Baked Salmon Veggie Cups

Seen a similar recipe using carrots and sweet potato as the base. Filling was just an egg per piece. Decided to improvise a bit as making it into a meal for my family.

Adding salmon and beaten egg with cheddar slices as the filling with the base using zucchini and carrots. ❤️

Baked some brussel sprouts and cherry tomatoes on vines. Squashing each baked tomatoes on the sourdough and it taste so good! Love it! 

This is how it looks cut halfways. The salmon is still juicy and goes very well with the whole baked cups. Filled with omega, protein and healthy fats, using only pink salt n black pepper for seasonings, I would say its a very healthy meal for all!

Baked Salmon Veggie Cups

2 Eggs

100g Pizza cheese

1 Carrot, cut into strips

1 Zucchini, cut into strips

1Tbsp flour

1Tbsp garlic powder

Pinch of salt n black pepper

Filling: Salmon slices (optional)

4 Eggs, beaten

Cheddar slices

1) Mix everything up except for the filling portion

2) Put spoonful into cupcake tray and press it down like small cups and bake for 15mins x 180deg

3) Remove baked cups from oven and press with spoon to shape it more

4) Put 1 slice of salmon in each cup and pour beaten eggs to fill up

5) Top with cheddar slices and bake 10mins x 180deg

Zi Char Theme (Thermomix)

 

Have some requesting for zichar fare using thermomix to cook. Putting together a request for Cereal Prawns, my to-order Sweet sour chicken & Stirfry Mixed Veg. Lets have a good lunch for today after live ❤️ If you keen to watch the live, click here😉

First up, the Cereal Prawns. Personally, i feel the prawns is nicely cooked by thermomix. Not undercook or overcook and so sweer and crunchy. The cereal, I feel not crispy enough. And I think I will attempt again with toasting the cereal with the curry leaves with a pinch of salt. And then cooking the prawns with butter and mix the 2 together. I think it can help with the crispiness of the cereal and enhance the fragrance of it more. The buttery prawns will allow the cereal to nicely coat it with a buttery cereal taste. 🤤🤤 Drooling and I so gonna try it. If you try it before me, do let me knw what you think. ❤️

My all time favourite and my eldest favourite too! As expected, she says to me, I love the vegetables today mummy. Of cos I knw right, already mentioned on live she gonna enjoy it especially with the gravy over rice. 

Our family’s favourite is sweet sour chicken or pork. Today I used chicken cos I forgot to thaw my pork 😅😅 therefore the choice for chicken as it defrost way faster. And why I buy thermomix cos I dont like the greasy kitchen after cooking and of cos no deep-frying cos of the oily aftermath. I ‘fried’ them in my Ninjafoodi, a good pairing with my thermomix. Nicely browned and crisp and goes so well with the gravy. 

Everyone had a great lunch today, Thanks to the special request of zichar style cooking! Feel free to throw in more requests and thanks for always accompanying me on live! 

Cereal Prawns (using the Salted Egg Prawn recipe from Cookidoo with modifications)

500g Prawns

10g Oil

50g Butter

80g Cereal

Curry leaves

1) Follow cookidoo recipe step 1 - 4

2) Step 5 : I only added butter

3) Step 6 : I only added cereal and curry leaves and cook for 2mins

4) Step 7 : Follow exactly

Mixed Vegetables

10g oil

garlic

1pack peas

1/2 packet Kailan

1/2 carrot, slices

1pack shimeiji mushroom

1-1.5tbsp Oyster sauce

2Tbsp water

cornstarch

1) Add garlic to chopped

5s, sp 8

2) Add oil

5mins, 120deg, rv sp 1

3) Add in carrots and mushrooms

3mins, 120deg, rv sp 1

4) Add in oyster sauce, water and vegetables

5mins, 120deg, rv spoon

**At last 30seconds, add in cornstarch

Sweet Sour Pork (using the sauce recipe from Cookidoo)

500g chicken, cut into cubes (I used boneless leg & breast)

10g Garlic powder

1tsp Tumeric powder

20g Corn flour

50g Plain flour

Pepper

Sauce:

80g Tomato sauce

30g Chilli sauce (can reduce/omit if kids dun eat spicy)

10g Light soy sauce

20g Brown sugar

20g Rice vinegar

Onions, cubes

Capsicum, cubes

Pineapple, cubes

1) Marinate chicken with above seasonings for at least 2-3 hours or overnight

2) Bake at 180deg x15mins in Ninjafoodi, flip and bake another 8mins. Set aside 

3) Following cookidoo and start from step 5

**Step 7, I only add in capsicum and pineapples and change time to cook to 1min. Add in cornstarch at 30s point to thicken sauce.

4) Once sauce ready, add in kitchen and toss with spatula. Serve warm.

Tomato Fish Rice (Pressure cook)

Simple fast meal for lunch. Jus making our favourite Tomato rice which I haven made so long!! 

Add some sutchi fish slices and serve with frozen chicken steak. ❤️ Lazy meal when mummy’s mind is so distracted 😔 Stay safe everyone! 

Tomato Fish Rice (Pressure cook)

2cups rice

2cups water

Sutchi fish slices, can replace with other fish

2 Tomatoes

Sesame oil, pink salt & parsley flakes to season

1) Wash n rinse rice in pot. Add water to 2 cups marking

2) Arrange ingredients on top n cover lid. Pressure cook x5mins and natural release 10mins. Quick release if there is still pressure after. 

3) Fluff rice n smash tomato to combine with rice. Drizzle in sesame oil, pink salt n parsley flakes. Stir well. 

Foodi Hack: BBQ Salmon + Egg

Initially wanted to pressure cook rice below with salmon n kailan. Then finish off by grilling the salmon with some mayo n cheese. Lazy mama decided to just steam everything and add a Steamed egg for everyone 😅

Surprisingly Steamed bbq style salmon is not bad. Quite mildy bbq flavoured which is not overly salty. I would give it a pass since they kids didnt complain. 😅😅

Closeup of the dishes tonight. So colourful! 

Took me 35mins max to cook the salmon, egg and rice then finish off with blanching the kailan dish. A complete meal is ready for Dinner! Time to think about tml! What are you all having on Mother’s Day? 

Steamed BBQ Salmon

500g Salmon

2Tbsp BBQ sauce

1tsp Italian herbs

Black pepper

Lemon juice

1) Rinse n pat dry salmon. Marinate with above seasoning for 1hr or more

2) Place salmon on tray, stack on top with steam egg mixture then rice. 

3) Add 3 cups of water, add tingkat in and pressure cook x 8mins, natural release x 10mins

Blanched Oyster Kailan

1 pkt Kailan

2Tbsp oyster sauce

1/2cup Hot water

1Tbsp shallot oil

1) Pour away water from pot and rinse. Add about 2-: cups water. 

2) Sautemode Hi, bring water to boil. Blanch kailan n put on plate.

3) Mix above sauce n drizzle over. Garnish with shallots

Cucumber w/Shrimps & Eggs

A comfort dish that I grew up eating and long forgotten about it. Suddenly I remembered as I hd a pack of cucumber in the fridge! LOL! 

I super love the gravy for this dish and I can jiak many rice with the gravy and eggs! Dont worry about the shrimps cos I can give them to you! Eggs and gravy is yummy enough! 

Cucumber w/Shrimps n Eggs

4 mini cucumbers

3 eggs

Shrimps

2Tbsp dried shrimp soaks

2 clove garlic

Fish gravy to taste

1/3 cup water

1) Saute mode hi, Saute dried shrimps n garlic with 1Tbsp oil til fragrant.

2) Add shrimps n stir fry. Once change col, add in cucumbers and mix.

3) Add in water n bring to simmer then lower to Saute mode low til cucumber is soft

4) Add eggs n mix them up. Once eggs is cooked, serve warm 

Tumeric Grilled Kembong

4 Kembong, slit

1Tbsp kembong

2 clove garlic, slice

1tsp salt

1tsp sesame oil

Black pepper

1) Marinate with above for 30mins

2) Grill on hi x 10mins, halfway thru flip

Foodi Hack: Steamed Egg Tofu w/shrimp paste, abalone & ladyfingers

Another ‘magic’ dinner ❤️ Back took so long and still not well 🤦🏼‍♀️ Simple steamed fish with the tofu dish is wholesome enough for us

This is how it actually looks like. Its very flavourful with all the sweetness from the shrimpaste n abalones! Added wolveberries for eye power 👀👀 Halfway eating, my #2 asked, Mummy can i have all the abalone 😅😅

Steamed Egg Tofu w/shrimp paste, abalone & ladyfingers

2 tube egg tofu

1pk 150g shrimp paste

8 baby abalone

ladyfingers

wolveberries

2Tbsp dark soy sauce

1tsp sesame oil

1Tbsp oyster sauce, dilute with 5Tbsp water

1) Prepare ingredients and lay tofu in first. Slot shrimp paste & abalone in between tofu

2) Add ladyfingers in top n sprinkle wolveberries.

3) Drizzle in seasonings

4) Stack (bottom or middle) with the rest of dishes. Add 3 cups water, pressure cook hi x7mins n keep warm til dinner (approx 15mins at least)

#priscillamay #tingkat

Foodi Hack: 2 Dish + Rice

Decided to play with my Tingkat again today before I take a small break on saturday as having an advance birthday dinner for my hub with my mum. Mum says gonna buy us crab so I shall take a small break then.

Tonite trying simple Thai steamed fish without the chilli so that kids can try some too. 

Then steaming some tofu and seafood along. Love love love this simple tofu dish! Please do give it a try.. Its doink~ doink~ tofu with crunchy shrimp paste! And a simple blanch xiaobaicai in oyster sauce and we are ready for dinner. 

All it takes is 10mins of prep work and blanching the vegetables. The rest all done by 🥷

 

Foodi Hack: 2 Dish + Rice

1 Seabass, butterfly

1Tbsp sesame oil

1tsp Thai fish sauce

1tsp huatiao

1 lime, juiced

1 lemongrass, cut into 4s

some ginger slices

1 tomato, cut into 6-8s

2tube Egg tofu

6-8 Fresh scallops

150g Shrimp paste

some wolveberries

1Tbsp sesame oil

1Tbsp oyster sauce

1Tbsp dark soy sauce

Pepper

1/4 bowl water

Blanched Xiao Bai Cai

Sauce: 1/2 bowl hot water + 1Tbsp sesame oil, 1Tbsp Oyster sauce and pepper.

1) Clean seabass and pat dry. Rub salt and leave it for 30mins

2) Put sesame oil on 1 tray and arrange egg tofu on it. Squeeze a ball of shrimp paste on top of egg tofu and put 1 wolveberries on top. 

3) Put some fresh scallops in between the tofu, also adding the shrimp paste and wolveberries too. Finish off by drizzling the sauce over

4) Prepare ingredients for fish. Rinse off salt and pat dry then place fish on 1 of the tray. Arrange tomatoes, lemongrass around fish. Drizzle sauce for fish over then sprinkle ginger on top.

5) Meanwhile bring 3cups of water to boil and blanch xiaobaicai. Remove and set aside. Now add in tingkat (Fish, Tofu then Rice on top) and Pressure cook x 8mins and natural release for 20mins.

6) Drizzle sauce over xiaobaicai when the Tingkat dishes are ready. Serve warm ❤️

Easy Fish Stew

 

Wanted a simple dinner with minimal prep so made this simple fish stew in tomato base. Great use for the homecooked chicken stock the other day! 

A simple meal with all the nutrients needed. Great for a rainy afternoon ❤️ 

Simple step by step for all. Best part was I steamed my rice on top while I simmer the stew 😍

Easy Fish Stew

1kg Sutchi Fish, small thick slices

150g Cherry tomatoes

1can Diced tomatoes (411g) 

300ml Homemade chicken stock

1 onions, diced

1 whole garlic

1-2 bay leaves

5 celery, small pieces

1 carrot, thick slices

150g Peas

3 Eringyi mushroom

Salt and pepper to taste

1) Cut and prepare fish slices, marinate with pinch of salt and pepper. Set aside

2) Sautemode Hi, Heat up olive oil in pot, and saute onions and garlic.

3) Slowly add in all vegetables except peas and pour in diced tomatoes and chicken stock.

4) Put steam rack on top and place rice on top (Optional, if you are steaming rice)

5) Steaming mode x 15mins

6) Remove rice and rack. Add in fish and peas then bring to a low simmer. Once fish is cooked, add salt and pepper to taste. Serve warm with rice. 

Foodi Hack: 2 Dish + 1 Rice

Been thinking how to better use the tingkat so that I can spend less time on preparing dinner this week as mummy got to supervise some light revision this week. 

Decided to steam yongtaufoo since I am going to the market and slotting the brocolli in between them so that I can take care of 2 dish in 1! 😂😂 So yums!! Brocolli still crunchy n not mushy, goes so well with the sauce. 

Another dish to try is the kids’ favourite Bulgogi beef. Today try steaming them and hopefully it will turn out well. With the usual marinade I used, steaming will have more sauce created and keeping fingers crossed it wont make the dish any less flavourful. 🤞🏻🤞🏻 Thankfully it is flavourful with more gravy for the rice! 😍 (Only setback, dun overfill too full to brim as top tt was ‘pressed’ by the tray on top was slightly uncooned. I steam it another 2mins)

And since grandma doesnt eat beef, I grill a promfret before doing my pressure cook so that time is not wasted and still minimal cleaning with just 1 pot! 👏🏻 Promfret is nicely grilled as usual! Rubbing with some tumeric and salt is already so flavourful. 😋😋

Simple video of the dishes before and after. Hope you enjoy my dinner tonite! 

Foodi Hack: 2 Dish + 1 Rice + Grill Fish 

300g Beef Shabu, cut into halves

1/2 onions, thin slices

2Tbsp Bulgogi sauce

1Tbsp mirin

Yong Tau Foo (I buy enuf for 3 pax)

Brocolli

2tsp dried black beans

1Tbsp Dark soy sauce

1Tbsp Oyster sauce

1Tbsp Sesame oil

Pepper

1/2cup water

1 Golden Promfret

1tsp tumeric powder

Pinch of salt

1) Wash and gut promfret. Pat dry and rub salt and tumeric over fish and set aside to marinate for at least 1 hour.

2) Marinate beef shabu with bulgogi sauce, mirin and set aside. Perferably for 1hour.

3) Wash and cut brocolli, rinse yongtaufoo and arrange on tray. Slot brocolli in between the yong tau foo. Prepare the sauce and drizzle evenly over the yong tau foo.

4) Grill Promfret x 10mins, flip and grill another 10mins. Remove and rinse pot. 

5) Put beef on bottom, followed by yong tau foo and rice on top. Add 3 cups of water, put tingkat in and Pressure cook Hi x 8mins and natural release 15mins. (I kept warm til its time for dinner, approx 25mins)

Foodi Hack: Chicken Rice + 2 dish

Thinking of making more us for my tingkat trays so instead of cooking chicken rice in the pot, I decided to make use of the tray so I can make more dishes out of it! 

Decided on making some assam stingray for myself and add on a longbean dish for everyone! ❤️ The recipes are all very simpl homecooked dishes and since only using ‘steaming with the pressurecook mode’ everything is simplified. 

First time trying vegetables dish on pressure cook mode. Thinking that longbeans need to be softer therefore first trial was to try adding it as 1 of the dish for the tingkat method! Surprisingly they are soft and crunchy inside!! Its cooked well! And managed to soaked in the sauce I put in earlier to steam it with! 👏🏻

The stingray and shrimps is nicely steam and gravy compliment rice so well! Too bad I am on low/no carbs diet, I tried to control myself from having rice 😉

The only flaw was the rice and chicken as the chicken leg covered the rice too much thus the rice wasnt cooked that well in the middle. Probably would be better if I had used boneless chicken leg. 2 would be nicely on top of the rice giving it enough place to steam and also cook the rice. I ended up steaming the chicken another 5 mins and then steaming the rice another 10mins. Phew 😅

The sauces to make are also simple and straightforward to enhance the flavours of the dishes. Do give it a try and let me

know. 

Chicken Rice + 2 Dish

3 Chicken legs

1 garlic

1 pc thick ginger

pandan leaves (i left out as i forget to buy)

1 Stingray, approx 200g

Some shrimps

1 tomato, thin wedges

Ginger slices

4Tbsp Assam sauce, Ikan brand

1pack longbeans

Shrimps

Sauce for chicken: 

1Tbsp sesame oil, 2Tbsp light soy sauce, 1Tbsp huatiao and pepper + 1/2 bowl hot water

Sauce for longbeans:

1Tbsp sesame oil, 1Tbsp oyster sauce, 1tsp light soy sauce and pepper + 1/2 bowl hot water

1) Wash and rinse chicken leg then rub salt for 30mins then rinse away and pat dry. Cut some slits on chicken so that it is easier to cook. 

2) Wash 2 cups of rice and put 1:1 ratio rice to water, place chicken leg, pandan leaves, garlic and ginger on top. (Use the deeper dish for this) 

3) Wash and cut stingray into smaller cubes and put it in the tray. Arrange shrimps, tomato and ginger then pour assam sauce over. 

4) Wash and prepare longbeans then place in last tray. Layer prawns neatly on top. Drizzle sauce over long beans.

5) Add 3 cups of water. Close all with the stingray at bottom, followed by chicken rice then longbeans on the top. Pressure cook on Hi x 8mins and let it natural release for 15mins. 

6) Meanwhile prepare sauces for chicken. Drizzle sauce over chicken before serving. Bon Apettit

 

Belacan Grilled Fish Steak

 

Love anything belacan, especially seafood and fish! Somehow it always compliment the freshness of the seafood/fish used. Adding some lime or lemon juice will elevate the flavours too!! 

Did a simple grill over pandan leaves (cos I dun have banana leaves), it does leave a mild pandan fragrance to the end product. Its easy and great on days when you jus crave for homecooked and yet only eating 1 portion. ❤️ Yums!

Belacan Grilled Fish Steak (in pandan leaves)

2 Batang Fish Steak, rinsed and pat dry

2 Pandan leaves, cut into 3s and washed

1tsp Tumeric powder

Pinch of salt

2Tbsp Homemade belacan

1) Pat dry fish and rub tumeric powder & salt leave aside

2) Cut some pandan leaves and lay over airfryer basket and place fish on top. 

3) Grill fish x10mins and flip over. Spread 1tsp belacan on each fish and grill another 5mins

4) Serve with lime on the side, squeeze before enjoying 😋

Pork & Shrimp Congee (Pressure cook)

 Been wanting to try out the pressure cook function for porridge, those silky creamy texture. Today is the great time to try as I wanna pack for the big kids for stayed back lunch as well as keeping it ‘warm’ for us til lunch! 

I think I added slightly lesser water or the ‘building pressure’ part evaoparated the water? (Oh i forgot to put back the silicon ring for the pressure cook lid so it keep ‘psst’ out water instead of building the pressure!😖 Mama haven awake) Nonetheless, I added 2 more cups after I did quick release, approximately 5-6mins after its done! 

Added seasoning to taste then quickly add in the ingredients! Love the texture so much!! Try it! All in all, it took me 30mins from start to end! ❤️

Pork & Shrimp Congee (Pressure cook)

1cup rice, washed and rinsed

7cup water (I am using the measuring cup for rice) 

**Added 2 more cups after pressure cook)

5Tbsp minced meat

150g shrimp paste

10-12 dried scallops, soaked

1pc ginger

1 garlic

Seasoning:

3Tbsp chicken powder taste

2Tbsp sesame oil

Pepper

1) Put all ingredients, except minced meat and shrimp paste into pot and add in water.

2) Pressure cook Hi x 15mins and natural release

3) Saute mode Hi, bring to a simmer and add sesame oil, pepper and chicken powder to taste. (I added 2 more cups of water at this point) 

4) Saute mode Med, Add in minced meat and shrimp paste and stir gently.

5) Serve warm 

Bacon Shrimp Creamy Pasta

On a lazy day, you just have to combine 2 meals into 1. Tea break and dinner 🙊🙊 I have been craving for Baked Bacon shrimps and thought of wrapping more since I am going to bake them so I can have more to go along with the Creamy pasta for dinner 😅 (And mummy need to use up leftover ingredients from the pizza making too)

Made a batch for tea and I love how the saltiness of the bacon complete the crunchy and seafood sweetness from the shrimp! Combination was lovely and so yummy dipping in wasbi mayonaise! 

Each batch took 10mins to bake. 1 batch for tea and 1 batch for dinner. 😍😍

I blanch the pasta and set them aside. Using the Ninja pot again during dinner to cook the pasta and ready in 10mins or so. Yums! The creamy sauce complement the bacon shrimp too! Help to balance off the creaminess.. I love to sprinkle mine with more chilli flakes. 😍😍

No vegetables? No worries! Seaweed is yummy too! 🙈

Bacon Shrimp Creamy Pasta

200g Pasta, boiled and set aside

1can Prego Cheese & Herbs

2Tbsp Tomato puree

1cup Milk

1/2 onions

+leftover ingredients from pizza

Bacon Shrimps

Shrimps, tail on

Bacon, cut into strips

1) Wrap shrimps with bacon and set aside. Bake for 10mins x 180deg. Once done, put aside

2) Saute mode: Hi. Stirfry onions with 1Tbsp olive oil. Add in ingredients and fry for 3mins. Add in sauces and water and mix them well. Bring to a low simmer.

3) Add in pasta and stir well. Serve with Bacon shrimps. 

Crispy Cheese Shrimp Parcels

Wanted to make Thai shrimp cake but decided to go for shrimp parcels. Wrapping whole shrimp in shrimp paste, 1 for each of us ❤️

I am using the ready cheese shrimp paste and added some simple seasonings. I love how crunchy the shrimp parcel is! Outside is crispy with the crunchy do~ing do~ing of the shrimp meat! So love it!! 

Very simple and non oily way of making these Shrimp parcels! Jus aircrisp them in my Ninjafoodi and its done in 12mins!!! 👏🏻👏🏻 Say byebye to no greasy kitchen! 

Crispy Cheese Shrimp Parcels

6 Shrimps, deshelled leaving tail on

2pkt Cheese shrimp paste

1stalk coriander, choppee

1Tbsp panko crumbs

1Tbsp cornflour

1tsp Seaame oil

Pepper

Panko crumbs for coating

Dipping sauce:

1Tbsp mentaiko mayo

1Tbsp garlic chilli

1tsp lemon juice

1tsp parsley flakes

1) Mix shrimp paste with above seasoning and mix well

2) Wrap shrimp in shrimp paste and shape like a ball

3) Coat outside with panko crumbs and lay on airfryer basket

4) Spray oil and aircrisp 180deg x12mins

5) Serve with your favourite dip! 

 

Garlic Tumeric Crispy Promfret

Loved my Ninjafoodi so much as it helps me a lot in preparing fishes for my grandma. She is a fish lover so she love to have fish for her meals. And I think its good for her too as it is softer to chew for her teeth at this age now. It is easier to digest as compared to eating other meats too! 

I simply mix up the seasonings and rub them all over. Jus aircrisp them and its done! Goes so well with sambal and a squeeze of lime! Yums! Appetising 🤤

Garlic Tumeric Crispy Promfret

1 Golden promfret, clean and gutted and slit

1tbsp tumeric powder

1tsp salt

1tsp pepper

1tsp sesame oil

5-6 cloves chopped garlic

1) Clean and gut promfret and slit the fish on each side. Pat dry.

2) Mix above seasoning and rub all over fish

3) Lay fish in basket and aircrisp x 10mins, flip and aricrisp another 5-8mins til fish is thoroughly cooked

4) Serve warm with sambal ☺️

Spicy Black Beans Swordfish

A very simple dish that I grew up eating. My version of it was non-spicy versions as grandma always cook it for us while we were staying with her. Now I learn to cook it from my grandma and we added sambal for the extra spice! 

Can you see how simple it is? The fish I used was swordfish, rarely can find in supermarkets or market. The other when I saw it, I just had to get them cos I know my grandma will love them! She enjoys eating this fish and leather jacket in this style of cooking.

A simple video to show how to do the cooking! Its really simple and straightforward. And the gravy goes so well with porridge or rice! I can just put many gravy over rice and have jt just like that 😋

Spicy Black Beans Swordfish

1 Swordfish, cut into cube

1Tbsp Sesame oil

2Tbsp Dried black beans, rinsed 

1Tbsp Homemade sambal

2Tbsp Dark Soy sauce

1Tbsp Huatiao

Water, enough to cover fish

1) Saute mode Hi: Add sesame oil and stirfry ginger til fragrant

2) Add in black beans and sambal then do a quick stirfry

3) Add in fish cubes and mix well. 

4) Once fish changes colour, add in seasonings and enough water to cover fish partially. Bring to a simmer and taste. Serve warm

Tomyum Grilled Fish & Miso Baked Eggplants

 Craving for some sour and spicy yet weather too hot to have tom yum soup. More even lazy to stand at the stove so I decided to grill fish slices in tom yum paste! 

10mins is all it takes and it is so nicely grilled in the tom yum gravy. Fish slices still smooth and juicy. Totally not dry out! 

Along I baked some miso eggplants to balance out the spiciness. ❤️ Love the charred look on the eggplants. Yummy .. Thank goodness it’s FRIYAY! 👏🏻👏🏻👏🏻

Tomyum Grill Fish

300g Toman fish slices

1tbsp light soy sauce

1tbsp sesame oil

1tbsp huatiao

1tbsp cornflour

1tbsp tomyum paste

2tbsp water

1) Marinate fish slices in sesaoning except tom yum paste and water. Leave aside for 1hour

2) Mix tom yum paste and water in baking pan and put in marinated fish slices. Stir well then arrange them nicely

3) Grill for 10mins, garnish with coriander

Miso Baked Eggplants

2 baby eggplants, in halves n cut slits

1tbsp miso paste

1tbsp sesame oil

1tbsp mirin

1) Mix paste and brush on top of eggplants

2) Grill for 10mins

3) Optional: Sprinkle grated parmesan and grill for 1min to enhance flavour (I didnt as grandma dun like) 

Curry Prawn Nuggets

Whats for dinner on a lazy saturday? Kids requested riceballs again so I decided to make some Curry prawn nuggets to go along with it.

I shaped them into little hearts to tell them Mummy loves you all so much. Hope they can taste my love n sweat in making them as they enjoy their dinner ❤️ 

Very easy and fuss free recipe. I hope you all will have fun making them too! 

Curry Prawn Nuggets

300g Shrimp paste

1tsp curry powder

1tsp parsley flakes

1tbsp panko crumbs

pinch of salt

Coating: 

egg and panko 

1) Marinate shrimp paste with above seasoning

2) Get ready the ingredients to coat and wet your hands (so it will be less stickier, you can use oil too)

3) Shape them, dip in beaten eggs then coat with panko crumbs

4) Lay on airfryer basket and brush some oil. Bake 180deg x15mins. Flip after 7-8mins and brush oil on the other side

Calamari Rings (Airfried)

Been thinking to make calamari rings as the kids love, especially #2. I specially added some wasbi to mayonaise as the dip. It goes so well together! 

No oil splatter and so easy to do it in my Ninjafoodi. Took 15mins per batch and easy to make!

Yummy 😘😘

Calamari Rings (Airfried)

2 Squids, cut into rings

Black pepper

Salt

Huatiao

Coating

1egg, beaten

Cornflour

Panko + parsley + salt

1) Marinate squid rings with black pepper, salt and huatiao for 30mins

2) Dip squid rings in flour then egg then panko mixture and put in airfryer basket

3) Brush lightly with oil and aircrisp 180deg x10mins, flip and brush oil, aircrisp another 3-4mins

4) Mix some mayo with wasabi and serve with calamari 

Crispy Baked Shrimps

I seen this popiah wrappers prawn somewhere but cant remember from where. Been in my to-try list for the longest! And since I have popiah skin at home, I tot good to try and have it as our sides for tonite’s dinner ❤️

I am aircrisping them in my Ninjafoodi and love that it is really super grease-free! But I did a wrong move, I should have layer a few more layers. My wrapping was too thin and thus cant crsip up nicely for the whole shrimp. Only certain parts are crispy, especially at the overlapping part. 

This is how I wrap the shrimps. I suggest dun cut the strips shorter like me. Probably jus strips it at the original length and go a few more rounds. (I am using the big squares, cut into 4 quarters then I cut into strips) Remember to go a few layers and brush oil! Try it and tell me if it’s better cos I am gonna try it out myself too! 

Crispy Baked Shrimps

Approx 15 shrimps 

Popiah skin, cut into strips (approx 10 big sheets)

1) Wash and pat dry shrimps

2) Take popiah skin strips and roll them around shrimps til the tail

3) Brush with oil and Aircrisp 180deg x 10mins