Monday, May 27, 2019


I was quite skeptical if this is going to be tasty dish as there is only 1 main ingredient [lotus roots] which I would normally use to make soup or stir fry with some other ingredients like this.
This turns out to be appetising as it tasted sweet and sour, looks good.  The lotus roots are crunchy and crispy.  Moreover, it is a quick stir fry dish.  Great option to cook lotus roots this way.

Recipe adapted from here.  
2 sections lotus roots - scrap the skin, cut cubes
some chopped spring onions
some toasted sesame seeds
Seasoning [combined]
2 tbsp light soy sauce
1 tsp dark soy sauce
15 - 30 ml white vinegar
2 tbsp sugar
1/4 tsp salt
1 tsp cornstarch + 50 ml water

  1. Cube lotus roots and soak in water with a few drops of vinegar to prevent de-colourisation.  Drain just before frying.
  2. Heat a non stick wok with some oil, add in lotus roots and stir fry for about 1 minute.
  3. Pour on the  sauce, continue to stir fry until bubbly, thicken with cornstarch water.
  4. Dish out, garnish with spring onions and toasted sesame seeds.

Monday, May 6, 2019


Busy days, simple meals but healthy.  An easy to prepare dish that can be served with rice or as a noodle dish.
If serving with rice, just reduced the amount of glass noodles add more snow peas.  You can also use Holland peas and red carrots.  It is alright.
The mushroom and snow peas texture is crunchy and tasty sweet.  

200 gm Enoki mushrooms - removed the root portion
150 gm snow peas or Holland peas - cut long strips
1 red chilli - cut strips
chopped ginger and garlic
a small bunch glass noodles - soak and drain
1 tbsp each light soy sauce and oyster sauce
dash of pepper and salt
1/4 tsp mushroom stock granules 

  1. Remove the root portion of mushrooms, lightly rinse under running water.  Drain in colander.
  2. Soak glass noodles for 5-10 minutes.  Drain.
  3. Heat oil in a non stick pan, saute ginger and garlic until aromatic.  Add in snow peas and red chillies.  Stir to mix well, add in some water then glass noodles.
  4. Stir for a minute before adding in mushrooms and seasoning.  Continue to stir until the water is almost dry but moist.
  5. Dish up to serve.  Garnish with some crispy fried glutten.

Thursday, May 2, 2019


Savoury Pancakes are my favorite option to serve for breakfast or lunch over the weekends.  Usually, I will choose  the ones which are easy, simple and quick to prepare and ingredients are readily available in my kitchen.
This potato pancake is a great choice as I can prepare the portion just enough to serve.
The pancakes are crispy at the edges, the potato and carrots are tender [not totally crispy] at the centre because I prefer a thicker pancake.  A thinner one will be crispy in the centre, too.
[makes 4 pieces, serves 2]
2 medium size potatoes - peeled and shredded
1/2 red carrot  - peeled and shredded
1 stalk spring onions - cut strips
3 - 4 tbsp plain flour
some salt, pepper, 5 spice powder and mushroom stock granules
  1. Place shredded ingredients [except spring onions] in a big bowl.  Add in seasoning, mix well and taste to fine tune.  Add in plain flour, mix well before adding spring onions.
  2. Mix into a thick batter but not dry.
  3. Heat a non stick pan with some oil.  Scoop 1/4 portion of the mixture onto pan.  Spread out evenly.  Fry until the edges are crispy.  Sprinkle some sesame seed on top before flipping over to fry the other side.
  4. Fry until golden and cooked through.  Dish up to serve whole with chilli sauce or mayonnaise or cut into pieces.