Rice Cooker Pineapple ‘Fried’ Rice 电饭锅菠萝饭

Pineapple fried rice is a popular dish in Thai restaurants. The combination of tangy pineapple, sweet raisins, and savory meat with cashews is simply irresistible

Cashew nut give this dish a nice crunch and nutty flavour. By combining fruit with a savoury mixture, this rice dish is literally bursting with flavours. 

Pineapple fried rice is very delicious. But what if you are in a hurry to fix a meal?

Rice Cooker Pineapple 'Fried' Rice

By making this dish in a rice cooker, you can cut down your preparation time to less than 15 minutes. 

Best of all, this rice cooker recipe is the ultimate in set-it-and-forget-it cooking, and it is kids friendly too!

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below. 

Rice Cooker Pineapple ‘Fried’ Rice
  • 200g boneless chicken thigh, cut into cubes
  • 1 tbsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tsp oyster sauce
  • 1 tsp dark soy sauce 
  • 1 tbsp oil
  • 1 clove garlic, minced
  • 2 shallots, minced
  • 1 cup uncooked rice, rinsed
  • 1/2 cup water
  • 120g pineapple, cut into chunks
  • 1/2 cup mixed frozen vegetables
  • 1 tbsp fish sauce
  • 1/2 tsp turmeric powder 
  • 1 tbsp raisin
  • 1 tbsp cashew nut 
  • Meat floss
  • Coriander leaves

Cooking Directions
  1. Mix together ingredients A and let it marinate for at least 30 minutes.
  2. In a frying pan, heat up 1 tbsp oil and stir fry garlic and shallots until fragrant。
  3. In the rice cooker inner pot, mix together ingredients C. Set the rice cooker to the usual ‘Cook Rice’ function.
  4. Once the rice is done, wait for 10 minutes, add in ingredients D and fluff the rice. 
  5. Serve the rice together with ingredients E.







  1. 将材料A混合在一起,腌制至少30分钟。
  2. 在煎锅中,加热1汤匙油,并将大蒜和葱头炒至香。
  3. 在电饭锅内锅中,将材料 C混合在一起。启动“煮饭”功能。
  4. 米饭煮熟后,等待10分钟,加入材料 D,然后将米饭弄松。
  5. 食用前撒上材料E。

Hotate Mentaiyaki (Mentaiko Scallops) 明太子焗扇贝

Mentaiko is spicy pollock/cod roe. It is very versatile - it goes well with rice alone, complements alcohol and also serve as a great topping for ramen, pasta, sushi, and bread. It is not uncommon to see mentaiko lurking around on the menu, especially in Japanese restaurant.

Tarako, which refers to the roe of the Alaskan pollock fish, is often mistaken for mentaiko. Tarako is plain and salted while mentaiko is marinated, and has a strong flavour profile. Basically, mentaiko is marinated tarako.

Mentaiko Scallops (Hotate Mentaiyaki)

For seafood lovers, mentaiko scallops is an absolute must-try. Grilled scallops doused in the creamy and cheesy mentaiko sauce - so delicious yet so easy to replicate at home.

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

Hotate Mentaiyaki (Mentaiko Scallops) 
  • 300g half shell scallops (around 7 pieces)
  • 80g mentaiko
  • 2 tbsp mayonnaise (more if you like it creamier)
  • shredded cheddar and parmesan
  • lemon & coriander leaves (garnish)

Cooking Directions
  1. Rinse the scallops and remove excess water.
  2. Snip open the mentaiko egg sacs and scrap out the mentaiko.
  3. Add the mayonnaise into mentaiko and mix well.
  4. Place the scallops on a baking tray. Spoon mentaiko mixture onto the scallops.
  5. Top with shredded cheddar and parmesan.
  6. Bake in preheated oven at 180°C for around 17 minutes.


  • 300 克扇貝(大约7顆)
  • 80克明太子
  • 2大匙美乃滋 (喜欢的话可以放多点)
  • 帕尔梅森和切达奶酪
  • 柠檬

1. 扇贝洗净。
2. 明太子去膜后,加美乃滋,调成明太子酱
3. 扇贝淋上明太子酱、撒上適量奶酪,
4. 放入已预热烤箱1800度烤17分鐘或至金黃色


One Pan Egg Toast 一锅端鸡蛋三明治

I stumbled across this TikTok's one-pan flipped egg sandwich breakfast trend and thought I’d give it a try. 

This egg toast can be whipped up in a matter of minutes. All you need is a frying pan, a spatula and a bowl and fork (or chopsticks) to beat the eggs. 

And the best part is, you probably already have all the ingredients at home, and the outcome is a truly satisfying toasted egg sandwich.

This sandwich is best served warm, so that you can enjoy that melt-y goo-ey cheese. It indeed went viral for a reason!

I have prepared a video to show you how easy to get this delicious breakfast done in no time:

Chocolate Castella Cake 巧克力古早味蛋糕

Taiwanese Castella Cake is famous for its soft cotton-like texture. It is so fluffy and moist that it almost melts in your mouth!

This is an almost fool-proof recipe, as long as you follow the steps closely, it can’t really go wrong. The secret of this soft texture of this cake is to pour warm oil (around 70 degree Celsius) into the flour. This prevents the formation of gluten, rendering the cake utterly soft and fluffy.

It’s a really smart method, yet easy to execute. I hope you’ll be inspired and give this a try. 

I have prepared a step-by-step video instruction for you, enjoy making your castella cake!

Chocolate Castella Cake

A) Egg yolk batter 
  • 50g vegetable oil
  • 46g cake flour
  • 20g cocoa powder
  • 50g milk
  • 4 eggs yolks separated from whites
B) Meringue
  • 4 egg whites separated from yolks
  • 1 tsp vinegar
  • 70g white caster sugar
Cooking Directions
  1. Line  7”x7”x2” square baking dish with parchment paper. 
  2. Warm the oil to around 70°C. If you do not have a thermometer, you can heat the oil in oven at 70°C for 8 minutes or microwave the oil for around 1 minute.
  3. Sift in cake flour and cocoa powder. Whisk until well combined
  4. Add in milk, whisk to combine.
  5. Separate your egg yolks from the whites, add the yolks into the batter. Whisk until well combined.
  6. Egg whites should be placed into a clean bowl without oil or water. There should be no egg yolks inside at all. To your egg whites, add vinegar and sugar, beat egg whites until you reach a soft peak (When you stir the egg whites with your whisk and lift it up, it should create a wiggly tail, if the meringue is too stiff, this will cause cracks in your cake)
  7. Preheat your oven to 140 degrees Celsius.
  8. To your chocolate egg yolk batter, mix in some of the meringue. Mix until well combined.
  9. Pour all the egg yolk batter into the meringue. Whisk gently in order not to lose the fluffiness. 
  10. Pour your cake batter into the lined baking dish, leave around 2 tbsp of batter (optional, it is to draw on top of the cake). 
  11. Even out the top with a spatula. To break up the air bubbles, gently tap the square pan on the table a few times.
  12. Prepare a larger baking dish, pour room temperature water to around 1 cm height. Place the square dish with your cake batter into this large pan. 
  13. Bake for 50 minutes. Then increase the temperatures to 150°C and bake for another 10 minutes.
  14. Once cooked, remove the cake from the pan. Peel away the parchment paper while hot.


50g 植物油 
46g 低筋麵粉 
20g 可可粉
50g 牛奶
4 蛋黃 

4 蛋白 
1 小匙白醋
70g 细砂糖

  1. 油加热到70°C(微波1分鐘或烤箱70°C 8分钟)
  2. 混合植物油,麵粉和可可粉至無顆粒 
  3. 加入牛奶拌均,再加入蛋黃攪拌至順滑 
  4. 蛋白加入醋和砂糖,打發蛋白至濕性發泡。
  5. 把少许蛋白霜加入蛋黄糊攪拌均勻。
  6. 搅拌好的蛋黄糊全部倒入蛋白霜。切拌法拌均。
  7. 蛋糕糊倒入模具 (如果要在蛋糕上画图,就留下两汤匙的蛋糕糊,加入少许可可粉拌均。然后用裱花袋画出想要的图案)
  8. 水浴法140°c,烤50分鐘。然后150°c,再烤10分钟。

Japanese Souffle Pancake スフレパンケーキ 舒芙蕾松饼

Japanese soufflé pancake is basically a pancake made using soufflé techniques. While the ingredients used here are pretty much similar with the regular pancakes, egg whites are to be whipped up with sugar into a glossy thick meringue then mixed with a batter made with the yolks. 

Soufflé pancakes are fluffy, jiggly, sweet, soft, and really delicious. These pancakes are very popular in Japan.

You can serve your souffle pancakes with butter, honey, syrup, confectionary sugar, or fruit. They are so fluffy as if you are eating a sweet pancake cloud!

I have prepared a step-by-step video instruction for you, enjoy making your pancake!

Japanese Souffle Pancake
  • 2 eggs
  • 20g milk
  • 10g oil
  • 35g flour, sifted
  • 1 tsp vinegar
  • 40g sugar
Cooking Directions
  1. Separate the egg yolk and the egg white into two different bowls.
  2. Place egg yolk into a mixing bowl, add milk and oil and mix well
  3. Sift the flour into the yolk mixture and mix well.
  4. Make the meringue: add vinegar and sugar into the egg white, whip until the foam becomes shiny and stiff peak start to form.
  5. Take 1/3 of meringue to the egg yolk mixture and mix thoroughly.
  6. Pour the yolk mixture into the meringue bowl and carefully fold it in with a spatula.
  7. Preheat a nonstick pan (over medium low heat). Drop a spoonful of the batter onto a cooking plate, then top with an additional 2 spoonful on top to help add height and cook it for around 5 minutes.
  8. Flip them over after 5 minutes and then cook for a further 5 minutes or until both sides are browned.
  9. Dust with icing sugar and syrup, and serve immediately.



冷鸡蛋 2粒
牛奶 20克
油 10克
面粉 35克
醋 1小匙


1. 蛋黄里加入油和牛奶,搅拌均匀。
2. 筛入面粉,混合均匀。
3. 把蛋白,柠檬汁和细砂糖,打至硬性发泡。
4. 取三分之一蛋白霜混入蛋黄糊,混合均匀。
5. 把搅拌好的蛋黄糊混入蛋白霜,混合均匀。
6. 低温烧热平底锅,用汤匙倒入面糊,慢慢把面糊堆高。
7. 加几滴水在锅里,盖上。微火焖煎5分钟左右然后翻面煎至熟透。

No-Mixer Marble Pound Cake |Butter Cake 大理石牛油磅蛋糕

Traditional pound cakes are plain and simple. They are made with only four ingredients - 1 pound of butter, 1 pound of sugar, 1 pound of eggs, and 1 pound of flour. This is how it got the name - pound cakes. 

They are generally dense and rich. To lighten the texture I've made some adjustment and added leavening. 

Other than that, the results are the same - rich, moist, buttery cake with a deep golden crust.

Being a chocolate lover, I decided to have two flavours in one cake. By alternating the chocolate cake batter and butter cake batter, and then running a stick through the batter creates that beautiful marble-like swirl. 

Be careful not to swirl too much though - you may end up with a brown color cake instead. 

Store-bought marble cake sometimes comes with too little chocolate cake portion. This recipe makes sure there is a good mixture of both. Overall, the cake is moist, rich, buttery with a good amount of bittersweet chocolate. 

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

No-Mixer Marble Pound Cake |Butter Cake 大理石牛油磅蛋糕

  • 110g butter (1 stick)
  • 110g plain flour (1 cup)
  • 1 tsp baking powder
  • 100g sugar (1/2 cup)
  • 2 eggs
  • 35g milk (3 tbsp)
  • 10g cocoa powder (2 tbsp)
Cooking Directions

  1. Combine together ingredients A. Rub butter into the fry ingredients.
  2. Add in ingredients B, mix together until well combined.
  3. Pour half of the batter into another bowl, sift on cocoa powder into one portion and mix to combine. 
  4. Pour the butter cake batter and chocolate cake batter into a 7” x 2” loaf pan in an alternating order. Run through the batter with a stick to create the swirling marble effect. 
  5. Bake in preheated oven at 180°C (356F) for 40 minutes.





1. 将材料A混合在一起。把牛油搓入粉里。

2. 加入材料B,搅拌均匀。

3. 将蛋糕糊分成两份,一份加入可可粉。

4. 将两种蛋糕糊分次倒入模具,用筷子划出大理石纹。

5. 放入已经预热的烤箱,180°C烤40分钟。
Blueberry Yoghurt Muffins 蓝莓优格玛芬

It is blueberry season again, not only they are sweet and juicy, they are selling at really good price too. Time to stock up those little blue gems for your family!

Blueberry is associated with many amazing health benefits. It can ward off heart disease, and was also repeatedly ranked in the U.S. diet as having one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings. There is even an exciting new evidence that blueberries can improve memory. In a study involving older adults (with an average age of 76 years), 12 weeks of daily blueberry consumption was enough to improve scores on two different tests of cognitive function including memory!

What to do when you have too much blueberries? Make blueberry muffins.

You can also be creative and add other fruits that you like.

Blueberry Yoghurt Muffins 蓝莓优格玛芬

Watch this video to learn how to make these muffins with reversed creaming method. This method prevent gluten from forming, and it produces the most fluffy muffins ever!

Blueberry Yoghurt Muffins
Make 6 muffins


  • 60g butter
  • 60g sugar
  • 1 egg
  • 90g flour ( I use origin organic unbleached flour)
  • 1/4 tsp baking soda
  • 3/4 tsp baking powder
  • 90g yoghurt
  • 70g blueberry, reserve some to put on top
Cooking Directions
  1. In a bowl, mix together butter and sugar. Add in egg and mix well.
  2. Add in ingredients B and C and mix until just combined.
  3. Add in blueberry and mix gently.
  4. Divide the batter to 6 and top with some reserved blueberry.
  5. Bake at preheated oven at 200C for 17 minutes.



1/4 茶匙苏打粉
3/4 茶匙发粉




1. 把材料A打至松发泛白。
2. 加入材料B和C。拌均。
3. 加入蓝莓,拌均。
4. 把蛋糕糊倒入妈芬杯子里。在上面放多几粒蓝莓。
5. 放入已经预热好的烤箱,200°C烤17分钟。

Crunchy Baked Enoki Mushroom

 Rich in vitamins, minerals, and healthy amino acids, enoki are a great addition to the diet. They are low in cholesterol, high in dietary fiber, and full of antioxidants.

These baked enoki mushrooms are incredibly easy to make, they are kids friendly too.  

They are umami-rich, garlicky and crispy with slight chewiness. Enoki itself has mild flavor and benefits from inclusion of stronger herbs. Feel free to sprinkle some chilli powder, yuzu seasoning or other seasoning powder to kick it up a notch. 

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

Crunchy Baked Enoki Mushroom
  • 1 packet enoki mushroom
  • 1 tsp oil
  • salt & pepper
  • 3 tbsp corn starch
  • 1/3 tsp baking powder
  • a dash of garlic powder
  • a dash of onion powder
  • 3 tbsp water
  • a pinch of salt

Cooking Directions
  1. Preheat oven to 180C.
  2. Chop clumpy roots off of mushrooms and give it a quick rinse .
  3. Separate mushrooms into smaller bunches (the smaller they are, the crunchier they become).
  4. Mix together ingredients B and pour it over the mushrooms.
  5. Spread mushrooms out in an even layer.
  6. Bake for 15 minutes. 
  7. Sprinkle with salt and pepper (or any of your favorite seasoning e.g. chilli powder, yuzu powder)

Best Ever No-Mixer Chocolate Muffins


I love all kinds of muffins, But I am also rather picky about the texture. I don’t like muffins that are rubbery, dense or squishy. The texture has to be just right! It’s taken me a while to come up with this recipe that I really love… and the best part is that they are really easy to make.

These no-mixer chocolate muffins are the ticket for a quick breakfast. One bowl and no mixer required with a simple tweak - reversed creaming method. 

These muffins are pure chocolate perfection. I like to pair them with a cup of black coffee. They goes really well together.

They are perfect for busy mornings and they taste so good, that you will make it over and over again! 

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

Best Ever No-Mixer Chocolate Muffins
  • 115g butter
  • 140g cake flour
  • 40g cocoa powder
  • 1/2 tsp baking soda
  • 2 tsp baking powder 

  • 120g caster sugar 
  • 120g milk
  • 2 tsp oil
  • 2 tbsp lemon juice
  • 2 eggs

  • 120g semi-sweet chocolate chips (plus more to sprinkle on top)
Cooking Directions
  1. In a mixing bowl, mix together ingredients A. Rub butter into the dry ingredients until combined. 
  2. Add in ingredients B, mix together until well combined. A little clumps is okay.
  3. Stir in ingredients C. 
  4. Pour the batter into paper lined muffin pan cups. Sprinkle more chocolate chips on top.
  5. Bake in preheated oven at 180C for 20 minutes.
Rice Cooker Claypot Rice

Claypot rice is one of my family’s favourite  hawker food. 

As the name of the dish suggests, the traditional way of cooking claypot rice is cooking the rice over charcoal in a claypot. This method of cooking produces nice smoky flavour with crunchy bits of rice at the bottom. 

However, the downside is that you  can’t leave it unattended while cooking. Otherwise, you may ends up with a pot of burnt rice. Be careful. 

So for those who wants to enjoy home cooked claypot rice but also want to do it in a set-and-forget manner, here is a good news for you.

Today, I am going to show you how to cook claypot rice in a rice cooker! Just follow the simple step-by-step instruction below and a plate of fragrant claypot rice will be ready in no time.

The rice absorbs all the flavours of the chicken, mushrooms, lup cheong and the dried shrimp. Both of the fragrance and taste of this claypot rice are so good you will make it over and over again.  

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

Rice Cooker Claypot Rice
  • 200g boneless chicken thigh, cut into cubes
  • 2 shiitake mushrooms
  • 1 lup cheong (Chinese sausage)
  • 1.5 tbsp dried shrimp, rinsed
  • 2 tbsp oil
  • 2 cloves of garlic, minced
  • 1 cup rice, rinsed
  • 1 cup water
  • 1 tsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tsp oyster sauce
  • 1 tbsp sesame oil

Cooking Directions
  1. Marinate chicken with ingredients B for 30 minutes.
  2. Rehydrate dried shiitake mushroom by soaking it in the water. Once it has turned soft, slice the mushroom thinly.
  3. Peel off the lup cheong casing and slice the lup cheong thinly diagonally.
  4. In a frying pan, heat up 2 tbsp oil and stir fry dried shrimp until fragrant.
  5. Add in garlic and stir fry for another minute.
  6. Add in lup cheong and lightly brown it.
  7. Add the rice into rice cooker pot, transfer all other ingredients i.e. dried shrimp, garlic, mushrooms, lup cheong and chicken into the pot.
  8. Pour in 1 cup of water.
  9. Add another 2 tsp of dark soy sauce.
  10. Set the rice cooker to cook with a simple 'cook rice' function.
  11. Once it is done, wait for 15 minutes, then open the lid and fluff the rice with a paddle.
  12. Serve with fried shallot and chopped spring onion.
One Pot Rice Cooker Meal

There are times when I am in the mood of attempting fancy new recipes, but there are also times that I  just want to put everything together, press a button, go watch Netflix and comes back to a delicious meal. 

That’s why I always love one-pot meals! Not only are they time-saving, but also the flavour of each ingredient combines very well when cooked together. This recipe satisfies all nutritional needs in a meal: protein, vegetables, and carbohydrate. 

Attempting fancy recipes sometimes means having a sink full of dishes to wash. With this simple one-pot meal, you literally only ends up with a pot to wash. 

Best of all, this rice cooker recipe is the ultimate in set-it-and-forget-it cooking, and it is kids friendly too!

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

One Pot Rice Cooker Meal
  • 200g pork belly, sliced 
  • fresh corn kernel from 1 ear of corn
  • 2 stalks of celery, cut into cubes
  • 1 carrot, cut into cubes
  • 2 shiitake mushroom, sliced
  • 1 tomato
  • 1 cup rice, rinsed
  • 1 tsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tsp oyster sauce
  • 1 tbsp sesame oil

Cooking Directions
  1. Marinate pork belly with ingredients B for 30 minutes.
  2. Add the rice into rice cooker pot, transfer all other ingredients i.e. carrot, celery, shiitake mushrooms, tomato and pork belly into the pot.
  3. Pour in 1 cup of water.
  4. Set the rice cooker to cook with a simple 'cook rice' function.
  5. Once it is done, wait for 15 minutes, then open the lid and fluff the rice with a paddle.
  6. Serve with fried shallot and chopped spring onion.
Notes: If you are using dried shiitake mushroom, rehydrate the mushrooms by soaking them in water until soft and fluffy before use.
One Sheet Pan Teriyaki Salmon With Broccoli


I love salmon for many reasons. First of all it is rich in omega-3 fatty acids which is healthy for us. It is also delicious and works well in all sorts of preparations and marinades. It’s one of my family’s favorite fish. 

Sheet pan meals make life so easy. Everything goes into the oven at the same time, leaving me more time to enjoy my day with my family. That being said, although  I am all for easy preparation and easy clean up, I also want my dishes to taste good.  

I chose broccoli, brown button mushrooms and sweet potatoes as the sides as they go well with salmon. I also prepare a simple from-scratch teriyaki sauce to go with it. It’s a perfect recipe for busy weeknights, as well as an impressive meal for entertaining. 

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

One Sheet Pan Teriyaki Salmon With Broccoli 
  • 2 salmon fillet
  • 1 sweet potato, cut into long strips 
  • 1 broccoli
  • some button mushroom
  • salt & pepper
  • some oil
B) Teriyaki Sauce
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp sugar
  • garlic powder
C) Corn Starch Slurry
  • 1/2 tbsp corn starch
  • 1/2 tbsp water
Cooking Directions
  1. Make corn starch slurry by combining 1/2 tbsp corn starch and 1/2 tbsp water.
  2. Combine together ingredients B in a sauce pan, bring it to boil and then add in the corn starch slurry.
  3. Cook until the sauce slightly thicken, set aside for later use.
  4. In a large baking sheet, lay out the ingredients in a single layer and make sure they are evenly spaced out.
  5. Drizzle oil on the vegetables, sprinkle some salt and pepper and toss to combine.
  6. Drizzle teriyaki sauce on the salmon and the button mushroom.
  7. Bake in preheated oven at 180C for 13-15 minutes (or until the salmon is cooked through).

Easy Fluffy Pancakes


Pancakes are a much loved food in our home. 

Perfectly fluffy, light and airy, and topped with fresh fruits. The perfect weekend breakfast when you just need a little bit of comfort.

Homemade pancakes aren’t difficult to make, it only takes about 5 minutes to make and they taste so much better! 

It only requires a few basic ingredients that everyone has at hand (yes everyone: egg, milk, flour, sugar, baking powder – that’s it!).

You can double or triple the recipe and freeze the extras so that you have pancakes for a few days. 

They are easy to heat up, just pop them in the microwave for 30-45 seconds and enjoy. 

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

 Easy Fluffy Pancakes

  • 2 egg
  • 50g sugar
  • 20g honey
  • 50g milk
  • 10g oil
  • 100g cake flour
  • 4g baking powder
Cooking Directions
  1. In a bowl, mix together ingredients A.
  2. Sift in ingredients B and whisk everything together until no more clumps.
  3. Set aside for 30 minutes.
  4. Heat up a nonstick pan, scoop the batter onto the pan.
  5. The batter will starts bubbling. As more bubbles appearing, it is time to flip the pancakes.
  6. Flip the pancakes and leave it for another 15 seconds before removing the pancakes from the pan.
  7. Serve hot with maple syrup and fruits.
How To Make Salmon Croquettes

Salmon is hands down my family's favorite. I often bake salmon in the oven (easy peasy) but I also always try to find new ways of enjoying it.

These salmon croquettes are incredibly flaky, moist and flavorful with crusty exterior. You can serve it as a side dish, or even shape it bigger and make them into a salmon patties for burger.

In this recipe, I am using fresh salmon. You can also use leftover salmon for this dish. For busy weekdays, feel free to use canned salmon or even substitute salmon with canned tuna for an easy weeknight dinner. 

If you are using canned salmon, try to find salmon in water with no additional salt. Else, you may want to reduce the salt in this recipe.

These salmon croquettes are not only delicious, kids-approved, it is also a healthy gluten- free dish. Salmon is packed with omega-3 fatty acids, which is good for blood pressure and overall heart health. 

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

Salmon Croquettes


  • 250g salmon fillet

  • 3 bunches coriander, chopped
  • 1 bunch spring onion, chopped
  • 2 russet potatoes, boiled and mashed
  • shallots, chopped
  • 2 egg yolks
  • a pinch of salt
  • corn starch, to coat
Cooking Directions
  1. Steam salmon under medium high heat for 12 minutes.
  2. Debone and flake salmon into littles pieces.
  3. Mix flaked salmon together with ingredients (A) in a large bowl.
  4. Divide the mixture into table-tennis-ball-sized patties, flatten slightly with your palm.
  5. In a shallow pan, fill up 1/2 cm of oil.
  6. Coat patties with corn starch and pan fry until golden brown (around 10 minutes each side). Serve immediately or freeze it for later use.

How To Make Collagen Broth With Chicken Wings

The beauty secret lies in the stock, a milky collagen broth made from chicken’s cartilage. Collagen provides building blocks for your body to produce healthy skin, hair, teeth and nails.

The original recipe makes use of a combination of chicken carcasses, chicken feet / chicken wing sticks. I have received feedbacks that those chicken parts are not always easily available. So in this recipe, I am going to show you how to make collagen broth using only chicken wings. Chicken wings are not only easily available, but also rich in cartilage and connective tissue.  They make fantastic, gelatinous collagen broth.

The long simmering draws out the minerals from the bones, so we want to use the best bones we can find. Here I am using organic chicken wings. 

If your broth is properly prepared, it will gives you a rubbery, jellylike consistency due to the high gelatin content of the collagen. It is a great idea to prepare in advance, and reheat it later. 

Need a little extra guidance? Check out my bone broth recipe video below.


 How To Make Collagen Broth With Chicken Wings
  • 1kg chicken wings
  • water
Cooking Directions
  1. Blanch the wings to remove scum.
  2. Transfer the wings to another pot with enough water to cover the wings.
  3. Bring it to boil and let it simmer for 1 hour.
  4. If you plan to consume the meat, you can remove the meat from the bones now. Else, you can leave it to boil in the soup but the meat is going to be tasteless at the end of 8 hours of simmering.
  5. Return the skin and bones into the pot.
  6. Let it simmer at least for another 5 hours ( I do a total of 8 hours).
  7. Allow the broth to cool. Strain it into a container and discard the solid.
Related Posts Plugin for WordPress, Blogger...