Saturday, July 30, 2011

My Cooking Journal 18 - Stir Fry Pork Liver (猪肝)

I love to eat pork liver. Whenever my craving is haunting me, I would cook this famous authentic Chinese dish.  However, not all people can accept the taste of pork liver as it has raw smell and looks bloody if it is undercooked. So, one must be careful with the handling and cooking process to make it tastier.

Before we talk about cooking pork liver, there is some good points of pork livers to be shared with everyone. 

Pork livers are low in sodium, zero sugar, very high in iron, niacin, pantothenic acid, phosphorus, riboflavin, selenium, vitamin A, B12, C and zinc. Also high in thiamin and vitamin B6. Therefore, it is a good food that helps to regulate our blood circulation, capable in maintaining our eyesight, bones, skins, nervous system, promotes growth and maintenance of cells, tissues and sperm production (for men).   

The only main bad point about pork livers is they are very high in cholesterol. It contains around 100% of the daily recommended amount that we needed. This has indirectly increase our risk for coronary heart disease if we do not consume in moderation.

Buy and Selection:

Pork livers can be purchased at any local supermarket and wet market. Choose those that are bright red in colour and remember to check the packing date if you purchased from supermarket. Try to consume the pork liver within one to two days after purchased. It will tend to lost out its freshness and becomes more powdery in texture if you refrigerate it for too long.


  1. 1 piece Pork Liver (150g - 200g), rinse well and cut into thin slices
  2. 3 stalks Spring Onions, cut into two inch length and seperate out the white and green part
  3. 15g Ginger - cut into thin strips
  4. 5 cloves Garlic - cut into slices
  5. 1 Red Chilli, cut into slices
  6. 1 tablespoon - dark soya sauce (thicker texture)
  7. 1 tablespoon - light soy sauce
  8. 1 tablespoon Sesame oil (for cooking)
  9. 1 teaspoon Sesame oil (for marinate)
  10. 1 teaspoon Cornflour (for marinate)
  11. 3 tablespoon water
  12. A dash of black pepper, sea salt and sugar (to taste)


  1. Marinate pork liver slices in a bowl with 1 teaspoon sesame oil, dash of sugar and pepper, 1 tablespoon of light soy sauce and  1 teaspoon of corn flour. Mixed well and set aside (Preferably marinate for 30 min.)
  2. Boil a pot of water and add dash of sea salt. Once boiled, pour in the seasoned pork liver slices and off the heat. Blanch the pork liver briefly in the pot of hot water, then remove them from the pot within 15 second. This will help to reduce the raw smell. 
  3. Heat up 1 tablespoon of sesame oil, once heated, add in ginger strips, white part and some green part spring onions and stir fry over high heat till fragrance. Add in garlic and red chilli slices, stir fry till garlic become lightly brown. Then, reduce to low heat.
  4. Add in pork liver slices, give it a quick stir and add in 1 tablespoon dark soya sauce, dash of sugar and black pepper and stir well for 2 minutes.
  5. Add water (to make a sauce base) and stir well.
  6. Then , follow by green part of spring onions and stir till spring onions become soft.
  7. Off heat, dish out from wok and serve hot.
Pork Liver has no connective tissue, so try not to overcook it as it will become very dry and tough which will destroy the taste. However, pork liver must also be cooked till little pinky in the inner side (to give a soft and tender texture) as eating raw pork liver may cause irritation to your digestive system.


Method 3

Method 4
Method 5
Method 6
This dark soya sauce (superior grade) makes a great sauce for my stir fry pork liver


Wednesday, July 27, 2011

Terracotta Warriors At Singapore

It has always been my dream to visit the nature wonder of Terracotta Warriors at Xi'an, Shaanxi province of China. It was one of a most significant and devastating archaeological discoveries in the history. At last, my chance has come to see these real magnificent creations by the First Emperor, Qin Shi Huang in my homeland.  All thanks to the ACM (Asian Civilisations Museum) for taking the effort to put up such an inspiring exhibit.

This special exhibition displays 100 artefacts that were loaned from some museums from China’s Shaanxi province. These terracotta figures include a general, archers, infantry man, a cavalry officer, a charioteer, a strongman and a horse. Though the exhibition  is small, it is still very spectacular.  Each lifesize terracotta figures are unique in term of look, clothing, hairstyle and gestures. It is amazed that humans could perform such a perfect art work without the help of advance technologies. I really wonder how could they do it?

Then, before we start our discovery journey at Asian Civilisations Museum, we lunched at "Indochine Waterfront Restaurant" which is located within the Asian Civilisations Museum's building. The ambience was nice and romantic. It a good place if you want to go with your date. As for the food, I would consider satisfying and the price is reasonable. While waiting for food, we entertained ourselves by taking few family shots!  

I still remember the time that I ate Vietnamese food most was in Adelaide, Australia. The Vietnamese food there indeed were much tastier. Its been long that I last had my Vietnamese food, and we decided to order Vietnamese beef and noodle soup (also known as Pho Bo) to ease our craving and a set of kid meal - nugget and chips for our kids, which is their usual favourites.
The soup is light, clear and delicate...with a taste of sweetness  
The beef noodles is served with a plate of vegetables comprise of lettuces, mint leaves, bean sprout, chillies and lime.


Kid Meal - Nugget & Chips

 Special Exhibition Gallery at Asian Civilisations Museum from 24 June 2010 to 16 October 2011.
Price at $8 (Discount for Passion Card Holder)
Address: 1 Empress Place Singapore 179555
Opening Hours: Mon - 1pm to 7pm, Tue to Sun - 9am to 7pm (Fri - to 9pm)

Monday, July 18, 2011

My Cooking Journal 17 - Homemade Radish Soup

Bakuteh (肉骨茶)  is a well known local chinese soup easily found in Singapore. It is a pork ribs soup that is in a clear and peppery style or darker soup with herbs and spices flavour depending on individual preferences. 

My homemade radish soup is a simpler modification of Buketeh soup. Instead of using one pack of Bakuteh satchet, I used half a pack and cook it with ingredients that comprises of Dry Scallops, Pork Ribs and White Radish. This homemade radish soup is a real family favourites of our and I used to cook it quite often.

Radish is added because it can enhance sweetness to the soup and incorporate with a sense of lightly spicy and peppery flavour. Radish is a low calories root vegetable that is rich in Vitamin C and B-6, anti-oxidants, folates, riboflavin, thiamin, dietary fiber and minerals such as iron, magnesium, copper and calcium. This root vegetable is a very good detoxifier and disinfectant that helps to prevent cancer, maintain good blood pressure, maintain good skin, prevent constipation and protect our liver and gall bladder from infections. And with it anti-congestive properties, it is capable in relieving respiratory congestion caused by cold, infection and allegies.

Buy and Selection:

Bakuteh's sachet and radish can be purchased at any local supermarket, grocery stores and wet market. There are many different brands of Bakuteh sachet available for selection. As for the radish, remember to choose roots that are firm and fresh in texture. Avoid choosing root that is yellowish as it indicates that the stock is old.

Just simply wrap the white radish with newspaper (to absorb moisture) and store in a plastic bag and in the refrigerator. It is sufficient to maintain its freshness for up to a week.

Since I am just using half a pack of the Bakuteh, I would usually store the other half in the refrigerator for up to a month. Below is a sample of different brands of Bakuteh Satchet. (My own preference brand would be no. 1 & 2).
Different Brands of Instant Bakuteh Satchet

  1. 4-5 pieces Pork Ribs
  2. 4 medium size Dry Scallop
  3. 1 medium size White Radish - de-skin, washed and sliced
  4. Half pack Bakuteh satchet
  5. 1.6 litre Water (Half a pot of size: 3.2 litre slow cooker)
  6. Sea salt to taste
  1. Roughly distribute the spices in the Bakuteh satchet into half. Ensure that the spices are pushed to both side end of the satchet. Then use a string (we used for sewing) to tie and tighten the satchet to prevent them from leaking out when boiling in the soup pot. Tied it somewhere near the centre part (tied two sections). Then, use a scissor to cut in between the tied sections. Set a side one pack for cooking and the other half keep it in the refrigerator for future use. 
  2.  Boil a pot of water. Once boiled, blanch pork ribs in the boiling water, remove and set aside. 
  3.  Boil a pot of water and pour into the slow cooker soup pot. Put in dry scallops, Bakuteh sachet,  sliced white radish and blanched pork ribs into the soup pot. Turn to high heat and let it cook till boil. Then simmer to low heat for 2 hours. Season with sea salt to taste.

Method 1

Thursday, July 14, 2011


My 19 months boy always gets traumatized by the thunder noise produced by fighter jet whenever its fly across our house. He would cry loudly and requested our full attention till the irritable noise disappeared. Without fail, we would comfort him and explained to him what is that loud noise? Despite our assurance that the loud noise will not caused any harm to him, he would continue to cry in our arms till the loud thunder noise disappeared.

The RSAF open house 2011 was held on 28 May 2011 to 29 May 2011. We took this opportunity to let our boys encountered an up close and personal experience with the air crafts at Paya Lebar Air Base.

We reached there around 4.00pm on 29 May and luckily managed to catch the last aerial performance at 4.30pm. My kids were very happy and excited with all the display aircrafts and the aerial performance. They get to view the fighter jet setting off at the runway and flying over us at close distance, then helicopter real-life hovering performance and parachuting by the red lions. Well, its a pity that we couldn't have enough time to explore the whole event. We should be there in the morning rather than late afternoon.

Now, whenever we passed by Paya Lebar Air Base, my elder boy could recognise the air base and will start to share his experience at RSAF open house. Then he will pester me to bring him to visit the air base again. In which, I told him we will visit again next year when it is open to public!

Good news is, my 19 months younger boy no longer be afraid of the loud thunder noise caused by fighter jets whenever they flew across our house. He would point toward the sky and say "plane". We are really glad that he had overcome his fear and is really worth a visit to RSAF Open House!  We definately would visit again!  

Wednesday, July 6, 2011

My Cooking Journal 16 - Sweet and Sour Luncheon Meat with Mix Veg.

Do you know that colourful capsicums (most commonly found in our local are red, yellow and green) are very nutritious to us?  Red, yellow and orange are sweeter and pleasant to the taste whereas green is slightly bitter and less sweeter. Strong and brighter colour of capsicum has higher concentration of anti-oxidants.

Capsicums are rich in Vitamin A (beta-carotene), C and E. It contains all powerful anti-oxidants that help us to guard against free radicals to our body cells, nerve, blood vessels and even can strengthen our body's immunity. It is capable in treating heart disease, respiratory problems like asthma, cataract, prevent blood clot in blood vessel and maintaining healthy teeth, bone and skin.
Capsicums are low in fats, calories and cholesterol. It contain proteins and a wide range of Vitamin B complex (B1, B2, B3, B5, B6 and B9) and contain minerals such as potassium, manganese, thiamine, molybdenum, trytophan, copper, cobaly and zinc.

Capsicums help to speed up our body metabolism and good for weight lose. It is also a good source of fiber that helps to prevent constipation and act as a stimulant herbs to relieve indigestion, stomach ulcers and diarrhea.

Capsaicin in capsicums helps to block the transmission of pain in the spinal cord from the skin and is capable to relieve migranes and headaches. It provides some protection from cancer and is effective in fighting off food-borne bacteria disease found in raw shell fish. Drinking capsicium juices is effective in lowering our blood pressure and a good cure for those with sore throat.  

I love to cook capsicum for my family as it is one of a nutrient-dense food to be consumed habitually. My son now appreciates the taste of capsicums (the red and yellow ones) after my few efforts in convincing him that eating more capsicums will make him strong and healthy like a "SUPER POWER MAN". I am glad that he would even request me to cook capsicum at times.

My home-made sweet and sour dish ingredients comprise of luncheon meats (in can), capsicums, potato, red onion and tomato. It is really delicious!

Buy, Selection and Storage:

You can buy capsicium from any local supermarkets or wet markets. Remember to choose those that are firm, smooth skin, wrinkles free and feel heavy for its size.
Store them in a plastic bag in the refrigerator and can stay fresh for up to 5-7 days. Only wash them when you want to use it.  However, if you have cut and wash them and decided not to cook on the same day, just store them in air-tight container and can still stay fresh for up to 5 days.




  1. 200g Luncheon Meat - Cut into small cubes
  2. 1 medium capsicum -  Cut into pieces
  3. 1 Potato - Peel skin, wash and cut into small cubes and soak in salt water for 20 min.
  4. 1 Red Onions - Peel skin, cut into wedges
  5. 1 Red Chilli - thinly slices
  6. 1 tablespoon minced garlic
  7. 3 slices ginger
  8. Pinch of sugar and pepper
  9. 1/2 tablespoon oyster sauce
  10. 1 tablespoon tomato sauce 
  11. 2 tablespoon olive oil
  12. 2 tablespoon water