Cuisine Paradise | Singapore Food Blog | Recipes, Reviews And Travel (2025)

(Serves: 2 - 3 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
1/2 Portion of Chicken, chopped into pieces
1 Medium Brown Onion, cut into wages
6 Dried Chilli, pre-soak in hot water till soften
1 Stalk Spring Onion, cut into sections
Some Red and Green Chilli (optional), sliced
1 Tablespoon Cooking Oil
1/2 Tablespoon White Vinegar
1 Tablespoon Rice Wine
1 Packet of Seah's Kung Pao Spices

Method:-
1. Coat and marinate chicken pieces with Seah's spices from the "White Coloured Sachet" found in the packet for about 2 minutes.

2. Preheat Happy Call Pan (HCP) and lightly oil with 1/2 tablespoon of oil. Arrange chicken pieces in the pan, cover and cook for

4 - 5 minutes each side or till chicken is cook with brown outer skin.

3. Removed the chicken, coat it evenly with the spices from the "Red Coloured Sachet" and set side.

4. Add in 1 Tablespoon of oil to the pan, stir-fry onion, chillies and spring onion till fragrant.

5. Stir in the meat and spices and continue to cook for another

1/2 minutes on low heat, covered.

6. Drizzle white vinegar and wine mixture together on the cooked chicken, give it a quick toss and serve hot with steamed rice.

(Serves: 4 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
500g Fresh Noodles or 3 Pieces Instant Noodles
200g Chinese Cabbage, sliced
100g Char Siew (BBQ pork), diced
8 - 10 Prawns, shelled and devein
2 Eggs, lightly beaten
1 Medium Brown Onion, sliced
1 Stalk Spring Onion, cut into section
1 Red Chilli, sliced

Method:-
1. Bring a pot of water to boil, blanched or cook noodles according, rinse, drain well and set aside.

2. Meanwhile preheat wok/frying pan with 1/2 tablespoon oil, pour in the beaten eggs to the centre of the pan, tilting the pan so that the eggs spread out evenly over the bottom.

3. Cook until the eggs have set on the bottom, using a spatula flip it over and cook on the other side for a minute or two till set. Remove and set aside till cool before slicing it into egg strips.

3. Next add in another 1/2 Tablespoon of oil, saute onion, spring onion, chilli and prawns together till it is slightly pink in colour.

4. Stir in vegetables and continue to cook till vegetables is soften and prawns are cooked through.

5. Toss in cooked noodles and Seah's Noodles Spices evenly over the mixture and stir-fry for

3 minutes on medium heat.

6. Lastly turn off the heat, stir-in char siew and egg strips. Divide noodles on serving plates and serve hot.

(Serves: 4 | Preparation: 10 minutes | Cooking: 5 minutes)

Ingredients:
1 Packet of Seah's Singapore Fried Rice Spices
800g Cooked Rice, around 2.5 rice cooker cup uncooked rice
1/2 Cup Frozen Mixed Vegetables
2 Garlic Cloves, crashed
2 Tablespoons Cooking Oil
Some Cooking Wine
Some chopped Spring Onion
12 Japanese Chicken Sausages
4 Eggs

Method:
1. Boiled or Grilled the sausages, set aside. Fry sunny side-up eggs individually and set aside too.

2. Add oil in preheat wok, saute garlic till fragrant before stirring in the mixed frozen vegetables and cook for

1 minute.

3. Add cooked rice and continue to stir-fry for

5 minutes over medium heat, stirring occasionally.

4. Gradually add in Seah's spices into the fried rice according to your taste (you might not need the whole packet), stir well, drizzle some cooking wine and continue to stir-fry for another

1/2 minutes.

5. Remove, garnish with prepared sausages, egg and etc shown above. Serve hot.

(Serves: 1 | Preparation: 10 minutes | Cooking: 3 - 4 hours)

Ingredients:
3 Chicken Breast / 1 Kampong Chicken
1 Cup (20ml, using huiji measuring cup) Huiji Waist Tonic
8 Pieces Wolfberries, optional

Method:-
1. Trim and remove the skin and fats on the chicken parts used. Next pound the chicken meat using a mallet (shown above) or back of a chopper till soft and tender.

2. If you don't have a stewing pot for double-boiled, you could use a small porcelain rice bowl, over turn it and place in a double-boiler pot (shown above).

3. Scatter the wolfberries around the bowl, if using. Place the prepared chicken meat on and around the bowl (refer to the photo above).

4. Cover the double-boiler. Place it into the slow-cooker. Add water to almost 3/4 full in the slow-cooker and cook on AUTO mode for about

3 - 3.5 hours.

5. When done, pour soup on serving bowl. Stir in

1 cup (20ml) of Huiji Waist Tonic and serve chicken essence hot.

(Serves: 4 | Preparation: 10 minutes | Cooking: 1.5 - 2 hours)

Ingredients:
400g - 500g of Organic Fresh Cactus
1 Kampong Chicken
2 Pieces Honey Dates
1.5 Litres of Water

Method:-
1. Scrubbed, washed and cut the cactus into rectangle shown above with half portion skin remained unpeeled.

2. Trim, clean and blanched chicken in boiling water, rinse and set aside.

3. Bring

1.5 Litres of water to boil, add in honey dates, cactus and chicken. When the mixture comes to boil again, lower the heat and simmer for 1.5 hours.

4. Season with salt and simmer for another

10 minutes and serve. (I did not add in any saltas we prefer having it with it's original taste)

5. ALTERNATIVELY you could transfer all the ingredients to a slow cooker and cook on AUTO heat for about

3 - 4 hours.

(Serves: 2-3 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:

• 1 Salmon Fillet (350g), cut into 1.5" cubes
• Some Japanese Mayonnaise
• 2 Tablespoons Fresh Corn Kernels
• 4 - 5 Cherry Tomato, halves
• 1/2 Cup of Shredded Mozzarella Cheese
• Some Freshly Ground Black Pepper

Method:-
1. Arrange salmon cubes on a baking plate, top with generous amount of Japanese mayonnaise and sprinkler some freshly ground black pepper on it.

2. Evenly scatter sweetcorn kernel and tomato on the salmon cubes and top with shredded mozzarella cheese.

3. Bake prepared salmon in an oven toaster or preheat

200 degree Celsius oven for 15 - 20 minutes or till salmon is cooked to your preference.

Tip:
~ If cherry tomato is not available, you can replace it with a tomato and cut it into wedges.

(Serves: 2 | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:

• 1/2 Portion Chicken, chopped to smaller pieces
• 250ml Glutinous Rice Wine (米酒)
• 2 Tablespoon Red Glutinous Wine Lees (红槽)
• 6 Slices Ginger, cut to thin strips
• 2 Tablespoons Sesame Oil
• 1/2 Teaspoon Dark Soy Sauce
• 2 Small Cubes Rock Sugar (about 3 - 5g)
• Some Coriander

Method:-
1. Heat up a wok or claypot with 2 tablespoons of sesame oil. Add ginger and fry them till fragrant and slightly brown.

2. Add marinated chicken pieces (lightly season it with 1 teaspoon each of cornflour, sesame oil and light soya for 3 - 5 minutes) and stir-fry until the chicken is cooked on the surface.

3. Add in red wine less, dark soy sauce and fry for a few seconds before pouring in the glutinous rice wine. Stir well. Cover with lid and let it simmer on low heat for about 8 minutes.

4. Next add rock sugar for sweetness as well as enhance a beautiful glazed finish. Simmer with lid closed for another 8 - 10 minutes or until the chicken is cooked.

5. Turn off heat, drizzle one tablespoons of Hua Diao Jiu (紹興花雕酒) and splash of sesame oil for extra fragrance and taste.

6. Garnish coriander and serve with steamed white rice.

(Serves: 2 | Preparation: 10 minutes | Cooking: 30 - 45 minutes)

Ingredients:

• 1/2 Portion Of Chicken (600g), cut into pieces
• 5 Red Dates, sliced
• 3 Slices of Dang Gui
• 4 - 6 Small Shittake Mushroom, optional
• 1 Tablespoon Wolfberries (枸杞)
• 150ml Sweet Glutinous Rice Wine

Marinade:
1/2 Tablespoon of Fresh Ginger Juice
1/4 Teaspoon of Salt

Method:-
1. Trim, clean and pat dry chicken pieces, marinate it with ginger juice and salt for 5 minutes.

2. Place marinated chicken together with the rest of the ingredient in a steaming bowl or wrapped it up in aluminum foil with baking paper that resemble a parcel.

3. Steamed over medium heat using either stove or electrical steamer for about 30 - 45 minutes till meat is tender.

Tip:
~ If glutinous rice wine is not available, you can replace it 100ml of Cooking Wine - Hua Diao Jiu (紹興花雕酒).

~ You can use either fresh or dried shiitake mushroom according to your preference.

(Serves: 2-3 | Preparation: 15 minutes | Cooking: 7 - 10 minutes)

Ingredients:

• 10 - 12 Fresh Large Prawns
• 3 Slices of Ginger, shredded
• 1 Stall of Spring Onion, cut into section
• 1/2 Tablespoon of Wolfberries (枸杞)
• 100ml of Sweet Glutinous Rice Wine
• 1 Cup (20ml) Huiji Waist Tonic (汇集补腰精)

Method:-
1.Trim the feelers of prawns, rise and arrange on a deep steaming plate with some shredded ginger and spring onion below.

2.Top the balance shredded ginger, spring onion, wolfberries and rice wine over prawns and let it soaked for about

5 - 10 minutes.

3. Steam over medium high heat using either stove or electrical steamer for about

7 - 10 minutes.

4. When done, remove and drizzle Huiji Waist Tonic (汇集补腰精) over it and serve immediately.

Tip:
~ If glutinous rice wine is not available, you can replace it 50ml of Cooking Wine - Hua Diao Jiu (紹興花雕酒).

(Serves: 2-3 | Preparation: 15 minutes | Cooking: 10 - 12 minutes)

Ingredients:
100g Minced Pork/Chicken Meat
20g (1/4 portion) Mackerel Salted Fish
2 Eggs (55g)
160ml Drinking Water

Seasoning:
1/4 Teaspoon Cornflour1/2 Teaspoon Sesame Oil
1/2 Teaspoon Light Soy Sauce / Fish Sauce
1/4 Teaspoon Ground Pepper
1/4 Teaspoon Sugar

Method:-
1. Marinate minced meat with chopped salted fish and seasoning together for about 10 minutes or an hour more in the fridge for better flavour.

2. Divide the marinated minced meat into small portions to form meatballs.

3. Arrange them on steaming plate and set aside while preparing the egg mixture.

4. Whisk eggs for a few seconds, add in water and mix till well combined.

5. Strained egg mixture into the prepared meatballs plate, cover with aluminum foil and steam over medium low heat for about

10 - 12 minutes.

6. Garnish with some fried shallot and spring onion before serving.

(Serves: 2 | Preparation: 5 minutes | Cooking: 12 minutes)

Ingredients:

• 300g of Fish Fillet
• 1 Zespri Kiwifruit, cut into wedges
• 1/2 Teaspoon Sesame Oil
• 1/2 Teaspoon Cooking Wine
• 4 Slices of Ginger, Shredded
• 1 Stall of Spring Onion (optional), cut into sections
• Some Wolfberries (枸杞)
• Freshly Ground Pepper
• Some Sliced Chilli, optional

Method:-
1. Clean and pat dry fish fillet, arrange it on steaming plate together with the rest of the ingredients.

2. Steam it over medium using stove or electrical steamer for about

12 minutes depending the thickness of the fish.

Tip:
~ You can use any type of fish fillet such as Threadfin, White Snapper, Grouper or even salmon to your preference.

(Serves: 2-3 | Preparation: 15 minutes | Cooking: 6 - 8 minutes)

Ingredients A:

• 1 Tube Silken Egg/Plain Tofu
• 50g Minced Meat
• 2 - 3 Prawns (optional), finely chopped
• Some Wolfberries (枸杞)
• 1 Teaspoon Light Soy Sauce
• Coriander Leaves, optional

Ingredient B:

• 1 Teaspoon Light Soy Sauce
• 1 Teaspoon Corn Flour
• 1 Teaspoon Cooking Wine
• 1/2 Teaspoon Sesame Oil
• 1/4 Teaspoon Pepper
• 2 Water Chestnut, finely chopped
• 2 Slices Carrot, cut into strips and chopped
• Some chopped Spring Onion

Method:-
1. Mix minced meat and prawn together with "ingredient B" till well combined and set aside for at least 5 minutes.

2. Cut tofu into circles and arrange on steaming plate, top each slices of tofu evenly with the marinaded meat mixture.

3. Place some wolfberry and coriander leave on the prepared tofu, drizzle 1 teaspoon of light soy sauce around the tofu.

4. Steamed for

6 - 8 minutes depend on the thickness of the meat mixture.

5. Garnish with some chopped spring onion, coriander leave or fried shallot and serve immediately.

Tip:
~ Egg tofu can always be replaced with square silken tofu that is suitable for steaming.

(Serves: 4 | Preparation: 10 minutes | Cooking: 30 - 40 minutes)

Ingredients:
1/2 Portion Chicken (600g), cut into pieces
2 Stalks (150g - 200g) Sweet Mui Choy (甜梅菜)
3 Garlic Cloves, finely minced
2 Small Chilli, sliced

Seasoning:
1 - 1.5 Tablespoons Dark Soy Sauce
1 Tablespoon Cooking Wine
1 Teaspoon Sugar
1 Teaspoon Cornflour

Method:-
1. Rinse and wash mui choy (mustard green) for 2 - 3 rounds to get ride of the sand and dirt. Soak it in water for about 10 minutes, remove and squeeze it dry using kitchen paper towel.

2. Next cut mui choy into about 2" sections and set aside.

3. Marinate chicken with seasoning for about

5 minutes. Saute garlic with 1 tablespoon of oil till fragrant, stir in mui choy and continue to fry for another minute or two.

4. Add in marinated chicken pieces, and fry together with some sliced chilli till the surface of the chicken pieces are slight brown in colour.

5. Transfer the chicken mixture to a deep steaming plate and steam it over medium heat for about 30 - 40 minutes till chicken is tender.

Tip:
~ For easy cooking, you can SKIPsteps 3 and 4. Just mix mui choy with marinated chicken and steamed it over medium heat till chicken is tender.

~ For savoury flavour, use half each of

sweet and salty mui choy for this recipe.