Had some leftover cabbage from my sister who went off for a golfing trip over the weekend. Decided to try making this dish based on a snippet of Japan Hour. Managed to goggle a recipe based on the name featured in Japan Hour. The recipe calls for using mirin but I just used up our mirin at home. Hence, replaced mirin with sake and doubled the sugar.

Half a cabbage, cut into pieces
1 piece of salmon
1 tablespoon white miso
4 tablespoons mirin or sake
1 tablespoon sugar (if using mirin); 2 tablespoons sugar (if using sake)
1/4 teaspoon salt
1/4 teaspoon pepper
3-4 pieces sliced ginger
2 tablespoons oil
2 cloves small onion

1. Marinate salmon in salt and pepper, and set aside.
2. Mix miso with sugar and mirin/sake, and set aside.
3. Heat up oil and stir fry ginger followed by onion until fragrant.
4. Add cabbage and continue stir frying until cooked.
5. Move cabbage aside and add salmon to cook.
6. Once salmon is cooked, toss sauce in and mix with cabbage and salmon. It’s ready to serve.


Clueless about what to cook…and while shopping for vegetables, spotted asparagus. Decided to buy it knowing its wonderful nutritious value. Googled for asparagus recipe and found a super easy one. The recipe calls for roasting the asparagus and I decided to do stir fry for an easier task and added pine nuts and grounded walnut for additional taste and health benefits. Voila! A light and tasty veg dish on those lazy days.

1 pack asparagus, cut into pieces
2-3 cloves garlic, cut into pieces
1/4 teaspoon black pepper
1/4 teaspoon salt
2-3 tablespoons olive oil
1 handful pine nuts (optional)
2-3 tablespoons grounded walnut (optional)

1. Heat up oil and stir fry garlic until fragrant.
2. Add asparagus and continue stir frying until cooked.
3. Toss salt and pepper in and dish out.
4. Toss pine nuts and grounded walnut over the dish. It’s ready to serve.


This is another one soup fits all dish that is savory and healthy.

200g minced pork
1 handful walnut
1 handful wolf berries
some ginger slices
1/4 teaspoonpepper
4 teaspoons vegetarian seasoning
1 tablespoon oyster sauce
1/2 tablespoon sesame oil
1/4 teaspoon five spiced powder
4 bowls water
1 bag of milky white cabbage (nai- bai), washed and cut

1. Heat up oil and fry ginger until fragrant.
2. Add water and throw in wolf berries and walnut to boil.
3. Marinate minced pork with oyster sauce, sesame oil, five spiced powder.
4. Add water and corn flour, and stir.
5. Use spoon to make pork ball and toss into soup and continue boiling until cook.
6. Add seasoning to taste and continue boiling until you see the soup brownish.
7. Off the fire and soak vegetables in the soup for a few minutes. It’s ready to serve.


Hubby and I love Songfa bah-ku-teh for its tender and non-fat tenderloin slices. Hubby loves its peppery taste while I’m gunning for the non-fat meat. We decided to buy their instant soup mix so that we can enjoy it at home and avoid the horrendous crowd at its main shop at Eu Tong Sen road and the long drive to its Changi Point branch. It’s really simple and we improvised it by throwing in vegetables and tau-pok.

1 bag of Songfa instant bah-ku-teh soup mix
200-300g pork loin, cut into slices
1 handful bak choy
6 pieces tau-pok, cut into 4 squares and blanch it to remove excess oil
10-15 pieces garlic cloves, washed
some pepper
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
2 liters hot water

1. Add soup mix and garlic cloves to hot water and boil.
2. Add pork slices and continue boiling until cooked.
3. Add dark and light soy sauce.
4. Add tau-pok and continue boiling and off fire.
5. Add pepper to taste and stir bak choy in. It’s ready to serve.


I was feeling super bloated but hubby was hungry and decided to whip up an easy oatmeal porridge. The taste – comforting! It’s tasty and healthy.

12 tablespoons instant oatmeal
some ginger slices
2 teaspoons vegetarian seasoning
2 tablespoons seasoned minced mushroom (you can buy a bottle from vegetarian or organic shop)
some fried shallot (you can buy ready made fried shallot from supermarket)
4 bowls water

1. Heat up pot with some oil.
2. Add ginger and minced mushroom stir fry until fragrant.
3. Add water and continue to boil for 5 minutes.
4. Add oatmeal and continue boiling for another 3-5 minutes.
5. Add seasoning to taste.
6. Stir in fried shallot and it’s ready to serve.


As usual, hubby and I are one of the lazy kind…decided up mix and match all leftover ingredients in our fridge in one stroke. Unexpectedly, this dish turned out to be nice and appetising. It does taste like your typical fish soup but with a healthy tinge of veggie-goodness.

a strip of white fish
some ginger slices
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon flour
1 tomato, cut into four cubes
1 carrot, chopped
a handful sio pak choy/nai-bai
3 teaspoons vegetarian season

1. Cut fish into pieces and marinate it with salt, pepper, and finally flour to seal the meat.
2. Heat pot with oil and add ginger. Stir fry until fragrant then add water.
3. Add tomato and carrot and boil until soft.
4. Add seasoning to taste.
5. Add fish pieces to cook.
6. Switch off the pot and add the vegetables in. Voila, it’s ready to serve.


This is one dish that you cook and keep for a week, and the taste just gets better and better.

1/4 cup light soya sauce
1/4 cup dark soya sauce
1-1.5 cups of water, depending on tasting
1/4 cup vegetarian oyster sauce
1 stalk lemongrass
3-4 slices galangal
3-4 slices ginger
3 tablespoons sugar
1 strip pork belly
1 strip pork loin
3-4 pcs aniseed
4-5 pcs dried bean curd (‘tau-gua’)
4-5 pcs fried beancurd (‘tau-pok’)
4-5 pcs Chinese mushrooms
1/2 teaspoon cumin powder
1 cinnamon stick
2 tablespoons sesame oil

1. Heat up oil and stir fry cinnamon, galangal, lemongrass, ginger until fragrant and put aside.
2. Using the same pan, melt sugar until slightly caramelized, then pour light soya sauce in (you should hear a loud hissing sound).
3. Add dark soya sauce and oyster sauce and sesame oil.
4. Add back stir fried-cinnamon, galangal, lemongrass and ginger. Continue stir frying for a few minutes and add boiling water. Leave it to braise.
5. Parboil pork belly and loin, and slice up into strips.
6. Add pork belly and loin to mixture and leave it to braise for 30 minutes, and it’s ready to serve.



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