up to you to take this additional step, it is also fine to just drizzle soy sauce on the cooked fish if time not allows. Although I highly recommend you not to skip it if possible.

Steamed Sea Bass with Ginger and Spring Onions recipe

Serves 2 or 3 as part of a larger meal

  • 1 whole sea bass (about 600g)
  • 1 thumb side ginger, peeled and julienned
  • 4 sprigs of spring onion, cut into 7cm batons and then thinly slice lengthwise
  • A pinch of salt
  • Black pepper
  • 1 tbsp. vegetable oil

For the sauce:

  • 2.5 tbsp. vegetable oil
  • 2 tbsp. tamari or regular soy sauce
  • 1 tsp. agave syrup

To serve:

  • Steamed Jasmine rice

To prepare the sweet soy sauce, combine tamari (or regular soy sauce) and agave syrup in a small jug and set aside.

Lay the fish (whole or cut in parts to fit like I did) in a steamer lined with baking paper. Scatter sliced ginger and half of the spring onion on top of the fish, sprinkle a pinch of sea salt and a couple of turns of black pepper. Finally, drizzle the vegetable oil.

Steam the fish for about 10 minutes (without opening the lid at all before then). Then remove from heat. Transfer the fish on a warm serving platter (you can keep the liquid that came out after steaming, but I didn’t), scatter the other half of sliced spring onion on top.

Warm 2 tbsp. of vegetable oil in a sauce pan or pan. When it’s hot, very carefully pour the oil over the fish and onions (be careful as it will sizzle!) and then drizzle the sweet soy sauce on top.

Served immediately with steamy jasmine rice.

Steamed Sea Bass with Ginger and Spring Onions recipe

Spicy King Oyster Mushroom and Green Bean Stir-Fry recipe

Spicy King Oyster Mushroom and Green Bean Stir-Fry

It’s been a good while since I last published a recipe here, sorry I have been absent lately but I am finally back on my writing track and I am looking forward to sharing with you more of my beloved recipes!

Today recipe is a simple one, with good time management, you can put this dish together from scratch in just under 15 minutes. Sounds good, doesn’t it? Like any other stir fry dishes, it is best to have all ingredients prepared beforehand so that once you start adding your first drop of oil in the hot pan, you will finish the entire dish in merely minutes. Another key point is to act fast and use the right equipment, I always recommend to use a wok for any stir-fry dishes, but a wide heavy bottomed frying pan will do a good job too. Be flexible with the ingredients, you can use any types of mushroom you like or available, such as fresh shiitake, oyster mushroom, chestnut mushroom or a combination of all. But I love the texture of king oyster, therefore, it is what I use in this recipe. Likewise with the green bean, broccoli or any other leafy green would work just as well.

The only thing I would ask you to follow through is the recipe for the sauce, a combination of dark miso (I used brown rice miso) , sambal oelek and rice vinegar is the key to this rich, umami, spicy and tangy sauce. Just before serving, drizzle a little bit of toasted sesame oil to enrich the whole dish. Served with steamy jasmine rice is a must, as the rice soaked up this delicious velvety sauce, makes every bite a delight to your taste buds.

Spicy King Oyster Mushroom and Green Bean Stir-Fry recipe


(serves 2 generously, or 4 as part of a bigger meal)

  • 150g green bean, top trimmed and cut into bite size pieces
  • 160g king oyster mushroom, brush cleaned and sliced
  • 1 small onion, peeled and finely sliced
  • 1 small piece of ginger, peeled and julienned
  • Freshly ground black pepper
  • 125 ml dash stock (or water if vegetarian)
  • 1 sprig of spring onion, finely sliced (for garnish)
  • Sesame oil
  • 1 tsp. corn starch
  • 2 tsp. water
  • Steamed Jasmine rice for serving

For the sauce:

  • 1 heaped tsp. brown rice miso (or red miso)
  • 1 heaped tsp. sambal oelek
  • 1 tsp. rice vinegar
  • 1 tsp. sesame oil
  • 1 tbsp. tamari (or regular soy sauce)
  • 1 tbsp. Mirin
  • 1/2 tsp. black sugar (or brown sugar or honey)

If you are serving it with steamed Jasmine rice, you should cook your rice now.

In a sauce pan, bring to boil some salted water and add green bean, cook for 3 minutes, drain and set aide.

While the beans are poaching, combine all sauce ingredients into a small bowl and mix well, set aside.

Make the corn starch slurry by combining the starch with the water in a small bowl or saucer, set aside.

Warm a tablespoon of vegetable oil in a wok or heavy bottomed frying pan, add ginger and onions. Fry for about 3-4 minutes until onions start to soften. Next add mushroom along with a  drizzle of sesame oil. Stir-fry until mushroom turns slightly brown and crispy on the edges, add a few turns of freshly ground black pepper. Fry for another minute.

Turn the heat down to medium high, add green beans to the wok followed by two tablespoons of the spicy sauce, stir-fry until all vegetables are coated with the sauce. Carefully add the dashi stock (or water) and let everything simmer for about 2 minutes. Have a taste, you can adjust the seasoning by adding more of the spicy sauce if needed (although I found it quite satisfactory with just the two tablespoons of sauce). When you are happy with the taste, add the starch slurry to the wok and keep stirring so the sauce won’t turn lumpy. Once the sauce thicken a bit, remove the wok from heat, drizzle a little sesame oil and add in the chopped spring onions.

You can either transfer the vegetables to a warm serving platter or just simply ladle the vegetables and sauce over bowls of steamy pillowy jasmine rice. Serve immediately.

Spicy King Oyster Mushroom and Green Bean Stir-Fry recipe

Chili Prawn Chow Mein (Stir-Fried Noodles) recipe

Chilli Prawn Chow Mein (Stir-Fried Noodles)

Chow Mein literally translates to ‘Fry Noodles’ and it is one of the most popular types of food in Southeast China, in fact, in most southeast Asian countries. Different country or even different region has its own style and flavour. Some use wheat noodles (most common) and some use rice noodle. Thick noodles, thin noodles, crispy or saucy, with meat or vegetarian, spicy or umami. It is amazingly versatile that one can make up one’s own version easily, and guarantee with big flavour. The key is to prepare all ingredients before the actual cooking, because once you start cooking, it will take merely minutes to finish.

The best equipment to use is steel wok or cast iron wok, because it keeps the heat well within so the food will be cooked evenly and deliciously in a short period of time. I don’t have neither but a non-stick wok works fine as well. Remember to keep the stove on high/medium high at all time, so you will need to pay attention while you are cooking to make sure nothing is burnt.

In this recipe, I suggest to cook some of the Pak Choi (in halves) separately, and serve them on the side, it is because a crunchy piece of Pak Choi is not only a delight to bite into, it also gives the whole dish a little more texture. But if you want to save time and don’t bother with the extra step, it is absolutely fine to slice all the Pak Choi in one go.

The Chinese sausage definitely adds in extra umami and texture to the dish, but omit it if you want to keep it meat free.

Chili Prawn Chow Mein (Stir-Fried Noodles) recipe Chili Prawn Chow Mein (Stir-Fried Noodles) recipe


serves 2 generously with leftover (or for 3)

  • 220g noodles (I use gluten free spaghetti)(or any Chinese egg noodles for stir fry)
  • 250g black tiger prawn, preferable wild caught, peeled and deveined
  • 1 Chinese wind-dried sausage, chopped (crosswise) into small disks
  • 300g mini Pak Choi, separated – halved 3-4 heads and roughly slice the rest
  • 1 small carrot, julienned
  • 1-2 stalked spring onions, chopped
  • 1.5 Tbsp. fermented chilli bean sauce (Asian store)
  • 1 Tbsp. tamari (or regular soy sauce), plus more to taste
  • 1 tsp. dark soy sauce (optional)
  • 2 tsp. sesame oil (plus more)

Cook the noodles according to package instruction, drained and add a splash of sesame oil to prevent them from sticking, keep warm and set aside.

Combine the chilli bean sauce and tamari in a small bowl, mixed well.

Heat 1/2 teaspoon of vegetable oil in a wok, or heavy-bottomed frying pan, add Pak Choi (the halved ones) in the hot pan, cut side down. Pan fry for a minute or 2 or until the vegetable charred and started to get translucent. Transfer the Pak Choi onto a plate and set aside.

Add another 1/2 teaspoon of vegetable oil in the same wok, add Chinese sausages and fry for a minute or so or until they are crispy and released most of their oil. Transfer the sausages to a bowl with a slotted spoon and leave the oil in the wok.

Place the wok back on the heat and add the carrot and the sliced Pak Choi and stir-fry them for 1 minute, add a small pinch of salt and transfer them to a separate plate and set aside.

No need to wash the wok, add 1 teaspoon of vegetable oil into the wok, when hot, add the spring onion and let them sizzle for about 30 seconds. Add the prawns and fry until they are slightly opaque. Now add 3/4 of chilli bean/tamari blend, stir until all prawns are coated with the sauce. Add noodles next, use a tong or chopsticks and a spatula (I use the latter) constantly stir and toss the noodles so that they are also combined well with the sauce. Add the dark soy sauce if use, stir again. Return the carrot and Pak Choi mix to the wok and then the the rest of the chilli bean sauce blend. Again, constantly stir-fry until everything is sizzling and combine well. Have a taste and adjust the seasoning if needed.

Remove the wok from heat and divide the noodles into warm bowls and served with the pan-fried Pak Choi (the halved ones).

Chili Prawn Chow Mein (Stir-Fried Noodles) recipe

Sweet Potato Fries with Thai Mango Curry Dip recipe

Baked Sweet Potato Fries with Thai Mango Curry Dip

Sorry for being absent for the last two weeks. I was busy working on a photoshoot for Ajinomoto Germany’s new marketing campaign. The photoshoot took place exactly a week ago but there were much preparation leading up to the actual shoot. A lot of hard work but it was so much fun at the same time. I can’t wait to tell you more and show you some pictures (I have been showing few on my Instagram account). Anyway, there are still follow-up work to do but I am delighted to be able to write up a simple yet absolutely delicious recipe with you this week.

This Thai mango curry dip was one of the recipes which I created for the latest Ajinomoto’s campaign. This sauce/dip is so versatile, you can use it for many different dishes: sweet potato fries (like this recipe here), grilled chicken or prawn skewers, spring rolls or gyoza which I have done for the photoshoot. It consists of only 5 ingredients, so easy to make, it is rich, spicy, umami. Try to find good quality coconut cream to make the dip as it will thicken nicely while cooling down. I have made this many times and it worked well every time. I have to say though, I have so far only made the dip in small potion (for 3-4 serving max), but I will work on a larger potion and will keep you posted. But the recipe below is perfect for 2 people.

Sweet Potato Fries with Thai Mango Curry Dip recipe Sweet Potato Fries with Thai Mango Curry Dip recipe Sweet Potato Fries with Thai Mango Curry Dip recipeSweet Potato Fries with Thai Mango Curry Dip recipe


serves 2 as a side

For the sweet potato fries:

  • 1 (around 360g) medium sweet potato, scrub cleaned
  • 2 tbsp. cornstarch
  • 1 tsp. smoked sweet paprika
  • Salt and pepper
  • 1 tbsp. vegetable oil

For the dipping sauce:

  • 1 medium onion, peeled and finely chopped
  • 1 stalk lemongrass, removed the top, end and peel off the first layer, finely chopped (optional)
  • 5 tbsp. coconut cream (I just scoop out the coconut cream from a can of coconut milk)
  • 1 tbsp. Thai Masaman curry paste (or red curry paste)
  • Vegetable oil

Preheat the oven to 200 degree celsius. Use a sharp knife, cut the sweet potato lengthwise in half. Cut crosswise in the middle of each half. Then slice and cut the potato into batons.

In a bowl, combine sweet potato, cornstarch, paprika, salt and pepper and mix well, make sure all potato batons are coated with the cornstarch and seasoning. Drizzle the oil on the potato and mix it well one more time. Transfer the sweet potato onto a baking sheet lined with baking parchment. Make sure they are not touching each other.

Bake in the preheated oven for 20 minutes, then flip them once and bake for another 5 minutes.

While the potato is baking, make the curry dip. Warm a little oil in a skillet, add onion and sautéed in medium low heat until translucent, about 5 minutes. Add in lemongrass, fry for a further 1 minute or until fragrant. Add coconut cream and curry paste, use a spatula to combine everything very well and make sure all curry paste has dissolved into the coconut cream. Let it simmer (on low) for about 5 minutes. Stir often. Add mango chutney and simmer for another 1 minute. Remove from heat and transfer the sauce on a small saucer. The dip will thicken slightly as it cools down.

Dip away and enjoy!

Sweet Potato Fries with Thai Mango Curry Dip recipe

Kimchi Miso Soup, Asparagus, Mushroom, Black Bean Noodle recipe

Kimchi Miso Soup with Asparagus, Mushroom and Black Bean Noodles

One of my absolute favourite noodle soups of all time, it has all the right tastes a bowl of noodle soup should have, it’s spicy, tangy and rich in umami. Apart from the taste, what I also like about this soup is you can literally use any vegetables you like (a great way to use up all the ends of vegetables in your fridge), or if you prefer it meaty, add cooked chicken or roasted beef etc.

I was recommended to this black bean noodle when I was searching for other gluten free noodle options. I really like its taste and it has a bit of a springy texture and it is almost impossible to over cook it, made with black soy bean, these noodles is also packed full of protein and fibre. But again, if gluten is not a problem for you, you can substitute it with any other types of noodle you prefer (you can even use spaghetti if that’s what you have) . As long as you make the soup base right, any ingredients you add in the soup will make a wonderful meal! It is also easy to be made vegan, just skip the dashi stock and use water or vegetable stock instead. And make sure the kimchi you use is also vegan.

Kimchi Miso Soup with Asparagus, Mushroom and Black Bean Noodle recipe Kimchi Miso Soup with Asparagus, Mushroom and Black Bean Noodle recipe Kimchi Miso Soup with Asparagus, Mushroom and Black Bean Noodle recipe


Serves 2 generously

  • 200g mixed mushrooms (I use Shimeji and Enoki)
  • 200g Asparagus, snap off the woody ends and slice lengthwise
  • 100g Black bean noodles (or rice noodle or ramen)
  • 1 cup (250ml) kimchi and its juice (I use half and half here)
  • 750ml Dashi stock (or water or vegetable stock if vegan)
  • 1 tbsp. Miso paste
  • Tamari (or regular soy sauce) to taste
  • Toastes sesame oil

Cook noodle according to package instruction, drain, keep warm and set aside.

Bring dashi stock to boil, add kimchi (and juice) and miso paste, season with tamari if needed.

Add the asparagus into the simmering soup and cook for about 3 minutes. Add mushrooms and cook for further one minute. Remove from heat.

Transfer noodles to two warm ramen bowls (or larger soup bowls), ladle the soup and vegetables on the noodles and drizzle some sesame oil on top, serve immediately.

Kimchi Miso Soup with Asparagus, Mushroom and Black Bean Noodle recipe