Seafood Japchae

I was not feeling well a few days ago, and after seeing the doctor and resting at home for the day, I decided to cook Seafood Japchae (Korean style glass noodles) for dinner. A simple dish that’s easy to cook and mild in taste (not spicy at all). You can cook it either with seafoods such as prawns, mussels, octopus or sliced fish. You could also substitute seafoods items with either beef or chicken bulgogi. This simple glass noodle dish named as Japchae is one of my favourite Korean foods 🙂

Seafood Japchae


2 pkts of glass noodles
1 cup of prawns (or other seafoods of your choice)
3 garlic – minced
1/2 red bell pepper
1/2 yellow bell pepper
3 stalks of green onions – cut into 2 inches lengthwise
1/2 big onion – sliced thinly
1 bunch of spinach
1/2 carrot – julienne

Part of the ingredients

1/4 cup of sugar
1/3 cup of light soy sauce
1 tbsp of sesame oil
* mix all these together and put aside.

1. Blanched the spinach after washing them thoroughly. Tossed and squeeze out excess water and then cut the spinach about 2 inches lengthwise.
2. Soak tanghoon in very warm water for about 10 mins or till soft. Drain dry.
3. In a small pan, add a bit of oil and stir fry the garlic and onions. Then add the prawn. Season with salt and pepper. Once the prawn is cook, scoop out and put aside.
4. Using the same pan, add a bit of oil, stir fry the carrots, bell peppers and spinach separately. Each time season with salt and pepper to taste. Put aside.
5. In a big bowl, add the tanghoon and the other ingredients. Pour the sauce and using a glove, mix all these together. Usually at this point, I would taste and see if I need to add anymore salt/pepper to adjust the taste.
6. Scoop the japchae into serving plates. Serve either while its warm or cold.


Thai steamed fish

Thai steamed fish

Preparing the fish:
Seabass – clean and wash, make 2 scoring marks across the fish tummy and add slices of lemongrass inside the fish tummy before steaming the fish for about 8-10 mins.

Note: Make sure the steamer is already boiling before you steam the fish.

Making the sauce:

3 tbsp finely chopped garlic
2-3 chopped bird-eyes chilies
1/4 cup fresh kaffir lime juice
3 tbsp fish sauce
3 tbsp of palm sugar syrup
1/4 cup chopped coriander leaves
1/2 cup warm water

Note: I added the 1/2 cup water cos I like mine slightly soupy so that I can slurp it up.

Once the fish is cook, pour the sauce over the fish and its ready to be serve with warm rice and stir-fry vegetables to complete the meal😊

Chili Crabs

Chili Crab ala Aishah, named after my niece cos the recipe came from her sharing 😉

It’s tasty and both my husband and eldest daughter gave their THUMBS UP!
I cooked this last Saturday together with the Karipap Bai … so last Saturday was super busy and tiring but all these did not matters when I see the end results and my family members enjoying them 🙂

4 pcs of crabs, cleaned and cut into ¼

Blend as paste:
5 red chilies
10 dried chilies
4 slices of galangal
6 shallots
8 garlics
1 stalk lemongrass
6 candlenuts
3 red cili padi
Juice from 1 green lime

1 tsp of taochu – wash and mash
3 tbsp of sugar
½ tsp salt
5 tbsp of tomato ketchup
(mix all these together)

toasted belacan – 2 tbsp
2 eggs – beaten
1 cup of hot water

Heat about 5 tbsp of oil in a wok.
Stir fry the toasted belacan and the chili paste till fragrant.
Add crabs and stir fry
Add 1 cup of hot water
Cover and let it simmer for about 8-10 mins
Add in the eggs. Mix well.
Once everything is cook, can off the fire and it’s ready to be serve.
Garnish with spring onions or coriander leaves.

Ketam Berempah

There’s a certain satisfaction in being able to finish all my marketing and cooking by 10 am today 🙂 The power of waking up at dawn and not continuing with my sleep.  More time for me, yeayyy!! 🙂

Part of today’s menu is Ketam Berempah (Crabs cooked in spices).

The recipe is simple and frankly when it comes to crabs …. whatever way you choose to cook them, definitely delicious!

I usually avoid cooking crabs, not because I do not like them but rather for my eldest daughter’s sake.  She loves crab but unfortunately when she ate even a little of the flesh, there will be an allergy reaction.

So today, I told her that she could eat the crabs but unfortunately she has to stay indoor until the allergy reaction subsides. Her reaction to my comment was comical to say the least hahahahaa….

Ketam Berempah

4 crabs – clean and wash, cut into two (total 8 pieces)

Ingredients to be blended:
1 small bowl of dried chillies, (soaked till soften first)
5 onions
4 garlics
1 inch of ginger
1 inch of galangal
2 lemongrass
4 tbsp of coriander seeds

2 tbsp of tamarind juice
1 tsp of tumeric powder
salt and sugar to taste
oil for frying the blended paste

– Fry the blended ingredients till fragrant in a wok.
– Add the tumeric powder and tamarind juice. Stir a bit.
– Add salt and sugar to taste.
– Finally, add the crabs. Stir well and close the wok with a lid for about 5 min.
– Open the lid, and stir well again. Close the lid. Repeat till crabs are cooked.
– Once crabs are cooked, off fire. Ready to serve with rice and other dishes.

Mediterranean Baked Fish

After I ate the Mediterranean Baked Fish at The Manhattan Fish Market the other day, I wanted to try baking it myself at home. Surfing through the Net, I found this recipe. Original post can be found here.


My Mediterranean Baked Fish … Yumss!!!

Mediterranean Baked Fish
1 piece of Tilapia Fillet (or any other fish fillet)
Salt to taste
1/2 tsp of garlic powder
1 tbsp of Italian herbs
1 tbsp of olive oil

Method :
Marinate the fish with all the ingredients and wrap in the aluminium foil.
Keep in the fridge for minimum about 1/2 hour. Baked in the oven over 180 degree C for 7-10 mins. Serve with rice and vegetables of your choice. Best to squeeze a slice of lemon or lime over the fish before eating… add a bit of a kick to it! 🙂


Botok-botok Tahu

A recipe shared by a friend. Yumss … I love the spices and taste of this Botok-botok Tahu.  This Javenese dish traditionally are made from fish, vegetables, grated coconut and wrapped in banana leaves. But this recipe is a new version using egg tofu and prawn or fish (up to your preference). This dish is best eaten with hot rice.


Botok-botok Tahu

Ingredients :
2 long egg tofu (mashed)
2 egg whites
1 cup of cleaned and chopped prawns (but I used tillapia fillet)
150 gm steamed grated coconut ( to be cooled down for about 15mins)
Tumeric leaves cut up into about 6cm square pieces. Remove the stalk.
Chopped kaffir lime leaves about 6 pieces

Blended ingredients:
3 shallots
1 cm fresh turmeric
2 cm galangal
1 stalk of lemongrass (not in the original recipe but I choose to add)
3 cloves garlic
5 green cili padi
1 red cili
Half cube Ikan bilis knorr cube (I used dried anchovies instead, about 1 tbsp)
Salt to taste

Note : Use a dry-blender if possible, or else drain the liquid before wrapping the paste.

Mix the blended ingredients with tofu, egg white, lime leaves and prawns.
Place few small pieces of turmeric leaves on a piece of banana leaf before putting the botok botok paste. Wrap to your preferred style. Steam for 30 minutes.

Thanks N.D. for sharing this wonderful recipe 🙂

Baked Spicy Salmon with Pineapple and Mango Salsa

This was my main course for dinner yesterday, I adapted the recipe from Divas Can Cook. I tweaked a bit the recipe to suit my Asian tastebud 😉


My Spicy Salmon with Pineapple and Mango Salsa …. Yumss!!!

I’ve already posted the Pineapple and Mango Salsa recipe earlier, so today will be sharing the recipe for the Spicy Salmon…. I called it Spicy cos it is really spicy with the addition of the birds-eye chillies.

Salmons are expensive and so this is the first time I’ve ever bought them and cooked them.

This recipe taste good especially when you eat the salmon with the salsa. Quick and easy to cook too!


Before baking them in the oven ….

Baked Spicy Salmon

4 Salmon fillets – wash and pat dry
1/2 lemon
salt to taste
1/2 tbsp chilli powder
1/2 tsp garlic powder
1/2 tsp onion powder (I did not have this, so I sub with fresh slices of onions instead)
1/2 tsp cumin
1/2 brown sugar
1/4 tsp black pepper
3-4 stalks of fresh birds-eye chillies – chopped
1 stalk of lemongrass – crush lightly

Method :
Place salmons in a casserole dish lined with aluminium foil. Drizzle both sides of the salmon with lemon juice.
Combine the spices and sprinkle both sides of the salmons with the spices generously.
Then add the lemongrass, onions, birds-eye chillies and over them.
Last, add the butter on top of the salmons.
Baked for about 12-15 mins in the oven over 200 degree C.
Served with the salsa.

Quick N Easy Chilli Mussels

This dish became a favourite of our family after we ate it at my 3rd sister’s.  It uses a pre-mix chilli crab paste from Prima and instead of using crabs, we replace it with mussels.  It works! Very spicy and flavourful …. Yumss!!!  Besides, using either crabs or mussels, you can also use clams if you want.


The Quick N Easy Chilli Mussels …. 🙂

 All you need is :

1 kg of mussels – soak with salt water, rinse and clean thoroughly and then boil for about 5-10 mins.

1 packet of Prima Taste Singapore Chilli Crab paste

1 onion – sliced thinly

1 lemongrass – cut into 2 till midway length only

4-6 bird’s eye chillies – cut into small pieces

2 eggs

2 tbsp of oil

1 cup of water

salt and sugar to taste

Method : 

Heat the oil in a wok, fry the onions, lemongrass and bird’s eye chillies for about 5 mins. Then add in the Prima Chilli Crab paste, add water and stir well.

Add in salt and sugar to taste.  Then add in the eggs and stir well. Finally, add in the mussels and mix them well with the sauce.  Ready to serve with hot rice.


Above is the pic of the instant Chilli paste box by Prima …

Malay Spicy BBQ Fish

One of my favourite recipe and this dish has always been a winner in my family.

The Malay style of bbq fish has two version. One is to just bbq the fish and then dip into a spicy sweet black soya sauce (sambal kicap) and another is to bbq the fish with a very spicy sambal (chillies mix) on top.

This recipe is the 2nd version.

Spicy BBQ Fish

Fish – can either use stingray, garoupa or sea bass
1  cup of oil for frying
sugar and salt to taste
1-2 cups of water
banana leaves – cut to size that fits to wrap the fish
enough coriander leaves and lime (for garnishing)

If you are using stingray, let the stingray soak in tamarind water for about 1/2 an hour. Then wash clean. Best to scrap the skin lightly with the back of the knife, this helps to get rid of the strong fishy smell.

After that, steam the fish for about 10 mins. Steaming the fish first will help to lessen the time during the bbq.

Next, take a piece of the banana leaves, spread 1 tbsp of the sambal (chillies mix that has been cook as instructed below). Put the fish on top of the spreaded sambal, then add 2-3 more tbsp of the sambal on top of the fish. Wrap the fish with the banana leaves neatly.  Use toothpicks to close the leaves.

BBQ the fist for about 10-15 mins.

Ingredients that need to be blended  :

1 small bowl of dried chilies, take away the seeds and soak with hot water
4 candlenuts
2 onions
1 small fresh tomato
2 garlics
2 lemongrass
1 cm galangal
1/2 tbsp of belacan (shrimp paste) – optional

Method :

Take a small wok, pour oil and then fry the blended ingredients till fragrant.

Add sugar and salt and a bit of water. Let it simmer for about 20 mins or till it thickens.


When ready to serve, can garnish with the coriander leaves and lime …. good to eat with a plate of hot rice and chap chye (mix vegetables)

Korean pancake

Okay, here’s my version of the Korean pancake I cooked the other day.

You can make the pancake either by adding green onions or seafood such as mussels, clams, squid and prawns. Frankly, how you varies it depends on your preferences.

For me, I prefer to use prawns and green onions only.

As for the batter, I used the Korean Pancake mix I bought at the Korean Mart about a week ago.


I used half a packet of the pancake flour, add enough cold water and an egg. Stir it well, the batter must not be too thick nor too watery.


Add salt to taste and a dash or two of black pepper powder. Add the prawns, which I had cut into small pieces and the green onions as shown in the picture above.




Use a frying pan, add a bit of oil, when ready, scoop a ladle full of the batter, sprinkle the red chillies on top and pour into the pan.  Fry till both sides are golden brown.



Finally, its ready to eat …. there’s a sauce for such a pancake but I prefer eating it just as it is …. 😉

PS : cicah dgn kari daging pun sedapp! 😉