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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

        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.

        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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