Simply Foodie

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Korean Kimchi Soup

Due to a colder weather recently, I have crave for some hot spicy soup to warm up our body.

Today, I’m going to teach you a very simple and easy Kimchi soup.

Kimchi soup is a very very popular soup in Korea and you can find this in almost all restaurant. It goes well just by itself, with ramen or even white rice. To make this soup, you can either choose to make your own Kimchi or you can just buy in container or packet from grocery store.

Yield 2 bowl


  • 1 cup of Korean Kimchi
  • 5 tablespoon of kimchi juice
  • 2 tablespoons of Hot pepper paste (Gochujung)
  • 1 tablespoon of chicken stock
  • 3 tablespoons of Hot pepper flakes / chilli powder
  • 1000ml of boiling water
  • 1 packet of silky toufu, cut into cubes
  • 100g of pork or chicken, cut into small slices
  • 1 small can of luncheon meat
  • 1 stalk of green onion, chopped finely



  • Throw in Kimchi, Kimchi juice, hot pepper paste, hot pepper flakes, chicken stock, luncheon meat and pork to the boiling water, stir to dissolve the hot pepper paste well and cover to let it boil for 15min in medium heat,
  • Throw in the toufu to the soup for 5 min in high heat
  • Remove from heat
  • Put in green onion and serve

Thai Tom Yum Soup

Many people having trouble finding the perfect Thai Tom Yum soup that we can find in Thai, it is either too diluted, not sour enough, not spicy enough or overly spicy and can’t taste the tom yum soup at all! Actually it is quite depressing paying that much for a soup (usually SGD8-12), so little ingredient and not a taste of the Tom Yum.

Today, I will be teaching you how to make Tom Yum soup. Many grocery store do sell tom yum paste, but after following the instruction you still can’t get the taste right. Here is what you can do.


  • 3-4 stalk of lemongrass, cut into roughly 5cm.and pound
  • 2 bunch of Kaffir leaves, tear all leaves into halves
  • 2 Galangal roots and chop into slices
  • 3 big lime lemon, cut and squeezed the juice
  • 5 Small green chilli and 5 red chilli, cut away the top part and cut the remaining into rings
  • 2 litres of water
  • 15 pieces of prawn, washed
  • 1 large squid, washed and cut into rings
  • 2-3 tomatos, cut in quarters
  • 1 packet of toufu for soup, cut into cubes
  • 2 packets of Tom Yum paste
  • A bunch of corriander

(usually 1st 5 ingredients are sold in packets in NTUC in Singapore, you just need to buy 2 packets)


    • Throw in lemongrass, kaffir leaves, galangal roots and small chillis into the 2 litres of water amd let it boil
    • Put in tom yum paste
    • Throw in prawn and squid
    • Continue boiling in low fire for 15min and put in toufu and tomato
    • Off fire and serve 1 bowl of soup with corriander and 2-3 tablespoons of lime juice (you may adjust to your own preference)

    Stir Fried Prawn Hokkien Mee (Singapore local delight)

    There are many Singapore local delight food, e.g. satay (BBQ meat stick), bak chor mee (minced pork noodle), stir fried white or black carrot cake, stir fried away from and much more. One of the most famous dish is Stir Fried Prawn Hokkien Mee.

    This dish consist of prawn, squid, egg, chives, 3 layer pork belly meat, yellow noodle and thick white bee hoon.


    • 200g Pork Belly, cut in small pieces (poached)
    • 2 small Squid (1 whole squid)
    • 1kg Prawn (separate head and shell from the prawn)
    • 10 stalks of chives, cut into 3cm
    • 3 eggs, beaten
    • 100g yellow noodle (cut into smaller bites)
    • 200g thick white bee hoon (cut into smaller bites)
    • 4 tablespoons of Pork Lard
    • 5 tablespoons of Fish sauce
    • 1 tablespoon of seafood broth



      • Stir fry prawn heads and shells
      • Add in fish sauce and seafood broth and let the broth simmer for 30min
      • Remove prawn shells and heads


        • Heat wok and add pork lard
        • Add in beaten egg and stir fry
        • Cut egg into smaller pieces
        • Add in noodle and bee hoon
        • Pour in 1 cup of prawn broth
        • Put squid, poached pork, peeled prawn and chives
        • Cover wok with a lid for 5min under medium heat
        • Noodle is ready to serve

        Pompompurin Cafe @ Orchard Central

        Recently cartoon character cafe is a hype in Singapore. More and more cafe opening for different cartoon characters, like Hello Kitty cafe, Super Heroes cafe, Charlie Brown cafe, Pokemon cafe, etc.

        Today I will be doing a review on Pompompurin Cafe located in Orchard Central.

        pompom .jpg

        When you get to the entrance, this is how the “gate” looks like. A we-fie time with Pompompurin shaped entrance!!



        There will be 1 Pompompurin plush toy to every table there. So cute! It feels like he ishaving meal with us.


        Even the design of the menu is soo cute!



        There are quite limited of selection in the menu, like bake rice, teriyaki chicken with rice and other pasta. For your information, if you are a non beef eater, you will have to skip the hat on the rice which is made from beef.


        Even the drinks are topped with cute Pompompurin marshmallow.


        Kids enjoy using the cute utensils!


        This is just salad with sunny side up and a few pieces of onion rings. As I have mentioned as above, the hat of Pompompurin is mini steak.

        Our 1st dish took like at least 30-45min to arrive. So I do not advise you to come here if you are already feeling freaky hungry, it takes ages for your food to arrive.




        Teriyaki chicken with salad and rice.


        The seafood BAKED RICE! It is a recommended dish, despite the fatty amd creamy sauce. It even comes with the free Pompompurin saucer for you to bring back home. It will be indicated in the menu that there is a free saucer.


        Fruit punch with cute marshmallow toppings and fruits.

        For a summary, the dishes are instagram worthy, taste wise is acceptable but price wise is abit pricey. Portion is not very big except the portion of rice only.

        Enjoy your cute cute meal experience!

        Address : Orchard Central, 181 Orchard Road #04-08 Singapore 238896 (Nearest MRT station Somerset)
        Opening Hours: 11am – 10.30pm (last order 10pm)
        Takeaway services are not available
        No reservations, walk-in only

        Carbonara pasta

        This is the 1st pasta dish I have tried with raw ingredients. Making pasta is as easy as ABC with the help of instant sauces that are easily bought in supermarket, but I love making food with taste I prefer. I love my dishes more creamier, so i added 2 carton of whipping cream instead of cooking cream.


        Yield 3 plates of pasta


        Pasta, boiled

        1 bulb of white/yellow onion, finely chop

        4 slices of streaky bacon, cut into small bits

        Small can of button mushroom, sliced

        2 carton of cooking/whipping cream

        4 tablespoon of cream cheese/sour cream

        2 tablespoon butter

        3 tablespoon of lemon juice (if use cream cheese)


        Melt the butter in the heated pan

        Put in white onion and stir fry till translucent

        Add in streaky bacon and mushroom and stir fry ztill cooked

        Add in the cream and let it boil

        Lower heat and add cream cheese

        After all cream cheese has melted, add the lemon juice

        Add in pasta to stir fry together for 20second

        Pasta is ready to serve

        Tomato Basil Soup

        Tomato soup is one of my favourite dishes. It can easily be served with bread or even stand alone dish. The taste is slightly sour, slightly spicy and creamy. If you prefer more sour, you can add 1 more tomato. If you prefer less spicy, reduce the amount of black pepper.



        Yield 4 bowls


        2 cups of tomato juice (100% pure juice)

        4 medium sized tomatos, cut into small sizes

        1 carton of whipping cream

        1 medium sized white onion, cut finely

        3 tablespoons of concentrated chicken soup

        4 tablespoons of black pepper

        5-10 basil leaves chopped (amount depending on your liking)

        1.5 teasooons of salt



        Stir fry onion in olive oil till translucent

        Add tomato juice and tomatos

        Cover with lid and bring the soup to boil

        Lower heat, add whipping cream, stir and bring to boil again

        Add concentrated chicken soup, salt and give it a stir

        Add basil leaves and stir for another minute

        It is ready to serve


        I love setting this soup aside for 4-5 hours then heat it up and serve as the soup will be more flavorful.

        Bobby’s Restaurant


        Bobby’s restaurant is an American theme restaurant located in Chijmes. You can choose between indoor seats and outdoor seats both giving you different types of feeling. Indoor is rather dark and feel more privacy. Outdoor is more crowded and funfilled with laughter.


        View on the outdoor seats is quite awesome with the lights surrounding the area. You can see the top of the church from my seat.


        The menu consists of appetiser, burger & sandwiches, soup, grill, pizza and desserts.


        Baby Back BBQ Ribs Original size at SGD36.99++. There are 3 sizes available. For smaller appetite ladies you may choose Lighter. It is not hard, easy to chew on. It comes with truffle fries and coleslaw.


        Sausages platter with rocket and mashed potato. This menu is no longer in the menu now.


        Tenderloin steak in red wine sauce with truffle fries and rocket at SGD39.99++. I ordered this rare but only came out medium well. The bite is rather tough for me as I’m already used to having rare steak.


        Jack Daniel’s burger with truffle fries at SGD31.99++.


        Bobby’s Restaurant                                                                                                                                     Opening hours Monday – Sunday 5.00pm ~ 2.00am                                                                           30 Victoria Street. #B1-07. Chijmes. Singapore 187996                                                                     Tel: +65 6337 5477                                                                                                                                         Website

        Korean Raddish Kimchi

        This is my 1st attempt ever to make Korean Raddish Kimchi.

        You can adjust the amount of spiciness according to your preference. If 1/8 cup is not spicy enough, try 1/4 cup next time.

        Overall taste satisfactory to me for the 1st attempt. I will keep on experiment my recipe to make it more tasty and I will share the new recipe to you again.




        1 stick raddish (any types will do,I’m using the smaller raddish here, roughly 300g)

        3 cloves garlic

        Some chopped ginger

        1/4 cup fish sauce

        1 tablespoon salt

        1 tablespoon sugar

        1/8 cup  of Korean hot pepper flakes or chilli powder



        Chop white raddish to cubes

        In a big bowl, pour in sugar and salt and mix well with raddish

        Soak the raddish and put aside for 30min

        Pour out excess water from raddish (keep 1/4 cup to mix in later)

        Finely chop garlic and ginger and mix in raddish

        Mix in hot pepper flakes, raddish juice and fish sauce

        Store in air tight glass container for 2 days in room temperature (Use your hand to give a little push to push air out in between raddish while you pour it in)


        Orange cake


        SERVINGS 4-6

        YIELD 1 cake


        4 eggs
        1 1⁄2 cups sugar
        1⁄2 cup vegetable oil
        2 cups flour
        4 teaspoons baking powder
        1⁄2 teaspoon salt
        1⁄2 cup fresh orange juice
        2 tablespoons orange zest, from 1- 2 oranges
        1 teaspoon vanilla



        Preheat your oven to 180° C.

        Grease and flour pan.

        If using fresh oranges, zest and juice them.

        With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.

        Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.

        Pour the batter into your prepared pan, and bake for about 40 minutes.

        Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.

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