The Silver Chef

Metabo and the Future of Blue Zones

2025-10-03T20:14:00.006+08:00

When Dan Buettner first revealed the Blue Zones to the world, it was a revelation — pockets of humanity where people lived long, vibrant lives without the chronic illnesses that plague modern cities.

These places — Okinawa, Sardinia, Ikaria, Nicoya, and Loma Linda — became known as Blue Zones 1.0: communities shaped by tradition, natural rhythms, and strong social bonds.

Later came Blue Zones 2.0, where cities and towns attempted to replicate these principles through community design, public policy, and broad lifestyle campaigns. But the world has changed.

Our challenges are no longer only about access to food or community design — they are about navigating abundance, distraction, and disconnection. In today’s cities, health is not lost to scarcity, but to overconsumption, stress, and processed living.

To meet these modern challenges, we need a Blue Zone of the future — one that fits seamlessly into urban lives, one that equips individuals with the tools to thrive even in environments that don’t naturally support health.

This is where Metabo offers a path forward. If Blue Zones 1.0 were about discovery, and Blue Zones 2.0 were about replication, then the Future of Blue Zones — Blue Zone 3.0 — is about personalisation and empowerment.

It is about moving beyond geography into biology; beyond tradition into daily choices that anyone, anywhere, can make.

Metabo does not try to replace community-wide guidance such as MOH’s HealthHub — that remains the map, offering broad direction for the population. Instead, Metabo offers the compass, a personal tool that helps each of us turn those guidelines into lived, joyful reality.

Through its five pillars — fueling, activation, mind, environment, and metrics — Metabo shows how to eat, move, think, live, and measure in ways aligned with our biology. And through the Naturegrade compass, it gives clarity to the very foods we place on our plate.

In this vision of the future, a Blue Zone is no longer a faraway village or an extraordinary exception. It becomes something you can carry with you, something you can create at home, at work, at the hawker centre, even in the busiest city.

A Blue Zone becomes a lived state of vitality, built not just on policy but on daily practices, conscious choices, and shared culture.

The future of Blue Zones is not about simply adding more years to life. It is about adding more life to years.

It is about a world where families cook together, where movement is woven into every day, where stress does not rule but is met with calm, where community thrives, and where every meal becomes an act of nourishment instead of depletion.

The Future of Blue Zones is already within reach. With Metabo, we don’t just study longevity — we live it.

Introducing Metabo - The Path to Lasting Vitality

2025-10-01T16:29:00.035+08:00

For years, Pauline and I thought feeling sluggish, tired, and heavier than we should was simply part of getting older. We followed conventional advice, tried the usual diets, and even dabbled in the latest wellness trends — but nothing seemed to bring lasting vitality.

Deep down, we knew this wasn’t the life we were meant to live.

Our turning point came when we decided to take responsibility for our health and rebuild from the inside out. Through years of trial, learning, and lived experience, we discovered a framework that didn’t just stop decline — it reversed it. We regained energy, clarity, and strength we hadn’t felt in decades.

That framework became Metabo.

What is Metabo?

Metabo is not a fad diet or rigid program. It’s a lifestyle protocol built on five interconnected pillars that align your biology with how your body was designed to thrive:

Metabo-Fueling – Whole-food, animal-fat-first nutrition with time-restricted eating.
Metabo-Activation – Natural movement and sustainable activity.
Metabo-Mind – Mindset, calm, and emotional resilience.
Metabo-Environment – Shaping your surroundings to support health effortlessly.
Metabo-Metrics – Tracking the signals that matter: energy, sleep, cravings, and mood.

Together, these pillars form a practical, human-centered way to restore vitality — not just avoid disease.

Why We Wrote the Book

We wanted to create something clear, practical, and deeply human — a guide that cuts through noise and trends, and helps people rediscover the energy to fully live.

In Metabo: The Path to Lasting Vitality, you’ll find:

Our personal story of transformation.
A full explanation of each pillar and how to apply it.
A daily routine you can adapt to your life.
The Naturegrade Compass — a simple system to help you evaluate food quality at a glance.

Who is it For?

Metabo is for anyone who has ever felt:

Tired of chasing diet trends.
Confused by conflicting health advice.
Weighed down by fatigue, cravings, or stress.
Ready to reclaim energy and joy at any age.

It’s also for those who believe health should be simple, natural, and sustainable — a way of living that frees you to do more of what you love.

The Heart of Metabo

Our mission is simple:

To help everyone unlock lasting energy, resilience, and vitality through whole-food nutrition, mindful movement, and lifestyle practices tailored to their unique biology.

And our tagline captures it best:

Fuel Your Body, Free Your Life.

You can download the book here as an ebook and here as a PDF.

Han Tze Soh, Madam Sweet Potato. The Nightingale of Batu Pahat

2023-10-15T16:10:00.008+08:00

Little did we know that an impromptu getaway to a lovely organic farm in Kluang would lead us to one of the most heartwarming stories of 2023. And the discovery of Han Tze Soh and her loving family from Batu Pahat.

We met Roy Chan and his wife, So-En at Talula Hills and hit it off straight away. From the get go, we chatted like we have been best friends for decades. We instantly forged a bond of similar mindsets and interests.

The following day, as we enjoyed a conversation over coffee, Roy regaled tales about his grandmother with equal amounts of fondness and pride. And that really left an impression.

Over the last few months, we have met up regularly and just this week, Roy invited us to visit his hometown of Batu Pahat. And that left us with a lingering memory which we will cherish for life.

We met up with Roy’s aunty and daughter of Han Tze Soh. She’s 80 today but look hardly over 60. Full of vibrancy and warmth, we had an unforgettable few hours chatting and eating kampung durians like the days of old.

And as we talked more, we began to get a sense of the character and personality that was Roy’s grandma channeled through Roy’s aunt.

Roy mentioned that her grandma was nicknamed Han Tze Soh, which is Madam Sweet Potato in Hokkien. An affectionate name for a grand lady full of affection for others.

She worked as a mid wife for decades until she was 80, and lived to a ripe old age of 102. A true blue zoner by any standard. But more importantly, a great person by any measure of humanity.

She delivered countless babies in Batu Pahat, and as Roy would say, there’s not a family in town not touched by her in one way or another.

She was also selfless by nature, and during those days mid wives usually received a fix payment. But Han Tze Soh preferred to take red packets containing varying amounts of cash instead.

Yet, if a family was poor, she would not take monetary payment and simply keep the empty red packet and returned the money instead.

She would even give free sesame oil for such families (as it’s needed for confinement cooking) and even provide free after birth care, amplifying her generosity and compassion to no end.

It’s no wonder she’s so fondly remembered even till today. Roy was telling us how he was just ordering a plate of roast pork rice and when the seller got wind that Roy was the grandson, he would be so appreciative and gave him “extras”.

Such stories seem common and made us yearn to know more of the grand lady of Batu Pahat.

We later learned that Han Tze Soh actually came to Singapore when she was just 4 years old as she was sold off to a wealthy Singapore family to work as a maid.

She must have had a difficult childhood during those times, but she never begrudge this part of her life and even reunited with the Singaporean family later on in life.

It was only when she turned 18 that she came to Johor to work as a cook in a hostel for nurses. She and a close friend would eventually end up in Batu Pahat where she went into nursing.

From there, she would impact many lives with her dedication to her work as a mid wife and helped many families bring their newest members into this world.

Spending time with her children and grandchildren, we also get a sense of who she is even though we can never meet her in person.

Her humanity, her passion, her integrity, her compassion, her kindness and her humour has passed down well.

Roy’s dad is 76 years old but possesses the wit and energy of a teenager, while Roy’s aunt who cared for Han Tze Soh till the end of her illustrious journey will light up any room with her youthful and joyous energy.

We came to Batu Pahat thinking we will find the most rewarding aspect in the food there. Indeed, we did find a lot of good eateries filled with nostalgic and comforting fare.

Yet, the most delightful reward was getting to know about Madam Sweet Potato through her family and stories. And how salt of the earth folks like Han Tze Soh can illuminate the rest of us on how to live our lives.

And her beautiful life story is an inspiration for everyone to use what we have today to touch others in a positive way without expecting anything in return.

The greatest reward is life itself. Living with true integrity and genuine love on a daily basis. It is that simple.

How Becoming A Foodie Made Me Fat And Unhealthy.

2023-03-24T09:18:00.003+08:00

The picture on the left was taken 5 years ago while the one on the right was taken just last week. A world of difference, right?

We mentioned before that my health deteriorated from 2013 to 2018 due to negligent eating and attending media tastings.

Then, we were busy chasing endless food trends and new openings.

I was guilty of trying too hard to be a reputable foodie that I neglected my health. I looked significantly fatter and felt much unhealthier by the end of 2018.

So much of mainstream and social media today is only obsessed with bombarding us with tempting food content. We can understand why it is sometimes hard to eat well and proper.

Every article and Instagram post only showcases new and fashionable food, with very little regard for nutrition.

It has become almost a national pastime and infatuation to be among the firsts to dine at a new hip eatery.

It also doesn’t help when so many food publications focus only on listicles. These refer to those “top 10 lists” of best hawker food, best pastries etc.

It is no wonder so many of us spend so much time and money patronising as many eateries during our spare time, but very little effort into looking after our own health and diet.

I ended up consuming much more unhealthy food than I should. Over time, I ate so much sugar and refined carbs that it eventually proved too much for me.

Looking at the 2018 photo is a very sobering reminder of how metabolically unhealthy I looked. And it was probably worse inside.

At the end of 2018, I made a very conscious decision to stop being a foodie. And after 5 years, the results speak for themselves.

Now, we enjoy a better quality of life whilst looking and feeling more vibrant. And we no longer crave to be part of that foodie crowd.

For being a foodie means very little to us today. While we still enjoy a new discovery every now and then, it’s more the exception than the rule.

It means more to us that what we eat now has a positive benefit for our health, save for that rare cheat meal.

If you have been chasing food trends for a while, maybe it’s time to ask yourself - are you feeling healthy today?

Why We Are Eating More Grass Fed Beef Today.

2023-03-15T22:47:00.004+08:00

Grass fed beef refers to the cows feeding on just grass as their diet, and it will yield a more leaner meat and a lesser fat content.

Grass fed beef will also have more nutritional content when compared to grain fed beef.

It can have as much as five times more omega-3 fatty acids to the grain fed ones.

Conjugated linoleic acid which is a beneficial fat known to improve immunity and reduce inflammation, is known to be higher in grass fed beef.

Grass fed beef will likely have a higher content of vitamins, key nutrients and antioxidants.

For all these health benefits, we prefer to choose a grass fed steak whenever it is available, both at home and when we dine outside.

There’s also an ethical reason also for eating more grass fed beef.

Cows wandering and feeding on grass is a thing of nature. The poop they generate will also act as a fertiliser for the grass to grow again.

It’s a sustainable cycle that can be good for greenhouse gas emissions as the belching and flatulence from grass fed cows may be lower than grain fed ones.

Grain fed cows are taken away from their natural grass pastured environments to be reared in more cramped conditions.

They are also fed on an unhealthy diet of corn based grains and additives. Furthermore, they are also usually injected with antibiotics and hormones for them to grow fatter and faster.

In essence, we are consuming metabolically unhealthy beef from fast tracked, grain fed beef. That’s why we are eating less grain fed beef now.

They say we are what we eat is only partially true. We are what our foods eat is more accurate.

And consuming beef from a cow that has lived a more natural and healthy life will likely pass that on to us as well.

We have been spoiled on the more tender yet less flavourful grain fed and wagyu beef for too long. There are wagyu beef that are fully grass fed though.

Grass fed steaks may be less tender, but they also have more natural beef flavours.

Let’s get back to the original goodness and flavours of how beef used and ought to taste like.

Why Calories Don’t Count

2023-03-08T13:55:00.001+08:00

Why not all calories are the same, and why we should pay less attention to calories and focus more on what is the actual food we are eating.

According to Dr Giles Yeo, who is a renowned researcher on obesity at the university of Cambridge, every calorie count you see is wrong.

Take protein. Only 70 percent of 100 calories of protein that we consume will be used as fuel inside us for energy. The other 30 calories are actually used to metabolise the protein to enter our bloodstream.

For carbohydrates, the actual caloric availability is higher, between 90 to 95 calories out of very 100. Depending on whether it is good complex carbs like potatoes or processed sugar.

This means, eating 200 calories of minimally processed meat and eating 200 calories of table sugar will result in vastly different calorie usage in our bodies.

Dr Yeo further explains. Protein goes deeper into our gut to be broken down and eating the same calories of protein will make us feel fuller than eating the same amount of fat.

And carbohydrates make us feel even less satiated as it is broken down further up in our body. We have to eat far more sugar to be satisfied.

Similarly, a raw stick of celery has only 6 calories because it has a lot of good fibre. And fibre is wonderful as it provides fuel for our gut microbiome.

When we cook that celery stick, you get 30 calories instead. As some of the fibre is broken down and more sugar is released. Yet, a cooked celery is easier to consume.

The takeaway from these examples is that as Dr Yeo explains, not to be fixated by the calories printed on the label. We should focus on what is the actual value and quality of food we are consuming instead.

Having more protein and fibre rich foods in our diet can make us feel more satiated and gain better nutrition than the same amount from foods rich in sugar and carbohydrates. They tend to taste better too.

Ultra processed and fast foods contain lesser protein and very little fibre content. You will have to eat more of such content to feel satisfied and they don’t taste good too. And they are not very healthy either.

And this is why calories don’t count.

Sugar And Insulin Resistance

2023-03-03T09:24:00.007+08:00

Why insulin resistance may be the root of our chronic diseases. And sugar is the main trigger.

People usually say we get obese first before we get chronic illnesses. But, is that really the case?

Insulin resistance may answer this and we will use a supermarket analogy to explain.

Let’s assume the cash register is a cell in our body, the cashier and the bar code reader is insulin and the grocery items that need to be scanned is glucose.

In a normal situation, there are just enough items for the cashier to scan and the information goes promptly into the cash register and everyone moves along in an efficient manner.

However, when too many shoppers and items accumulate in the queue, the cashier will get flustered and be overwhelmed.

If the queue keeps growing at this point, the bar code scanner will eventually break down and the entire line of shoppers will be jammed up and nothing moves. This is insulin resistance.

When we consume the right amount of sugar, insulin acts as the middle man to allow the glucose to go into our cells to burn so our body has energy to use for our daily activities.

We will not have an excess of blood sugar and hence, the queue will always be short and clear quickly. When the cashier can no longer cope, there is a shutdown in the form of resistance.

When insulin resistance occurs, the excess glucose will be converted to fat and stored in various parts of our body. That’s when unhealthy weight gain happens.

Sugar is the main cause of insulin resistance and when we consume much more that our body can burn, this process of storing excess fat will inevitably happen.

According to Dr. Robert Lustig, this is why we may be unhealthy first before we become obese. Excess fats leads to inflammation. And chronic inflammation will eventually lead to chronic diseases.

Thankfully, we can still reverse this condition and make our insulin more sensitive instead. By eliminating as much processed sugars from our diet today.

We recommend cutting down on sugary pastries, packaged snacks, commercial ice creams, fast food, ultra processed foods and all forms of sugared drinks.

Let’s keep the cashier and bar code stress free.

Lard Can Be Good For You

2023-02-28T18:10:00.001+08:00

Lard oil may not be unhealthy, and can actually be good for you.

For years, we have been told that natural saturated fats like lard can contribute to heart issues. We were told to change to polyunsaturated fats in vegetable and seed oils. Recent studies have shown that this may not longer hold true.

Lard is actually one of the best sources of vitamin D, second only to cod liver oil. One tablespoon of lard oil (from pasteurised pigs) can contain up to 1000IU of vitamin D, which is more than the required amount for a day.

Lard actually has even more monounsaturated fat than saturated fat. It’s about 48% monounsaturated, 40% saturated and 12% polyunsaturated fats.

The oleic acid found in monounsaturated fat is also known to be cancer preventing. Lard oil also has choline which is a very essential nutrient that’s good for our liver, nervous system, metabolism and brain health.

In comparison, almost all vegetable oils have some amount of trans fat. Trans fat is now known to be harmful and can lead to actual cardiovascular diseases. Lard has no trans fat at all.

Vegetable and seed oils are also highly oxidised. When heated at high temperatures, such oils are likely to create more free radicals that can increase the risk of cancer. It can also lead to more chronic inflammation.

Lard oil is also simple to make at home. And it’s relatively cheap too. Here is how to make crispy lard and lard oil.

Pour 500g diced lard into a wok. Turn the stove on and set to medium heat to slowly render the pork fat.

After a few minutes, you will see pork fat bubbling and after about 10 minutes, the lard oil will fill almost to a third of the wok.

Once the lard has turned golden brown, turn off the flame. Strain the oil to get the lard oil. The crispy lard will be golden and crispy and makes for a tasty snack on its own.

Store and refrigerate the lard oil in containers for use later. After a day, it will turn into a butter like creamy texture. Simply use a few teaspoons for cooking at a time.

Now that we know that lard isn’t necessarily bad for us, consider using it occasionally. Moderation is also important, so don’t go drinking a gallon of it a day either.

From Stage 4 Cancer Survivor To Hawker Extraordinaire

2023-02-23T10:20:00.001+08:00

Andrew is a stage 4 cancer survivor, and has a lot to share on his cancer experience.

Today, he’s the man behind our favourite Bak Chor Mee soup at Soon Heng Pork Noodles, but it is his backstory that deserves equal attention.

Prior to being a hawker, Andrew was working a stressful corporate life that involved weekly overseas trips and ghastly working hours due to time differences. He was also a heavy smoker.

Andrew was eating whatever he likes at odd hours of the night. And consuming a ton of bad sugar in the process.

Looking back, Andrew can now attribute contracting his cancer to this unhealthy lifestyle and eating. And when his doctors gave him only 6 to 9 months to live, it was the wake up call of his life.

Instead of giving up, he listened to his doctors and nutritionist to change his diet and lifestyle. He embarked on a very healthy fruit and fibre diet during his treatment and did all the right things.

Despite the going through worst pain he has ever experienced, Andrew persisted with his clean diet and rested as much as he could.

Eventually, the good news came as his tumour began to crack and started to subside. After months of cancer treatment, including immunotherapy that trains the immune system to kill the cancer cells, he was declared cancer free.

Today, Andrew is back at his stall and living life to the fullest. Perpetually jovial and upbeat, he reflects back on his darkest days with this message for everyone.

“Do not wait until you start falling sick before you take stock of your health and lifestyle.

Start eating well and look for the things that make you feel happy.”

He is living life everyday to the fullest. It is far more important to enjoy even the simplest joys around you.

He’s also more diligent when it comes to his diet. Nowadays, he has removed all bad sugar from his food.

He also takes moderate exercise and being a hawker, he’s also on his feet most of the day that helps with his activity levels.

Andrew is a good example also how to overcome a life threatening disease and emerge better from it.

Just look at that healthy smile in the photo and you will understand why.

Whole Foods Vs Processed Foods

2023-02-18T09:00:00.003+08:00

Have you ever wondered why whole foods like fresh fruits, vegetables, meat and seafood don’t need to carry nutrition labelling on them?

It’s because they are very minimally processed and do not contain any added ingredients. Whole foods also come “complete”. All the vitamins, nutrients and fibre are kept intact.

They have not been blended, broken down or dehydrated and in the process, they do not lose their nutritional value. Unlike ultra processed food.

When food is heavily processed, they will lose much of their flavour as well. This is where food companies will add unhealthy components like added sugar, sodium, MSG and artificial flavouring to enhance the taste. Google “food bliss point” to learn more.

And because food companies are always aiming for the longest shelf life for their products, they will usually take out most of the moisture of the original food in order to enhance that shelf life.

Worse still, they will add preservatives that show up as unpronounceable, alphanumeric names that sound like codes spy use in the ingredients list.

INS1442, potassium sorbate and E461 doesn’t sound like food right? But all these weird funky sounding stuff are in the food that we eat everyday if we consume a high amount of ultra processed food.

And then, there is the use of fructose, sucrose and artificial sweeteners. More and more, there is evidence that such sugars are the cause for chronic diseases.

Whole foods have all the nutritional value that nature has kindly provided for us, while ultra processed food has almost all of this good stuff sucked out.

Food companies often spend a lot of their budget on marketing to convince us that they are actually good. Instead of making them healthier, they rather make them affordable and marketable.

Now that you know why whole foods don’t need labelling, start by making a change the next time you go to the supermarket. The next time you feel like having some apple juice, choose a fresh apple instead.

Spend some time to learn about healthy eating and make incremental adjustments to improve your current diet.

Eat healthy and healthier today and spend less on doctors and medicine later.

The Dangers Of Ultra Processed Food

2023-02-15T12:55:00.005+08:00

We have stopped eating ultra processed food wherever possible.

It’s unavoidable today that we have to eat some form of processed food. Even a sliced apple or the fresh vegetables in ntuc is processed to a certain degree.

Ultra processed food is entirely different. Proper food must either contribute to the growth or the burning of an organism to qualify as real food. Ultra processed food does neither.

Ultra processed foods like instant noodles and junk fast food have very little nutrients and fibre, but they also contain a lot of sugar.

And we are not referring to the sugar found in fresh fruits and vegetables, but something called high fructose corn syrup which is added to almost all ultra processed foods.

Ultra processed foods remove almost all sources of fibre and usually dehydrated to achieve a long shelf life which eliminates almost all vitamins and nutrients, leaving very little taste as well.

Fructose syrup is added to give it flavour and this is done even in savoury foods to achieve a “bliss point” that when someone eats such foods, they will find it tasty and not realise that sugar is used.

Fructose can be found in fruits naturally, but the fructose syrup used in processed foods is man made, and is commonly added to very unhealthy stuff like sodas, sweetened drinks and the prior mentioned savoury instant foods.

Fructose, unlike glucose and lactose is also the only sugar that cannot be used by every cell in our body for burning. It is only metabolised in the liver into glucose and excess fructose is turned into fat.

Which is why sugar is the key driver for obesity today, and when the pancreas that produces insulin to manage the glucose into our bloodstream cannot cope, insulin resistance occurs. This is how people get diabetes.

Beyond just diabetes, too much sugar and fructose in particular can lead to other chronic diseases which we can prevent in the first place and we will also discuss this in a separate post.

That’s why we encourage everyone to eliminate as much of ultra processed foods from your diet today to begin living a chronic disease free life.

Yeonjeoyukjjim Recipe - Royal Korean Double Cooked Pork Belly With Nuts

2022-08-21T17:57:00.001+08:00

Yeonjeoyukjjim, which is Korean for double cooked pork belly with nuts is a royal Korean Joseon dish.

Start by cutting the beancurd into rectangular sized chunks. Pan fry them in a little oil until they are lightly golden brown. Remove and cut them into smaller 2cm cubes and set aside.

Make a sauce mixture by mixing 50ml light soya sauce, 1.5 cups water, 1 tbsp mirin, 1 tbsp honey and white parts from 1 stalk spring onion. Stir well and set aside.

In a wok, heat up some oil. Sauté chopped white parts of 1 leek, 10 cloves peeled garlic, 10g sliced ginger and 2 dried chillies until they are fragrant and the leek is lightly charred.

Push the ingredients to one side and add 350g slab of pork belly and sear in the aromatic oil on all sides until the pork skin is lightly crusted and golden brown.

Add the sauce mixture and 60g dried figs. Bring everything to a boil. Cover with a lid and simmer at low heat for 40 minutes. Occasionally add more water if the water is too little.

After 40 minutes, open the lid and the pork belly should be well braised. Add 10 gingko nuts, 20g walnuts, 30g almonds, 5 jujubes and the seared beancurd cubes. Braise everything for another 10 minutes and it is done.

Remove the slab of pork belly and use a knife to cut into slices. Place the pork belly slices in a fan shape on a white plate. Add the beancurd cubes in the center.

Garnish with the jujubes, figs and nuts around the beancurd cubes and sprinkle a handful of diagonally sliced green parts of leek. Spoon some of the sauce on top to finish.

A delicious, nutritious and royal Korean Joseon dish that can be enjoyed at home today.

For more, see the full YouTube video in 4K HDR here. Be sure to subscribe and leave a like and comment.

Tteokgalbi Recipe - Beef Short Ribs With Chestnut Filling

2022-08-12T17:03:00.003+08:00

Tteokgalbi has to be one of our favourite beef dishes and recipes. It may require some effort to pull it off but when you do, it is so worth it.

Make the mother sauce first by blending 1 yellow pear, 1 medium onion, 40g peeled garlic, 2 stalks leek, 180ml light soy sauce, 1/4 honey and 1 tsp black pepper into a saucy paste. Store in a glass jar and refrigerate for 1 day.

Steam 16 peeled chestnuts for around 45 minutes until they are soft enough to be mashed. Use a spoon to mash the chestnuts into a sieve to get chestnut powder.

Add 1 tbsp maple syrup or honey and 1/2 tsp cinnamon powder to the chestnut powder and mix well. Use your hands to shape the mixture into a chestnut paste. Make 20g portions of the chestnut paste.

Marinate 300g of minced beef with 4 tbsp of the mother sauce and mix well. Refrigerate for at least an hour for the best results. After which, make 80g portions of the beef mixture.

Flatten each beef patty and place a chestnut paste in the centre and fold the beef over to make a rice cake shape. Then toss the beef patty quickly between each palm for around a minute to seal in the exterior and remove air within so that the beef won’t break when it is roasted. You should be able to make at least 4 tteokgalbi.

Slice thinly 6 slices of lotus root. Deep fry the lotus slices in rice bran oil until they turn golden. Remove and strain the excess oil. Crush 8 pine nuts into powder form.

Make a geotjeori by julienning a handful of Korean spring chives and 3 slices of beetroot. Add 1/2 tsp doenjang, 1.5 tsp mirin, 1/2 tsp honey, 1/2 tsp sesame oil and a handful of sesame seeds. Mix well with your hands and set aside.

Preheat oven to 180 Celsius no fan mode for 5 minutes. On a baking tray, apply some oil to prevent sticking and place the tteokgalbi on the tray whilst ensuring they are not too close to each other.

Roast the tteokgalbi for 10 minutes. After 10 minutes, use a pair of tongs to turn over each tteokgalbi and roast for another 12 minutes.

After which, remove the tteokgalbi and grill them on a cast iron pan with some oil for a few minutes on each side until there is a slight crust on the beef patties. Remove and set aside.

On the same cast iron pan, grill 6 cut garatteok on each side in the beef fat from the tteokgalbi until they turn soft and golden brown. Remove and set aside.

Plate up the tteokgalbi on a white flat plate. Apply a brush of maple syrup or honey on the beef. Sprinkle some crushed pine nuts on top of the tteokgalbi.

Place some geotjeori by the side before placing the garatteok next to the beef. Lastly, place a few pieces of lotus root chips on the geotjeori and it is done.

Tteokgalbi, literally translated from Korean means rice cake (tteok) galbi (beef short ribs). But in actuality, there is no rice cake involved apart from using it as a side pairing.

The reason it is called a tteok is because the beef ribs are minced and hand shaped into the shape of a cylindrical rice cake. And it is known to have originated from the royal courts of Joseon many centuries ago.

Legend has it that because short ribs are difficult to eat with the bone in, the royal chefs devised a way to remove the beef meat from the bones and ground and mould them into beef patties so that the king can eat the ribs easily.

These days, it is commonly seen as part of a hangeongsik meal, or what is known as a full course meal. It’s usually grilled but tteokgalbi can also be oven roasted. Nowadays, tteokgalbi is often seen as part of a Korean bbq menu too.

For our version, we have followed the version as seen in #younstay by stuffing a freshly made chestnut paste inside the shaped galbi before twice cooked in the oven and on the cast iron pan for the extra caramelisation.

It is simply one of the best, unique and refined beef dishes that we have ever made and tasted. We hope you will enjoy it just as much.

For more, see the full YouTube video in 4K HDR here. Be sure to subscribe and leave a like and comment.

Jjimdak Korean Braised Chicken Recipe

2022-08-11T21:34:00.002+08:00

Jjimdak or Korean Braised Chicken as done in a more elegant and refined manner.

To make the Jjimdak, sauté a handful of spinach with some perilla seed oil and a pinch of salt in pan until the vegetables are lightly cooked.

Add 2 tsp of perilla seed oil to a fresh wok and heat up the oil. Add 1 stalk chopped leek, 6 cloves peeled garlic and 4 slices ginger and sauté for a few minutes until aromatic.

Add 300g chopped boneless chicken leg with skin on and brown the chicken pieces. Once the chicken is browned, add 4 tbsp of mother sauce and mix well.

Add 300ml of prawn stock. You may substitute with chicken or vegetable stock. Add 60g sliced carrot, 2 shiitake mushrooms that have been quartered and 60g sweet potato.

Simmer for 15 to 20 minutes until the potatoes and carrots are soft. Add 60g Korean glass sweet potato noodles and cook for another 5 minutes until the noodles are soft.

Plate the braised chicken and place the sautéed spinach on top. Finish by sprinkling some almond flakes on top.

Jjimdak, in Korean literally means braised (jjim) chicken (dak). And the most popular variants of this Korean braised chicken dish hails from the city of Andong, hence it is widely known as Andong Jjimdak.

It is said that in the 80s, the eateries around Andong market came up with this dish to combat the increasing popularity of western fried chicken. Whichever is the case, today it is served as an army stew like portioning enough for a family with spicy sauces and vegetables.

Yet, this dish is known to exist hundreds of years ago back in Joseon time when consuming chicken was more of a luxury and eaten only on special occasions for the rich families of Andong.

We have made our own non spicy Jjimdak as inspired by the version seen on Youn’s Stay #younstay using only fresh ingredients and naturally fermented soya sauce. Just like how it would have been done during the Joseon era.

We have also given it a more elegant and refined look as inspired by Youn’s Stay. Instead of commercial soya sauces, we made our own Korean special mother sauce using the natural soya sauce from www.nanyangsauce.com, fresh pears, leeks and onions.

After which, we sautéed the chicken pieces with vegetables before braising them in our own homemade prawn stock with sweet potatoes, carrots, sweet potato noodles and shiitake mushrooms. And garnishing the dish with sautéed spinach and almond flakes.

The resulting dish is as colourful as it is healthy as it is delicious. A slightly sweet and savoury sauce that is lightly orange in colour, but full of chicken and vegetable flavours.

And the chewy glass noodles are perfect for absorbing all the Jjimdak juices and giving it a creamy texture at the same time. The addition of sweet potatoes gives it that added dimension of a somewhat creamy potato taste.

It is said that Joseon cuisine is meant to serve as a form of medicine as healthy food like this will keep many of the court royals in good spirits and condition.

We hope you will enjoy making and savouring this amazingly delicious and nutritious classic Korean chicken dish that is also fit for a Joseon king.

For more, see the full YouTube video in 4K HDR here. Be sure to subscribe and leave a like and comment.

Jeonbokjuk Recipe - Korean Abalone Porridge From Jeju Island

2022-08-08T08:48:00.001+08:00

Jeonbokjuk, or Korean abalone porridge is one of the most delicious and comforting porridge that there is.

Soak 1/2 rice cup of glutinous rice in 4 rice cups of water for 1 hour. After an hour, strain the rice and retain the rice water.

If you prefer to have a thicker consistency, simply reduce the amount of rice water used to 2 or 3 cups instead. We prefer our Jeonbokjuk to be more broth like and not too starchy.

Use a toothbrush to scrape off the sides of 8 fresh abalones of any excess dirt. Use a spoon to remove each abalone from the shell and remove the greenish intestinal parts for use later.

Be sure to remove the teeth at the front of each abalone too. Blend the intestines into a thick greenish paste. Slice 4 of the abalones thinly and set aside.

Add the glutinous rice to a rice cooker and mix it well with the blended paste. Add 1/2 finely diced onion, 2 stalks finely diced white parts of scallion and 1/2 finely diced carrot.

Add the thinly sliced abalones into the rice cooker. Add 4 cups of the rice water. Cook the rice for 1 hour.

After 30 minutes, open the rice cooker lid and season with 2 tbsp of a good quality fish sauce. Add the 4 remaining abalones, 1/2 finely diced carrot and 2 stalks finely diced green scallion. Close the lid and cook for another 30 minutes.

After 1 hour, open the rice cooker lid and the porridge should be fully cooked. Give everything a good stir. Simply spoon the porridge into serving bowls and garnish with more finely diced scallion.

You may wish to drizzle some sesame oil to give the abalone porridge an extra appetising fragrance.

A refreshing and flavourful porridge that has the briny yet clean taste of the ocean and supremely comforting. It’s no wonder that Jeonbokjuk is known to Koreans as the king of porridge.

Jeonbokjuk, which literally translated in Korean means abalone (jeonbok) porridge (juk) originated back as early as the Joseon era. It was served mainly for the royals and kings of the era as abalone was very exclusive and expensive then.

The abalones used during that time were almost entirely taken from the Jeju island region, and once harvested were transported to the royal family for consumption.

It was and is still thought to be a very prized ingredient as abalone is high in protein, minerals and vitamins, with very little fat content. Hence, it is not only a delicacy but also serves as a nutritional supplement to aid digestion for the elderly and sick.

Which was probably why the Joseon royals so enjoyed abalones and were often presented as gifts to the royal Joseon family. And it was said that the king’s favourite way to consume abalone was as a porridge dish.

These days, you can easily find Jeonbokjuk at most Jeju island eateries and it can be prepared in 2 ways - one with the intestines and the other way is without. The preferred way is with the intestines as it gives a much stronger, more briny abalone flavour when cooked as a porridge.

Despite it’s garish looking greenish colour, the abalone porridge is one of the tastiest porridge that there is as it has an ocean abalone sweetness. It is just about one of the most comforting dishes you can eat.

Fresh abalones are required as canned ones simply will not have the intestines and freshness required. And when you have it once, you will want to have it again and again.

It also serves as the best food during this highly endemic time and will provide the best form of recovery booster for many that need something light and refreshing.

But even during normal periods and on cold days, this Jeonbokjuk will be especially delicious and heartwarming.

For more, see the full YouTube video in 4K HDR here. Be sure to subscribe and leave a like and comment.

Char Kway Teow Recipe

2022-08-05T08:27:00.004+08:00

Cooking Char Kway Teow at home has never been easier, and it is easier than you think.

Add 1 tbsp lard oil in a wok or pan and turn on flame. Fry 3 cloves of minced garlic and the white bits of scallion in the lard oil until fragrant . Tilt the wok one end so that the garlic can immerse deeply in oil.

Add 1 sliced Chinese sausage or lup cheong to add to the fragrance. Then add 1 cup of beansprouts followed by kway teow for 2 servings. You can add some yellow noodles as well. Stir and mix well.

Once it’s been fried for a few minutes, add 1 tbsp of light soya (we are using the naturally brewed soya sauce from @thegoldenswanbrand and mix well.

Once all the noodles are thoroughly coated and darkened, push the noodles up or to the side so that it will be away from the center.

Crack 2 eggs and quickly scramble the eggs. Fold the kway teow over the eggs and mix well. Add 6 to 8 peeled and deveined prawns and quickly stir. Cook for a minute or so until the prawns are just cooked.

Add 2 tbsp of sweet caramel sauce (we recommend @nanyangsauce brand). Add the green part of scallions and Sarawak white pepper. Turn off the flame, add another tbsp lard oil and mix one final time to emulsify everything.

Simply serve on a plate and enjoy! Also, to make it spicy, just add a spoon of sambal chilli when you add the soya sauce part. And that’s it, so simple when you actually make it at home.

Short of cockles, this will taste like those classic uncle fried char kway teow. And if we learn to make this at home, it certainly won’t be the end of char kway teow as we know it.

Gungjung Tteokbokki Recipe

2022-08-04T17:18:00.008+08:00

Gungjung Tteokbokki, a royal court vegetarian dish fit for a Joseon king.

Make the mother sauce first by blending 1 yellow pear ,1 medium onion, 40g peeled garlic, 2 stalks of leek, 180ml light soy sauce, 1/4 honey and 1 tsp black pepper into a saucy paste. Store in a glass jar and refrigerate for 1 day.

Soak 200g joraengi tteokbokki from @jongga_global in water for 30 minutes before cooking. Fry 3 cloves of thinly sliced garlic chips and set aside.

Heat up a wok with 2 tsp of perilla seed oil. Add 6 cloves of sliced garlic and 60g is seitan. Sauté for a few minutes.

Add the soaked joraengi tteok and stir with the rest of the ingredients. Add 3 tbsp of the mother sauce and mix everything well with the sauce.

Add 200ml of prawn, vegetable or chicken stock. Reduce the liquid by half. As the stock reduces, the sauce will thicken up from the rice flour used in the tteok.

Add 1/2 sliced green capsicum, 1/2 sliced red capsicum, 1/2 sliced yellow capsicum, 1/2 sliced king trumpet mushroom, 4 sliced tree ear mushrooms, 4 sliced shiitake mushrooms and 1/2 bunch of halved shimeiji mushrooms. Mix well.

Add another 100ml of stock and reduce the liquid to a creamy like sauce and ensure that the vegetables are cooked and softened. Season with additional salt or light soya sauce if necessary.

Finish with a drizzle of sesame oil and the dish is done. To plate, spoon the contents of the wok onto a white plate or shallow bowl.

Garnish with parsley and the garlic chips and the Joseon royal dish is complete.

For more, see the full YouTube video in HDR here. Be sure to subscribe and leave a like and comment.

Bibimbap Recipe

2021-10-08T11:48:00.004+08:00

Cook 2 rice cups of Japanese short grain rice in the rice cooker.

Marinate 200g of sliced beef with 2 cloves of minced garlic, 2 tsp light soy sauce, 1 tsp honey, 2 tsp sesame oil and some sesame seeds.

Slice 1 carrot into very thin strips. Cut 6 shiitake mushrooms into strips. Blanch a handful of Chinese spinach in wok of boiling water for a minute and remove. Squeeze out any excess water.

Cut the spinach into shorter lengths. Season with 2 cloves of minced garlic, 2 tsp sesame oil, 1/4 tsp salt and some sesame seeds.

In the same wok, blanch 200g of soy bean sprouts with 2 tsp of salt. Cook for 5 minutes over medium high heat. Remove the sprouts and put them into a bowl. Mix the sprouts with 2 cloves of minced garlic, and 2 tsp sesame oil.

Sauté carrots in a pan with some oil and season with 1/4 tsp salt for a few minutes until they are soft. Remove and set aside.

Add 2 cloves of minced garlic and the mushrooms into the pan. Season with 1 tsp light soy sauce and some black pepper. Toss and cook for 2 minutes. Remove and set aside.

Sear the marinated beef in the same pan for a few minutes until the meat is pink. Sprinkle some black pepper, then remove and set aside. Fry 2 sunny side up eggs.

Mix 4 tbsp gochujang paste with 2 tbsp sesame oil and 1 tbsp honey.

Scoop rice into a bowl. Arrange the various vegetables and beef around the bowl. Scoop 1 tbsp of the gochujang sauce onto the centre. Place the sunny side up egg at the centre. Sprinkle some sesame seeds. And it’s done!

To enjoy, simply use a long spoon to mix everything up.

Tagliatelle Alfredo Recipe With Barilla Chef Andrea Tranchero

2021-10-05T09:58:00.002+08:00

Our first Barilla professional series recipe video features an Italian classic, Tagliatelle Alfredo as cooked by Chef Andrea Tranchero. This recipe serves 4 persons.

Start by salting a pot of boiling water with 2 tsp salt until it tastes like saltwater. Boil 250g of tagliatelle pasta from Barilla in the salted water for 7 minutes. After 5 minutes, use a pair of tongs to stir the softened noodles to prevent sticking.

For the Alfredo sauce, use 80g unsalted butter and 160g grated parmigano reggiano. Cut the butter into small cubes and grate the parmigano into a cup to be used later.

Find a large plate and first add a few cubes of butter onto the plate, followed by a few spoons of parmigiano.

Once the tagliatelle is fully cooked after 7 minutes, transfer half of the paste onto the plate. Then add a few more cubes of butter and a few more spoons of parmigano on top.

Add some of the pasta water and quickly toss to mix and emulsify the cheese and butter into the tagliatelle pasta.

Next, transfer the remaining pasta on top of the tossed pasta and repeat the layering of butter and cheese. Add some more pasta water if it is too dry. Season with fresh black pepper.

You should finish the remaining butter but set aside a few handfuls of parmigiano. Give everything a final toss to emulsify the remaining the cheese and butter and you should get a delicious and creamy cheese sauce that has been thoroughly absorbed into the pasta.

You can simply enjoy the Alfredo on the big plate or transfer a portion onto a serving plate. Either way, simply sprinkle more parmigano on the final plate. And it’s done!

So simple yet amazingly delicious. No cream nonsense, and no unnecessary protein like chicken and salmon. The simple yet effective umami from the cheese is so good on its own, and the butter for a lovely emulsion.

True fact, this dish was invented because a restaurant owner wanted to cook something simple for his wife who fell ill, and Alfredo was thus born!

These days, we see this dish brutally bastardised in cafes and middling restaurants with excessive moats of cream, often split and greasy and simply ghastly.

Chef Andrea simply layers the pasta, cheese and butter and tosses with the hot steam of the pasta to emulsify all the fat for a marvellous pasta treat. And seasoned with pepper for freshness.

So good you can have this any time and again and again! And you know it’s a keeper when that last bite is good as the first.

For more, see the full YouTube video in 4K HDR here. Be sure to subscribe and leave a like and comment.

Pandan Chicken Recipe

2021-08-28T19:27:00.004+08:00

Chop 400g of boneless chicken into squarish chunks. Make some pandan juice by blending a bunch of pandan leaves with some water. Strain the mixture to get the pandan juice.

Then marinate the chicken with the pandan juice, 2 cloves of minced garlic, 1 tsp coriander powder, 1/2 tsp Sarawak white pepper, 1/2 tbsp fish sauce, 1/2 tbsp light soya, 1.5 tbsp oyster sauce, 1 tsp sugar and 1 tsp sesame oil. Refrigerate for 1 hour.

Take a pandan leaf and fold the left side over the right to form a sort of cup at the bottom where you can insert a chicken for it to sit snuggly there.

Then use the other right side to fold under and over and insert into the gap on the other side to “tie” like a sort of knot. Refer to the video for more clarity.

Place them on a tray lined with baking paper. Drizzle the remaining marinade over the chicken. Bake them for 200 Celcius fan mode for 20 minutes until the chicken is fully cooked.

Remove the pandan chicken from oven and enjoy.

For more, see the full YouTube video in 4K HDR here. Be sure to subscribe and leave a like and comment.

Hainanese Chicken Rice Burger Recipe

2021-08-14T19:10:00.002+08:00

Start with blitzing 3 shallots, 2 cloves garlic and 6 or 8 slices ginger, basically equal portions of everything into a rempah paste.

This is the key to getting your rice fragrant. Then lightly fry in oil in a pan for a few minutes until they are golden and aromatic.

Trust me, your kitchen will smell like an old school Hainanese chicken rice stall.Next take 240g or 2 fillets of boneless chicken leg with skin on and marinate them with 1 tbsp sesame oil, 1 tbsp chinese wine, 1/2 tsp salt, 1 tbsp corn flour and a dash of white pepper. Mix them well and let it rest for half an hour.

Take a cup of chicken stock or plain water, and season it with 1/2 tsp salt, or less if you prefer less salty rice. Note if you are using packet stocks, they are already salted so skip the salt here.

Add 1 cup of Japanese rice and 1/2 cup of glutinous rice. Make sure you wash and rinse the rice thoroughly before adding them to the rice cooker pot.

Tie and place a bunch of pandan leaves inside the rice cooker. Then spread the rempah paste all around the rice, followed by placing the two chicken fillets on the rice in the center. Pour in the salted chicken stock or water.

Put in the rice cooker and set it to cook at normal rice cooker mode. Once it’s done, you should get that salivating aroma of gingery shalloty garlicky aroma.

To serve, remove the chicken fillets and simply stir the rice to mix all the juices well. You may wish to squeeze a lime into the rice to give it a zesty and citrusy flavour.

Make a sauce with 1 tsp light soya sauce, 1 tsp sesame oil, 1 tsp honey or sugar and 1 tbsp of water. Stir well and pour into a saucepan. Heat up the saucepan.

When it’s boiling, turn off the flame and add in slices of unsalted butter one slice at a time. Gently whisk until you get a creamy consistency. You may add 1 tsp dark soya sauce to give it a darker colour.

Place a cling wrap into a food ring mold with a base. Spoon some rice into it and cover the cling wrap tightly. Rest for 5 minutes before removing the cling wrap.

You should get a perfect rice bun after unwrapping. Make 2 of these for 1 rice burger.

Assemble the burger by layering some chopped cucumbers on one rice bun, followed by a chicken fillet cut to the size of the rice bun.

Spoon some sauce, followed by adding some homemade achar which you can find on our YouTube channel also. Finally, place the second rice bun on top.

Drizzle more sauce if desired and you are done. A truly and authentic Hainanese Chicken Rice Burger.

For more, see the full YouTube video in 4K HDR here. Be sure to subscribe and leave a like and comment.

Hainanese Chicken Rice Balls Recipe

2021-08-13T18:40:00.000+08:00

Hainanese chicken rice may be very common, but chicken rice balls are definitely not.

We used to frequent the ones at Braddell and Jalan Besar, but the former has closed and the latter was supposed to return again. We haven’t been back since the pandemic so we can’t confirm. There’s another one at Jurong which was alright but somehow the ones we had at Malacca Jonker still reigned supreme.

The Malacca ones were smaller in size, golf ball sized as opposed to the tennis ball or larger ones found here. And they had a more sticky ketupat texture with a zesty calamansi hit as well. Hence, we made ours using a mixture of different rice grains to get that texture and making ours smaller too.

The other key factor is we used the same Chicken fat used in our chicken rice cooker recipe to flavour the rice and together with the classic aromats, we found it to highly aromatic and delicious on its own.

Start with blitzing 3 shallots, 2 cloves garlic and 6 or 8 slices ginger, basically equal portions of everything into a rempah paste. This is the key to getting your rice fragrant. Then lightly fry in oil in a pan for a few minutes until they are golden and aromatic. Trust me, your kitchen will smell like an old school Hainanese chicken rice stall.

Next take 240g or 2 fillets of boneless chicken leg with skin on and marinate them with 1 tbsp sesame oil, 1 tbsp chinese wine, 1/2 tsp salt, 1 tbsp corn flour and a dash of white pepper. Mix them well and let it rest for half an hour.

Take a cup of chicken stock or plain water around 300ml water and season it with 1/2 tsp salt, or less if you prefer less salty rice. Note if you are using packet stocks, they are already salted so skip the salt here.

Add 1 cup of Japanese rice and 1/2 cup of glutinous rice. Make sure you wash and rinse the rice thoroughly before adding them to the rice cooker pot.

Put in the rice cooker and set it to cook at normal rice cooker mode. Once it’s done, you should get that salivating aroma of gingery shalloty garlicky aroma.

To serve, remove the chicken fillets and simply stir the rice to mix all the juices well. You may wish to squeeze a lime into the rice to give it a zesty and citrusy flavour.

Make a sauce with 1 tsp light soya sauce, 1 tsp sesame oil, 1 tsp honey or sugar and 1 tsp of water. Stir well and pour into a saucepan. Heat up the saucepan.

When the rice is fully cooked, open the lid and remove the chicken fillets. Add the juice from 1 lime. Give the rice a good stir to mix everything well. To make the rice balls, we recommend using a piece of cling wrap as it will help to shape the balls better.

Simply scoop some rice into a piece of cling wrap and with your hands, shape it into a golf ball sized rice ball. Once the ball is formed, let it sit for a few seconds before removing the cling wrap and allow the rice to stick together. You should get perfect chicken rice balls.

Slice the chicken fillets into slices. Place around 4 to 5 slices of chicken and 3 to 4 rice balls on a plate for a portion. Drizzle the soya sesame sauce over the chicken.

We highly recommend pairing this dish with the exquisite chicken rice chilli sauce from Nanyang Sauce and homemade achar as a side.

And that’s it, easy and simple to make your own Hainanese Chicken Rice Balls at home.

For more, see the full YouTube video in 4K HDR here. Be sure to subscribe and leave a like and comment.

Salmon Rice Bowl Recipe

2021-08-01T11:35:00.001+08:00

Marinate 300g chopped salmon (into square chunks) with 2 tsp udon/soba sauce and 1 tsp mirin. Mix well with your hands and set aside or refrigerate for 20 to 30 minutes.

In a saucepan over low heat, make a sushi vinegar by adding 2 tbsp rice vinegar, 1 tbsp brown sugar and 1/2 tsp salt. Stir until all everything is dissolved and you get a sushi vinegar solution. Set aside.

Cook 1 rice cup of Japanese rice in a rice cooker. Slowly drizzle the sushi vinegar into the cooked rice and use a spatula to stir and fold the rice lightly to mix the sushi vinegar into the rice.

Blanch a cup of edamame pods on boiling water for a few minutes until they are soft. Strain and set aside.

In a pan with just a little oil, pan sear the marinated salmon on all sides until they are lightly charred. Take care not to overlook the salmon. Remove and set aside.

In a bowl, place the sushi rice first at the bottom, followed by adding the edamame and the seared salmon chunks. To finish, simply spoon some ikura on top.

And that’s it, so easy to make your own Japanese inspired salmon rice bowl at home.

For more, see the full YouTube video in 4K HDR here. Be sure to subscribe and leave a like and comment.

San Lou Hor Fun Recipe

2021-07-18T10:36:00.006+08:00

Marinate 200g of sliced toman or batang fish with 1 tbsp light soya, white pepper, 1 tbsp Chinese wine and 1 tbsp corn flour. Refrigerate for 1 hour.

In a wok with some oil, fry 2 persons worth of hor fun or kway teow. Season with 1 tsp light soya. Fry for a few minutes until the noodles are evenly coated and glossy.

Then set aside on the serving plate. This is the first toss, though you can also blanch the noodles, but frying this way is more delicious.

In a wok half filled with water, poach the marinated fish for a few minutes until they are fully cooked. Then strain and set the fish aside, the second toss done.

For our final toss, blanch about 2 cups of peeled bean sprouts in a fresh wok of water. This time, this will be used for the final sauce as well.

Season with 1 tbsp light soya. Make a slurry with 3 tbsp corn flour and 3 tbsp water. Pour the slurry into the wok to make a glossy sauce.

Once the bean sprouts are cooked, add the fish and chopped green scallion and coat the fish evenly with the sauce so that they will look shiny as well. Your sauce is done, and the third toss completed.

To finish, simply pour the fish and bean sprouts with the delicious sauce over the plate of hor fun.

For more, see the full YouTube video in 4K HDR here. Be sure to subscribe and leave a like and comment.

Sour Plum Chicken Wings Rice Cooker Recipe

2021-07-11T13:34:00.004+08:00

Marinate 8 chicken wings with 2 cloves of minced garlic, 1 tsp light soya sauce, 1 tsp oyster sauce, 2 tbsp plum sauce, Sarawak white pepper and 1 tbsp corn flour.

Mix well and refrigerate for 30 minutes. In the meantime, remove the strings of from 1/2 cup worth of sugar snap peas. Rinse and wash thoroughly.

After 30 minutes, add the sugar snap peas to 1 rice cup of rinsed rice. Followed by 1 chopped tomato. Pour in 220ml water that has been seasoned with 1 tsp light soya sauce.

Lastly, add the marinated chicken wings. Set the rice cooker to cook at normal mode and let it cook all the way.

When it is cooked, open the lid and sprinkle both white and black sesame seeds around the rice. And that’s it.

Serve onto bowls and enjoy.

For more, see the full YouTube video in 4K HDR here. Be sure to subscribe and leave a like and comment.